Chippy Chat July 2018 by Chippy Chat Magazine

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V i s i o n

Great Granit! NORWAY IS HOME TO STATE OF THE ART FROZEN AT SEA VESSELS www.chippychat.co.uk

austen@chippychat.co.uk

TEL 01353 865 966

Issue 7 Volume 8 July 2018

Chippy Chat & Fast Food Magazine • July 2018

Faces that lunched a thousand chips

Chippy Chat & Fast Food Magazine • July 2018

The Year March-es On! Gone Fishing! Well already approaching the we have our great sausage feature end of the first quarter of 2018! s the holidays approach our July Hopefully it will be a busy one for edition features many of the shops and suppliers as we approach top fish providers to our business. Mother’s day and Easter too. A special thanks to front-page Congratulations to our all at Friars

too! for you. Please can you confirm you Our front-page partner for March is FREE space asap. Also, it’s time to Pukka Pies. They supply millions of book your tickets for the Chip Barons’ pies to fish and chip shops across Ball. UK Already 180 ofare thehelping 210 tickets the and they us

Weeven feature a young team who are with more visitors it seemed running the Alma Park Fish Bar - read than ever.

highlights some activity from get involved orbrilliant tell us some Dublin,please Ireland.email me austen@ news

they have done launch. Ahow busy offering this since month for your

Thanks to all of our advertisers and chippychat.co.uk – thanks for your

delights. First off day we review many Our field to frier is now just a

support enjoy the issue. contributors

of our oil and fatItsuppliers few weeks away. will be on giving Sunday you the chance to see what September 9th, and we have amany brilliant

Austen More news on our website

top shops are using and why. Also, list of activities and speakers lined up

Contact me austen@chippychat.co.uk

Austen AustenDack Dack

Publishing Editor Publishing Editor

partner Seafish fromthey Norway Pride. Once again, havefor their support with this. delivered a fantastic trade show

have gone.National Pie Week. celebrate shop abroad feature If The you chip would like to advertise,

www.chippychat.co.uk

Chippy Chat Ltd

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

www.chippy-chat.co.uk Facebook Chippy-Chat info@chippychat.co.uk TEL 01353 865 966 @Chippychat FAX Twitter 01353 863 444 Facebook Chippy-Chat Managing Director John Boutwood TEL 01353 865 966 Publisher FAX 01353 863 444 Oliver Boutwood Managing Director oliver@chippychat.co.uk John Boutwood Publishing Editor Publisher Austen Dack Oliver 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 • July 2018 Chippy Chat & Fast Food Magazine • March 2018

3 3

Poppies Fish and Chips of Soho has launched a monthly Drag Night, with ecologically minded drag queen Timberlina being the latest act in June. Timberlina served up a night of louche, low key eclectic lounge music with a few audience requests thrown in. The audience enjoyed this laughter-filled evening with a Poppies cocktail or two, or opted for the Poppies set menu.

A Drag of Chips Please!

n the circuit for 10 years, Timberlina takes a humorous look at the LGBTQ community and ecological narratives. The bearded drag queen has performed on stages of all sizes, including at events for Tate, the National Portrait Gallery, and the Southbank Centre. Timberlina is a fascinating character, and describes some of her interests as “searching for the unachievable ever-changing goal, gardening, naval gazing” and “cogitating the tyranny of so-called western civilisation”. The set menu for 2 costs £45 and includes: 2 x portions of fish and chips (cod or haddock only) 2 x starter OR dessert 1 x bottle of English Sparkling Wine Poppies is located at Old Compton Street, Soho, London W1D 6HW To book or reserve a table visit poppiesfishandchips.co.uk or call 0207 7344845 and let the team know you are booking a table to see one of their drag nights. What do you do to entertain your diners email austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • July 2018

There but the Grace of Cod! From a Doctors Surgery to a Chip Shop

Diary Dates

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

Inside

July 2018

Business or pleasure, dates not to be missed

COD what it takes?

...for the 2019 National Fish & Chip Awards

Chip and Fin!

The Original Street Food! Norwich market chip stalls - 40 year history

Happy Families

Take Part in Seafood Week 5-12 October 2018

When the Boats Come In!

Hewigo makes it even happier

Take Hax!

The Cuxhaven and Berlin sail in to join the fleet

So far-oe, so good!

JFK is dedicated to providing quality cod

Fjord Focus!

New Major Act Announced for 2018!

Isle of Ely/Chippy Chat Openday See you down on the farm

Frozen-At-Sea Norwegian Cod & Haddock

The best thing since sliced bread!

Lite is right

The Lite-BITE packaging WILL help grow sales

Catch of the Day Norfolk chippy - World cup display

The Jolly Green Giant Calum Scoops Top Award

Check Mates!

George’s Tradition joins the digital revolution

C-One Direction!

Harry Styles, a Gucci suit... and a chicken

Time to Rear-RANGE!

Seaways in Cheshun go Kiremko with KFE

The Heinz Difference The unmistakable taste

Ivan the Great!

A legacy that spans three generations

It’s Only Just Ve-Gan!

Steel Meet Again famous fish and chip shop celebrate 40-years

Es 30 tab Ye lish ar ed s

Rammi oCeanReserve Fillets

42 43 44 46 50

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

Popular uk seafood chain adds vegan to menu

Field to Frier

Sustainably sourced potatoes your customers will love

Chippy Chat & Fast Food Magazine • July 2018

For prompt, efficient service please call:

01553 772935

sales@klsonline.co.uk Chippy Chat & Fast Food Magazine • July 2018 In association with

Frying Ranges

There but the Grace of Cod!

From a Doctors Surgery to a Chip Shop By Grace Garner

t has been nearly six months since we reopened the doors to Alma Park Fish Bar and what an experience it has been! I (Grace – Manager) knew that making the leap from medical secretary in a nice airconditioned office to chief fish fryer in a chippy would certainly be a challenge but would I change it for the world? Never!

Chippy Chat & Fast Food Magazine • July 2018

When my family took over we set out with one simple goal – good food served with a smile. In the early weeks my Grandfather Ken, who has owned The Jolly Fryer in Bridlington for 20 years, showed myself and my new team the fundamentals of frying. Since then our small team has achieved more then we could have ever hoped for. We have recently catered for a local charity event with just 4 staff and 120 mouths to feed, nothing like a good old baptism by fire! Since we’ve taken over Alma Park Fish Bar we have massively revamped our menu. Making sure that our food is sustainably sourced and including new items, such as our signature homemade fish pie and smoked haddock fishcakes. We have also created a range of fritters which our customers really enjoy such as our corned beef hash fritter! We have received an overwhelming amount of support and positive feedback from the local community, both online and when our customers pop in for dinner. We’ve invested in a Vito 80 Oil filtration system too. We are delighted with it. it has significantly reduced our oil usage by more than half and the customers are giving very positive feedback about our food. It’s easily the best purchase we have made and is paying for itself. Would recommend without hesitation. So, what is it that have made our first six months so great? Easy! Our team. The day to day chippy team ranges in age from 17 to 26, and although we don’t have 20 – 50 years’ experience under our belts, my team are driven, enthusiastic and passionate about the future of the fish and chip industry. Investing in our young team is not only great for business but also great for the future of fish and chips. We hope to inspire the next generation of fish fryers, whilst aiming to be the best chippy in Grantham! We loved National Fish and chip Day too, with a bit of help from Kim and Ian Chippy Chat & Fast Food Magazine • July 2018

at Vito we served up great fish and chips to happy customers for only £5 each and were very busy too. Now we have survived our first 6 months, we hope the next 6 will be even better, we joined the NFFF when we opened and have plans for some of our staff to attend their frying courses in June. We also hope to engage more with others in the industry though events and social media as we really love interacting with the wider fish and chip community. Our eventual goal would be to enter the National fish and chip awards and do well in it, the fish and chip talent it the UK is so amazing and we would love to be up there with the greats! We are attending the Isle of Ely open day on September 9th (tickets still available from austen), where we hope to meet up with lots of amazing industry people and learn more about potatoes too, and also hoping to go to the Chippy Chat Ball. For now, though we will keep doing what we do best, Fish and Chips served with a smile.

