Hill Climber!
How Rafael Chandler Transformed Hillycroft Fisheries into a Local Favourite
Rafael Chandler owns Hillycroft Fisheries in Morley, Leeds, which he has successfully run for the past six years. Under his leadership, the takeaway has transformed from a “stock it high, sell it cheap” model to a local favourite, known for its commitment to quality and consistency.
“It was an ‘offers’ shop when I took it on, with big discount stickers in the window and a focus on volume over margins,” Rafael explains.
As a result, the shop wasn’t generating much profit, and business was unpredictable. “When it had signs up advertising deals, the place would fill up. But without them, there were no customers,” he adds.
Rafael tackled this by introducing fewer but more targeted offers, however, this lack of consistency extended to other areas of the business such as portion sizes, processes and daily practices. These were addressed when Rafael was introduced to the Ceres portfolio of products.
“I had 10-12 staff, and there was no consistency in portion sizes or how people did things until we started using Ceres products, like the Curry Sauce Mix, the Gravy Mix and the Mushy Peas Seasoning. Ceres helped us standardise everything, from portion control to overall workflow. It made a huge difference and means customers now get as close to the same experience every time they come in.”
The consistency offered by Ceres products has also helped drive sales, as Rafael explains further: “As soon as I put a system in for peas and used the Ceres Mushy Peas Seasoning, we noticed a substantial increase in pea sales.
One item that has developed a loyal, albeit surprising, following is Hillycroft’s homemade fishcake, which uses Ceres Fishcake Mix and is coated in Ceres
Rustic Breadcrumb. This came about when Rafael was left with trimmings after introducing a smaller 3-5oz lunchtime special to combat rising haddock prices.
“I knew introducing a homemade fishcake would be a challenge here in Leeds, where customers love their traditional Yorkshire fishcakes, but they have definitely found a market,” says Rafael. “We make a batch a week now and we more or less sell out. The profit margin is really good because it’s all trimmings, I’m not putting any other fish in there.”
Rafael has transformed the business by bringing structure and consistency to Hillycroft Fisheries. And while turnover has increased - partly due to price adjustments and an estimated 10% growth in footfall - the real difference is its profitability.
“We’ve fine-tuned everything, from staffing efficiency to wage percentages relative to turnover,” says Rafael. “We’ve really got it all nailed down now.”
Rafael is a big fan of the seamless ordering process on the Ceres website too (as well as wholesalers T.Quality and The Q Partnership), adding: “The website is brilliant. It’s optimised for both mobile and desktop so automatically adjusts to your screen size. And because it remembers your past orders and payment details, I can log in, click reorder and it’s done. Plus, delivery is usually next day or the day after - it’s so slick. I placed an order this morning, and it took me two minutes.”
Rafeal regularly taps into the articles and podcasts Ceres puts out “You get some interesting people on there, and it’s useful to hear other perspectives from across the hospitality industry.” www.ceres.shop
The NFFF Awards Runners and Riders!
Wehave an exciting edition for this February. Inside we have listed all awards with all the finalists for the NFFF National Fish & Chip Awards 2025. The event is held at the Westminster Plaza, London. It is one for all shops and suppliers not to miss, and there are only a handful of tickets left. The awards are hosted by TV’s Adam Baker who has starred in Blue Peter, Countryfile and of course the One Show too. All shop owners are welcome to attend. For further ticket details visit thefishandchipawards.com. This month our front-page partner
is once again Friars Pride. With thousands of visitors, it’s annual Fry-It show (this year held at Stoneleigh) is a one stop shop for fish and chip shop and takeaway owners. The Chippy Chat team would love to see you there. You will find lots of suppliers exhibiting the latest trends in our industry and what’s more the day is FREE to attend. More info can be found at friarspride.com/info/fryit/
If you would like to be featured in Chippy Chat as a chip shop owner or manager, or as a supplier please contact me austen@chippychat.co.uk
Chippy Chat Ltd
Oak Lane Littleport Ely Cambridgeshire CB6 1RS
www.chippy-chat.co.uk info@chippychat.co.uk Twitter @Chippychat
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TEL 01353 658216 FAX 01353 863 444
Managing Director John Boutwood
Publisher Oliver Boutwood oliver@chippychat.co.uk
Publishing Editor Austen Dack
austen@chippychat.co.uk 07863123929
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Advertising Sales and Promotions austen@chippychat.co.uk
For PR and Editorial editorial@chippychat.co.uk
Austen Dack Publishing Editor
Give your sales a Roost!
Middleton Foods revamps Rooster’s brand!
Middleton Foods, the UK’s leading supplier of premium chicken coating systems, has revamped its hugely successful chicken breading brand, “Rooster’s”. With a fresh new look, Rooster’s now epitomises a contemporary, modern
brand representative of the fried chicken phenomenon which has driven the boom in the UK’s chicken shop scene.
Speaking about the re-launch of Rooster’s, which brings the brand in line with the more edgy and modern chicken shop chains we know and love, Ryan Baker, Sales Manager, Middleton Foods comments:
“What better way to celebrate the success of Rooster’s – which has become a staple in the Middleton Foods portfolio since launching over twenty years ago –than with a re-brand that sees us embrace and reflect the tremendous popularity of the UK fried chicken scene. Chicken shops are trendy and we’re leading the charge in the premium chicken coating revolution, investing in NPD which doesn’t just meet the standard, it sets it; so separating Rooster’s from our core range presents us with a huge opportunity to further grow our business, which is really exciting.”
Rooster’s is quite different to the standard Middleton Foods offering and is a unique brand in its own right. Keeping its existing colour palette to ensure brand recognition, but with a new vibe to modernise the brand, the new Rooster’s logo is clean, simple and stylised to reflect the heritage behind it and make Rooster’s now more suited to a contemporary demographic and the explosive uplift in the market.
For further information about Rooster’s, please visit www.roostersbreading.com. Alternatively, please call Middleton Foods on +44 (0)1902 608122.
Diary Dates
Business or pleasure, dates not to be missed...
On Sunday February 23rd 2025 the Henry Colbeck exhibition will be held at the Utilita Arena, Newcastle. They’d love you to join them for a FREE day dedicated to the fish and chip and fast food industry.
26th February 2025
The National Fish & Chip Awards
The National Fish and Chip Award tickets are now on sale, don’t miss out on the fish and chip industry’s premier event! The event will take place at the Park Plaza Hotel, Westminster Bridge, London. Tickets thefishandchipawards.com
FRY I.T. is back, and this time the show will be coming to NAEC Stoneleigh in the Midlands! The exhibition looks forward to showcasing great ways to improve your offerings with the latest innovative products and services for the fish and chip and fast-food sector!
