Ccmarch by Chippy Chat Magazine

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Multiple Champs Austen Dack talks to National Fish & Chip Award Winner - MD James Lipscombe

Letâ&#x20AC;&#x2122;s get Sizzling! More Banger for your Buck

Abra Kebabra!

Drama in the Chippy

Issue 3 Volume 6 March 2016

Magic of the Kebab Oscars

Yes... Literally

Chippy Chat & Fast Food Magazine • March 2016

March Hares On! Austen Dack

Well already into the end of the first

Thousands of you visited both shows. In

Publishing Editor

quarter of 2016! Hopefully it will be a busy

this issue we look back on Harrogate and

one for shops and suppliers with an Early

in April we will review Peterborough.

Easter and also Mother’s Day too.

Our two featured chip shops this month

A busy offering this month for your

are Scotland’s Number One – Cromars, St

delights. First off we review many of our

Andrews Fife, and the newest edition to

oil and fat suppliers giving you the chance

the Hook family in Antwerp.

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 Friars Pride.

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

Chippy Chat & Fast Food Magazine • March 2016

Performer Chips

Why not ask your local supplier today!

Call: 01307 840 551 Email: potatoes@agrico.co.uk

www.agrico.co.uk @agrico_uk

Chippy Chat & Fast Food Magazine • March 2016

Roland’s Chipping In! A fish and chip shop in Porthleven has shown it is the “plaice” for fundraising after donating more than £1,100 to the local RNLI.

oland Lowery of Roland’s Happy Plaice met up with Porthleven & District RNLI branch chairman Peter Boyd to hand over a cheque for £1,106.19 raised over the last nine months. A spokesperson for the charity said: “Porthleven & District Branch is hugely grateful to Roland for his support and to all his customers who have so willingly and generously donated their loose change to Roland’s counter-top RNLI collecting bucket.

“All the money raised by the branch goes to the Penlee Lifeboat Station Appeal to help fund a new operations building for the station.” Roland and his staff had a busy year last year too, they raised over £2,000 to say ‘thank you’ to 771 Naval Air Squadron. Mr Lowery donated the money to the search and rescue squadron’s SAR60 charity fund. The fund supports the Royal Navy and Royal Marines Charities, CLIC Sargent and Children’s Hospice South West. Do you have any great stories to share of how you have raised money for charity – please drop us an email to austen@chippychat.co.uk.

How SuperSorb CarbonPads work. ®

Technology doesn’t stand still

Sieving: Particles large enough to see with the human eye are mechanically sieved and stopped on the top surface of the pad. Entrapment: When SuperSorb CarbonPads are manufactured, before the final drying process, the wet pad mixture is pulled through a vacuum in a process that makes each pad a depth filter. This makes one side of the pad porous and the other side very fine. ®

Since we introduced the white Superpad to the frying trade in 2003 we have continually worked with the manufacturer to achieve what we considered the perfect solution for cooking oil/fat filtration. After extensive research, development, testing and comparisons we are so impressed with results using the new SuperSorb CarbonPad. We intend to offer the new version as an updated alternative, alongside the white product. Activated carbon was chosen as the "active" agent due to its large reactive and adsorptive surface area. It has thousands of interconnected graphite-based platelets, which create interior channels, holes, and pockets. This increased adsorptive capacity over other filter types, results in a filter media that achieves superior particulate and organic contaminant removal. Each level teaspoon of activated carbon particles exceeds the surface area of a football field.

Call 01325 377189 or Buy online @ www.premier1filtration.com 4

Chippy Chat & Fast Food Magazine • March 2016

As the oil is pulled deeper in to the matrix of the pad during filtration, smaller and smaller particles are caught in a process called entrapment. Absorption: This is the process whereby inorganics, metallic ions and fine particles are absorbed in to the pad’s cellulose matrix, much like a sponge absorbs water. The carbon powder makes the pad extremely absorbent. Adsorption: This is the process whereby macromolecules, oxidants and organic compounds are neutralised by the active ingredients, such as carbon powder, that is incorporated in the matrix of the pad. The compounds are attracted to the structure of the pad rather like a magnet. These neutralised compounds cannot contaminate the oil. The activated carbon powder removes off-odours and tastes from the oil. SuperSorb CarbonPads remove sub-micron particles down to 0.5 microns – this is 100 times smaller than a grain of sand. ®

Chippy Chat & Fast Food Magazine • March 2016

The Culture Club

TCG - dedicated to serving the best fish and chips is growing fast

Diary Dates

Business or pleasure, dates not to be missed

25 years with Frymax

Bill’s Plaice in Tiptree, Essex is celebrating its 25 years in the fish and chip trade

Superior Flavour

Gregg Howard of award winning shops “Our Plaice” talks cooking medium

Handle with Care

P100 has been the frying fat of choice for over 60 years amongst professional fryers

Looking After Your Oils

Not Just a Pretty Face!

Colin Cromar tells the tale of how he was lured into the Chippy business

McWhinney’s Success Continues! Just Ask Mr Bond! Supreme Choice

Blakemans supreme range of sausages

Pastry Pie-oneer

Peter’s Foodservice has built a reliable reputation, consistently delivering quality

Hewigo in Scotland

Hewigo are making an even bigger commitment to Scotland with the appointment of Keith McLaren

Young Film Makers can earn a Crust!

Pukka Pies, is offering aspiring advertising, marketing and video students THE opportunity of 2016

Please the Press in Belgium Antwerp - Flanders’ finest city and we check out Bia Mara’s fish and chips

Kebab Oscars

20 22

24 26 28 30 32

Sustainably sourced potatoes your customers will love

Drama at the Chippy

40 42

Settle in for a supper with a difference

Drifting the Night Away! At the KFE Dinner Dance at the beautiful Forest of Arden

Ready Steady Cook Property

44 46

Whether you’re on the move, or building an empire, take the first step on your journey here

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

• • • • •

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

34 36 38

4th British Kebab annual awards Chippy Chat & Fast Food Magazine • March 2016

Field to Frier

At ‘What’s Cooking’ 2016, Harrogate

“There’s Fish Everywhere!” Krispies sell 1,500 portions of Fish & Chips all in aid of Charity

March 2016

Es 30 tab Ye lish ar ed s

Powerful feedback from a Successful FRY I.T. 2016

16 18

Oil & fat management is very important and daily filtration is key

Q Prestige

Inside

For prompt, efficient service please call:

01553 772935 sales@klsonline.co.uk

Chippy Chat & Fast Food Magazine • March 2016 In association with

Frying Ranges

The Culture Club

The Award winning chain committed to developing its people and serving the best fish and chips is growing By Austen Dack

n the 20th January, The Chesterford Group whom most of us will know as fishnchickn, Churchill’s and Bankers, were awarded the Multi Retailer Award for the second time at the 2016 National Fish & Chip Awards. I sat down with James Lipscombe their ambitious Managing Director to understand what it takes to run a multi-site business, how you manage the chaos that comes with being the fastest growing chain in the fish and chip industry and what its really like working with your father… How did it feel to win the award? “It was a very humbling experience to be able to receive the award on behalf of our incredible teams. They are the ones that day in day out work tirelessly to give our customers an exceptional customer experience. I’m also not just talking about the teams in the stores, the delivery drivers, the Chesterford House team, our fantastic Operations Managers, nothing works unless you establish the right culture within your business with every one of the 600 people we work

Chippy Chat & Fast Food Magazine • March 2016

with pulling towards the same goal. An example of this was last year we managed to raise a staggering £26,862 for Help for Heroes and some of our teams had the opportunity to present the cheque at their recovery centre at Tedworth House. We bought over 130 bottles of champagne and 40 boxes of chocolates to ensure our teams could celebrate their achievement. I also wrote a personalised letter to everybody thanking them for what they had achieved. We are passionate about the family culture we have within our business and I honestly feel that is why we have industry leading employee retention rates” It must be a challenge to keep that family culture with 37 stores? “Culture has to be in the DNA of the company. It has to be driven by every single person within the business. All of the decisions we make are based on our company values. If these values are not adhered too, then what kind of business are we? What do we believe in? What do we fight for? Where is our moral compass? Chippy Chat & Fast Food Magazine • March 2016

People always say to me what does it mean to have a family culture? For me it’s about respect, trust, honesty, actually caring for one another and not being afraid to have difficult conversations if they need to be had. Out of these difficult conversations comes opportunities for improvement, and when we genuinely look to develop our teams to be the stars of the future, these conversations are crucial to ensure everybody within our business has the opportunity to fulfill their potential. 75% of our Managers and Assistant Managers and all of our Operations Managers started with the company as Team Members and so recruiting from within and developing the talent we have is something we care a great deal about. I still cook fish and chips in our stores every Friday night as I feel it’s really important to be leading from the front.

