Chippy Chat and Fast Food Magazine

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N OW C E L E B R AT I N G O U R 1 0 T H Y E A R

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www.chippychat.co.uk

austen@chippychat.co.uk

TEL 01353 865 966

Pelican I have a fish supper please?

Set Sail with 1 Chippy Chat & Fast Food Magazine • March 2020 Captain Haddock!

Issue 3 Volume 10 March 2020

Chippy Chat & Fast Food Magazine • March 2020

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Chippy Chat & Fast Food Magazine • March 2020

Chippy Chat & Fast Food Magazine • March 2020

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The March-es TimeYear Marches On! On! Well already approaching the ell we are already approaching end of the first quarter of 2018! the end of the first quarter Hopefully it will be a busy one for of 2020! Hopefully it will be a busy shops and suppliers as we approach one for shops and suppliers as we Mother’s day and Easter too. approach Mother’s Day and of course Congratulations all at Friars the Easter periodtotoo.

W

Austen AustenDack Dack

Publishing Editor Publishing Editor

A large offering month Pride.

Once again,this they have for your delights. First off, we trade reviewshow many delivered a fantastic of our oil and fat partners giving you with even more visitors it seemed the chance to see what oil and filter than ever. products many top shops are using A busy offering this month for your and why. Also, we have our first great delights. First off we review many sausage feature of 2020 too! of our oil and fat suppliers giving The first major show of the year you thefollowed chance by to the see second) what many (soon was top shops are using and why.

Also, Colbecks. Held in the magnificent city of Harrogate, a good time was had

we have our great sausage feature by supplier and frier alike. We will too! review the Friars Pride Fry It show Our front-page partner for March is next month!

Pukka Pies.

They our supply millions of We also launch Isle of Ely pies to fish and chip shops across Produce open day this month. With the they are overUK 140and attending in helping 2019, thisus is a must attend FREE event this year celebrate National Pie Week.

Sunday 6th.

Ifheld youon would likeSeptember to advertise, If you would like to advertise, get involved or tell us some get involved or tell us some news please news please email me austen@ email me austen@chippychat.co.uk chippychat.co.uk – thanks for your – thanks for your support enjoy the support enjoy the issue. issue.

Austen Austen Please contact me austen@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

Twitter @Chippychat

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

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

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

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

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A Pelican Crossing!

Bird Walks Over Road to Chip Shop!

A 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

self-assured pelican waddled into a crowded fish and chips restaurant in Kiama, New South Wales, grabbing the attention of diners, recently.

Kiama is a coastal town south of Sydney, in New South Wales, Australia.

It’s known for the Kiama Blowhole and Little Blowhole, 2 cliffside caverns where seawater shoots into the air.

Jack Simpson was on his way to play tennis with some friends when he saw the bird walk into the shop, and he decided to follow it and record what happened next.

Simpson went into the restaurant and found the bird walking around and at some points, joining the queue with the other patrons.

Customers of Cargo’s Wharf Restaurant seem interested and amused by the pelican, but only one other patron can be seen recording the bird, who seemed unbothered by the crowd.

The moment of greatest tension comes when the bird turns its head toward a woman in a hat and opens its bill. Australian pelicans have the longest bill in the avian world, generally topping out at around 18 inches long.

What animal have you had in your shop? Email austen@chippychat.co.uk

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Chippy Chat & Fast Food Magazine • March 2020

Chippy Chat & Fast Food Magazine • March 2020

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Cut above the Rest!

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How FleXicut Technology Helps Us Help You!

Diary Dates

Inside

March 2020

Business or pleasure, dates not to be missed

Calum’s Best

The Bay undergoes extensive refit

ReSPOnsible Frywhite

Working to achieve 100% Sustainable Palm Oil

Superior

It’s No1... It’s Top of The Shops!

Flav-Oil

The Healthier Option

Premier League Champions!

Storming Show!

What’s Cooking 2020?

Brilliant success despite the weather!

Nana Knows Best!

Nana Jan’s uses Preoday Ordering

Put the Kettle On!

The Scientific Way To Make A Perfect Cup Of Tea

A Kurve Ball

Is kiosk ordering the next big thing?

Are You a McWhinner?

What the Chippies say

Best Multiple/Best Seasonal Sutton & Sons/Something Else Fishy

Fry & Try the Elite It’s Forty-Second Street!

Norwegian Good!

Norwegian-UK Seafood Summit

The One Pound Shop!

Hik’s Celebrate Top Ten and Ten Years

Captain Haddock!

Set sail for North York

The Grand National!

National Fish & Chip Day Friday 5th June

Altogether Now! Isle of Ely Industry Open Day .

McCormick® Flavour Forecast Variety is the Spice of Life!

Stand and Deliver!

Takeaways in profit thanks to delivery

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Chippy Chat & Fast Food Magazine • March 2020

48 50

Flyce Cream!

Drone delivery for ‘Ben & Jerry’s’

Es 30 tab Ye lish ar ed s

Win a trip to Norway!

Premier 1 Filtration first for quality and service

Fish & Trips!

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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 • March 2020 In association with

Frying Ranges

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Cut above the Rest!

How FleXicut Technology Helps Us Help You!

H

ere at Collins Seafoods we pride ourselves on being able to offer our customers the finest, sustainably caught products available on the Frozen at Sea market. Which is why we’re so excited to introduce you to the new FleXicut technology!

Created by Marel, FleXicut is an innovative and intelligent piece of machinery which is being installed onto our new vessels. This fantastic new system still allows for all processing to be done onboard, however this is now done with increased accuracy and quality control. The impressive FleXicut system can be found on newer vessels, including the brand new Kirkella and Berlin. The magnificent Kirkella is one of the newest vessels in our fleet, costing an estimated €35,000,000 to build in 2018. Its sister vessel, Berlin, was built in 2017.

Both the Kirkella and Berlin have FleXicut technology built into the lower decks of the vessel. This enables all processing to be done onboard efficiently and accurately, ensuring there is

consistent quality control and traceability with every box of fish produced.

So how does the FleXicut system work?

As the catch is brought onboard, it is loaded into the FleXicut machinery. As it begins to pass through the system it is weighed, graded and registered, improving the traceability of each fish.

Once the fish has been graded, it then passes to the next stage of the machine to be de-boned and filleted. Each piece of fish is 3D scanned to locate the pin bone which is then removed using a highpressure water jet with an accuracy of 0.2mm.

The same machinery can then portion the fish according to the pre-determined fillet size, separating the fillet from the loin, belly flap and tail. Each piece of fish is then individually graded and quality checked before being packaged and labelled, ready to be moved to the purpose built cold store on board. When the vessel docks into port, the fish is transferred to cold stores where it is held until the fish is ready to send to the UK. To find out more about how the FleXicut technology works, head to Marel’s website https://marel.com/ products-solutions/flexicut/

Contact Collins Seafoods North East Unit 2, Park 2000, Millennium Way, Heighington Lane Business Park, Newton Aycliffe, DL5 6AR Tel: 01325 315544 Email: sales@collinsseafoods.co.uk Web: www.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 Web: www.wraggsseafoods.co.uk

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Chippy Chat & Fast Food Magazine • March 2020

Chippy Chat & Fast Food Magazine • March 2020

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BUY THE BEST FRY THE BEST COLLINS SEAFOODS, BRINGING YOU THE TASTE OF THE SEA SINCE 1980

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Chippy ChatEAST: & Fast Food • March 2020 Lane Business Park, Chippy Chat & Fast County Food Magazine March 2020T 01325 315544 COLLINS SEAFOODS - NORTH Unit 2,Magazine Park 2000, Heighington Newton Aycliffe, Durham,• DL5 6AR COLLINS SEAFOODS - YORKSHIRE: Unit 2, Felnex Crescent, Cross Green Industrial Estate, Leeds, LS9 0SN

T 0113 249 8832

Diary Dates

6th September Isle of Ely Open Day

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

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

21 st April KFE Training Course Marketing & Advertising At the Market Deeping showroom 01778 380448 for full details

More on pages 40 and 41

19th May

Isle of Ely Produce and Chippy Chat are to once again open their doors to chip shop owners and managers so they can see first-hand the journey a potato makes (from seed through to field & farm) before it reaches their shops

KFE Training Course Future Proof Your Business At the Market Deeping showroom 01778 380448 for full details

6th December The Chip Barons’ Ball

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

More on page 48

Chat py ll 2 020

National Fish and Chip Day

Chi p

5th June

Ch ristmas Ba

The Chip Barons’ Ball is on Sunday 6th December this year, Chippies travel from all corners of the UK to don their DJs and posh frocks to celebrate Christmas in style.

