Chippy Chat April 2024

NEW PACK SIZE,

Your favourite Dinaclass Irish Curry now comes in a better value pack!

10KG = £600 POTENTIAL PROFITS!

(AVERAGE OF £1.50 PER 4OZ POT SOLD)

CONTACT OUR TEAM OF EXPERTS NOW FOR SAMPLES AND SUPPORT ON 0800 138 1938

Range Rover!

it’s been a busy few weeks for team fish and chips and Chippy Chat. First off, we visited London for the Seafood from Norway Conference & the National Fish and Chip Awards, then Edinburgh for the Colbeck What’s Cooking Show. It was a fantastic turnout in Scotland and Isle of Ely Produce were proud to be showcasing varities from Agrico (Babylon) and Meijer (Lady Jane) with incredible help from Malcolm Wood from the Real Fresh Chip Co. Well done to Georgina and the team for such a brilliant event.

Recently I was also asked to judge at the British Pie Awards again (alongside dear friend and NFFF President, Andrew Crook). Over 900 pies were baked for judging including many from

fish and chips shops across the UK. Unfortunately I came away from one of the events with covid so couldnt make it!

Finally, we took a trip to visit Bob’s Fish & Chips in Dubai. They were serving authentic ‘British fish & chips’ including FAS cod and haddock. They were very good.

This month we have the first of our range features of 2024. If you are looking at buying a new range, we can help you decide which one to go for. A new range can actually help you reduce your energy costs dramatically.

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

Austen

It’s Lif toff!

MARTYN EDWARDS

FRANK FORD

KIREMKO (KFE)

HENRY NUTTALL

SCOTRANGE

EDEN RANGE

Chesterford Group acquire iconic London Chip Shop

The Chesterford Group is very excited to announce the acquisition of Toffs fish and chip restaurant in Muswell Hill!

TCG acquired the business from Kika and Costas Georgiou on 20th March. Kika and her son Christopher Operated the business following the sad passing of Kika’s husband George back in 2020.

Kika, Christopher and their team did an incredible job after George passed which as you can imagine was an extremely difficult time for them.

Christopher was a schoolteacher, with a business degree at the time of his Dads passing, when he dropped everything to help his mum with their family business.

We are also proud to confirm that Christopher has agreed to stay on board to help us continue Toffs success as we also look to open more locations, building on the strength of this iconic London brand!

Visit www.tcg-ltd.co.uk

Diary Dates

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

April 21st 2024

National Tea Day

Join with us and celebrate National Tea Day. Surely the most British day of the year!

May 12th 2024

KFE Ball

Grab your stetson, put on your cowboy boots and giddy up as we take y’all to the Wild West for this year’s KFE Annual Ball.

To book or for further information, please e-mail Tanya Henderson at sales@kfeltd.co.uk or call 01778 380448.

June 6th 2024

National Fish & Chip Day

Neoda’s National Fish & Chip Day is about giving fish and chips the recognition it deserves and helping to secure its position as the nation’s favourite dish.

June 9th 2024

T.Quality Fish Frying & Fast Food

The popular T.Quality Fish Frying & Fast Food Trade Show is returning to the legendary Sandown Park Racecourse in Esher, Surrey,

September 15th 2024

Isle of Ely/Chippy Chat Open Day

Join us on the farm for a day of networking and discovering all things potato! Free tickets contact austen@chippychat.co.uk

September 27th 2024

The official Macmillan Coffee Morning

Whether you go for tea and cake or something else, your support helps those living with cancer.

December 8th 2024

The Chippy Chat Ball

The Chippy Chat Ball is booked in.

HapPie Winners!

British Pie Awards 2024 won by a Chippy!

By Dr Matthew O’Callaghan OBE Organiser: British Pie Awards

We had just under 900 pies being judged across the 24 Classes including the new Fusion Class.

The 140 Judges included the Royal (King’s) Chef Mark Flanagan, cricket commentator Jonathan (Aggers) Agnew, bakers, butchers, food writers, retailers etc from all over the UK and beyond including Japan and California.

Supreme Champion or Pie of Pies was a ‘Minted Wensleydale Lamb & Potato Pie’ It was made by Middleton-In-Teesdale Fish & Chip Shop Ltd Castle Barnard, County Durham.

The pie was judging in the Lamb Class, with core ingredients of Lamb from Wensleydale, Potato and Mint.

The piemaker Lydia Sumter has been

making all her own pies for the last 12 years for her Fish & Chip Shop. She and her husband are also farmers and it was their Wensleydale lamb that was used in the Pie.

The judges comments for the champion pie were:

“This is a ‘come and eat me’ pie. The pastry is a poem, perfectly seasoned and wonderfully flakey. Filling is very well balanced; meat is beautifully tender and mint is coming through well.”

In the fish and chip shop pie category sponsored by the NFFF the winner was once again The Cods Scallops with their Cheesy potato & onion pie.

www.britishpieawards.co.uk

Pictures by Martin Elliott Mepics

Kiremko

returns

its investment in just one year!

A high efficiency Kiremko frying range installed at award-winning Knights Fish Restaurant in Glastonbury, Somerset, has paid for itself in just one year

Before the shop refurb and new Kiremko in 2023, the business was handling on average 580 sales per hour during its peak season. However, with the new range in, during January alone – traditionally its quieter period – it processed just shy of 1,000 sales per hour. This is an impressive increase attributed to the enhanced capabilities of the new frying range.

