A Very Merry Christmas From all here at Chippy Chat and from all these top chippy suppliers and service providers I n
P r i n t
O n
L i n e
I n
V i s i o n
N OW C E L E B R AT I N G O U R 1 0 T H Y E A R
www.chippychat.co.uk
austen@chippychat.co.uk
TEL 01353 865 966
Issue 12 Volume 10 December 2020
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Chippy Chat & Fast Food Magazine • December 2020
Sisters are doing it for themselves
An Oven Full of Chips?
Chippy Chat & Fast Food Magazine • December 2020
New Spuds on the Block
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Chippy Chat & Fast Food Magazine • December 2020
EST D 1964
Chippy Chat & Fast Food Magazine • December 2020
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It’s Time On! TheChristmas Year March-es (but Good Riddance to 2020)! Well already approaching the we have our great sausage feature end of the first quarter of 2018!
W
ow it’s a time for reflection heresuppliers as we deliver you the shops and as we approach last edition of Chippy Chat in 2020. Mother’s day and Easter too. It’s been a year that shocked Congratulations to has all at Friars the world so many ways and touched Pride. in Once again, they have everybody some way. Let’s delivered ainfantastic trade show hope the pandemic vaccines prove with even more visitors it seemed than ever. and 2021 will bring us a successful A busyofoffering this month for your touch normality. delights. First off we review many From all of us at Chippy Chat and of our oil Produce and fat suppliers Isle of Ely we salutegiving the fish you chip the chance see what open many and industrytofor staying top shops aretheir using and why.so Also, and adapting businesses Hopefully it will be a busy one for
Austen Dack Publishing Editor
Austen Dack Publishing Editor
too!
quickly in order to survive. Our front-page partner for March is I would alsoThey personally to thank Pukka Pies. supplylike millions of all of our partners who have helped pies to fish and chip shops across us toUK keep publishing the and they are during helpingthis us torrid time.National Pie Week. celebrate try tolike have great IfPlease you would toaadvertise, Christmas time and let all look to a get involved or tell usus some news please email me austen@ happier New Year chippychat.co.uk – austen@ thanks for your As usual email me support enjoy the issue. chippychat.co.uk with your stories Austen
Austen
Our website is www.chippychat.co.uk
Chippy Chat Ltd
Oak Lane Littleport Ely Cambridgeshire Chippy Chat Ltd CB6 1RS Oak Lane Littleport Elywww.chippy-chat.co.uk Cambridgeshire info@chippychat.co.uk CB6 1RS
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Publishing Publisher Editor Austen Oliver Dack Boutwood austen@chippychat.co.uk oliver@chippychat.co.uk 07863123929 Publishing Editor Subscriptions and Marketing Executive Austen Dack Amanda Waterfield austen@chippychat.co.uk amanda@chippychat.co.uk 07863123929 01353 865 966 Design/Editorial Design/Editorial Stuart Catterson Stuart Catterson stuart@cc-ff.com stuart@cc-ff.com Accounts Accounts Claire Boutwood-Potter Claire Boutwood-Potter accounts@chippychat.co.uk accounts@chippychat.co.uk Printed in the UK by Printed in the UK by The Magazine Printing Company The Magazine Printing Company Advertising Sales and Promotions Advertising Sales and Promotions austen@chippychat.co.uk austen@chippychat.co.uk For PR and Editorial For PR and Editorial editorial@chippychat.co.uk editorial@chippychat.co.uk
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Chippy Chat & Fast Food Magazine • December 2020 Chippy Chat & Fast Food Magazine • March 2018
Chippy Chat & Fast Food Magazine • December 2020 Chippy Chat & Fast Food Magazine • March 2018
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Ovens Cleaned Up! Katie tackles fish and chip challenge in 30 minutes
WE HAVE SUPPLIED INBUILT SUPERPAD SYSTEMS (TRIPLE FILTRATION) FOR FACTORY FITTING TO: MARTYN EDWARDS FRANK FORD KIREMKO (KFE) HENRY NUTTALL SCOTRANGE EDEN RANGE
WE HAVE ALSO RETRO-FITTED BASKET FILTRATION AND SUPER PAD UNITS TO SHOP INSTALLED RANGES. PLEASE CALL FOR ADVICE ON YOUR RANGE
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Chippy Chat & Fast Food Magazine • December 2020
O
ne of the more unusual stories of 2020 is when a top food blogger took on one of Britain’s biggest fish and chips meals. Kate Ovens, who is famed for taking on giant food challenges, polished off the whopping 32oz cod and mountain of chips. The 26-year-old was challenged to take on the estimated 4,000-calorie feast by Ancell’s Fish and Chips in her hometown of Fleet, Hampshire. Kate said: “I’ve had fish and chips from Ancell’s a couple of times since they reopened, so when they offered to create this challenge just for me, I jumped at the chance. “It was so big, they couldn’t wrap it up, so I had to take it home in the tray. The batter was crisp and crunchy, and the fish was flaky – it was perfect. I had to switch things up with the curry sauce towards the end, but it was a delight.” Kate took on the colossal cod and chips, served with mushy peas, curry sauce and gravy, for a Facebook video that she also shares on her You Tube channel. She said: “I can’t stress just how much I enjoyed this challenge. It was a bit daunting at first, because I didn’t know where to start, but once I got stuck in, every bite was a delight. “They created this challenge just for me, so it’s not available to the public. But it’s five times larger than their normal portions. The cod fillet was absolutely huge, but after the first bite, I knew I’d be able to conquer this challenge, because it was absolutely delicious. “I wasn’t timing myself, but it took about 30 minutes to finish because I really wanted to savour every bite.”
Chippy Chat & Fast Food Magazine • December 2020
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Inside
December 2020
From all at Chippy Chat and from top chippy suppliers and service providers
6 8 10
The Chippy With The Most Bottle! Heinz Food Heroes Announces Winners
Is This The New NORmal
Game Changing Seafood From Norfisk!
Just-Neat!
New Hewigo Range great for delivery and Click & Collect
The Joy of Six!
12 14 16 18
How one chippy is open just six hours a week!
‘Blossoming’ in Lock Down!
The demand for new vegan ‘fish’ & chips
‘Sheeran’ Loves Babylon Henry’s try new variety
JJ’s to Launch ‘Fish and Chips with a View’ Guide An exclusive directory targeting the staycation market
Elite Training! Sisters Open New Chippy
Let’s Get Back to Normality! Good Riddance 2020
An Appealing Shop? Selling ayear after opening!
