Chippy Chat, August 2018 by Chippy Chat Magazine

I n

P r i n t

O n

L i n e

I n

V i s i o n

Launch yourself into the season at FRY I.T. 2019!

SUNDAY 17TH MARCH, 10AM - 4PM WESTPOINT ARENA, EXETER, EX5 1DJ Lorem ipsum

To register for tickets go to www.friarspride.com/fry-it www.chippychat.co.uk

austen@chippychat.co.uk

TEL 01353 865 966

On The Buses Weston Grove Chippy Backs ban on Plastic Straws 1

Chippy Chat & Fast Food Magazine • August 2018

Heward’s Way

Chippy Chat & Fast Food Magazine • August 2018

Faces that lunched a thousand chips The Belgian Way

Issue 8 Volume 8 August 2018

Chippy Chat & Fast Food Magazine • August 2018

The Year March-es On! Miller Time! the Well already approaching we have our great sausage feature

Austen AustenDack Dack

Publishing Editor Publishing Editor

end of the first quarter of 2018! Well done England, never could we Hopefully it will be a busy one for believe that our team would get that shops and suppliers as we approach far. Hopefully as David Beckham said Mother’s day and Easter too. everyone will want chips now Congratulations tofish all and at Friars

too! It is now only a few weeks until the Our front-page partner for March is Isle of Ely Produce/Chippy Chat open Pukka Pies. They supply millions of day. With already well over half the pies to fish and chip shops across places let helping us know us if you the UKgone and please they are

the best and visitors fats on the market with evenoils more it seemed and give than ever.you reasons to purchase.

and involved samples on all. get orthe tellday us for some This please month’semail chip shop abroad is news me austen@

We visit Millersthis in Haxby as for theyyour A busy offering month

from Antwerp, Belgium. chippychat.co.uk – thanks for your

delights. we review many reach halfFirst way off through their reign.

support enjoytothe issue. Don’t forget keep me informed

of ourfeatured oil and is fat suppliers Also the Red Bus giving Chippy, you the chance to see what many seen at many events in the East Coast

Austen of any stories in the trade. Email me

the tournament is over. Pride. Once again, they have In this month, we look at some of delivered a fantastic trade show

top shops are using and why. Also, of England.

are coming.National It is a FREE for all celebrate Pie day Week. owners with many interesting speakers If you would like to advertise,

austen@chippychat.co.uk. Austen

Chippy Chat Ltd

Oak Lane Littleport Ely Cambridgeshire CB6 1RS Chat Ltd Chippy Oak Lane Littleport www.chippy-chat.co.uk Ely info@chippychat.co.uk Cambridgeshire CB6 1RS @Chippychat Twitter

www.chippy-chat.co.uk Facebook Chippy-Chat info@chippychat.co.uk TEL 01353 865 966 @Chippychat FAX Twitter 01353 863 444 Facebook Chippy-Chat Managing Director John Boutwood TEL 01353 865 966 Publisher FAX 01353 863 444 Oliver Boutwood Managing Director oliver@chippychat.co.uk John Boutwood Publishing Editor Publisher Austen Dack Oliver 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 2018 Chippy Chat & Fast Food Magazine • March 2018

3 3

Chips-toric! Are these the oldest chip shops in the country?

Chippy Chat & Fast Food Magazine • August 2018

hey’re the nation’s favourite takeaway but it is thought the humble chippy could have started in Gloucestershire. Ye Olde Fish And Chippe Restaurant in Hare Lane has been serving up the nation’s favourite supper for more than 100 years. The building itself dates back to 1500. Meanwhile in Newent, another fryer is laying claim to be the oldest Tudor Fish And Chip Shop on the corner of Broad Street and Culver Street has been serving takeaways since 1902. The popular chippy even has its own resident ghost, a mysterious bearded figure who appears behind the counter in a tall black hat. Do you know of any older chip shops in the UK? Let us know austen@ chippychat.co.uk

Chippy Chat & Fast Food Magazine • August 2018

Inside

August 2018

FryIt! Show

Launch yourself into the season

Diary Dates

6 8 10 12 14 16 18 20 22 24 26 28 30 32 34 36 38

Field to Frier

Sustainably sourced potatoes your customers will love

‘High Frying’ Mission Launches

Business or pleasure, dates not to be missed

From Little Chef to Real Food Cafe

Baked Potatoes

Potato yields looking low, prices high

For that Superior taste! It’s all about what you fry it in

Malt & Anchor

Win “Best Newcomer” with Frymax

Be Confident with Friwite! Sustainable Palm oil

ReVITOlized!

Oil management and vito - perfect

Say Holl-o Rapeseed oil - better sustainability

Millers Hax the way to do it!

On The Buses!

Fish and Chips aboard a London Bus!

Showpieces!

Holland’s best ever recipes now available

Supreme Sausages

Blakemans - 65 Years in the Making!

Go-Fish!

Awesome opens in Birmingham

No Straws Attached!

Weston Grove backs ban on plastic straws

...and it’s a world first!

Take Hax! New Major Act Announced for 2018!

Isle of Ely/Chippy Chat Openday See you down on the farm

Negative Energy Chippie’s shock at bill hike

Who will win the Awards? UK top sixty chippies short list revealed

Es 30 tab Ye lish ar ed s

Heward’s Way!

40 42 44 46 48 50

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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Penrith Chippie Tops 90! Thank You for Sending me an Angel!

Chippy Chat & Fast Food Magazine • August 2018

For prompt, efficient service please call:

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sales@klsonline.co.uk Chippy Chat & Fast Food Magazine • August 2018 In association with

Frying Ranges

It’s Electri-FRY-ing! FRY I.T., the premier trade show for the Fish & Chip industry, brought to you by Friars Pride is back with a bang

RY I.T. 2019 will be returning to the Westpoint Arena Exeter on Sunday 17th March 2019. The Exeter venue is in an ideal location for Fish Friers in the South West, the South of England and the Cotswolds. Don’t let the distance put you off if you are from further afield, last time around customers from as far as Lincolnshire and Norfolk made the trip to the Westpoint Arena to get their hands on the fantastic exclusive offers and promotions. We would also love to welcome and meet all Fish Friers from the Cornwall region, all the way to Lands End! If you have attended FRY I.T. before then you will know how beneficial it can be for your Fish & Chip Shop. If you have never visited then all you need to know is that FRY I.T. 2019 is a trade show tailored to the Fish & Chip Industry that offers Fish Friers the opportunity to speak with industry experts, try products on the day with live cooking demonstrations and take advantage of great on-the-day only deals!

FRY I.T. 2019, It’s not rocket science, here are our top 10 reasons to register and get your engines revving! 10. Exclusive show-day-only offers and promotions! 9. Meet the Friars Pride team and suppliers 8. Try before you buy! – Have the chance to taste and sample a variety of products 7. Speak to Frozen at Sea Fishing Vessel owners and secure your fish supply 6. Live Seminars! – FRY I.T. 2019 will have fantastic live industry-relevant and informative seminars running throughout the day 5. Speak with other shop owners and industry experts to receive guidance and invaluable advice 4. Get the family involved - Children’s’ entertainment will be provided 3. Meet the faces behind the Fish & Chip trade media – NFFF (Fish Friers Review), Chippy Chat and FRY Magazine 2. Take a look at brand new industry innovations 1. FRY I.T. is completely FREE! Just register via the link below or speak with your sales manager. LIFT OFF! You are now ready to launch your Fish & Chip shop into the 2019 season fully stocked with fantastic produce at a promotional price! Sign up at www.friarspride.com/fry-it or speak to sales, alternatively you can sign up by calling the FRY I.T. hotline on 01733 316444 between 10am and 2pm.

Chippy Chat & Fast Food Magazine • August 2018

To register for tickets go to www.friarspride.com/fry-it

Launch yourself into the season at

FRY I.T. 2019! SUNDAY 17TH MARCH, 10AM - 4PM

WESTPOINT ARENA, EXETER, EX5 1DJ Brought to you by 7

@FriarsPride @FriarsPrideLtd Chippy Chat & Fast Food Magazine • August 2018

@friarspride Chippy Chat & Fast Food Magazine • August 2018

7 www.friarspride.com

Diary Dates

29th October - 4th November Sausage Week UK Sausage Week is an annual meat industry campaign designed to help boost trade each autumn. www.uksausageweek.com/

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

23rd August

2nd December

National Burger Day

The Chip Baron’s Ball

Isle of Ely Open Day 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

Free Tickets Now Available

23rd September

For tickets

Email austen@chippychat.co.uk or call on 01353 865966

What’s Cooking? 2019 The Big Henry Colbeck Show It’s back and it’s in Edinburgh at the Royal Highland Centre.