“Being high efficiency we were expecting the range to have energy savings and oils savings and it does, but what I’ve realised is it’s not just about the cost savings, it’s actually about the fact we’re able to produce more,” says manager George Moray. “Therefore the range is going to pay for itself anyway because more is coming in and more is going out frequently on the hour.”

Thanks to Kiremko’s user-friendly design, George has successfully trained younger staff members, leading to further cost savings and a positive transformation in the business.

George comments: “We don’t have to rely on old techniques and traditions anymore. As an employer, trying to search for that skill set was hard and time-consuming but KFE’s fantastic ranges make it so easy to bring young, enthusiastic people through your business and that is a cost-saving in itself.

George has also found savings by opting for KFE’s service package, providing him with peace of mind knowing that potential downtime can be minimised, preventing any loss of business. Additionally, investing in staff training has been

instrumental in optimising operations and even played a part in Knights winning the prestigious title of Fish & Chip Restaurant of the Year at The National Fish & Chip Awards in February.

George comments: “We had Garry Rosser come in from KFE’s School of Frying Excellence a couple of months after the refit to train us and do a demo. This allowed us to drive our business our way whilst also giving us tips and tricks and, ultimately, I’ve stuck with that since and here we are now with an award in our pocket. We really do have to thank KFE for that.”

As a direct consequence of the cost savings derived from their investment in a Kiremko frying range, George has reinvested in other aspects of the business: central heating in the restaurant, new potato prep equipment, updated staff uniforms and a doubling of the workforce from 12 to 23 employees.

And now, just over a year from when its Kiremko was installed, not only has the range paid for itself but Knights lays claim to being the best fish and chip restaurant in the UK.

“It’s not all testament to the range but, saying that, KFE is one of the reasons we got the award,” adds George. “All these little one percents do add up to make a full picture and an award-winning fish and chip restaurant, apparently.”

REDUCE GAS, INCREASE PROFITS!

With gas and electricity prices continuing to rise for businesses, investing in an energy-saving Kiremko frying range is the first step to keeping costs down.

Our high efficiency frying ranges are saving customers OVER 50% on their gas bills compared to traditional frying ranges.

SEE THE BENEFITS STRAIGHT AWAY

With our new Kiremko, we are experiencing a 50% decrease in gas consumption and we were granted an interest-free loan and a cash back grant of £20,000 by Business Energy Scotland and the Energy Saving Trust, primarily attributed to this efficiency.

Sean Geddes, The Grill, Fraserburgh, Aberdeenshire

When I changed to a Kiremko my gas bill dropped from £900 a month to £300, that’s an incredible saving. It’s so much more fuel efficient and that huge saving every month allowed me to speed up the process of replacing other bits of equipment that needed updating.

David McLeod, McLeod’s Fish & Chips, Inverness

Gas savings have been massive at Egham, we are saving up to £800 a month with our Kiremko. It means the range will have paid for itself in five years.

Mark Sullivan, Big Fry, Egham, Surry & Farnborough, Hampshire

Zero Plus Fish Bar, Cardiff

Embracing high efficiency for the first time, owner Zohaib Hussain has installed a four pan Kiremko wall range.

With four high efficiency pans and built-in triple filtration, the new Kiremko frying range is using 50% less fat compared to the two pan range it superseded. Based on oil savings alone, the range will pay for itself in less than three and a half years.

Zohaib Hussain, Owner

Where Excellence is a Formallity!

Festival Way Fish

Bar invests in a new Mallinson’s High Efficiency Frying Range

Ed and Jade took over Festival Way Fish Bar and set out on a mission to revitalise the shop with a comprehensive refurbishment. The objective was to provide the shop with a full ‘back to the bricks’ refresh to help maximise its potential. This involved upgrading all of the existing equipment.

Quality at a fair price

Appreciating the significance of a highquality frying range at the heart of their business, one of their first calls was to leading British manufacturer Mallinson’s of Oldham.

Having fried on and owned Mallinson’s ranges in the past, they knew that Mallinson’s would not only provide a trusted high-quality frying range with exceptional value for money but would also be involved with the discussions regarding the whole shop fit!

Mallinson’s proposal of a new bespoke 3 pan High Efficiency counter range was perfect for the requirements of this busy shop. Ed commented, “The whole process from start to finish was so smooth with Mallinson’s. We already had a view of the ideal range for the shop and with a few minor tweaks to the configuration

we were good to go. In fact, the only challenge we faced during our discussions was our decision on the perfect style for the range front.”

Mallinson’s offer a diverse array of options for frontages for new ranges. All ranges come with smart LED lights as standard. Customers can choose from a stainless steel curved ‘bolero’ finish, a heat resistant vinyl print and there is also a huge choice of modern laminate fronts. Ed and Jade decided on a contemporary grained wood to perfectly complement the shop’s aesthetic.

Jade is really pleased with the outcome: “We couldn’t be happier; we’ve received so much positivity from the local community on the shop’s makeover. Even before trying our fish and chips, customers are showering us with positive feedback as soon as they walk through our doors, Mallinson’s provided a great service and a value for money investment for our business.”

