Just 300 yards from the beach in Minehead is The Cod Shop owned by Steve Gries.
Steve took over the business two years ago and, in a bid, to elevate the food and ensure the thousands of tourists that descend on it each summer experience “proper” fish and chips, he changed everything from the oil to the batter to the sausages. Going by its many five-star Google reviews, The Cod Shop has achieved that goal.
One comment that comes up regularly is the white, flakey cod and golden crispy batter, which Steve puts down to switching to Goldensheaf Smart Batter from Kerry Foods. Another is how the food isn’t greasy, helped by the fact that Goldensheaf Smart Batter absorbs at least 10% less oil than standard batters.
“I was given a bag of Smart Batter at a trade show about 18 months ago,” says Steve. “I had never used it before so it was a bit of a gamble, but I’ve never looked back. It’s got a nice golden colour, which makes the fish very white and it gives good crispy peaks - but if you want it smooth you can have it smooth too. And it’s great for customers that take their food away, either home or down to the beach, as the batter stays firm and crispy.”
As well as the takeaway
and its welcoming blue and white bench seating outside, The Cod Shop has a 34-seater restaurant which during peak season hits full capacity. A busy shop, Steve estimates that 90% of it sales are fish and chips.
Steve makes his batter thin, so thin that customers often mistake it for tempura because it is light and crispy. “What it means is that customers get what they pay for,” he adds. “They’re not cutting into their food and finding two inches of batter on a small piece of fish.”
Choosing to hand mix the batter rather than use a machine, Steve makes his batter little and often and keeps it at room temperature. “I find keeping it at room temperature works better for me as I couldn’t get the peaks on the batter as easily when it went in the fridge.”
The Cod Shop has recently added gluten free fish to the menu using Goldensheaf’s Gluten Free Batter Mix. It’s early days with around three or four gluten free orders a day but the feedback has been brilliant, says Steve.
“The only difference is that Goldensheaf Gluten Free Batter Mix comes out a bit more yellow in colour than our Smart Batter, but it doesn’t matter because customers are saying that it is really nice. We wanted our gluten free fish to be as good as our regular fish and that’s what we’ve got.”
For more information, visit eu.kerryfoodservice.com/pages/ goldensheaf
Austen Dack Publishing Editor
It was so good to see so many of you at the Isle of Ely Produce/ Chippy Chat Open Day last month. The sun shone and once again we showed first hand just what it takes to get a potato all the way from seed to you the friers. We gave away fish & chips from award winning Pimp my Fish, McWhinney’s sausages and of course the traditional open day slice of cake. It never ceases to amaze me how far some shops travel to see us, and we are very grateful.
I must send a massive thanks to all speakers on the day, and of course
the many suppliers from across the industry who sponsored the event. We are already looking at open day 2024, and have pencilled in 15/09/24 as the date for your diaries.
This month we also look at the world of sauces and sausages, as usual our contributors have some amazing ideas for you to read about.
If you have some news or would like to be featured email me austen@ chippychat.co.uk
Austen
Chippy Chat Ltd Oak Lane
Littleport Ely
Cambridgeshire
CB6 1RS
www.chippy-chat.co.uk info@chippychat.co.uk
Twitter @Chippychat
Facebook Chippy-Chat
TEL 07863 123 929
Managing Director John Boutwood
Publisher Oliver Boutwood oliver@chippychat.co.uk
Publishing Editor Austen Dack austen@chippychat.co.uk
07863123929
Design/Editorial
Accounts
Claire Boutwood-Potter accounts@chippychat.co.uk
Advertising Sales and Promotions austen@chippychat.co.uk
For PR and Editorial editorial@chippychat.co.uk
KTC Edibles Ltd (KTC), the UK’s largest supplier of edible oils, has entered into a 3-year strategic partnership with The Natasha Allergy Research Foundation, to support the organisation’s goal of preventing and eradicating food allergies.
As part of the partnership, KTC will raise significant funds for Natasha’s foundation through a series of charity events and fundraisers starting in 2023.
Paresh Mehta, CEO of KTC, comments: “As one of the country’s leading food businesses, we take our commitment to
food safety very seriously! Ensuring that products are safe for people living with allergies is essential – and we see it as our responsibility to take an active role in tackling the allergy epidemic. This means funding vital research into the causes and preventions of allergies, which is why we are proud to support Natasha’s Foundation in fulfilling their ambition to make allergy history”.
The official partnership follows on from some initial fundraising earlier in the year. In June 2023, CEO Paresh climbed Ben Nevis, raising £4,236 for the charity in the process.
WE HAVE SUPPLIED INBUILT SUPERPAD SYSTEMS (TRIPLE FILTRATION) FOR FACTORY FITTING TO:
MARTYN EDWARDS
FRANK FORD
KIREMKO (KFE)
HENRY NUTTALL SCOTRANGE
EDEN RANGE
WE HAVE ALSO RETRO-FITTED BASKET FILTRATION AND SUPER PAD UNITS TO SHOP INSTALLED RANGES. PLEASE CALL FOR ADVICE ON YOUR RANGE
Natasha’s Foundation was set up by Tanya and Nadim Ednan-Laperouse following the death of their daughter Natasha in 2016. They successfully campaigned for ‘Natasha’s Law’ which requires all food outlets to provide full ingredients lists with clear allergen labelling on food prepacked for direct sale.
The Natasha Allergy Research Foundation is dedicated to understanding the causes of allergic disease, and developing ways to prevent, treat and ultimately eradicate allergic disease, starting with food allergy, creating a world that is safe for everyone.
Tanya Ednan-Laperouse OBE says: “Up to 3 million people in the UK now live with food allergies. That’s why we are delighted to welcome KTC Edibles as one of our corporate partners to join us in the fight to make allergy history by funding our work in education, policy and research.”
Additional information about KTC can be found at https://www.ktcoilsandfats.co.uk
October 10th – 11th
Restaurant & Takeaway Innovation Expo
From restaurant solutions, finance, food waste and delivery to sustainability and mobile payments, the Restaurant & Takeaway Innovation Expo brings the whole restaurant industry together, making it the event to be!
www.takeawayexpo.co.uk
October 16th – 22nd
UK Coffee Week
The nation’s biggest celebration of coffee that helps change lives in coffee growing communities
December 2nd
English Breakfast Day
You can get involved on the day by enjoying our beloved national dish and sharing the experience on social media using the official English Breakfast Day hashtag #EnglishBreakfastDay.
