Chippy Chat September 2020 by Chippy Chat 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

w w w . c o l l i n s s e a f o o d s . c o . u k w w w . c o l l i n s s e a f o o d s . c o . u k

www.chippychat.co.uk

austen@chippychat.co.uk

TEL 01353 865 966

Issue 9 Volume 10 September 2020

People First

Chippy Chat & Fast Food Magazine • September 2020

Turning the Page

Hooray Henry’s!

Chippy Chat & Fast Food Magazine • September 2020

The Short List

Raising the Bar!

Chippy Chat & Fast Food Magazine • September 2020

The Year March-es On! A National Day of Celebration!

Well already approaching the same t may well be not quite the end of the year, first quarter of 2018! as every but National Fish

Austen Dack Publishing Austen Editor Dack Publishing Editor

Hopefully it still will managed be a busy to oneruffle for & Chip Day shops a and suppliers as weHeld approach many feather this year. on Mother’s day and Easter too. Friday 4th September it was great Congratulations to all atjoining Friars in, to see many shops still Pride. Once again, they have despite the restrictions due to the delivered a fantastic trade show pandemic. Organised by NEODA, with even more visitors it seemed the day delivered massive than ever. exposure for brand fish and chips A busy offering this month for your at a time when we need it most, delights. First off we review many well done NEODA and to all who of our oil and fat suppliers giving took part. you the chance to see what many This monthare weusing feature great top shops andsome why. Also, range manufacturers as you look

werenew have our sausage feature to onegreat of your greatest too! assets. Our front-page forrecently. March is Finally, I met ‘Edpartner Sheeran’ Pukka Pies.fryer Theyat supply millions of He is head Henry’s of pies to fish and chip shops across Hunstanton. We look at how they the UK and they helping us have grown theirare business over celebrate National Pie Week. the last 12 months. If you would like to advertise, As usual email me austen@ get involved or tell us some chippychat.co.uk, with any news please email me austen@ news and or if you would like to chippychat.co.uk – thanks for your advertise with us. support enjoy the issue. Austen

Austen

Our website is www.chippychat.co.uk

Chippy Chat Ltd

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

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

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

3 3

Fisherman’s Fend!

Woodingdean Fish Bar mascot’s covid makeover

care worker in isolation gave

The fish and chip shop was temporarily

a chip shop mascot a fitting

closed at the time to protect customers

makeover.

and staff from contracting coronavirus,

Sabina Brzozowska, from Woodingdean,

but has since reopened.

furnished the fisherman figure above

Sabrina, meanwhile, is confined to her

Woodingdean Fish Bar with a protective

home due to severe asthma. She works

mask and a sign reading: “I am isolated

in a residential care home but needs to

on the roof”.

remain in “shielding” isolation because she is at high risk from the virus. She said she had been trying to “find some humour” in hard times. “I live above the fish and chip shop and I’m in isolation myself,” she said. “I just jumped through the window and dressed him up. “Covid-19 is a serious thing, but we need to find some humour in it as well, otherwise we’ll all go insane.” “We’ve got a lovely community spirit in

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

Woodingdean. “People pick up on things like this and enjoy them. I thought I’d do something while in isolation to make everyone laugh.” Have you seen anything humorous during the pandemic? Email austen@ chippychat.co.uk

HENRY NUTTALL SCOTRANGE EDEN RANGE

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

Chippy Chat & Fast Food Magazine • September 2020

Inside

September 2020

6 8

Designed with quality, accuracy, and freshness of each portion in mind!

The Last (plastic) Straw!

Transcend Packaging secures £10m equity

Page Mark!

10 12

Page’s fish and chip shop in Cwmbran hosts Mark Drakeford

The Short-List!

Why I chose a Henry Nuttall Range

Make Every Penny Count!

How to maximise your return on a Government Bounce Back or CBILS Loan

Premier League Champions! Premier 1 Filtration first for quality and service

Hooray! - Henry’s

Massive investment in Henry’s of Hunstanton

Fish & Chips Cleans Up! Including calorie labels

People First!

18 20 22 24 26 28

Safety for staff and customers, always priority

Appy George’s Day

back to pre-COVID business

HEY- DAY! National Fish and Chip Day

Norway on board

Maintaining momentum after National Fish & Chip Day

30 32

Uber Meets! It’s Lolly integrates with Uber Eats

The Mantle Piece!

Kailis Fish Market Cafe Relaunched as a Contemporary Seafood Market

Box Clever!

New packaging to keep Whitby’s Scampi crisp and warm for longer

35 36 38

Es 30 tab Ye lish ar ed s

Geir Select

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

National Fish & Chip Day Photos Celebrating our National treasure.

Raising the Bar!

Bargates Fish and Chips is open again for business in Christchurch

Chippy Chat & Fast Food Magazine • September 2020

For prompt, efficient service please call:

01553 772935

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

Frying Ranges

Geir Select Designed with quality, accuracy, and freshness of each portion in mind!

ere at Collins and Wraggs Seafoods we are delighted to announce that the brand new Geir, part of the Norwegian Seafood Company, has joined our supply fleet. This newly built long liner houses some of the most innovative and modern technology on board any vessel in the world. The vessel, which was built in 2020 in Norway, was designed with quality, accuracy, and freshness of each portion in mind. The filleting and processing technology onboard, which can adapt to each suppliers’ individual specifications, is unlike any other vessel of its kind. The vessel was built to run with a minimal carbon footprint and boasts a cutting-edge hybrid propulsion system, enabling the crew to switch between battery power, diesel electric or diesel mechanic modes. The Geir is 63 meters in length, about two thirds as tall as Big Ben, and is around 13.5 meters wide. The trawl from this vessel offers some of the finest quality cod and haddock with a capacity for around 70,000 hooks on board. This impressive new vessel also hauls the catch through a moonpool, the moonpool is a secure hauling area located within the vessel which helps reduce fish loss from each trawl and protect the crew on board, allowing them to fish even in bad weather. We now offer a range of premium Frozen at Sea products from this vessel from both our County Durham and Leeds depots. Frozen at Sea products are by definition exactly what it says on the tin (or rather the box). The fish is caught, processed and put into ice on board the vessel within hours of leaving the water. That’s the trawling, processing, filleting, quality checks and grading all done within six hours. The speed of this process means that the quality and taste of each portion is sealed in, allowing the customer to really get the taste of the Sea.

