ITS CHUNKY chips and melt-in-the-mouth cod have tantalised generations of tastebuds in Tunbridge Wells.

And now Down Town Fish Bar has battered the competition in a contest to discover the best fish and chip shop in the UK.

The gauntlet was thrown down by glossy men's magazine Esquire, which challenged the nation to nominate an establishment to rival its favourite fish and chip bar in Soho.

Deputy editor Dan Davies told The Courier: "After a particularly spectacular round of cod and chips we wanted to know whether any fish bar could beat our favourite haunt."

Down Town customers got behind the establishment in Little Mount Sion and despite stiff competition from Frankies, in West Didsbury, and Toffs, in Muswell Hill, it was crowned the winner.

Down Town owner Reg Singh, 50, was "delighted" when we broke the good news at his shop last Friday.

The chatty father-of-three was serving a steady stream of regulars, whose orders he knows by heart.

Danny Hughes, 25, from Hawkenbury, asked for his usual large cod and chips, mushroom pie, chicken nuggets and mushy peas and chatted to Mr Singh about his sports injury and plans for Valentine's Day.

"I won't go anywhere else," said Mr Hughes.

"The food is brilliant and the customer service is great. They always remember you."

Adolfo Rocca, of Forest Road, was also quick to sing Down Town's praises.

"Reg's demeanour is excellent and the food is absolutely wonderful," he said.

Mr Singh, who has worked in the trade for 20 years, was understandably coy about revealing his culinary secrets.

He took over Down Town two years ago from its former owner and his boss Peter Parsons, whom he dubbed "The Godfather of fish and chips".

"What he doesn't know about fish and chips is not worth knowing," he said.

However, he was happy to divulge some of the crucial rules – keeping the oil at a (top secret) precise temperature, ensuring the fryers are spotless to ensure the oil stays clean and using high-quality fresh ingredients, including fish sourced from suppliers in Grimsby and Billingsgate.

Expert fryer Ghandi Bandari, who works on busy nights, is also a key to its success, according to Mr Singh, who lives above the shop and eats fish and chips every night.

"What's important is consistency, so when the customer has it one day and then comes back another the taste is exactly the same," he added.

The shop also takes orders and cooks them while customers pop to neighbouring pub The Compasses for a pint.

And Mr Singh was quick to remember his thank yous.

"Can I say thank you to my wife Amy, whose support I couldn't do without, and my three daughters.

"And, of course, the support of all the staff," he added.