3rd - 9th March 2025
British Pie Week
British Pie Week in 2025. This annual celebration of all things pie-related is a time for pie lovers to share recipes, eat a variety of pies, and come together
18th May 2025
The KFE Ball
Time once again for the KFE Ball. An evening of fun and surprises at the wonderful Belfry hotel. To book or for further information, please e-mail Tanya Henderson at sales@kfeltd.co.uk or call 01778 380448.
6th June 2025
The National Fish & Chip Day
National Fish & Chip Day 2025 - Friday 6th June.
The biggest day on the fish & chip calendar –National Fish & Chip Day returns for it’s 10th Anniversary in 2025
September 7th 2025
Isle of Ely/Chippy Chat Open Day
Isle of Ely Chippy Chat Open Day – September 7th 2025
Join us on the farm to see how the 25/26 potato crop is faring. Great speakers and also free samples and more.
December 7th 2025
The Chippy Chat Ball
The Chippy Chat Ball is booked in.
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
A Happie Week!
British Pie Week is fast approaching (3rd – 9th March) and as the nation’s number one pie brand , Pukka knows a thing or two about how to increase sales and boost profits during such a key sales period.
Pukka has been making and baking pies since 1963, and since then has been a key part of the Great British Chippy, becoming a longstanding favourite with pie-lovers up and down the country. Isaac Fisher, CEO at Pukka lets us in on some of the best tips and tricks on how to make this British Pie Week a success.
Contact your Pukka representative, wholesaler, or call 0116 264 4000
“Pie visibility, awareness and demand peaks during British Pie Week, so it’s vital for chippy owners to offer variety and excitement to their customers, in order to take advantage of this unique opportunity to step up sales. There’s no better way to do this than stocking up on Pukka’s extensive line up, that offers something for everyone” says Isaac Fisher, Pukka’s CEO.
To download tips, tricks and FREE assets to spread the word and entice new customers, visit pukkapies.co.uk/foodservice
“Pukka’s unit sales grew by +31% last year during British Pie Week , so it’s clear that the nation is even hungrier for pies during this period, and we expect to see demand peak this March in fish & chip shops.
“The great news for chip shops is that
over the years, we’ve worked hard to develop an extensive and full-on flavour portfolio of recipes, with something for everyone, including All Steak Pie, Chicken and Mushroom Pie, Cheese, Leek & Potato Pie, Plant Based Minced No Steak & Onion Pie and Plant Based No Chicken & Mushroom Pie. And, to this day, the fan favourite in the nation’s chip shops remains the Steak & Kidney Pie, a musthave for your chippy counter all year round,” continues Fisher.
“It’s also key to continue bringing fresh ideas to counters to sit alongside these traditional favourites, to excite new, younger customers. We recently launched a limited-edition Peri Peri Chicken Pie to do just that, putting our Pukka spin on a flavour which is already popular out of home, and now easy to add to your fullon flavour pie line up in chip shops around the country” concludes Fisher.
To help chippy owners capitalise on this key sales period, Pukka has developed bespoke POS, to help drive footfall. And that’s not all, ready-made social assets are also available, all accessible via the Pukka foodservice website.
Ten Go to London! Takeaway of the Year finalists!
It’s nearly time for the NFFF National Fish and Chip Awards. Over the next twelve pages we will be previewing the runners and riders for all of the awards, plus highlighting the awards sponsors too. The overall awards sponsor is Seafood from Norway and category winners will all be invited on an educational trip to Norway as part of their prize. (See page 30 for further details).
First up we preview the 10 finalists for the coveted Takeaway of the Year, won brilliantly last year by Ship Dack, Trethomas, Caerphilly.
The panel of sector specialists have examined every aspect of the contender businesses making sure the bar is set high when it comes to industry and product expertise, sustainable business practice, environmental engagement, employee responsibility, as well as cooking great fish and chips.
Over the last few months, the original shortlist of 40 tackled multiple highpressure tasks, challenges and interviews. The lineup was reduced to 20 and now the final 10 will be waiting with bated breath for the mystery visits that will determine the Takeaway of the Year winner, which will be officially announced at the awards ceremony in London on 26 February.
The 10 Top Takeaway finalists are:
England
Cornwall
Kellaway’s Fish and Chips, Truro
County
Durham
Yarm Road Fish and Chips, Darlington
Nottinghamshire
Angell’s Fisheries, Newark-on-Trent
Yorkshire
The Fish Bank, Sherburn-in-Elmet
Mister C’s, Selby
The Scrap Box, York
Scotland
Aberdeenshire
Redcloak Fish Bar, Stonehaven
Ayrshire
The Fish Works, Largs
Wales
Anglesey
Finney’s Fish and Chips, Benllech
Glamorgan
Zero Plus Fish & Chips, Cardiff
One of these fish and chip shops will follow in the footsteps of 2024 Takeaway of the Year victor, Caerphilly champion Ship Deck
The National Federation of Fish Friers (NFFF) president and awards organiser, Andrew Crook says: “It’s no secret that when you enter the National Fish & Chip Awards it’s not going to be an easy ride but it’s to ensure as an industry we keep pushing for absolute excellence as a minimum. Customers are at the forefront of what we do so it’s imperative that businesses are serving them to the best of their ability and that’s why we are validating the efforts of this exceptional group which has made it through to the Takeaway of the Year finals.”
Sponsoring the Takeaway of the Year category are BDSigns, Florigo, Friars Pride, Henry Colbeck, McWhinney’s Sausages, Seafood from Iceland, Smales and V A Whitley.
Winners of the Best Takeaway of the year for 2024 - The ShipDeck
SPONSORED BY
Chippy
Restaurant of the Year Field to Frier
Five fish and chip restaurants hope for first ‘plaice’ at industry awards
IFish and chip restaurants in County Durham, Devon, Gloucestershire, London, and Tyne and Wear have earned a seat at the table following months of gruelling tasks, interviews and inspections by industry specialists who at next year’s awards ceremony will crown one of them as the best in the sector.
The National Federation of Fish Friers (NFFF) organises the awards and the notoriously comprehensive assessments entrants undertake are vital for unearthing where the opportunities are to set new benchmarks in the industry and to encourage bigger goal setting for those taking part. The overall sponsor of the awards is Seafood from Norway. Last years’ winner was Knight’s of Glastonbury
The finalists are
Bells Fish & Chips (Framwellgate Moor), Durham
Pier Point, Torquay
Malt and Anchor, Cirencester
Toff’s of Muswell Hill (The Chesterford Group)
Trenchers Spanish City, Whitley Bay
President of the National Federation of Fish Friers Andrew Crook says: “The choice available in the restaurant space means fish and chip operators must pull out all the stops to standout and attract customers. We can safely say that we have found a group of business owners that are very accomplished in doing that and a whole lot more!