“75% of our Managers and Assistant Managers and all of our Operations Managers started with the company as Team Members” Award sponsor Martin Brown, Director of Retail and Distribution of Unique Seafood Limited, said: “Maintaining standards at a single unit is demanding for any establishment, however ensuring this level is maintained across multiple outlets takes outstanding skill. The Chesterford Group has proved to be a worthy winner by upholding high standards across all of their premises. Warmest congratulations to them.” How do you keep standards so high across stores with a geographical spread from Peterborough to Brighton and as far west as Basingstoke? It must be a real challenge… First of all, we always recruit on attitude and not ability. Get the right people from the start, provide them with exceptional training no matter their role, mentor, support, develop and invest in them. Provide growth opportunities with clear career paths and empower them to make the right decisions. For instance we recently spent over £25,000 on an online customer service training programme designed specifically for us to ensure that not only our customers receive the WOW service we strive for but also so that our teams understand what great customer service is, how to deliver it and also train Continued

Chippy Chat & Fast Food Magazine • March 2016

Continued

them to know the provenance of all of the products, what our ethical beliefs are and our family heritage. With our growth plans, it is essential that we continue to develop the talent we have.

“We have very ambitious plans to double the size of our company over the next 5 years” You talk about growth opportunities and growth plans, how do you see your company growing over the coming years? We have very ambitious plans to double the size of our company over the next 5 years as well as go through a full rebranding and refurbishment programme of all of

Chippy Chat & Fast Food Magazine • March 2016

our current stores. This year alone we have already signed contracts to open a further six stores with a further four existing stores being refurbished in the coming months. Our site acquisition team is headed by the former Site Acquisition Director of Dominoe’s Pizza who grew them from 40 stores to 760 in his tenure. His knowledge of retail pitches in the UK is phenomenal and that has allowed us to be very selective of the locations we choose. We are growing by purchasing existing stores and taking over empty units and this speed of growth has meant that we have had to adapt and invest heavily in our business to ensure we recruit and retain the right people and innovate to ultimately give our customers an exceptional experience we can be proud of. You mentioned a rebranding process? What is that going to look like? We have decided to rebrand all of the fishnchickn stores to Churchill’s over the next 5 years whilst keeping our Bankers brand operating on the south coast where it is already a household name. This was a difficult decision to make but one that ultimately ensures that our offering continues to develop with changing consumer eating habits and demands. It did take a little bit of persuasion on my part as fishnchickn was the name that my Grandmother came up with for my father’s company in 1971! However, my father and the rest of our Leadership Team understood that this would be the right decision for now and the future. Finally, come on what’s it really like working with your father?! How do you expect me to answer that?! Our family have been in the fish and chip industry since 1923 and working together as a family is always something we have done. I am incredibly proud of what my father has achieved and the knowledge and experience he has imparted on me and the rest of our team is invaluable. The challenge for me now is to continue that growth, hold true to our values and ensure we capitalise on the opportunity we have. Chippy Chat & Fast Food Magazine • March 2016

Chippy Chat & Fast Food Magazine • March 2016

Diary Dates

June 3 The National Fish & Chip Day

he day is all about giving fish and chips the recognition it deserves and helping to secure its position as the UK’s number one takeaway. The event, which will take place on the first Friday in June every year, already has the backing of key industry players and industry bodies such as the National Federation of Fish Friers. wwww.neoda.org.uk

Business or pleasure, dates not to be missed... March 7-13 British Pie Week

June 8

ie lovers everywhere, don’t miss out on British Pie Week 2016. Celebrate the great British classic! Explore a mouth-watering range of inspirational pie recipes – perfect for serving to your customers! www.jusrol.co.uk/british-pie-week

World Ocean Day The World Oceans Day theme for 2015 – 2016 is Healthy oceans, The ocean is the heart of our planet. Like your heart pumping blood to every part of your body, the ocean connects people across the Earth, no matter where we live. www.worldoceansday.org

May 11-17 Coeliac Awareness Week

September 11

While awareness of coeliac disease and the gluten-free diet is growing, there is still low awareness of the symptoms and how they affect people differently before diagnosis. Find out more... www.coeliac.org.uk

Isle of Ely Open Day Isle of Ely Produce and Chippy Chat are to once again open their doors to chip shop owners and managers so they can see firsthand the journey a potato makes before it reaches their shops. www.Isle0fely.co.uk

May 16-22 National Vegetarian Week

December 4 The Chip Barons’ Ball CCCB-logo.pdf

15/12/2015

10:36

National Vegetarian Week 2016 is organised by the Vegetarian Society and sponsored by ‘Nothing But’. This year it’s all about sharing and enjoying delicious veggie food with friends, family, colleagues, neighbours and community. Get in on the act and grab a veggie quid or two. Looking for Ideas? Visit www.nationalvegetarianweek.org/

The Chip Barons’ Ball returns to Peterborough on Sunday 4th 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 10

Chippy Chat & Fast Food Magazine • March 2016

Bill’s Plaice Celebrates 25 Years…. With Frymax Bill’s Plaice in Tiptree, Essex is celebrating its 25 years in the fish and chip trade. Owner Bill Bdesha points to a long term family involvement with his uncles and his father previously owning shops in Essex.

ill has seen many changes as Tiptree has grown to be the largest village in the country but as well as a larger population this has also brought an increase in the number of take away outlets. In just one road the number has increased from 3 to 10 outlets. Bill’s Plaice has stood its ground during this time. “We have developed our menu to meet the changing tastes. Twenty five years ago it was just fish and chips, pies and sausages. Today we also do burgers, kebabs, wraps and Southern Fried Chicken” Bill also notes that fish and chips is no longer a cheap meal which means that quality is more important than ever. “People will pay for a good quality fish and chip meal because it is still good value for money but at the higher price level and with more competition quality must be maintained. We have found that consistent quality is paramount and it is worth paying a little more for key ingredients to ensure that standards are maintained. Our fish is line caught cod and haddock; we have

Chippy Chat & Fast Food Magazine • March 2016

bought Maris Pipers from the same potato merchant for 15 years. There is no point in taking risks with such an important ingredient to save a few pounds. Almost every customer buys chips so they have to be good. Similarly the oil must be of a high quality because all the main menu items are fried in oil. “We use Frymax because we have found it to be the best oil producing great tasting food consistently. It has a good life and is a clean oil to use” A village chippy depends on local custom so customer service is important. “In addition to weekday lunch and evenings we also open all day Saturday and on Sunday from 4 till 9 during the summer months. We have found that these are the times when our customers expect us to be open. We also do all we can to meet the individual requirements of our customers. Some want skinless fish, some want an extra crispy coating, some want a thin batter. In a community shop you take care of every customer.“ “We have enjoyed success by providing our customers with good fresh quality meals for 25 years. Looking ahead I see a good future for fish and chips provided quality is maintained because at the end of the day people love fish and chips.” Bill’s Plaice is one of ninety shops that have used Frymax for over 25 years. Chippy Chat & Fast Food Magazine • March 2016

Congratulations to Our Winners

Kingfisher Fish and Chips, Plymouth Sustainable Seafood Award also 2nd place in Independent Takeaway Fish and Chip Shop of the Year

Burton Road Chippy, Lincoln NFFF Fish and Chip Quality Award ‘ Champion ‘ Award

The Fish Bar at Sunnybank Road, Crewe From Field to Frier Award Burton Road Chippy, Lincoln Marketing Innovation Award

