Chippy Chat & Fast Food Magazine, June 2020 by Chippy Chat Magazine

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www.chippychat.co.uk

Click & Collect

austen@chippychat.co.uk

TEL 01353 865 966

Potastrophe! Colmans Colour Magic

Issue 6 Volume 10 June 2020

Chippy Chat & Fast Food Magazine • June 2020

What’s New Chippy On! Pat. The Year March-es I can’t believe it is June and already approaching half year! In this issue, we have our great sausage feature we celebrate some of the industries finest Batter mixes and find out why end of the first quarter of 2018! too! they just might be right for your business as you adapt to new operating Hopefully it will be a busy one for Our front-page partner for March is conditions due to COVID-19. shops and suppliers as we approach Pukka Pies. They supply millions of Our very own Chippy Pat features again this month, find out how Mother’s day and Easter too. pies to fish and chip shops across she copes with lockdown fish and chips (she’s a certain age you know) Congratulations to all at Friars the UK and they are helping us delivered from Chez Fred in Bournemouth. Pride. Once again, they have celebrate National Pie Week. Also check out a special feature we have written with our friends delivered a fantastic trade show If you wouldalong like to advertise, from Seafood Norway. We highlight four chip shops with even more from visitors it seemed get involved or tellon us their somejourney through than ever. the pandemic thus far. news please email me austen@ Contact me for advertising or with your news stories at–the usual A busy offering this month for your chippychat.co.uk thanks foremail your addressFirst austen@chippychat.co.uk delights. off we review many support enjoy the issue. Austen of our oil and fat suppliers giving Austen Well already approaching the

Austen Dack Publishing Editor

you the chance to see what many top shops are using and why. Also,

More news on our website www.chippychat.co.uk

Chippy Chat Ltd

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

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

Chippy Chat & Fast Food Magazine • June 2020 Chippy Chat & Fast Food Magazine • March 2018

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T Papa’s Can’t Reach An award-winning fish & chip shop promised it will start serving the seaside favourite as soon as it is safe to do so after a man climbed on to a restaurant roof and shouted his praise for the dish across the surrounding streets

he Grimsby Telegraph reported that a man broke the coronavirusimposed lockdown recently to climb on to the roof of Papa’s Fish and Chip shop in Cleethorpes, Lincolnshire. Footage published on the paper’s website shows the man sat between a large P and A within the Papa’s sign while shouting his feelings about the establishment, which in 2017 was voted Britain’s best fish & chip shop in a BBC competition. The paper reports that the man shouted: “They’re the best in Cleethorpes. The fish is about this big – it’s the best fish you can ever get.” The family-run fish and chip shop shared the following statement with us: “To anyone that’s missing us please stay home and stay safe. We’ll be open serving Britain’s best fish and chips as soon as it’s safe for us to do so.” For those who just can’t wait Papa’s, which was established in 1966 and now has eight sites in the north east, has shared its recipe for the perfect fish and chips and is selling its secret recipe batter from its website with all profits going to the NHS. Shortly afterwards the team at Papas started to once again serve fish and chips at Cleethorpes via click and collect. How have your customers told you they are missing fish and chips, email austen@chippychat.co.uk

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

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

Chippy Chat & Fast Food Magazine • June 2020

Inside Collins on COVID19

The Cat’s Wiskers!

Delivering free meals to ‘heroic’ NHS workers

Oceans’ Reign

UK consumers to ‘vote with their forks’ for sustainable seafood

Smarter - Crisper - Batter!

Batter that can benefit both your business and your customers from Goldensheaf

ForMIDDable Products

Make your Gluten Free menu to stand out

Sea Change

Looking at how fish and chip shops are changing and adapting during COVID-19

Sarson’s to Shine a Light Recognition for Community Heroes

Five Stars! Early launch due to the Corona Virus

Potastrophe!

Chip shop closures leave potato growers with 1m tonnes of spuds

Highly AnticiPATed

Chez Fred Help Lockdown Pat

Green Charge!

Harlees Fish and Chips on a mission to cut carbon footprint

Home DeliveRIOy!

Rio - a must have on your click and collect menu!

Odour Free! Ecovery - Control odours from your shop

The Online Express T. Quality offer exclusive discounts for customers ordering online.

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Chippy Chat & Fast Food Magazine • June 2020

Wholesale Changes

JJ Foodservice Launches SAME DAY Grocery Delivery Service

The Love Shack Peter’s Clam Bar doesn’t disappoint

Magicol Display! Colmans Light Show for the NHS!

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Es 30 tab Ye lish ar ed s

True Grit!

June 2020

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sales@klsonline.co.uk Chippy Chat & Fast Food Magazine • June 2020 In association with

Frying Ranges

True Grit! Collins on COVID19

any things have changed in the UK over the last six months due to the Coronavirus; however, the nation’s deep-rooted love of Fish and Chips does not seem to have faltered in these difficult and uncertain times. We have witnessed first-hand the incredible support our customers have received from their local communities and we are proud to be part of such a hard-working industry who have shown true grit, determination and innovation in responding to the changes COVID19 has brought. After a lot of deliberation and planning, we can now confirm that we have taken the necessary steps to enable us to resume deliveries from both our County Durham and Leeds depots. In order to get things moving we have brought a skeleton workforce back into our offices. This has enabled us to resume taking orders, deliveries and collections, and update customers’ accounts from both sites. The reduced number of team members in each site means that we can keep each individual safe and adhere to all social distancing guidelines provided by the government. We have also brought back a skeleton delivery crew, this does mean that our delivery schedule has changed a little from before lockdown, however we are doing all we can to get back to normal as soon as possible. To ensure we meet all addition hygiene regulations we have provided our drivers with PPE and additional cleaning equipment in each van. Our delivery team are working extremely hard to get to all of our customers in a timely manner while

Chippy Chat & Fast Food Magazine • June 2020

offering social distancing and contactless deliveries. Over the last few weeks our warehouse and wholesale team have been working hard behind the scenes to ensure we have plenty of stock at fantastic prices for all of our customers. Although we are all still a long way from ‘normal service’, we are doing everything we can to support our customers and partners through whatever changes may come their way in the future. We will continue to monitor the government guidelines closely and will aim to keep our customers updated regularly as the situation develops. Finally, we would like to take this opportunity to thank our customers, partners, suppliers and staff for their continued support, patience and understanding. The Collins Seafoods Team COLLINS SEAFOODS - NORTH EAST: Unit 2, Park 2000, Heighington Lane Business Park, Newton Aycliffe, County Durham, DL5 6AR Tel: 01325 315544 Email: sales@collinsseafoods.co.uk COLLINS SEAFOODS – YORKSHIRE: Unit 2, Felnex Crescent, Cross Green Industrial Estate, Leeds, West Yorkshire, LS9 0SN Tel: 0113 249 8832 Email: sales@wraggsseafoods.co.uk

