Chippy Chat and Fast Food Magazine by Chippy Chat Magazine

Chippy Chat & Fast Food Magazine • December 2019

HAPPY CHRISTMAS EVERYBODY!

The Year March-es On!

Austen AustenDack Dack

Publishing Editor Publishing Editor

ell I can’t believe another year has nearly gone! We’ve Well already approaching thehad so much fun here at Chippy Chat and end of the first quarter of 2018! gained lots of new partners along Hopefully it will be a busy one forthe way. Around 200 people attended shops and suppliers as we approach our recent Chip Barons’ Ball and Mother’s day and Easter too. were entertained by Queen and also Congratulations to all at Friars the brilliant Peter Jay. I cannot thank Pride. Once again, they have enough all the sponsors on the night delivered a fantastic trade and all shops and suppliers show who came with even visitors it seemed along andmore helped us celebrate. Next than ever. year’s ball is on Sunday December 2020 so please thefor date! A6th, busy offering this save month your Our Advent Calendar front page delights. First off we review many comes courtesy from ofthis ourmonth oil and fat suppliers giving some of our favourite partners. you the chance to see what many They all wishing you a very Happy top shops are using and why. Also, Christmas and great 2020!

We also look back in pictures at some of the stories fromfeature across we have ourbest great sausage the year, which I think you all agree too! has gone so quickly. Our front-page partner for March is Very quickly we move on to the Pukka Pies. They supply millions of 2020 National Fish and Chip Awards. pies to fish and chip shops across With some excellent finalists across all the UK and they are helping us categories, the awards in their 32nd celebrate Pie Week. year have National never been more fiercely Ifcontested. you would like to advertise, I would like to personally get involved tell from us some thank Tim andorKelly Krispies news please email methe austen@ 2019 Champions (and team) for being great ambassadors and chippychat.co.uk – thanks forgreat your friends too. support enjoy the issue. Happy Christmas from all at Austen Chippy Chat and see you in 2020 Email me austen@chippychat.co.uk with your stories.

Chippy Chat Ltd

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

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

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

Chippy Chat & Fast Food Magazine • December 2019 Chippy Chat & Fast Food Magazine • March 2018

3 3

The Last Straw! JJ Gave Away Eco-friendly Straws for National School Meals Week

ational wholesaler JJ Foodservice gave schools the chance to win 1000 compostable paper straws to raise awareness of its eco range during the recent National School Meals Week.

WE HAVE SUPPLIED INBUILT SUPERPAD SYSTEMS (TRIPLE FILTRATION) FOR FACTORY FITTING TO: MARTYN EDWARDS

The wholesaler also ran a #EcoForSchools campaign across social media from November 11th-15th highlighting different products from the range every day. To enter the competition, school caterers simply needed to post in 50 words or less on JJ’s Facebook, Instagram or Twitter pages why eco-friendly options are important to their school with the hashtag #EcoForSchools. Eco Packaging sales at JJ Foodservice have increased by 92% in the past seven months (March 2019 to October 2019), volume sales have increased by 181% and new shoppers buying from the category have increased by 112%. The group recently launched a new range of eco-friendly hygiene products including veganfriendly Washing Up Liquid, Multi-Action Cleaning Spray, All Purpose Cleaner and Compostable Food Waste Liners. All products are Vegan Society Approved and are contained in 100% recyclable bottles. How are you embracing eco packa? Mail austen@chippychat.co.uk

FRANK FORD KIREMKO (KFE) HENRY NUTTALL SCOTRANGE 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 • December 2019

Inside

December 2019

From us and your suppliers

Diary Dates

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

Business or pleasure, dates not to be missed

Barnes Door Closes…

2019 Winners sign off but how did they win?

Put the Kettle On! The Science of Tea

Turning Japanese!

From Sushi to Tempura Batter!

Pictures of You The year in pictures

Lite Bite

The Lite-Sized Solution for Fish & Chips

Join the Q! NFFF Quality Award Champion finalists

Yellow Mushy Peas! Supporting Marie Curie

Fruit and Chips!

Wood you like Fruit with that?

Ramped up!

Smales, Ramoen and Seafood from Norway

The Pound Shops!

Huge queues - in the name of charity

Flourishing!

Florigo Install at NFFF HQ!

Watt Works Best for You!

Blue Lagoon - a good place to drop anchor

Insure You have the Best! Wrapped Insurance for your business

Peaky BinDers! The Chippy of Oz 2019

The World is My Oyster (Shell) Success, runs in the family

Chippy Chat & Fast Food Magazine • December 2019

Fish and Kicks! Football Ex-Head Chef takes over

The Great Bake Off!

40 42 44 46 50

Awards celebrates champion sustainability.

German Doner Kebab Like for like sales leap almost 50%

We Had A Ball! The Chip Barons” Ball, and it was Killer!

Nutritics May contain nuts!

Es 30 tab Ye lish ar ed s

Happy Chipmas!

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

For prompt, efficient service please call:

01553 772935

sales@klsonline.co.uk Chippy Chat & Fast Food Magazine • December 2019 In association with

Frying Ranges

Merry Chipmas!

t’s a fantastic time of the year. We love to have fun with our Christmas front page replacing last year’s lovely effort with another Christmas Advent. As we approach the big day all of Chippy Chat partners wanted to wish you and your families well at this festive time. Here are a few of their comments. Oliver Boutwood Isle of Ely Produce said. “Please enjoy a wonderful Christmas, and we look forward to seeing you all again at Isle of Ely Produce in 2020! “It’s been a successful year for Pukka and we want to say a huge thank you to all Chippy Chat readers who continue to support us. Have a wonderful Christmas and a Happy New Year.” “James T. Blakeman & Co. Ltd. wish all our new and existing customers a Merry Christmas and a 6

Chippy Chat & Fast Food Magazine • December 2019

Prosperous New Year.” "With your support and our continued investment to improve our products we envisage an excellent future for us all." Mr Philip Blakeman Tanya Henderson said “The team at KFE would like to wish all Chippy Chat readers a Merry Christmas and Happy New Year. We would like to thank you for your support and custom, and look forward to speaking to you in 2020.” The team at McWhinney's Sausages wish all our customers, suppliers and friends a very Merry Christmas and a Happy, Healthy New Year!  Finally, the team at Chippy Chat wish you all a Very Happy Christmas and Prosperous and Fun New Year! We would like to thank all of our readers and partners for making 2019 a great year, here’s to 2020! Chippy Chat & Fast Food Magazine • December 2019

Chippy Chat & Fast Food Magazine • December 2019

Diary Dates Business or pleasure, dates not to be missed... 14th - 15th January 2020

23 February Fry It 2020

1 2

9 0

School of Frying Excellence Course School of Frying Excellence Course – Fish & Chip Training Course www.kfeltd.co.uk

2nd – 8th March British Pie Week British Pie Week has been running since 2007. British Pie Week takes place the first full week in March (starting on a Monday) and lasts for 7 days.

23rd January National Fish and Chip Awards 2020 National Fish and Chip Awards. Organised by Seafish it is the awards for the fish and chip industry.

East of England Showground, Peterborough. The ultimate exhibition for fish friers and the Fast food trade!

21st April National Tea Day The official day in the UK to celebrate our love of tea.

January 27th The British Takeaway Awards The British Takeaway Awards are the Oscars of the takeaway world. A place where we celebrate Britain’s best local takeaways and the people behind them.

