Chippy Chat & Fast Food Magazine Jan 22

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P r i n t

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SEE PAGES 6-7 FOR MORE INFORMATION www.chippychat.co.uk

austen@chippychat.co.uk

TEL 01353 658216

Issue 1 Volume 12 January 2022

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Chippy Chat & Fast Food Magazine • January 2022

Developing New Varieties

Building a winning team

Chippy Chat & Fast Food Magazine • January 2022

All the way to Memphis

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YOU’RE INVITED!

To THE ‘must visit’ trade show of 2022 Designed for everyone in the Fish & Chip & Fast Food Industry.

Owners, Managers, Friers & Team Members – Everyone’s Welcome!

SAVE THE DATE!

Sunday 20th March 2022. 10am-4pm.

Edinburgh – Royal Highland Showground.

DON’T MISS OUT New products & innovations • Exclusive offers on the day Sample a wide range of products • Try new technology

FREE TICKETS 4 VISITORS Are you a Henry Colbeck Customer?

We’ll send you your free tickets direct before the day.

Not a Henry Colbeck Customer?

Register for free tickets @ Eventbrite today www.eventbrite.com/e/whats-cooking-2022-tickets-220554373067

EXHIBITOR INVITATION – JOIN US!

Would you like to exhibit at ’What’s Cooking’?

Register your interest by email @ marketing@colbeck.co.uk and we’ll be in touch.

What's Cooking? is brought to you

by Henry Colbeck Ltd More than just a supplier!

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Chippy Chat & Fast Food Magazine • January 2022

Chippy Chat & Fast Food Magazine • January 2022

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marketing@colbeck.co.uk/Scotland 01236 425656/England 0191 482 4242/colbeck.co.uk

TheWelcome Year March-es On! to 2022!

W

Austen Dack Publishing Editor

Austen Dack

Well already approaching the from all elcome to 2022 end of the first at quarter 2018!

Chippyof Chat!

I can’t

we have our great right sausage in their industry now.feature

Hopefully it will we be are a busy one into for yet believe entering

once again partner Friar’s Pride with is Ourisfront-page for March

another Newas Year! seems shops and suppliers we There approach in price Mother’slittle day change and Easter too.rises for

news of their show.

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many of to theall products essential Congratulations at Friars for all shopthey owners.

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owners and the shop UK and theyand aremanagers helping us we lookNational forward Pie to being there celebrate Week.

is for you to watch deliveredadvise a fantastic trade show portion sizes and also for you to charge a with even more visitors it seemed

on would March 6th. your tickets If you like Secure to advertise, today! get involved or tell us some

firm but fair price. than ever.

Our first feature of for the your year is all A busy offering this month

stories, and orausten@ advertising news For please email me opportunities please contact me chippychat.co.uk – thanks for your

fishwe we review look at many several key delights.things First off fish suppliers, brands and of our oil and fat suppliers givingvessel

austen@chippychat.co.uk support enjoy the issue. www.chippychat.co.uk Austen

Publishing Editor

owners as tell usmany what’s hot you the chance to they see what

too! Our front-page featured partner

Austen

top shops are using and why. Also, 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 Austen Dack Managing Director austen@chippychat.co.uk John Boutwood 07863123929 Publisher Subscriptions and Marketing Executive Oliver Boutwood Amanda Waterfield oliver@chippychat.co.uk amanda@chippychat.co.uk 01353 865 966 Publishing Editor Austen Dack Design/Editorial austen@chippychat.co.uk Stuart Catterson 07863123929 stuart@cc-ff.com

Design/Editorial Accounts Stuart Catterson 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

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Chippy Chat & Fast Food Magazine • January 2022 Chippy Chat & Fast Food Magazine • March 2018

Chippy Chat & Fast Food Magazine • January 2022 Chippy Chat & Fast Food Magazine • March 2018

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The Chippy Man! Alan Carr pictured in Margate filming for new interior design series on BBC visits iconic chip shop!

C

omedian and presenter Alan Carr was pictured in Margate recently.

The TV star was seen filming for a new episode of the series Interior

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

Design Masters, which is to be shown on the BBC. The programme follows Alan and leading interior designer Michelle Ogundehin as they hunt for the best talent, passion and eye-catching designs.

Aside from comedy, the 45-year-old is perhaps best known for his Chatty Man show but has also appeared in hit TV shows 8 out of 10 Cats Does Countdown, and as a judge in RuPaul’s Drag Race.

During his time in Margate, Alan visited Peter’s Fish Factory, a popular local fish and chip shop.

His order for lunch consisted of haddock and chips, and his presence in the area was an exciting sight for locals.

Intrigued members of the public watched on as Alan got to work, with a camera and audio crew at the scene to capture footage for the episode.

Alan was seen having conversations with eager onlookers and even posed for some selfies in the process.

Who have you had famous in your shop? 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

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Chippy Chat & Fast Food Magazine • January 2022

Chippy Chat & Fast Food Magazine • January 2022

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Join the High Flyers FRY I.T. 2022 Nears

Diary Dates

6 8 10 12 14 16 18 20 22 24 26 28

Inside

JANUARY 2022

Business or pleasure, dates not to be missed

Chippy Chippy Tram Tram!

Building a winning team

You’re Hired!

Building a winning team with Krispies

Super Normal?

Game Changing Seafood From Norfisk!

Magnifico!

Developing New Varieties of potato

Bischipshop’s Stortford!

The Fish Yard: opens in Bishop’s Stortford

Top Bristol Shop Serves Gadus

Applaudable!

The Norse Code!

Come Chale or Shine!

Deliver Customer Confidence

It’s the Lovetrain!

All aboard!

We Are Unique!

Full control throughout the supply chain

Veg to Differ!

Pukka’s award-winning vegan pies

Brum Brum!

The Cod’s Scallops opens in Harborne

The Road Chip Fish & Chips in Jam@

Fish & Clips!

Mission Impossible filming at quarry location seen by Chippy Ownerl

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Pictures of You! Look back to some of the pictures we have featured both in magazine and online during the course of 2021

The Boy in the Bubble Bands, Bridges & Chips in Bath

Grilleiant Fish & Chips Majestic in Memphis

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32 34 36

The simplest of meals but has cult status

The Jolly Fryer will continue to visit Chale after row

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Es 30 tab Ye lish ar ed s

Certified by Global Seafood Assurances!

38 40 41

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

Chippy Chat & Fast Food Magazine • January 2022

For prompt, efficient service please call:

01553 772935

sales@klsonline.co.uk Chippy Chat & Fast Food Magazine • January 2022 In association with

Frying Ranges

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Join the High COMPLETELY FRE THE TRADE SHOW FOR THE FISH & CHIP INDUSTRY

FRY I.T. 2022 Nears…

F

TO ATTEND!

RY Innovations in the Trade (FRY I.T.) Find our more on pages 6 & 7 makes its eagerly awaited return on the 6th of March 2022 – taking place at the ‘Three Counties Showground’ in the beautiful setting of the Malvern countryside in Worcestershire! Another exciting, actionpacked show is eagerly anticipated with many exhibitors, suppliers, and business owners itching to get back in front of customers.

