Chippy Chat August 2019

Save the Date!

Sunday 23rd February 2020 10am – 4pm PETERBOROUGH ARENA,

Brought to you by

I n

P r i n t

O n

L i n e

I n

East of England Showground, Oundle Rd, Alwalton, Peterborough, PE2 6XE

V i s i o n

Ticket registration open NOW! www.friarspride.com/fry-it 01733 316444

Save the Date! @FriarsPride

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@FriarsPrideLtd

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FISH ‘N’ CHIPS

day 23rd February 2020 10am – 4pm PETERBOROUGH ARENA,

Sunday 23rd February 2020 10am – 4pm

ast of England Showground, Oundle Rd, Alwalton, Peterborough, PE2 6XE

PETERBOROUGH ARENA,

Brought to you by

Ticket registration open NOW!

East of England Showground, Oundle Rd, Alwalton, Peterborough, PE2 6XE

www.friarspride.com/fry-it 01733 316444 @FriarsPride

@FriarsPrideLtd

Ticket registration open NOW! www.friarspride.com/fry-it 01733 316444

@friarspride

austen@chippychat.co.uk

@FriarsPride

TEL 01353 865 966

@FriarsPrideLtd

@friarspride

Chat py ll 2 019

Chi p

www.chippychat.co.uk

Ch ristmas Ba

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Chippy Chat & Fast Food Magazine • August 2019

Hot Stuff!

We Will Rock You!

Issue 8 Volume 9 August 2019

Chippy Chat & Fast Food Magazine • August 2019

Hogan’s Bun

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Chippy Chat & Fast Food Magazine • August 2019

Chippy Chat & Fast Food Magazine • August 2019

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The Year March-es On! we have our great sausage feature I want to break FREE! end of the first quarter of 2018! too!

Well already approaching the

Austen AustenDack Dack

Publishing Editor Publishing Editor

Hopefully it will be a busy one for n this month, we look at some of the shops and suppliers as we approach best oils andand fatsEaster on thetoo. market and Mother’s day

I

Our front-page partner for March is day. With already well over 80% the Pukka Pies. They supply millions of FREEtoplaces gone please let us know pies fish and chip shops across

give you reasonsto toall purchase.

Congratulations at Friars

if you coming.

It ishelping a FREE us day the UKare and they are

Pride.

Once again, our theystar have We also announce act for this delivered a fantastic trade show year’s Chip Barons’ Ball. This year we with even more visitors it seemed haveever.

Queen 11, one of the country’s than

celebrate National Pie Week. for all owners with many interesting If you would like to advertise, speakers and samples on the day for get involved or tell us some all. please email me austen@ news

Abest busy offering thisacts. month for your Queen tribute Tickets are

chippychat.co.uk – thanks for your Don’t forget to keep me informed

delights.

First off we review many selling quickly. of our oil and fat suppliers giving It is now only a few weeks until the you the chance to see what many Isleshops of Ely are Produce/Chippy Chat open top using and why.

Also,

support enjoyinthe of any stories theissue. trade. Email me Austen austen@chippychat.co.uk.

Austen

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

Twitter @Chippychat

www.chippy-chat.co.uk Facebook Chippy-Chat info@chippychat.co.uk TEL 01353 865 966 Twitter @Chippychat FAX 01353 863 444 Facebook Chippy-Chat Managing Director John TEL Boutwood 01353 865 966 FAX 01353 863 444 Publisher Oliver Boutwood Managing Director oliver@chippychat.co.uk John Boutwood

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 • August 2019 Chippy Chat & Fast Food Magazine • March 2018

Chippy Chat & Fast Food Magazine • August 2019 Chippy Chat & Fast Food Magazine • March 2018

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Chippy Pat!

Forget all the jokes, in this month’s Chippy Chat we have had a story sent to me by my Mother in Law Pat Garwood. She may well be in her twilight years, but she still knows great fish and chips when she tastes them, and she even sent me loads of pictures.

By Austen Dack

P WE HAVE SUPPLIED INBUILT SUPERPAD SYSTEMS (TRIPLE FILTRATION) FOR FACTORY FITTING TO: MARTYN EDWARDS FRANK FORD KIREMKO (KFE) HENRY NUTTALL SCOTRANGE

at and Brian stopped off on a recent trip to Wales at Enoch’s Llandudno Junction.

Their famous, thick cut chips are twice fried for taste & texture. Danny of Enochs says “I believe it’s the simple affair of great fish and chips that appeals to all generations and when it’s created with love, integrity and attention to detail, there’s nothing better.”

Pat and Brian both ordered cod and chips and just wanted to say how good they were. “Enoch’s have always been my favourite when going home to Wales, the food is so fresh, chips soft and crisp to touch, and the batter is delightful too.”

Where would you like my mother in law to go next? (No funny business) austen@chippychat.co.uk.

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 • August 2019

Chippy Chat & Fast Food Magazine • August 2019

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Inside

August 2019

The Perfect Package!

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The Chips are Down!

FRY I.T. Is Back! - Get your FREE tickets now!

The Lite-Sized Solution

Diary Dates

We are the Champions

Business or pleasure, dates not to be missed

Oliver’s Army A Day at the Races

Albert & Sebastian Crowned!

Young Seafood Chef of the Year

Mission Accomplished!

We bow to Gregg’s Superior knowledge

Flav-Oil - Healthier Option

The Chip Barons’ Ball is back

App4 Something big is Appening!

Off the Scale?

42 44 46 48 50

How fast food chains can scale successfully

Trenchers Reign in Spain!

Whitby Icon Shines in Spanish City

Chip Chip Holl-Ray! Thumbs-up for Holl in chip testing

Poundland!

Catch were offering £1 fish suppers to

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everyone that spent more than £10 online.

Young Guns!

Young Fish Frier 2020 - Top 10 announced

Fry & Try the Elite It’s Forty-Second Street!

You’re Hired!

Two to Join Blakemans Board Room!

The Liver-Byrnes!

Famous Liverpool Chippy opens 2nd shop

Respect Your Chips!

Calling All Quality Fish & Chip Shops!.

Hogan’s Bun!

The Fish Shop’s Perfect Fish Burger

A Smarter Batter

Es 30 tab Ye lish ar ed s

Not only a healthy option, also robust in use

Frying Range Engineers Servicing all makes of ranges, covering East Anglia, East Midlands & London/M25 Annual Range Servicing • Insurance Certificates Duct Steam Cleaning • Repairs • Modifications

• • • • •

Refurbished / Rebuilds / New Traditional & Dutch Makes Extraction Systems & Ductwork Shopfitting Design & Refurbishment Fire Damage, Repairs & Upgrades

Golden Sheaf, Smarter, crispier, tastier Batter

Isle of Ely Industry Open Day Come Down to the Farm

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Chippy Chat & Fast Food Magazine • August 2019

For prompt, efficient service please call:

01553 772935

sales@klsonline.co.uk Chippy Chat & Fast Food Magazine • August 2019 In association with

Frying Ranges

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The Perfect Package!

The FRY I.T. Show Is Back! Get Your FREE Tickets Now!

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RY I.T. is back in 2020, and the exhibition is returning to Peterborough for another exciting, action-packed show. Once again, this show is brought to you by Friars Pride and will take place on Sunday 23rd February 2020.

The show will be held at the Peterborough Arena, PE2 6XW and will be a day filled with special offers, new products, new innovations, helpful information and seminars. So, don’t miss out on your chance to get ready for the 2020 season with a show that is not to be missed.

This year we will be having a special focus on packaging, including the environmental impact and changes that are on the horizon. There will be loads of information available, including a dedicated helpdesk that will contain information and advice on packaging and the Envirocare label – including what it means and what to look out for. As a member of the Food Packaging Association, we believe packaging is an important subject that many shops and

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Chippy Chat & Fast Food Magazine • July August 2019 2019

businesses are starting to ask questions about.

We are hearing more exciting stories of shops moving away from having any kind of plastics in their business and moving into packaging that is recyclable.

A perfect example is Graham and his team at The Fish & Chip Catering Co., they have completely switched away from having any plastic in their packaging, they now only use recyclable or compostable packaging in their three vans– a move that more businesses are making. So, don’t miss out on all the packaging information that will be at FRY I.T. 2020, of course alongside all the usual great products and innovations that will be on show.

Want to share your packaging stories with us and your fellow fish fryers? Get in touch, email marketing@friarspride.com Sign Up Now – Why Wait?

Get Your FREE Tickets!

Tickets for FRY I.T. 2020 are FREE! So there is no reason to wait, you can book online by going to www.friarspride.com/fryit We look forward to seeing you at another great and exciting show!

Chippy Chat & Fast Food Magazine • August 2019

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Chippy Chat & Fast Food Magazine • August 2019

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Seafood Week 2019 Seafood Week is a nationally organised week to celebrate all things fish and seafood.

It’s a great opportunity to try something new. This years Seafood Week from run between 4th-11th October 2019.

21-27 Oct UK Sausage Week

Business or pleasure, dates not to be missed...

UK Sausage Week 2019 will run from 28th October to 3rd November – so put the dates in your diary today!

