Chippy Chat March 2017

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GET SMART TIME FOR YOU TO SAVE ON YOUR ENERGY COSTS For further details turn to page 10 see pages 20-21

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Chippy Heaven in Porthleven

Issue 3 Volume 7 March 2017

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The year March-es On!

Austen Dack Publishing Editor

Well already into the end of the first

Thousands of you visited both shows. In

quarter of 2016! Hopefully it will be a

this issue we look back on Bolton and

busy one for shops and suppliers as we

ahead to Fry-It Friars Pride show in Exeter.

approach both Mother’s day and Easter

We also welcome Smart Utility

too.

Management to our list of partners

A busy offering this month for your

too. They are on hand to save you time

delights. First off we review many of our

and money whilst searching for that all

oil and fat suppliers giving you the chance

important utility agreement.

to see what many top shops are using

If you would like to advertise, get involved

and why. Also we have our great sausage

or tell us some news please email me

feature too!

austen@chippychat.co.uk – thanks for your

It’s the spring show season, well done

support enjoy the issue.

to both Henry Colbeck and VA Whitely.

Austen

Chippy Chat Ltd Oak Lane Littleport Ely Cambridgeshire CB6 1RS

www.chippy-chat.co.uk info@chippychat.co.uk Twitter @Chippychat Facebook Chippy-Chat TEL 01353 865 966 FAX 01353 863 444 Managing Director John Boutwood Publisher Oliver Boutwood oliver@chippychat.co.uk Publishing Editor Austen Dack austen@chippychat.co.uk 07863123929 Subscriptions and Marketing Executive Amanda Waterfield amanda@chippychat.co.uk 01353 865 966

Say potato, say

Agrico.

Performer

Specialist breeder and supplier of high grade seed potatoes, bringing innovative and tasty chipping varieties to the fast food trade

Performer has...

• Superb taste • Excellent fry qualities • Consistent dry matters • Good fry colours • Less waste

Design/Editorial Stuart Catterson stuart@cc-ff.com Accounts Claire Boutwood-Potter accounts@chippychat.co.uk Printed in the UK by The Magazine Printing Company Advertising Sales and Promotions austen@chippychat.co.uk For PR and Editorial editorial@chippychat.co.uk

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Chippy Chat & Fast Food Magazine • March 2017

Why not ask your local supplier today!

Performer Chips Call: 01307

840 551

Email: potatoes@agrico.co.uk

www.agrico.co.uk @agrico_uk

Chippy Chat & Fast Food Magazine • March 2017

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Take Tat! J The owner of one of Britain’s favourite fish

and chip shop has permanently enshrined the legacy of his trade on his arm.

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Chippy Chat & Fast Food Magazine • March 2017

ames Ritchie, who owns Simpson’s Fish and Chip shop in Oakley, Cheltenham, lost a bet and as a result, has had a tattoo of fish and chips inked onto his arm.

After Simpsons, which came second place in Britain’s Best Chip shop twice, James said that he bet his friend if they ever won first place, he would get the tattoo.

And, to James horror and delight, he lost the bet.

He went down to Tokyo Tattoo recently to do the deed, marking a year exactly since Simpsons was crowned top dog.

And James said that even though he’s already got some tattoos, he felt a bit nervous getting this one, which was his first ink job in six years and took about one hour.

“It had to be something that I liked. I really love the mural in the back of the restaurant and so it matches up with that quite nicely.

“It shows a love for the trade as well as the shop, and fish and chips and everything it bought with it for us.”

And James said he’s very proud of Simpsons.

“We never expected to have so much success here. When we opened up, people told us we were mad to use that huge site. We are really proud.”

James said he puts Simpson’s success down to a number of things.

“We really like to engage with our community and like to do charity work too. We like to get ourselves out there.”

Chippy Chat & Fast Food Magazine • March 2017

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Move over Big Brother

There’s a new kid on the block selling fish and chips in Porthleven

Pukka Publicity

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Pukka Pies Announces £8Million ‘Everything’s Pukka’ Marketing Campaign

Diary Dates

Inside March 2017

Business or pleasure, dates not to be missed

Double Top For Frymax The winners choice

P1… For P100

Wales’ No1 Shop Uses P100

Papa Does Preach

Good Luck to Nicky!

The New Drywite Young Fish Frier of the Year Co-ordinator

Innovations 2017 Show time in Bolton!

Champion George vows to sign up young friers

Join the Village People

POWER CUT!

Your Chance to Purchase a Refurbished Gem

Chip Shop Gets My Vote

22 24 26

Grosvenor Fish Bar Norwich is up for a major tourism award

TRY IT at FRY I.T. 2017

FRY I.T. 2017 is nearly upon us. Register now

Seriously Sociable Sausages McWhinney’s Social Network Sensation

Blakeman’s - Supremely Good!

Quality and Investment is the Blakeman’s way!

A Shining Star!

Star Catering Supplies Ltd

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Bid and Chips!

David Hockney’s important early lithograph ‘Fish and Chip Shop’ is to be sold by Christie’s in London this month.

Fish-Lo 2000!

Falmouth Lights Celebrates Famous Win

Tank’s Secret Weapon

One of Melbournes Austrailia’s most talked-about fish and chip venues

Mega Drive for King Frost!

A Choice of Sizes for Your Customers

Field to Frier

Sustainably sourced potatoes your customers will love

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32 34 36 38

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Chippy Chat & Fast Food Magazine • March 2017

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Record Wraps Up Celebration Day! Award winning fish and chip shop marked its 50th anniversary with a Guinness World Record

50

Es 30 tab Ye lish ar ed s

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Act now and save money on your shops gas and electricity

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Move Over Big Brother!

There’s a new kid on the block selling fish and chips in Porthleven in the form of Benjamin Leech. Ben has opened up Porthleven Fish and Chips, after taking over the former Roland’s Happy Plaice shop. The 20-year-old learned his trade frying alongside his brother Jonny in Garstang, Lancashire.

By Austen Dack & Ben Leech

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What made you open a fish and chip shop?

Growing up my Dad had many businesses, one of which was a fish and chip shop, I have great memories of the place. A few years ago my big brother Jonny opened his own takeaway and restaurant. I worked with him for 6 months last year and loved it, we had a great time working together and he introduced me to the wider industry, meeting a few people, visiting a few shops and going to a trade show. I never realised that fish and chips was such a big industry. So when the opportunity of purchasing my own shop in Porthleven, Cornwall came about at the end of last year I knew it was the perfect fit for me.

Chippy Chat & Fast Food Magazine • March 2017

Has your brother helped you along the way?

Yes. When I worked for him last year he trained me up in all areas of the business, mainly so he could have more time off, but it was still a great opportunity for me to help run a successful fish and chip shop.

He has also been a big help with getting my new shop open; someone to offer me advice, helped with organising suppliers, back off house paperwork and we learned from the mistakes he made when he opened his shop. But the main help he’s been is his passion for the industry, this is what I want to replicate and strive for excellence in my own place.

How has the opening couple of weeks gone?

These first few weeks have been awesome!

The first full week was half term and being in a gorgeous tourist location we were busy. But as well as the holiday makers we’ve had a great response from the local people who all have been very supportive and encouraging to my new venture which has been greatly appreciated by myself and the team.

Chippy Chat & Fast Food Magazine • March 2017

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4. How have you changed the shop from that of the previous owners?

At this point I’ve only changed the cosmetics of the shop. As this site has already been popular and the equipment being in good order I decided to just tweak a few things into my own style. A few coats of white paint, the shop used to be bright pink, a bit of tiling, and some new signage. A new fresh look to go with a new owner. We’ve also changed the name, from “Roland’s Happy Plaice” to “Porthleven Fish and Chips” (I know, imaginative right?!).

What are your plans for the future?

To keep producing great fish and chips and represent the industry to the best of our ability in this beautiful location. Maybe a restaurant to complement the takeaway, watch this space.

Your brother did well in the Drywite Young Fish Frier of the Year award is this something you would like to do?

Of course! Anything Jonny can do I can do better! Unfortunately, because he is such an old timer, he only got one stab at the competition, I know that you can learn and progress more each year. As I am only 20 I will be getting involved earlier and hope to enjoy the opportunities which come with this award.

What makes your shop special?

The location, Porthleven, is special. Such a beautiful coastal village with people from all over the globe visiting here each year. I would also like to think that I will make it special; I have an enthusiasm for my business and the industry and always work to the best of my ability with a smile on my face.