17th March Fry it 2019

3rd October KFE Race Day

JOIN US AT...

£105

PER PERSON

SH & CHIP

THE KFE FI

RACE DAY

2018 3rd October Wednesday Racecourse am gh ttin No

5th - 12th October Sea Food Week Seafood Week will be back again in 2018 with daily species, recipes and inspiration to get you to try something new! www.fishisthedish. co.uk/seafoodweek

Ch ristmas Ba

3rd March

The NFFF Ball

At the Village Hotel, AshtonUnder-Lyne, Greater Manchester Details from - www.nfffball.com

ll 2 018

9th September

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 2nd a December 2018. y Ch t

Chi p

Over 1,000 venues offering an exclusive discount! www.nationalburgerday.co.uk

Chippy Chat & Fast Food Magazine • August 2018

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

14th April Innovations 2019 Macron Stadium, Bolton The North’s Premier Fish & Chips and Fast Food Exhibition promises to be the biggest and best yet! 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

Chippy Chat & Fast Food Magazine • August 2018

Heward’s Way! From Little Chef to Real Food Cafe

By Sarah Heward of The Real Food Café, Tyndrum

Chippy Chat & Fast Food Magazine • August 2018

f you had told me in 2000, that in five years’ time I would be moving 460 miles north of London to take over a derelict Little Chef on the West Highland Way I think I would have called you insane. As I was approaching 40 I was keen to start my own business. At the time I was the Managing Director of Corney and Barrow in the City of London and was initially thinking about opening my own pub in the capital, rather than a fish and chip shop in the middle of nowhere! But I was becoming disheartened as I really struggled to find a suitable site. By chance, I saw an advert for a Little Chef for sale in Tyndrum, Scotland. I had been speaking with a friend earlier about an upmarket drive-through concept, so I grabbed a copy of the brochure for him. My late husband and I had actually walked the West Highland Way, close to the site, only the year before and we had a holiday cottage nearby in Killin so we were familiar with the area. On a whim I flew up to have a look. It was derelict and pretty sad and I just thought – “I can do better than this!” Our vision for a roadside fish and chip shop with a Scottish twist grew from there and, in April 2005, we opened the doors for the first time. Now in 2018 the café has established itself as a mainstay in the area, with visitors returning from all over the world to eat our award-winning fish and chips. But it hasn’t been an easy journey. I’ve faced a lot of trials to get here, both professional and private. My husband Steve, who I opened the café with, Chippy Chat & Fast Food Magazine • August 2018

passed away just over a year after we opened the doors; I lost both a business partner and my husband in one fell swoop. The café also suffered a spate of vandalism and I discovered that I was being defrauded by a trusted employee. The business felt like too much of a responsibility at that point, it weighed heavily on me and I really wasn’t sure if I could turn it around. In hindsight those struggles were a saviour. They gave me a purpose to fight for the business and to carry on. When I was at my lowest I realised I needed to ask for help. Meeting my partner Alan helped me turn the corner; he gave me the support I needed, both with the business and emotionally. Alan is also a business coach, so he has become my mentor and works on the backend of the business and helps develop our team. Leaving my job and London all those years ago was terrifying, but I’m really proud of what I’ve achieved. When the café first opened it had just six employees, now we have a team of 19 which climbs to 28 when we bring in seasonal workers over the summer months. The business has a turnover over £1 million, and we serve on average 200,000 customers a year. We’ve received a lot of outside recognition as well. We have multiple Great Taste Awards for our home baked goods, including two stars for our gluten-free chocolate fudge cake, as well as a Great 11

Chippy Chat & Fast Food Magazine • August 2018

Taste star for our home-made tartare sauce, a fish and chip staple! We’re proud to be accredited by Coeliac UK, and received a Gold Award for our gluten-free fish and chips in the FreeFrom Eating Out Awards last year; we were also named Fast Food Destination of the Year at the inaugural Scottish Food Awards. It hasn’t been easy to get to this point, but the hard work is paying off and I look forward to continue the success of The Real Food Café in the future. My one bit of advice for people starting their own business is to focus on the three Ps of business – People, Product and Performance. I find that people are usually very good at one aspect but neglect the others. So, making sure you work towards all three will put you in good stead. www.therealfoodcafe.com

Chippy Chat & Fast Food Magazine • August 2018

Baked Potatoes!

Potato yields looking low, prices high By Austen Dack

his month we speak to few key people from the potato industry to give you all an idea of what potato growing conditions are like and how it will affect the 2018/19 crop. Patrick Clabon of HG Bliss (farms) Ltd said “It is desperately dry out there. Recent rain will help us a little although over 6 weeks of drought and heat has caused the crops to shut down Even with irrigation we predict yields to be 30% down, and the quality will be variable.” David Masters of Masters and Co said “It appears the unirrigated crops are very light. There are a lot less tubers to the root. With a smaller yield and dry matter content climbing, what we do get could result in a drier chip, with prices likely to be high.” Richard Lee of PJ Lee & Sons said We have invested in irrigation systems in the last 10 years and this has helped the crops we can reach. Evaporation is high making it almost impossible to water in the day time. The warm weather means that the plants suffer badly over 25O, shutting down their growth. We have had over three weeks where temperatures have been over 30O. We could see high dry matter smaller dry chipping potatoes with some bruising. Chip shops will need to adapt to this as this will be the norm. Quality potatoes will be in short supply.

is the likelihood that some growers will not be able to fulfil volume contracts and any material that is available on a free-buy basis will be very expensive. The result of the over-supplied 2017/18 season and an under-supplied 2018/19 season could be the development of a different potato industry that uses a number of varieties that are more resilient to different types of extreme weather. So far we have seen good results with dry matter tests on Divaa this season. Why not come and see us on our open day and we can show you exactly what we mean. David Mitchell from Mitchell Potatoes LTD said “The Mitchell Family have been involved with the growing and marketing of chipping potatoes for generations and this season ahead is looking to be very challenging indeed. As a merchant we normally could carry many options from many growers even of the same variety such as Agria, Challenger, Markies, Maris Piper, Ramos, Segeta and more. This year we will have less options available and we will ask for a degree of flexibility from our customers. Whereas usually we will carry 3040,000 bags in stock I can see supplies being more hand to mouth – and there will be less choice – and less options to swap over. Call Mitchells Potatoes on 01926 623323.

Oliver Boutwood Director Isle of Ely said With day temperatures above 30O C and no significant rain expected it is no longer possible to escape use of the dreaded word: drought. Even if the rains were to arrive, they might now create more problems than they solve. Tubers will be much smaller than chip shops would like. There 12

Chippy Chat & Fast Food Magazine • August 2018

Nutritious and tasty

Traditional

FISH Roe

MAKE A DIFFERENCE. CHOOSE GUARANTEED SUSTAINABLE FISH.

Please contact your local distributor/ r/ supplier for further information. 13 Chippy Chat & Fast Food Magazine • August 2018 Chippy Chat & Fast Food Magazine • August 2018

For that Superior taste! 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. It’s naturally low in Tran’s fats, non-hydrogenated and delivers the high performance with the greatest economy enhancing the taste of your fried food.

attew Wilson-Hirst from Penny Hill Fisheries at Hunslet said. Ive managed and owned fish and chip shops for 11 years and always insisted on using Nortech Superior. I find that it holds a lovely colour, and a great traditional flavour, so our fish and chips taste authentic and traditional. I have found over the years that Nortech Superior is the most consistent Beef Dripping available on the market, we know what temperatures to fry at to maintain it, we know it cleans really well when filtered and in a shop as busy as ours consistency is key. It lasts a lot better than a lot of other products on the market which means im spending less every year on dripping whilst getting a premium dripping which makes our Fish and Chips taste great. Its a win win for us. Nortech have always been renowned for being the market leaders in beef dripping and it shows why in Nortech Superior we have a quality, consistent dripping. John and Carol Myers of Fulford Fish & Chip Shop in York are big fans of Nortech Foods and their Superior beef dripping. John, who bought the takeaway in September 2015 despite having no

