Chippy Chat & Fast Food by Chippy Chat Magazine

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BLEND 30 Batter Mix

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Tel: 01902 608122 www.middletonfoods.com Facebook

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Issue 9 Volume 11 October 2021

1 Chippy Chat & Fast Food Magazine • October 2021 Chat & Fast Food Magazine • October 2021 Fish Me, Bake Me, The day the industry ChippyFRYjack the Vegan Eat Me... re-opened! Market!

the

gluten free solution

With the gluten free solution you can be confident in offering top quality meals that everyone can enjoy. Whether coeliac or health conscious, with the gluten free solution there’s no compromise on taste, quality or customer satisfaction. Goldensheaf Gluten Free Batter 2kg Dinaclass Gluten Free Curry 4.54 kg

Chippy Chat & Fast Food Magazine • October 2021

The Year March-es On! OPEN AGAIN!

Well already approaching the

Austen Dack Publishing Editor

t was so good to see so many of end of the first quarter of 2018! you at the Isle of Ely Produce/ Hopefully it will be a busy one for Chippy Chat Open Day last month. shops and suppliers as we approach The sun shone and once again we Mother’s day and Easter too. showed first hand just what it takes Congratulations to all at Friars to get a potato all the way from Pride. Once again, they have seed to you the friers. I must send delivered a fantastic trade show a massive thanks to all speakers with even more visitors it seemedon the day, and of course the many than ever. suppliers from across the industry A busy offering this month for your who sponsored are delights. First offthe weevent. reviewWe many already looking open day 2022, of our oil and fatatsuppliers giving you the to see what many and havechance pencilled in 11/09/22 as top date shopsfor are using and why. Also, the your diaries.

we have our great sausage feature

This month we look at the world too! of sauces and sausages as part of Our front-page partner for March is our monthly features. Thanks to all Pukka Pies. They supply millions of contributors. pies to fish and chip shops across Also, as diets change, we have a the UK and they are helping us new partner who would like to tell celebrate National Pie Week. you about thelike delights of battered If you would to advertise, jack fruit! get involved or tell us some news please email me austen@

Ifchippychat.co.uk you have some –news or would thanks for your like to beenjoy featured email me support the issue. austen@chippychat.co.uk Austen Thanks Austen

Chippy Chat Ltd Oak Lane Littleport Ely Cambridgeshire CB6 1RS

Chippy Chat Ltd

Oak Lane www.chippy-chat.co.uk Littleport Elyinfo@chippychat.co.uk Cambridgeshire Twitter CB6 1RS @Chippychat

Facebook Chippy-Chat www.chippy-chat.co.uk TEL 01353 865 966 info@chippychat.co.uk FAX Twitter 01353 863 444 @Chippychat Managing Director Facebook Chippy-Chat John Boutwood TEL 01353 658216 Publisher FAX 01353 863 444 Oliver Boutwood oliver@chippychat.co.uk Publishing Editor Managing Director Austen Dack John Boutwood austen@chippychat.co.uk 07863123929 Publisher Oliver Boutwood Subscriptions and Marketing Executive oliver@chippychat.co.uk Amanda Waterfield amanda@chippychat.co.uk Publishing Editor 01353 865 966 Austen Dack austen@chippychat.co.uk Design/Editorial 07863123929 Stuart Catterson stuart@cc-ff.com Design/Editorial

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

Chippy Chat & Fast Food Magazine • October 2021 Chippy Chat & Fast Food Magazine • March 2018

3 3

Three is the magic number! Salisbury fish and chip shop ‘Frying Tuck’ in What 3 Words advert

MOBILE fish and chip shop, that serves Salisbury and the surrounding villages, is “excited” to be featured in a new TV

advert. Frying Tuck Mobile Catering has been offering

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

a takeaway service across the city for around five years, and was contacted by the team behind location tracking tool ‘What 3 Words’ to be included in its latest television advert. As part of the 40-second ad, What 3 Words asked Frying Tuck to be stationed in the New Forest serving food to customers. John and Caroline Brocksom are the husband and wife team behind Frying Tuck, which moves between Old Sarum, Shrewton, Broadchalke, Dinton, Bishopdown Farm and Middle Wallop every week. In the lead up to the airing of the advert recently, John said the business was “excited” and “really looking forward” to seeing the final product. “[What 3 Words] contacted us and said ‘do you want to be involved?’ and we said ‘hell yeah’ and it just went from there,” he said. “We had to be in the New Forest for sunrise at 6am which was tough but it was different and exciting. “We were there for around four hours doing lots of takes.” The fish and chip shop has remained open throughout most of the Covid-19 pandemic and is “busier than ever” according to John. Have you featured in an advert? Email austen@chippychat.co.uk

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

Chippy Chat & Fast Food Magazine • October 2021

Inside

OCTOBER 2021

Sustainorble Fish! Brits are demanding sustainable fish

Diary Dates

Business or pleasure, dates not to be missed

The Chippies’ Choice Pukka encourages pie lovers to visit their local chippy

Making Plans? FREE McWhinney’s 2022 Year planner

Fish Me, Bake Me, Eat Me...

6 8

10 12 14 16 18 20 22 24 26

The Fish & Chip Shop Sausage! 42nd Street Classic Sausages – It’s All About the Ingredients!

The Glass Box Cafe

Queue Babylon Chip shop owners stand in line for Babylon

Cods on Winner! Ipswich shop best in Suffolk

FryJack the Vegan Market!

Get Your Free Sauce Samples!

Thanks to Kee workers!

Reflection – to take pause amidst the chaos

For Sale - Fish & Chip Slot! Chippy with arcade inside goes up for sale!

Wooing Wetherby Whaler! Walker’s crisps new chippy flavour

Zat You, Santa Claus? The Save & Select Christmas Promotion

Non Regullation! Blackpool’s seagulls are the boldest

The industry re-opens!

Over 100 friers and trade suppliers travelled to Ely, Cambridgeshire

Have a Blakeman’s Christmas! Christmas all wrapped up!

Porksprung Durch Technik McWhinney’s Pork Sausages are The Best In Europe!

28 30

UK’s first jackfruit ‘fish’ burger

Es 30 tab Ye lish ar ed s

Formidable!

A Box of Chips!

We’re off to the Fish Market, Bergen, Norway

34 36 38 40 42

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

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Chippy Chat & Fast Food Magazine • October 2021

For prompt, efficient service please call:

01553 772935

sales@klsonline.co.uk Chippy Chat & Fast Food Magazine • October 2021 In association with

Frying Ranges

Sustainorble Fish!