1st December

Isle of Ely Open Day

The Chip Barons’ Ball

Isle of Ely Produce and Chippy Chat are to once again open their doors to chip shop owners and managers so they can see firsthand the journey a potato makes (from seed through to field & farm) before it reaches their shops

21 Sept - 6 October British Food Fortnight Held in the autumn at the same time as harvest festival, British Food Fortnight is the biggest annual, national celebration of British food and drink

29th September NFFF Ball

The Chip Barons’ Ball is Back

Chat py ll 2 019

8th September

Chi p

Diary Dates

4-11 October

Ch ristmas Ba

Once again, the Chippy Chat Ball is back and will be held at the Holiday Inn Peterborough*. With space for over 200 people we are once again planning a great party for our industry. The date for you to save is Sunday 1ST December 2019.

It will be a real grand occasion where you can catch up with all your friends and colleagues and also let your hair down too. Last year 8 out of the top ten fish and chip shops in the UK chose to attend with many other previous winners in attendance too. Not only is it a Great Christmas party, it has become the warm up party to the National Fish and Chip Awards!

For tickets email austen@chippychat.co.uk or call him on 01353 658216 For rooms call the Holiday Inn Peterborough and quote CH7 or Chippy Chat on 01733 289900. *Holiday Inn Peterborough West, Thorpe Wood, Peterborough PE3 6SG **Tickets ordered for the ball and paid for are nonrefundable.

23 February Taking place at the Crowne Plaza Hotel Newcastle Upon Tyne Tickets are on sale £75.00 pp, visit nfffball.com for further details.

Fry It 2020

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West Point Arena Exeter, EX5 1DJ The ultimate exhibition for fish friers and the Fast food trade!

Keep up to date with trade events by visiting www.chippychat.co.uk and clicking on events. If you’re organising an event and would like to send us details so that we might mention it here and/or on the Chippy Chat website email your details to - austen@chippychat.co.uk

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Chippy Chat & Fast Food Magazine • August 2019

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Oliver’s Army are Mayor marked National Fish ‘n’ Chips Day with Redcar visit

T

ees Valley mayor Ben Houchen marked National Fish ‘n’ Chips Day recently (June 7) with a visit to Oliver’s Fish and Chips in Redcar.

Mayor Houchen called in for a plate of the national dish at the restaurant and takeaway that’s gone almost plasticfree to mark a fifth successive year on TripAdvisor’s prestigious Hall of Fame.

He visited Oliver’s to mark National Fish ‘n’ Chips Day and see how the familyowned business is leading the way in environmentally friendly practices.

Oliver’s no longer use plastic straws or plastic bags within their 64-seat restaurant or next door takeaway, while they’ve introduced wooden stirrers, knives and forks, while recycling bins are now in place on both premises.

Oliver’s was also the first Teesside fish ‘n’ chips restaurant/takeaway to receive certification from the Marine Stewardship Council – an ecolabel representing the strongest independent guarantee that fish is from healthy stocks, caught with minimal damage to the marine environment.

Mayor Houchen said: “Mayor Houchen

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Chippy Chat & Fast Food Magazine • August 2019

said: “Fish ‘n’ chips are a national institution and some of the best in the country can be found in Redcar and Oliver’s.

“National Fish ‘n’ Chips Day is not just a celebration of this heritage, it’s also a celebration of the thousands of small independent fish ‘n’ chip restaurants and takeaways across Teesside.

“The fact that Michael and Helen have been able to keep Oliver’s in the TripAdvisor’s Hall of Fame for five successive years is testament to their hard-work and dedication and I congratulate them on everything they have achieved.”

The Bath Street eatery – which serves up 44,000 servings of chips per year, amounting to 1.7 million chips - is owned by husband and wife team Michael and Helen Roberts, who named the thriving business after their son Oliver.

“We’re proud that the mayor wanted to pay a visit to sample what we believe is Teesside’s very best version of the nation’s favourite dish,” said experienced fryer Mike.

“Redcar is renowned for its fish ‘n’ chips and we’re proud of our reputation for excellence, but nowadays customers expect far more than just tasty food.

“That’s why we’ve worked so hard Chippy Chat & Fast Food Magazine • August 2019

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on their Way! over the last 18 months to lead the way as a responsible business, going almost plastic-free and working with suppliers to further reduce plastic use with the aim of achieving zero usage.

“At the same time, we’re continuing to work with the Marine Stewardship Council to support responsible fishing.”

Helen added: “We’re proud to offer vegetarian frying options in both our takeaway and restaurant, while we’ve signed up with Redcar and Cleveland Council as a safe haven for any mums who wish to breast feed.”

Oliver’s, which provides discounts to members of the armed forces and emergency services staff, recently became the 150th Redcar / Cleveland Ambassador, a group of businesses committed to promoting the region as a great place to live, enjoy and do business.

Have you had a local dignitary visit your shop recently? Email Austen Dack austen@chippychat.co.uk

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Chippy Chat & Fast Food Magazine • August 2019

Chippy Chat & Fast Food Magazine • August 2019

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Albert and Sebastian Crowned!

Kendal College Students Net National Title of Young Seafood Chef of the Year

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wo young chefs from Kendal College have won the 2019 UK Young Seafood Chef of the Year competition after beating eight other teams in the final, held recently in Grimsby.

The competition – sponsored by Seafish, challenges its participants to produce a three-course menu using specially selected sustainable seafood.

Albert Hindson, 19, from Sedbergh, and Sebastian Bloor, 20, from Kendal, both studying for a Level 3 NVQ Professional Cookery in Patisserie and Confectionery at Kendal College, won the day with their menu of lemon sole and spiced cod.

They also impressed the judges with an inspiring lobster orzo salad dish in the final’s intermediate course invention test.

Along with prize certificates for their college, a competition trophy and medals, Albert and Sebastian received £500 each, a £1,000 voucher to spend on Russums catering equipment for their college, a Robot-Coupe ‘Robot Cook’ food processor worth approximately £2,500, and a cookbook. The chefs will also jet off to Holland on a Koppert Cress ‘Cressperience’ culinary trip as a further part of their prize. The chefs’ winning recipes will feature on Seafish’s Seafood Week 2019 website Seafood Week (October 4th – 11th) encourages people to eat more fish, more often, and showcases the variety, quality and health benefits of seafood available in the UK.

Albert Hindson said: “Taking part in the competition has been incredible, and it’s still sinking in that we’ve won. It’s been great to have been able put everything we’ve learned in the classroom into action.

We’ve also had the chance to meet and learn from other chefs from across the country.”

Sebastian Bloor added: “The experience I’ve gained from the competition really helped develop me as a chef. Thank you to our lecturer Yannick Lequitte and all those back home for supporting us through it all.”

Nikki Hawkins, Trade Events Manager, Seafish, said: “The UK Young Seafood Chef of the Year competition encourages and supports the young chefs who are the future of a thriving seafood industry.

It challenges them to consider the importance of sustainability in seafood and gives them a potentially careerboosting platform to showcase their culinary flair.”

“Every year we’re blown-away by what these young chefs bring to the kitchen, and this year was no different. My congratulations to all of those who took part.”

Seafish is the competition’s headline sponsor, with Young’s Seafood, Koppert Cress, Robot-Coupe, Russums, Billingsgate Seafood Training School, Corney & Barrow Wines, The Big Prawn Company and the Oak Ridge Hotel Group – who hosted the competition’s gala dinner and provided accommodation for competitors, lecturers and judges – also providing sponsorship.

More information can be found at: www.ukseafood.co.uk

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Chippy Chat & Fast Food Magazine • August 2019

Chippy Chat & Fast Food Magazine • August 2019

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Fabulous

Fish Roe Fritters A PROTEIN PACKED NUTRITIOUS MEAL

MAKE A DIFFERENCE. CHOOSE GUARANTEED SUSTAINABLE FISH.

Please contact your local distributor/ r/ supplier for further information.

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MISSION ACCOMPLISHED! We bow to Gregg’s Superior knowledge

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rom the modest potato chip to the finest fish fillet it’s all about what you fry it in. For the tastiest results why not try Superior, the most respected, refined and deodorised beef dripping in the business. It’s naturally low in Tran’s fats, non-hydrogenated and delivers the high performance with the greatest economy enhancing the taste of your fish and chips.

We spoke to Gregg Howard who uses Nortech across all of his shops. Gregg and his family own several shops, including Our Plaice Hagley, and now ‘The Chip Sheds’ at both Windsor and their amazing new shop at Bourton on the Water.

Gregg how long have you been frying for?

Over 34 years (I know I don’t look old enough). We’re passionate about fish and chips and we really love what we do. Our aim is simple - to provide the best tasting, authentic British Fish and Chips.

How long have you been using Nortech Superior?

Over 34 years, we have always used them!

Why beef dripping for your shops?

We believe is helps produce the perfect and best tasting traditional fish and chips.

What is it about Nortech that you like in particular?

We are a third-generation family business and quality is paramount to us and our business’. Nortech offer us a quality and consistent product giving us the taste we are looking for. We have, over many years built up a good working relationship

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Chippy Chat & Fast Food Magazine • August 2019

with Nortech. Together we understand the importance of choosing the right frying medium for our business’ and an understanding of what our customers want. Along with the knowledge of how to maintain the product by filtering on a daily basis and using best practice with regards to cooking temperatures. Many operatives underestimate the importance this procedure has to your business in creating the perfect tasting fish and chips.