Chippy Chat & Fast Food Magazine • August 2018

previous experience of running a fish and chip shop and have gone form strength to strength. The pair has been very careful not to make too many changes to the takeaway since taking over, so they still chip and peel the potatoes in the same way, make the batter to the same recipe and still serve 90% haddock. “It can be very dangerous to make big, big changes,” says John. “Plus, we want to remain a traditional fish and chip shop, serving fish and chips in the traditional way - and that means frying in beef dripping.” However, the one thing they did change was their brand of beef dripping, switching to Superior. John explains: “We tried a few different suppliers as we wanted something that was consistent and that produced a top-quality product. “We tried one pan first of all and were really happy with the results when we used Superior, so we changed fully. Although it is a little bit more expensive, we have less wastage so in the long run it’s actually cheaper. “I definitely wouldn’t change again now. We’ve got a really good, consistent product and that’s what everyone wants: consistency and top quality.” Nortech Foods. New technologies behind traditional tastes. For your nearest stockist call 01302 390880 www. nortechfoods.co.uk Nortech Foods Limited Ings Road Doncaster South Yorkshire DN5 9TL

Chippy Chat & Fast Food Magazine • August 2018

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 15 20kg (4 x 5kg)

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 2018

The Malt & Anchor uses Frymax in Winning National Award. Dan Afford knows a thing or two about the UK Fish and Chip market. The business entrepreneur spent four years studying and consulting before opening the Malt and Anchor a Fish Restaurant with a difference, in Cirencester in February 2017. The restaurant is beautifully and lavishly decked out with a real nautical theme. And the food? Alongside traditional favourites such as cod and chips, Dan has introduced an extravaganza of fine eating with squid, monkfish, mackerel and crab also on the menu.

This is in the vital choice of cooking medium and from day one Dan has used Frymax. “It is additive free,

All these can be served with the accompaniment of a fine local beer or a glass of prosecco, creating a novel and different eating experience from the traditional fish and chip shop.

contains no hydrogenated oil and less than 1%, so it is the perfect partner for the quality food we produce” says Dan. “Frymax is failsafe and guarantees great tasting, consistently good results with no deterioration in quality. No doubt, Frymax has been a major contributor to our prestigious award”

The Fryers’ Favourite For Over 60 Years.

Research, good training, hard work and a creative and innovative outlook are all quoted by Dan as to why the Malt and Anchor has performed so well. It has an excellent reputation amongst customers with an overall five star “excellent” rating. So much so that the Malt and Anchor was the worthy winner of the UK’s Best Newcomer award in the recent Seafish sponsored 2018 National Fish and Chip awards, for which Dan is suitably proud. The Malt and Anchor sources locally where appropriate in the search for high quality produce. Whilst the restaurant embraces modernity there is one area where tradition and only the best will do.

Chippy Chat & Fast Food Magazine • August 2018

The UK’s “Best Newcomer” Fish & Chip Restaurant /Takeaway

always fries in Opened in February 2017 the Malt and Anchor is already a firm favourite with the residents of Cirencester. Why? Because it is much more than just a traditional fish and chip outlet. The brainchild of Dan Lafford an experienced restaurant entrepreneur and four years in the making, the restaurant boasts an innovative style both terms of décor and choice of high quality menu items. Initiatives such as infused salts, squid, calamari and crab dishes, fish and fizz prosecco combinations and healthy eating options, have caught the imagination and kept customers coming back for more. Research, training and dedication have been the architects of the Malt and Anchor’s title winning success. Says Dan Lafford “All our hard work has paid off. Winning Best UK Newcomer is special. I like to think we bring something different to the industry.” Local sourcing and attention to detail have resulted in food of the highest quality. Here, the Malt and Anchor had no hesitation in choosing Frymax as their frying medium. It is additive free, contains no hydrogenated oil and less than 1% trans - fat. Frymax guarantees consistently good, delicious results and long lasting performance without deterioration in quality. “Frymax has long been established as the best cooking oil in the market”says Dan “Top quality food needs a top quality frying medium and there is none better than Frymax. It certainly contributed to our winning this prestigious award” .

RSPO-2-0677-16-100-00

The Fryers’ Favourite For Over 60 Years. For information, advice, or customer support material please contact Olenex Trading (UK) Limited. 17 Chippy Chat & Fast443025 Food Magazine •e-mail: August 2018 Chippy Chat & Fast Food Magazine • August 2018 Tel: 01322 ukinfo@adm.com www.olenex-uk.com

Be RSPO Confident with Friwite!

6-000-00

We Fr y FriWit ®ReSPOnsibly e , RS with PO ce sustain rtified a b le palm o This m ea il toward ns we are R

100% Palm Oil Contains no hydrogenated fat

RSPO – Roundtable on Sustainable Palm

Oil – The Q Partnership; Friars Pride, Henry Colbeck & V A Whitley leading the way to support the UK government achieve 100% Sustainable Palm oil by 2020.

n Wednesday 13th June, Sales Director Vince Willows and Marketing Director Louise Marshall attended a Westminster event arranged by Chester Zoo, Chris Matheson MP, RSPO and WWF. The event was to bring together the food industry to review UK progress towards fully sustainable palm oil, to learn the results of Chester Zoo conservation work in Borneo and lastly to find out more about Chester Zoo’s latest project; to turn Chester City into the first 100% certified sustainable palm oil city in food retail.

Palm Oil is Vital

The experts presenting at the event unanimously confirmed that Palm Oil should continue to be used for food production and frying. Their message is united and powerful; the solution is not to stop using palm oil. Other crops cannot pick up the short fall. The solution is to use certified sustainable palm oil.

People & Communities

The story of the plight of the orangutan and the loss of rainforest through deforestation is what we read about and see all over social media. The plight of people especially forced child labour and low or unpaid wages to the communities 18

eSPOn

s: • Wild life • Peop le • The E nviron men

eSPOnsibly with RSPO certified e palm oil

re ReSPOnsible

2-0638-1

2-0638-16-000-00

Chippy Chat & Fast Food Magazine • August 2018

sible

100% Palm O il Conta ins no hydro genate d fat

that support the growth, harvest and production is ignored. It is only through working with plantations and growers, supporting them and helping them that sustainable palm oil is achievable. If we all walk away the situation will become worse, both for the environment, wildlife and people.

Friars Pride, Henry Colbeck & V A Whitley - The Q Partnership – RSPO members

Friars Pride, Henry Colbeck & V A Whitley have been leading the way moving towards 100% Certified Sustainable Palm Oil for over 3 years. We are at the forefront as distributors in the UK that are fully audited RSPO members. We are committed to the drive to support the palm oil industry to evolve and achieve its goals.

FriWite – 100% Certified Sustainable Palm Oil

You can help. When you buy FriWite, you are buying 100% Certified Sustainable Palm Oil. You can be confident that we audit the supply chain and you can tell your customers that you are frying in palm oil that is helping ensure the protection of the rainforest, the habitats of many species including the orangutans. Importantly, you are safe guarding children and communities involved in the production of palm oil, giving them a better future. on 01733 316400 … to try FriWite in your business. Phone Henry Colbeck on 0191 482 4242 Phone V A Whitley on 01706 364211 Chippy Chat & Fast Food Magazine • August 2018

Fry ReSPOnsibly with

2-0638-16-000-00

And be ReSPOnsible towards: • Wildlife • People • The Environment

FriWite® is produced using only RSPO certified sustainable palm oil. What does this mean for you? When you use FriWite you can be assured that the utmost is being done to protect wildlife, people and the environment. This makes FriWite a winning combination with its pure and light fry, extended frying life and no hydrogenated fat. To find out more about FriWite and our RSPO membership go to:

friwite.com rspo.org

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FREE poster & window sticker available

Exclusively available from The Q Partnership: Henry Colbeck Ltd Friars Pride Ltd V A Whitley Ltd www.colbeck.co.uk www.friarspride.com www.vawhitley.co.uk 19 Chippy Chat & Fast Food Magazine • August 2018 Chippy Chat & Fast Food Magazine • August 2018 0191 482 4242 01733 316400 01706 364211 19

ReVITOlized! Oil management and vito – a perfect partnership

Calum Richardson, The Bay Fish & Chips Aberdeen

hy are more and more Fish & Chip Shops turning to Vito for their Oil Management? Quite simply because of its unique portability, operational time and its ability to remove 95 – 98% of carbon from your frying oil. Iain Addison (Vito UK Ltd) says: “As our customer base grows it is becoming clear that the VITO is a very effective tool in promoting good oil management. Our customers say that being able to filter your oil before, during or after service at cooking temperature is enabling them to always fry in perfect oil and serve the best possible product to the customer. Whether you are a shop, a mobile van or have the latest most advanced frying range with in built filtration or an older range with no filtration the VITO is fast becoming the perfect partner to promote good oil management” We work closely with the NFFF as Associate Members and our system is demonstrated at the Training Academy Courses. We recently shot our latest Operational Video at their HQ in Leeds and have received incredible feedback on how informative it is and how easy the system is to operate. We will be at the Isle of Ely Produce, Field to Frier Open Day on September 9th and are also exhibiting at the Fish

