Chippy Chat June 2018

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P r i n t

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L i n e

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V i s i o n

Vorsprung Durch

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The brand with the longest, proud history in the business is shaping up for an even more illustrious future www.chippychat.co.uk

austen@chippychat.co.uk

Fish & Chip Chippy Chat & Fast Food Magazine • June 2018 Merchants The Cream of Devon of Venice 1

TEL 01353 865 966

Issue 6 Volume 8 June 2018

National Fish Cheeky Chip Chippy Chat & Fast Food Magazine • June 2018 & Chip Day Bandits

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Chippy Chat & Fast Food Magazine • June 2018

Chippy Chat & Fast Food Magazine • June 2018

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Fantastic Day The Year March-es On! can’t believe it is June and already huge success.

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approaching half year! In this Well already approaching the issue, weofcelebrate of the end the firstsome quarter of industries 2018!

Thehave second is great NEODA’s National Fish we our sausage feature and Chip Day which was on June 1st. too!

business. day and Easter too.

Mother’s There has been THREE fantastic Congratulations to all at Friars

the industry determination of pies to fish and and the chip shops across a great of people National the UK group and they are helping usFish

finest Batter mixes find out Hopefully it will beand a busy onewhy for they just might be right for your shops and suppliers as we approach

Austen AustenDack Dack

Publishing Editor Publishing Editor

Chippy Chat Ltd

eventsOnce all which celebrate our industry Pride. again, they have recently and involved great people. delivered a fantastic trade show You will read more about each in this with even more visitors it seemed issue. than ever.

The first was the KFE May Ball. As A busy offering this month for your the organiser of the Chip Barons’ delights. First off we review many Ball (tickets on sale now), It is easy of our oil and fat suppliers giving to respect the amount of hard work you the chance to see what many involved in this event. With around top shops are using and why. Also, 200 people dancing to the night away and enjoying themselves, it was a

Morefront-page and more chip shopsfor take part is Our partner March every year. support from acrossof Pukka Pies.With They supply millions

and Chip Day is fantastic and very celebrate National Pie Week. much here to stay …

If you would like to advertise, The third was ITICA’S own fish and get involved or tell us some chip day in Ireland. With over 200,000 news please email me austen@ portions of fish and chips sold across chippychat.co.uk – thanks for your 160 stores it too is a great success. support enjoy the issue.

More news on our website Austen www.chippychat.co.uk Contact me for advertising or with your news stories at the usual email address austen@chippychat.co.uk

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

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

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

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Lee Bakes the Helm at Pukka!

New head of Food Service at Pie Giant Leading chilled pie brand, Pukka Pies has announced a new senior appointment with the arrival of Lee Birmingham as Head of Foodservice,

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UK and International.

irmingham will oversee the growth of Pukka Pies’ existing foodservice offer which currently accounts for 50% of the brand’s £45m revenue. Working closely with the leadership team his key focus will be building and developing relationships with customers to help leverage the brand’s

position as the number one branded pie brand.

Having previously worked for Cadbury UK/Kraft Foods and Symington’s LTD, Birmingham comes with an impressive array of experience across Food Service, Convenience, B2B and Sales.

He will be utilising this experience to continue to implement the family owned brand’s ambitious three-year growth strategy to sell more pies, to more people, more often.

Lee Birmingham, Head of Food Service commented, “There is a huge opportunity to grow the Pukka Pies brand within the Foodservice channel, and as the market changes, we need to continue to lead that change by ensuring we have the right range in the right format for the right channels.

Our new, “Veggie Tikka Masala” product is a great example of this.

“I am really keen to begin this journey as soon as possible and I look forward to speaking with and meeting all of our key customers over the next few months.”

Contact Pukka Pies Limited T: 0116 264 4004 F: 0116 264 009 E: info@blackburnfryingranges.co.uk www.pukkapies.co.uk The Halfcroft, Syston, Leicester, LE7 1LD

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Chippy Chat & Fast Food Magazine • June 2018

Chippy Chat & Fast Food Magazine • June 2018

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Henry the first!

Henry Nuttall – 150 years of experience

Diary Dates

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

Inside

June 2018

Business or pleasure, dates not to be missed

Police Camera Action!

A police officer captured a “cheeky” seagull

The Innovation Game Millennial and market trends

Neptune rises from the see-d!

The Grand National!

National Fish and Chip Day just get bigger!

Gluten Free-dom!

An exclusively Gluten Free Chippy

Isle of Ely Industry Open Day

New and improved range of Neptune’s Batters

Quality and convenience... new customers

Pulse

The Healthy Batter

Take Hax!

New major act for 2018 Chippy Chat Ball

The Cream of Devon

The couple behind the UK’s best chippy 2017

Ramco to recycle Convert old equipment in to cash

Mapped out for Success!

A hit with coeliac fish and chip lovers!

Vi-king for a Day! Norway day celebrated

National Fish and Chips Day – Irish Style

Alan Takes a Dive before Ball!

KFE 2018 Annual Ball

Roy’s Kean…

Newhaven fish and chips

Triumph Dolomites!

Fish and chips in Venice and surrounding area

A Cut Above the Rest Blakemans Tasty Developments

Field to Frier

Sustainably sourced potatoes your customers will love

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Chippy Chat & Fast Food Magazine • June 2018

Chips or Mash?

That is the question

Do the LoCOMOtion!

Como partners with 3S POS to unify in-store and digital offerings for customers

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Es 30 tab Ye lish ar ed s

The Generation Gain!

Get Your FREE Tickets

42 44 46 48

Frying Range Engineers Servicing all makes of ranges, covering East Anglia, East Midlands & London/M25 Annual Range Servicing • Insurance Certificates Duct Steam Cleaning • Repairs • Modifications

• • • • •

Refurbished / Rebuilds / New Traditional & Dutch Makes Extraction Systems & Ductwork Shopfitting Design & Refurbishment Fire Damage, Repairs & Upgrades

For prompt, efficient service please call:

01553 772935

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

Frying Ranges

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HENRY the FIRST! Why Choose Henry Nuttall – aside from our 150 years of experience?

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ith your Frying Range being the core of your business operation and one of the most expensive purchases, its important to make the right decision.

Here at Henry Nuttall, we believe we have the perfect balance of high quality bespoke manufacturing, market leading technology and reliable after sales service, all for a reasonable price.

Our Build Quality Our Frying ranges our manufactured using the highest quality materials and components, along with expert craftsmanship from our wealth of fabricating experience. Our Traditional build style (not fully welded) means that our frying ranges can be completely stripped down to the Mild Steel Frame, ensuring that installation through a standard sized door is easily achievable.

This build style also allows for a easy maintenance and servicing, without the need to re-weld after replacement pans and repairs. For example, in a morning, our engineers could replace 3 pans and carry out a full service before you open for your lunch time session. All of this without the extortionate bill at the end. It is this maintenance efficiency and build quality which ensures our ranges with appropriate servicing and care will easily last 20 years or more.

As a British Manufacturer we carry a full parts and materials stock, which on the whole is also sourced from local companies, ensuring a quick service and the peace of mind of dealing with a local company.

Technology & Design Our patented High Efficiency ECO Burner uses the latest blown air technology to allow maximum and consistent heat transfer, ensuring instant recovery while saving your gas bills.

The market leading intelligent controller

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Chippy Chat & Fast Food Magazine • June 2018

varies the burner output based upon volume of product in the pan, ensuring temperature set remains, instant temperature recovery and prevention of temperature overshoot. All of this helps you provide best food products consistently.

We offer Integral 3 Stage filtration across all our ranges, allowing you to drop the oil into a collection tank, passing through 3 separate filtration systems, and then return the Oil through a separate return pipe to any pan of your choice.

We also offer the choice of a hard wired Vito 80 Gen 3, which can be housed within the range for a speedy filtration at frying temperature.