15/16thJune KFE Training Course Fish and Chips At the Market Deeping showroom 01778 380448 for full details Keep up to date with trade events by visiting www.chippychat.co.uk and clicking on events. If you’re organising an event and would like to send us details so that we might mention it here and/or on the Chippy Chat website email your details to - austen@chippychat.co.uk 8

Chippy Chat & Fast Food Magazine • March 2020

Chippy Chat & Fast Food Magazine • March 2020

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Chippy Chat & Fast Food Magazine • March 2020

Chippy Chat & Fast Food Magazine • March 2020

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Calum’s Best!

The Bay undergoes extensive refit to futher boost sustainability

T

he Bay Fish & Chips is showcasing an exciting new look after undergoing a complete revamp.

The shop, in Stonehaven, has invested in ultra-modern equipment to further enhance sustainability which the business has picked up multiple awards for. Top of the range features include shallower purpose-built sinks to reduce water wastage, a zero emissions fryer with 97% gas efficiency and new fridge units to eliminate unused space. Fridges are the most energy efficient available and a gluten-free only fryer has also been installed.

The £250,000 refurbishment is the most significant to date for The Bay since opening its doors 14 years ago. A large percentage of the sum was poured into sustainability, which has always been a top priority for the business. In addition to brand new sinks, fridges and a zero emissions fryer with a separate gluten-free section, the takeaway has invested in advanced electric pans and new motion activated lighting to cut down electricity. New windows have also been fitted and a click and collect service is soon to be available where customers can preorder food.

The brand-new equipment will further reduce the carbon footprint for each meal served, which generates 115g of Co2 vs 1100g in similar businesses. The refit has the potential to increase overall output by 10% adding £150,000 to the

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Chippy Chat & Fast Food Magazine • March 2020

yearly turnover. The business runs on 100% renewable energy with the team constantly striving for a greener, more sustainable and safer environment.

Calum Richardson, Owner / Chef at The Bay Fish & Chips said: “We’re delighted with the finished result here at The Bay, it’s a fantastic way to kick start 2020.

Sustainability has always been a key pillar of our culture and it’s what we instil in all of our employees. Not only is the revamp great to look at but the new state of the art equipment is both energy efficient and environmentally friendly which is crucial to the future of the business.

“We closed our doors in January for 16 days to complete the refit and our customers absolutely love the new look.

I’d like to extend a special thanks to local contractor Fotheringham Homes for taking on this project, it was their first shop development and they’ve done amazing job. Investing in equipment like our new KFE gluten-free zero emissions fryer will benefit our customers as well as the environment. Sustainability will continue to be at the top of our agenda, and we will strive to champion this as long as the doors are open.”

The Bay Fish & Chips is the most sustainable fish and chip business in the world. It is the highest rated fish and chip shop by the Sustainable Restaurant Association and only one on their prestigious top 20 list. The business was also the highest-ranking entry from the UK in Lonely Planet’s ‘Ultimate Eatlist 2018’.

Chippy Chat & Fast Food Magazine • March 2020

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Congratulations to our winners from all at KFE!

The National Fish and Chip Awards 2020 1ST

THE COD’S SCALLOPS

SHAP CHIPPY

2ND

Fish & Chip Takeaway of the Year 2020

Fish & Chip Takeaway of the Year 2020

WELL DONE!

TO ALL THE FINALISTS & WINNERS

THE REAL FOOD CAFÉ

PENALUNA’S FAMOUS FISH & CHIPS

SHAP CHIPPY

THE WETHERBY WHALER

NFFF Quality Award Champion

Best Seafood Week Campaign Award

Marketing Innovation Award

Staff Training & Development Award

RICHARD ORD

ALEX WALKER LOWS TRADITIONAL FISH & CHIPS

ADAM HUTTON WETHERBY WHALER

Drywite Young Fish Frier of the Year (2nd Place)

Drywite Young Fish Frier of the Year (3rd Place)

Outstanding Achievement Award

The Company of Choice for Award Winning Fish and Chip Shops

T 01778 380 448 E sales@kfeltd.co.uk W kfeltd.co.uk 11

Chippy Chat & Fast Food Magazine • March 2020

Chippy Chat & Fast Food Magazine • March 2020

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Your Chance to Win a FREE Pallet of Frymax12.5kg Worth Over £1,000!

This is your chance to win Eighty, yes Eighty boxes of Frymax 12.5kg. To enter simply access the Frymax website, www Frymax .co.uk, sign up as a member (membership is free) then go to the Competion section and submit the answer to the question below: Simply answer the following question...

In what year was Frymax first established?

1944, 1954, 1964 or 1974

Entries will be accepted up to March 31st and the winner will then be drawn at random.

Don't forget that as well as competitions and giveaways, being a Frymax member provides access to video guides, expert technical advice and a wealth of resources to help UK Fryers provide the very best fried foods for their customers.

RSPO-2-0677-16-100-00

The Fryers’ Favourite For Over 65 Years.

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For information, advice, or customer support material please contact ADM Trading (UK) Limited. e-mail: frymaxinfo@adm.com www.frymax.co.uk Chippy Chat & Fast Food Magazine • March 2020

Chippy Chat & Fast Food Magazine • March 2020

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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 13

Chippy Chat & Fast Food Magazine • March 2020

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

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The Q Partnership; Friars Pride, Henry Colbeck & V A Whitley, members of RSPO – Roundtable on Sustainable Palm Oil support working to achieve 100% sustainable palm oil in the UK Moving away from Palm Oil is Not the Answer

There are many mixed messages regarding palm oil in the media, and many over-shadowing the voices of reason. RSPO – Roundtable on Sustainable Palm Oil and many conservation organisations, like Chester Zoo, continue to advise not moving away from using palm oil. This is not the solution, in fact moving away from palm oil will have the opposite impact, the results will be negative.

2-0638-16-000-00

Palm Oil is Vital

Experts are coming forward to confirm palm oil should continue to be used for food production and frying. Their message is united and powerful; the solution is not to stop using palm oil.

Other crops cannot pick up the short fall and many alternatives often have a far greater impact on the natural world.

The welfare and protection of people, animals and the natural environment will not improve through stopping purchases.

The solution is to move forward using only 100% certified sustainable palm oil.

People & Communities

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FriWite - Friars Pride, Henry Colbeck & V A Whitley - The Q Partnership – RSPO members

Friars Pride, Henry Colbeck & V A Whitley have been leading the way moving towards 100% certified sustainable palm oil for over 3 years.

We are at the forefront as distributors in the UK. We are fully audited RSPO members, we are committed to the drive to support the palm oil industry to evolve and achieve its goals. FriWite is RSPO audited 100% certified sustainable palm oil.

FriWite – 100% Certified Sustainable Palm Oil

You can help and continue to use palm oil. When you choose FriWite, you are purchasing palm oil with a clear conscience. You can be confident that we audit the supply chain and you can tell your customers that you are frying in palm oil that is helping ensure the protection of the rainforest, the habitats of many species including the orangutans. Importantly, you are safe guarding children and communities involved in the production of palm oil, giving them a better future.

The story of the plight of the orangutan and the loss of rainforest through deforestation is what we read about and see all over social media. The plight of people, especially forced child labour and low or unpaid wages to the communities that support the growth, harvest and production is ignored.