Catch, East Looe Best Newcomer Award Ryan Hughes, The Crispy Cod, Wales Drywite Young Fish Frier of the Year Award

An Award Winning Combination Starchip Enterprise, Evesham Best Mobile Fish and Chip Operator Award 13

Chippy Chat & Fast Food Magazine • March 2016

For further information call 0771 4335464 www.olenex-uk.com Chippy Chat & Fast Food Magazine • March 2016

Our Plaice

Staff at the Ha

gley shop

r shop Staff at the Kidderminste

Superior Flavour We asked Caroline and Gregg Howard of award winning shops “Our Plaice” in Hagley & Kidderminster which cooking medium they prefer to use and why?

e are now into the third generation of our family business and have been cooking fish and chips in beef dripping for well over 50 years! Our recipe for good fish and chips hasn’t changed too much either. A Maris piper potato, quality fish, a light hand whisked batter and all cooked in a quality beef dripping. It is also a well known fact that top chefs follow this recipe when promoting the best tasting fish and chips. The beef dripping compliments the fish and chips, giving them the most delicious of flavours, which in our opinion has a far superior taste over oils. Our customers travel far and wide to eat our fish and chips and one of the reasons is the beef dripping. Along with the fact that it is quite unique for a Midlands shop. Gregg said “We use Nortech because of their consistency in quality and we have

Chippy Chat & Fast Food Magazine • March 2016

confidence in their product it’s much more than just more than price driven”. Our customers would definitely know the difference if we changed even if not the reason why. Caroline said “What we look for in a fat is consistency in quality and flavour as this product is key to our successful business and Superior high frying fat delivers that” “That’s why our customers come back (as well as our customer service, pretty faces, environmental policies, staff training and more)”she added.

Contact

Nortech Foods Limited Ings Road Doncaster South Yorkshire DN5 9TL Tel: +44 (0) 1302 390880 Fax: +44 (0) 1302 390404 Email: info@nortechfoods.co.uk

Chippy Chat & Fast Food Magazine • March 2016

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 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 Box contains (4 x 5kg) 15 20kg Chippy Chat & Fast Food Magazine • March 2016 Chippy Chat & Fast Food Magazine • March 2016

Handle with Care P100 has been the frying fat of choice for over 60 years amongst professional fryers as this quality product enhances the flavour of the food. It’s free from additives, animal fats, hydrogenated oils and low in Trans Fatty Acids, which makes it stand out within this ever-changing and thriving industry.

100 premium vegetable fat is produced by Vandemoortele, the family-controlled food group established in 1899, which manufactures high quality food products for supply across Europe. Vandemoortele is a member of NEODA; where all members work to a strict code of practice to ensure customers get exactly what is promised in terms of weight, labelling information and authenticity. The factory that manufactures P100 only produces fat, ensuring that contamination from any other ingredients, in particular water, is avoided and the integrity of this highly-refined frying fat is maintained. A product of this quality deserves to be handled with care. As all quality fryers are aware, buying top quality ingredients is only part of the success of an excellent fish and chip shop; correct handling of these ingredients is also crucial. Solid fats like P100 are more temperature

Chippy Chat & Fast Food Magazine • March 2016

and oxidation stable than soft oils, and should be melted gently at around 60 °C before being raised to an optimum frying temperature of around 170-175°C. Never allow the fat to reach a temperature above 180°C. Fried products will take up a percentage of the frying medium. However, what is not widely known, is that 80% of the uptake is not during the frying process but during the cooling stage. It is therefore important to ensure fried products are drained well whilst still hot. It is also important to avoid over loading the fryer as this may cause the temperature of the fat to drop. The level at which most oxidation / fat degradation occurs is at 70 to 120 °C. For best results food should be as dry as possible before frying. Frozen food should be thawed thoroughly, and crumb-coated products should be shaken well to prevent excess crumbs entering the fat. Good filtration is essential. Covering pans when not in use will keep out dust and light that will cause degradation of the fat. Finally, topping up the pans with fat will not harm the product - and will help to keep the oil in good condition. The oil can be checked by use of testing probes / strips to measure polar compounds that increase as the oil degrades. The combination of quality fryers and P100 is a recipe for success! Chippy Chat & Fast Food Magazine • March 2016

All vegetable Free from additives Free from allergens Free from animal fats Free from hydrogenated oils Free from nut oil GM free

For more information call

0208 814 7851

A PREMIUM FRYING FAT SINCE 1953 17

Chippy Chat & Fast Food Magazine • March 2016

Looking After Your Oils Oil & fat management is very important and daily filtration is part of the management process. Everyone runs their business differently and for those who have been doing it for decades, it is sometimes difficult to introduce new ideas and practices. By Jeff Stephenson

ustomers are demanding quality and consistency and if they can’t get that from their local Fish and Chip shop, there are plenty of other fast food establishments who will provide it. As younger, smarter and more energetic people enter the trade, even if it is taking over the business from parents, they are looking to constantly improve product quality. If you are using degraded oil to fry in you are wasting your time because the customer can smell and taste it. They won’t come back for more, or at least not very often.

There are a limited number of ways to look after the oil including. 1. Change it regularly – which is extremely expensive. 2. Manage it correctly by maintaining the levels, which give you consistent temperatures and consistent product. 3. Fry in sensible volumes of oil. The higher the volumes the lower the freshening percentages and freshening is extremely important. 4. Filter daily using one of the modern filter units, which has dual filtration, and filters to 0.5 micron. 18

Chippy Chat & Fast Food Magazine • March 2016

There are big savings to be made by filtering. Different companies quotem different percentages. However in my experience there are too many factors involved to be specific. In some cases, it might last 25% longer in others up to 75% longer. Costs: A typical cost of a top end filter unit is around £2000.00 + VAT. The ongoing daily cost for filters is approximately £1.50 this equates to less than the sale price of 1 bag of chips per day. SuperSorb Carbon Pads are essential in the daily filtering operation. Introduced to the trade by us in 2004, we have worked hand in hand with the manufacturer to achieve peak performance from the product. The filters need to be changed daily in order to achieve optimum results, blocked filters can cause overheating and damage to the equipment. These filters are a standard size and are universal to this type of machine. The development continues. We have recently introduced the upgraded SuperSorb Carbon Pads, which we are offering alongside the standard white version. “The newly developed SuperSorb Carbon Pads have a unique combination of specific activated carbon and cellulose fibres, along with other activated adsorbents, with billions of tiny pores physically removing contaminants from your oil. These carbon pads are more efficient than any other type of filters in use today, ensuring your frying oil is filtered cleaner, so that it lasts even longer. You will use less oil and save more money as well as having more consistent food quality.” Chippy Chat & Fast Food Magazine • March 2016

New Plus20 Palm Oil giving the fryer 20% longer frying life compared to other palm oils.*

Free from allergens

Save £1000s

Plus20 is a new and unique oil designed to suit the fryer who uses and prefers palm oil and can last more than 20% longer than standard palm oils. Plus20 Advantages: • Can fry at high temperatures and remain stable.

• Less packaging to dispose of.

• Produces a crisp and dry product without affecting the flavour.

• Great for slow trade where oil is held at temperature for longer or heated and cooled more which causes other oils to breakdown.

• Longer lasting, so using less oil saves the fryer money. • The extended life gives a more consistent colour since the same oil is used for longer.

• Better for busy shops who need a more stable and durable oil. • Very healthy – Free from additives and GM material. *Against rancimat tests

08452 505605 19 www.tquality.co.uk Chippy Chat & Fast Food Magazine • March 2016

Available from Chippy Chat & Fast Food Magazine • March 2016

Q Prestige – Powerful feedback from a Successful FRY I.T. 2016 On Sunday 28th February, FRY I.T. 2016, the Fish & Chip and Fast food show brought to you by Friars Pride, took place at Peterborough Arena! The event was an overwhelming success and achieved record numbers of attendees, with over 560 Fish and Chip shops visiting the event and an overall footfall increase of 30%.