Chippy Chat & Fast Food Magazine • June 2020

COLLINS SEAFOODS BRINGING YOU THE TASTE OF THE SEA SINCE 1980

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T 01325 7315544 COLLINS SEAFOODS - NORTH Park 2000, Heighington Lane Business Park, Newton Aycliffe, County DL5 6AR2020 7 Chippy ChatEAST: & Fast Unit Food2,Magazine • June 2020 Chippy Chat & Fast FoodDurham, Magazine • June COLLINS SEAFOODS - YORKSHIRE: Unit 2, Felnex Crescent, Cross Green Industrial Estate, Leeds, LS9 0SN

T 0113 249 8832

The Cat’s Whiskers! STAFF at a Catshill fish and chip shop have been delivering free meals to ‘heroic’ NHS workers during the coronavirus crisis

olds Fish and Chips on Golden Cross Lane offered to give 500 meals to frontline staff to say thank you for their lifesaving work. Recently, 50 of these meals were given to staff at Bromsgrove’s Princess of Wales Community Hospital, and another 50 to Alexandra Hospital in Redditch. The takeaway was offering 12 meal options, which includes sausage, pies, fish and veggie burgers all served with chips. People can collect the meals by messaging the chip shop’s Facebook page to arrange a time to collect their chosen meal. Owner Gurj Puna said: “Now that GOLDS is back open, we want to give back to our incredible NHS, so we are committed to giving 500 free meals to Frontline NHS workers who just need a hot meal and friendly smile after another heroic shift.”

How to claim your free NHS meal: From the GOLDS Facebook Page contact us privately through Facebook Messenger with your choice of meal from below and we will agree a mutual time when your meal will be ready and waiting for you to collect: NHS NHS NHS NHS NHS NHS NHS NHS NHS NHS NHS NHS

1: Small Fish & Chips 2: Steak & Kidney Pie & Chips 3: Chicken & Mushroom Pie & Chips 4: Beef & Onion Pie & Chips 5: Natural Donner Meat & Chips 6: Natural Chicken Meat & Chips 7: Natural Mixed Meat & Chips 8: Large Sausage & Chips 9: Large Battered Sausage & Chips 10: Chicken Nuggets & Chips 11: Battered Halloumi & Chips 12: Mccain Vegie Burger & Chips

T&Cs: 1. Send us a picture of your NHS Photo ID to claim your free meal, so when you or someone representing you comes to collect your meal, we don’t need to see Photo ID, we just need a name 2. Only one free meal claim per NHS Photo ID is allowed for the period of this offer 3. We may not be able to respond during our peak busy times to arrange collection, so please give us as much notice as possible 4. We will only be able to provide meals during our standard opening hours

Chippy Chat & Fast Food Magazine • June 2020

For Perfect Fish & Chips Every Time

Simply Open the Box There is Frymax and then there are other cooking oils. Open a box of Frymax and you will see pure white premium palm. It is additive free, contains no hydrogenated oil and less than 1% trans fats. It is sourced from approved certified production units and is 100% sustainable and traceable. Frymax has not changed in over sixty five years! Why? Because we and top Fryers know that Frymax guarantees delicious fish and Chips every time. When you see the word Frymax on the box you know that you are buying the very best for your customers. There is no substitute for quality. If it is not Frymax it simply isn’t good enough.

RSPO-2-0677-16-100-00

The Fryers’ Favourite For Over 65 Years. For information, advice, or customer support material please contact ADM Trading (UK) Limited. e-mail: frymaxinfo@adm.com 9

Chippy Chat & Fast Food Magazine • June 2020

www.frymax.co.uk Chippy Chat & Fast Food Magazine • June 2020

Oceans’ Reign Concern for the oceans drives UK consumers to ‘vote with their forks’ for sustainable seafood

ne in three fear their favourite fish will be off the menu by 2040 This June 8th, as we celebrated the majesty and inspiration of our ‘Blue Planet’ on World Oceans Day, new research for the Marine Stewardship Council (MSC) reveals that high levels of concern for our oceans are driving a surge in consumer awareness and activism. Results from the survey, conducted by independent insights consultancy GlobeScan, reveal that more than half of UK seafood shoppers (52%) have made changes to the way they choose and buy seafood in the last year, with 1 in 5 switching to a brand or product which says it helps the oceans or fish. This is backed up by purchasing data from the MSC which shows that UK shoppers spent more than £1 billion on MSC certified sustainable seafood in 2019, an increase of 21% on the previous year and representing nearly a third of all UK fish and seafood sales . The Globescan research also reveals that an even larger proportion of UK consumers (72%) recognise the importance of only consuming fish and seafood that comes from sustainable sources, and 83% are willing to take action to protect fish and seafood in the future. Increased consumer awareness and activism are being fuelled by the worry held by nearly 1 in 3 people in the UK (31%) that their favourite fish will be off the menu in 20 years’ time, with this concern being higher in younger age groups . Oceans are vital to life on earth with

Chippy Chat & Fast Food Magazine • June 2020

seafood providing an important source of protein to more than 3 billion people across the world. However, a third of fisheries around the world have been fished beyond sustainable limits, and a further 60% are fished to their maximum capacity. This World Oceans Day, the independent, not-for-profit Marine Stewardship Council launched a new global campaign - Little Blue Label, Big Blue Future - to encourage more consumers to switch to seafood certified to its rigorous ‘blue label’ standard as a simple way to help make a big difference. Erin Priddle, MSC’s Programme Director for UK & Ireland comments, “ It’s clear that UK seafood shoppers really do care where their seafood comes from and how it is sourced, and many are changing their purchasing habits in a bid to help safeguard our oceans.” “On World Oceans Day we encouraged more people to ‘vote with their forks’ and look out for seafood with our little blue label in major supermarkets, fish and chip shops and restaurants across the UK.” In the UK, 22 fisheries are now MSC certified covering 13 different species of fish including haddock, plaice, and hake; and shellfish such as scallops, cockles, and mussels; offering consumers an increasingly wide selection of UK MSC sustainably sourced and certified fish and seafood.

Chippy Chat & Fast Food Magazine • June 2020

Congratulations to The UK’s Best Fish & Chip Takeaway, The Cod’s Scallops who frys in Nortech Superior. For the tastiest results go Superior, the most respected, refined and deodorised beef dripping in the business

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

Box contains 20kg (4 x 5kg)

For your nearest stockist calllower01302 It’s naturally in trans fats, 390880 non-hydrogenated and delivers Chippyperformance Chat & Fast with Foodthe Magazine • June April 2020 the highest or visit www.nortechfoods.co.uk greatest economy. Use Superior

From the modest potato chip to the finest fish fillet it’s all about 11 what you Chippy & Fast Food Magazine • June 2020 fry itChat in. For the tastiest results go Superior, the most respected, refined and deodorised beef dripping in the business.

high frying fat and enhance the taste of your fried food.