It is only through working with plantations and growers, supporting them and helping them that sustainable palm oil is achievable. If we all walk away, the situation will become worse.

Worse for the environment, wildlife and people.

V A Whitley Ltd To try FriWite or for free information and point of sale to explain FriWite and RSPO to your customers, www.vawhitley.co.uk 01706phone 364211your supplier.

FriWite is exclusive to Friars Pride, Henry Colbeck and V A Whitley.

For more information, please make contact with your supplier.

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Chippy Chat & Fast Food Magazine • March 2020

Friars Pride on 01733 316400

Henry Colbeck on 0191 482 4242

V A Whitley on 01706 364211

Chippy Chat & Fast Food Magazine • March 2020

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Fry ReSPOnsibly with

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And be ReSPOnsible towards: • Wildlife • People • The Environment

FriWite® is produced using only RSPO certified sustainable palm oil.

What does this mean for you?

When you use FriWite you can be assured that the utmost is being done to protect wildlife, people and the environment. This makes FriWite a winning combination with its pure and light fry, extended frying life and no hydrogenated fat.

To find out more about FriWite and our RSPO membership go to:

friwite.com rspo.org

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Exclusively available from The Q Partnership: Henry Colbeck Ltd Friars Pride Ltd V A Whitley Ltd www.colbeck.co.uk www.friarspride.com www.vawhitley.co.uk 15 15 Chippy Chat & Fast Food Magazine • March 2020 Chippy Chat & Fast Food Magazine 2020 0191 482 4242 01733 316400 01706• March 364211

It’s No1... It’s Top of The Shops!

Recently I took a trip to Wollaton on the outskirts of Nottingham. It’s of course to visit the UK’s No1 shop the Cod’s Scallops Austen Dack

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I

was joined by Nortech’s Alan Hackett and Leanne Green to find out how the shop had reached the pinnacle of the trade and to talk to owner John Molnar.

I was intent on having fish and chips, but the variety of fish on offer goes way beyond your normal cod & haddock.

With over 20 different fish on offer the shop also acts as a local fish monger too.

If you don’t want deep fried (they use Nortech Superior beef dripping) - then oven baked, or pan fried looks worth trying. Leanne had the Salmon which she said was divine.

A nice salad (again various to choose from) is also an option to their fabulous chips and side orders include samphire.

We went for the home-made fish soup, to start which was full of flavour The Cod’s Scallops netted the highly coveted crown for the best fish and chip shop in the UK in January. Our visit was to see how things had sunk in since that fantastic day AD How are things since your win just six weeks ago?

JM – Amazing, both for the whole Cod’s Scallops team and our local customers.

We have also become a destination too for many who like to try the best shop in the UK! AD What are you looking forward to over the next 12 months?

JM – Sharing our knowledge and the lessons learnt (John is training at KFE & the NFF) and also enjoying all the trips and press visits that come from winning

Chippy Chat & Fast Food Magazine • March 2020

AD How long have you been using Superior for your batter and why?

JM – Since 2011. We tested the market and we couldn’t beat Superior. It’s the taste and it delivers every time without fault.

Would you encourage others to enter the awards?

“Our experience in The National Fish & Chip Awards has been an incredible journey and we’ve loved every minute of it. It’s a brilliant achievement for the team at the Cod’s Scallops and we are so proud of everyone for their efforts.

“Entering the awards has taught us so much about our business as well as the fish and chip industry and we would encourage other operators to get involved. We want to thank everyone who has supported us along the way as well as our customers who we value beyond measure. Without them buying fish and chips every week, we wouldn’t be here.”

We will be back to talk to John over the course of the year but from what I have seen the award was merited, and the shop a credit to the team. Take a visit yourselves to see just how much they offer from what is a relatively small retail unit.

Chippy Chat & Fast Food Magazine • March 2020

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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.

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Box contains 20kg (4 x 5kg)

For your nearest stockist calllower 01302 It’s naturally in trans fats,390880 non-hydrogenated and delivers & Fast Food • March 2020 theChippy highestChat performance withMagazine the or visit www.nortechfoods.co.uk greatest economy. Use Superior

From the modest potato chip to the finest fish fillet it’s all about 17 whatChippy Fast Magazine • March 2020 you fryChat it in. & For theFood 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.

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Flav-Oil Helping to make Fish & Chips the Healthier Option FlavOil High Oleic Cooking oil has made great strides in the Fish & Chip trade since it was introduced in 2016 By Martin McHugh – Flavoil

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F

lavOil High Oleic Cooking oil has made great strides in the Fish & Chip trade since it was introduced in 2016. Up until that time the trade has relied on a small group of familiar oils and fats many based on solid Palm. Many of these solid fats do indeed perform well in deep frying but they are saturated fats and they can open up the trade to the familiar and overused claim that fish & chips is an unhealthy meal.

Modern medical advice is very clear that saturated fats can be unhealthy to eat. By using oil richer in monounsaturated fats and especially very low in saturated fat, fish & chips becomes a healthier option. After all the frying medium is absorbed into the dish and becomes a part of the meal. It therefore stands to reason that a healthier oil will produce a healthier meal.

After all the effort of selecting premium quality British potatoes, which are surely the best in the world, and preparing them carefully, to fry with free range ocean harvested fish we believe it is unwise to fry these lavish ingredients in the cheapest fat you can lay your hands on.

FlavOil have travelled far and wide, all over the UK and in many other countries to spread this message. In Dubai, the world’s largest kitchen, the huge Emirates Flight Catering operation in Dubai uses FlavOil High Oleic Oil in preparing over 220,000 meals

Chippy Chat & Fast Food Magazine • March 2020

every day! This impressive operation wanted to use the best oil they could preparing meals for over 160 other international airlines. Other institutions such as international hotel chains and schools are adopting this trend as this is an effective way to fight obesity and too improve the quality of fried food, which will always be popular.

High Oleic oils are not only a healthy option but they are robust in use, certainly a match for solid saturated fats and vastly superior to cheap vegetable oils. This robustness is due to the large percentage (75-80%) of monounsaturated fats in the oil. These fats react slowly with oxygen and so delay breakdown considerably. This can be tested by trialling the oil and checking the TPMs (microscopic debris in the oil) with a device such as a Testo 270. The effect is even more dramatic when best practices are followed such as temperature guidelines and even the use of the Vito filtration devices.

FlavOil introduced High Oleic oils to the UK quick service restaurant trade and other suppliers have introduced their own versions.

Soon there will be a new version HOLL based on rapeseed oil and versions of High Oleic oils such as Groundnut and Soya are in the pipeline. One thing is certain, High Oleic Frying oil is here to stay.

FlavOil is available in the British Isles from Hannah Foods, Friars Pride, Middletons C&C and other selected distributors. For a distributor in your area please call Fiolla on 0207 1381 077. www.flavoil.co.uk. Follow us on FB or Instagram.

Chippy Chat & Fast Food Magazine • March 2020

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FlavOil High Oleic Sunflower Cooking Oil

Henningan’s Top Shop Changes to Flavoil David Hennigan owner of award winning fish and chip shop Hennigan’s Top Shop has recently changed to Flavoil. He said “ We have been using it now for a few months and its the best oil we have ever used. “ Flavoil is a natural oil high in healthy fats, strong against oxidation, and is better for you.

If you would like to try Flavoil’s High Olieic Sunflower Oil call Robin on 0207 1381 077 or visit www.flavoil.co.uk

Better in Every Way 19

207 REGENT STREET LONDON ENGLAND W1B 3HH

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Premier League Champions!

Premier 1 Filtration first for quality and service

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remier 1 Filtration are proud to supply so many fantastic fish and chip shops across the UK. At the recent 2020 National Fish and chip Awards they had many shops & owners nominated who use their machines and/or filtration products.

The overall winner The Cods Scallops at Wollaton is a customer of theirs.

