Approaching Colmans Seafood Temple on Good Friday, you can already smell the tantalising scent of frying.
Fish, chips, the famous mushy pea fritters and plenty of other battered delights: they’re all being prepared ahead of what’s always one of the busiest days of the year. The entire team is on-site and sacks upon sacks of potatoes have been peeled ready to feed thousands of people.
This year, on Ocean Road, South Shields, queues snaked out of the door from just after 11, while, come lunchtime, a crowd of beachgoers had gathered outside the scenic seafront Seafood Temple.