As ever the show is proudly brought to you by Friars Pride. Designed with fish friers, takeaway owners, restaurateurs, café proprietors and caterers in mind. FRY I.T. promises to be an opportunity to meet a range of your favourite suppliers, and some new ones. A list of the currently confirmed exhibitors can be found adjacent with more expected to join the party. The trade show will feature exclusive promotions and fantastic products for you to taste and try from some of your favourite suppliers! You’ll not only get to try items from a range of suppliers, but also be able to find out more information and methods to grow your business. So come and taste, test, learn and get yourself up to date with the latest products, product developments and information in the trade.

The show is perfect if you are the owner, manager, or employee of any of the

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Chippy Chat & Fast Food Magazine • January 2022

Chippy Chat & Fast Food Magazine • January 2022

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Exhibitors & Brands at FRY I.T. 2022

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6 MARCH 2022

10am – 4pm Three Counties Showground, Malvern, Worcestershire WR13 6NW

Fryers! …

EE

ght to you by Brou

companies we provide for or are a prospective new sales@friarspride.com | 01733 316400 | friarspride.com addition to our family. Don’t miss out, get your free tickets today and make the most of the exclusive promotions, innovations and information that will be available at the show. Get ready for the 2022 season with a show that is not to be missed.

As we build-up to FRY I.T. 2022, we will be posting up on our social’s images and information on the tradeshow, including the stands and some of the great and innovative products which will be on display. Join us on social media and post up your pictures using the hashtag #fryit2022. We look forward to seeing your posts throughout the course of the following months. Make sure you are following us on Facebook, Instagram, LinkedIn and Twitter to see the latest updates around FRY I.T. Find out more at friarspride.com/info/information/fryit Register to attend at www.eventbrite.co.uk/e/fry-it-2022tickets-168713270935 Email marketing@friarspride.com Call Friars Pride at 01703 316 436 Want to share your exhibition stories with us and your fellow fish fryers? We’d love to hear them, get in touch, email marketing@friarspride.com We look forward to seeing you at another great and exciting show!

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Chippy Chat & Fast Food Magazine • January 2022

e are really excited about the exhibitors for 2022; some fresh new faces are making their FRY I.T. debut while some familiar classics promise to impress as per usual. These are some of the confirmed exhibitors of FRY I.T. 2022!

• Pic-A-Chic Ltd • Innovate • Wrights Food Group • Kerry Foodservice • Pacific West Foods • Middleton Foods • NFFF • Drywite • Keep it Clean • PanaEpos • N H Case • Sam’s Natural Kitchen • 42nd Street • Rammi (Arctic Seafood) • KFE Ltd • Royal Greenland • Blakeman’s Sausages • Whitby Seafoods • Refresco • Pukka Pies • McWhinney’s Sausages • KeCo Ltd • Smith Bateson Ltd • Golden Delight • Saica • FriWite • Huhtamaki • Fri4Life & Fresh Oil • Chippy Chat Magazine • VITO UK • Havelok Ltd • BD Signs • Norebo Europe Ltd • Kraft Heinz • Quorn Foods • Keejays Ltd • Coveris • Meadowvale • Mizkan Euro Ltd • RTS Bespoke Fish & Chip Training • NEODA • ADM • And more…

These aren’t the only exhibitors you’ll have the joy of seeing on the 6th March. Make sure to keep an eye out on our social media pages for later announcements!

Chippy Chat & Fast Food Magazine • January 2022

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

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e are looking on the bright side and starting to put some dates in our diary.

If you have anything to add please

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

March 6th

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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

April 21st British National Tea Day 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

May 27th National Fish & Chip Day National Fish & Chip Day 2022 In association with NEODA is on Friday May 27th.

Let us know what you are doing.

September 11th Isle of Ely/Chippy Chat Open Day

10:00 to 16:00

Fry IT 2022 - Friars Pride

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March 20th

The chip shop owner’s day out of the year!

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

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!

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Three Counties Showground, Malvern, Worcestershire WR13 6NW

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March 7th - 13th 01733 316 436 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

marketing@friarspride.com

British Pie Week

ALL COMPLETELY FREE!

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

December 4th 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.

The Chippy Chat Ball is booked in, fingers crossed, pandemics allowing we will be back next year.

Chat py ll 2 022

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Chi p

Register to attend:

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Ch ristmas Ba

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

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Chippy Chat & Fast Food Magazine • January 2022

Chippy Chat & Fast Food Magazine • January 2022

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Chippy Chat & Fast Food Magazine • January 2022

Chippy Chat & Fast Food Magazine • January 2022

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Chippy Chippy Tram Tram!

The Blackpool Promenade chippy tram tours that are proving to be huge hit with tourists

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q ui nte ss e nt i al l y B lack pool experience launched by Heritage Trams has proved to be a massive hit with visitors just weeks after launching.

The unique seaside tour includes a 75-minute ride in a historic tram along the Promenade whilst enjoying locally sourced fish, chips and mushy peas.

The tour is in partnership with The Cottage Fish and Chip Shop, one of the most famous fish and chip shops in Blackpool established in 1920.

The traditional seaside meal is freshly prepared and provided on board partway through the experience, meaning guests sit back enjoy a tasty meal whilst enjoying the coastal views.

Shane Grindey, marketing and commercial manager for Blackpool Transport said: “Our fish and chips tram tours bring together two iconic parts of a trip to Blackpool and we’re delighted to be able to offer them every Friday until the end of November.

“Where else can you enjoy a ride on a vintage tram, with traditional fish and chips and a tour along our famous coastline?

You’ll travel along Blackpool’s golden promenade from North Pier to Starr Gate where your chippy tea will be brought to your seat. From there you’ll travel all the

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Chippy Chat & Fast Food Magazine • January 2022

way north to Little Bispham and return back to North Pier.

A ticket includes a full return tour on one of our Heritage Trams along with any of the following food options included in the ticket price: Fish, Chips, mushy peas (optional), soft drink Sausage, Chips, mushy peas (optional), soft drink Steak Pudding, Chips, mushy peas (optional), soft drink Built in 1856, The Cottage has been Blackpool’s most famous Fish & Chip shop since 1920. Whether you take away or join us them in their restaurant, you can enjoy fresh fish and delicious home cut chips, which have been enjoyed by famous faces including Freddie Flintoff, Status Quo, Dawn French, Ricky Tomlinson, Ralph Little and Jennifer Saunders.

You never know who may be sitting next to you!

How do you team up with local attractions?

Email austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • January 2022

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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 11

Chippy Chat & Fast Food Magazine • January 2022

www.frymax.co.uk Chippy Chat & Fast Food Magazine • January 2022

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You’re Hired!

Building a winning team

Y

ou don’t have to travel far at the moment to come across a ‘Help Wanted’ sign in a fish and chip shop window or to see a vacancy being advertised via social media.

Many businesses in the UK and across the world are struggling to grow and thrive or even to survive in the current climate. Whilst there are many factors which impact upon the success or failure of a business, there is one resource across all businesses which is often undervalued - your people! If your employees are fully engaged with your business and wellmotivated, this could mean the difference between profitability and mere survival.

“The job is not all about money. It’s also about feeling part of a winning team.

I am a team leader and I help to make everyone feel good about themselves and to have a sense of pride in their work and in the business.” Employee at awardwinning fish and chip shop.

