Chippy Chat - August 2021 by Chippy Chat Magazine

www.chippychat.co.uk

austen@chippychat.co.uk

TEL 01353 658216

Issue 8 Volume 11 August 2021

Chippy Chat & Fast Food Magazine • August 2021

Chips are Down

Chipping Forecast

Chippy Chat & Fast Food Magazine • August 2021

New Chip on the Block

Fabulous

Fish Roe Fritters A PROTEIN PACKED NUTRITIOUS MEAL

MAKE A DIFFERENCE. CHOOSE GUARANTEED SUSTAINABLE FISH.

Please contact your local distributor/ r/ supplier for further information. 2 Chippy Chat & Fast Food Magazine • August 2021 Chippy Chat & Fast Food Magazine • August 2021

The Year March-es On! Well already approaching the Summer we have our great sausage feature Schools out for end of the first quarter of 2018!

Hopefully it will a busy already. one for can’t believe it be is August

too!

shops and suppliers as we approach

As the country unlocks it is time for many fish and chip shops to Congratulations to all at Friars be very busy, as the schools break Pride. Once again, they have up and many millions seem to be delivered a fantastic trade show staying home for their holidays! with even more visitors it seemed This month we focus on some than ever. of the fine frying mediums you A busy offering this month for your are using,First plusoff filtration systems delights. we review many too. Our front-page partner once of our oil and fat suppliers giving again is chance Agrico Potatoes UK.many We you the to see what have fried & tried their new variety top shops are using and why. Also, Mother’s day and Easter too.

Austen Dack Publishing Editor

Our front-page for March Babylon at somepartner of the UK’s best is Pukka Pies. They supply millions of fish and chips shops with some pies to fish and chip shops across fantastic results. the UK and they are helping us There are only a few weeks to celebrate National Pie Week. go to our famous open day held If you would like to advertise, at our Isle of Ely Produce farm HQ. get involved or tell us some Let us know if you would like to news please email me austen@ attend and/or exhibit please chippychat.co.uk – thanks for your Email meenjoy at austen@chippychat. support the issue. co.uk Austen Our website is www.chippychat. co.uk

Chippy Chat Ltd Oak Lane Littleport Ely Cambridgeshire CB6 1RS

Chippy Chat Ltd

Oak Lane www.chippy-chat.co.uk Littleport Elyinfo@chippychat.co.uk Cambridgeshire Twitter CB6 1RS @Chippychat

Facebook Chippy-Chat www.chippy-chat.co.uk TEL 01353 865 966 info@chippychat.co.uk FAX Twitter 01353 863 444 @Chippychat Managing Director Facebook Chippy-Chat John Boutwood TEL 01353 658216 Publisher FAX 01353 863 444 Oliver Boutwood oliver@chippychat.co.uk Publishing Editor Managing Director Austen Dack John Boutwood austen@chippychat.co.uk 07863123929 Publisher Oliver Boutwood Subscriptions and Marketing Executive oliver@chippychat.co.uk Amanda Waterfield amanda@chippychat.co.uk Publishing Editor 01353 865 966 Austen Dack austen@chippychat.co.uk Design/Editorial 07863123929 Stuart Catterson stuart@cc-ff.com Design/Editorial

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

Chippy Chat & Fast Food Magazine • August 2021 Chippy Chat & Fast Food Magazine • March 2018

3 3

Unseated! Social distancing stopped fish and chip shop’s restaurant opening

he popular North Walsham eatery has been running its takeaway service throughout lockdown but has chosen not to open its 30-seater restaurant, despite calls from customers assuming it would be open. David Audley, one of the co-owners of The Three Cottages Fish Restaurant said the

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

layout of the restaurant, a lack of staff and restrictions made reopening the seated part of the venue unviable. He said after considering what changes would need to be made, the decision to remain closed had been a simple one. Mr Audley said: “We’ve got a 30-seater restaurant, but it’s split over two small rooms, and you come in through a doorway and back out through the same doorway so we couldn’t have a separate entrance and exit. “There’s no way we can do two metres apart unless we only seat 15 and it becomes unviable to employ waiting staff if you can only seat 15 people. “We are a very busy shop but it’s mostly takeaways, 30 seat restaurant is not a very big operation and although it’s not cramped together they are currently not two metres apart so we looked at it and thought, if we really mess around we could probably sit 10-15 people but we’re looking at four tables of four people.” “We don’t want to do it until it’s safe to do. We also don’t really want to reopen until staff have had their vaccine. We’re hoping that later in the summer we will be back.” Have you reopened your restaurants safely? Email austen@chippychat.co.uk

EDEN RANGE

WE HAVE ALSO RETRO-FITTED BASKET FILTRATION AND SUPER PAD UNITS TO SHOP INSTALLED RANGES. PLEASE CALL FOR ADVICE ON YOUR RANGE

Chippy Chat & Fast Food Magazine • August 2021

Inside

AUGUST 2021

The Frier’s Delight! Babylon Fried by top friers

Diary Dates

6 8 9 14 16 18 20 22

Business or pleasure, dates not to be missed

New Chips On The Block!

Chip and Bin!

Solana committed to delivering new frying varieties

Free chips for littler pickers at top Scottish shop!

Fry and Drive!

Get the BEST price for your used oil!

Excellence is Normal!

Isle of Ely Produce and Chippy Chat open their doors to chip shop owners and managers

Heinz Portionz

Perfectly-Sized Sauces Of Income!

Five Star! Catch make it five in Harrogate

The Chips are Down!

Online discount for fresh cut chips for chippy chat readers!

A New Benchmark

NFFF newly launched Quality Accreditation Scheme

All in! Taking a gamble

Big in Japan! A fish and chip van on a Japanese island

Kevin Sent! McWhinney’s Gluten Free Sausages

All aboard the Chicken Train For Crispy chicken and a winning combination – FREE SAMPLES!

Keep it in the Family! Pajo’s family culture wins through

Cod and Kits!

Fish and chips are my living but football is my life

40 42

Es 30 tab Ye lish ar ed s

Brand-new territory for many Chippies

The Day of Champions!

Superior Shops Use Superior Beef Dripping

The Chippie Landscape!