Steve Calvert Managing Director of Merlin Filtration said. “We were thrilled to get so many winners at this year’s National Fish & Chip Awards. All these shops are incredible and their attention to detail is second to none. We like to think that this includes their filtration process which is where we help them to achieve the right results every time. We are proud to supply some of the best shops in the country with our products. No one was more pleased than us to see The Cod’s Scallops win the Seafish Fish and Chip Shop of the Year title. Our products are tried and tested by many more award winners too including The Magpie, Fish‘n Chick’n & Deep Blue.”

Premier1 Filtration are the major supplier of Filter Machines, Filter Papers and Filter Pads to Fish and Chip Shops, Takeaways, Restaurants, Schools and Hospitals across the UK and Europe.

They introduced the Superpad to the industry in July 2003 giving customers

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Chippy Chat & Fast Food Magazine • March 2020

a much greater level of filtration and the ability to remove the suspended particles (Cloudiness) in the oil or fat which leads to its rapid deterioration and breakdown.

With over 30 years’ experience in the industry both operating shops and supplying, maintaining and repairing filtration equipment and their customer service is second to none.

Filtration is a topic that is now more important to Fryers than it has ever been in the past. Filtration is traditionally, a process designed to remove particulates.

For Frying oil, the target is longer oil life and healthier product, thus cost savings and a happier customer.

Other winning shops in the 2020 National Fish and Chip Awards who use Premier 1 Filtration products included Shap Chippy, The Real Food Café, Penaluna’s and Alex Walker who came second in the Drywite Young Fish Frier category.

For further information visit www.premier1filtration.com or call them on 01325 377189 or 07836 370234

Chippy Chat & Fast Food Magazine • March 2020

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The Cod’s Scallops, Wollaton 2020 Fish and Chip Shop of the Year Steve Calvert MD at Premier 1 Filtration, said:

“Congratulations to The Cod’s Scallops, Wollaton and all winners at the 2020 National Fish & Chip Awards.

Premier1 Filtration are one of the major suppliers of Filter Machines, Filter Papers and Filter Pads to Fish and Chip Shops, Takeaways, Restaurants, Schools and Hospitals across the UK and Europe. We are a proud supplier to the Number 1 fish and Chip shop in the UK.

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”

Chippy Chat & Fast Food Magazine • March 2020

Premier1 Filtration Great North Road Brompton On Swale North Yorkshire DL10 7JL Phone/Fax: - 01325 377189 07836 370234 www.premier1filtration.com Chippy Chat & Fast Food Magazine • March 2020

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Fish & Trips!

Celebrate 160 years of fish and chips - win a trip to Norway!

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eeding the nation since 1890 This year we are celebrating the 160th Anniversary of the perfect partnership… Fish and Chips!

It’s been a staple meal for the nation and helped to feed the war effort. This delicious partnership has been around four times longer than the burger chains have been in the UK. The individual shops and great characters that work in them and add character and tradition to our towns and villages.

Why become involved?

Why not become involved! This is a great, free initiative (FOR ALL FISH & CHIP SHOPS) which you can use to promote your business and fish and chips.

Whether it’s simply promoting the fact that we are celebrating 160 years, getting involved in the trip to Norway or setting up your own initiative across the year.

How to become involved Simply visit www.160years.co.uk we have produced a marketing toolkit which includes the 160 years logo, social media imagery and posters for you to place in your shop which you can use to promote the competition.

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WIN A MONEY CAN’T BUY FISH & CHIP EXPERIENCE! Thanks go to Seafood Norway, with their valued support we are able to run a national customer facing competition.

Win a two-night, exclusive trip for four to Norway – home to a third of the fish consumed in the UK – for two of your customers AND you the fish and chip shop owner!

This prize really is a money can’t buy experience as the prize includes a trip out on a working fishing trawler!

All you have to do is simply direct your customers to www.160years. co.uk/ using the marketing toolkit which has been produced for you and telling them on your social network sites too.

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A Kurve Ball Is kiosk ordering the next big thing in our takeaways?

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ithin the next twelve months, kiosks will be mainstream in the UK quick service restaurants (QSR), fast food and the casual dining market, according to the first UK research into consumer views and hospitality sector plans.

The study projects that by October 2020, 58% of hospitality operators in the food sector will have adopted self-serve technology with kiosks being the most frequent type used.

In a consumer poll of 2,000 UK residents, 41% stated that given a choice, they would use a self-serve kiosk over a cashier. Privacy and control of kiosk self-ordering are two principal consumer attractions, along with convenience, order customisation, accuracy and queue avoidance.

The research was commissioned by Bristol based Kurve Kiosks, whose CEO, Steven Rolfe said: “Self-serve tech and kiosks have been a hot conversation for a while now.

Everyone has witnessed the success of McDonalds and knows the American QSR, fast-food and casual dining sector have gone full steam ahead due to customer acceptance and demand.

“What has been missing for our operators, is concrete research into the British market to enable them to make strategic decisions and investments. The research results reflect very much the conversations we have had with both small and large hospitality operators over the last year, which strongly indicate the UK is on the brink of self-serve kiosks going mainstream for food ordering.”

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The research showed Brits are happier to use kiosks than most operators realise. 13% of operators think less than 10% of their customers are willing to use self-serve compared to 2% of all UK consumers. Whilst 56% of operators believe 50% or more of their customers are willing to use self-serve compared to 66% of all UK consumers.

65% of British operators cite staff productivity as the number one benefit for kiosk deployment, enabling repurposing of staff to increase operational efficiency and the customer experience without increasing salary headcount.

Other benefits cited included reducing customer waiting times (62%), revenue generation (58%) and increasing product sales (54%).

In contrast, the integration with existing IT infrastructure was cited as the greatest challenge (62%) and to a slightly lesser extent current EPoS limitations (52%), cost of installation (48%) and cost of redesigning existing store layout (42%).

Are you adopting a kiosk order system? Email austen@chippychat.co.uk

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LEICESTERSHIRE YOUNGSTER NAMED UK’S FINEST YOUNG FISH FRIER

Are You a McWhinner?

P eople have been enjoying McWhinney’s Irish Pork Sausages since 1898. Six generations of McWhinney’s later, people still love the succulent taste of a great McWhinney’s Irish Pork Sausage made by Kevin McWhinney and his family in Bangor, County Down.

Great chefs know that McWhinney’s only use quality cuts of pork to make their pork sausages. They also know that there is an art to “plating up” - but a great sausage masterpiece should only contain a McWhinney’s Irish Pork Sausage.

Chip Shops To increase your profits visit our website www.mcwhinneys.com The very best chip shops should only use the very best produce and the very best always use McWhinney’s Irish Pork Sausages. But they don’t just do that for the quality they do it to boost profits as well. Great chip shops always follow the McWhinney’s simple three step challenge: • They pay a few pence more for a 70% McWhinney’s Premium Irish Pork Sausage • They charge more for them • They watch profits soar through higher sales and repeat business Be a great chip shop today. Do it with McWhinney’s.

Don’t Just Take Our Word For It! Foster’s Fish ‘n’ Chips

“We stock McWhinney’s Premium Irish Pork Sausages because they are, quite simply, the best Chip Shop sausages by quite some distance. They are high quality and our customers love them.” “We have had fantastic McWhinney’s Irish Pork Sausages for more than 20 years and no sausages compares to their excellent flavour and taste. With their point of sale material and marketing, it is no wonder that they are, by far, the leading sausage in the UK.” Gareth Foster of Foster’s Fish ‘n’ Chips in Didsbury and Alderley Edge, Cheshire

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Tommy’s Fish & Chips

“We have had fantastic McWhinney’s Irish Pork Sausages for more than 20 years and no sausages compares to their excellent flavour and taste. With their point of sale material and marketing, it is no wonder that they are, by far, the leading sausage in the UK.” Dominic Hassan of Tommy’s Fish & Chips of Ballykelly Co. Derry.