2nd - 3rd February KFE Open Day School of Frying Excellence Course – Expand Your Menu Training Course www.kfeltd.co.uk

9th February What’s Cooking? Yorkshire Event Centre, Great Yorkshire Showground, Harrogate 9.30am – 4.30pm

5th June National Fish and Chip Day Following the resounding success of last year’s National Fish and Chip Day, NEODA is delighted to announce that Fish & Chip lovers across the UK are coming together again to celebrate the nation’s favourite dish on Friday, 5th June 2020.

13th September 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 first-hand the journey a potato makes (from seed through to field & farm) before it reaches their shops

What’s Cooking? is the leading, annual exhibition for the Fish & Chip and Fast Food Markets in the U.K. This year it is hosted in Harrogate 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 8

Chippy Chat & Fast Food Magazine • December 2019

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Box contains 20kg (4 x 5kg)

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

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

Chippy Chat & Fast Food Magazine • December 2019

Barnes Door Closes… The 2019 Winners sign off but how did they win?

inners of Britain’s prestigious National Fish and Chip Shop Awards 2019, it’s no secret that Krispies in Exmouth is a destination fish and chip shop, attracting customers well beyond a fish and chips shop’s usual radius. Run by husband and wife duo and a cherished crew, Tim and Kelly Barnes have worked frier by frier for nearly 19 years, honing down their skill in cooking the nation’s favourite takeaway dish to perfection. Running a business with a model that specialises in serving one type of vegetable cooked in one way is a bold move and needs utter self-confidence and perfection to survive. It’s a dish that customers have dozens of benchmarks of which to compare. While the nation agrees that fish and chips are Britain’s most famous dish, regional differences are split when it comes down to how it is best enjoyed. Beyond the ingredients of potatoes and fish, comes layers of nostalgia and cultural heritage. To rank the best fish and chips shop in the country, the National Fish and Chip Shop Awards tests contestants throughout an intensive eight-month judging period, which includes multiple mystery shop visits and a final presentation in front of a panel of industry experts. At Krispies, customers part with the usual amount of money and leave with a meal in a cardboard box however there are subtle differences that set this fish and chip shop aside from the average high-street chippy. For starters, you’ll notice exposed statement lightbulbs hanging down their shop windows, and their name

Chippy Chat & Fast Food Magazine • December 2019

emblazoned in lights across the back-wall. The modern interiors are clean and pleasing to the eye – a far cry from the ‘this’ll-do’ environment of the traditional chip shop. LCD screens behind the counter show slick videos of their cooking processes and work in the community. Home to the unique battered chip, Krispies are renowned for coating chips in their light bespoke batter, before frying to give the crispiest outside which reveals the fluffiest centred chip. Investing in the latest fryer technology, the team are able to serve consistent batches each time, assured that each meal will be as perfect as the last. Sustainability is the cornerstone of the business and Tim and Kelly’s devotion to the marine environment remains unwavering. From Exmouth’s shoreline running through Krispies’ logo through to the recycled packaging used for each customer. Only responsibly sourced fish makes it through the doors and they strive to find interesting ways to talk to their customers about fish. Kelly says: “We engage with young kids to encourage them to respect our oceans and sea life. We run marine-themed colouringin competitions, quizzes and games. We sponsor regular beach cleans, which we participate in and encourage all ages to roll up their sleeves and get involved.” To fully understand the process from dock to dish, Tim and Kelly have experienced deep water fishing in icy waters with Norway Seafood Council. Tim says, “In general I found the Norwegians passion for sustainability is inspiring, they literally have crystal clear blue waters and they know and understand that this environment must be respected and protected if it is to continue to host a thriving marine eco system for generations to come.” Good Luck Tim and Kelly and congratulations on your year!

Chippy Chat & Fast Food Magazine • December 2019

Heat up your sales AWARD-WINNING Veggie Cheese, Leek Potato pie now available for fish chip shops1 NEW POINT OF SALE available to order at pukkapies.co.uk STOCK UP with the nation’s favourite fish chip shop pie brand 2

Order your free open/close sign from www.pukkapies.co.uk

Call us to order now on: 0116 264 4000 11

Winner in the Vegetarian-Vegan category at The Grocer New Product Awards 2019 2 Censuswide study of 2,019 adults conducted between 19.07.2019 & 23.07.2019 Chippy Chat & Fast Food Magazine • December 2019

Chippy Chat & Fast Food Magazine • December 2019

Put the Kettle On! The Scientific Way To Make A Perfect Cup Of Tea

ach day 165 million cups of tea are drunk in the UK. That’s far more than coffee. Despite recent reports that tea drinking is declining, it is worth noting that is only traditional black tea. With many of those drunk with fish and chips we thought we would take a closer look at our national drink ahead of National Tea Day on 21st April 2020! Research by National Tea Day shows that Specialty teas are being consumed more than ever before with an annual increase of 80% in health teas alone. The major factor is that consumers are demanding more choice and higher quality teas, the biggest growth is by 2534 year old females, who are responsible for a 69% growth in tea sales in that age group. This shows tea isn’t declining, it is evolving into a flavoursome and highquality experience. Teatime Anyone? Anytime is a good time for tea. Not only has tea been linked to a multitude of health benefits, but we also find ourselves having a tea-moment to soothe our minds from the stresses and strains of everyday life. This is not just a coincidence, in fact studies have shown that a single cup of tea can significantly reduce anxiety levels after suffering a stressful experience, providing a calming effect for the individual concerned.

Chippy Chat & Fast Food Magazine • December 2019

Psychologist Dr Malcolm Cross, of City University London, said: “The ritual of making and drinking tea - particularly during times of stress - is at the very core of British culture. “This study shows that the social psychological aspects of tea enhance the effects of its chemical make-up on our bodies and brains. It’s possible that this culturally rooted, symbiotic function between mind and body explains why Britons instinctively turn to tea in times of need. “Put simply, the findings illustrate what most people would tell us: if you’re stressed, anxious or just feeling blue, make yourself a nice calming brew.” Not all cups are made equal Serving tea in the right cup can dramatically enhance its taste, as 90% of what we perceive as taste, is actually smell. There is a scientific reason why fine bone china was reserved for the very best tea occasions. Every aspect is taken into account, from the weight of a fine bone china teacup and how it feels against your lips, to the crystal clear sound it makes as the tea is poured. The colour of the cup also plays a significant role in the psychology of taste. Choose a red cup instead of white one when drinking tea, research shows we associate colours with taste and red suggests sweetness and brightness. Water Quality Water is one of the biggest factors which affects your perception of tea flavour. Oxygen is key to drawing the flavour out of your tea, and oxygen molecules are lost when water is boiled each time. In addition, filtering hard water helps remove calcium and magnesium. For more Tea Inspired news visit www. nationalteaday.co.uk

Chippy Chat & Fast Food Magazine • December 2019

FlavOil High Oleic Sunflower Cooking Oil

Henningan’s Top Shop Changes to Flavoil David Hennigan owner of award winning fish and chip shop Hennigan’s Top Shop has recently changed to Flavoil. He said “ We have been using it now for a few months and its the best oil we have ever used. “ Flavoil is a natural oil high in healthy fats, strong against oxidation, and is better for you. If you would like to try Flavoil’s High Olieic Sunflower Oil call Robin on 0207 1381 077 or visit www.flavoil.co.uk

