Chippy chat july by Chippy Chat Magazine

I n

P r i n t

O n

L i n e

I n

V i s i o n

SEA KINGS

Collins Seafoods celebrates its partnerships across four decades

OUR WEIGH N YET CLASSIC SAUT IN I W E S

What does it mean for you? Festival Time

42N D

Brexit :

minutes to cook from frozen!

nd Street Classic quality!

No. sausage for ﬁsh & chip shops!

case & Every d in July hase 016 purc ugust 2 s A ntee guara to the y in w!* tr n e dra prize

% pork meat from the ﬁnest cuts!

reasons not to enter!

minutes to cook from frozen!

No. sausage for ﬁsh & chip shops!

Box Clever

™! ES AG

reasons not to enter!

1000

s of sausages to be won!

nd Street Classic quality!

% pork meat from the ﬁnest cuts!

1000

s of sausages to be won!

Issue 7 Volume 6 July 2016

Chippy Chat & Fast Food Magazine • July 2016

The Fish Market

Austen Dack Publishing Editor

Chippy Chat Ltd

In this month’s Chippy Chat we have

austen@chippychat if you are a frier

a very special fish feature. Catch up

or supplier and would like to attend/

on the latest news and ideas from

be involved.

your favourite supplier. Our front page

This week Chippy Chat celebrated

features Collins Seafoods as we trace

its 2,000 follower on Twitter. The

back their amazing growth span over

followers are mainly shops or

four decades.

suppliers and we thank you all for

The Golden Hind in London incredibly

following @chippychat.

are celebrating their 103rd birthday,

Finally look out for the Q partnership’s

we find out the secret of their

great new competition. You could

longevity and success.

win for your shop your own weight in

The Isle of Ely Open Day is now just

42nd Street Sausages.

2 months away (Sunday September

As usual feel free to call email or

11th) and FREE spaces are being

tweet us

snapped up quickly. Please email

Oak Lane Littleport Ely Cambridgeshire CB6 1RS

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

Austen

Say potato, say

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

Design/Editorial Stuart Catterson stuart@cc-ff.com

Markies

Markies... • Absorbs less oil • Easy peeling • Year round availability • Consistent fry colours • Faster frying times

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

Chippy Chat & Fast Food Magazine • July 2016

Why not ask your local supplier today! Call: 01307

840 551

Email: potatoes@agrico.co.uk

www.agrico.co.uk @agrico_uk

Chippy Chat & Fast Food Magazine • July 2016

Mickey Take! Cox’s of Letchworth sold to new owners after 30 years of serving fish and chips

long-running fish and chip shop in Letchworth has been sold to new owners. Cox’s of Letchworth changed hands recently, after 30 years in the town centre, to multiple Deep Blue. The news was announced by the shop via Facebook on June 9th. The post read: “Today is the first day in a new chapter of our lives. After serving up fish and chips to our wonderful customers for over 30 years we have sold the shop. “All of our staff will remain for the new

company Deep Blue and we wish them all the best. “We will miss you all dearly and as we live in Letchworth you are bound to see us; it might even be in the queue on a Friday.” Earlier this year, Cox’s was in the final 10 of the 2016 National Fish and Chip Awards. We wish Mick and family well and hope we will still see him at the CC Ball! James Low Deep Blue MD said. “We would like to welcome the team at Cox’s into the Deep Blue Family, we are aware of the pedigree of this shop and our aim is to continue selling award winning fish and chips from this site.” Deep Blue have 16 other outlets at time of going to press and are always looking to take on more shops predominately in the South of England.

How SuperSorb CarbonPads work. ®

Technology doesn’t stand still

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

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

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

Chippy Chat & Fast Food Magazine • July 2016

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

Chippy Chat & Fast Food Magazine • July 2016

6 10

The Magnificent...

...and how they are adding value to their service

Diary Dates

Inside July 2016

Business or pleasure, dates not to be missed

Her Royal Fryness!

Frankie’s Valerie Johnson, the UK’s No.1 chippy in 2015, has been awarded a British Empire Medal

A Catch made in Heaven!

Collins Seafoods one of the UK’s leading suppliers of Frozen at Sea Fish,

and an even Brighter Future

Norge Best!

Frozen-At-Sea (FAS) Cod & Haddock

New Faces!

Andrew Marriott of Frymax Encourages Newcomers to Enter Best Newcomer Award 2017

Charge of the lite brigade! Increase your lunchtime trade with The Lite-Bite!

Win your weight Sausages A Prize You Can’t Weight to Win!

In it to win it

Why enter The 2017 National Fish & Chip Awards?

Box Clever

The Hook and Fish compartment boxes from the Q partnership

Stand and Deliver 80’s revisited at Mister C’s

Cover Story!

Why Calum Richardson, moved his business insurance to Wrapped

The Golden Mine We’re off to Malaysia!

103 years old

You Feta Believe it

Brexit

What does it mean for you?

Mama Mia

Bennett’s Fish & Chips, a JJ Food Service customer, has added six new festivals to its thriving mobile catering operation

JFK Proud History...

Sustainably sourced potatoes your customers will love

14 16 18

20 22 24 26 28 32 34 36 38

Chippy Chat & Fast Food Magazine • July 2016

We have signed up yet another top band Abba Sensation for the CC Xmas Ball

Isle of Ely Open Day Tickets up for grabs

Property

40 42 44 46

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

Es 30 tab Ye lish ar ed s

It’s Festival Season

Field to Frier

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 • July 2016 In association with

Frying Ranges

The Magnificent By Terry Larkin

Six!

Terry Larkin, group general manager at JJ Food Service visited six fish and chip shops across the UK to find out how they are adding value to their service

e all know that no two chippies are ever the same – everyone’s doing something different to generate loyalty and to attract new business so we hit the streets of London, Kent, Weymouth and Letchworth to see what makes their chippies stand out from the crowd.

much-needed energy and colour into the business after taking over the reigns from his father. He started by re-branding the restaurant from its previous name ‘Bennetts on the Waterfront’ to ‘Bennetts Fish & Chips’, which has had an incredible response. “Some people didn’t even realise that we were a fish & chip shop”, says manager Mark. “The new bright and vibrant signage is helping to attract more customers including crews from visiting ships.”

Mick Cox (former) owner, Cox’s Letchworth City Garden

ips, Weymouth

nnetts Fish & Ch

Mark Bennett, Be

Our road trip started with Weymouth coast based Bennetts Fish & Chips, which managed to boost turnover this year after renovating its branch. Manager Mark Bennett injected some 6

Chippy Chat & Fast Food Magazine • July 2016

The next stop was Cox’s of Letchworth (now sold - ed) - one of the UK’s top ten fish and chip shops National Fish & Chip Awards 2016. Restaurant owner Mick Cox relies on his local field sales manager to get the most competitive deals and pass great savings on to his customers. “Supplier relationships are really important to us. I run a very busy shop and don’t always have time to search around for the best deals. Our local field sales manager visits us regularly to take Chippy Chat & Fast Food Magazine • July 2016

my order and tell us about new products. I know I’m always getting the best price and if ever have any problems I just give him a call, he’s always on hand to help.”

Harry Niazi, owner, Olleys Fish Experience, Herne Hill, London

Gluten-free options continue to grow at pace in the eating out sector and fish and chip shops are no exception. We stopped in on Harry Niazi, owner, Olleys Fish Experience, Herne Hill, London who has an entire day dedicated to glutenfree only fish & chips, which drives sales during traditionally quiet periods. “Every Tuesday is our gluten-free only day – we sell at least 40 portions”, says Harry, who also enjoys additional sales from his thriving mobile catering operation, which supplies weddings, parties, birthdays etc. Over in Blackheath, The Vintage Fish has introduced a totally new retromodern take on traditional fish and chips. Customers waiting to pick up their order can enjoy a vintage glass bottle of Coke while sitting on quirky leather seats, watching music videos on a 1950s-style black and white TV. Owner Huseyin Ozdemir, 29, says, “We’ve taken one of the nation’s most well loved meals and given it a contemporary twist. The response from customers has been fantastic.” 7

Chippy Chat & Fast Food Magazine • July 2016

Huseyin O zdemir, restaurant manager, The Vinta ge Fish, Blackheat h

Plans are in place to open an additional site in London this year, potentially in Greenwich, and three more sites in London by 2017. The design of each shop Chippy Chat & Fast Food Magazine • July 2016

will be based on the Blackheath model. Ozdemir started running his first fish and chip shop at the age of 14 after his father left him in charge of the family fish restaurant in Waterloo. Just a few minutes down the road, The Big Catch in Beckenham is doing a hugely popular small cod and chips and a cup of tea from Monday to Thursday for just £5.95. Owner Soula Kornak says, “Healthier options are becoming increasingly important – our small plate with a cuppa is becoming increasingly popular with adults with smaller appetites, it’s not just children and elderly customers. We fry all our fish in peanut oil, which is a healthier alternative, and helps to make the batter crispier and lighter – our customers love it.”

The Big C

atch, Becke

nham, Ken

Situated on the busy Cockfosters Parade in Barnet, Enfield, Chippers has been operating for more than twenty years attracting regulars that include professional footballers Aaron Ramsay and Kieran Gibbs. Since taking the business online with website builder FOODit, the team has enjoyed a boost in sales. Manager Husseyin Celebi, says “The takeaway market has changed forever – people want to be able to order online at the click of a button. Since investing in developing a website, we’ve been getting new customers every week. We spend less time on the phone and more time cooking up great food!”

nfield

arnet, E

ippers, B

h Celebi, C Husseyin

Chippy Chat & Fast Food Magazine • July 2016

WIN A HOLIDAY WITH SUPERIOR BEEF DRIPPING

This summer with Superior Beef Dripping you could win £1,000 in Thomas Cook holiday vouchers for the June and July prize draw, and even better, our August giveaway is a trip to New York for two worth up to £2,000 with £500 in spending money! Visit www.superiorprizedraw.co.uk for terms and conditions and look out for the prize draw card in your box of Superior Beef Dripping.

