Chippy Chat, August 2020 by Chippy Chat Magazine

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N OW C E L E B R AT I N G O U R 1 0 T H Y E A R

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www.chippychat.co.uk

austen@chippychat.co.uk

Deeply Dippy

TEL 01353 865 966

Digging Deep Issue 8 Volume 10 August 2020

The Wright WayChippy Chat & Fast Food Magazine • August 2020 in The USA

Chippy Chat & Fast Food Magazine • August 2020

It’s National Fish and Chip Day. The Year March-es On! Your country needs YOU!

Well already approaching the

Austen AustenDack Dack

Publishing Editor Publishing Editor

t is now just a few weeks end of the first quarter of 2018! before National Fish and Chip Hopefully it will be a busy one for day. Once again massive thanks shops and suppliers as we this. approach to NEODA for organising Mother’s day and Easter too. Whilst 2020 will see fewer mass Congratulations at Friars gatherings such to asall roadshows Pride. Once again, they have etc, it will once again be a delivered a fantastic trade show chance for us all to bang the PR with even more visitorsIn it these seemed drum for our industry. than ever. times more than ever we need A busy offering this month forthe your days like these to push us to delights. First off we review many forefront of hearts and minds of of our oil and giving the nation. Letfat ussuppliers know what you you the chance to see what many are doing on Fryday September top shops using and 4th to helpare celebrate ourwhy. Also, national dish? Send me pictures

wefor have great sausage feature too useour in the September too! edition. Our this front-page partner forsome March is Also, month we herald Pies. Theymediums supply millions ofPukka the fine frying you of pies to fish and chip shops across are using, plus a trip to the USA and they are helping us tothe seeUK how one family have set celebrate National Pie Week. up a shop in these extraordinarily If you would like to advertise, times. get involved or tell some I hope that things areusgetting news please email me austen@ back to as close to normal as chippychat.co.uk – thanks for your possible. support Stay safe. enjoy the issue. Austen Austen Email me at austen@chippychat. co.uk Our website is www. chippychat.co.uk

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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

Chippy Chat & Fast Food Magazine • August 2020 Chippy Chat & Fast Food Magazine • March 2018

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Lords Bowled over by Success Lord Elgin’s Fish and Chips Ontario is the winner of the Food Awards Ontario - Best Fish & Chips Restaurant

he Family buisness opened in 1980

Owner Mike Lemcke says his staff are a

by Roy and Donna Lemcke and

big part of the reason they have been so

moved to it’s current location on

successful.

the South end of Port Elgin 30 years ago. In

Facebook

post

the

“I would also like to thank my staff, both

owners

current and past. Without such amazing

thanked their loyal customers who have

staff it would not be possible to continue

continued to support the family business

serving great fish & chips with the service

over the years.

we have become known for. Our server Janet has been with us for 23 years as has our cook Donna. We also have our cook Carolyn who will be with us 20 years next June, cook Linda who has been with us 15 years and our server Brenda has been here 12 years. I can’t go without mentioning our long-term server Jackie who retired many years ago but was our first staff member to hit 20 years with us.” He says their five longest staff members add up to 93 years of employment with

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

the business. Lemcke also thanked servers Ali and Sabrina and cooks Sheri and Colin. “We have many students work here and it’s not uncommon for students to start here in grade 9 and work here all through university and even work casual part time after they graduate.”

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

Chippy Chat & Fast Food Magazine • August 2020

Inside National Fish and Chip Day

Grosvenor Fish Bar shut early After taking 400 orders in five hours

Franks for the Memories!

10 12 14

Second World War proved a real test for a little city chippy

No Holl-ding Back

Thumbs-up for Holl in chip testing

It’s Only Just Ve-gan!

Follow T Quality for Healthy Options

PA-PAndemic!

Austen Dack talking with George Papadamou of Papas Fish and Chips

Click & Collect! How legendary fish and chip restaurant Colmans has perfected home delivery

The Final Countdown! Not Long Until National Fish & Chip Day!

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Fish & Chip Day- Celebrate! With Bryan Carroll, Sarson’s Sales and Marketing Director

Good Fryday

National Fish & Chip Day! - 4th September

Let’s Cele-Blake!

Chip Shop’s Covid-19 Restaurant Screens

Celebrating ‘Good Companionship’ On National Fish & Chips Day

PO-TENTIAL! Potato crops progressing well

The Special!

Peeltech would love you to try their SP1 stay white potato preparation solution.

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Chippy Chat & Fast Food Magazine • August 2020

Howard’s Way! Chantelle puts her ‘dream into action

Tob & Chips!

Fish and chip shop sold BATTERED Toblerone, and Chocolate Oranges

VE Day ‘Fry Over’

More than 200 fish and chip meals were delivered by army of cyclists

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Es 30 tab Ye lish ar ed s

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Collins celebrate with you

August 2020

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

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sales@klsonline.co.uk Chippy Chat & Fast Food Magazine • August 2020 In association with

Frying Ranges

National Fish & Chip Day is Plain Sailing with Collins Friday the 4th of September 2020 brings one of the most exciting days on the UK’s seafood calendar, as the nation comes together to celebrate its love for Fish and Chips!

ational Fish and Chip day has become one of the biggest awareness days in the UK with reports of over 60 million people hearing, seeing or reading content about the celebrations in 2019. Throughout the day the seafood industry sees Fish and Chip lovers across the UK flocking to their nearest takeaway, restaurant or pub to tuck into a portion of delicious flaky fish coated in crispy batter with a side of sizzling chips. With many establishments hosting events and activities throughout the day, it is always a great opportunity for the industry to really celebrate the fantastic produce available! At Collins Seafoods and Wraggs Seafoods we are proud to be recognised as one of the leading suppliers of the finest Frozen at Sea fish in the UK. We are able to offer our customers not only the best quality Frozen at Sea fish from leading brands across the world, but we can also guarantee all of our products are fully traceable and caught using sustainable fishing methods. National Fish and Chip day allows us to help educate the British population on the importance of sustainable fishing, to protect the future of the world’s oceans for generations to come.