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Chippy Chat & Fast Food Magazine • March 2017

Chippy Chippy Chat Chat & Fast & Fast Food Food Magazine Magazine • February • March 2017

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Pukka Pies Announces £8Million ‘Everything’s Pukka’ Marketing Campaign, Launching Its New Best-Ever Range The nation’s favourite Pie brand* Pukka Pies, today announces its biggest ever marketing investment of £8million supporting its brand relaunch in 2017.

The campaign includes a renovation of its bestselling pies that are sold across thousands of Food Service outlets nationwide including fish and chip shops, stadia, bakers, cafés, pubs and butchers. It also features a high-impact nationwide advertising campaign set to unlock growth and drive demand for pies.

ALL STEAK

STEAK & KIDNEY

BEEF & ONION

CHICKEN & MUSHROOM

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T

he launch campaign centres ar o u n d the strapline ‘Everything’s Pukka’, focusing on the good mood feeling created by tucking into a delicious, comforting and heart-warming Pukka Pie in the face of life’s everyday ups and downs.

As part of the relaunch Pukka has invested heavily in product development and consumer testing, ensuring that the popular pies continue to make a name for themselves in public venues and chip shops around the country.

The whole of the New Best-Ever range now features improved golden flaky pastry, and now contains butter, to increase appeal with its consumers.

Furthermore, its bestselling All-Steak pie has undergone a complete recipe upgrade and now contains chunkier cuts of meat and a richer, darker, oozier gravy. Pukka were delighted that following independent research the New Best-Ever All-Steak recipe was significantly preferred to another

Chippy Chat & Fast Food Magazine • March 2017

leading Food Service pie brand.”

In addition, new foil colours have been added to the range to make flavour identification even easier and the range has moved to one consistent line marking making Pukka pies even easier to recognise by its consumers in the foodservice channel.

Rachael Bouch, Pukka Pies CEO commented “We are very proud to have been a well-loved staple in chip shops and venues around the UK for over 50 years. Following very positive independent taste-tests of our New Best-Ever range, we’re looking forward to seeing how they go down with the public. A Pukka Pie is a comforting, good mood food and we’re hoping the new campaign resonates too, illustrating that whatever our life’s ups and downs, ‘Everything’s Pukka’ with one of our heart-warming pies.”

Pukka Pies has been proudly making pies in Leicestershire for over 50 years.

Creating delicious pies made from quality ingredients means Pukka is a household name, cementing its position as the UK’s number one Hot Pie brand.

The launch marketing campaign heroes Pukka’s best-selling All-Steak pie, kicking off from February 2017 and includes a nationwide outdoor poster advertising campaign at over 2,500 prominent sites around the UK.

www.pukkapies.co.uk Chippy Chat & Fast Food Magazine • March 2017

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Chippy Chat & Fast Food Magazine • March 2017

Chippy Chat & Fast Food Magazine • March 2017

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

March 19

May 14

FRY I.T 2017

KFE Ball The ultimate Chippy Exhibition goes to Westpoint Arena, Exeter

Annual Dinner Dance Sunday 14th May Call 01778 380 448 for your ticket. Featuring the Stars from the commitments

http://friarspride.com/fry-it-2017

www.kfeltd.co.uk

March 19th - 22nd

June 2

IFE 2017The International Food & Drink Event

National Fish & Chip Day

Bursting with inspiration, this biennial exhibition provides an unrivalled opportunity to source pioneering and new food & drink for your business www.ife.co.uk

Celebrate the nation’s favourite dish on Friday, 2nd June 2017.

2ND JUNE 2017

www.neoda.org.uk/fishandchipday

September 17 Isle of Ely Open Day Sunday September 17th – Isle of Ely Open Day. The top day for friers and suppliers. austen@ chippychat for your free ticket. Guest speakers include Kingfishers, Papas and Krispies

March 20th - 22nd KFE School of Frying Excellence hits the road KFE On a Mission Monday 20th - Wednesday 22nd March, KFE is taking its School of Frying Excellence out on the road in a fundraising initiative to support the Fishermen’s Mission

www.isleofely.co.uk

December 3 The Chip Barons’ Ball

www.kfeltd.co.uk

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APRIL 10 UK Coffee Week Donations received from UK Coffee Week will go to Project Waterfall, an initiative dedicated to bringing clean water facilities to coffee growing communities Visit the uk Coffee Week Website for further details... www.ukcoffeeweek.com

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Chippy Chat & Fast Food Magazine • March 2017

The Chip Barons’ Ball is on Sunday 3rd December this year, Chippies travel from all corners of the UK to don their DJs and posh frocks to celebrate Christmas in style. www.ChippyChat.co.uk

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 • March 2017

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to our winners!

KINGFISHER FISH AND CHIPS Independent Takeaway Fish and Chip Shop of the Year WINNERS BURTON ROAD CHIPPY

HARBOUR LIGHTS

Independent Takeaway Fish and Chip Shop of the Year RUNNERS-UP

Independent Fish and Chip Restaurant of the Year WINNERS

ROCKFISH, Best Multiple Fish and Chip Operator Award AND Good Catch – The Sustainable Seafood Award

From Field to Frier Award

KRISPIES

GEORGE PAPADAMOU OF PAPA’S

Drywite Young Fish Frier of the Year Award AND Marketing Innovation Award

FISH! KITCHEN

Best Foodservice Operator Award

WELL DONE TO ALL THE FINALISTS AND WINNER AT THIS YEAR’S AWARDS Tel: 01778 380 448 Web: www.kefltd.co.uk 11

The Company of Choice for Award Winning Fish and Chip Shops Chippy Chat & Fast Food Magazine • March 2017

Chippy Chat & Fast Food Magazine • March 2017

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It’s Double Top For Frymax The National Fish & Chip Awards 2017 once again demonstrated the quality of the Frymax brand. The winners of the two premier categories, The Independent Takeaway Fish and Chip Shop of the Year and the Independent Fish and Chip Restaurant of the Year both use Frymax in their business. In addition the runner –up in the Takeway sector is also a Frymax user.

to our winners!

KINGFISHER EDITORIAL COPY Independent Takeaway Award: Top FISH AND CHIPS two places Kingfisher Fish and Chips in Plympton Independent Takeaway scooped the ultimate title and was crowned Fish and Chip Shop of the best fish and chip shop in the U.K. the Year WINNERS Kingfisher has used Frymax for the past four

HARBOUR LIGHTS

Independent Fish and Chip estaurant of the Year Kingfisher WINNERS

Harbour Lights

KRISPIES

From Field to Frier Award

years. Owners Craig Maw and Nikki Dutton commented “At Kingfisher we demand only the best ingredients GEORGE PAPADAMOU OF PAPA’Swhich provide us with Drywite Young Fish Frierconsistency of the Year Award so we can produce quality and AND Marketing Innovation Award the very best fish and chips for our customers.

We use Frymax because it fits our demands and is fully sustainable too “ Frymax is also proud that six of the ten Regional Winners use Frymax .Cyril Solomons, Marketing Consultant to Frymax believes that this is the highest commendation for Frymax.

“At this stage of the competition it is all about the shop; it is about the quality of the food and the practices followed in the shop FISH! KITCHEN itself.

When one Best Foodservice Operator Awardconsiders the different regional frying medium preferences then to have six of the ten regional winners using Frymax is a record of which Frymax can be proud”

Independent Restaurant Award: Hat trick of wins Harbour Lights is the third consecutive winner of the Best Independent Restaurant Award to use Frymax. Previous winners Burton Road and The Scallop Shell both use the traditional Frymax block ; the difference this year is that Harbour Lights uses Frymax Longer Life Liquid Vegetable Oil. Peter Fraser of Harbour Lights says “Our customers love us frying in Frymax Liquid as they enjoy the lighter taste it gives to our food. We have been using it for three years and it’s a real EDITORIAL COPY winner for us at Harbour Lights. We like the ten litre bottle which is more convenient and safer for my staff to use. Sustainability has always been very important to us and Frymax Liquid ticks all the boxes.

Its Goodbye From Cyril….and Hello from Andrew Cyril Solomons, Frymax Marketing Consultant for the past ten years has decided to stand down from mainstream marketing activities and will now fulfil an ambassadorial role for Frymax .U.K. Brand and Marketing Manager and President of NEODA, Andrew Marriott, will assume full marketing responsibility for the Frymax brand.