Chippy Chat & Fast Food Magazine • August 2018

Frying and Fast Food Show NAEC, Warwickshire in October. Visit our website www.vitouk.co.uk for latest information, videos and testimonials and read below what two of the busiest fish & chip shops say about Vito. Testimonial - Rock & Sole Plaice: We at The Rock and Sole Plaice have over the years looked at oil filter systems but due to a small shop size all have been unviable for us until you approached us with your Vito Oil Filtration System. First the size basically a shoe box great, but secondly does it work as good as the big Dr Who Dalek systems, in one word, yes. We sieve our oils a lot, it’s hard work and constant. The Vito has made life a lot easier whilst helping us maintain oils at an exceptional level. Thank you, your product is excellent, and will no doubt pay for itself. Testimonial The Bay Fish & Chips Aberdeen: Calum Richardson, Chef Director VITO only has 3 moving parts so it’s just a case of changing the filter paper, it’s incredibly simple! Having it in place saves time as you don’t have to drain the oil which is always quite labour intensive. The machine has paid for itself within a year. Fabulous machine and very professional company.

Chippy Chat & Fast Food Magazine • August 2018

SAY HOLL-O! Rapeseed oil better in sustainability comparison

new cooking oil that promises a healthier nutritional profile has also come up trumps in a sustainability comparison against one of the most commonly used alternatives, showing a lower carbon footprint and reduced water consumption. HOLL oil – an oil high in healthy oleic acid – is produced from oilseed rape grown throughout northern Europe. It compares more favourably to similar sunflower oils – often known as HOSO – in terms of greenhouse gas emissions and water consumption, according to data provided in a report commissioned from the consultants Bidwells. Oilseed rape is more usually grown in cooler northern Europe, whereas sunflowers tend to be more commonly found in the warmer climes of southern Europe. Both crops are grown primarily for oil extraction, and they are regarded as being more sustainable than many alternatives. Palm oil, for instance, is an imported product whose production is associated with negative environmental effects, including substantial greenhouse gas emissions, deforestation and threats to biodiversity. This was emphasised by the recent move from British supermarket chain Iceland, which has now banned the use of palm oil in its products on environmental grounds. “In our marketing of HOLL, we have focused on the benefits that it offers to both the foodservice operator – improved performance and reduced heat deterioration – and to the consumer, in terms of healthier eating and a better taste,” explains Lionel Lordez, HOLL’s business development manager.

Chippy Chat & Fast Food Magazine • August 2018

“We’ve also underlined the benefits of using a European-sourced oil, giving operators a fully traceable supply chain, to improve their sustainability.” Bidwells’ study was conducted using respected international standards, including those drawn up by the Kyoto Protocol, the UN Food and Agriculture Organisation, and the Water Footprint Network. For carbon footprint, the study looked at the CO2 equivalent emitted in production of the crop, drying and storage, transport and oil extraction. Across the countries included in the study, oilseed rape emitted an average CO2 equivalent of 333kg/ tonne of crop, while sunflower production led to an average CO2 equivalent of 525kg/tonne of crop. The study also revealed that sunflowers tended to require more inputs during production, particularly diesel fuel and energy-intensive fertiliser, although some of this was attributed to differing requirements and practices between regions. When it came to the water footprint comparison, there was much greater variation between countries. Nevertheless, oilseed rape showed itself to be more ‘water friendly’, with sunflowers requiring up to four times as much water per tonne of seed. “The report helps to underline HOLL’s credentials as a sustainable oil for the foodservice industry, says Mr Lordez. “We’re all increasingly focused on reducing our impact on the environment; switching to HOLL gives users the reassurance that they’re doing their bit too, while also benefiting from HOLL’s performance and healthier profile.” HOLL is widely available from distributors nationwide. Find out more at www.weloveholl.com. Chippy Chat & Fast Food Magazine • August 2018

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Chippy Chat & Fast Food Magazine • August 2018

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Chippy Chat & Fast Food Magazine • August 2018

Hax the way to do it! We Visit Millers of Haxby

In July myself and John Boutwood decided to take a trip to see Millers of Haxby to see if they lived up to their 2018 UK Seafish Winners title By Austen Dack

t was going to be a ten-hour roundtrip ‘dash’ to try their fayre and to take a look at just why they were crowned champions at the lavish ceremony in January of this year. Fish & Chips has been a way of life for the Miller family for over 75 years. Nick’s great-grandfather Joe started things off by opening the first family fish & chip shop during WW2. Millers in Haxby has been run by the family for over 50 years, first by grandfather Jim who had a string of fish & chip shops across Yorkshire, then for 30 years by Nick’s father David. Throughout the years the shop has been loved by generations of local families as the community has grown and changed over time. Millers have held the renowned five-star Quality Award since 1997, proudly serving only MSC certified sustainable seafood, and along with being Coeliac UK accredited they are now officially the UK’s No.1 fish & chip shop in 2018’s National Fish & Chip Awards. When we arrived, we were met by David and Nick who were eagerly awaiting our visit. I had first met David in October 2016 on an industry trip to Norway having finished in the Top Ten for the 2017 awards. The first thing that strikes

Chippy Chat & Fast Food Magazine • August 2018

you is his infectious attitude to do things right. His manner is fantastic, and his enthusiasm is not one bit big headed, but simply amplifies his love for this industry. When Nick joined him in the business he bought along a whole new dimension to Millers. A professional musician who wanted to come home and embrace fish and chips. David welcomed his son’s ideas and together they set about working on a plan which would catapult them from third to first in the UK and bring about a near three-fold increase in sales. One new major asset for the shop is their newly extended restaurant. Lovingly crafted by Lesley Miller (and taking the place of the old potato prep area) this area is impeccable with terrific attention to detail. So after our grand tour the proof would be in the eating. We were served haddock with a side of chips, homemade mushy peas and tartare sauce. The (pre-cut) chips were off plate and served in a bowl. They were fluffy white on the inside and crispy on the outside. The main event was the (frozen at sea Norwegian Leinebris) haddock. It was so bright and white, flaked to the touch and was covered in a golden-brown batter (Irish dripping). The peas were creamy and complimented the dish as did the sauce. I take my hat off to the Miller family, they exceeded expectation, and are sharing their knowledge for others to learn. Come and see them present at our FREE Isle of Ely Chippy Chat Open Day on September 9th 2018 www.millersfish.co.uk Chippy Chat & Fast Food Magazine • August 2018

Chippy Chat & Fast Food Magazine • August 2018

On The Buses! Fish and Chips aboard a London Bus!

ish and Chips and London Buses, are two of Britain’s most famous icons, and the Pell family and an enthusiastic team of staff manage to combine both. It is easy to enjoy the iconic 1967 London Double Decker Bus bursting with retro features, with a 28 seat upstairs dining area and seating and tables under the awning for 22 people. You can even ring the original bell as you enter and leave the platform! They aim to produce the best Fish and Chips you have ever tasted. Cooked in clean Vegetable oil. They also pride themselves in the way they look after their customers. Not only do they want their food to be special, but they also want to make their customers feel special, too. To make sure they achieve this they use the best quality fish and real potatoes for the chips (not frozen) cooked freshly for each customer. We ask Alan Pell how he managed to come across his iconic vehicle. He said: “ I have been an admirer of Routemaster buses for a number of years. We already had a small Fish & Chip van but needed something a bit bigger so we could keep up with demand at busy shows. I bought the bus on Ebay in 2013 and started the task of converting it to a travelling Fish & Chip shop with upstairs dining area. The route master is a 1967 model, and despite its 51 years it is in very good order it even boosts power steering.” Alan installed a Preston &Thomas range because he said it was easy to take to bits for installation, the bus also boasts a

Chippy Chat & Fast Food Magazine • August 2018

generator plus full refrigeration for food and drink products. He uses pre- cut chips, and frozen at sea pre-cut cod loins at events, and cuts his own fish in the winter. In the Summer time the bus is seen at fairs and shows across the East. They love to bring the bus to Vintage Festivals, Steam Rallies, Hot Rod Shows, Car Events. Serving from morning through to late evening. Also Birthdays, special events or trade promotion the RED BUS enhances any day. Guests will love this Iconic London Bus and the tasty food! The Red Bus also brings its Vintage charm to weddings. Guests are delighted with the novelty and good food. They ring the Bell and climb the stairs to eat in the top deck diner. In Winter time from October - May Alan does the local village chip run with the bus. He even stops in a bus stop and lets the villagers sit upstairs. www.redbusfood.com Do you have an unusual vehicle serving fish and chips? Email austen@chippychat. co.uk

Chippy Chat & Fast Food Magazine • August 2018

Showpieces! Chip shop feedback inspires new best ever recipe range

ollowing feedback from more than 600 consumers, over 100 Chippies and in-depth market research, Holland’s Pies has revealed a ‘Best Ever Recipe’ pie range and a New Improved Chicken & Mushroom pie – ready to be devoured by fans this coming pie season! Delivering fresh pies and puds daily to over 1,200 chippies, all pies and puddings are made fresh every day to a proper tasty traditional recipe that has been passed down through generations and encased in the baker’s unique war-time shortcrust pastry, ideal for microwaving and for the chippy range.