December 10th
The Chippy Chat Ball is booked in, fingers crossed, pandemics allowing we will be back this year.
January 1-31st 2024
Veganuary
Veganuary is an annual challenge run by a UK non-profit organisation that promotes and educates about veganism by encouraging people to follow a vegan lifestyle for the month of January.
February 28th 2024
The ceremony for the National Fish and Chip Awards 2023 will take place on the 28th of February 2023, at the Park Plaza in Westminster. Good Luck to all finalists.
March 3rd 2023
What’s Cooking
Henry Colbeck are excited to announce that What’s Cooking? 2024 will be held at the Royal Highland Centre in Edinburgh on the 3rd of March 2024, They hope to see us all there
March 10th 2023
British Pie Week
Pie Week falls in the first week of March. Pies have been in existence since about 2000 B.C. and have been loved by the British since the 12th century.
June 6th 2024
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.
Pukka, the nation’s number one pie brand , is infusing chip shop owners’ sales with some extra flavour as it kicks off pie season with a hot new launch coming to fish and chip shops from October. Combining two takeaway favourites – The People’s Pie and Doner Kebab – Pukka’s new Doner Kebab Pie is set to help a new generation of pie eaters fall in love with the Great British Chippy, just like those before them.
With its humble beginnings in the nation’s fish and chip shops over 60 years ago, Pukka has long been ingrained in British culture and tradition. But, in recent years, the bestselling pie brand has shown it can break the boundaries of expectation by launching a whole host of full-on flavour innovation – and its new Doner Kebab pie is no exception.
Last autumn, we saw Pukka pay tribute to its chippy heartland with the launch of its Chip Shop Chicken Curry pie – and it proved an instant hit, quickly becoming one of the brand’s fastest-selling NPD launches. But now the team has spotted an opportunity to tantalise the tastebuds of a new generation of chippy tea and takeaway lovers alike, helping outlet owners kick off prime pieeating season with a bang. Isaac Fisher, Pukka’s Managing Director, tells us more.
“We started making and baking our
pies for the nation’s fish and chip shops way back in 1963,” says Fisher. “And whilst our existing full-on flavour range is already well-loved by Brits – from chip-shop favourite Steak & Kidney, to the classic Chicken & Mushroom – we’re always looking for ways we can help fish & chip shops cater to the changing taste preferences of modern customers.
“This is where the launch of our new limited-edition Doner Kebab pie comes in. Aimed at encouraging a new generation of younger customers to fall in love with their local chippy, it’s been specially baked to turn the heads of those who like their takeaways a little bit spicy.
“The best part? We’re launching it at a time of year when pie consumption is at a peak to help chip shop owners take an even bigger slice out of the autumn/ winter sales period. Plus, we know it’s set up for success – with over half (57%) of customers already saying they like the sound of this latest flavour fusion .”
Pukka’s support stretches to a whole host of POS to arm chippy owners with the tools they need to boost pie profits.
“Helping our customers to become social media-savvy, we’ve updated our Social Media Toolkit – which can be found on our foodservice website – to include readymade social posts specific to the new recipe, so that they can spread the word and watch sales of this latest NPD soar. Plus, we’ve developed bespoke POS – including digital menu screen ads, pie heater signs and newlook window posters – to help chip shop owners maximise engagement and sales,” concludes Fisher.
The National Federation of Fish Friers (NFFF) is pleased to announce that Seafood from Norway will resume as principal sponsor of the National Fish and Chip Awards 2024
The National Fish & Chip Awards celebrate the very best fish and chip shops in the UK and are the highlight of the fish and chip calendar.
NFFF President Andrew Crook said: “We are delighted to yet again be working with Seafood from Norway. Hosting the annual Awards is a huge undertaking for the NFFF and we look forward to continuing the partnership with Seafood from Norway who have been key supporters of the industry throughout the years. The Awards are of great importance to the fish and chip industry and we look forward to once again bringing everyone together to celebrate and showcase the great British institution that is fish and chips.”
Norway is home to the world’s largest cod stock. For many years, Norway has been at the forefront when it comes to maintaining and regulating sustainable fisheries. By choosing Seafood from Norway, fish and chip shops can be confident that they are serving their customers the best quality sustainable seafood.
Victoria Braathen, UK Director of the Norwegian Seafood Council, says: “Seafood from Norway, proudly represented by the Norwegian Seafood Council, is delighted to once more
take headline sponsorship at the 2024 National Fish & Chip Awards. It is exciting to continue our work with the NFFF and be a part of this positivity for the iconic fish and chip industry.
“The Norwegian seafood industry has worked closely with the fish and chip industry in the UK for many years supplying responsibly sourced cod and haddock of the highest quality, and this sponsorship is an important opportunity for us to celebrate our longstanding relationship with distributors and the many talented, dedicated fish and chip operators across the UK.”
Entries for next year’s National Fish & Chip Awards are now closed. Finalists in respective Awards categories will be invited to the coveted final awards ceremony on 28th February 2024, which will be held at the Park Plaza Westminster Bridge in London.
About the Norwegian Seafood Council: The Norwegian Seafood Council (NSC) works with the Norwegian seafood industry and local partners to develop markets for Norwegian seafood. The Norwegian seafood industry finances the activities of the NSC via a tariff on all Norwegian seafood exports. The NSC is a public company owned by the Ministry of Trade, Industry and Fisheries. The “Seafood from Norway” mark of origin is a symbol of origin for all Norwegian seafood. To learn more about Norway’s unique location, diverse seafood, generations of experience, and industryleading sustainable fishing techniques, go to: https://seafoodfromnorway.co.uk/.
87% of diners agree sustainable fish is important to them, but only one quarter know what to look for when visiting their local fish & chip shop.
Serve cod and haddock from Norway to give your customers confidence that they are choosing delicious protein from a country that takes great pride in its fishing methods and rich heritage delivering superior quality and sustainability credentials.
