One day in 2007, Darren Sudlow drove past the old stationmaster(火车站站长)’s house at Padgate station, in Cheshire, noticed it was empty and decided to lease(租赁，租用) it. “He just fell in love with the place,” says his son, Kieran, who was 11 at the time. “He said he always wanted a fish and chip shop, for some reason.” Despite having worked as a joiner(木匠，细木工) up to that point, Darren made a go of it(努力尝试并取得成功), and the Plaice Station, as he named it, was a success from day one. “He worked like mad to get it open and then realised that the hard work hadn’t even started, and he had a queue(队伍，排队) out the door,” says the younger Sudlow.
2007年的一天，达伦·萨德洛开车经过柴郡帕德盖特车站的旧站长宅，发现房子空着，便决定把它租下来。“他就是爱上了那个地方，”他的儿子基兰说，当时他11岁。“他说，不知为什么，他一直想开一家炸鱼薯条店。”尽管此前一直做木匠，达伦还是放手一搏，他取名为“鳕鱼站”的这家店从开业第一天起就很成功。“他拼命干活才把店开起来，然后才发现苦日子根本还没开始，门口已经排起了长队，”小萨德洛说。
The family lived nearby. Kieran Sudlow, who is now 30, worked at the Plaice Station as a boy, peeling potatoes, washing dishes after school, then cooking at the range when he was 16.(现年30岁的基兰·萨德洛小时候就在“鳕鱼站”干活，削土豆、放学后洗碗，16岁时开始在灶台上掌勺。) He went on to become a chef, working in Australia for a few years, then returning to help out at the chippy(炸鱼薯条店) part-time when needed. Business had always been pretty good. They won local awards and had a loyal customer base. But one day in March, Kieran remembers, his father came in and told him: “‘I think the fish and chip shop’s going to go.’ He said, ‘It’s not making money. I can’t see it carrying on(继续经营下去).’”
一家人就住在附近。基兰·萨德洛现年30岁，小时候就在“鳕鱼站”干活，削土豆、放学后洗碗，16岁时开始在灶台上掌勺。后来他成了厨师，去澳大利亚工作过几年，需要时再回来在店里兼职帮忙。生意一直相当不错，他们拿过本地奖项，也有一批忠实顾客。但基兰记得，今年三月的一天，父亲走进来对他说：“我觉得这家炸鱼薯条店要撑不下去了。”他说：“不赚钱了，我看是开不下去了。”
In April, after 19 years, the Plaice Station served its last customer. In a Facebook post, Darren Sudlow explained that the closure was the result of multiple pressures: “Soaring fish prices, reduced fishing quotas and political issues around the world, relentless demands on VAT among other ever-increasing expenses, effectively destroying any profit margins remaining.(鱼价飞涨、捕捞配额削减、全球政治问题、增值税的不断索取，以及其他种种日益上涨的开支，实际上已经摧毁了所剩无几的利润空间。) Truth is, the product of fish and chips itself is facing its toughest battle.”
今年四月，经营19年后，“鳕鱼站”接待了最后一位顾客。达伦·萨德洛在脸书帖子中解释说，关店是多重压力所致：“鱼价飞涨、捕捞配额削减、全球政治问题、增值税的不断索取，以及其他种种日益上涨的开支，实际上已经摧毁了所剩无几的利润空间。事实是，炸鱼薯条这个产品本身正面临最艰难的一战。”