Chippy Chat & Fast Food Magazine • September 2020

At Collins and Wraggs Seafoods we have had the pleasure of working alongside the Holmeset family, Ørjan Dahl and The Norwegian Seafood Company for many years. We have a fantastic working relationship with the team and are proud to be able to bring our customers some of the finest Frozen at Sea products from their vessels. The premium quality fillets their vessels produce are always in high demand and their investment in the new Geir vessel will no doubt see their already enviable reputation enhanced. Here at Collins Seafoods and Wraggs Seafoods we can’t wait to get our hands on the fillets from the new Geir and we’re sure you will feel the same! The new fillets from the Geir add to our already robust product range which includes some of the highest quality, premium Frozen at Sea cod and haddock, from vessels such as the Kirkella and the Berlin, as well as our extensive selection of IQF products and sundries. For more information, or a quote, on the Geir fillets available from both Collins Seafoods and Wraggs Seafoods, please call a member of our team on the details below. Fillets from the new Geir will be available at Collins and Wraggs Seafoods from late September

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

Chippy Chat & Fast Food Magazine • September 2020

ChippyChippy Chat & Fast ChatFood & FastMagazine Food Magazine • September • July 2020

The Last (plastic) Straw!

Paper straw maker Transcend Packaging secures £10m equity boost to expand

aper straw maker to McDonald’s, Transcend Packaging, has secured a £10m equity investment to support is expansion plans just as the UK moves close to a ban on plastic straws. The Ystrad Myanch-based business has been backed by private equity firm IW Capital, which will allow it to accelerate its range of paper-based alternatives aimed at reducing single-use plastic. It uses digital printing and specialty coating technology to produce paper straws, cups, and food containers. Since being set up in 2017 the company has seen significant growth and partnerships with leading consumer brands, that also include Starbucks and KFC. With bans on plastic straws and other single-use plastics coming into effect in the UK from this October and the EU from April 2021, Transcend is well positioned to help its clients make the transition to paper straws and other sustainable products. Under currently enacted legislation, over 50 billion plastic straws used in the UK and Europe every year will need to be replaced. Transcend expects to use the investment

Chippy Chat & Fast Food Magazine • September 2020

to cement its leadership position in the European marketplace. The company believes that recent events have shown the importance of having locally sourced supply chains that comply with legislation to keep our food and drinks safe. Lorenzo Angelucci, CEO, Transcend Packaging “This announcement puts the UK on the front foot in the move away from singleuse plastics and we commend the UK government for taking meaningful action and hope this sets a strong precedent for other single-use items like coffee cups and lids. By starting with simple measures like straws and cotton buds, the ban will prove that change can happen and will spur investment in create more, better replacements for other single use plastics in the future. With coronavirus slowing down the production and importing of all types of plastics and packaging from the Far East (and the carbon footprint this creates) more businesses will be looking for locally sourced products. One early lesson from this situation is that companies need to take proactive measures to create geographical diversification in their supply chains so they are not overly reliant on a single region or country.”

Chippy Chat & Fast Food Magazine • September 2020

For Perfect Fish & Chips Every Time

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

RSPO-2-0677-16-100-00

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

Chippy Chat & Fast Food Magazine • September 2020

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

Page Mark! Page’s fish and chip shop in Cwmbran hosts Mark Drakeford

Welsh fish and chip shop got a visit from Wales’s First Minister recently to mark the indoors reopening of restaurants, pubs, bars and cafés in Wales in the latest round of lockdown easing. Mark Drakeford stopped by for a spot of lunch at Page’s Fish & Chips, on Woodside Road, on the restaurant’s first day back since March. The restaurant had switched to a takeaway business over lockdown, but owner Jon Page said he is delighted to have customers back in store. “We had to close our Sebastopol shop as we had a few key members of staff off shielding, so it was difficult to keep it going,” he said. “We also had to close the restaurant here. We started doing home deliveries. That really took off and kept us afloat. “We now have a number of delivery vehicles - named Derrick and Dawn to pay homage to my parents who ran the restaurant for a long time - and we intend to keep deliveries going as well as running our takeaway and restaurant. “When we closed the doors way back when, we had no idea when we were going to be opening them again.” The restaurant is operating on a reduced capacity to ensure it follows social distancing guidelines, while antibacterial handwash is available for customers and staff, and customers’ details are taken on the door in line with the track, trace and protect scheme. “We are lucky that we’ve got a lot of space,” said Mr Page. “Usually we can accommodate about 130 people. Now we can seat around 50 people.”

Chippy Chat & Fast Food Magazine • September 2020

Mr Page said the Eat Out to Help Out scheme was important to help keep locally-owned businesses afloat as the nation recovers from coronavirus. “It’s a great offer. It helps customers and it helps local businesses, as hopefully it can get people through the doors,” he said. “We are just really grateful to have people coming back in.” Mr Drakeford meanwhile, enthused over his lunchtime excursion. “I’ve been looking forward to eating inside Page’s restaurant, and I’m glad to say the chips did not disappoint,” he said. “Jon and his team have done an excellent job in putting safety measures in place to protect their customers and staff. “I’ve been so impressed with all of the businesses across Wales who have shown care and resilience and adapted in these strange times. I know it has not been easy. “I’m asking everyone to continue in the same spirit - carefully and cautiously. “When you go and enjoy some of the things that are now open and that you have been missing, like eating in your favourite local restaurant, keep yourself and others safe by washing your hands regularly and keeping a two-metre distance.” Who have you had to visit? Email austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • September 2020

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

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

Box contains 20kg (4 x 5kg)

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

From the modest potato chip to the finest fish fillet it’s all about 11 what you fry itChat in. For the tastiest Chippy & Fast Food Magazine • September 2020 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.

The Short-List!