Flounders Fish and Chips “McWhinneys are a first-rate sausage that we have been using in our shop since we opened. After weeks of trying different brands and makes to sell in our shop it was clear there was only one sausage for the job. They are a quality meaty sausage full of flavour and taste. They do not dry out and hold well in the cabinet and they batter up perfectly, not losing any shape or substance. We wouldn’t use any other brand now which is why our customers keep coming back for more!”

Contact McWhinney’s Sausages Ltd, 10 Balloo Way, Balloo Industrial Est., Bangor, Co. Down, N. Ireland, BT19 7QZ Tel: 028 9127 1811 Fax: 028 9127 1795 Email: info@mcwhinneys.com Web: www.mcwhinneys.com

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Chippy Chat & Fast Food Magazine • March February 2020 2020

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htiw ylno edaM krop fo stuc emirp

Fry & Try the Elite, it’s Forty-Second Street!

The Nation’s No1 Fish & Chip Shop Sausage - It’s All About the Ingredients and new stylish point of sale!

T

he 42nd Street frozen food range prides itself on choosing only the finest ingredients, guaranteeing quality and consistency with every bite.

Why? To ensure your customers return time after time. From the best-selling 42nd Street Classic Sausage to whole chicken breast 42nd Street Fillet Bites and Chicken Fillet Breasts, you can rest assured that you are serving the finest food finestcuts ingredients.

50% pork, with fromthe quality of meat The Original 42nd Street Classic Sausage Same great exclusive taste is number one in fish and chip shops for a FREE, new design POS available – posters and digital reason. Produced from only quality prime menu board content cuts of pork, the Classic Sausage has been Drive your sales with 42ND STREET Classic Sausages specifically developed to ensure fantastic flavour coupled with a succulent, yet firm bite. The high pork meat content of 50% is what makes The Original 42nd Street Classic truly special – this percentage of pork means that 42nd Street Classic Sausages can justifiably be called a pork sausage!

It’s all about the ingredients

• • • •

The 42nd Street Classic Sausage is moc.scisorsalun-battered cpohspihc.www perfect either battered and is cooked straight from frozen. Due to popular demand, the same unmistakeable taste of 42nd Street Classic Sausages are also available in Gluten Free, both 8’s and 4’s!

Camera – action: To give your sales a boost, we’ve been in the photo studio to create stunning new point of sale material that is both eye-catching and contemporary.

Thinking forward, we know that many of you are working with digital displays or menu boards; therefore, we have created content that can be uploaded to your screens in addition to the more traditional poster formats. If you are already using 42nd Street Classic Sausages, please contact your nearest Q Partnership supplier and make sure that you receive the new point of sale to display in your shop.

Not using 42nd Street Classic Sausages?

It’s time to fry & try! If you would like to try 42nd Street Classic Sausages or, for more information, please contact your supplier; Friars Pride, Henry Colbeck or V A Whitley.

42nd Street... it’s all about the ingredients!

- The Original 42nd Street Classic Sausage - The Original 42nd Street Gluten Free Classic Sausage 42nd Street products are exclusively available from the Q Partnership: 42nd St is exclusive to Friars Pride, Henry Colbeck and V A Whitley.

For more information, please make To try the quality of thewith 42ND STREET Sausages in your shop call: contact your Classic supplier.

No.1 selling sausage in fish and chip shops Henry Colbeck Ltd www.colbeck.co.uk 0191 482 4242

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Friars Pride Ltd www.friarspride.com 01733 316400

V A Whitley Ltd www.vawhitley.co.uk 01706 364211

Chippy Chat & Fast Food Magazine • March 2020

Friars Pride on 01733 316400

Henry Colbeck on 0191 482 4242

V A Whitley on 01706 364211

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It’s all about the ingredients • 50% pork, from quality cuts of meat • Same great exclusive taste • FREE, new design POS available – posters and digital menu board content • Drive your sales with 42ND STREET Classic Sausages

No.1 selling sausage in fish and chip shops To try the quality of the 42ND STREET Classic Sausages in your shop call:

Henry Colbeck Ltd www.colbeck.co.uk 0191 482 4242 31

Friars Pride Ltd www.friarspride.com 01733 316400

Chippy Chat & Fast Food Magazine • March 2020

V A Whitley Ltd www.vawhitley.co.uk 01706 364211

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T

Norwegian Good!

7 out of 10 consumers believe country of origin is important when it comes to seafood.

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he world has woken up when it comes to making choices that are good for our planet and our health. At the Norwegian-UK Seafood Summit in January, we heard that consumers are increasingly making value-based choices – they want to eat food that’s good for them, their families, the planet – food that they feel good about eating. Quality and price is important, as is taste, convenience and healthy eating.

Sustainability – which is closely linked to origin – increasingly important too, especially for the younger generations. Indeed, new figures show that 7 out of 10 consumers think that country of origin is important when buying their seafood. So, be vigilant to source sustainable seafood for your menus and take pride in telling your customers all about – they are hungry to know more.

Help your customers make sustainable choices with Seafood from Norway.

The British craving for fish & chips has crowned the UK the world’s largest market for whitefish – a healthy 77,000 tonnes of cod and haddock are processed for the nations favourite dish in one year alone. Whilst the North Sea cod stock lost its MSC certification in September 2019, Norwegian cod comes from a separate stock, one often hailed the most sustainable cod stock in the world. The North East Arctic cod – the stock from which close to 100 percent of all exported Norwegian cod originates – is certified by the MSC and has a Norwegian quota of more than 300,000 tonnes.

- Thankfully, we have stringent quota systems based on world class research and stock calculations, which protects our vital ecosystems so we can continue to sustainably harvest and keep these delicious whitefish on the nation’s menus, says Hans Frode Kielland Asmyhr, UK Director of the Norwegian Seafood Council.

Implementing strict quotas – recommended by the International Council for the Exploration of the Sea – enables Norwegians to maintain healthy fish stocks, ensuring that they have never overfished – and never will. As a result, Norway is able to supply the UK with 100 tonnes of seafood a year – that is a whopping third of the UK’s entire seafood consumption. The Norwegian fishing industry is not only sustainable but is a crucial contributor to the UK’s fish and chips tradition for the generations to come.

Be proud to cite and shout about “Norwegian” seafood on your menu Whether you choose seafood from Norway for its superior quality, green credentials or simply the story, you’ll be sourcing ingredients from a country where they take great pride in their fishing methods and rich heritage. Where fishing is not just an industry but a way of life, so be proud to cite “Norwegian” produce on your fish and chip menu.

For further information on quality, legislation and sustainability please visit www.seafoodfromnorway.co.uk Chippy Chat & Fast Food Magazine • March 2020

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The One Pound Shop!

Hik’s Celebrate Top Ten and Ten Years of Business with £1 giveaway!

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Swansea Fish and Chip Shop has had lots to celebrate recently and decided to share their good news with their customers.

Hot on the heels of finishing in the Top 10 Takeaways (across the whole of the UK) in the National Fish and Chip Awards, the business has also reached its 10th birthday. To celebrate they sold hundreds of takeaway meals for just £1!

Shop owner Emir Hikary said. “We are proud to reach the 10th year of serving fish and chips to our local community. We were also so pleased to reach the Top 10, too. It was great to give something back, and we have more surprises planned.”

Hiks opened in Llangyfelach Road Swansea just over ten years ago and has built up a loyal customer base in that time. Now, though, an expansion has taking the business to the next level. A new takeaway has been complemented by a 41-seater restaurant and accompanying car park, all next door to the original site.

Hundreds turned out on the day and could choose from £1 cod and chips or £1 sausage and chips.

Emir said “Thank you to all of our customers for coming out today. We all had an amazing day with a great atmosphere.” As a business we ran at a loss today, but we wanted to give something back to everyone that had supported us over the last 10 years.

So, a big thank you from team Hiks and we look forward to your support and custom for many years to come.”

How have you celebrated an anniversary or award win? Email austen@chippychat.co.uk

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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/ 35 supplier for further Chippy Chat & Fast Food Magazine • March 2020 information.

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Captain Haddock!