Better in Every Way 13

207 REGENT STREET LONDON ENGLAND W1B 3HH

Chippy Chat & Fast Food Magazine • December 2019

Turning Japanese! From Sushi to Tempura Batter!

anchester’s highly-regarded sushi restaurant Umezushi has been reincarnated as a Japanese and Taiwanese-inspired fish and chip shop. The tiny Mirabel Street restaurant, which earned glowing local and national reviews, shut last month after seven years in the city. Announcing the closure, owners vowed it was ‘not the end’ and they hoped to ‘bring you the same philosophy in a brand-new setting’. Now they’ve opened Chish & Fips in the same spot, putting an Asian twist on the traditional chippy. The new menu centres around £10 fish boxes, filled with a choice of battered cod, coley, haddock, pollock or salmon and served with either chips, sweet potato chips or courgette chips. Customers can also choose a sprinkle of pepper, Japanese shichimi chilli mix, nori or wasabi, and either ketchup,

Chippy Chat & Fast Food Magazine • December 2019

mayonnaise, tartare, tentsuyu or Japanese curry sauce. There’s even mushy edamame, in place of the traditional Manchester caviar. There’s also a selection of battered seafood sold separately, including scallops, tiger prawns and plaice, alongside tempura aubergine, sweet potato, courgette or shiitake mushroom, and Taiwanese fried chicken steaks. Diners can team their chippy tea with beers including Runaway’s Gari Gose, made especially for Umezushi, Taiwan Honey Beer and Asahi Super Dry, or Sassy ciders. Terry Huang said he and co-owner Hanna Michnowicz first thought of the idea several years ago, inspired by the fried food found in Japan and his native Taiwan. “It’s a very common menu back at home,” he said. “We’re not doing anything new but

Chippy Chat & Fast Food Magazine • December 2019

trying to create a completely different concept for Manchester. “Calling it Chish & Fips plays into that we’ve flipped things around with the name to reflect that we’re not doing the traditional fish and chips.” The casual concept is quite a departure from the delicacy and precision of its former guise as a sushi specialist - and Terry hopes it will provide a more sustainable business model. “We were not able to build a business that was both busy while maintaining the quality,” he said of Umezushi’s closure. “The ingredients costs had gone up quite a lot for us in the past two years, largely due to the exchange rate, and then we also had high staff costs, mainly training, because it takes us a long time to train someone. To get that consistency, it takes a lot of practice. “Those were two of the biggest factors we were finding challenging.” At Chish & Fips there will eventually be Japanese-style, cashless, self-ordering kiosks. Customers will order and pay on a tablet and then collect their order when it’s ready. Terry explained that they are also working on a website application which will allow people to order on the way there, hopefully reducing wait times for customers and maximising kitchen productivity. Delivery options are a work in progress too - they want to get it right.

Chippy Chat & Fast Food Magazine • December 2019

Pictures of You

There have been many wonderful pictures taken and sent to us this year from the world of fish and chips. We thought we would share a few of them in a look back from the first six months. We will do the second six months of the year in Janaury 2020. If you have an event planned in 2020, please as always send your pictures to austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine â&#x20AC;˘ December 2019

The UK’s Best Newcomer Chooses When Josette and Richard Foster opened Fish and Chips @ Weston Grove in Chester in 2016 they knew that only the best quality, delicious fried food would attract customers and keep them coming back for more. That is why they chose industry favourite Frymax as their cooking medium. Importantly, for Josette and Richard, as Chester Zoo sustainable palm oil champions, Frymax is fully RSPO certified, is produced from approved and certified production units and is 100% sustainable and traceable. The results? They have trebled turnover over the previous business, have achieved the NFFF quality award and MSC accreditation and against stiff opposition were placed in the top 50 of the UK’s best Takeaways by the respected FRY magazine. The reward? Fish and Chips @Weston Grove was voted the the recent National Fish and Chip awards.

T ne ake w a l w Frym ook w a a .fr x t ym w th ax ebs e g .c ite rea o. o t uk n

worthy winner in the “UK’s Best Newcomer “ category at RSPO-2-0677-16-100-00

The Fryers’ Favourite For Over 60 Years. For information, advice, or customer support material please contact ADM Trading (UK) Limited. e-mail: frymaxinfo@adm.com www.frymax.co.uk 17

Chippy Chat & Fast Food Magazine • December 2019

The Chips are Down! The Lite-BITE®

The Lite-Sized Solution for the Fish & Chip Industry

he Lite-BITE® is an alternative sized meal solution designed specifically for the Fish & Chip industry to increase sales by attracting new customers. Consumer habits are changing and there is a whole market of potential customers who still want to enjoy Fish & Chips but in a more manageable sized portion. The Lite-BITE® offers a visually appealing, portion-controlled meal to help you market your business and offerings without giving away your profits!

The Lite-BITE® in Industry With over 400 Fish & Chips shops in the UK already offering the Lite-BITE®, why not add the Lite-BITE® to your menu today and see how offering an alternative sized portion can benefit your business. For more information or to find your nearest Lite-BITE® please visit www. fishandchipslite.co.uk.

Benefits to businesses • Structured packaging helps you keep an eye on portion sizes, ensuring that you cannot overfill and give-away too much food or profit! • Offering the Lite-BITE® to an untapped market will help to re-ignite your trade, particularly at lunchtime. • Easy-assemble boxes provide a faster serving time than traditional wrapping. • Perfect for meal deals or the health conscious. • The Lite-BITE® box allows for a ‘panperfect’ product with no crushing or sweating.

Lite BITE is exclusive to Friars Pride, Henry Colbeck and V A Whitley. For more information, please make contact with your supplier. 18

Chippy Chat & Fast Food Magazine • December 2019

Friars Pride on 01733 316400

Henry Colbeck on 0191 482 4242

V A Whiltey on 01706 364211

Chippy Chat & Fast Food Magazine • December 2019

The Lite-Sized soluon for Fish and Chips

Only 650 calories*

Earn a better margin

Increase your lunchtime trade

Reduce waste

Add your shop to our Lite-BITE map! *based on a serving of 5oz Fish and 5oz Chips

www.ﬁshandchipslite.co.uk Exclusively available from Henry Colbeck

V.A.Whitley

Friars Pride

ww.colbeck.co.uk www.vawhitley.co.uk www.friarspride.com 0191 482 4242 01706 364 211 01733 316 400 19 @FriarsPrideltd Chippy Chat@HenryColbeckltd & Fast Food Magazine • December 2019 @VAWhitley1899 Chippy Chat & Fast Food Magazine • December 2019 Members of The Q Partnership

Join the Q! Raising the standard for Fish and Chip Businesses with the NFFF Quality Award Champion finalists

hree shops recognised in National Fish & Chip Awards shortlist The three finalists in the running for the prestigious title of NFFF Quality Award Champion, part of the 2020 National Fish & Chip Awards, have been announced today. The shortlisted businesses are: Hillycroft Fisheries, Morley, West Yorkshire Shillingford’s, Neath, West Glamorgan The Real Food Café, Tyndrum, Perthshire

Last years winners Black’s Finest Fish & Chips

The NFFF Quality Award Champion is one of 14 categories up for grabs in the national competition. It is an extension of the National Federation of Fish Friers’ quality accreditation scheme – a rigorous industry benchmark that showcases best practice in the fish and chip industry. The award category is only open to businesses that currently hold an NFFF Quality Award and the ceremony crowns the ultimate champion of this prestigious accreditation programme. To reach this stage, the shortlisted businesses were required to demonstrate that they met the NFFF’s quality benchmarks which included assessment