With every range being made bespoke for our customer, we ensure that our modern and sleek design perfectly fits the customers preference. With the availability of Flat top basket frying and more traditional hinged lids, we have something suitable for all frying styles.

After Sales & Servicing We are the only Manufacturer with service depots in 2 locations – Bristol & Sheffield.

We also have dedicated sub-contractors strategically covering the whole country, giving you peace of mind of an efficient and quick response.

We offer a number of service contract options to cover your every need, all available across monthly direct debit options. For more information contact us on servicing@henrynuttall.co.uk All our frying ranges offer a 5 year pan warranty and 24 months parts and labour warranty.

Contact For more information on our Frying Ranges or for a free site survey, please call us on 01909 560808 or you can email us on sales@henrynuttall.co.uk Chippy Chat & Fast Food Magazine • June 2018

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FISH FRYING RANGES SINCE 1865

INTRODUCING OUR NEW LOOK We are a little late, however we thought it was about time we celebrated our 150 year anniversary! And no better way than with a brand new look!

Henry Nuttall was established in 1865, building the first frying ranges and was officially the first frying range manufacturer in the world. Fast-forward to 2007, Henry Nuttall is now under family ownership, hosting over 30 years of experience within the industry. The home of Henry Nuttall now resides in Dinnington, Sheffield in a brand new, state of the art factory from which all manufacturing takes place. Alongside a Bristol Office and Service centre, allowing us to cover the whole of the UK efficiently.

Since ownership, much investment and advances of Henry Nuttall has taken place, while retaining the exceptional build quality and craftmanship Henry Nuttall has been recognised for. We believe we have since created a product to rival any competitors.

We wanted to pay homage to the success of Henry Nuttall in achieving the anniversary of 150 years, while also reflecting the improvements and advances since our ownership.

We would like to welcome you to the new Henry Nuttall.

The Original and Market-Leading Frying Range.

Check out our new website:

WWW.HENRYNUTTALL.CO.UK

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Chippy Chat & Fast Food Magazine • June 2018

CALL US TODAY ON: 01909 560 808

Chippy Chat & Fast Food Magazine • June 2018

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OR EMAIL US ON: SALES@HENRYNUTTALL.CO.UK

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

29th October - 4th November Sausage Week

11th - 15th June

UK Sausage Week is an annual meat industry campaign designed to help boost trade each autumn. www.uksausageweek.com/

Healthy Eating Week

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

9th September Isle of Ely Open Day

Isle of Ely Produce and Chippy Chat are to once again open their doors to chip shop owners and managers so they can see 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

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 8

Chippy Chat & Fast Food Magazine • June 2018

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.

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23rd August

2nd December

Chi p

Highlight your Healthy options.If you are planning a Healthy Eating Week promotion let us know.

Email - austen@chippychat.co.uk

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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

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 • June 2018

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Chippy Chat & Fast Food Magazine • June 2018

Chippy Chat & Fast Food Magazine • June 2018

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Police Camera Action!

A police officer captured a “cheeky” seagull stealing his fish and chips

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C Ryan Francis was taking a scenic snap on the beachfront at Tenby with a traditional seaside snack when the bird swooped to steal his battered cod.

The off-duty bobby was visiting Pembrokeshire with his family when he got his phone out to take a photo.

“If he’d wanted a chip I would have given him one, but he was a bit cheeky and went straight for the fish,” joked PC Francis.

“I still ate the rest of it though - I wasn’t going to give up on a £7 supper.”

The force duty inspector for Gwent Police posted a snap on Twitter of the exact moment the gull stole his food - and jokingly asked the local police force for help.

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Chippy Chat & Fast Food Magazine • June 2018

PC Francis, who had just transferred back to Wales after working in London for 16 years, admitted he was “a bit naive” as having lived in London for so long “there’s no risk of having your fish and chips stolen by a seagull.”

“I decided to go for a nice stroll along the front and thought I’d take a nice picture of my food with the beach in the background to show how nice it was down in Tenby,” he said.

“As I was doing it this seagull came out of nowhere and I flinched and legged it to get away.

“It was only later when I was flicking through my pictures that I realised I had caught the offender in the act.”

This seagull is not the only one caught in the act!

Have you got any Seagull news let us know – austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • June 2018

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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)

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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 • June 2018

Chippy Chat & Fast Food Magazine • June 2018

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The Innovation Game Consumers want to eat when they want to eat, that’s particularly true of millennial consumers which are driving the out of home market trends*.

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0 percent of younger consumers replace one or two meals per day with a snack and 53 percent of people aged 18–24 say they’d visit more frequently if restaurants stayed open later. Consumers no longer conform to the traditional 3 square meals a day due to blurring of the times when consumers eat, and operators ought to look towards the flexible dining and offering different dishes at alternative times of the day Lunch is one of the fastest growing eating occasions growing by 2.2% and 1.9% in 2018 and 2019 respectively*. This remains an untapped area for most fish and chip shops looking for increased revenue streams. Lunch is thriving and provides operators the opportunity to overcome any difficulties in the market.

The perceived unhealthiness of fish and chips is one of the reasons a consumer which is a main driver for consumers are not visiting fish and chip shops at lunch and are looking for other options which meet their needs. Operators need to look at ways of offering perceived health with their dishes to entice consumers to consider going to fish and chip shops not just at dinner.

Making small changes such as offering

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Chippy Chat & Fast Food Magazine • June 2018

lower salt options, using healthier oils and serving healthier side dishes, are just some of the initiatives fish and chip shops have adopted to deliver the same great taste while meeting consumers interest in healthier choices. However, there is a need to look forward to creating simpler dishes which are ‘on-trend’ meeting healthier cues.

Loaded chips are another on trend dish which is growing and by using just a few ingredients can transform a portion of chips into what feels like full meal with little cost to you. Adding Dinaclass Curry Sauce to a portion of chips and topping it with crispy onions and chopped coriander is a simple option to add to your menu which would also be perfect for later night eating’.

Richard Troman, Innovation & Application Chef at Kerry Foodservice says, “Fish and Chip shops can offer simple lunchtime dishes with minimal operational impact. Consumers are looking for hand held items to eat on-the-go, wraps or sandwiches are a perfect device for this.

Mini fish goujons with tartare sauce and salad in a wrap takes ingredients you will already have and repackage in an easy to eat lunch time dish” For more information on how you can increase your sales throughout the day please message us http://www.kerryfoodservice.co.uk/contact *MCA Food and Trends

Chippy Chat & Fast Food Magazine • June 2018

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Neptune rises from the see-d!

New and improved range of Neptune’s Batters

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iddleton’s have been working in partnership with local Friers to develop a new and improved range of Neptune’s batter mixes. These new products have been fine tuned and tested to ensure they are perfect.

Three fantastic performing batter mixes, all made with natural colours: Neptune’s Light, Normal and Gold, to choose from, offering three natural colour variants to suit all frying techniques.

Neptune’s Light - a pale yellow colour, with a rippled / spiked texture Neptune’s Normal - a golden yellow colour, with a rippled / spiked texture · Neptune’s Gold - a rich vibrant yellow colour, with a rippled / spiked texture Neptune’s batters are consistent and reliable with every fry, producing a crisp bite with a rippled and spiked texture perfect for the fish fryer to produce great tasting quality food every time.

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Chippy Chat & Fast Food Magazine • June 2018

These new products have been formulated with Middleton’s expertise combined with the knowledge and experience of Friers to produce a range of products that are of the highest quality, consistent and fully traceable from Field to Frier, made with precision and care.

These new Neptune’s batter mixes are available in two pack sizes, the smaller 6 x 1.5kg handy pack and the larger 15kg sack.

Ryan Baker, Sales Manager, Middleton Foods, comments: “We are delighted with this new range of Neptune’s batter mixes, they have been developed and finely tuned to suit regional tastes, you really have to try these products to see just how good they are”.

Don’t take our word for it telephone our sales department today for your free sample….

