Chippy Chat & Fast Food Magazine - December 2018

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Merry Christmas www.chippychat.co.uk

austen@chippychat.co.uk

Seasons Greetings From Us and Your Suppliers!

TEL 01353 865 966

Having a Ball!

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Chippy Chat & Fast Food Magazine • December 2018

Chippy Chat & Fast Food Magazine • December 2018

The Standoffish

Issue 12 Volume 8 December 2018 1

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Chippy Chat & Fast Food Magazine • December 2018

Chippy Chat & Fast Food Magazine • December 2018

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Tis the season to be Jolly!

The W Year March-es On! ell I can’t believe another year has nearly gone! We’ve had so much

fun here at Chippy Chat and gained lots Well already approaching the

plus we have the current F&C Awards we have our great sausage feature

end of the first quarter of 2018!

too!

Hopefully it will be a busy one for

Our front-page partner for March is

shops and suppliers as we approach

Pukka Pies. They supply millions of

Mother’s day and Easter too.

pies to fish and chip shops across

Congratulations to all at Friars

the UK and they are helping us

Pride. Once again, they have

celebrate National Pie Week.

delivered a fantastic trade show

If you would like to advertise,

with even more visitors it seemed

get involved or tell us some

than ever.

news please email me austen@

A busy offering this month for your

chippychat.co.uk – thanks for your

delights. First off we review many

support enjoy the issue.

of our oil and fat suppliers giving

Austen

of new partners along the way. Over 200 people attended our recent Chip Barons’ Ball and were entertained by Nick Miller’s band. I cannot thank enough all the

Austen AustenDack Dack

Publishing Editor Publishing Editor

We also look back in pictures at some

of the best stories from across the year,

sponsors on the night and all shops and suppliers who came along and helped us celebrate. This year we were joined by Fish and Chip Friend, and one of Britain’s finest broadcasters Mr Nigel Barden.

Next year’s ball is on Sunday December

1st, 2019 so please save the date!

Our Advent Calendar front page this

month comes courtesy from some of our

you the chance to see what many

Takeaway Champions Millers reporting

from Japan and reflecting on their year.

I would like to personally thank David

and Nick (and the team) for being great ambassadors and great friends too.

Very quickly we move on to the 2019

National Fish and Chip Awards. With some excellent finalists across all categories, the awards in their 31st year have never been more fiercely contested.

Happy Christmas from all at

Chippy Chat and see you in 2019

favourite partners. They all wishing you a

Email me austen@chippychat.co.uk

very Happy Christmas and great 2019!

with your stories.

top shops are using and why. Also, Chippy Chat Ltd

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

Twitter @Chippychat

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

Publishing Publisher Editor Austen Oliver Dack Boutwood austen@chippychat.co.uk oliver@chippychat.co.uk 07863123929 Publishing Editor Subscriptions and Marketing Executive Austen Dack Amanda Waterfield austen@chippychat.co.uk amanda@chippychat.co.uk 07863123929 01353 865 966 Design/Editorial Design/Editorial Stuart Catterson Stuart Catterson stuart@cc-ff.com stuart@cc-ff.com Accounts Accounts Claire Boutwood-Potter Claire Boutwood-Potter accounts@chippychat.co.uk accounts@chippychat.co.uk Printed in the UK by Printed in the UK by The Magazine Printing Company The Magazine Printing Company Advertising Sales and Promotions Advertising Sales and Promotions austen@chippychat.co.uk austen@chippychat.co.uk For PR and Editorial For PR and Editorial editorial@chippychat.co.uk editorial@chippychat.co.uk

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Chippy Chat & Fast Food Magazine • December 2018 Chippy Chat & Fast Food Magazine • March 2018

Chippy Chat & Fast Food Magazine • December 2018 Chippy Chat & Fast Food Magazine • March 2018

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The New King of Frost!

Young’s Foodservice appoints new business manager for profit sector and king frost brand

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oung’s Foodservice has appointed Roger Sudlow as their new Business Manager.

Roger joins the Foodservice Division with a wealth of experience and is tasked with developing further the Young’s

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Chippy Chat & Fast Food Magazine • December 2018

brand presence within the profit sector, in addition to growing the company’s fish and chip shop business via the King Frost brand With over 10 years’ experience in foodservice, including positions at the Authentic Food Company, Aryzta Food Solutions, ABF and Brakes Foodservice, Roger’s passion and knowledge will be invaluable to Young’s customers going forward.

Having worked with Roger in the past, Foodservice Director, Adrian Greaves, is delighted to have him on board: “It is great to welcome Roger Sudlow to our growing foodservice team. His array of impressive experience over the years as a chef, hotel manager and in business development demonstrates his passion of the foodservice industry and his understanding of exactly what our customers want.

He will be taking on the task of developing Young’s presence in the pub, restaurant, fast food and casual dining sectors, a sector we believe offers huge opportunities for Young’s products. I am confident that Roger’s expertise will bring exciting developments to the business and broaden our horizons in these sectors.”

Roger said of the new appointment: “I’m thrilled to be joining the largest seafood company within the UK at such an exciting time. I have a passion for foodservice, engaging with customers and I look forward to getting stuck in to achieving the company’s aims and objectives.

My goal is to highlight the bespoke solutions that Young’s can offer each customer and highlight how these can work on a variety of menus.”

For further information on Young’s Foodservice please visit www. youngsfoodservice.co.uk

Chippy Chat & Fast Food Magazine • December 2018

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Inside

December 2018

Happy Fishmas!

From us and your suppliers

Diary Dates

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

Field to Frier

Sustainably sourced potatoes your customers will love

The Name Game!

Business or pleasure, dates not to be missed

Incrediball!

Fish & Chips raises £10,000 for RNLI

Field to Frier

‘The Battered Wife’ sparks outrage

Train Spotters!

Staff Development category finalists revealed

Finalists for the Field to Frier Award announced

We Had A Ball!

Time to be a Chippy ChApp!

The Chippy event of the Year

Six Go Off To London!

Pictures of You

Uk’s Top 6 Fish & Chip Restaurants Named

The year in pictures

Pukka Marketing!

UK’s Top Fish and Chip Marketers announced

Eric’s Not Idle

Eric’s Fish & Chips set to open second site

The Chip Run! Praise for Bobby’s fish & chip shop staff

Sweet Mandarin Award-winning family restaurant

Chipless in Seattle!

Fantastic fish & chips food truck closed

The Standof-fish!

Billingsgate Fish Market study tour

Oliver Wanted More!

Mr Chips - back under new management

Quality – Streets Ahead!

NFFF Quality Award finalists revealed

Mills and Boom!

Hakata to Haxby – 10k new fans in Japan

Smooth Operators

Foodservice Operator Award finalists

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Chippy Chat & Fast Food Magazine • December 2018

Es 30 tab Ye lish ar ed s

App4 have seen a substantial shift in the sector

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y s! p p a a H hm s i F

I

t’s a fantastic time of the year. We love to have fun with our Christmas front page replacing last year’s lovely hanging stockings with a Christmas Advent.

As we approach the big day all of Chippy Chat partners wanted to wish you and your families well at this festive time. Here are a few of their comments.