Chippy Chat & Fast Food Magazine • December 2019

of the overall quality of premises, working practices, key ingredients, cooked products, hygiene standards and staff training. Most importantly, it looked at how businesses promoted the significance of this quality mark to customers. Marcus Coleman, Chief Executive at Seafish, said: “This award is at the heart of the wider awards programme; recognising and celebrating businesses that go above and beyond to provide the highest quality fish and chips in an environment of equally high standards. “As well as delivering a superior product and service, these businesses have demonstrated excellence and set fantastic standards for the wider fish and chip industry to aspire to. Congratulations to them.” Andrew Crook, President at The National Federation of Fish Friers, added: “Launched in 2011, the NFFF Fish & Chip Quality Award is offered to the industry to improve operating standards and showcase best practice to UK wide consumers. The NFFF works in conjunction with the Marine Stewardship Council (MSC) as part of the appraisal and accreditation process for the award to ensure that sustainable fish is highlighted to award holders. “Incorporating our award into the National Fish & Chip Awards gives accredited shops the chance to compete to become the champion amongst all NFFF Quality Award holders. The standard of entries received this year was once again very high and the judges were impressed by the dedication show by the businesses.” The winner of the NFFF Quality Award Champion category will be announced at the National Fish & Chip Awards ceremony, held at the Royal Lancaster London Hotel on 23 January 2020. For more information about the awards visit: https://www.seafish.org/fish-chipawards or follow @fishnchipawards / #fishnchipawards on Twitter.

Chippy Chat & Fast Food Magazine • December 2019

maximise your menu

MAXIMISE YOUR PROFITS

WITH A MENU SOLUTION FOR EVERY APPLICATION, THE DINACLASS RANGE PROVIDES GREAT TASTE AND EVEN TASTIER PROFITS

FOR MORE INFORMATION VISIT 21 KERRY-FOODSERVICE.CO.UK

Chippy Chat & Fast Food Magazine • December 2019

We all Live with Yellow Mushy Peas! (Yes Yellow Mushy Peas)

Support Marie Curie by offering something a little different! By Tony Rogers (KIng of the Mushy Pea)

arrowfat peas are not the easiest crop for Farmers to cultivate. As at best they will only produce around 2 tonnes per acre when other crops can produce over 5 tonnes. Farmers have to be encouraged to take on a pea crop especially as agrochemical restrictions in 2020 will make the task even more difficult. Recently global manufacturers of vegan and vegetarian meals have recognised the benefits of using pea protein over the usual soya protein in their production processes. This has led to an explosion in demand for pea protein and hopefully this will make the cultivation of peas more popular. Marrowfat peas are an important side dish for Fish and Chips and their beneficial nutritional content greatly enhances the health credentials of our iconic meal. Green ‘Mushy Peas’ are very popular in the North and we also enjoy the delicacy of Black (Maple) Peas especially around Halloween and Bonfire Night. What we have never partaken of are Yellow Peas other than as ‘split’ peas in soups and casseroles etc. Whole Yellow Peas cook up in the same way as your normal green peas. They are really tasty with a little seasoning added such as pepper and/or vinegar. Peas per se genuinely are ‘a Superfood’ containing more protein than fish (22% ), with excellent levels of fibre and starch, essential vitamins and trace minerals---and hardly any fat at all!

Yellow peas are available from the Q-Partnership - Friars Pride, Henry Colbeck and V A Whitley. For more information, please make contact with your supplier. 22

Chippy Chat & Fast Food Magazine • December 2019

Friars Pride on 01733 316400

They are also great for our environment as they ‘fix’ their own nitrogen when growing. This means that there is no need for artificial fertiliser (which is made from fossil fuels) to be added to the crop. Peas are good for you and great for the planet! ‘Go Yellow’ and support Marie Curie ! Marie Curie’s Great Daffodil Appeal is an annual campaign which takes place every March. This appeal provides our trade with a unique opportunity to present something different and to support the work of Marie Curie. Shops interested in supporting the vital work of Marie Curie could, for example charge an extra 10 pence on a portion of yellow, green or black peas throughout March. You can obtain a Point of Sale poster and a box of daffodil pin badges by e-mailing Victoria.Hardy@mariecurie.org. uk for the nominal sum of £5-00 to cover postage and packing.

Henry Colbeck on 0191 482 4242

V A Whiltey on 01706 364211

Chippy Chat & Fast Food Magazine • December 2019

Fruit and Chips! A FAMILY run fish and chip shop has opened in Worcester which has replaced a former 43-year-old fish bar

orcester Chippy in Broad Street, which is run by Andreas and Christina Vasiliou, opened its doors to the public recently. Mrs Vasiliou said: “The opportunity came about, and we saw a huge potential. “After speaking with the locals, they told us that they missed a good fish and chip shop in the area. We heard the old gentleman that used to own the chip shop years ago did such a good job, so we want to bring that back to life.” “I’ve seen Andreas work and how good he is with customers. I knew that was missing from this particular area.” The couple, who were originally from Cyprus, however, have spent their lives in Worcester, said they want to promote healthy eating by providing a piece of fruit with every child’s meal. Mrs Vasiliou, aged 29 added: “With everything going on with children’s health we are trying to encourage healthy eating. “I know what it’s like when you go out for food and children are offered cake and sweets, so I think it’s nice for families to

Chippy Chat & Fast Food Magazine • December 2019

go out and be offered something healthy after their meal.” The restaurant takeaway, which was previously called Mediterranean Fish Bar, has a gluten free menu available for people with dietary requirements. Students will receive a 10 per cent discount on Mondays if they order a special. Mrs Vasiliou said: “Fish and chips tend to be a traditional meal and for the older generation, so we are trying to target students. “Because we are central in Worcester, we want everyone to feel welcome here. As we’re a young family who run this, we want to represent a good work ethic for the younger generation to show that we’re capable of providing a good service, good fun and environment to come to “As we’ve opened in the winter, we were not sure how busy we would be. It’s been surprising really – we’ve been steady considering we haven’t advertised. “I have always enjoyed working in fish and chip shops. I have worked in them since I was 16. I love the way you work in a chip shop – the customers, the service and it’s enjoyable seeing people happy with their food. Have you opened a new chippy email austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • December 2019

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Ramped Up! Smales, Ramoen and Seafood from Norway Celebrate Cod from the Barents Sea

ollowing the North Sea’s cod fisheries’ loss of their MSC sustainability credentials, what do the crew of a fishing vessel, a leading supplier of seafood, and the body that represents the Norwegian seafood industry, gather to do? They invite a selection of the UK’s top chippies and Michelin-starred restauranteurs to The Cod’s Scallops in Nottingham – (and Chippy Chat Editor Austen Dack) to discuss the future of sustainable fish and chips, of course. This gathering in November commemorated the collaboration of the Ramoen, a Norwegian fishing vessel, the Norwegian Seafood Council and Smales, to increase awareness that origin matters when it comes to premium quality and sustainability. With threats to stock sustainability, the North Sea was a topic of discussion; as chippies look to source raw produce from alternative sources, such as the Barents Sea in Norway where the cod stock is in excellent condition and still MSC approved.