Prestige fried live at this event once again, preparing both chips and Q Chicken Products for visitors to taste. This provided the ideal opportunity for the product to showcase itself, with attendees tasting for themselves the benefits of Q Prestige. Raphael Declercq of Q Prestige commented; “FRY I.T. 2016 was a very busy event and we had fantastic engagement with customers on our stand. Being able to fry at the event gives us a unique opportunity to showcase Q Prestige and most importantly for the fish friers to taste and see for themselves how superbly Q Prestige performs. Comments we received were linked to the crisp and dry Q Nuggets and chips we were producing, which is a direct benefit of Q Prestige. Also friers were impressed with the flavour of the blend overall. A number of fish friers signed up for trials and based on this result we decided to offer the opportunity to a wider audience.”

Chippy Chat & Fast Food Magazine • March 2016

With this issue of Chippy Chat Q Prestige is offering readers an exclusive trial. The first lucky 100 shops to sign up online using the promotion code will be entitled to take part. The promotion will be for delivery via Friars Pride. If you are reading this article and are not currently using Q Prestige and would like to find out more and sign up, please visit www.friarspride.com/q-prestige and register your interest in taking part and receiving your special trial promotion. * Mark Wilson, Owner and Manager of Fishers of Hunstanton commented; “We’ve been using Q Prestige for over 5 years. It is a key ingredient to our recipe, giving our food fantastic flavour and importantly it lasts very well. In 2015, Fishers of Hunstanton, lead by myself fried live in Q Prestige at FRY I.T. Bournemouth. We would highly recommend Q Prestige to other friers and it is no surprise Q Prestige has had a positive reception at FRY I.T. 2016 in Peterborough.”

Q Prestige 4 Dry and crisp food 4 Superb flavour 4 Great frying life 4 Offering something a little different *This promotion is open to new users of Q Prestige only. It is also only available through Friars Pride at this moment. One promotion per shop only. Chippy Chat & Fast Food Magazine • March 2016

PRESTIGE A BLEND OF PALM OIL AND DUCK FAT

FRYING EXCELLENCE The UNIQUE blend for the fryer who is looking for something a little different: • Dry and crisp food • A distinctive and unique flavour • Great frying life

SPECIAL OFFER FOR THE FIRST 100 RESPONSES!

Visit www.friarspride.com/q-prestige Promo code FRYIT2016

Exclusively available through 21

Chippy Chat & Fast Food Magazine • March 2016

Contact sales on 01733 316400 For more information visit www.friarspride.com/q-prestige Chippy Chat & Fast Food Magazine • March 2016

People queuing

Cutting the ribbon with the Town Crier

Having our picture taken for the press

Kelly and Tim with Andrew Barge from Vranch House School

Lots of chips

The Team

The man who bought the 1500th portion!

“There’s Fish Everywhere!” It’s our big day! Today’s the day we sell 1,500 portions of Fish & Chips all in aid of Charity. It’s strange how setting yourself a target can make you nervous but over nerves comes the driving spirit to do what we do best, to Put Fish First and sell amazing Fish & Chips. By Kelly Barnes

im and I arrive at the shop at 8.00am but Paul has been there since 6.00am cutting up over 60,000 chips! The logistics of defrosting 1,500 portions are challenging and there’s fish everywhere – in the potato prep area, on the fish tables, in fact anywhere there is space! At 9.00am the staff start to arrive, we decorate the shop and prep gets into full swing. At 11.00am the press come to take photos and a queue starts to form down the pavement outside the shop, we are getting very excited now. At 11.30am we cut the ribbon and we are off! It’s manic, there is no time to think and before we all know it it’s 1.30pm and we

what it’s all about.

Chippy Chat & Fast Food Magazine • March 2016

have sold 500 portions! Despite the cold there is a queue all day, trade remains brisk, people have come from all over Devon and Somerset and even a couple from Wales! At 6.00pm on the dot we sell our 1,500th portion! We did it! Here are the key numbers from the day: 2 tonnes of potatoes 1,529 boxes 1,000 balloons 585 customers 40 stone of fish 20 Staff 10 blocks of frymax 3 bags of batter 2 (extra) large bottles of Prosecco and one birthday cake! But the most important number is £5,412.13 raised for Vranch House School in Exeter. I want to thank all the people who came down to Krispies and bought Fish & Chips for Charity and also to all our staff who worked tirelessly, efficiently, cheerfully and for free.

Well done Tim, only 1480 to go

Kelly closes up

Chippy Chat & Fast Food Magazine • March 2016

New development from in Scotland

The Hewigo team

Keith McLaren

Leading UK range manufacturer Hewigo has appointed Keith McLaren of Frytech Ltd as its distributor in Scotland. Keith has over 15 years’ experience installing and servicing frying ranges and this new association reflects Hewigo’s commitment to the Scottish marketplace. Hewigo is known for value for money ranges built with the latest technology. The company was at the forefront of High Efficiency and has built more of these ranges in the UK than all other manufacturers combined. To hear what our customers say visit www.hewigo.com/uk/testimonials

To contact Keith McLaren call

07944 552243 Hewigo UK. Bateman House, Little Fields Way Oldbury, West Midlands, B69 2BT 012123 544 9120

Chippy Chat & Fast Food Magazine • March 2016

Recent installation at Dunkeld Fish Bar

www.hewigo.com 23

Chippy Chat & Fast Food Magazine • March 2016

Not Just a Pretty Face! I probably have quality seafood in my DNA. Coming from the picturesque seaside village of Anstruther in the East Neuk of Fife By Colin Cromar

t’s hard not to grow up with an appreciation of some of the best fish and seafood in the UK, which naturally converts into amazing fish and chips. I always say to people of my childhood “The salty tang of fish was always in the air, coupled with the delicious waft of freshly cooked fish and chips from the many quality chip shops in the village!” But it was a teenage crush that first led me to work in a chippy. I fancied a girl who was working in the Anstruther Fish

Chippy Chat & Fast Food Magazine • March 2016

Bar, one of the celebrated chippies just mentioned! I thought I would get a job there myself and ask her out. Twenty years later I was still working there and even had a partnership in the business. I developed wanderlust though and decided to sell my share to travel the world for a year, returning to Scotland to buy a fish and chip shop in Kinghorn. The love of fish and chips was still in the blood! Together with fellow businessman Gordon Sphinx I then set up The Tail End in Edinburgh, (from an old pub that had closed), which became another well known fish and chip shop. We did the same at the St Andrews Tail End fish bar.

Chippy Chat & Fast Food Magazine • March 2016

I was then approached by businessman William Frame nearly three years ago to open and run an upmarket fish and chip restaurant in St Andrews. It was a fantastic opportunity and Cromars was born, a “Rolls Royce” of Fish & Chip Shops if you like, serving champagne, scallops and langoustines as well as superb quality haddock and cod. My 32 years of experience came to fruition to run my dream eponymous chippy! We have attracted numerous industry accolades in our short life so far. Highlights for me have been the two National Fish and Chip Awards we have won – last year we

Chippy Chat & Fast Food Magazine • March 2016

were Fish and Chip Restaurant of the Year in Scotland and this year we clinched Fish and Chip Shop of the Year in Scotland, the sought after Takeout category, which is the one we all want to win the most in the industry! It meant so much to myself, William and the whole team. Each year we have been a Top 10 UK finalist as well. I wore my kilt to the final to fly the flag for Scotland and we took several members of the team down to the awards dinner, as well as our wives. We all had a brilliant time. We plan to keep on entering until we win the overall prize of Fish and Chip Shop of the Year for the whole of the UK. You can learn so much from these awards – it is so useful to gain feedback from the judges, and to network with others in the industry and hear their stories, and how they keep on improving their businesses too. There is still huge potential for Cromars and we are all fully engaged with it. We have another Awards ceremony coming up in March for local Fife Business Awards. It’s a good job I did pluck up the courage to go into that first Fish Bar in Anstruther that day and ask for a job, prompted by a pretty face. It has certainly been one of my best decisions! www.cromars.co.uk.

Chippy Chat & Fast Food Magazine • March 2016

McWhinney’s Success Continues!

Just Ask Mr Bond!