If you are unable to recruit and retain the right people, it doesn’t matter how good your fish and chips are, your business is still going to struggle.

How do we go about creating this winning team? It starts with recruitment, or even before then. Getting the job

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Chippy Chat & Fast Food Magazine • January 2022

advert right is essential if you are to sell the vacancy in your business to the best candidates. The right kind of job advert will help to ensure you can choose from a pool of high calibre of candidates when it’s time to interview.

If all goes well you have made a positive step towards building your winning team. That ideal recruit now needs to be trained, supported and developed so that they can become part of that winning team that will drive your business forward.

And it doesn’t just end there. Motivating and leading your staff is how you keep your team winning year after year.

If this seems a bit daunting then don’t despair as the National Federation of Fish Friers, Seafish and three UK apprenticeship providers are on your side.

Working together, and with other like-minded organisations, we will make guidance and tools available, to help you build, develop and keep that winning team.

Apprenticeships and staff training will play a key role in these business improvements. What else is needed to succeed? In part this will depend on what you as business owners tell us.

In early 2022 we will be in touch with key employers to find out what is needed and wanted so please respond when we reach out to you. And if you are keen to be involved in this then reach out to us first.

If you want to get involved, then please contact the National Federation of Fish Friers team: mail@nfff.co.uk or the Seafish Onshore Training team: onshore@seafish.co.uk Chippy Chat & Fast Food Magazine • January 2022

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If you are unable to recruit and retain the right people, it doesn’t matter how good your fish and chips are, your business is still going to struggle

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ward-winning fish and chip shops will build their award-

winning teams by being the best at recruitment, retention and staff development.

To get involved in the “build a winning

Apprenticeships and other training opportunities Apprenticeships can play a part in building a winning team.To find out more about apprenticeships contact one of the following providers: England; HIT Training: info@hittraining.co.uk

National Federation of Fish Friers,

Scotland; Polaris Learning: info@polaris-learning.com

mail@nfff.co.uk or Seafish,

Wales; Coleg Cambria:

onshore@seafish.co.uk

kate.muddiman@cambria.ac.uk

team” initiative please contact the

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Chippy Chat & Fast Food Magazine • January 2022

Chippy Chat & Fast Food Magazine • January 2022

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Super Normal?

Game Changing Seafood From Norfisk!

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t Norfisk we procure only the highest quality long-line Norwegian Cod and Haddock. All fish is responsibly sourced and ‘Frozen at Sea’ on board select vessels resulting in a premium fillet of optimal standards.

“Our brand of longline fillets is fast becoming a game changer for interleaved boneless fillet supply into the Fish & Chip sector” says Commercial Director Matthew. “ We l aunch e d ou r trawled version of the brand into Ireland in 2018 and have had huge success there. Continuity of product and supply all year round at stable prices is clearly a big plus for friers.

The industry is undoubtably short of longline fillets that are pan ready, so we saw a gap in the market. In the current climate it’s all about food safety and consumers are fully conscious of the long-term planet gains as a reflection of what they consume and thrive on knowing this before they eat. More selective fishing, intact seabeds, lower greenhouse emissions and unwanted bycatch are just a few of the benefits of long-lining and consumers love to see and hear these facts.”

Matthew goes on to say “more recently we have progressed the brand with long-line fillets into our range. Our processing partners have decades of experience in buying only the best quality fish and we felt obligated to offer a higher volume of premium boneless fillets to the fish frying trade. Our state-of-the-art facilities take the headed and gutted fish down to temperature that barely allows them to fillet the fish then within minutes it’s interleaved and plate frozen.”

Research company Nofima have analysed and compared fish caught by long-lining and fish from trawler catches. This has shown that line-caught fish has a whiter flesh and gives a firmer fillet. The most important reasons for the better flesh quality of line-caught fish are better bleeding out and less compression damage,” says researcher Bjørn Tore Rotabakk.

Both the compression damage and the poor bleeding out are caused because trawling brings up from five to twenty tons of fish onto the deck each time, while with long-lining the fish are brought on board one by one. Researchers have carried out chemical, technical and sensory analyses in order to assess fish quality.

Taste assessors have judged the fish on colour, texture, smell, splitting and surface, while chefs at the Gastronomic Institute have assessed the flavour. The conclusion of both groups is that line-caught fish has a much higher quality.

So, whilst Norfisk is relatively new to the market it’s not aiming to revolutionise the industry – only to offer the more conscious buyer a convenient alternative to trawled and to compliment the Fish and Chip sector, one that they know prides itself on very high standards!

Contact T: 01925 649236 www.norfisk.co.uk E: mc@marisseafoods.co.uk

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Chippy Chat & Fast Food Magazine • January 2022

Chippy Chat & Fast Food Magazine • January 2022

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Fresh from Norway, and read y to fry

Norfisk cod and haddock is a premium quality product developed specifically to compliment the needs of the fish and chip industry.

Frozen at sea to lock in freshness, this line-caught Norwegian fish is

your way

Consistent price Continuous supply line

headed and gutted within hours of being caught then processed into fillets as quickly as possible for ultimate convenience, ready to be fried.

All Norfisk fish is longlined which reduces greenhouse gas emissions and provides a sustainable source of fish,

Pan ready Responsible sourcing

available all year round.

Quality Norwegian longlined

Don’t take a risk, insist on

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Chippy Chat & Fast Food Magazine • January 2022

www.norfisk.co.uk sales@norfisk.co.uk Chippy Chat & Fast Food Magazine • January 2022 01925 649236

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Noggins Knows!

Top Bristol Shop Serves Gadus Gadus is among the first 10 vessels in the world to be certified by Global Seafood Assurances in accordance with The Responsible Fishing Vessel Standard.

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Jogvan Hansen with Mark Pippen

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he Faroese trawler Gadus specialises in fishing cod fillets in the Barents Sea for the UK fish and chip market. The Faroese vessel operator JFK has operated vessels out of the Faroe Islands since 1922, where it prides in a long-lasting reputation for putting the fishermen first.

The revised Standard is comprised of two core principles – vessel management and safety systems; and crew rights, safety and wellbeing. Its strong focus on crew welfare on board fishing vessels is underpinned by Work in Fishing Convention ILOc188 and other global conventions.

“I would like to congratulate JFK on their achievement with the Responsible Fishing Vessel Standard. It is essential that we ensure fish stocks are preserved and JFK are Marine Stewardship Council certified for that purpose. Now they have added certification that ensure the crews on the boats catching that fish are trained and looked after to the highest standards too” commented Andrew Crook, President of the NFFF. Hanus Hansen, CEO of JFK, also expressed satisfaction with Gadus receiving the RFVS certification: “The RFVS certification process is for us a good way forward, not just to tick the boxes of what we are doing right, but also to bring ourselves in line with internationally accepted best crewing practices. Such certification enables us to

Chippy Chat & Fast Food Magazine • January 2022

provide our customers with independent assurance that we, as their supplier, engage, employ, pay, and treat all our crew equally, fairly, and further that they are trained in safety.”

Jogvan Hansen Director of JFK was recently back in the UK to promote the award and visit some of the fish and chip shops who faithfully use his fish brands.

One stop was to Noggins Fish & Chip Shop in Bristol.