Chippy Chat & Fast Food Magazine • July 2016

For your nearest stockist please call: 01302 390 880 www.nortechfoods.co.uk

Diary Dates

October 9 The Fish Frying & Fast Food Show Find out how you can turn the latest fast food trends and products into profits! Contact: 01323 765 472

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

December 4 The Chip Barons’ Ball 1

15/12/2015

10:36

CCCB-logo.pdf

September 11 Isle of Ely Open Day Isle of Ely Produce and Chippy Chat are to once again open their doors to chip shop owners and managers so they can see firsthand the journey a potato makes before it reaches their shops. www.Isle0fely.co.uk

February 5 What’s Cooking? 2017 Another sure fire winner held at Newcastle Racecourse. Don’t Miss it. We’ll be there. www.colbeck.co.uk

September 27 - 28 Takeaway Innovation Expo Takeaway Innovation Expo is THE event to help you boost profits, build your brand, grow your business, and much more! www.takeawayexpo.co.uk

February 26 Innovations 2017

The North’s Premier Fish & Chips and Fast Food Exhibition at the Macron Stadium Bolton With over 70 exhibitors, the 2017 Exhibition promises to be the biggest and best yet!

September 28 The KFE Fish & Chip Race Day Get on down to Nottingham Racecourse you can bet your shirt it’s going to be a big winner of a day! www.kfeltd.co.uk

October 8 Ely Potato Race The race sees local farmers and businesses teaming up to see who can race up and down the high street the quickest whilst carrying 20kg of locally grown chipping potatoes! All for charity! www.Isle0fely.co.uk 10

Chippy Chat & Fast Food Magazine • July 2016

The Chip Barons’ Ball returns to Peterborough on Sunday 4th December this year, Chippies travel from all corners of the UK to don their DJs and posh frocks to celebrate Christmas in style. www.ChippyChat.co.uk

March 5 FRY I.T 2017 The ultimate Chippy Exhibition goes to Westpoint Arena, Exeter http://friarspride.com/fry-it-2017/ 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 • July 2016

Her Royal Fryness!

IS YOUR OIL AS GOOD AS GOLD?

The owner of Frankie’s Valerie Johnson, the UK’s No.1 chippy in 2015, has been awarded a British Empire Medal in the Queen’s Birthday Honours List.

rs Johnson, said she was surprised and delighted to have won recognition for her services to the food and drink industry in Shetland. “I’m pleased, not for myself but for all the staff who have made Frankie’s the success it has become,” she said. “I hope the award is also recognition of the fantastic work done by the fish catching and shellfish industries in Shetland – without the supreme quality of sustainable seafood they produce we would not have been able to achieve what we have with Frankie’s. “It also reflects well on the community here in Shetland which has been fantastically supportive of what we have done, not only with the shop but when it comes to the charity and other events that we have been involved in over the years.” Frankie’s, which is located in the village of Brae, Shetland, opened in September 2008 and in 2015 was named the top shop in the UK in the National Fish & Chip Awards. The shop also won the Good Catch Award in recognition of its approach to sustainability – 98 per cent of the fish and shellfish sold in the shop come from Marine Stewardship Council accredited stocks. Frankies first National Fish and Chip award was the Field to Frier gong in 2014.

SUSTAINABLE PALM OIL If being socially and environmentally responsible is a factor in your business, then Q Gold is the natural choice. • Natural colour

• No hydrogenated fats

• Premium quality

• Easy to handle, parchment wrapped 2×5kg packs

• Sustainable

Superb frying performance as standard

Contact your nearest Q Partnership supplier for further information

Chippy Chat & Fast Food Magazine • July 2016

Henry Colbeck

VA Whitley & Co

Friars Pride

0191 482 4242 www.colbeck.co.uk

01706 364211 www.vawhitley.co.uk

01733 316400 www.friarspride.com

Chippy Chat & Fast Food Magazine • July 2016

A Catch Made in Heaven Over the last 35 years, Collins Seafoods has evolved to become one of the UK’s leading suppliers of Frozen at Sea Fish, with an awardwinning reputation to match.

he family run firm works with the top vessels in the Frozen at Sea industry, having built up strong relationships with major brands over the last four decades. It was internationally renowned Icelandic company, Samherji, who first started working with Collins Seafoods back in 1988, with their Icefresh brand. Over the years, the two companies have enjoyed great success working and growing alongside each other and today, the Samherji group supplies Collins with many brands such as: Kirkella from UK, Baldvin and Kiel from Germany, Polonus from Poland, Lodairo and Barca from Spain and Santa Princesa from Portugal. As well as Samherji, Collins has forged

Chippy Chat & Fast Food Magazine • July 2016

strong relationships with other well-known suppliers and are fortunate enough to be provided Frozen at Sea Fish by companies such as Normarine (Geir), Eurofish Trading (Korund and Taurus), Ocean Trawlers (Atlantika) and Fishproducts Iceland Limited (Viking). Working with an array of vessels, means all Collins Seafoods’ customers enjoy the option of a variety of well recognised products, at competitive prices. “One man’s meat is another man’s poison, which is why we work with a multitude of brands,” said MD Richard Collins. “We pride ourselves on being bespoke because we are able to offer our customers exactly what they want. We wouldn’t have grown into the company we are today without having this ethos. “When we started working with Samherji, the company had one vessel but now it is recognised around the globe, employing over 700 staff. Like Collins Seafoods, it has grown significantly and it’s been fantastic to see both businesses develop together.” Last year, the Company secured delivery of Frozen at Sea Fish from The Kirkella – the first British white fish trawler to launch this century. This vessel is the most up to date of the fleet partnered with Collins Seafoods and so far, she has lived up to her name and reputation. The successful collaboration between Collins Seafoods and the finest names in the industry, means the company has continued to supply the finest Frozen at Sea Fish to customers of all sizes. From independent establishments and fine-dining restaurants, to international wholesalers such as Brakes Group - one of Europe’s leading foodservice providers – it’s clear to see the UK’s number one supplier of Frozen at Sea Fish boasts an impressive repertoire. As Collins Seafoods head towards reaching a milestone 40 years in business, Richard and the team continue to build on these relationships and the foundations of the company, ensuring the quality of the fish, the sourcing of the fish and customer service remain the best around.

Chippy Chat & Fast Food Magazine • July 2016

It’s

Festival Season Weymouth coast based Bennett’s Fish & Chips, a JJ Food Service customer, has added six new festivals to its thriving mobile catering operation.

usiness has been booming since manager Mark Bennett injected energy and colour into his Weymouth restaurant and takeaway following a renovation last year. Mark has replicated the look on his mobile vehicle, & the business has increased the lineup of festivals from 18 to 24 this year. Mark’s mouth-watering display of line-caught cod, tempura prawns, salt and pepper squid and whole tale scampi – all supplied by JJ Food Service – attracts queues of 30 or more at a time, including the occasional celebrity, at events like Let’s Rock and CarFest. For Mark, supplying a festival doesn’t mean compromising on quality. “We buy line-caught cod from JJ because it’s sustainably sourced and the fish arrives in top condition. Even Celebritychef James Martin has ordered a portion!” Mark’s best sellers include the ‘Posh Fisherman’s Bap’ and the salt & pepper squid. Bennett’s is also able to cater for customers’ with special dietary requirements. Mark uses JJ’s Super Crisp Chunky Cut chips, which have been prepared with sunflower oil in a 100% gluten-free environment. “You’d be surprised how many requests we for it – we have an allocated gluten-free frier and it’s constantly on the go!” he says. While the Super Crisp range is

Chippy Chat & Fast Food Magazine • July 2016

available in other options, Mark says the chunky cut option, weighing in at a hefty 19mm x 19mm is perfect for his customers. “At festivals, all the mobile caterers are cooking up regular fries – so its’ good to do something different. Plus, the chunky shape looks great with our battered fish.” Getting deliveries on-site can be a bit of a challenge but Mark says. “Not many wholesalers deliver to festivals – JJ have been tremendously helpful. Not only do I have the option to order online for next-day delivery, if I want face to face support, my locals sales manager Paul is always on hand to help.” Already 12 festivals in, Mark says. “We love supplying the smaller family festivals – where people appreciate better quality, family-friendly food.” Showing no signs of slowing, he says he may expand further to add more events to the portfolio next year.

Three great things about Bennetts Line-caught: Mark uses line-caught cod and highlights this on his menu. It attracts customers looking for quality Gluten-free: to cater for the growing number of diners that are looking for gluten-free options, Mark cooks up JJ’s Chunky Cut Super Crisp Chips in a dedicated gluten-free frier Quality: Bennett’s is a big supporter of family-friendly events where customers pay more for better quality, sustainably sourced food. www.jjfoodservice.com Chippy Chat & Fast Food Magazine • July 2016

Six great reasons

to shop at JJ!