At McWhinney’s Sausages, we’ve always said that chip shops, cafes, hotels and restaurants that choose to pay a little more money for a whole lot more quality really do value their customers, and have a profitable commitment to quality! Last month, McWhinney’s Sausages’ Sales Manager, Ivan Bond, met with some of our key distributors and customers in the south of England, including a soon-to-be married couple that have risked everything to make it big in the chip shop trade.

athan Shaw and Rebekah Gibbons bought the Wagon Wheel Chip Shop in Trewoon, just outside St Austell, Cornwall just last summer. This was their second shop as they previously owned a shop The Haven Takeaway Gorran Haven, which is a must-visit for the tourists and resident throughout the extremely busy summer months. When the couple bought the shop, Nathan was still plying his trade as a roofer, whilst Rebekah was a Day Service Manager for a Social Services organisation. Realising that they were spreading themselves too thin, they both quit their “day jobs” in April to prepare properly for their new venture, and have invested heavily in the new shop ever since. But has the risk been worth it? Well, after a hectic 7-days per week summer of 2015 running both shops they have cut the Gorran Haven shop back to Fridays only during the off-peak tourist season. The couple are, however, extremely positive about what lies ahead in 2016 as the spring and summer seasons draw near.

Chippy Chat & Fast Food Magazine • March 2016

One thing that has made their business a real hit with customers is, their commitment to quality products. Their key supplier is T-Quality, which has certainly helped establish a fantastic list of products allowing the Wagon Wheel deliver nothing but great chip shop food since day one! When asked why they use only McWhinney’s Sausages, Ivan was delighted to hear that they are consistently reliable and of the highest quality and taste on the market. “As the Sales Manager, that really did bring out a smile on my face. We hear that same statement all the time, but it’s always great to hear, especially from a couple that are setting up their business and have decided the key to longevity is to never cut corners on quality”, said Mr Bond. This is just one simple story of a chip shop using McWhinney’s Sausages that is reflected right across the UK and Ireland. As always, we simply ask those chip shops that have never sold our amazing products to give them a try. – To find out more about our products, where you can buy them and why you should in the first place, give Ivan a call on 028 91 271811, or email ivan@mcwhinneys. com.

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 2016

IT’S TIME

Made in Ireland

TO DISCOVER MCWHINNEY’S TRY OUR PORK SAUSAGE SUPPER TODAY!

www.mcwhinneys.com 27

Chippy Chat & Fast Food Magazine • March 2016

Supreme Choice! If you are looking for the supreme range of sausages to serve to your consumer and more then try Blakemans.

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

Supreme 8’s Sausage

no compromise on taste and quality. To compliment the ‘Supreme’ sausage a range of 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 Onion Stuffing Ball with a hint of lemon. 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. Ke e p i n g p a c e w i t h t h e c h a n g i n g d e m a n d s o f c a t e r i n g a n d re t a i l customers, Blakemans have developed an unbeatable product range having achieved this status by a substantial investment in its state of the art manufacturing, storage and distribution facility, an operation which is a model to the rest of Europe.

Blakemans latest addition to their pre-cooked frozen range of products are a caterers delight to save time and money A perfectly seasoned Pork Sausage and a Pork Sausage infused with aromatic herbs complimented by a Pork, Onion and Sage Stuffing Ball with a hint of lemon. These high meat content sausages and stuffing balls are made with only the finest British Pork, a bonus product for the fast moving casual dining gastro pubs, hotels and quick turn around catering establishments. A perfectly seasoned Pork Sausage

Pork, Onion and Sage Stuffing Balls

Pork Sausage infused with aromatic herbs

Supreme ‘Jumbo 4’s’ Gluten Free

Chippy Chat & Fast Food Magazine • March 2016

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 2016

SHEER CLASS

The Supreme Sausage James T. Blakeman & Co. Ltd. 29

Newcastle-u-Lyme, Staffs. ST5 7UF Tel: 01782 569610 e-mail: admin@blakemans.co.uk

Chippy Chat & Fast Food Magazine • March 2016

www.blakemans.co.uk

Pastry Pie-oneer Peter’s delivers Established more than 40 years ago, Peter’s Foodservice has built a reliable reputation, consistently delivering quality food to suit the needs of the nation’s chip shops.

hrough its ten strategically located distribution centres, top baker Peter’s service more than 10,000 customers every week, ranging from national and independent retailers and caterers, chip shops, fast food outlets, restaurants, cafes, schools, hospitals, stadiums and more. Every one of the 20,000 deliveries made each week is with no minimum order value and arrives in express time. From its South Wales-based headquarters, Peter’s produces its own first-class awardwinning pies, pasties, slices and sausage rolls and has a complete product range of more than 900 support lines, including bacon, cheese, chips, cooked meats, sandwich fillings, desserts and drinks, as well its market leading Gillard’s Saveloys. Commercial Director for Peter’s, James Osgood, said: “We take great pride in offering our customers the best value, quality, choice and service. Our extensive network means we can swiftly supply any outlet across the country with all their culinary needs.

the versatile sausage offers a tasty solution to all hunger pangs or cravings. The supreme sausages are now available in two sizes in packs of 20 and come vacuum packed for freshness. Get in touch with Peter’s and start selling the finest saveloys money can buy… Aah! Bisto Pies! Last year Peter’s secured a licensing deal to launch a new range of frozen Bisto pies. Working in partnership with ‘the nation’s favourite gravy’ brand owner Premier Foods, Peter’s has created the hearty 235g pies in four great varieties, including Chicken & Mushroom, Steak, Steak & Kidney and Minced Beef & Onion. The traditional fillings are covered in a delicious gravy delivering a meaty flavour, encased in a shortcrust pastry base topped with a puff pastry lid. The core flavours of the pies and the strength of the brand make the range an attractive alternative in the foodservice market for chips shops, caterers, fast food outlets and sporting venues. Each pie has a Bisto branded heatproof perforated film for ease of preparation, and is frozen for maximum shelf life. The range is now available in case sizes of 12 through wholesalers.

Gillard’s World Famous Saveloys If you want to offer the ‘Best of British’, look no further than Gillard’s saveloys. Made here in the UK by Peter’s using the finest of raw ingredients, Gillard’s saveloys are widely regarded as the finest of all saveloys. Ideal for a hot snack on their own, with chips, battered, eaten in or on the go, 30

Chippy Chat & Fast Food Magazine • March 2016

Peter’s already produces products for licensed brands Heinz and Sharwood’s as well as its national brand Seriously Tasty. For more information or to register your business with Peter’s, visit www.petersfood. co.uk/your-business or call 08708 505 606. Chippy Chat & Fast Food Magazine • March 2016

World Famous Saveloy London’s Finest Since 1867

The Gillard’s Saveloy has been made to the same outstanding recipe for generations – it is widely regarded as the finest of all saveloys, we hope you will agree. Please call us today and start selling the very best saveloy money can buy... 31

Chippy Chat & Fast Food Magazine • March 2016

029 2085 3200 Chippy Chat & Fast Food Magazine • March 2016

New distributor for Hewigo in Scotland “Scotland takes its takeaway fried food very seriously with several winners of the Fish & Chip Shop of the Year coming from this area in the last few years. That’s why we are making an even bigger commitment to Scotland with the appointment of Keith McLaren of Frytech Ltd. as distributor,” says Phillip Purkiss, Managing Director of Hewigo UK.

eith is one of the most respected and skilled engineers in Scotland with over 15 years’ experience installing and servicing frying ranges. His new role will be to build sales and provide the service backup that Hewigo have become renowned for. Keith says, “Hewigo is a name you hear more and more with a reputation for excellent value for money, reliability and use of the latest technology. I had no hesitation when Phillip invited me to join the team.” Scott Davie of the Dunkeld Fish Bar, a recent convert to Hewigo, echoes Keith’s comments. “I want a range that is completely reliable, easy to operate, looks good and whilst not cheap does not cost the earth either. Hewigo fits the bill and comes highly recommended.” Experienced operator, Susan Yau who owns