Frying Range Engineers

24 26 28 30 32

34 36

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

Chippy Chat & Fast Food Magazine • August 2021

For prompt, efficient service please call:

01553 772935

sales@klsonline.co.uk Chippy Chat & Fast Food Magazine • August 2021 In association with

Frying Ranges

The Frier’s Delight! Babylon Fried by top friers By Austen Dack

sle of Ely Produce have been promoting a new Chip Ambassador role to promote the great British Chip in association with Agrico. The aim will be to carry on the good work promoting chipping potatoes at their hugely successful open days, and through the ‘Field to Frier’ award. The Chip Ambassadors will become

Chippy Chat & Fast Food Magazine • August 2021

part of an UK wide group of shop owners and fryers who will promote best practice for potato buying, storing, and of course frying. The chain will also include key growers too like PJ Lee & Sons, and A. L. Lee Farming Company, as IOE looks to nurture the relationships they have grown across the whole supply chain during the last twenty years. Agrico have partnered with Isle of Ely Produce to bring two new varieties into Chippy Chat & Fast Food Magazine • August 2021

the trade initially via our Chip Ambassadors. The two varieties Babylon and Lugano will be sampled at some of these ambassadors to back up the results of early trial successes. We have travelled (keeping to covid restrictions) to many great shops in the last few months trialling Babylon including Eric’s Thornham, Henry’s of Hunstanton and Petrou Brothers of Chatteris. The overwhelming result of all of this testing is Babylon as a variety is looking like a star of the future. Comments have ranged from good size, rumbled well, not too much waste. In the range they fry well and come out with a good colour lovely and crisp and soft on the inside. Oliver Boutwood Isle of Ely Director says. “It’s good to hear so many shops like the allround good characteristics of Babylon. We are pleased with this partnership between Agrico IOE and chip shop owners.” Alex Moore, Agrico UK Sales Manager said: “We are thrilled to be working closely with Isle of Ely Produce & the Chip Ambassadors to launch two exciting new varieties. As a business we are always trying to breed better tasting and more sustainable potato varieties.” Chip shop owners already signed as Chip Ambassadors for Isle of Ely Produce include Colin Cromer – The Fish Hoose, Kerry Brennan – Golden Union, David Henley – Henley’s, Richard Ord Jr – Colmans, Eric Snaith – Eric’s, Kelly & Tim Barnes – Krispies, Lauren Kellaway – Kellaways, Charlie Collins – Frydales, Fred Capel- Chez Fred, Matt & Ashley Phillips – Shap Chippy, Malachy Mallon The Dolphin Takeaway, Richard Foster – Fish and Chips at Weston Grove, Emir Hikary – Hiks, Alan Shillingford – Shillingfords, Gregg Howard The Chip Shed, Ian Wallis Henry’s Hunstanton, John Hudgell Pimp my Fish, The Petrou Brothers, Marcus French, Millers, Haxby Grosvenor Norwich and Sarah Heward – The Real Food Café. We will be featuring Babylon and Lugano reviews in the coming months, and at the Isle of Ely Open Day, where you can try them for yourselves. Email austen@chippychat. co.uk if you would like to try them and/or become one of our ambassadors

Chippy Chat & Fast Food Magazine • August 2021

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

e are looking on the bright side and starting to put some dates in our diary. If you have anything to add please email austen@chippychat.co.uk . All dates are subject to change due to the pandemic

September 3rd British Pie Awards

September 18th - October 3rd British Food Fortnight

Including best fish and chip shop pie which is being judged by Chippy Chat editor Austen Dack in Melton Mowbray

September 12th Isle of Ely/Chippy Chat Open Day Back by demand the popular open day for chip shop owners

Why buy British? · Our aim is simple... to encourage people to discover the diverse and delicious food made in Britain

October 26th British Kebab Awards The Awards, which are sponsored by JUST EAT and supported by the Kebab Alliance, recognise and champion the efforts of local kebab takeaways and restaurants across the UK. This prestigious ceremony is held at the Park Plaza Westminster Bridge Hotel on 26 October.

December 5th

KFE Ball KFE Ball - It’s the social highlight of the KFE Calendar! The KFE Annual Ball is the perfect opportunity to kick back and have a good time with the best extended family there is, as well as getting involved in our traditional golf tournament. This year’s theme is Caribbean Party – get ready to get tropical!

Chat py

The Chippy Chat Ball returns. Great reason to get together and finally have a party

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September 19th

Chi p

The Chippy Chat Ball

Ch ristmas Ba

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

Chippy Chat & Fast Food Magazine • August 2021

Chip and Bin! Free chips for littler pickers at top Scottish shop!

ith growing recognition of the impact of tourism on the natural environment, one small independent business, the Real Food Café in Tyndrum, has taken matters into its own hands with a campaign of litter picking in the Loch Lomond and Trossachs National Park - and the promise of free fish and chips for everyone taking part. The first litter pick took place on Sunday, 30 May and will take place on the last Sunday of each month until October, with The Real Food Café providing volunteers with all the equipment required. Volunteers will be rewarded with free tea, coffee and biscuits plus servings of the café’s award-winning fish and chips. 20 spaces are available for each monthly event for anyone from café staff and locals, to visitors, families and senior citizens. Spaces must be pre-booked and all equipment will be provided, including high vis jackets, litter pickers and bags. Café Manager, Colin McGeoch who is spearheading the project will weigh the litter collected each month and announce the results on social media. Colin, who lives locally, formulated the idea for the campaign as he saw the effects on the local beauty spot of increasing quantities of littering: Colin said:“It’s been gutting to see my local area being treated like this every day on my way to work. We are proud to welcome visitors from all over the world to the Real Food Café. They come to

Chippy Chat & Fast Food Magazine • August 2021

this area because of its natural beauty but the volume of rubbish is increasingly destroying our natural environment. Community is at the heart of everything we do in the café, so we’ve decided to take the matter into our own hands. We decided to launch it to coincide with the Keep Scotland Beautiful campaign because this organisation is trying hard to tackle climate change and reducing litter and waste.” The events are welcomed by Co-owner of The Real Food Café, Sarah Heward that come amidst her calls for improved infrastructure to support rural areas. Sarah has been at the centre of talks about the infrastructure of the local area for many years. Sarah said:“We absolutely love tourists visiting our café and the local areas, it’s our bread and butter and supports so many other rural businesses too. However, the areas are being degraded by litter and there are social issues that need to be addressed.As a family business, we work extremely hard to recycle our waste, ensure our customers are provided with plenty bins and that are packaging is biodegradable, but we’ve seen a huge raise in litter scattered all over Tyndrum. How are you addressing the problem of litter in your community? Email austen@ chippychat.co.uk

Chippy Chat & Fast Food Magazine • August 2021

Premier 1 League Champions for Over 30 Years! Premier 1 Filtration first for quality and service

remier 1 Filtration are proud to have so many fantastic fish and chip shops across the UK. At the National Fish and Chip Awards in the last thirty years they have had lots of shops and owners nominated who use their machines and/ or filtration products. Steve Calvert Managing Director of Merlin Filtration said. “We were thrilled to get so many winners at this year’s National Fish & Chip Awards. All these shops are incredible and their attention to detail is second to none. We like to think that this includes their filtration process which is where we help them to achieve the right results every time. We are proud to supply some of the best shops in the country with our products. Our products are tried and tested by many more award winners too  including  The Magpie, Fish‘n Chick’n, Kingfisher & Deep Blue.”  Premier1 Filtration are the major supplier of Filter Machines, Filter Papers and Filter Pads to Fish and Chip Shops, Takeaways, Restaurants, Schools and Hospitals across the UK and Europe. They introduced the Superpad to the

Chippy Chat & Fast Food Magazine • August 2021

industry in July 2003 giving customers a much greater level of filtration and the ability to remove the suspended particles (Cloudiness) in the oil or fat which leads to its rapid deterioration and breakdown. With over 30 years’ experience in the industry both operating shops and supplying, maintaining and repairing filtration equipment and their customer service is second to none. Filtration is a topic that is now more important to Fryers than it has ever been in the past. Filtration is traditionally, a process designed to remove particulates. For Frying oil, the target is longer oil life and healthier product, thus cost savings and a happier customer. Other winning shops in the last 30 years at the National Fish and Chip Awards who use Premier 1 Filtration products include Quayside, Millers, Frankie’s, The Bay, Petrou Brothers and Fish & Chips @ 149.

