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Posted: Tue 18th Aug 2026
After 40 years of trading, Olley's Fish and Chips Experience knows what it takes to attract new customers.
Having faced the usual hurdles of owning a small business in London, owner Harry Niazi has also tried figuring out how new tech such as AI could help support his business in the long run.
Over the years, Harry has learnt that keeping an open mind, investing in new ways of doing things and supporting his staff are key factors in keeping his business afloat.
Read on to learn more about Harry's entrepreneurial journey and how Grow London Local has supported Olley's chippy.
My name is Harry, and I own Olley's Fish and Chips Experience.
We started in 1987 with a small takeaway two doors up the road. After about two and a half years, I realised I needed to make dramatic changes to be successful.
Instead of following the crowd, I wanted the crowd to follow me. I focused on improving quality – finding the perfect cod, the best haddock, the tastiest scampi.
Since then, I've always kept an open mind, constantly looking for better products.
We later expanded into a restaurant at 67 Norwood Road in Herne Hill, which quickly became so popular that customers often complained they couldn't find a seat.
Eventually, we bought number 68 next door and built a larger space with a mezzanine and balcony, which made the restaurant more inviting.
Over the years, we've welcomed celebrities like Lord Archer – who opened our restaurant – as well as Jason Statham and Andy Burnham.
We've been in business for nearly 40 years now, winning London's Best Fish & Chips title three times, and we're aiming for the UK title next.
I've always loved pleasing people, feeding people and creating things that make them say "wow".
From a young age, I worked different jobs – cleaning offices, working in a Wimpy bar, and learning the power of suggestive selling. I realised I had a natural drive to improve businesses.
When you work for someone else, you face limits. Running your own business allows you to make bold changes overnight. That freedom inspired me to start Olley's.
Small businesses like mine face real challenges like marketing, design and adapting to new tools like AI.
While I often had ideas, working with Grow London Local gave me reassurance and fresh strategies. They connected me to organisations and services that helped me overcome hurdles and confirmed whether I was on the right track.
I first heard about Grow London Local at a business event in Tower Hill. I was told that Winnie, a Business Support Manager, would be at Camberwell Library, so I went to meet her.
I invited her to visit my chip shop in Herne Hill, where I shared my story. She connected me with other businesses and resources that helped me solve challenges around marketing and growth.
Winnie has been very supportive and understanding.
The next step is to take our service to another level – giving every customer a "wow" experience. We're not cheap, but we serve top quality, and we want that to be consistent every single time.
I'd also love to open a second restaurant in an area with tourists, businesses, parking and locals.
We also cater to tourists seeking gluten-free fish and chips. That's another area we want to grow.
Being your own boss isn't as glamorous as it sounds. You wear many hats – leader, listener, problem-solver.
It took me years to learn to delegate and to put systems in place so staff know what's expected.
I always tell my team – if I'm not here and you can't reach me, any decision you make with the business in mind, I'll back you 100%.
It took me 14 years to take my first long break – 22 days away! But once I learned to delegate, I found more freedom and balance.
First, don't make the same mistake I did. It took me 38 years to add curry sauce to the menu! Keep an open mind and don't dismiss ideas. Even small changes can boost your bottom line.
Second, invest in your staff. Make sure they understand your vision, involve them in the business and let them represent the brand. Staff who feel ownership will help you succeed.
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