•

Access a wide range of Frozen at Sea, line-caught and IQF ﬁsh

•

Open every day for collection, even Sundays and Bank Holidays

•

Place an order up to 9pm for your next available delivery day

•

Shop fast and on-the-go with the smart ordering app

•

Transparent, consistent and highly competitive pricing

•

Choose from eight - soon to be eleven - branches across the uk

Huw Griﬃths, Owner, Chip Stop Fish & Chips, Aldershot

Huw Griﬃths (right) and Paul Brailsford (left), Business Development Manager, JJ Food Service

Set up your JJ account today!

“I place my order via the JJ app – the predictive function knows exactly what I need so it takes just minutes to get my order ready for collection the next day. I save hundreds of pounds a month when I click & collect. When I’m not in my shop, I work as a freelance development chef, so I’m on the go all the time. It’s great to work with a supplier that can accommodate my busy lifestyle.”

Contact: Les Wilsher • Les.Wilsher@jjfoodservice.com Call: 07818 572323 or 08433 09 09 91 Visit: www.jjfoodservice.com 15

Chippy Chat & Fast Food Magazine • July 2016

jjfoodservice

jjfoodservice Chippy Chat & Fast Food Magazine • July 2016

JFK - A proud History and an even Brighter Future Their track record shows that JFK has the capacity and capability to serve global markets with high quality fish products.

FK holds a cornerstone position in the history of the development of the Faroese fishing industry from small and simple fishing vessels in the early 1900s to modern fishing trawlers, high-tech fish factories, and international sales channels today.

JFK Today - Frozen at Sea “fresher than fresh” JFK is dedicated to providing the quality demanded by the customers. This capacity to deliver on a promises of high quality is one of the company’s key trademarks. Production is done onboard the fishing vessel Gadus, which replaced the trawler Skálaberg in January 2010. Gadus has proved to be a stable production unit. Steps are taken at every juncture of the fishing process to ensure that JFK’s frozen-

at-sea products are as fresh as possible. Frozen-at-sea has been called “fresher than fresh,” because within four hours from leaving the sea the fish is processed and frozen. JFK focuses on four areas of environmental responsibility: stocks, transparency, CO2 reduction, and prevention. JFK only fishes in regulated stocks as specified by the Faroese government, and has an open record of where its ships have sailed and how much catch is in their hulls at any time. The company is also in the constant process of replacing heavy equipment with lighter models, reducing energy use and CO2 emissions. To prevent damage to ocean ecosystems, JFK has replaced its bottom-dragging trawls with new rolling models, and is mindful to have appropriately large trawl mesh and sieves so that immature fish do not come aboard. Quality, safety, knowledge, and responsibility are the keywords for food production today, and for these you can rely on JFK.

Sustainability JFK recognizes the important role that primary producers play in protecting ocean ecosystems and maintaining sustainable productivity, and is taking voluntary steps in several areas to help preserve the ocean environment. JFK are fully MSC certified company

Chippy Chat & Fast Food Magazine • July 2016

Frozen at Sea = Fresher Fish for You

Frozen-at-sea has been called “fresher than fresh,” because within four hours from leaving the sea fish are already processed and frozen.

All JFK processing factories and trawlers produce in accordance with HACCP principles.

Chippy Chat & Fast Food Magazine • July 2016

Proud member of “Frozen at Sea Fillets Association”

Kósarbrúgvin 3, P.O. Box 56, FO-710 Klaksvík, Faroe Islands Tel +298 409900, Fax +298 409901, Email jfk@jfk.fo WWW.jfk.fo

Chippy Chat & Fast Food Magazine • July 2016

Norge Best! Frozen-At-Sea (FAS) Cod & Haddock The idea of preparing fish at sea is not a new one. The first fully-fledged Norwegian factory trawler, Longva, was delivered to Ålesund in 1962. The Norwegian FAS fleet all fillet and freeze their catch at sea, and are committed to Norway’s principles of providing sustainable seafood of exceptional quality.

o ensure the fish supplied to customers tastes as fresh as possible, the vessel workers carefully fillet, grade, pack and quick-frozen to below -20°C within a few hours of being caught to lock in the Arctic freshness, keeping it tasting as fresh as can be for customers all around the globe. Wo r l d - L e a d e r s i n S u s t a i n a b l e Management - Offer your customers Norwegian Cod and Haddock with a clear conscience. From pioneering management to diverse fishing fleets, everything the Norwegians do has sustainability at its heart. The Norwegians are committed to the sea – their coastline is just teeming with cod and haddock, and they know it’s vital they protect them. That’s why they ensure their fisheries are sustainable, to ensure the future of their stocks. Norwegian fishing is a perfect example of man working closely with the environment - all Norwegian cod and haddock is MSC certified and the Barents Sea provides Norwegians with the largest growing cod stock in the world.

Only The Best Quality Will Do

Fishing is a real craft in Norway and so the Norwegians go to great lengths to ensure 18

Chippy Chat & Fast Food Magazine • July 2016

that their product is of a high quality. The Norwegians implement stringent checks at every stage of the food chain and undertake extensive research into the health benefits of whitefish as part of a daily diet. The Norwegian Institute of Marine Research routinely checks for contaminants in the Barents Sea, the Norwegian Sea and the open parts of the North Sea and the independent research institute, NIFES, covers the entire food chain, from feed resources to the health effects of seafood consumption. Jack-Robert Møller, Norwegian Seafood UK Director says “The UK is the world’s biggest market for both cod and haddock but only about 10% of the cod we eat is actually caught in the UK and Norway has been a very important trade partner to satisfy this demand – exporting over 80,000 tonnes of cod and haddock to the UK on a yearly basis. Fish & Chips continues to be one of the nation’s favourite dishes, with some 382 million portions of Fish & Chips being consumed every year. I’m proud to say Norway has been providing consistently high quality Frozen-At-Sea whitefish from our cold, clear waters for this prized national dish for nearly 70 years. We have a long tradition of managing our fisheries, and we work continuously towards strong science-based management, balancing our environmental responsibility and economic sustainability to ensure we continue to supply Fish & Chip shops, allowing the nation to enjoy their favourite dish for generations to come.” www.seafoodfromnorway.co.uk Chippy Chat & Fast Food Magazine • July 2016

With Norwegian cod and haddock, there’s quality in abundance. Norway’s cold, clear waters provide perfect conditions for cod and haddock. They grow big and strong here, yielding amazingly succulent, chunky white flesh. Our vessels freeze their catch at sea, locking in the Arctic freshness to guarantee quality for our customers. And because we are committed to sustainability, there’s always plenty more in the sea.

seafoodfromnorway.co.uk

@norwayseafood codfromnorway.com

Chippy Chat & Fast Food Magazine • July 2016

New Faces! Andrew Marriott of Frymax Encourages Newcomers to Enter Best Newcomer Award 2017.

ntry for The Best Newcomer 2017 is still open and sponsors Frymax would like to encourage all shops which meet the criteria to enter. The award is open to fish and chip operators that are new to the industry from 1st October 2014 onwards. It is a competition in which every entrant gains, beginning with the staff motivation of being in a national competition to the beneficial feedback they receive from experienced fryers. Andrew Marriott, Brand and Marketing Manager for Frymax says “The most important aspect of this award is not the single winner but the feedback and advice that is given to all qualified entrants. Over the past six years it has been a pleasure to have been of assistance to so many new shops through the expert advice provided by our top industry judges. “ The short ten question form is specifically designed for newcomers asking about their reason for entering the fish and chip trade and progress to date thereby giving an opportunity to demonstrate knowledge of the trade, innovation and commitment. Andrew Marriott comments “Entrants have come from a wide variety of different trades

Chippy Chat & Fast Food Magazine • July 2016

and backgrounds but the common theme that comes over in so many entries is their motivation and passion for the business” It is not necessary to use a particular product or to have spent a lot of money on your shop to reach the final or to win. Finalists have used dripping, rapeseed oil and palm oil. Winners have ranged from a small family takeaway to a restaurant with 70 covers. As the 2015 winner Shap Chippy said “The fact that a shop in a small village can win the award means that everybody has a chance” Every entrant will receive written feedback on their entry. The top ten shops will then receive a mystery visit from a top frier who will provide written feedback on the quality of the food and customer service. The top three shops will go forward to the final which involves an inspection and detailed feedback on all aspects of the business. They will also be invited to the National Fish and Chip Awards at which the winner will be announced. “Our message to any operator who has entered the trade since 1st October 2014 and meets the entry criteria is to enter the competition and enjoy the challenge and the benefits of the resultant feedback.” Prospective entrants can download the entry form and view the full terms and conditions from www.fishandchipawards. com. For further information contact Seafish at awardsenquiry@seafish.co.uk

Chippy Chat & Fast Food Magazine • July 2016

Chippy’s − 60 years of frying with Chippy’s is a real family concern, currently in the fourth generation of fryers and with eleven family members involved in the business. Established in 1955 and with the addition of successful mobile and catering businesses Chippy’s is run by Glenn and Chris Edwards, with family help of course! Alongside the family there is another consistent factor which has helped them produce great tasting products. And that is Frymax which they have been using as their cooking medium since 1955. “We fry in Frymax which is of consistent quality, odourless and doesn’t transfer taste” says Glenn, “This means our customers get delicious fish and chips every time. We have never had a complaint about Frymax in sixty years!” Frymax is produced from top quality pure white sustainable premium palm, which is additive free and contains no hydrogenated oils. Not only does it guarantee consistently good results, its performance is long lasting without any deterioration in quality. The Chippy’s family know that to produce the best you have to use the best and there is none better than Frymax.