Beer, Battered Fish!
Owners of Grosvenor Fish Bar get a drinks licence
Terrific! Chips are down at new Eric’s
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Chippy Chat & Fast Food Magazine • December 2020
Pictures of You! Pics Featured in magazine and online in 2020
ShangFry! Hewigo Delivers Frying Far East Style
Masters of the Chip Universe! Masters Launch New Trade Website
Merry Fishmas Everyone
One of the more out-there interpretations of Yuletide grub.
34 36 38
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Es 30 tab Ye lish ar ed s
Merry Chipmas!
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sales@klsonline.co.uk Chippy Chat & Fast Food Magazine • December 2020 In association with
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! s a m p i h C y r r e M
Christmas is a fantastic time of the year. We love to have fun with our Advent Christmas front page replacing last year’s lovely effort with another Christmas Advent.
It has been a very different year to any other, and all of our partners would like to show their appreciation and good wishes to shops for getting through 2020!
A Very Merry Christmas From all here at Chippy Chat and from all these top chippy suppliers and service providers I n
P r i n t
O n
L i n e
I n
V i s i o n
N OW C E L E B R AT I N G O U R 1 0 T H Y E A R
Contact
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s we approach the big day these partners want to wish you and your families well at this festive time. Here are a few of their comments. Oliver Boutwood Isle of Ely Produce said. “Please enjoy a wonderful Christmas, and we look forward to seeing you all again at the Isle of Ely Produce open day in 2021! “The team at Kerry Foodservice would like to wish all Chippy Chat’s readers a successful festive season and will look forward to seeing many of you over the coming year.” “Happy Christmas from the Sarson’s team. We look forward to working with you all again in 2021.” Leanne Green from Nortech said “The team at Nortech would like to wish all Chippy Chat readers a Merry Christmas and Happy New Year. We would like to thank you for your support and custom, and look forward to speaking to you in 2021.” Kevin McWhinney says “The team at McWhinney’s Sausages wish all our customers, suppliers and friends a very Merry Christmas and a Happy, Healthy New Year, thanks for your heroic efforts in 2020!” Finally, the team at Chippy Chat wish you all a very Happy Christmas and a whole lot better New Year! We would like to thank all of our readers and partners for getting us through 2020 here’s to 2021! Austen Dack Chippy Chat Publishing Editor
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Chippy Chat & Fast Food Magazine • December 2020
Chippy Chat & Fast Food Magazine • December 2020
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For the Festive Season Our Famous Ramos Arrive Bringing you a 1st for Flavour!
Top Shops Find Out What Makes Our No 1 Potatoes So Good
Only the finest potatoes from A L Lee Farming Company’s fields and stores make it into their No 1 bags – The No1 Chipping Potatoes. We are growers of quality chipping potatoes which are available right the way through from now until July. We are the No 1 choice for Markies, Maris Piper, Divva, Agria, Ramos and new varieties Babylon and Lugano. We were proud to have over 100 chip shop owners at our farm finding out just why we are the best. Malachy Mallon owner of the Award Winning Dolphin in Dungannon said “With AL Lee producing quality potatoes like the No1 it makes our job so much easier” Our chippy customers love to fry our No1 chipping potatoes. Contact your merchant and ask for No 1 from AL Lee through Isle of Ely produce today, or call the number below.
01353 863355 www.allee-farms.co.uk 7
Chippy Chat & Fast Food Magazine • December 2020
Chippy Chat & Fast Food Magazine • December Chippy Chat & Fast Food Magazine • October 2020 2019
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The Chippy With The Most Bottle! Heinz Food Heroes Announces Winners
H
einz Food Heroes – the new awards programme from Heinz and hospitality networking association, Arena, seeking to recognise and celebrate those within the food industry who have gone above and beyond in their community – has announced its inaugural winners, one of whom is an award winning fish and chip shop! Most Heroic Team: Fish & Chips @ Weston Grove Fish & Chips @ Weston Grove runs a host of initiatives to support their community. This includes sponsoring a homeless football team to provide team skills and reduce isolation, feeding 40 people a week in temporary hostels (during and after lockdown) and complimentary meals for the elderly to encourage interaction and alleviate loneliness. It’s the first chippy to be Makaton-friendly and is also dementiafriendly. Children visit the shop and take part in activities relating to sustainability and the versatility of potatoes, for science and regular cooking lessons give local families the skills to prepare nutritious meals at home. They’re also plastic-free pioneers! The judging panel comprised of Leo Kattou, head chef at Simpson’s restaurant and 2019 MasterChef: The Professionals finalist, Candice Brown winner of The Great British Bake Off 2016, Lorraine Wood, Director of Arena and Jojo de Noronha, Kraft Heinz Northern European President. And with over 150 inspiring entries received, deciding on the winners was no easy task. Jojo de Noronha, Kraft Heinz
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Chippy Chat & Fast Food Magazine • December 2020
Northern Europe President, says: “Selecting overall winners for these awards was exceptionally difficult. It’s been the most challenging year most of us have ever faced and we know that there are heroes from all walks of life and from all corners of the country. As an industry, I’m sure we all offer our heartfelt thanks to everyone who has gone above and beyond to contribute to those that need it most. “Both of our winners stood out for their approach in supporting the community as a whole; many different people benefit from their fantastic work and support.” Each winner of Heinz Food Heroes will receive £5000 to continue to make life better. Fish & Chips @ Weston Grove will use the money to support their homeless football team in addition to aiding professional development by sending the team on a sea fish course at Billingsgate market. Josette Foster, co-owner of Fish & Chips @ Weston Grove, said on behalf of the Most Heroic Team: “We’re absolutely thrilled to receive this very special award. Fish and Chip shops across the country have been at the heart of the community for 160 years. We understand the important role we play in supporting the wider community and our social responsibility to care for our extended family. This really comes from the heart, not just during this difficult year - it’s a long-term commitment to giving something back.” The award for the most heroic individual went to Tracey Harriott, supervisor at Starbucks at, Amadeus at the NEC, who has been rewarded for her work with out of date food which has spiralled into helping the homeless hostels and other community groups in many other ways. Chippy Chat & Fast Food Magazine • December 2020
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Chippy Chat & Fast Food Magazine • December 2020
Chippy Chat & Fast Food Magazine • December 2020
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Is This The New Game Changing Seafood From Norfisk!