Why I chose a Henry Nuttall Range By Anish Khinda at Shortstown Foodbar

Why did you want to change your old range? We launched Shortstown Food Bar on June 15th 2015 and after 8 months of trading, we won the “Chip Shop of The Year” award for Bedfordshire. As we approach our 5-year anniversary and we have seen the business grow from strength to strength we felt the time was now right for a complete refurbishment to take our shop to that next level. The frying range was the main reason for the refurbishment as we needed something that offered high efficiency, oil filtration and looked the part. What made you choose Henry Nuttall?? One of the hardest parts of the refurbishment was picking the right type of range for our shop and there were a lot of factors when deciding. We held meetings with 4 frying range companies before making the decision to go with Henry Nutall. The main reason for our decision was that from the very first meeting we held with Henry Nutall we felt reassured in the quality of the equipment that was on offer and confident the range would meet all of the requirements we needed. We also instantly fell in love with the look and design of the frying range and in particular the curved glass on the food cabinet displays. This feature really stood out as it gave a unique vision of our food from a customer’s perspective. The level of service & communication from them has been absolutely first class! How has your experience been since the frying range? I didn’t think I could love my job more than I already did, however, since having our new “workhorse” installed I feel a new sense of pride and ambition. It has allowed us to switch over the basket frying/blanching our chips. I almost regret leaving it this long to make the change

Chippy Chat & Fast Food Magazine • September 2020

as the quality in frying this way is second to none. Whether a customer comes on a Monday lunchtime or peak time on a Friday evening every portion of chips we serve out is fresh, piping hot and almost cooked to order. It has also reduced the waste in chips as they never sit in the chip box too long. What’s the biggest difference with the new range? One of the biggest differences I have seen is the consistency in the food we are cooking. The oil temperature management on each pan is very precise whereas my old range would often overshoot, and this meant frying could become tricky at times. We now spend more time interacting with customers etc as the food is cooking on timers and needs the occasional check as opposed to constantly. I can’t believe how often I had to change the oil in my old range. We had no filtration system all 3 pans would need changing at least once per week. The new range offers a triple filtration system which gives me great control on oil management which results in great savings on the amount of oil we are now using. With the high-efficiency pans, we are now able to keep up with our peak times of service. Previously we could struggle at times waiting for the oil to reach frying temperature. Instead, we are now able to confidently promote the business and serve more customers.

Contact For more information on our Frying Ranges or for a free site survey, please call us on 01909 560808 or you can email us on sales@henrynuttall.co.uk

Chippy Chat & Fast Food Magazine • September 2020

HEWIGO INVESTING IN THE FUTURE More than £600,000 has been invested across the whole company which includes a fibre laser cutting machine, two hybrid press-brake and state of the art shearing machine. Making the manufacturing at Oldbury in the West Midlands more automated and efficient, these developments will give even more value, which is already being felt by our customers.

HIGH MARKS FOR OUR SERVICE CONTRACT

BESPOKE RANGES FOR A CHANGING MARKET

In excess of £200,000 has been spent to equip our new Service Department for the challenges of the next few years. Underpinned by our highlyrated Annual Service Contract where customers opt for one of two levels, the best of which gives: No call out charge, a zero hourly rate, annual service included, breakdown response within 2 working days, a total range failure within 24 hours and 20% discount on gas and electrical parts.

The last few months have shown how vital flexibility in your business is and that goes for your frying range. Hewigo’s best of British engineering and design, Dutch technology and locally based service gives you a bespoke combination that’s hard to beat.

FRYING FAR EAST Mark Ralph originally contacted Hewigo in January 2020 about setting up a British Fish & Chip Shop in Shanghai. We already had experience dealing with customers in the Far East. Mark’s family lives in the Midlands and whilst on a visit he popped into Hewigo to discuss the project. Due to certain extraction regulations Mark wasn’t allowed to use gas and the frying pans needed to be electrically heated. To meet tight deadlines transport by airfreight was essential. Lots of red tape was overcome and eventually Mark could serve up Great British Fish & Chips in China.

Call us

0121 544 9120 | www.hewigo.com 14

Chippy Chat & Fast Food Magazine • September 2020

SAM TRANSFORMS OCEANS 52 When Sam relocated from London looking for a new challenge, he bought a traditional chip shop and restaurant, Oceans 52 in Epworth, Lincolnshire. Gathering the knowledge he needed through NFFF courses as well as working alongside award winners in the industry, he set about completely revamping the business. At the centre was a new Hewigo High Efficiency range. “Hewigo not only supplied a marvellous range but have been helpful in our development “ says Sam. The restrictions placed by Covid-19 proved not to be a huge stumbling block. “Naturally we had to close the restaurant but remained open on the take away and adapted with the installation of “Click and Collect “. “Our reputation has been growing fast with regular customers coming from further afield and are now recognised as one of the best in the Isle of Axholme”.

WHAT’S NEW? Crystal heated serving counter Here the top of the counter can be inset with glass, often with a crystal ‘crazed’ effect that is colour-lit by LED from below. The visual effect is most unusual and also means the top of the counter is warm to the touch.

Intelligent Chip Box Almost all chip-box heating is controlled by Simmerstat this works on electrical resistance which may result in the need for constant control by the operator and an uneven temperature. Hewigo have introduced a thermostatically controlled heat box which detects temperature and controls automatically to a pre-set value. We have combined this with a fan heater to provide more even distribution of heat within the chip box. The result is a better product.

SCOTLAND

ALWAYS ASK TO SEE THE CERTIFICATE! Hewigo High Efficiency range delivers: • 93% efficiency • Savings - Up to 40% on oil and gas consumption

We now have representation in Scotland. If you prefer please contact

• Speed - Reduced frying and recovery times • Lower Carbon Emissions

Paul Tortolano 07792 494938

If you want to be sure it’s High Efficiency, ask to see the certificate.