Chippy Chat & Fast Food Magazine • July 2018

Diary Dates

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

5th - 12th October Sea Food Week Seafood Week will be back again in 2018 with daily species, recipes and inspiration to get you to try something new! www.fishisthedish. co.uk/seafoodweek

29th October - 4th November Sausage Week UK Sausage Week is an annual meat industry campaign designed to help boost trade each autumn. www.uksausageweek.com/

23rd August National Burger Day

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 (from seed through to field & farm) before it reaches their shops

Free Tickets Now Available

23rd September The NFFF Ball

At the Village Hotel, AshtonUnder-Lyne, Greater Manchester Details from - www.nfffball.com

28rd September KFE Race Day

FE FISH & C EK HI H P T

Race Day JOIN US AT...

The Chip Baron’s Ball Once again, the Chippy Chat Ball is back and will be held at the Holiday Inn Chat py Peterborough*. With space for over 200 people we are once again planning a great party for Ch ristmas Ba our industry. The date for you to save is Sunday 2nd December 2018.

ll 2 018

9th September

2nd December

Chi p

Over 1,000 venues offering an exclusive discount! www.nationalburgerday.co.uk

t will be a real grand occasion where you can catch up with all 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. It has become the warm up party to the National Fish and Chip Awards! We have farmers, friers and suppliers all under one roof! Places for this event are already limited many people who attended in 2017 have already prebooked. Please can you mail amanda@chippychat. co.uk if you wish to attend and tell her how many tickets you require? Chippy Chat + members will receive precedent for tickets and 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. ** This early bird price is held from 2016, and will be increased in September. The high quality three course meal will also feature the voice of the stars Pete Jay, a surprise band (see page 20) and then a great disco for those who wish to party the night away.

For tickets mail amanda@chippychat.co.uk NOTTINGHAM RACECOURSE WEDNESDAY 28TH SEPTEMBER 2016 With Guest Tipster

John McCririck

Chippy Chat & Fast Food Magazine • July 2018

Email austen@chippychat.co.uk or call on 01353 865966 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 2018

From the modest potato chip to the finest fish fillet it’s all about what you fry it in. For the tastiest results go Superior, the most respected, refined and deodorised beef dripping in the business.

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 • July 2018

Have you COD what it takes? Get Your Skates On To Enter the 2019 National Fish & Chip Awards

elebrating 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 extensive regional and national media coverage. Now in their 31st 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. 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 can also add excitement in motivating staff to be the best – and the accolade of being judged one of the best fish and chip businesses in the UK can have an enormous impact. Media activity undertaken by Seafish in 10

Chippy Chat & Fast Food Magazine • July 2018

relation to the awards generates fantastic publicity for both participating businesses and the wider fish and chip sector. 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. Once again this year will see trips to such destinations as Norway and northeast Scotland being undertaken. Another benefit to be gained from participation in the annual awards program, is the provision of valuable performance feedback reports that are supplied post-judging, providing often very valuable impartial insight to a shop’s operations – a process that if undertaken with a commercial mystery dining company could cost shop owners in the region of £100. Just one of the many benefits to be derived from being a part of the National Fish & Chip Awards. Registration and entry to this year’s awards can be completed at https:// fishandchips.awardsplatform.com/ All businesses that submit an entry to the awards by 31 July 2018 will be entered into a free prize draw to win one of two places (including travel and accommodation expenses) on a training course of their choice at the KFE School of Frying Excellence located in Peterborough, Cambridgeshire. The award categories still open for entry are listed at www.fishandchipawards. com and for news updates about the awards follow https://twitter.com/ FishnChipAwards #FishnChipAwards Chippy Chat & Fast Food Magazine • July 2018

Chippy Chat & Fast Food Magazine • July 2018

Chip and Fin! Take Part in Seafood Week 2018 5-12 October 2018.

eafood Week is all about the seafood industry working together to celebrate and promote the great variety of fish and shellfish to be enjoyed in the UK – whether enjoying a fish supper at a fish and chip shop, eating fish at home, eating out at restaurants and cafes, or a lunchtime sandwich. Seafood Week aims to unite the seafood industry and celebrate the wide variety of seafood available to the consumer in the UK. It is a pan-industry campaign that is supported by retailers, friers, mongers, restaurateurs, processors and foodservice outlets – and the week is the UK’s biggest seafood promotion – with one of its aims being to encourage more consumers to purchase more fish and shellfish, more often. • Promote seafood as one of the healthiest, most convenient and delicious foods available. • Promote the fact that there is a huge variety of different fish and shellfish to be enjoyed by consumers in the UK • Promote the fact that seafood is incredibly versatile – there are literally thousands of ways to cook seafood. • Make consumers aware of seafood’s great value for money. Celebrations for the week will begin on Friday 5 October 2018 and will be followed by eight days of intense consumerfocused activity organised by all sectors of the seafood industry.

What Could Seafood Week Do For Your Fish And Chip Business?

Participating in promotional activity in support of Seafood Week 2018 could make you and your shop/restaurant very popular with your customers. It should increase your sales and profits because your regular customers will hopefully visit your shop/restaurant more regularly, particularly if you keep positively promoting your business. 12

Chippy Chat & Fast Food Magazine • July 2018

Here are a few ideas of other promotional activities that you could consider for Seafood Week 2018: • ‘Buy one get one free’, promotional offer • ‘Free’ prize draw on proof of purchase • 50th customer each day gets a free product • Staff serving incentive – person who sells the most portions of fish on a certain day wins a prize • Seafood art competitions – encourage younger customers to design a poster or a fish cartoon character • Try product tastings with some new fish species • Remember – if you get a good photograph, the story is more likely to get coverage in local newspapers. Shops can register their interest in Seafood Week 2018 at www.fishisthedish.co.uk/ seafoodweek/my-seafood-week. Read here how this fish and chip business got involved in Seafood Week http:// www.fishisthedish.co.uk/seafoodweek/ case-studies/simpsons-fish-and-chips To find out more about Seafood Week visit www.seafoodweek.co.uk