For samples and Enquiries T: 01902 608122 Visit: www.middletonfoods.com

Chippy Chat & Fast Food Magazine • June 2018

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Chippy Chat & Fast Food Magazine • June 2018

Chippy Chat & Fast Food Magazine • June 2018

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The Generation Gain!

Quality and convenience remain key to attracting new customers

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o l d e n s h e a f h i g h l i g h t s t h e important links between heritage, expertise and quality in its new campaign Fish and chip shops should look to redouble their efforts to communicate their quality and convenience in an increasingly competitive market.

That’s the message coming from new research into consumer attitudes commissioned by Kerry Foodservice, suppliers of famous brands such as Goldensheaf, Dinaclass and Henry Jones.

The research, carried out with 1,000 consumers in the UK and Ireland, highlights the reasons and habits behind why consumers choose to visit fish and chip shops and reveals how they make decisions as to where to go and what to choose.

Whilst fish and chips remains the top takeaway choice for older consumers, if shop owners are looking to attract younger customers then quality, variety and taste are key to communicate.

This is because ‘quality’ is the single most important reason that encourages customers to visit whilst ‘poor quality’ is their biggest turn off.

Goldensheaf batters have always had a reputation for delivering consistent quality for fish and chip shop owners. Crisp and tasty batters with plenty of bite. The secret lies in its heritage, expertise and a focus on sustainability, which has been part of the brand’s DNA well before the topic was fashionable.

The flour for batters are milled and produced in Gainsborough in Lincolnshire and have been since 1945. Generations of expertise have contributed to the quality of the batters over the years using timehonoured methods whilst keeping up to date with changing customer tastes.

Cathal Murphy, Marketing Manager at Kerry Foodservice says, “We are immensely proud of the skills of our local farm partners and the dedication of the Gainsborough team. The fact our wheat is grown and milled within a 40-mile area is crucial to the quality of our batters and it’s a story we’re looking forward to sharing more with our customers.”

For more information on how you can increase your sales throughout the day please message us http://www.kerryfoodservice.co.uk/contact *MCA Food and Trends

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Pulse

The Healthy Batter It’s Different... It’s Healthy …. and It’s GLUTEN FREE!!

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hitley’s Pulse Batter Flour is fast becoming the healthier batter option for Fish and Chip shops up and down the country with more Fish Friers choosing to convert onto Pulse.

Those who have made the decision are seeing the benefits of using just one batter within their business and are attracting new customers who are not Coeliacs but who have chosen to exclude wheat and gluten from there diet.

Whitley’s Pulse Batter Flour is made NOT from a conventional Wheat Flour but from 100% Natural Pulse Flour.

Made in our dedicated Production Facility, Pulse Batter Flour naturally contains more protein, more energy, more fibre and more trace minerals with less carbohydrates, less sodium, less starch and less sugar than Wheat Based Batters. More importantly, when analysed by Foodtest Laboratories Ltd they found that the oil absorbed during frying was reduced by up to 46%! producing a far less greasy product.

Customers using Whitley’s Pulse have shown that it has a better yield factor requiring up to 33% less flour to produce the same quantity of batter!

Mike & Carol Hulme of The Golden Fryer Benllech Anglesey states that “We searched for ages to find a batter that made our fish less greasy and eventually when Whitley’s developed their Pulse Batter we had the answer.

Pulse gives us a light, tasty, crisp batter that is very pleasant to eat and picks up an awful lot less oil than wheat-based flours. The fact that it is free of gluten is a bonus in that it brings in customers who formerly were unable to enjoy Fish and Chips. Pulse is easily digestible, and it really enhances the pleasure of eating our Nation’s highly nutritious, iconic meal” Carl Heery of The Fairfield Plaice, Buxton says “Whitley’s ‘Pulse’ Batter has proved invaluable in saving my oil usage and in producing a light, low-fat, tasty Gluten-free’ Fish that is attracting many new Customers who previously have never visited Fish & Chip shops and who aren’t necessarily Coeliac!”

Whilst the base raw material for Pulse costs more than the cost of Premium Wheat Flour, the gap is narrowed considerably because of its much-reduced oil pick-up and its greatly improved yield factor - making your frying media and the Pulse Flour go a lot further.

Customers are finding that they can fry 20%-25% more fish in the same amount of oil and from the same weight of batter flour.

Offering You and Your Customers a host of benefits…

Contains MORE Protein Contains MORE Fibre Contains LESS Starch Contains LESS Sugar Contains LESS Carbohydrates Contains LESS Sodium REDUCED Oil Pick Up GREATER Yield

*Fat Analysis undertaken by Food test Laboratories Ltd Samples of Whitley’s Pulse Batter Flour are now available - seeing and tasting is truly believing!! It will make your already healthy product even healthier. Why not watch the Pulse video on our website?

Available to purchase through The Q Partnership: VA Whitley www.vawhitley.co.uk 01706 364211 @VAWhitley1899

Henry Colbeck Friars Pride www.colbeck.co.uk www.friarspride.com 0191 482 4242 01733 316400 @HenryColbeck @FriarsPride Members of The Q Partnership

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IN TR OD UC IN G. ..

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Chippy Chat & Fast Food Magazine • June 2018

Chippy Chat & Fast Food Magazine • June 2018

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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

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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 • June 2018

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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 • June 2018

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Still as Good as its Always Been - Non Hydrogenated Oil

- No Allergens

- No Additives

- Non GM

RSPO-1106018

The UK’s No.1 Frying Fat and “The Fryers’ Favourite for over 60 years” For information, advice, or customer support material please contact ADM Trading (UK) Limited.

Tel: 01322 443025 21

e-mail: ukinfo@adm.com

Chippy Chat & Fast Food Magazine • June 2018

www.olenex-uk.com

Chippy Chat & Fast Food Magazine • June 2018

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The Cream of Meet the couple behind the UK’s best chippy for 2017, the Kingfisher in Plympton

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ATHERINE COURTENAY from Devon Life Magazine talks to a Plymouth couple who’ve spent an extraordinary 2017 in the name of the greatest British fish and chip takeaway The world loves fish and chips and one moment which proves it is when the National Fish and Chip Awards’ Best Independent Fish and Chip Shop winner is announced.

The Seafish Awards are the fish and chip equivalent of the Oscars. There are several categories, but it’s when the top takeaway is revealed that the call for interviews starts. Journalists in Germany, Spain, Italy, America, Canada and China report on the annual awards.

“Fish and chips is big everywhere, you wouldn’t believe how big it is,” says

Sea Food from Norway trip for top ten Chippys on board the Leinebris trawler, that’s Nikki in the purple scarf.

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Chippy Chat & Fast Food Magazine • June 2018

Nikki Mutton, who with her partner Craig Maw owns Kingfisher Fish and Chips, the Plympton chippy which won the 2017 title.

“The whole world goes bonkers,” says Craig. “The UK is a small island where everything is perfect for growing ingredients, the potatoes, fish, flour… it’s unique in the fact it has this ability to produce fish and chips. All the other countries are jealous, they want a piece of it but are not able to replicate it 100%.”

He recalls the moment Kingfisher was announced as the winner: “It was awesome. We were in this room with 650 people, then they called out our name and the whole room went crazy. And we just come from a small housing estate in Plymouth!”

Getting to the final is hard. The process takes eight months and involves mystery shoppers and surprise audits; judging is made on a strict list of criteria from the quality of the fish and chips to sustainability, cleanliness, marketing and staff training.

For the shop award a shortlist of ten regional winners is drawn up; the day before the ceremony each must give a presentation in front of a panel of experts.

“They are looking for an ambassador,” explains Nikki. “You become the face of fish and chips for a year. If there’s any news story about fish and chips, you are the first point of call.”

In the middle of post-awards’ interviews –which included appearing on TV show This Morning and rushing back to their Chippy Chat & Fast Food Magazine • June 2018

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Devon shop for filming with a German TV crew – Craig and Nikki were approached about doing a pop-up for the 50th annual British Fair in Japan.