RSPO-1106018

The Fryers’ Favourite For Over 60 Years. For information, advice, or customer support material please contact Olenex Trading (UK) Limited. Tel: 01322 444836 e-mail: ukinfo@olenex.com www.olenex-uk.com 21

Chippy Chat & Fast Food Magazine • July 2016

The charge of the LITE brigade! Increase your lunchtime trade with The Lite-Bite!

659Colbeck_Lite-BitePoster_FINAL.qxp_F5612CVolbeck_SmallPortionPoster_A2 10/06/2016 15:11 Page 1

THE KEY Congratulations to

The

to a successful

POPPIES®

Lite-BITE POPPIES

business to THE KEY Congratulations Fish & Chips to “Marketing a successful is a key

winning the prestigious businessYouronmeal, your way

technique to raising a shop’s profile, which can be utilised to communicate with “Marketing is a key customers, staff and technique to raising a media. shop’s profile, which

Marketing Innovation Award Fish & Chips

“Here at Poppies we focus on all aspects of service

to provide athe complete dining experience for our on winning prestigious customers. While our food and customer service is Marketing Innovation Award our top priority, every channel is immersed in our

can be utilised to “With an effective and communicate with uniquestaff approach to their customers, and branding.” “Here at Poppies we focus on all aspects of service company marketing, to provide a complete dining experience for our media. “We have specially designed newspaper and food Poppies Fish & Chips is customers. While our food customer boxes, which helpand reinforce ourservice brandisidentity – “With an effectivewinner and and a deserving our top priority, every channel is immersed in our customers even get their fish and chips served up unique approach to theirsuccess I wish them every branding.” company in newspaper with edible ink! Our social media has in themarketing, future.” “We have specially designed newspaper and food Poppies Fish & Chips is also really helped us establish our brand and we boxes, which help reinforce our brand identity – a deserving winner and now have over 8,000 followers engaging with us Mike Wallace customers even get their fish and chips served up I wish them every success and posting about experience” The Q Partnership in newspaper with edible ink!their Our Poppies social media has in the future.” also really us establish our brand and we Marketing Team Pathelped Newland now have over 8,000 followers engaging with us Mike Wallace owner of Poppies Fish & Chips. and posting about their Poppies experience” The Q Partnership Below: Left to right: Mike Wallace Q Partnership Marketing Team, Marketing Team Pat Newland Mari Cuschieri, Michael Cuschieri Tadiwa Mwamuka Poppies owner of Poppies Fish & Chips.

ith an increasing number of fast-food chains, sandwich shops and cafes, there has never been more competition for Fish & Chips shops. It’s no secret that there is a HUGE demand, particularly at lunchtime, for a light meal and with over 75% of Fish & Chip shops offering just a regular, large or extra-large meal, there may be an additional audience that go elsewhere for a lighter option. How can you develop what you already do and appeal to an “extra” audience? - By offering and advertising a Lite-Bite meal! Many Fish & Chip shops already offer a “Lite Bite” or “Liter Bite”, and we want to build on this and support you by providing an all-inclusive Lite-Bite package which will help get more customers through your door.

What’s the package? This brand new packaging is designed specifically for an alternative size meal, and is custom-made for a portion consisting of: A 4oz unbattered fish (6oz with batter on) toA a successful 6oz portion of chips (cooked weight) An optional 4oz side order of peas/gravy/curry Fish & Chips (This is a suggested portion size that was unanimously “Marketing is a key technique to raising a on winning the prestigious shop’s profile, which voted to be a “Lite-Bite” size. YOU ULTIMATELY decide what can be utilised to Marketing Innovation Award communicate with portion size you serve.) customers, staff and

THE KEY Congratulations to business

POPPIES

“Here at Poppies we focus on all aspects of service to provide a complete dining experience for our customers. While our food and customer service is “With an effective and our top priority, every channel is immersed in our unique approach to their branding.” company marketing, “We have specially designed newspaper and food Poppies Fish & Chips is boxes, which help reinforce our brand identity – a deserving winner and customers even get their fish and chips served up I wish them every success in newspaper with edible ink! Our social media has in the future.” Above: One of Poppies’ innovative marketing also really helped us establish our brand and we Mike Wallace campaigns, a fully branded taxi for deliveringnow have over 8,000 followers engaging with us and posting about their Poppies experience” The Q Partnership large orders in matching carriers. Marketing Team Pat Newland Above: One of Poppies’ innovative marketing owner of Poppies Fish & Chips. campaigns, a fully branded taxi for delivering

ONLY

media.

This packaging is best suited because:

A) It gives a generous portion (people perceive the meal to be good value for money) B) It looks professional (corrugated packaging is presentable Marketing Team and Nigel Barden. with a well-polished finish) Below: Left to right: Mike Wallace Q Partnership Marketing Team, Mari Cuschieri, Michael Cuschieri Tadiwa Mwamuka Poppies C) It has eye-appeal (the food fills the box) Marketing Team and Nigel Barden. large orders in matching carriers. Below: Left to right: Mike Wallace Q Partnership Marketing Team, Above: One of Poppies’ innovative marketing Cuschieri, Michael Cuschieri Tadiwa Mwamuka Poppies campaigns, a fully branded taxi for delivering D) Its versatileMari (it can be used for meals other than Fish & Marketing Team and Nigel Barden. large orders in matching carriers. Chips) Along with this new packaging, we will supply you FREE OF CHARGE with point-of-sale materials (2 x A2 posters) to help sell the Lite-Bite, and of course you decide the selling portion of your favourite meal price of the meal.

e-BITE A lighter

To get your FREE posters, simply place an order for our new “Lite-Bite” boxes with your telesales assistant and ask… It really is that simple. Exclusively available from The Q Partnership

Henry Colbeck VA Whitley www.colbeck.co.uk www.vawhitley.co.uk 0191 482 4242 01706 364211 @HenryColbeck @VAWhitley1899 0191 482 4242 01733 316400

0191 482 4242 01733 316400 01706 364211 0191 482 4242 01733 316400 01706 364211 www.colbeck.co.uk www.friarspride.com www.vawhitley.co.uk

www.colbeck.co.uk

www.friarspride.com

Chippy Chat & Fast Food Magazine • July 2016

www.vawhitley.co.uk

www.colbeck.co.uk

www.friarspride.com

Friars Pride www.friarspride.com 01733 316400 @FriarsPride 01706 364211

www.vawhitley.co.uk

Terms and conditions apply

Chippy Chat & Fast Food Magazine • July 2016

Increase your lunchtime trade with

15:11 Page 1

Specially designed packaging The

Lite-BITE Your meal, your way

ONLY

A lighter portion of your favourite meal

Get your FREE Lite-Bite® Posters NOW!

Exclusively available at:

Chippy Chat & Fast Food Magazine • July 2016 www.colbeck.co.uk

Telephone: 0191 482 4242

Chippy Chat & Fast Food Magazine • July 2016 www.friarspride.com www.vawhitley.co.uk Telephone: 01733 316400 Telephone: 01706 364211

OUR WEIGHT Y N ET CLASSIC SAU IN I W E S

42N D

™! ES AG

minutes to cook from frozen!

nd Street Classic quality!

No. sausage for ﬁsh & chip shops!

se & y ca Ever d in July hase 016 purc ugust 2 s e A t n a e guar nto the yi entr draw!* e priz

% pork meat from the ﬁnest cuts!

reasons not to enter!

minutes to cook from frozen!

1000

s of sausages to be won!

nd Street Classic quality!

No. sausage for ﬁsh & chip shops!

% pork meat from the ﬁnest cuts!

A Prize You Can’t POPPIES POPPIES Weight to Win! POPPIES 0

reasons not to enter!

1000

s of sausages to be won!

THE KEY Congratulations to to a successful

Call today to order your 42nd Street Classic SausagesTM:

business to THE KEY Congratulations Fish & Chips to “Marketing a successful is a key

business

technique to raising a shop’s profile, which can be utilised to communicate with “Marketing is a key customers, staff and technique to raising a media. shop’s profile, which

V.A. Whitley & Co. Ltd

Henry Colbeck Limited

Friars Pride Ltd

01706 364211 0191 482 4242 www.vawhitley.co.uk www.colbeck.co.uk on winning the prestigious Marketing Innovation Award *Terms and conditions apply. See Q Partnership member website for more information.

01733 316400

THE KEY Congratulations to www.friarspride.com

Fish & Chips

“Here at Poppies we focus on all aspects of service

of the Q Partnership toMembers a successful

to provide athe complete dining experience for our on winning prestigious customers. While ourand food andAugust, customer service is can be utilised to Throughout every Innovation Award “With an effective and MarketingJuly our top priority, every channel is immersed in our communicate with

business

purchase “Marketing is a key uniquestaff approach to their customers, and technique to raising a branding.” “Here at Poppies we focus on all aspects of service companyof marketing, 42nd Street Classic Sausages will guarantee shop’s profile, which media. to provide a have complete diningdesigned experience for our “We specially newspaper and food Poppies Fish & Chips is customers. While our food and customer service is can be utilised to boxes, which help reinforce our brand identity – “With an effectivewinner and and communicate with a deserving our top priority, every channel is immersed in our‘Win Your Weight entry the in customers even get into their fish and chips served up customers, staff and unique approach to theirsuccess you I wish them every branding.” media. company marketing, in newspaper with edible ink! Our social media has in the future.” “We have specially designed newspaper and food Poppies Fish & Chips is also really helped us establish our Sausages’ brand and we prize draw! “With an effective and boxes, which help reinforce our brand identity – a deserving winner and Mike Wallace

I wish them every success The Q Partnership in the future.”