A smarter batter for Delivery! Goldensheaf have created a new Smart Batter that stays crisper for longer so is perfect for delivery

ntroducing the Goldensheaf Smart Batter from the UK’s leading batter brand. Made with unique technology, Smart Batter helps battered foods stay crispier for longer and is specially created to absorb at least 10% less oil – meaning a saving for your business and a healthier difference for your customers! With the same authentic taste and quality expected from Goldensheaf, our Smart Batter guarantees the same experience throughout. Smart Batter guarantees

• Improved flavour and golden colour • A crispier batter that holds for longer making it perfect for delivery

• Minimum 5% lower calorie content

• Minimum 10% oil saving depending on frying medium

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Here at Goldensheaf we are passionate about providing quality batters to Fish and Chip shops up and down the country. Peckish was the first shop in the UK to purchase Goldensheaf Smart Battermix almost 2 years ago and haven’t looked back since the move. One of the best and busiest fish and chip takeaways in the UK. Peckish is a family run business and Robert & Louise Peck have ensured both children are involved. Son Jamie first started as the potato boy and has now been head fryer for the last 2 years,

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Chippy Chat & Fast Food Magazine • June 2020

while daughter Ashleigh is the counter assistant. Robert & Louise have been in the Fish & Chip industry for over 21 years; startingoff with a mobile fish and chip van, moving onto their first shop in Bournemouth, followed by Peckish 11 years ago. Both Robert & Jamie commented that the product gives them just what they are looking for and certainly has the edge on the competition. They feel it gives them greater adhesive qualities as it helps them keep the batter thin with a 22, giving them the perfect mix. Overall, this is a crisp batter that travels well inside their bespoke packaging, meaning there is no need for plastic bags. Peckish also report that the batter holds particularly well in the hotbox, unlike anything else they have tried, which means products stay’s crispier for longer once cooked. Peckish use high oleic oil to fry, which helps to not alter the taste of the product, and feels it gives them around 30% less oil pickup than their previous batter-oil combination. However, the real test for this batter is in the eating. Goldensheaf SmartBatter provides a great taste, but more importantly a clean palate and crisp outer. With Peckish’s previous batter, oil patches on the packaging were obvious due to the oil retention in the fish. Since using Smart batter this has been remarkably reduced, giving a cleaner, healthier product all round. Peckish also use a number of other Kerry products from our portfolio including Dinaclass Irish Curry Sauce & Goldensheaf White Coarse Crumb. For more info please visit www.kerry-foodservice.co.uk

Chippy Chat & Fast Food Magazine • June 2020

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SMART BATTER THE BATTER THAT HOLDS IT’S CRISP Goldensheaf Smart Batter absorbs less oil, meaning your products stay crispier for longer IDEAL FOR DELIVERY

www.kerry-foodservice.co.uk Chippy Chat & Fast Food Magazine • June 2020

Chippy Chat & Fast Food Magazine • June 2020

Midd le Gluteton’s outs n Fre ta e fac nding tor y

If you wa crowd, nt your Glute n Middlet Middlet on’s Gl Free menu to on’s hav uten Fr e continu Gluten ee range stand out fro Fre ed to bre Middlet e products to m the of prod on’s support ak new ground ucts are create an Gluten Free the fish with frying trad the develop pro a must. remove environment in ducts are ma ment of e. What d, de

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sauces Gluten hav our reg ular pro e been design ducts and stagge ed to tas rin fish and g. They are the as a result, te and perfor m exactly the upt fastes Gluten chip produc ake on Fre ts….” Rya t growing pro these pro the same as push the e products ducts n add ducts in Middlet to ensure boundaries in the Fish and s: “Middleton’s across our ent has been on’s Glu ten Fre Ch the ire range fat and tha ma t e curry our pro and tha rket. We ip Industry forhave been at are of duc t’s why the means suitable for veg and gravy pro the Nation ts can be trus invested in a 15 years and forefront of ducts also additio etarians. standwe con ted and ’s top ope nal pea are buy ce of min Ryan explains: have no artificia rators use consistent alone Gluten tinue to ing are “Fo Free fac l 100% Glu wider ran colours d that the our mix r the fish ility es” produc frier, this , have no hydrog in the fut ge of produc ten Free, but ts the enated develo A well ts it y bala pment Gluten bring the ure as new ide to choose fro also creates Free curr nced not onl a the m, both as are cost of prom y y ise of spic sauce with dev now Gluten yness a smo Free ing eloped and hel and but with - deliciou oth texuture redients ps s and full down.” to of taste! K

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If you want your Gluten Free menu to stand out from the crowd, Middleton’s Gluten Free range of products are a must

iddleton’s have continued to break new ground with the development of a whole range of Gluten Free products to support the fish frying trade. What makes Middleton’s different? All Middleton’s Gluten Free products are made in a stand-alone factory to create an environment in which all wheat products are removed, giving full control over manufacturing and eliminating the risk of cross-contamination completely. The Gluten Free factory is BRC AA accredited. Ryan Baker Middleton’s Sales Manager explains:” Our Gluten Free sauces have been designed to taste and perform exactly the same as our regular products and as a result, the uptake on these products has been staggering. They are the fastest growing products across our entire range of fish and chip products….” Ryan adds: “Middleton’s have been at the forefront of Gluten Free products in the Fish and Chip Industry for 15 years and we continue to push the boundaries in the market. We invested in a standalone Gluten Free facility to ensure that our products can be trusted and consistent and that’s why the Nation’s top operators use our mixes” Middleton’s Gluten Free curry and gravy products also have no artificial colours, have no hydrogenated fat and are suitable for vegetarians. Ryan explains: “For the fish frier, this development not only means additional peace of mind that the products they are buying are 100% Gluten Free, but it also creates a wider range of products to choose from, both now and in the future as new ideas are developed and helps to bring the cost of Gluten Free ingredients down.”

