From a small shop in Yorkshire to ParkLake, fish & chips tells its story in a new gastronomic context.
There are dishes that go beyond the status of food and become cultural symbols. Fish & chips is one of them. And with the opening of the first Harry Ramsden’s location in Bucharest, this British tradition — with almost a century of history — finds its place in an increasingly gastronomic city.
A brand with history, in a city of contrasts
The opening of ParkLake Shopping Center marks the official entry of the British brand on the Romanian market, through the partnership with Horecagroup SRL. It is a movement that reflects not only the expansion of an international chain, but also the maturation of the local public, increasingly open to authentic culinary concepts.
“Bucharest is a city with a real appetite for authentic culinary experiences and we are confident that the Romanian public will embrace fish and chips,” says James Fleming, CEO of Harry Ramsden’s Group. “It’s not just about opening a restaurant, it’s about sharing almost a century of British culinary culture.”
Fish & chips: more than a dish
In the UK, fish & chips isn’t just a recipe — it’s a ritual. A balance between the crispy texture of the crust and the delicacy of the fish, between simplicity and precise execution.
Harry Ramsden’s has turned this dish into a global landmark, while keeping the essence: quality ingredients, constant technique and respect for tradition. In a context like Bucharest’s, this well-made simplicity takes on a new relevance.
“We believe that the Romanian public will appreciate the quality, taste and tradition behind the brand,” says Iulian Bolnavu, the project coordinator. “Fish and chips is not just a dish in the UK, it’s an experience.”
From Yorkshire, to the world
The story begins modestly, in Yorkshire, where Harry Ramsden opened, for only £150, a small wooden shop near a tram stop. In just a few years, success turned that beginning into an iconic restaurant, famous for its unexpected elegance — oak paneling, chandeliers and an atmosphere that rivaled, at the time, the great London restaurants.
In 1952, the restaurant entered the Guinness Book of World Records, serving 10,000 servings in a single day — a feat that says it all about its popularity.
A long-term bet
Entering the Romanian market is not an isolated gesture, but part of a broad strategy. Plans include opening a second location in Bucharest in 2026, expanding into major cities, and even introducing products into retail.
Beyond the figures — investments, franchises, projections — there is also a personal motivation: “It all started from the passion for HoReCa, the field in which I grew up,” says Iulian Bolnavu. “I chose Harry Ramsden’s for its tradition and high standards.”
Gastronomy as an accessible experience
In a city where fine dining and street food coexist more and more harmoniously, Harry Ramsden’s occupies an interesting space: the one where tradition meets accessibility.
It does not promise to reinvent gastronomy, but to reaffirm a classic. But sometimes that’s exactly what is missing — a simple, well-made dish that doesn’t need reinterpretations to convince.
What wine do we choose next to fish & chips?
Fish & chips, in its simple appearance, requires a wine that understands its balance: the crunchy texture of the crust, the delicacy of the fish and often the slightly salty or citrus accents in the garnish. A fresh Sauvignon Blanc, with vibrant acidity and citrus notes, is one of the most inspired choices — it cleanses the palate and amplifies the freshness of the dish. Equally suitable can be a Chablis or an unbaric Chardonnay, where the minerality adds precision and elegance. For those who prefer effervescence, a brut sparkling wine — whether we are talking about Champagne or a quality sparkling wine — brings that pleasant contrast between bubbles and texture, transforming a classic dish into a surprisingly refined experience. And for those willing to explore, a dry, well-structured rosé can provide a delicate counterpoint without overpowering the taste.
Leave a comment