Brits are demanding sustainable fish with their chips… … they want more help choosing too.

ith staycations now the norm, many Brits are craving nostalgic experiences like fish and chips on the seafront. But although we’re all keen for a return to better times; what’s expected inside the chip wrapper is evolving, according to new research by the Norwegian Seafood Council. And as sustainable fish rises up the agenda, diners are demanding greater transparency, helping them to make the right decisions when they’re choosing from a menu. The UK continues to be a nation of fish and chip lovers. More than a third of Brits tuck into them once a week or more, and 65% partake at least once a month. There’s strong consensus when it comes to sustainability: nearly 9 out of 10 diners (87%) agreed that sustainable fish is important to them. Despite this, only a quarter (24%) said they knew what to look for when it came to sustainable fish in a fish and chip shop, and the majority (53%) aren’t even sure they can tell the difference between cod and haddock. 74% of respondents agreed that they would find it helpful for fish and chips shops to tell them more about the sustainability credentials of their dishes. Younger generations indulge more frequently, with 70% of 18–24-year-olds eating fish and chips at least weekly. But although Generation Z tucks in the most, they’re more demanding when it comes to environmental credentials: 85% think the origin of a catch is important when buying fish in a fish and chip shop. Highly regarded by fish and chips shops across the UK for its cod and haddock,

Norway leads the whitefish sector on sustainability and quality. The country’s environment and location provide the perfect conditions for fish, and its rich marine ecosystem teems with unique seafood that includes the world’s largest stocks of Atlantic cod. Understanding the importance of protecting these precious resources, Norway has long been a global pioneer in sustainable fishing methods. So, whenever diners buy seafood with the origin mark, ‘Seafood from Norway’, they can be sure it meets exemplary standards in sustainability. Hans Frode Kielland Asmyhr, UK Director, Norwegian Seafood Council says, “We’re seeing a sea change in public awareness around sustainability. And as the traditional fish and chip supper adapts to meet these needs, customers are asking for more help to make the right choices. Nostalgia remains a key component. As one of the nation’s favourite dishes, fish and chips will always hold a special place in British hearts – young and old. But diners now expect more when it comes to sourcing, and this is being driven by younger, more environmentally-aware consumers. Significant numbers of fish and chips shops across the UK already use Norwegian haddock and cod – not just because of sustainability credentials, but also because of its quality. We’re keen, not only to reassure diners that they’re choosing sustainable fish suppers, but also to help these businesses attract and retain customers by making this more explicit. We’re obsessive that our seafood is sustainably fished, so it’s a missed opportunity when fish and chip shops that serve our fish don’t let customers know about its origin. It’s good for business, it reassures the customer, and it’s a hardearned badge of honour for us.” To learn more about Norway’s unique location, diverse seafood, generations of experience, and industry-leading sustainable fishing techniques, go to www.seafoodfromnorway.co.uk Survey carried out by One Poll, 2000 UK consumers, July 2021

Chippy Chat & Fast Food Magazine • October 2021

Every fish counts. For more than 120 years Norway has been a global leader in marine research and sustainable stock management. Our deep-rooted knowledge gives confidence our precious resources are responsibly managed and harvested using the best possible insight. Knowledge begins with experience. Choose Norwegian seafood.

Chippy Chat & Fast Food Magazine • October 2021

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

e are looking on the bright side and starting to put some dates in our diary. If you have anything to add please

March 6th

10:00 to 16:00

Fry IT 2022 - Friars Pride

email austen@chippychat.co.uk . All dates are subject to change due to the pandemic 2

September 18th - October 3rd British Food Fortnight Why buy British? · Our aim is simple... to encourage people to discover the diverse and delicious food made in Britain

Sunday 6th of March 2022 – 10:00 to 16:00 The FRY I.T. trade exhibition is designed with fish friers, chippies, takeaway, restaurant and café proprietors and caterers in mind. The trade show offers you the opportunity to meet manufacturers and suppliers to the industry, taste test products before you buy and get MARCH yourself up to date with 2022 10am – 4pm the latest products, developments, and information in the trade.

Save the date!

Three Counties Showground, Malvern, Worcestershire WR13 6NW

October 26th British Kebab Awards

March 7th - 13th 01733 316 436 l l

November 9th - 10th

Exclusive show day offers and promotions Try before you buy – take and sample a variety of products Take a look at brand new industry innovations

For more information, visit: friarspride.com/info/information/fryit

March 20th

What’s Cooking 2022? - Henry Colbeck Save The Date! The leading exhibition for Fish & Chips, Pizzas, Kebabs and so much more! Sunday 20th March Royal Highland Centre Edinburgh EH28 8NB

Europe’s leading event for takeaway and restaurant owners looking to boost their profits. London Excel

April 21st

Chat py

ED ELLC C N hri CA

British National Tea Day

ll 2 021

Chi p

The Chippy Chat Ball

Brought to you by

British Pie Week has been running since 2007. British Pie Week takes place the first full week in March (starting on a Monday) and lasts for 7 days.

Restaurant & Takeaway Innovation Expo

December 5th

marketing@friarspride.com

ALL COMPLETELY FREE! British Pie Week l

The Awards, which are sponsored by JUST EAT and supported by the Kebab Alliance, recognise and champion the efforts of local kebab takeaways and restaurants across the UK. This prestigious ceremony is held at the Park Plaza Westminster Bridge Hotel on 26 October.

Sadly the Chippy Chat Ball is cancelled this year. Pandemics allowing we will be back next year.

FRY I.T. 2022 will be held at the ‘Three Counties Showground’ in the beautiful setting of the Malvern countryside in Worcestershire.

a stmas B

National Tea Day is the time Britain takes to celebrate its longstanding relationship with the steeped drink. Their love for tea is so deep that collectively they consume more than 60 billion cups a year. That’s upwards of 165 million cups a day

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 • October 2021

100% Natural British Beef Dripping for 100% Traditional Flavour 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.

It’s naturally low in Tran’s fats, non-hydrogenated and delivers the high performance with the greatest economy enhancing the taste of your fried food.

Nortech Foods. New technologies behind traditional tastes. For your nearest stockist call 01302 390880 9

Chippy Chat & Fast Food Magazine • October 2021

The ChipPies’ Choice PUKKA ENCOURAGES PIE LOVERS TO VISIT THEIR LOCAL CHIPPY IN AWARD-WINNING ‘THE PEOPLE’S PIE’ CAMPAIGN Pukka, the UK’s favourite fish and chip shop pie brand , is returning to TV screens from 13th October with The People’s Pie advertising campaign to encourage viewers to visit their local chippy How to order - To order Pukka pies directly, call now on 0116 264 4000 - Or contact your local wholesaler