Holland’s Best Ever recipe range includes: Potato & Meat Pie: Even more tasty filling.

Steak & Kidney Pie: Back to Original Shape & even more tasty filling. Meat Pie: Even more gravy!

Chicken & Mushroom Pie: New Improved Recipe – Even more filling, with more chicken and now creamier than ever before! Cheese & Onion Pie: Even more tasty filling. Minced Beef & Onion Pie: Even more tasty filling.

Peppered Steak Pie: Shape change to match other steak recipes in the range and to make it clearer to identify in the range.

Steak & Kidney Pudding: Same great recipe. Now Microwaveable from fresh in 1 minute 30 seconds!

Chippy Chat & Fast Food Magazine • August 2018

Recent research highlighted Holland’s customers absolutely love Holland’s proper tasty fillings, so the Lancashire baker decided to give them even more. Neil Billingsley, Commercial Director at Holland’s Pies, commented: “Chip shop owners and their customers asked for more of our famous fillings, and we listened. As the North West’s number one Chippy pie brand, feedback from them is important, and whilst we know our products are already much loved with our loyal fan base, we wouldn’t be doing our job properly if we didn’t act upon their feedback. “With direct to door fresh delivery, proper tasty fillings, unique Holland’s pastry, recipes which have been passed down for generations and support available from our friendly sales team, there really hasn’t been a better time to stock up.” The Best Ever Recipe range will be supported by a free tailored point of sale kit, a two week launch promotion running across the range from 31st July through to 13th August 2018, sales support and advice, plus an upcoming radio campaign and continuing PR and marketing support with the aim to drive more consumers into their local Chippy. The Holland’s Pies trade portal can be accessed via www.hollandspies. co.uk/trade and customers can order or download point of sale materials via the trade portal, as well as product images and various useful documents. Alternatively, Chippies can contact telesales on 01706 212122 or speak to their Holland’s Area Manager for more information on the Best Ever Recipe launch. Chippy Chat & Fast Food Magazine • August 2018

Chippy Chat & Fast Food Magazine • August 2018

Supreme Sausages 65 Years in the Making! Blakemans have reached the milestone of 65 years in the sausage and meat manufacturing business in one of the most up to date facilities producing consistently high-quality products.

heir extensive range of fresh frozen sausage manufactured from only the finest ingredients are complimented by an array of cooked products. The versatility of the facility allows for the production of sausages, meatballs and stuffing balls in endless flavour and size combinations. The Blakeman’s ‘Supreme’ brand synonymous with quality, taste, consistency and value, the bywords of a company with 65 years’ experience in the food industry producing the now famous deep-fry, non-split ‘Supreme Sausage’ having Blakeman’s secret seasoning formula developed for an economical customer led alternative to fish. This is now a

mainstay with Fish & Chip establishments nationwide. With this broad spectrum of products including a ‘Premium’ gluten free version of the sausage’ in standard 8’s and Jumbo 4’s sizes, we are the market leaders here to help you increase your business. We have created and produced an everexpanding list of spectacular products for clients, ranging from a pork and chorizo meatball, Aberdeen Angus meatball, gastro sausage, hot dog sausage as well as a collection of reduced fat, reduced sodium, sugar free and gluten free products. Innovation in the fast-changing markets are catered for by our bespoke development kitchen where recipes are fine tuned for taste, texture and appearance, to meet with customers exact specifications. These new products give the casual dining, gastro pubs, hotels and quick service sectors a high-quality alternative for their menu, a bonus in this rapidly evolving eating out market. Keeping pace with the changing demands of catering and retail customers, Blakemans have developed an unbeatable product range having achieved this status by the continued investment in it’s state of the art manufacturing, storage and distribution premises.

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 2018

Go-Fish! A third branch of Awesome has opened in central Birmingham to offer chips, chips and more chips - but no fish.

o give you bit of variety, though, the chips can come with 37 different sauces from blue cheese to mango chilli lime – or 16 powders from masala pickle to tandoori seasoning. According to its website, the idea has ‘been inspired from the back streets of Amsterdam’. Yet it calls its products ‘authentic fresh hand cut Belgian chips’. Sacks of potatoes imported from the Netherlands are piled high at the door and then ‘fresh cut and twice fried...resulting in a crispy shell and fluffy interior’.

How much are Awesome Chips?

The company is based in Leicester where it has one branch at the Haymarket Shopping Centre which opened in July last year – the other is in Wood Green, London. Founder Roni Dalal is a former Zumo juice bar manager who got the idea after travelling in the Netherlands. Awesome Chips uses Dutch potatoes called bintje which are washed, cut, blanched, dried and fried on a low heat

Suitable for vegetarians, the chips come in three sizes – small (£2.25), medium (£3.25) and large (£5.75). You can also buy sweet potato chips for £2.95 (small) or £3.95 (large). The cost of the sauces typically ranges from 50p to 60p and 70p for small, medium and large portions. Warm sauces are 70p, 80p and 90p and the dairy free vegan cheese sauce cost £1, £1.10 and £1.20. Original sauces are Heinz Tomato Ketchup, barbecue, chipotle, chipotle bbq, mango chilli lime, tikka mayonnaise, ranch, tomato and chilli, blue cheese, cheddar cheese, vegan cheese (dairy free), vegan mayo, cajun, piri piri, very hot chilli, taco mayonnaise, ambli tamarind, mustard bbq, burger sauce, tikka masala, coronation curry, sweet chilli, Louisana hot sauce and mustard. Masala pili pili and honey mustard sauces are 60p, 70p and 80p. Dutch sauces costing 50p, 60p or 70p include Andalouse, tartare, frit, Vlammse mayonnaise, garlic aioli, sweet curry,

before being fried again at the point of ordering. Roni told the Leicester Mercury last summer: “People see chips as a complement to a meal rather than a stand-alone dish. “What I’m doing is putting chips on a pedestal. “It’s the range of sauces and the quality of the fries that takes them to a whole

samurai chilli mayo, sate peanut sauce and curry ketchup. If you want powder on your chips, the choices include: piri piri spice, black pepper, Mexican fajita, chilli powder, Jamaican jerk, tandoori seasoning, cajun spice, chilli flakes, masala pickle, BBQ spice, mustard seasoning, onion rub, wasabi mix, Thai spice, chipotle chip dust and cayenne pepper.

Who’s behind Awesome Chips?

new level. They complement each other.” The shop is open from 10am to 8pm Monday to Saturday and from 10.30am to 7pm on Sundays.