Mallinson’s pride themselves on the high quality of their ranges and value for money. If you’re in the market for a new bespoke High Efficiency range, get in touch on 01706299000 or visit our website to find out more.

mallinsonsofoldham.com

Hew’s the Best?

Why you should make Hewigo part of your future!

Invest in a Hewigo range and buy into the best of British engineering and Dutch Technology. Forward looking, yet steeped in traditional manufacturing standards, our experience delivers wall, counter or island ranges tailored exactly to your needs.

The take-away market is highly competitive and fish and chips has stayed in the game by improving food standards, shop efficiency and attractiveness. Hewigo’s track record is second to none. We were the first to introduce high efficiency (made possible by our Dutch connections). We designed range options to improve ‘click & collect,’ front panel options with multi-function LED lighting, crystal heated counters and much more. Through constant innovation and financial strength, we have built permanent relationships with our customers to give them the confidence to recommend and return.

We have also built our regional representation to further enhance our sales support and service which we demonstrated recently at exhibitions in IFEX in Belfast and What’s Cooking in Edinburgh.

Northern Ireland

Massey Catering Equipment Ltd.

Philip Massey 07842 684450

Scotland

Caterserv Scotland

Paul Tortolano 07792 494938

South East of England

SPH

Simon Hammond 07832 382862

South of England

Wessex Range Services Ltd.

Les Mathieson 07789 777484

Contact

Hewigo (UK) Ltd

Bateman House Little Fields Way Oldbury West Midlands B69

T:

Flavour of the Month!

FlavOil High Oleic - making great strides in the Fish & Chip industry

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

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

FlavOil High Oleic has come out better than any frying oils we tested against. Our oil resists breakdown and will outlast cheap commodity oils. It has no oily taste. Does not smell and produces a fine crisp finish that lasts. It is economical in use and reduces waste and downtime.

High Oleic oils are not only a healthy option, but they are robust in use, certainly a match for solid saturated fats and vastly superior to cheap vegetable oils. This robustness is due to the large percentage (7580%) of monounsaturated fats in the oil. These fats react slowly with oxygen and so delay breakdown

considerably. This can be tested by trialling the oil and checking the TPMs (microscopic debris in the oil) with a device such as a Testo 270. The effect is even more dramatic when best practices are followed such as temperature guidelines and even the use of filtration devices.

FlavOil cares for the environment too because it is entirely plant based, 100% sustainable and can considerably reduce waste oil or eliminates it altogether. The oil is available in a revolutionary Bagin-box that uses 80% less plastic than regular packaging.

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

Kurtis Green who runs Tropics Fish & Chips in Dersingham, Norfolk swears by using Flavoil. He said “Flavoil is the best oil product on the market. It has a unique flavour that my customers love. It also has a breakdown resistance so the oil lasts me months, rather than weeks so it not only gives me a great tasting quality product but one that saves me money too.”

FlavOil is available all over the British Isles direct from the manufacturer on 0207 1381 077.

Find out why fish and chip shops are changing to Flavoil. It is a natural oil high in healthy fats, strong against oxidation, and is better for you. If you would like to try Flavoil’s High Olieic Sunflower Oil call them on 0207 1381 077 or visit www.flavoil.co.uk

Lady Jane - A Class Act

Spring is gradually making a late appearance for us in the potato trade! After delays in planting early crops it’s been good to see some progress in the last couple of weeks, although we’re still running a little behind the normal schedule. It may be a week or so later than usual before your new season Accord potatoes arrive in shops, but hopefully not too late!

By Terry Jones

Seed deliveries to farmers are in full swing, and right now we’re sending out Lady Jane seed to growers all across the UK. Demand has been strongwe’re definitely planning to produce more for next year – after two years of trialling smaller areas of crop. Those trials have confirmed though that Lady Jane can cope well with a variation of weather and land conditions – also proving that the crop will keep well in the store and deliver a premium quality fry. All important factors that ensure confidence from end users that the finished product will meet their requirements too.

We’re looking forward to reporting on the results of the 2024 crops and will be taking samples to a number of shops in the autumn as we officially launch Lady Jane as a variety to the chip shop trade. We can’t wait! With long term commitments from a number of our clients already it’s

been great to hear of their confidence that Lady Jane will be a part of their so also your plans for the future.

In other news, we’re still feeling good about the fantastic feedback received when we had a stand at the Henry Colbeck ‘What’s Cooking 24’ show in Edinburgh last month. Myself and my colleague Finlay were kept busy all day cooking up samples of Lady Jane chips, and a number of other stands were also using them too, making the most of their exceptional fry colour, crispy bite, good texture and superb taste. Whether cooked in Colbeck’s own Rapeseed Oil, or beef dripping on the Duncrue Food Processors stand, the verdict was that Lady Jane was a real winner! It was interesting to speak to so many shop owners on the day, with lots of discussion on the potato trade expectations for the rest of the season! A huge take away for us was the number of shops that are now using fresh prepared chips, and how their convenience and reduction in waste and preparation time was of benefit too. Changing times and it was great to hear the passion of so many shops and what they were doing to make their businesses the very best!