Chippy Chat & Fast Food Magazine • March 2016

Ca’Dora in Elgin and is used to the demands of a busy location adds, “We already have a Hewigo at our Forres shop so I know that it can cope with the needs of my business.” At Hewigo’s manufacturing unit in Oldbury, West Midlands, a team of 15 build almost all of the Hewigo ranges sold in the UK. Although these ranges are especially designed for the UK, the company often benefits from technology developed at the parent company in Holland, for example, the innovation behind high efficiency burners. “We were amongst the first to introduce high efficiency ranges and have built more of these than all the other UK manufacturers put together. The ranges are rated at 93% efficiency by Gastec and we have many examples of customers who can boast considerable savings in gas consumption, cooking oil and raw materials,” says Phillip Purkiss. Other areas in which Hewigo can supply market leading benefits are in filtration, digital control and range design. Keith McLaren adds, “From the excellent team in Oldbury and through myself, customers in Scotland can be guaranteed first class value for money ranges with superb ‘on the spot’ service support.” For further details contact Keith McLaren on 07944 55224307944 Hewigo 0121 544 9120 www.hewigo.com Chippy Chat & Fast Food Magazine • March 2016

U O R Y C N I H I H P S S! A C

MAKE YOUR CHIPS

WORK HARDER It needn’t be a chore to get the best chips! From good potato management to the ultimate frying tips, www.bestchips.co.uk has all the information your business needs to thrive in a competitive market, including: • • • •

Good potato management Top chip tips Marketing and promotions insight Fast food market trends that can help shape your business

BESTCHIPS.CO.UK AHDB Potatoes, supporting the potato industry, is funded by potato growers, purchasers and processors. AHDB Potatoes is a division of the Agriculture and Horticulture Development Board (www.ahdb.org.uk). © Agriculture and Horticulture Development Board 2016. All rights reserved

Chippy Chat & Fast Food Magazine • March 2016

Young Film Makers can earn a Crust! We all are open to ideas of how we can more younger people engaged with our shops and the products we sell. One company is running an amazing promotion to hopefully do just that.

ukka Pies, makers of one of the oldest and most loved pie brands in the UK, is offering aspiring advertising, marketing and video production students THE opportunity of 2016. The company’s ‘Idea of the Year’ video competition is open to students aged 16 -25 and offers £12,500 of prize money for the best advertising concepts. The videos submitted by the winners will be used to attract a new generation of consumers while offering a unique opportunity with a nationally recognised brand. The competition is open for entries now with a closing date of 30th April 2016. Sally Voss, Pukka Pie’s Brand Manager, commented – “We know that once people try our pies they love them and

Chippy Chat & Fast Food Magazine • March 2016

eat them again and again so that’s one of our main objectives this year, to attract a new generation of customer. To do that we feel that a fresh perspective from a younger generation is needed.” As one of the most recognisable brands in the UK this is a fantastic opportunity for students who are interested in creative fields, such as advertising, marketing, and video production, to flex their creative muscles. The winners will undoubtedly gain significant exposure that could help them launch a successful creative career. Sally continued, “With the availability of social media channels such as YouTube, and more access to advanced creative tools and techniques for students, there is a huge pool of untapped talent out there waiting to be discovered. This is an opportunity that we are proud to be offering; it’s really exciting to be part of.” To enter and be in with a chance to be crowned as winner of Pukka Pies Idea of the Year 2016, go to www.pukkapies. co.uk/pukkapiesidea

Chippy Chat & Fast Food Magazine • March 2016

T: 0800 043 5523 E: info@barlandshopfitters.co.uk W: www.barlandshopfitters.co.uk

Not Just Another Shopfitter Design with a difference, specialists in fish and chip shops, commercial kitchens, prep rooms and dining areas. Top quality materials and unbeatable craftsmanship. From frying ranges to cold storage solutions and everything in between. 35 for 35 Chippy Chat & Fastby Food Magazine â&#x20AC;˘ Marchinteriors 2016 Chippy Chat & Fast Food Magazine â&#x20AC;˘ March after 2016 Value money producing that function day after day, year year.

Please the Press The first staple pleasure to cross the lips of many of us who visit historic Belgian cities like Antwerp will most likely be one (or more) of the awesome array of fine beers on offer. Then there is the scrumptious stoofvlees beef stew and the warm waffles, smothered in whipped cream or chocolate. All this and more was consumed during our recent visit to Flanders’ finest city… But none of it was as good as the fish & chips we found at Bia Mara. By Andrew Rogers

ucked down one of the ancient side streets that surround Antwerp’s giant cathedral, Bia Mara (Irish for sea food in case you’re wondering) is the second fish & chip to open in Belgium, following fast on the heels of its Brussels big sister. The owners’ stated aim is to

Chippy Chat & Fast Food Magazine • March 2016

offer a ‘completely unique style of Fish & Chips’ and, on this occasion at least, the copy matches the experience. The core of the Bia Mara concept is to offer sustainable, daily-fresh fish that is cooked in a lighter tempura batter or in light crispy breadcrumbs (panko). If, like me, you’ve been warned off oily foods, this sounds a great way to bypass the doctor’s orders… But could the taste possibly be as good as traditional batter? The answer is a resounding yes. I had the Lemon & Basil Tempura while my good lady went for the Lime Mint & Wasabi Tempura. Both were exquisite… the batter was bursting with herby flavour and the fish was lovely and moist. Then there were the seaweed salted chips, which tasted like they came straight out of the oven. I had a superb garlic truffle sauce but have no doubt that the tartar, lemon

Chippy Chat & Fast Food Magazine • March 2016

in Belgium! & basil, lemon cajun, chipotle or basil chilli variety would have been equally moreish. In fact, I only noticed after we had ordered that we could have tried all six for just three euros… Next time! Four side dishes were on offer - sesame panko prawns with pickled ginger sauce, red slaw, minty mushy peas and samphire & cucumber salad. We went for the last two and were again delighted at the quality. We had intended to also try the panko but by now were full. There are also chicken and veggie options on the menu for the non-fish eaters. The fact that there were two different beers (5.5% or 8.5%) available on tap, various wines and some delicious homemade lemonade explained why people were enjoying the comforts of Bia Mara long after their food had been cleared away. It’s a cozy place to people watch

for sure, and in doing so I noticed quite some folk discussing the menu outside but choosing not to come in. Perhaps a clearer explanation of what tempura and panko mean might help – I’ve never heard of the latter, have you? That small quibble aside, this was a great meal at a very affordable price. We paid just 38 euros (around 25 pounds) for two portions of fish & chips, two sides, two drinks and the friendly service by El from Leeds. As you can see in the images, meals are served in smart reusable wooden boxes. It’s not just the fish that’s sustainable at Bia Mara – and if our visit to the Antwerp shop is anything to go by, this is a model that is set to last. Editors Note ‘Please the Press in Belgium’ is maybe our most obscure header link yet, but fans of The Smiths may well recognise it.

Continued k

Chippy Chat & Fast Food Magazine • March 2016

Kebab Oscars

Thousands of kebab businesses across the UK have been nominated by kebab eaters ahead of the 4th British Kebab annual awards.

he nominations have been made across 14 categories – including best kebab shops category, best delivery, best value restaurant – and people can now vote for their favourite business. The awards ceremony hosting 1200 guests including parliamentarians, business people, and representatives of communities will be held at the Park Plaza Westminster Hotel. British Kebab Awards is organised by the Centre for Turkey Studies (CEFTUS). Voting closes on 10th of March 2016 before a panel of judges make the final decision and winners will be revealed in the awards ceremony on the 23rd of March 2016. Ibrahim Dogus, the founder of the British Kebab Awards, said: “Now in their fourth year, the BritishKebab Awards are going from strength to strength. “It is fantastic that we have this opportunity to recognise the work

Chippy Chat & Fast Food Magazine • March 2016

of businesses across the country, as well as highlight how varied the British kebab industry is, and the important contribution it makes to the economy.” Graham Corfield, UK Managing Director of JUST EAT, British Kebab Awards sponsor, added: “The British Kebab Awards are the perfect showcase for the best in the business. “The growing success of the awards is testament to the great cultural and economic contribution the industry has in the UK and to the takeaway industry as a whole. We are proud to once again be sponsoring the awards which will be bigger and better than ever before. “Best of luck to all the nominees who share our passion for delivering quality food and an excellent service.” The jury includes MPs Nadhim Zahawi and Keith Vaz; businessmen Mustafa Topkaya, Rami Ranger, financial advisor Altan Kemal and the solicitor Shany Gupta. If you are interested in attending or sponsoring the awards, please contact Ibrahim Dogus on 07525185288 or via email info@ceftus.org . To see the full list of nominations and vote visit www.britishkebabawards.co.uk Chippy Chat & Fast Food Magazine • March 2016

Aah! Pies Available frozen in four delicious flavours

Steak, Steak & Kidney, Chicken & Mushroom and Minced Beef & Onion flavours available to order in case sizes of 12x235gms. Each pie is wrapped in its own heatproof film.

