What's the difference between serving luxury lobster and fish'n'chips?

What's the difference between serving lobster tail at a luxury resort in a posh area and selling fish and chips in one of the most deprived areas in Wales?

Not a whole lot, according to Scottish Chef Derek Hughes, who made that change this past August, when he left the four-star Moness Resort to open up a fish and chip shop in Caia Park, classified as one of the poorest areas in the country.

"No matter where you are, it's not like you serve any old rubbish," Hughes told IntraFish.