The category is sponsored by the Q Partnership, three independent, familyowned businesses – Friars Pride, Henry Colbeck and V.A. Whitley – which supply the UK fish and chip industry with goods and services.
Things are looking sweet for potato masters at chip shops in Greater Manchester, Kent and Aberdeenshire, following the announcement that they are finalists in the Field to Frier category at the 2025 National Fish & Chip Awards.
The Field to Frier award authenticates the great skill and precision in the selection of potatoes and the preparation and cooking to produce golden chips with an exquisite texture and flavour combo. Industry specialists have reviewed each competitor’s business in meticulous detail and the original shortlist of 10 has now been cut down to three, which are hoping to follow in the footsteps of the 2024 winner Bells Fish & Chips in County Durham.
The three finalists are Taylors, Stockport
Newington Fish Bar, Ramsgate Redcloak Fish Bar, Stonehaven
Andrew Crook, president of the National Federation of Fish Friers (NFFF), which organises the awards, says: “We are really impressed by and proud to present Taylors, Newington Fish Bar and Redcloak Fish Bar as the UK’s best in this year’s Field to Frier category. Each business has shown the utmost dedication to learning and refinement of their skills and techniques so potatoes can be showcased in their finest form as chips in a quick-service environment. We can’t wait to present one of them with the award in a few days’ time!”
The Field to Frier Award is sponsored by Isle of Ely Produce and Babylon a new chipping variety from Agrico UK.
For more information on the National Fish & Chip Awards, please visit: www. thefishandchipawards.com.
Seafood from Norway is the principal sponsor for 2025.
Bells Fish and Chips - Field to Frier
Knights Fish Restaurant - Restaurant of the Year 2024
KFE OPEN DAY
Sunday 16th March 2025 | 10am – 3pm
Update your knowledge and learn trade secrets from your industry peers and KFE’s award winning trainers with live demonstrations and presentations.
• Test fry the Kiremko High Efficiency range
See how you can reduce your gas bills and hear how people have secured carbon grants when buying a new HE Kiremko range.
• Expand your menu workshop
Guest speaker from The Mayfair Chippy, London.
• Chat to representatives from Tower Leasing
Find out how many extra portions of fish and chips you need to sell each day to pay for a new range!
• Live demonstrations
From Unox and award winning trainers Gordon Hillan and Mark Petrou.
• Networking
Meet and discuss ideas with other shop owners and leading suppliers.
• FREE goody bag for all attendees
Meet representatives from:
Community Engagement Award Environment and Sustainable Business Award
Ina bid to highlight the oftenoverlooked role fish and chip shops play in towns and cities across the nation, this new accolade has been created to honour those striving to make a difference in the community, embodying the heart and ‘sole’ of their local area.
An industry judging panel, comprising senior representatives from across the fish and chip sector, have appraised and scored all submitted entries. As pillars of community life, the businesses have demonstrated their fantastic efforts in providing friendly spaces for people to meet, right through to supporting local causes, charities, and initiatives.
The three finalists heading to London for the awards ceremony to find out if they are the recipient of the inaugural award, are:
Pier Point, Torquay
Brockley’s Rock, Brockley
Zero Plus, Cardiff
Andrew Crook NFFF President says “We’re excited to introduce the Community Engagement Award so that we can say ‘thank you’ for the amazing work so many businesses are passionate about and dedicated in doing to support their neighbourhoods. We’re really proud of all who entered as we’ve learned so much about the brilliant activities, like fundraisers, collaborations and sponsorships that they’re involved in.
This award is sponsored by JFK Gadus.
Hereare the chip shop finalists in the Environment and Sustainable Business category.
The award distinguishes and honours UK mainland fish and chip operators – takeaways, restaurants, multiples or mobile units – which demonstrate an outstanding commitment to environmental responsibility and sustainable practices to increase business success in all areas.
An industry panel, comprising senior figures from the fish and chip sector, have now appraised and scored the entries. And, based on approaches to in-depth criteria such as sustainable business models, employee training and incentives, operational investments, waste reduction, resource management, energy efficiency, responsible product sourcing and more, the top three challengers have been identified.
The fish and chip businesses making a big impact in the industry for all the right reasons are:
Pisces, Wirral
Two Gate Fisheries, Barnsley
Finney’s, Benllech
Quality Accreditation Champion award
Theaward is open to all fish and chip businesses that are Quality Accreditation holders - achieved by completing the National Federation of Fish Friers’ (NFFF) Fish & Chip Quality Accreditation Scheme that runs in partnership with Sarson’s. It celebrates chippies that have exemplified excellence and improvement through the initiative.
The Quality Accreditation Scheme is designed to recognise and reward fish and chip eateries that maintain high standards and continuously seek to enhance their operations. Those that participate are assessed against numerous quality barometers including whether their food is off the scale for tastiness.
The trio of finalists for the category have demonstrated exceptional use of the Quality Accreditation Scheme, showcasing how it has played a pivotal role in improving their business practices and achieving outstanding results. The 2024 winner was French’s Fish Shop in Norfolk.
The businesses wondering if this ‘cod’ be the moment for them to be the new champion are:
Newington Fish Bar, Ramsgate
Harrison’s Fish & Chip Co, Botley
Scrap Box, York
Seafood from Norway is the principal sponsor of the awards, as well as the Environment and Sustainable Business category.
Sarson’s, and the NFFF are joint sponsors of the award.
The 2024 winner was Hornsea-based Whitehead’s Fish and Chips
The 2024 winner French’s Fish Shop in Norfolk
GREAT GADUS
The new GADUS has been constructed with great care to ensure high quality products based on the positive feed-back from our UK chip shop customers. We have over 100 years of fishing experience, and best practice too.
Steps are taken at every juncture of the fishing process to ensure that JFK’s frozen-at-sea products are as fresh as possible. Frozen-at-sea has been called “fresher than fresh,” because within four hours from leaving the sea the fish is processed and frozen, locking in goodness perfect for your customers.
JFK’s purpose is to work in harmony with the environment and to promote sustainable utilization of the fish stocks.
ASK YOUR FISH SUPPLIER FOR FAS GADUS TODAY.
Mobile Operator of the Year
Three of the UK’s best mobile fish and chip businesses are buckling up for an awesome ride as they speed closer towards claiming the Mobile Operator of the Year trophy at the National Fish & Chip Awards 2025.
Following intensive appraisal proceedings, three businesses were successful in overtaking the rest of their competitors having scored favourably in the assessments for their ability to cater for local and out-oftown customers, as well as at bespoke events such as festivals, weddings and corporate events, without any deviation on product quality.
The mobile fish and chip shops that have worked tirelessly to reach the category final are:
A Salt ‘n’ Battery, Crowle Country Fried, Blackburn Time and Plaice, Doncaster
Andrew Crook, president of the NFFF said
“Our finalists have demonstrated quick-thinking, great leadership and operational innovation that has impressed to no end – may the best van win!”