Have your new Chip Shed branded shops gone for Nortech too and why?

Only the best for The Chip Sheds, why change something that is not broken. Our customers come from far and wide and return to us for the great tasting food we offer. We have won many awards over the years and our passion has always been to serve quality, traditional tasting fish and chips to the nation. So, there was no question when it came to our choice in Nortech’s Superior products for the Chip Shed.

Nortech Foods.

New technologies behind traditional tastes.

Contact Nortech Foods Limited Ings Road , Doncaster South Yorkshire. DN5 9TL

For your nearest stockist call...

T: +44 (0) 1302 390880 Fx: +44 (0) 1302 390404 Visit: info@nortechfoods.co.uk

Chippy Chat & Fast Food Magazine • August 2019

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From the modest potato chip to the finest fish fillet it’s all about what you fry it in. For the tastiest results go Superior, the most respected, refined and deodorised beef dripping in the business.

Box contains 20kg (4 x 5kg)

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It’s naturally lower in trans fats, non-hydrogenated and delivers the highest performance with the greatest economy. Use Superior high frying fat and enhance the taste of your fried food.

For your nearest stockist call 01302 390880 or visit www.nortechfoods.co.uk

Chippy Chat & Fast Food Magazine • August 2019

Chippy Chat & Fast Food Magazine • August 2019

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Fryers’ favourite launches new website Frymax are pleased to announce the introduction of our new website. Through our close connection with the Fish and Chip Shop trade over many years we have accumulated a vast amount of knowledge and experience. These we have combined to provide a comprehensive guide into the art of frying including information, tips, support and help which will appeal to both the seasoned fryer as well as newcomers to the Fish and Chip Shop business.

So, who are we?

Frymax was launched over 60 years ago and remainsthe brand-leading oil for the Fish and Chip Shop industry.

The Frymax Brand and Product The foundation of the success of Frymax is the product which has remained unchanged since launch. It is 100% natural palm oil, fully sustainable and certified by the RSPO. Frymax continues to guarantee consistently good, delicious results and long lasting performance without deterioration in quality. It is as good and relevant today as it always has been and is rightly described as "The Fryers Favourite.”

Our expert Ambassadors can help develop business We have recruited a team of Award Winning Frymax Ambassadors to offer help and advice to customers to assist in their business development. The majority of our ambassadors are experienced current or former fryers themselves who can provide invaluable help in developing successful fish and chip businesses.

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Chippy Chat & Fast Food Magazine • August 2019

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We have a great new blog You can stay abreast of all the latest news and developments in the frying industry with our up-to-date blog. Everything from news stories to industry insights to fish and chip trivia will regularly be uploaded for your interest.

Become a Frymax Member Get full access to the Frymax team, network of Ambassadors and abundance of exclusive content by becoming a Frymax member today. Frying videos, exciting competitions and expert advice await all our members. And what’s more, sign up is completely FREE!

Benefits of Frymax membership • Competitions - there will be a number of competitions to test your skill and the chance to win some great prizes.

• Technical Support – receive one-to-one technical support to ensure you are getting the most out of your frying oil.

• Brand Support – our support team can help Frymax users with branding, marketing and any other forms of promotion.

• Frying Guide Video – get unrestricted access to exclusive video content such as our insightful Frying Guide.

• 25+ Reward – have you been using our frying oil for over 25 years? You may be eligible to receive a free plaque commemorating your long-standing partnership with Frymax.

Sign up for FREE Frymax membership today!

Information, knowledge sharing and integration are all key to ensuring that the Fish and Chip trade in this Country continues to develop and be successful.

The aim of our website is to provide that information and knowledge whilst our Members will encourage integration and the development of a Frymax Family all working together for the good of the industry.

Take Advantage of This Great New Site by visiting www.frymax.co.uk

RSPO-2-0677-16-100-00

The Fryers’ Favourite For Over 60 Years.

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Chippy Chat & Fast Food Magazine • August 2019

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FriWite – Certified Sustainable Palm Oil: Your chance to get the facts Friars Pride, Henry Colbeck and V A Whitely, (The Q Partnership Ltd) have been certified members of RSPO (Round Table on Sustainable Palm Oil) for over three years. During this time the misinformation and negative coverage of Palm Oil through main stream media and on social platforms has escalated.

F

or the Fish & Chip Industry and a number of food producing sectors it is both difficult and often not practical to replace palm oil. Ceasing using palm oil is also not in line with key findings and views held by organisations such as RSPO, conservation experts at Chester Zoo and many other conservation groups.

Your chance to get the facts In order to offer information to the Fish & Chip Industry and give a balanced view on palm oil, The Q Partnership has worked to bring together key organisations to deliver a one-day seminar. FriWIte - Certified Sustainable Palm Oil: Your chance to get the facts.

The seminar, which will be held on Sunday the 13th October at Chester Zoo, sets out palm oil facts from organisation

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Chippy Chat & Fast Food Magazine • August 2019

that can demonstrate why palm oil production should continue and what negative effects moving away from palm oil will have. RSPO, Chester Zoo and EFECA (Experts in sustainable forest and agricultural advice) have all pledged their time and support to share knowledge on this subject in order to give Fish and Chip shop owners wider information on 100% certified sustainable palm oil and valid reasons why palm oil should continue to be used as a frying medium and food ingredient.

Louise Marshall – Marketing Director, Friars Pride commented: “No one has stepped forward to offer the complete picture on palm oil to the fish and chip sector. There is much mis-information spread through social networks as well as our main stream media. It is important for our industry, through FriWite, to have an opportunity to find out more detail and be informed of the bigger picture on palm oil from independent experts. We hope that this event will prove popular and believe it will be beneficial in re-addressing the balance.”

Places for the event are FREE of charge but are limited. Follow the registration process online at www.friwite.com or scan the QR code on the advertisement.

You will be contacted once your place is reserved and tickets will be provided.

Spaces will be limited to two people per business.

Chippy Chat & Fast Food Magazine • August 2019

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Free Seminar: 13 Oct 2019 Chester Zoo 10am-3pm In conjuction with:

Roundtable on Sustainable Palm Oil (RSPO)

certified sustainable palm oil: your chance to get the facts FriWite is bringing the fish & chip industry a FREE one-day seminar offering fish friers and key industry leaders the alternative viewpoint on certified sustainable palm oil.

This FREE one-day event will be held at Chester Zoo and will give those attending the opportunity to listen to, and network with, Conservation Experts from Chester Zoo who are successfully working with palm plantations in Borneo, Malaysia.

Chester Zoo

EFECA - Experts in Sustainable Forest & Agricultural Advice

The seminar will include refreshments, a networking lunch and key talks from the speakers below: Fay Richards (Communications Manager (Europe & Africa)

Round Table on Sustainable Palm (RSPO)

Conservation Expert

Chester Zoo

Judith Murdoch (Sustainable Palm Oil Expert & EFECA SCSS Auditor)

EFECA

Attendees will also have the chance to find out more about RSPO (Round Table on Sustainable Palm Oil) from Fay Richards, RSPO’s Communications Manager (Europe & Africa). RSPO are the organisation working to drive certificated sustainable palm oil through the entire supply chain worldwide.

Judith Murdoch, Sustainable Palm Oil Expert & EFECA SCSS Auditor, who has worked on numerous projects linked to sustainable palm oil, will be sharing her knowledge on the reality of alternatives to palm oil and their impact on the environment, biodiversity and people.

What will you gain from the day?

Meet the RSPO face to face and find out detailed information about their work Listen to the conservation experts from Chester Zoo and hear of their successes Discover why moving away from palm oil is not the solution Learn more about using 100% certified sustainable palm oil Gain advice on how to tackle difficult questions about palm oil Q&A sessions and networking during the day

How to secure your place?

Places are limited. It is important to register your attendance. To register NOW, please visit www.friwite.com/register Or scan the QR code to complete the online form. You will be contacted by a member of the team.

FriWite – exclusively available from: Henry Colbeck Ltd Friars Pride Ltd V A Whitley Ltd www.colbeck.co.uk www.friarspride.com www.vawhitley.co.uk 482& Fast 4242 01706 364211 19 0191 19 Chippy Chat Food Magazine • August 201901733 316400 Chippy Chat & Fast Food Magazine • August 2019

Flav-Oil Helping to make Fish & Chips the Healthier Option FlavOil High Oleic Cooking oil has made great strides in the Fish & Chip trade since it was introduced in 2016 By Martin McHugh – Flavoil

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p until that time the trade has relied on a small group of familiar oils and fats many based on solid Palm. Many of these solid fats do indeed perform well in deep frying but they are saturated fats and they can open up the trade to the familiar and overused claim that fish & chips is an unhealthy meal.

Modern medical advice is very clear that saturated fats can be unhealthy to eat. By using oil richer in monounsaturated fats and especially very low in saturated fat, fish & chips becomes a healthier option. After all the frying medium is absorbed into the dish and becomes a part of the meal. It therefore stands to reason that a healthier oil will produce a healthier meal.

After all the effort of selecting premium quality British potatoes, which are surely the best in the world, and preparing them carefully, to fry with free range ocean harvested fish we believe it is unwise to fry these lavish ingredients in the cheapest fat you can lay your hands on.