As part of the National Fish & Chip Awards there is now a specific award category focussed on Seafood Week. The category is open to entry from all fish and chip shops and restaurants, whether independent businesses or those that are parts of a chain, and who undertake promotional activity in support of Seafood Week and then complete an entry for the Best Seafood Week Campaign Award. Judges will be looking for clear evidence of plans for, and details of promotional activity undertaken in support of Seafood Week 2018. So, for a chance to see your name in lights and join the movers and shakers of the fish and chip world at the London awards ceremony in January 2019, make sure to get involved in the Week and submit an entry to the Best Seafood Week Campaign Award. Chippy Chat & Fast Food Magazine • July 2018

SAVE THE DATE 5-12 OCTOBER 2018

#seafoodweek 13

Chippy Chat & Fast Food Magazine • July 2018

www.seafoodweek.co.uk

Chippy Chat & Fast Food Magazine • July 2018

When the Boats Come In! The Cuxhaven and Berlin sail in to join the fleet

ollins Seafoods is proud to welcome brand new vessels Cuxhaven and Berlin to their ever-expanding fleet which supply Frozen at Sea products. The impressive vessels, which are available exclusively from Collins Seafoods, are 80 metres long, have a breadth of 16 metres and can travel up to 15.5 knots. With a highly skilled crew of approximately 35, the vessels can land up to 900 tonnes of fish per trip! They are industry leaders in providing Frozen at Sea products to fish and chip shops throughout the majority of the North of England and across the Scottish Borders from their depots in Leeds and County Durham. Their service also extends to wholesalers throughout the UK and Ireland and as one of the largest importers of Frozen at Sea products, Collins Seafoods imports up to 10,000 tonnes of produce per annum. They operate with the belief that everyone should be able to enjoy the finest quality fish possible every time. It’s a passion they have had since they first began importing and exporting Frozen at Sea Fish around 40 years ago. The family run business prides itself on its quality products, service and delivery-making them the go-to supplier for everyone from small independent businesses to larger international companies. Collins Seafoods have worked hard to develop and nurture strong relationships with sustainable, MSC certified fishing suppliers throughout Europe, who can offer them exactly what they promise each one of their customers - only the finest quality ‘Frozen at Sea Fish’. They work alongside vessels that use the most modern and up to date methods of fishing to ensure the quality and taste of the fish is as good as the moment it leaves the water. Sustainable fishing is of the upmost importance to the team at Collins Seafoods as they are determined to

Chippy Chat & Fast Food Magazine • July 2018

ensure the population of our world’s oceans is here to stay for future generations. In order to ensure they actively support the sustainable fishing trade, Collins Seafoods source their products from only the finest Frozen at Sea vessels which operate in productive and well managed fishing zones and adhere to agreed fishing quotas and regulations. Their partnership portfolio includes some of the industry’s biggest names including Samherji, Eurofish and Norebo. From these companies Collins Seafoods bring an array of products from a number of vessels and brands including Icefresh, Kirkella, Blaengur, Polonus, Santa Princesa, Pescafria, Korund, Taurus, Oddeyrin, Glacialis, Dorado, Osterfjord and Geir. Exclusively adding the new vessels Cuxhaven and Berlin to that list only strengthens their belief that Collins Seafoods offer every one of their customers a great choice of top quality produce from vessels fishing in waters around the globe. Their ever-growing team go to great lengths and depths to bring to you the very best the ocean has to offer. It’s a philosophy that has built an enviable reputation in the seafood industry and they’d love you to get in touch to discuss any of their products - particularly the brand new vessels Cuxhaven and Berlin!

Contact Collins Seafoods: Unit 2, Park 2000, Heighington Lane Business Park, Newton Aycliffe, County Durham DL5 6AR Tel: (01325) 315544 Fax: (01325) 314935 Web: www.collinsseafoods.co.uk Email: sales@collinsseafoods.co.uk Wraggs Seafoods: Unit 2, Felnex Crescent, Cross Green Industrial Estate, Leeds, LS9 0SN Tel: (0113) 2498832 Fax: (0113) 2490582 Email: sales@wraggsseafoods.co.uk

Chippy Chat & Fast Food Magazine • July 2018

SAILING IN TO JOIN THE FLEET WHY NOT TRY OUR EXCLUSIVE NEW CUXHAVEN AND BERLIN FROZEN AT SEA FISH

FOR MORE INFORMATION DROP US A LINE NORTH EAST: 01325315544Chippy Chat & Fast Food Magazine • July 2018 Chippy Chat & Fast Food Magazine • July 2018 YORKSHIRE: 01132498832

SO FAR-OE

SO GOOD!

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

Chippy Chat & Fast Food Magazine • July 2018

JFK is dedicated to providing quality cod and haddock for you. The capacity to deliver on our promises of high quality is one of the company’s key trademarks. Production is done onboard the incredible fishing vessel Gadus. 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. Ask your wholesaler for Gadus today

Proud member of “Frozen at Sea Fillets Association” 17

Chippy Chat & Fast Food Magazine • July 2018

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 2018

Fjord Focus!

Frozen-At-Sea Norwegian Cod & Haddock Quality locked in from fish to fryer

he idea of preparing fish at sea is not a new one. Initial attempts were made as early as 1954, and 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. To ensure the fish supplied to customers tastes as fresh as possible, vessel workers carefully fillet, grade, pack and quick-frozen to below -20°C straight after catch to lock in the Arctic freshness, keeping it tasting as fresh as can be for customers all around the globe – not least our fine UK chippies who crave the consistent quality and freshness of the Norwegian product. With such short catch to pack times and limited handling, frozen should be seen as a mark of quality – in many instances it is fresher than fresh. Sustainability is of course the fundamental principle for Norwegian frozen at sea fisheries management. All the target stocks of the factory vessels are well placed

Chippy Chat & Fast Food Magazine • July 2018

in the ‘safe zone’ by the International Council for the Exploration of the Seas (ICES), and the cod they catch is certified sustainable by the Marine Stewardship Council (MSC). Norwegian vessels are also members of The Frozen At Sea Fillets Association (FASFA).

Granit From wild fish to frozen delicacy in minutes Meet Granit, the latest addition to the Norwegian Frozen at Sea fleet. Named after the solid Norwegian rock, Granit is closely related to the forces of nature. The vessel is also one of the largest of its kind in Norway and a state of the art-ship when it comes to the speedy processing facilities onboard. The crew is from the western part of Norway, where fishing has been deeply rooted for hundreds of years. The vessel operates in the North Sea, the Norwegian Sea, the Barents Sea as well as the areas around Bear Island, Hopen and Spitsbergen. Every fish caught by Granit is filleted, frozen and packed on board. The process from wild fish to frozen delicacy takes only minutes. www.Seafoodfromnorway.co.uk www.granitseafood.com

Chippy Chat & Fast Food Magazine • July 2018

Norway Ad

Chippy Chat & Fast Food Magazine • July 2018

Rammi oCeanReserve Cod Fillets, the best thing since sliced bread! Rammi oCeanReserve Cod Fillets are meeting the high standards of Fish Friers across the length and breadth of the UK.

xclusively available to customers of Friars Pride, Henry Colbeck and V A Whitley Rammi oCeanReserve Frozen at Sea Cod Fillets are proving to be a real hit this summer! Water Cut Precision Rammi oCeanReserve is the Frozen at Sea Cod fillet produced on board the Rammi vessel, The Solberg. Revolutionary production technology enables the crew to prepare and cut fillets of Cod to exact grades from larger fish creating the Rammi oCeanReserve fillets, all within 2 hours of catch! Fresher than fresh!