An drew s ays “It is obviou sly very disappointing that our valued colleague Cyril Solomons is standing aside from his duties after a decade of outstanding contribution but I am pleased that we will retain his services as a Frymax ambassador and he will continue to be an asset to the brand in this role.”

ALISTS AND WINNER AT THIS YEAR’S AWARDS Frymax is used by the Winner

78 380 448 ww.kefltd.co.uk

of Choice for Award Winning Fish and Chip Shops

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of the Best Independent Takeaway.

Frymax Liquid is used by the Winner of the Best Independent Restaurant.

Frymax is used by Six of the Ten Regional Winners.

Chippy Chat & Fast Food Magazine • March 2017

Chippy Chat & Fast Food Magazine • March 2017

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Congratulations to Craig & Nikki

Kingfisher Fish and Chips, Plympton

Independent Fish & Chip Shop of the Year An Award Winning Combination For information, advice, or customer support material please contact ADM Trading (UK) Limited.

Tel: 01322 443025 13

e-mail: ukinfo@adm.com

Chippy Chat & Fast Food Magazine • March 2017

www.olenex-uk.com

Chippy Chat & Fast Food Magazine • March 2017

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P1… For P100 Wales’ No1 Shop Uses P100 – here’s why We spoke to Jemma Hennighan from Henninghans and Matthew Bedford from Fishtastic to see why they love P100

until beginning of May and a lot can happen between now and then. So, who knows, for now we are going to concentrate on being the Best Fish and Chip Shop in Wales 2017.

1. Jemma How long have you been using P100?

We’ve been using P100 for 20+years as it was the correct product for us at that time.

2. Why? It is vegetable oil so suitable for vegetarians.

It is easy to use.

Price is on par with other oils that are known as the “best” however the price of oil is due to increase over the coming weeks.

We have never had problems with it so why change, because it does the job for us.

3. What advice would you give about oil care?

Filter regularly- daily Change the oil when needed don’t try and drag it out as this is when the product is affected.

Don’t mix dirty oil product (sausage, chicken bites etc) with clean If you can filter between shifts, it’s something we’ve started doing since our refurb and works very effectively for us.

4. Are you planning on staying with P100?

For the foreseeable future, yes. We are not here to move around suppliers just to get the best deal, we are here to supply a consistent product to our customers.

5. Are you planning on entering the awards this year?

This question is still unanswered for us at Hennighans. This year we are celebrating our 35th so do have some ideas and events under wrap. The entry forms don’t come out 14

Chippy Chat & Fast Food Magazine • March 2017

Matthew Bedford from Fishtastic uses P100 too he said “Here at Fishtastic, Cardea, Peterborough we only fry in P100 palm oil. We first tried this 3 ½ years ago, thanks to the previous owner recommending it. We found it to be of a high standard on par with others but at a price better for my pocket.

We have found a consistent supply of P100 thanks to Tquality. We recommend it, to those of you looking for a consistent palm oil at a good price, with no tainting of product.

Our product is always consistent thanks to our Kiremko frying range, helping us to produce high quality fish and chips, the performance of the range helps with oil management thanks to the built-in filtration with the supapad upgrade, we’ve also saved on oil consumption. “

Contact T: 0208 814 7851

www.vandemoortele.com

Chippy Chat & Fast Food Magazine • March 2017

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Untitled-2 1

P100 has OVER 50 YEARS of frying experience, helping to create great For more information contact tasting time and time again.

Being refined to the purest level, P100 offers services 15 foodChippy 15 Chat & Fast Food Magazine • March 2017 Chippy Chat & customer Fast Food Magazine • March 2017 unrivalled consistency in taste & freshness from the first portion to the last.

07/01/2014 10:44

0208 814 7851

Champion George Vows to Sign Up Young Friers

By Austen Dack and George Papadamou

Tell us a little bit about the history of Papas.

Papa’s is a family business which has been in operation since 1966. We have recently celebrated our 50th Anniversary in Fish and Chips and are proud to say we are as passionate today about fish and chips as we were back in 1966.

We now operate 4 restaurants across Cleethorpes, Hull and Scarborough.

At what age did you first go into the family chippy?

Like most who have grown up in fish and chips, it’s hard to pin point the exact point at which I joined the family business.

Helping out and ‘chipping in’ was common place in our family, and as we enjoy it so much, it genuinely has never really felt like work.

My earliest memory in the fish and chip shop was watching my dad with admiration on a busy Friday night behind the pans... I’ve been ‘hooked’ ever since.

Fish and chips wasn’t your only

PAPA Does profession,what did you also train in?

I spent 5 years training to be a doctor.

However, after growing up in Fish and Chips, it was only natural that I’d return to the family business.

I really don’t feel like I’ve done a days work since leaving life as a doctor.

Running restaurants is demanding, but we thoroughly enjoy what we do and wouldn’t change it for the world.

You use Nortech Superior in your shops - how long have you been using it?

We have been using Nortech for more than a decade.

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Chippy Chat & Fast Food Magazine • March 2017

Chippy Chat & Fast Food Magazine • March 2017

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We had always had a great relationship with Derek from T Quality. We completely trusted him when he recommended we try Superior Beef Dripping. We are extremely grateful he did as we haven’t looked back since!

What are the reasons for using Nortech?

We were determined to capture that traditional ‘Fish and Chip Shop’ taste and Nortech has helped us achieve that.

It sets the bar for refined and deodorised beef dropping, with its clean yet traditional flavour.

It can also be enjoyed with a clear conscience - Nortech Superior beef dripping is naturally low in trans fats, non hydrogenated and delivers great performance when frying.

It’s also a great added benefit that all of the beef used is fully traceable back to British farms - our customers expect transparency across the board, and our frying medium is no different.

How do your shops ensure consistent quality between them?

Maintaining quality for us comes down to selecting the right ingredients, the right equipment and the right team. We don’t cut corners when it comes to our raw ingredients and put as much effort as we do into our frying medium as we do our other core ingredients.

We have always chosen Kiremko for our frying ranges, and believe this sets a high standard amongst all of our restaurants.

We invest a lot of effort into staff training and development have an exceptionally

Preach! competent team we are thoroughly proud of.

How many Papas do you think you will have in ten years?

We are passionate about great tasting fish and chips. Our expansion is completely dictated by our ability to ensure that we can serve a high quality product across all of our restaurants. We never want to compromise that as we expand.

Because of that, we focus far more on working hard in the restaurants we have, as apposed to searching for new locations.

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Chippy Chat & Fast Food Magazine • March 2017

Contact Nortech Foods Limited Ings Road , Doncaster South Yorkshire. DN5 9TL T: +44 (0) 1302 390880 Fx: +44 (0) 1302 390404 Visit: info@nortechfoods.co.uk

What is great about the industry?

We genuinely believe this is the ‘Golden Age’ for fish and chips. The industry has never been stronger and the product has never been better quality.

The freshness of the quality of ingredients being delivered is sublime, the technology in the equipment is phenomenal and the resources we have to train and motivate our team are improving each year.

We have made some amazing friends in the industry, everyone keen to drive it forward in their own unique way. The Chippy Chat & Fast Food Magazine • March 2017

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It’s a wrap

The team from Papa’s Fish and Chips in Hull

George on a Young Friers Trip

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combined strength of these like minded ‘independents’ makes our national dish a force to be reckoned with.

The comradery displayed amongst these individuals is conducive to industry wide growth and success.

We are extremely optimistic about the future of fish and chips.

What is it like owning a pier?

The pier is a beautiful and iconic landmark.

I don’t really think you can ever have a sense of ownership over something so historic.

I would say it was more a sense of responsibility to the local community.

The people of East Lincolnshire care very much about their Pier and we are determined to ensure that it is something that shall be enjoyed by all for many years to come.

Making the Pier the world’s largest fish and chip shop seems the ideal opportunity to do that.

You won Drywite Young Fish Frier this year. Best advice for other young friers?

The best advice I could offer young friers is to enter. You really have got to be in it to win it.

I put off entering for so many years, and used so many different excuses in the process.

If you don’t make it as far as you hoped your first year, enter again! The competition is all about personal growth and development and the judging process realises and nurtures that. The great thing is, although this is a personal competition, ultimately the rewards are realised in the shop - we have seen an amazing response to me being crowned with the title this year!

I will sign as many new young fish friers this year as I can.

What do you plan for 2017 PR wise following your amazing £1 day?

The pressure is on since winning our Marketing and Innovation award at the National Fish and Chip awards!