FlavOil have travelled far and wide, all over the UK and in many other countries to spread this message. In Dubai, the world’s largest kitchen, the huge Emirates Flight Catering operation in Dubai uses FlavOil High Oleic Oil in preparing over

Chippy Chat & Fast Food Magazine • August 2019

220,000 meals every day! This impressive operation wanted to use the best oil they could preparing meals for over 160 other international airlines. Other institutions such as international hotel chains and schools are adopting this trend as this is an effective way to fight obesity and too improve the quality of fried food, which will always be popular.

High Oleic oils are not only a healthy option but they are robust in use, certainly a match for solid saturated fats and vastly superior to cheap vegetable oils. This robustness is due to the large percentage (75-80%) of monounsaturated fats in the oil. These fats react slowly with oxygen and so delay breakdown considerably. This can be tested by trialling the oil and checking the TPMs (microscopic debris in the oil) with a device such as a Testo 270. The effect is even more dramatic when best practices are followed such as temperature guidelines and even the use of the very Vito filtration devices.

FlavOil introduced High Oleic oils to the UK quick service restaurant trade and other suppliers have introduced their own versions.

Soon there will be a new version HOLL based on rapeseed oil and versions of High Oleic oils such as Groundnut and Soya are in the pipeline. One thing is certain, High Oleic Frying oil is here to stay.

FlavOil is available is the England from Hannah Foods, Middletons C&C, Kassero, ZanFish and Peter Gwynn and now in Scotland from P.D. Produce. http://www.flavoil.co.uk/ Chippy Chat & Fast Food Magazine • August 2019

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FlavOil High Oleic Sunflower Cooking Oil

PD Produce Stocks Flavoil In Scotland!

FlavOil are excited to announce that PD Produce is now a premier agent for FlavOil High Oleic Oil in Scotland.

PD are a highly successful operation that has served the whole of Scotland with chipping potatoes for fish and chip shops and takeaways for over 40 years!

If you would like to try Flavoil’s High Oliec Sunflower Oil call PD on 0141 552 5559

www.chipshoppotatoesscotland.co.uk

Better in Every Way 21

207 REGENT STREET LONDON ENGLAND W1B 3HH

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Chippy Chat & Fast Food Magazine • August 2019

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It’s HOLLiday Time!

HOLL tastes good in our tests

A

newly-introduced high health, high temperature cooking oil sustainably produced by northern European growers is getting a big thumbsup from leading potato supplier, Isle of Ely Produce following extensive test frying. To such an extent that it sees the High Oleic Low Linolenic oil produced from speciallybred and locally- grown rapeseed being a real asset for the industry’s future.

“We’ve been testing HOLL oil with our main chipping varieties after one of the most challenging potato-growing seasons in recent memory as part of our quality assurance programme,” explains chief fieldsman, Matthew Grindling – the company’s main link between farmer and chip shop.

“We test-fry every batch of potatoes on farm in our own mini-chip shop for colour, taste and sugar content – amongst other qualities – before packing and delivery.

Following the positive reaction of the many Field-to-Fryer open day visitors to HOLL-fried chips last autumn, we’ve been trying it across Ramos, Maris Piper, Agria, Sagitta, Diva, Caberet, Challenger, Markies, Performer, Eurostar and other key varieties over recent months.

“The oil gave us a very honest sample.

It wasn’t ‘clingy’ and really let the flavour

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Chippy Chat & Fast Food Magazine • August 2019

come through. It held-up particularly well with repeated use too, needing noticeably less frequent changing.

“The real proof was in the eating,” he adds. “Across our many varieties it produced consistently good chips, fluffy in the middle and crisp to the touch. Along with its health benefits and the added value of reliable and sustainable local production, it ticks an awful lot of boxes in today’s market.”

The particular stability of chip quality after repeated HOLL fryings comes from the oil’s carefully-controlled fatty acid composition.

Independent scientific studies show it has the highest smoking point of all mainstream frying oils. Not only that but it has proved 40% slower to deteriorate than conventional rapeseed or soybean oils and produces 20% less oxidised compounds than high oleic sunflower oil.

A high level of monounsaturated fatty acids, just the right balance of omega 6 and omega 3 fatty acids and a natural richness in antioxidants like Vitamin E mean the oil also offers substantial health benefits.

Always ask your merchant for potatoes sourced via Isle of Ely Produce.

For further information visit: www.weloveholl.com or email: info@weloveholl.com Chippy Chat & Fast Food Magazine • August 2019

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POUNDLAND!

West End chippy serves up fish supper to launch online service

R

ecently one West End Glasgow chippy was giving away fish suppers for £1 and their customers got very excited.

Celebrating the launch of their new delivery service, Catch were offering £1 fish suppers to everyone that spend more than £10 online.

Customers could either have their food delivered or visit the Gibson Street chippy- the choice was up to customers.

To see exactly how good this offer is we looked at what else you can get for about a pound.

FREE PINT FOR YOUR DAD ON FATHER’S DAY! This offer also ran recently giving dad’s a FREE beer on Father’s Day, a win win as far as we are concerned.

Give your dad the gift he REALLY wants this year. If you booked a table at CATCH Giffnock or West End this Father's Day and your Dad will have enjoyed a free beer.

What offers are you running?

Email Austen@chippychat.co.uk

A loaf of bread 2 pints of milk 1 large letter stamp 2/3 Litre of Petrol – about 7 miles

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Chippy Chat & Fast Food Magazine • August 2019

Chippy Chat & Fast Food Magazine • August 2019

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VITO 80 Oil Filter System For All Fish & Chip Ranges

d To Forwar g in k o Lo You At Seeing

8th

VITO 80 Benefits: •

No risk of pan fires due to oil not needing to be drained

•

Instant profit with labour & oil savings

•

Filtering 5 mins in pans means they are never out of action during busy periods

Ely Isle of ay Open D er 2019 b m e t p Se

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Availab t i d e r C Day Offer: per

List price £ 2550

£2168

5 (£106.2 AT) V + month AT 550 + V RRP £2

(Not Available On Interest Free) + VAT, including FREE Delivery and 2 year RTB Warranty!

Customers include: @VitoUK

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Chippy Chat & Fast Food Magazine • August 2019

VITO UK

Tel: 01953 851914 sales@vitouk.co.uk 25 vitoukltd Chippy Chat & Fast Food Magazine • August 2019 www.vitouk.co.uk

Young Guns Put Through Their Plaices!

Drywite Young Fish Frier of the Year Top 10 announced

T

he UK’s best Young Fish Friers have been revealed recently as semifinalists for the Drywite Young Fish Frier of the Year Competition. Having made it through to this round, the 10 friers will now battle it out to reach the final of the prestigious competition, one of 15 categories in the 2020 National Fish & Chip Awards.

Organised by Seafish, the annual National Fish & Chip Awards recognises true excellence in the fish and chip industry. Following an initial round of judging, the Top 10 shortlisted Young Fish Friers, who are all under 25, are: Courtney Thomson, Redcloak Fish Bar, Stonehaven, Aberdeenshire Rebecca Brewer, Port & Starboard, St Columb, Cornwall Adam Hutton, The Wetherby Whaler, Wetherby, Yorkshire Alex Walker, Lows Traditional Fish & Chips, Aberdeen Jamie Russo, Carron Fish Bar, Stonehaven, Aberdeenshire Stephen Holde, Packet Bridge Fish & Chips, Bolton Le Sands, Lancashire

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Chippy Chat & Fast Food Magazine • August 2019

Jordan Profitt, Packet Bridge Fish & Chips, Bolton Le Sands, Lancashire Charlie Collins, Frydales, Syston, Leicester Magda Ganea, Papas Fish & Chips, Scarborough, North Yorkshire Tom Lawrie-Marshall, Kingston Upon Thames, Surrey Mark Drummond, Head Judge, said: “This year’s 10 semi-finalists are all of a very high standard again. Some have been at this stage before and some have entered for the competition for the first time. The level of knowledge they have about fish and chips and how they delivered it was fantastic and they are all very worthy of their place.”

Kelvin Lee, Managing Director of Drywite Ltd, said: “This is a strong semifinal! The next round is intense, but they are all up for it and I am looking forward to what they are going to show us.”

Lauren Kellaway the 2019 winner has had a very successful year thus far. She has visited many trade shows, will present at this years IOE Open Day and also is on her way to the Faroe Islands courtesy of JFK! Chippy Chat & Fast Food Magazine • August 2019

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htiw ylno edaM krop fo stuc emirp

Fry & Try the Elite, it’s Forty-Second Street!

The Nation’s No1 Fish & Chip Shop Sausage - It’s All About the Ingredients and new stylish point of sale!

T

• • • •

he 42ND Street frozen food range prides itself on choosing only the finest ingredients, guaranteeing quality and consistency with every bite. Why? To ensure your customers return time after time. From the best-selling 42ND Street Classic Sausage to whole chicken breast 42ND Street Fillet Bites and Chicken Fillet Breasts, you can rest assured that you are serving the finest food with the finest ingredients.