Thanks to all who came to see us on the day, to Henry Colbeck’s for having us there, and hopefully the many shops who took away bags of Lady Jane chips to try enjoyed them too.

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

Tel: 01263 710602

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

www.meijerpotato.co.uk

Lady Jane Yellow fleshed, delicious flavour, maintains a good colour after cooking.

AbSoleutely Brilliant!

Six by Nico opens new ‘elevated chippy’ in Glasgow

Restaurateur Nico Simeone has returned to his roots with his latest venture.

The acclaimed chef has opened a new restaurant built from the bones of his first venue in Finnieston, which was home to the first Six by Nico.

Following a substantial investment and refurbishment, the site has reopened as an ‘elevated chipshop’ named Sole Club.

But as well as a traditional fish-andchip takeaway, the venue has a 20-seat ‘speakeasy’ restaurant within its premises, hidden behind a fridge door.

Now the head of a restaurant group operating 17 venues in ten cities across the UK including Edinburgh, Manchester, and London, Nico comes from a long line of chippy owners and took a trip down memory lane to net ideas for his latest venture.

He said: “Finnieston is special to us, it’s where it all began for Six by Nico. When we decided to move to a bigger venue in the Merchant City, it was never a question of giving up the venue; it’s too big a part of our story.

“But for me, it’s always about ‘what’s next’? How can we take the ethos, thought process, and creativity behind Six by Nico and channel it into a completely new and original concept?

“With everything we do, the first goal is how do we get the product and the experience to where we want to be. And then after that it’s how we grow it so more people across the country can experience it. I believe in the Sole Club

concept and think it can go on to follow in Six by Nico’s footsteps – but first it’s about making Finnieston a success.”

The entire Simeone family – the chef’s grandparents, aunts, uncles, and parents – all owned chippies, with his brother Vito running Gianni’s in Auchinairn, East Dunbartonshire - the chippie where Simeone first cut his teeth working after school under his mum and dad in the early 2000s.

“At communions and family parties, I just listened to my uncles and dad talking about running chippies and business. I was like a sponge,” the former Young Scottish Seafood Chef of the Year continued.

“The inherent DNA of classic fish and chips won’t change, but we also want to elevate certain parts to offer something to people who want to experience something more experiential, more experimental.

“We’ll provide more creative options elevated by some of the cheffing techniques we use at Six, and the menu in the restaurant side of the fridge will change on a daily basis depending on what’s caught that day.”

Already planned for the menu are dishes such as monkfish Kiev, the “ultimate” fish finger butty with fennel slaw and tartare sauce, and a lobster roll with saffron and orange emulsion and shellfish butter, as well as traditional fish and chips.

The restaurant will serve under 400 people per week – a similar headcount accommodated by other Six by Nico venues in a single day.

There will be no walk-ins for sit-in dining, and bookings for the venue will be released on a month-by-month basis.

We Sea Fish & Chips!

Taking a closer look at seafood in the foodservice sector

In the ever-shifting seas of consumer spending, anyone involved in the selling of seafood can thrive from a better understanding of the current trends and market opportunities. Our (Seafish) latest report, ‘Fish and Chips in Foodservice’, looks at the insights we’ve uncovered based on data gathered over two years (to September 2023).

The headline news is that, despite declining fish and chip shop sales, overall fish and chip sales across total foodservice are recovering, with 1.1 million more servings in the last two years. While the cost-of-living crisis has had a dampening impact on the market, post-pandemic recovery continued steadily, slowing only in the most recent quarter (July to September 2023).

The big takeaways

Foodservice equates to almost a third of the volume sales of seafood. Of that, fish and chip meals represent around 20% of all foodservice seafood consumption. In the two years analysed, 337 million servings of fish and chips were sold – a 0.3% increase on the previous two years.

Fish and chips are most popular with older generations

Despite under-50s representing 73% of the out-of-home total of food and drink servings, 59% of all fish and chips servings are to consumers over 50. This skew is more apparent in pubs, where over 72% of fish and chips servings are to over-50s.

75% of fish and chips servings are to adults without children

Fish and chips perform better in adultonly occasions, particularly in pubs and full-service restaurants where over 80% of servings are to adults without children.

Friday and Saturday dinner remain the peak times for fish and chips

Saturdays are now the most popular day for fish and chips, with Fridays a close second. Together, they account for 43% of all fish and

chips servings per week.

The cost-of-living crisis is reflected in a shift from out-of-home to in-home

In line with the trading behaviours seen in foodservice, there’s been an increase in purchases of frozen fish and chips products from supermarkets as a cheaper substitute to takeaways. For many people, dining in at home has become the new ‘going out’.

Fish and chip shops suffer as social eating is prioritised

On-premises dining remains important to people for the socialising opportunity it offers, with full-service restaurants seeing an overall traffic growth of 2.5%. Meanwhile, fish and chip shops have seen a dip in sales as consumers tighten their purse strings to cope with the cost of living.

Opportunities in fish and chips – the 5 Es

1. Engage younger consumers to broaden the consumer base.

2. Expand the buying window by finding ways to make fish and chips relevant throughout the week.

3. Embrace delivery services and app-based ordering, and explore digital loyalty schemes.

4. Explore opportunities to diversify with portable snacking options, or expand menus for fish and chip shops.

5. Emphasise value for money, promoting fish and chips as a delicious, filling and affordable meal option.

Want to dive deeper? Read the full report at https://www.seafish.org/insight-andresearch/seafood-in-foodservice-data-andinsight

Catch of the Day!