Chippy Chat & Fast Food Magazine • June 2020

Millers Fish and Chips, HAXBY, YORK

David says “I am delighted with Middleton’s Gluten Free products; they are so simple to use with outstanding results time and time again. Miller’s is officially accredited by Coeliac UK for the preparation of food in a safe, gluten-free environment and have recently expanded the Gluten Free frying area to meet the growing demand for Gluten Free foods. For us it’s the upmost importance that the products we use are completely wheat free, which Middleton’s products are as they are made in their own separate Gluten Free factory assuring me that the risk of cross-contamination is completely eliminated. Middleton’s Gluten Free curry and gravy are tasty and very smooth, perfect accompaniment with our customer’s fish and chips.” David adds: “No one should be denied the taste of great fish and chips, which is why Miller’s offer a variety of options catering for Halal and Gluten Free diets. “ “The support from the Middleton’s team is fantastic, nothing is too much trouble and we can rely on them being there for us when we need them. I can honestly say that Middleton Foods tick all the boxes and Millers will continue to work with them and use their products as they are what makes Millers great!” Find us @middletonfoods @middletonfoods @MiddletonFrying

Chippy Chat & Fast Food Magazine • June 2020

Sea Change! Seafood from Norway asked us this month to take a look at how fish and chip shops are changing and adapting during COVID-19. Hopefully by investigating they hope to help spread some best practice across the industry. The Bay Stonehaven

By Hans Frode Kielland and Austen Dack

he Bay ran by Calum Richardson is used to over 50 people queuing inside and out for their award-winning fish and chips. In January, this year Calum had a full refit which looking on the positive side has helped him enormously through the reopening phase. The shop is small but perfectly formed. With no inclination to open the door (due to Covid-19), the refit had involved a new service hatch, which is now the only way for the public to get their food. Waiting for information from the Scottish government Calum waited until the right time to open, firstly with delivery (using the local taxi co Dash Cabs) and now with click and collect. “We can control our Preoday system, for example 3 people every five minutes, and upscale or down scale as necessary. Delivery is controlled in the same way, making it much simpler to run the business.” “I have simplified the menu, and even created demand for some items such as lobster, via social network. Food waste is so much lower as all food is ordered and paid for in advance.” The Bay at the time of writing is operating Thursday-Sunday, although Calum is looking at opening 7 days a week using two teams of staff, the same people on shifts lowers risk at all bases. “When people collect, they used to park facing the sea, now they park facing our shop, as they want their fish and chips.”

Chippy Chat & Fast Food Magazine • June 2020

Calum’s Top Tips •

Slowly build up trade through click and collect and delivery

•

No staff face to face, pass back to back at all times

•

Face masks – washable (not compulsory) but public end masks on

•

Cashless (wanted to do this for a year) – Prevents contamination saves bank charges, faster.

•

Use Social Network to create demand, but restrict trade

•

No walk ups unless you can control them

James Lipscombe, CEO The Chesterford Group We shut down our business on the 24th March because we were not comfortable that we could keep our customers and teams as safe as possible due to the rapidly changing government advice. By the end of that week we were already working on our Phoenix plan to get our business back open again. This was very much a 3-step approach: 1. We worked with the Environmental Health Home Office to produce new Health & Safety Risk Assessments and ways of working to ensure we could keep our teams and customers as safe as possible. We trained our teams in these new protocols and consulted with them throughout. Some of the Health & safety protocols we put in place have been adopted by the government and rolled out to all takeaway and food businesses in the UK, it’s something we are very proud of. 2. We needed to completely digitalize our business model to serve customers only through click & collect & delivery. When you serve 42,000 walk in customers a week, that is a massive shift to way in which you do business. We are now serving 100% of our customers through these digital channels. Chippy Chat & Fast Food Magazine • June 2020

3. Using Social media as the primary means of communicating with our customers that we were open for business and re-educating our customers on how to use our click and collect and delivery service. We wanted to offer customers outstanding customer service. We opened 2 stores on the 7th April as a pilot and then we have managed a swift opening roll out due to the success of those opening with as many as 22 stores opening in one day – 4 weeks later from when we closed the business, we had all stores open for business, with a completely different model. We had to train the majority of our staff on how to serve customers using the click and collect platform as we were only using click and collect in some of our stores. On the whole, we do not use delivery aggregators and manage our own delivery as we believe that managing the customer experience through the use of our own teams with our own vehicles ensures our customers receive a much better service. We had to ramp this up considerably by leasing more vehicles and hiring more drivers – we managed this in a 2-week window – it was crazy

model in a 2-week window was really tough. The most important thing to me and my team was ensuring that the 600 people we employ could continue to pay their mortgages and provide for their families, we provided them with the tools and training and they did the rest, we owe everything to them. My advice would be you have to start somewhere so adapt your model and learn fast! There are plenty of delivery apps out there, research them and find the one best suited to you. Packaging is obviously important, speak to your supplier about what they recommended and ask other people in the industry what works for them. I would suggest starting off using a delivery aggregator to test and learn the model, they will coach you through the process and will get you up and running. Yes, the fees maybe high, but, you will have the opportunity to learn how the model works and then go your own way when you have the confidence to do so. We have spent over £50k on safety screens to protect our teams and in store signage to ensure our customers can understand the safest way to shop with us.

What were the challenges you faced?

Helen Roberts Oliver’s Fish & Chips Takeaway & Restaurant, Redcar

The biggest challenges was having to pivot our business model in 2 weeks to serve customers through solely click and collect and delivery channels whilst ensuring we trained out and adhered to all of the Health & Safety protocols and safe ways of working that we had worked so hard on with our Environmental Health Home Office. As well as creating an environment where our teams felt comfortable coming back to work through our risk assessments and safe ways of working. Before the 24th March digital sales represented only 17% of weekly sales, with delivery representing 13% and click and collect 4%. Our Click and collect has grown by 400% and delivery by 900% - to completely change your whole business 17

Chippy Chat & Fast Food Magazine • June 2020

As a Redcar chip shop owner, we’re just slowly getting our takeaway back open and operating to full capacity. However, our restaurant is still closed and we envisage it will stay that way until July or whenever the government allows us to reopen – but under what restrictions? Whatever they are, they will have an impact on us financially. “Our operating times within the takeaway have already changed, our business structure has been impacted and we’ve amended our serving methods. How and when we’ll be opening the restaurant is all dependent on the government guidelines. And when we do open, we are constantly asking ourselves questions such as ‘How will we ensure a twometre distance when serving food to tables?

Continued t

Chippy Chat & Fast Food Magazine • June 2020

North West

Anthony Swift (Liverpool) Reliable daily deliveries throughout the North-West Guaranteed quality supplies throughout the year.

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D ER

How can staff consistently operate a two-metre distance? We have used the social distancing measures to be fun and a little light hearted for the general public.