Cold Clear Waters
World’s Largest Cod Stocks
Pioneering Stock Management
Origin Matters.
seafoodfromnorway.co.uk
PROUD SPONSORS OF
Condiments can transform a meal. A squirt, splash or sprinkle of a simple ingredient can really impact the taste of food. In fact, it’s something most of us enjoy and according to Mintel, the UK condiments and dressings market enjoys near universal usage, with 96% of people using at least one type of product. Their UK Condiments and Dressings Market Report 2023 predicts that the size of the market will reach £1.429m over the next five years.
The popularity of condiments is reflected in the huge variety of sauces available, of which the more traditional, humble sauces are a staple. Consumers expect choice and want their favourite accompaniment as an essential to their chips, and this may no longer be just ketchup and mayo. Nowadays, many sauces incorporate the special dietary requirements of consumers, such as gluten free, vegan and vegetarian varieties. Mintel report that 42% of consumers consider the healthiness of condiment, with many willing to pay a bit more for variants. Take plantbased eating, for example, which is now mainstream. ING estimates the plant-based alternatives food market in the EU and the UK will be worth €7.5 billion by 2025, compared
to €4.4 billion in 2019. Vegan-friendly sauces and condiments are therefore growing in popularity.
Our Chippies Choice range includes gluten free curry and gravy mixes, both of which are certified by Coeliac UK. To both mixes, just add water for smooth sauce. The curry mix is a delicious blend of spices combined to create medium-spicy heat, and the gravy offers a deep, satisfying beef flavour and a dark, rich colour. Importantly, these products can be used by operators knowing that they meet the specific dietary requirements of many consumers – from those who are vegan; to those eating a gluten free diet. Coeliac UK estimates around 1 in 100 people are affected by coeliac disease, but many other conditions including non-coeliac gluten sensitivity also need a gluten free diet. It’s now estimated at least 10% of UK consumers are following this diet.
When it comes to chips, sauce is key. It lets consumers finish their meal as they see fit, be it with a side of curry sauce, drenched in gravy or slathered in cheese sauce. Whatever the accompaniment, quality is key – high quality sauces deliver a high quality taste, which adds to the eating experience. Furthermore, sauces don’t just need to be for dipping. Chips as we know and love them have been transformed with the loaded or dirty fries
trend, something to thank our friends across the pond in the US for. Essentially, next level cheesy chips!
The option to sell chips with toppings is a great, creative way for chip shops to offer something which sets them apart from their competition – palates and consumer expectations are changing, and this style of offering on a menu can really help captivate consumers and encourage them to try something different. The concept is simple really, so upgrading your menu to offer such an item isn’t particularly difficult. Whether they’re sold as a meal, accompaniment or side dish.
Using chips as the base – whether it’s thinner French fries; heartier triple-cooked chips; or waffle-style lattice potatoes –we have several products which make the perfect accompaniment and help operators embrace the trend and upsell a standard portion of chips. Our new Cheese Sauce is a versatile product and ideal for maximising sales. It’s perfect for dirty fries, cheesy chips or simply as a staple sauce for a variety of menu options; such as a pour-over sauce for burgers and Southern Fried Chicken.
Made with natural colours and flavours, our Cheese Sauce has a rich savoury, buttery flavour. It’s simple to make just by adding water to the mix and bringing to the boil.
Its consistency can be adjusted to make it a thicker or thinner sauce, depending on preference. Hold in a bain marie for ease of use.
For a traditional chippy curry sauce, our Golden Dragon range is extremely popular. Offering an aromatic blend of authentic Asian-inspired spices, it delivers a rich depth of colour and consistency we know our customers love.
Operators can benefit massively from using quality readymade products, particularly with the pressure of busy, high-footfall shops. The result is the same as sauces which have been made from scratch, just far more convenient! Preparation time is reduced, there’s no need to stock a range of fresh ingredients, stock can easily be controlled and importantly, costs can easily be managed. What’s more, it ensures consistency – so time after time, the taste and quality remain the same. This is important when keeping customers happy and helps contribute towards securing repeat custom. As a trusted supplier of premixes, we can ensure the traceability and consistency of ingredients.
For more information on Middleton Foods, please visit www.middletonfoods.com or call +44 (0)1902 608122. Product samples are available on request.
It’s our exclusive Customer Rewards Club and it’s our way of saying THANK YOU for choosing us as your supplier. We really value your business! The Q Partnership’s Save + Select Rewards Club is a unique scheme, rewarding the Fish & Chip and Food On The Go sector. At the Q Partnership we reward our customers all over the UK with exclusive rewards and benefits.
Henry Colbeck’s Marketing Director
Georgina Colbeck said:
‘This year we launched our new look Save + Select Rewards Club and brought our customers 12 months of even more benefits!
With a logo incorporating the colours of the Q Family Partnership companies (green, red, yellow and blue), we delivered 6 generous promotions, competitions and incentives, designed to reward our VIC’s (Very Important Customers!).
Prizes included fantastic city breaks, £100 in casino chips plus lots more. Our November/December campaign is to win great prizes from a wide range of companies like uniforms, signage, equipment and more!
We know how difficult the past year has been, on top of the previous ones and we’re always thinking of ways we can help. So, this year we’ve joined forces with the NFFF to offer a new benefit – swap Save + Select points for NFFF Membership. For a single NFFF membership worth £220, we simply swap that amount of your points – all you need to do is let us know and we’ll do the rest and the NFFF will be in touch with you direct – we’ll pay the NFFF and there’s no membership bill for you to pay – simple as that!
The Q Family Partnership love to give back to our customers and the industry – so we’re keeping busy and looking for new ways to reward you. Keep your eyes peeled for what’s in store for 2024!
The Club is fully automated, meaning you don’t have to fill in any registration forms, you’ll be signed up automatically when you open your account. Then, as a valued Q Partnership Customer, you‘ll automatically earn points on qualifying products when you buy from us and you can then choose from an exciting range of benefits and rewards including gift cards from both Sainburys and Amazon and Love 2 Shop Gift Cards.
- Once you’ve accumulated 250 points, you can exchange them for a great range of gift cards or e-codes, you can choose Q Partnership credit vouchers. If you’ve saved enough you could even choose a mixture of all of these benefits!
Frozen potatoes are pure gold for foodservice – ever versatile, they provide menu inspiration, customer satisfaction and a healthy profit margin.