Oliver Boutwood Isle of Ely Produce said. “Please enjoy a wonderful Christmas, and we look forward to seeing you all again in 2019!

“The team at Kerry Foodservice would like to wish all Chippy Chat’s readers a successful festive season and will look forward to seeing many of you over the coming year.”

James T. Blakeman & Co. Ltd. wish all our new and existing customers a ‘ Merry Christmas and a Prosperous New Year.’

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Chippy Chat & Fast Food Magazine • December 2018

“With your support and our continued investment to improve our products we envisage an excellent future for us all.” Mr Philip Blakeman Tanya Henderson said “The team at KFE would like to wish all Chippy Chat readers a Merry Christmas and Happy New Year. We would like to thank you for your support and custom, and look forward to speaking to you in 2019.”

The team at McWhinney’s Sausages wish all our customers, suppliers and friends a very Merry Christmas and a Happy, Healthy New Year!

Finally, the team at Chippy Chat wish you all a very Happy Christmas and Prosperous and fun New Year! We would like to thank all of our readers and partners for making 2018 a great year, here’s to 2019!

Austen Dack Chippy Chat Publishing Editor Chippy Chat & Fast Food Magazine • December 2018

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Chippy Chat & Fast Food Magazine • December 2018

Chippy Chat & Fast Food Magazine • December 2018

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

29th APRIL - 5th MAY UK Coffee Week If you are planning a UK Coffee Week promotion let us know.

Email - austen@chippychat.co.uk

27th - 28th February Casual Dining 2019 Casual Dining gives visitors access to over 200 top quality exhibitors, 2 theatres of FREE keynotes. ExCel, London www.casualdiningshow.co.uk

3rd March What’s Cooking? 2019 The Big Henry Colbeck Show It’s back and it’s in Edinburgh at the Royal Highland Centre.

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‘The best one ever’ ‘Great hotel great food great entertainment and great company’ Just some of the comments following the 2019 KFE Ball held for the first time at The Belfry! https://www.kfeltd.co.uk/about-us/dinner-dance/

International Fish& Chip Day

Fry it 2019

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KFE Annual Dinner Dance

7th June

17th March

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12th May

National Fish and Chip Day 2019 In association with NEODA is on Friday June 1st. Let us know what you are doing.

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

25th - 27th March KFE On a Mission

8th September Isle of Ely Open Day

The KFE School of Frying of Excellence go out on the road in a fundraising initiative to support the Fishermen’s Mission www.kfeltd.co.uk

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

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!

21st April

1st December The Chip Barons’ Ball

ll 2 019

Get the Kettle on!

If you are planning a National Tea Day promotion let us know. Email austen@chippychat.co.uk

Chat py

The Chip Barons’ Ball is on Sunday 1st December this year, Chippies travel from all corners of the UK to don their DJs and posh frocks to celebrate Ch ristmas Ba Christmas in style.

Chi p

National Tea Day

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

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Chippy Chat & Fast Food Magazine • December 2018

Chippy Chat & Fast Food Magazine • December 2018

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Chippy Chat & Fast Food Magazine • December 2018

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Incrediball!

Fish & Chips Raises £10,000 for RNLI

By Kelly Barnes

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K

rispies has always been passionate about supporting the local Exmouth community that loyally supports our business. One of our biggest focuses has been supporting our local RNLI. Not just because we are a seaside town but also because Tim is a volunteer Crew Member.

Just over a year ago our local RNLI fund raising committee decided they needed to raise a significant amount of money for much needed up keep of equipment as well as clothing and training to keep the volunteers safe and warm and ensure they do the best possible job when out on a shout. In previous years Krispies had organized the annual RNLI Fish Supper so we decided that in 2018 we would organize possibly the biggest RNLI Fish Supper ever held.

A Fish & Chip Ball and Charity Auction for 200 people is a big event and we knew we would need a lot of help from a lot of people to make it happen.

Stelio Theocharous from Ceres PFI was incredible with this support. He rallied together some of the leading lights from our industry to come and cook on the night including James Richie from Simpsons, Cheltenham, winner of the Fish & Chip Award in 2016, Nick Miller from Millers, Haxby, current holder of the Fish & Chip Award and the legendary Fred Capel. KFE Ltd provided the fryers, SJB Foods sponsored the photo booth and Williams Potatoes provided the welcome drink. With all this support we were able to put together the promise of a great evening and we were thrilled to sell out weeks before the event.

Chippy Chat & Fast Food Magazine • December 2018

It really was quite an event to organize, quite different to running a busy Fish & Chip shop and despite all our best efforts and tremendous support the night did not go without some hitches. The biggest problem was beyond anyone’s control – the weather. We had set up a make shift kitchen outside on the balcony of the venue the day before and of course after the longest, hottest, driest summer on record, on the day of the Ball it not only poured with rain but was extremely windy too. Unfortunately, water got in the oil which we had no choice but to throw away and start all over again!

But it was all worth it in the end, not only was it a fabulous evening but we also raised over £10,000 for Exmouth RNLI. We honestly could not have done this without the help and support of those in the industry who gave up time in their own business to come and help us support our community. We are left with an amazing sense of pride to be part of such a supportive, caring and friendly industry and we would like to thank you all helping us to achieve our incredible fund-raising goal.

What have you organized for charity – austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • December 2018

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

Box contains 20kg (4 x 5kg)

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

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

Chippy Chat & Fast Food Magazine • December 2018

Chippy Chat & Fast Food Magazine • December 2018

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Chips Are Down!

Field to Frier

The National Fish & Chip Awards Reveal ‘From Field To Frier’ Finalist Shortlist Three of the UK’s leading fish and chip businesses offering the perfect chip have been revealed recently as part of the annual National Fish & Chip Awards, organised by Seafish.

Shortlisted as finalists for the From Field to Frier Award – one of 14 categories in the 2019 National Fish & Chip Awards - the three businesses that will now compete for the overall title in this award category are (in alphabetical order):

Fish and Chips @ Weston Grove, Chester, Cheshire

Harbourside Fish and Chips, Plymouth, Devon

Papa’s Fish & Chips, Cleethorpes, North Lincolnshire

S

ponsored by Isle of Ely Produce, one of the UK’s leading potato suppliers, the From Field to Frier Award acknowledges UK fish and chip businesses that excel in potato knowledge and responsible sourcing, as well as their skills in producing the finest quality chips. Businesses have been assessed against a wide variety of judging criteria with a specific focus on their policies and procedures in the responsible sourcing of potatoes. They have also been assessed on their potato knowledge, including types and seasonality, storage and preparation of raw ingredients. Over the coming weeks, industry judges will undertake further indepth visits to the premises of respective businesses to review both the front and back-of-house practices and operations.

This final stage of competition judging will determine the overall national winner who will be announced at the London awards ceremony held in January 2019.

Award sponsor Oliver Boutwood, Director at Isle of Ely Produce, commented: “Established for a number of years, this award category continues to capture the attention and imagination of both farmers and friers alike, and has become a core part of our intrinsic values at Isle of Ely Produce.