Contact T: 01325 377189

or 07836 370234 Visit: www.premier1filtration.com

Chippy Chat & Fast Food Magazine • August 2021

Premier 1 Filtration The Choice of Champions!

2020 Cod’s Scallops

2019 Krispies

2018 Millers

2017 Kingfishers

2015 Frankies

2014 Quayside

2013 The Bay

2011 Chips at 149

2010 Atlantic

2007 Townhead Cafe

2006 Petrou Brothers

2003 Finnegans

Steve Calvert MD at Premier 1 Filtration, said: “Congratulations to all past winners from the National Fish & Chip Awards. Premier 1 Filtration are one of the major suppliers of Filter Machines, Filter Papers and Filter Pads to Fish and Chip Shops, Takeaways, Restaurants, Schools and Hospitals across the UK and Europe. We are a proud supplier to many of the best fish and Chip shops in the UK.”

Chippy Chat & Fast Food Magazine • August 2021

Premier1 Filtration Great North Road Brompton On Swale North Yorkshire DL10 7JL Phone/Fax: - 01325 377189 07836 370234 www.premier1filtration.com Chippy Chat & Fast Food Magazine • August 2021

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

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

The aim is to support families with the means to develop, improve and maintain their sustainable production practices.

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

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

The Fryers’ Favourite For Over 60 Years. 12

Chippy Chat & Fast Food Magazine • August 2021

Simply the Best

There is Frymax and then there are other cooking oils. The difference is that we have been producing the same product with the same delicious results for over sixty five years. No changes, no additions and no modifications. Open a box of Frymax and you will see pure white premium palm. It is additive free, contains no hydrogenated oil and less than one per cent trans fats. Frymax is sourced from approved, certified production units and is one hundred per cent sustainable and traceable. Why has Frymax not changed in over sixty five years? Because we and top fryers know that to produce the best you have to use the best and there is none better than Frymax.

RSPO-2- 0677-16 -100-00

Frymax – No Ordinary Cooking Oil For information, advice, or customer support material please contact ADM Trading (UK) Limited. 13

Chippy Chat & Fast Food Magazine • August 2021

e-mail: frymaxinfo@adm.com

Chippy Chat & Fast Food Magazine • August 2021

www.frymax.co.uk

Fry and Drive! Get the BEST price for your used oil!

o you drive a diesel car? Then your car is most likely running on some of Quatra’s biodiesel! Quatra collects your used cooking oils and fats across the United Kingdom. We have been in business for over 50 years in Germany, France, The Netherlands, Belgium and Luxembourg in a leading position. We recycle these used cooking oils and fats into a raw material for the production of second-generation biodiesel. Quatra believes in recuperating 100% energy from waste. When the collected oil arrives at our processing site, it is heated in automated heat chambers to make the fat liquid again and separate it from impurities such as water and frying residues. These residues are turned into biogas. Other waste flows such as plastic are cleaned, sorted and brought to recycling in turn. After filtering, centrifugation and decantation, clarified oil is obtained. These filtered oils get analyzed in our laboratory and are transferred as raw material to bioreffineries for the biofuel industry. Annually, our oil collections result in the production of 70,000,000 litres of biodiesel, which accounts for at least 87%

less CO2 emissions than petroleum diesel. The upcycling of waste oil into green energy provides a unique and effective solution for reducing greenhouse gas emissions. But our service doesn’t stop there! We also deliver fresh cooking oils and fats of our own brand! By combining the delivery of fresh edible oils and the collection of organic residual material in one single visit, Quatra minimizes the number of transport movements, thus reducing the carbon footprint of your business. Over the years, we have learned that our clients have different needs. This experience and our broad network, have led us to develop enormous flexibility with an excellent service at attractive prices. Quatra’s customers are guaranteed the best price for their used cooking oil and fats. We provide a customer focused service within 48 hours with free and clean barrels/containers. You receive instant mails with details of your used cooking oil collections, so you get full traceability including waste transfer notes and certificates of the collection of your waste streams. If you don’t recycle your used cooking oils and fats yet, for the best price, start now and contribute the reduction of CO2 emissions to create a greener environment!

Contact QUATRA UK LTD Unit 5 SEGRO Park Perivale, Horsenden Lane South, Perivale, UB6 7RL, United Kingdom T: 03330 160 160 E: sales.uk@quatra.com Visit: www.quatra.com

Chippy Chat & Fast Food Magazine • August 2021

COLLECTING USED COOKING OIL AND DELIVERING FRESH COOKING OIL IN ONE VISIT? THAT‘S WHAT WE DO! The best price for your used cooking oil Free 48 hours service Free barrels High-quality oils and fats of our own brand

WE ARE ACTIVE IN: LONDON & SURROUNDING COUNTIES, GREATER MANCHESTER, LIVERPOOL, BRISTOL, CHESHIRE AND LANCASHIRE Don’t worry if we are not active in your area, we may work with a partner who is!