We’ve spent the last couple of months coming up with some really exciting campaigns. We had just finished planning them and hope to be rolling them out very soon.

We have always been consistent in our message - encapsulating our sustainable, locally sourced guilt free message - but delivered it in a fun, entertaining and unorthodox manner.

We hope to continue that theme into 2017.

Papas are a main speaker at this year’s Field to Frier day at Isle of Ely Produce - why is the journey of the potato so important - as a Field to Frier finalist how do you ensure quality?

We are honoured and excited to be joining

Chippy Chat & Fast Food Magazine • March 2017

the list of high profile names who have already presented at the isle of Ely open day. The day is tremendously useful and a must on any fish and chip enthusiasts calendar.

Like our Nortech Superior Beef Dripping, potatoes are another core ingredient.

Over looking anyone one of these core ingredients lets the whole dish down.

It’s essential to have a merchant or farmer you trust. However, you can’t become dependant on anyone person. If you’re serving it up, your sustainers will only hold you accountable for the quality of the meal, it’s no good blaming the potato merchant if a customer complains about their chips!

Having a sound knowledge on potatoes helps tremendously - learning about the seasonal variations is important to set realistic expectations to your supplier.

However, I’d never be happy to accept a poor quality potato.

Learning about the sugar content and dry matter of your potatoes will be beneficial in treating them and making sure you get the best out of every sack delivered.

You have a real family business is it something you can see your little family doing too?

We are in our third generation now, and hope to see that trend continue. I’m always amazed to hear people say they don’t want their children to get into fish and chips.

I thoroughly enjoy fish and chips and would love for my children to be as passionate about it as I am.

George and brother Dino

Captain Papa ‘Sid’

Briar Wilkinson, Sales & Marketing Director, Drywite Ltd, with George Papadamou

Chippy Chat & Fast Food Magazine • March 2017

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100% Natural British Beef Dripping for 100% Traditional Flavour 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.

Nortech Foods. New technologies behind traditional tastes.

For your nearest stockist call 01302 390880 19

Chippy Chat & Fast Food Magazine • March 2017

Chippy Chat & Fast Food Magazine • March 2017

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POWER CUT!

ACT NOW AND SAVE MONEY ON YOUR SHOPS GAS AND ELECTRICITY

Y

our energy bills are one of the most expensive elements of running a fish and chip shop. Here at Chippy Chat we have joined forces with Smart Utility Management to help you reduce these costs.

Smart Utility Management are one of the fastest growing independent Energy Consultants in the UK. Their team of energy specialists work closely with thousands of businesses across the UK each year, helping them to reduce their energy consumption and negotiate more competitive energy deals thanks to a SMART approach to utilities management.

If you are a business consumer, switching energy supplier or setting up a new account in your premises can make a big impact on cutting your bills.

• Gas and electricity is a major cost for any fish and chip restaurant • Energy prices are ever-changing and there is a lot of uncertainty because of “Brexit” • Managing this to maximise profit should be a priority but there simply isn’t enough time in the day!

Chippy Chat has teamed up with Smart Utility Management to help the Fish and Chip and Fast Food industry remove this problem and maximise profitability!

SMART negotiate directly with suppliers to deliver the best energy solutions for your business needs.

You will get a FREE initial analysis of your current contract and usage, allowing you to make the most informed decision

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Chippy Chat & Fast Food Magazine • March 2017

to enhance your business and ultimately, save you money.

Smart Utility Management are a unique team of energy professionals with over 50 years’ experience in the utilities sector.

They support over 20,000 businesses and commercial properties across the UK, helping them to reduce their energy bills, consumption levels and carbon footprint.

SMART are passionate about reducing energy consumption and pride themselves on achieving great savings for their customers. Due to a close relationship with leading energy suppliers, they can procure the best energy solutions and services on the utilities market for your needs.

Their passionate team work on your behalf to manage every aspect of the process, making sure your energy saving journey is smooth and hassle free.

Contact SMART now to see how much THEY can save you on your gas or electricity renewal!

Step 1: Call and speak to your dedicated account manager Step 2: Give them permission to assess your energy contracts with your current supplier Step 3: We will call you back to provide you with the most appropriate renewal quotation for your business

To help you save money on your gas and electric call 0191 300 8543 and quote Chippy Chat Or email: Lucy.Walton@ SmartUtilityManagement.co.uk with your details Chippy Chat & Fast Food Magazine • March 2017

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’s at lity hip Ch Uti ers tn py t ip ar ar Ch Sm nt p w e ne em g

Ma

na

I n

P r i n t

O n

L i n e

I n

V i s i o n

SUPER SMART TIME FOR YOU TO SAVE ON YOUR ENERGY COSTS

Contact us now to see how much we can save you on your gas or electricity renewal!

Tel: 0191 300 8543 quote Chippy Chat Email: Lucy.Walton@SmartUtilityManagement.co.uk 21 21 Chippy Chat & Fast Food Magazine • March 2017

Chippy Chat & Fast Food Magazine • March 2017

Chip Shop Gets My Vote Duane Dibartolomeo owner of Grosvenor Fish Bar Norwich who is up for a major tourism award.

By Austen Dack

M

r Dibartolomeo is in the running for the Tourism Superstar prize in this year’s VisitEngland Awards for Excellence.

He runs the Grosvenor Fish Bar on Lower Goat Lane with his partner of 14 years Christian Motta, 49, whose parents used to run the business.

After studying psychology at the University of Florida in his late teens, he embarked on a career in marketing and advertising for over 25 years.

Despite working in New York with big worldwide companies he lost interest in the industry so he joined forces with his Norwichborn partner Mr Motta in 2002.

The couple set up a furniture design line in New York.

But everything changed when Mr Dibartolomeo went travelling around Europe in 2010.

He said: “Christian told me, ‘If you go to the UK you have to see my parents in Norwich.’ I came to Norwich and from the first minute I was there I knew it was amazing.

“I loved the city because it was so beautiful and quaint but busy. People were kind.

Grosvenor Fish Bar was for sale and I wanted that shop.”

It had been a traditional fish and chip restaurant for about 80 years and Mr Motta’s parents had run the business for 35 years.

Speaking about the first time he tasted fish and chips, Mr Dibartolomeo added: “It didn’t taste like fast food. It tasted really good.”

He and his partner took over Grosvenor Fish Bar in April 2012 and spent a year and a half upgrading the basement restaurant

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Chippy Chat & Fast Food Magazine • March 2017

area - now called the Bunker because of its unintentional resemblance to an Anderson shelter.

Mr Dibartolomeo said the refurbishment happened “organically” and materials including wood and metal were used because they were inexpensive not because they were fashionable.

He added the batter recipe had not changed for decades and the menu includes traditional fish and chip shop staples to more unusual recipes including steamed cod tacos.

Customers range from people who have been visiting the eatery for several years to families, holidaymakers and people on a night out. I myself visited last year and ordered fish and chips which were delivered to the pub across the road for me to enjoy them with a lovely pint of beer.

Mr Dibartolomeo said the golden rules for independent restaurants were appreciate residents, being welcoming and serving good honest food.

How to vote The Tourism Superstar category of the 2017 VisitEngland Awards for Excellence celebrates individuals who provide a boost for the tourism industry.

Duane Dibartolomeo is the only shortlisted nominee from the fish and chip industry.

The winner is chosen through public votes by visiting www.mirror.co.uk/lifestyle/travel/ meet-10-fantastic-finalists-2017-9750664 Votes can be cast until Wednesday, March 29.

Chippy Chat & Fast Food Magazine • March 2017

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TRY I.T at FRY I.T. 2017 FRY I.T. 2017 is nearly upon us, and what batter way to get caught up in the excitement than to net yourself a free ticket. Check out the full show preview including the floor plan and seminar programme you’ll know that the Westpoint Centre, Exeter, is the plaice to be on Sunday 19th March 2017.

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2

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will share both their industry knowledge and give business insights on the Fish & Chip trade and industry awards.

Everybody in the Fish & Chip industry is welcome at FRY I.T. so bring the whole family along to the Westpoint Centre, where there is also children’s entertainment on offer in the form of balloon modelling and face painting which are absolutely free, as well as donut and ice slush samples around the show to make sure everyone can take full advantage of FRY I.T. 2017.