Marketing Team

Mike Wallace The Q Partnership Marketing Team

Street Classic Fish & Chips

Sausage has been specially developed to ensure a delicious flavour on winning the prestigious profileInnovation combined with a succulent yet firm Marketing Award “Here at Poppies we focus on all aspects of servicecontent of 50% is what bite. The high pork to provide a complete dining experience for our customers. While our food and customer service isStreet Classic Sausage makes The 42ND our top priority, every channel is immersed in our now have over 8,000 followers engaging with us unique approach to their customers even get their fish and chips served up branding.” truly special – this percentage of pork company marketing, and posting about experience” in newspaper with edible ink!their Our Poppies social media has “We have specially designed newspaper and food Poppies Fish & Chips is also really us establish our brand and we boxes, which help reinforce our brand identity – Pathelped Newland a deserving winner and means that it can justifiably be called a he competition, running exclusively now have over 8,000 followers engaging with us customers even get their fish and chips served up I wish them every success owner of Poppies Fish & Chips. in newspaper with edible ink! Our social media has and posting about their Poppies experience” in members the future.” pork sausage – a status not many others through Q Partnership Below: Left to right: Mike Wallace Q Partnership Marketing Team, Above: One of Poppies’ innovative marketing also really helped us establish our brand and we Pat Newland Wallace Mari Cuschieri, Michael Cuschieri Tadiwa Mwamuka Poppies campaigns, aMike fully branded taxi for deliveringnow have over 8,000 followers engaging with us owner of Poppies Fish Henry & Chips. Colbeck, V A Whitley canabout claim! and Friars and posting their Poppies experience” Marketing Team and Nigel Barden. The Q Partnership large orders in matching carriers. Marketing Team Pat Newland Below: Left to right: Mike Wallace Q Partnership Marketing Team, Above: One of Poppies’ innovative marketing The same unmistakeable taste of The Pride, will see lucky winners win their weight Mari Cuschieri, Michael Cuschieri Tadiwa Mwamuka Poppies owner of Poppies Fish & Chips. campaigns, a fully branded taxi for delivering Marketing Team and Nigel Barden. large orders in matching carriers. Below: Left to right: Mike Wallace Q Partnership Marketing Team, Sausage 42ND Street Classic available in Above: One of Poppies’is innovative marketing in 42nd Street Classic Sausages, boosting Mari Cuschieri, Michael Cuschieri Tadiwa Mwamuka Poppies campaigns, a fully branded taxi for delivering Marketing Team and Nigel Barden. large orders in matching carriers. Gluten Free, of which purchases will also be their businesses stock of the UK’s number eligible for entry into the ‘Win Your Weight 1 Fish and Chip Shop sausage. Entries to In Sausages’ competition. the competition are unlimited – every case Why not boost sales even further in your purchased will increase your chances of business by promoting your 42nd Street winning your weight in sausages! Classic Sausage menu option by taking Served battered or simply fried, every advantage of FREE point of sale; whether 42nd Street Classic Sausage continues to its posters, digital menu material or door be a favourite within Fish and Chip shops signs, there is something to catch your throughout the nation. Produced from hungry customers eye. only quality prime cuts of pork, The 42nd

42nd Street Classic Sausages are exclusively available from The Q Partnership Henry Colbeck VA Whitley www.colbeck.co.uk www.vawhitley.co.uk 0191 482 4242 01706 364211 @HenryColbeck @VAWhitley1899 0191 482 4242 01733 316400 0191 482 4242 01733 316400 01706 364211 0191 482 4242 01733 316400 01706 364211 www.colbeck.co.uk www.friarspride.com www.vawhitley.co.uk

www.colbeck.co.uk

www.friarspride.com

Chippy Chat & Fast Food Magazine • July 2016

www.colbeck.co.uk

www.friarspride.com

Friars Pride www.friarspride.com 01733 316400 @FriarsPride 01706 364211

www.vawhitley.co.uk

Full terms and conditions available via each member’s website. Chippy Chat & Fast Food Magazine • July 2016

Aah! Pies Available frozen in four delicious flavours

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

Order from your wholesaler or Call: 02920 853200 | Email: Bisto@petersfood.com 25 Chippy Chat & Fast Food Magazine â&#x20AC;˘ July 2016 Chippy Chat & Fast Food Magazine â&#x20AC;˘ July 2016

The National

Fish & Chip Awa r ds 2 017

www.fishandchipawards.com WHY ENTER THE AWARDS? THE 2017 NATIONAL FISH & CHIP AWARDS ARE OPEN FOR ENTRY! Celebrating the great tradition of fish and chips, the annual National Fish & Chip Awards showcase the best talent, quality and choice offered by fish and chip businesses across the UK. Rewarding excellence, the awards also put successful businesses on the map, via regional and national media coverage. Now in their 29th successful year, and recognised as one of the most prominent and respected seafood industry events in the UK, the awards have come to be regarded as the ‘Oscars’ of the fish and chips world. Established in 1988, the awards, overseen by Seafish, continue to support the wider fish and chip industry by: •

Rewarding individual excellence in a range of different award categories.

•

Playing a role in raising quality standards and providing a benchmark for all fish and chip businesses to aspire to. Entering the awards can also add excitement in motivating staff to be the best.

•

Providing a robust platform from which to undertake a wide variety of media activity promoting the fish and chip sector and its many diverse facets, and to encourage the continued consumption of fish and chips amongst both the UK population and visitors to the country.

Entering the awards is easy and the accolade of being judged one of the best fish and chip businesses in the UK can have an enormous impact on business. Media activity undertaken by Seafish in relation to the awards generates fantastic publicity for both participating businesses and the wider fish and chip sector. Across the award categories, various judging rounds culminate at a prestigious awards ceremony in London in January where all the award winners are announced.

BOOST TO BUSINESS The accolade of being shortlisted in the awards can have an enormous impact on business – previous Regional winners’ of the flagship Independent Takeaway Fish and Chip Shop of the Year Award category have seen their turnover increase by up to 50% and some past National winners have seen their turnover increase by as much as 100%! However, at every stage of the awards there are fantastic local PR and marketing opportunities for businesses just by being part of the awards.

TRAVEL AND LEARN In a number of award categories, shortlisted businesses also have the opportunity to join various all-expensepaid industry study trip visits, providing the opportunity to learn more about where our seafood comes from. Previous visits have included trips to destinations including Norway and northeast Scotland.

PAST WINNERS Read more on how entering the awards has made the world of difference to business owners at www. fishandchipawards.com/finalists-and-winners/testimonials

HOW TO ENTER The awards are free to enter. To find out more and download entry forms visit www.fishandchipawards.com or e-mail awardsenquiry@seafish.co.uk. You can also keep up to date with all the latest awards news via https://twitter.com/FishnChipAwards.

VISIT WWW.FISHANDCHIPAWARDS.COM TO FIND OUT MORE T #FishnChipAwards 26

T @seafishuk

T @fishisthedish

Chippy Chat & Fast Food Magazine • July 2016

f facebook.com/fishisthedish

Chippy Chat & Fast Food Magazine • July 2016

World Famous Saveloy London’s Finest Since 1867

The Gillard’s Saveloy has been made to the same outstanding recipe for generations – it is widely regarded as the finest of all saveloys, we hope you will agree. Please call us today and start selling the very best saveloy money can buy... 27

Chippy Chat & Fast Food Magazine • July 2016

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

Box Clever and you’ll be hooked We spoke to four chippies in the UK to find out why they use The Hook and Fish compartment boxes from the Q partnership. Gary Womersley from Hillycroft Fisheries, Leeds said “This unique packaging solution allows for generous yet controlled portion sizes as well as giving the customer to a successful perfectly presented Fish & Chips. Since we started using the boxes over 5 to “Marketing a successful is a key ago we’ve never looked back years technique to raising a on winning the prestigious shop’s profile, which our customers love them!” can be utilised to Marketing Innovation Award communicate with

THE KEY Congratulations to

POPPIES

business to THE KEY Congratulations Fish & Chips business

POPPIES Fish & Chips

“Marketing is a key customers, staff and “Here at Poppies we focus on all aspects of service technique to raising a media. to provide athe complete dining experience for our on winning prestigious shop’s profile, which customers. While our food and customer service is can be utilised to “With an effective and Marketing Innovation Award our top priority, every channel is immersed in our communicate with uniquestaff approach to their customers, and branding.” “Here at Poppies we focus on all aspects of service company marketing, to provide a complete dining experience for our media. “We have specially designed newspaper and food Poppies Fish & Chips is customers. While our food customer boxes, which helpand reinforce ourservice brandisidentity – “With an effectivewinner and and a deserving our top priority, every channel is immersed in our customers even get their fish and chips served up unique approach to theirsuccess I wish them every branding.” company marketing, in newspaper with edible ink! Our social media has in the future.” “We have specially designed newspaper and food Poppies Fish & Chips is also really helped us establish our brand and we boxes, which help reinforce our brand identity – a deserving winner and now have over 8,000 followers engaging with us Mike Wallace customers even get their fish and chips served up I wish them every success and posting about experience” The Q Partnership in newspaper with edible ink!their Our Poppies social media has in the future.” also really us establish our brand and we Marketing Team Pathelped Newland now have over 8,000 followers engaging with us Mike Wallace owner of Poppies Fish & Chips. and posting about their Poppies experience” The Q Partnership Below: Left to right: Mike Wallace Q Partnership Marketing Team, Marketing Team Pat Newland Mari Cuschieri, Michael Cuschieri Tadiwa Mwamuka Poppies owner of Poppies Fish & Chips.