At High Street Fish and Chips in North York, the fish is the focus

S

ince 2005, it’s been tucked inside Donwood Plaza on Underhill Drive, near Victoria Park and Lawrence avenues in Toronto, Canada.

The quirky sign outside noticeably reads “High Street Fish, Chips And” which Chen says was the owner’s whim and also a clue about what’s inside: fish and chips, but much more, from meat pies to blood sausage and haggis.

From ship’s wheels on the walls to cosy booths, this place is all old school love.

Co-owners Sharon Chen and Paul Chow took over the family-oriented restaurant from a Scottish and English couple seven years ago.

“We came in very quietly,” Chen told The North York Mirror. “We just wanted to come in and make sure they (customers) didn’t notice any difference, like the food is still good, the service is still there and we didn’t want them to say, ‘Oh, there’s new owners, everything’s different, now everything’s changed and it doesn’t taste the same’ and we didn’t get that.”

When you walk inside, there’s an old-school feel.

Artwork and Scottish poems line the walls to the front counter. Posters explaining why you should eat fish hang nearby.

The menu highlights several dishes, including cod, Alaskan halibut, battered tiger shrimps and breaded clam strips.

But according to the menu, it’s the haddock that made the restaurant “famous.”

“We make a darn good haddock,” Chen said. “Our fish is really good quality; our batter is straightforward.”

The haddock is shipped in from Nova Scotia, Chow said, adding that the batter is light and crispy.

“It’s not heavy, it’s not oily,” he said.

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The way it’s listed as the haddock “superb fillet” with the note “it made us famous!” shouldn’t be ignored: $13.35 with crispy fresh cut fries, this steamy, luscious filet glistens within its crackly, bubbly, golden and light flour batter. Tartar sauce, gravy...nothing more is needed. Except maybe a Guinness ($6.55).

Outside, the restaurant’s sign teases that it serves more than fish and chips.

“High Street Fish, Chips And,” it reads. Half of the business, Chow said, is meat pies.

“We make all of our meat pies in house,” he said. “Everything’s made from scratch.”

Some of their more popular pies are steak and ale, and steak and mushroom, Chen said, but customers can choose from a variety, like steak and kidney, chicken pie, mac and cheese pie and shepherd’s pie.

Chen recommends the Melton Mowbray, a cold meat pie that was originally made to be eaten on horseback. $10.55 served classically with surprisingly awesome baby beets and super creamy coleslaw, it’s filled with chunks of pork and gelatine that kind of create the effect of a pie stuffed with terrine or pate.

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A lot of High Street’s customers come through word of mouth and are regulars, Chen pointed out. But that’s starting to change.

“A lot of new families are moving in, but we know quite a few (regulars) and I think that helps the business,” she said.

Looking forward, the duo wants to make High Street a destination in Toronto.

“Fish and chip places aren’t around as much anymore,” Chen said. “We hope people want to make that special trip.”

Chow agrees.

“People come for the experience,” he said.

“They want, I guess, an authentic experience.”

In order to achieve their goal, Chen said they must keep things simple.

“We focus on the fish and make sure what we’re doing, we’re doing it right,” she said.

“You’ve got to keep your focus so the quality stays.”

Have you visited a chip shop abroad? Email austen@chippychat.co.uk

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The Grand National!

L

ast year, National Fish and Chip Day was a day like no other, with everyone talking about the nation’s favourite dish from first thing in the morning until late at night! People across the country came together to celebrate their love of fish and chips. The PR campaign around the day led to shops reporting their highest footfall of the year…even higher than Good Fryday in many cases.

62 million people would have seen, heard or read about National Fish and Chip Day and we almost broke Twitter, Instagram and Facebook with 156 million reach on Twitter alone!

Friday 5th June 2020 looks set to be even bigger and better as the most popular awareness day of the year returns for the 5th year running. From fish & chip shops, pub chains, restaurants, retailers and hotels, to the fishermen and farmers who provide the sustainable and natural ingredients used to create it, the nation will be enjoying this iconic family favourite.

Following the huge demand for our range of super National Fish and Chip Day merchandise, we are delighted to be once again selling our t-shirts, available in S, M, L, XL, 2XL and 3XL in red, white, blue and new for 2020 - black (pics attached) and caps which will be available again in black or red. These t shirts are undated so can be used again and again. They can be ordered online at the National Fish and Chip Day website www. nationalfishandchipday.org.uk There will be downloadable posters to print and display, plus logos, social media headers, a press release template for you to add details to and circulate to your local press and an updated Campaign Toolkit packed full of ideas and hints and tips for getting the most from National Fish and Chip Day 2020. Things like running competitions in the build up to the day in your shop and on social media streams, running an offer “free side with every fish and chip meal” on the day, or a competition to help customers celebrate National Fish and Chip Day. You can decorate your shop with balloons or bunting and create a real buzz on the day. It really is very simple to get involved and it doesn’t have to be costly. You can do as much or as little as you are able to – but whatever you do, you will be part of a huge, nationwide celebration of the UK’s favourite dish!

This event is championed by trade organisation, The National Edible Oil Distributors Association (NEODA).

NEODA represents all the major refiners, key packers and distributors of edible oils as well as suppliers of nonoil products (such as batter mix, sausages, packaging, range manufacturers and potato preservatives) in the UK. NEODA President, Gary Lewis, comments, “National Fish and Chip Day has become more successful each year and in 2020 we want it to be even bigger. It’s a celebration of the stars who work hard to bring Brits their favourite traditional takeaway. We want to bring the whole industry together to celebrate and showcase the great British institution that is Fish and Chips.”

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Altogether Now! The Farm (Open Day 2020)!

Get Your FREE Tickets! - Isle of Ely Industry Open Day

By Austen Dack

I

sle of Ely Produce and Chippy Chat are to once again open their doors to chip shop owners and managers in 2020, to show you why you should be asking for Isle of Ely Produce potatoes from your merchant!

Last year the day was invaluable not only did chip shop owners and staff see first-hand the journey a potato makes (from seed through to field & farm) before it reaches their shops, but they also found out how the 2018/19 potato crop was fairing, giving them heads up on both expected cost and quality of the crop.

This year we plan to let you know how the 2020 crop looks and also of how we are looking to new varieties which can grow in ever changing environments It was also a day for friers to get together in a unique environment and exchange tips, try new products and also listen first hand to presentations across the day from industry experts.

In 2019 we had over 140 friers and suppliers join us for one of the best industry days out of the year and 2020 we already have lots of owners and friers registered to attend.

The event will be held on Sunday 6th September (9.30 am start) in Ely, Cambridgeshire and will be available on a first come first served basis. It is FREE for all chip shop owners and managers.

The day is once again supported by the NFFF. It is an important day for suppliers too, as much of the day will be spent exchanging ideas from across the industry, and attendees are given key time to talk to sponsors/exhibitors on the day.

In fact, we are offering suppliers a great rate to attend on the day to come and show friers what they do. With prices from just £249, (to help us pay for the day) why not come and display your 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 Takeaway winners The Cod’s Scallops, Young Frier Charlie Collins, The Wetherby Whaler, Nana Jan’s, Shap Chippy and more TBC. Sponsors and suppliers for the day in 2019 included Middleton Foods, Kerry

Last year there were a plethora of top industry speakers on the stage, and this year pomises to be better still

Get in the Frame

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North West

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

Meet up with old friends, and trade contacts.

Call the Potato Professionals Today

Delivering quality potatoes throughout your region

Bridlington Scarborogh Pickering

Pontefract Wakefield Bradford Leeds

NORTH YORKSHIRE

LANCASHIRE

EAST YORKSHIRE

WEST YORKSHIRE GREATER MANCHESTER

BY

HA MS

D ER

CHESHIRE

Thorne Barnsley Sheffield Doncaster Rotherham Goole Grimsby

HIR E

SOUTH YORKSHIRE

SH IR

LINCOLNSHIRE

A FF ST

E

OR

NOTTI NG

A few of the products and services on show at last years event.