Bateman House, Little Fields Way, Oldbury, West Midlands, B69 2BT 15

Chippy Chat & Fast Food Magazine • September 2020

Reeducate Your FinancesMake Every Penny Count! How to maximise your return on a Government Bounce Back or CBILS Loan

f you have received a Government Bounce Back loan or Coronavirus Business Interruption Loan Scheme (CBILS) loan, schemes that were introduced to help smaller businesses impacted by Coronavirus (COVID-19), then there are important steps to follow in order to ensure you maximise your return on these finance facilities. What to do next? Government CBILS and Bounce Back Loans may be considered the cheapest money in a generation, which may make it tempting to pay off debt and other finances. However, having worked with numerous businesses in our years of experience, we would suggest that there are smarter, alternative ways to use that valuable facility, giving your business stability and potential to grow. By maximising the returns on your finance facilities, you can: * Support your cash flow * Stabilise your business * Invest long term in your business * Maximise tax position * Maximise business potential * Keep reserves for a rainy day By using your finance facilities to invest in your business in the form of modern, state of the art equipment, using a leasing facility, asset finance or part-finance, you can maximise the potential of your business by keeping cash in the company, improving and enhancing cash flow whilst also providing the best service for your customers, clients and businesses you work with. This is likely to help stabilise your

Chippy Chat & Fast Food Magazine â&#x20AC;˘ September 2020

business in the long-term, by investing in new or better equipment, your business can be better at what it does, as opposed to using the funds to pay off debts or other finance, which may seem attractive in the short term, but might not help to increase sales, turnover and profit. What should I use my CBILS or Bounce Back Loan for? Once you have successfully secured your loan, you should look at maintaining your cash flow whilst investing in areas of your business that are going to make it more successful going forward. If you need equipment which takes a chunk of cash from the business then finance and leasing is always a sensible option, and now more than ever with cash being its most valuable in your bank, keeping hold of reserves for a rainy day. We’re happy to speak to any business about their finance needs, whether that be upgrading equipment, replacing equipment or purchasing brand new equipment, these options are second nature to us and always represent the sensible option for helping your business to grow. Cash is king It is important to consider your options when it comes to retaining cash in the bank whilst also having the resources to make money and pay bills. We work with businesses to ensure they can do this, and there are many options to consider to retain cash in your business for a rainy day. By thinking long term, monitoring cash flow regularly and investing cash into the business, as opposed to using it all to pay bills or buying a large piece of equipment, you can ensure the company has room to manoeuvre and be flexible with cash. Lease your equipment We recommend that businesses get the best, most up-to date equipment by leasing it. There are several advantages to leasing over buying your equipment outright, with cash flow being the main one. Leasing allows you to operate as a business by having the equipment you need to provide your customers with a service or product, whilst not over committing by spending a large sum of money and giving your business a potential cash flow issue. By leasing you pay regular monthly payments for the equipment which enable you to maintain 17

capital whilst still being profitable, as well as great tax benefits. Equipment finance In a similar vein, there are great benefits to equipment finance, in the long term there are clear payment options, and in the short term there are no large payments to be made, you can manage your cash flow and maximise revenue throughout the process. You can grow your business and plan your budgets with fixed repayments. The regular payments help to steady your cash flow, making it easier to plan. In addition, you can re-finance any existing assets to release equity into the firm, ensuring a good injection of cash, supporting your cash flow and bringing you a needed boost without having to lose any equipment. Cut costs It may seem like an obvious solution but cutting down on unnecessary costs will reduce expenditure and help with your cash flow. By separating the essentials from the surplus or excessive spending can go a long way. By focusing on recurring and important expenses there may be room to cut back, such as on overheads, utilities, or payroll. In addition, any services, leases, or loans that could be renegotiated are an obvious opportunity to cut expenditure. We’re happy to speak to any business about their finance needs, whether that be upgrading equipment, replacing equipment or purchasing brand new equipment, these options are second nature to us and always represent the sensible option for helping your business to grow. For further information please visit our website www.johnsonreed.co.uk, email info@johnsonreed.co.uk or call our team for a chat on 0161 429 6949

Chippy Chat & Fast Food Magazine • September 2020

Premier League Champions! Premier 1 Filtration first for quality and service

remier 1 Filtration are proud to supply so many fantastic fish and chip shops across the UK. At the 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

Chippy Chat & Fast Food Magazine • September 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 • September 2020

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.

”

Chippy Chat & Fast Food Magazine • September 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 • September 2020

HOORAY!

Massive investment in Henry’s of Hunstanton, a new ‘posh’ fish and chip restaurant in the resort By Austen Dack

have been promising to get to the ‘new’ fish and chip restaurant Henry’s of Hunstanton since it opened on the green at the East coast resort. Henry’s sits in a prime space overlooking the town’s wonderful panoramic beach Jane Wallis, who owns The Pavillion next door (including an ice cream parlour too) which she has run for 15 years, always saw the potential in the premises, formerly the town’s Heritage Centre. She said: “I could see that it was a brilliant site and a fantastic opportunity that we could not turn down when it came on the market.” The building has been completely renovated and refurbished inside and out to house the restaurant and takeaway business, named as a nod to the resort’s founder, Henry Styleman le Strange, whose statue is a short distance away on The Green. Diners can either sit inside the restaurant, which has some wood panelling on the walls, or in the outside eating area offering

Chippy Chat & Fast Food Magazine • September 2020

superb views across The Wash. “We’re describing our fish and chips as ‘posh’ as we wanted to offer people a bit more in the town and are raising the bar for Hunstanton. They have been very well received by customers,” said Jane. They pride themselves in using local producers including Marrfish, Priors butchers at Dersingham and Barsham Brewery. Even the potatoes were grown less than 20 miles away too. We arrived for our tour with co-owner Ian Wallis just before the restaurant opened and it was great to see the couple’s plans come into fruition. Ian had taken advice from various people in the industry including Fred Capel as to where to place things. The space was fantastic, with takeaway on one side and the restaurant on the other. “Everyone in this industry is so friendly and happy to help you,” Ian said. Our party all ordered cod and chips, (one gluten free), except for me. I plumped for the FAS haddock with mushy peas and home-made tartare sauce on the side. We also had some incredible onion rings too. The fish was white, juicy flaky and batter

Chippy Chat & Fast Food Magazine • September 2020

HENRY’S was perfectly cooked. The chips too were crispy on the outside and fluffy in the middle and were cut smaller than some chip shops would do, without losing any of their taste. “We’ve had many compliments and suggestions that we should enter the Seafish National fish and chip awards for best newcomer, so that’s what we intend to do,” said Jane. (Hoping that Seafish will allow this delay for new shops due to Covid – Austen) As well as fish and chips, which can be cooked to cater for vegetarians, the menu includes prawn cocktails, prawn skewers, homemade smoked mackerel pate, vegetarian halloumi skewers and tempura vegetables. There is also a pan which is used for gluten-free items. In addition, there are homemade fish cakes, chicken and steak and ale pies, salads, sausages with Henry’s gravy and grilled fish. Lite bite meals offering half portions are available along with meals for seniors at £7.95 and a two-course pre-theatre menu (post covid) for £15, including a drink.