A
t Norfisk we procure only the highest quality long-line Norwegian Cod and Haddock. All fish is responsibly sourced and ‘Frozen at Sea’ on board select vessels resulting in a premium fillet of optimal standards. “Our brand of longline fillets is fast becoming a game changer for interleaved boneless fillet supply into the Fish & Chip sector” says Commercial Director Matthew. “We launched our trawled version of the brand into Ireland in 2018 and have had huge success there. Continuity of product and supply all year round at stable prices is clearly a big plus for fryers. The industry is undoubtably short of longline fillets that are pan ready, so we saw a
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Chippy Chat & Fast Food Magazine • December 2020
gap in the market. In the current climate it’s all about food safety and consumers are fully conscious of the long-term planet gains as a reflection of what they consume and thrive on knowing this before they eat. More selective fishing, intact seabeds, lower greenhouse emissions and unwanted bycatch are just a few of the benefits of long-lining and consumers love to see and hear these facts.” Matthew goes on to say “more recently we have progressed the brand with longline fillets into our range. Our processing partners have decades of experience in buying only the best quality fish and we felt obligated to offer a higher volume of premium boneless fillets to the fish frying trade. Our state-of-the-art facilities take the headed and gutted fish down to temperature that barely allows them
Chippy Chat & Fast Food Magazine • December 2020
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Normal? to fillet the fish then within minutes it’s interleaved and plate frozen.” Research company Nofima have analysed and compared fish caught by long-lining and fish from trawler catches. This has shown that line-caught fish has a whiter flesh and gives a firmer fillet. The most important reasons for the better flesh quality of linecaught fish are better bleeding out and less compression damage,” says researcher Bjørn Tore Rotabakk. Both the compression damage and the poor bleeding out are caused because trawling brings up from five to twenty tons of fish onto the deck each time, while with long-lining the fish are brought on board one by one. Researchers have carried out chemical, technical and sensory analyses in order to assess fish quality. Taste assessors have judged the
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fish on colour, texture, smell, splitting and surface, while chefs at the Gastronomic Institute have assessed the flavour. The conclusion of both groups is that linecaught fish has a much higher quality. So, whilst Norfisk is relatively new to the market it’s not aiming to revolutionise the industry – only to offer the more conscious buyer a convenient alternative to trawled and to compliment the Fish and Chip sector, one that they know prides itself on very high standards!
Chippy Chat & Fast Food Magazine • December 2020
Contact T: 01925 649236 E: mc@marisseafoods.co.uk Visit: www.norfisk.co.uk/
Chippy Chat & Fast Food Magazine • December 2020
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The UK’s
No.1 JustNeat!
manu Effic
New Hewigo Range great for delivery & click & collect
C
lick & Collect has become an essential part of many fish and chip shops over the last few months. In response to these changed circumstances and an order from a customer, Hewigo has built a 3-pan wall range which incorporates appropriate new features with more emphasis on the practicalities of collection and delivery. The features can also be incorporated into a counter range. As there is little for We’ve a largebeen display No need wonder. making them fo cabinet as, at the moment, only two customers are allowed in the shop, spaceand proven effici That’s over 12 years of this experience can be used to store bagged ready orders And because we manufacture the UK, our suppo underneath a rail bar of heat lamps withinno as efficient as our ranges. worries about headroom. Two thirds of the pan space can be given over to frying baskets likely to contain parcooked chips making the whole operation more organised and responsive. Hewigo No.1 ad.indd 1 Phillip Purkiss MD of Hewigo UK says “This is not a range for everyone as there will be many who will want to return to conventional ways once the pandemic is over. However there is no doubt that Click & Collect and delivery are going to provide a greater share of turnover for the progressive outlet. It may be that the future lies in hybrid ranges that fulfil both needs.” For further information...
Hewigo have built more High frying ranges in the UK than other manufacturers put tog
Contact Hewigo (UK) Ltd Bateman House Little Fields Way Oldbury West Midlands B69 2BT Visit: www.hewigo.com T: 0121 544 9120 E: sales@hewigo.com
The UK’s
No.1
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Chippy Chat & Fast Food Magazine • December 2020
Chippy Chat & Fast Food Magazine • December 2020
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manufactur Efficiency fr
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Henry Colbeck Limited, Seventh Avenue, Team Valley Trading Estate, Gateshead, Tyne & Wear NE11 0HG
VA Whitley and Co Limited, Milward House, Fir Street, Heywood, Lancashire OL10 1NW
Tel: 0191 482 4242
Tel: 01706 364 211 Tel: 01733 316 400 13 Chippy Chat & Fast Food Magazine • December 2020 www.vawhitley.co.uk www.friarspride.com
Chippy Chat & Fast Foodwww.colbeck.co.uk Magazine • December 2020
Friars Pride Limited, Oxney Road Industrial Estate, Oxney Road, Peterborough PE1 5YW
The Joy of Six! How one chippy is open just six hours a week!
A
fish and chip shop in Lincolnshire is so successful its owners only open it for six hours a week. One of the last Coal fired Fish & Chip Shops in the country, very little has changed since the 1940’s and the shop is a working museum to a bygone era. Some customers hire private planes to sample the delights of the 66-year-old batter recipe at Upton Fish and Chip Shop. Its owner Sally Shaw says the secret recipe attracts customers from miles around. Sally cooks the fish and chips in dripping in a huge coal-fired range – one of only two in operation in the UK. And because so many people come to queue down the road in Gainsborough to sample a taste, she only opens up on Friday nights and Saturday lunchtimes. The takeaway, which celebrated its 70th anniversary, was bought at auction in 2005 and measures just 70 square feet. ‘I never get to see how many people are outside from behind the counter but customers will get to the front and say “we have been in the queue for over an hour tonight”,’ Sally said. ‘It is a regular thing, if someone tells me they have been queuing for half an hour I cheekily
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Chippy Chat & Fast Food Magazine • December 2020
tell them that doesn’t sound too bad.’ Covid has little effect on this chippy, it closed at first but when reopened it encouraged customers to stand and queue at a safe distance One member of staff Janet Gillespie had worked at the shop for over 50 years and said she has ‘never heard a bad word or complaint’ about it. The limited operating hours were used by the chippie’s previous owner and Sally decided to take them on – with no idea just how in-demand she would be. During the height of summer, some customers use a local private airfield to fly over and get their dinner, she said. ‘I have known people come from Leicester, from North Yorkshire, from all over the place,’ Sally said. ‘Some customers come every week without fail and many have been coming for decades.’ And the chip shop is open for even less time once the summer season is over, as Sally only uses fresh fish and potatoes. ‘We close all of the way through January,’ she said. ‘January is the month where everybody is on a diet, the weather is miserable and it is no good for us finding the produce, so we choose to close.’ Have you altered your opening times? Email austen@chippychat.co.uk
Chippy Chat & Fast Food Magazine • December 2020
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Chippy Chat & Fast Food Magazine • December 2020
Chippy Chat & Fast Food Magazine • December 2020
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Chip Shop ‘Blossoms’ Through Lock Down! THE demand for new vegan ‘fish’ and chips sold at a York chippy in just one week has been “insane”.