D SH IR E

Established 80yrs

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

Food Service, Drywite, Pukka Pies, Seafood from Norway, Frymax, Friars Pride, KFE, T Quality, VITO, P J Lee & Sons, Seafish, Keejays, Smales, Florigo, Premier 1 Filtration, BD Signs, A L Lee Farming Company Please contact me if you would like to sponsor speak and/or exhibit?

Also, included in the day will be an educational visit to a potato farm in Cambridgeshire. Isle of Ely Produce sell potatoes through merchants across the UK. Make sure you ask your supplier what potatoes he

has that have come via Isle of Ely Produce.

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.

There‘ll be an educational visit to a potato farm in Cambridgeshire

01909 562327 07932 155677 (Andy)

(3 lines)

(S,Yorks, N,Yorks, Notts)

07703 263033 (Garry) (E,Yorks, N,Yorks, W,Yorks)

allomas@btconnect.com

Midlands, Wales & South-West

P o t a t o e s

L t d

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

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.

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

We stock all frying varieties.

01926 633 323

www.mitchells-potatoes.co.uk

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@mitchellpots

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Mitchell Potatoes

Variety is the Spice of Life!

McCormick® Flavour Forecast, which has been highlighting fresh flavour insights and inspiration from around the globe for nearly 20 years, has reveals ‘Sauced and Spiced’ as the next flavour in focus.

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ou’re going to want to dip, sprinkle and spoon these unique spice blends and must-have sauces on just about everything. With their rich textures and bold tastes, they make it easy to experience exotic flavour without going all in on an entire global cuisine.

• XO Sauce, from Hong Kong, has an umami taste you must try Traditional XO sauce is a medium spicy seafood sauce that was developed in Hong Kong during the 1980s, and now is commonly used in southern Chinese regions and throughout Asia.

This umami-packed condiment is the whole package – savoury, smoky, sweet, spicy and salty – thanks to key ingredients like dried shrimp, cured ham, chillies, onion, oil and more. The name “XO”, which stands for “extra old” like cognac, signifies its original purpose as a luxury flavour.

Its unique, chunky texture is more like a relish or chutney than a typical sauce. XO sauce is poised to become a universal condiment.

• Suya Spice, a West African seasoning blend, is made from ginger, chillies and roasted peanuts In recent years, key African flavours like harissa, peri peri and berbere spice have gained attention, paving the path for Suya Spice. Now, this smoky, nutty seasoning with medium heat – famous for one of West Africa’s most wildly

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Chippy Chat & Fast Food Magazine • March 2020

popular street foods, the suya meat skewer – is popping up around the world. It’s easy to create – simply blend peanuts and seasonings until fine and crumbly in the food processor. Use as a rub on chicken wings or grilled meats and veggie skewers.

Indian Gunpowder Spice (Milagai Podi) features finely ground roasted dal, sesame seeds, chillies, and other spices to add the perfect finishing flavour Its official name is Milagai Podi, which translates as ‘chilli powder’. However, Gunpowder Spice is the name most commonly used by south Indian food fans (and it’s also known as Idli Podi Spice mix). This dry condiment is made from smoothly ground roasted dal (lentils), sesame seeds, chillies, cumin, coriander, and other spices. Truly customisable, this spice blend can appear black, yellow, red or green, depending on which dal and spices are used – providing a nice pop of both flavour and colour to your plate. Originally used to season idlis (savoury rice cake), dosas, rice and noodles, it’s now being discovered for how truly versatile it can be. Generously sprinkle this blend on any dish for an instant flavour boost.

Al Thaker, McCormick’s Marketing Controller EMEA, says: “Our global expertise enables us to create this exciting insight.

These blends and sauces, with their rich textures and bold tastes, make it super easy for flavour hungry diners to experience exotic flavour without committing to an entire global cuisine.”

Visit FlavourForecast.com to learn more.

Chippy Chat & Fast Food Magazine • March 2020

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Stand and Deliver!

80% Of takeaways in profit versus 65% of restaurants thanks to delivery

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ith Britons now spending £4.2 billion a year on takeaway and delivery – up 73% in the past 10 years – and growth of the category expected to comprise 11% of the total hospitality market by 2022, McCain SureCrisp™ has launched ‘The Future Delivered’ report to provide operators with invaluable insight into trends and consumer behaviour – and the ways in which operators can future-proof their business.

Compellingly, the report highlights how 80 of the top 100 UK takeaways were profitable last year, compared to just 65 of the top 100 restaurant groups, as consumers opted for convenience and affordability. As the most frequent consumers of food prepared outside the home (30%), Gen Z and Millennials’ use of technology – from delivery aggregator apps to voice-activated ordering and soon drone deliveries – is driving this consumer trend.

The report reveals key trends that will further grow the delivery sector, whilst changing the

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tech landscape, including (1) more environmentally friendly and efficient ways to deliver food to customers, such as miniature robots, (2) ordering through emojis, as recently demonstrated by pizza giant Domino’s, (3) ordering from your car, akin to Pizza Hut’s partnership with Accenture and Visa to create an in-car, voice activated pizza ordering system and (4) minimising food waste through apps such as ‘Too Good to Go’ which links customers to the food that restaurants would otherwise throw away at the end of each day.

Megan Cornelius, Product Manager, McCain Foodservice Solutions commented: “Delivery and collection now account for 24% of all out of home visits, so it’s vital that operators have access to products that stand up to this process.

Is your delivery market increasing? Email austen@chippychat.co.uk Chippy Chat & Fast Food Magazine • March 2020

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Storming Show!

What’s Cooking 2020? Brilliant success despite the weather!

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ozens of exhibitors turned up for one of the leading exhibitions for Fish & Chips What’s Cooking in Harrogate to showcase their products and services to Henry Colbecks customers and the Fish & Chip Industry as a whole.

The day was threatened by Storm Ciara delivering winds of up to 80mph to the area and also major flooding too.

However, numbers were good despite the conditions and the organisers were pleased with the turnout.

Customers attending What’s Cooking?

2020 where treated to a range on food samples, entertainment and advice from industry leaders during the daylong event as well as it being a great opportunity for networking and support.

Suppliers for packaging, oils & fats, frozen at sea fish, equipment, frying ranges and frozen foods flocked in from

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across the UK and Europe to attend the Harrogate trade show.

The event was well attended by customers from both Scotland and England as well as attracting interest from potential new customers and suppliers.

At the end of the day many trains and planes were cancelled for exhibitors to return home but most were repatriated by the following day.

Everyone at Henry Colbeck would like to say a big thank you to everyone who attended What’s Cooking? 2020.

Keep an eye on our social media for updates for What’s Cooking? 2021.

Chippy Chat & Fast Food Magazine • March 2020

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Producing Quality Cambridgeshire Potatoes MarisProducing Piper - MarkiesQuality - 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

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Chippy Chat & Fast Food Magazine • March 2020

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Nana Knows Best!

Nana Jan’s uses Preoday Ordering to fulfil its takeaway ambitions

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a QikServe company

made simple 46 out of mobile and kiosk Fish and Chip shops

ne of the biggest movements in the fish and chip industry at the moment is the digitisation of the ordering process. For years it has been the norm for customers to queue out of the door, waiting to order their food. But that’s changing. As customers abandon queuing for the ease of the ordering and delivery apps offered by other takeaways, fish and chip restaurants are realising the need to adapt.

One of those restaurants is Nana Jan’s in Chorley, Lancashire.

When Nana Jan’s owner, Janet Colclough, took on an existing fish and chip store, her goal was to stand out and create a brand that differentiated itself from the competition through innovation. From the start, Nana Jan’s planned to be a trailblazer for the industry.

While fish and chips wasn’t traditionally a food that consumers could order online or request for delivery, it aimed to change that perception.

Janet sought an ordering technology to leverage her ambitions. She wanted a platform which could facilitate a great user experience, that collected customer sales data and which was cost effective.