Order from your wholesaler or Call: 02920 853200 | Email: Bisto@petersfood.com 39 Chippy Chat & Fast Food Magazine â&#x20AC;˘ March 2016 Chippy Chat & Fast Food Magazine â&#x20AC;˘ March 2016

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

Potatoes

T: 0151 4245449 M: 07885 636713

Mitchell Potatoes Chippy Chat & Fast Food Magazine • March 2016

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 2016

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

YS H IR

HA MS

HIR E

Thorne Barnsley Sheffield Doncaster Rotherham Goole Grimsby

LINCOLNSHIRE

AF ST

NOTT ING

( Northumberland )

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

Call 01670 521801 07850 772578 brrygraham@aol.com

Central and Southern England

RD SH IR E

Eagle Hill

Established 80yrs

Marketing

Telephone: 028 9188 2280 37 Craigboy Rd 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

Masters & Co Ltd

T: 0207 987 7890

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

SOUTH YORKSHIRE

CHESHIRE

Northern Ireland

Potato

EAST YORKSHIRE

WEST YORKSHIRE GREATER MANCHESTER

Tel : 01358 742345 Mob : 07799 661333

Delivering quality potatoes throughout your region

BWH Graham

01909 562327 (3 lines) 07932 155677 (Andy)

Hunters Potatoes 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

(S,Yorks, N,Yorks, Notts)

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

allomas@btconnect.com North East

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.

Eden House, High Hesleden, Hartlepool, TS27 4QF Call -

01429 836255

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

Chippy Chat & Fast Food Magazine • March 2016

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 2016

Drama in the fish and chip shop? Settle in for a supper with a difference An afternoon earwigging in a traditional Bolton chippy inspired writer Becky Prestwich to create a unique play - one that requires the audience to digest it over a plate of fish and chips.

hip Shop Chips is being performed in theatres and some working chippies around the country in the weeks ahead. The theatre will be laid out for dinner with the actors - Ben-Ryan Davies (Wonderland, Waterloo Road), Russell Richardson (A Winter’s Tale, Northern Broadsides), Julie Edwards (Brief Encounters at Bradford Interchange), and Jessica Forrest (Hollyoaks, Coronation Street) - performing the play around them. It’s designed to put the audience right back in the space that motivated Becky a regular BBC writer, who is also currently working on day time soap Doctors - to pen a story about former sweethearts Eric and Christine, whose eyes meet again after a long absence across a takeaway supper. “When you’re in a chip shop, there’s a feeling that you’re looking at all walks of life,” says Becky. “And they’re all eating fish and chips, but they’re from these different places and cultures. “It was quite a loose idea at the stage I took it to Box Of Tricks (new work specialist producers, led on this play by joint artistic director and co-founder Adam Quayle),

Chippy Chat & Fast Food Magazine • March 2016

but I thought it would be an idea they’d be interested in. “I knew it was going to be a love story about a young girl and boy, too young to go out so instead they sit around with a bag of chips. “But I was also interested in this idea of generations that our grandparents all sat down to eat fish and chips when they were courting, too. “I wanted something that would make it a timeless story.” A full calendar is available from the Chip Shop Chips website www. boxoftrickstheatre.co.uk/production/ chip-shop-chips/. “From the start, I loved the idea of people watching it as if they’re encountering it while having a meal - that it’s unfolding around them,” Becky adds. “It’s quite light and funny, but the dramatic elements as it gets near the end might make you stop eating your chips.”

Chippy Chat & Fast Food Magazine • March 2016

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Customer:

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Sewn

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3 Ply

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Bleached

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Black

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Bottom

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For your nearest stockists call 01353 865 966 Chippy Chat & Fast Food Magazine • March 2016

Chippy Chat & Fast Food Magazine • March 2016 sales@allee-farms.co.uk

★★★

DiNNer DANCe CeleBrAtiNg our 20tH yeAr Tickets Tickets are £55 per person. Accommodation KFE have negotiated a special room rate of £115 B&B for a double room and £105 for a single. Please call the Sales office to book. Please make cheques payable to ‘KFE Limited’ Units A&B, Bentley Business Park, Northfields Industrial Estate, Market Deeping, PE6 8LD Tel: 01778 380448 (1) Email: Sales@kfeltd.co.uk Hotel Marriott Forest of Arden Hotel and Country Club, Maxstoke Lane, Meriden, Warwickshire, CV7 7HR Dress Code: Black Tie

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At the Marriott Forest of Arden Hotel & Country Club Near Birmingham on Sunday 15th May 2016

Drifting the Night Away! On Sunday 15th May KFE will host the KFE Dinner Dance at the beautiful Forest of Arden Hotel and Country Club near Birmingham.

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Chippy Chat & Fast Food Magazine • March 2016

heir main attraction this year is original Drifters member Roy G Hemmings’ “Reach Out To Motown.” It is a celebration of 50 years of Motown, with hits by The Supremes, Martha Reeves and the Vandellas, The Four Tops, The Temptations, Marvin Gaye, Stevie Wonder and Lionel Richie to name but a few. This electrifying show features such classic hits as “Baby Love”, “Dancing In The Street”, “My Girl”, “I Can’t Help Myself”, “I Heard It Through The Grapevine”, “Reach Out” and more. “Reach Out To Motown” features “The Love Supremes” as well as “The Tops & Tempts” paying tribute to Motown’s legendary vocal groups. The day will start with the traditional Kiremko KFE Golf Tournament, an opportunity for golfers of all abilities to play on the fantastic Arden Championship Course. A fierce competition, generally played with a hangover, a beer and a shot at the Half Way House! Dinner Dance Tickets - £55 per person Golf - £70 per person Hotel - £115 double/ £105 single Book you tickets now by calling 01778 380448, accommodation can also be booked by KFE at a discounted rate. KFE look forward to seeing you there in May! To read more about the 2016 dinner dance visit www.kfeltd.co.uk Chippy Chat & Fast Food Magazine • March 2016

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Chippy Chat & Fast Food Magazine • March 2016

Ready Steady

Cook! What’s Cooking? 2016 in Harrogate was yet another busy and successful exhibition. The Henry Colbeck organised show took place on the weekend of the 7th of Febuary.

By Austen Dack

he Chippy Chat team once again turned up on mass to meet and greet both friers and suppliers alike. On the previous evening many also gathered for a dinner and a few pre show beverages – it was great to chat with so many of you including young Richard Colman Ord who was a fountain of knowledge! Just over 2000 of you turned out for a great day of sampling, socialising, buying, discovering new products and having fun!

Chippy Chat & Fast Food Magazine • March 2016

One of the new exhibits this year was the Save & Select Photo Booth! A little slow to begin with but once you all got started there was no stopping you! Customers, staff and exhibitors were queueing up to take part and don some crazy outfits! A huge thanks to the whole team at Henry Colbeck for pulling out all the stops on the day. As always every email promise (and there were quite a few) sent out by Duncan Mclean in the show build up were met. Attention to detail was fantastic and helped with the flow of the day. Congratulations to Whitby Seafoods who were voted the best dressed stand. What’s Cooking? is a really productive, interesting and fun day out for all the family. Next year it will be back in Newcastle.