M
ax Potts who runs Mr Chippy in Church Street in the city centre in York said that since launching his new venture in just one week he has sold more than 400 portions. This means that for every two regular fish and chips he is selling one of his new vegan offerings. Since appearing in the local press the shop has even had a shout out on Radio 5 Live. Mr Potts said: “Demand has been insane really. On Friday and Saturday we had sold out by 6pm and on Sunday I spent the day touring Yorkshire to find a local wholesaler who could supply the demand.
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Chippy Chat & Fast Food Magazine • December 2020
“We have had to hire a full-time chef to help with the cooking and we hope to push forward and work with a more diverse vegan offering in the future. “It’s also been a great boost for staff morale as we have been feeling like we are trading like we were in pre-Covid times.” The fish substitute ingredient is banana blossom, which, Mr Potts says has an uncanny likeness in texture and moisture to a cooked and battered fillet of cod. He said: “The batter, we have been told, ‘makes it’, by infusing the banana blossom with our traditional deep-fried crisp coating and flavour. A touch of salt and vinegar and some of our brand new vegan homemade tartare sauce and you are in vegan heaven.” Are you offering vegan ‘fish’? Email austen@chippychat.co.uk.
Chippy Chat & Fast Food Magazine • December 2020
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Chippy Chat & Fast Food Magazine • December 2020
www.frymax.co.uk Chippy Chat & Fast Food Magazine • December 2020
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‘Sheeran’ Loves Babylon Henry’s try new variety - your chance to try them too By Austen Dack
C
ambridgeshire potato merchant Isle of Ely Produce have launched a new platform to promote the great British Chip in association with Agrico. Our aim will be to carry on the good work we have been promoting via our hugely successful open days, and the ‘Field to Frier’ award. The Chip Ambassadors will become part of an UK wide group of shop owners and fryers who will promote best practice for potato buying, storing, and of course frying. The chain will also include key growers too like PJ Lee & Sons, and A. L. Lee Farming Company, as IOE looks to cement the relationships they have grown across the whole supply chain over the last twenty years. Agrico have partnered with Isle of Ely Produce to bring two new varieties into the trade initially via our Chip Ambassadors. The two varieties Babylon and Lugano will be sampled at some of these ambassadors to back up the results of early trial successes. Recently I visited Henry’s fish and chips in Hunstanton for owners Ian and Jane Wallis and head fryer Ed Sheeran look alike Chris Marks-Burton to try Babylon for themselves. Ian said “We were only too pleased to try this variety in our shop. We know and respect Agrico, and Isle of Ely Produce,
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Chippy Chat & Fast Food Magazine • December 2020
and are proud to be part of something so important. Every week we look for the best potatoes for our customers and are always looking for the next best variety to come into the marketplace.” It was great to visit the team at Henry’s and see their million-pound shop. To have Chip Ambassadors like them trying samples and giving us valuable feedback is great for the whole industry. B a by l o n o f f e r s t h e c u s t o m e r outstanding frying and eating qualities that challenge Agria, whilst Lugano offers a sustainable future for the grower in the fight against potato cyst nematode (PCN), while producing excellent frying and eating quality for the customer.” Jane said of Babylon “Wow what a lovely tasty chip. They fried so well and were of a good size. They were fluffy in the middle and crisped well on the outside too.” Chris said “We are on Sagittas at the moment. The first thing that struck me was the colour difference. Babylon are a rich yellow colour even before frying. Babylon were great to peel, and chip with little effort needed pre-rumbler. It was a good clean bold sample. They fried very well and I would be very happy to serve these to my customers on a regular basis.” Alex Moore, Agrico UK Sales Manager said: “We are thrilled to be working closely with Isle of Ely Produce & the Chip Ambassadors to launch two exciting new varieties. As a business we
Chippy Chat & Fast Food Magazine • December 2020
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are always trying to breed better tasting and more sustainable potato varieties. In Babylon and Lugano we have both! We place a lot of emphasis on product management and this link with the Chip Ambassadors, Isle of Ely and the growers will help us ensure that each area of the supply chain know how to get the best out of Agrico varieties, to give the end customer the best chips they can buy.” Oliver Boutwood Isle of Ely Director says. “We have met so many great chip shop owners over the years, all who have brilliant knowledge of what it takes to choose, store and of course fry a potato. We have supplied enough potatoes during that time to serve over 600 million portions of chips. This new scheme will give us even more information across the UK, that we can use to make sure we have the right variety in supply at all times.” Chip shop owners already signed as Chip Ambassadors for Isle of Ely Produce include Colin Cromer – The Fish Hoose, Kerry Brennan – Golden Union, David Henley – Henley’s, Richard Ord Jr – Colmans, Eric Snaith – Eric’s, Kelly & Tim Barnes – Krispies, Lauren Kellaway – Kellaways, Charlie Collins – Frydales, Fred Capel- Chez Fred, Matt & Ashley Phillips – Shap Chippy, Malachy Mallon The Dolphin Takeaway, Richard Foster – Fish and Chips at Weston Grove, Emir Hikary – Hiks, Alan Shillingford – Shillingfords, Gregg Howard The Chip Shed, Ian Wallis Henry’s Hunstanton and Sarah Heward – The Real Food Café. We will be featuring Babylon and Lugano in the coming months both inprint and online to showcase their merits to the fish and chip industry. Email austen@chippychat.co.uk if you too would like to become a Chip Ambassador and try Babylon and Lugano for yourselves. 19
Chippy Chat & Fast Food Magazine • December 2020
Chippy Chat & Fast Food Magazine • December 2020
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JJ’s to Launch ‘Fish and Chips with a View’ Guide JJ Foodservice is calling on fish and chip shops with a fantastic view to get in touch to be included in an exclusive directory targeting the staycation market.