Sponsoring the Mobile Operator of the Year award is Kerry,
Digital Marketing Award Employee of the Year!
Social media savviness has been showcased to representatives from the fish and chip sector who have been liking the campaigns and approaches the hopefuls have designed to bring customers repeatedly through their doors during the last 12 months. Following a host of assessments, three fish and chip shops have shown they are on the money and have been announced as the finalists.
Hoping they will be able to tell the story of their win like 2024 titleholder Zero Plus from Cardiff in Wales, are:
Eric’s Fish & Chips, Thornham
J-Henry’s Fish and Chips Hedge End, Southampton
The Real Food Café, Tyndrum
Andrew Crook president of the NFFF said
“It’s brilliant to see that our three finalists are mastering the power of online marketing to great effect, and they truly understand their customers’ behaviour, wants and needs. The competitors’ fun and out-of-the-box thinking has thoroughly impressed the experts – well done to them all!”
The Digital Marketing Award is sponsored by Aye Aye.
Employee of the Year is a chance to reward those going above and beyond to make positive contributions with teamwork and ideas sharing, showing exemplary conduct and dedication to their own personal development, as well as bringing a sense of community spirit that leaves long-lasting impressions on customers.
The nominations from coworkers and industry peers have given the judging experts a lot of food for thought, with many of the hopefuls showing they are a ‘reel’ catch and deserving of the accolade.
The nominees are:
Georgia Lye from Seafare Guildford
Zak Bishop from Squires Fish Restaurant & Takeaway, Braunton
Vaughn Jones from Scarlett’s Fish and Chips, Trearddur Bay, Anglesey
The category this year is sponsored by fish and seafood supplier Smales.
For more information on the National Fish & Chip Awards, please visit: www. thefishandchipawards.com.
2024 titleholder Zero Plus from Cardiff in Wales
Last year’s first-ever recipient, was Jamie Toland from Taylors, Stockport
2024 winnerStafford-based Jojo’s Fish and Chips
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Reducesexcessstarch
Preventsoxidisation
Createsadrierchip fresherforlonger freeflowinguse
Smallerbottleskeep Anti-clumpingformulafor oncookedchips
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Drywite Young Fish Frier of the Year!
Supplier of the Year Winner 2024 Ceres
Three fantastic business providers to the fish and chip industry have been nominated for the Supplier of the Year at the National Fish Chip Awards 2025.
Awards organiser and President of the National Federation of Fish Friers Andrew Crook says: “This category grows every year. We have so many great businesses in our industry and we are looking for the one that goes that extra mile to be our new champion.”
“This was a brilliant category as all the finalists play an integral role in business and it’s been a pleasure to say ‘thank you’ to them and publicly applaud their hard work.”
The three nominated suppliers for this award are
KFE - Frying Range Company
Dennis Crooks – Fish Supplier
VA Whitley – Wholesaler
This award is sponsored by the NFFF
The Drywite Young Fish Frier of the Year award celebrates the new generation of talented professionals who are passionate about taking the UK fish and chip industry to the next level.
It has been quite the competition for the group, who are all aged 25 or under with at least six months’ unsupervised frying experience.
The exceptional hopefuls have faced a series of rounds including interviews, which confirmed their passion and dedication to the mastery of fish frying, sound understanding of best practice and leadership potential. The extensive, in-person assessments at their respective places of work turned up the heat on their performance, examining their knowledge, preparation and cooking skills, and of course the quality of the fish and chips they cooked.
These are the outstanding finalists representing the best of what’s to come in the sector:
Abigail Barker – Millers Fish & Chips in Haxby (near York), Yorkshire
James Ellams – Fish & Chips @ Weston Grove in Chester, Cheshire
Sebastian Harding Crook – Squires in Braunton, Devon
Glen Morrison – Garioch Fish Bar in Inverurie, Scotland
Andrew Crook, president of the National Federation of Fish Friers (NFFF), comments: “The Drywite Young Fish Frier of the Year award is a platform for us to nurture, inspire and encourage young individuals to fully embrace a career in the fish and chip business and to realise the many opportunities and experiences available. Our finalists epitomise everything the industry stands for and there’s much excitement for their imminent rise in the trade.”
The Drywite Young Fish Frier of the Year 2024 championJamie Russo from Redcloak Fish Bar in Stonehaven
Good Luck!
2024 Winner Jamie Russo – Redcloak Fish Bar, Stonehaven
Abigail Barker
Millers Fish & Chips in Haxby
James Ellams Fish & Chips @ Weston Grove In Chester
Sebastian Harding Crook Squires in Braunton
Glen Morrison
Garioch Fish Bar in Inverurie
The Training and Development Award
Businesses from around the country have been put to the test to showcase their roster of incentives such as training programmes, skills enhancement and additional qualifications that encourage and empower team members to see that the world is their oyster.
Hoping to be certified the winner like the 2024 recipient, the Real Food Café Tyndrum, Scotland, and heading to London for the awards ceremony are:
Eric’s Fish & Chips, Thornham
Mr C’s, Selby Taylors, Stockport
Andrew Crook, president of the National Federation of Fish Friers (NFFF) which organises the awards, comments: “Creating a workplace culture that breeds ambition, discipline and an encouraging environment for employees to explore growth opportunities leads to an unstoppable business.
“Career fulfilment is crucial for many individuals and having management providing training and development initiatives sets a brilliant foundation for amazing future leaders. We’ve seen time and time again how excellent training positively impacts communities and it’s an honour to be able to endorse the dedication of these businesses.”
Leading manufacturer of sausage and meat products for more than 70 years in Europe, Blakemans, is sponsoring the Training and Development award.
the Year
Threeoutstanding chippies in Devon, Yorkshire and Northern Ireland are off to a flying start in their business journey having made it to the National Fish & Chip Awards 2025 final in the Newcomer of the Year category.
The chip shop contenders have excelled during numerous judging stages where they were grilled on all aspects of the industry including product knowledge, environmental and sustainability best practice, teamwork and more.
The finalists are:
Alan’s Fish and Chips Cullompton, Devon
Mackerel Sky
Stamford Bridge, East Riding
Skipper Jacks
Clogher, County Tyrone
Awards organiser and president of the National Federation of Fish Friers (NFFF) Andrew Crook, says the trio have very bright futures ahead of them: “Congratulations to the finalists who have outdone themselves in all criteria. Each business owner has demonstrated a hunger to learn, and they’ve been absorbing all the feedback which is why they have made it to the final.
Sponsoring the award is ADM/Frymax
Thiscategory made its debut last year and serves as an opportunity to celebrate overseas operators dedicated to delivering an authentic fish and chip experience to customers, using UKmade fryers and imported products where possible. The big fish in the industry have pooled their expertise together to create comprehensive judging rounds which drive contenders to showcase their ‘pro-fish-iency’ at navigating the challenges of creating chip shop meals which can hold their own against UK counterparts.
