Chippy's plaice to go service

A CARMARTHEN chippy is giving customers the luxury of having plaice delivered to their place.

Bosses at The Contented Sole chip shop in Priory Street have launched a home delivery service echoing Chinese, Indian and pizza restaurants in the town.

Owners of the chip shop Lianne and Adrian Harbord said the innovative decision was taken as a step to combat competition from big name eating places which have opened in the town.

Mr Harbord said: "The reason for starting the home delivery was down to three things.

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"Firstly the recession which has hit everyone, secondly the fact that Priory Street has gone into a bit of a decline, and thirdly the amount of big name national names moving into town.

"These big name restaurants and takeaways were not here three years ago and that has hit trade at the chip shop."

He said people's habits were changing and home delivery would become part of chip shop services over coming years. "We are members of the National Federation of Fish Friers and home delivery is something that one or two chip shops in the UK has started but I think it will really take off."

Mr Harbord who also has two chip shops in Pendine and Narberth added: "People have their Chinese and Indian food delivered so why not a fish supper?

"People are not going out as much and enjoying watching DVDs and having takeaways at home.

"It's all about convenience these days."

The service at The Contented Sole sees deliveries made across Carmarthen town, Johnstown, Abergwili and Llangunnor.

Mr Harbord said: "We have started the deliveries using two cars at the moment, with payment being made via debit or credit card on the telephone before orders are packed up and sent out for delivery.

"We have also been telephoning people the day after we delivered to see if they were pleased with the service and so far feedback has been very positive.

"It's a way of us upping our game as an independent business in the town to keep fighting against the larger firms.

"Many independent traders are feeling the pinch and we all have to think of ways of staying on top."