So much so, that we hold an annual open day event at our Cambridgeshire premises,

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Chippy Chat & Fast Food Magazine • December 2018

attended by potato growers, farmers and fish and chip business owners, where attendees gain invaluable insight to the potato supply process. Our autumn 2018 open day was attended by over 100 industry delegates and the event continues to go from strength to strength. As a sponsor of this awards program I am heartened to observe so many forward thinking fish and chip businesses placing rightful importance on the responsible sourcing of their potatoes and also of relaying the stories behind the potato supply process, to their respective customers – with many shop owners able to inform their diners which exact field the potatoes they are eating, were grown in.

Congratulations to all the finalists and good luck for the next round of judging.”

The winner of the From Field to Frier award category will be announced at The National Fish & Chip Awards’ 31st anniversary ceremony in London on 24 January 2019.

For further information and news on The National Fish & Chip Awards please visit www.fishandchipawards.com or follow @ FishnChipAwards #FishNChipAwards.

Chippy Chat & Fast Food Magazine • December 2018

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FlavOil High Oleic Sunflower Cooking Oil

Henningan’s Top Shop Changes to Flavoil David Hennigan owner of award winning fish and chip shop Hennigan’s Top Shop has recently changed to Flavoil. He said “ We have been using it now for a few months and its the best oil we have ever used. “ Flavoil is a natural oil high in healthy fats, strong against oxidation, and is better for you.

If you would like to try Flavoil’s High Olieic Sunflower Oil call Robin on 0207 1381 077 or visit www.flavoil.co.uk

Better in Every Way 13

207 REGENT STREET LONDON ENGLAND W1B 3HH

Chippy Chat & Fast Food Magazine • December 2018

Chippy Chat & Fast Food Magazine • December 2018

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Time to be a Chippy ChApp! Over the last 12 months App4 have seen a substantial shift within the Fish and Chip sector, with dozens of businesses choosing to embrace the Mobile App and Online ordering era and use it to increase revenues and expand in to new services to reach more customers.

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aked & Battered is one such business, having worked closely with App4 over the last 6 months to implement a Mobile App and Online ordering system into their two shops. They have seen a positive response from old and new customers with the expansion of home delivery having previously been a business that had relied on walk in and telephone orders.

Baked & Battered pride themselves on being a friendly, fresh and modern fish and chip orientated business and are known for their punchy and forward-thinking approach to business. Baked & Battered were looking for an App and Online ordering partner that could work with them to maintain their brand focus and deliver a system that would provide a simplified customer journey, whilst maintaining the convenience, choice and service their customers were used to.

App4 worked with Baked & Battered’s existing web development partners, to integrate online ordering into their existing website, as well as providing a custom built and fully branded Mobile App for Apple and Android devices. One of the key requirements for Baked & Battered was to have a multi-outlet ordering service, which was simple for customers to find the right shop to order from based on their address. App4 were able to provide a simple postcode lookup service for customers, which

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Chippy Chat & Fast Food Magazine • December 2018

would find which store was nearest and provide the service they needed.

Introducing new systems to existing businesses can sometimes be worrying for staff, so managing change was key to the App and Online ordering success. App4 were able to work with Baked & Battered’s existing Epos provider, minimising training and any change for the staff. To aid the order processing App4 also provided a custom printing service by replacing the existing printer for an intelligent Epson printer in order for them to provide fully customisable receipts, controlled through the App4 platform.

Since going live with App4, Baked & Battered have seen a significant growth in repeat orders from App and Online users and an increase in the average order value compared to walk-in and telephone orders.

Another unexpected benefit is the reduction in calls coming in to the stores which has meant that, for those customers still calling, they don’t have to wait in a call queue during peak times. Overall the introduction of the App and Online ordering has helped Baked & Battered to reduce the need for additional members of staff to man the phones, resulting in a healthy cost saving to the business.

Baked & Battered had considered several different companies in their search for a provider but the fact that App4 had been operating for almost 5 years, worked with over 250 other businesses and could tailor their service to Baked & Battered’s needs, meant the choice was simple and straightforward.

If you are considering introducing Online and Mobile ordering to your business and want to work with a partner that can offer a complete solution, along with the guidance and experience to help you make it a real success for you and your customers, then contact App4 and get started with your own App and Online ordering service from just £25 per week.

Visit: www.app4takeaways.com Email: info@goapp4.com Call: 01332 742514 Chippy Chat & Fast Food Magazine • December 2018

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Fixed fee of £25 per week & NO commissions

Call: 01332 742514 Visit: www.app4.co.uk 15

Chippy Chat & Fast Food Magazine • December 2018

Chippy Chat & Fast Food Magazine • December 2018

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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.

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For information, advice, or customer support material please contact Olenex Trading (UK) Limited.

Tel: 01322 443025 e-mail: ukinfo@adm.com www.olenex-uk.com Chippy Chat & Fast Food Magazine • December 2018

Chippy Chat & Fast Food Magazine • December 2018

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Pukka Marketing!

UK’s Top Fish and Chip Marketers Announced Six of the UK’s leading fish and chip businesses excelling in their marketing innovation have been revealed recently as part of the 2019 National Fish & Chip Awards, organised

by Seafish.

Shortlisted as finalists for the Marketing Innovation Award – one of 14 overall award categories – the six businesses (listed in alphabetical order) are:

Harbourside Fish and Chips, Plymouth, Devon Mister C’s, Selby, North Yorkshire Nana Jan’s, Buckshaw Village, Chorley, Lancashire

Papa’s Fish and Chips with branches in Cleethorpes, North Lincolnshire; Hull, East Yorkshire and Scarborough, North Yorkshire Sea and Spud, Petersfield, Hampshire The Fish Hoose, Thornton, Fife

T

o reach this stage of the competition, finalists have been assessed against a wide variety of judging criteria, including audience segmentation, marketing budget allocation, promotional activity planning and implementation and the resultant impact for the business over the past year.

Judges will make further in-depth visits to review marketing innovation practices, whilst also appraising the level of customer service and quality of the fish and chips on offer.

This final stage of judging will determine the national winner who will be announced at the awards ceremony to be held in London in January 2019.

Marcus Coleman, Chief Executive at Seafish, said: “As competition intensifies between the increasingly wide variety of casual dining and takeaway food businesses across the UK, fish and chip shops and restaurants have to keep ahead of the curve by cleverly marketing their business and products to ensure they appeal to both their loyal customers and new patrons.

“The calibre of this year’s entrants is second to none. They have demonstrated some truly unique marketing strategies, creative thinking and the ingenuity required to set their businesses apart from competitor

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Chippy Chat & Fast Food Magazine • December 2018

Last year’s Winners - Krispies Fish & Chips Exmouth, Devon

While selling a great portion of fish and chips is the cornerstone for any business in the trade, those who have harnessed the power of effective marketing are really reaping the rewards in a fiercely competitive industry.”

Anna Bengtsson Senior Brand Manager at award sponsor Pukka Pies, said: “For the fish and chip industry to continue to grow and succeed in the UK, it is vital that individual businesses invest in best-in-class marketing activity. We sponsor this award category because we are committed to supporting the industry and encouraging those in it to strive for excellence throughout all their marketing.

“The six finalists this year have all demonstrated passion and creative flair for innovative thinking as part of their marketing strategies, setting a high standard for their industry peers to aspire to. I look forward to seeing who will be judged the overall winner of this important award.”