CONTACT US! 03330 160 160 - sales.uk@quatra.com Unit 5 SEGRO Park Perivale, Horsenden Lane South, Perivale, UB6 7RL, United Kingdom 15 Chippy Chat & Fast Food Magazine • August 2021 00800 20 20 20 20 free international number

Chippy Chat & Fast Food Magazine • August 2021

Excellence is Normal! Superior Shops Use Superior Beef Dripping

wo of Nortech Superior’s biggest advocates Papa’s Fish & Chips, and Gregg Howard of the Chip Shed & Our Plaice have both recently added new shops to their chains. The winners of the BBC’s Best British Takeaway Papa’s have opened a huge restaurant and takeaway in Blackpool. Hull-based Papa’s Fish and Chips opened its 10th restaurant and takeaway, located on the resort’s seafront at 6674 Promenade. Typically, the restaurant is the largest fish and chip restaurant in Blackpool with 350 seats both inside and out and has created around 100 jobs. Owned by brothers Dino and George Papas with their father Sid, the family have their own secret recipe for batter they have used for decades. “As a family we loved visiting Blackpool,” Dino said: “It’s the gem of the Northwest with amazing locals who love great fish and chips, and we look forward to welcome them all. It’s a dream come true!” They use Nortech superior to fry in. “Nortech helps us create a consistently great tasting product. Our team love working with a frying medium which is manufactured close by to our restaurants. We are fortunate to have visited the facilities and meet the team who care just

Chippy Chat & Fast Food Magazine • August 2021

as much about superior beef dripping as we do about our fish and chips. Northech is a superior product by name and nature. The frying medium is extremely stable and works well in helping us create our signature taste. The beef dripping is exceptionally long lasting making it great value for money.” The Chip Shed has moved its first shop in Warwick recently. Over four years ago, the chip shed was born at 24 West Street. Witha lot to be proud of over the years, awards and accolades, they say nothing makes them prouder than serving the wonderful people of Warwick! Because of them, their fantastic customers, they have have outgrown their humble abode on West Street. They have moved to a new site, 2 minutes up the road on Swan Street! With a fantastic restaurant, home delivery, larger menu plus a greater kitchen capacity (speed) they can better serve their customers. Add to this Chip Sheds at Bourton and Minchinhampton (not to mention the Our Plaice at Hagley), co-owner Gregg Howard needs a consistent frying medium, and chooses to use Nortech Superior. He said, “It’s called superior for a reason! it’s definitely the most superior dripping available for fish fryers as I’ve tried them all, it has a far superior taste and the most superior frying life too.” www.nortechfoods.co.uk/dripping-frying

Chippy Chat & Fast Food Magazine • August 2021

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 17

Chippy Chat & Fast Food Magazine • August 2021

The Changing Chippie Landscape! “When lockdown first landed, fish and chip shops

across the country were hit hard. Chippy owners had to introduce new services overnight to continue serving their local communities such as call & collect, click & collect and home delivery – and for some, this was brand-new territory,” says Isaac Fisher, General Manager at Pukka.

ur advice to chippy owners is to implement these flexible delivery services indefinitely. And to those who are yet to branch out into the digital world, there is no better time than the present - and you certainly aren’t alone. “At Pukka, fish and chip shops are our heartland and the industry remains at the front of our minds – more so now than ever. Throughout the pandemic, we ran a campaign where we published, personalised social media advertising to chippy owners’ local communities, at no cost to them, to help them share the news that they were still open for business. “We repeated the activity multiple times over the year that followed, to keep showing fish and chip shops that Pukka has their backs. In the end, we helped over 50 fish and chip shops get back on their feet, grow their customer numbers and ultimately help increase their takings. Our support for foodservice never stops and right now, you can access free posters and social media assets via our trade website: https://www.pukkapies.co.uk/trade/chipshop-home-delivery-tools/.”

trademark. With this launch, we were able to bring chippy customers the bestselling recipes they know and love, but made with 100% vegan ingredients. Our tasty range currently consists of our Vegan Chicken & Mushroom pie and Vegan Minced Steak & Onion pie. “However, some businesses have said they find it challenging to justify stocking vegan options, as customers don’t always know they are available. To overcome this, we advise all chippy owners to really make the most of their shop windows by putting up posters advertising their vegan offerings to catch passers by and use their social media channels to let their customers know that they can enjoy a tasty vegan pie and chips meal – and we have some ready-made assets available on our trade website to help spread the word. By reaching people in the early stages of their consumer journey or interrupting them as they walk past your chippy, you are more likely to influence their decision to visit your chippy for their meal – and ultimately drive sales,” explains Fisher. “Despite the challenges that the pandemic has thrown the industry’s way, we know that there is still a huge demand for this Great British mealtime favourite. Chip shops can tap into this sales opportunity by stocking the nation’s favourite brand– whether they are meat eaters, meat-reducers, flexitarians, veggies or vegans. Now, there really is a Pukka for everyone,” Fisher concludes. www.pukkapies.co.uk

Make the Most of the Vegan Opportunity We have seen huge growth in the number of vegans in the UK, growing +350% in the last year . It was therefore logical to offer chip shop owners the opportunity to cater to this growing trend. “With a vision to put more pies on more plates more often, we recently launched a duo of vegan pies complete with the Vegetarian Society Approved Vegan 18 18

Chippy ChippyChat Chat&&Fast FastFood FoodMagazine Magazine••August August2021 2021

Chippy Chat & Fast Food Magazine • August 2021

Order yours now NEW Vegan pies

n a g e V

& k a e t ed S ie c n i M P Onion

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Call us to place your order now on 0116 264 4000

Chippy Chat & Fast Food Magazine • August 2021

Heinz Portionz: Perfectly-Sized Sauces Of Income! Add Heinz Sauces to your menu Unless you’re slathering your customers’ meals with curry, gravy or beans, they’re likely to want something that gives your food that all-important finishing touch. In fact, Heinz research into the UK takeaway market found that, for 72% of Brits, getting the right sauce is very important to the enjoyment of their meal. So, with everything else in the bag sorted: fish, chips, sausages, nuggets, the works – all eyes are on you to offer a choice of sauces that give your meals wings. When it comes to sauces, 85% of consumers expect to see branded ones OOH. So own brands simply won’t cut the mustard if you’re keen to stay ahead of the competition. The UK’s preferred sauces: 71% of research respondents chose Heinz over the competition. Added to this, Heinz offers the widest selection on the market - BBQ, Ketchup, Tartare, Mustard, Mayo and more. Alone, or in combination, these are the perfect partners for classic chip shop fare – fish, chips, burgers, sausages, nuggets etc. During research, 74% consumers told us that seeing a well-known brand in a

Chippy Chat & Fast Food Magazine • August 2021

takeaway is reassuring, with 66% more likely to return if they see a brand they like. So, with easily recognisable, colourcoded Heinz sauces, you’re signalling your chip shop’s commitment to quality, keeping the door open to repeat customers. To deliver the unmistakeable flavour of Heinz in perfect-sized servings, the range is available in a variety of Portionz. Individually wrapped and sealed, this means there are no concerns about hygiene or food waste. And with sizes ranging from sachets to SqueezeMe, the larger sizes can offer a valuable source of income. The Heinz SqueezeMe format is a valuable upsell to regular sachets. In fact, customers will be happy to pay for extra premium flavour. Plus, it has an easyopening, non-drip pour: ideal for spillfree drizzling while eating on the go. The final take-away: 88% of consumers said they’d be disappointed if Heinz sauces weren’t available. Is that risk you’re willing to take? Note: all stats quoted above attributed to Kraft Heinz consumer research, Incite Marketing Planning 2019

www.heinzfoodservice.co.uk

Chippy Chat & Fast Food Magazine • August 2021

SQUEEZE the most out of fish and chips

Our delicious range of SqueezMe portions (26g) are the perfect option for customers looking for a more generous portion size.