Chippy Chat & Fast Food Magazine • December 2019

But the commemoration wasn’t just a one-off event. It was exemplary of the longstanding relationship Norway has with the UK in providing excellent seafood. The Ramoen’s relationship with Smales spans over 40 years and is testament to this. “Absolutely everything we supply in the UK is MSC-certified and sustainable. In the UK, we have a partnership with Smales and ensure that stock and supply is always consistent, and available,” said Katrine Florvaag, Sales Director of the Ramoen. Many may remember the Ramoen as being the fishing vessel to provide the pearlescent white and succulent cod for the main course at Seafish’s 2019 National Fish and Chips Awards, held at the Royal Lancaster Hotel, in London. Named after a mountain in Vartdal in Ålesund, the Ramoen is an eco-friendly hybrid propulsion vessel, which provides MCS-certified frozen-at-sea cod and haddock from the cold, clear waters of the Barents Sea. At the event, the Ramoen attributed

Chippy Chat & Fast Food Magazine • December 2019

their sustainable and superior quality products to world-class and cutting-edge technology and used the opportunity to launch a new range of larger boneless and filleted frozen-at-sea products. The new range of range of boneless cod fillets in question, was tempered slowly to maintain the product’s plump cellular structure and taste. It was served on the day as battered and panko goujons, as well as part of a three-course meal at The Cod’s Scallops’ chef’s table upstairs. Frozen-at-sea whitefish is favoured by many award-winning fish and chip shops where consumption volumes are high. Locking in optimal freshness, nutrients and taste without compromising on quality is what the Ramoen and many other Norwegian vessels have been doing time and again. If you choose seafood from Norway for its superior quality, green credentials or simply for the story, you’ll be sourcing ingredients from a country where people take great pride their rich fishing heritage.

www.ramoen.no

www.smales.co.uk 27

Chippy Chat & Fast Food Magazine • December 2019

www.seafoodfromnorway.co.uk

Chippy Chat & Fast Food Magazine • December 2019

The Pound Shops! There were huge queues out of the door at some of Papas Fish and Chips shops recently and all in the name of charity

t comes as a result of the eatery selling fish and chips for just £1 to raise over £6,000 for charity - with the business donating every penny taken to Children in Need at their Hull City, Cleethorpes Pier and Scarborough shops. Papas opened its doors at 11.30am on Monday 11th November, inviting people to come along until 9pm and pay £1 for their meal in what has become a tradition for the popular fish and chip chain. There was a steady stream of customers throughout the morning and afternoon, with queues going out of the eatery and onto the streets. Along with the reduced-price meals, there was also entertainment laid on whilst people queued up, as well as extra fundraising activities like throwing batter buckets over people and bathing in batter and mushy peas. Brave kitchen assistant Bernie Baldwin had a bucket of batter hurled over her head, raising more than £500 for Children in Need in the process. “We love working with our local communities to help make a difference and have picked Children in Need as the charity to fundraise for as they support

Chippy Chat & Fast Food Magazine • December 2019

so many local charities that help out children,” said owner Dino Papas. “I am pleased to say we will raised over £6,500 from the people who came along and paid £1 each for Britain’s best fish and chips. “To raise a bit more money, we were also doing batter bucket challenges where people can throw batter over their heads for donations or at our staff for donations as well as having a bath filled with either batter or mushy peas for people to lower themselves into.” How did you help Children in Need? Email austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • December 2019

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Chippy Chat & Fast Food Magazine • December 2019

Flourishing!

Florigo Install at NFFF HQ! By Maddi Powell, Florigo

e’re excited to share that we have installed a Brand New Florigo range into the NFFF Training Academy in Leeds. This range will allow the industry to fry on a modern Dutch Range equipped with all the latest technology and features. The new range is equipped with: • High-Efficiency pans ensuring recovery time is greatly improved, the pan will go back to the set point that you started frying at far quicker. • Florigo Active Triple Filtration system, unique in that it puts the oil through three separate elements: a crumb filter, then a miroil bag, finally being pumped through a carbon pad removing even the finest elements of debris before returning it via a separate return pipe, back to the pan. • Halo Lighting, a phenomenal improvement to any range and a great benefit for operators when checking the condition of the frying medium. The fantastic team at Barlands Shop Fitters fitted the back wall for the range to sit in front of, giving the room a new fresh and modern vibe. In addition to installing the range, we have worked hard to produce training taster videos that will soon be shared by us on a weekly basis. These videos provide a brief but helpful insight into different areas of fish and chips, such as frying methods, frying mediums, potatoes, marketing your business and much more. They highlight the many aspects to running your own Fish & Chip business that are covered by the NFFF training courses. Make sure you keep your eyes peeled on our social media pages for the video releases! Or if you’d like to be the first to gain a sneak preview before they are released, sign up to our mailing list. On top of our training videos, we will be running Open Days, where you will be able to see the latest Florigo in action, find out about our Service and back-up, discuss finance options whilst also learning what great work the NFFF does for the industry and what they can do for you. You can register your interest to find out more about our Open Day on the link provided below. www.florigo.co.uk/florigo-supporting-training/ Just remember nothing is impossible, no matter what your business needs, Florigo can make your vision a reality.

Chippy Chat & Fast Food Magazine • December 2019

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Watt Works Best for You! GLASGOW chippy Blue Lagoon are looking to help workers who were laid off by Watt Brothers - by recruiting them

“W

e are looking for managers, supervisors, waiting staff, counter assistants & fish fryers for many of our branches. “We have branches located in Glasgow, Ayr, Stirling & Perth. “If interested send cv to careers@ bluelagoonfishandchips.co.uk” Director of Blue Lagoon, Alessandro Baresi added: “We just seen it on the news and it’s a longstanding business and it’s a shame to see. “There will be lots of good people within that who are now looking for jobs. So we just thought it made sense to reach out. We’re always recruiting for all positions.” “I actually popped into the Sauchiehall Street shop and spoke to

Chippy Chat & Fast Food Magazine • December 2019

an administrator there who was very helpful.” WATT Brothers went into administration with hundreds of people made redundant on the spot. 229 employees were left jobless after the iconic Glasgow department store announced all 11 shops were to close. With retail closures across the UK announced almost daily hopefully workers will consider a career in hospitality including the fish and chip industry. Recently Mothercare has announced that it is to close all of its UK stores. Nearly 3,000 jobs are at risk of being lost after the firm called in administrators. Other big store closures announced in 2019 include Vodaphone, Thomas Cook, Karen Millen, Bon Marche, M&S and Debenhams. Who have you employed recently and where was their previous position? Email austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • December 2019

A Huge Merry Christmas Here’s to an amazing 2020

Chippy Chat & Fast Food Magazine • December 2019

Insure You have the Best! Why you should have Wrapped Insurance for your business

hoosing the right insurance for your shop is probably one of the most important decisions you will ever make. With costs rising and profits squeezed it may be tempting to go for the cheapest option and end up when claiming coming across hurdles and obstacles and delays to getting paid out. Wrapped developed by the fish and chip trade is an insurance policy that aims to give you the protection you deserve at a time of great need. Two top award-winning shops Kingfisher and The Bay both have Wrapped Insurance and tell us why they think you should be too. Kin g f i s he r F i s h & C hi p s is almost unrecognisable from the business it was a few years ago. Switching things up a gear from the minute they took over, they moved from pre-prepared chips to chipping and peeling their own potatoes, carried out a full refurbishment of the premises, installed a five pan high efficiency frying range and put sustainability at the heart of the business. Wanting to protect the thriving business they next looked at their insurance policy after speaking to several friers in the trade whose claims were not paid out due to inadequate or inappropriate cover. “Running a busy fish & chip shop is hard work, having the right insurance, is one less thing to have to worry about. Using wrapped fish and chip shop insurance has provided us with the cover and peace of mind we require for our business. “