This day also provides an amazing opportunity for us to showcase the benefits of tucking into one of the UK’s most loved take away dishes. Research has shown that a portion of Fish and Chips provide consumers with essential nutrients such as omega 3, vitamin C, vitamins B12 and B6, are low in fat, and offer a great source of protein! National Fish and Chip Day 2020 offers an amazing opportunity to really celebrate this fantastic industry that, despite all the challenges this year has brought, have shown true grit and determination working tirelessly to feed the nation through a global pandemic! We cannot wait to see what everyone has planned. The only real question left - where will you be going for yours?

Contact Collins Seafoods: Unit 2, Park 2000, Heighington Lane Business Park, Newton Aycliffe, County Durham DL5 6AR Tel: (01325) 315544 Fax: (01325) 314935 Web: www.collinsseafoods.co.uk Email: sales@collinsseafoods.co.uk Wraggs Seafoods: Unit 2, Felnex Crescent, Cross Green Industrial Estate, Leeds, LS9 0SN Tel: (0113) 2498832 Fax: (0113) 2490582 Email: sales@wraggsseafoods.co.uk

For more information or to download the supporting material for your takeaway, restaurant or bar this National Fish and Chip Day 2020 head to www.nationalfishandchipday.org.uk 6

Chippy Chat & Fast Food Magazine • August 2020

CELEBRATING NATIONAL FISH AND CHIP DAY 2020 WITH COLLINS SEAFOODS AND WRAGGS SEAFOODS

Image credit: Seafish

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7 7 315544 Chippy Chat & Fast Food MagazineLane • August 2020 Park, Newton Aycliffe, Chippy Chippy Chat Chat & Fast & Fast Food Food Magazine • August • July 2020 T 01325 COLLINS SEAFOODS: Unit 2, Park 2000, Heighington Business County Durham, DL5 6ARMagazine WRAGGS SEAFOODS: Unit 2, Felnex Crescent, Cross Green Industrial Estate, Leeds, LS9 0SN

T 0113 249 8832

Grosvenor Fish Bar shut early after taking 400 orders in five hours When the owners of award-winning Grosvenor Fish Bar in Norwich launched home delivery recently they were forced to halt orders early after receiving over 400 in the first five hours!

he famous chippy reopened for collection and delivery after being inundated with calls from customers saying how much they missed them, with the option to order through their website or Uber Eats. Owners Duane Dibartolomeo and Christian Motta, who live above the shop, put in place a skeleton team with four members of staff as they didn’t realise just how popular it would be. Along with people queuing to collect, others also turned up without pre-ordering, so Mr Dibartolomeo had to visit Thorns DIY shop on Tuesday morning to buy tape and make sure social distancing was adhered to. Mr Dibartolomeo, who was born in Miami and named VisitEngland’s Tourism Superstar in 2017, said: “We were busier than a regular Monday and had 400 orders so had to stop at 4pm. “We have already had people pre-ordering for Friday and Saturdays and have got two more members of staff back.

Chippy Chat & Fast Food Magazine • August 2020

“It was our mistake as we thought things would start out slow, but we were bombarded, perhaps we should have prepared for the best scenario. “Norwich is the best and people really get behind and support you and they were really understanding when orders took a while as it was the first time we had worked with Uber Eats. “Our cod goujon and chips was the most popular as it is our smallest piece of cod and a nice easy meal.” Before the coronavirus outbreak, the couple announced they were selling the leasehold as Mr Motta’s mum, Rosanna Motta, wanted to retire somewhere hot and they planned to join her. However, they recently said they were reconsidering as lockdown had bought them more time to make sure she is taken care of, with the option of Mrs Motta staying with Mr Dibartolomeo’s family in Florida for a while. How are you doing with home deliveries? Email austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • August 2020

Fabulous

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MAKE A DIFFERENCE. CHOOSE GUARANTEED SUSTAINABLE FISH.

Please contact your local distributor/ r/ supplier for further information. 9 Chippy Chat & Fast Food Magazine • August 2020 Chippy Chat & Fast Food Magazine • August 2020

Franks for the Memories! By Frank Lee

Second World War proved a real test for our family and our Little City chippy

n early 1939, my parents bought a property on the corner of Burton Road and Waterloo Street. It seemed huge compared to where we used to live at No 40. A local joiner called Mr Murfin fitted out the new fish and chip shop with new stoves and counters. We sold the old stoves from No 40 and released the old piano to relocate it in the living room of our new home. My parents’ new fish and chip shop was a huge success but, after a few months, in September 1939, the Second World War broke out. Food became rationed in 1940 to the public, but not for all types of food shops. We were okay for a while but then supplies became unreliable. Our potato supplier, who we had used for years, was of Greek origin and was arrested and interned for the remainder of the war. It was difficult finding another supplier. Fish also became difficult to source. For years, it had been delivered every working day direct from Grimsby. Now it was no longer delivered in neat boxes; it was loose and delivery days varied. After that, delivery reduced to one large fish per week; mostly one cod which could be up to 5ft long. We only had enough food to open three days a week and one day my father received a letter from the Labour Exchange stating that, because he was only working three days a week, he would have to do some “war work” on the other two days. He was ordered to do agricultural work

Chippy Chat & Fast Food Magazine • August 2020

which turned out to be gardening at a large house which belonged to a mill owner in Hazelwood. It made running the fish and chip shop very hard work. It was impossible to know when our allocation of fish would arrive. There were no mobile phones in those days or any way of letting us know delivery days. When the fish was delivered, my mother would start preparing the potatoes and peas ready for the next day. By this time, we had an electric peeling machine, but the potatoes still had to be “eyed” and chopped by hand. She would then put a notice in the shop window to let customers know that the shop would be open for the next three days. I had a brother, called Harold, who by this time was 16 years old. After school, he would go to the ice factory on Cock Pit island. He cycled there and walked back with two large bags of ice on either side of his bike. The ice just about kept the fish cold for three days in a galvanised cooker chest. My parents sold the fish and chip shop to the Richardsons in the late 1950s. Do you have memories of old fish and chip shops? Email austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • August 2020

AWA WIN RD NIN G

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Chippy Chat & Fast Food Magazine • August 2020