Customers are willing to UK’s No.1 pay extra for * s e c for sau a bigger size portion of sauce than a sachet* We’re the

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Five Star! Catch make it five in Harrogate

atch, the award-winning seafood restaurant brand, opened their latest addition to the group on Cheltenham Parade, Harrogate, recently. Formerly Graveley’s of Harrogate, Catch Seafood has opened its doors after a £250K refurbishment, and the lifting of national lockdown restrictions. Catch Harrogate is their fifth Catch restaurant, offering the same casual seafood dining experience, this time in the centre of Harrogate The restaurant is unrecognisable in comparison to its former Graveley’s

Chippy Chat & Fast Food Magazine • August 2021

days. Highlights include foliage walls, crisp white tiling, and a stunning outdoor terrace. The decor compliments the food perfectly, allowing diners to enjoy seafood in a relaxed, modern environment. Exclusive to Harrogate, the restaurant also includes a brand-new Champagne and Oyster bar, serving LaurentPerrier and 4 varieties of oysters. In the restaurant, diners can enjoy a variety of seafood dishes, from traditional fish and chips to the Catch signature seafood grill. The drinks list is extensive, with the new bar serving a range of draught products, cocktails and wines. Sarah Stuttle, Managing Director at Catch commented “We’re excited to be Chippy Chat & Fast Food Magazine • August 2021

expanding the Catch family to Harrogate, and hope the local community love the place as much as we do. We have seen great success since we opened and can’t thank the people of Harrogate enough for their kind reviews and support.” Following a full kitchen renovation, the takeaway opened on April 19, and the business says it has seen great success in the short time it has been open. The restaurant opened on Tuesday, May 18 in line with Government restrictions lifting. The new design has a modern, yet welcoming feel, allowing diners to enjoy the varied menu in a relaxed setting, from traditional fish and chips to exciting

Chippy Chat & Fast Food Magazine • August 2021

seafood specials that Catch is known for. The restaurant has been painted green and features new seating for customers. Catch prides itself on delivering a casual seafood dining experience, using sustainably sourced, quality seafood. It is the latest in a long line of family fish and seafood businesses which spans nearly a century. In addition to Harrogate, the Catch group includes four other restaurants in Yorkshire; Holmfirth, West Vale, Headingley and Street Lane. For further information, or to book online, customers should visit www.catchseafood.co.uk Are you opening a new shop email austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • August 2021

The Chips are Down! Online discount for fresh cut chips for chippy chat readers!

ylde Fresh & Fabulous are one of the UK’s most established potato producers, providing national coverage, supplying freshly peeled potatoes and chips under the FFF brand. We are BRC accredited and Red Tractor approved making us a reliable leading supplier to the fish and chip shop industry. At Fylde Fresh & Fabulous we pride ourselves on maintaining high standards across the entire potato process. The key success factor in producing quality potato and chip products starts with the growing of the raw material right here on the Fylde Fresh and Fabulous farm in the heart of the Fylde countryside. Using a combination of in-house growing and a number of dedicated potato growers, Fylde Fresh and Fabulous can always guarantee that the majority of raw material is home produced and processed. This method also ensures that every FFF chip ending up as an accompaniment to a fresh fish fillet at your local fish and chip shop can be fully traced back to the field along with its growing regime and history. After harvesting our produce, we store the potatoes in temperature-controlled environments to ensure they are as fresh as the moment they were plucked from the soil. Every fresh batch of Triple F Chips is frytested and quality-assessed before being distributed. You can always guarantee reliability and quality with our freshly cut Triple F Chips thanks to our high levels of compliance, and only supplying the best potato produce possible.

Chippy Chat & Fast Food Magazine • August 2021

Powered by potatoes! All of our potato peelings go into our very own anaerobic digester! This, balanced with whole crop silage and animal manure, produces sufficient gas to generate up to 1800KWe per hour of both thermal heat and electricity. All generated heat is used in the offices, the farm site and in the Fylde Fresh and Fabulous factories. The electricity is just as effective, completely powering the potato factory with any surplus electricity produced passed on to the National Grid with the potential to power over 1000 homes and businesses in the local community. People Power Every member of the Fylde Fresh &Fabulous team plays a vital role in sourcing, processing and then distributing potatoes and chips of the highest quality to food manufacturers, food service companies, and fish & chip shops. This dedication to the job is underlined by the Fylde Fresh and Fabulous managers, comprising of an enthusiastic team blending youth and experience, who each apply their own unique knowledge and experience to drive the business forward. The Future for FFF Fylde fresh and Fabulous have now made it even easier to order our chips. FFF chips are now available to buy online from our website fyldefreshandfabulous.com • Quote ‘CC002’ for added discount!# valid until 23/09/21 Chippy Chat & Fast Food Magazine • August 2021

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A New Benchmark Within the Industry By Bryan Carroll, Sarson’s Sales and Marketing Director

he National Federation of Fish Friers’ (NFFF) newly launched Quality Accreditation Scheme, which replaces the NFFF’s Quality Award, sets out to identify fish and chip shops who operate to the highest standards including the quality and taste of the food prepared, the levels of hygiene upheld and the shop’s presentation. In a year that’s flipped all senses of the word ‘normality’ and consumers understandably wary of the impact of COVID-19, building trust with customers has never been more important. That’s where the Quality Accreditation really comes into its own and why Sarson’s are so dedicated in its support of the scheme. The iconic award is the highest accolade for chippies to obtain and an instantly recognisable sign for customers of a quality establishment. Sarson’s Commitment to Quality Throughout Sarson’s rich history, the fish and chip sector has always held a unique place in its heart. Vinegar is, after all, synonymous with chippies and Sarson’s owes its distinctive flavour to a unique seven-day craft brewing process – a time honoured 200-year-old technique that sets it apart from non-brewed products. We’ve always placed pride in the fact that we listen and respond to operators’ demands – relaunching our 7g sachets at the height of the COVID-19 crisis is testament to this. At Sarson’s, it’s always been about providing the sector with what it needs most and our endorsement of the QA scheme is part of this ongoing commitment to support fish and chip

Chippy Chat & Fast Food Magazine • August 2021

shops and the real value they bring to British life. The Official Guide to the UK’s Quality Fish & Chip Shops Later this year, the NFFF will publish its hotly anticipated Official Guide to the UK’s Quality Fish & Chip shops 20212022 edition, featuring this year’s Quality Accredited outlets. The guide is widely considered the fish & chip equivalent to the Michelin Star Guide with inclusion a coveted honour for any establishment. Every site listed has met the NFFF’s exacting standards to achieve a Quality Accreditation, demonstrating superior premise management, high quality food offerings and second to none hygiene standards. The guide also provides an in-depth look into each site’s additional attributes including its disabled accessibility, payment options and the dietary requirements it can accommodate for. The guide, like the award itself, is proudly sponsored by Sarson’s and will be an essential handbook for any fish ‘n’ chip devotee. Sarson’s unique status within the industry as a benchmark for quality, combined with its reputation as a consumer favourite is crucial for promoting the guide to a wide audience. Sarsons is already a well-loved brand in the consumer sphere with research uncovering that 9 out of 10 customers would prefer their chips to be sprinkled with Sarson’s rather than a non-brewed condiment (NBC)². With that in mind, we’re perfectly positioned to use our influence with consumers; promoting the guide and educating them on its worth. ¹ NDP Group insight, November 2020 ² Independent consumer insight Toluna June 2019, sample 504 consumers. Chippy Chat & Fast Food Magazine • August 2021

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Chippy Chat & Fast Food Magazine • August 2021

All in!