50% pork, from quality cuts of meat The ORIGINAL 42ND Street Classic Sausage Same great exclusive taste is number one in fish and chip shops for a FREE, new reason. design POS available – posters and digital Produced from only quality prime menu board content cuts of pork, the Classic Sausage has been ND STREETto developed ensure fantastic Classic Sausages Drive your specifically sales with 42 flavour coupled with a succulent, yet firm bite. The high pork meat content of 50% is what makes The ORIGINAL 42ND Street Classic truly special – this percentage of pork means that 42nd Street Classic Sausages can justifiably be called a pork sausage!

The 42nd Street Classic Sausage is perfect either battered or un-battered and is cooked

It’s all about the ingredients

straight from frozen. Due to popular demand, the same unmistakeable moc.taste scissofal42ND cpohStreet spihc.www Classic Sausages are also available in Gluten Free, both 8’s and 4’s!

Camera – action: To give your sales a boost, we’ve been in the photo studio to create stunning new point of sale material that is both eye-catching and contemporary.

Thinking forward, we know that many of you are working with digital displays or menu boards; therefore, we have created content that can be uploaded to your screens in addition to the more traditional poster formats. If you are already using 42nd Street Classic Sausages, please contact your nearest Q Partnership supplier and make sure that you receive the new point of sale to display in your shop.

Not using 42nd Street Classic Sausages?

It’s time to fry & try! If you would like to try 42nd Street Classic Sausages or, for more information, please contact your supplier; Friars Pride, Henry Colbeck or V A Whitley.

A 42nd Street Classic Sausage fact: By 2018 Fish & Chip Shops across the UK had sold enough 42nd Street Classic Sausages to cover over 3459 miles, that’s all the way from London to New York’s 42nd Street and beyond!

42ND Street... it’s all about the ingredients!

- The Original 42ND Street Classic Sausage - The Original 42ND Street Gluten Free Classic Sausage 42nd Street products are exclusively available from the Q Partnership: Lite BITE is exclusive to Friars Pride,

No.1 selling sausage in fish and chip shops Henry Colbeck and V A Whitley.

For more ND STREET Classicplease To try the quality of the 42information, Sausagesmake in your shop call:

contact Henry Colbeck Ltd www.colbeck.co.uk 0191 482 4242

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with your supplier.

Friars Pride Ltd www.friarspride.com 01733 316400

V A Whitley Ltd www.vawhitley.co.uk 01706 364211

Chippy Chat & Fast Food Magazine • August 2019

Friars Pride on 01733 316400

Henry Colbeck on 0191 482 4242

V A Whiltey on 01706 364211

Chippy Chat & Fast Food Magazine • August 2019

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It’s all about the ingredients • 50% pork, from quality cuts of meat • Same great exclusive taste • FREE, new design POS available – posters and digital menu board content • Drive your sales with 42ND STREET Classic Sausages

No.1 selling sausage in fish and chip shops To try the quality of the 42ND STREET Classic Sausages in your shop call:

Henry Colbeck Ltd www.colbeck.co.uk 0191 482 4242 29

Friars Pride Ltd www.friarspride.com 01733 316400

Chippy Chat & Fast Food Magazine • August 2019

V A Whitley Ltd www.vawhitley.co.uk 01706 364211

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You’re Hired!

Two to Join Board Room!

Two new Directors for Blakemans

A

long-established food business is breaking the board room mould after 66 years – and they couldn’t be happier.

Steve Collinge and Kevin Moller have become the first directors at James T. Blakeman and Co Ltd who are not members of the founding family.

Steve and Kevin - who have amassed 50 years’ of loyal service to the business between them- join Mr James Blakeman (Chairman and founder), his son Mr Phillip Blakeman (Managing Director) and daughter Mrs Sue Cope (Finance Director) as directors.

Mr Phillip Blakeman said: “This is the right time to make these changes and I am absolutely delighted for both Steve and Kevin who have the best interests of this business at heart.

“As our company continues to grow and evolve, responsibilities as owners continue to grow and legislative requirements of food manufacturers also keep on growing.

Steve and Kevin will sit as Operations Directors over the two arms of the business – Steve with James T. Blakeman and Co. Ltd and Kevin with James T. Blakeman (Services) Ltd. Together, the companies employ around 250 people and are now recognised as one of Europe’s leading manufactures of sausage and meat products.

Steve was introduced into the business in 1990, over the years Steve has shown his leadership qualities and progressed through the ranks.

He said: “I take a huge amount of satisfaction from seeing the amazing things that our teams achieve each and every day. I am really proud of how my team deal with the varied challenges that each day brings and how we enhance the success of the business”

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Steve added: “There are still lots of things I want to achieve within Blakemans. I don’t want to be seen for what I have done but for what I am still able to achieve”.

Kevin made the decision to uproot and move from the capital to Staffordshire in 2004. Joining the Blakeman production team at their head office in Longport before calling on his wealth of experience and moving on to the new, purpose-built, cooking facility in Newcastle-under-Lyme processing frozen and chilled cooked products.

Again, Kevin has risen through the ranks and said: “Becoming a director is a really special thing. This is a family business to the core and to join Mr Blakeman senior, Phil, Sue – and also Steve – in the board room is a fantastic feeling.”

Kevin said: “The two directorships are an amazing show of trust in the both of us and that is very important. We have recently put the finishing touches to a fantastic extension which has added four new production areas, office space as well as canteen and changing facilities.

“Whilst on the cooked side of the business we invested significantly in the state-ofthe-art frying line, giving versatility and growth. Excellent foundations are now in place across all parts of the business for Steve and I to take things on and continue to grow on what the Blakeman family have put in place.”

Contact James T. Blakeman & Co. Ltd. Millennium Way, High Carr Business Park Newcastle - U - Lyme, Staffs ST5 7UF Tel: 01782 569610 Fax: 01782 569611 E-mail: admin@blakemans.co.uk www.blakemans.co.uk

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Patrick Joseph Byrne standing outside the shop which he opened in 1932

The Liver-Byrnes!

Famous Liverpool business opens its second shop - 87 years after opening its first

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David Dickson Owner of Byrnes

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he owners of a famous family chippy have opened a second shop after 87 years in business is all down to the ECHO (the local paper).

Byrnes has been feeding its happy customers for four generations, ever since Patrick Joseph Byrne opened his fish and chip shop in Stuart Road, Walton in 1932.

The first shop was opened before the Beatles existed and second shop as McCartney hits 77!

And recently, his descendants have opened a second (and bigger) shop on Muirhead Avenue, – with David Dickson, Patrick Byrne’s maternal grandson, saying: “We wouldn’t be here without the Liverpool Echo” He explains: “Things went through the roof for us towards the end of 2016 after we signed up to an ECHO promotional campaign.

“We had been busy but it was manageable. After they wrote an article on us as part of the promotional campaign, it became unmanageable. The family was growing, too, and so we decided to go for it and expand.

“I’m so pleased. I never thought we’d do this. We had got into a nice groove and thought ‘Why change anything?’ Then

Chippy Chat & Fast Food Magazine • August 2019

the ECHO came along!”

As well as the quality of its food, Byrnes is known and loved for being a friendly family affair.

The business is today run by David and his wife, Barbara (the only Liverpool supporter in the family) together with two of their three sons, Francis, 34, and Mark, 31 (third son, Paddy, 16, has been helping out with the move to the new shop in his Easter holidays) and Mark’s partner, Natalie Richardson.

David, who will run the new shop with Mark, says: “The ECHO is an integral part of city life, and what has happened with us just shows the power of advertising.”

Patrick Joseph Byrne arrived in Liverpool from Dublin many years before opening the shop in 1932, and signed up to fight in the First World War. The new shop, meanwhile, will have the same opening hours (and menu) as the one in Stuart Road – 11.45am-7pm, Monday to Friday – which means no weekends and no late nights.

As for the appeal of Byrnes, David says: “I think, because of the distances some people travel, it has to be the quality of the food.

“We could be the nicest and funniest people in the world, but you wouldn’t keep going back for that! Every day we come through the door, our aim is to make things as good as they possibly can be.”

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Realise the potential in your business with the KFE Family Scholarship Does your business need an extra boost to reach its full potential?

Are you a passionate team of individuals that would benefit from some expert training and advice?

At KFE we are investing in the future of the fish and chip industry by launching a unique scholarship programme that will help one UK based fish and chip shop or restaurant realise their ambitions.

Our scholarship awardee will be supported for one year with dedicated training, mentoring and expert advice from our award-winning trainers and sales team. We are able to assist with frying, improving profitability, sourcing raw materials, staff training and marketing.

You don’t have to be a KFE customer to take part.

Register for the chance to be awarded our very first KFE Scholarship All you need to do is send a 250-word email to sales@kfeltd.co.uk telling us why you and your team should be awarded the scholarship.

• From all of the entries, 3 shops will be chosen as finalists.

• Following store visits, our panel of judges will announce their chosen entrant.

• We will only announce the successful shop.

All other entrants will remain anonymous.

Closing date for entries 01/10/2019

T 01778 380 448

KFE Ltd

E sales@kfeltd.co.uk W kfeltd.co.uk

Kfeltd KFE Ltd

KFE Ltd, Bentley Business Park, Northfields Industrial Estate, Market Deeping, Peterborough PE6 8LD 33 Chippy Chat & Fast Food Magazine • August 2019

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Respect Your Chips!