THE KEY Congratulations to to a successful

business

POPPIES Fish & Chips

“Marketing is a key Sandy Aitken from the Dalston Fryer, technique to raising a on winning the prestigious shop’s profile, which Carlisle said can be utilised to Marketing Innovation Award Stuart Devine from Ashvale communicate with “I preferred my fish & chips in the twocustomers, staff and “Here at Poppies we focus on all aspects of service Fish for&ourChip shop, Aberdeen media. to provide a complete dining experience compartment boxes, therefore, when I While our food and customer service is customers. “With an effective and our top priority, every channel said is immersed in our unique approach tothere their recently opened my own shop was branding.” company marketing, “Traditional wrapping just won’t “We have specially designed newspaper and food Poppies Fish & Chips is only one packaging option for me. boxes, which help reinforce our brand identity – a deserving winner and do any more. Quality, upmarket customers even get their fish and chips served up I wish them every success By keeping the fish separate in newspaper with edible ink! Our social media has in the future.” to the chips brand and we packaging, branded with our Above: One of Poppies’ innovative marketing also really helped us establish our over 8,000 followers engaging with us the customer gets an aall-round end Mike Wallace campaigns, fully branded taxi for better deliveringnow have and posting about their Poppies experience” simply makes good Marketing Team and Nigel Barden. The Q Partnership name, large orders in matching carriers. Marketing Team product.” Pat Newland Below: Left to right: Mike Wallace Q Partnership Marketing Team, Above: One of Poppies’ innovative marketing business sense.” Mari Cuschieri, Michael Cuschieri Tadiwa Mwamuka Poppies owner of Poppies Fish & Chips. campaigns, a fully branded taxi for delivering Marketing Team and Nigel Barden.

large orders in matching carriers.

Below: Left to right: Mike Wallace Q Partnership Marketing Team, Mari Cuschieri, Michael Cuschieri Tadiwa Mwamuka Poppies Marketing Team and Nigel Barden.

Above: One of Poppies’ innovative marketing campaigns, a fully branded taxi for delivering large orders in matching carriers.

George & Fiona Wallace from Jacks Fish & Chips, Fife said “Orders delivered direct to the customer accounts for a third of our business. We have had lots of compliments since we changed to these boxes nine months ago, proving it was well worth the switch.”

Exclusively available from The Q Partnership Henry Colbeck VA Whitley www.colbeck.co.uk www.vawhitley.co.uk 0191 482 4242 01706 364211 @HenryColbeck @VAWhitley1899 0191 482 4242 01733 316400 0191 482 4242 01733 316400 01706 364211 0191 482 4242 01733 316400 01706 364211 www.colbeck.co.uk www.friarspride.com www.vawhitley.co.uk

www.colbeck.co.uk

www.friarspride.com

Chippy Chat & Fast Food Magazine • July 2016

www.colbeck.co.uk

www.friarspride.com

Friars Pride www.friarspride.com 01733 316400 @FriarsPride 01706 364211

www.vawhitley.co.uk

Chippy Chat & Fast Food Magazine • July 2016

r e v e l c x o b s e s s e n i s u

Smart b

The Hook & Fish two-compartment boxes are a unique design, delivering many benefits to your business.

Perfect presentation Built-in divider to keep fish separate from the chips

Better tasting Pan-perfect product with no crushing and sweating

Time saving Easy assembly and faster serving than traditional wrapping

Improved profitability Consistent portion control with three box sizes available

Environmentally friendly Recyclable board Design and application rights Saica Pack U.K. and Henry Colbeck Limited. © Copyright Saica Pack and Henry Colbeck Limited.

Chippy Chat & Fast Food Magazine • July 2016

P R I N T I NG & PAC K AG I NG

DI G I TA L .

Your Own Branded Boxes & GreaseProof - Free Design

Fish & Chip Boxes

Medium 249 x 150 x 50mm 10” x 6” x 2”

Large 312 x 150 x 50mm 12” x 6” x 2”

Boxes from

£14.50 Per 100 (Sml)

Page 1

300 x 210mm

EX ETX EXT SS AY T RE KE AW T H E EXP TA S WS ESESYAWAY R AY T H EY STA PS E X Y K REAS A S E E A W RETEAHS K S A AWA EXPEXTP TAKE REEXKPERATWAKE Y EXP TA S A T H E T H E S AWS S T H E RE KER AY WAY W PRESEAS KE A EXE Y EXP ETXAP TAK TA SS WA A E R TAKE T H E S P S Y X E A S RS KEAY E AW AY E ATY H E PS S XE WS ES RES T H TA W Y AW KEEAKE SR EXP EXTPAR WKAE A TA AA EP E E RX KE T E T H E Y SS EXP TA T H E T H E S AS S Y W E A AS R AKWEAAYW E E EP RE E E X K R E P TA E A P Y S TAK A EX EXT S W E E T H E EA R ESESAWAY AK RS SS EXP TP EASWSAAYWT AHYE T H E EXP TAAKW R RE AY ES E TAK TAKE AY EXEXP KE XEPSRS AW XP TA ER E T H E E T H E K H E SSAAYWAY EXP TA S AY S PRPR T T H E S WE S T H E P E EAR KW EXE E R X R EA KETAKTA PAX P X T E X Y S A T H E E ES T HE ESSAWAY R TAKE ASW T H E SAYWAY SSW EXPXE RPERE T H E ES ESSAYWAY EA KE A R E PX TAKTA XP TA T H E ESSAWA E S WAY REASES T H ET H E SS AY SSSW WAY EXEPXPTR TA Y S SS Y Y

T H E

T H E T H E

T H E

T H ET H E

Per 1000

Menu Printing

Signs & Display

Chippy Chat & Fast Food Magazine • July 2016

T H E

T H E T H E

Paper from

£8.00

T H E

T H ET H E

T H E

T H ET H E

kaging p.co.uk

GreaseProof Paper

T H ET H E

T H E

T H E T H E

Digital Screens

Branded Packaging

Chippy Chat & Fast Food Magazine • July 2016

HQ Digital Menus Your digital menu specialists... We’ve installed Digital Menus across the UK from Shetland Islands to Bournemouth. Fish ‘n’ Chicken and Crispy Cod are among many satisfied clients who have benefited from our creative solutions. DESIGN EDITOR

SCHEDULING

On-Board design editor allows Schedule your Menus to play you to directly edit your Menu diﬀerent breakfast, lunch and Items from any location. dinner menus.

TEMPLATES

PLAYLIST

Choose from a wide range of eﬀective menu templates to reﬂect your brand.

Control the playing order and duration of your content with Live Preview functionality.

FREE SCREEN 19” Screen with every menu system

EXPRESS

TAKE AWAY

Chippy Chat & Fast Food Magazine • July 2016

www.harlequinprintgroup.co.uk

T&C’s apply (please call for details)

Chippy Chat & Fast Food Magazine • July 2016

01443 222219

31 Cert No: GB5 360

Category A

Stand and Deliver! - 80’s revisited at Mister C’s We were delighted to see great weather for our event on Saturday 4th June celebrating 35 years in business. The team had organised a charity fun day to raise money for Selby Young People’s Cooperative (SYPCO). The event was very well supported and everyone seemed to have fun whilst raising money for this great local charity. By Denise Corbally

aving already been super busy for National Fish and Chip Day (the day before) we had wondered how many would come out and support us but we weren’t disappointed. We had some fun competitions on the day including a “Peel-a-thon” where customers tried to beat the Mister C’s team at potato peeling and also a spot the 80’s staff member. There were some fantastic prizes won including “a year’s supply of fish & chips”. The team all embraced the spirit of the 80’s era wearing fancy dress (don’t tread on an Ant). We were delighted to have raised £1066 for charity, Paula Walter from SYPCO, is thrilled and has confirmed the money will go towards learning software packages and also Lego, which young people with autism find particularly enjoyable. SYPCO is a new service to support people aged 18 years and upwards with

Chippy Chat & Fast Food Magazine • July 2016

specific learning difficulties, autism and mental health needs. SYPCO works in two specific areas these are; Life Skills, which includes things like travel training, managing money, cooking and house care; and also; Arts & Crafts Enterprise, the service users will make arts and crafts and sell them in a pop-up shop to make money which is then invested back into SYPCO. We are really pleased with the support received and would like to thank those who came along on the day, local businesses and some of our industry partners who helped us celebrate this landmark achievement for our business. Here’s to our next 35 years! Factfile Mister C’s first opened in 1981 on Barlby road Selby before moving to their present location on Micklegate in 1986. They are a family-run business and still use the same batter recipe used on the day they opened, 35 years ago. They have recently twice reached the top ten takeaway in the National Fish and Chip Awards and Amy Grimwood, has reached the finals of the Drywite young fish frier of the year competition on numerous occasions. Their crowning glory n December 2015 was winning a Golden Chip Award at the Chip Barons’ Ball. www.mistercs.co.uk Chippy Chat & Fast Food Magazine • July 2016

Chippy Chat & Fast Food Magazine • July 2016

Cover Story! Calum Richardson, owner of The Bay Fish & Chips, in Stonehaven, Scotland, discusses the reasons why he’s moved his business insurance to Wrapped

alum Richardson revisited his business insurance recently, switching to the newly launched Wrapped policy. Designed specifically for the industry by Deep Blue Restaurants’ founder James Low and insurance broker Ryan’s, Calum believes it’s the first insurance policy on the market to offer him peace of mind. With other policies many shops running the risk of being uninsured without even realising. “If you have a fire, for example, most policies will ask if you were in the vicinity when it happened, which could be classified as one or two metres away. This means if I go to the back of my shop to get a barrel of chips, although it’s only ten steps away, I would in effect not be covered if I had a fire because I was not “in attendance”. With Wrapped, the terms have been made more reasonable so that it’s fit for purpose.” Wrapped also has a number of safe mechanisms in place, which helps Calum ensure his policy is always valid. By being specialised, Wrapped also wants to avoid a problem in the first place, so a month before my range is due to be serviced I’ll get an e-mail or text reminding me. Likewise, a month before my ducting needs cleaning, they will tell me. These things always tend to come up when the shop is busy, so knowing that someone else is checking when things are due takes the pressure off of me a bit. Advising friers to take a closer look at their insurance, Calum says don’t go by price alone and make sure a policy offers the right level of cover for your business.