They ended up spending ten days in a department store in Fukuoka and Osaka, working from 7am to 9pm frying 9,000 portions of fish and chips.

“The store opened at 10am and by two minutes past, the queue was 50 deep. It stayed like that all day,” says Craig.

More pop-ups and TV interviews followed, along with visits to the Plympton shop by tourists from Australia, Canada and Hong Kong.

Craig came to Devon from Sheffield 20 years ago to run the new Plympton shop, and was told he’d have first refusal if it ever came up for sale. Fifteen years later it did – but it was tough raising the money.

Nikki took a job as a manager in Tesco, to help build up some cash, working at Kingfisher every evening.

“We really stretched ourselves to get it.

By the time we opened on our first day we only had just enough money to get our first potato delivery,” says Craig.

Since then the couple have won more than 30 awards. They also hold the world record for the number of MSC certified fish on the menu – 13 species. They have no plans to open more shops, such is their dedication to Plympton; all they ever wanted to do was make and serve the fish and chips that they enjoy.

Nikki, who’s lived in Plymouth all her life, remembers her family getting fish and chips for a rare treat. For Craig it was a

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regular event. “Every Saturday lunchtime, my mum would give me the list and some money, and I’d have a two-mile walk to get them, a four-mile round trip.

“I’d have been about age 10 or 12, and I remember getting a sneaky Yorkshire fishcake to have on the way back,” he laughs.

“The thing about fish and chips is, they can take you back to a moment in life when you had a good experience, a fond experience,” he reflects.

Kingfisher is fighting the war against plastic during March and April with customers who spend over £20 getting a free thermal insulated bag for life.

Has your local press interviewed you?

Let me know austen@ chippychat. co.uk. The 2019 awards are now open. The 2018 winners Millers of Haxby are in the middle o f their fantastic winning year!

Chippy Chat & Fast Food Magazine • June 2018

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RAMCO to recycle Convert old equipment in to cash

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So, do your bit for recycling.… and make money?

We have many partners here at Chippy Chat across the whole industry. From batter to oil, from packaging to gravy mix!

This month we introduce to our readers a new service which will offer chip shop owners yet another string to their environmental bows whilst also offering the chance to earn potential income from unwanted equipment. They are Ramco.

The catering industry throws away or scraps tens of thousands of working appliances every year. It’s also a waste of money – the value of the second-hand market is estimated to be as much as £250m per annum. All too often perfectly serviceable catering equipment is being put in a skip or left for scrap.

quantity of unwanted machinery taking up valuable storage space think twice.

Items such as fryers, ovens, fridges, freezers, dishwashers or other items of capital equipment could be recycled, reused and potentially have some value for your business.

Our customer base is extensive and in addition to handling the disposal of surplus equipment from various Government departments including the Ministry of Defence, we also provide a service to nearly every other market sector including:

However, there are other disposal options.

From fryers to fridges and so much more Ramco have been recycling and reselling surplus and redundant equipment for over 20 years. As you would expect from a business that has been dealing with the likes of the MoD (Ministry of Defence) including the army, navy & air force, through to the BBC and Waitrose we do things properly. This means when Ramco is instructed to dispose of unwanted equipment it is done with full compliance and in an environmental and transparent way.

Ramco offer a flexible disposal solution and specialize in reutilizing surplus capital assets. We are particularly interested in commercial catering equipment. We recycle, refurbish and reuse surplus or unwanted items, often after we have extracted or stripped out before the new installation or fit out takes place.

If you have a new project coming up, are investing in some new equipment with the latest technology, or just have a

• Leasing & finance companies

Chippy Chat & Fast Food Magazine • June 2018

• Manufacturers • Retailers . Restaurants • Insolvency practitioners • Loss adjusters • Auctioneers • Utility companies

Call RAMCO to recycle your old equipment and hopefully make some extra cash at the same time.

Ramco UK , Church Road South, Skegness, Lincolnshire PE25 3RS Chippy Chat & Fast Food Magazine • June 2018

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Cash it Don’t Scrap it When you replace your major

restaurant items such as your range, refrigerator or other bulky items, often you have to get them removed before your new replacement arrives. At Ramco we recycle, refurbish and reuse surplus or unwanted items and when we sell you receive the cash.

Matt Carpenter M:07483 016871 T: 01754 882206 E: mattcarpenter@ramco.co.uk

Call us today to see how we can realise the potential from your unwanted equipment!

Paul Fieldhouse M: 07860 616093 E: paulfieldhouse@ramco.co.uk

www.ramcofoodservices.co.uk Church Road South, Skegness, Lincolnshire PE25 3RS Head Office: +44 (0)1754 880880 Fax: +44 (0)1754 880809

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Chippy Chat & Fast Food Magazine • June 2018

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Mapped Out For Success!

Friars Pride gluten free fish and chip online map is a hit with coeliac fish and chip lovers!

F

riars Pride’s online Gluten Free Fish & Chip Map is still seeing peaks in visits every month, as eager fish and chip lovers look up their nearest Coeliacfriendly shop or restaurant.

The map enables end consumers to search for their nearest chippy that serves Gluten Free fish and chips and also offers the option for them to enter details of any fish and chip shops that are not currently on the map. Each listing on the map also displays the days that each fish and chip shop/restaurant serves Gluten Free fish and chips.

The map was first published in late 2014 and has since grown significantly in popularity as Gluten Free has become a more common theme in the catering and hospitality industry. Information is input from both the end consumer and shops/restaurants serving Gluten Free fish and chips, however the vast majority of website traffic are end consumers. The Friars Pride team obtained the idea of the map after the success of the succulent 42nd Street Gluten Free Sausage, which enables Fish and Chip shops and restaurants to add another suitable coeliac-friendly option to their menu without compromising on taste.

If you are a Fish and Chip shop or restaurant that serves Gluten Free, make sure that you are on the map or to be added, please visit: www.friarspride.com/ gluten-free-map

42nd Street products are exclusively available from the Q Partnership:

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Chippy Chat & Fast Food Magazine • June 2018

Friars Pride on 01733 316400

THE ONE AND ONLY ORIGINAL 42ND STREET CLASSIC SAUSAGE IS AVAILABLE AS GLUTEN FREE! The ORIGINAL 42ND STREET Classic Sausage, exclusively from the Q Partnership, is number one in fish and chip shops for a reason. The high pork content of 50% is what makes The ORIGINAL 42ND STREET Classic truly special – this percentage of pork means that it can justifiably be called a pork sausage – a status not many others can claim!

Due to popular demand, the same unmistakeable taste of The ORIGINAL 42ND STREET Classic Sausage is also available in Gluten Free.

42ND STREET Gluten Free Classic Sausages are produced after a thorough factory clean-down and have been tested by an independent laboratory passing the maximum level of 20ppmm, meaning Gluten was completely undetectable.

Every batch is manufactured in the UK and laboratory tested to ensure consistency of quality. As for the ingredients of the product, the unique recipe has been cleverly adopted to use a combination of rice flour and dehydrated potato as a Rusk replacement, whilst maintain its high 50% pork content.

Special point of sale poster and digital menu material is available for 42ND STREET Gluten Free Classic Sausages – please speak to your nearest Q Partnership member.

42ND STREET... it’s all about the ingredients!

Henry Colbeck on 0191 482 4242

V A Whiltey on 01706 364211

Chippy Chat & Fast Food Magazine • June 2018

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The Nation’s No1 Fish & Chip Shop Gluten Free Sausage • Each batch laboratory tested to ensure gluten free ceres Ad • 50% pork, from quality cuts of meat • Great taste, firm bite • Perfect battered or fried • Save & Select points with every purchase • Point of sale available

REE GLUTEN F

It’s all about the ingredients 27

Exclusively available from: Henry Colbeck Ltd Friars Pride Ltd V A Whitley Ltd www.colbeck.co.uk www.friarspride.com www.vawhitley.co.uk 27 Chippy & Fast Food Magazine • June 2018 01733 316400 Chippy Chat & Fast Food Magazine364211 • June 2018 0191Chat 482 4242 01706

Vi-king for a day!

