In the quest for a 500sqm unit, the focus was on establishing a Fish & Chip takeaway with a restaurant-style setup.

Seaham’s three coal mines inspired the shop’s decor, paying homage to Graham’s father’s pit work. Open seven days a week, the restaurant, with a separate takeaway shop, boasts 140 covers, making it one of the largest in the area. Creating 30 new jobs in Seaham, Bells now employs 120 people across the North East. Recently named a runner-up in the National Federation of Fish Friers awards, Bells prides itself on traditional frying in beef dripping, with vegetable oil available on request, and a variety of gluten-free options. This final unit stands as a testament to Seaham’s mining heritage and Graham’s dedication to merging tradition with a contemporary and inclusive culinary approach. Ranges: Island (Beef Dripping) & Wall (VEG & GF Range) + Counter