Afterwards we wandered down to Ian’s Ice Cream Parlour (he makes all the icecream himself) and had some lovely flavours. The biggest surprise of the day was when head fryer ‘Ed Sheeran’ came to chat to us. A big attraction of the shop is Ed, later found out his name was really Chris. Henry’s has led to the creation of 30 new jobs, which are a mixture of full-time, part-time and seasonal. Check them out for yourselves they are open seven days a week throughout the year, from 11.30am to 9pm. Be sure to say hello to Ed. Would you like you shopped featured? Email austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • September 2020

Fish & Chips Cleans Up! How Long Does It Take to Burn Off some of the UK’s Favourite Takeaways?

ecently, there have been many conversations surrounding weight loss and the health of Brits. The government is planning to slim down the UK by including calorie labels on restaurant meals, to make us more aware of the foods we are ingesting. Interested in what this could look like, My Vital Metrics analysed 15 of Deliveroo’s most delivered takeaway dishes in the past year to discover which are the most calorific. To put the huge numbers into perspective, My Vital Metrics explored just how long it would take to burn off the calories in our everyday life by walking, jogging, cycling, cleaning, dancing and gardening.

4. Tortilla: Grilled Chicken Burrito (1049 calories)

1. TGI Fridays: Friday WhiskeyGlazed Sesame Chicken Strips (1840 calories)

Five Guys’ ‘Cheeseburger’ ranks as the fifth most calorific favourite, with a total of 980 calories per serving! To burn the calories, Brits could walk for 198 minutes, cycle for 94 minutes or do some household chores for 300 minutes.

You would need to walk for 371 minutes to remove any trace of the meal! Alternatively, 157 minutes of jogging, 564 minutes of cleaning or 177 minutes of cycling could also be done to burn the calories.

2. Crust: Diavola Pizza (1260 calories)

The second most calorific takeaway loved by Brits is Crust’s ‘Diavola Pizza’, containing 1260 calories per pizza! These calories could be burned off through a huge 242 minutes of gardening, 313 minutes of dancing or 157 minutes of jogging.

3. Wagamama: Chicken Katsu Curry (1076 calories)

The meal has a huge 1076 calories which accounts for a huge chunk of the government’s suggested daily calorie limit. To burn off the curry, Brits would need to walk for 218 minutes, clean the house for 330 minutes or even cycle for 104 minutes.

The burrito has a total of 1049 calories and to burn them off you would need to jog for 90 minutes, dance for 179 minutes or even do some gardening for 202 minutes.

5. Five Guys: Cheeseburger (980 calories)

Harbourside Fish and Chips: Cod and Chips (786 calories)

Their awardwinning fish and chip serving mean you could jog to the fish and chip shop in just an hour to burn off their delights. Alternatively, 70 mins on the bike or 139 minutes gardening. Their comparison chart on their website also proves that their fish and chips contain less fat and calories than other takeaway meals. harboursidefishandchips.co.uk MyVitalMetrics.com analysed Deliveroo’s most ordered takeaways and surveyed 2,628 Brits, asking them to choose their favourites from the list, to determine the UK’s top 15. Once the top 15 had been decided, MyVitalMetrics.com used MyFitnessPal’s calculator to discover how many calories it takes to burn off each meal. https://myvitalmetrics.com/study-revealshow-long-it-takes-to-burn-off-the-uks-favouritetakeaways/

How do you tell your customers about your healthy options? – Email austen@chippychat.co.uk 22

Chippy Chat & Fast Food Magazine • September 2020

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People First! Safety for our staff and customers will always be our priority.

By Austen Dack - Speaking to Rebecca Lord MD of Friars Pride

t has been a vastly different year to any other, what challenges have you faced and how have you overcome them? It has been the most challenging of my 15 years in post – Brexit (remember that) then Covid 19. As the pandemic started to escalate and Boris made his lockdown speech – many of the 200 people who worked for Friars Pride were very apprehensive about the situation. This was the same for the majority of our customers, who were concerned about keeping their staff safe and as a result closed their shops. Friars Pride was quickly left with little trade and a concerned workforce; and as a responsible family business I made the difficult decision to temporarily place the business on pause to protect our people and their families. We are a strong independent family company and we had some fantastic support from our suppliers and the government’s job retention scheme. Quickly, we had a small team of excellent people working and within a few days customers who had remained open or had re-opened again contacted us for goods. We quickly adapted our processes to adhere to the latest government guidelines and social distancing rules and opened a ‘Call and Collect’ service at each depot within days. This service became very popular and as more customers had the confidence to re-open safely we

Chippy Chat & Fast Food Magazine • September 2020

gradually re-opened our delivery service with updated processes according to government guidelines within weeks. As more shops opened, we increased our delivery routes and service across all seven depots and consequently brought more of our staff back to work. Doing our best to look after our staff has given them more confidence to return to work and provide our dedicated customer service as much as possible with the Coronavirus still prevalent. We kept communicating with our customers and gave a forum for customers to share ideas on how to re-open using social media, e-mail campaigns, post and telesales. Thankfully, trading has almost reached similar levels to last year. Fish and chips is our livelihood – we put business on hold for health and life. We adapted our operation for safety reasons– putting people before profit. What is the mood of your key suppliers now? They have faced challenges but are thankful trade is coming back. There were some challenges in the supply chain during lockdown, however most of our suppliers have now increased capacity as sales have returned, and on a positive note some suppliers have increased production and investment on certain products due to the increased business from takeaways. Packaging is a great example of where