With over 80 exhibitors, FRY I.T. 2017 is set to have a full house of fantastic brands with products ranging from fish, to packaging, to soft drinks and donut mixes and everywhere in between.

f you’re quick then there’s still chance to win a free iPad too! When you preregister for your ticket, you will be entered automatically into our prize draw to win an Apple iPad. More information on how to do this at the bottom of the article!

The FRY I.T. 2017 exhibition is the catering show aimed at Fish Friers, and for the first time it has Win an Ipad! made its way to If all of that’s still not enough, tickets are Exeter, in the South also completely free of charge! To get West. It is a fantastic your free tickets and automatic entry into 7 opportunity to meet our prize draw for an Apple iPad, either with the Friars Pride go to www.friarspride.com/fry-it-2017 or team and other great exhibitors contact telesales in order to strengthen and forge business on 01733 316400. relationships which will aim to help you See you increase your profits and keep your in Exeter! customers coming back for more.

FRY I.T. is also a showcase for new trade innovations and product launches, with many stands giving out free samples or even giving live cooking demonstrations to show how to get the best out of the products on offer.

As well as the exclusive show-day promotions and cooking demonstrations, WESTPOINT there will be a selection of live seminars ARENA running from 11:30 – 15:00, where speakers

e t a d e h t save

1

Sunday 19th March 2

The ULTIMATE EXHIBITION for Fish Friers and The Fast Food Trade!

WELCOME TO

EXETER

BROUGHT TO YOU BY

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Chippy Chat & Fast Food Magazine • March 2017

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H 1

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Premier 1 Filtration

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Seafish - National

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Ocean Trawlers - Atlantika Penny Lane

Fish & Chip Awards 3 4

Drywite Young

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Coveris

Fish Frier of the Year

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National Fish & Chip Day

National Federation

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KFE

of Fish Friers

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Triple Crown Fishcakes

5a

B.I. Sauces

5b

Plastico

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6

Pulse Flour

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7

Lite-BITE

32a

8 Saica Hook & Fish Corrugated

32b

9 10 11a 11b

Q Frying Fats & Oils

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Friars Pride

Frymax

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Middleton Batters

Dinkum Milkshakes

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Middleton Paper

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Montgomery Spring Water

BD Signs

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Vimto

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Whitby Scampi &

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McWhinney’s Sausages

Ocean Sound Scampi

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Marine Stewardship Council

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Espresso Essential

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Catering Units

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Drywite

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Waste Oil Service

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Terinex Foil & Clingfilm

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Innovate Foods

Double A Kebabs,

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Keburgers & Easybags

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42nd Street Classic Sausages

Smith Bateson

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42nd Street Chicken

Hook & Fish Bags

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Pukka Pies

48a

Major B’s Tomato Ketchup

19a

AG BARR Soft Drinks

48b

Aurora Pulled Pork

19b

Huhtamaki Hook & Fish

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Golden Delight Kebabs

Card Pots

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Pic-a-Chic Chicken

Dempson Hook & Fish

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A.S.A.P

Greaseproof

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Fry Magazine

Amipak Hook & Fish

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MK Boxes & Trays 20

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Shell Scheme

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Martyn Edwards

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Fishermen’s Mission

- Frank Ford Frying Ranges

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Keejays Sauces & Curry

Wherry Really Green Peas

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Heinz

& Q Brand Marrow Fat Peas

Everett Masson & Furby

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King Asia Curry Sauce

Commercial Estate Agents

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DCA Donut Mix

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Florigo Frying

American Chip Spice

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Keep It Clean

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Rammi

Fast Food Systems

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Royal Greenland Ltd

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KeCO Children’s Boxes

A1 & Dinaclass Curry

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JFK Gadus

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NH Case IQF Fish

Cott Beverages

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Farm Frites

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Wrights Pies

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Princes

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FriWite

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Snowshock

Weston Catering

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Q Steaks & Nuggets

Slush Mixes & Donuts

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Childrens Entertainment

SEMINAR PROGRAMME

WESTPOINT ARENA

CLYST HONITON

A30 Honiton Road

11:30-12:00 FROM ONE SHOP TO TWO - KEEPING SANE, KEEPING PROFITABLE Presented by Pete Fraser, Harbour Lights

Bishop’s Ct Ln

M5

12:30-13:00 LITE-BITE Presented by Matthew Worsnop

WESTPOINT CENTRE, EXETER Bishop’s Ct Ln

A379

13:30-14:00 NATIONAL FISH AND CHIP AWARDS Presented by Nikki Hawkins from Seafish

EXETER

Range Solutions

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WELCOME TO

Elite Shopfitters

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& St Nicholas Baked Beans

KEY Space only

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Kerry Batters

60/68

Entrance 28

1

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- Golden Sheaf, Henry Jones,

- Batchelors Mushy Peas

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42nd Street Burger

18b

19c

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Seating and Sales Focus Area for Friars Pride Sales Team

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Kingfrost Fishcakes

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ZPos

Linpac Trays & Boxes

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Crucials Sauces

& Formed Packaging

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Duncrue Beef Dripping

Q Prestige Frying Oil

18a

Drywite Equipment Shop

& Ocean Sound Fishcakes

12

17/26

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- Mr President’s Burgers

A3052 CLYST ST MARY

M5

A376

Brought to you by...

14:30-15:00 YOUNG FRIER OF THE YEAR 25 FISH Chippy Chat & Fast Food Magazine • March 2017 Sponsored by Drywite

Westpoint Centre (Devon) Ltd, Clyst St Mary, Exeter, Chippy Chat & Fast Food Magazine • March 2017 EX5 1DJ

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Really Sociable Sausages!

McWhinney’s Social Network Sensation

S

ince 1898 McWhinney’s Sausages have been famous for making the very finest Irish Pork Sausages across the chip shop, restaurant and hospitality trades.

However, in more recent times they’ve also established a global reputation across social media. With an audience of over 115,000 followers across Facebook and Twitter, McWhinney’s Sausages really know what matters to the public, and how to engage and entertain their fans and followers.

The secret? Well, it’s vital to promote the McWhinney’s and Bigfoot Sausages brands by creating compelling content, and giving away some fantastic prizes. Hot on the heels of January’s Notebook giveaway in which the Bigfoot Sausages Facebook page distributed 5 stunning 4GB Notebooks, the company is now announcing 5 different winners of Microsoft Lumia 550 Smartphones! It’s through this dedication to exciting giveaways that the McWhinney’s and Bigfoot Sausages brands have carved out a stellar reputation as the place to be on social media!

As MD Kevin McWhinney said, “We have a wide and loyal customer base across the UK and Ireland, and we love to reward our fans with fantastic prizes. Social media is a great place to promote our products, but it’s also the ideal platform to have a bit of fun with our customers. Our prize bonanzas have proven to be a real hit over the last few years, so

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we’re more than happy to keep going. We’ve already given away thousands of prizes, and we’ve loads of exciting ideas in the pipeline.”

You can find McWhinney’s Sausages on Twitter (@McWhinneysSgs) and on Facebook (Bigfoot Sausages), so make sure you jump on board. Who knows…you could be one of the next big winners!

Contact McWhinney’s Sausages Ltd, 10 Balloo Way, Balloo Industrial Est., Bangor, Co. Down, N. Ireland, BT19 7QZ Tel: 028 9127 1811 Fax: 028 9127 1795 Email: info@mcwhinneys.com Web: www.mcwhinneys.com

Chippy Chat & Fast Food Magazine • March 2017

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McWHINNEY’S

SAUSAGE BREAKFASTS

WE USE

BECAUSE WE CARE! Quality Irish Pork Sausages

Telephone: 0044 9127 | Website: www.mcwhinneys.com 27 27 Chippy Chat & Fast Food28 Magazine • March1811 2017 Chippy Chat & Fast Food Magazine • March 2017

Supremely Good!

Quality and Investment is the Blakeman’s way!

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lakemans have spent decades perfecting their range of sausages for ease of deep frying straight from frozen without splitting, this quality assurance comes from a manufacturer with over 60 years’ experience in the retail and wholesale catering trade.

The ever so savvy and quality conscious public are making greater demands for new and innovative meal ideas, it becomes even more important to sell a product that is not only good value for money but also has the true taste factor.

With this evident it is essential to invest in the highest quality meat available, this philosophy is paramount at Blakemans where only the finest ingredients are used in the production of the now famous ‘Supreme Sausage’ brand, which is also produced in a Gluten Free version to cater for the celiac customer who requires no compromise on taste and quality.