Jogvan was joined by Mike Crees MD of TQ & Anil Haththotuwegama head of fish procurement at TQ for the visit. Mike said of Noggins. The shop Trades on quality of product. They are surrounded by Chimney pots and want customers to keep coming back. They have a great but simple menu serving fantastic fish & chips. He has invested during the pandemic to keep his shop ahead of the competition. Mark is a big fan of Gadus, his customers are too and he likes to offer them the best fish on offer. TQ are proud of our long association with Gadus” he added.

Owner Mark Pippen said “Gadus cod is the best of the best of any fish we buy. It is so fresh, meaty, and the thick flaky pieces of cod are the brightest of white I have ever seen, our customers love Gadus.”

Are you serving Gadus fish in your shop? Email austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • January 2022

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GADUS

FISHERMEN FIRST

sansir.fo

We are very proud to announce that Gadus has received the Responsible Fishing Vessel Standard (RFVS) certification, which certifies our high standards of vessels management and safety systems including the rights, safety and well-being of our crew.

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Read more about our Chippy Chat & Fast Food Magazine • January 2022 on www.jfk.fo

Chippy Chat & Fast Food Magazine • January 2022 certifications

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The Norse Code!

Deliver Customer Confidence…. Choose Seafood from Norway The Opportunity Fish and chips are often the entry point to seafood for many consumers, so there is a real opportunity for operators to engage with their customers about the fish they serve. Recent research by the Norwegian Seafood Council identified that a third of Brits visit their fish and chip shop once a week or more, and 65% tuck in at least once a month.

A huge 9 out of 10 diners (87%) researched agreed that sustainable fish is important to them, but only a quarter (24%) said they knew what to look for when it came to sustainable fish in their fish and chip shop.

As a result, 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.

The Solution It starts by ensuring you serve the best the sea has to offer…..

From pioneering stock management to diverse fishing fleets, everything the

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Chippy Chat & Fast Food Magazine • January 2022

Norwegians do has sustainability at its heart. Adhering to strict regulations, responsible stewardship underpins Seafood from Norway’s fishing process, along with constant assessment of quotas to maintain healthy fish stocks and ensure they are never over-fished.

Additionally, thanks to its pure, icy waters, Norway provides the perfect conditions for fish, and its seas hold the world’s largest cod stock. This ensures that Norwegian cod and haddock are of superior quality, firmness and flavour.

When you choose to serve Seafood from Norway cod and haddock, you are serving delicious protein from a country that takes great pride in its fishing methods and rich heritage, delivering superior quality and sustainable credentials.

The opportunity lies in how you communicate this to your diners: by driving awareness of the quality of the product you serve; you are educating them about how this fits with their personal desire to eat sustainable fish. By displaying the Seafood from Norway sign of origin in outlet, you are reassuring your customers that they can expect the best quality sourced fish when they visit your venue.

Hans Frode Kielland Asmyhr, UK Director, Norwegian Seafood Council, comments: “Fishing has received bad press this year, with a number of documentaries seeking to reveal the entire industry’s practices as unethical and bad for the environment.

We know this is not the case and are pleased that it has opened up a dialogue around sustainability and seafood’s role in this. As we move into the new year, we want to work with operators to provide consumers with the education required to reassure them that they can eat seafood with confidence, when they choose Seafood from Norway.”

For further information on quality legislation and sustainability, please visit www.seafoodfromnorway.co.uk.

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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.

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All Aboard the Lovetrain!

Zoom into NFFF Training in 2022

By Austen Dack

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T

he National Federation of Fish Friers (NFFF) is the official body that represents the fish and chip industry (since 1913), protects the interests of fish friers and their businesses, and promotes the fish and chip brand.

Today, the NFFF is the voice of the fish frier, dealing with government departments and collaborating with other organisations to help shape the legislation that directly affects fish and chip businesses, and as a communication hub, liaising with local, national and international media organisations, addressing and deflecting adverse issues and promoting the positive – protecting the fish and chip brand. It is also the biggest provider of training for fish and chip shop owners in the UK covering all aspects of the business. For ease (and covid safety) they are mostly held via a zoom meeting.

The NFFF Training Academy runs a number of different courses set for all levels of experience. The courses are run by award winning fish friers from across the UK. They are headed up by David Miller from multiaward-winning shop Millers of Haxby. David said: “Having been in the Fish & Chip Industry for many years, I have an extensive knowledge and understanding of the Industry, and I felt that becoming a trainer would enable me to pass on many of the skills that I have acquired through my time in the industry. I have a real passion for helping other people achieve their goals within the industry and being a trainer allows me to pass on these attributes and help people who are wanting to work in the Fish & Chip sector.”

Other trainers include industry stalwarts Lesley Graves (Burton Road Chippy), Cem

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Oktem, Packet Bridge Fish & Chips, Malachy Mallon, The Dolphin Takeaway – Dungannon, new trainer Josette Foster of Fish & Chips at Western Grove, Mark Savage, Wetherby Whaler and National Fish & Chip Shop of the Year Judge Hugh Mantle.

Training courses include oil management, potato prep, fish cutting made simple, batter preparation, as well as the flagship complete beginner’s fish & chip course. All are perfect for both beginners, new managers or indeed as refreshes. They could also save you both time and money too.

What NFFF Fish and Chip Training Offers?

• Impartial advice on equipment and products from throughout the industry • Fully equipped training facilities including traditional and high efficiency ranges • A selection of frying mediums and products • Learn the how’s and why’s from leading industry experts • Learn how to maximise your profits from the experts • Award winning guest friers able to show you how they do it to win!

• See professional demonstrations on equipment use and maintenance So, whether you are new to the industry or you have been in the industry for a while, they will have a course to suit you and / or your staff. Please contact them on 0113 2307044 for further details. Visit www.nfff. co.uk/pages/why-train-and-benefits.

“All trainers were brilliant, very informative and answered lots of questions. Great to receive training from current fish and chip shop owners.”

Tony Postlethwaite – Priory Plaice

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WELCOME TO NFFF TRAINING FISH AND CHIP TRAINING TO SUIT YOUR NEEDS Whether you’re thinking of buying and setting up a fish and chip shop, need to get your existing business back on track, or want to develop a promising apprentice, team leader or manager – the NFFF has a course for you!

Delivered at our Training Academy in Leeds or via ZOOM our courses can offer a mix of theory and practical skills So WHY train with the NFFF - Impartial advice on equipment and products from throughout the industry - Fully equipped training facilities including traditional and high-efficiency ranges - A selection of frying mediums and products - Learn the HOW’s and WHY’s from leading industry experts - Learn how to maximise your profits from the experts - See professional demonstrations on equipment use and maintenance

OUR UPCOMING TRAINING COURSES Wednesday 12th January 2022 - 8.30am -10.30am -Zoom Oil Management – Know your limits.

Wednesday 12th January 2022 - 11am - 1pm - Zoom Potato Prep- Know Your Spuds!

Tuesday 25th January 2022 - 8.30am -10.30am - Zoom Batter Preparation - Go with the Flow!

Tuesday 25th January 2022 - 11am - 1pm Zoom Fish Cutting- Made Simple!