Chippy Chat & Fast Food Magazine • September 2020

we are working with a partner supplier to increase innovation and production, this includes the recent launch of the Hook & Fish branded corrugated tray. What changes have you implemented during the covid pandemic, which benefit your staff and customers? • A thorough risk assessment and the business is now proud to be operating as COVID Secure. • New processes for our delivery drivers on how to distribute according to the latest government guidelines and social distancing rules to keep our customers and our drivers safe. Our drivers have been given masks, visors, gloves, hand sanitisers and cleaning equipment to keep themselves and their vehicles hygienic and safe. • We have made it easier for customers to pay by card and updated our processes • We have increased home working where possible – with investment in new laptops and softphone licenses to enable sales, finance, marketing and purchasing departments to work from home on a rotation basis. To keep our people safe and also the business running in the event of local lockdowns. • We have Increased the use of Microsoft TEAMS to conduct meetings with remote workers, depots, suppliers, and some customers, which has helped to bring us all closer together. Fish and Chip shops have evolved during the Covid era, with click and collect and home delivery. How has that impacted Friars Pride? As an increasing amount of shops re-opened many customers started operating with reduced menus and reduced hours. This had a positive impact by growing certain products like our 42nd Street Classic Sausages, 42nd Street Chicken Fillet Bites, Q Chicken Nuggets, Rammi skinless boneless tighter graded cod fillets, Promenade sauce sachets, Hook & Fish fold it bin boxes and takeaway bags. We have had to adjust our delivery routes and calling times to contact the customers at the right times, which has been a challenge with shops gradually reopening at different times. Our increased telesales team are regularly handling over 1000 incoming calls from customers on a single day, this has been another challenge with all members of staff 25

answering the phone, including myself! I see you have launched your own collection app, please tell us more about the benefits to the fish and chip industry? We have launched the Click & Collect App as an easy to use online ordering tool to enable our customers to order at a time that suits them and collect additional products from their local depot. There is a price advantage by using the App and our online service, and it will be updated with new products and promotions on a regular basis. It has been developed for ease of use and can be used on a mobile phone and via our website. What did you think of the cut in VAT for the hospitality sector, and the dine out to help out scheme? I believe the VAT cut is an excellent idea and fantastic support for our customers during difficult times. Through our Good Habits newsletter, we have given ideas to our customers to encourage them to use the cut in VAT to offer promotions to generate more trade at quiet times. I initially thought dine out was a good idea too however in reality it does not appear to have been as successful for our trade, as takeaways have reported a drop in business and restaurants have been ‘too busy’ on Mondays to Wednesdays with less business on Friday and Saturdays. What is the key message from this testing time? We are passionate about the fish and chip industry. However, the safety of our customers and staff is paramount we will always put people before profit. We adapted very quickly, and if the pandemic does come back at least we now have as a business all these processes in place for us to trade as safely as possible.

Chippy Chat & Fast Food Magazine • September 2020

Contact Friars Pride Head Office & Peterborough Depot Oxney Road Industrial Estate Peterborough PE1 5YW T: 01733 316408 Fx: 01733 316425 www.friarspride.com

Chippy Chat & Fast Food Magazine • September 2020

Appy George’s Day The business of an East Midlands favourite fish and chip shop chain was almost back to preCOVID crisis levels, thanks to an app designed by a Derby company in just seven days!

Chippy Chat & Fast Food Magazine • September 2020

pp4’s solution has meant that George’s Tradition is now selling 3,500 meals a day to hungry customers. And George’s Tradition chairman Andrew Constantinou says it has worked so well it will result in his business being remodelled after the national emergency. Andrew turned to App4 after his company was overwhelmed by telephone orders after the Government lockdown was announced. App4, based at Sadler Bridge Studios in Derby, created a bespoke app in less than seven days. It allows customers to order from the full George’s Tradition menu and select and allotted time to pick up their food. This also enables George’s Tradition to maintain social distancing because a defined number of slots in each 15-minute period. Ian Chambers, App4’s chief executive and founder said: “We specialise in takeaway apps and our clients include about 100 who run fish and chip shops across the country. We are delighted to be able to make sure that people are able to eat their traditional fish and chips during these tough times.

Chippy Chat & Fast Food Magazine • September 2020

In George’s Tradition’s case, we have provided exactly what they wanted in terms of ordering system which makes it easy for their customers and their staff.” Critically, because they had never had an app before, we worked with them closely to define the specification and, after a couple of very quick modifications, it is working brilliantly. We can do this because we are not reliant on foreign companies for software – we make all the changes here in Derby with a team which understands exactly what the client wants and needs. We are pleased to help companies stick within government guidelines which state that where possible food orders should be placed by telephone, app or online and a designated time should be organised for collection. George’s Tradition has ten branches in Allestree, Chellaston, Long Eaton, Ilkeston, Belper, Loughborough, Chilwell, West Bridgford, Leek and Woodlinkin, near Codnor. Andrew said: “The app has reestablished our business very quickly. I was aware of the Just Eat and Deliveroo models but we did not want to go through a third party and lose control of delivery to our customers. With this app, we know exactly where the customer is, we earmark a time for them and call out people’s names when their food is ready, making sure we socially distance. It has been so successful, that our shops are selling out the available slots and people are ordering at half-past 27

midnight to make sure they get one for the next day. App4’s team were excellent. They were really on board with what we needed and they were adaptable, so we knew we could change quickly. Without question, the app will be kept on after the crisis and will play a part in us remodelling our business.”

Chippy Chat & Fast Food Magazine • September 2020

t: +44 (0) 1332 742 511 m: +44 (0) 7508 711621 w: www.app4.co.uk a: Saddlergate Studios, Derby, DE1 3NT

Chippy Chat & Fast Food Magazine • September 2020

HEY-DAY! National Fish and Chip Day September Style!

By Austen Dack

eoda members and shops please take a bow, National Fish and Chip Day 2020 has been hailed a success with the team getting massive PR and with some shops reporting good sales too! Whilst in this strange year it may not be of the levels of 2019, without of course the showcase events, the internet once again lit up with the hash tag #nationalfishandchipday Whilst It’s too soon to give any concrete figures in terms of media coverage what we have seen is phenomenal results with TV joining in broadcasts throughout the day and on radio stations and in national print and online newspapers. There was also been some excellent consumer and supermarket magazine coverage too. Social media was at fantastic levels again with #nationalfishandchipday in the top 10 on twitter all day and trending heavily on Facebook too. The aim was to promote great fish and chips and best practice whilst encouraging the nation to come and try our dish both on the day and later too.