To compliment the ‘Supreme’ sausage a range of ready cooked products are available including a new Gastro Range of high meat content Pork Sausage, Pork and Herb Sausage made with the finest British Pork and a savoury Pork, Sage and

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Chippy Chat & Fast Food Magazine • March 2017

Onion Stuffing Ball with a hint of lemon.

A fourth addition to this quality range of products is the ‘Gourmet Hot Dog’ a premium take on a classic favourite.

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 a substantial investment in it’s state of the art manufacturing, storage and distribution facility, an operation which is a model to the rest of Europe.

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 • March 2017

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A Shining Star!

Star Catering Supplies Ltd, is a well-established food-service specialist firm currently operating from two sites located in Walthamstow East of London and Brighton.

T

hey offer the highest quality of products and services on the market today. With over 35 years of experience and commitment to excellence they have earned a reputation as one of the best food-service specialist in the industry.

Their knowledge of the catering industry means that you can be sure of getting the service, value and support that you need. They have a large product portfolio consisting of over 1500 products, which will give you a choice of quality and value for money on products.

Through working with reputable suppliers and manufacturers they have become an important member of the catering supplies industry, and a valued member of the British Frozen Foods Federation. This association gives Star access to all legislative changes within the frozen food industry, supplying over 5000 outlets. They have a large customer portfolio ranging from fast-food outlets to pubs, leisure centres, care homes, theme parks and zoos.

We spoke to one well established chip shop owner Tony Forgione from The Captain Fish & Chips Hoddesdon to see why he used Star Catering Supplies.

For 18 years, The Captain has been the go-to fish and chip shop in Hoddesdon, with the queue of customers snaking out of the door. Tony and his brothers are the third generation of their family to have been in the fish and chip business, so they know how to cook Britain’s traditional national takeaway dish to perfection. Originally based down the A10 in Tottenham and Edmonton, Tony’s grandfather started with a mobile fish and chip van before buying a shop that was right outside the Spurs football ground. Tony has owned the Captain shop for 18 years, but has been in

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Chippy Chat & Fast Food Magazine • March 2017

and around fish and chips all of his life. His father ran a mobile van in the 50’s bought a shop in the 60’s. He has been using Star Catering Supplies from when they started (mid 1980’s).

Tony said “ Star Catering provide me with great customer service. Their drivers are fantastic and they are flexible to suit my needs. Last year when we had the refurb Star Catering organised for me some promotional stock to help with the relaunch, and the manager Ediz has even dropped me off some stock when I have needed an emergency top up. Their prices are really good too. Star Catering can deliver to me most of the things I need to keep my busy fish and chip shop running.”

Why shop at Star Catering:

• Open 7 days a week for collection, no membership required

• 25 highly trained telesales staff to take your order for delivery

• Weekly / Monthly / Bi-Monthly Offer

Brochures at very competitive prices

• Full Product Guide featuring over

1500 products from ambient, chilled & frozen

• 45 fully refrigerated multi temperature vehicles

• Over 200 highly qualified employees • A valued Member of the British Frozen Food Federation

• ISO Certified – Quality Assured Contact WWW.STAR-CATERING.CO.UK E: sales@starcateringsupplies.co.uk’ OPEN 7 DAYS A WEEK NO MEMBERSHIP REQUIRED T: London: 020 8527 2666 T: Brighton: 01903 875 580

Chippy Chat & Fast Food Magazine • March 2017

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NEW

SKIN ON COD FILLETS NOW AVAILABLE AT STAR CATERING

Atlantika is a premium brand of frozen-at-sea Barents Sea cod and haddock fillets. Eight freezing vessels harvest, fillet and freeze Atlantic cod and haddock from the Arctic waters of the Barents Sea in the North Atlantic Ocean, right throughout the year. We have 3 available sizes 8-16oz / 16-32oz & 32oz+ (packed in 3 x 6.81kg).

For more information & prices call today: 020 8527 2666 or visit www.star-catering.co.uk

GREAT BRITISH Fish & Chips PACKAGING

We have a high range of quality fish & chips packaging, Including: 9”, 10” & 12” Boxes / 10” & 12” Grab Bags / 4 different sizes of Grease Resistant Paper Bags.

EXCLUSIVE TO STAR CATERING SUPPLIES London: 020 8527 2666 For more offers visit: OPEN 7 DAYS A WEEK 31 31 Chippy Chat & Fast Food Magazine • March 2017 Chippy Chat & Fast Food Magazine • March 2017 NO MEMBERSHIP REQUIRED WWW.STAR-CATERING.CO.UK Brighton: 01903 875 580

Bid and Chips!

It was a print given to the local chippy by an arty, black-haired teenager who lived round the corner and for many years it was proudly displayed in the most obvious place: above the range.

M

ore than five decades later, David Hockney’s important early lithograph Fish and Chip Shop is to be sold by Christie’s in London this month.

Murray Macaulay, the auction house’s head of prints, said it was an important and rare object given added poignancy by its backstory. “There is something wonderful about a local chippy with a rare Hockney hanging above the fryer.”

The 17-year-old Hockney was studying at the Bradford School of Art when his regular visits to the Sea Catch fish and chip shop in Eccleshill provided some inspiration.

The artwork shows a smart young Hockney, pre-peroxide, leaning on the counter as his food is prepared by owners Hayden and Janet Smith, who were friends and neighbours of the Hockney family.

Hockney hand made five or six prints and, as a token of his appreciation, gave one to the Smiths, who displayed it above the fryers – “not that advisable for a work on paper,” cautioned Macaulay – until the shop’s closure in 1970.

Fish and Chip Shop was one of three

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lithographs Hockney made in 1954 and was an early foray into printmaking, something which became an important part of his career.

The print was displayed proudly in the Smith home after they retired and has been passed down through the family. It has an estimate of £6,000-8,000 and will be sold on 29 March.

Macaulay hopes the emergence of the print will rekindle memories from people who went to the same chip shop.

“I wonder if customers of the Sea Catch remember it hanging there when they were getting their fish and chips. Did they think it was special? Or was it a familiar picture of an everyday Bradford scene

by David, Laura and Kenneth’s artistic son? It would be great to hear some recollections.”

What do you have in your shop that could also be worth a fortune at auction? austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • March 2017

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​Fish-Lo 2000!

Falmouth Lights Celebrates Famous Win Baltic winds didn’t stop queues stretching around the block as thousands of Harbour Lights fans enjoyed Year 2000 prices and helped the famous Falmouth chippy celebrate being crowned Best Fish and Chip Restaurant in the UK.

A

February day-record of 2,300 portions of fish and chips, involving 1.5 tonnes of potatoes, flew out of the fryers and on to restaurant plates and takeaway boxes on Saturday.

Owners Pete and Sue Fraser celebrated their national “Oscar” award from Seafish by taking prices back 17 years to when they began their fish and chip journey at the Harbour Lights in the year 2000.

A piece of fish was fried every 15 seconds as takeaway portions rolled back to £2.50 and eat-in meals to £3.75 – to the delight of customers who travelled from far and wide to join the party.

Luke Ellis was home from Brunel University and saw the Harbour Lights offer on Instagram. As he and friend Jade munched through enormous plates of cod and chips, he said: “It’s such a great restaurant with an amazing view and lovely staff so I’m not at all surprised they’ve won this big national award.”

Ruth Johns, who eats at the restaurant three or four times a week, added: “I think it’s the best fish and chip shop

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anywhere. The food is wonderful and the staff are outstanding – they are good as gold to me.”

The Harbour Lights team went through a gruelling, multi-stage judging process to win their top accolade. Delicious food from a diverse menu, served in beautiful surroundings, were matched by their staff training and development, marketing activities and an on-going, deep-rooted commitment to sustainable sourcing and protection of fish stocks.

“To celebrate this success for all our team we wanted to turn what could have been a sleepy February day into a full-on party,” said Pete Fraser – who transformed himself into Sam Cod for the day both at Harbour Lights in Falmouth and its sister restaurant Fraser’s in Penzance.

“We wanted to thank all our beloved customers by giving them Year 2000 prices - and I know everyone had fun from the moment we opened to when the fryers were finally turned off.

“I quietly had set a target of us serving an appropriate 2,000 portions of chips but by the end of play we had welcomed over 2,300. A big thank you to every one of our customers and the amazing Harbour Lights team for making the day possible.”

