Britain's oldest chip shop owner is still serving AGED 91 and says he has no plans to retire.
Sprightly John Panayis has spent more than 60 years in the food industry and still works seven hour shifts, five days a week.
Despite his impressive age, he’s showing no signs of slowing down and continues to fry fish and batter sausages at Nick's Plaice in Northampton, UK.
John took over the chip shop in 2009 when he was aged 75 and handed over the business to his son Nick five years ago.
He had planned to step back but found he missed working so much and was bored at home so he returned to behind the frying counter.
Sprightly John Panayis has spent more than 60 years in the food industry and still works seven hour shifts, five days a week.
Despite his impressive age, he’s showing no signs of slowing down and continues to fry fish and batter sausages at Nick's Plaice in Northampton, UK.
John took over the chip shop in 2009 when he was aged 75 and handed over the business to his son Nick five years ago.
He had planned to step back but found he missed working so much and was bored at home so he returned to behind the frying counter.
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FunTranscript
00:00My name is John Anais. I was born on the 8th of March 1933.
00:11I work in my fish and chip shop right now, but prior to that I used to own restaurants.
00:20But five years ago I sold my last restaurant and I came here to help my son and I've been here ever since.
00:30So you're 91 and you work in a fish and chip shop?
00:35Yeah.
00:36Why are you still doing it at the age of 91?
00:39I suppose it's the genes or my diet, it's the way I live.
00:46Eat the right food, drink the right amount.
00:53That's all I put it down to and of course I enjoy working.
00:57I love working, I love being with people, I love serving with people.
01:02And yeah, that's what it takes I guess, you know.
01:07Some people would maybe say, why don't you put your feet up?
01:11I tried it, it lasted a couple of months and after that I found it very boring to retire and nothing to do, nowhere to go.
01:20I find it more comfortable working and being with people.
01:24I like working with fish and I like cooking.
01:29Also I like the simplicity because fish and chip shop is not as hard as restaurants because restaurants is this hard work.
01:41But fish and chips, if you've got the right materials, change your oils, keep the place clean, people will come and see you.
01:51We're doing quite well, the neighbourhood is supporting us quite well.
01:57We are very pleased and very grateful to them.
02:01They expect to see me here and I hope I'll be here for a long time because I've got no plans of retiring or anything like that.