Norwegian Seafood Strikes Global Partnership with Erling Braut Haaland

“Seafood

has been a part of my upbringing and my diet growing up. Norwegian Seafood, the world’s best, still has a natural place in my life. The Norwegian Seafood Council does a tremendous job showcasing knowledge and inspiration about tasty, healthy, and sustainable seafood globally and back home in Norway. It was only natural for me to enter this partnership”, says Erling Braut Haaland.

“On behalf of Seafood from Norway, we are thrilled to announce our partnership with world-renowned Norwegian football megastar Erling Braut Haaland”, says CEO of the Norwegian Seafood Council, Christian Chramer.

“Haaland is recognized as one of the best footballers in the world. Being able to join forces as two of Norway’s best exports and strongest brands fills us with immense pride.

Norway and the UK are proud ocean nations and share a long-standing partnership. Haaland’s remarkable athleticism, dedication to fitness and his healthy lifestyle choices align perfectly with the qualities of seafood from Norway as a healthy, nutritious dietary option, and this partnership underscores the shared commitment of both Haaland and Norwegian seafood to strive for greatness within their respective fields in a joint effort towards increasing the consumption of seafood” - Chramer continues.

Partnering up with national teams

A separate deal is struck with Norway’s two national teams, both women and men. They will join us in showcasing the vast array of seafood treasures from Norway.

“We are very pleased to have with us the strength of our national teams as well. This is a team effort, and the whole seafood industry stands together with our esteemed athletes in this hugely exciting time moving forward “, says Chramer.

Norwegian seafood in numbers

Norway is the world’s largest net exporter of seafood, with the equivalent of around 39 million meals served daily. In 2023, Norway exported seafood to 153 markets globally, with over 60 different species. The UK is a key market for Norwegian seafood and Norway and the UK share a long-standing seafood partnership:

Norway is the top exporter of seafood to the UK, holding an estimated 20% share of seafood imported to the market (2023).

Among top species exported from Norway to the UK are cod, salmon, haddock, cold-water prawns and halibut. Seafood from Norway is readily available across UK retail and hospitality including the nations favourite - fish & chip sector.

To learn more about Norway’s unique location, diverse seafood, generations of experience, and industry-leading sustainable fishing techniques, go to www.seafoodfromnorway.co.uk

The What’s Cooking? 2024 –

Edinburgh

By Austen Dack

We sampled Babylon!

This year the brilliant Henry Colbeck What’s Cooking? 2024 returned to Edinburgh and was better than ever! Over 70 exhibitors turned up to The Royal Highland Centre, Edinburgh recently to showcase their products and services to Henry Colbeck customers and the Fish & Chip Industry as a whole.

Customers attending What’s Cooking? 2024 where treated to a range of food samples, entertainment and advice from industry leaders during the daylong event as well as it being a great opportunity for networking and support.

Suppliers for packaging, oils & fats, frozen at sea fish, equipment, frying ranges and frozen foods flocked in from across the UK and Europe to attend the Edinburgh trade show. The event was well attended by chip shop owners from both Scotland and England as well as attracting interest from potential new shop owners and suppliers.

Here at Chippy Chat & Isle of Ely Produce, we were once again out in force this time sampling the new Agrico chipping variety Babylon to the thousands who turned out on the day. We were ably assisted by Malcolm Wood & his team from The Real Fresh Chip Co who supply fresh pre-cut chips to shops across Scotland. Real Fresh Chip Co were frying Babylon pre cut samples all day and the reaction from the event was very good indeed! You can contact them on 01592 724465.

Festival!

Calum Richardson owner at the Bay, Stonehaven said

“The Real Fresh Chip Co definitely puts the customer first. It’s great to have a supplier that listens, wants to improve and give advice. Having chips prepared for us this way gives the business more flexibility and more storage. With the volume that we were going through space was becoming a serious issue.“

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 PJ Lee & Sons, and A. L. Lee Farming Company, as IOE looks to nurture the relationships they have grown 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 What’s Cooking in Edinburgh trialling Babylon via the Real Chip Co. 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 north of the border and get the same positive results.”

Here at Chippy Chat we would like to send a massive thanks to all Colbecks staff and management for putting on the show! We also thank them for using Chippy Chat as part of their marketing platform for the show.

If you would like to try Babylon and become a chip ambassador, please email austen@chippychat.co.uk

www.therealfreshchipcompany.co.uk/

Job Doner!

Winners crowned in the National Kebab Awards!

The 12th British Kebab Awards, sponsored by Just Eat, recently revealed the outstanding winners who have excelled in the kebab industry, showcasing the diverse and delectable offerings that have made a significant impact on the culinary landscape.

The prestigious awards ceremony, founded by Ibrahim Dogus, a prominent figure in the British business community, was a night filled with excitement and celebration of the vibrant kebab industry.

Mr. Dogus expresses his joy, saying, “The 12th British Kebab Awards continue to highlight the incredible talent and innovation within our beloved kebab industry. This event is a testament to the hard work and

dedication of those who contribute to making the UK’s kebab scene truly exceptional.”