And with the right product – such as global leader Lamb Weston’s range of top-quality products – they suit all skills levels in the kitchen.
The most popular products out of home are coated straight-cut fries – they still dominate the market, with a sustained growth in skin-on products, which are seen as more artisanal.
The pandemic accelerated the trend for takeaway and delivery offerings, which has led to increased importance in fries with a thicker batter coating which help fries stay hot and crispy for longer.
Lamb Weston’s latest potato innovation REALLY Crunchy Fries satisfies this need as it has the thickest coating on the market, making it superior in crunchiness, heat holding and sensory eating!
Created to satisfy growing demand for unique sensory dining experiences and sustainably minded, quality ingredients, these ground-breaking, artisan looking and tasting coated fries promise an unbeatable long-lasting crunch sensation that no other fry can rival.
They are twice as crisp and crunchy as rival fries and hold their crunchiness for 30 minutes.
Personalisation can boost profits with upgraded, loaded and dirty fries!
Operators can add value for consumers and upgrade REALLY Crunchy Fries with simple seasonings, such as rosemary sea salt, parmesan and truffle oil, perisalt, sriracha salt or harissa salt. This
is a simple way to add value without needing to purchase many ingredients, and naming the specific seasonings on menu commands a higher price! And for an instant vegan-friendly menu that is on trend, serve fries dirty / loaded; they’re perfect for sharing, and a golden opportunity to excite with new flavour trends. Serve Lamb Weston REALLY Crunchy Fries, Wedges or Stealth Fries coated in a Persian dry rub (turmeric, cardamon, coriander and garlic) and drizzled with a spiced vegan yoghurt? Or topped with a spiced vegan yoghurt and Baba Ghanoush dip, finished with pomegranate seeds and mint?
Street food is perfect for customers with a craving for exciting global flavours (80% of those that eat street food describe their dining experience as ‘exciting’) * so what better way to offer budget-beating dishes that thrill than to offer upgraded fries, that everyone loves, as loaded with international flavours that perfectly fit the street food scene!
*HRA Global, Top Street Food Trends for 2022, April 2022
For more innovative ideas, recipes and potato inspiration, head over to www. lambweston.eu/uk , call 0800 963962 or email us at salesUK@lambweston.eu
An award-winning fish and chip shop in Scotland The Fish Works has been celebrating with visitors and locals alike with their annual Largs Viking Festival.
Started in 1980 the Annual Viking Festival marks the 1263 Battle of Largs, the last mainland battle between the Scots and Norse. Each year the living history Viking Village is open to the public so that they can get a glimpse of what life would have been like in a 13th Century Viking Village. This year they extended the timeline to include “Scandinavian Scotland” (8th – 15th century), including the Strathleven Artizans, who represented King Alexander III of Scotland. Every year there are festival favourites such as the opening parade and ceremony, live entertainment, fringe events, food and craft market, workshops, a full Viking and Scots village, Viking Long Boat, and the ever-popular Festival of Fire, with fire procession. As well as the Viking skirmish,
burning of the long boat, entertainment, and a fabulous firework display.
There are numerous references to Vikings in the town of Largs including street names, the amusement arcade and the Viking who stands outside the Main Street chippy. The giant metal statue of Magnus the Viking was put in place on the Prom in 2013, the 750th anniversary of the Battle of Largs (1263). There is also more serious commemoration such as the Vikingar, which is an interactive exhibit with storytellers telling Viking tales and myths and the yearly Håkon Håkonsson Lecture (which was inaugurated by the late Magnus Magnusson in 1980).
Co-owner of The Fish Works Largs Tiffany Irwin said. “What a sight when the Viking Torch Lit Procession passes by The Fish Works is. They on their way to light the annual burning of the Viking Longboat!! We have had a busy summer anyway, but this festival gives us a further uplift of 30% in trade with everyone keen to have our award-winning fish and chips as they join in the fun.”
What local events give you an uplift? Email austen@chippychat.co.uk
Collins leading the way for fish for over 40 years!
Here at Collins Seafoods, we are proud to be industry leaders in providing the highest quality Frozen at Sea fish throughout the UK and Ireland. Since the business was established in 1980, we have been passionate about providing our customers with the finest, sustainable products. At our two depots in County Durham and Leeds, we have dedicated teams that consistently deliver an excellent service to fish and chip shops, wholesalers, and restaurants. We are best known for distributing Frozen at Sea cod and haddock, but we also have a large variety of sundries available.
What makes you stand out?
We are the only seafood supplier in the industry that is owned by a fishing company - this means our customers are buying Frozen at Sea cod and haddock directly from the fishermen themselves. The high-skilled crew on board the vessels have a vast knowledge of fish processing which has been developed over many generations, and we work with modern factory trawlers such as Kirkella, Baldvin, Blaengur, Geir, Lodairo, and Santa Princesa to name a few.
Why is it important to provide the finest quality fish for your customers?
Our customers are the heart and soul of our business, and it’s crucial we can offer them the healthiest, tastiest and most sustainable products possible. Our Frozen at Sea fish are caught, processed and frozen within a six-hour window of leaving the sea, meaning that the taste, texture or quality is never compromised. Additionally, we are MSC-certified, meaning we can offer our customers full traceability on all products, and they can track them back to the source.
What is sustainable fishing?
By working with the Marine Stewardship Council, we are consistently finding new ways to improve sustainability in our working practices, while also making sure there will be a steady ongoing supply of seafood for future generations to enjoy the nutritious benefits of fish. Sustainable fishing methods minimise the impact on the environment, meaning the processes help maintain a functioning ecosystem for species in the Ocean, and protect their habitats and food supply. This is one of the most important factors to us when running our business –ensuring that we follow relevant procedures to protect the environment and the future of species in the ocean.
What is next for Collins?
We are constantly adapting to become more sustainable, on land and at sea. Recently we installed electric vehicle chargers at our Northeast depot, and we look forward to reducing our carbon footprint as much as possible, while continually providing a reliable, professional service for our fantastic customers.