Monday 7th & Tuesday 8th February 2022 - Zoom 2 Day Theory - Complete Beginners Fish & Chip Management Course. Followed with a 1 Day Intense Practical at the NFFF Training Academy on Monday 14th February 2022 For costs please contact Helen on 0113 3208276 or email training@nfff.co.uk

FOLLOW US @NFFFLeeds 21 Chippy Chat & Fast Food Magazine • January 2022 @NFFF_UK @NFFF_UK

CONTACT US 0113 230 7044 Chippy Chat & Fast Food Magazine • January 2022 TRAINING@NFFF.CO.UK WWW.NFFF.CO.UK

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VISIT

NFFF.CO.UK

We Are Unique!

Full Control Throughout the Supply Chain From the Net To Your Door

U

nique Seafood Group is one of the UK’s main players in the seafood industry, supplying dependable, consistent quality and quantity fish at great value direct from our partner vessels at sea, without any middlemen.

They are Unique; a professional and trustworthy supplier, building long-term relationships in the wholesale, industrial, retail and food service sectors in the UK, Europe and further afield - and supplying direct to Britain’s Fish & Chip Shops, Takeaways and Restaurants. They are also the exclusive distributor from the Norwegian vessel Granit.

As well as superb seafood they stock a vast choice of leading quality chicken, sausages, burgers, pies, pasties, pancake rolls, buns, baps, breaded and battered foods, plus halal and vegetarian foods.

The Granit is one of the largest, most technologically advanced, Norwegian fishing vessels afloat and represents a milestone for Norway’s fleet: A magnificent example of engineering, with hygienic state-of-the-art

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facilities for high volume catching of MSC certified source cod, haddock and prawns, rapid processing, freezing and storing at sea as well as separate forward storage for fish oil and fishmeal.

Harald Nissen, Managing Director of the Unique Seafood Group, said, “Unique Seafood is Granit’s trusted UK partner, working with the Granit owners and their previous Granit vessel for 20 years. We can now further build on our Unique advantage of supplying consistent specification fish to the UK market in continuous volumes from a MSC sustainable source, which is a key message.”

Unique Seafood can help fish friers to tackle current industry challenges and maximise the value from each fish box they order. Granit’s latest on-board processing technology, automated consistent fillet cutting, and portioning saves the fish frier time, avoids the need to cut fish on their premises and avoids waste too. We’ve produced a guide showing fish cut options so Unique customers can order the fillets that provide the best value for their menus.”

“We are in a position to work with fish friers in the UK, supplying top quality MSC source

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fish direct from the Granit vessel via Unique and to specification to help build financially successful businesses and customer loyalty for the frier,” added Harald Nissen.

“Friers have become more professional in building and maintaining their reputation for quality and are educating their customers about the fish they serve. More customers want sustainable sourcing to ensure the industry has a future and know the Barents Sea is an MSC approved source. The market is changing very quickly and we on the supplyside are helping chippies to be in front of the market, not behind. The investment in the latest Granit fishing vessel and processing technologies makes sound economics for the fishing company and for end customers alike, as well as making Granit one of the most environmentally friendly vessels in the world.”

Each fishing trip is more productive, from catching, to processing, to on-board freezer storage capacity, ensuring continuous and consistent top quality Norwegian seafood supplies synonymous with the Granit name.

The Granit’s on-board processing uses the very latest de-heading, filleting, skinning, cutting, portioning, weighing, and freezing technologies, saving fish friers labour,

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reducing waste and controlling costs.

Austen Dack Chippy Chat Editor was with the 2020 NF&CA Top Ten fish friers who went out on the Fjords onboard Granit via Alesund. “What an incredible experience seeing The Granit first-hand. The facilities are superb, the investment astonishing, and the Granit catch is caught processed and frozen fresh in a matter of hours all onboard!”

Chatting to Martin Brown Sales Director from Unique Seafood onboard Granit Austen said, “It is clear to see Unique Seafood have developed a special relationship with the whole Granit ‘family’, over a number of years which enables them to serve British Fish and chip shops the absolute best FAS fish.”

Martin Said “Yes, it is a very special partnership one in which we can react to what friers want very quickly. We are also now producing tight graded skinless and boneless fillets, 4-6, 6-8, 8-10, 10-12oz Cod Fillets. We have seen a recent shift in the marketplace for this, and the Granit is the best bet to supply you.”

Unique Seafood Ltd are the exclusive UK distributors for Granit. Contact them today to talk about supplying you today from their range on 0203 260 3580 www.uniqueseafood.co.uk

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Veg to Differ!

Order pukka’s award-winning vegan pies in time for veganuary

By Austen Dack

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P

ukka, the UK’s favourite fish and chip shop pie brand , has two vegan pie recipes – Vegan Chicken & Mushroom and Vegan Minced Steak & Onion – available for chips shops to order, to allow the industry to drive sales during the all-important ‘Veganuary’ sales period.

Pukka launched its vegan range of pies into fish & chip shops in time for Veganuary last year, and we were delighted because traditionally, Veganuary hasn’t been something that’s been easy for the sector to get involved in. Fast forward 12 months and not only is the range worth £3.2 million in retail , but its Vegan Minced Steak & Onion recipe has recently been awarded a Grocer New Product Award.

The fact that Pukka chose to make two of its bestselling recipes plant-based has helped to broaden the appeal of the pies amongst customers – plus they are also available in cases of 12 frozen wrapped pies. This gives the pies a longer shelf-life, while also giving customers confidence in the pies regarding integrity and segregation, allowing them to be served in the safest possible way.

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 very heart of our story. That’s why

Chippy Chat & Fast Food Magazine • January 2022

we want to do all we can to help outlets drive sales – and enabling them to tap into demand for Vegan products throughout January with our range is just one of the ways we’re showing support.

“We deliver the vegan pies to fish & chip shops in cases of 12 frozen pies enclosed in our wrappers – which come complete with eye-catching photography and clear messaging. What’s more, to make it really clear to customers seeking out plantbased options, the recipes are highlighted with a vegan flash and the Vegetarian Society Approved vegan trademark on the front of the wrappers.

“It’s estimated that over 5 million people gave vegan eating a try this year , so we’d urge fish & chips shop owners to stock up on our award-winning plant-based pie range to drive incremental sales during Veganuary 2022.”

Pukka’s Vegan range is available to order now How to order - To order Pukka pies directly, call now on 0116 264 4000 - Or contact your local wholesaler 1

Censuswide survey of 2,019 UK adults conducted between 19th-23rd July 2019 2 IRI 52 we 03.10.2021 3 veganuary.com

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Brum The Cod’s Scallops opens in Harborne, near Birmingham

S

ince launching in 2011, the Nottingham based brand has become renowned for serving “the freshest seafood in town” in a fun family-friendly environment.

It has won several awards, including its Wollaton Nottingham shop being named Best Fish and Chip Shop of the Year at the National Fish and Chip Awards 2020.

The Birmingham site is The Cod’s Scallops fifth - after openings in Wollaton, Sherwood and Long Eaton in Nottinghamshire and most recently Market Harborough in Leicestershire.

Customers can choose from over 20 species of fish daily – all cooked fresh to order -baked, battered or ‘naked’. You can even get your oysters battered.

The brand was founded in 2011 by John Molnar, who used his 30 years chef experience to “set sail a fish and chip concept like no other.”