For more information about the awards visit: http://www.fishandchipawards.com/ or follow @fishnchipawards / #fishnchipawards on Twitter Chippy Chat & Fast Food Magazine • December 2018

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Eric’s Not Idle Eric’s Fish and Chips set to open second site in Holt Following its success at Thornham, Eric’s Fish & Chips, is expanding by opening a second site in

E

Holt.

ric’s, which opened at Drove Orchards in 2014, has been looking for an opportunity to increase its presence in the county and is set launch its new business in Fish Hill, Holt, next

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Chippy Chat & Fast Food Magazine • December 2018

spring.

Said founder Eric Snaith: “We have always been a huge admirer of the beautiful market town of Holt with its thriving business community and its continued popularity with locals and tourists alike.

“We have viewed many potential sites across Norfolk over the past few years but when we stepped into the premises, ironically on Fish Hill, we knew it was the perfect home for the next Eric’s Fish & Chips.”

The site formerly operated as an Italian restaurant so renowned interior designer Shaun Clarkson has been brought in to help with a full renovation. Whilst there will be similarities in the design to Thornham, the business at Holt will have its own identity while still respecting the existing character property features.

The restaurant will have up to 35 covers and a takeaway service will be available too. The menu will be similar to what is currently on offer at Thornham, but recipes are being perfected for a few lighter options and there will be specials exclusive to Holt customers.

The restaurant is licenced so there will be a wide selection of wine and local craft beer and cider available to enjoy.

The current manager at Thornham, Toby Kacary, will be moving to the Holt restaurant to oversee the launch.

“We are very proud that we have been able to promote from within,” said Eric. “Toby has been with us since day one at Thornham so to see his progress and development over the last few years has been very rewarding.

“We are now recruiting kitchen and front-of-house staff to join Toby, so please get in touch if you are seeking a new challenge or fresh start.

“We are very excited to be in Holt and we can’t wait to welcome new and existing customers to both sites in 2019.”

The Holt restaurant will be open seven days a week, from noon to 9pm 20 Chippy Chat & Fast Food Magazine • December 2018

EST D 1964

CURRY SAUCE

NEW

FIND OUT MORE AT WWW.KERRYFOODSERVICE.CO.UK 21 21 Chippy Chat & Fast Food Magazine • December 2018

Chippy Chat & Fast Food Magazine • December 2018

The Chip Run! Praise for Bobby’s fish and chip shop staff who helped runner

A

MARATHON runner who fell ill outside a Cheney Manor chippie has praised the staff who came to

his aid.

Former BBC journalist Mark Jones was around six miles into an evening run with friends from Swindon Striders running club when he began to feel faint as his blood sugar level plummeted.

The experienced runner, who took on the London Marathon in 2012 for the RNIB, said: “I started to feel really dizzy. I get it now and again. I knew I had to stop.

“We happened to stop outside Bobby’s fish and chip shop on Cheney Manor Road. Bless them, they came out with a can of Sprite, a bottle of water and a bag of chips. I had some money on me, but they wouldn’t let me pay for the drinks or food.

“I just thought it was so kind. I rarely carry money with me when I run, but I did that day. I said, look, I’ve got some money.

I was waving a fiver in front of them.”

The 52-year-old from West Swindon praised the chippy’s staff: “I just want to thank them. It’s a little drop of human

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Chippy Chat & Fast Food Magazine • December 2018

kindness. They didn’t have to do it. It just goes to show there are kind people out there.”

The local newspaper reunited Mark with Bob O’Keefe, owner of Bobby’s fish and chip shop, recently.

The kind-hearted chip shop owner, who has been serving food to Cheney Manor residents from the takeaway for the last four years, played down the generous gesture: “All we did was give him a bottle of water, can of pop and a shovel of chips.

Anybody else would have done the same.

“The chap was in distress right outside the shop. We just did what anyone else would do.”

Mark, now a press officer who runs up to 25 miles a week, said the Swindon Striders running club was planning a socalled chip run: “We’ll stop at Bobby’s and have some fish and chips.”

But the runner, who has four marathons under his belt and began running in 2000, has learned an important lesson from the experience. He now rarely runs without carrying glucose tablets or a packet of jelly beans to stop his blood sugar levels from dipping to dangerous levels.

Have you come to the aid of anyone else – email austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • December 2018

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Dragon’s Den and Ramsay Winner Sweet Mandarin is an award-winning family restaurant established in 2004. Lisa Tse is the CEO of Sweet Mandarin and the third generation in the food business. She has been cooking from the age of 11 years old.

This passion for cooking helped win the accolade Gordon Ramsay’s F Word, beating 10,000 Chinese restaurants.

A

s well as the owner of the restaurant she operates an online e-commerce site selling her own branded label gluten-free sauces. There are now over 40 flavours in the range.

She and her sister Helen appeared on BBC’s Dragon’s Den to pitch to the five multi-millionaires their range of gluten free Chinese sauces. Following on from the programme the sauces has been distributed to leading retailers in UK and abroad and even selling the sauces back to China. The sauce recipes are passed down from generation to generation which stems from Lily Kwok (Lisa’s grandmother).

Such passion for cooking has led to the success of her three cookbooks, co-authored with sister Helen, which

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Chippy Chat & Fast Food Magazine • December 2018

are Times Bestsellers and winners of a Gourmand Award. Lisa’s love for food has also led to being awarded an MBE for her services to food and drink; cooking for two prime ministers, the premier of China, and high-profile VIPs to name but a few.

Lisa regularly gives public talks; proudly sharing the story of Sweet Mandarin and inspiring other business owners to achieve their dreams. Her favourite quote is “Nothing is Impossible - Just Believe” Recently we caught up with Lisa to see how things are going.

Most recently, Lisa has gone back to her roots where she grew up in a chippy and has started Mabel’s Chippy in honour of her mum. My mum, Mabel Tse taught me all you could about good food, good customer service and giving back to community.

Mabel’s Chippy in Middleton is an eat in and takeaway operation opening lunch and tea times. Our USP is that our food will be gluten free to cater for those with coeliacs disease so they are all included when eating out. The focus is on traditional English fish and chips and most importantly Lily Kwok’s Curry Sauce. In the hey days, the customers used to buy this sauce in the bucket loads

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Opens Mabel’s Chippy! since we have announced we are opening they are all so excited to taste the famous curry sauce again.

Mabel has been cooking chips since she was 9 years old and can tell you a thing about great chips. We continue her method of cooking chips and ensure every potato is sourced locally from our friendly potato man up the road. We support British farmers and fishermen.

We only use the freshest of ingredients and our hard-working team will chip and cut the spuds to be cooked in our fryers.

Don’t forget the fish. Our cod is caught from our friendly fisherman and kept at the right temperature permanently, as they travel to land based until the moment they are delivered into our kitchens. When your order comes in, our talented team of fryers then take over, coating the fish in Mabel’s secret recipe batter and cook to order… original way or gluten free – you choose.

sauce to ensure we don’t run out on busy nights.