See https://issuu.com /chippychatmag azine/docs/ chippy_chat_ october-issuu/10

Social Media Toolkit - To download tips, tricks and FREE assets to make the most of your social media channels, visit pukkapies.co.uk/ foodservice

hese last 18 months have been challenging for the industry, but one thing is clear – we have so many hardworking and resourceful people throughout the entire supply chain. As we enter the ‘new normal’ and a key sales period, things are starting to look up for many fish and chip shops. That’s why I’m thrilled that Pukka is bringing its award-winning ‘The People’s Pie’ campaign back to our TV screens on 13th October, which continues to shine a spotlight on the Great British chippy. Pukka’s General Manager, Isaac Fisher, explains: “Ever since we first started making and baking pies in 1963, fish and chip shops have been, and always will be, at the heart of our story. That’s why we want to continue to celebrate fish and chip shops in our campaign to help drive footfall – particularly during the cooler months, when people want filling and convenient meals that are great value and tasty.” Throughout the pandemic, so many business owners have had to adapt their operations and venture into unknown territory, from click and collects to home deliveries, right through to social media. The offer of free social media

Chippy Chat & Fast Food Magazine • October 2021

support from Pukka to chippy owners during this time, coupled with the key role that fish and chip shops play in the upcoming TV advert, demonstrates that Pukka continues to play a part in encouraging people to visit their local chippy. Fisher continues: “Fish and chip shops are a bustling community hub. To demonstrate their importance in our TV advert, we’re showcasing various chip shop scenes, including a family waiting to pick-up their order – as well as our Pukka open / closed sign. We’re confident that this, along with the entire campaign, will help to further boost sales for the fish and chip shop trade in their local communities.” The return of ‘The People’s Pie’ is supported with a free social media toolkit, to help chip shops keep serving pies to the nation. “We want to continue lending a helping hand to fish and chip shops and have recently launched a brandnew social media toolkit, designed to help chippy owners make the most of their social media channels. It’s free to download from pukkapies.co.uk/ foodservice and we urge businesses to take full advantage,” concludes Fisher.

Chippy Chat & Fast Food Magazine • October 2021

The nation’s favourite pie * brand is back on TV With award-winning The People’s Pie campaign, celebrating the Great British Chippy**

Call us to stock up now on 0116 264 4000

Chippy Chat & Fast Food Magazine • October 2021

*Censuswide survey of 2,019 UK adults conducted between 19th-23rd July 2019

Chippy Chat & Fast Food Magazine • October 2021

**The Grocer Top Campaign 2019: Meat Snacks category

FREE McWhinney’s Year planner W for e are all hoping for a better 2022 already! Enclosed with the NOVEMBER edition of Chippy Chat we are giving you ALL a FREE 2022 YEAR PLANNER. It is the perfect way of keeping tabs on deliveries, staff rotas and holidays and even writing down the key dates for your business over the coming 12 months, like National Fish & Chip Day, Pie Week and of course the Isle of Ely Produce Open Day.

When you open your GIANT year planner, please put it up and send us a picture of it in your shop to austen@chippychat.co.uk. Once again, we have had incredible support from the trade to help support this great free tool.

Chippy Chat & Fast Food Magazine • October 2021

2022

The new main sponsor this year is McWhinney’s Sausages, but a big thanks to all of our partners! We have a few spaces left so if you are a supplier to the trade and would like all yearround advertising email austen@chippychat.co.uk! Chippy Chat & Fast Food Magazine • October 2021

Simply the Best

There is Frymax and then there are other cooking oils. The difference is that we have been producing the same product with the same delicious results for over sixty five years. No changes, no additions and no modifications. Open a box of Frymax and you will see pure white premium palm. It is additive free, contains no hydrogenated oil and less than one per cent trans fats. Frymax is sourced from approved, certified production units and is one hundred per cent sustainable and traceable. Why has Frymax not changed in over sixty five years? Because we and top fryers know that to produce the best you have to use the best and there is none better than Frymax.

RSPO-2-0677-16-100-00

Frymax – No Ordinary Cooking Oil For information, advice, or customer support material please contact ADM Trading (UK) Limited. e-mail: frymaxinfo@adm.com 13

Chippy Chat & Fast Food Magazine • October 2021

www.frymax.co.uk Chippy Chat & Fast Food Magazine • October 2021

Fish Me, Bake Me, Eat Me... etc. We love our local foods and beverages, and we want you to try them too; our assortment of beverages was chosen specifically for seafood. We have seats inside and on benches around the diner, and cosy terrace just a stone’s throw from the sea.

Located at the Fish Market, Bergen in Norway Fish Me offers a large selection of seafood and snacks. Fish Me, YOUR LOCAL FISHMONGER: Fish Me has been selling fish at Bergen’s historic fish market for more than 25 years now. We offer the finest seafood from the sea and from along the coast of Norway. We can proudly say that our products are sourced locally and of the highest quality. Many of our fish and shellfish are sold live, and always fresh; we have an assortment of cooked and fresh shellfish and other seafood that come to use from local dealers before you wake up in the morning. We fillet the fish ourselves, do all our preparations at the market and do our best to provide you with an unforgettable culinary experience in your own homes.

TEMPTINGLY DELICIOUS: Sushi is a Japanese national dish, which has been a tradition across Asia for centuries. It has become a popular delicacy around the world as well in recent decades, also in Norway. Norway (especially Bergen!) provides the perfect conditions for conjuring up the best sushi due to our access to local fresh seafood. We hire professional sushi chefs to make traditional and fresh sushi. The raw materials come from surrounding seas and are sourced locally. Our sushi is made on site. You can call to order for pickup or delivery or dine at our diner if you like. Sushi is healthy and nutritious food, not to mention the fact that it is delicious. It is also visually appealing. LOCALLY SOURCED BY TRUSTED TRADITIONAL SUPPLIERS: Fish Me wants to preserve good traditions and offer our customers local delicacies, so most of

HEALTHY AND DELICIOUS: Our chefs prepare delicious hot dishes including fish and chips, fresh sushi, seafood snacks and individual servings that you can enjoy in our restaurant, take with as you stroll wharf or take home with you. Enjoy our Dish of the day, prepared with the finest ingredients from our traditional suppliers from the region. We also offer regional beverages, made-to-order just for Fish Me, such as beers, ciders, apple juice, 14

Chippy Chat & Fast Food Magazine • October 2021

our products are regional. We get deliveries from fishermen & local fishing vessels, coastal seafood processors, local smokeries, local producers and wholesalers, etc. so we can always provide our customers with the freshest products available. As one example of this commitment, we can mention that our smoked products are smoked in the traditional manner in open smoker ovens that create a very special flavour. In addition to smoked salmon we also have smoked salmon à la Cognac & Pepper, Chili & Mango, hot-smoked brown trout/salmon/ wild salmon/mackerel/herring/cod/whale etc. We also make our own Gravlax (i.e. buried-fermented salmon) in Cognac marinade and excellent local spices. We also offer other Norwegian specialities and exciting products such as locally produced cheese, cured meats, herbs and spices, caviar and much more. HOW TO FIND US: We are located in Torghallen at the traditional fish market on Bergen’s seaside wharf. BOOKING: Call us at: +47 450 23 000 or e-mail: bookings@ fishme.no

Chippy Chat & Fast Food Magazine • October 2021

FORMIDABLE!