Delivering quality potatoes throughout your region

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IR E

These are indeed incredible times and very concerning. A few weeks ago, we at NO1 decided to put a toe in the water one weekend. We had perspex shields made for the takeaway counter and sanitising bottles all across the counter .We also had 2metre signs throughout on the floor and walls of the takeaway as wells as signage on the outside pavements and I personally was there for the first 8 days of opening to make sure our system of only 2 people allowed in the takeaway at all times was being adhered to .This worked extraordinarily well and still does .We are now open 5 days a week in the takeaway and the ice cream parlour .The support we have received has been astonishing and the public have behaved impeccably and used common sense. Whilst we are taking roughly two thirds of what we took at the same time last year we’ve found this to be an incredibly positive thing to do . We have everything in place when given the go ahead to open the restaurants with perspex screens and sanitising dispensers .We are now frying to order almost exclusively which is improving the quality of both fish and chips and we are slowly bringing furloughed staff back and we dont rush into anything as the government seems to have something different to say almost on a daily basis,so my advice would be to hold off planning two metre spacing for restaurants as by the time July comes chances are distancing could be down to 1 metre as most of Europe is. EVERYONE IS GOING TO HAVE TO ACCEPT THE FUTURE IS GOING TO BE VERY CHALLENGING and just fry better than ever …. Galton If you would like to tell Chippy Chat and Seafood form Norway your top tips to adapting during Covid19, please email austen@chippychat.co.uk

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Chippy Chat & Fast Food Magazine • June 2020

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Chippy Chat & Fast Food Magazine • June 2020

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Please contact your local distributor/ r/ supplier for further information. 19 Chippy Chat & Fast Food Magazine • June 2020 Chippy Chat & Fast Food Magazine • June 2020

Sarson’s to Shine a Light on Community Heroes with New Campaign In the wake of the Covid-19 crisis, Sarson’s is championing the beloved fish & chip shops of Great Britain, who have risen to the challenge to support their local communities, through new social media campaign, #ProudToServeOurCommunity.

he campaign also aims to support Hospitality Action’s Covid19 Appeal and offers the chance for chippies to receive not just the recognition they rightly deserve, but a chance to win up to £500 towards their next wholesaler order. Whether it’s through delivering direct to the elderly and vulnerable, offering food boxes and free food to key workers, or simply continuing, where possible, to safely serve great food to their communities, the news has been alive with inspirational stories of chippies across the UK going the extra mile to support their communities in these tough times. As a champion of quality fish & chip shops of Great Britain, Sarson’s is calling on friers to share their stories around how they are helping their local communities through this crisis. Those who are going above and beyond to do what they can for their community are being asked to post on Facebook and tag @SarsonsforChippies (Sarson’s new dedicated page for fish & chip shops) and include the hashtag #ProudToServeOurCommunity. For every valid entry Sarson’s will donate £20 to Hospitality Action’s Covid19 Emergency Appeal, helping to support those across the industry (including fish & chip shops) most in need, with the aim to reach £5,000 by the end of June. Entries will close on 30th June, following which a panel of industry experts will choose one overall favourite, with that

Chippy Chat & Fast Food Magazine • June 2020

chippie receiving £500 towards their next wholesaler order. A further five sites will also receive £200 each towards their next orders. On the new campaign, Bryan Carroll, Sarson’s Sales and Marketing Director, commented: “Whether they’ve decided to close during the current Covid-19 crisis to safeguard staff and customers or have now moved to take-away and delivery to serve the communities they love, we understand that for British chippies, these are uniquely challenging times. We therefore want to do what we can to support them through this so they can thrive once we return to normality. “For many, chippies are already shining beacons in their communities; what better way to honour them at such a difficult time than by sharing their stories and rewarding them – and indeed one of our most respected industry charities – when they need it most. No matter how small or large the gesture, we want to hear these good new stories in the hope that it will help buoy the whole community. So please get in touch at @SarsonsForChippies today!” The campaign runs in conjunction with Sarson’s ‘Proud to Serve Quality Fish & Chip Shops of Great Britain’ campaign, which offers a range of support for quality fish & chip shops including free 20ltr samples for those looking to switch. Whilst for those already proud to serve Sarson’s free merchandise packs including a poster, sticker, and tent card - details of which can be found at www. switchtosarsons.co.uk To get involved with Sarson’s #ProudToServeOurCommunity campaign visit @SarsonsForChippies Facebook page and for full T&C’s across all offers and promotions visit https:// www.switchtosarsons.co.uk/terms-andconditions/ Chippy Chat & Fast Food Magazine • June 2020

Supporting you with… FREE FREE NEW

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21 Chippy Chat & Fast Food Magazine • June 2020 Chippy Chat & Fast Food Magazine • June 2020 *Independent consumer insight Toluna June 2019, sample 504 consumers. Free sample & POS T&C’s apply. Full details at www.switchtosarsons.co.uk

Five Stars! A good review by your local paper could lead you to extra trade, and also give you some brilliant exposure to your target market. Something Else Fishy were recently visited by the Somerset News and received this glowing pre Covid-19 report

aking pride of place in the middle of the village just outside Sherborne is a fish and chip shop that cannot stop achieving recognition for the quality of its food. Something Else Fishy has been nominated for a succession of national and regional awards since it served its first cod and chips in 2011. Its insatiable appetite for success continued last month when it was named one of the top five fish and chip restaurants in the UK at the National Fish and Chip Awards, where it also scooped the Seasonal UK Seafood Award. But is Something Else Fishy worthy of the accolades it has received? We sent two hungry staff members in Stephen D’Albiac and Liam Trim along to find out. First impressions The first thing that caught my eye was the

Chippy Chat & Fast Food Magazine • June 2020

sheer range of options on offer. Not only was the traditional cod, haddock and scampi on the menu, but squid and whitebait were among the fish being served, as well as a range of pies, sausages, chicken and burgers. Having taken a minute to peruse the dishes, and keen to sample a range of dishes, I ordered cod and chips with a fishcake, while Liam plumped for the scampi and chips along with a battered sausage. The food arrives One of the worst things about fish and chips is when you order food that has been left to stand in the heater behind the till for an age before you walk through the door. You will not find this as Something Else Fishy, which freshly prepared our orders as we waited for the food to arrive. It was quick to be served too, arriving just six minutes after my card payment had been approved. In a departure from the usual offering of a chippy, our food was not wrapped in paper, but in a cardboard box, making the process of eating on the go far simpler. The presentation of the food went well beyond the call of duty too, with our meals topped with a decorative herb and accompanied by a lemon to sprinkle over the fish.

Chippy Chat & Fast Food Magazine • June 2020

Having added the complimentary salt and vinegar and grabbed wooden forks, we headed outside to see if the food lived up to its billing. The moment of truth When you know that the food you are about to eat has won awards, expectations are immediately heightened, with the fear that the end result may prove underwhelming lingering in the background. But from the moment I took the first bite of cod, any concerns that this may not be a fulfilling meal vanished immediately. The batter was perfectly cooked, crisp but not remotely greasy, while the cod, left in the fryer for just the right amount of time, began to fall apart in my mouth while oozing flavour. It was a similar story with the chips, which had just the texture that you would want from your local chippy and which had all of the potato flavour you could ask for. The fish cake was just as good, nice and crisp on the outside while soft and fluffy on the inside, making it a joy to eat. As I polished off the cod, I tried to think of the last time I had eaten fish and chips as good as this. I drew a blank. Liam had a similarly glowing report of his meal. He said: “I started with the chips which were pretty close to perfect. “Both the sausage and the scampi were deliciously succulent and juicy. The batter on the sausage was crispy and again avoided being too fatty, or drowning out the flavours of the meat. “One of the best takeaways I’ve had in a long time.”