Wright’s Fish & Chips in Georgia, USA, was the first recipient of the award last year, and the finalists hoping to be named International Fish and Chip Operator of the Year for 2025, are:
Brunei Darussalam
Fez and Cip, Bandar Seri Begawan
Ireland
Beach Buns, Strandhill, County Sligo
Japan
Affenbar, Tokyo
Sponsoring the award is Premier1 Filtration, which for more than 25 years has been a major supplier of filter machines, filter papers and filter pads to fish and chip shops, takeaways, restaurants, schools and hospitals across the UK, Europe and Australia.
2024 titleholder: Red Cloak Fish Bar, Stonehaven
Best International Shop 2024 Wrights USA
Last year’s winners: The Real Food Café, Tyndrum, Scotland
Sea Change!
Seafood businesses hook customers with healthy eating messages
Award-winning restaurateurs share their winning strategies for engaging customers with the health benefits of seafood
Seafood restaurants and takeaways have an exciting opportunity to attract and engage customers by highlighting the numerous health benefits of the products they serve.
That’s the message from three multiaward-winning businesses recognised for their innovative approaches to promoting the health aspects of their fish and shellfish dishes.
Towngate Fisheries in Yorkshire, Fish City in Belfast, and Something Else Fishy in Dorset have spoken to us as part of Seafood for Life to help encourage other businesses to consider how they can build health messages into their customer engagement.
Mark Drummond, Towngate Fisheries
Towngate Fisheries in Bradford won the Healthy Eating category of the National Fish & Chip Awards in 2015 and 2017, in recognition of owner Mark Drummond’s efforts to promote the message that fish and chips can be a healthy choice as part of a balanced diet.
Mark’s was one of the first fish and chip shops in the UK to have the nutritional content of the meals on its menu professionally analysed. Mark shares this information with customers through his website, offers a variety of serving sizes – including one under 500 calories – and provides a poached fish option. He regularly promotes the health benefits of fish to his shop’s 4,800 Facebook followers.
Mark said: “Fish and chips is probably the most popular seafood format for people in this country, but there’s a perception it’s unhealthy because it’s deep-fried. But it’s all about balance. You can have fish and chips as part of a healthy, and even a lower-calorie diet, if you have a smaller portion and it’s cooked properly. And of course, fish is a natural, unprocessed food that is naturally very healthy.”
Like all the businesses we spoke to, Mark is realistic about the fact that not every customer will take an interest in the calories and nutritional aspects of their food. But he believes engaging those who do can make a big difference to an independent business.
One out of 10 customers might be interested in health, but if you can get to that extra 10% of customers, that can mean the difference between a business breaking even or making a good profit.
Mark Drummond, Towngate Fisheries
It can have a big effect on your turnover and your profitability. I would like to see more businesses selling what is an honest message about fish and chips as a healthy option in a balanced diet.
John Lavery, Fish City
Belfast’s Fish City is renowned for serving traditional fish and chips alongside a wide range of additional fish and shellfish dishes. Owner John Lavery grew the menu to encourage customers to eat healthier, more nutritious food, or to at least aim for the recommended two portions of seafood a week.
Mark Drummond of Towngate Fisheries.
Kids Club at St George's Market - Owner Grainne Lavery
The business promotes the health benefits to their customers, including through their oyster club and a free kids’ club. Over the past 10 years, an estimated 2,000 primary schoolchildren have been involved in learning more about responsibly sourced and sustainable seafood and the health benefits of eating fish. It is the first independent business in Northern Ireland to be awarded the Calorie Wise certification by the Food Standards Agency. In 2019, the restaurant won the Health & Nutrition Award at The Cateys, which have been described as the hospitality industry’s equivalent of the Oscars.
Explaining the rationale for their focus on health, John explained: “There used to be a perception that fish and chips was one of the cheapest food options, and that was the industry’s mantra. However, with pressure on fish stocks and supply affecting prices, that mantra is now obsolete. So, what can the industry shout about and promote?”
Fish is a healthy, natural protein, often with little or no processing. Government guidelines recommend a minimum of two portions per week, so I believe from a promotional point of view, this provides an opportunity we should focus on. John.
Lavery, Fish City
“Our business’ core values are quality, health, sustainability, and environment – we educate and promote those values to our customers and our staff. We train our staff, who interact a lot with customers, and share engaging information on social media. The kids’ club is a vehicle that really gives us the opportunity to educate.
“We have found that 10% of the kids that come in say they don’t like fish, and that’s probably because they don’t like the look and smell of it, rather than the taste. At the end, that figure is 1%. Education is the key.”
Nicki Else, Something Else Fishy Nicki, who owns and runs Something Else Fishy with her husband Martyn in Dorset, describes the business as their own local ‘seafood hub’, where they source local and seasonal fish and shellfish for their door-todoor fishmonger, their two award-winning fish and chip shops, and their seafood restaurant, where Martyn is head chef.
Their business is driven by a passion for seafood and a desire to engage and build trust with their customers, and they are switched on when it comes to promoting healthy eating options.
Like Fish City, Something Else Fishy is well known locally for their work in schools, running fish masterclasses and involving older children in planning and running their own in-school restaurant evenings.
They often introduce dishes in their own restaurant featuring different species.
“I’ll introduce it on social media and we’ll do theme evenings with a taster menu,” said Nikki. “At the start of each course, I’ll introduce what our guests are having and give them information on the history, sustainability, and health aspects. We always emphasise that fish is the ultimate fast food because not only does it cook so quickly, it’s so good for you as well.”
For us, it’s about showcasing the wide range of benefits of seafood and fitting a health message into that. I would encourage other businesses to do something like this because it builds loyalty from your customers – they trust you because you are knowledgeable.
Nicki Else, Something Else Fishy.
John Lavery outside his Fish City restaurant.
Nicki and Martyn Else - Something Else Fishy
Mushroomed!
By Stelios
Sitting across the table from Mustafa Has, owner of Chipping Wharf in Bow, East London, there is an immense sense of relief coming from him as he looks around, finally able to feel proud of what he has created.
Just two years ago, this was an empty shop, but today it’s a cosy takeaway with black and white checkerboard flooring, wood panelling and an open kitchen that strike a charming village vibe despite its East End location. While there are only eight seats inside, the outside terrace, served through a convenient hatch, is a busy spot in the summer. It caters to thousands of visitors who take fish and chips to nearby Victoria Park - one of London’s most visited green spaces.
“I actually wish the place was bigger now,” says Mus, something he did not anticipate saying two years ago.