Working with nature On some sizes, depending on the catch, the supply of each tightly graded size will be achieved through a balance of Rammi oCeanReserve and Rammi oCeanPremium. Everything always depends on the size of the fish caught during fishing. Investment Through investment in new production technology on-board deep-sea trawlers like Rammi’s Solberg vessel, the fishing industry can work better with nature. Providing beautiful frozen at sea Cod fillets for fish friers across the length and breadth of the UK.

Tightly Graded Fillets Using modern technology the crew utilise the larger Cod from the catch and prepares tightly graded fillets in sizes 8-10oz, 10-12oz and 12-16oz.

Exclusively available to Friars Pride, Henry Colbeck and V A Whitley Rammi oCeanReserve is exclusive to Friars Pride, Henry Colbeck and V A Whitley. For more information, please make contact with your supplier.

Chippy Chat & Fast Food Magazine • July 2018

Friars Pride on 01733 316400

Henry Colbeck on 0191 482 4242

V A Whiltey on 01706 364211

Chippy Chat & Fast Food Magazine • July 2018

RAMMI

THE BEST THING SINCE SLICED BREAD! Frozen-at-Sea Cod Fillets from the state-of-the-art Solberg vessel have proved to be a real hit.

• A better control of supply • Finest quality Icelandic Cod • Controlled portion size • Available in 8-10oz, 10-12oz and 12-16oz sizes • Fresh frozen within 2 hours of catch

FILLET

FACTS...

…in your own words! • The fillets look great when battered; they hold their shape perfectly! • The fillets are nice and thick and of a very high quality • The fillets were short and thick with big flakes • The tight grading saves a lot of time and labour in preparing fish • Can be used alongside the Rammi oCeanPremium for a better control of supply

Exclusively available from www.friarspride.com 21 Chippy Chat & Fast Food Magazine • July 2018 The Q Partnership 01733 316400

A 12-16oz Cod Fillet with just O : NE cut it’s 6-8oz

www.colbeck.co.uk

www.vawhitley.co.uk

0191 482 4242

01706 364211

Chippy Chat & Fast Food Magazine • July 2018

Lite is Right

The Lite-BITE packaging WILL help to grow your business, because your customers say so!

enry Colbeck developed the Lite-BITE packaging concept to provide Fish Friers with the opportunity to market an ALTERNATIVE portion size of Fish & Chips to attract new customers and to help boost your lunch time trade. The Lite-BITE concept comes at a time when there has been an increase in the amount of publicity surrounding fast food and portion control. The Lite-BITE enables for a portion controlled meal whilst still enjoying one of the nation’s favorite food. The largest independent research into the Fish & Chip market was conducted with the aim to raise the profile of the nations most savoured meal and to support Fish & Chip shops in understanding their customers wants. What are your customers saying? A survey of 1,500 people found that more customers are health-conscious than ever before with 36% of customers stating that they would order a smaller amount of Fish & Chips as a healthier option whilst 1 in 3 would prefer a choice of serving sizes. Furthermore 60% of people surveyed said yes to either dieting regularly or keeping to a healthy diet. How can you grow your business and increase profits? Structured packaging can help you keep an eye on portion sizes as you cannot overfill a box unlike with paper. Offering reduced portion sizes through the Lite-BITE® can deliver to an untapped health conscious market who may not buy Fish & Chips due to over filling portion sizes, or, it can help you lighten up your lunch time trade by offering manageable portion sizes, perfect for mealdeals.

Why not let your customers know that the Lite-BITE meal is a healthier alternative and get FREE point of sale materials with your first order.

Chippy Chat & Fast Food Magazine • July 2018

Friars Pride on 01733 316400

Henry Colbeck on 0191 482 4242

V A Whiltey on 01706 364211

Chippy Chat & Fast Food Magazine • July 2018

Catch of the Day! With the country being struck with World Cup fever and celebrating with flags, parties and football kits - one Norfolk fish and chip shop decided to show its support in a rather unique way.

air Green Fish Bar in Diss, created a sign out of cuts of cod wishing the England squad all the best ahead of their group games. The idea for the sign came from owner of Fair Green and Diss Fish Kitchen Cemal Adigyzel, 36, who wanted to show his support for the squad in his own way. Mr Adigyzel said: “I love England and I love to support our national team.” He has been running fish and chip

Chippy Chat & Fast Food Magazine • July 2018

shops in Diss since 2008 and is an award winner being recognised by the National Federation of Fish Friers. Served up with a side of chips and mushy peas it provided England with some luck as they went on to qualify for the knockout stages of the competition. This was the lastest PR stunt from the Chippy as they also created a sign for their recent Diss Carnival too. The Fair Green Fish Bar created the Diss Carnival sign out of a giant cod, which they cut up to form the letters. Some clever cutting allowed him to fit the pieces together to form the sign after laying the cod on cardboard to cut out the shapes. Cemal said: “This is the first time trying to make something like this and I wanted to see what I could actually do. “I have now had people coming into the shop and asking people if I could do birthday signs for them. Lots of other chippys have been joining in with the World Cup – The Lighthouse in Northampton are offering 2 for 1 fish and chips during the World Cup (takeaway) for as long as England are still in the competition (through their local newspaper). Starting from Thursday, June 7, the restaurant offered a two-forone deal on its takeaway fish and chips - only with a cut-out coupon. The coupon - which will be redeemable between Thursday and Sunday - can also be used to net 33 per cent off any of the venue’s takeout beers. Skippers at Euxton are running a prediction league (Chippy Chat have a team). KFE are also running a prediction competition for fryers and suppliers too. How did your World Cup promotion go? Email austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • July 2018

Zohaib Hussain always fries in To run a successful Fish and Chip shop in a busy capital city for over twenty years is not easy, but that is exactly what the Hussain family have achieved in the Zero Plus Fish Bar in Cardiff. Zohaib Hussain always wanted to be in the business. He has been in charge for over five years now and in 2012 won the coveted Drywite Young Fish Frier of the Year Award. The secret of the Hussain family’s success has been to ensure that they produce consistently great tasting Fish and Chips. They have always been particular about the frying medium they use and the Hussain family have used Frymax since opening in 1991. 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. Zohaib Hussain knows that to continue to meet his family’s high standards, there is no better partner than Frymax.