How are you celebrating your award win, or promoting your shop email austen@ chippychat.co.uk Chippy Chat & Fast Food Magazine • March 2017

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Chippy Chat & Fast Food Magazine • March 2017

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Tank’s Secret Fish and chips are an Australian staple, evoking fond memories of summer, of lying in a park or at the beach, biting into crispy potato cakes and a crunchy piece of battered flake. Milk Bar Magazine was lucky enough to sit down with Tank Fish & Chippery owner Bill Makris, and it is his passion and dedication for all things seafood that is making it one of Melbourne’s most talked-about fish and chip venues.

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S

ince opening its doors on Lygon Street, Carlton, in 2010, and their second venue at Emporium’s chic food court, Tank provides only the finest quality Australian and New Zealand seafood – purchased daily and fresh – and once you taste mouth-watering morsels of fish, you will taste the difference.

Tank is known for its signature dishes, but the new ‘Finding Emo burger’ series has people flocking in droves. These burgers are known for their distinctive black squid-ink buns and there are three to choose from, each featuring a different type of fish.

The parmesan-crumbed flathead fillet, served with mint and cucumber slaw and harissa mayo was the front runner; the flavours work together, with just a hint of spice, and the slaw does not take away from the taste of the fish. The squidink battered barramundi, served with slaw and

Chippy Chat & Fast Food Magazine • March 2017

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Weapon a mild Sriracha sauce is worth giving a try.

Deviating from the stellar fish and chip menu is Tank’s secret weapon, the Cheeseburger, cooked with delicious sher wagyu beef – sourced locally in Victoria – and served with tasty cheddar, gherkins, mayo, mustard and tomato sauce, and for only $10 it is an instant winner.

Back to the Finding Emo series, Makris says, ‘We love fish and are constantly trying to perfect the dishes we serve. The burger trend is huge in Australia, but we felt that no one has really tackled the ultimate fish burger head-on yet, so we thought we’d take up the challenge.

We’ve used some of our most popular fish fillets in the new recipes and given each of them a fresh Tank twist!’

And they have – get down and try one for yourself!

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Chippy Chat & Fast Food Magazine • March 2017

Tank Fish & Chippery Emporium Melbourne, 287 Lonsdale Street, Melbourne Open 11:30am-9:30pm everyday tankfishandchips.com.au

Chippy Chat & Fast Food Magazine • March 2017

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Mega Drive for King Frost!

A Choice of Sizes for Your Customers

F

ish friers looking to offer their customers the great choice of fishcakes need look no further than the extensive range of delicious King Frost Fishcakes from Young’s Foodservice.

For smaller appetites, or the little ones, there’s the standard-sized King Frost Lincolnshire Fishcakes or for those that like a little more, the Jumbo Lincolnshire Fishcakes will be a popular choice. Indulge those customers with larger appetites with the King Frost Mega Fishcakes; the ultimate fishcake feast!

Each individual fishcake is filled with delicious white fish and potato and already coated in a moreish golden breadcrumb,

meaning operators need simply deep fry them straight from the freezer which will help save valuable time in already busy fish and chip shops.

Whichever size customers choose to opt for, fish friers can be confident that all the sizes in the King Frost range can simply be deep-fried straight from frozen at 180°C in a matter of minutes meaning they can be cooked to order.

With over 50 years of experience in developing products specifically for fish friers, King Frost is the number one brand within the fish fryer industry and the King Frost range of Fishcakes from Young’s Foodservice are just one example of the innovative products they offer.

For further information on Young’s Foodservice please call 0800 132 096 or visit www.youngsfoodservice.co.uk.

fresh thick shakes No Risk Start Up Excellent Profits The Healthy Alternative See it all on our website and video - www.dinkum.net Tel: 0121 245 1945

from only £140-£345 38

Chippy Chat & Fast Food Magazine • March 2017

Chippy Chat & Fast Food Magazine • March 2017

38

External & Internal Signs

Packaging

Greaseproof Papers

Harlequin House, Coed Cae Lane, Pontyclun, South Wales CF72 9EW Tel:

+44 (0) 1443 222219

Fax:

+44 (0) 1443 226544

Menu Printing

Email: info@harlequiprintgroup.co.uk Web:

7682

www.harlequinprintgroup.co.uk

0005

39

Chippy Chat & Fast Food Magazine • March 2017

Chippy Chat & Fast Food Magazine • March 2017

39

Field Frier

Approved Field to Frier Distributors

South West - Midlands - Wales

Field Frier

Field

Field Frier

We are a Long established Frier 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.

Field Frier

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

R & M Potatoes Ltd Unit 1, 2 Lesgarn Villas, Stones Abersychan Pontypool NP4 6TH

Supplier of good quality potatoes Ring

07811 134475 anytime

420 Blackburn Rd, Chorley, PR6 8HX

soltashe@googlemail.com

WILLIAMS Potatoes Suppliers of potatoes throughout the Westcountry phone

01626 890871 www.williamspotatoes.co.uk info@williamspotatoes.co.uk

Visit...

www.masonpotatoes.co.uk You can call us on:

01989 762000 Midlands, Wales & South-West

P o t a t o e s

L t d

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

G Marsh Potatoes Stand 4 Wholesale Fruit Market Hickman Avenue Wolverhampton West Midlands WV1 2TX

07831 299757 (Paul)

07711 623007 (Andy)

North West

Woodward

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

Finest Quality Chipping Potatoes Call : Richard

We stock all frying varieties.

01926 633 323

www.mitchells-potatoes.co.uk @mitchellpots

40

Potatoes

T: 0151 4245449 M: 07885 636713

Mitchell Potatoes Chippy Chat & Fast Food Magazine • March 2017

North West

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

Specialist supplier to fish and chip shops

0151 526 5318 aj.swift@live.com

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.

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

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

01254 830305

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

T: 01204 887415 Potatoes@vicgraham.com

www.vicgraham.com North West 40

Chippy Chat & Fast Food Magazine • March 2017

Sustainably sourced potatoes your customers will love Scotland

Yorkshire

North-East & Borders

Fraser

Call the Potato Professionals Today Bridlington Scarborogh Pickering

Pontefract Wakefield Bradford Leeds

NORTH YORKSHIRE

LANCASHIRE

Thorne Barnsley Sheffield Doncaster Rotherham Goole Grimsby

YS H IR

LINCOLNSHIRE

AF ST

E

FO

NOTT ING

RB

HA MS

HIR E

SOUTH YORKSHIRE

CHESHIRE

Call 01670 521801 07850 772578 brrygraham@aol.com

Central and Southern England

SH IR E

Eagle Hill

Eagle Hill

Established 80yrs

Marketing

37 Craigboy Rd Telephone: 028 9188 2280 Donaghadee 028 9188 3519 BT21 OLP Mobile Numbers: 07802882280 N.Ireland 07801585945 Fax: 028 9188 3394 www.eaglehill.co.uk

H & E R Hubbard Potato Merchant

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

41

( Northumberland )

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

RD

Northern Ireland

Potato

EAST YORKSHIRE

WEST YORKSHIRE GREATER MANCHESTER

DE

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 • March 2017

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 • March 2017

41

2

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Sunday 19th March 2017

The ULTIMATE EXHIBITION for Fish Friers and The Fast Food Trade!

WELCOME TO

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42 Chippy Chat & Fast Food Magazine • March 2017 Search Friars Pride Connect FriarsPride Ltd

Chippy Chat & Fast Food Magazine • March 2017

Follow @FriarsPride @FRY_IT

42

Good Luck to Nicky!

Drywite have announced the creation of a new role of Drywite Young Fish Frier of the Year Co-ordinator.

M

artin Clarke Sales and Marketing Manager said “We are delighted that Nicky Lewis has been appointed to the new role which she takes control immediately.

Nicky is well known in the industry, and will bring her enthusiasm and organisational abilities, along with her wide knowledge of the industry to the competition. Nicky will be at all Industry exhibitions, working to develop the competition and present at the NFFF Introduction Day (10/4/17) and Best Practice Days too.”

Nicky will also be organising their renowned DYFFY factory visits and everything associated with the competition.

Look out for the new website too which Nicky is creating, introducing registration for DYFFY 2018!

29054 Williams Potatoes FRY Advert.pdf

1

31/01/2017

09:40

This year’s winner of the Drywite Young Fish Frier of the Year was George Papadamou from Papas Fish and Chips. He said “I am looking forward to working alongside Nicky, during my year as the winner. My diary is already starting to fill up and im sure she will be brilliant at organising this very important platform.”