Chippy Chat & Fast Food Magazine • June 2020

Our verdict It takes just one visit to Something Else Fishy to see exactly why it has scooped so many awards. Not only is the food superb, and virtually flawless, but with small and effortless quirks such as serving its meals in easy to carry cardboard boxes and presenting its takeaway dishes in a way that would not feel out of place in the upstairs restaurant, it goes the extra mile to enhance the customer experience. At £15.60 for two full meals plus a side dish each, it is more than reasonable in price too. I will definitely be back at some point, and you will be missing out if you do not pay it a visit too. Rating: 5/5

Chippy Chat & Fast Food Magazine • June 2020

Potastrophe! Coronavirus latest: Chip shop closures leave potato growers with 1m tonnes of spuds

otato growers were left with more than 1m tonnes of spuds in their sheds as demand for varieties used to make chips plummeted. The team at Isle of Ely Produce are working hard (they stayed open throughout the shutdown) to place as many of these before the season ends. They are appealing for fish and chip shop owners to use their potatoes at a time of crisis. Restaurant closures Potato stocks held by growers totalled 1.19m following the nationwide closure of fish and chip shops and other restaurants nationwide on 21 March, an increase of 20 per cent from the same period last season and up five per cent on the five-year average, the Agriculture and Horticulture Development Board (AHDB) estimates. While the figures cover only one week during which the UK was in lockdown, the spread of coronavirus began to affect consumer behaviour weeks before the Government ordered restaurants to close. Sales of fresh and frozen potatoes in supermarkets rose 28 per cent in March but this fell short of compensating for the loss of sales to the restaurant industry, especially fish and chip outlets. Chips down for growers The problem was compounded for many growers because they produce varieties ideal for chips that were otherwise unfamiliar to shoppers. “With one or two exceptions, a different set of varieties is used to make chips in restaurants from the ones consumers are used to seeing on supermarket shelves,” said Dr Rob Clayton of the AHDB. which is ramping up a marketing campaign to convince shoppers to buy more. “If you’ve got a shed full of potatoes that were meant for making French fries, you might currently be unsure whether a year’s worth of work to grow and store them will amount to anything – it’s a stressful situation.” Oliver Boutwood of Isle of Ely Produce said. “It was like a lightbulb going out, sales dropped by over 80% and remained low for a number of weeks. They are rising gradually now but its hard to see how we are going to shift the 2020 stock we have left. Any shop who would like to stock our potatoes but is unsure of their local Isle of Ely merchant, please call us on 01353 863355 and we will help you out.” Isle of Ely Produce support the fish and chip industry in many ways including the national fish and chip awards, fish and chip day, open day, Chippy Chat and more.

Chippy Chat & Fast Food Magazine • June 2020

HIGHLY Anticipated Chez Fred Help Lockdown Pat

n the August 2019 edition of Chippy Chat, Nana Pat (my mother in law) reviewed Enochs Chippy at Llandudno Junction. The subsequent posted review online at Chippy Chat has been viewed over 3,000 times, so I thought it was high time for her to feature again. Now she is a minor celeb we thought we would invite Pat back to do a ‘lockdown special’ from her house in Bournemouth. Without a meal other than those she has cooked herself for 12 weeks (and I have tried her cooking so she has done well to survive) I suggested that she tried a home delivery via Bournemouth fish and chip royalty, Chez Fred. Having just been featured on national TV with Harry Redknapp in his shop (pre social distance), Fred is used to mingling with the stars. At four score years and a little over the Chez Fred app was a little beyond her so I called up Fred and arranged delivery for her. Pat and Brian (husband) both ordered cod with chips mushy peas with a pickled onion on the side. It was a busy Friday evening and just a week into Chez Fred’s opening into the world of delivery slots. Six thirty was the agreed time, and the package arrived on time for them to collect from the door. Pat said “The fish and chips arrived perfectly on time and direct from the shop. They were still piping hot when I took them from the wrapping. We plated them up and then began to eat our first takeaway in months. It was so good. The fish fresh, batter perfect and chips were still crisp to the touch. We didn’t know where to start first. It was so good to have fish and chips again after so long,

Chippy Chat & Fast Food Magazine • June 2020

By Austen Dack

and to have them delivered to the door was so convenient.” Fred Capel owner of Chez Fred said. “It was a pleasure to feed Nana Pat (and Brian). They live not far from the shop so it was easy to add them to the order. We have not been open long after our own lockdown, so we were still learning the home delivery system. From next week we will be offering click and collect too.” Although it’s a completely new way of working for Fred and the team it’s one they were grateful for. “Everyone pays online, we know exactly what stock we need and there is little waste.” he said. Pat and Brian were thrilled with the food, service and attention to detail from Chez Fred. Pat said “Please pass on our thanks to both Fred and Caroline, we will see them at the shop when we are allowed out,” Where would you like Nana Pat to go next when she is out of lockdown? (Please don’t suggest my house) austen@chippychat.co.uk.

Chippy Chat & Fast Food Magazine • June 2020

Green Charge! Harlees Fish and Chips on a mission to cut carbon footprint

DORSET chippy has decided to go green, by installing new equipment designed to slash its carbon footprint by 10.6 tonnes a year. Richard Long, Harlees director, said: “As a local business we need to do our bit to reduce our impact on our local community and beyond. “After 17 years it was time to invest in a new frying range. Not only do these changes help the environment but the efficiencies will also shorten cooking times and increase quality.” Designed by Kiremko, the new frying range boasts a gas efficiency level of 94 per cent, which is the highest level in Europe for such an appliance. Harlees hopes advances in technology will also mean a 40 per cent reduction in cooking oil waste. A spokesman for the company, which owns six fish and chip restaurants and takeaways, said: “The family run business has invested into new frying technology and solar energy at the Verwood shop. “The installation of six solar panels to the shop also aids the reduction in the shops carbon footprint, supplying any

Chippy Chat & Fast Food Magazine • June 2020

additional energy to the national grid. The business is reviewing other ways it can improve its impact on the environment, from changes to packaging to products served.” Funded by the European Regional Development Fund (ERDF), Low Carbon Dorset helps businesses, community, and public sector organisations in Dorset, Bournemouth and Poole. A spokesman for the organisation explained: “The programme is run by Dorset Council (DC) and the Dorset Area of Outstanding Natural Beauty (AONB). It aims to help improve your energy efficiency, increase the use of renewable energy, and aid the development of new low carbon products.” Harlees fish and chip shop reopened for a limited service starting Tuesday 12th May. The shop will not be able to offer a walkin service, and the owners encourage anyone wanting to purchase food there must do so via its app or website before arriving. Director Kaylee Herbert said: “We will initially open on a reduced menu and reduced opening times. This will provide our staff and customers a chance to adjust to the new procedures and keep service flowing.