Chippy Chat & Fast Food Magazine • July 2016

“You wouldn’t buy lorry insurance for your car, so why take the risk with your business?” he adds. “You really don’t want to be facing a problem and thinking ‘I should have taken that insurance, but I didn’t because it cost a bit more or it wasn’t worth switching companies’.” “The beauty of Wrapped is that it’s there to be amended as the industry moves forward and as methods change, so it never becomes outdated. The more people that go with it, the better facility it will become for the industry as there will be more input and, of course, it will help to keep the price down for everyone.”

Discounts

As well as qualifying for a discount because The Bay holds a 5 star hygiene rating and the NFFF’s Quality Award, Calum secured a further cost saving on his Wrapped policy by installing an ANSUL fire suppression system on his range which automatically kicks in and puts out a fire should one occur. Calum adds: “This is a really valuable asset because if I were to have a fire, I would still have a shop, my staff and my customers would be alive and I could be open the following day. And the good thing about the fire suppression system is that it can be transferred should I decide to change my range at any point.” Call Ryan’s 0800 223 0392 wrapped@ryans.co.uk www.ryans.co.uk/wrapped Fire Suppression Enquiries 0345 2160016 Chippy Chat & Fast Food Magazine • July 2016

Chippy Chat & Fast Food Magazine • July 2016

The Golden By Eris C

Established in 1998, Fish & Co. is a casual, family restaurant chain serving fresh seafood in a pan. This unique dining experience drew inspiration from the simple practices of the fishermen in the Mediterranean; who caught seafood fresh from the seas, cooked and ate the freshly cooked seafood immediately from the pan. Designed with a casual, nautical ambience, Fish & Co. restaurants, together with her friendly crew, are cheery, inviting and warm. At Fish & Co., all seafood is prepared in a simple and straightforward manner. Using only the freshest fish and seafood, as well as natural ingredients like olive oil, herbs and various spices from around the world; Fish & Co. has been delighting customers with -great tasting meals in generous portions and warm, friendly service- true marks of quality and value.

Chippy Chat & Fast Food Magazine â&#x20AC;˘ July 2016

Mine F

amous for their fish and chips from around the world which features (among others) Danish – stuffed with mozzarella cheese and chilli, the New York stuffed with Parmesan cheese and topped with lemon butter sauce and the Bombay with an Indian herbs-and-spice twist then dip into a curry mayo dip One of my favourite places when I’m craving for seafood is the Fish N Co franchise. A local brand founded in 1998, their specialty is ‘seafood in a pan’, inspired by Mediterranean fishermen – who caught seafood fresh from the sea, and cooked and ate them immediately from the pan. There are many outlets across Malaysia, but the quality varies from place to place. The one at The Mines is pretty decent. Hidden in a corner, the outlet can be hard to find coz of the mall’s weird layout. The menu is shared at all their franchises and features stuff like their signature Fish N Chips, fried/grilled squid, seafood platters, pasta and baked rice, and even pizza. Their fish n chips are themed ‘Around the World’,

Chippy Chat & Fast Food Magazine • July 2016

so there are items like New York (stuffed with parmesan cheese), Malaysia (topped with fiery sambal), Sawadee (spicy mango vinaigrette), and many more. Good news for those wanting to grab a quick and tasty lunch – they have set meals. The only Fish N Chip option available for sets is the Arctic (pollock, prepared in their signature style), which comes with chips and is drizzled over with a cheesy, garlicky sauce + mayo dip. The fish is flaky and meaty, the batter is crunchy, just slightly salty and goes really well with the cool mayo dip. Other choices: Spaghetti Pomodoro, grilled peri-peri pollock with herbed rice for a healthier option, caesar salad with chicken, aglio olio. Lunch sets come with a lemon tea drink and are priced from RM11.95 onwards. You can also add on soup for Rm6. : Fish N Co, Lot L1-100*102, The Mines, Jalan Dulang, MINES Resort City, 43300 Seri Kembangan.

Chippy ChippyChat Chat&&Fast FastFood FoodMagazine Magazine••June July 2016

103 years old You Feta Believe it Whilst many new Chip Shops are popping up we take a look at one that has been around for over 100 years and ask them what their secret is to their longevity!

list of owners past and present decorates the wall in classic black and white. Manager Alain Penati says: “It all started back in 1914 when Mr Esposito, an Italian immigrant, came to London to create his vision of serving the best fish and chips in town. He owned the restaurant till 1947 and, since then, there have only been four other owners. “Each of the subsequent owners has run the restaurant as a family-owned business and that continues to this day.” Mr Penati, who joined the team not too long ago, has always been a fan of the restaurant. “I used to come here after school for fish and chips, or on a Friday night after playing football,” he says. “I have always been fond of this place. “While much has changed around it, with many other independents shutting up shop, the restaurant has stayed true to its traditions – simple food at reasonable prices and offering a “homely character”. It is this “personable” feel that Mr Penati feels has helped it survive all these years, as well as the freshly made dishes. “The restaurant has maintained its traditional

Chippy Chat & Fast Food Magazine • July 2016

and homely character throughout all the years. The ambience and decor reflect the original concepts of when Mr Esposito first opened,” he says. “Plus I think it is hard to find nice traditional, good quality fish and chips.” As well as fresh fish straight from Grimsby, the restaurant, currently owned by Mr Christou, has a slight Greek twist to its menu – with Feta cheese fritters, Greek salad and various pickles adding a touch of variety. The owner’s father, Mr Christou senior, still comes in to visit the regular customers with whom he has built lasting relationships. Mr Penati took on the role as manager, after working at Harrods as a sales manager for five years – the appeal of the food business was too much to resist. “My dad’s a chef in France. It runs in the family... coming from an Italian family, it is the culture,” he says. “We have a varied and colourful clientele that range from tourists from abroad, to local residents and work staff from all the surrounding local businesses. “We also have captains of industry and even familiar faces from Hollywood from time to time.” The Golden Hind 73 Marylebone Ln, London W1U 2PN

Chippy Chat & Fast Food Magazine • July 2016

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

Not Just Another Shopfitter Design with a difference, specialists in fish and chip shops, commercial kitchens, prep rooms and dining areas. Top quality materials and unbeatable craftsmanship. From frying ranges to cold storage solutions and everything in between. 39 39 Chippy Chat & Fast Food Magazine â&#x20AC;˘ July 2016 Chippy Chat & Fast Food Magazine â&#x20AC;˘ July 2016 Value for money by producing interiors that function day after day, year after year.

Field Frier

Approved Field to Frier Distributors

South West - Midlands - Wales

Field Frier

Field

Field Frier

We are a Long established Frier family firm of potato merchants, leading fish & chips shop suppliers and stockists of catering supplies. Our customers cover a wide area including Gloucestershire, Herefordshire, Somerset, Worcestershire, South Wales & Wiltshire.

Field Frier

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

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

Supplier of good quality potatoes Ring

07811 134475 anytime

420 Blackburn Rd, Chorley, PR6 8HX

soltashe@googlemail.com

WILLIAMS Potatoes Suppliers of potatoes throughout the Westcountry phone

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

Visit...

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

01989 762000 Midlands, Wales & South-West

P o t a t o e s

G Marsh 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.

07711 623007 (Andy)

North West

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

Finest Quality Chipping Potatoes Call : Richard

01926 633 323

www.mitchells-potatoes.co.uk @mitchellpots

Potatoes

T: 0151 4245449 M: 07885 636713

Mitchell Potatoes Chippy Chat & Fast Food Magazine • July 2016

Specialist supplier to fish and chip shops

Catering for many restaurants, pubs and takeaway businesses, we have over 35 years' experience in the industry and have established ourselves as the trusted name amongst chip and potato suppliers.

(Paul)

Woodward

We stock all frying varieties.

Reliable daily deliveries throughout the North-West Guaranteed quality supplies throughout the year.

A reliable supplier of wholesale potatoes and freshly cut PG Chips based in Manchester, you just can't beat Vic Graham for our quality, service and price.

Consistent quality: Our large supplier base and vigilant quality control helps provide consistent quality all year round. Punctual deliveries: We run a fleet of modern vehicles with 24hr breakdown assistance.