A man from Liverpool who quit his job at a fish and chip shop to become a professional poker player won $23,850 after competing in an online poker challenge.

ukas Robinson, 23, originally from Liverpool but now living in the Isle of Man, quit his job at his family’s fish and chip shop to become a full-time poker player. The fanatical Liverpool fan not only won a huge sum of money, he also claims to have broken a world record for playing and streaming 1000 hours of poker in 100 days. Lukas streamed the games of poker via his Twitch channel, recording up to 10 hours of poker on average per day, with no stream shorter than seven hours and no day off. The outcome by the final day was a cool $23,850 in profit and it is understood no one else in the world has completed such a challenge. Speaking to the local Echo, Lukas, who said he has always had a keen interest in poker, said: “ I got it from my dad and my uncle and my grandad. By the time I was 11 I always said I wanted to be a top poker player. “Even in my school yearbook where

Chippy Chat & Fast Food Magazine • August 2021

they ask ‘where will you be in 10 years time?’ I wrote Viva Las Vegas for my 21st birthday playing poker and that’s what I ended up doing.” Lukas, who grew up in Liverpool, moved over to the Isle of Man when he was 20 years old, which he says was the hardest decision of his life. “When I moved over to the Isle of Man, I hated it. I worked in the fish and chip shops for two years and that was good to get to know mates and stuff but it took me a while to get used to it. Then I quit and decided to do this crazy challenge and go full-time poker pro.” Upon completion of 100 days of playing poker on the streaming platform Twitch, Lukas had accumulated over $23,000. “It was a risk because I quit my job and I had no income and I didn’t know any sponsors were coming. I just want to become one of the biggest poker streamers in the UK and the world, that’s my ambition. I just want to keep doing what I love, because I really do love it. The goal would be to get in the hundred thousands or millions and to be admired as one of the best poker players in the world.” Who do you know who has quit fish & chips and gone on to a high profile career? Email austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • August 2021

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Chippy Chat & Fast Food Magazine • August 2021

Big in Japan! A Scottish chef, who worked at the Ubiquitous Chip, has opened a fish and chip van on a Japanese island

hef Sam Galbraith, 28, moved to Japan two-and-a-half years ago after working in Glasgow, London, Australia and New Zealand. Originally Sam, who is from Aberfoyle, went to Japan to work during the ski season at Niseko ski resort, he ended up staying longer when he was offered a job on Ishigaki island, Okinawa, near Taiwan, where he met his wife Kumi, 32. Now the couple work together in their food truck, Bonnie Blue, which is a renovated 1994 Toyota van. Selling fish and chips, Sam and Kumi are offering locals and tourists a little taste of Scotland with traditional fare including a deepfried Snickers, as Mars bars aren’t readily available. The island is traditionally a tourist resort but has been deprived of international visitors due to covid. Sam, who has worked as a chef for ten years, said: “It’s the best place I’ve ever been without doubt, it is an absolute paradise for us with incredible mountains, jungle, beaches, food, and wildlife. “I only planned to stay about three or four months to enjoy the snowboarding but I was offered a job at a restaurant within a beautiful small beachside hotel in the countryside and met Yumi in the first month I was here. “We bought an old food truck, spent three months redesigning and fixing it to our specifications and then we opened Bonnie Blue. “We do UK-style fish and chips but with the freshest local fish straight off the boats brought to us by our friend who is a fisherman and also runs a sashimi shop

Chippy Chat & Fast Food Magazine • August 2021

opposite our apartment, it has been really popular. We have tweaked the traditional fish and chips to be a bit more island style with three smaller cuts of beer battered fish, a spoon of fresh crunchy coleslaw and pea shoots rather than mushy peas.” “We use local beer for the batter and season the chips with Nori seaweed salt, and we do deep fried Snickers. We chose Snickers because it’s much better than a Mars Bar when fried as the peanuts and nougat hold it together better and give a much better texture when the chocolate and caramel has melted.” Sam said: “We have been dependent solely on local customers as we started the truck up in the middle of a global pandemic. Ishigaki has no foreign visitors and this has really affected people here as the main industries are hospitality and scuba and snorkel tours. Restaurants cannot serve alcohol and need to be closed by 8pm and most have just closed totally until tourists can revisit. People have helped us so much with everything from the rules and regulations to where we can park our truck to open up.” Where have you seen fish and chips served around the world? Email austen@ chippychat.co.uk

Chippy Chat & Fast Food Magazine • August 2021

Every fish counts. For more than 120 years Norway has been a global leader in marine research and sustainable stock management. Our deep-rooted knowledge gives confidence our precious resources are responsibly managed and harvested using the best possible insight. Knowledge begins with experience. Choose Norwegian seafood.

Chippy Chat & Fast Food Magazine • August 2021

Kevin Sent! McWhinney’s Gluten Free Sausages

cWhinney’s have been making the same high quality Irish Pork Sausages since 1898 and current Managing Director, Kevin McWhinney, has promised to be loyal to the original recipe that has served the past four generations so well. In December 2018 an event occurred which forced a change in his thinking. He was discovered as being gluten intolerant following a diagnosis of Coeliac Disease. This meant that he could no longer eat and enjoy the sausages which he had eaten since he was a child. This distressed Kevin so much that he decided he had to do something about it. He set out to recreate the original McWhinney’s sausage, but with one important difference – it had to be gluten free and it had to taste just like the original McWhinney’s sausages. Over the coming months he made several attempts to recreate the original taste, but being a perfectionist, nothing please him. He continued to strive for the taste which he was so used to and experienced many failed attempts before finally coming up with a recipe which not only pleased him, but tasted just like the original McWhinney’s sausages he had been eating for so long. The solution turned out to be more expensive than the original sausage because he refused to use anything but

Chippy Chat & Fast Food Magazine • August 2021

the best ingredients. He had achieved his aim in developing a gluten free sausage which tasted the same as his original extremely popular sausage. The only downside is that the gluten free sausage will be slightly more expensive than the original, but Kevin believes that coeliacs all over the country will be able to enjoy a gluten free sausage which tastes like a real McWhinney’s sausage. Kevin has always believed that he should not sell a product that he is not prepared to let his family eat, so, on this occasion, the person he had to please was the biggest food critic in his family – Kevin himself. He also told us that one of the most important principles he had been taught in business came from both his late father and grandfather when they said that quality will remain long after price is forgotten. To try them for yourself or for more information get in touch today...