Chippy Chat & Fast Food Magazine • June 2020

Home DeliveRIOy! Rio, the top 10 canned drink, loved by your customers and a must have on your click and collect menu!

t was back in 1994 that Hall & Woodhouse, the 243-year-old Dorset based family brewer famed for its Badger Beer, launched a new, real fruit juice based soft drink called Rio. Launched originally as Rio Riva, the brand proved an instant hit with consumers thanks to the high quality, super-fruity, unique tropical flavour which transports taste buds straight to sunny climes and happy times! Today Rio is a Top 10 Carbonated Adult Soft-Drink Brand in the UK* with consumers drinking over 1m litres** every month, and as a result Rio outperforms the Adult Soft Drinks market. Almost 50% of total Rio sales go through the Food Service Channel*** with Fish & Chip shops across the UK delivering a significant proportion of that volume. The regular Rio Tropical variant contains 10% real fruit juice and lightly sparkling spring water and has sugar tax paid. Rio Tropical Light is an alternate variant with no added sugar and is sugar tax exempt. Both variants are available in 330ml can and 500ml PET bottle meaning more versatility for your customers, allowing them to either ‘drink now’ or ‘drink later’. Other than its great taste and highquality liquid, you also won’t find Rio in any of the big supermarkets. Our focus has always been on independent retail,

Chippy Chat & Fast Food Magazine • June 2020

and on serving the Food Service channel. This means that Rio is the only Top 10 canned drink in your chiller that can’t bought in a supermarket, allowing Food Service customers such as yourselves to make a great return and offer a something different. There are 3 great reasons for you as an independent business owner to stock Rio: 1. It will help all of us to keep backing smaller, independent business’ by offering them something exclusive that the supermarkets don’t have! 2. The Rio Brand is a Top 10 Adult Soft Drink Brand and is growing faster than the market so it is guaranteed to outperform other products in your range. 3. Rio’s taste is unique and is the number one reason why consumers love it. Help us to help them find it! Stocking Rio will help put cash in your till and smiles on the faces of your customers. At the moment some of you are offering a smaller menu, make sure the great taste of RIO is offered at the hottest thirst quenching time of the year. What are you waiting for? Invigorate your range and stock up now from all good wholesalers! *Convenience IRI data to December 2019 ** Hall & Woodhouse ex-factory sales volumes 2019. *** Booker Sales Out data Feb 2020. Chippy Chat & Fast Food Magazine • June 2020

Chippy Chat & Fast Food Magazine • June 2020

Odour Free! Ecovery Innovations help you control odours from your shop

he Controlled Ozone range of odour control equipment from Ecovery Innovations has been designed to give food industry operators a cost effective, easy to install and maintainable method of reducing the cooking odours that they emit from their premises. The “Plug and Play” design of the injectors means that complaints about existing problems or planning permission objections can be dealt with quickly, effectively, and within tight budgets. For the first time the food outlet can control the levels of cooking odours that they give off. The Controlled Ozone units all have a variable output control as standard which means the operator can choose how much food odour they emit. The Controlled Ozone injectors are installed into ventilation systems and monitor the air flow to ensure that they only inject the right amount of ozone to safely eliminate unwanted odours. External Ozone sensors are also

Chippy Chat & Fast Food Magazine • June 2020

available to add to the system, these will control the levels of ozone discharged through the extraction, which may well be a provision of the EHO or planning officers’ requirements of permission. Ecovery Innovations has had tremendous success across all types of food outlets including Fish and Chip Shops, Fast Food, Smokehouses, Asian Restaurants and Food courts. We have helped many of them to gain planning consent or resolve disputes with neighbours. Contact us to see how we can help: Ecovery Innovations Ltd e. enquiries@ecoveryinnovations.com t. 0845 122 0724

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Chippy Chat & Fast Food Magazine • June 2020

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Chippy Chat & Fast Food Magazine • June 2020

The Online Express T. Quality offer exclusive discounts for customers ordering online.

. Quality have seen a large increase with their customers preferring to go online than speak to a sales advisor to make their orders. It means that their customers are using the service at a time that suits them or can leave their basket and return later, with many of the orders made in the evening or when their premises have closed. Customers have expressed surprise at the number of products available and are trying lots of new things as they can see the whole ‘store’ broken down into categories at their leisure. With the changes that have occurred during lockdown menus have changed to suit takeaway and delivery orders. This is especially relevant to the pubs that have stayed open for food as many owners are doing the cooking rather than chefs, so they wanted easy to prepare food they would have put in a basket under ‘normal times. Chicken nuggets, scampi, sausages breaded fish and easy fry chips have all been firm favourites. Packaging is key to the delivery of food so there has also been a sharp increase in orders with bio packaging being the number one choice. As we prepare to leave lockdown and social distancing with limited contact needs to still be adhered to, sauce sachets, disposable knives and forks, individual salt and pepper will become a normal way of serving food and they are

Chippy Chat & Fast Food Magazine • June 2020

constantly adding to our stock. Debbie Reeve Crook, Marketing Manager says “We have had some really positive feedback from our customers at how easy the online ordering platform is. To thank those that are now using the service we are offering our normal discounts but have introduced exclusive online discounts with up to 30% off across our ranges.” Paul Hill a customer of T. Quality said: “I tend to make my order on my mobile after we close and then collect it the next day from the click and collect counter. Sometimes I will get a whole week’s worth of stock, but I inevitably run out of key items and can order and collect hassle free even on a Saturday morning. I can see all the offers at a glance and when new lines become available – it’s made the whole process so much simpler.” With T. Quality being busier than ever they have had to be adaptable to keep all their customers who have staying open fully stocked and operational with exactly what they need. If you want to use this service, please go to www.tquality.co.uk.