Get Your Free Sauce Samples!

iddleton Foods have created a range of products that would excite the customers and help shops to maximise the profits from the consumer. Their range of new sauces are designed to appeal to a wide range of customer ages and tastes and have proved to be extremely well received by the industry Middleton Warm BBQ sauce – A hot held product that sits alongside the traditional curry and gravy products. The BBQ sauce is a sweet, rich and tangy sauce that took inspiration from the heritage of BBQ cooking. Designed to be held in the Bain Marie, it is ideal with chips, chicken, kebabs and meat products. Area Sales Manager Dean Baker said “We have had an amazing response to the BBQ sauce since it was launched in July. I have been demonstrating the products and have helped shops to adapt the product onto cheesy chips, hunters chicken and also as a base for pizzas.” Golden Dragon Curry – A powerful blend of Oriental spices, garlic and chilli combined to create an authentic tasting curry sauce which has a deep rich colour. Golden Dragon is ideal as a accompaniment but also as the base for chicken, beef or vegetarian curry. Area Sales Manager Nigel Ramsay “The Golden Dragon has proven to be very popular with my customers. It’s an easy product to cook and it holds really well in the bain marie.” Langton’s Traditional Gravy – Middleton’s already have much loved ‘Chippies Choice’ gravy but the Langton’s is a wonderful alternative. Lighter in colour but with a rich roast flavour, Langton’s Traditional is a great tasting authentic gravy. It is ideal for take-away and restaurant

Chippy Chat & Fast Food Magazine • October 2021

servings. Middleton’s have also put the profit margin of the customer as a priority with this gravy. The product has an excellent yield and again, samples and product demonstrations are available from our network of Area Sales Managers. Middleton’s Gluten Free Curry and Gravy - Chippies Choice and Smooth and Spicy There is a growing demand for quality gluten free curry and gravy products within the Fish and Chip trade. These products are made in Middleton’s stand-alone gluten free factory and are suitable for those looking for a specific gluten free option on the menu. For the fish frier, this development not only means additional peace of mind that the products they are buying are 100% gluten free, but it also creates a wider range of products to choose from. Ryan Baker, Sales Manager, Middleton Foods, comments: “As a company we are committed to developing a whole range of gluten free products, with new products being developed all the time”. Middleton Foods are proud of their products but even more so of their industry leading sales team. With six knowledgeable and experienced Area Sales Managers covering the whole Country, they are always on hand for free product demonstrations, frying training and samples so contact Middleton’s to arrange your visit today.

For samples or information T: 01902 608122 Visit: www.middletonfoods.com E: sales@middletonfoods.com

Chippy Chat & Fast Food Magazine • October 2021

Chippies Choice Curry and Gravy Mixes GLUTEN FREE

“Smooth & Spicy Curry Sauce” • Better yield, better profit • New & exciting taste sensation

GOLDEN

DRAGON

Chinese Curry Sauce Mix An authentic tasting Chinese curry sauce

For samples and enquiries tel: 01902 608122 17 Chippy@middletonfoods Chat & Fast Food Magazine • October 2021 Instagram Facebook

www.middletonfoods.com

17 Chippy Chat & Fast Food Twitter Magazine • October 2021 @middletonfoods @MiddletonFrying

it’s ready to serve. Once made it can be held in a bain-marie without splitting, meaning one batch can be made and served hot- retaining a consistent flavour and texture - to customers all the way through to the end of the day. What’s more, it comes in a handy, re-sealable tub that can be stored ambient – no need for pesky fridge space.

Thanks to Keeworkers! Reflection – to take pause amidst the chaos.

eejays Ltd has been making its signature range, Goldfish Brand, for the fish and chip trade and hospitality industry for over 35 years. We began with our original Chinese Curry Sauce in 1985, and since then have worked closely with our friends and colleagues within the fish and chip world to develop a whole range to help create added value in a simple-to-use format. The last 18 months have brought about huge changes for us all – both in our professional and personal lives – but here at Keejays one thing has remained the same; we have continued to make our Goldfish Brand curry sauce concentrates and Tomato Ketchup to the same fantastic standard we always have. With many in the food service industry reflecting on the past months and streamlining processes and scaling back to make things more manageable on a daily basis, from talking to our customers we know now thoughts have turned to how to take this into the future, and what’s next. All of our Goldfish Brand concentrates are efficient, effective and easy to use. To create a smooth, rich and velvety sauce with no lumps and a consistent taste every time, all that needs to be added is warm water before bringing to the boil, simmering and mixing. Then,

Chippy Chat & Fast Food Magazine • October 2021

Introducing Piri Piri Alongside our well-loved flavours Chinese Curry Sauce, Hot & Spicy Curry Sauce, Madras Curry Sauce, Japanese Curry Sauce and 2020 edition, Sweet & Sour – we have been hard at work and developed an all-new variant, Piri Piri, which is our first foray outside of Asianinspired flavours. The popularity of Piri Piri chicken is constantly growing across the length and breadth of the UK, and our Piri Piri sauce, which is already proving hugely popular with consumers, is a simple way for fish & chip shops to diversify their offering. Offering value for money and ease of use, like all of our concentrate range, it is the ideal way to add a bit of spice in a flavour profile customers know and love. Our Piri Piri sauce is currently only available in small 405g size, but will be scaled to a 4.5kg bucket very soon… Thank You to All Our Key & Essential Workers, and Everyone Who Kept Going Through the Pandemic As we head towards the end of what has probably been the most difficult and challenging two years we have experienced, we want to look back and remember the positives that have come from this time. Resilience, gratitude for what we have; our family and friends, gratitude to all of those who worked tirelessly to help keep our country safe; the doctors, nurses and support staff, supermarket workers, food producers, lorry drivers who kept everything moving and everyone else who played their part, including our wonderful fish and chip industry. We thank you for your hard work and how you adapted your businesses to keep this great industry going through adversity. To help support those who needed it, to look after those less fortunate and to prove that together we are stronger. www.goldfishbrandprofessional.com Chippy Chat & Fast Food Magazine • October 2021

Chippy Chat & Fast Food Magazine • October 2021

For Sale Fish & Chip Slot! Chippie with arcade inside goes up for sale!

fish and chip shop with an arcade inside has gone up for sale after its owner decided it was time to take life at a slower pace. Ken Niaza has put the Mariners Plaice in Dereham up for sale after running the business for nearly six years, having made the decision during the pandemic to retire. He said: “I got really ill with the coronavirus during the pandemic, I was in bed for a month. It just made me realise that I’d become a bit of a workaholic and maybe it was time for me to stop working seven days a week and relax a bit. “It just needs some new blood. I’ve really loved the time I’ve spent there. Especially because of the arcade you have people who might come in and stay all afternoon. They buy a drink, buy some chips, and you really get to know them over the years we’ve been there - you root for them to win. “They come in with £5, £10 and spend it on the slot machines, you start chatting and get to know them, and I’ll miss that. “The business has a lot of potential for someone who’s got some experience in restaurants or the cafe industry. It just needs the energy to do that.” The business could benefit by opening extra hours a week, and could also do home delivery too The site’s freehold, which also comes with fivebedroom accommodation, is priced at £595,999. www.daltonsbusiness.com Are you selling your chippy? EmailAusten@chippychat.co.uk