The idea for a chippy only struck Mus after he joined one of his chefs from Cafe East to help out at his uncle’s fish and chip shop in Dalston. “It opened my eyes to how simple the dish was, and it intrigued me,” he explains. “For someone who likes simplifying things, it was like a dream.
Though he had no prior experience with fish and chips, Mus brought two key strengths to the table: a trained eye for design, thanks to a degree in graphic design, and a passion for simple food done exceptionally well.
“Initially, this project was about
creating, not so much about running,” he admits. “But when I realised, I had to manage this fish and chip shop, I knew I needed to be just as detailed and loving with the food as I was with the interior and the branding.”
Mus had the premises for a year while he gained experience working in fish and chip restaurants. He also travelled around taking in design concepts and eating fish and chips to narrow down what London was missing and what kind of chippy he wanted to run. It was during this time, that he came across Ceres.
“I was weeks away from making some important decisions,” he says. “I wanted Chipping Wharf to be about speciality fish and chips, and not commercial. And I soon discovered that Ceres, with its products, branding and packaging, along with the kinds of shops it was supplying, was perfect for me.”
Utilising a core range of Ceres products - its Natural Batter Mix, Curry Sauce, Rustic Breadcrumbs, and Fishcake Mix - the overarching theme for Mus has been simplicity. “Before I met Stelios, I was experimenting with a lot of different approaches,” he says. “But with his guidance, I’ve managed to simplify everything while still being unique.
Some adjustments took more time for Mus to embrace, however. “The idea of a cluttered kitchen with too much going on wasn’t appealing. But once I settled in, I started making homemade fishcakes
How Ceres guided Chipping Wharf into a standout shop
Theocharous
using the Ceres Fishcake Mix - it’s an ideal product because it’s so easy. Everything you need is in one mix. Their Rustic Breadcrumbs are fantastic too. Even their cleaning products have streamlined our processes, saving us from stocking a ton of different products. We’re using their Super Absorbent Cloths, which was new to me but makes a huge difference to the end product.”
Mus’s approach to curry sauce has also become a signature of the shop. “We use Ceres Curry Sauce as a base and blend it with some of our own ingredients and mixes to execute the exact curry sauce for this area. It’s got a really nice kick, it’s a bit spicy but it’s also a bit sweet. Our curry sauce is very special to our shop and it’s a very big seller.”
It’s not just the products that have made a difference at Chipping Wharf - it’s the knowledge Mus has been able to tap into. Stelios has provided guidance every step of the way from blanching methods and timing to oil types, temperatures, and how the oil reacts under different conditions.
“There was a lot of consultancy going on, but I was never made to feel like I was calling too much or asking too many questions,” says Mus. “I felt really safe with Ceres.”
And still, now, Ceres is playing a key role in shaping Chipping Wharf’s direction as Mus discovers more shops using its products. “Ceres supports shops across the nation, all in different settings - some in towns or villages that feel small and cosy, others larger and more commercialised. That variety keeps me motivated because there’s always something new to discover.”
The result is a menu that stands out from other fish and chip shops. Skinless cod - a rarity in the area - is a signature item, with Mus cutting 32oz cod to achieve the exact shape he wants. The chips are sourced and prepped by a local vegetable supplier, ensuring consistent quality.
Fish and chips are priced at £13.50, served with a complimentary sample of its homemade tartare sauce and a wedge of lemon. Mus believes this price strikes the right balance for Chipping Wharf’s diverse customer base, which includes a council estate on one side and modern apartments and offices on the other. Mus explains: “Positioning ourselves was tricky. We didn’t want to be seen as an expensive fish and chip shop but,
at the same time, you need to deliver a quality that sets you apart. It’s a fine balance. In the future, once we’ve earned the margins we believe we deserve, I think things will be even better. For now, it’s about creating a good impression and letting people try our food.”
Looking ahead, the future holds exciting possibilities, including a mobile fish and chip truck for events, catering for kids’ parties, and exploring other locations. “We want to grow, but it’s easier to grow when you focus on doing fewer things really well,” Mus explains. “There’s definitely the demand out there - I see plenty of fish and chip shops doing well. The key is delivering quality that people value because even in a tough market when things improve, I believe we’ll grow along with it.”
With trade growing each month, Mus is confident he made the right decision in opening a fish and chip shop here on Old Ford Road. If he is ever in doubt, he only needs to look back at the area’s historyMalins, which is believed to be the UK’s first fish and chip shop, opened just a few doors down on the same road in 1860. “When I learnt that, it was almost like a hidden message that this spot had to be a chippy,” concludes Mus.
For more info on the Ceres range pf products please visit www.ceres.shop
Ten Years of Fjord Explorers!
Celebrating
a Decade of Excellence: Annual Educational Trip for National Fish & Chip Award Winners in Partnership with Seafood from Norway
Seafood from Norway, represented by the Norwegian Seafood Council (NSC) in partnership with the Norwegian Frozen at Sea group, is proud to once again invite the winners of the National Fish and Chip Awards on an exclusive educational trip to Norway. For over a decade, Seafood from Norway has collaborated with the UK’s fish and chip champions, celebrating the craftsmanship of operators who excel in delivering this iconic British dish. The trip provides winners with the chance to deepen their understanding of Norway’s sustainable fishing industry and the journey of premium- quality cod and haddock from ocean to plate.
This year, the winners will travel to Sortland in Northern Norway in June for an immersive three-day experience. The trip highlights the shared commitment to sustainability and excellence between Norway’s fishing industry and the UK’s fish and chip community.
The itinerary includes exploring the Norwegian seafood industry, long-term stock management, ocean protection, and meeting the people behind Norway’s advanced fishing fleets. This year’s host will be Langøy, a Norwegian Frozen at Sea member vessel owned by Prestfjord, part of the Holmøy Group. The winners will have the opportunity to witness how Norwegian fish is responsibly caught, processed, and prepared for export to the UK.
Victoria Braathen, UK Director of the Norwegian Seafood Council, commented: “For more than a decade, the Norwegian seafood industry has proudly supported
and collaborated with the fish and chips industry through its work with the National Fish and Chip Awards. It’s an honour to once again welcome these skilled award winners to experience firsthand where and how Norwegian cod and haddock are sourced demonstrating the lengths Norway goes to ensure the highest quality produce is exported to and enjoyed by British fish and chip shops across the UK.” Andrew Crook, President of the National Federation of Fish Friers (NFFF), added: “For operators in this industry, there’s nothing quite like seeing where their fish comes from, and we’re pleased that this year’s winners will have the chance to do just that again in Norway. The trip offers a valuable opportunity to meet the people behind Norway’s seafood industry and gain a deeper understanding of the care that goes into sustainable fishing—from how the catch is brought on board to how it’s handled and processed.”