RSPO-1106018

The Fryers’ Favourite For Over 60 Years. For information, advice, or customer support material please contact ADM Trading (UK) Limited. Tel: 01322 443025 e-mail: ukinfo@adm.com www.olenex-uk.com 25

Chippy Chat & Fast Food Magazine • July 2018

The Jolly Green Giant! Calum Scoops Top Award

ecently crowned Scotland Food Pioneer of the Year at the prestigious Scotland Food and Drink Awards, founder of The Bay Fish and Chips, Calum Richardson, talks to ChippyChat about how it felt to win, what he’s doing for the sector, and what he’s up to next. I was blown away winning Food Pioneer of the Year Award – it wasn’t something I expected to win at all, as the competition was tough! It feels fantastic to win this award especially, as it is designed to recognise an innovative company or person who has made a ground-breaking impact on Scottish food and/or drink – and at The Bay we always try to do things differently and challenge the norm. This award feels like recognition of that, and I’m proud that The Bay is setting an example of what can be done with a bit of graft – something we’re no strangers to in our industry. Being sustainable and eco-friendly is a very popular thing to be seen to be doing now, but it’s something that requires commitment and creativity if it’s going to make a real difference. A lot of people underestimate just what you can do to go ‘green’, and I think that can be true of the ‘fast food’ sector as well. We do a lot to ensure we’re carbon neutral – using Vegware, making sure that 89% of all ingredients used are sourced from within a 50-mile radius,

Chippy Chat & Fast Food Magazine • July 2018

using 100% renewable gas and electricity and uplifting all the oil used in the business, turning it into biodiesel. Even the starch off our tatties doesn’t go to waste! We invested in a special piece of kit that enables our staff to filter off the starch and decant it so it can be collected by a local farmer to feed his pigs – he’ll regularly pick up 50 litres of starch at a time. In terms of next steps, we’re going to be doing what we’ve always done – promoting sustainability and locality. We do this by visiting schools, educating the next generation, touring the world and participating in cooking shows from America to Japan. I also want to encourage people to shake off the stereotypes attached to a career in hospitality. A lot of folk think there aren’t any opportunities for people who work in chippies or in the catering sector and that simply isn’t true. If you can find an employer passionate about staff training, and you’re willing to get stuck in and work hard, you’ll find that this is one of the most rewarding jobs on offer. We’re proud of where we’re from at The Bay and want to make sure we can keep serving up eco-friendly fish suppers for many years to come. Come and see Calum talk at our Field to Frier Day. For free tickets email austen@ chippychat.co.uk

Chippy Chat & Fast Food Magazine • July 2018

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Chippy Chat & Fast Food Magazine • July 2018

Check Mates!

George’s Tradition joins the digital revolution with Checkit

eorge’s Tradition Fish & Chips is to deploy Checkit across its operations to streamline and digitise important tasks – from food safety to HR, marketing and operations management. George’s has turned to Checkit’s cloudbased Real-Time Operations Management Platform to replace all its paper checklists - which were time-consuming to complete and file - with a smart and simple digital alternative that automatically prompts users to perform tasks at the right time and alerts supervisors when work is late or problems occur. In performing this digitisation, Checkit creates a complete and simple overview of key performance data through its Operational Insights dashboards. This will play a vital role in managing the group going forward as performance can be tracked in real time by site, team and processes, creating the visibility needed to benchmark across the group and to allow managers to intervene before small dips in performance turn into major issues “Checkit is enabling us to digitise a wide range of operational processes – from food safety to common HR tasks. Not only is it removing paper and making tasks easier to perform for our staff, the Operational Insights dashboard is now creating a new kind of visibility across our sites, allowing us to drive up performance and identify issues” said Alice Broster, George’s Group – Compliance Manager According to David Davies, Checkit’s Director of Product and Marketing, “It has

Chippy Chat & Fast Food Magazine • July 2018

been a pleasure to start our work with George’s. There is a great fit between Checkit’s capabilities and their vision to exploit the potential of digital operations management to drive up performance, freeing up teams to focus on their customers.” About Checkit Checkit provides real-time operations management for businesses that need to ensure safe, reliable and efficient performance of frontline staff. It allows managers to define, monitor and analyse key aspects of operational and business performance that depend on critical routine tasks. Through its unique combination of simple and effective checklist application building, real-time alerts and seamless integration of smart sensors and cloud analytics, it helps businesses protect revenue, improve efficiency and reduce costs. Regardless of the size of the business, Checkit delivers insight of key activities, simplifying management and helping achieve and maintain consistency in standards and performance. Based in Cambridge, UK, Checkit is part of Elektron Technology Group PLC. Checkit customers include the Ritz, Compass Group, Claridge’s, Inamo, Alton Towers, One Aldwych, Abel & Cole, Bakkavor Cucina Sano, NHS and University of Winchester, amongst others.

Contact Checkit T: +44 (0)1223 941450 E: info@checkit.net Visit: www.checkit.net

Chippy Chat & Fast Food Magazine • July 2018

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Please contact your local distributor/ r/ supplier for further information. 29 Chippy Chat & Fast Food Magazine • July 2018 Chippy Chat & Fast Food Magazine • July 2018

C-One Direction! Harry Styles wears a Gucci suit... and a chicken to visit the local chippy

hen Gucci came to choose a new face for their men’s tailoring collection, it was clear 24-yearold Styles was the man for the job. Starring in a campaign shot by Glen Luchford in North London, Styles is pictured casually strolling into a fish and chip shop sporting several suave suits… and carrying a chicken. A chicken? Yes indeed, it turns out the singer, songwriter and actor is a natural when it comes to the animal kingdom. The campaign was shot in Camp fish and chip shop in St Albans in March. Not only did Styles manage to make walking into a chippy wearing a three piece suit and carrying a pet chicken look normal, but he also makes it look, well, cool. At another moment he is pictured hanging out with a load of dogs, feeding them chips. Nearby, a forlorn-looking boy sits near the chip oven cradling a cat. Why there are suddenly four dogs and a cat (and a chicken, don’t forget the chicken) lurking in the chippy we are not sure. Styles, who nonchalantly accessorises one suit with a dressing gown, and another with a tartan picnic blanket, clearly wasn’t overthinking it when he strolls off and leaves his feathered friend in the chippy. The shop was reportedly paid a five figure sum to close for the day for filming. Locals were given money to move their cars to make the set look authentic too. Famous One Direction Harry Styles chippy songs Cod makes you beautiful Jon-Dory of my Life Batter than Words If I Could Fry Has your shop been used in a TV/Film or advert? Contact austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • July 2018

Time to Rear-RANGE! KFE were proud to be the company of choice for Seaways in Cheshunt last year. They decided on a Kiremko high efficiency range. We chat to one of the Brothers, Carl Moretto on his journey and how he has found working with KFE

fter deciding to refurb our chip shop, we thought the hardest decision would be what frying range to fit, but it turned out to be the easiest decision thanks to KFE. We had a few quotes from different manufacturers, but we felt that Tony from KFE gave us more of a personal touch. He arranged for us to go for a test fry at the head office and also arranged for us to go to various other shops that had similar ranges fitted. We also attended a KFE open day where there were some of the top fish and chip fryers present who were there to answer any questions we had, along with other shop owners. KFE worked alongside our shop fitters and Tony was always on hand to come over and adjust the drawings and customise the range until we were 100% happy with it. We were taken over to Holland, where we were shown around the outstanding factory where the ranges are built. We were expecting it to be impressive, but we were blown away by the sheer scale of their operation, and the high tech machinery they had. Once a date had been confirmed for the range to be fitted, KFE were in constant contact with us and the shop fitters to make sure everything was on schedule. The installation team visited us a week before to make sure all routes for the ducting were ok and to explain exactly what would be happening on the day of delivery. Delivery day came and we were excited to

Chippy Chat & Fast Food Magazine • July 2018

see our brand new range in our shop. The installation team were very professional and nothing was ever a problem for them The big day came for our grand reopening and Tony was with us from the start, running through a few more tips and to also make sure everything went smoothly. The aftercare service has been great. Going from a 40 year-old range to a brand new range was always going to be a big change, but any questions we had were always dealt with and they also arranged for other shop owners to visit us to give us tips. Tony told us that being part of KFE would be like being part of a family and we can honestly say that is exactly what it feels like. Alongside their open days they also organise annual golf weekends, the family were pleased to represent a new team for ‘Italy’ in May at the annual golf competition prior to the dinner dance which was great fun, even though we didn’t win; there is always next year!