Chippy Chat & Fast Food Magazine • October 2021

www.norfisk.co.uk | sales@norfisk.co.uk

A L L Y E A R R O U N D S U P P LY

S U S TA I N A B LY H A R V E S T E D I N T H E N O R T H AT L A N T I C

SKINLESS & BONELESS LINE-CAUGHT INTERLE AVED COD & HADDOCK 21

Chippy Chat & Fast Food Magazine • October 2021

6-8oz | 8-10oz | 10-12oz | 12-16oz

Walkers Woo Wetherby Whaler! Award Winning Chip Shop Group honoured by Walker’s crisps with a new flavour.

ou can now buy a new flavour inspired by the Wetherby Whaler’s delicious fish and chips in Walkers’ new Taste Icons range. On sale now, the special packets also include a £5 off code to use at the Whaler and tell the story of the award-winning chippy empire on the back of the packet. Dishes from four beloved restaurants were chosen for the limited-edition flavours. Alongside fish and chips from the Wetherby Whaler, you can also try Madras Curry inspired by the Radhuni in Edinburgh, Thai Green Curry from Mantra Thai Dining in Newcastle and Chicken Burrito flavour inspired by Yucca in London. The new flavours are available nationwide in single-serve, grab bags and multi-packs at all major retailers. The Wetherby Whaler was honoured by Walkers after serving the Yorkshire town for more than 50 years. The new flavour is described as crunchy and fresh, like crispy battered fish, and tangy, like chips doused in salt and vinegar. Walkers said: “The Murphy Family who owns the fish and chip restaurant believe good, honest food brings people together; that’s why they proudly serve dishes made from sustainably-sourced

Chippy Chat & Fast Food Magazine • October 2021

ingredients and cooked in their own traditional way.” Katherine Cook from Walkers said the new flavours were created to support and celebrate local restaurants. She said: “Walkers is supporting and celebrating local restaurants by recreating the flavours of the delicious dishes of four, much-loved local restaurants on our crisps and telling their iconic stories on our packs.” The £5 off food codes on the packets can be used at 3,000 different restaurants. All shoppers need to do is buy a pack, go to www.walkers.co.uk/local and select a participating local restaurant near them. They will then receive a QR code voucher which they can enjoy in any of the restaurants and give back to their local. The promotion was backed by Chippy Chat in our June edition where we encouraged fish and chip shops to sign up to the promotion. If you would like to sign up and offer a discount via a UK wide promotion, call 020777256005, or email partner_enquiries@tlcmarketing.com. The promotion can be offered at quieter times and is very flexible. The promotion is live until 15th February 2022 and the discount is only valid on meals, not drinks. Are you participating in the Walker’s Crisp Promotion? Email austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • October 2021

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Zat You, Santa Claus? The Save & Select Christmas Promotion for customers of The Q Partnership – Henry Colbeck, VA Whitley and Friars Pride

ave & Select is the long running customer loyalty scheme which has been running for over 25 years. Traditionally many of our customers collect and then redeem their points to help towards their Christmas shopping. It gives you some great rewards to choose from helping to make your Christmas 2021 as great as possible after a tough year for all. Just 250 Save & Select Points can be exchanged for £10.00 worth of vouchers from a great choice which includes Primark, TK Maxx, Currys, Sainsbury’s Amazon and the Love2shop Gift Card. Love2shop Vouchers are the UK’s leading multi-retailer gift voucher. They can be redeemed in over 20,000 stores, restaurants and attractions, with over 150 top brands to choose from such as Boots,

Matalan, Argos, WH Smith, River Island & New Look Points can even be turned back into vouchers to spend with your Q partnership partner Georgina Colebeck, Marketing Director at Henry Colbeck commented; “It has been a tough year once again for us all this year. We love giving our customers something to say thank you for their business and Save & Select provides us with the ideal opportunity to do just that. The choice of vouchers is very appealing as it provides the flexibility for customers to treat themselves to exactly what they want, when they want it.” For further information about Save & Select contact your Q Partnership supplier.

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Chippy Chat & Fast Food Magazine • October 2021

Non Regullation! Blackpool’s seagulls are the boldest in Britain - and will stop at nothing to get their beaks on your chips

o British bird has ignited such fierce debate as the seagull, commonly spotted in every coastal town in the country, loud, fearless, and seemingly always hungry. And it’s not fish these seaside birds are craving, but pastries, pies, and chip shop chips fresh from the fryer. Much like the country’s human population, Britain’s gulls are true fast-food aficionados. And Blackpool’s birds in particular will stop at nothing to fill their bellies with all the fatty, salty foods humans crave. New research by vehicle sun blind specialists Car Shades has revealed more than half of Brits have experienced a seagull attack in seaside tourist destinations across the UK, with Blackpool ranking number one for gull swooping and food stealing. One in four of the 1,640 Brits surveyed experienced a seagull attack at Blackpool beach, followed closely by Scarborough at 17 per cent and Whitby at 16 per cent. Steve Giles, managing director at Car

Chippy Chat & Fast Food Magazine • October 2021

Shades, said: “If the weather picks up there is no doubt, we’ll be driving to the seaside towns as a holiday alternative. “Our survey shows just how common these seagull attacks can be. Some incidents are actually quite comical and can be laughed off, but others can cause serious financial damages and heartache, the last thing you need when we’ve all waited so long for a mini break.” Blackpool Council urges residents and tourists to refrain from feeding them. Information about seagull-proof bin bags can be found on the Council’s website. According to the survey, the most popular targets for unruly seagulls were: Fish and chips . . . . . . . . . . . . . . 22% Ice cream . . . . . . . . . . . . . . . . . . . . 15% Sunglasses . . . . . . . . . . . . . . . . . . . 12% Ice lollies . . . . . . . . . . . . . . . . . . . . 11% Scarves . . . . . . . . . . . . . . . . . . . . . . 10% Hats . . . . . . . . . . . . . . . . . . . . . . . . . 9% Headphones . . . . . . . . . . . . . . . . . 8% Handbags . . . . . . . . . . . . . . . . . . . . 6% Car Keys . . . . . . . . . . . . . . . . . . . . . 5% Dogs . . . . . . . . . . . . . . . . . . . . . . . . 2% Do you have a seagull problem? Email austen@chippychat.co.uk Chippy Chat & Fast Food Magazine • October 2021

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Please contact your local distributor/ r/ supplier for further information. 27 Chippy Chat & Fast Food Magazine • October 2021 Chippy Chat & Fast Food Magazine • October 2021

The day the industry Over 100 friers and trade suppliers travelled to Ely Cambridgeshire for the 8th annual Isle of Ely Produce & Chippy Chat open day. It was to be the first industry event since the start of the pandemic

By Austen Dack

he event put on by John, Oliver and Claire Boutwood and hosted by Chippy Chat Publishing Editor Austen Dack highlights the journey the potato makes before it hits shops. It is the culmination of their ‘field to frier’ platform, which this year also included the story of the potato seed too. The day although dedicated to the potato in recent years has taken on the mantle of being a showcase for what’s also best practice in the industry. Some of the best fish and chip shop owners presented during the day from a full £12,000 AV stage show set up in one of IOE’s potato storage sheds. Our thanks to Mark Petrou from Petrou Brothers, who told us about his journey through the pandemic, and the launch of his new SpudGuru platform! We also had many service providers on the stage too offering up tips and ideas from online to on the farm!