Ida Holmøy, business development manager of Holmøy, said: “We are excited to welcome this year’s National Fish and Chip Award winners to a memorable program onboard Langøy in Sortland. We look forward to showing them the journey of our Norwegian cod and haddock, from the cold, clear waters of Norway to the fish and chip shops across the UK. This visit is a great opportunity to share our commitment to quality and sustainability with the iconic fish & chip operators and their customers.”
This educational trip celebrates the long-standing seafood partnership between Norway and the UK while providing an invaluable platform for knowledge sharing and relationship building among fish and chip operators. The winners will be revealed at the awards ceremony at the Park Plaza Westminster Bridge on 26 February.
Chippy
James Coden Visits Iconic Chippy!
Gavin and Stacey creator dines at Seafood Temple
James Corden, one of Britain’s best-loved comedy performers and the mastermind behind the critically acclaimed TV show Gavin and Stacey, recently made a noteworthy stop in the North East. The 46-year-old actor and television host was in the region for the annual South Shields Lecture, held this year at Harton Academy.
Corden’s lecture, entitled “To America and Back: James Corden Tells His Story,” was highly anticipated and sponsored by the University of Sunderland and Durham University, along with Colmans. The lecture series, established in 2001 and organized by former South Shields MP and Foreign Secretary David Miliband, has a history of featuring prominent figures. Reflecting on the event, Miliband noted, “James Corden is a true British superstar. Having conquered the London stage, British TV, and American late-night TV, the South Shields lecture is the obvious next venue.”
Following his engaging and insightful talk, Corden ventured to Colmans Seafood Temple, a renowned restaurant in the area, for a traditional British meal. Colmans, which was highlighted by Sunday Times food critics as one of the 23 best fish and chip shops in the UK, provided the perfect setting for Corden’s chippy tea. On his visit, James ordered scallops to start, followed by a classic fish and chips with mushy peas.
Restaurant owner Richard Colman-Ord, 32, expressed his admiration for Corden, saying, “He was brilliant. Honestly, he’s probably one of the best guests we’ve ever had. He was mingling and really down to earth. He was quite a humble guy and took his time to speak to everybody at the restaurant. He took time out to go around every guest and got selfies, photographs, and signed things. He couldn’t have done enough. From my personal opinion, he’s an absolute gem of a guy. He had time for everyone.”
Corden’s visit to Colmans and his participation in the South Shields Lecture left a lasting impression on both the event organizers and the local community. His ability to connect with people and his genuine, approachable demeanor were evident throughout the evening, highlighting why he remains a beloved figure in the entertainment industry.
Gavin and Stacey, the TV show that catapulted Corden to fame, continues to be one of the most-viewed scripted TV shows of the century
Who have you had in your shop? Email austen@chippychat.co.uk
YOU’RE INVITED …
to ‘What’s Cooking? 2025’
Please join us at What's Cooking? (Henry Colbeck's annual trade show) at The Utilita Arena, Newcastle Upon Tyne on Sunday 23rd February 2025 –it’s FREE to attend, it’s packed with ways to enhance your businesses and it’ll be great fun for all the family!
ARE YOU A COLBECK CUSTOMER? Your FREE tickets will be posted to you in our Jan/Feb What’s Hot? magazine at the start of January. Don’t worry if you forget them, your face (and your account number) will be your ticket on the day.
NOT A COLBECK CUSTOMER (but want to join us - no strings attached?)…Simply register your interest on Eventbrite and receive your ticket by email / to your phone. You’ll be warmly welcomed too!
EXHIBITORS – Want to exhibit? We’ve only got a couple of stands left, so drop us a line to marketing@colbeck.co.uk and we’ll get straight back to you..
WHAT IS WHAT’S COOKING?
It’s the biggest Fish & Chips and Fast Food Expo in the UK! It’s run entirely by Henry Colbeck and it’s not only a showcase of the products we sell, but it’s also a platform for industry innovation, meeting product manufacturers, key industry experts and a range of other companies that deliver goods and that can make your businesses more profitable. There’s something for everyone, so why not join us?
WHY VISIT WHAT'S COOKING?
With 90+ stands, and a host of new exhibitors for 2025, there are so many reasons to join us ... and here are just some of them!
• EXCLUSIVE SHOW OFFERS ON THE DAY!
• FREE entry (and parking) - you, your family and your team are all invited!
• GOLDEN TICKET - WIN BIG! – Will you be a Golden Ticket Winner – come to the show and find out!
• FREE CASE OF 42ND STREET CLASSIC SAUSAGES for every account placing an order. You can open an account on the day!
• 20% OFF DRYWITE EQUIPMENT – head to the Drywite shopYou can even pre-order and collect on the day!
• FREE POSTERS and point of sale to takeaway.
• STREET FOOD – stop by and find out some more winning ways.
• CHICK-INN – take a ‘peck’ at the latest trends.
• MEET Pizza Masters Molino Iaquone.
• FREE COFFEE & TEA at the Costa-Nothing Café.
• FISH MATTERS – come and talk ‘fish’ with our ‘Finfluencers’.
• MEET the Directors @ The Chip Inn & at the National Federation of Fish Friers Stands.
• BUY National Fish & Chip Day merch. Special offers available!
• EARN £££’S – by letting us buy & recycle your Used Cooking Oils & Fats.
• GET ADVICE & IDEAS, MEET AND SHOP: Frying Ranges –Uniforms – Refrigeration – Payment Providers – Ice Cream Solutions – Takeaway Technology & Innovation – Potato Merchants – Oil Filtration Systems – Packaging Solutions –Kitchen Equipment Experts – Tableware & more!
It really is a great day out with something for everyone, including free kids' entertainment, free refreshments and prizes galore –no need to spend a single penny. It’s fully wheelchair and kids buggy accessible too.
The Grand
Grand Lane Fish House, Perth. Offering freshly prepared fish and chips and European-style frites
by Georgia Thomas
When the WA Potatoes team heard that there was a fish and chip store serving locally grown, twice cooked hand-cut chips in the Perth CBD, we knew we had to check it out.
Paul Joyce heads up the inconspicuous Grand Lane Fish House, tucked behind a travel shop, down a short laneway in the Perth CBD. The venue is easy to miss, but due to it’s loyal following and focus on quality is currently listed as number 2 of 138 Quick Bites in Perth on Trip Advisor and has 4.8 our of 5 stars on Google. We got chatting to Paul and it quickly
became clear why the business is such a success. The menu is short, but the emphasis on quality is big. Paul is passionate about serving great food and offering an experience which his loyal customers, and regular visitors from overseas obviously enjoy.
Maris Piper potatoes, sourced from Pemberton, are the top choice for the amazing chips made at Grand Lane Fish House and are served in paper cones brought in specially from Belgium. The variety has a creamy white flesh and a fluffy texture that makes them flavourful and crunchy.