Chippy Chat & Fast Food Magazine • August 2018

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No Straws Attached! Weston Grove Chippy Backs ban on Plastic Straws

e are stilling seeing some excellent marketing for this year’s National Fish and Chips Day – and an Upton chip shop has pulled out all the stops to celebrate the day. As part of the celebrations, Fish and Chips at Weston Grove, Upton, held another successful competition for local schools in the area. In addition, the chip shop teamed up with the Royal Mint and had a limited number of special ‘fish and chips’ 10p coins in its tills. Visitors could get their hands on the special coin simply by making a purchase on the day. It comes after pupils of Upton Westlea Primary School were asked to produce posters about the dangers of plastic pollution to oceans, something that Josette and Richard Foster – the owners of Fish and Chips at Weston Grove – are passionate about. The posters have been displayed in the shop to encourage the people of Chester to think about recycling and the choices they make when shopping and eating out, in particular avoiding single use plastics, such as plastic straws. Award-winning Fish and Chips at Weston Grove has been serving fish and chips since October 2016 and they’re asking customers to join them on their journey to become the first plastic-free fish and chip shop in Chester. It comes as Chester is aiming to be the first city to be plastic straw free. An estimated 300,000 plastic drinking

Chippy Chat & Fast Food Magazine • August 2018

straws are used in the city each day. They are dumped into landfill, taking hundreds of years to breakdown. Lots of plastic finds its way into natural habitats, especially the seas and oceans. Upton councillor Jill Houlbrook, who helped to judge the competition, said: “This is an incredibly worthwhile campaign and it would be fantastic if Chester could be the first UK city to turn its back on plastic drinking straws. “It’s so straightforward to get involved, if you’re a business that serves drinks only give out a straw if the customer asks for one and if you’re a customer please only ask for a straw if you really need one – that’s it, so let’s see where it leads.” Josette said: “This year the pupils of Upton Westlea have done a brilliant job in producing the most amazing, colourful posters that will really get the message across to the people of Chester. “The standard was extremely high and Cllr Jill Houlbrook and I were overwhelmed by the care that the pupils had made to get this important message across. I cannot wait to display them in the shop.” Twelve pupils have now won tickets to go to The Blue Planet Aquarium in Chester. Runners up will receive a voucher for a Fish and Chips at Weston Grove children’s meal.

Chippy Chat & Fast Food Magazine • August 2018

Wake me up before you

GO-GO! Antwerp’s No 1 Fish Restaurant Delights By Mark Challinor Chippy Chat Foreign Editor

his month we go back to Belgium to see how they interpret fish and chips! Mark stops at Fish a gogo to find out. This small fish restaurant is ranked number 1 of nearly 3,000 restaurants in the city! With a population of 520,504, it is the most populous city in Belgium. ONCE one of Europe’s great centres, today Antwerp is one of its best-kept secrets. Flanders’ unofficial capital is laden with historic riches and home to world-class arts and this year it’s showing its cultural chops with a celebration of its Baroque heyday. Antwerp pairs Bruges-style good looks with big-city cool. In its old town, grand, gingerbread-house facades and cobbled

Chippy Chat & Fast Food Magazine • August 2018

lanes are overlooked by a soaring Gothic cathedral - the Low Countries’ tallest. Golden Age glory abounds in museums stuffed with works by Flemish Masters and the creative scene, fuelled by worldrenowned art and fashion schools, remains red hot. Its reviving warehouses brim with coffee shops, cocktail bars and restaurants, mingling with hi-tech museums and futuristic creations by the likes of the late Zaha Hadid. Mark’s Fishagogo Review My travels recently led me to the charming, compact city of Antwerp in Belgium. It’s a place that’s small but perfectly formed and has much to offer. A bit like Fish Chippy Chat & Fast Food Magazine • August 2018

a GoGo. We arrived on the day England played Belgium in the Group Stage of the World Cup! In my pursuit of great fish and chips, I found this lovely, little, outdoor restaurant near the cathedral in the main, city centre square. Run by business partners, Ali (pictured left) and Dylan, who originally are from Israel, they were most welcoming and genuinely funny guys. The menu is also compact but satisfies most tastes. The fish specials change on a daily basis. My friend Steve and I shared the Octopus (so succulent in a rich, dark Belgian beer sauce), Sardines (really juicy), Cod Fishcakes (moist and beautifully cooked) and the beautiful, “lumpy”’ fish chunks in the local delicacy “Kibbeling” (they use whatever fish is available on the day, today, cod) served with a spicy, tartar sauce. There’s a Frituur next door for chips so they don’t compete! All this washed down with a few jars of the local, Jupiler Belgium lager beer. Overall. Fish a Gogo offers informal dining at its best and in our case, sat in the sun, watching the world go by, it was the perfect way to spend a lazy afternoon. The food was awesome. Absolutely one of the

Chippy Chat & Fast Food Magazine • August 2018

best. Perfect flavour and just the right amount. We waited til it opened at 1200 and it was worth the wait. Ingredients were fresh and the sauce was not overbearing. If you are visiting Antwerp, then this place should be your number one lunch choice. This fish ‘n chips shop is more than just fried fish, because of its workmanship and its location. Fruits de mer, oysters, shrimps, cod paring, bisque, … everything is perfectly fried by Jurgen Tanghe, passionate fisherman & master chef. It’s simple: queue, pick your dish, wait ‘till it’s fried and pay. Eat it ‘on the go’ or take place at the reedy fishing bins in front of the eatery, with an extraordinary view on the famous cathedral. We have decided another visit is needed, if just to try the salmon in gin and the Thai mussels next time.

Chippy Chat & Fast Food Magazine • August 2018

Thank You for Sending me an Angel! Penrith Chippie Tops 90!

ne of Cumbria’s best-known chippies turned 90 recently and to celebrate, it offered customers half-price meals for an entire day. Dave and Dan Harding have owned the Angel Lane Chippie, in Angel Lane, Penrith, since December 2007. The father and son team have won several awards since taking on the business and decided to stage the offer as a special thank you to regulars. Dan said: “We thought we should mark the event and had best do something with a bit of a kick. “We were very busy and had to order extra stock in as well as putting on more staff.” There were balloons and bunting and a fish and chip-shaped bithday cake.

The deeds for the property date back to 1817 and the records show that the building was a dwelling house and a bake house with associated premises. The property has changed hands several times and people from all over the county have had interests in it, including a tinsmith and a fell monger - someone who deals in sheepskins, someone who separates the wool from the pelts. According to the records the premises became a Fish and Chip Shop in June 1928, and Dave and Dan believe it is Penrith’s longest established Fish and Chip Shop. The Hardings recently completed an extensive revamp of the interior including an extension to the dining area upstairs and are planning to host a series of popup restaurant evenings in the future. Dan said: “It was a struggling business and in the time we have been here we have turned it around. “There has been substantial refurbishment upstairs and once it is complete, we aim to hold a series of themed nights where guest chefs will come in and cook fish dishes.” The deal excluded pies and drinks and was for take-away food only and only two meals could be bought per person. But Dan said there was ‘no catch’ to the half price deal which covered the whole of the menu and ran from 11.30am to 9pm on June 24. He added “A big thank you to all that have supported us today for our birthday 1/2 price day. We’ve served over 1000 customers and have 6 very knackered staff who I’ll now be treating with lots of wine. We’ve had to close slightly earlier then planned I’m sorry, as we’ve ran out of fish! Here is to another 90years Are you celebrating something email austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • August 2018

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Mitchell Potatoes Chippy Chat & Fast Food Magazine • August 2018

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A reliable supplier of wholesale potatoes and freshly cut PG Chips based in Manchester, you just can't beat Vic Graham for our quality, service and price. Catering for many restaurants, pubs and takeaway businesses, we have over 35 years' experience in the industry and have established ourselves as the trusted name amongst chip and potato suppliers. Once you've tried us, you won't want to leave, here's why: u We are suppliers of the best frying potato in the North West u Delicious and fresh pre-cut PG Chips u We use only quality Lincolnshire and Cambridgeshire potatoes u We pride ourselves on our punctual delivery, Monday to Saturday, within a 50 mile radius of Manchester u We offer excellent value for money Vic Graham Ltd South Boyd Street, Tottington, Bury, Lancashire, BL8 3NA

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Chippy Chat & Fast Food Magazine • August 2018

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Specialising in the Fish & Chip Shop Trade Glebelands, Church Lane, Dover, Kent, CT15 7JP

Call – 01304 830437 Mob: 07885 174722

Family owned potato supplier based in Henfield, Sussex. Telephone : 01273 492341 John Mobile : 07850 361 999 Peters Mobile : 07860 483197 info@ehillsandsons.co.uk www.ehillsandsons.co.uk

Mansfield Ashbourne Notts Derby Dronfield

LEICESTERSHIRE

North Lincolnshire Scunthorpe

Area Covered

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

Lomas Potatoes

London & South East

01909 562327 (3 lines) 07932 155677 (Andy) 07703 263033 (Garry) (E,Yorks, N,Yorks, W,Yorks)

allomas@btconnect.com North East

For a Fast and Reliable Service Call John or James Suppliers of Top Quality Chipping Potatoes for Over 30 Years into Milton Keynes and Sourounding Area Little Brickhill, Milton Keynes. MK17 9DN

01908 377537 01908 271498 We cover Cambridge, London, Oxford, Reading and now Rugby The finest, freshest potatoes grown from the best Cambridgeshire soil Vast range of varieties to suit you Long established family business Friendly and reliable services We deliver when it’s convenient for you Importers of potatoes for quality all year round Fixed price contracts

Delivering quality sourced potatoes to Fish & Chip shops daily throughout the North East and North Yorkshire We are a family run company with family values, originally started in the 1940, the company is now run by Gordon Cracknell, third in a generation of Potato merchants. Strong relationships which have been built up over the years with suppliers across the UK and Europe enable us to supply the premium quality potatoes that our clients want. All major varieties of potatoes ranging from Maris Piper, Ramos, Saggitta, Challenger, Agria, Amora, Accord, Maris Bard and Premiere.