Specialists in Potato Peelers & Chippers Full range of new and refurbished equipment, accessories and parts

01626 890871

Part Exchange option info@williamspotatoes.co.uk 43 Chippy Chat & Fast Food Magazine • March 2017 available

Servicing - Repairs Baked Re-Gritting www.williamspotatoes.co.uk 43 Chippy Chat & Fast Food Magazine • March 2017 Service

NATIONWIDE SUPPLIERS

Lo Vi sB –V ol .A to n

It was show time in Bolton recently as the VA Whitely team opened their doors to the fish trade once again for their bi-annual show Austen Dack

T

Chippy Chat Editor gets a little help manning the stand from the Fisherman’s Mission Fish

Champion Chippy Craig Maw on the Chippy Chat Stand.

44

Chippy Chat & Fast Food Magazine • March 2017

he Chippy Chat team set off from Ely at 4.45 am on the Sunday morning to arrive bright and breezy before the 10 am start.

We arrived at the impressive Macron Stadium (home to league one side Bolton Wanderers) at around 8.30am. Stand holders were all attending to their lastminute changes and anticipating a big turn out from the trade – and they weren’t to be disappointed!

As the doors opened a huge influx of eager friers and owners entered the hall.

Next to us were Crucial Sauces, who were demonstrating their impressive array of sauces, with new flavours from their chilli range and also a chippy favourite tartare too. This innovation was repeated across the show in abundance.

Great to see so many winners there including Fish and Chip Awards UK Takeaway Winner Craig Maw (Kingfisher), Drywite Young Fish Frier of the Year George Papamandou and the Wales Number One team from Henninghans too.

A special mention for both Mike and Tony and the whole VA team, for their slick organisation and attention to detail which made the event run so smoothly.

Next stop Fry-It 2017 in Exeter the Friars Pride show on March 19th.

Chippy Chat & Fast Food Magazine • March 2017

44

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

45

Chippy Chat & Fast Food Magazine • March 2017

Chippy Chat & Fast Food Magazine • March 2017

45

Come Fry With Us! Chippy Chat has launched some great new initiatives in 2016.

We have been winning friends and partners throughout the year whilst creating the perfect platform for friers and suppliers alike.

Thanks for everyone’s support in 2016.

Let’s make 2017 a great year for the industry!

46

Chippy Chat & Fast Food Magazine • March 2017

www.chippychat.co.uk

Chippy Chat & Fast Food Magazine • March 2017

46

RTS Bespoke

Fish & Chip Training

All aspects of preparation and frying covered, in your own shop, including: 1) Potato and fish sourcing 2) Frying media selection 3) Potato and fish preparation 4) Correct equipment use 5) Hands on training in the art of fish and chip frying Head fryer and manager, at one of the UK’s busiest, and most loved fish and chip shops, for over 12 years.

Call Royston on

07791 724321

47

for more details roystonspencer@hotmail.com

Chippy Chat & Fast Food Magazine • March 2017

Chippy Chat & Fast Food Magazine • March 2017

47

Join The Village People! T Your Chance To Purchase Refurbished Gem

48

Chippy Chat & Fast Food Magazine • March 2017

he Rothley Fisheries & adjacent Time and Plaice Restaurant has been run by husband and wife Mandy and Jim Burke for the past 27 years. It is now time after all those years for Jim and Mandy to put their feet up and put this fantastic fish and chip shop up for sale.

They moved in on April 1st 1990 with their two very young children 2 and 4.

The accommodation suited as it has 3 bedrooms on suite a separate kitchen very large double lounge and a very big garden for the children to play. They also have their own private car park with room for 8 cars.

The property is located in the heart of the village of Rothley Leicestershire.

Rothley Village is one of the premier residential locations in the Charnwood region located conveniently between Leicester and Loughborough.

The village has a vibrant village centre and the population has grown in recent years with several large residential developments. The Rothley Fisheries business has a superb reputation for both a take-away fish and chip shop and restaurant which is regularly fully booked and has been trading as a fish and chip shop and restaurant since 1970.

Since taking over the couple have increased turnover 5 fold but in recent times had started to wind things down a little, by slightly shortening the hours traded.

Jim explained “We have the very best customer clientele. Rothley is a lovely village to live with excellent facilities and

Chippy Chat & Fast Food Magazine • March 2017

48

good schools. Bradgate Park is very close by which is a big tourist attraction and nice place to go for walks receives nearly 1 million visitors a year another great driver of trade for us. “ The current trading hours are: Wednesday to Saturday, 12 noon to 2pm Tuesday to Saturday, 5pm to 9pm The shop is closed on Sunday and Monday.

Jim said “We are currently taking around £10,000 a week on these reduced hours.

There is scope to increase trading hours and ultimately take more money too.”

The shop has 12 loyal members of staff many of whom have been working there for over 20 years. The recent food hygiene rating gave the restaurant a very healthy score of 5 (out of 5).

The chip shop benefits from recently having been fully refurbished and provides restaurant and take-away areas with additional ancillary preparation areas, kitchen, stores, potato prep area and more. The 3 pan range is less than 12 months old with the couple using rapeseed oil and Middleton GF batter too.

The adjoining licensed fish and chip restaurant provides approximately 70 covers. The restaurant has both male and female customer toilets and its own entrance too.

Rothley itself only has one fish and chip shop and has been growing all the time. Many of their regular customers come from far and wide too.

On the first floor there is a three bedroom flat providing owner’s accommodation. The current format provides large front to back living room, dining area (current owners use the downstairs kitchen), family bathroom, three bedrooms including one en-suite shower room and WC. To the rear there is a substantial garden area with rear vehicle access and additional parking.

The property is quite substantial with freehold possession, and can only be really appreciated with a viewing. Jim and Mandy will be on hand to make sure the purchaser receives a smooth transition Call Mather Jamie (agents) on 01509 233433 or Jim’s mobile 07990546665 for further details.

If you are looking to sell your fish and chip shop please contact us austen@chippychat.co.uk for your very own feature.

Record Wraps Up Celebration Day! AN AWARD-WINNING fish and chip shop broke the Guinness World Record for chip wrapping recently as it celebrated its 50th anniversary.

A

lbany Fish Bar, in Roath, sold chips for 5p on the day, the equivalent of 1 old shilling, and also raised money for charity through collections and customer donations.

The manager of the fish bar, Tariq Siddique, 49, broke the world record for the fastest wrapping of five bags of chips.

The previous record was 50.2 seconds and the manager set a new time of 48.17 seconds. For the record Mr Siddique had to wrap five bags of chips, with salt and vinegar, that weighed 350g.

“I’m really happy that I achieved the target. I didn’t do any extra practice as I’ve been working here for 13 years and I knew I could do it. Luckily I got through it without any issues with the paper, which can be a problem sometimes,” he said.

Waseem Akhtar, 45, from Cyncoed, is the owner of Albany Fish Bar. He said that the world record attempt was an important part of their anniversary celebrations.

“We are very proud to get our name into the Guinness Book of Records. We’re also very proud of our manager, Tariq Siddique, for doing such a good job,” he said.

On the day, the chippy had long queues as it sold chips for just 5p, equivalent to their 1967 price. Despite limiting

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Chippy Chat & Fast Food Magazine • March 2017

customers to one portion each, the shop ran out of chips by 9pm.

All donations from customers and profits from the day went to Cancer Research Wales. Mr Akhtar said that he picked the charity because cancer is an issue that most people have had experience with.

Throughout the day, staff went up and down Albany Road making collections and they also asked customers to give a donation after buying chips.

Albany Fish Bar has been owned by Mr Akhtar’s family since 1986. He took over from his father in 1992.

He said: “I was around helping out from the beginning but it was in 1992 when I took charge. Our own research has shown that the shop originally opened in 1967.”

Celebrities have also visited the chippy with Lady Gaga and Snoop Dogg both having bought fish and chips from there.

Mr Akhtar was keen to praise the customers as well as his staff for their success.

He said: “We’ve had a tremendous response from the public that live locally and it’s quite an achievement that we’ve managed to be so successful. Fish and chips has a lot more competition these days and I want to give a gold star to the customers as well as ourselves.

We wouldn’t have been able to survive without them.”

What are you doing for your anniversary celebrations? Austen@chippychat.co.uk Chippy Chat & Fast Food Magazine • March 2017

50

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Chippy Chat & Fast Food Magazine • March 2017

Chippy Chat & Fast Food Magazine • March 2017

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