Jimmy Lekatis is saying goodbye to Samos after it’s been in the family for 35 years.
Jimmy Lekatis is saying goodbye to Samos after it’s been in the family for 35 years. CHRIS ISON

Jimmy, you have served us well

JIMMY is leaving his deep-frying days behind.

It’s been in his family for 35 years, but for the owner of the much-loved Samos fish and chip shop, the laps of waves on the shores of another Samos are calling.

Mr Lekatis is leaving Rocky to travel back to the Greek island Samos that his parents emigrated from to arrive and start a new life in Rockhampton.

Sunday will be the last day of work for the businessman who is keen to visit family he hasn’t seen for 10 years, and “see how things go,” he said yesterday.

He won’t miss the hazards of the job; like summers behind the fryer, where temperatures could soar to 55 degrees on a good day.

“You just have to make sure you drink a lot of water on those days,” he advised.

Or the scaldings he copped when he ventured a little too close to a popping vat of fat.

But he will miss the city, and joking with customers, some of who he said had come to his shop for generations.

Jimmy, who is usually called Sam or Samo by customers (“I don’t have the heart to tell them it’s Jimmy”) has continued the store’s reputation for cooking killer fish and chips.

He attributes it to always using fresh, Aussie ingredients and the family’s batter recipe, which will remain a secret.

Luckily for Samos patrons he’s shared it with “fish and chip virgins”, new owners Ian and Debbie Templeton, to who Jimmy will impart the fine art of all things battered and crumbed.

Jimmy, who’s last work day will be tomorrow, wanted to thank all his customers; from the most prim and proper fish and chip eater to the muncher who may have downed a few brews.



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