Chippy Chat & Fast Food Magazine • December 2019

Nikki Mutton – Co-Owner Kingfisher Fish & Chips The Bay’s success story is down to an incredible team effort with Calum at the helm. He has not only put The Bay on the map through industry awards but is also leading the way for sustainable businesses in Europe and beyond. Calum and The Bay team are dedicated to raising the profile of the whole fish and chip industry. They believe in promoting best practice across the shop which includes everything from using the best local ingredients to encouraging environmentally issues including such as packaging and waste. “Wrapped is a Fish and chip shop Insurance created by fryers for fryers. This is a policy made specific for our industry not a general policy with a kitchen photo on it. Made in normal terminology for everyone to understand and covers what we actually need. Too many people buy on price and not on cover. It’s too late after an incident to wish you had proper cover.” Calum Richardson Chef Director – The Bay Fish and Chips For Further information contact Ryan’s 0800 223 0392 wrapped@ryans. co.uk www.ryans.co.uk/wrapped Ryan’s is a trading name of Ryan Insurance Group Ltd which is authorised and regulated by the FCA

Chippy Chat & Fast Food Magazine • December 2019

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Chippy Chat & Fast Food Magazine • December 2019

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Chippy Chat & Fast Food Magazine • December 2019

Peaky BinDers! National Fish and Chip Awards Winners 2019 - Australia

obin Fish Tales in Townsville has won the title of Australia’s best fish and chips for 2019 in the Australian Fish and Chips Award. The award saw almost 40,000 consumers cast their votes for their favourite fish and chips in the People’s Choice category. Once the leaders had been chosen from that category, judges travelled across the country tasting the people’s choices in each state before determining this year’s winner. Tobin Fish Tales provides a range of local seafood, with some of it even caught by the owners, Andrew and Renae Tobin. The staff are attentive and knowledgeable, providing information to customers about the seafood they sell. The owners both have PhDs in fisheries science, which allows them to guide customers with suggestions for the best fish for each cooking method. The story behind Tobin Fish Tales - every fish has a story Tobin Fish Tales is about quality fresh seafood; fish and chips; local seafood sources;

Chippy Chat & Fast Food Magazine • December 2019

sustainability; stories about fish, fishers and fisheries. “We love everything about Australian, particularly Queensland, and especially Great Barrier Reef, seafood. Our endgame is to provide consumers with seafood from sustainable, primarily local sources, plus information about their choice. Interested customers will be able to know where their seafood came from, learn about the fishers who caught it, or the farmers who grew it, about how each species is managed, and more.” The story of the Tobins! Andrew and Renae Tobin both have doctorates in fisheries science, with over 40 years combined experience. “We have also been licenced Queensland commercial fishers for over 20 years; and we are GBRMPA Reef Guardian Fishers, meaning we do that bit more to care for the Great Barrier Reef and the fish we catch for you.” Both Andrew and Renae regularly advise all levels of government, NGOs and fishing industry members on issues concerning

Chippy Chat & Fast Food Magazine • December 2019

sustainability, conservation and stewardship of the environment and fish resources. “With this experience, and a passion for the Australian seafood industry, we aim to provide high quality fresh, local seafood, and to bring a wealth of knowledge about the seafood we offer.” “Come and say ‘hi’, see what we have in-store for us to cook for you, or for you to take home fresh, and ask us the ‘story’ behind your seafood.” Their Victory “The fish really tasted fresh and the cooking method did not overpower the actual taste of the fish,” said one of the judges. The primary purpose of the Fish and Chips Awards is to help educate consumers about seafood and the industry that supplies it, and to help other fish and chippers improve what they do. “Obviously not everyone is going to get a PhD in fisheries science, but they can always improve on how they do things. The shop won the best fish and chips award because they got the basics right,” said Peter Horvat, General Manager Communications, Trade and Marketing. “The Tobin’s whole philosophy is what we hope all stores will aim to do,” Mr Horvat said. The awards are now in their third year, with over 2000 shops competing in 2019, translating to around 40% of Australia’s fish and chips operators partaking in the competition. Minister for Agricultural Industry Development and Fisheries Mark Furner said the win was a feather in the cap of Queensland’s seafood industry. “When we encourage Queenslanders to #eatqld and get behind Queensland produce, it is top-quality seafood like this that we are talking about,” Mr Furner said. “I have enjoyed Tobin’s seafood on a number of occasions, including when Parliament sat in Townsville last month, and I can assure every Australian that it is worth the trip. “When we support Queensland produce, including through award-winning businesses like Tobin’s, we support Queensland jobs.” Roll of Honour Australian Fish and Chip Awards 2019 National Judged Winner Tobin Fish Tales (Townsville) State and Territory Judges Choice Award Winners NSW – Pelican Rocks Seafood Restaurant and Café NT – Frying Nemo Fish and Chippery QLD – Tobin Fish Tales (Townsville) SA – Stunned Mullet and Fish Out of Water TAS – Mures Lower Deck VIC – The Golden Flake WA – Ocean and Paddock State and Territory People’s Choice Award Winners NSW – Pelican Rocks Seafood Restaurant and Café NT – Frying Nemo Fish and Chippery QLD – Costa’s Seafood Cafe SA – Dolphin Fish Shop and Take Away TAS – Fraggles Fish and Chips VIC – Trident Fish Bar WA – Pinjarra Fish and Chips 37

Chippy Chat & Fast Food Magazine • December 2019

The World is My Oyster (Shell) Success, it is commonly assumed, runs in families By Richard Mills - Somerset Live

hat has been the case for Garry Rosser, who owns The Scallop Shell, in Monmouth Street, which has gone onto become one of the UK’s best fish and chip restaurants. And it appears that golden touch is also coursing through the veins of his son, Dan. His newly opened chip shop, The Oyster Shell, in Moorland Road, has taken Bath by storm, garnering rave reviews and endless streams of customers. The 26-year-old, who worked with his dad for years before starting a venture of his own, says it has been a “bonkers” start so far and he is loving every, very busy, minute of it. So, we thought we’d see what all the fuss was about. Personally, I believe The Scallop Shell does the best fish and chips in Bath. If you were blindfolded and replaced the sound of transport going by with waves crashing onto the shore, you’d think you were by the seaside - the quality of the fish and chips (which tend to be better when you’re by the sea) are that good. When I went into The Oyster Shell, the place was very busy, which, naturally, is a good sign. Straight away, those inviting, wafting

Chippy Chat & Fast Food Magazine • December 2019

smells embrace you like a dear friend. If I had stood there much longer, taking it all in, I may have begun to drool, ala Homer Simpson. I would be remiss not to note, however, that the prices on the menu were rather expensive. Under ‘today’s market landings’, a prime cod loin, mushy peas, chips and tartare sauce was £11.50, Peterhead haddock and chips cost £10.50 and prime cod fillet and chips cost £9.80. There is a fair amount of choice and Dan said he plans on adding classic dishes such as shepherd’s pie, cottage pie, then roasted shellfish, fish stews and more to the menu. But that does not detract from the fact that it is not quite pricey. If it wasn’t for the lunch special, available from midday-2.30pm, which includes cod, chips, tartare sauce and mushy peas for £6, I may look elsewhere. I did not regret my choice. For £6, I thought I certainly got my money’s worth. To quote Samwise Gamgee, there were ‘lovely big golden chips’. Also, the fish was lovely and tender, the batter was succulent and not overpowering and the pots of tartare sauce and mushy peas were very delectable. The staff were very friendly and the wait time was around 10 minutes too. Overall, the food is fantastic but the prices could be lowered a tad. Dan said he dreams of opening a seafood restaurant of his own one day. If The Oyster Shell follows the upward trajectory of The Scallop Shell, this fish and chippy is likely to go places.