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“
he pandemic has forced many people to abandon their overseas holidays and enjoy a staycation this year,” said JJ’s Chief Product Officer, Sezer Ozkul. This trend is set to continue in 2021, with 71% of Brits saying they are planning a staycation. “What better way to top off your British holiday plans than with a traditionally British fish and chips! We want to make it easy for people to find the best places,” he added. JJ is partnering with Women in Fish and Chips, and the Real Food Café in Tyndrum to develop the directory with a target of 50% female-owned or managed shops. The Real Food Café is based in the stunning Loch Lomond and Trossachs National Park in Scotland. When re-opening after the first lockdown, Director Sarah Heward created a local beauty-spot guide for takeaway customers, which became a quick hit. “There is no shortage of fantastic fish and chip shops that have their own lovely views or cityscapes,” said Sarah. “We want recreate the concept on a bigger scale.” “Based on the great work JJ Foodservice has done to promote shops through Women in Fish and Chips, I felt it would be the perfect collaboration to launch a nationwide search to create the ultimate Guide to Fish and Chip shops with a View. “It’s the perfect way to celebrate Staycations while promoting fish and chips,” said Sezer. Shops already signed up include The Real Food Café, Frasers Fish & Chips, Harbour Lights, Fish Kitchen 1854, Angels Fish & Chips & Chish & Fips Shops can put themselves forward or nominate another shop by sending an email to elit.rowland@jjfoodservice.com
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Chippy Chat & Fast Food Magazine • December 2020
Chippy Chat & Fast Food Magazine • December 2020
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FROM Foodservice
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Chippy Chat & Fast Food Magazine • December 2020
Visit: www.jjfoodservice.com
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Chippy Chat & Fast Food Magazine • December 2020
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email: Kane.pearce@jjfoodservice.com
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Chippy Chat & Fast Food Magazine • December 2020
Chippy Chat & Fast&Food Magazine • December 2020 Chippy Chat Fast Food Magazine • July 2020
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www.norfisk.co.uk | sales@norfisk.co.uk
A L L Y E A R R O U N D S U P P LY
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SKINLESS & BONELESS LINE-CAUGHT INTERLEAVED COD & HADDOCK 23
Chippy Chat & Fast Food Magazine • December 2020
Chippy Chat & Fast Food Magazine • December 2020
6-8oz | 8-10oz | 10-12oz | 12-16oz
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Elite Training! Sisters Open New Chippy
T
wo sisters who grew up in the fish and chips industry have opened a family-run shop of their own. Rachel Tweedale and Lauren Walker opened the family-run and aptly named Sisters Traditional Fish & Chips on Friday, October 30 in North Hykeham. The pair have 16 years’ experience inside fish & chips restaurants, having previously worked as part of the family-run Elite Fish and Chips and Elite on the Bail business in Lincoln. COVID-19 restrictions have made the
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Chippy Chat & Fast Food Magazine • December 2020
task a bit more difficult for Lauren and Rachel, but they have implemented rules for customers to keep safe. Screens will be placed on the tills, while only two customers are allowed inside at once. The double act told The Lincolnite: “The idea of running our own business after all these years is really exciting, we think being in control of this will even improve our quality of life too. “We think the family angle will be important for us to build relationships with our customers, but face masks and shields on the counters will make that difficult.” Now business is underway and the money has started coming in, the sisters have said that they
Chippy Chat & Fast Food Magazine • December 2020
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will open up customer suggestions for what they want to see, whether that be gluten free options or a fish counter. A click and collect service will be operated online via their website to save people queuing, with the idea of deliveries also potentially in the pipeline for the future. They said: “We are really looking forward to getting involved with the local community and getting to know our customers. “Fish and chips run in our veins and after years working in the industry, we are excited to be able to bring our take on fish and chips to the North Hykeham area.” Sisters Traditional Fish & Chips opened at 11.30am on Friday, October 30 and offered 10% off all orders on opening weekend. www.sistersfishandchips.co.uk Are you opening a new fish and chip shop? Email austen@chippychat.co.uk
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Chippy Chat & Fast Food Magazine • December 2020
Chippy Chat & Fast Food Magazine • December 2020
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Let’s Get Back to Normality! Good Riddance 2020, but let’s not forget the 160th Anniversary of Britain’s Most Loved Dish
2
“
020 marked the beginning of a new decade – eagerly awaited by many with prosper and optimism – but 12 months on, it’s morphed to one which I’m sure we will all be glad to leave behind. But. Let us not forget that 2020 also marked the 160th anniversary of fish & chips! This year more than ever, there has been no exception to the power of fish & chips; uniting, rallying, and nourishing local communities throughout a pandemic. We watched with admiration over the speed at which you all adapted to the ever-changing landscape, implementing stringent safety standards and technology to make it both easier and safer for customers to buy and collect when they needed to most.
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Chippy Chat & Fast Food Magazine • December 2020
No matter what 2020 served up, fish & chips have stood by us all and they remain a true cause for celebration. We have never been a prouder partner to Britain’s finest fish & chip shops. As many of you will know, Norway exported sustainably sourced frozen-at-sea cod and haddock to UK chippies for over 70 years after our first trawler ‘Longva’ took to our pure Arctic waters in 1962. Today, frozen-at-sea production is considered to be one of the best and most consistent sources of whitefish to the UK’s hospitality industry, pivotal to many fish & chip operations. Our industry has grown thanks to fish & chips and we are fully committed to support and maintain the crucial sustainable supply of Norwegian cod and haddock to UK chippies, so together we can continue to serve the nation their favourite dish. So, here’s to 2021. Enjoy the festivities the best you all can; whatever the environment, we shall be celebrating the passionate, skilled fish & chip industry at the heart of every community.” Hans Frode Kielland Asmyhr, UK Director, Norwegian Seafood Council For further information on quality, legislation and sustainability please visit www.seafoodfromnorway.co.uk
Chippy Chat & Fast Food Magazine • December 2020
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Chippy Chat & Fast Food Magazine • December 2020
Chippy Chat & Fast Food Magazine • December 2020
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An Appealing Shop? Fish and chip shop owner selling a year after opening!