Highlight of the day was John Molnar from the Cod’s Scallops the current UK champions. He showed us just why they are the best in the UK with benchmark activity in a thrilling keynote video delivery, direct from the judging room of the National Fish & Chip Awards. Back to farming our featured farmer this year was once again Pete Legge of Legge Farms. He took the owners to his farm giving them a running commentary as they approached the farm before

Pictures from Julie

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y Cave Photograph

Chippy Chat & Fast Food Magazine • October 2021

re-opened!

jumping out to see the potato growing process first hand. Pete was a great speaker and the group all complimented him on his fantastic tour. Other highlights included tasting the new Pukka Pie variety, chip tastings from Agrico (babylon), and the legendary cake selection all free to attendees. In the evening over 40 people dined and drank into the night in Ely all reflecting on the day itself. We are already planning next year’s event. Pencilled in for 11/09/2022. If you would like to attend as a frier or supplier and want details of tickets and/or sponsorship please email austen@chippychat.co.uk

Thanks to this year’s sponsors

Chippy Chat & Fast Food Magazine • October 2021

a e v a H eman’s k a l B stmapsp!ed up! i ra r w l h l Christmas a C

o some, it may seem a little early to be thinking of Christmas but, for the team at Blakemans, seasonal preparations are in full swing. After another tough year of restrictions, lockdowns and ever-changing legislations, the Blakeman family are delighted to be able to help to spread a little Christmas cheer by, once again, sponsoring the Weston Light Display in Crewe. Started by Graham Witter on his family farm in 2013 this annual display has so far raised a whopping £150,300 for the Donna Louise Hospice. On sponsoring the event Phil Blakeman, managing director at Blakemans, said: “I’m delighted to have the opportunity to contribute, once again, to this fantastic event. It is with huge thanks to our amazing customers that Blakemans has continued to be able to trade throughout the pandemic and giving back to our local communities is our way of showing our gratitude. Christmas is an important time for us, having spent months rolling pigs in blankets in readiness for the festivities, and it is humbling for us to be able to help out where we can. We’re getting prepared early this year as we are hoping to see a lift in restrictions in time for everyone to truly celebrate” Back at their base in Newcastleunder-Lyme, the Blakeman team have been hand rolling a steady 500,000 pigs in blankets per week since June aiming to make an estimated total of over 10 million this year to ensure that there will be a plentiful supply for all in time for the festive season. Sales of pigs in blankets have risen sharply year on year and are always an on-trend festive treat.

Chippy Chat & Fast Food Magazine • October 2021

But did you know that they are also wonderful when battered and deep fried? James Morris, head of business development said: “Having battered and deep fried our precooked pigs in blankets at various trade shows we found that we were always met with a queue of curious, excited and hungry visitors to our stand and we were left pigless every time. We knew we were on to something so we vigorously trialled and tested them in our purpose-built development kitchen and are delighted to announce that, once battered, they perform fantastically through the frying range each and every time. We are always looking for ways for our customers to get the most out of our products and these pigs in blankets are the ideal seasonal upsell item” Blakemans pre-cooked pigs in blankets are individually quick frozen and come in handy to store 1kg bags. They cook beautifully through your frying range using your usual batter, needing no investment and causing no mess. When battered and deep fried directly from the freezer you can take out what you need, when you need with no waste. They have even taken the hassle out of advertising their availability to your customers in store with our free, printable point of sale poster. If you’d like to get ahead of the seasonal game this year and have these festive delicacies on your specials board then please see your local Blakemans supplier for details. You can request a PDF of our point-of-sale poster, free of charge, by e-mailing anna@blakemans.co.uk.

Contact James T. Blakeman & Co. Ltd. Millennium Way, High Carr Business Park Newcastle - U - Lyme, Staffs ST5 7UF Tel: 01782 569610 Fax: 01782 569611 E-mail: admin@blakemans.co.uk www.blakemans.co.uk

Chippy Chat & Fast Food Magazine • October 2021

Printable POS product posters available upon request from anna@blakemans.co.uk

Chippy Chat & Fast Food Magazine • October 2021

Porksprung Durch Technik McWhinney’s Pork Sausages are

THE BEST IN EUROPE!

or those of you who have not heard of us, McWhinney’s Sausages have been sizzling sausages since 1898 and during this time we have learned a thing or two about our craft. One of the core principles that we will always believe in is “Quality Matters”, we also firmly believe that quality is remembered long after price is forgotten. Our Premium pork sausages are made using 70% prime pork and are extremely popular with takeaways, café’s & restaurants who prefer to offer consistency and quality to their customers. In the words of John Molnar, owner of The Cods Scallops (Winner of the National Fish & Chip Shop of the Year) “I would not use any other sausage in any of my takeaways”. Kevin McWhinney, the MD of McWhinney’s Sausages is so passionate about the quality of our range that he refuses to sell any product to the public that he would not be happy serve to his own family. This gives you confidence that you are selling only the best sausages to your customers! As the saying goes, self-praise is no praise at all, so to add some weight to our message we would also like to inform you that we have recently been awarded the title of “Pork Sausage Manufacturers of the year 2021 - Europe” at the Lux Life Food & Drink Awards. LUXlife’s awards have a merit driven approach to ensure that only the most deserving businesses and products are recognised. Their aim is to identify those most dedicated to demonstrating expertise and an unwavering commitment to excellence within their field! Why not try McWhinney’s Sausages for yourself? Get in touch today for more information. info@ mcwhinneys.com | www.mcwhinneys.com

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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The Fish and Chip Shop Sausage! 42nd Street Classic Sausages – It’s All About the Ingredients!