Chippy Chat & Fast Food Magazine • December 2019

Launching 1st May 2020, categories for entry include: To find out more, vist: www.seafish.org/fish-chip-awards For further information email: fishandchips@seafish.co.uk

Enter the 2021 National Fish & Chip Awards and celebrate excellence in our industry! • Fish & Chip Shop of the Year • Best Multiple Operator • Fish & Chip Restaurant of the Year

• Menu Development and Innovation Award • Staff Training & Development • Best Foodservice Operator

• Best Newcomer

• From Field to Frier

• Best Mobile Fish & Chip Operator

• Drywite Young Fish Frier

• Marketing Innovation

• NFFF Fish & Chip Quality Award Champion

• Good Catch - The Sustainability • Seasonal UK Seafood Award Award

39 Chippy Chat & Fast Food Magazine • December 2019 Chippy Chippy Chat Chat & Fast & Fast Food Food Magazine Magazine • December • October 2019 Pictured, Tim and Kelly Barnes of Krispies Fish & Chips, Exmouth, Devon - Winners of the 2019 Fish and Chip Shop of the Year Award

Fish and Kicks! Football Ex-Head Chef Takes Over Benbow Street Chip Shop

e’s the man who transformed match day dining at a top football club. Now Chris McGuigan, is relishing a new challenge after 16 glorious years bossing the kitchen at Plymouth Argyle. The 37-year-old has walked away from his beloved role as the club’s head chef to run one of Plymouth’s most iconic chip shops, it can be revealed. Chris has struck a deal to re-open Stoke’s Oceans Fish Bar - affectionately known as Benbow Street chippy. The venue, which has been closed for months, has just made an epic return. “I decided it was time to do something a bit different, after 16 years of doing the same job,” the larger than life character told Plymouth Live. “I went into that job as a young man.I didn’t want to get to the point where I went; ‘what if, what if I’d ran my own business.’ Chris says he’s on a mission to bring back the good times - and re-introduce huge portion meals that everyone adored. And the menu’s getting the posh treatment - gourmet mac and cheese, TRIPLE cheese garlic bread and even piles of gooey, deluxe nachos will all be made to order for ravenous customers. “Benbow’s was always known for its extra-large portions,” Chris explained. “It’s one of the things it was famous for. “You could get a bag of chips, and you could feed the 5000 with it.

Chippy Chat & Fast Food Magazine • December 2019

“We’re definitely going to be keeping the chip shop stuff here. But we will throw a few extra things in the mix. “Chicken and bacon mac and cheese, five bean special chilli nachos, home made burgers, triple cheesy garlic bread - with Emmental, cheddar and Monterey Jack. “All of our garlic butter and tartar sauces will be home-made.” But it’s not going to be anything flash or complicated - the name will simply officially become what everyone knows and calls it anyway. It’s a proper little family affair too with new logos being designed by Chris’ 15-year-old step daughter.”You can spend a fortune doing anything you want, but it will always be Benbow’s Chippy,” Chris said. “People of an evening go; ‘why don’t we go down to Benbow’s. Let’s go to Benbow’s tonight.” Benbow’s will be eco-friendly and the hope is it’ll become plastic-free within six months of opening. “All of our bags will be fully recyclable and biodegradable,” Chris said. “We’ll be as close to plastic free as possible, with the hope that’ll we’ll become that in six months.” He’s preparing to roll out a new events catering business, Elite Catering Plymouth - available for weddings, birthdays and other functions. So what drew Chris to Benbow’s? “I can remember coming here as a kid,” Chris says, smiling. “The lease came up, it was a bit run down, and I thought I would go for it.”

Chippy Chat & Fast Food Magazine • December 2019

The Great Bake Off! National Fish & Chip Awards celebrates champion sustainability

nnovative Pubs, Cafes and Bakeries Celebrated by Serving up Fantastic Fish and Chips in National Awards. In the search for the UK’s best fish and chips, businesses such as pubs, cafés and bakeries have showcased their skill in preparing one of the nation’s favourite takeaway dishes. By serving outstanding fish and chips in a venue other than the traditional takeaway or restaurant, these businesses have gained a place in the National Fish and Chip Awards 2020. Organised by Seafish, the National Fish & Chip Awards is an annual UK-wide competition celebrating true excellence in the fish and chip industry. The award for Best Foodservice Operator is open to outlets including pubs, restaurants, leisure centres, cafes and more, where fish and chips is included on the menu but not as the main product. The three shortlisted businesses are:

Mary Lambert Bakery, Hartlepool, Country Durham

The Real Food Café, Tyndrum, Perthshire

The Woodman’s Arms, Whickham, Tyne and Wear

To reach this stage of the competition, the shortlisted businesses were assessed

Chippy Chat & Fast Food Magazine • December 2019

against a wide variety of judging criteria including responsible sourcing policies, preparation and cooking techniques, promotional activity and menu innovation. The three shortlisted businesses exceeded expectations in providing both great service and delicious fish and chips to their customers and the award recognises the significant contribution these businesses make in promoting the nation’s favourite dish, fish and chips. Marcus Coleman, Chief Executive at Seafish, said: “This award is proof that you the UK is home to high quality fish and chips in places other than fish and chip takeaways and restaurants. This award category celebrates businesses that don’t solely focus on producing fish and chips, but nevertheless go the extra mile to create great a great tasting product and provide customers with a memorable dining experience. Well done to the shortlisted businesses!” Seafish Appointed Awards Judge and Chef Ambassador, Rob Green said: “With more and more pubs, restaurants and cafes committed to serving high quality fish and chips, it is fantastic to see an award category that recognises the excellent fish and chips as well as other seafood offerings and high customer service standards. The Best Foodservice Operator Award was an impressive category to judge with all the entrants being of a high standard. Some of the entrants went above and beyond, such as offering different seafood species, using local beer in their batter, using digital channels to highlight sustainability or making homemade bread.” The winner will be announced at The National Fish & Chip Awards in London at the Royal Lancaster Hotel on January 23 2020. For more information about the awards visit: https://www.seafish.org/fish-chipawards or follow @fishnchipawards / #fishnchipawards on Twitter.

Chippy Chat & Fast Food Magazine • December 2019

Top Shops Find Out What Makes Our No 1 Potatoes So Good

Only the finest potatoes from A L Lee Farming Company’s fields and stores make it into their No 1 bags – The No1 Chipping Potatoes. We are growers of quality chipping potatoes which are available right the way through from now until July. We are the No 1 choice for Markies, Maris Piper, Divva, Agria, Ramos, Royal and Performer. We were proud to have over 100 chip shop owners at our farm finding out just why we are the best. Malachy Mallon owner of the Award Winning Dolphin in Dungannon said “With AL Lee producing quality potatoes like the No1 it makes our job so much easier” Our chippy customers love to fry our No1 chipping potatoes. Contact your merchant and ask for No 1 from AL Lee through Isle of Ely produce today, or call the number below.