COLLINS SEAFOODS NORTH EAST:
Unit 2, Park 2000, Heighington Lane Business Park, Newton Aycliffe, County Durham DL5 6AR
Tel: 01325 315544
Web: www.collinsseafoods.co.uk
Email: salesne@collinsseafoods.co.uk
COLLINS SEAFOODS YORKSHIRE:
Unit 2, Felnex Crescent, Cross Green Industrial Estate, Leeds, LS9 0SN
Tel: 0113 2498832
Email: salesyorkshire@collinsseafoods.co.uk
Winners of the Best Innovation in Restaurant & Takeaway Innovation Expo in UK 2022, OilChef has recently announced its commitment to the fish and chip industry globally. As an associated member of the NFFF, OilChef has been supporting and continues to support the members with significant discounts and extended payment options.
The average chippy depends on great quality oils, potatoes, fish, labour and energy to operate on a weekly basis and OilChef is a “Game-Changer”. The innovative device helps operators to produce more food per kg of cooking fuel, save on cooking time and cooking energy and add extra value to food quality and consistency.
David Hennighan from award winning top and bottom shops Hennighan’s in Machynlleth has had OilChef now for over 8 months. “This year we have started to use Oil Chef, and it is a gamechanger. It is absolutely brilliant. There are so many benefits including substantial savings on oil (already over £1,000 this year in our Top Shop alone), a cleaner, crisper product, energy savings as we have been able to turn down our fryers by 5 degrees, plus timesaving as there is little cleaning to do. I would recommend OilChef to any shop,” He added.
OilChef is a premium brand that has created deep fryer products to help operators reduce their oil by up to 50% per month. Using FDA Approved Technology, OilChef is not a filter or a chemical. It requires no wires or power and is virtually maintenance free.
Geoff Whitehead from the UK’s No 1 Takeaway Whiteheads of Hornsea said: “When it comes to business long term thinking is essential, this includes the OilChef. We are currently using OilChef unit because of the following reasons: It helps reduce the temperature of the oil we fry at and in turn
reduces electricity/gas consumption. The oil chef significantly helps with a longer life span of your oil saving you money and time. The third contributing factor the OilChef does is it helps create a better product, it gives a lovely light crisp batter, and the chips have a light crisp outer coating.
Founded in Canada in 2013, by Eco Friendly Chef Corp, the Global awardwinning innovation is now established and operational in 32 countries.
Whether you filter oil or not, installing the OilChef device in your open pot fryer, pressure fryer or fish pan range help you save between 25% to 50% on oil, fat, dripping or shortening costs.
OilChef is a simple 3 second simple selfinstallation system that acts as a catalytic converter for your deep fryer that slows down deterioration of oil. Fry your food quicker and save money on energy in the process. OilChef is the award-winning deepfrying solution that also reduces your carbon footprint as well as creating safer, healthier, and more superior quality tasting food.
With a 14-day money back guarantee and a full 3-year warranty, OilChef is a win win! For more information, contact us.
sales@oilchef.com
www.oilchef.com
The National Federation of Fish Friers and Chippy Chat have teamed up with Bruno Peek CVO OBE OPR, Pageantmaster for the D-Day 80th Anniversary on June 6th 2024 to mark the important role the fish and chip industry, our farmers and fishermen played in feeding the nation throughout the war.
We are asking fish and chip shops to register so we can keep you up to date with how you can get involved in this special day which is likely to create a lot of publicity for the industry.
To register an interest please email austen@chippychat.co.uk or www.fishfriersreview.co.uk/d-day-80
It was with great delight that Chippy Chat have been asked to be part of the D-DAY 80 Anniversary on June 6, 2024. We will join forces with our friends and colleagues at the National Federation of Fish Friers and NEODA to encourage as many people as possible to eat fish and chips on the day and for our shops to donate a percentage per portion to raise as much money as possible for the four charities.
My name is Austen Dack and I am the Publishing Editor of Chippy Chat. Our fish and chip platform is read by over 50,000 people a month both online, in print and across numerous social network sites. I’m proud to work with Bruno Peek CVO OBE OPR, Pageantmaster back in 2000 when he championed the mighty fine beacon campaign. He has lost little of his enthusiasm in the ensuing 20 years and very few would turn down a phone call of help once again from such a legend.
The owners of Chippy Chat are Isle of Ely Produce. They grow and sell over 2000 tonnes of chipping potatoes every year for fish and chip shops and food service. That’s 80m portions of chips. Chippy Chat is used by IOE to nurture and grow partnerships across the industry. We are very passionate about the journey of a potato, all the way from seed to the frier. So much so we have sponsored an award at the NFFF National Fish & Chip Awards for the chip shop who has the best all round knowledge of potato varieties, storage, prepping and of course frying. We are joined in this sponsorship by chip variety Babylon from Agrico.
We deal with over 300 merchants and farmers. We will be asking them all to help us raise awareness of this important day and in turn encourage the UK’s 10,000 fish and chip shops to take part. As we speak the 2024 crop is now being planted. A big percentage of the chipping potatoes needed to feed the UK are grown in the East of England. We are based in Ely, Cambridgeshire where some of the best varieties are grown in the region’s dark peaty soils.
AJ Dack Austen Dack Publishing Editor Chippy Chat
Don’t let the plastic ban squeeze your business. Did you know portioned sauces are exempt from the new legislation?*
Perfect Shape: Designed for easy handling
Our SqueezeMe portions are a valuable upsell to regular sachets with customers happy to pay extra for premium flavour.
Scan to find out more!
Easy to Tear Wrap: Customer-friendly packaging
Generous Sizing: Ample sauce portions to delight customers
Food Waste control: Precision portioning saves costs
Unmistakable Heinz taste: Loved and recognised by customers
With Autumn here already, the Staffordshire based sausage manufacturers reflect upon their rollercoaster year so far
2023 was always going to be a big year for Blakemans as the family and their workforce would celebrate 70 years in business, but it has been a year of highs and lows so far.
The milestone birthday started out triumphantly with the completion of an extension, dubbed phase 5. A fully selfcontained production area built to service their on-site cooking plant, phase 5 was completed in record time and was up and running smoothly by the end of May.
The new addition to the site has granted the factory the agility to produce more products simultaneously whilst retaining segregation and increasing production capacity, meaning that Blakemans can continue to guarantee continuity of supply to their customers.