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 Original 42nd Street Classic Sausage and 42nd Street Burgers to whole chicken breast 42nd Street Chicken Fillet Bites and Chicken Fillet Breasts, you can rest assured that you are serving the finest food with the finest ingredients. The Original 42nd Street Classic Sausage is popular with fish and chip shops for a reason. It’s produced from only quality prime cuts of pork, the Classic Sausage has been specifically developed to ensure fantastic flavour coupled with a succulent, yet firm bite – the Classic Sausage is available in different sizes, including 4’s and 8’s which are both in a 4.54kg box. The high pork meat content of 50% is what makes the 42nd Street Classic truly special – this percentage of pork means that 42nd Street Classic Sausages can justifiably be called a pork sausage! The 42nd Street Classic Sausage is perfect either battered or un-battered

and is cooked straight from frozen. Due to popular demand, the same unmistakeable taste of the 42nd Street Classic Sausages are also available in Gluten Free! With 1 in 100 people being affected by Coeliac Disease (Coeliac.org.uk), offering gluten free options as well as the Classics can help you expand your customer base! Show Off the Quality with Point of Sale To give your sales a boost, we’ve stunning point of sale material that is both eye-catching and contemporary. If you are already selling 42nd Street Classic Sausages, please contact your nearest Q Partnership supplier and make sure that you receive the point of sale to display in your shop. All our 42nd Street point of sale is free – this doesn’t just include the 42nd Street Classic Sausage, but also the 42nd Street Burgers and 42nd Street Fillet Bites and Chicken Fillet Breasts. Not selling 42nd Street Classic Sausages? It’s time to fry & try! If you would like to try 42 Street Classic Sausages or, for more information, please contact your Q Partnership supplier: Friars Pride, Henry Colbeck or V A Whitley.

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01733364211 316400 T:T:01706

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Members

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

Friars Pride Ltd www.friarspride.com 01733 316400

Chippy Chat & Fast Food Magazine • October 2021

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

Chippy Chat & Fast Food Magazine • October 2021

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A Box of Chips!

A new cafe serving fish and chips has opened on Clevedon Pier - as the historic landmark starts to recover from the effects of the coronavirus pandemic. The Glass Box cafe is ran by Clevedon Pier and Heritage Trust, which operates the landmark, and opened in the middle of July

he cafe offers fish and chips and other savoury treats and drinks and will complement the cafe in the pergoda at the end of the pier run by volunteers. A cafe and restaurant - Tiffin on The Pier - first opened on the landmark in 2015 and was a hit with visitors and local residents. But its operators handed back the lease to the Clevedon Pier and Heritage Trust last summer as a result of the coronavirus pandemic. The cafe and restaurant area has remained closed ever since due to restrictions and numerous lockdowns. Clevedon Pier and Heritage Trust chairman Phil Curme said: “It is great to get a food offering back on the pier as it is something which people have really missed. The initial plan is to offer it as a takeaway service for people to enjoy fish and chips or perhaps a fish finger sandwich on the pier.” “We will start it as a trial initially and if it proves successful we will look at expanding the offering.” The Glass Box will open from around 11am to mid-afternoon. “The idea is that people can come onto the pier, enjoy their fish and chips and then take a stroll along the planks to the pergoda for an ice cream, cake and a drink,” Said Mr Curme. “We want people to come along, enjoy some traditional seaside fayre on our wonderful Victorian pier and try it and tell us what they think. Profits from The Glass Box will be pumped back into the running costs of the pier. Maintenance work is planned for later this year on the landing stages of the pier to repair concrete which has started to crack. The work is due to start in September. Earlier this year the pier was named as Pier of the Year for the third time. Is your shop in an unusual place? Email austen@chippychat.co.uk

01926 633323

www.mitchells-potatoes.co.uk info@mitchells-potatoes.co.uk mitchellspotatoes @mitchellpots 36 Chippy Chat & Fast Food Magazine • October 2021 @mitchellpots

Chippy Chat & Fast Food Magazine • October 2021

The Tartare Army! Garioch FisInverurie chip shop backed Scotland in Euro 2020 with blue and white fish suppers

n Inverurie fish and chips shop really got behind Scotland’s Euro 2020 campaign by creating a Saltire version of the classic takeaway meal. Garioch Fish Bar’s Murray and Glen Morrison supported Scotland with their blue and white fish suppers. He said: “I was in Paris in 1998 when Scotland were last in the World Cup and it was such a great experience. So it was great to see the team qualify for the Euro 2020 competition. “I thought it would be a good idea to do something different in the shop so we have created the blue and white Saltire haddock suppers.” “The idea stemmed from a surprise we organised for a regular customer of ours, Gary Morrison. He is a big Rangers fan so one night we turned his chicken fillets blue by using food colouring. “We thought this would be good to do with our fish suppers during the football.” They are created by putting blue food colouring into the batter, which does not affect the taste,

Chippy Chat & Fast Food Magazine • October 2021

and the Saltire is finished off with tartare sauce. They were sold in the Burghmuir Drive shop until Scotland were knocked out of the competition. How have you backed an event in your shop? Email austen@chippychat.co.uk

Producing Quality Cambridgeshire Potatoes

Piper - Cambridgeshire Markies - Divaa - Agria Potatoes ProducingMaris Quality Our strength–isAgria continuity of supply – Sagitta Maris PiperMarkies – Challenger Call your local wholesaler today

Our strength is continuity of supply ‘Potatoes grown with passion for the more discerning customer’

Contact Isle of Ely Produce, and ask for 00!

Chippy Chat & Fast Food Magazine • October 2021

Queue Chip shop owners stand in line for Babylon By Austen Dack

sle of Ely Produce have been promoting a new Chip Ambassador role to promote the great British Chip in association with Agrico. Their aim has been to carry on the good work promoting chipping potatoes at their hugely successful open days, and through the ‘Field to Frier’ award. The Chip Ambassadors have become part of an UK wide group of shop owners and fryers who will promote best practice for potato buying, storing, and of course frying. The chain also includes key growers too like PJ Lee & Sons, and A. L. Lee Farming Company, as IOE looks to nurture the relationships

Chippy Chat & Fast Food Magazine • October 2021

they have grown across the whole supply chain over the last twenty years. Agrico have partnered with Isle of Ely Produce to bring new varieties into the trade initially via our Chip Ambassadors. The first one Babylon has been sampled at some of these ambassadors to back up the results of the early trial successes. This month we sampled Babylon at the Isle of Ely open day, attended by over 100 people from across the fish and chip industry. It was so good to see so many people tucking into Babylon chips, fried perfectly by Pimp My Fish. Before the sampling Alex Moore Agrico UK Sales Manager, joined Chippy Chat publisher Austen Dack on stage to talk about the process of developing new seed for the fish and chip industry, and how important the chip shops are in being part of this process.