Call -

Telephone: 0207 987 7890 & 0207 987 8456 Wisbech: 01945 772242 Largest distributor of potatoes and Lordchips, rapeseed oil, frymax, battermix, gherkins, & sauce

Hunters Potatoes

(S,Yorks, N,Yorks, Notts)

Eden House, High Hesleden, Hartlepool, TS27 4QF

( Northumberland )

Daily deliveries throughout the North-East, supplying fryers with the best chipping potatoes available in the marketplace Consistent quality throughout the year.

Northern Ireland

Potato

EAST YORKSHIRE

WEST YORKSHIRE GREATER MANCHESTER

Tel : 01358 742345 Mob : 07799 661333

Delivering quality potatoes throughout your region

BWH Graham

01429 836255

R.A.W Potatoes Ltd Call: Graham White T: 07855 940013

Chippy Chat & Fast Food Magazine • August 2018

D S P S Dennis Supreme Potato Supplies Tel: 01353 741914 Mob: 07931 540 515 Mob: 07528 819456 Email: dspspartners@yahoo.co.uk Web: www.dennispotatoes.co.uk

Gloucester Wholesale

Unit 15a Bamfurlong Ind Park Cheltenham Gloucestershire GL51

Tel: 01452 856111 Mobile: 07774 675303

Chippy Chat & Fast Food Magazine • August 2018

‘High Frying’ Mission Launches The Kilimanjaro Chippy Challenge launches fundraising campaign for the Fishermen’s Mission

The big name sponsors that got behind the Kilimanjaro chippy challenge!

wo of Northern Ireland’s top chippy owners have joined forces to undertake an ambitious, ‘high frying’ charity challenge – and it’ll be a world first! The Kilimanjaro Chippy Challenge, sponsored by McWhinney’s Sausages, will be undertaken in September by awardwinning duo, Malachy Mallon, owner of the Dolphin Takeway, Dungannon and Alan Hanna, owner of the Pitstop Fast Food, Kilkeel. Not only will they attempt to scale Kilimanjaro, the tallest freestanding mountain in the world, but they plan to set-up the world’s highest popup fish & chip shop. Together, Alan and Malachy will fry and serve award-winning fish and chips at Kilmanjaro’s Barafu Camp – a dizzying 4650 metres above sea level. The official fundraising campaign was recently launched with the help of the Fishermen’s Mission at Kilkeel Harbour, County Down. Calls for donations are now being made on www.JustGiving.com/ fundraising/KilimanjaroChippyChallenge and the fundraising will be supported by

Chippy Chat & Fast Food Magazine • August 2018

news and updates on Facebook & Twitter & Instagram. The eyes of the chippy industry will be on Malachy and Alan’s unique mission in September, which aims to be a world first in a bid to net much needed funds for the Fishermen’s Mission UK Charity. The intrepid duo will arrive in Tanzania on 1st September 2018 and will climb for eight consecutive days, before settingup shop at 15,255ft to delight hungry climbers with the world highest chippy. In addition, Alan and Malachy hope to broadcast live from Kilimanjaro to attendees at Isle of Ely Produce open day. They also plan to cook fish & chips - and a few additional UK chippy menu favourites such as McWhinney’s Sausages - for the local orphanage before their record attempt and will also make a donation to the orphanage. Big Name Sponsors get behind the Kilimanjaro Chippy Challenge! Alan Hanna said, ‘We are absolutely delighted with the response to our recent call for sponsorship and we are proud to announce McWhinney’s Sausages as our title sponsor for the Kilimanjaro Chippy Challenge. An additional number of our industry’s finest stalwarts have been confirmed as category sponsors for our charity mission. Our sincere thanks and Chippy Chat & Fast Food Magazine • August 2018

Alan and Malachy training in the Mourne Mountains

left to right - Ingrid Perry, Malachy Mallon, Alan Hanna and Lesley Hammond pictured at Kilkeel Harbour launching fundraising for the Kilimanjaro Chippy Challenge in aid of the Fishermen’s Mission.

- and it’s a World First! praise go out to all our sponsors so far, McWhinney’s Sausages and category sponsors, Kerry Foods, Florigo Frying Equipment, Unique Seafood and we are hoping to have a few more big names on board in the next few weeks. Malachy Mallon added, “It is also our aim to showcase the passion and unity of the UK Fish & Chip industry and the Kilimanjaro Chippy Challenge is also the perfect way promote fish & chips as healthier takeaway option. We plan to do that in record breaking style on top of a world stage and are looking forward to the challenge!”

The Intrepid Climbers! Alan Hanna (left) and Malachy Mallon (right) are widely and formally acknowledged for being ‘on top of their game’ in the UK Fish and Chip industry with an impressive clutch of industry 43

Chippy Chat & Fast Food Magazine • August 2018

awards and accolades between them. They both advocate responsible and sustainable sourcing and frozen-at-sea fish. They have over 50 years combined frying experience and together these experienced masterfriers are rising to the challenge of frying at Sponsorship Opportunities high mountain altitudes! please email: kilimanjarofishchips 2018@gmail.com Alan Hanna: Alan is the current Treasurer and NI Director for the National Federation of Fish Friers www.justgiving.com/ (NFFF). The Pitstop in fundraising/ChippyChallenge Kilkeel has held the coveted title of NI Fish & Chip Shop of the Year (Seafish, KilimanjaroChippyChallenge National Fish and Chip Hashtags: Awards) on five separate occasions. #KilimanjaroChippyChallenge Malachy Mallon: Malachy is the current holder of the 2018 NI Fish & Chip Shop of the Year Award (Seafish National Fish and Chip Awards). The Dolphin, Dungannon has proudly held the title for the last three consecutive years and is also a UK Top 3 Heathy Eating Fish and Chip Shop.

#WorldFirst #FryingHigh

Chippy Chat & Fast Food Magazine • August 2018

New Major Act Announced for 2018!

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 2nd December 2018 By Austen Dack

t is with great pleasure that we announce for 2018 our brilliant band! Nick Miller from Millers of Haxby prior to being a champion fryer, was an international musician. Working with some greats of the pop industry Nick toured all around the world. Nick has agreed to get together with ex band colleagues one more time and play at our ball! Nick said “It will be a fitting end to our year as champions here at Millers of Haxby, and a chance for me to once again go from fryer to stage and literally have a ball with some of our favourite people. The band will play a selection of hits and go under the name of Fish and Hits. Seafood from Norway have sponsored this comeback in recognition of Millers choosing to serve line caught frozen at sea fish from their country. Last year many of the top ten fish and chip shops in the UK chose to attend with many other previous winners in attendance too. It has become the warm up party to the National Fish and Chip Awards!

Chippy Chat & Fast Food Magazine • August 2018

ll 2 018

Chi p

Take Hax!

Chat y p

Ch ristmas Ba

We have farmers, friers and suppliers all under one roof! Places for this event are already limited many people who attended in 2017 have already pre-booked. 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 just £66 each or £600 for a table of ten, with Chippy Chat + plus members paying just £60 and £540 respectively. ** This early bird price is held from 2017, and will be increased in September. We have some great sponsorship packages available too for the Ball please email austen@chippychat.co.uk. This year’s sponsors already include Blakemans, KFE, BD Signs, PJ Lee & Sons, Isle of Ely Produce, Drywite, Friars Pride, Seafood from Norway SPH, Smales and Kerry Foods . The high quality three course meal will also feature the voice of the stars Pete Jay, and then a great disco for those who wish to party the night away. We will also have a special rate at the hotel for staying over too at just £79 including breakfast. Car parking & wi-fi will be FREE.

For tickets email austen@

chippychat.co.uk or call 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 non-refundable.