Anthony Swift (Liverpool)

aj.swift@live.com

07831 299757

Now Supplying North and West Lon don

North West

0151 526 5318

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

L t d

01254 830305

Once you've tried us, you won't want to leave, here's why: u We are suppliers of the best frying potato in the North West u Delicious and fresh pre-cut PG Chips u We use only quality Lincolnshire and Cambridgeshire potatoes u We pride ourselves on our punctual delivery, Monday to Saturday, within a 50 mile radius of Manchester u We offer excellent value for money Vic Graham Ltd South Boyd Street, Tottington, Bury, Lancashire, BL8 3NA

T: 01204 887415 Potatoes@vicgraham.com

www.vicgraham.com North West 40

Chippy Chat & Fast Food Magazine • July 2016

Sustainably sourced potatoes your customers will love Scotland

Yorkshire

North-East & Borders

Fraser

Call the Potato Professionals Today Bridlington Scarborogh Pickering

Pontefract Wakefield Bradford Leeds LANCASHIRE

EAST YORKSHIRE

WEST YORKSHIRE GREATER MANCHESTER

YS H IR

LINCOLNSHIRE

AF ST

NOTT ING

HA MS

HIR E

SOUTH YORKSHIRE

CHESHIRE

Call 01670 521801 07850 772578 brrygraham@aol.com

Central and Southern England

SH IR E

Eagle Hill

Established 80yrs

Marketing

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

H & E R Hubbard Potato Merchant

Specialising in the Fish & Chip Shop Trade Glebelands, Church Lane, Dover, Kent, CT15 7JP

Call – 01304 830437 Mob: 07885 174722

Family owned potato supplier based in Henfield, Sussex. Telephone : 01273 492341 John Mobile : 07850 361 999 Peters Mobile : 07860 483197 info@ehillsandsons.co.uk www.ehillsandsons.co.uk

Mansfield Ashbourne Notts Derby Dronfield

LEICESTERSHIRE

North Lincolnshire Scunthorpe

Area Covered

Fixed price contracts available Potatoes replaced within 12hrs in the unlikely event of you being dissatisfied All batches rigorously checked and test fried Ring today for your free sample

Lomas Potatoes

London & South East

01909 562327 (3 lines) 07932 155677 (Andy) 07703 263033 (Garry) (E,Yorks, N,Yorks, W,Yorks)

allomas@btconnect.com

For a Fast and Reliable Service Call John or James Suppliers of Top Quality Chipping Potatoes for Over 30 Years into Milton Keynes and Sourounding Area Little Brickhill, Milton Keynes. MK17 9DN

01908 377537 01908 271498 We cover Cambridge, London, Oxford, Reading and now Rugby The finest, freshest potatoes grown from the best Cambridgeshire soil Vast range of varieties to suit you Long established family business Friendly and reliable services We deliver when it’s convenient for you Importers of potatoes for quality all year round Fixed price contracts

North East

Delivering quality sourced potatoes to Fish & Chip shops daily throughout the North East and North Yorkshire We are a family run company with family values, originally started in the 1940, the company is now run by Gordon Cracknell, third in a generation of Potato merchants. Strong relationships which have been built up over the years with suppliers across the UK and Europe enable us to supply the premium quality potatoes that our clients want. All major varieties of potatoes ranging from Maris Piper, Ramos, Saggitta, Challenger, Agria, Amora, Accord, Maris Bard and Premiere.

Call -

Telephone: 0207 987 7890 & 0207 987 8456 Wisbech: 01945 772242 Largest distributor of potatoes and hardchips, rapeseed oil, frymax, battermix, gherkins, & sauce

Hunters Potatoes

(S,Yorks, N,Yorks, Notts)

Eden House, High Hesleden, Hartlepool, TS27 4QF

( Northumberland )

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

Northern Ireland

Potato

Thorne Barnsley Sheffield Doncaster Rotherham Goole Grimsby

NORTH YORKSHIRE

Tel : 01358 742345 Mob : 07799 661333

Delivering quality potatoes throughout your region

BWH Graham

01429 836255

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

Chippy Chat & Fast Food Magazine • July 2016

D S P S Dennis Supreme Potato Supplies Tel: 01353 741914 Mob: 07931 540 515 Mob: 07528 819456 Email: dspspartners@yahoo.co.uk Web: www.dennispotatoes.co.uk

Gloucester Wholesale

Unit 15a Bamfurlong Ind Park Cheltenham Gloucestershire GL51

Tel: 01452 856111 Mobile: 07774 675303

Chippy Chat & Fast Food Magazine • July 2016

Brexit : What does it mean for you? Johnson Reed’s Mark Johnson (no relation to BoJo- ed) sheds some light on the Brexit, and what this will mean for your business.

verwhelmed about the abundance of news stories, facts and opinions flying around following the UK’s decision to leave the EU? You’re not alone. There’s so much information to take in, and so many different sources to consider, it’s difficult to gauge exactly what and who to listen to. What we do know, is that during this period of financial and economic uncertainty, it’s all the more important to protect your business and preserve your cash flow. It might not always be plain sailing, but here’s how to help steady the ship…

Don’t panic

We’re not going to see any drastic changes anytime soon. It’s likely that Article 50 (the formal process of withdrawing from the EU) will be postponed until Cameron has been replaced as Prime Minister in the Autumn. It’s estimated these negotiations will take place over two years at the least.

Cash is king

As revenue comes into your business, tax, bills, wages, rent, stock costs (the list goes on!) all come out. Profit is the ideal goal, but you won’t get there without maintaining a healthy cash flow in the meantime.

buying equipment, better quality will last longer and help you produce that perfect portion of fish and chips that little bit more effortlessly. In many cases, spending that little bit extra on more environmentally-friendly equipment, you can save a significant amount on energy bills.

Just lease it!

Even the threat of a post-Brexit recession doesn’t mean you should compromise your business growth and aspirations, and purchasing new equipment doesn’t require a large outlay. Spread the cost and plan ahead for it with fixed repayments.

Keep it flowing

If you’re looking to inject some cash back into the business quickly? Refinance can improve your liquidity by releasing the cash already tied up in your equipment.

Pick up the phone

Johnson Reed are here to help for the longterm, and if you need advice, our specialist team are just the other end of the phone. Having helped finance hundreds of UK fish and chip shops over the last 15 years, we know a thing or two, and we’ll keep your business moving forward whatever the Brexit throws our way! www.johnsonreed.co.uk 0161 429 6949

Think about the long term

When money is tight, it makes sense to go for the cheaper option, right? Not necessarily. When it comes to 42

Chippy Chat & Fast Food Magazine • July 2016

Sunday 9th October 2016

F sh frying Fast Food Show

Brought to you by

Back with a BANG at Donington Park! began in 2002 – it e er wh to s rn tu re ow sh od Fo st Fa d The Fish Fr ying an Race Circuit. back at the World Famous Donington Park

g Ltd - Castle Donington, Derby DE74 2RP

Current Exhibitors include Goldensheaf Dinaclass Henry Jones Drywite Zanfish Wholesale Nortech Foods TQuality Us4slush Kiremko Food Equipment Florigo Frying Solutions Vandemoortele P100 FRYMAX Premier 1 Filtration Trimford Leisure ReFood Waste Management Golden Delight Paradise Kebabs Hopkins Catering Equipment AA Catering Equipment Middleton Food Products Elite Shopfitters Leeds Infraglo Preston & Thomas Pacific West Foods NFFF

Henry Nuttall Southern Fried Chicken Triple F Prepared Chips BD Signs Nottingham Covaris Packaging Group ASAP Catering Nottingham Sweetheat Technology Mcwhinneys Sausage DMS Duct Cleaning Triple Crown Food Company Martyn Edwards Frank Ford Wrapped Takeaway Shop Insurance James T Blakeman Sausages Seafish Industry Authority National Fish & Chip Day Barland Shopfitters Caledonian Control BRF Golden Foods Siam Easyliners MCS Technical Products Marine Stewardship Council Isle of Ely Chippy Chat Crucial Sauce Company.

Sunday 9th October 2016 • FREE PARKING • FREE ADMISSION • OPEN 10am - 4.30pm Castle Donington, Derby, DE74 2RP www.frymagazine.com

ying &Sponsored Fastby:Food Show Sunday 9th October 2016 43

Chippy Chat & Fast Food Magazine • July 2016

Mama Mia – Here We Go Again! The Chip Barons’ Ball is back and the big news is that hot on the heels of (not) The Rolling Stones in 2014 and (like) The Beatles for 2015 we have signed up yet another top band Abba Sensation!

he Super Trooper four will appear at the Holiday Inn in Peterborough. With space for nearly 300 people we are planning a really great party for the industry. It will be a real grand occasion where you can catch up with all of your friends and colleagues and also let your hair down too. Last year 7 out of the top ten fish and chip shops in the UK chose to attend with many other previous winners in attendance too. The all-important date for your diaries is Sunday December 4th 2016. Places for this event are already limited many people who attended in 2015 have already pre-booked. Please can you email amanda@chippychat.co.uk if you wish to attend and also how many tickets you require?

Chippy Chat + members will receive precedent for tickets and also a discounted rate too. Many members saved the membership alone with this reduced table cost! Prices are just £66 each or £600 for a table of ten, with Chippy Chat + plus members paying just £60 and £540 respectively. A massive thanks to Smales, Kerry Foods, Blakemans, KFE, Isle of Ely Produce and Youngs (Kingfrost) who have already signed up to be our partners for the evening. We have some great sponsorship packagers available for the Ball please email austen@chippychat.co.uk. The high quality three course meal will also feature the voice of the stars Pete Jay and then finally a great disco for you to have a boogie too. The photo booth and casino will be there to entertain you again too. We will also have a special rate at the hotel for staying over too. Car parking & wi-fi will be FREE. Call 01353 865 966 to pre-book your tickets today.