Norway day celebrated with award winning sustainable haddock & chips from Kingfisher

T

he Multi award-winning Plymouth chip shop Kingfisher served Norwegian line caught haddock and chips at the recent 17th May celebration in Southwark Park, London While fish & chips may not sound like classic Norwegian cuisine, Norway supplies over 60,000 tonnes of cod and 40,000 tonnes haddock to the UK each year, keeping up with the Brits’ demands for one of their favourite treats.

The Norwegian Seafood Council invited Kingfisher to serve delicious, sustainable Norwegian line caught haddock and chips for the bargain price of £5.00 at the 17th May celebration in Southwark Park which also featured Norwegian street food vendors, live music, dancing, a parade and speeches. The annual event marks the Norwegian day of constitution and is celebrated in Norway and by Norwegian expat communities across the world.

Isle of Ely Produce and PG Chips were also on hand to provide the pre-cut chipped potatoes for this annual Nordic event.

Kingfisher owners Craig Maw & Nikki Mutton made an epic 200-mile journey from Plymouth to fly the flag for Norwegian seafood to mark the occasion.

Craig explained their reasons behind this, “We were lucky enough to visit Norway last year. The fjords and landscape were crystal clear and beautiful, so it’s no wonder Norwegian seafood is some of the best in the world. Their cod and haddock is MSC certified so it’s sustainable and fully traceable, which is why we serve it at Kingfisher.”

Hans Frode Kielland Asmyhr, UK Director of the Norwegian Seafood Council, said: “We were delighted that Kingfisher joined us to celebrate Norway Day in Southwark Park. The UK’s love of

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fish & chips means it is one of the biggest markets for Norwegian cod and haddock in the world, and Norway plays a vital role in keeping these species a constant on chip shop menus. There simply was no better way to celebrate Norway Day than by serving the finest sustainable haddock and chips from one of the UK’s finest fish and chip shops and our good friends, Kingfisher.”

About the Norwegian Seafood Council – Proudly Representing Seafood From Norway.

Founded in 1991 by the Ministry of Fisheries, the Norwegian Seafood Council (NSC) builds awareness of and educates the public on Seafood from Norway. Headquartered in Tromsø, the NSC carries out Norwegian Seafood promotional, media, marketing and public relations campaigns and is a resource for market information in more than 20 different markets. Its efforts are financed by the Norwegian seafood industry itself.

As the world’s second-largest exporter of seafood, Norway provides quality, nutrient-rich seafood to over 150 different countries and is the world’s largest joint marketer of seafood.

About Kingfisher Fish & Chips Kingfisher was named the UK’s No 1 Fish & Chip Takeaway at the National Fish & Chip Awards 2017 and is known for having the ‘most sustainable seafood menu in the world’. It holds the National Federation of Fish Friers (NFFF) quality award, is one of just two chippies to be awarded the maximum 3 star rating from the Sustainable Restaurant Association and won the SRA’s Source Fish Responsibly award at the Food Made Good Awards, 2017. It also has the highest rating from Fish to Fork. In November 2017, the shop was awarded gold at the FreeFrom Eating Out Awards in recognition of its glutenfree offering.

Chippy Chat & Fast Food Magazine • June 2018

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Photo: Øivind Haug

Norway has perfect living conditions.

For cod.

The ice cold turbulent waters give the Norwegian cod a delicate white colour, flaky texture and superior flavour. seafoodfromnorway.co.uk

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Chippy Chat & Fast Food Magazine • June 2018

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It’s National Fish and Chips Day –Irish Style Anyone for a chipper? There was an excuse to eat fish and chips recently in Ireland – they were half-price.

O

ver 200,000 banished the midweek blues by getting some fish and chips for dinner on May 23rd- and what’s even better is that they are going at a knock down price.

The Irish Traditional Italian Chippers Association (ITICA) members once again offered their customers half price fish and chips throughout the day as part of Irish National Fish and Chip Day. Irish people have had a long love-affair with the Italian chipper takeaway ever since Italians from a small Italian village in Val Di Comino arrived in Ireland and opened the first local chipper in the 1880s.

There has even been a documentary made about the well-established community here in Ireland aptly named “Chippers“.

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Chippy Chat & Fast Food Magazine • June 2018

The families from Southern Italy all bore the names that are well-known at the local chip shops today. The legacy of those Italians has made the local chipper a staple in almost every town in Ireland.

Speaking to Chippy Chat ITICA Chairman Peter Borza said that more than 150 Irish traditional Italian chippers around the country took part and that they had a very busy, but fun filled day.

He added that the tradition of chippers in Ireland goes back “a long long time” adding that the Irish National Fish and Chip Day aimed to commemorate the long history.

“This day gives us the opportunity to thank our customers for their support and it’s a pretty hectic day. We started the campaign in 2010 and every year it has just been getting bigger and bigger”.

The day also offered one lucky person the chance to win a Fiat 500, plus thousands of instant prizes too!

Chippy Chat & Fast Food Magazine • June 2018

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Fabulous

Fish Roe Fritters A PROTEIN PACKED NUTRITIOUS MEAL

MAKE A DIFFERENCE. CHOOSE GUARANTEED SUSTAINABLE FISH.

Please contact your local distributor/ r/ supplier for further information.

31 Chippy Chat & Fast Food Magazine • June 2018 Chippy Chat & Fast Food Magazine • June 2018

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Alan Takes a Dive before Ball!

KFE 2018 Annual Ball

By Tanya Henderson

‘W

hat a night’. ‘The best one ever’.

‘Great hotel great food great entertainment and great company’.

Just some of the comments following the 2018 KFE Ball held for the first time at The Belfry. The golf competition was the usual mixture from the sublime and the ridiculous. Participants from Scotland, Italy, Cyprus, Holland, Ireland and England gave it a real international feel with KFE engineer Tom Edwards winning the individual trophy, England the team and the Okkerman family from the Netherlands dominating the Whoosh B*llocks with first, second and third !!

The undoubted talking point of the day was Alan Pearce from Kerry’s falling head first into the lake on the 10th. Hopefully the injuries have healed although I suspect he won’t ever be allowed to forget it!

The evening began with a champagne reception served by a mermaid accompanied by a saxophonist, only at The KFE Ball!

The room looked fantastic and a wonderful meal was interrupted by the surprise appearance of three amazing opera singing waiters. Just as we were absorbing that another surprise act, look alike Borat appeared for a hilarious interview with our MD, Paul and after realising it was his 40th wedding anniversary, wife Avi was dragged onto the stage for a very humorous retaking of vows service!

The evening finished with a tremendous band and packed dance floor.

Can’t wait to see what we have planned for next year?

KFE Win Award KFE were delighted recently to receive The Corporate Friend Award from the Fishermans Mission at a luncheon at Trinity House.

It was an opportunity for the charity to recognise the different types of fundraisers that all contribute to this great industry cause. Ours was a recognition of regular fund raising but during 2017 our School ‘On A Mission’ not only offered the opportunity to get on site award winning training but also raised over £13,000 for the Mission.

It was an honour to be recognised, to visit a wonderful building and to hear some great and also some very sad stories.

We continue to support The Fisherman’s Mission with over £1100 raised at the recent KFE Ball

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Chippy Chat & Fast Food Magazine • June 2018

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‘KFE United’

Player Stats 2018 1st Position Operating a local fish and chip shop in Corby with wife Aviy from 1977.

Appearances Ever present since establishing KFE in April 1996.

Best Goals Too many great shops and great customers to choose from.

Highlights

‘The Boss’ Paul Williams

Our first customers in 1996, McDermott’s, the Long brothers and the Cox family.