Other sauces include gravy, tomato ketchup, mayonnaise, tartare sauce and hot sauces… all made from scratch and freshly made in our kitchens…

Sweet Mandarin Sauces www.sweetmandarin.net Facebook: SweetMandarins Twitter @sweetmandarin Instagram sweet.mandarin

The Secret Sauce They say the sauce is the key to any dish and we have to agree. Our curry sauce recipe is from Lily Kwok or Lil as she is known. We’ll be whipping vats of curry

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Chipless in Seattle!

Seattle’s Fantastic Fish and Chips Food Truck has Closed, at Least Temporarily

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ut Nosh, also known for its buttermilk fried confit rabbit and roasted bone marrow, suggested to fans that a restaurant is in the

works Nosh food truck, has been known since 2013 for serving some of Seattle’s best fish and chips with a side of mushy peas, has ceased operations. But it seems the closure could be temporary, and there are hints a brick-and-mortar restaurant may be in the works.

The company is “going through a few exciting changes” and “taking a little break,” according to the official website

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Chippy Chat & Fast Food Magazine • December 2018

and Facebook page. Responding on Facebook to dejected fans wondering how to get their fix, someone from Nosh said, “It’s all going to be ok. You’ll be able to sit down and eat soon,” suggesting strongly that a restaurant is in the works.

Nosh also said in a comment it hopes to get its trucks back on the streets at some point. The company did not immediately respond to Eater’s request for comment.

London native Harvey Wolff founded Nosh in 2013, building quite a following for his fish and chips, mushy peas, buttermilk fried confit rabbit, and roasted bone marrow before selling the business last year to Patrick Adriatico #lookoutfornosh You got any stories email austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • December 2018

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Enter the 2020 National Fish & Chip Awards and watch your business profits soar!

Launching May 2019, categories for entry include: • • • • •

Organised by:

Fish and Chip Shop of the Year Award Fish and Chip Restaurant Award Best Newcomer Award Marketing Innovation Award And, Best Seafood Week Campaign Award

Visit to find out more. www.fishandchipawards.com

Pictured, Nick Miller (L) and David Miller of Millers Fish & Chips, Haxby, York,North Yorkshire - Winners of the 2018 Fish and Chip Shop of the Year Award.

27 27 Chippy Chat & Fast Food Magazine • December 2018 Chippy Chat & Fast Food Magazine • December 2018

The Standoffish!

Billingsgate Fish Market Study Tour

N

ikki Hawkins, Events Manager at Seafish organised a Study Trip to Billingsgate Fish Market for a team of professional chefs and ….would be, up and not so coming hopefuls, Austen Dack and Oliver Boutwood!

Day One: Monday 12th November

This study trip started on Monday evening when the team met in London. The first part of the trip was to attend a VIP evening and book launch at Westminster Kingsway College. The book was written by a Seafish Chef Ambassador, José Souto, who specialises in both Seafood and Game. This is Jose’s second book in The Game Larder Series. José was also a key part in producing the Seafish Seafood Guide with renowned food photographer Steve Lee. Next, dinner at Iberico, Victoria, for a Seafood meal, this included a wonderful array of Octopus; Squid, Mussels, Sea Trout, Anchovies, Iberico Hams and Cheeses. Conjuring up many new ideas for the attending chefs’.

05:30am -A very early start, a short brisk walk into the famous Fish Market.

Billingsgate Fish Market is London’s oldest wholesale market. It officially 28

Chippy Chat & Fast Food Magazine • December 2018

opens at four o’clock in the morning when a bell signals the start of trade and it closes at half past nine. But the day’s work starts well before trade begins and continues through the morning on and off the market floor.

The architecture of Billingsgate offers a particular opportunity for seeing the ‘temporal unfolding’ of the market space and the work which happens there at different times. There is a gallery at either end of the first floor over­ looking the market hall. From here you can see the market in full swing with traders and customers negotiating deals, before the sun rises over the London skyline.

Market Tour with CEO. C J Jackson and Block man, George Hooper who at just 23 years of age is already a Master Fishmonger.

The tour of the fish market is truly inspirational, with 50 stands displaying and selling their seafood wares, and up to 150 species on display at any time. Species range from the top 5 species used in the UK:- Cod, Haddock, Salmon, Tuna and Prawns to the lesser used, but extremely tasty species of Snapper, Sea Bass, Bream, Red Mullet, Dover Sole, Halibut, Monkfish, John Dory, Lobster, Crab, Langoustines, Clams, Cockles, Oysters, Barracuda and Brill. There is always so much to see and

Chippy Chat & Fast Food Magazine • December 2018

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learn about seafood, and the chefs were in their element.

Onwards and upwards to the Seafood Training School situated above the Market, for a freshly cooked breakfast of Kedgeree with Mango Chutney, not the normal breakfast dish, but amazing!

Knife Skills Course. A 3 hour training session on knife skills with several different species to prepare. Skills taught were:- how to Butterfly fillet a Sardine or Herring, Shuck Oysters from the River Swale, fillet and prepare Gurnard, Cuttlefish, Hake, Sole, Bass and Megrim.

Austen and Oliver thought that they had come along to cover the story and learn more about the Fish Market itself, little did they know that they were also to take part in this Fish filleting Skills course.

The team were then asked to blind taste the fish prepared:-

Farmed Bass – from 2 different countries and Farmed Sole versus Wild Dover Sole, all blind tasted. It really was amazing that there can be such a difference in the tastes.

After a hearty seafood lunch from the many species that the team had prepared that day, they were presented with the Seafish Seafood Guides to continue with their skills and education in this amazing world of seafood.

The Study Trip Team consisted of:Antonio Puca, a young chef from The 29

Royal Lancaster Hotel, London, the venue that hosts the National Fish & Chip Awards ceremony luncheon; Nick Melmoth-Coombes, Executive Chef, Fish! Borough Market; Rachel Green, Author and Chef; Rachel Dacre and Loren Hiller from the Marine Stewardship Council; Julie Snowden, Seafish Regional Manager; Oliver Boutwood, Director, Isle of Ely Produce and Austen Dack, Editor ChippyChat Magazine. A truly amazing experience was had by all and hopefully these new skills will now be used in their own establishments.

Austen and Oliver are now a dab hand at fish filleting, as some of the photographs have revealed.

A variety of Study trips and educational courses are run throughout the year around the UK. The next two study trips at Billingsgate will include some of the 2019 National Fish and Chip Award category finalists.

For more details or if you would like to be involved, host or attend a seafood study trip Please email Nikki on nikki.hawkins@ seafish.co.uk www.seafish.org Billingsgate Training School - www. seafoodtraining.org

Chippy Chat & Fast Food Magazine • December 2018

Chippy Chat & Fast Food Magazine • December 2018

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Oliver Wanted More!

Historic Louth fish and chip shop Mr Chips is back under new management with a fresh look and bags of ambition

A

lmost three years after shutting its doors for what looked to be the final time, famous Louth restaurant Mr Chips is now ready to welcome a new generation of customers.

The beloved Aswell Street chippy has had a complete overhaul throughout the past few weeks with a “modern” new look emerging while retaining what owner Oliver Crossland describes as “the old Mr Chips feel”.

For more than century, the restaurant and takeaway served Ludensians and day-trippers alike, becoming a stalwart of the market town before frying its last fish in December 2015.