No Hollding Back Thumbs-up for Holl in chip testing

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

Chippy Chat & Fast Food Magazine • August 2020

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 visitwww. weloveholl.com or email:info@weloveholl.com Chippy Chat & Fast Food Magazine • August 2020

t s u J

fry w

HOLL

ith

If your oil isn’t HOLL, you’re missing out. • The best heat stability for long use and shelf life = reduced oil changes • Great health benefits: low sat fats, and only few trace trans fat • Chips are golden crisp, fluffy in the middle and non-oily to the touch • Oil produces the truest flavor of the product • Reliable and sustainable UK production

For further information visit www.weloveholl.com or email: info@weloveholl.com 13

Chippy Chat & Fast Food Magazine • August 2020

It’s Only Just Ve-gan! Follow T Quality for Healthy Options

. Quality has been trading for 100 years and continued trading to all its customers during the lockdown period both with telephone orders and the launch in March of the new online booking system. Mike Crees – Managing Director says: “it was a challenging time but from the excellent feedback we received from existing and new customers, they were delighted with the same service and commitment that we have always given as we made sure those, that chose to, stayed open.” With the new government guidelines T. Quality are looking very closely at different healthier options which include gluten free and vegan options as this is now becoming part of normality within the food industry. In 2019, 419,000 people adopted a vegan lifestyle over the 12 months taking the total number of vegans in the UK to an estimated 1.1 million. Research also reveals that over a million people intend to become vegan over the next 12 months, so the market is still growing. With that in mind, we have a range of Vegan and Gluten free food to cater for all our customers and are continually looking to expand our ranges. We are also promoting smaller portion sizes with our portion pots and midi and small packaging options, encouraging portion control scoops, and the addition of vegetables such as mushy peas. By putting the fish in first then a pot of peas then the chips you save on the calories. Fish – even with batter, is packed with protein and a small portion provides 40% of our daily needs. Debbie Reeve Crook – Marketing Manager says: “we need to further

Chippy Chat & Fast Food Magazine • August 2020

educate the public that you can still eat fish and chips and watch the calories, if you put a normal portion of chips on a plate it would be too much for the average customer, so reduce the portion, leave off the scraps, skip the salt and don’t add bread and butter at a whopping 150 calories a slice and you have a much healthier meal.” T. Quality offer a range of healthier unsaturated fats that are usually from plant sources and in liquid form as oil. This includes vegetable oil, T. Quality Omega Oil Plus, olive oil and rapeseed oil; as well as spreads. Unsaturated fats are an important part of a healthy diet. These fats help reduce the risk of heart disease and lower cholesterol levels (amongst other health benefits) when they replace saturated fats in the diet. Our Omega Plus has a better fatty acid profile than olive oil! By fish and chips owners advertising the changes they make, having ‘healthy option specials’, and using liquid oils if possible, customers will be happier knowing they can still eat their favourite meal but reduce their calories intake. For more information please go to www.tquality.co.uk.

Chippy Chat & Fast Food Magazine • August 2020

Remember if it doesn’t say Omega on the outside, its not Omega on the inside

NEUTRAL FLAVOUR – that does not compromise the real natural taste of the food. BANISH THAT COOKING OIL SMELL – from your shop. TQ OMEGA Plus has no odour unlike traditional vegetable or rapeseed oil. INCREASED STABILITY AND LONGER LIFE – Up to 3x longer fry life – Less polymerisation and build-up for cleaner fryers & ducting – Less frequent oil changes saving labour, downtime and chemical cost – SPACE – Less oil used, takes up less space, and less space for waste oil as well

www.tquality.co.uk

Chippy Chat & Fast Food Magazine • August 2020

PA-PAndemic!

By Austen Dack speaking to George Papadamou Papas Fish and Chips Are all restaurants up and running? The safety and wellbeing of our team was of paramount importance to us. It was imperative that we implemented various measures and practices to achieve this high standard of safety. Naturally, our focus has been on implementing these changes in our larger restaurants, where achieving social distancing has been significantly easier. We hope to take the lessons we have learned and roll them out across all of our restaurants in the very near future. What special measures do you have in place? We have implemented a 5-step plan across all takeaways and restaurants. This plan has enabled us to maintain a high degree of safety and hospitality in our restaurant. We have been extremely transparent about our 5 Steps, with posters, banners and videos published online and within our restaurants to reassure our guests. These steps include various changes to our practices and cleaning regimes and well as the layout in our restaurants. How is click and collect – was it easy to set up? Click and Collect has been a great asset during the initial phase of the pandemic. It enables us to offer a completely contact free service to our guests and utilise the car parks at our restaurants. To achieve everything we wanted it to - we quickly became aware that a bespoke system was required. Our team began laying out a vision for this system and what it would achieve. How are staff coping how have you helped them? Our team have been instrumental in our reopening. Our senior management team have worked hard researching, developing, and implementing the various adaptions to our business. Everyone has received specific Covid-19 training on our ‘Papas | Academy’ which has worked great to reassure them and our guests that everything is being done to maintain the highest possible standards of safety. We are proud of the relationship we share with our team, and they have been amazing in adapting and providing feedback allowing our systems to continually improve.

Chippy Chat & Fast Food Magazine • August 2020

Are you getting back to near capacity again with customer numbers? Our restaurants have a reduced seating capacity, which has obviously had a knockon effect to the number of customers we can serve. However, the various changes we have made have sped up our service and enabled us to distribute the level of trade across times which would have ordinarily been quieter. Are you taking part in the governments midweek promotion? We are pleased the government have focused on helping rebuild the hospitality sector. The Eat Out to Help Out scheme is a great initiative and we are excited to be taking part. We think this will be a great opportunity to encourage the public to venture out following lockdown. You use Nortech superior – how does this help you to make consistently good fish and chips? Nortech helps us create a consistently great tasting product. Our team love working with a frying medium which is manufactured close by to our restaurants. We are fortunate to have visited the facilities and meet the team who care just as much about superior beef dripping as we do about our fish and chips. Nortech is a superior product by name and nature. The frying medium is extremely stable and works well in helping us create our signature taste. The beef dripping is exceptionally long lasting making it great value for money. www.papasfishandchips.com www.nortechfoods.co.uk/dripping-frying

Chippy Chat & Fast Food Magazine • August 2020

Congratulations to The UK’s Best Fish & Chip Takeaway, The Cod’s Scallops who frys in Nortech Superior. For the tastiest results go Superior, the most respected, refined and deodorised beef dripping in the business

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.