Unfortunately, June was not so kind to the Blakeman family when the founder of the business, James Thomas Blakeman passed away suddenly at the age of 93 having paid witness to his businesses 70th anniversary. A beautiful service was held in celebration of James’ life which saw him visit his factory one last time, the cortege guided by his beloved lorries.
Jim’s son Phil and daughter Sue became directors of the Business in 2000, when he took up the mantle of Chairman. James remained very involved in the business right to the end, offering support, knowledge and advice with each of his regular visits to site. Phil said
“Sue and I are incredibly proud of the business that our dad built. It is a testament
to the importance of family values that we continue to run the Blakeman business according to Dad’s ethics and guidance.”
The pork market has faced testing times over the course of the last few years and unfortunately, this is set to continue for the moment. Having made continual re-investments back into the company and having worked hard to become an established and trusted name in so many markets, the Blakeman team are confident that the company will continue to go from strength to strength, despite the issues faced by the industry as a whole. Sue said
“We have faced some testing times of late but we are in a stable position in the market. We have an excellent team who have helped us to manage all of the issues we’ve come across over the last few years whilst still maintaining the growth and development of the company. It is a challenging journey in business but I enjoy it immensely”
Next on the list for the siblings and the Blakeman team is an investment into their frozen packing lines which will revolutionise the department and peak the efficiency of the plant.
If you’d like to find out more about Blakemans products and services then please visit Blakemans.co.uk or speak to your local supplier.
Contact
James T. Blakeman & Co. Ltd.
Millennium Way, High Carr Business Park
Newcastle - U - Lyme, Staffs ST5 7UF
Tel: 01782 569610
Fax: 01782 569611
E-mail: admin@blakemans.co.uk
www.blakemans.co.uk
McWhinney’s Sausages have been celebrating its 125th anniversary in 2023 and have marked the occasion with a massive year of giveaways! Teaming up with their distributors and award-winning chip shops, McWhinney’s have been giving away £125,000 worth of sausage suppers across the UK. The even stopped off recently at the Isle of Ely Open Day as part of their promotion.
The promotion included their very own 7 foot tall Big Foot Character who has been very popular with both children and adults alike!
Customers ordering a fish supper at participating shops have been offered a completely free sausage supper while stocks last.
The company, renowned for their uncompromising attention to consistently high quality, wanted to use the occasion to recognise the importance of the customers who have made their 125 years of business possible. Plus, with the cost-of-living crisis, it offered a bit of good news for customers too.
Scott McWhinney, Sales and Marketing Director for McWhinney’s said: “It’s been great to be able to mark this huge milestone in a way that gives back to all our loyal customers who have supported us through the years, especially at a time when finances are at the front of everyone’s mind, we are confident that the structure of our giveaway has helped both the industry and customer alike.
“The reaction to the giveaway has been overwhelming with most slots filling instantly. The 125 year celebrations have been amazing and want to thank everyone who has/is taking part. It is a privilege to have joined the company this year and to be able to coordinate the promotion with our amazing customers.”
Participating shops received 10 free boxes of sausages to run the promotion for the week and then, as a thank you for participating, a further 10 boxes at the end of the week. They also benefited from targeted social media posts aimed at driving footfall to the shop during the promotional week.
The McWhinney family have been making their award-winning Irish pork sausages since 1898 and is now in on its sixth generation in the business. Scott McWhinney, son of MD Kevin, joined the company this year and has spent the time travelling to meet customers UK wide.
Do you run an award-winning shop that uses McWhinney’s and want to take part in the celebration? If so, we’d love to hear from you – email info@ mcwhinneys.com or austen@chippychat.co.uk
McWhinney’s Sausages give away £125,000 of sausage suppers to mark 125th Anniversary
ORIGINAL 42ND STREET Classic Sausages continue to be chosen by fish & chip shops and takeaways across the country for a reason. They keep customers coming back for more!
Produced from high-quality, prime cuts of pork shoulder, 42ND STREET Classic Sausages have a unique seasoning blend and a 50% meat content, to ensure their fantastic flavour is coupled with a succulent yet firm bite. These versatile sausages will appeal to any shop wanting to offer everything from traditional sausage and chips meals, to battered sausages and sausages baps, and are also a staple, proven favourite in kids’ meals too – and it’s convenient to offer as it can be cooked straight from frozen.
At Friars Pride, Henry Colbeck and VA Whitley, collectively known as the Q Partnership, we pride ourselves on choosing only the finest ingredients for our 42ND STREET food range, guaranteeing quality and consistency with every bite, to ensure your customers return time after time. On
Exclusively Available from:
top of this, you will also earn Save + Select Rewards Club points on your purchase of 42ND STREET Classic Sausages.
These unique, high-quality pork sausages are available in a range of sizes, including 8s (2oz), 6s (3oz) and 4s (4oz), and there’s a gluten free version in 4s (4oz) available too. All come in 4.45kg packs.
Why not boost your sales even further by promoting 42ND STREET Classic Sausages in your shop? The Q Partnership offers free POS – request yours today by contacting your supplier!
42ND STREET... it’s all about the ingredients!
The 42ND STREET brand is all about offering consistent, high-quality food, time after time. The range also includes 42ND STREET Chicken Bites and Chicken Fillets, made using 100% whole muscle chicken breast in a golden crispy coating, and great tasting 42ND STREET beef burgers made from prime cuts of beef. Contact your supplier to find out more about 42ND STREET products!
42ND Street products are exclusively available from the Q Partnership:
Henry Colbeck Ltd.
T: 0191 482 4242
W: www.colbeck.co.uk
Exclusively Available from:
Henry Colbeck Ltd.
Friars Pride Ltd.
T: 0191 482 4242
T: 01733 316400
W: www.colbeck.co.uk
W: www.friarspride.com
Exclusively Available from:
Henry Colbeck Ltd.
Friars Pride Ltd.
Friars Pride Ltd.
T: 0191 482 4242
V.A.Whitley & Co. Ltd.
T: 01733 316400
T: 01706 364211
W: www.colbeck.co.uk
W: www.friarspride.com
W: www.vawhitley.co.uk
Members of The Q Partnership
V.A.Whitley & Co. Ltd.