Chippy Chat & Fast Food Magazine • June 2020

Wholesale Changes JJ Foodservice Launches SAME DAY Grocery Delivery Service

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

Chippy Chat & Fast Food Magazine • June 2020

ational food and drink wholesaler JJ Foodservice has launched a sameday home delivery service* to get household essentials to Londoners in record time. Head of Operations at JJ Foodservice, Sedat Kaan Hendekli, said, “In addition to our next day delivery service, we are now excited to launch a same day service. Orders placed between midnight and 11am, Monday to Friday, from our Enfield, Dagenham and Sidcup branches will be received on the same day. It’s the fastest we’ve ever delivered!” Meanwhile, supermarkets are still advising that most food will need to be purchased in-store during the ongoing coronavirus epidemic. “Some supermarkets can only fulfil 10% of orders – we can fulfil 100% and now we can do it in record time”, added Kaan. Following the closure of restaurants and schools, JJ Foodservice redeployed its workforce to supply thousands of households including vulnerable and shielding communities. A Household Essentials range has been launched to provide smaller pack sizes of fresh fruits, vegetables and meats alongside other key grocery products. Start shopping at www.jjfoodservice.com and search ‘Household.’ To check deliveries in your area, enter your post code on the JJ Branch Locator. *Area coverage may vary depending on your location. For more info visit www.jjfoodservice. com. How have you adapted your business during the Covid-19 crisis? Email austen@ chippychat.co.uk

Chippy Chat & Fast Food Magazine • June 2020

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

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

01353 863355 www.allee-farms.co.uk 35

Chippy Chat & Fast Food Magazine • June 2020

The Love Peter’s Clam Bar doesn’t disappoint

hen Peter’s Clam Bar first opened in Island Park, Franklin Delano Roosevelt was in the White House, Hitler was menacing Europe, and “The Wizard of Oz” was in cinemas. It managed to stick around for over 70 years, until it was ravaged by Hurricane Sandy in 2012. It was then reopened, under new ownership. The business was bought by Butch Yamali and his company, the Dover Group, which owns several catering halls and restaurants, including Hudsons on the Mile in Freeport and Maliblue Oyster Bar, part of the Malibu Shore Club (another Dover holding) in Lido Beach. When Peter’s opened in 1939, it was just a humble clam shack. Today it has two identities: a casual clam bar and a restaurant, Peter’s Clam House. The two establishments have separate entrances, practices and policies, but a joint kitchen. The restaurant accepts credit cards, has waitress service, features white tablecloths and offers an outdoor dining space on the water. The cash-only clam bar has bare tables and outdoor, roadside seating. Menus are printed on the walls and diners place their orders at a window, claiming their food when their number is called. Most dishes are a few dollars cheaper than in the restaurant next door The dining room has mounted fish on the walls, and the patio overlooks Barnum Inlet. On a recent balmy evening, our meal outside was appealing. There is live music on the patio on weekends, so intimate chitchat could prove difficult. Known for its baked clams, Peter’s doesn’t disappoint. The chopped clams, mixed with crumbs, herbs and garlic, differ sharply from the usual mushy, bready travesties. The clams are numerous, the crumbs few and the tops crunchy.

Chippy Chat & Fast Food Magazine • June May 2020 2020

Chippy Chat & Fast Food Magazine • June 2020

Shack! The soups are also impressive. The lobster bisque, a smooth, tasty brew with nubbins of lobster, was a hit, but the New England clam chowder was even better. It delivered abundant clams, bacon, potatoes, herbs and flavour in a creamy but not overly thick or gloopy broth. Additionally, Peter’s salad, a bed of mixed greens in a dill dressing crowned with a big mound of crab and shrimp salad, would make a lovely light entree. Go for the lobster roll, which has plenty of seafood on a potato roll, accompanied by excellent French fries and a flavourful side salad of halved cherry tomatoes, basil and red onions, or the linguine in white clam sauce, which was flavour-packed and rife with tender clams. We also gave high marks to a lobster special, a one and a half pounder that was a bargain at $24.95. It arrived with an ear of sweet corn and a bowl of creamy coleslaw. Coronavirus Update: New York clam bar names classic Italian pasta dish after Dr. Fauci ISLAND PARK, New York (WABC) -- Dr. Anthony Fauci has won praise amongst many Americans during the COVID-19 pandemic, especially by those who live in the Italian community of Island Park. The Fauci linguini at the town’s iconic 80-year old Peter’s Clam Bar has been flying out of the kitchen -but for pick-up only, in compliance with Fauci’s social distancing recommendations. According to Peter’s Clam Bar, linguini with white clam sauce shares origins with Fauci, as the sauce itself was invented in the Fauci family’s native Sciacca, Italy. Peter’s Clam Bar is also donating Manhattan and New England clam chowder to all hospital workers, nurses, and doctors on the front lines fighting the coronavirus. https://www.petersclamhouse.com/ 37

Chippy Chat & Fast Food Magazine • June 2020

Magicol Display! Colmans Light Show for the NHS! By Austen Dack

olmans Seafood Temple opened its doors to offer a new seafood experience in South Shields three years ago. They were about to start click and collect and delivery of meals from Ocean Rd, and ahead of that the team decided to pay their respects to the NHS and all care workers in a very unique way. Their fantastic, family restaurant, housed in the historic landmark ‘Ghandi’s Temple’ in normal times provides a broad range of high-quality seafood dishes and a cocktail and oyster bar, alongside traditional fish and chips, to eat in or takeaway. A fifth-generation family of fish friers, the site sits proudly adjacent to where it all began for the Ord family in 1905. At one end based within the columns of the old temple sits a beautiful cocktail bar, at the other a sea facing restaurant with views across the golden sun lit sands. On Saturday 9th May Richard Ord Junior set up an amazing rainbow light show, with each pillar of the temple individually lit. Richard said. “This was to show our family and teams support for the NHS and care worker network who are battling to save

Chippy Chat & Fast Food Magazine • June 2020

lives and keep this country running.” Following government guidelines, Colmans are back offering an online home delivery and click & collect service from their Ocean Road branch starting Thursday 14th May, with the online order system going live on Monday 11th to preorder a time slot for the coming week. Home delivery is available within a 3-mile radius of the shop every Thursday, Friday and Saturday from 12-8. In the interests of safety, the shop itself will be closed to customers with no walk-in-and-wait service. As this is the first stage of a phased reopening, there will just four working in the shop. Because of this – and to enable us to adhere to the strictest safety standards – there are a limited number of home delivery and click and collect slots available. Customers can order via the Colmans Ocean Road website www. colmansfishandchips.co.uk. What have you done for the NHS and care workers? Email Austen@chippychat. co.uk Chippy Chat & Fast Food Magazine • June 2020

Chippy Chat & Fast Food Magazine • June 2020

Together We Will

Win This War

McWhinney’s Sausages were established in 1898 and for the last 122 years we have fed the nation through many wars.

My great, great grandfather fed you through the Boer War. My great grandfather fed you through the First World War and Spanish Flu. My grandfather fed you through the Second World War. My father fed you through the Falklands War and recessions. Now let me feed you through the war against Covid-19. We are still proudly serving quality to our country. Quality will always be our mission.

Quality Irish Pork Sausages

To find out more about McWhinneys Sausages, visit us at www.mcwhinneys.com 40

Chippy Chat & Fast Food Magazine • June 2020