Chippy Chat & Fast Food Magazine • September 2020

It was also important to see various companies coming together promoting the day, with Isle of Ely Produce once again putting in £1,000 to help fund the day’s activities. Most shops who joined in and did on the day promotions reported good sales with many offering repeat purchase deals for subsequent visits adding further benefits to the promotion. On the day I visited Eric’s St Ives. Craig Blythe was there to greet me and fry me a lovely piece of (fas) haddock, and some sagitta chips, with homemade mushy peas and tartare sauce. “It was great to be involved in the day, and to have the Chippy chat team here too was excellent.” He said Here’s to National Fish and Chip Day 2021 Over the next few pages we have some pictures published from the day itself! If you have anymore email me austen@ chippychat.co.uk

Chippy Chat & Fast Food Magazine • September 2020

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Norway on board to maintain momentum after National Fish & Chip Day By Hans Frode Kielland Asmyhr, UK Director, Norwegian Seafood Council

“Fish & Chips were rightly championed as the nations favourite dish on their national day this month and we were proud to be a part of the celebrations. The challenge now is to keep this momentum alive!

raditionally, National Fish & Chip Day marks a peak in sales for the industry, but this year came with its challenges. To see our good friends in the industry pulling together to celebrate the day with giveaways, competitions, special recipes, press, and events for their loyal customers was heart-warming after the past few months. Hopefully – even in these difficult circumstances – this year will still be marked as a success and we can build on the momentum that it brought. We are already in a good place; the fish & chips industry handled lockdown well, adapting to the changed landscape and finding new ways to reach consumers. Much of the industries success was

Chippy Chat & Fast Food Magazine • September 2020

thanks to the speed with which it implemented stringent safety standards and technology to make it both easier and safer for customers to buy and collect –and without doubt this has proved its worth. And, luckily, chippies are working with trusted partners, like the Norwegian seafood industry, so supply is not an issue to satisfy demand. Looking forward, sustaining sales is certainly a surmountable challenge after living through such unprecedented times. But, to ensure long-term and sustainable sales, it is up to our industry to continue to find creative ways to engage with the public, bring new customers into the category and work together to raise the profile of this culinary phenomenon. Rest assured that the Norwegian Seafood Council will continue to be a close partner to support the UK’s chippies in 2021 and beyond to Norwegian Seafood Council For further information on quality, legislation and sustainability please visit www.seafoodfromnorway.co.uk

Chippy Chat & Fast Food Magazine • September 2020

Some of the pictures from National Fish & Chip Day

Chippy Chat & Fast Food Magazine • September 2020

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Raising the Bar! Bargates Fish and Chips is open again for business in Christchurch

fish and chip shop with a history of more than 70 years is open for business again after a two-year break. Bargates Fish and Chips in Christchurch goes back to 1946. Since then it has had many different owners and changes of name but has always been on the same site. The business has been opened by chef Alexander Oniel who has now appealed for residents to share their memories of the shop over the years. He has launched a click and collect service but customers can also order by phone or from the doorstep. The opening of the shop was celebrated with a competition offering a free family meal. It was won by healthcare assistant Chelsea Jeffrey who said: “This is our first fish and chips since lockdown and it will now be my local.”

34 Chat & Fast Food Magazine • September 2020 MitchellChippy Potatoes

The shop last closed on January 19 which was the final day of trading for the Bargates Fish and Chip Shop. Owner Emma Long, whose father runs the Long John’s chain of fish and chip shops, said: “I have been there for two years and sadly there just isn’t enough business any more.” Announcing the closure on Facebook she said: “We are sorry to say that Bargates Fish and Chip is closing down. “We just wanted to say a massive thank you to everyone who supported us through our journey, to family, friends, loyal customers and a massive thank you to our staff.

Chippy Chat & Fast Food Magazine • September 2020

Uber Meets!

It’s Lolly integrates with Uber Eats

-Online food delivery on the rise-Lolly helps hospitality sector to push through the COVID-19 crisis and thrive on the other sideWith restaurants, cafeterias and bars having been closed due to the lockdown many are facing exceptional challenges to continue their operations during, and beyond, this crisis. CGA statistics show that in March 2020, 70 per cent of 35-54 years olds had either already increased, or planned to increase, their use of food delivery services due to the COVID-19 pandemic[1]. To support hospitality providers in swiftly switching to offering delivery services, It’s Lolly, the digital commerce specialist, is pleased to announce it has completed a full integration of the Lolly POS system with Uber Eats, the online food ordering company. The comprehensive integration means the existing Lolly system works seamlessly with Uber Eats technology at every point in the process. It will cover each stage from accepting orders, to displaying orders on the Lolly Kitchen management system, to correct inventory/stock management and a single end-of-day cash reconciliation. Products can be seamlessly added or removed between the two platforms, and items can be marked as ‘out of stock’ even on a location basis – providing real order visibility. According to research, the number of users in the eServices online food delivery segment platformto-consumer delivery in the United Kingdom is expected to be 13.1 million in 2024[2]. Lolly hopes that their integration will support new and existing clients thrive and grow on the other side of the crisis. Peter Moore, CEO, It’s Lolly, comments: “Our sector was seeing so much prosperity and growth prior to Covid-19. It has been incredibly sad to witness the huge impact that the pandemic has had on our industry. We now all need to arm ourselves for the future and to ensure the correct systems are in place to safely support higher throughputs. “We are pleased to announce this integration. Our team has worked hard to ensure completely seamless integration between our system and 35

Chippy Chat & Fast Food Magazine • September 2020

the Uber Eats platform. We have already had real interest from many of our existing clients. This opportunity will help them reach new customers, boost sales, and continue to be able to deliver the excellent food and drink they produce.” 1 https://www.cga.co.uk/wp-content/ uploads/2020/03/CGA-COVID-19Insights-Delivery-March-24-2020.pdf 2 https://www.statista.com/ forecasts/891085/online-fooddelivery-users-by-segment-in-theunited-kingdom