All remain great customers and friends, proving we do ‘build long term relationships’.

Yellow Cards Numerous from bar staff at various industry social events.

Proud to be... the Range Company of Choice for Award Winning Fish and Chip Shops • Over 125 years of sales experience • •

Nationwide network of engineers The industry’s best after sale service

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Chippy Chat & Fast Food Magazine • June 2018

T 01778 380 448 E sales@kfeltd.co.uk W kfeltd.co.uk KFE Ltd, Bentley Business Park, Northfields Industrial Estate, Market Deeping, Peterborough PE6 8LD Chippy Chat & Fast Food Magazine • June 2018

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Roy’s Kean…

Newhaven fish and chips The next month is a big one. After a yearlong building project I’m opening a brandnew venture with my long-time friend and fish merchant Gary Welch. It is the realisation of a long-term dream for us both. You might not think of Edinburgh as a fishing port, but the Society of Free Fishermen in Newhaven date back to 1572.

By Roy Brett

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W

haling boats set sail from the harbour and so did the herring fleet. When they returned, the Newhaven Fishwives would walk into the city with baskets of oysters and herring for sale to the residents. Even in the late 19th century, around 400 fishermen still called Newhaven home. The centre of their world was the fish market on the harbourside where the catch they worked so hard to land would be traded according to the price of the day.

Since then, so much has changed.

Most of the fishing fleet has gone from Newhaven but the fish market building remains, and some traders still call it home.

It’s also where my partner Gary has his acclaimed fish shop, selling to the public and wholesale businesses, supplying the capital’s chefs. So, it was the perfect place for us to go into business.

We want our new venture, The Fishmarket, to be part of the regeneration of this ancient area of the city, celebrating

Chippy Chat & Fast Food Magazine • June 2018

its long links with the sea and fishing.

At the heart of our business is a brilliant chipper. The fish couldn’t be fresher, as it comes from Gary’s shop, Welch Fishmongers right next door. In terms of being close to your suppliers, it doesn’t get closer than this.

We will also be showcasing the skill that makes for great fish and chips.

Gary’s family have been in the business in Newhaven for generations and that experience shows. Our classic fish will be a haddie (better known as haddock).

Welch’s will double fillet this expertly in an angel cut with butter knives in a highly skilled method that has been handed down through the generations. Fried and served with chips and the traditional accompaniments, it will be served to take away or at the table in our seaside eatery alongside a menu with langoustines, lobsters and the finest Scottish shellfish.

Being optimists, we’ve also created an outside deck with amazing views over the Forth to the bridges in the distance. Soon it will all be open to the public but right now is all about the finishing touches.

When I worked with Rick Stein I opened his fish and chip shop in Padstow and I remember the anticipation surrounding that. That was exciting, but this is special.

As a seafood chef what could be better than opening a harbourside place to eat in the city where you were born? Even for chefs and their fish suppliers, dreams can come true.

Chippy Chat & Fast Food Magazine • June 2018

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Triumph

In pursuit of fish and chips in Venice and surrounding area

By Austen Dack

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A

lthough there are days when tourists outnumber locals by two to one, Venice never loses its capacity to enchant. Summer brings some of the most daunting crowds, but there’s a reason why they come: the sheer loveliness of an exquisite city that seems miraculously built on water. Mid May seemed the best time to visit the crowds were less and the climate kind.

It’s important to remember that, even at peak visitor times, you are never more than a bridge and an alley away from a more secluded city, full of secret campi (squares), handsome Gothic palazzi and lively neighbourhood wine bars The Grand Canal is swarming with busy eateries serving traditional Italian fare. We even found the Venetian version of fish and chips. With an assortment of fish straight from the Adriatic Sea, squid, white fish and shrimps. All cooked in a lovely light fried batter.

To takeaway try a charming little place called The Frito Inn (Fried Inn) where the food was made to order.

The fried squid wasn’t rubbery at all, and shrimp was sweet. It’s about 10 or less minutes’ walk from the train station. There are only a few fried items on the menu, and range from €3 to €9. I

Chippy Chat & Fast Food Magazine • May June2018 2018

do recommend the Bacala (fried cod fish) and the mixed fish (which has shrimp, calamari and anchovy).

We hired an apartment for six not far from the main square through booking. com. It comes with its own private canal with Gondoliers a plenty (we even had a marriage proposal witnessed from our balcony).

There is much to do within the confides of this unique car less city. The local drink an orangey ‘Irn Bru’ coloured Aperol spritzer was the favourite of the group.

Beware of the tourist bars the same drink ranged from 2 to 15 euros although the Hilton Molino Stucky hotel was worth paying the extra for the stunning views from their rooftop bar.

On the Sunday of the trip we took time out to visit the Dolomites. An amazing juxtaposition between the canals of Venice and the climbs of these hills was glorious to behold. We joined a smallgroup driving tour from Venice to explore the many gorgeous drives through the Dolomites without the stress of having to navigate the winding mountain roads ourselves. A UNESCO World Heritage Site, the Dolomites mountain range comprises almost 20 spectacular peaks topping 10,000 feet (3,000 meters) in the Alpine region of Trentino-Alto

Chippy Chat & Fast Food Magazine • June 2018

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Dolomites!

Adige/Südtirol, which straddles the ItalianAustrian border. The scenery is staggering in both summer and winter, and includes the dramatic Tre Cime di Lavaredo pinnacles, the emerald-green Lake Misurina and Lake Santa Caterina, the elegant Cortina d’Ampezzo ski resort, and idyllic mountain villages such as Pieve di Cadore.

To get around we purchased a Venezia Unica which is the new City Pass for the City of Venice, an all-in-one pass to use for public transportation, admission to tourist attractions and cultural events in the city, and many other useful services.

Venezia Unica City Pass is an ideal way to organise your visit to Venice, offering access to public transportation and to the tourist attractions and cultural events throughout the area. Plan your stay in Venice and get your tickets for transfers, waterbuses, museums, churches and much more with just a few clicks. It’s easier, faster, and saves you money. We even managed to visit the islands of Murano and Burano with the card saving lots of money in the process.

Elbowing my way through the crowds on the Rialto Bridge was worth the effort when I found the local market, where both locals and restaurant chefs shop. Known for their delicious seafood dishes, Venetians shop for their frutti di mare on the day the plan to serve it. The Pescheria was the perfect spot to find photo opportunities of locals haggling with the fishmongers. The markets near the Rialto Bridge are open Tuesday through Saturday.

Have you tried fish and chips abroad, tell me austen@chippychat.co.uk

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Chippy Chat & Fast Food Magazine • June 2018

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A Cut Above the Rest Blakemans Tasty Developments The quality conscious public are making greater demands for new and innovative meal ideas, it becomes even more important to sell a product that is not only good value for money but also has the true taste factor.

W

ith this evident it is essential to invest in the highest quality meat available, this philosophy is paramount at Blakemans where only the finest ingredients are used in the production of the now famous 'Supreme Sausage' brand, which is also produced in a 'Premium' Gluten Free version size 4 in 4.54Kg packs to cater for the celiac customer who requires no compromise on taste and quality.

Blakemans have reached the milestone of 65 years in the sausage and meat manufacturing business in one of the most up to date facilities producing consistently high-quality products.

Their extensive range of fresh frozen sausage manufactured from only the finest ingredients are complimented by an array of cooked products The versatility of the facility allows for the production of sausages, meatballs and stuffing balls in endless flavour and size combinations.

The Blakemans 'Supreme' brand synonymous with quality, taste, consistency and value, the bywords of a company with 65 years’ experience in the food industry producing the now famous deep-fry, non-split 'Supreme Sausage' having Blakeman's secret seasoning formula developed for an economical customer led alternative to fish. This is now a mainstay with Fish & Chip establishments nationwide.