Contact KFE Ltd, Units A & B Bentley Business Park, Northfields Industrial Estate, Market Deeping, Peterborough. PE6 8LD E: sales@kfeltd.co.uk T: 01778 380 448 Fx: 01778 348 558 www.kfeltd.co.uk

Chippy Chat & Fast Food Magazine • July 2018

ONLY KFE FIELDS A FULL NATIONAL TEAM OF ENGINEERS AND SUBS 13

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T 01778 380 448 E sales@kfeltd.co.uk W kfeltd.co.uk KFE Ltd, Bentley Business Park, Northfields Industrial Estate, 33 Market Deeping, Peterborough Chippy Chat & FastPE6 Food8LD Magazine • July 2018

What makes Heinz Tomato Ketchup different? Heinz Tomato Ketchup has been part of our mealtimes since it was launched in the UK back in 1886. It’s the unmistakable taste of our sun ripened tomatoes, along with our passion and knowledge that gives our recipe its unique flavour. Grown not made... no other tomato ketchup tastes quite like it.

hat’s why Heinz Tomato Ketchup is the perfect sauce accompaniment with fish & chips.

Can Heinz Ketchup be enjoyed by everyone? We’ve formulated our recipe so it can be enjoyed by as many people as possible, we don’t want anyone to miss out on the great taste of Heinz Tomato Ketchup. Our sauce is: Suitable for Vegans Gluten-free Contains no artificial, flavours, colours, preservatives of thickeners Lactose-free

Why is Heinz 220ml the right format? Heinz 220ml Tomato Ketchup is the perfect addition to your fish and chip shop. With a top down format and easy squeeze nondrip nozzle, your customers can dispense the perfect stream of sauce onto their dinner. Customers love the great taste of Heinz and sometimes a portion isn’t enough so being able to purchase a bottle to take home means great taste for the customer and a bigger profit from selling your sauces.

Mayonnaise - thick and creamy, made using free range eggs and rapeseed oil Malt Vinegar - golden, tangy malted vinegar from barley Classic BBQ Sauce – rich and smoky flavour, perfect with chips

What formats are perfect for a fish and chip shop? With competitive pricing per portion and the UK’s favourite Ketchup on offer, the Heinz range of sauces takes care of your budget and your customer’s taste buds. Heinz offers a wide range of take away sauce options, such as single serve sachets perfect for handing out to customers free of charge, to larger Squeeze-me portions which customers are willing to pay for Heinz Squeeze-Me – a larger portion, offer an easy opening, controlled non-drip pour Heinz Sachets – offer entry-level core flavours which are the best way to control cost – by giving away the smallest individual portion size Heinz Dip Pots - Perfect shape, transparent cup to allow consumers to dip and dunk. Designed for serving with trade-up side dishes, such as wedges, chicken nuggets and tenders 220ml bottle – Perfect for families to trade up and purchase a bottle to take home

What else does Heinz offer? Heinz isn’t just famous for its Tomato Ketchup, we’ve got a range of other sauces which are an ideal partner to the traditional fish and chips. Why not try our… Tartare Sauce - smooth and tangy with hints of capers and lemon juice. 34

Chippy Chat & Fast Food Magazine • July 2018

For more information on the range of

Kraft Heinz products for your fish and chip shop contact Conor Godsall Conor.Godsall@kraftheinz.com +44 (0) 7736572041 Chippy Chat & Fast Food Magazine • July 2018

FOR WHEN THE

OABMS TEHNEMT M GR Your customers need for Heinz Tomato Ketchup can strike at any time. Make sure you’re ready with our new handy 220ml bottles.

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Chippy Chat & Fast Food Magazine • July 2018

Ivan the

Their story begins in 1905, on the sea-washed decks of the Battleship ‘Potemkin,’ when Ivan Beshoff first set sail with the famous Russian Imperial Tsarist fleet. Eight years later he arrived in Dublin and began building what, by 1939, would be the origin of a legacy that has so far spanned three generations, Beshoff Bros fish n’chips.

van’s son, Anthony, and his wife, Kathleen, worked hard to expand the family business until it became a household name, known for it’s superior quality and natural goodness. Today, decades later, the legend lives on through the next generation, Richard and John Beshoff, as they continue to use the finest ingredients, and their meticulous attention to detail, to proudly continue their family business and provide the highest quality of fresh fish n’ chips to the Dublin community. In honour of their grandfather Ivan Beshoff, who died at 104 years of age as the last survivor of the Potemkin, Richard and John have described their fish n’ chips as ‘Imperial Perfection’ and hope you enjoy every morsel of them. Beshoff Bros Sustainability, Healthy Eating and Environmental policies. At Beshoff Bros, they take pride in being able to help do their bit to ensure the

Chippy Chat & Fast Food Magazine • July 2018

sustainability of our natural recourses. All Cod; Haddock and Hake comes from the cold clean waters of the Atlantic and is caught under ‘European Fishing Policies’ these policies ensure the replenishment of fish stocks and promote the sustainability of all fish species caught, as well ensuring that all fish used is fully traceable. In May 2015 they became the first Take Away and Restaurant group in Ireland to be awarded the Marine Stewardship

the use of recyclable packaging and reconstituting waste oil into bio-diesel. Menus have been endorsed by Healthpro and they have been at the forefront in ensuring that all calories are displayed on menu boards as well as a detailed nutritional and allergen information listing of all products on their web page and in restaurants. They are proud to cater to customers within the coeliac community, with delicious gluten and wheat free offering at their Clontarf, Dame Street and Mespil Road stores, available daily. They recognise that customers want high quality fish & chips, served by friendly staff. It is important to customers that they source responsibly and manage the business in a way that respects the environment. It is part of who they are, which is they are proud to put their name to it! www.beshoffbros.com

Great! Councils (MSC) certification, certifying that they only use certified and sustainably wild caught fish in all of their restaurants. They only use fresh cut potato chips grown by environmentally friendly farmers using up to date and modern agricultural practices ensuring that all customers can enjoy their famous ‘Real Chips’. At Beshoff Bros, they are always looking at ways of ensuring that customers can be rest assured that every effort has been made to ensure that the meal you enjoy has been cooked to the highest standard using only the best ingredients. They are happy to provide customers with all the information that they need to make an informed decision about their choices, serving naturally nutritious food, with lower calorie options. All products are prepared using only the best rapeseed oil and a range of super thin batters to ensure the tastiest and healthiest fish and chips in Dublin. They are committed to being environmentally responsible, through