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Chippy Chat & Fast Food Magazine • September 2020

The Mantle Kailis Fish Market Cafe Relaunched as a Contemporary Seafood Market

he Fremantle Fishing Boat Harbour stalwart reopened with a new 80s-inspired look, dedicated raw bar and focus on underutilised fish and seafood. George Kailis was 12 when he first pulled on the gumboots at Kailis Fish Market Cafe, the restaurant his father Victor opened at Fremantle Fishing Boat Harbour in December 1986. “I only started [working] so young because it was the only way that I could see my dad,” he says. “He worked so much.” Last September, Kailis wrote the restaurant’s next chapter when it unveiled the new, updated Kailis Fish Market Cafe with dedicated fry, raw bar and barbecue sections together with bar and sweet sections. “Times have changed as has the local hospitality scene,” says Kailis. “Kailis Freo is aging so it’s time to go to town on it. I

Chippy Chat & Fast Food Magazine • September 2020

Chippy Chat & Fast Food Magazine • August 2020

love the business like a child so this is a very passionate project for me. We will be totally embracing the simplicity of who we are as a fish and chippery in a market style setting.” Encouragingly, the new cafe will join the growing number of venues shining a light on traditionally underused, value-formoney species such as mullet, herring, and garfish. The plan, according to Kailis, is to buy a market bin of something interesting each morning at market and serve it as a lunch special until sold out. Renowned seafood chef Peter Manifis will oversee the food at the new Kailis Fish Market Cafe – promising news for those that remember Manifis’s South Perth seafood restaurant, InContro. Whiting, whitebait, sardines and fish wings – a once-discarded off-cut that’s now found favour among eaters and chefs – are among the things that will go into the fryer; prawns and lobsters will get a star turn on the barbecue; the raw bar will serve oysters, crudos, poke bowls and

Chippy Chat & Fast Food Magazine • September 2020

Piece! ceviches. Chowder will be served inside a sourdough roll, San Francisco-style, and the kitchen team are fine-tuning special dishes including a sea urchin waffle and raw seafood cocktail. While the cooking is updated, Kailis looked backwards for design inspiration and describes the rebooted cafe’s aesthetic as “80s fish and chip shop meets New York City Jewish deli”. Paul Lim from Mata Design – the same studio that transformed Kailis at Trigg Beach into Island Market Trigg – was behind the makeover and insists the new space is free of cliched fishing nets, ropes and other tired seafood restaurant clichés. Kailis Fish Market Cafe, which seats around 550 guests, (currently less due to the virus) is an accessible take on the waterside seafood restaurant. Those ordering from the fry section (the largest of the market’s four dedicated counters) can choose from seven different fish fillets. Fremantle sardines and Shark Bay king prawns – shell and head on – are in the whole-seafood fry section. A

fish fillet burger headlines the appealing “in-a-bun” section that features, among other things, the criminally overlooked chip butty. From the raw bar and grill station, in addition to classic cold seafood (shellfish, crabs, shucked-to-order oysters), guests can hook into bright crudos – big eye tuna, perhaps – dressed with olive oil, finely diced red onion and parsley. There is also a rock lobster and lettuce salad, grilled Shark Bay cuttlefish, savoury waffles, deep-fried fish wings and whole Rottnest Island herring. The drink list has been put together with speed and accessibility in mind. There’s a gin and tonic on tap, and three house-bottled cocktails (Espresso Martini, Cosmopolitan, Negroni). A sharp 50-bottle wine list from Nina Throsby offers sharply priced Vouvray and Beaujolais by-the-glass. By-thebottle prices start at $23.50, and recommendations for wine and seafood matching are available. www.kailis.com

Chippy Chat & Fast Food Magazine • September 2020

Box Clever! New packaging to keep Whitby’s Scampi crisp and warm for longer

ounded back in 1985 Whitby Seafoods is an independent Yorkshire family business, based in Whitby, a fishing town on the North East Coast of England. We pride ourselves on doing things honestly and properly, staying true to our family values to provide discerning fish and chips shops with the famous Whitby Scampi, which has become a flagship product, with caterers across the UK showing they will only serve the very best scampi by placing our distinctive beach hut shaped swing-boards outside their businesses. We have been responsibly sourcing scampi in the waters around the British Isles for decades. Scampi – or langoustines, to give them their frilly name – are actually small lobsters. Caught in British waters and made in to scampi in Whitby in Yorkshire, this is a true British dish, something your customers really care about, especially now. As scampi is fished in the waters around the British Isles, selling our scampi supports British fishermen who, like many industries, have been hit hard by the recent pandemic. When you sell Whitby scampi, you are supporting these brave fishermen who, especially now, really need our support. When lockdown hit, we at Whitby Seafoods knew we had to do something to adapt to the ever-changing situation, and support our wonderful customers. We asked ourselves what could we offer to make our Whitby scampi more attractive to a fish and chips shop take away menu? The answer was a hardy takeaway box, that told the customer this was Whitby Scampi, but would also keep the scampi crisp and warm for longer. We did lots of tests with various cartons and boxes until we found the perfect one to hold Whitby scampi and chips. To support our brilliant customers, we are offering these cartons along with our greaseproof paper completely free of charge in September and October (*proof of purchase required). These eyecatching boxes are fully recyclable perfect for the eco conscious consumer. Give your customers a taste of the seaside with Whitby Scampi that will stay crisp right to their door. Whitby Seafoods Ltd, Fairfield Way, Whitby, North Yorkshire, YO22 4PU Direct line: 01947 829054 / 07814 818691 whitby-seafoods.com

Chippy Chat & Fast Food Magazine • September 2020

Chippy Chat September 2020

Articles inside

Norway on board

Appy George’s Day

The Mantle Piece

Raising the Bar

HEY- DAY

Box Clever

Uber Meets

People First

Hooray! - Henry’s

The Short-List

Make Every Penny Count

Premier League Champions

Fish & Chips Cleans Up

The Last (plastic) Straw

Page Mark

Geir Select