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Chippy Chat & Fast Food Magazine • June 2018

With this broad spectrum of products including a gluten free version of the 'Supreme Sausage' in standard 8's and Jumbo 4's sizes, we are the market leaders here to help you increase your business. We have created and produced an ever-expanding list of spectacular products for clients, ranging from a pork and chorizo meatball, Aberdeen Angus meatball, gastro sausage, hot dog sausage as well as a collection of reduced fat, reduced sodium, sugar free and gluten free products.

Innovation in the fast-changing markets are catered for by our bespoke development kitchen where recipes are fine tuned for taste, texture and appearance, to meet with customers exact specifications.

These new products give the casual dining, gastro pubs, hotels and quick service sectors a high-quality alternative for their menu, a bonus in this rapidly evolving eating out market.

Keeping pace with the changing demands of catering and retail customers, Blakemans have developed an unbeatable product range having achieved this status by the continued investment in its state of the art manufacturing, storage and distribution premises.

Contact James T. Blakeman & Co. Ltd. Millennium Way, High Carr Business Park Newcastle - U - Lyme, Staffs ST5 7UF Tel: 01782 569610 E-mail: admin@blakemans.co.uk www.blakemans.co.uk

Chippy Chat & Fast Food Magazine • June 2018

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Chippy Chat & Fast Food Magazine • June 2018

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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

420 Blackburn Rd, Chorley, PR6 8HX

soltashe@googlemail.com

WILLIAMS Potatoes Suppliers of potatoes throughout the Westcountry phone

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

Visit...

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

01989 762000 Midlands, Wales & South-West

P o t a t o e s

L t d

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

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

07831 299757 07711 623007 (Andy)

North West

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

Finest Quality Chipping Potatoes Call : Richard

01926 633 323

www.mitchells-potatoes.co.uk @mitchellpots

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Potatoes

T: 0151 4245449 M: 07885 636713

Mitchell Potatoes Chippy Chat & Fast Food Magazine • June 2018

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

Specialist supplier to fish and chip shops

0151 526 5318 aj.swift@live.com

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.

North West

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.

01254 830305

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

T: 01204 887415 Potatoes@vicgraham.com

www.vicgraham.com North West 40

Chippy Chat & Fast Food Magazine • June 2018

Sustainably sourced potatoes your customers will love Scotland

Yorkshire

North-East & Borders

Fraser

Call the Potato Professionals Today Bridlington Scarborogh Pickering

Pontefract Wakefield Bradford Leeds

NORTH YORKSHIRE

LANCASHIRE

Thorne Barnsley Sheffield Doncaster Rotherham Goole Grimsby

YS H IR

LINCOLNSHIRE

AF ST

E

FO

NOTT ING

RB

HA MS

HIR E

SOUTH YORKSHIRE

CHESHIRE

Call 01670 521801 07850 772578 brrygraham@aol.com

Central and Southern England

SH IR E

Eagle Hill

Eagle Hill

Established 80yrs

Marketing

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

H & E R Hubbard Potato Merchant

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

Call – 01304 830437 Mob: 07885 174722

Family owned potato supplier based in Henfield, Sussex.

Telephone : 01273 492341 John Mobile : 07850 361 999 Peters Mobile : 07860 483197 info@ehillsandsons.co.uk www.ehillsandsons.co.uk

Mansfield Ashbourne Notts Derby Dronfield

LEICESTERSHIRE

North Lincolnshire Scunthorpe

Area Covered

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

Lomas Potatoes

London & South East

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

allomas@btconnect.com North East

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

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

All major varieties of potatoes ranging from Maris Piper, Ramos, Saggitta, Challenger, Agria, Amora, Accord, Maris Bard and Premiere.

Call -

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

Hunters Potatoes

(S,Yorks, N,Yorks, Notts)

Eden House, High Hesleden, Hartlepool, TS27 4QF

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( Northumberland )

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

RD

Northern Ireland

Potato

EAST YORKSHIRE

WEST YORKSHIRE GREATER MANCHESTER

DE

Tel : 01358 742345 Mob : 07799 661333

Delivering quality potatoes throughout your region

BWH Graham

01429 836255

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

Chippy Chat & Fast Food Magazine • June 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

Gloucester Wholesale

Unit 15a Bamfurlong Ind Park Cheltenham Gloucestershire GL51

Tel: 01452 856111 Mobile: 07774 675303

Chippy Chat & Fast Food Magazine • June 2018

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The Grand National!

National Fish and Chip Day Continues to Get Bigger!

By Austen Dack and Jo Hage

N

eoda members and shops please take a bow, National Fish and Chip Day 2018 has been hailed a success with the team getting massive PR from an increasing but still not massive pot raised to fund it.

Whilst It’s too soon to give any concrete figures in terms of media coverage what we have seen is phenomenal results with national TV in the form of BBC Breakfast News and Coronation Street, National broadcast throughout the day on BBC Radio 2 (and indeed the day before when Millers of Haxby made an appearance on the Simon Mayo and Jo Wiley Show) and Talk Radio and in national print and online newspapers in most of if not all national newspapers. There has also been some excellent consumer and supermarket magazine coverage.

Social media was at a whole new level reaching number 1 on twitter and trending on Facebook. This year also saw a huge increase in activity on instagram with just under 4,000 posts using the hashtag.

The London and Portsmouth events were both extremely successful with people queuing all day long to get their hands on award winning fish and chips from Kingfishers van outside Trinity House. Meanwhile in Portsmouth, Long John’s Fish and Chip van fed the crew of 3 of the Royal Navy’s Fishery Protection Squadron vessels - HMS Mersey, Forth and Tyne.

With good weather half term and other variables, the aim is to promote great fish and chips and best practice whilst encouraging the nation to come and try our dish both on the day and at their will.

Most shops who joined in and did on the day promotions reported strong sales with many offering repeat purchase deals for subsequent visits adding further benefits to the promotion.

Here’s to National Fish and Chip Day 2019.

Here are some of the pictures received by us from the day itself!

If you have anymore email me austen@chippychat.co.uk

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Chippy Chat & Fast Food Magazine • June 2018

Chippy Chat & Fast Food Magazine • June 2018

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Chippy Chat & Fast Food Magazine • June 2018

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Chippy Chat & Fast Food Magazine • June 2018

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Gluten Free-dom!

After nearly 10 years of providing top quality Fish & Chips to the locals and tourists at Plymouth, Sarah Lock of the famous Harbourside Fish & Chip shop has added a new venture by opening an exclusively Gluten Free Chippy in the town.

T

he shop, just down the cobbled alley from Harbourside, is called simply Gluten Free and is a dedicated gluten free operation offering GF fish & chips 7 days a week. “I don’t know if it is the only Gluten Free chippy in England, but it is the only one in Plymouth!” said manager Charly. “As well as the entire menu being gluten free, we have also introduced battered halloumi which is proving popular and a good old favourite pineapple fritters for a taste of childhood nostalgia!”

Both the famous Harbourside Chippy and the Gluten Free shop are situated in a prime location in the Barbican, a stunning waterfront location full of historic buildings and hungry tourists.

Fish & chips always tastes better by the water, probably an association of ideas or maybe it is the ozone, and the new gluten free battered fish is a show stopper. Sarah uses a new GF batter from Middleton’s that produces a fabulous crispy finish that appeals to everyone who has tried it – Coeliac or not. Needless to say The fish is MSC certified and all food is fried in top quality High Oleic Oil.

What is Gluten?

Gluten is a protein found in cereals such as Wheat Barley and Rye. It is important in bread baking as it provides the ‘bounce and chewiness’ we all love, but once digested can attack the gut of gluten intolerant people, known as Coeliacs. About 1% of the population suffers from this ailment. There is no magic pill for Coeliacs and the only resort is to follow a Gluten Free Diet.

Coeliac disease is not new but Gluten Free foods seem to be everywhere these days because of recent advances in food technology. Many Gluten Free foods are indistinguishable from standard products and may be better for you to eat.