Box contains 20kg (4 x 5kg)

For your nearest stockist calllower01302 It’s naturally in trans fats, 390880 non-hydrogenated and delivers Chippy Chat & Fast Food Magazine • April 2020 the highest performance with the Chippy Chat & Fast Food Magazine • August or visit www.nortechfoods.co.uk greatest economy. Use Superior

From the modest potato chip to the finest fish fillet it’s all about 17what you fry itChat in. For the tastiest Chippy & Fast Food Magazine • August 2020 results go Superior, the most respected, refined and deodorised beef dripping in the business.

high frying fat and enhance the taste of your fried food.

Award Winning Fish and Chips Don’t Have to Cost the Earth. Weston Grove Promotes Sustainability

Fish and Chips at Weston Grove is a traditional fish and chip shop with a forward looking approach to business. Owners Josette and Richard Foster say “As a family business we need to look to the future. This means providing our customers with top quality food to encourage their loyalty, being aware of changes in their requirements and doing our part in protecting the planet for future generations.”

Frymax can even identify for us the plantations from which our oil was sourced” Richard and Josette believe sustainability needs to be publicised and encouraged in other food establishments. In fact, through a project led by Chester Zoo, Chester has become the first Sustainable Palm Oil City in the World and due to their active participation Weston Grove is the only Fish and Chip shop designated as Sustainable Palm Oil Champions. To achieve this they carried out an audit on all menu items to ensure that their suppliers are only using sustainable palm oil and they will be encouraging other businesses to move to sustainable palm oil.

Customer Preferences

Weston Grove have identified customer preferences as opportunities to develop their business. They have recognised the move towards lighter meals and offer

Sustainability is at the heart of Weston Grove’s business. They are the only fish and chip shop in Chester to have MSC accreditation. They have replaced plastic straws and knives and forks with sustainable alternatives. All packaging is biodegradable, cardboard or paper. To counter the negative publicity surrounding palm oil Weston Grove have been very careful in choice of frying medium. “We use Frymax because it is sourced from approved and certified production units and is 100% sustainable and traceable.

smaller portions and healthier specials on their menu. They offer a gluten free option on a daily basis so anytime a coeliac visits Weston Grove they can enjoy a gluten free fish and chip meal. A more recent move has been the introduction of some vegan options, notably pies, gravy and curry, to tap into this rapidly growing market.

Quality

The passion for quality remains paramount. “To build a business you must have high quality appetising food. Having obtained the NFFF Quality Award, been included in Fry Best 50 Takeways and won The Best Newcomer Award we know that you can build a successful business using sustainable products”

The Fryers’ Favourite For Over 60 Years. 18

Chippy Chat & Fast Food Magazine • August 2020

Frymax is Committed to and Supports Sustainability. SUSTAINABILITY For several years Frymax has been made only from fully segregated certified sustainable palm fruit oil. This means that both palm oil and palm kernel oil are produced by palm oil plantations which have been independently audited and certified. The certification is provided by the official body, RSPO which has developed a set of environmental and social criteria member companies must comply with. Fundamental to this, is that no primary forests which contain significant concentrations of biodiversity, fragile ecosystems, or areas which are vital in meeting basic or cultural needs, can be cleared. This seeks to eradicate the threat of unsustainable palm oil plantations which damage both the regional and global environment and that of indigenous wildlife. Both Olenex and ADM, manufacturers of Frymax, support the global sustainability movement and RSPO. Olenex also has an additional supply chain policy which requires Frymax palm oil producers to respect the core sustainability principles of, no deforestation of high carbon stock forests, no development on peatland and no exploitation of communities.

PROJECT MARIPOSA Frymax sources the majority of its palm oil from Latin American countries and has undertaken to support producers by providing them with the tools and expertise to produce fully sustainable palm oil. The vehicle to do this is through a new initiative called Mariposa.

support thousands of families with the means to develop, improve and maintain their sustainable production practices.

In the past three years Mariposa has undertaken three very successful Smallholder programmes to support sustainability. Frymax carries the Mariposa logo on its packaging and it is hoped and expected that Mariposa will get increased exposure over time. Says Andrew Marriott, Brand and Marketing Manager of Frymax “We are determined to promote sustainability in any way we can and support those who produce the oils for our product. Our involvement in Project Mariposa demonstrates our commitment to achieve these aims.”

Mariposa is about enabling growers to manage their palm trees sustainably. The aim is to

The Fryers’ Favourite For Over 60 Years. 19

Chippy Chat & Fast Food Magazine • August 2020

Click & Collect!

How legendary fish and chip restaurant Colmans has perfected home delivery and its plans for the future

he pandemic brings its own unique challenges for businesses when it comes to keeping both staff and customers safe during the coronavirus crisis. But for one household name, Colmans, the task of delivering its quality fish and chips to the people of South Shields whilst meeting Covid-19 safety measures is a challenge that they are rising to. Launching its home delivery and click and collect service from its Ocean Road branch, Colmans has been inundated with hundreds of orders from customers looking for that familiar comfort of fish and chips. Customers can collect their food during their allocated time slot or have it delivered to their homes, as long as it is within a three-mile radius from Ocean Road. The delivery radius aims to ensure that customers receive the quality they expect, while the limit on the number of orders

Chippy Chat & Fast Food Magazine • August 2020

that can be placed means that the safety measures for both staff and customers are adhered to. “It’s all new to us, it is a completely new way of working,” Colmans Director, Richard Ord, said. ” The three-mile radius at the moment is so that we can guarantee that the quality of the food is what you would expect. “And the reason we called the service Colmans at Home is because we want people to take it home rather than go to the beach.” Both Colmans’ branches, on Ocean Road and on Sea Road, closed their doors to the public on March 22 and March 23 respectively following the lockdown announcement. Unable to work, staff were placed on furlough to protect their jobs during the crisis, and many remain on the scheme, with just a limited team returning to work to operate the delivery and collection service. “It is just me, my dad Richard, brother Dominic and mam Frances, along with a few members of staff,” Richard said. “The idea was that it is then just a few households to help with social distancing Chippy Chat & Fast Food Magazine • August 2020