Leigh Phillipson, Director of Sales, Just Eat said: “We would like to congratulate all the winners and finalists of this year’s British Kebab Awards, which we’ve proudly supported for over a decade. Despite the multiple and complex challenges restaurant businesses face, these awards recognise the resilient individuals who ensure this pioneering industry continues to thrive.”

The awards ceremony, held at Park Plaza Westminster Hotel on Tuesday 27th of February, featured prominent judges such as James O’Brien, Nadhim Zahawi MP, Sharon Hodgson MP, Alison Thewlis MP, and many other well-known names who carefully evaluated the entries to determine the best in various categories.

Keynote speakers, including Leigh Philipson of Just Eat and Ibrahim Dogus, founder of the awards, added to the evening’s significance, discussing the kebab industry’s contributions to the UK economy. The kebab industry is a powerhouse, contributing over £2.8 billion and employing over 200,000 people across the country.

www.britishkebabawards.co.uk

THE WINNERS!

Best Kebab House in Northern Ireland

Winner: The Original Istanbul - Belfast

Best Kebab House in Scotland

Winner: Memed Barbecue Grill & Meze Bar, Edinburgh

Winner: Shawarma King, Glasgow

Highly Commanded: Hajar’s Shawarma,Glasgow

Best Kebab House in Wales

Winner: Grill & Bake, Newport

Best Kebab Restaurant in North and West London

Winner: Antalya Restaurant Holborn, London

Best Kebab Restaurant in South and East London

Winner: Lara Grill, Dagenham

Best Kebab Restaurant Regional

Winner: Zeytin, Horsham

Best Kosher Shawarma restaurant and/or takeaway

Winner: Reubens Restaurant, London

Best Lebanese restaurant and/or takeaway

Winner: Sqew Shawarma Bar, Leeds

Best Newcomer Restaurant in London/Outside London

Winner: Dem Shish Restaurant Crawley

Winner: Olea Social, London

Best Takeaway in London

Winner: Archway Kebab

Highly Commended: Olives and Meze

Best Takeaway Regional

Winner: E G Charcoal Grill,East Grinstead

Winner: Master Kebabs, Gillingham

Best Value Restaurant

Winner: Hasturk Bar Meze Grill,Braintree

Winner: Kozzy Cafe, London

Best Vegan Kebab (restaurant or takeaway)

Winner: Dhil’s, Leicester

Chef of the Year

Winner: Mazlum Demir / Skewd Kitchen, Barnet

Winner: Ahmet Kabayel / Pircio, Bishop’s Stortford

Customer Satisfaction

Winner: Uni Kebab, Southampton

Fine Dining Restaurant

Winner: Skewd Kitchen , Barnet

Winner: The Mantl, Knightsbridge

Just Eat Best Delivery

Winner: Holmer Green Kebabs, High Wycombe

Highly Commended: BBQ Grill, Chatham

Kebab Van of the Year

Winner: The Boss Kebab, Fareham

Supplier and Manufacturer Award

Winner: Vatan Catering Ltd, London

Best Greek restaurant and/ or takeaway

Winner: Fig Tree Grill - London

Time to Avi-go with Aviko

Aviko Levels Up with Two NEW Additions to the ‘Snackables’ Range!

Raising the standard of vegan and vegetarian-friendly snacks and sides and helping operators drive profit. Aviko launches Plant-Based Chilli Cheezz Bites made entirely from potato and classic Jalapeno Nacho Cheese Bites!

Described as a ‘taste explosion’*, Aviko’s new Plant-Based Chilli Cheezz Bites serve up a tasty and creamy cheese filling that is gently spiced with green jalapeno peppers, giving flexitarian diners the ultimate plant-based experience.

Meanwhile, all-new Jalapeno Nacho Cheese Bites are perfect for a quick snack or sharing with friends. They’re crispy on the outside, and ooze with gooey nacho cheese on the inside, with chopped jalapeno peppers throughout.

Both new products have been developed with fast food and casual dining operators in mind looking to appeal to vegan, vegetarian and flexitarian consumers. Both products have an excellent holding ability thanks to their crispy crumb coating and will remain hot, tasty and crisp long after leaving the kitchen, making them perfect for delivery and takeaway too.

Building on Aviko’s expansive Snackables portfolio, the innovative new launches are ideal for starters, bar snacks, sides and platters, as well as topping burgers and salads. The Plant-Based Chilli Cheezz Bites are a healthier option to dairy equivalents, as they contain half

the amount of saturated fat, 30% less salt and are 2.5 times higher in fibre. While the Jalapeno Nacho Cheese Bites tick the box for convenience thanks to their quick cooking time of just 2½ minutes in the fryer.

Speaking about the new additions to the range, Mohammed Essa, Commercial Director UK & Ireland, Aviko, said: “Our Plant-Based Chilli Cheezz Bites and Jalapeno Nacho Cheese Bites take vegan and veggie options to the next level and need to be tasted to be believed. Full of flavour, versatile and profitable they will elevate meat-free offerings, appeal to adventurous consumers and work across a range of menus and serving options.