Oliver, who also owns the town’s popular Ranch Steakhouse & Grill, in Queen Street, said he and his team had been looking at the building for a while before finally deciding to take on the mantle from the Hagan family who ran the restaurant for decades.

The main dining area at Mr Chips has been given a modern overhaul while the walls are covered in historic photographs Those accustomed to the Mr Chips of days gone by will remember an expansive dining area, spreading out deep into the building. The updated restaurant is somewhat dialled back but feels spacious and airy.

Explaining the team’s plans for the restaurant, Oliver said: “We tried to keep a bit of the old Mr Chips feel. It’s a lot more modern than it used to be. It’s for all ages which was important for us to make sure everyone feels welcome here.”

Mr Chips has opened with a “traditional fish and chip shop” menu incorporating the classic staples from fishcakes and sausages - including the Lincolnshire variety – to Spam fritters and, of course,

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Chippy Chat & Fast Food Magazine • December 2018

the eponymous seafood and potato dish itself. Oliver added that a gluten-free menu is planned but won’t be available from day one as to ensure “we get it right”.

Quality is assured through a combination of locally-sourced ingredients – the fish is naturally from Grimsby – to taking on a new team of talented staff.

Oliver says the team has done its homework as well, taking some inspiration from established seafood favourites in the likes of Cleethorpes and Whitby.

However, despite effectively being a new restaurant, Mr Chips, unlike The Ranch when it first opened in 2012, carries with it a certain level of existing expectation and loyalty those famous east coast chippies have garnered over the years.

Living up to the legacy is something Oliver is well aware of but the new Mr Chips is prepared for the challenge. “I couldn’t believe how many people have wanted this,” he said. “You don’t realise the power the name has. Now people realise Mr Chips is open again, they’ll be coming back.”

After months of preparation, doors finally opened on Tuesday, August 7.

Follow Mr Chips on Facebook at facebook.com/MrChipsLouth

Chippy Chat & Fast Food Magazine • December 2018

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From all of the team at Collins Seafoods and Wraggs Seafoods

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FOR MORE INFORMATION DROP US A LINE NORTH EAST: 01325315544 Chippy Chat & Fast Food Magazine • December 2018 Chippy Chat & Fast Food Magazine • December 2018 YORKSHIRE: 01132498832

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Quality – Streets Ahead!

NFFF Quality Award Finalists Revealed The National Federation of Fish Friers’ (NFFF) top three quality UK fish and chip shops have been revealed recently as part the 2019 National Fish & Chip Awards, organised by Seafish.

Shortlisted as finalists for the (NFFF) Quality Award ‘Champion’ category – one of 14 2019 National Fish & Chip Awards categories – the businesses (in alphabetical order) are:

Black’s Finest Fish & Chips, Halton, Lancashire Mister C’s, Selby, North Yorkshire Shillingfords Fish and Chips, Neath, West Glamorgan

T

he NFFF Quality Award ‘Champion’ category is an extension of the National Federation of Fish Friers’ quality accreditation scheme – a rigorous industry benchmark. Only businesses holding an NFFF Quality Award can enter this category, which crowns the ultimate ‘champion’ of this prestigious accreditation programme.

To reach the final stage, businesses must demonstrate that they meet the NFFF’s quality benchmark which includes assessment of the overall quality of premises, working practices, key ingredients, cooked products, hygiene standards and staff training. Most importantly, it looks at how businesses promote the significance of this quality mark to customers.

Marcus Coleman, Chief Executive at Seafish, said: “This award is at the heart of the wider awards program; recognising and celebrating businesses that go above and beyond to provide the highest quality fish and chips in an environment of equally high standards.”

Award sponsor Andrew Crook, President at The National Federation of Fish Friers, added: “Launched in 2011, the NFFF Fish & Chip Quality Award is offered to the industry to improve operating standards and showcase best practice to UK wide consumers. The NFFF Quality Award also now works in conjunction with the Marine Stewardship Council (MSC) and Primary Authority as part of the appraisal and

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Chippy Chat & Fast Food Magazine • December 2018

Last Years Winners - Towngate Fisheries Idle, Bradford

accreditation process for the award.

“Incorporating our award into The National Fish & Chip Awards provides NFFF Quality Award-accredited shops the chance to compete to become the top champion within the NFFF Quality Award ‘Champion’ category.

“The standard of entries received this year was once again very high and the judges were impressed by the level of dedication that shops display towards promoting the NFFF Fish & Chip Quality Award. Each of the finalists has effectively demonstrated the way in which the award has positively impacted on both staff motivation and financial turnover.”

In addition to the above three finalist businesses, as part of the judging process the following two businesses were awarded Highly Commended status by the judging panel.

Katie’s Traditional Fish & Chips, Barnard Castle, County Durham The Fish Works, Largs, Ayrshire

For more information about the awards visit: http://www.fishandchipawards.com/ or follow @fishnchipawards / #fishnchipawards on Twitter For more information about fish and chips: www.fishisthedish.co.uk/win/national-fishchip-awards or follow @fishisthedish.

Chippy Chat & Fast Food Magazine • December 2018

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Our MD Paul Williams ‘Businessperson of the Year’ Mercury Business Awards

We hosted a Drywite Young Fish Frier of the Year Day

Celebrating in Style at the KFE Annual Ball at The Belfry

Over 100 people attended The School of Frying Excellence

A full refurb for our Market Deeping Showroom

2018’s been another incredible year and we’d like to extend our thanks to our customers and industry friends and partners.

A Huge Merry Christmas

from all of us at KFE and here’s to an amazing 2019!

Some of the exciting things we have planned for 2019: KFE on a Mission 25-27th March KFE Annual Dinner Dance 12th May

T 01778 380 448 E sales@kfeltd.co.uk W kfeltd.co.uk KFE Ltd, Bentley Business Park, Northfields Industrial

33 Days KFE Open and NEW Course dates to be announcedChippy Chat &Estate, Chippy Chat & FastTraining Food Magazine • December 2018 Fast Food Magazine • December 2018 PE633 Market Deeping, Peterborough 8LD

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Chippy Chat & Fast Food Magazine • December 2018

Chippy Chat & Fast Food Magazine • December 2018

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Nutritious and tasty

Traditional

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MAKE A DIFFERENCE. CHOOSE GUARANTEED SUSTAINABLE FISH.

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

35 Chippy Chat & Fast Food Magazine • December 2018 Chippy Chat & Fast Food Magazine • December 2018

35

Mills and

From Hakata to Haxby – 10,000 new fans in Japan

By Nick & David Miller

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Chippy Chat & Fast Food Magazine • December 2018

W

e’ve just returned home from Japan after being invited out there to take part in the Hankyu British Fair 2018, proudly representing the UK’s fish and chip industry. What an incredible experience it’s been! The Hankyu British Fair takes place every year at the Hankyu department stores in Fukuoka and Osaka with over half a million visitors immersing themselves in British culture and food.

We arrived in Fukuoka on Tuesday and were shown around the Hakata Hankyu Department Store and the area we’d be frying in. The set up was absolutely perfect and it had our branding all over the place – it was strange to feel so at home over 5500 miles away in a different country.