Mr Molnar said: “I had been looking at opening a site in Birmingham for some time. I looked at units in Mere Green and Moseley, but as soon as I visited Harborne, I knew it was exactly the

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Brum! right place for The Cod’s Scallops.

“I loved the buzz on the High Street - it’s a busy local street and has a great community feel, so I’m very excited about the opening and it’s great to be part of the Harborne community.”

Mr Molnar added: “ Each restaurant differs in interior, but Harborne is something special.” As well as seafood, the company is also famed for award-winning pies, with fillings including steak and scale ale, chicken, ham and leek or vegan balti.

A range of light bites and sides are available, including black pudding fritters, battered onion rings, and pickled onions, eggs and gherkins.

Puddings include raspberry sorbet knickerbocker; seasonal fruit crumble with custard and warm sticky toffee pudding with toffee sauce and vanilla ice cream.

There is a children’s menu - or rather ‘Little Tiddlers’ menu - which includes mini cod and chips, proper fish fingers and chips, chicken nuggets and chips and sausages and chips.

Are you opening a new shop soon? Email austen@chippychat.co.uk

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The Road Chip!

Unselfish Selfish Chippy owner gives Fish and Chips to people stuck in traffic

S

ince the pandemic has recently had a resurgence, some parts of Australia found themselves having a few problems. Namely, due to new outbreaks in regional areas, most citizens from Queensland, a small town in New South Wales in Australia, decided to try and evacuate through the border. Unfortunately, this seemed to be the idea of lots of people, a traffic jam formed right outside the border, which was now moving at a snail’s pace, thanks to the strict border controls. Tensions and anxieties were running high among all the drivers as they scrambled to try and get across the border.

One restaurant owner named Adrien took notice of this, and he decided to try to ease the tensions of the drivers by using the one thing that most people can never resist: free food.

Adrian, the owner of Selfish Fish and Chips, saw that the drivers as they were lined up in Tweed Heads, a town that neighbours Queensland, and decided to lighten the mood by offering the drivers free orders of fish and chips as they waited in the line to cross the border.

Drivers were eternally grateful for the offer, especially since some of them have been stuck in traffic since the morning, which meant that some of them had to go without breakfast to get a good spot in the line, so the offer of free fish and chips was a godsend.

Adrian made a couple trips during the day, going in and out of his shop with trays full

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of freshly-cooked paper baskets of fish and chips to give to the hungry drivers as they continued waiting in the slow-moving line.

All the while, Adrian accepted no payment for the efforts, choosing to give out the food as a gesture of goodwill.

After Adrian made his many rounds, his actions soon began to go viral on social media as the drivers began to post about this tremendous act of kindness. Drivers were very grateful for the free food, and they made posts to bring light to Adrian’s generosity.

“Adrian, the owner of Selfish Fish and Chips, has been constantly coming out and handing fish and chips to all the cars stuck in traffic. You are an amazing person, Adrian.”

One person wrote in their post.

During this pandemic, people are scared, and they aren’t quite sure what’s going to happen next, which is why it’s important to show people common decency and kindness during these trying times, and to pay it forward whenever it’s possible. People are immensely grateful for Adrian’s gesture of goodwill, and it’s very possible that people made going to pay it forward to others in the future, which is always the right thing to do.

What goodwill gesture have you done?

Email austen@chippychat.co.uk

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Fabulous

Fish Roe Fritters A PROTEIN PACKED NUTRITIOUS MEAL

MAKE A DIFFERENCE. CHOOSE GUARANTEED SUSTAINABLE FISH.

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

29 Chippy Chat & Fast Food Magazine • January 2022 Chippy Chat & Fast Food Magazine • January 2022

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Fish & Clips!

Mission Impossible filming at quarry location seen by Chippy Owner

A

mocked-up train carriage has been plunged into a quarry for a scene in the latest Mission: Impossible film.

It was shot at Stoney Middleton, Derbyshire, recently with the carriage hanging off a specially built rail line before it fell into a lake.

Franchise star Tom Cruise, 58, was photographed at the scene having flown in by helicopter to watch the filming.

Photographer Richard Bowring from Stoney Middleton, said earlier in the day he had seen a crane take a few attempts to attach the carriage to the bridge.

He said: “There were three big cranes on site. They winched it [the carriage] up onto the crane but it would not attach to the end of the bridge.”

He added that he saw Cruise and director Christopher McQuarrie “milling around on set” and on a viewing platform.

Pete Grafton, owner of Toll Bar Fish and Chip Shop in Stoney Middleton, said

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“The carriage was hanging from a crane on Friday afternoon. It had dangled from the track for much of the day. The set’s construction has been going on at Darlton Quarry for months, but filming was delayed due to the pandemic. There was ‘much excitement’ and a ‘real buzz’ “Everybody’s talking about it,” he added.

“Plenty of people have been visiting the area which is good for local businesses.

Staff and customers here have been wearing Tom Cruise masks and dressing up as the man himself – we’ve all been getting involved in the fun.”

Although Tom Cruise has expressed his love of fish and chips before whilst filming, it is not thought that he had visited the award-winning chippy.

The carriage was seen arriving at the quarry back in May and the locomotive was delivered in August, about a week before the dramatic crash.

Filming and production work has been taking place at the Warner Bros Studios in Hertfordshire, and on locations across the UK. Have you been involved with a film set? Email austen@chippychat.co.uk

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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 Anna Great taste, less waste, premium fries

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 • January 2022 Chippy Chat & Fast Food Magazine • January 2022

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Pictures of You! This is the second look back to some of the

pictures we have featured both in magazine and online during the course of 2021! If you have any illustrations (and/or stories) you would like us to use, please email austen@ chippychat.co.uk

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TheBoyinthe

By Austen Dack

Bands, Bridges & Chips in Bath

I

am passionate about visiting the very best fish & chip shops across the UK. I also love to combine this with a weekend break in cities across Europe. Recently I chose to vacate to Bristol & Bath.

If ever there was a city with a story to tell, it’s Bristol. Enveloped in the hills of Southwest England, it has its own unmistakable identity, carved out by passionate locals and spirited fans.

Discover things to do in Bristol born out of the city’s centuries-old heritage and irrepressible creative spirit. Seek out world-class street art and follow the sound of live music flowing into cobbled streets. Devour the feast of food and drink in Bristol that covers sumptuous street food, superstar chefs and everything in between.

We stayed in the wonderful Radisson Blu. Housed in an iconic 18-storey high rise, the hotel places you at the centre of one of England’s most captivating cities, close to a number of popular attractions.

It’s the city’s tallest hotel so please if you stay ask for a room near the top to take in the breath-taking views.

In the afternoon we took in Bristol’s Christmas Market. Home to over 40

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unique stalls with a line-up of traders selling seasonal delights, crafts and unique items perfect for those hunting for that special Christmas gift. There was a wide range of delicious food available, from traditional Bratwurst to crepes, and plenty of sweet treats.

Later we visited King Street which is a 17th-century street in the historic city centre of Bristol. With an array of bars, and a lively outdoor seating area I recommend you stop by soon.

The main reason for our trip on the Friday was to see a band I have loved since 1989. They are called the Blue Aeroplanes, and they once supported REM on their Green album tour. They are native to Bristol, and more often than not play at The Fleece. Their Christmas gig is a must see, and along with support band Karen, they did not disappoint.