“Aviko strives to bring innovative products to the menu that meet consumer demand. Our new additions are very versatile and are an easy way for operators to boost margins, and it’s for this reason that Aviko is the potato partner for foodservice operators.”

Both products can be cooked from frozen and are available now. Operators can get Aviko’s Plant-Based Chilli Cheezz Bites in a 3 x 1kg case or Aviko’s Jalapeno Nacho Cheese Bites in a 5 x 1kg case.

*Based on 5 pieces per portion

^Vegan Trade Journal

For more information on Aviko’s extensive range visit www.aviko.co.uk

Flipping Good Deal!

Chippy Celebrated Shrove Tuesday in style as a popular stall on Norwich Market offered a special dish.

Lucy’s Fish and Chips served deep-fried American-style pancakes on Tuesday, February 13 only from 11am to 4. 30pm. It is located at stalls 54, 55, 60 and 61, of the popular market whicheven boasts a seating area, and the pancakes cost just £1 each with a recommended serving of three for £3. The Shrove Tuesday special was drizzled with maple syrup and it follows on from the success of the battered Chrismas lunches offered there every festive season, which includes deep-fried sprouts, stuffing balls and pigs in blankets.

They also served eggs from the Easter bunny which were battered and deep fryed! Pictured is their white chocolate creme egg, battered and deep-fried, and their deep fried pancake.

What specials do you do at your shop? Email austen@chippychat.co.uk

Stock up now through your Pukka representative, wholesaler, or by calling 0116 264 4000 Tempt pie-lovers with full-on flavour from the nation’s

Effficient, Efffective & Afffordable!

Why you should try Triple F pre-cut chips!

Established in 2005, Fylde Fresh and Fabulous has fast become one of the UK’s leading processed potato, vegetable, and chip suppliers thanks to our expertise in the field.

In those early days, the Fylde Fresh and Fabulous team recognised the lack of consistency in the supply chain for manufacturers and food service operators and addressed this issue by establishing a unique potato growing programme. The result from this was a high-quality product for customers that provided a platform on which Fylde Fresh and Fabulous could build for the future.

Recent Expansion

In late 2022 Fylde Fresh and Fabulous took a significant stride in our growth journey through the acquisition of the Troy Foods Vegetable business in Leeds. With the integration of the Royds Farm site, FFF can now offer supply of a much wider selection of vegetables in addition to offering greater contingency for our Potato & Chip customers.

Powered by potatoes!

Processing over 1000 tonnes of vegetables each week, the peelings generated through this process are used in our very own bio-gas plant! Vegetable peelings, balanced with whole crop silage

and animal manure, produce sufficient gas to generate up to 1800KWe per hour of both thermal heat and electricity. This energy is used to power and heat our Preston site with the remaining exported back to the National Grid supplying enough power to run over 1000 homes in the local community.

Triple F Chips remain at the heart of all we do.

Since the start of Fylde Fresh & Fabulous way back in 2005 we have supplied chip shops throughout the country with fresh chips and this supply remains very much at the heart of our business today. We grow more than 15,000tn of potatoes each year and select the finest quality and best tasting, UK grown Red Tactor approved potatoes when producing our chips through our BRC accredited facilities. Every batch of Triple F Chips undergoes rigorous quality checks prior to leaving site, ensuing we offer consistent quality, tasty frying chips, day in day out. Partnering with a broad network of distributors allows for us to supply you with our freshly prepared and cut chips, wherever you are in the UK. We have recently also made it even easier to order our chips having opened our own online shop to service customers in areas where we continue to expand our distributor network.

If you would be interested in finding out more about FFF, partnering with us as a distributor or would like to discuss your fresh chip requirements in more detail please contact our sales team directly on 0113 5136875. Email sales@fyldefreshandfabulous.com / www.fyldefreshandfabulous.com

Delivering quality potatoes throughout your region

Established 80yrs

Come to the Farm for the Isle of Ely Open Day on Sunday September 15th 2024

By Austen Dack

Fixed price contracts available

Potatoes replaced within 12hrs in the unlikely event of you being dissatisfied

All batches rigorously checked and test fried Ring today for your free sample

Lomas Potatoes

The event put on by John, Oliver and Claire Boutwood and hosted by (myself)

Chippy Chat Publishing Editor

Austen Dack highlights the journey the potato makes before it hits shops. It is the culmination of their ‘field to frier’ platform, which this year also included the story of the potato seed too. The day although dedicated to the potato in recent years has taken on the mantle of being a showcase for what’s also best practice in the industry. Some of the best fish and chip shop owners 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. In 2023 over 100 friers, farmers & suppliers travelled to Ely Cambridgeshire for the 9th annual Isle of Ely Produce & Chippy Chat open day.

In 2023 we had some great speakers for you on the day plus lots of great suppliers too including.

Austen Dack Host & Welcome

Andrew Crook - NFFF President

Oliver Boutwood

– Isle of Ely Produce

Michael Neaverson

– Neaverson Growers Ltd

Sean Farry – OilChef

Sarah Heward

– Real Food Café, Tyndrum

Nick Hucker – Preoday/Qikserve

Victoria Braathen - Norwegian Seafood Council

Geoff Whitehead & Andrew Crook – Whitehead’s Fish & Chips/National Fish & Chip Award Champions

Plus, we gave visitors you the allimportant lowdown on the 2023/24 potato crop and how it could affect you in the year ahead with a trip out to see the crop for yourselves. 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 (before the huge Autumn rainfall).