Chippy Chat & Fast Food Magazine • October 2021

as Chip Ambassadors for Isle of Ely Produce include Colin Cromer – The Fish Hoose, Kerry Brennan – Golden Union, David Henley – Henley’s, Richard Ord Jr – Colmans, Eric Snaith – Eric’s, Kelly & Tim Barnes – Krispies, Lauren Kellaway – Kellaways, Charlie Collins – Frydales, Fred Capel- Chez Fred, Matt & Ashley Phillips – Shap Chippy, Malachy Mallon The Dolphin Takeaway, Richard Foster – Fish and Chips at Weston Grove, Emir Hikary – Hiks, Alan Shillingford – Shillingfords, Gregg

Babylon! With a selection of sauces provided by Friar’s Pride, and the chance to also have a Pukka Pie with your Babylon, many tucked into the food on offer. The reaction once again was really good. The latest National Fish & Chip Award Champion John Molnar was present. His shop The Cod’s Scallops was voted best takeaway in the whole of the UK. He is a big fan of Agria. John said “It was great to taste Babylon first-hand after reading about it over the last few months. I am pleased with the look, feel and taste of Babylon and would be keen to try some in my shop.” Oliver Boutwood Isle of Ely Director says. “It’s good to hear so many shops like the all-round good characteristics of Babylon. We are pleased with this partnership between Agrico IOE and chip shop owners, and especially pleased to fry Babylon at our farm.” Chip shop owners already signed

Chippy Chat & Fast Food Magazine • October 2021

Howard The Chip Shed, Ian Wallis Henry’s Hunstanton, John Hudgell Pimp my Fish, The Petrou Brothers, Marcus French, Millers, Haxby Grosvenor Norwich and Sarah Heward – The Real Food Café. We will be featuring more reviews in the coming months, email austen@ chippychat.co.uk if you would like to try them and/or become one of our ambassadors.

Chippy Chat & Fast Food Magazine • October 2021 Chippy Chat & Fast Food Magazine • July 2020

Cods on Winner! Ipswich shop best in Suffolk

n Ipswich fish and chip shop owner has praised his local community after receiving a prestig-ious award for his food. Ozzie Bozdag and his team at CodFellas have been named the fish and chip shop of the year for Suffolk at the London and Southeast Prestige Awards – adding another certificate to their impressive honours board. The shop was nominated for the award by its customers in recognition of its food and custom-er service, while regulars at the Ipswich takeaway have also praised the team for their community values. Mr Bozdag, who used to run a fish and chip shop Clacton-on-Sea, said: “I am so happy to have won the award, this is a really big thing for our shop.I think the thing that makes us stand out compared to other fish and chip shops is our quality. I only use premium products and I’m really proud of the food I serve in my shop. I send a lot of fish and potatoes back to suppliers because they don’t meet my high standards – I only sell the best.” Other awards the shop has won include a gold seal from the 2021 Good Food Awards – the third year running the shop has been given the honour. Mr Bozdag is also in the process of setting up a charity with local man Dan Drake, aimed at supporting disadvantaged families and community projects. He said: “Charity has always been a big thing for me. I love our local community.

Chippy Chat & Fast Food Magazine • October 2021

“I realised that the charities we support through our charity pots aren’t receiving 100% of the moneys raised, so I want to ensure my customers’ money is going directly to those in need. “ We wa n t t o h e l p d i s a d va n t a g e d families, community projects and other local organisations with any money we raise.” The shop recently celebrated its fourth anniversary, with mayor of Ipswich Liz Hughes in at-tendance alongside local MP Tom Hunt. Wh at awa rd s ha s you r s h op won? Email austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • October 2021

We are passionate about potatoes and their potential

For decades Meijer Potato has been breeding only the best varieties to suit the demands of the market. We focus on ensuring reliable fry appearance, texture and flavour to give you a premium product. Helping you to deliver the perfect chip that both looks and tastes great! Everybody deserves to enjoy food. We are Meijer Potato

Accord Early favourite, white fries and that fresh new season taste

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Lady Terra A whiter fry with dry matter to extend that new season feeling

info@meijerpotato.co.uk Bayfield Brecks Barns, Garden Lane www.meijerpotato.co.uk Letheringsett, Holt, Norfolk, NR25 7DZ  Tel: 01263 710602 Chippy Chat & Fast Food Magazine • October 2021 Chippy Chat & Fast Food Magazine • October 2021

FryJack the Vegan Market! Jack & Bry launches the UK’s first jackfruit ‘fish’ burger, available nationwide to all fish and chip shops!

lant-based food tech pioneers Jack & Bry are helping fish and chip shops around the country service the fastgrowing vegan market with the launch of their brand-new foodservice product, the jackfruit ‘fish’ burger. The plant-based meat market is booming in the UK, with 65% of the industry set to be plant-based by 2040. Jack & Bry want to help Fish & Chip shops evolve with this change in demand through these new plantbased menu options. Created in collaboration with The Cornish Seaweed Company, the ‘fish’ fillet is completely vegan and is made with cooked white flakes of jackfruit, which are marinated in The Cornish Seaweed Company’s unique blend of seaweed to infuse them with the beautiful, fresh flavours of the sea. Fish and chip shops are then able to batter the fillet in-store, using their own unique coating. The burger was launched last month at the Harbour Lights Fish & Chip shop in Falmouth. Speaking about the launch, Tom Rubensson, General Manager of Harbour Lights Fish & Chip shops said: “There were so many reasons we were keen to be the first location to launch Jack & Bry’s fishless fillet. I think the product tastes great and it’s easy to prepare in a commercial kitchen compared to other vegan alternatives. It’s a great product, it’s easy to cook and easy to sell. We love it, and our customers do too’. Since its inception in 2019, Jack & Bry has been at the forefront of plant-based meat innovation and has focused on developing jackfruit, already a naturally sustainable and climate-change resistant crop, into a selection of delicious meat alternatives. Jackfruit pepperoni was the first product launched by the brand and continues to be its most popular offering. The brand recently sold its 40 millionth slice of vegan pepperoni

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in only two years since the business began trading. Jack & Bry supplies Jackfruit Pepperoni to delivery businesses in over 850 sites and the UK’s leading pizza restaurants, including Pizza Express, Papa Johns, Prezzo, and Zizzi. The business also supplies some pizza manufacturers in Europe and the jackfruit ‘fish’ fillet is in line to be the next foodservice success story. For Jack & Bry, technology, innovation and sustainability dovetail together. They are proud to be developing technology that allows them to make better meats for customers to enjoy, and at that same time laying the foundations to a genuine ‘carbon negative’ climate-positive supply chain. This environmental focus, coupled with their unique tasting products, makes it a compelling choice for retailers and restaurants, with many customers now looking for strong environmental credentials to sit alongside the quality of the food. Speaking about the exciting launch, Founder and CEO, Bryony Tinn-Disbury, said: “We’re delighted to be launching the UK’s first and only gourmet jackfruit fish fillet. Providing the foodservice market with innovative and unique products is a real focus for Jack & Bry. We’ve been innovating extensively over the past few years to develop this truly one-of-a-kind product: a jackfruit fillet indistinguishable from fish. We can’t wait for seafood lovers to try it.”

Jack & Bry’s jackfruit ‘fish’ fillet is available from TQuality, and you can contact them by calling 0330 1243707 or by emailing customercare@ tquality.co.uk

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Chippy Chat & Fast Food Magazine • October 2021

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