and it makes it a safer way of working not just for the customers, but for the staff.” Planning for social distancing in the long term Whilst unable to get the full team back to work, Colmans has been using the time under lockdown to deliver special Covid-19 training to all 70 of its staff through hospitality body Navitas. The idea behind the training is so that the business is ready to carry out social distancing and safety measures to protect each other and customers when it is ready to fully reopen to the public. Colmans bosses have also spent weeks putting a Covid-19 system in place –involving a full riskassessment of the business – so that it is able to operate safely during the pandemic. “I can’t see it being as short-term thing. This is going to go on until we find a vaccine,” Richard said. “I think social distancing and the new procedures are going to be in place for a while. “That is why when we closed I thought it would be a perfect opportunity to put staff through the training that they wanted so that when we do start to reopen, everyone is ready to go. “Although guidelines say we can reopen, I don’t feel at this point we can reopen the shop and let people in. “We think the click and collect service is the safest way to do things.” A South Shields staple Richard – the fifth generation of the Colman family – said the team have been overwhelmed by the positive response from the public since they

Chippy Chat & Fast Food Magazine • August 2020

launched the delivery service. “It’s been humbling,” Richard said. “We have been out for so long, so to see all of these messages from customers and to see the faces of some of our older clientele when we deliver to their home has been incredible.” “People love fish and chips – it’s a staple part of the South Shields lifestyle.” “Everyone has good memories of fish and chips – there’s nothing nicer than tucking into a box of them.” But face-to-face customer interaction is one of the things that Richard misses the most about life before lockdown. Having been used to greeting customers in the Seafood Temple restaurant – Richard says one of the most enjoyable aspects of the job has been taken away by the crisis. Richard said: “I was predominately on the floor of the Seafood Temple and I would go around and talk to customers, so for me that has been turned upside down as I can’t do that anymore, but it will come back.” But the support from customers throughout the lockdown has been one of the most humbling experiences for Colmans staff. “What has been amazing is that we have still been able to keep in touch with customers on Facebook,” Richard said. What are your plans for the future to protect your staff and customers? Email austen@chippychat. co.uk

Chippy Chat & Fast Food Magazine • August 2020

The Final Countdown! Not Long Until National Fish & Chip Day!

ollowing the resounding success of last year’s National Fish and Chip Day, NEODA is bringing Fish & Chip lovers across the UK together again to celebrate the nation’s favourite dish on Friday, 4th September 2020. Covid-19 brings us many challenges but the PR this day brings (last year millions of pounds) makes it worthwhile to keep up the momentum of the previous years. We will be previewing the big day over the next few pages. Don’t miss your chance to get involved and build support – start tweeting with the hashtag #nationalfishandchipday now! It’s not all about giving away discounts either, many shops are doing a charity element to the day. We have rounded up some of the brilliant ideas coming out from shops who participated in 2019. • Fish and Chips for £5 (can be lunchtime only)

• Free Mushy peas with fish and chips • £1 off all orders over £6 given to Fisherman’s Mission/charity of choice • Giving away FREE CHIPS with every Fish supper purchased (for the price of a single fish) • Kids Boneless Haddock goujons with chips and a drink usually £3.50 will be cut to £2.50 with all proceeds going to charity. • Half Price Chips with Large Fish Purchase • £4 Lite BITE Lunch Offer • 10% discount and 10% takings to charity • Win one of five £20 fish and chip vouchers • Meet the Crab! (costume character walking around town) • Spicy Fish and Chips – FREE SAMPLE! • 25% OFF fish and chips • FREE CHIPS with EVERY LARGE COD, HADDOCK or ROCK • 10 Golden Tickets Supper Giveaway • £3 Cod and Chips between 5-6 • Feed a friend – donate meals to the homeless • ‘Pay it Forward’ campaign. For every portion of fish and chips sold, we will donate one portion of fish and chips to a charity of your choice • Win a Cruise! • Decorate Your Shop – Entertainment • Donate half of Friday profits to charity • Half Price beans, peas or sauce • Outside Event Link up with other businesses (with or without mobile unit) • Prize Draw for Charity • Interview on Local Radio Deliver fish and chips to local radio station on Friday morning (contact them now) • PR in local newspapers and websites – send them some fish and chips this Friday (contact them now) Lots more ideas are out there for you to adapt for your shop!

www.nat ionalfish

By registering your shop details on the Neoda website, you will gain access to lots of National Fish and Chip Day downloadable material including: a campaign toolkit with lots of ideas; A4 and A3 downloadable posters that you could print yourself, a press release & some logos. Posters etc here www.nationalfishandchipday.org.uk Please send us pictures from the day to austen@chippychat.co.uk

andchipday.

CELEBRATE THE NATION’S FAVOURITE DISH!

org.uk

Chippy Chat & Fast Food Magazine • August 2020 www.neoda.org

.uk

Chippy Chat & Fast Food Magazine • August 2020

Fish & Chip Day; A Reason to Celebrate By Bryan Carroll, Sarson’s Sales and Marketing Director

fter pubs, clubs and places of worship it’s no exaggeration to state that for many communities, chippies represent a similarly vital part of the glue that binds us together; a proud cornerstone of the culture for a century or more, serving up a staple recognised and celebrated the world over. During WWII Winston Churchill deemed fish and chips so invaluable in keeping national morale high, that it was the one food that was never rationed. Fast forward 75 years and amid the biggest global crisis faced during peacetime, chippies have once again stepped up to support the national effort, going above and beyond to help their communities during these challenging times. In the wake of the Covid-19 crisis, we have been watching in admiration the heroics of so many of our beloved chippies as they go the extra mile to support their communities. And while the industry has not had a great deal to celebrate of late, having faced incredible hardship, with many sites closing operations completely or pivoting to offer delivery, a cause for real community celebration lies just over the horizon – National Fish & Chip Day. Thankfully, with green shoots beginning to bloom, and many sites springing back to life, Friday (or Fryday) 4th September will be one of the busiest days of the year for our proud chippies – a real boost when it’s needed the most! As a proud partner to fish & chip shops for over 100 years, we are listening, and trying to support their efforts to quickly adapt to the ‘new normal’ in any way we possibly can. As an example of this, throughout May and June, we looked to highlight, share and reward good news