T
he boss of a fish and chip shop which opened in Norwich after many setbacks has now put the business up for sale. Juber Ali, opened The Fish & Chip shop, last September after delaying the launch from May, 2019 because of difficulties with securing a gas connection. The problem was finally resolved but now he’s put the business up for sale, leasehold, for £135,000. It is advertised as taking £5,000 a week and with ‘lots of passing trade, low rent and no rates.’ But Mr Ali has stressed that the business was hugely successful and that he is selling because of his health problems. Mr Ali said: “I just need a break, I’ve been working so hard at the fish and chip shop.
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Chippy Chat & Fast Food Magazine • December 2020
I’ve been stressed, I’m a father again, so I’ve got a baby and I just need to take a step back. But I will only sell to someone who I know will take it on and make a good job of it.” Agents Everett, Masson and Furby, state the owner has been ordering 25-30 bags of potatoes a week with turnover up to around £9,000 a week during lockdown when more people sought fish and chips. The agents state: “The business itself was recently established in late 2019 having previously been a butcher’s shop. It only now comes onto the market due, unfortunately to ill health, however the vendor has done an excellent job of developing the business and building up the turnover in that period of time. “The walls are finished with a mixture of solid timber cladding and a brick effect covering with the extraction system having been made a central feature point in stainless steel. “There is a customer seating area which can accommodate approximately eight covers leaving space in front for customers ordering at the service counter...all in all, the property, whilst compact, is in great order, you can walk straight in without having to spend any money on it.” As well as the traditional fish and chip meals, he also offered tiger prawns, spicy chips and feta cheese salads. A lunch special consisted of cod goujons, calamari, fish bites, tiger prawns, and ‘chips and dips’ for £15. Are you looking to sell? Email austen@ chippychat.co.uk
Chippy Chat & Fast Food Magazine • December 2020
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Beer, Battered Fish! Owners of Grosvenor Fish Bar get a drinks licence
D
uane Dibartolomeo and Christian Motta, who run the Grosvenor Fish Bar, in Norwich, have received a licence so that customers dining in The Bunker restaurant can enjoy a beer with their battered cod. It’s all part of reopening their restaurant, called The Bunker because of its air raid shelter feel, which has been temporarily closed because of coronavirus restrictions. But Mr Dibartolomeo stressed that this is so people can have a drink with their meal, dining in or takeway, and customers won’t be able to buy drinks only. They are currently redecorating The Bunker and may employ a bartender but hope to do it themselves first. “I love margaritas,” said Mr Dibartolomeo. “That’s pretty much the only cocktail I know how to make, if someone asks for a tequila sunrise, I’m going to have to get a book out, I will need a bartender app on my phone,” he joked. “I think we’ll start with simple drinks like gin and tonics, definitely beer and wine. People used to ask us all the time but they haven’t been doing so much lately. We had kept the restaurant closed initially because I was frightened of a second wave of coronavirus, I didn’t want to create a problem, so we opened up for takeaway and deliveries which have been so successful. “But we’ve looked at the spacing and we hope to reopen the restaurant in the next few weeks and should hear about the alcohol licence in the next month.” Back in May, the Grosvenor Fish Bar was so busy, they had to halt orders early after receiving 400 in the first five hours. But Mr Dibartolomeo said custom had quietened across the city recently. “Over the past few weeks, everyone has been saying how quiet the streets are, people just aren’t about, the weather has been bad, but the streets are very empty, it’s eerie.” But he said plans to sell up were definitely shelved for now. The couple had planned to move abroad with Mr Motta’s mum to warmer climes, but this is not on the cards now. “I love Norwich, we’ve been so lucky and our customers have really supported us throughout Covid.” Are you selling drinks and/or cocktails? Email austen@chippychat.co.uk
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Chippy ChippyChat Chat&&Fast FastFood FoodMagazine Magazine••December December2020 2020
Chippy Chat & Fast Food Magazine • December 2020
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Terrific! Chips are down at new Eric’s
E
ric Snaith, chef patron at Titchwell Manor and owner of the Eric’s Fish and Chips chain, has added rustic pizzas baked in a wood-fired oven to his repertoire in a Yurt at his Thornham site (Next to Eric’s Fish and Chips). Eric said “It’s a food I love, it’s a family favourite,” he said. “It’s nice, quick and good value. We wanted to do something which would be both eat in and takeaway.” Pizzas are simple staples like Margherita (tomato, basil, fior de latte Mozarella), Three Cheeses (Buffalo Mozzarella, Gorgonzola, Mascarpone and chives) and Moccus and Iceni Salamis with charred peppers. “We wanted the pizza to be fresh and light, we wanted to be a meal but not full of cheese and greasy,” said Mr Snaith. “We haven’t gone full Italian, we wanted to do our own.” Pizza chef Fred Bambridge earned his dough the classic in the French Alps and Corsica before he pitched up at The Yurt. “It’s just fresh, Italian food on nice, rustic artisan bread,” he said, stretching the dough and topping it off before sliding it into the oven. Mr Snaith hopes the new venture will complement Eric’s Fish and Chips next door, which opened five years ago. “It sits quite well next to the fish and chip shop,” he said. “It’s an absolute world-favourite dish but it’s not always done very well so we wanted to give it as much attention as possible.”
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Chippy Chat & Fast Food Magazine • December 2020
Customers can mix and match orders from either eatery and sit together outside (when covid restrictions allow). Anti pasti offerings include charcuterie from Dingley Dell in Suffolk, as well as Parma. Mr Snaith said he had been looking to move into The Yurt at Thornham for some time “We decided to do this a month before lockdown,” he said. “So, we’ve just been concentrating on getting the business through what’s going to be a tough 18 months. A new click & collect service has been launched to help trade during lockdown. Customers can pre-order food and drinks, including pizza, anti pasti, salads and desserts straight from their mobile device or computer, and their takeaway will be ready upon collection! Have you added any other foods to your menu? Email austen@chippychat. co.uk.
Chippy Chat & Fast Food Magazine • December 2020
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Pictures of You! A s usual in December we look back to some of the pictures we have featured both in magazine and online during the course of the year! If you have any illustrations (and/or stories) you would like us to use, please email austen@chippychat.co.uk
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Chippy Chat & Fast Food Magazine • December 2020
Chippy Chat & Fast Food Magazine • December 2020
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Fabulous
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MAKE A DIFFERENCE. CHOOSE GUARANTEED SUSTAINABLE FISH.