Calling All Quality Fish & Chip Shops!

W

e know you pride yourselves on quality service, quality crispy batter, quality freshly cut chips and of course quality sustainably sourced fish, but when it comes to that finishing touch, you may be missing a trick.

Independent research shows that fish and chip shop customers want to see brands they know and love when they get their chippy tea, including Sarson’s, the UK’s #1 Malt Vinegar.

So, this summer we’re on a mission to make chippies across the land ‘Proud to Serve Sarson’s’, helping you give your customers what they want - that uniquely tangy taste that only Sarson’s can deliver.

That’s because Sarson’s is brewed from British malt, fermented with larch wood wool from the Vale of Evesham and matured in the Siberian pine vats. A traditional brewing process that’s been used for over 200 years. It’s this craft brewing that gives Sarson’s it’s unique kick that your customers love. Quite simply, it’s

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Chippy Chat & Fast Food Magazine • August 2019

the small change that’s big on taste!

Don’t just take our word for it, the facts speak for themselves.

Show your customers you’re Proud to Serve Sarson’s with our free POS kit! All you have to do is visit www.switchtosarsons.co.uk Don’t miss out! The 20ltr Bag in Box format is now on promotion with T. Quality‡ – call 08452 505605 for more information.

Showing the Love for Great British Fish & Chip Shops

Keep an eye out for Sarson’s new advertising campaign this summer!

Reminding the great British public how much they love fish & chips from their local chippy (sprinkled liberally with Sarson’s of course), the ‘Respect Your Chips!’ campaign brings to life those moments when only a chippy tea will do!

Chippy Chat & Fast Food Magazine • August 2019

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ESTD

1794

SINCE

Proud to serve

It’s the malt vinegar your customers … out of 10

9

love

fish and chip shop customers would prefer their chips to be Sprinkled with Sarson’s Malt Vinegar rather than Non-Brewed Condiment (NBC)*

This iconic British brand has been brewed the same way for over

200

big

The small change that’s on

3

out of 4

11

million

taste!

customers think a fish & chip shop that offers branded condiments rather than unbranded tends to be a more quality establishment*

price

It’s a small to pay ... switching to Sarson’s

0.0021 ^

bottles sold every year

UK’s

malt vinegar brand+

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of customers prefer to see brands they know and trust when it comes to condiments when eating out*

1

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Plus, you could make a little

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from Non-Brewed Condiment only costs a tiny

£ more per portion

making it the

With over

years

half

of customers would like to be able to purchase Sarson’s Malt Vinegar in their local fish and chip shop to add at home!*

Show your customers you’re Proud to Serve Sarson’s with our free POS kit!

Sign up at www.SwitchToSarsons.co.uk *Independent consumer insight Toluna June 2019 sample 504 consumers. NBC is a cheaper ‘vinegar substitute’ created with water, acetic acid and often caramel colouring. ^Calculation based on a 5ml sprinkle comparing a sample wholesaler’s sell out prices for Sarson’s Malt Vinegar and NBC in June 35 352019.

Chippy & Fast Food Magazine August 2019 Chippy FastA3 Food Magazine • August 2019.**Bona fide fishChat & chip shops in the UK only. • One POS kit per fish & chip shop. POS kit is oneChat decal&and poster. +Nielsen data 52 2019 w/e 28 June Verification information available at www.SwitchToSarsons.co.uk ‡Promotion dates 01/08/19 – 31/10/19. 20ltr Bag in Box only.

Hogan’s

The Fish Shop’s Perfect Fish Burger

By Khanh Nguyen www.thehungryox.com

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T

he Fish Shop is owned and run by husband and wife team, Peter and Jumoke Hogan. Their adventure began in 2013 serving Fish + Chips from a converted shed in Blackrock Market, Dublin.

At 76 Benburb St. they serve seafood classics, including Fish + Chips, and a wine list with great biodynamic, natural and organic choices.

People in Ireland are proud of their fish. I figured the saying was true when I brought it up with my Uber driver.

Oh, did his eyes light up? The next ten minutes were all about places for me to try. Different types of fish to different ways to prepare it. It was enough to fill up two to three more trips out to Dublin.

For me, that info was perfect. Because coincidently, I was heading to my last spot on my list, the Fish Shop out on Benburb Street.

This was Fish Shop’s more casual restaurant offering fish & chips with a wine

Chippy Chat & Fast Food Magazine • August 2019

bar. This was very different from its sister restaurant down the street offering a set seafood menu with sit down table seating.

Unlike, here where there’s only highchairs.

As yes, I had gone to the other one. My mistake your benefit. That is, if you really want the finer dining experience. They did after all win the Best Seafood Experience in Ireland award in 2017. I reckon they do some good seafood there. As for me, I was in search of the fish burger.

It was 3PM when I arrived and they had started their afternoon shift, from 2-10PM. I hope they change this for their weekend hours. I really wanted this for lunch before hitting the Jameson Distillery. But I get it, there wouldn’t be a huge lunch rush out here unless it’s the work week. Anyways, I was happy to stop by and get easy seating. Either side doesn’t offer much in terms of entertainment. The kitchen is in the back and the waiter was busy prepping and seeing to our orders. So, if you’re running solo, like say on a business

Chippy Chat & Fast Food Magazine • August 2019

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Bun! trip, bring some reading material. And sure, you can sit and stare at your phone as well.

The food came out quick and we seemed to be encouraged to try wine.

Unfortunately, I had whiskey in me already and I can’t mix wine. Love the waiter’s persistence. I guess he thought I was only going to visit once. Don’t worry, after having the food here, I’ll be back. I loved how everything tasted and best of all, it didn’t break the bank. It’s very affordable given the quality.

KILKEEL CRAB ON TOAST ★★★★ Nothing says more local than Kilkeel here in Ireland. And here I get to feast on a piece of toast loaded with its crab meat. And yes, I only got one, but I’m not complaining. There’s a whole burger ahead. €4.50 EUR SMOKED HADDOCK CROQUETTES ★★★I What isn’t there to love when you take smoked fish, roll it up into a ball, fill it

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up with gooey cheese, and deep fry the suckers. Yeah, you guessed it, you got some crunchy goodness. €4.00 EUR FILET O’FISH ★★★★ And here’s what I came for, their filet of fish burger. These thick cuts of fish were tossed in a beer batter giving it a crispy coat that was hardly oily. Match that with a mildly tangy coleslaw and you’ve already got a marriage of two great taste.

But then comes this perfectly toasted bun and it becomes the trifecta. Delicious! €14.50 EUR So even though there’s not too many items on their menu, they do deliver the right stuff.

Fish Shop 76 Benburb Street Smithfield Dublin 7, Ireland +353 1 557 1473 fish-shop.ie More reviews from Khanh visit http://thehungryox.com

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A Smarter Batter for Your Business Make the smart choice and provide your customers a smarter, crispier, tastier Batter!

G

oldensheaf have created a new Smart Batter that can benefit both your business and your customers.

Our Goldensheaf Smart Batter is created with a unique technology which helps your battered foods stay crispier for longer whilst containing less calories!

With the authentic taste and quality, you would expect from Goldensheaf, our Smart Batter guarantees a great eating experience for your customers.

Here at Goldensheaf we are passionate about providing quality batters to Fish & Chip shops, we are constantly looking for new and innovative technologies and mixes to create the very best experience for you and your customers. Which is why have created our Goldensheaf Smart Batter Mix. What is Goldensheaf Smart Batter?

With our unique batter technology, Goldensheaf Smart Batter Mix stays crispier for longer! Our recipe which provides a superior crispiness and boasts an even, golden colour.

Our Smart Batter Mixture has been specially created to absorb at least 10% less oil. Not only does this mean less visible oil on paper but also a saving for your business. It benefits your customers to, giving your battered products improved flavour, crispiness and holding ability.

That’s not all! As the batter is absorbing less oil, this means that the calorie content will be at least 5% lower than that of standard batters. It is also easier to mix and allows for a good and even adhesion.

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Easy to prepare and use whilst delivering a unique flavour and improved taste.

What makes Goldensheaf Smart Batter better and smarter?

As you would expect, our Smart Batter Mix is not just for fish but suitable for other proteins such as Sausages and Burgers, and anything you may be battering!

Goldensheaf believe that quality should never be compromised, no matter what the circumstance.

We have a proud tradition of excellence and popularity which means that you can rely on every product in the Goldensheaf range to be of the finest quality and to perform consistently well.

On this occasion, Goldensheaf have gone the extra mile to bring you our Smart Batter Mix which has benefits to both your outlet and your consumers. We have taken our expertise and wealth of knowledge to craft this Smart Batter.

Offering the great quality, authenticity and taste of our standard batters.

Siobhan McNickle, Senior Marketing Manager at Kerry Foodservice says “We are really delighted with this Smart Batter mix. We feel offering this batter will have benefits to consumers and operators alike. We are passionate about improving the nations favourite takeaway in any way we can, which is why we are always challenging the technology available and looking to improve our batters in any way we can. Goldensheaf Smart Batter Mix has been created with the same care and expertise of all our batters and would be a great addition to any menu!”

For more information please contact your Kerry Foodservice representative.