Chippy Chat & Fast Food Magazine • August 2020

stories from often unsung fish and chip shops up and down the UK as part of our ‘Proud to Serve Our Community’ initiative. For those that remined operational during the crisis, a large part of their time was given over to helping others. For each story shared on our Facebook page @SarsonsforChippies, we not only donated £20 towards charity Hospitality Action, we offered our very favourite £500 towards their next wholesaler order. We’re proud to have announced The Codfather in Aylesbury as the big winner. The deserving chippy won over judges from the NFFF and Hospitality Action with an inspiring ‘pay it forward’ community initiative, helping support its local area during the worst of the crisis. The scheme, run in partnership with a local foodbank, encouraged customers to buy something from their menu which they then provided as vouchers. Each donation was matched by the fish & chip shop meaning double the number of vouchers for those that needed it the most. Grantham’s Galaxy Fish Bar, Lowford Fish Bar in Southampton, Village Fish & Chips in Bromley, Corner Plaice in Rickmansworth and Golds in Bromsgrove, were also awarded £200 each towards the cost of their next wholesale order. I must say – amid the chaos and confusion wrought by this awful pandemic – it’s been truly life-affirming to read the stories of fish & chips shops across the UK putting their communities first during these uniquely challenging times. So, this September let’s raise our chip forks, splash on the Sarson’s and come together again to support this wonderful industry as they have supported us. www.mizkanfoodservice.co.uk Chippy Chat & Fast Food Magazine • August 2020

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Good Fryday! Friday 4th September will see people across the country celebrating their love of fish and chips as they come together on National Fish & Chip Day!

n 2019, National Fish & Chip Day was one of the biggest awareness days of the year in the UK with over 60 million people hearing, seeing or reading something about it, so don’t miss your chance to be part of it! Neoda are asking chip shop owners to come together to celebrate Britain’s best-loved fast food by encouraging everyone in the UK to tuck into a portion of sizzling fish and chips. Austen Dack Chippy Chat Editor said: “We all agree nothing can beat a portion of steaming fresh white fish fried in hot, crispy batter, served with a pile of lipsmacking chips – the only debate is whether you top it with salt, vinegar, sauce, mushy peas or a battered sausage! We were proud to help by raising £1,000 here at Chippy Chat to help promote National Fish & Chip Day 2020. National Fish & Chip Day is about giving fish and chips the recognition it deserves and helping to secure its position as the nation’s favourite dish. The event, which will usually takes place on the first Friday in June every year, already has the backing of key players in the industry. The popularity of this awareness day has grown considerably since its conception and in 2019 reached more than 60 million people! The national event is once again being championed by trade organisation, The National Edible Oil Distributors’ Association, who represent packers and distributors of oils and fats in the UK. NEODA President, Gary Lewis, comments, “National Fish & Chip Day has become more popular each year and in 2020 we want it to be even bigger! It is a celebration of the stars who work hard to bring Brits their favourite traditional takeaway. We want to bring the whole industry together to celebrate and showcase the great British institution that is Fish and Chips.” “To help build support in anticipation for the event, we are urging people to start tweeting with the hashtag #NationalFishandChipDay.” Visit www.nationalfishandchipday.org.uk to find out more.

Chippy Chat & Fast Food Magazine • August 2020

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Chippy Chat & Fast Food Magazine • August 2020

Let’s CeleBlake! Blakeman’s Heralds National Fish & Chip Day

n National Fish and Chip Day, as we celebrate one of the Country’s most loved meals, we reflect on the ways that Fish and Chips shops have been comforting staples in local communities across the country since the late 20th Century and have proudly survived and thrived through every historical battering (no pun intended!). Blakeman’s, Europe’s leading manufacturers of sausages and meat products, emphasises its boundless appreciation for the consistent support from Chip Shops on National Fish and Chip Day, who have remained loyal to the people of Britain over the years and to Blakeman’s products and services since they began trading nearly 70 years ago. Together, Chip Shops and Blakeman’s have created a solid partnership. The Blakeman’s Chip Shop sausage, which was created due to the shortage of cod affecting Chip Shops in the late 1950’s, demonstrates the commitment that Blakeman’s has to providing quality products that Chip Shops are proud to serve their customers through every challenge that they face. Blakeman’s have provided their products, made from the finest cuts of pork, to Fish and Chips shops across the country for the past 67 years; and it is due to Fish and Chip shops adapting instantly and safely to new imposed measures over recent months that they were able to continue providing these high quality, tasty products to their customers in these challenging times. James Morris said: “The past few months

Chippy Chat & Fast Food Magazine • August 2020

have been challenging for businesses across the Country, but community spirit always remains high. Fish and Chip shops are loved and supported by all and they have powered through every National challenge faced for around 150 years now.” Blakeman’s still work to ensure that Chip Shops provide their customers with the best products. More recently they have created a sausage patty, helping businesses to capitalise on the ‘breakfast on the go’ market with a no mess, no waste, no fuss solution. This is now available and will enable Chip Shops across the country to broaden their capabilities, becoming stronger than ever. James Morris supported this by saying: “Blakeman’s are proud to be the suppliers to some of the most renowned Fish and Chip shops in the Country. Our goal is to provide them with the best products ensuring quality, value and taste, as well as improving our collective capabilities with new products and improvements.” So, enjoy this year’s National Fish and Chip day, thanks again for all your support. To download the latest product catalogue or for more information on the company visit www.blakemans.co.uk.

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

Chippy Chat & Fast Food Magazine • August 2020

Celebrating ‘Good Companionship’ on National Fish & Chips Day By Hans Frode Kielland Asmyhr, UK Director, Norwegian Seafood Council

It’s finally time for a celebration! Norway looks forward to 4th September as a proud supporter of the UK’s favourite dish

“2

020 has been a year for the history books, but it is finally time to celebrate and champion something positive. Reprieved from rationing during the Second World War, Prime Minister Winston Churchill labelled Fish & Chips as ‘Good Companions’ – and rightly so. Famed a critical morale booster back then – for sustaining and cheering the lives of families who could just about afford it – there has been no exception to the power of Fish & Chips today, uniting and nourishing local communities throughout a pandemic. The familiar smell and sound of Fish Friday suppers frying has been hailed one of the most welcome returns to the British high street. From one person placing an order for their entire street, to shops and families delivering to the vulnerable and rapidly adapting service technology, this crisis has shaped the Fish & Chip industry, emerging modernised and stronger than ever. This year marks the 160th anniversary of the first Fish & Chips served as a complete dish; from humble beginnings, Fish & Chips are now globally recognised as the cultural and culinary symbol of Great Britain – they are a true cause for celebration.