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 • August 2021

All aboard the Chicken Train For Crispy chicken and a winning combination – FREE SAMPLES!

elivery became increasingly popular during the course of the pandemic, and with lockdown restrictions easing, this popularity shows no sign of diminishing. Chicken Train from Kerry can help this channel continue to offer premium quality meals that are perfect for delivery. Research suggests that 24% of fastfood outlets are frequently disappointed with the Chicken Breaders they use and that 52% of customers complaints stem from this as the chicken just isn’t crisp enough. Chicken Train can dramatically improve this and help operators deliver quality fried chicken, every single time. The Chicken Train range includes a wide range of Chicken Breaders, Mil Dip, Marinades and Seasoning: all developed to help fast food operators create high quality, delicious products quickly and easily. Chicken Train gives operators high quality and delicious products so that they can serve the best chicken to their customers. Chicken Train’s Breader and Mil Dip are a winning combination and must-have for any QSR that wants to serve premium chicken. Our unique Chicken Train Mil Dip keeps chicken succulent during delivery, with minimal grease transfer. Whilst the Breader allows the chicken to stay tender for longer, with a crispy, crunchy coating that customers just love. The Breader’s have been designed for pressure-frying to create a deliciously crispy, even coating. From Savoury to super-hot, you can choose the best variety for your customers.

Chippy Chat & Fast Food Magazine • August 2021

With 91% of industry experts believing that seasoning is the most important part of any Chicken Breader, Chicken Train has created a host of Piri Piri marinades and seasonings that have been developed especially for UK QSR outlets. They give traditional fried chicken an extra kick -–perfect for customers looking for something just a little bit different. Easy to use, they can be fried or cooked on the grill meaning you can appeal to new and existing customers who might prefer a grilled alternative boosting variety across your menu. Available in six flavours; Mild Piri Piri, Extra Hot Piri Piri and BBQ seasoning, the range also offers three gluten free alternatives; Lemon & Herb, Hot Piri Piri and Piri Piri seasoning. With our in-depth channel knowledge, Chicken Train can support operators in getting the most from their menus, whilst offering consumers a brilliant dining experience from start to finish. Contact our team on: 0800 138 1938 for Chicken Train samples and see for yourself why Chicken Train Breaders and seasonings won top ranking in delivery factors such as crave-ability and quality of food.

With four simple steps, operators can fry their chicken to perfection.…Simply Mix, Dip, Coat and Fry! CALL : 0800 138 1938 FOR FREE SAMPLES QUOTING CHIPPY CHAT Chippy Chat & Fast Food Magazine • August 2021

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Chippy Chat & Fast Food Magazine • August 2021

Keep it in the Family! Pajo’s family culture wins through

he brainchild of Patricia (Pat) Branch, Pajo’s Fish & Chips first set sail in 1985 and has been owned and operated by her family since. But the definition of family-owned extends much further than her daughter, Cindy Plumb, now acting as President and CEO. Family is also the culture at Pajo’s. It’s more than a restaurant, it’s a community staple in all four of their locations. And to them, everyone is an integral part of their business and their lives. “As a seasonal business, it’s hard to find and maintain a team that comes back year after year,” said Plumb. “That’s why we’ve created a ‘family’ culture.” Something Pajo’s is known for many years. When you walk into a Pajo’s you know it’s not just a business. It’s a family. We sat down with Plumb (aka Captain Cindy), to find out how her family’s oceanfront restaurants have weathered every storm in the last 35 years. What’s one interesting thing about yourself? I took over this position in 2015 for a variety of reasons but get truly excited when I look back at how far I have come, how much I have learned, and even more

Chippy Chat & Fast Food Magazine • August 2021

exciting what is still yet to come through the process development of Traction and Lean Principles! What was the inspiration behind Pajo’s? My mom, Pat, is the original inspiration behind Pajo’s. My father was a fisherman, so my mom was frequently around the docks and boats. My mom also never sits still and has a true entrepreneurial spirit, so when she saw Barb’s Fish & Chips at the Inner Harbour in Victoria, she knew it was something she wanted to try in Steveston and jumped right in, and the rest is history. Why did you create this business specifically? Why didn’t you settle for working for an established shop? As noted above, Pat had always had an entrepreneurial spirit and she has been quoted as saying, “once you have had the satisfaction and excitement of working for yourself, there is no turning back!” It’s been a year since COVID-19, how’s it been going for you Pajo’s has an amazing team of employees. When COVID-19 hit there was so much concern about what was going to happen. But everyone rallied and did what was necessary to put safety protocols in place and be the best that

Chippy Chat & Fast Food Magazine • August 2021

they could so that we were able to stay open. As we were already in an outdoor setting with a sit-down or take model, we were able to switch to take-out only relatively easily. Of course, it has been a very difficult year, but with the above three components, all of us in the ‘Pajo’s family’ have been grateful to be able to remain stable. What’s helped you adapt and survive? Our team of employees is the biggest component of our survival, followed by the loyal customers. Along with that, help from the government grants has allowed us to continue to employ many of our team and schedule more employees to help manage/guide our customers in COVID-19 safety line-ups, ordering etc. What has been the biggest benefit of being a business owner overall? A quote from Pat, “There is nothing in life that can rival the satisfaction of watching something that you have created grow to be a successful, thriving business. The reward of being part of an exciting, independent working business (although stressful at times) is a lifestyle that is impossible to beat. But always be prepared for the roller coaster ride!” What’s practical advice you wish someone gave you when you were starting? Another quote from Pat “If someone could have told me to always expect and prepare for the unexpended, life might have been smoother. Entrepreneurs

Chippy Chat & Fast Food Magazine • August 2021

always look to the positive side so a reminder that there would likely be some rough patches and unexpected ‘bumps’ along the way and to ‘hang in there’ may have been helpful. And lastly – be prepared for the long ride – I wish that an angel on my shoulder would have been able to tell me that 36 years later, Pajo’s would have grown and continues to be a successful thriving business. Who would have known?

Chippy Chat & Fast Food Magazine • August 2021

New Chips On The Block!