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A TH 90 LR E % EA TI O DY CK F E G TS O N E!

Come Down to Get Your FREE Tickets! Isle of Ely Industry Open Day Isle of Ely Produce and Chippy Chat are to once again open their doors to chip shop owners and managers in 2019, to show you why you should be asking for Isle of Ely Produce merchanted potatoes!

By Austen Dack

L

ast year the day was invaluable not only did chip shop owners and staff see first-hand the journey a potato makes (from seed through to field & farm) before it reaches their shops, but they also found out first hand of what the 2018/19 potato crop was fairing, giving them heads up on both expected cost and quality of the crop.

This year we plan to let you know how the 2020 crop looks and also of how we are looking to new varieties which can grow in ever changing environments It was also a day for fryers to get together in an unique environment and exchange tips, try new products and also listen first hand to presentations across the day from industry experts.

In 2018 we had over 120 friers and suppliers join us for one of the best industry days out of the year and 2019 we already have lots of owners and friers registered to attend.

The event will be held on Sunday 8th September (9.30 am start) in Ely, Cambridgeshire and will be available on a first come first served basis. It is FREE for all chip shop owners and managers.

The day is once again supported by the NFFF. It is an important day for suppliers too, as much of the day will be spent exchanging ideas from across the industry, and attendees are given key time to talk to sponsors/exhibitors on the day.

In fact we are offering suppliers a great rate to attend on the day to come and show friers what they do. With prices from just £249, (to help us pay for the day) why not come and display your products. If you need a bigger space please call/email us and we will tailor the package to your needs.

Already we have a great line up of speakers pencilled in including National Fish and Chip Takeaway winners Krispies, Malachy Mallon, Field to Frier winners Papa’s, DWYFF Lauren Kellaway, Mark Drummond & more Premier Sponsors for the day already include Middleton Foods, Kerry Food Service, Drywite, Pukka Pies, Seafood from Norway, Seafish (and Seafish

Expect to see a plethora of top industry speakers on the stage

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Chippy Chat & Fast Food Magazine • August 2019

North West

Chippy Chat & Fast Food Magazine • August 2019

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North West

Anthony Swift (Liverpool) Reliable daily deliveries throughout the North-West Guaranteed quality supplies throughout the year.

Specialist supplier to fish and chip shops

0151 526 5318 aj.swift@live.com

the Farm!

Call the Potato Professionals Today

Delivering quality potatoes throughout your region

Bridlington Scarborogh Pickering

Pontefract Wakefield Bradford Leeds LANCASHIRE

EAST YORKSHIRE

WEST YORKSHIRE GREATER MANCHESTER

HA MS

SH IR

LINCOLNSHIRE

A FF ST

E

OR

NOTTI NG

BY

CHESHIRE

Thorne Barnsley Sheffield Doncaster Rotherham Goole Grimsby

HIR E

SOUTH YORKSHIRE

D ER

Training), PJ Lee & Sons, KFE & Wrapped Insurance. Please contact me if you would like to sponsor speak and/or exhibit?

Also, included in the day will be an educational visit to AL Lee & Sons’ potato farm in Cambridgeshire. Isle of Ely Produce sell potatoes through merchants across the UK. Make sure you ask your supplier what potatoes they have that come via Isle of Ely Produce.

In the evening many people stay on in Ely and meet up later for a meal and a few drinks whilst discussing the latest trends in the industry and how everyone can get involved with promoting fish and chips!

If you would like to attend the event please email austen@chippychat.co.uk (as a chip shop) or exhibit/sponsor please call Austen Dack on 07863 123 929.

Maximum 4 FREE tickets per shop.

NORTH YORKSHIRE

D SH IR E

Mansfield Ashbourne Notts Derby Dronfield

LEICESTERSHIRE

North Lincolnshire Scunthorpe

Established 80yrs Fixed price contracts available Potatoes replaced within 12hrs in the unlikely event of you being dissatisfied All batches rigorously checked and test fried Ring today for your free sample Area Covered

Lomas Potatoes

01909 562327 07932 155677 (Andy)

(3 lines)

(S,Yorks, N,Yorks, Notts)

07703 263033 (Garry) (E,Yorks, N,Yorks, W,Yorks)

allomas@btconnect.com

Midlands, Wales & South-West

P o t a t o e s

L t d

Now Supplying North and West London Mitchell Potatoes (Estab 1883) is proud to be one of the UK’s longest established potato merchants, a record built on quality and reliability.

Expect to see big names from the industy

Consistent quality: Our large supplier base and vigilant quality control helps provide consistent quality all year round.

Punctual deliveries: We run a fleet of modern vehicles with 24hr breakdown assistance.

Annual fixed price contracts: We offer fixed price contracts to help you manage your budget without the worries of price fluctuations.

We stock all frying varieties.

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Call: Graham White T: 07855 940013

Chippy Chat & Fast Food Magazine • August 2019

01926 633 323

www.mitchells-potatoes.co.uk @mitchellpots

Chippy Chat & Fast Food Magazine • August 2019

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Mitchell Potatoes

The Chips are Down!

The Lite-BITE®

The Lite-Sized Solution for the Fish & Chip Industry

T

he Lite-BITE® is an alternative sized meal solution designed specifically for the Fish & Chip industry to increase sales by attracting new customers.

Consumer habits are changing and there is a whole market of potential customers who still want to enjoy Fish & Chips but in a more manageable sized portion.

The Lite-BITE® offers a visually appealing, portion-controlled meal to help you market your business and offerings without giving away your profits!

The Lite-BITE® in Industry With over 400 Fish & Chips shops in the UK already offering the Lite-BITE®, why not add the Lite-BITE® to your menu today and see how offering an alternative sized portion can benefit your business.

For more information or to find your nearest Lite-BITE® please visit www. fishandchipslite.co.uk.

Benefits to businesses • Structured packaging helps you keep an eye on portion sizes, ensuring that you cannot overfill and give-away too much food or profit!

• Offering the Lite-BITE® to an untapped market will help to re-ignite your trade, particularly at lunchtime.

• Easy-assemble boxes provide a faster serving time than traditional wrapping.

• Perfect for meal deals or the health conscious.

• The Lite-BITE® box allows for a ‘panperfect’ product with no crushing or sweating.

Lite BITE is exclusive to Friars Pride, Henry Colbeck and V A Whitley.

For more information, please make contact with your supplier.

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Chippy Chat & Fast Food Magazine • August 2019

Friars Pride on 01733 316400

Henry Colbeck on 0191 482 4242

V A Whiltey on 01706 364211

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The Lite-Sized soluon for Fish and Chips

Only 650 calories*

Earn a better margin

Increase your lunchtime trade

Reduce waste

Add your shop to our Lite-BITE map! *based on a serving of 5oz Fish and 5oz Chips

www.fishandchipslite.co.uk Exclusively available from Henry Colbeck

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ww.colbeck.co.uk 482 4242Magazine • August 2019 Chippy Chat0191 & Fast Food @HenryColbeckltd

V.A.Whitley

Friars Pride

www.vawhitley.co.uk www.friarspride.com 01706 364 211 3162019 400 43 Chippy Chat & Fast Food Magazine •01733 August @VAWhitley1899 @FriarsPrideltd Members of The Q Partnership

We are the Champions!

The Chip Barons’ Ball is Back and we have a great act for 2019

O

nce again, the Chippy Chat Ball is back and will be held at the Holiday Inn Peterborough*. With space for over 200 people we are once again planning a great party for our industry. The date for you to save is Sunday 1ST December 2019.

We are proud to announce this year’s special guest act is none other than Queen 11. Queen II are the Queen 11 provide a breath-taking show at any venue! They have been touring Britain and Europe captivating audiences with their nostalgic show!

The band faithfully recreates the energy, excitement and emotion of a classic Queen concert!

An authentic four-piece line up delivers powerful vocals, driving rock anthems and closest sounding guitarist yet!

Every show is packed with costume changes!

Including that famous outfit from ‘I Want To Break Free’! All shows feature some of the UK’s finest professional musicians using authentic instruments and equipment, including the ‘red special’ guitar, Grand Piano and a silver sparkle ‘Roger Taylor style’ drum kit!

This will be a real grand occasion where you can catch up with all your friends and colleagues and also let your hair down too. Last year 8 out of the top ten fish and chip shops in the UK chose to attend with many other previous winners in attendance too. Not only is it a Great Christmas party, it has become the warm up party to the National Fish and Chip Awards!

We have TOP farmers, friers and suppliers all under one roof!

Places for this event are already limited many people who attended in 2018 have already prebooked.

Chippy Chat + members will receive precedent for tickets and a discounted rate too. Many members saved the membership alone with this reduced table cost! Prices are £66 a ticket or a table of ten for £600 for CC+ members. Normal prices are £72 and £648 for a table of ten!

We have some great sponsorship packagers

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Chippy Chat & Fast Food Magazine • August 2019

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available too for the Ball please email austen@ chippychat.co.uk.

Last year’s sponsors included Seafood from Norway, Blakemans, KFE, BD Signs, PJ Lee & Sons, Isle of Ely Produce, Drywite, Friars Pride, Smales and Kerry Foods The high quality three course meal will also feature the voice of the stars Pete Jay, the fantastic Queen 11 and then a great disco for those who wish to party the night away.