Chippy Chat & Fast Food Magazine • August 2020

Norway has been exporting sustainably sourced frozen-at-sea cod and haddock to UK chippies for over 70 years and we are proud of this longstanding and important relationship. Our first trawler took to the water in 1962 and she was named ‘Longva’ after John Longva, a Norwegian skipper who understood that processing fish at sea was the key to the industry’s future. Today, frozen-at-sea production is now considered to be one of the best and most consistent sources of whitefish supply to the UK’s hospitality industry, and it is pivotal to many Fish & Chip operations. Our industry has grown thanks to Fish & Chips and we vow to 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. 4th September is a date for the diary. Here’s to good companionship and making this National Fish and Chip Day the very best yet, as we celebrate and give thanks to this passionate, skilled industry at the heart of every community.” For further information on quality, legislation and sustainability please visi www.seafoodfromnorway.co.uk

Chippy Chat & Fast Food Magazine • August 2020

POTENTIAL! Potato crops progressing well

espite a season of extremes, growers and suppliers are optimistic about the quality and quantity of this year’s crop. AHDB’s initial estimates of planted area in 2020 sit at 119,000 Ha. “This should give the market a fair degree of confidence, that notwithstanding COVID-19 resurgence supply and demand should be in some sort of equilibrium,” says Agrico Executive Director, Archie Gibson. “We’ve substantial business in the bag trade sector, supplying growers with seed potatoes of chipping varieties: Agria , Markies, Fontane, Performer, Babylon and Lugano , and we’ve sold a ‘normal’ book of seed – making this year comparable with 2019 despite covid-19.” “Quality it set to be good too; crops are growing well,” he continues. “We started the season with very wet weather which continued through until spring, when a hot and dry spell put many places into drought conditions. Our next generation varieties such as: Performer, Lugano and Babylon in particular, have risen to the challenges of the season so far.” Christopher Lee, P J Lee & Sons

Chippy Chat & Fast Food Magazine • August 2020

Limited grows all four varieties for bag and chipping sectors on his 11,800-acre farm in East Anglia. He said. “Increased efficiencies from new machinery and improved ground conditions after the extremely wet winter meant we were planted up in just 4 weeks. While we are getting a little rain now, the drought in late spring meant we’ve had to irrigate extensively with the companies 42 reels. The crops though, are looking good and we’ll be harvesting a week earlier than anticipated.” The recent warmer, wetter weather provides ideal conditions for pests and diseases as well as crops. “Growers are well aware of the rising threats,” reassures Mr Gibson. “They’ve appropriate programmes in place and will be paying close attention to the detail to ensure crops remain healthy.” “About a month or so ago the aphids moved in and virus pressure was high,” explains Mr Lee. “But we’ve ample spraying capacity so protecting crops from aphid-borne viruses and blight hasn’t become a pinch point.” “Everything from fertiliser applications to crop protection has been applied on Chippy Chat & Fast Food Magazine • August 2020

time and we’re heading for a very good quality consistent crop this year.” Having found alternative outlets for most of their potatoes, P J Lee & Sons have just a weeks’ worth of 2019 in store. But the effects of covid hit the farm hard, with demand for potatoes drying up almost overnight. “Demand in the bagging sector rose a couple of weeks ago and has stabilised, though not at levels we’d normally expect for this time of year,” notes Mr Gibson. Footfall in coastal areas is noted to be down, and not as high as anticipated as the British public remains cautious and social distancing measures remain, observes AHDB senior analyst, Charlie Reeve. As a result, bag prices are under downward pressure. “It’s looking like there will be a good supply of quality potatoes at good prices for chip shops in the weeks and months to come,” says Archie.

Chippy Chat & Fast Food Magazine • August 2020

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Chippy Chippy ChatChat & Fast & Fast Food Food Magazine Magazine • August • July 2020

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ecently they have been sending out lots of FREE* samples so fish and chip shops across the UK can trial it for themselves. SP1 is a sulphite base and organic acid formulation designed to dramatically improve the shelf life and appearance of your chipping potatoes. In fact, SP1 could give you up to 7 days shelf life with your chips - depending on the quality of the potatoes treated and how they are packed/stored etc after treatment. SP1 is made in Great Britain, Gluten Free, has Halal approved Ingredients and is suitable for vegan and vegetarian consumption. It gives you the opportunity of prepping ahead of your busy days, and hopefully saving you both time and money.

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Stuart Devine Operations Director – The Ashvale Group It’s a source of pride for all of us here at The Ashvale that we have now been serving the people of the North East for over thirty years. When John Low Snr, Chairman, opened our main branch in Aberdeen’s Great Western Road in 1985 its concept was very straightforward – buy the absolute best of produce and deliver the perfect fish supper. Thirty years on we continue to strive to achieve this, never changing the goalposts over a chain of fish and chip shops. Stuart said “We started using SP1 about 3/4 months prior to lockdown. I have found the product particularly good at what you want it to do, which is preserve your chips prior to cooking. I would also say it does also save us money.

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“SP1 is great to use as it has little smell to it and doesn’t leave an after taste on the chips.It keeps chips white and even though we use them in high volume if there are any left they are fine the next day.”

He was impressed with the free sample he received and thought he would give it a go. 34

Chippy Chat & Fast Food Magazine • August 2020

For your FREE sample visit www.peeltech. co.uk. SP1 is also available from T Quality, Middleton Cash & Carry, Williams Catering Products & Henry Colbecks. Or - Call PeelTech on 01592 860865 Chippy Chat & Fast Food Magazine • August 2020

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Howard’s Way! Chantelle puts her ‘dream into action ‘– The Wright way. By Chantelle Wright

T’S

Outlined Fonts

Born & raised in glorious South Wales. My childhood idol was the singer Howard Jones. At Aged 8 myself and brother were in the HoJo fanclub. He, his wife, children & dog were vegetarian. My brother and myself decided we would go veggie too. My brother lasted 3 days but caved on the smell of our Mam making bacon butties. I remained stubborn and to this day not eaten meat. My parents did not really know what to feed me, so we very regularly frequented local fish n chip shops so I could eat chips. I loved them! On both my pregnancies I craved “mushy peas, gravy & chips”. So every lunchtime I’d seek different chippies to get my fix so no one knew that was all I ate. Both my boyo’s became avid fans of everything fish & chips. Following the passing of my beloved Father, my husband got offered a fantastic career opportunity in America. After a short while we soon became aware of a niche for British food. We have so many UK expats living here. Hubby bought me my first deep fat fryer as a Christmas present. From here my obsession to bring to America proper fish &chips transpired and the idea for The Wright Chippy was conceived.