Chippy Chat & Fast Food Magazine • July 2018

It’s Only Just Ve-Gan! Popular uk seafood chain adds vegan fish and chips menu

hilst fish is by far the most popular choice at chippies across the UK (and long may it continue) there is a small but growing trend for a choice of vegan meals on your menu. Popular fish and chips chain Sutton and Sons has launched a vegan menu to meet the growing demand for plant-based meals. The highly anticipated vegan menu features a battered ‘fish’ made from an unusual source: banana blossoms marinated in seaweed broth that gives it an umami, ‘fishy’ taste; potato-based tempura battered ‘prawns’; battered plant-based sausages; and a spinach and mushroom pie. There are also vegan chips, fries, and sweet potato chips on the menu. Vegan seafood is set to be among the hottest food trends of 2018 as consumers seek to shift away from the seafood industry for numerous reasons. Some seafood comes with a high risk of fraud; numerous investigations have repeatedly found imposter seafood on menus around the world, often overcharging customers for what they think is a premium product. Overfishing

Chippy Chat & Fast Food Magazine • July 2018

has been criticized by some conservation groups, with some species, including Bluefin tuna, still being fished after the fishing industry pushed for federal approval to continue to the capture and marketing of the fish. “We make our own vegan ‘fish’ and have sourced other vegan dishes that taste top notch,” Sutton and Sons notes on Instagram. “They are served in their own @henry_nuttall_frying_ranges fryer and not cooked with other fish on the premises.” The UK has seen a groundswell of interest in vegan food in recent years. London continues to see new vegan restaurants and menu expansions and the popular Veganuary campaign, which is based out of London, hit a record number of sign-ups this year of more than 165,000. More than half of UK shoppers are now adopting “vegan buying behaviour,” and the number of vegans in the region has grown fourfold over the past decade, the Vegan Society notes. The shift is also happening at the retail level, with Tesco, the largest UK-based supermarket chain, recently releasing a line of ready-to-eat vegan meals, and expanding on its offerings of vegan meat, milk, and cheese. Are you serving Vegan dishes on your menu? Please let me know – austen@ chippychat.co.uk

Chippy Chat & Fast Food Magazine • July 2018

Delicious to the

CORE

Chippy Chat & Fast Food Magazine • July 2018

Approved Field to Frier Distributors South West - Midlands - Wales

We are a Long established 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.

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

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

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

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01926 633 323

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Potatoes

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Mitchell Potatoes Chippy Chat & Fast Food Magazine • July 2018

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.

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Now Supplying North and West Lon don

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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

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Chippy Chat & Fast Food Magazine • July 2018

Sustainably sourced potatoes your customers will love Scotland

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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

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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)

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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.

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BWH Graham

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

Chippy Chat & Fast Food Magazine • July 2018

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

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Chippy Chat & Fast Food Magazine • July 2018

The Original Street Food! Norwich market chip stalls with 40 year history expanding to cater for all

t is a staple of British cuisine with people from across the city flocking to Norwich Market to get their fill of traditional fish and chips. And with more than 40 years of history, Lucy’s Chips is a market mainstay, with plans to expand in the coming weeks. Barclay Gray, who owns the two Lucy’s stalls with his brother Kingston, said they took over from their cousins in November. Since, they have been mixing things up with variations to the menu - such as battered mince pies at Christmas, battered Haggis on Burn’s Night, and even heartshaped chips on Valentine’s Day. Mr Gray, 49, said: “It’s a gimmick, but it keeps us aware and we like to try different things. We’re still having people ask if we’re doing the haggis, that went down really well. “We are a traditional chip stall, our chips are cooked in the traditional way. The first stall cooks in beef dripping, and the one we are now refurbishing will use vegetable oil, so we cater for vegetarians too.” Mr Gray has been working hard to turn the second stall, in Row C, into somewhere where people can stop and enjoy their meal. This has included expanding into the stall next door, to give him a double unit.

Chippy Chat & Fast Food Magazine • July 2018

“We’re trying to get some seating to create a hub where people can enjoy their food,” he added. Mr Gray also said it was important for people to continue to support Norwich Market. “Support it or lose it, basically. There’s a wide variety of stuff on the market, I’d encourage people to come and give us a look because you might be surprised by what you find.” He said he felt Norwich City Council were trying and make things work, but that other traders also supported each other. “For example, we get our sausages from Paul’s Butchers. And being on the market means we can be cheaper than other food outlets in the city, being that little bit cheaper helps.” Times have changed since Lucy’s began in 1971, and now the stall offers more options than ever before. As well as the traditional portions of chips customers will find local sausages, fish cakes, and the more exotic whitebait or occasionally battered cockles. Ann Pye, who works on the stall, said particularly popular were chips and curry sauce, or chips with gravy. “People have chips with gravy and cheese,” she said. “Don’t knock it until you try it.” The stall also has the NFFF Quality award too, and uses the Vito filtration system.

Chippy Chat & Fast Food Magazine • July 2018

Happy Families! And Hewigo makes it even happier at The Happy Fryer

here’s been a fish and chip shop in the family for over 25 years at The Happy Fryer in Clayton-le-Woods, Lancashire. Lisa Gardner’s father started this popular chippy and three years ago Lisa, after selling another shop in nearby Astley, took over continuing to produce the same high quality food. It has not all been plain sailing as Lisa had to overcome a fire. Though on a positive note it gave her the opportunity to refurbish the shop completely: She installed a new Hewigo 3-pan High Efficiency Advantage counter range, together with a 2-pan wall range at the back of the serving area. Lisa explains, “We used the area at the back of the serving area for pizzas and kebabs but came to the conclusion that these were not particularly profitable for us and that we should concentrate on the products of the traditional chippy. The small range is now used for things like sausages and alongside the high efficiency range helps us to manage the really busy times.” Lisa has warmed to the benefits of high efficiency frying. “Phillip at Hewigo said that we would easily cope with a 3-pan high efficiency range where we had a 4-pan before and he was absolutely right. It cooks the food much quicker, the filtration system is excellent and the fan-heated chip box keeps food warmer and fresher for longer.” The range is finished with diamond shaped panels and lit with multi-programmable coloured LED. Phillip Purkiss, Managing Director of Hewigo comments, “It’s been a long association with the family and is now being carried on into a second generation. I believe that the service we have offered has very much been appreciated by father and now daughter.

Contact Hewigo (UK) Ltd Bateman House Little Fields Way Oldbury West Midlands B69 2BT Visit: www.hewigo.com T: 0121 544 9120 E: sales@hewigo.com

The UK’s

No.1

Chippy Chat & Fast Food Magazine • July 2018

manufacturer of High Efficiency frying ranges

Chippy Chat & Fast Food Magazine • July 2018

New Major Act Announced for 2018!

Once again, the Chippy Chat Ball is back and will be held at the Holiday Inn Peterborough*. With space for over 200 people we are once again planning a great party for our industry. The date for you to save is Sunday 2nd December 2018 By Austen Dack

t is with great pleasure that we announce for 2018 our brilliant band! Nick Miller from Millers of Haxby prior to being a champion fryer, was an international musician. Working with some greats of the pop industry Nick toured all around the world. Nick has agreed to get together with ex band colleagues one more time and play at our ball! Nick said “It will be a fitting end to our year as champions here at Millers of Haxby, and a chance for me to once again go from fryer to stage and literally have a ball with some of our favourite people. The band will play a selection of hits and go under the name of Fish and Hits. Seafood from Norway have sponsored this comeback in recognition of Millers choosing to serve line caught frozen at sea fish from their country. Last year many of the top ten fish and chip shops in the UK chose to attend with many other previous winners in attendance too. It has become the warm up party to the National Fish and Chip Awards!