Chippy Chat & Fast Food Magazine • August 2018

Delicious to the

CORE Tastcye sau

NEW

The creamy taste of melted cheese combined with a tasty sauce in the core means our Cheese Bites are delicious to the last bite.

Four delicious flavours available

For your free sample visit: www.kerry-foodservice.co.uk 45 Chippy Chat & Fast Food Magazine â&#x20AC;˘ August 2018

Chippy Chat & Fast Food Magazine â&#x20AC;˘ August 2018

Get Your FREE Tickets Isle of Ely Produce and Chippy Chat are to once again open their doors to chip shop owners and managers, so they can see first-hand the journey a potato makes (from seed through to field & farm) before it reaches their shops, plus some great speakers with ideas from across the industry too. By Austen Dack

n 2017 we had over 120 friers and suppliers join us for one of the best industry days out of the year and 2017 we already have lots of owners and friers registered to attend. The event will be held on Sunday 9th 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

Chippy Chat & Fast Food Magazine • August 2018

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 Independent Takeaway winners Millers, The Bays Calum Richardson, and Field to Frier winners Mister C’s. Sponsors and suppliers for the day already include Seafish, Middleton Foods, Kerry Food Service, Drywite, Pukka Pies, Seafood from Norway, Friars Pride, Wrapped Insurance, Tyco, KFE, T Quality, VITO McWhinneys, Holl Rapeseed OIl and P J Lee & Sons. Please contact me if you would like to sponsor speak and/or exhibit? Also, included in the day will be an optional visit to one of the biggest potato farmers in Cambridgeshire. 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.

Chippy Chat & Fast Food Magazine • August 2018

Thanks to this year’s Sponsors 47

Chippy Chat & Fast Food Magazine • August 2018

Negative Energy Hove Ramsbottom’s Fish and Chips shock at bill hike

HIPPY owners say they smelt something fishy when they were tied into a deal which saw their electricity bill soar. Zoe Ding runs the Ramsbottom’s Fish and Chip Shop in Blatchington Road, Hove, and said she received a strange phone call asking her to confirm her details and the ownership of the business. The caller purported to be enquiring about getting food supplied to a primary school, but when challenged, could not say which school they were calling from. Later she found out that her electric bill had gone up, and she was paying a £350 standing charge to a “broker” which had apparently renewed her contract with British Gas at a more expensive rate. Love Energy had used a “sub-broker” and submitted the details to British Gas, which were then accepted by the company. But when Ms Ding tried to complain to British Gas and Love Energy, she said both companies refused to budge or let her out of the contract. Love Energy played her a recording of a woman simply saying “yes” as evidence that she had appointed the sub-broker to act on her behalf. Ms Ding, who has run the business for eight years alongside husband Marcio Gomes, knew something was wrong and got in touch with Action Fraud and her MP Peter Kyle. After the MP’s intervention, British Gas released her from the contract, and now says the sub-broker has been struck off its list.

Chippy Chat & Fast Food Magazine • August 2018

But Ms Ding remains concerned that she had apparently been signed up to a new electricity deal despite having never consented or agreed a contract. She said: “I felt shocked, why had British Gas allowed this to happen? We tried to explain it to them, but they couldn’t help. “I still had ten months to go on my existing contract and was a loyal customer. We are not a big business, we do our best to make a profit, working six days a week. “We do our best to get good quality ingredients and sell at a good price, but this deal nearly left me with no choice but to put up the price of all our items. “We nearly had to charge 50p more for every item.” Centrica, the parent company for British Gas, said the sub-broker no longer works with it or with Love Energy because it has been struck off. In a statement the company said: “British Gas works closely with brokers to provide competitive options to business clients. “While we are limited in regulating the actions of any third party, as a responsible business we are doing all that we can to ensure customers are protected when they use third party intermediaries.” Ms Ding said she has now switched her electricity provider after the debacle. Chippy Chat has a partnership with Smart Utility Management call them on 0191 300 8543 and quote Chippy Chat

Chippy Chat & Fast Food Magazine • August 2018

Who will take the Crown?

ollowing initial judging, listed businesses have been shortlisted as a UK Top 60 shop in the Fish and Chip Shop of the Year Award, as part of the Seafish 2019 National Fish & Chip Awards. Businesses in each geographical region are ranked alphabetically and not in any particular scoring order.

Scotland

Highland, Grampian, Aberdeenshire, Tayside, Central, Fife, Lothian, Strathclyde, Borders, Dumfries & Galloway

Food in the Park Blair Atholl Lows Traditional Fish & Chip Shop Westhill Redcloak Fish Bar Stonehaven Round “O” Chip Shop Arbroath The Fish Hoose Thornton The Fish Works Largs

Wales

Flintshire, Isle of Anglesey, Conwy, Gwynedd, Denbighshire, Wrexham, Powys, Ceredigion, Pembrokeshire, Carmarthenshire, Swansea, Neath Port Talbot, Vale of Glamorgan, Bridgend, Rhonda Cynon Taff, Caerphilly, Cardiff, Newport, Monmouthshire, Torfaen, Blaenau Gwent, Merthyr Tydfil.

Hiks Swansea Hooked@31 Fishguard Shillingfords Neath The Crispy Cod Tonyrefail The Lime Crab Ceredigion The Posh Fish and Chip Company Cardiff

Yan’s Fish Bar Cardiff

Fish and Chip Shop of the Year Award - UK Top 60 Shortlist Northern Ireland

Co. Fermanagh, Co. Armagh, Co. Down, Co. Antrim, Co. Tyrone, Co. Derry/Londonderry

Dolphin Takeaway Dungannon

Molloy’s Fish and Chips Downpatrick Silverfin’s Traditional Fish & Chips Newry

The Frying Squad Bangor

North East England Northumberland, Co. Durham, Tyne & Wear, North Yorkshire, West Yorkshire, South Yorkshire, East Yorkshire

149 Fish And Chips Barnard Castle

Abbey Fisheries Selby Fish Box Whitby Mister C’s Selby Papa’s Fish and Chips Hull Sidhu Fish And Chips Wallsend Whiteheads Fish & Chips Hornsea

North West England

Cumbria, Lancashire, Merseyside, Greater Manchester, Cheshire

Angel Lane Chippie Penrith Frydays of Kendal Kendal Fylde Fish Bar Southport Seniors St Annes The Big Blue Grappenhall The Codfather Northwich

Chippy Chat & Fast Food Magazine • August 2018

Midlands

West Midlands, Staffordshire, Derbyshire, Shropshire, Herefordshire, Northamptonshire, Worcestershire, Herefordshire, Warwickshire

Fiddlers Elbow Fish & Chips Leintwardine Golden Carp Chippy Redditch Merchants Stourbridge Merchants Bewdley Oldswinford Fish and Chips Stourbridge

Winyates Chippy Redditch

Eastern England

Lincolnshire, Rutland, Nottinghamshire, Leicestershire, Suffolk, Norfolk, Cambridgeshire

Frydales Leicester No1 Cromer Takeaway Cromer Papa’s Fish and Chips Cleethorpes Plattens Fish and Chips Wells-Next-The-Sea The Cods Scallops Wollaton Traditional Fish and Chips St Neots

London & South East England

Greater London, Middlesex, Essex, Sussex, Kent, Surrey

Henleys of Wivenhoe Wivenhoe

Luigi’s Fish and Chips Harlow Newington Fish Bar Ramsgate

UK TOP 60 FISH AND CHIP SHOP OF THE YEAR AWARD

Olley’s Fish Experience London Poppies Fish & Chips Soho

Seafare Guildford

Central & Southern England Buckinghamshire, Bedfordshire, Hertfordshire, Oxfordshire, Hampshire, Berkshire

Best Fry Traditional Fish & Chips Southampton Broughton Award Winning Fish And Chips Broughton Captain’s Fish and Chips Hoddesdon Mr Chippy Kempston

Sea And Spud Petersfield

Sidney and Sons Fish and Chips Hoddesdon

South & West

England Devon, Cornwall, Somerset, Wiltshire, Dorset, Gloucestershire, Avon,

Bishopston Fish Bar Horfield

Chesil Chippie Portland

Harbour Lights Falmouth

Harbourside Fish And Chips Plymouth Krispies Fish & Chips Exmouth

The Pelican Sticklepath

Due to tied judging scores there are some differences in the amount of shortlisted shops in some of the competition regions. www.fishandchipawards. com

Chippy Chat & Fast Food Magazine • August 2018