01353 863355 www.allee-farms.co.uk 43

Chippy Chat & Fast Food Magazine • December 2019

German Doner Kebab Like for Like Sales Leap Almost 50% A significant surge in sales has cemented German Doner Kebab’s spot as one of the UK’s most exciting brands of the future

erman Doner Kebab’s like-for-like sales have risen almost 50 per cent, bucking a nationwide trend that has left many rival outlets struggling to retain their grip on the market. Following a successful year for the fast-casual brand, latest financial figures reported a 49.6 per cent annual increase in like for like sales. German Doner Kebab’s dynamic approach to appealing to the next generation of consumers is paying dividends as the traction generated in fast-casual dining shows no signs of stopping. GDK’s unique dining experience appeals to a new generation of customers, who are attracted to the chain’s slick images, healthy great-tasting food, and quick serving times. It is now listed as one of the country’s fastest growing restaurant chains – with 36 outlets opened over the past two years. Daniel Bunce, GDK MD for UK, Ireland and Europe, insists the results demonstrate the “value in thinking outside the traditional markets”, and focusing upon “the food experience of the future”. He said: “German Doner Kebab remains committed to providing an altogether unique experience to UK consumers, and we are immensely proud of bringing a product to the market that clearly appeals

Chippy Chat & Fast Food Magazine • December 2019

to the next generation of restaurant goers. “Our innovative blend of fast-casual dining has resonated with the needs of an ever-evolving market, which is being reflected in the phenomenal success of our stores throughout the UK and abroad. “GDK is ahead of the curve and our results speak for themselves as we truly respond to the needs of our consumer base. “Restaurant goers no longer want, or have the time, to be spending hours on their dining experience. Younger consumers are demanding shorter waits, great-tasting healthier food and an aspirational experience that they can capture across social streams.” The gourmet doner kebab chain now serves-up a whopping £1m in kebab sales in its restaurants every week in the UK, and plans are now well underway to open a further three new stores by the end of the year. The UK growth plan follows news that the brand is embarking on expansion into Saudi Arabia. The Ajlan and Brothers Group has been signed-up as the master franchisee, with a development agreement of 100 stores over the next ten years. Further growth has also been announced in North America, as franchises have been signed in Canada’s Ontario and British Columbia provinces, while negotiations are underway to open outlets in New York’s Manhattan and New Jersey. For more information please visit: https://www.germandonerkebab.com German Doner Kebab is owned by the Hero Brands group. Chippy Chat & Fast Food Magazine • December 2019

Save the Date!

FISH ‘N’ CHIPS

Sunday 23rd February 2020 10am – 4pm Brought to you by

PETERBOROUGH ARENA, East of England Showground, Oundle Rd, Alwalton, Peterborough, PE2 6XE

Ticket registration open NOW! www.friarspride.com/fry-it 01733 316444 45

Chippy Chat & Fast Food Magazine • December 2019

@FriarsPride

@FriarsPrideLtd

45 @friarspride

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Chi p

! t s u D e h t s e t i B e n O r e h t o n A Chat y p

Ch ristmas Ba

By Austen Dack

ell what a great night we had at the Chippy Chat, Chip Barons’ Ball. Around 200 people attended from across the UK and everyone went home happy. The entertainment was once again started by our resident crooner Peter Jay, before giving it up for the tremendous Queen 11, who performed many of their hits. Finally, we had the Chippy Chat disco. Non-dancers played on the Las Vegas Casino, whilst everyone enjoyed the Blakeman’s sponsored Photo Booth. Next year we do it all over again on Sunday December 6th.

ar Colin Crom se o o H h The Fis All I Want mas For Christ nt Teeth) ro F o Tw (Is My

Chippy Chat & Fast Food Magazine • December 2019

Peter Jay e Stars Voice of th

Hans Frode Kielland Asmyh r Seafood From Norway Fjord Focus!

oore Andrew M & Chips h is F Moore’s Day IOE Open ht) ig N ll (& A

Chippy Chat & Fast Food Magazine • December 2019

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

Chippy Chat & Fast Food Magazine • December 2019

In the Grand Foyer...

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Chippy Chat & Fast Food Magazine • December 2019

Mitchell Potatoes

Chippy Chat & Fast Food Magazine • December 2019

Come Fry with Us! Chippy Chat has launched some great new initiatives in 2019. We have been winning friends and partners throughout the year whilst creating the perfect platform for friers and suppliers alike.

Thanks for everyone’s support in 2019 Let’s make 2020 a great year for the industry!

I n

P r i n t

O n

L i n e

I n

V i s i o n

www.chippychat.co.uk 49

Chippy Chat & Fast Food Magazine • December 2019

nutritics

– may contain nuts! Brother UK and Nutritics respond to Natasha’s Law with new labelling system

utrition software developer Nutritics has announced a new partnership with technology solutions provider Brother UK, designed to help food service firms of all sizes to comply with Natasha’s Law and boost efficiency. The market-leading Nutritics software uses a database of more than 750,000 ingredients to manage recipe and menu information, including all the details required for food labelling, such as calculating nutrition and calories and identifying any potentially dangerous allergens. Now Nutritics has teamed up with Brother UK to create an integrated food labelling solution that uses a TD-2120N compact label printer to produce bespoke food labels at the touch of a button. The solution provides an efficient, accurate way for food service firms to comply with new legislation dubbed Natasha’s Law, which was passed by the Government in September and means all foods that are pre-packed for direct sale must have a label that carries a full list of ingredients. It also means that staff time is freed up to focus on customer service, while consumers have access to all the information they need when buying food. The printer is compact and easily portable, with an optional rechargeable battery that means it can be used in a kitchen, office, storage area or restaurant – even when there is no mains socket nearby. All types of food label information including EU, FDA, FSANZ and South African standard nutrition panels can be

Chippy Chat & Fast Food Magazine • December 2019

exported instantly, and providers can also create their own custom label designs. Lena Engel, marketing executive at Nutritics, said: “Our mission is to provide customers with the most reliable nutritional and accurate food labelling information on the market, delivering unrivalled levels of detail and compliance expertise. “Teaming up with Brother means we can offer the food industry a fully-integrated system that automatically creates frontof-pack and back-of-pack labels, with all the nutrition and allergen information needed to meet and exceed the standards required by law.” Ged Cairns, head of business unit at Brother UK, added: “Combining our hardware expertise with Nutritics’ worldleading software package is the latest in a number of recent initiatives we have designed to help food service businesses be compliant and successful. “Our joint solution minimises the potential for human error in food labelling, as the information is calculated automatically and sent straight to the printer. Firms of all sizes can now manage the preparation and labelling of all their dishes in one easy-to-use platform, and allergy sufferers can make informed, safe choices when buying food.” Nutritics is the world’s fastest growing recipe management solution and is already used by high street names including Starbucks, Shake Shack and Leon. Sporting bodies including Premiership football clubs, the English Institute of Sport, international rugby teams and the Lawn Tennis Association also use the system to manage the nutrition of their players and athletes

Chippy Chat & Fast Food Magazine • December 2019

Quality Irish Pork Sausages

It’s Christmas Time Again...

Wishing all of our customers a very happy Christmas!

www.mcwhinneys.com 52 Chippy Chat & Fast Food Magazine • December 2019

Chippy Chat & Fast Food Magazine • December 2019