Their action packed ‘flight’ lasted over 90 minutes and they incuded main stays Jacket Hangs & Breakin’ In My Heart.

In the morning with a hint of frost but a bright blue sky we headed off to the Clifton Suspension Bridge. This worldfamous bridge was designed by the great Victorian engineer Isambard Kingdom Brunel. The bridge’s spectacular setting on the cliffs of the Avon Gorge has

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Bubble! made it the defining symbol of Bristol, drawing thousands of visitors a year just to stroll across for views of the ancient Avon Gorge, elegant Clifton and the magnificent city beyond.

By lunchtime we headed off by train to Bath. A city founded in 1AD, and now a UNESCO World Heritage site, Bath is a city that oozes history and culture from every stone.

Our reason for the stop was to visit The Scallop Shell in the city. Marco Pierre White said of the shop “My favourite restaurant in all of Wiltshire and Somerset is, without question, The Scallop Shell – it serves just the finest food.”

Driven by a passion for seafood, Garry Rosser returned to the city where his career as a chef began to open The Scallop Shell in 2015. He is passionate about promoting the quality and provenance of seafood from UK shores and carefully sources his fish from small artisan day boats who land and sell their catch at leading markets on the south coast, as well as from Peterhead and Tarbert on Loch Fyne.

When the markets allow, they offer a platter of the freshest shellfish, designed to share, served with homemade dips and sauces. These change daily and are available most days. They also have fish

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to share, such as wild, line-caught sea bass, Cornish monkfish tail or whole brill.

We ordered the Scottish Haddock, chips and homemade mushy peas. We quickly devoured the wonderful soft, white meaty (but flaky) haddock, the beautiful light, crisp batter and perfectly cooked chips, crispy on the outside and fluffy on the inside.

The Scallop Shell is a wonderful place to visit for Britain’s favourite meal. With an open plan well organised kitchen, well drilled attentive staff, a galley like two floor restaurant it delivered on all fronts and gave us a perfect end to our weekend away. www.scallopshell.co.uk

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Grilleiant Fish The Majestic Grille’s fish (and chips) fried just right

By Jennifer Biggs – The Daily Memphian

F

ishy Friday is back at The Majestic Grille, and owners Deni and Patrick Reilly are going through considerable trouble to make sure we get a stellar plate of fish and chips. If COVID supply snarls weren’t bad enough, we had that crack in the bridge, too.

“We bring our fish in from Boston,” Deni said. “Normally it’s trucked in twice a week, but then they closed the bridge and the truck stopped coming through Memphis, crossing at Dyersburg instead.

“Hopefully they’ll pick that route back up, but for now, we’re flying the fish in.”

Patrick discovered Foley Fish, a 115-yearold fish purveyor, many years ago, when he worked in Boston, and that’s where he gets his salmon and his cod or haddock, whichever is best that week for the fish and chips.

“We were bringing in whole salmon and breaking them down, using all of it,

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but now we’re getting fillets because we don’t want to pay to fly bones,” Deni said.

At present, The Majestic is only open for dinner Wednesday through Saturday, brunch on Saturday and Sunday and lunch on Friday, though the Reillys plan to return to a more robust schedule when more Downtown workers return to the office.

I was barely in my seat last week when the server told me it was Fishy Friday. I already knew it – I was there for it – but there was still one question pending before my order was final “Steak fries or parmesan fries?” he asked. As I started to speak, he said, “Parmesan. Excellent choice.”

And so it was. Look, I love fish and chips. Years ago, I’d eat a plate any time I had the chance, usually doused in malt vinegar, but at some point I became an adult who didn’t eat fast food and there Chippy Chat & Fast Food Magazine • January 2022

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aren’t that many places where you can get fish and chips.

Celtic Crossing has it, I hear Boscos does for Tuesday lunch, and as I found out not so long ago when writing a story about fish sandwiches, there’s nothing wrong with Captain D’s, though that’s back in fast food territory. If I’m missing a place, let me know.

But right now, to The Majestic. The fish was excellent: Piping hot, fried crisp, firm and flaky inside, and the batter was on point.

That’s where fried fish hits make or break, whether it’s catfish in a cornmeal batter or cold-water cod in light beer batter. It needs to blend seamlessly with the fish, no milky line between crust and fish on catfish, no gummy layer on the inside of the cod batter.

And it’s not as easy as it sounds to get it right.

“Yeah, it has to be fried in good clean oil, fried at 350, but it has a lot to do with

making the batter,” Patrick said. “You can’t overwork it, it needs to be almost lumpy but not quite, and it can’t be thick. It has to puff up and get crisp when it hits the oil, and you have to make it constantly, like a new batch for every 15 orders or so.”

He uses Memphis Made Junt in his batter; the beer’s carbonation helps keep it light.

All the trouble is worth it. And Mike, our server, was right about the Parmesan fries. They were skinny, crisp and salty, just like I like them. I had plenty left over to take home and ate it for dinner the next night.

I didn’t last week, but you should save room for a dessert shooter when you have lunch at The Majestic. They’re shot glasses of four-bite desserts that change a little. You can’t go wrong with the Key lime pie or tiramisu.

The fish and chips plate is $15 at lunch on Friday at The Majestic Grille, 145 S. Main Memphis

& Chips!

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Magnifico!

“Developing New Varieties”

By Gavin Towers

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A

grico is a potato breeding company based in Emmeloord in Holland. The co-operative was formed nearly fifty years ago by Dutch farmers to develop new potato varieties.

The potato breeding work is carried out at Agrico Research.

Potato breeding is a long-term process.

The breeders choose the parents best suited to the market sector and then select the most likely offspring from the resulting seedlings. This selection process continues over at least nine years until only two or three seedlings remain from the initial 225,000 seedlings produced every year.

The promising seedlings then enter the trialing stages where they are grown in many countries to learn how they perform in different climates and soils this can take another four or five years. This information is used to select the seedlings for National Listing at which point the seedling is given a name and becomes a new variety.

The new variety then enters the variety development programme. At this point there is only a limited quantity of seed

Chippy Chat & Fast Food Magazine • January 2022

available, and it is placed with growers and customers supplying the market for that variety.

One example of this is Babylon the new chipping variety from Agrico. Babylon was bred in 2006 and was added to the National List in 2016. More recently the variety has been grown by farmers in the Ely, Cambridgeshire area to supply fish and chip shops through local potato merchant Isle of Ely Produce Ltd. As the seed tonnage of Babylon increases year on year more fields are planted. Agrico works closely with the growers to guide them on best growing practices such as seed rates and spacing, fertilizer application and harvest. Storage and dormancy knowledge is gathered from larger quantities over the winter season. All of this builds up to help the supply chain from field to fork to learn how to get the best from Babylon.

Agrico has been working very closely with Chippy Chat magazine to promote Babylon in the monthly magazine and at the Isle of Ely Ltd Open Day in September.

At the Open Day the mobile chip van “Pimp my Fish” was frying Babylon at lunch time and the chip shop friers all commented that the Babylon chips had good texture and delicious taste, and this was from the best friers in the business!

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seed produced in the UK to meet the market demands for this quality chipping variety. It has taken fifteen years from the first crossing to get the chip product on the plate and it has proven to be well worth the wait.