Chippy Chat & Fast Food Magazine • March 2016

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‘Oh My Cod!’ for Sale in Tipton

ings Business Transfer are pleased to offer for sale a fantastic fish and chip take away which occupies a prime trading position on a busy main road within Tipton, West Midlands. This well-known business has successfully operated in the locality since 2012, and during this time, the take away has established an enviable reputation with an extensive and loyal customer base. The business operates from a highly visible double fronted shop premises, providing spacious lock up business accommodation. The premises is fully fitted and includes a functional kitchen and potato room, and walk-in chiller and freezer. All equipment has been newly purchased, and is maintained to a great standard. The business also incorporates 4 self-contained flats, which are currently let. There is potential to utilise one of the flats as an owner’s accommodation. The sale provides many areas for growth; including increasing opening houses as the business trades during limited hours. The premises also has the capacity and space to include a dining area, and add a delivery service. Oh My Cod! is a thriving and highly lucrative business which represents an ideal purchase for an ambitious and enthusiastic owner operator who can enjoy the lifestyle and profits a business of this stature generates. Darren Jones, Sales Negotiator at Kings Business Transfer comments “This is a fantastic opportunity to purchase an award winning traditional fish and chip shop with excellent future growth potential, and which is presented to the highest standard” To fully appreciate this exciting business opportunity, viewing is recommended. This fantastic Fish & Chip shop is being offered for sale, exclusively through Kings Business Transfer, on a leasehold basis for offers in the region of £99,950. If you require any further information on this business please do not hesitate to contact us on 0844 7011 823, quoting the reference 43949. To find out more details about the businesses available for sale, and sold, through Kings Business Transfer please visit: www.kingsbt.co.uk

Chippy Chat & Fast Food Magazine • March 2016

Wingates Chippy Acquired by First Time Buyer

ings Business Transfer are delighted to announce the sale of Wingates Fish & Chip shop located in Bolton, Lancashire. First time buyer Mr Cuni, acquired the business on a leasehold basis. Wingates Chippy was originally operated by Mr and Mrs Gibbs, and they only decided to bring the business to the market due to their wish to retire. Comprising of a single fronted terraced property; the sale also came with first floor living accommodation. The business generated high levels of interest with 7 viewings and 4 offers. Mr Gibbs comments “I found the service from Kings Business Transfer to be very good, and Darren Jones (Sales Negotiator at Kings Business Transfer) was very professional.” The buyer, Mr Cuni comments “I was very pleased with the service I received from Darren Jones and Kings Business Transfer” Darren Jones from Kings Business Transfer comments “I am pleased we have come to the end of a successful completion. The joint co-operation of both the vendor and purchaser allowed the deal to go through. I wish Mr and Mrs Gibbs all the best in their well deserved retirement, and would like to wish Mr Cuni all the best in his new business venture.” To find out more details about the businesses available for sale, and sold, through Kings Business Transfer please visit: www. kingsbt.co.uk

Chippy Chat & Fast Food Magazine • March 2016

To Buy: 0844 3877 308 Email: buying@kingsbt.co.uk

Twitter: @Kings_BT Blog: www.kingsbt.co.uk/blog

To Sell: 0844 3877 307 Email: selling@kingsbt.co.uk

NOW

INCLUDES

> Traditional fish & chip take away > Weekly takings £4,000+ > 18 Cover dining area > Immaculately fitted > Superbly equipped > Excellent reputation

REF: 44360

LEASEHOLD

£175,000

> Retirement sale

Andy’s Fish Bar Ltd - West Midlands This is an exciting opportunity to acquire a first class traditional fish & chip take away/restaurant, occupying a prime trading position in Tipton in the West Midlands. Andy’s Fish Bar is a successful and lucrative business, which is superbly fitted and offers terrific potential for future growth and development.

Holdgates Fish & Chip Shop, Perth The business trades throughout the year, and benefits from a loyal base of regular clientele. The sale of Holdgates offers a great opportunity to purchase a superb restaurant which is trading well, but with potential for expansion of the business. > Well established & lucrative

> Prime trading location

> Sit in & takeaway

> Well presented

> 32 Cover dining area

> Excellent scope

REF: 44014

LEASEHOLD

£120,000

Halfway Fish Bar, Dorset This unique business opportunity offers a new owner a thriving, award winning fish and chip shop. Located in a prime main road position in Dorset and close to major town locations. > Prime main road position

> Price reduced

> Holiday/tourist location

> Management run

> Weekly t/o in excess of £5,200 > Excellent opportunity

REF: 44021 50

FREEHOLD

£499,995

Chippy Chat & Fast Food Magazine • March 2016

WWW.KINGSBT.CO.UK

Oﬀering local service on a national basis

THE VILLAGE FISH BAR £165K

SMART FISH & CHIPS

> > > > >

SHREWSBURY

LEASEHOLD

Aﬄuent sought after village Monopoly position Excellent reputation Weekly takings £5,000 Fitted to high standard

Ref: 43585

WOODSTOCK

Take away and restaurant Busy main road parade Weekly turnover £6,000 5 Bed owner’s accommodation Well ﬁtted throughout

Ref: 43924

INVESTMENT OPP. £650,000

DANNY'S F&C

> 12 Occupied self catering flats with fish & chip shop > Main road location > On-site accomm. for staff > Highly lucrative

> > > > >

Ref: 43998

Ref: 41414

PENSARN

FREEHOLD

THE FISH & CHIP CO.

AUCHTERARDER > > > > >

£395K F/H

Established since 1937 2 Bedroom owner’s ﬂat Large grounds to rear Excellent reputation Scope to expand

Ref: 43610

LA SPEZIA

GLENROTHES > > > > >

MANCHESTER

£145,000

FISH & CHICKEN BAR > > > > >

FREEHOLD

Prime main road position (A6) Close to town centre W/t £1,200 (6 days trading) Refurbished s/c 1 bed accomm. Immaculately ﬁtted

KIRKCALDY

£124,995 LEASEHOLD

HIGHLAND > > > > >

£150K

FREEHOLD

> > > > >

£110K

LEASEHOLD

Including 2 ﬂats Prime location on main road Weekly turnover £3,000 Price reduced Well presented throughout

CORNWALL > > > > >

LEASEHOLD

Lifestyle business opportunity Excellently presented Weekly turnover of £1,250 Prime main road location Fantastic growth potential

FREEHOLD

Town centre location Established since 1960s Run by same family since 1983 Fully equipped Presented at walk in condition

Ref: 43120

£99,999

FREEHOLD

> > > > >

LEASEHOLD

Excellent trading location Weekly t/o in excess of £5,000 Established for over 40 years Excellent potential Community supported

Ref: 42446

LEASEHOLD

Prime town centre location Weekly t/o £4,200 - £4,500 Immaculately ﬁtted throughout Valuable modern equipment Retirement sale

CHIPS AHOY

£575,000

CORNWALL > > > > >

FREEHOLD

Excellent reputation Weekly turnover £7,000 Great location Ideal lifestyle opportunity 50+ Years continuous trading

SIZZLING SPICES

GLASGOW > > > > >

£79,995

LEASEHOLD

Fully refurbished take away W/t in excess of £4,500 Low rental cost - £625 PCM Large residential area Excellent reputation

Ref: 42051

HILTON CHIP SHOP £290,000

INVERNESS

> > > > >

£180,000

Ref: 42882

RENDEZVOUZ F&C £499,995

KELSO

MISS FISH

HALESOWEN

Ref: 44211

BISCOVEY FISH BAR £50,000

> > > > >

Great location Range of modern equipment Long established Good proﬁt margins Excellent reputation

Ref: 43588

BRISTOL

Ref: 43791

Well established Fully equipped Excellent locale Well performing Great opportunity

THE PIZZA SHOP

SAMROY’S F&C SHOP

Ref: 43847

Ref: 43171

Top quality ﬁnishing Well established Turnover circa £270,000 Excellent residential area Freehold option possibility

Ref: 44265

£250K

LEASEHOLD

THE RIG

Oﬀers invited

EDINBURGH > > > > >

LEASEHOLD

Well established New modern equipment Potential to increase sales Ideal ﬁrst time business Alcohol licence

Ref: 44216

Chippy Chat & Fast Food Magazine • March 2016