The department stores themselves were incredibly impressive. They were huge, especially in comparison to the department stores we have in the UK. The Umeda Hankyu department store is one of the largest in Japan with over 13 floors of shopping and restaurants.

The Hakata British Fair officially opened the next day on Wednesday and we started serving our first of many hungry visitors to the fair. Everybody visiting our stall was so kind and welcoming. We started picking up bits of the Japanese language and the more people we spoke to the more we learned that the vast majority of the people we were serving thought me and Dad were brothers (I’m not sure where the compliment leans toward there!).

We were cooking for seven days in total and in that time, served close to 11,000 portions of fish and chips, breaking the previous record for the number of fish and chips sold at the event. The days were incredibly busy. We often had to get down earlier than a lot of the other traders to

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Boom! make sure that we had enough time to prep the fish and make our tartare sauce from scratch. Queues reached about 150-people deep and we were blown away by the fact that some people were queuing for hours just to try our fish and chips.

Even though the trip was a whirlwind and we saw so many people during our stay, there were some real stand out moments we will never forget. One couple who had been students in York and visited the shop had travelled all the way from Tokyo! We were keen to make sure that we served them a perfect portion of fish and chips to make their journey worthwhile.

We also had a visitor who grew up in Haxby and had made a special trip to come and see us. We knew him immediately, because his Mum used to come into the shop at 11:30 every day to pick up a Lite Bite for his Grandfather. Seeing a familiar face from home so many miles away in Japan was a really lovely moment. We couldn’t believe that it really is such a small world, or that so many of us are tied together by fish and chips!

We made the decision to spend an extra two days in Japan so we could visit some attractions and enjoy more of their delicious food – and we tried a lot! Before we even arrived in Japan, we made a promise to ourselves that we’d try as many different things as possible. This involved sampling everything from intestines to chicken hearts and tongues. Breakfast was an interesting experience after we discovered what we presumed were boiled eggs weren’t boiled at all – they weren’t even cooked. A lot of people in Japan start the day with a bowl of boiled rice mixed with a raw egg. Trying it once was enough for us!

And whilst we’ll say no to raw eggs and we prefer our fish fried, we couldn’t resist tucking into the raw seafood that was available. We were lucky enough to sample some of the best sushi available and to have

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Chippy Chat & Fast Food Magazine • December 2018

tucked into cooked dishes like fried scallops and piped mackerel.

Since we’ve arrived back in Haxby, the hard work has continued. In the run-up to Christmas, we’re hosting a number of events including a special collaboration meal with York Gin Co. In January, we’ll return to the National Fish and Chip Awards to hand over the trophy to the next worthy winners. What an incredible journey 2018 has been!

Editor’s note. What an amazing custodian of the award Millers have been, thanks from all at Chippy Chat.

Chippy Chat & Fast Food Magazine • December 2018

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Smooth Operators Foodservice Operator Award Finalists Seafish, the public body that supports the £10bn UK seafood industry has recently revealed The UK’s top three foodservice operators serving fish and chips, as part of the 2019 National Fish & Chip Awards.

Finalists for the Best Foodservice Operator Award – one of 14 award categories – are (in alphabetical order): fish! Borough Market, London The Little Brown Jug, Tonbridge, Kent The Woodmans Arms, Whickham, Newcastle upon Tyne, Tyne and Wear

Last Years Winners - The Marcia Inn

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his category is open to outlets where fish and chips are included on the menu but is not the core offering – including pubs, restaurants, leisure outlets, cafes and hotels. To reach this stage of the competition, finalists have been assessed against a wide variety of judging criteria including responsible sourcing policies, preparation and cooking techniques, promotional activity and menu innovation.

Over the coming weeks businesses will face additional mystery diner judging audits to assess levels of customer service and the quality of fish and chips on offer. This final stage of judging will determine the overall national winner who will be announced at the London awards ceremony in January.

Marcus Coleman, Chief Executive at Seafish, said: “This award is proof that you can taste high quality fish and chips in places other than fish and chip takeaways and restaurants. This award celebrates businesses that don’t solely focus on producing fish and chips, but nevertheless go the extra mile to create great quality fish and chips and provide customers with a memorable dining experience.”

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Chippy Chat & Fast Food Magazine • December 2018

Award sponsor Alan Pearce, Field Sales Manager at Kerry Foodservice added: “With more and more pubs, canteens, restaurants and cafes committed to serving high quality fish and chips, we’re proud to be a sponsor of an award category that recognises the excellent meal offerings and customer service offered via such outlets. These finalists don’t solely focus on producing fish and chips, but nevertheless serve some of the best quality product in our trade – proof that you can taste high quality fish and chips in places other than traditional takeaways.

Congratulations to them all and we wish them the best of luck in the final round of judging.”

The winner of the Best Foodservice Operator Award will be announced at The National Fish & Chip Awards’ 31st anniversary ceremony in London at the Royal Lancaster Hotel on 24 January 2019.

For more information about the awards visit: http://www.fishandchipawards.com/ or follow @fishnchipawards / #fishnchipawards on Twitter For more information about fish and chips: www.fishisthedish.co.uk/win/national-fishchip-awards or follow @fishisthedish.

Chippy Chat & Fast Food Magazine • December 2018

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Chippy Chat & Fast Food Magazine • December 2018

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Approved Field to Frier Distributors South West - Midlands - Wales

We are a Long established family firm of potato merchants, leading fish & chips shop suppliers and stockists of catering supplies.

Our customers cover a wide area including Gloucestershire, Herefordshire, Somerset, Worcestershire, South Wales & Wiltshire.

Mason Potatoes have decades of experience We source potatoes from only the best growers and suppliers who meet our stringent quality standards By using our own fleet of vehicles our deliveries are customised to fit specific customer requirements We have an understanding of the region we cover that is second to none Our extensive range of dry goods and sundries ensures that we offer a unique service to our customers We focus on delivering the highest quality at the most competitive price To protect our customers against the ever changing price of one of their basic commodities we offer the security of fixed price contracts for our potatoes

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Potatoes

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Mitchell Potatoes Chippy Chat & Fast Food Magazine • December 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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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.

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Chippy Chat & Fast Food Magazine • December 2018

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Chippy Chat & Fast Food Magazine • December 2018

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The Name Game!

Fish and chip shop called ‘The Battered Wife’ sparks outrage with calls for a boycott over its ‘inappropriate’ name

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FISH and chip shop has sparked outrage with calls for a boycott over its “disgusting” name - but its owner has fiercely defended the decision.

The Battered Wife in Queensland, Australia, has been blasted for its branding which includes the slogan: “The only battering anyone need know.”

The Red Heart Campaign wrote: “In a year where we have lost 67 women and 18 kids to murder and manslaughter, and while hundreds of thousands of women are being ‘battered’ by their partners across the country, these clowns thought it appropriate to make a joke out of domestic violence.

“There is nothing funny about domestic violence or violence against women. Please boycott this business — it does not deserve your money.”

While Paul Meek added: “Anyone making jokes or excuses or what about men (on a violence against women page) or a small business is being treated unfairly, you’re simply terrible.

“Of all the names in all the world, they had to pick this?”

However, most of those commenting defended the owner, who is believed to be a domestic violence survivor.