Please contact your local distributor/ r/ supplier for further information. 35 Chippy Chat & Fast Food Magazine • December 2020 Chippy Chat & Fast Food Magazine • December 2020
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ShangFry! Hewigo Delivers Frying Far East Style
M
ark Ralph originally contacted Hewigo in January 2020 about setting up a British Fish and Chip Shop in Shanghai. Hewigo already had experience doing business in the Far East: In 2015 long standing customer Nickos Zannetou from Zan Fish assisted one of our customers in Hong Kong by helping to serve up Fish and Chips at the Best of British Festival. Conveniently Mark’s family lives in the Midlands and whilst on a visit he popped into Hewigo to discuss the project with Managing Director, Phillip Purkiss. Due to certain extraction regulations Mark was not allowed to use gas and the frying pans needed to be electrically heated. To meet the tight deadlines, it was decided to have the range built and exported direct from the Hewigo Company in the Netherlands and transported by airfreight. Lots of red tape was thrown in our path but Hewigo come through with the goods on time and Mark could serve up Great British Fish and Chips in China. Hewigo UK is the leading British manufacturer of frying ranges and co-ordinated serving pieces. They were one of the first companies to introduce high efficiency burners into equipment and a programme of constant refinement means that your range will be one of the most technologically advanced available. Whilst almost all of their ranges are manufactured in the UK, you also benefit from the development work of their Dutch parent company. Hewigo’s aim is to help you to save money without any compromise on quality. Their standard ranges offer exceptional value but you can, as most of their customers do, choose from an extensive range of optional features and finishes to improve the performance and presentation of your range- so vital in such a competitive environment. Over the years customers regularly comment on the build quality of their ranges and it is recognised within the trade that their all-round service is second to none. For further information...
Contact Hewigo (UK) Ltd Bateman House Little Fields Way Oldbury West Midlands B69 2BT Visit: www.hewigo.com T: 0121 544 9120 E: sales@hewigo.com
The UK’s
No.1
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Chippy Chat & Fast Food Magazine • December 2020
Chippy Chat & Fast Food Magazine • December 2020
manufacturer of Efficiency frying
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EXTRAordinary ranges from Hewigo
Those important extras, that come as standard add such great value to Hewigo frying ranges
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Hewigo extras are all year round not just for Christmas Very best wishes to all our customers and everyone in the trade Call us
0121 544 9120 | www.hewigo.com Bateman House, Little Fields Way, Oldbury, West Midlands, B69 2BTChippy Chat & Fast Food Magazine • December 2020 37 Chippy Chat & Fast Food Magazine • December 2020
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Masters of the Chip Universe! Masters Launch New Trade Website By Austen Dack
William Masters 38
I
caught up with Masters & Co wholesalers recently from their HQ in the heart of London. They are a family run business that has been supplying quality potatoes, cooking oils and sundries to fish & chip shops, restaurants, kebab shops, hotels and schools as a ltd co since 1926! What they do best is supplying fish and chip shops with not only the best frying potatoes in the UK but also lots of other things a fish and chip shop needs on a day to day basis including batters, soft drinks, oils, sauces, condiments, packaging, cleaning products, catering equipment and more! They have just launched their new website www.masterscompanyltd. com, where you can download their current product guide. Masters are a well-established 4th generation family business; David is the MD, William is a director & the logistics manager and Sabrina is head of sales and accounts. They are known for their quality of service, and their knowledge built up over 11 decades and being able to deal with multiples & shops on a one to one basis. They deliver throughout London, the South Coast as well as the East Coast. Their reliable fleet along with experienced drivers ensure that you always get the supplies you need delivered right into your kitchen. They already serve over 250 shops over a wide area covering Norfolk, Suffolk, Cambridgeshire, Huntingdon, Essex, Bedfordshire, Hertfordshire, Buckinghamshire, London
Sabrina Masters
Chippy Chat & Fast Food Magazine • November December 2020
& Greater London, Berkshire, Middlesex, Hampshire, Surrey, Sussex and Kent. Why not call them to see if they can deliver to your area? The family are very hands on dealing with all aspects of the business from farming, sales, accounts, deliveries, and their suppliers & products. There is always that personal touch that you are speaking to a family member regarding your orders. They pride themselves on having a good rapport with customers, with many being like second family, and of course serving quality produce at the right price. They stock a wide range of chipping varieties, the main crop range is Agria, Sagitta, Ramos, Maris Piper, Markies, Performa, Daisy, Amanda & Eurostar & Valencia. They grow their own potatoes alongside sourcing potatoes from farmers and merchants they have developed a close relationship with to ensure quality from seed to plate. They will advise you on what potato is best to be frying for your area, and a crop that is suited to the time of year. They are also a main stockist of Aviko’s Lordchips which are par fried chips. These are refrigerated & already prepared and take only 3 minutes to cook. They need no prep, require little storage have no waste and are a quick and easy option. They are PAI registered regulated waste oil collectors and part of the AHDB & Assured Food Standards scheme. They supply their own Master’s Choice brand pure rapeseed oil, along with Frymax and other cooking oil varieties. They also work closely with both Kerry Foods and Middletons, supplying the likes of Henry Jones, Goldensheaf, and the Middleton batter brands. They are also a main stockist for the Drywite range of products too. Visit their website to see a full list of what they can offer your business.
David Masters Chippy Chat & Fast Food Magazine • December 2020
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What their customers say... Poppies “Our family have been doing business with Masters for over 50 years. They always supply the best potatoes, that make the best chip. We strive for quality & they always deliver! Sourcing the best product for our restaurants is priority and that’s why we use Masters.”
Captain Cod Hoddesdon
“Our family have been using Masters and Co for well over 40 years, the quality and service have always been exceptional and second to none. David and his family represent a good family business that you can trust and have the industry’s best interest at heart. Their product knowledge is invaluable, and they are always at hand to discuss and make suggestions regarding the right potato choice for you. We believe Masters are an important part of our business in ensuring our shops receive great quality potatoes.” Their friendly team would love to speak to you about any needs you have around potato supply and/or sundries requirements.
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London: 0207 9877890/ 0207 9878456 Wisbech: 01945 772242 Mobile: 07734977843 Email: sales@masterscompanyltd.com
c Masters & Company LTD mastersandcoltd f Website: masterscompanyltd.com
Chippy Chat & Fast Food Magazine • December 2020
Chippy Chat & Fast Food Magazine • December 2020
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North West
Anthony Swift (Liverpool) Reliable daily deliveries throughout the North-West Guaranteed quality supplies throughout the year.