Solana committed to delivering new frying varieties. A brief history. Solana GmbH started as a Potato Business in 1905 in Germany. The same family are in charge today – 4th generation. Solana have 14 offices across the world & representation in 28 countries. Three breeding stations – Two in Germany & one in Holland The Future Solana UK Limited was officially inaugurated in July 2015, since then, when we started out with just one full and two part time employees, our team has expanded to include seven full and

Chippy Chat & Fast Food Magazine • August 2021

two part time members of staff, plus two Senior Consultants based in Northern Ireland & Scotland. Solana Seeds UK has increased in size beyond anyone’s expectation and our growth alone this year has increased by 30%. For us to prosper and increase further we have taken on additional members of staff, have representation in Ireland and will be in opening a Scottish office in August 2021. We continue to expand our range of seed potatoes with trials going well in all of our overseas operations as well in the UK. Our range comprises in excess Chippy Chat & Fast Food Magazine • August 2021

of 60 different varieties. We have a strict selection process to select potatoes suited to our UK customer base. In addition to breeding and distribution, we offer all the associated upstream and downstream services. These include research, varietal maintenance and the production of seed potatoes, quality management, expert advice on the choosing of varieties and the growing of potatoes, and organising and handling international logistics. This gives us a close relationship with crop cultivation and means that we are familiar with the challenges faced by our customers and seed growers. Miranda Miranda is a 2nd early chipping variety popular with chip shops in both UK & Ireland. The variety has been accepted over the years and increased in popularity because of its reliability and stability with quality and fry colour. The variety has a delicious taste and excellent culinary qualities with long oval tubers, shallow eyes and yellow flesh colour. It is very resistant to bruising and mechanical damage. Amanda Amanda is more an early main crop. It has had a sudden resurgence with the fish and chip shop trade. Misunderstood in its early years as a crisping variety Solana has with much research and trial discovered that we can get size commonly accepted within the chipping frying industry. In addition, it will still crisp too. The variety itself has one of the highest resistances and tolerances to both Rostochiensis & Pallida. In partnership with someone within the seed industry we have made major steps forwards in terms of the varieties popularity and acceptability. We encourage readers of this article to try using this variety. It has good storage creditability and stability. Edison Edison is the new member of the Solana family and has been proven to work well in as many as 20 countries in the world. In the UK farmers have already seen the merits of growing it, the merchants in selling it, and the end users/chip owners frying it. We have high hopes for this variety as its growing period in terms of days seems to be a lot less than most of its competitors. We have stored it in trials ourselves right through to July and been delighted with the end results. We are optimistic in terms of the future of this variety - we need more seed growers to keep up with demand. And as for the future; we wish to work more with companies like the Isle of Ely to establish, promote and support all of these varieties and new chipping varieties for the UK market and beyond.

Chippy Chat & Fast Food Magazine • August 2021

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THE HOME OF QUALITY CHIPPING POTATOES! Mitchell Potatoes (Estab 1883) is proud to be one of the UK’s longest established potato merchants, a record built on quality and reliability. We serve many of the UK’s best fish and chip shops

The Day of Champions! Isle of Ely Produce and Chippy Chat are once again opening their doors to chip shop owners and managers

sle of Ely Produce and Chippy Chat are once again opening their doors to chip shop owners and managers on Sunday September 12th 2021*! It is one of the industry events of the year, which was unfortunately cancelled in 2020 due to the pandemic. The event starts at 9.30 am at our farm in Ely, Cambridgeshire with a coffee and a chance to talk to industry colleagues. It is invaluable, not only do chip shop owners and staff find out first-

hand how the potato crop is faring for 2022, but they also get an idea about predicted cost and quality of the crop for the year ahead. Add to that lots of key suppliers will be exhibiting on the day, including Pukka Pies, Middleton Foods, Kerry, Premier 1 Filtration, TQ, Vito, Drywite, Friars Pride, Agrico, Norfisk, McWhinney, Seafood from Norway, BD Signs, Meijer Potatoes UK, ASAP Filtration, Panaepos & Smales. Please email austen@chippychat.co.uk if you

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Chippy Chat & Fast Food Magazine • August 2021

would like to be a sponsor and/or exhibit on the day. You will watch presentations on our giant AV, with full staging, from award winning fish and chip shop owners, giving you valuable advice for your shop. Already we have fish and chip award champions The Cod’s Scallops, Drywite YFF Champion Charlie Collins, and fish and chip legend Mark Petrou. We will also have Oliver Boutwood back with his Q&A sessions, plus the chance for you to try Babylon, a new chipping variety from Agrico, and lots of samples and freebies too. It’s the FREE industry event not to miss! The event is suitable for all levels of management and also young friers too. Maximum of 3 tickets per shop. FREE refreshments will also be served We will also be going out in the evening in Ely for an industry dinner. In 2019 over 60 people stayed in Ely for the meal and drinks. To get tickets email austen@chippychat. co.uk and we will send you a link to the FREE tickets *All will depend on the pandemic. Site will be as safe as needed, and government advice will be followed on the day for your safety.

Chippy Chat & Fast Food Magazine • August 2021

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Chippy Chat & Fast Food Magazine • August 2021

Cod and Kits! Fish and chips are my living - but football is my life

s the European Championships end one businessman has stepped up to sponsor Hastings 1066 Walking Football Club with a new kit for the coming season. And Ali Yukselir – who runs a busy chip shop Oh My Cod in Hastings – is fulfilling a lifelong ambition by putting some money into a club he is also playing for. Ali is Kurdish and has lived in the UK for more than 25 years and is a talented striker who played football to a decent standard in his home country. He joined Hastings 1066 Walking Football Club last year and holds the club record of 12 goals scored in one game. He said: “Fish and chips is my living but football is my life! I am pleased to provide new kit for next season. When I came to Hastings I knew nobody – now I have good friends and we all play good football together. “My dream is to play

Chippy Chat & Fast Food Magazine • August 2021

international walking football. It might be long way off, but who knows?” The club is an over-50s outfit which had been run under the auspices of Active Hastings for several years before it became an entity in its own right with affiliation to the Walking Football Association WFA last year. Playing membership has grown through the pandemic and the club’s inaugural chairman, Phil Aspinall, has big plans for the club as it approaches its first annual meeting in March. He said: “ We had our kit sponsored for printing the club badges last year but now Ali has stepped in and bought the shirts and printing. “He is a valuable player in the team and as a local businessman is able to put something back into the community. Most of the lads get their fish and chips from him and as a result his business grows too.” Chairman Aspinall added: “We play the same beautiful game – just a bit slower. We keep fit, we make new friends and we have fun with football. You can’t have a better combination.” Who do you sponsor and/or help in your community? Email Austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • August 2021

Chippy Chat & Fast Food Magazine • August 2021 Chippy Chat & Fast Food Magazine • July 2020

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Chippy Chat & Fast Food Magazine • August 2021

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Articles inside

Fish and chips are my living - but football is my life

Isle of Ely Produce and Chippy Chat open their doors to chip shop owners and managers

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Keep it in the Family! Pajo’s family culture wins through

Kevin Sent! McWhinney’s Gluten Free Sausages

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Five Star! Catch make it five in Harrogate

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