We also have a special rate at the hotel for staying over too which will include breakfast. Car parking & wi-fi will be FREE. For tickets email austen@chippychat.co.uk or call him on 01353 658216 For rooms call the Holiday Inn Peterborough and quote CH7 or Chippy Chat on 01733 289900. *Holiday Inn Peterborough West, Thorpe Wood, Peterborough PE3 6SG **Tickets ordered for the ball and paid for are nonrefundable.

Producing Quality Cambridgeshire Potatoes MarisProducing Piper - MarkiesQuality - Divaa - Agria Cambridgeshire Potatoes Our strength is continuity of supply Maris - Markies - Divaa - Agria CallPiper your local wholesaler today Our strength is continuity of supply Call your local wholesaler today and ask for PJ Lee Potatoes

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Chippy Chat & Fast Food Magazine • August 2019

Chippy Chat & Fast Food Magazine • August 2019

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Just Read!

This £400 saving will make you Appy Online ordering seems too expensive. Is it profitable for my business?

W

ith the rise of online ordering for takeaway food, the idea that it can actually cost you money has become a popular thought process for many business owners, but is this really the case?

When done correctly, online ordering can be very profitable. The trick is understanding the costs of receiving the orders and the long-term effect on your business, and then making the right choice about how you implement online ordering.

In the example below, we look at what using an online ordering platform could cost you for every order you receive through them.

Ordering Portal Charges: • 20% commission on order value (average) • 50p admin per order • VAT added to total cost Using the figures above on a single £20 order: • 20% commission = £4 • A charge = £0.50 • VAT on charges = £0.90 • TOTAL CHARGE for £20 order = £5.40 This example shows that on a £20 order you only receive £14.60, which means in total you have paid a whopping 27% to receive the order.

If you multiply this by 200-300 orders a month you can see that you are giving away £1000’s a month in fees to receive your online orders this way.

The arguments for using online ordering portals vary between ‘they do everything for you’, ‘they bring you more customers’, ‘it isn’t any cheaper to do it yourself’ or ‘it is too expensive to get your own service’. The truth is very different, and many of these arguments are myths, probably started by the online ordering portals themselves.

A study done by one of the online portals, during their merger with another business, states that around 80% of customers would probably order direct from the businesses they listed, even if they didn’t use the portals. This means that up to 80% of the orders you could receive from using an online portal, would have come to you anyway, so why are you giving away up to 27% of your order for an

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existing and regular customer? The simple answer is you shouldn’t!

The alternative to the online portals is getting your own online and mobile App ordering system that allows you to offer the same kind of convenience and freedom to your customers, but you receive the orders, and more importantly, all the money, direct to your bank.

App4 already works with hundreds of food businesses across the UK, with many Fish & Chip Shops included in that list. We provide each business with their own individual ordering system, fully branded and customised to their requirements, for a fixed monthly fee with NO commissions, admin fees or hidden extras.

We have been providing our service for over 5 years now and our customers generally save over £10,000 a year in online ordering fees, they see an average increase in customer spend of around 20% and over 50% of our customers have recommended us to another business.

We try to make the process of getting your own online ordering as simple as possible. Once we have a copy of your menu and logo, we design everything for you to check and sign off. Once you’re happy with the look and feel we build your App, populate your menus and supply you with the equipment to get going.

Finally, we provide full training on using the system and we start marketing your new service using social media to get people using it. As part of the package we also include some physical marketing materials, to help you promote in store and to your regulars.

We have teamed up with Chippy Chat to offer an exclusive package to all their readers, so you can start saving £1000’s a year and get the most out of online ordering. If you join App4 before the 30th September, and use code ‘CHIPPYCHAT6’ when signing up, we will give you the first 6 months half price on our App & Website package, saving you almost £400.

To f in d ou t more p lea s e v is it www. app4takeaways.com/chippychat6 or call 01332 742514. Please remember to quote ‘CHIPPYCHAT6’ to get the full details of the offer.

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Fixed fee of £100 + VAT per month & 0% commission FOR EVER!

Call: 01332 742514 Visit: www.app4takeaways.com 47

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Off the Scale?

How fast food chains can scale successfully

By Jurgen Ketel, Managing Director EMEA, Givex

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A

ccording to figures from the Office for National Statistics, the UK saw a 34% increase in fast food outlets from 2010 to 2018. There are now some 61 fast food restaurants per 100,000 people, and they make up more than a quarter of the country’s food outlets. This is in contrast to mid-market chains, which are coming under increased financial pressure and – in some cases – have been forced to close several locations across the country.

The growth of the fast food industry has been gradual, yet steady, over the last ten years – and this trend looks set to continue. Up-and-coming restaurants should prepare to scale now, so that they are prepared to embrace innovations in technology and higher customer expectations.

Staffing: Those planning to scale should consider the staffing requirements the restaurant will need as it grows, particularly by considering whether labour costs can be reduced by implementing new technology. Self-order kiosks and tablets, for example, can reduce the number of staff needed to take orders from customers.

Quality consistency: If you want to scale your restaurant, you need to have robust kitchen technology in all of your locations to make sure that you’re offering the same quality of food and customer service.

For example, Kitchen Display Systems (KDS) need to be programmed with the same cooking time information and instructions across all locations so that customers get a consistent experience no matter which branch they’re visiting. They should be tightly integrated with front-ofhouse technology to help serving staff and cooking staff coordinate with each other

Chippy Chat & Fast Food Magazine • August 2019

and deliver meals to the right customers, at the right temperature, at the right time.

Delivery: Fast food chains are feeling pressure to offer a digitalised delivery experience to keep pace with evolving customer expectations - or watch their sales drop. Mobile ordering apps such as Just Eat, Uber Eats and Deliveroo are reshaping the market, offering customers more speed and convenience than ever before. These apps charge restaurants commission for orders, but they often connect establishments with far more customers than they would otherwise be able to reach on their own.

Advanced EPOS: Restaurants using out-of-date cash registers will likely have all menu items and pricing information isolated to that one device.

By comparison, a cloud-based electronic point-of-sale (EPOS) system can allow business owners to make price and menu changes remotely, schedule them to take place automatically, and then circulate those changes to hundreds of other EPOS systems very quick and efficiently, regardless of their location. This is why they are so important for effective scaling.

Many smaller fast food chains still rely on very out of date hardware, and so need to consider modern EPOS systems that support better productivity.

Reporting and analytics: Establishing a management strategy that allows key decision makers full visibility into restaurant health is crucial for growing the business. Having a centralised source of data, such as a mobile app which tracks sales figures and other performance metrics, helps managers to identify areas where the business could be saving time and money.

How have you scaled your business successfully?

Email austen@chippychat.co.uk Chippy Chat & Fast Food Magazine • August 2019

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Trenchers Reign in Spain!

Whitby Icon Shines in Spanish City

T

he iconic Spanish City has returned to rekindle its love affair with the residents and visitors of Whitley Bay, and a UK fish and chip institution Trenchers is right at the heart of it.

Work undertaken has included the restoration and repair of many previously lost original features and the addition of modern spaces, a new car park and refurbishment of the famous ‘dancing ladies’.

The ceiling of the central space has also been removed from the ground floor, allowing visitors to see the dome in all its glory from inside for the first time in over 100 years, whilst railings in the buildings original style have been reinstated on the surrounding gallery. Seaward-facing full height windows have been fitted in keeping with the original Spanish City, revealing incredible views of the coast and St Mary’s Island.

Trenchers - based in Whitby and operating since 1980, opened its second venue within the dome. The restaurant specialises in its signature fish and chips and seafood dishes including oysters, crab, prawns and grilled fish.

There is also a dedicated children’s menu, gluten free, meat and vegetarian options plus opportunities to hold parties and private functions.

Following almost 40 years of traditional Fish & Chips at Trenchers of Whitby, one of the UK’s Best Fish & Chip

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Restaurant 2019, are proud to bring this institution to Whitley Bay. Offering friendly service with a smile, Trenchers is a place the whole family love. The restaurant notably enjoys a very special spot directly under the dome itself with a pianist playing on selected days.

One reviewer wrote “Who doesn’t love fish and chips? We tried a variety of meals from the menu and polished the whole lot off. Everything was piping hot and really good quality.

They had no complaints at all.”

Trenchers takeaway is also available at Spanish City with traditional and delicious Fish & Chips, amongst lots of other favourites just waiting to be picked up and enjoyed! https://spanishcity.co.uk/trenchersfish-chips/ Have you opened another restaurant away from your first offering? Email austen@chippychat.co.uk.

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Want to Make a Perfect Chip? Ask for Goldies!

PD PRODUCE Scotland PD Produce supply over 350 chip shops throughout

Scotland, with the best chipping potatoes you can buy. Over the year that’s over 17 million bags of chips fried by our chip shop customers.

Ask for Goldies!

Goldie’s are PD Produce’ own brand of first-class chipping potatoes. Goldie’s chipping potatoes are carefully selected and scrupulously tested from farms across the country for the best peel, fry colour and most importantly taste! Only the best makes it into the Goldie’s bag!

Call PD on 0141 552 5559 www.chipshoppotatoesscotland.co.uk 51

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