Now!

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 Seafood from Norway. The chips were made from Babylon and gave the new variety one of its biggest tests yet with over 100 guests all queueing up to try them. McWhinney’s also served their best in Europe sausages plus there was free teas and coffee with homemade cake too.

In the Evening over 50 stayed in Ely and headed out for a meal and a few beers. It is always good to reserve your hotel rooms in Ely for this early.

Thanks again to this year’s sponsors.

This open day put on by the Boutwood family and Isle of Ely Produce is a big investment for this industry. Any other suppliers who would like to sponsor/ present and/or have a stand on the day please email austen@chippychat.co.uk

We are already planning open day 2024, pencilled in for 15/09/2024. If you would like to attend as a frier or supplier and want details of please in the first instance email austen@chippychat.co.uk

Places at the open day are at a premium but thanks to the sponsors still FREE. Have you been to the open day? Let us know your thoughts – email austen@ chippychat.co.uk

Dubailation!

We join Dick Dastardly and Co for a pleasing week in the UAE

By Austen Dack

Beautiful beaches, record-breaking attractions, and experiences like no other – Dubai is apparently the place to be in 2024. In fact, they have been named Tripadvisor’s #1 Most Popular Destination in the World for the second year running. Austen Dack Chippy Chat Publishing Editor recently visited and even had time to find a fish and chip shop too.

We flew via BA from Heathrow. With a flight time of just over seven hours the time soon lapsed via a plethora of entertainment including music films and the odd game of Who wants to be a millionaire which proved to me that the only way I could win the real thing is via the Major Charles Ingram method.

On landing we were met by Mr ‘Dick Dastardly’ himself Ian Rogers, who was the reason for the visit as he was to celebrate his 50+10 milestone birthday. The drive to our destination Marina Bay was made via several must see Dubai landmarks including The Berj Khalifa, Museum of the Future, Burj Al Arab and the Dubai Frame. First stop was the delightful Kite beach where we were to

meet his girlfriend Jam and her sister and husband.

Our stay On our stay we were based at the Jumeirah Living Marina Gate, an exceptional destination for urban living in Dubai’s upbeat Marina. Stretching out into the glittering Marina waters, the stunning 23 metre temperaturecontrolled infinity pool is the perfect place to cool off. Making our sojourn in Dubai one to remember, with a stylish residence spacious enough for a large family and for entertaining our guests we were upgraded to a deluxe twobedroom suite. With apartments/rooms available from as little as £149 a night the Jumeirah Living Marina Gate is a perfect place to stay in Dubai, with most attractions only 20 minutes away via foot, taxis (cheap and abundant) or the modern tram and overground system.

A visit to the beach bar with splendid views of the Ain Dubai by Dubai Holding (large wheel), was next. Here our seven-hour trip was ‘Top Trumped’ by the arrival of the lovely Darren and Karen from Australia one of whom is apparently called Muttley! Here they

served a bizarre Hoegaarden Rosee on draught. A raspberry infused version of one of my favourite wheat beers from Belgium.

Next the arrival of good friends Iain and Sue Hubbard heralded a visit to the sumptuous Jumeirah Islands Clubhouse with members and Dubai incumbents of over 30 years Mark and Clare Rogers. The 4,000 square metre space has been completely renovated, now offering a pool, restaurant, pub, salon and gym al under one roof. The outdoor bar provides the perfect spot to enjoy sundowners (who knew that was a thing) as you relax with friends and loved ones.

No visit is complete without a trip to see the Berj Khalifa and the daily impressive waterfall displays. Luckily local knowledge took us to the Time Out Market. Far from the madding crowds it had its own balcony overlooking the fountains and a choice of 17 different cuisines.

The main event on the Saturday of our stay was the 4-hour boat party to celebrate Ian’s birthday. GuGu Boat provided us with an ultra-luxurious party platform that could accommodate up to 90 people. We had nearer 60 and were surrounded by the stunning evening backdrop of the open water. The 80’s playlist was courtesy of DJ Dack. A huge shout out to all who attended Dastardly’s birthday party especially the rest of the Wacky Racers.

On the last evening of our Dubai stay we hunted out some British style fish and

chips from Bob’s Fish and Chips, Dubai Marina. It’s an authentic fish’n’chip shop experience in a place you least expect. Bob’s is your sea front fish & chip café …well almost! The location may leave a lot to be desired, but Bob’s does good fish and chips, I’m talking crispy battered fish (we had both haddock and FAS cod) ; crunchy on the outside, soft on the inside hand cut chips served with tartare sauce. Mark and Darren tried them delivered and although impressed with the food were not so with the wasteful inclusion of so many sachets of tomato sauce and paraphernalia.

All to soon it was time to leave Dubai. There are many misconceptions about what you may or may not find/do when you visit, but for us it was a joy to be there. Albeit helped by over 60 years’ experience of knowing where to go from Ian and Mark. Dubai we will be back again soon.

Accommodation

www.jumeirah.com/en/stay/dubai/ jumeirah-living-marina-gate