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THE HOME OF QUALITY CHIPPING POTATOES! Mitchell Potatoes (Estab 1883) is proud to be one of the UK’s longest established potato merchants, a record built on quality and reliability. We serve many of the UK’s best fish and chip shops
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Merry Fishmas Everybody! A Manchester-based chip shop last year has its own festive take on the traditional chippy tea. This deep-fried version of the classic Christmas dinner is certainly one of the more out-there interpretations of Yuletide grub.
T
he Chippy, located on Burton Rd in Didsbury, delighted customers with a full threecourse meal chock full of deep-fried festive treats. They had many a spin on classic Christmas favourites, including ‘Turkey and Stuffing Fritters’, ‘Brie & Cranberry Parcels’ and a giant ‘Pig in a Duvet’ (a deep-fried pig in blanket). Also on offer are battered stuffing balls and deep-fried sprouts, as well as a deep-fried Christmas pudding for the more adventurous diner. Those with a larger appetite will be tempted by the restaurant’s ‘Blow Out Christmas Platter’, which will include turkey fritters, deep-fried sprouts, pigs in duvets, deep-fried brie and battered stuffing, served with lashings of chips and gravy. Liz Bookbinder, co-owner of The Chippy, said: “A Chippy Tea is a great treat for every week of the year, but we decided to put a festive twist on it this Christmas, to offer something different to Manchester’s diners. “We had a lot of fun coming up with the recipes and testing them - we’re especially pleased with our epic ‘Pig in a Duvet’ innovation. We think it’s a really cheerful take on Christmas dinner and we hope customers enjoy indulging in our deep-fried Christmas Dinner classics.”
@mitchellpots 40 Chippy Chat & Fast Food Magazine • December 2020 @mitchellpots
Liz added: “Of course we’ll still be offering up our regular fish, pies and meat-free options throughout December too for those who are sick of Christmas already!” The full menu is as follows: Deep Fried Brie & Cranberry Parcels Pig in a Duvet Battered Stuffing Balls Turkey & Stuffing Fritter Deep Fried Sprouts Deep Fried Christmas Pudding Deep Fried Christmas Pudding with Ice Cream (Salted Caramel recommended) Deep Fried Mars Bar Mulled Cider (dine in only) Veggie Christmas Platter: Deepfried brie, stuffing balls, deep-fried sprouts, regular chips and gravy Meat Christmas Platter: Pig in duvet, turkey fritter, sprouts, regular chips and gravy Blow Out Christmas Platter: one veggie platter and one meat platter What have you done for Christmas? Email austen@chippychat.co.uk.
Chippy Chat & Fast Food Magazine • December 2020
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Farmer Fry’s His Luck! Popular US chip truck Fry Days reopened under new ownership recently
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.J. Thompson and his family decided to purchase the food truck based in Bradford back in February, shortly before the pandemic began. Thompson owns and operates Thompson Potato Farm in Mount Albert and has been supplying the Fry Days chip truck with potatoes for the past three years. “We have always been impressed with the support from their local customers” expressed Thompson. “We loved the name and the simple set up in a rather large trailer”. Thompson’s wife Billie Jean and two sons John and Curtis run the truck together while also helping out at the farm. “It has been a real challenge to enter a new industry (during) a pandemic” confessed R.J. “We hope to learn more about the food service by diversifying into this final step.” The truck currently offers fries, poutine, halibut and haddock, with hopes of reintroducing coleslaw and homemade hamburgers in the near future. “After the first two days we opened, we had to close because we ran out of food!” exclaimed R.J. “ “We’re still trying to get organized,” admitted R.J. “Once we get used to the volume on the trailer, we’re hoping to bring back weekly specials to try things out.” COVID protocols are in place at the food truck lot, with pylons and ribbon flags marked to help keep people spaced out. 41
Chippy Chat & Fast Food Magazine • December 2020
Producing Quality Cambridgeshire Potatoes MarisProducing Piper - MarkiesQuality - Divaa - Agria Cambridgeshire Potatoes Our strength is continuity of supply Maris Piper Markies Divaa - Agria Call your local wholesaler today Our strength is continuity of supply Call your local wholesaler today and ask for PJ Lee Potatoes
Chippy Chat & Fast Food Magazine • December 2020
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Business Buyers Still Taking the Bait Despite a global pandemic, local lockdowns and an uncertain economy, this year has still been a busy one in the world of business sales
National business broker, Intelligent, are on hand to help entrepreneurs to buy, grow and sell their businesses – and have seen unprecedented levels of buyer activity throughout 2020. “We weren’t so sure what to expect when coronavirus hit”, said Mark FitzgeraldCooke, CEO, “a lot of our business owners were suddenly faced with the unknown, and it was impossible to predict how business buyers would react”. With over 3,000 buyer enquiries coming in per month, the team at Intelligent have found themselves extremely busy over the last year – and it doesn’t show signs of stopping. One of the most buoyant sectors has proven to be in catering. Despite forced closures across the country, buyers have been snapping up a variety of food related companies - from fish and chip shops, to takeaways and cafes. 42
Chippy Chat & Fast Food Magazine • December 2020
With £10million worth of offers received and over £3million worth of catering businesses sold this year so far, Intelligent have brought together 1,200 business sellers and buyers. "A lot of business owners within the takeaway food space have actually reported unprecedented demand for their services this year”, Mark said, “with people unable to eat out and an increased focus on supporting small businesses, local pizza shops, curry houses and chippies have seen a sudden uplift in custom – making now a fantastic time for them to sell”. For more information about buying, growing or selling a business, visit www.intelligent.co.uk
Thinking of selling your business? List your business with Intelligent and receive £500* by quoting the code CHAT500 Call 0800 612 7718 to speak to an42expert
Chippy Chat & Fast Food Magazine • December 2020
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www.intelligent.co.uk or call 0800 612 7718 to get started
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Chippy Chat & Fast Food Magazine • December 2020
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Quality Irish Pork Sausages
It’s Christmas Time Again...
Wishing all of our customers a very happy Christmas!
www.mcwhinneys.com 44
Chippy Chat & Fast Food Magazine • December 2020
Chippy Chat & Fast Food Magazine • December 2020
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