T: 01733 316400
T: 01706 364211
W: www.friarspride.com
W: www.vawhitley.co.uk
Members of The Q Partnership
The National Fish and Chip Awards has announced the top 40 entries for the Fish and Chip Takeaway of the Year category.
After a rigorous judging process, 40 fish and chip eateries across the UK have been shortlisted as category finalists. Judging criteria included having to demonstrate high levels of knowledge of the Fish & Chip industry including customer service, and environmental and sustainably good practices. This category looks to celebrate the Fish and Chip Takeaway of the Year.
Commenting on the top 40 shortlist, Andrew Crook, President at The National Federation of Fish Friers said: “Being able to announce the top 40 finalists for this category is an absolute pleasure. It is no secret that the industry is facing some challenges. That said, this industry is built upon British stoicism. And with spirit and determination we are committed to supporting our members and seeing through tough times. We cannot wait to celebrate at the awards ceremony in February 2024.”
The National Fish and Chip Awards has been celebrating the nation’s favourite dish for more
than 30 years, recognising and rewarding the people and businesses who provide us with the best fish and chips across the UK, both in terms of food and service. The National Federation of Fish Friers is proud to organise this prestigious event, hosting the awards once again at the Park Plaza Hotel in London.
Seafood from Norway is the principal sponsor for the 2024 awards, with Victoria Braathen, UK Director of the Norwegian Seafood Council, praising the industry’s tenacity. “The UK’s love for fish and chips knows no bounds and the awards is the perfect occasion to celebrate the establishments that consistently deliver great fish and chips to diners across the country. It’s an honour for the Norwegian seafood industry to supply the UK with responsibly sourced cod and haddock and to see these delicious proteins celebrated in the nation’s favourite dish. We wish the finalists all the very best.”
The overall winner will be unveiled at the Awards Ceremony held at the Park Plaza Westminster Bridge on the 28th of February 2024.
The Top 40 finalists for Fish and Chip Takeaway of the Year are:
Cumbria
Angel Lane Chippie – Penrith
Lancashire
Westgate Fish & Chips –
Morecambe
Westend Fish and Chips –
Oswaldtwistle
County Durham
Yarm Road Fish and Chips –
Darlington
Yorkshire
Lighthouse Fisheries of Flamborough – Bridlington
The Fish Bank – Sherburn-in-Elmet
Auckley Friery – Doncaster
Mr C’s – Selby
Lincolnshire
Catch 22 – Tattershall
Angells Fisheries – Newark-on-Trent
Pips Chips – Cleethorpes
Marina Fish & Chips – Skegness
Linfords Traditional Fish and Chips – Market Deeping Greater Manchester
Eastleigh Town Street Fryer – Marple Bridge
Chips @ No.8 – Prestwich
Cheshire
Hooked on the Heath – Knutsford
Herefordshire
Hampshire
Mike’s Traditional Fish & Chips –
Bishopstoke
James Backhouse – New Milton
Wales
Posh Fish and Chip Company –
Cardiff
Fintans Fish & Chip Co – Cardiff
Hennighan’s Fish & Chip Shop –
Machynlleth
Finneys Fish & Chips – Benllech
Ship Deck – Caerphilly
Zero Plus Fish & Chips – Cardiff
Scotland
The Wee Chippy – Anstruther
Garioch Fish Bar – Inverurie
The Fish Works – Largs
Northern Ireland
Chipmongers – Portstewart
For more information please visit: www.thefishandchipawards.com
Established 80yrs
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
Fiddlers Elbow Fish & Chips – Leintwardine
Bristol
Bishopston Fish and Chips
Norfolk
French’s Fish Shop – Wells-next-the-Sea
Essex
The Fish Inn Clacton – Clacton-on-Sea
Henley’s of Wivenhoe – Wivenhoe
Johnny Macs – Colchester
London, Kent, Surrey
Stones Fish & Chips – London
Newington Fish Bar – Ramsgate
Sandy’s Fish and Chip Shop – Folkestone
Lewis’s Fish and Grill – Maidstone
Seafare – Guildford
Oxfordshire
Harrisons Fish & Chip Co. Botley – Oxford
Over 100 friers, farmers & suppliers recently travelled to Ely Cambridgeshire for the 9th annual Isle of Ely Produce & Chippy Chat open day in association with Babylon.
The event put on by John, Oliver and Claire Boutwood and hosted by Chippy Chat Publishing Editor Austen Dack highlights the journey the potato makes before it hits shops. It is the culmination of their ‘field to frier’ platform, which this year also included the story of the potato seed too. The day although dedicated to the potato in recent years has taken on the mantle of being a showcase for what’s also best practice in the industry. Some of the best fish and chip shop owners 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
Geoff Whitehead - NFFF National Fish & Chip Award winner
Oliver Boutwood – Isle of Ely Produce
Sarah Heward – Real Food Café, Tyndrum
Nick Hucker – Preoday/Qikserve
Sean Farry – Oil Chef
Victoria Braathen – Seafood from Norway
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 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.
Isle of Ely Produce have been promoting a Chip Ambassador role to promote the great British Chip in association with Agrico.
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, many of them were in attendance at the open day.
The chain also includes key growers too like PJ Lee & Sons, and A. L. Lee Farming Company, and Legge Farms as IOE looks to nurture the relationships they have grown across the whole supply chain over the last thirty years.
Agrico have partnered with Isle of Ely Produce to bring new varieties into the trade initially via our Chip Ambassadors. Babylon has been sampled at some of
these ambassadors to back up the results of their trial successes.
We have travelled to many great shops in the last couple of years trialling Babylon but it was great to see so many people trying them on mass.
The overwhelming result of all of this testing is Babylon as a variety is looking like a star of the future. Sarah Heward of the Real Food Café Tyndrum, our current Field to Frier National Fish & Chip Award winner said: “We have tried Babylon at our shop, and now here. They fry consistently well, are of good size and taste great!”
Comments on the day ranged from good size, rumbled well, not too much waste. In the range they fry well and come out with a good colour lovely and crisp and soft on the inside.
Oliver Boutwood Isle of Ely Director says. “It’s good to hear so many shops like the all-round good characteristics of Babylon. We are pleased with this partnership between Agrico IOE and chip shop owners, and delighted to see them being fried by the nation’s no 1 mobile at our open day.”