Chippy Chat & Fast Food Magazine • July 2018

ll 2 018

Chi p

Take Hax!

Chat y p

Ch ristmas Ba

We have farmers, friers and suppliers all under one roof! Places for this event are already limited many people who attended in 2017 have already pre-booked. Chippy Chat + members will receive precedent for tickets and 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. ** This early bird price is held from 2017, and will be increased in September. We have some great sponsorship packages available too for the Ball please email austen@chippychat.co.uk. This year’s sponsors already include Blakemans, KFE, BD Signs, PJ Lee & Sons, Isle of Ely Produce, Drywite, Friars Pride, Seafood from Norway SPH, Smales and Kerry Foods . The high quality three course meal will also feature the voice of the stars Pete Jay, and then a great disco for those who wish to party the night away. We will also have a special rate at the hotel for staying over too at just £79 including breakfast. Car parking & wi-fi will be FREE.

For tickets email austen@

chippychat.co.uk or call 01353 658216

For rooms call the Holiday Inn

Peterborough and quote CH7 or Chippy Chat on 01733 289900. *Holiday Inn Peterborough West, Thorpe Wood, Peterborough PE3 6SG **Tickets ordered for the ball and paid for are non-refundable.

Chippy Chat & Fast Food Magazine • July 2018

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Chippy Chat & Fast Food Magazine • July 2018

Get Your FREE Tickets 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, plus some great speakers with ideas from across the industry too. By Austen Dack

n 2017 we had over 120 friers and suppliers join us for one of the best industry days out of the year and 2017 we already have lots of owners and friers registered to attend. The event will be held on Sunday 9th September (9.30 am start) in Ely, Cambridgeshire and will be available on a first come first served basis. It is FREE for all chip shop owners and managers. The day is once again supported by the NFFF. It is an important day for suppliers too, as much of the day will be spent exchanging ideas from across the industry, and attendees are given key time to talk to sponsors/exhibitors on the day. In fact we are offering suppliers a great rate to attend on the day to come and show friers what they do. With prices from just £249, (to help us pay for the day) why not come and display your

Chippy Chat & Fast Food Magazine • July 2018

products. If you need a bigger space please call/email us and we will tailor the package to your needs. Already we have a great line up of speakers pencilled in including National Fish and Chip Independent Takeaway winners Millers, The Bays Calum Richardson, and Field to Frier winners Mister C’s. Sponsors and suppliers for the day already include Seafish, Middleton Foods, Kerry Food Service, Drywite, Pukka Pies, Seafood from Norway, Friars Pride, Wrapped Insurance, Tyco, KFE, T Quality, VITO McWhinneys, Holl Rapeseed OIl and P J Lee & Sons. Please contact me if you would like to sponsor speak and/or exhibit? Also, included in the day will be an optional visit to one of the biggest potato farmers in Cambridgeshire. In the evening many people stay on in Ely and meet up later for a meal and a few drinks whilst discussing the latest trends in the industry and how everyone can get involved with promoting fish and chips! If you would like to attend the event please email austen@chippychat.co.uk (as a chip shop) or exhibit/sponsor please call Austen Dack on 07863 123 929. Maximum 4 FREE tickets per shop. Chippy Chat & Fast Food Magazine • July 2018

Thanks to this year’s Sponsors 47

Chippy Chat & Fast Food Magazine • July 2018

Steel Meet Again The secret to Steel’s success as owners of famous fish and chip shop celebrate 40-years

s Steel’s owners mark 40 years at the helm of the famous Cleethorpes fish and chip restaurant, how has it stayed the course in the era of pub meals and rising competition Peter and Barbara Oliver took the helm of Cleethorpes’ most famous fish and chip restaurant in January 1978 – a place that had already been serving up plates of our area’s signature dish since 1946. But evaporating were the days of lowprice fish “jumping into nets” and the lure of the British seaside was rapidly being eroded by jet engines as holidaymakers shunned the Costa del Cleethorpes for the Costa Blanca. Fish restaurants weren’t quite the draw they once were and a brave step into the dark was being taken. Taking on the restaurant “was a big gamble”, not only because of the financial burden, but difficult trading conditions partly brought about amid the economic turmoil of the tumultuous times leading up to Britain’s notorious Winter of Discontent. And so, over the years with a steady ship on which to sail, the family battered thousands of fish and served up countless chips, and as they did, managed to cook up something which eludes all but the elite few – they maintained the lure of something that had long been popular and propelled it into a full-blown institution.

Chippy Chat & Fast Food Magazine • July 2018

“In the heyday in the Fifties and Sixties loads of coaches came into the town,” Peter said. “The car park near the train station used to be full every day. There’d be 40 or 50 coaches in there every day during the summer season.” Mr Steel opened another fish restaurant across the road to cope with the demand but, as certain as the sunrise, “times change and people’s habits change”. Peter said: “Everywhere there’s somewhere to eat now so we’ve got to keep on our toes and make sure we give top quality all of the time.” So what is the secret? Peter says it’s really quite simple: “Best quality fish at all times. We will never substitute quality for price. And our frying method – we will only use vegetable fat. We will never fry in dripping or in any inferior cooking fats. We fry in top quality, all day every day. Those pans are cleaned out every day and filtered and topped up with fresh fat. That, basically, is the secret. Maintaining the standard.” The average length of service for staff at Steel’s is around 20 years – an extraordinary statistic in an industry where tenures are often measured in weeks and months, rather than years and decades. Summing the whole saga up, Peter said: “We’re like a family, we have our ups and downs but we always come out the other side.” Though the people may change and times move on, it’s not hard to imagine the same will be true in another 40 years’ time.

Chippy Chat & Fast Food Magazine • July 2018

FIND YOUR NEW BUSINESS WITH THE ‘REEL’ EXPERTS Buyer demand is particularly high around this time of the year and we have seen significant levels of interest in fish and chip businesses. With over 25 years of experience in the sector, we provide a professional and honest approach to selling your business. CURRENT OPPORTUNITIES

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Delightful fish and chip shop, take away with restaurant seating 32

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RELAX FISH BAR, LINCOLNSHIRE

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Chippy Chat & Fast Food Magazine • July 2018

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TILTON FISH BAR LEICESTERSHIRE

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VANLOOYS ESSEX

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CENTRAL FISHERIES LEEDS

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WESTBURY FISH BAR BRISTOL

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THE CHIPPY LANCASHIRE

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WEEK’S FISH & CHIP SHOP MONMOUTSHIRE Reference: 44219

Chippy Chat & Fast Food Magazine • July 2018

>Excellently presented throughout >Take away service > Weekly turnover in excess of £6,500

Chippy Chat & Fast Food Magazine •POWERED July 2018 BY 51

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Chippy Chat & Fast Food Magazine • July 2018