Chippy Chat & Fast Food Magazine • August 2020

Quality: Anyone can think they can fry real chips! It is actually an acquired artistic flair. I could bore you all day long about selecting potatoes & cod! Kelzey (son) & myself were invited to a celebratory kitchen to cook them the real deal. Together we searched and tested the No.1 USA grade potato & cod. Our selected varieties are best of the best! What sets us apart from everyone else is our passion for getting it Wright. I am a registered importer so ship all our chippy products that are produced in the UK. Plans: I am sole owner of the company. But down the line I plan to pass on the business to my sons, Bradley & Kelzey. They work with me full time. The bigger picture, my vision is to open a restaurant for each of them in the next 12-18 months. After this we will roll out the business model across America for franchising opportunities. Opening & Covid: As you can imagine it hasn’t been an easy ride. I bought the restaurant early January expecting to open by mid-February. It seemed everything was against us. Chippy Chat & Fast Food Magazine • August 2020

Kelzey fell ill and needed emergency surgery. And boy, that comes at a high price over here! We are still getting bills for it. Treasure the NHS I wish we had the same thing here! Then, after his recovery we were ready to move along with the business. Boom! Covid19 hits the world! This dramatically held up our shipments from the UK, and also increased shipping costs to more than three times more expensive. We watched the UK go into lockdown and stayed in contact about the precautions & measures you were all adhering to. Face masks became the new fashion accessory along with salt & pepper roots. I suddenly became Chief Officer Germs. I bleached EVERYTHING that came through my door. People thought i’d gone bananas. I’d be bleaching all items in my trolley (cart)at Walmart before it was placed in the boot (trunk). Soon enough Americans started to follow suit. And we had a much more relaxed lockdown. Then one day our head of state announced we can all go get haircuts, manicures, tattoos and even go to the bowling alley! And if your 15-year-old kid wanted to jump on their laptop, they could buy a full driving license without sitting a theory or practical driving test!!! Anyway, normality started to return, and 37

Chippy Chat & Fast Food Magazine • August 2020

Inspections were able to commence at Wright’s. We scored 100% on all inspections and very quickly opened. Day 1 was crazy. We had queues around the building, across the road and single filed in lines in the next car park. The support from fellow Brits and Americans wanting to try us was incredible. Every day since we are smashing it. We are serving up the perfect cod in batter & real chips just like back home. We have some customers coming back every day for our food. And so many people messaging us thanking us for bringing a taste of the UK to America. I’m so proud of how we fought every challenge and obstacle in our way. And super proud to have my lads in the business. There are so many people in the UK that we are grateful for in the industry. You all know who you are. Best wishes, Chantelle Wright. The Wright Chippy. Cooking you fish & chips the WRIGHT way!

Chippy Chat & Fast Food Magazine • August 2020

Tob & Chips! Fish and chip shop sold BATTERED Toblerone, and Chocolate Oranges

s we turn the year and even begin to think of Christmas what wacky things are you looking to put on your menu? They are great talking points and can generate brilliant PR too. One chip shop in Lincolnshire have added several wacky battered creations to its menu in time for the festive period in the last two years. Adam’s Bay in Gainsborough is known for pioneering the hugely popular battered Terry’s Chocolate Orange which went crazy when it was launched a couple of years ago. Chippy owner Helena Papadamou said that more battered goodies would appear on the menu after customers had their say on what they wanted. In 2019 after Terrys you could get your hands on a battered Toblerone, battered mushy peas, battered sprouts to eat in or takeaway plus a Christmas Tree onion ring stack too if you dined in at the restaurant at the chippy on Bridge Road, Gainsborough.

Chippy Chat & Fast Food Magazine • August 2020

Helena said: “We asked our customers what they wanted to see and a battered Toblerone was an extremely popular choice, so we thought we would give it a go and it was really good. “We served it as both a half and a full chocolate bar. The half was £4 and a full bar sold for £6. “The battered mushy peas were another suggestion and once we tried them they were absolutely delicious especially with some mint sauce. “A serving of these were just £2 or you could have them as part of a meal deal with chips and a drink for £4. The Christmas Tree onion ring stack sold in the restaurant for £5.50. Helena added: “We have become known as the chip shop who sells the wacky creations. Adam’s Bay have sold thousands of the battered chocolate oranges and Mars Bars with people buying them every week. What wacky things do you serve? Email austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • August 2020

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ozens of fish and chip meals were delivered to the elderly and most vulnerable by an army of cycling volunteers to mark VE day in Whittlesey. More than 200 dinners were sent out from Chippy Sue’s on Friday, May 8 by the team of cyclists from Whittlesea CC Wheelers. Chippy owner, Sue Harrison, prepared all 208 meals for the special VE celebration ‘fry past’ organised by the Helping Whittlesey Group for the town and surrounding villages. Deborah Slator of the Whittlesey and District Business Forum thanked volunteers and Ms Harrison for providing a cooked meal for those in need during lockdown. She said: “We wanted to do something special to celebrate VE Day and fish and chips is typically British. “We are grateful to our growing band of supporters who have either helped us financially or in kind and those who were able to lend a hand or bike. “Thanks must also go to those top-notch cyclists who delivered something special on VE Day and finally to the mayor of Whittlesey, Cllr Julie Windle, who came down to support our work”

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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. 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.

01926 633 323 39

www.mitchells-potatoes.co.uk

Chippy Chat & Fast Food Magazine • August 2020

Chippy Chat & Fast Food Magazine @mitchellpots • August 2020

Mitchell Potatoes

Chippy Chat & Fast Food Magazine • August 2020