While contacts suggested working with aggregators like Just Eat and Deliveroo, Janet and her team were reluctant to sign away such a high percentage of their revenue to commission. Nor did they need a national platform when their customers could be found within a three-mile radius.

The answer for Janet was Preoday Ordering, a digital ordering platform that allowed it to keep its brand, its customer data and which charged 0% commission:

Chippy Chat & Fast Food Magazine • March 2020

“If we’d signed up with Just Eat, Deliveroo - or a similar alternative - we would have paid thousands and thousands of pounds in commission, Preoday Ordering is allowing us to keep our profits and invest them back into our business success.”

With each quarter, order numbers and sales taken through the platform have increased. In December 2019, the service saw a 71% hike in revenue compared to the previous year, while order numbers grew by 45%. Taken together, this data demonstrates the average digital basket size increasing over time. The difference, as noted by Nana Jan’s is that, despite its escalating success, the cost of the Preoday Ordering service remains the same. With most aggregator platforms, costs would have increased accordingly.

“Preoday Ordering sits at the start of an ambitious road for us at Nana Jan’s. We have a lot of plans in place for the coming year.

Our hope is that the data and insight we’ve gained from customers, which includes details of individual orders and wider trends, will help us as we prepare to launch new, healthier menus and diversify our dishes,” explains Janet.

In January, QikServe, the leading enterprise platform for customer self-service in the hospitality industry, acquired Preoday. The two businesses are collaborating to build the hospitality management platform of the future – bringing together loyalty, delivery, payment and EPoS integrations, to provide restaurant operators with the technology to power multi-channel, seamless experiences for their customers. www.preoday.com Chippy Chat & Fast Food Magazine • March 2020

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Quick Convenient Cuts queues

a QikServe company

Self-service made simple Preoday takes the hassle out of mobile and kiosk order and payment for Fish and Chip shops

We work with fish and chip shops of all sizes to launch their own branded ordering app, website or kiosks.

We can help you: Cut queues Improve efficiency Increase order volume Drive order value

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Chippy Chat & Fast Food Magazine • March 2020 & Fast Food Magazine • March 2020 Get in touch! sales@preoday.comChippy orChat call 0131 290 2240

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

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ach day 165 million cups of tea are drunk in the UK. That’s far more than coffee. Despite recent reports that tea drinking is declining, it is worth noting that is only traditional black tea. With many of those drunk with fish and chips we thought we would take a closer look at our national drink ahead of National Tea Day on 21st April 2020!

Research by National Tea Day shows that Specialty teas are being consumed more than ever before with an annual increase of 80% in health teas alone.

The major factor is that consumers are demanding more choice and higher quality teas, the biggest growth is by 2534 year old females, who are responsible for a 69% growth in tea sales in that age group. This shows tea isn’t declining, it is evolving into a flavoursome and highquality experience.

Teatime Anyone?

Anytime is a good time for tea. Not only has tea been linked to a multitude of health benefits, but we also find ourselves having a tea-moment to soothe our minds from the stresses and strains of everyday life. This is not just a coincidence, in fact studies have shown that a single cup of tea can significantly reduce anxiety levels after suffering a stressful experience, providing a calming effect for the individual concerned.

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Psychologist Dr Malcolm Cross, of City University London, said: “The ritual of making and drinking tea - particularly during times of stress - is at the very core of British culture.

“This study shows that the social psychological aspects of tea enhance the effects of its chemical make-up on our bodies and brains. It’s possible that this culturally rooted, symbiotic function between mind and body explains why Britons instinctively turn to tea in times of need. “Put simply, the findings illustrate what most people would tell us: if you’re stressed, anxious or just feeling blue, make yourself a nice calming brew.”

Not all cups are made equal Serving tea in the right cup can dramatically enhance its taste, as 90% of what we perceive as taste, is actually smell. There is a scientific reason why fine bone china was reserved for the very best tea occasions. Every aspect is taken into account, from the weight of a fine bone china teacup and how it feels against your lips, to the crystal clear sound it makes as the tea is poured. The colour of the cup also plays a significant role in the psychology of taste. Choose a red cup instead of white one when drinking tea, research shows we associate colours with taste and red suggests sweetness and brightness.

Water Quality Water is one of the biggest factors which affects your perception of tea flavour.

Oxygen is key to drawing the flavour out of your tea, and oxygen molecules are lost when water is boiled each time.

In addition, filtering hard water helps remove calcium and magnesium.

For more Tea Inspired news visit www. nationalteaday.co.uk 48 Chippy Chat & Fast Food Magazine • March 2020

Come Fry with Us!

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Chippy Chat has launched some great new initiatives in 2019.

We have been winning friends and partners throughout the year whilst creating the perfect platform for friers and suppliers alike.

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

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P r i n t

O n

L i n e

I n

V i s i o n

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Chippy Chat & Fast Food Magazine • March 2020

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Flyce Cream!

Terra Drone Europe and Unilever are testing drone delivery for ‘Ben & Jerry’s’ Could this be the end of the humble ice cream van?

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erra Drone Europe, a group company of Japan-headquartered Terra Drone Corporation, and the British-Dutch transnational consumer goods giant Unilever have joined forces to explore drone-delivery of ice creams in New York. In a program undertaken at Unilever’s recent annual investor event, Ben & Jerry’s ice cream cups were delivered to a pre-decided destination by drone. The demo was conducted as part of Unilever’s ice cream delivery service, ‘Ice Cream Now’.

During the demonstration, a multi-copter drone was fitted with delivery box (Figure 1) designed to carry three Ben & Jerry’s mini cups (72 g each). A flight path was set beforehand to allow the drone to carry the ice cream cups inside the Unilever’s US facility.

Unilever launched Ice Cream Now, a delivery service for ice creams, in 2017. This service has already grown into a huge business worldwide.

With regulations around future drone flights expected to become more flexible, the consumer goods company is preparing for a drone logistics service that will deliver products to more customers faster.

Yuki Ueno, Director of Terra Drone Europe, says, “We want to solve serious problems in the logistics field, such as carbon dioxide emissions, with drones. As deregulation progresses worldwide, drone delivery services will also increase.” Terra Drone and Unilever will

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continue to cooperate in the field of logistics services.

Established in 2016, Terra Drone Corporation has quickly become one of the world’s largest industrial drone solution companies employing over 550 drone industry professionals. The company’s head office is located in Tokyo, Japan, and more than 25 branches are spread globally throughout Asia, Europe, Americas, Africa, and Oceania. Terra Drone provides innovative enterprise drone services for oil and gas, utilities, renewables, mining, construction, and GIS sectors, among others.

Previous investments include Unifly, which specializes in unmanned traffic management (UTM); C-Astral, which develops high-endurance fixed-wing UAVs; RoNik Inspectioneering, which provides wireless inspection services for confined spaces; and Ventus Geospatial, which has patented gas leak detection technology. Going forward, we will continue to invest in technology companies with cutting-edge solutions for drones.

Are drones the future of your takeaway deliveries. Email austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • March 2020

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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 51

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Chippy Chat & Fast Food Magazine • March 2020 Chippy Chat & Fast Food Magazine • October 2019

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BE THE

1

CHOOSE

linghet

er NUmIb P shop Fish & CH

nd Taste FOR Quality a

cau

Tastier

Line Caught fish offers more flavour and quality than alternative methods.

freshER Frozen at Sea – as fresh as the day it was caught!

NUTRITIONAL Our line-caught fish is from the clear waters of the Norwegian coast, which benefits from a mineral enriched ecosystem.

Healthier Wild fish have a more varied diet.

Leading to healthier fish, for a healthier meal.

Ethical More environmentally responsible.

Line-caught avoids by-catch leading to a more sustainable form of fishing.

Be the number 1 Fish and Chip shop in your area.

With a great selection of line-caught fish, customers will come to know you for having the tastiest fish in the area!

See our line-caught video on youtube

Buy now from

Wild line-caught fish has now become Britain’s preferred taste!

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Chippy Chat & Fast Food Magazine • March 2020

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Foodservice