Alex Moore, Agrico UK Sales Manager said: “We are thrilled to be working closely with Isle of Ely Produce & the Chip Ambassadors with Babylon. As a business we are always trying to breed better tasting and more sustainable potato varieties.”
We are already planning next year’s open day Pencilled in for 15/09/2023. If you would like to attend as a frier or supplier and want details of tickets and/ or sponsorship please email austen@ chippychat.co.uk
By Austen Dack
Once again, the Chippy Chat Ball is back and will be held at the Holiday Inn West Peterborough. With space for over 200 people, we are once again planning a great Christmas party for our industry. The date for you to save is Sunday 10th December 2023.
It will be a real grand occasion where you can catch up with all your industry friends and colleagues and also let your hair down too. Previously we have attracted many of the best fish and chip shops in the UK including lots of the award winners and runners up too. Why not treat your staff
Not only is it a Great Christmas party, it also has become the warmup party to the National Fish and Chip Awards, and the last chance for the 2023 winners to celebrate their success together!
We will have in attendance TOP farmers, friers and their staff and suppliers all under one roof!
Places for this event are already limited many people who attended before having already pre-booked.
Prices are £75 a ticket or a table of ten for £695. This includes a fantastic 3 course meal, plus a whole host of entertainment on the evening. We will have our fun Chippy Chat Awards, a top 80’s band, plus the floor filling CC Disco to finish. Add to that the casino and fun photobooth, and this will be the Christmas party for you to attend.
We have some great sponsorship packages available too for the Ball please email austen@chippychat.co.uk for details.
Previous sponsors included Middleton Foods, Seafood from Norway, Blakemans, KFE, BD Signs, PJ Lee & Sons, Isle of Ely Produce, Drywite, Friars Pride, Smales, Pukka Pies and Kerry Foods
We will also have a special rate at the hotel for staying over too which will include breakfast. Car parking & wi-fi will be FREE.
Email austen@chippychat.co.uk with your ticket requirements. *
*All tickets ordered will be invoiced and are non-returnable
By Austen Dack
Munich, Bavaria’s capital, is home to centuries-old buildings and numerous museums. The city is known for its annual Oktoberfest celebration and its beer halls, including the famed Hofbräuhaus, founded in 1589. In the Altstadt (Old Town), central Marienplatz square contains landmarks such as NeoGothic Neues Rathaus (town hall), with a popular glockenspiel show that chimes and reenacts stories from the 16th century.
For our trip we once again stayed with the 25 Hour Hotel Group. In the magnificent building at Bahnhofplatz 1, the 25hours Hotel Munich The Royal Bavarian has found its place in Munich. A building with its own rich history: In the last century, it still served as a building for the postal service and a royal telegraph station. Today, it is a meeting point for travellers and city explorers. Exactly where Munich is at its most raw, urban, and vibrant - at the heart of the city. 165 rooms await guests: The room category Small to Extra Large (we actually stayed in all categories due to BA’s
inefficiencies for getting us home), plus the Swan and Peacock Suites, are cosy sanctuaries inspired by different worlds.
At the heart of the 25hours Hotel The Royal Bavarian is the eatery NENI as well as the NENI Deli. It´s where guests gather for an Oriental lunch or dinner and the excellent breakfast. The Boilerman Bar on the 1st floor was the perfect place to socialise and meet friendly people and enjoy a cocktail or two.
On day one we took in a walking tour of the city, which gave me an excuse to visit Nordsee. For more than 120 years, NORDSEE has been supplying people all over Germany with delicious fish products. The focus is on competence, enthusiasm, tradition, and the sustainable use of fish as a resource. I found out for myself and ordered one of their delicious fish & chip dishes plus a hearty fish baguette. Our iconic meal is very popular at NORDSEE. It was priced well and actually tasted really good too.
The next day we hopped over the Austrian border and visited Salzburg on the train. If there is a group of you, please ask for the Bavarian ticket, it saves you around 50% on train journeys
using the local train network. There’s more to Austria’s fourth-largest city than Mozart and the Sound of Music, of course, but the city is first and foremost a musical metropolis, even if this is not your sole purpose for visiting. It is dominated by churches, castles, and palaces. Its picturesque old town is a UNESCO World Heritage Site. We took a trip up the funicular railway to the Festung Hohensalzburg, Salzburg’s landmark, is Central Europe’s largest intact fortress and offers fantastic views of the city. Finishing off the day with a fantastic pork schnitzel and a cocktail before taking the return train.
and Hohenschwangau Castle lie southeast of the town. The long walk up to the castle which famously was the Bavarian home of Chitty Chitty Bang Bang was well worth it. Keep walking around the castle and up to find a suspension bridge for best views of the castle itself.
Other food highlights from the trip included a 6-course fine dining experience at the Pfistermuhle Munich - it was a food delight. The food was fabulous, we were not rushed, and everything was beyond our expectations. Highlights included the Truffled cream soup of celery, the Filet of gildhead seabream, and the BBQ flank steak .
In Munich
The English Garden is one of the largest inner-city parks in the world and it’s even larger than the Central Park in New York, so we had to visit. Perhaps the most famous structure in the English Garden is the Chinese Tower. The pagoda building with its imperial Chinese style rises 25 meters into the air, and its design traces back to 1789. Here we enjoyed large Steins of beer and local food. It was time once again to jump on the trains to Fusssen. Füssen is a Bavarian town in Germany, just north of the Austrian border. Its Gothic castle, Hohes Schloss, houses a regional art museum. The museum of St. Mang’s abbey showcases Füssen’s violin- and lute-making industry. The eclectic Neuschwanstein Castle
A must visit bar/restaurant in Munich is the Augustiner-Keller. It is a traditional restaurant and beer garden in the Maxvorstadt district of Munich, Germany. The restaurant was opened in the first half of the 19th century and is one of the most popular beer gardens in Munich. Augustiner-Keller at Arnulfstraße 52 sells beer by Augustiner-Bräu, the oldest brewery in Munich. We sat in and ate on numerous occasions, and each time had fabulous service by Samir and rustic Bavarian dishes including pork knuckle, and my favourite Ochsenfetzen – pan-fried diced Bavarian beef in their famous peppercorn sauce, served with roast potatoes
All in all it was a fantastic Bavarian trip