Austen Dack Chippy Chat Publishing Editor said. “Isle of Ely Produce have invested lots of time over the years (including publishing Chippy Chat) with Agrico into helping to develop various chipping potatoes for the fish & chip market. Their unique relationship between farmer and chip shop owner via their field to frier platform has helped to produce potatoes which not only tick vital boxes for the grower, but also for the chippy and ultimately the consumer.”

Alex Moore Agrico UK Sales Manager said: ”Chippy Chat and Isle of Ely Produce have been trialing Babylon for a year now with key shops across the UK. We are very impressed with the results thus far, and this activity provides a benchmark for the future too. They have set up a group of fantastic Chip Shop Ambassadors who we hope to utilize more in the future”.

Oliver Boutwood Isle of Ely Produce Director said: “We are very happy with our partnership with Agrico. With a network of hundreds of growers and thousands of fish and chip shop owners, we will look to develop this further. This activity was part of the reason we won a National Potato Industry Award recently.”

If you would like to trial Babylon and become a Chip Shop Ambassador, please email austen@chippychat.co.uk

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Chippy Chat & Fast Food Magazine • January 2022

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North West

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

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THE HOME OF QUALITY CHIPPING POTATOES! Mitchell Potatoes (Estab 1883) is proud to be one of the UK’s longest established potato merchants, a record built on quality and reliability.

We serve many of the UK’s best fish and chip shops

CONSISTENT QUALITY:

Our large supplier base and vigilant quality control helps provide consistent quality all year round.

Bischipshop’s Stortford!

The Fish Yard: New family-run fish and chip shop opens in Bishop’s Stortford

T

he owner of a new fish and chip shop in Bishop’s Stortford is promising freshly-made & food prepared with their own secret recipes.

The Fish Yard was officially opened recently by Stortford mayor Cllr Keith Warnell.

Owner Inan Dogus says customers at the shop in Snowley Parade, on the Parsonage estate, will receive a new fish and chips and charcoal kebab experience. It also sells burgers, chicken and pies.

Inan, who lives in Harlow and has been in the retail and hospitality industry for 10 years, said: “Our main chef has 28 years’ experience, and our other chefs and staff also have a decade-plus experience. That’s why we can serve such delicious food to our customers.”

The business is a family affair, with Inan’s father-in-law, main chef Seyfi Kama, helping to make the fish bar a “go-to” destination for Stortford’s takeaway fans.

He added: “What makes us different from the others is that everything is freshly cooked, prepared with our own special secret recipes, handmade where possible and only sourced from reliable local farms, fishmongers and suppliers.”

Do you have any family recipes and/or traditions? Email austen@ chippychat.co.uk

PUNCTUAL DELIVERIES:

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www.mitchells-potatoes.co.uk info@mitchells-potatoes.co.uk mitchellspotatoes @mitchellpots 40 Chippy Chat & Fast Food Magazine • January 2022 @mitchellpots

Chippy Chat & Fast Food Magazine • January 2022

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Applaudable!

It is the simplest of meals but has cult status in Blackburn and Darwen – meet the Shad Dab.

T

he Shad Dab will set you back £1.90 and consists of a dab (slice of potato battered and fried), lettuce, cheese and mayo in a bun. It is one of the most popular items on the menu at the Harbour Fish and Chip Shop on Rothesay Road in Shadsworth.

Owner Dougie Ballantyne said the Shad Dab had developed its own cult following. He said: “We sell quite a few and you will find people travel to the town just for this. The Shad Dab was named by worker Natalie in 2007 when we ran the chippy on Ballantrae Road around the corner. We moved here to the new spot five years ago and it has always been a firm favourite for customers. We have Shad Dab T-shirts, pens and during the pandemic even had Shad Dab face masks. People go on holiday and send us images of them wearing Shad Dab T-shirts in far off places.”

It is believed the lettuce, dab, also known as a scallop at some East Lancashire chippies, cheese and mayo combination was first sold back in the nineties when a chippy close to Blackburn College offered a cheap alternative meal to students.

The Harbour chippy though has gone a few steps further. Here, you will also find haggis in batter, pineapple fritters and battered sausages.

The aptly named ‘Shad All In’ consists of a jumbo sausage and dab with lettuce cheese and mayo.

Whilst the ‘Shad Sausage’ comes with sausage, lettuce, cheese and mayo.

Dougie said: “Once people get over the psychological block of the haggis they warm to it.

You will be surprised the number of people who then come back for more.”

Dougie celebrates 25 years in the fish and chip shop trade and said the pandemic had brought communities together in some respects.

He added: “We closed for the first eight weeks of the lockdown last year as we did not know exactly what was going on but have been open since.

During the pandemic we made an effort to look out for some of most vulnerable customers and we did a lot of deliveries. We love the area and the people.”

The chippy would also deliver non-food items to those who requested it and sometimes were happy to accept payments later from those who could not pay.

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Chippy Chat & Fast Food Magazine • January 2022

“We just wanted to do what we could to help,” says Dougie.

Carol Casey, who works at Newground Together next door to the chippy, is a big fan of the Shad Dab. She said: “It is easy to see why it is so popular.

It is unique to Shadsworth. Also, for what you get it is a bit of bargain at £1.90.

“We do get a lot of people who visit us and have never tried it and they are thankful for the recommendation.”

Do you have your own unique dish? Email austen@chippychat.co.uk

Producing Quality Cambridgeshire Potatoes

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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 • January 2022

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Come Chale or Shine!

The Jolly Fryer will continue to visit Chale after row

T

he Jolly Fryer will continue to serve up fish and chips to residents from Chale un the Isle of Wight and surrounding villages every Wednesday – thanks to swift action from the Parish Council.

Andy and Caroline Phillips head over to the South Wight to visit the rural village of Chale every week – a sought-after treat for villagers. However, recently the Island Echo reported that the mobile fish and chip van had been informed they could no longer park up outside the former Chale Green Stores.

It was said that the American owner of the building, Vern Tyerman, had revoked permission for the chippy to trade from the car park with immediate effect. It has since transpired that he had asked the Phillips not to tell anyone about his plans to erect a fence – which rang alarm bells.

Now, Chale Parish Council has stepped in to reaffirm that Mr Tyerman does not own the area of tarmac and cannot stop The Jolly Fryer from parking there. Those who are actually responsible for the land have given the green light for chips to continue being served!

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The Jolly Fryer will also still visit neighbouring villages of Niton (Fridays) and Godshill (Thursdays), as well as regular stops in St Helens (Saturdays) and Nettlestone (Thursday and Saturday).

The couple have been serving fish and chips from a mobile unit for over 30 years and are now on their 4th unit.

Andy and Caroline said: “Thank you to all who’ve been so supportive and to those who’ve had a very busy day or two getting this sorted – not just for us but for the benefit of all in that area. We are happy to be back where we were and look forward to seeing you again.

“I suspect we are now off the Christmas card list from a ‘gentleman’ the other side of The Pond but we can live with that…”

Have you had trouble with your pitches? Email austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • January 2022

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CHIPS MADE SIMPLE

Visit our website for more

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Chippy Chat & Fast Food Magazine • November January 2022 2021

Chippy Chat & Fast Food Magazine • January 2022

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