Sarah and her team have won many awards for her style of Fish & Chips – a sparkly clean offer with smart modern uniforms and a smart modern team who are dedicated to high standards. The team have won many awards for their efforts and young frier Beth is aiming to win an award herself in this year’s Young Frier of The Year. Watch out for her!

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Chippy Chat & Fast Food Magazine • June 2018

Chippy Chat & Fast Food Magazine • June 2018

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FlavOil High Oleic Cooking Oil

Top Ten UK Takeaway Harbourside, Plymouth uses FlavOil Sarah Lock owner of one of the UK’s Top Ten shops, Harbourside has recently changed to FlavOil. She said “We have been using FlavOil for several months and it is the best oil we have ever used. “ Flavoil lasts longer than other oils and the quality of food is fantastic.” FlavOil is a natural oil high in healthy fats, strong against oxidation, and is better for you.

If you would like to try FlavOil’s High Oleic Oil call Robin on 0207 1381 077 or visit www.higholeic.co.uk

Better in Every Way 207 REGENT STREET LONDON ENGLAND W18 3HH 45

Chippy Chat & Fast Food Magazine • June 2018

Chippy Chat & Fast Food Magazine • June 2018

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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 firsthand 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

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I

n 2017 we had over 120 friers and suppliers join us for one of the best industry days out of the year and 2018we 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

Chippy Chat & Fast Food Magazine • June 2018

day) why not come and display your 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 Middleton Foods, Kerry Food Service, Drywite, Pukka Pies, Seafood from Norway, Friars Pride, Wrapped Insurance, KFE, T Quality, VITO McWhinneys 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 • June 2018

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Isle of Ely Industry Open Day Thanks to this years sponsors

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

Producing Quality Cambridgeshire Potatoes Maris Piper - Markies - Divaa - Agria Our strength is continuity of supply Call your local wholesaler today

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Chippy Chat & Fast Food Magazine • June 2018

Chippy Chat & Fast Food Magazine • June 2018

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Feeling Chipper!

In March, the number one pie brand*, Pukka Pies launched its latest campaign – ‘The Great Pie Debate’ - during British Pie Week 2018, with our help.

S

upporting sales of over 1.3 million pies during the week, the campaign centred around a simple but much debated topic: do Brits prefer a pie with mash or chips?

To settle the debate once and for all the brand launched a nationwide poll on pie-week.com and invited millions of people to vote through a fully integrated campaign across outdoor, radio, social media and PR. In paid reach alone, the campaign delivered 20 million impressions.

Lindsay Filmer, Head of Marketing at Pukka Pies commented: “British Pie Week is an important calendar moment for Pukka Pies, but it’s a competitive space. We needed a campaign that gave us stand out above the rest, ensuring that everyone up and down the country thought ‘Pukka’ when they thought ‘Pies’.

The Great Pie Debate did just that.”

Pukka Pies partnered up with avid pie eater (fish and chip frier) , presenter, broadcaster and cricketing legend Freddie Flintoff to support the initiative by posting on his social channels to his 2 million followers.

With Freddie fronting the campaign, in just five days the brand achieved standout press coverage, with a total reach of over 250m, across target national, consumer and broadcast titles including Metro Online, The Sun, Daily Star, Take A Break and Absolute FM. Pukka Pies increased the momentum of

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Chippy Chat & Fast Food Magazine • June 2018

the debate via its social media channels with daily amplified posts and around-theclock Tweets which delivered over 5 million impressions and 15,000 likes, comments and shares. Thousands of people, including Paddy McGuiness, got talking about their preference on social media.

We asked Chippy Chat readers and our farmers to help smash the mash and promote chips as the number one option.

Oliver Boutwood Isle of Ely Produce director said “We sell millions of potatoes a year many for mash, but the majority for chips, so our support fell on the chip side. Although I have to say a few votes went in the office to mash.”

When the poll closed on midnight 8th March over 10,000 people had cast their vote and showed chips beating mash, with 56% of pie eating voters naming it their accompaniment of choice.

Austen Dack Chippy Chat Publishing Editor said. “This is just the type of campaign we love to be involved with.

We thank Pukka for creating so much media attention in Pie Week and hope our chip shops saw some of the benfits too”, he added.

Pukka Pies is continuing to drive sales growth and has seen record breaking sales (+27% Value Growth) in 2017 following the launch of its multi-million pound ‘Everything’s Pukka’ campaign.

Contact Pukka Pies Limited T: 0116 264 4004 F: 0116 264 009 E: info@blackburnfryingranges.co.uk www.pukkapies.co.uk The Halfcroft, Syston, Leicester, LE7 1LD

Chippy Chat & Fast Food Magazine • June 2018

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Chippy Chat & Fast Food Magazine • June 2018

Chippy Chat & Fast Food Magazine • June 2018

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Do the LoCOMOtion!

Como partners with 3S POS to unify in-store and digital offerings for customers

N

ew integrated tech will help highstreet restaurants gain a better understanding of their customers to grow loyalty and revenue Como (www.como.com), the awardwinning global leader in customer engagement, recently announces a new strategic partnership with 3S POS a leading EPOS provider for hospitality chains including Pepe’s Piri Piri, AMT Coffee, and more.

The strategic partnership between two market leaders, that both provide robust endto-end platforms in their space, will create a new powerful solution in the market. The solution will enable businesses not only to collect all transactional data from their point of sale systems (EPOS) but to also extract insights and use it to personalise customer experience, bring back lapsed customers and grow sales.

Dan Cohen, UK Managing Director at Como, said: “Consumers expect to get from retailers and restaurants chains the same personalised experience they’re used to receiving from online giants. 35 per cent of purchases on Amazon come from personalised product recommendations - there is no reason why brick and mortar businesses can’t embrace a technology that will help them to do just

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Chippy Chat & Fast Food Magazine • June 2018

that. By partnering with 3S POS, we’re able to provide businesses with a better way to engage with their customers through bespoke rewards and personalised experiences based on their purchases.”

The partnership between Como and 3S POS will enable eateries to collect and analyse the data from wherever customers make purchases. Embracing the growing demand for a more seamless experience will offer customers the ability to gain points and redeem rewards whether they have ordered in-app, online or in-store.

“As restaurants face even tougher trading conditions on the high street, it is imperative that their in-store offerings replicate the digital experience, otherwise they will lose out to other chains that do”. Cohen added.

Ian Jones, Director at 3S POS, added: “We believe the synergy between our EPOS and Como’s cutting-edge technology truly gives our clients an elite advantage in building their brands successfully and growing their businesses. Getting a real end-to-end platform for brick and mortars, that includes not only inventory and staff management, but also mobile ordering and data analysis, will make more sense for businesses who look to boost customer loyalty and retention”.

Tamer Kamel, Director at ICCO said: “Since adding the new app powered by Como and 3S POS, we feel proud to be able to offer our loyal customers an improved loyalty scheme.

We see our customers enjoying their rewards and returning again and again. Alongside our in-store promotion, our membership base is growing steadily”.

About Como Como provides businesses with the technology behind the online giants through an end-to-end customer engagement platform, deeply integrated with EPOS systems. With Como Sense(tm), businesses get all the data-driven tools to know their customers, personalise their experience, and grow visits and sales. Como’s major clients include Burger King, Turtle Bay, Creams Cafe, & Benihana.

For more information, visit: www.como.com Chippy Chat & Fast Food Magazine • June 2018

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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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@KraftHeinzFSUK

www.kraftheinzfoodservice.co.uk

Chippy Chat & Fast Food Magazine • June 2018

Chippy Chat & Fast Food Magazine • June 2018

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Quality Irish Pork Sausages

WHEN IT COMES TO QUALITY PORK SAUSAGES...

McWhinney’s fly higher than the rest!

To find out more about McWhinneys Sausages, visit us at www.mcwhinneys.com 52

Chippy Chat & Fast Food Magazine • June 2018

Chippy Chat & Fast Food Magazine • June 2018

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