William Distel wrote: “Wow a victim moves on and opens a fish and chip shop and you jump right in and take over where her husband left off. Nice.

While Gemma Upton added: “As a survivor myself, yes this name is confronting but the owner herself is a survivor of DV too, she has a reason behind the name.

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Chippy Chat & Fast Food Magazine • December 2018

But others complained of the “PC brigade out of control again”.

Kerrie Small wrote: “Stuff the boycott.

Their fish and chips are bloody great! Its a business name. PC is going a little too far.”

Battered Wife owner Carolyn Kerr responded to the backlash on the chippie’s Facebook page with a defiant post to “bring it on”.

“What I don’t understand is why people, who say they are passionately against domestic violence, so freely and unashamedly abuse and attack me on social media because of the name of my shop.”

“I didn’t call it Domestic Violence and your heightened energy could be better served in that area than on an abusive witch hunt.

“I batter fish, I’m married to my business and I want to make a difference...! Obviously it got your attention!”

In an interview with Australia’s morning newscast, The Today Show, she expanded on the name, saying: “Originally it was suggested to me as a little bit of a joke but it seemed like an interesting option with a bit of spark.

“Something that could provoke questions, could provoke curiosity, but also a play on words for the shop itself being a fish and chip shop.”

Do you know of any other chip shop names that have caused friction, austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • December 2018

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Train Spotters!

Staff Development Category Finalists Revealed The UK’s top five fish and chip businesses excelling in staff training and development have been announced today (Tuesday 6 November) as part of the 2019 National Fish & Chip Awards, organised by Seafish.

Shortlisted as finalists for the Staff Training and Development Award – one of 14 categories in the 2019 National Fish & Chip Awards – the businesses (in alphabetical order) are:

Eric’s Fish and Chips, Thornham, Hunstanton, Norfolk

Fylde Fish Bar with branches in Southport, Merseyside and Burscough, Lancashire Krispies, Exmouth, Devon Mister C’s, Selby, North Yorkshire

Papa’s Fish and Chips with branches in Cleethorpes, North Lincolnshire; Hull, East Yorkshire and Scarborough, North Yorkshire

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o reach this stage of the competition, the companies were assessed against a wide variety of judging criteria, including internal training policies and assessments, training support and forward plans for staff development.

In the coming weeks, judges will visit the businesses unannounced to undertake full reviews of staff training and development practices. They will also evaluate the quality of the fish and chips and the level of customer service provided.

This final stage of judging will determine the national winner who will be announced at the awards ceremony in London next year.

Marcus Coleman, Chief Executive at Seafish, said: “A fish and chip shop’s employees are just as integral to its success as the product on offer, and a robust staff training programme is key to developing a workforce for the future.

“This award recognises fish and chip businesses that go above and beyond in providing their employees with high quality

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Chippy Chat & Fast Food Magazine • December 2018

Last Years Winners - Penaluna’s Famous Fish & Chips Hirwaun

training, while demonstrating commitment to personal development and career progression. Our finalists have shown unparalleled investment in staff training and I have confidence that the staff at these establishments will be the future champions of the fish and chip trade.”

Award sponsor Philip Blakeman, Managing Director at James T. Blakeman & Co Ltd, commented: “As a family business with over 60 years’ experience, staff training has always been an important part of our success.

“The owners of fish frying establishments cannot overlook the importance of quality training for young staff members. As a proud sponsor of The National Fish & Chip Awards, this category showcases the businesses that are a credit to the industry. We would like to congratulate the finalists in reaching this stage of the competition.”

For more information visit www.fishandchipawards.com or follow @FishnChipAwards #FishnChipAwards.

Chippy Chat & Fast Food Magazine • December 2018

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Jackie Pearson, Head of Marketing jackie.pearson@colbeck.co.uk Pizza Products, 45 45 Chippy Chat Fast Food Magazine • December 2018 Chippy Chat & Fast Food Magazine • December 2018 Jackie Pearson, Head of&Marketing jackie.pearson@colbeck.co.uk Pizza Products, or Heather Ainsworth, Marketing Co-ordinator heather.ainsworth@colbeck.co.uk Burgers 4 What’sHot or Heather Ainsworth, Marketing Co-ordinator heather.ainsworth@colbeck.co.uk too!

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Six Go Off To London!

Uk’s Top 6 Fish & Chip Restaurants Named Seafish, the public body that supports the £10bn UK seafood industry, has recently revealed the UK’s top six fish and chip restaurants as part of the 2019 National Fish & Chip Awards. The restaurants will now compete for the enviable title of the ‘UK’s best fish and chip restaurant’.

The full shortlist: Malt and Anchor, Cirencester, Gloucestershire Quayside Restaurant & Fish Bar, Gourdon, Aberdeenshire Something Else Fishy, Milborne Port, Somerset The Cods Scallops, Nottingham, Nottinghamshire The Scallop Shell, Bath, Somerset Trenchers Restaurant, Whitby, North Yorkshire

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o reach this stage, the restaurants have scored well from mystery visits to their respective premises in order to gauge quality standards.

Key award judging criteria included great customer service; serving superb fish and chips and maintaining a first class dining environment. Judges were also looking for excellence in menu development and innovation; responsible sourcing policies; staff training and marketing.

Marcus Coleman, Chief Executive at Seafish, commented: “With the popularity of fish and chip restaurants on the increase, the eating-in experience has now come up to par with the very best traditional fish and chip takeaway businesses. Many consumers are now looking to dine out when eating their fish and chips, perhaps with family or a group of friends, reinforcing the importance of this award category. This award category recognises and rewards our country’s best fish and chip restaurants for providing a stellar customer dining experience and the high level of standards and professionalism evidenced by our finalists this year is outstanding. They are exemplary ambassadors for our industry and are a prime example of why the UK is the home of the world’s best fish and chips.”

Award sponsor Alan Pearce, Field Sales Manager at Goldensheaf, added: “As the

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Chippy Chat & Fast Food Magazine • December 2018

Last Years Winners - The Pelican

UK’s leading batter mix producer, with a heritage of over 60 years, we can identify with the importance of being recognised as a quality performer within the fish and chip industry. This award category rewards those restaurants that provide an outstanding fish and chip dining experience for their customers – via the serving of fantastic food and the provision of great customer service – while continually striving to improve their standards and diversify their respective offerings. We congratulate the finalist restaurants in reaching this stage of the competition and wish them the best of luck in the next round of judging.”

Chef Phil Vickery who will host this year’s awards commented: “It’s a great pleasure to be hosting the awards ceremony for the National Fish & Chips Awards for 2019. I have a lifelong passion for Great British food and I’ve always been very proud to ensure fish and chips take pride of place on my menus.

Great food is all about the finest responsibly sourced ingredients, simplicity and taste.

The restaurants and their staff are the torch bearers for the continuation of this important tradition and it’s fantastic to see them being given well-deserved recognition.”

To see the full shortlist visit: www. f i s h i st h e d i s h .co. u k /w i n /n at i o n a l - f i s h chip-awards or follow @fishisthedish #FishnChipAwards.

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Chippy Chat & Fast Food Magazine • December 2018

Chippy Chat & Fast Food Magazine • December 2018

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