Maris Piper is not a common variety in WA so shoppers would need to seek it out through specialty stores and farmers markets. However, we have some other great options available as Paul explains.
Chippy Chat & Fast Food Magazine
Chippy Chat & Fast Food Magazine
Tour!
“We make thousands of serves of chips every week, and each batch is hand-cut with the skin left on, then twice cooked in a special blend of cotton seed and sunflower oil to get the best crunch and flavour,” Paul said.
“If for some reason the Maris Piper’s are not available we request White Star as a great second option for our chips,” says Paul.
Along with the amazing chips, Grand Lane serves up sustainable North Atlantic Cod, Haddock, Smoked Cod, Hake, Threadfin salmon and Barramundi, with homemade sauces including English and Irish curry sauce and homemade mushy peas.
The shop also proudly serves up some of the best gluten free fish and chips we have tried, sourcing their batter mix specially from the UK.
Another great element of this authentic
business is the fantastic service and experience customers enjoy. Firstly, through the adventure of finding the shop down a little laneway, then having great chat with Paul and his team before eating some of the best fish and chips you’ll ever have.
Time Out Australia says of Grand Lane
The specialty at Grand Lane Fish House is their hand-cut chips served hot and fresh in a cone with their secret sauce. They may not be right on the beach, but the cafe is the go-to for Perth locals when they’re craving fish and chips. If you’re really hungry, you can forget about the classic fisherman’s basket and go for their dinner box that is a true ode to the traditional British takeaway featuring a battered pork sausage. The UK influence continues with mushy peas, curry sauces and haggis if you’re brave enough to mix up your regular seafood order.
Chippy Chat & Fast Food Magazine
Chippy Chat & Fast Food Magazine •
FIELD OF DREAMS
Over 120 friers, farmers & suppliers recently travelled to Ely Cambridgeshire for the 10th annual Isle of Ely Produce & Chippy Chat open day.
By Austen Dack
The event put on by John, Oliver and Claire Boutwood at their farm in Ely is hosted by Chippy Chat Publishing Editor Austen Dack. It highlights the journey the potato makes before it hits the shops. It is the culmination of their ‘field to frier’ platform, which this year also included the story of the potato seed too. The day although dedicated to the potato in recent years has taken on the mantle of being a showcase for what’s also best practice in the industry. Some of the best fish and chip shop owners from across the UK presented on the day from a 30-foot impressive AV stage show set up in one of IOE’s potato storage sheds.
Guest speakers on the day included Andrew Crook - NFFF President
NFFF National Fish & Chip Award winners – Ryan Hughes & Graham Kennedy
Oliver Boutwood –Isle of Ely Produce
Josette Foster – with YFF Award winners Jamie Russo, Kieran Bulpit, James Ellams & Glen Morrison
Jogvan Hansen – JFK/Gadus
Mike and Carol Hulme –Finney’s Fish & Chips
Calum Richadson – Forked Up
Our featured farmer this year was once again (Dr) Michael Neaverson from Neaverson Growers Ltd. Michael gave the room an honest assessment of the
potato crop for the year ahead.
For lunch visitors were served fish and chips from the 2023 award winning best mobile Pimp my Fish. The lovely Norwegian cod was supplied by Smales and sponsored by Seafood from Norway. The chips were made from Babylon potatoes and gave the new variety one of its biggest tests yet with over 100 guests all queueing up to try them. Also given away was the new Pukka Pie variety Piri Piri (which was very tasty) and also samples from Gills sausages.
Massive thanks to our sponsors on the day.
Also displaying were stalwarts Drywite, The Q Partnership, Premier Filtration, Agrico UK with their Babylon variety, Pukka Pies BD Signs and Meijer Potato UK.
In the evening over 50 people attended an industry dinner and drinks in Ely. Another chance for shops and suppliers to mingle.
The 2024 Isle of Ely Open Day was once again well received by representatives from across the supply chain right from the seed growers to the friers themselves. Date for the diaries for 2025 is Sunday September 7th. Tickets will be available soon. If you would like to attend as a supplier and/or be a sponsor please contact austen@ chippychat.co.uk
After lunch the group all went via bus first off to a field to see how the 24/25 crop is faring, and then to AL Lee farming company to see how the potatoes are prepared, graded and finally stored.
Exhibitors on the day included two new companies new to the day. First off Stokes sauces were sampling their impressive sauce range. There was much interest in their sachets, perfect for fish and chip shops to sell to their customers. Gills sausages were the other one. Gills sells regionally and were looking to expand to other areas in the UK.
Three chippies can’t wait another minute to see who’s won the Field to Frier industry award!
VAlentine’s
We loved Innovations 2025!
Innovations the chippy show for the North West returned to Bolton for 2025 and was better than ever! Over 70 exhibitors turned up to the Bolton FC Stadium recently to showcase their products and services to VA Whitley customers and the Fish & Chip Industry as a whole.
Customers attending were treated to a range on food samples, entertainment and advice from industry leaders during the daylong event as well as it being a great opportunity for networking and support.
Suppliers for packaging, oils & fats, frozen at sea fish, equipment, frying ranges tech frozen foods and more flocked in from across the UK and Europe to attend this trade show. The event was well attended by customers from across the VA Whitley trading area as well as attracting interest from potential new customers and suppliers.
Here at Chippy Chat & Isle of Ely Produce, we were
once again out in force this time sampling the Agrico chipping variety Babylon to the thousands who turned out on the day. We were ably assisted by PG Chips who can supply fresh pre-cut chips to shops across the middle and upper areas of England. Duncrue were frying Babylon pre-cut samples all day and the reaction from the event was very good indeed!
Isle of Ely Produce have been promoting a Chip Ambassador role to promote the great British Chip in association with Agrico. The aim will be to carry on and extend the good work promoting chipping potatoes at their hugely successful open days, and through the ‘Field to Frier’ award.
The Chip Ambassadors have become part of an UK wide group of shop owners and fryers who will promote best practice for potato buying, storing, and of course frying. The chain will also include key growers too like A. L. Lee Farming Company, as IOE looks to nurture the relationships they have grown
Day
across the whole supply chain over the last forty years.
Oliver Boutwood Isle of Ely Produce Director said.
“It was great for us to be at Innovations trialling Babylon via PG Chips. It is important for shops all over the UK to try for us to get the results we need for the trial.”
Alex Moore National Sales Manager for Agrico says:
“It is nice to see Babylon going on tour and be tried by so many shops. We were very happy to see the variety tried across the UK and get the same positive results.”
Here at Chippy Chat we would like to send a massive thanks to all VA Whitley staff and management for putting on a great show and we look forward to 2027 for their next event!
If you would like to try Babylon and become a chip ambassador, please email austen@chippychat. co.uk
www.precutchips.co.uk
