Chippychat April 2014 by Chippy Chat Magazine

Chippy Chat & Fast Food Magazine • April 2014

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Chippy Chat & Fast Food Magazine • April 2014

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Chippy Chat & Fast Food Magazine • April 2014

Harlequin House, Coed Cae Lane, Pontyclun, South Wales, CF72 9EW

2 Cert No: GB5 360

Category A

It’s here again

Go on! Give it a go!

The

Crucial Difference TV

NEWS e

LETTER

NEWS e

LETTER

NEWS e

LETTER

CHIPPY CHAT is growing in all directions

Morgan Field Says to Frier

So what on earth me to buying my own fish and chip shop?

NEWS e

LETTERled

gathers pace….

Why Gabe Gabriel (MD of Crucial Sauce)

is ready for Blast Off!

The Property Section Whether you’re on the move, or building an empire, take the first step on your journey here

Issue 3 Volume 4 March 2014

small

fry?

No matter how large or small your fish and chips business is - its success lies in the frying. Silbury have recognised not every business fries in the same way, so have created a whole collection of individual oils and fats - each one deliciously different - each one with its own tasty signature. See how being small fry can really be your customer’s favourite fry.

Exceptional Ingredients Exceptional Reliability Exceptional Value

For your nearest stockist contact Silbury on 01926 410022 or 01482 662387 or go to www.silbury.co.uk and click on Oils & Fats Chippy Chat & Fast Food Magazine • April 2014

NE C

DA P

Chippy Chat & Fast Food Magazine • April 2014

Spring into Summer!

S Austen Dack Publishing Editor

o it’s the time of year when Spring becomes Summer and the great British public all start to enjoy themselves (again) with lighter evening jaunts and trips out to consume lots of your lovely fish and chips and takeaway meals (hopefully). With better news of the general upturn in the economy and one or two of our key partners reporting to us a favourable trading period in the first quarter perhaps we are all hopeful of a more fruitful 2014. To help us along the way as an industry we are this issue announcing two new initiatives to back up our pledge of building new partnerships and zest within the supply chain. The first is an extension of our ‘Field to Frier’ campaign. Having made it in the movie world this concept is now starting to create a buzz within our farming community and they are keen to join in. See

inside for more details and our May issue for the official launch. Add to that the announcement of our very own Chippy Chat Plus bursting onto the scenes - a new platform for friers and takeaway owners which will give you exclusive deals, discounts and content & more (for less than the price of a weekly carton of milk)! We’ve got a Spring in our step - and these two extra Springs will hopefully help to make your Summer! Also we’ve include this time a comprehensive range review and an exclusive interview with the master of sauces Gabe page 38 (our Chippy Splat cover star). Don’t forget to email me austen@ chippychat.co.uk with your news and views and if you would like to join our list of ever growing partners? Austen Dack

Oak Lane Littleport Ely Cambridgeshire CB6 1RS

www.chippy-chat.co.uk

Es 30 tabl Ye ishe ar d s

Chippy Chat Ltd

info@chippychat.co.uk Twitter @Chippychat Facebook Chippy-Chat TEL 01353 865 966 FAX 01353 863 444 Managing Director John Boutwood Publisher Oliver Boutwood oliver@chippychat.co.uk Publishing Editor Austen Dack austen@chippychat.co.uk 07863123929 Design/Editorial Stuart Catterson design@chippychat.co.uk

Frying Range Engineers Servicing all makes of ranges, covering East Anglia, East Midlands & London/M25 Annual Range Servicing • Insurance Certificates Duct Steam Cleaning • Repairs • Modifications

•Refurbished / Rebuilds / New •Traditional & Dutch Makes •Extraction Systems & Ductwork •Shopfitting Design & Refurbishment •Fire Damage, Repairs & Upgrades

Accounts/Subscriptions Claire Boutwood-Potter accounts@chippychat.co.uk Printed in the UK by The Magazine Printing Company Annual Subscription £39.00 or £49.00 overseas subscriptions@chippychat.co.uk

For prompt, efficient service please call:

Advertising Sales and Promotions austen@chippychat.co.uk

sales@klsonline.co.uk

For PR and Editorial editorial@chippychat.co.uk

Chippy Chat & Fast Food Magazine • April 2014

01553 772935 In association with

Frying Ranges

Chippy Chat & Fast Food Magazine • April 2014

Hungry

Like the Wolf Hugh Jackman says “Happiness = Fish & Chips”

ugh Jackman maybe best known for playing the part of “Wolverine” in the Xmen Movies and Spin offs gets his claws into some good old fish and chips and taps ‘Happiness = fish & chips’ into his instagram page with the picture above. When Hugh was preparing for the of role of the adamantium-clawed superhero Wolverine under the instruction of Dwayne ‘The Rock’ Johnson he ate up to 6,000 calories per day on a protein-rich diet and exercised for almost three hours a day. The ‘what he could eat’, and ‘when he could eat it was set in stone’. Recently, on the promotional trail In London the Australian actor was able to take a break from the gruelling diet and exercise

Chippy Chat & Fast Food Magazine • April 2014

regime and indulge in a little chippy delight. Hugh has a sense of humour about his torturous body building trauma and in a spoof for Wolverine The Musical, on BBC Radio. Hugh sang: ‘I can not eat this ice cream anymore. ‘I need a body people can adore/I gave up junk food that I know/I made that bargain long ago/All my snacks and crisps they’re gone/Now this Wolverine can go on’. One comment posted in reply to Huge’s Instagram says Instagram - ‘That’s a face of pure joy right there!’ Yep, certainly not Les Miserables. Hugh Jackman fans might like to know another so far untitled Wolverine Sequel has just been announced.

Chippy Chat & Fast Food Magazine • April 2014

Inside 8

Diary Dates

All your Where? When? And Who with? Questions answered

Morgans Plaice

“I love food and everything associated with it”

Join Us

Chippy Chat Plus

13 16

Range Finder

Chippy Chat is expanding in every direction, join us

Join together, to promote with a common purpose

It’s a decision chippies have to live with for a long long time. Maybe we can help

28 30 32 35 36

Field to Frier

This month we focus in on the winner of the Field to Frier Award

Going down to Jackson

When the chips are down… you can depend on Jacksons

April 2014

Urgent Appeal

Awards champion backs appeal as over £200,000 is raised to help Fishermen!

Potato Council - New Leader

Northumberland woman Fiona Fell takes over at the Helm of the Potato Council

Property

Whether you’re on the move, or building an empire, take the first step on your journey here

38 And now the weather forecast Crucial Sauce absolutely covering the country

The Fish and Chip Shop of the year awards

Go on, give it a go

Amy Aims High Again

Experience so far for a finalist in the Young Frier of the Year Award

38 7

Frankie’s MSC

Frankie’s Fish & Chips net award from the seas off Shetland

The Crucial Difference

Chippy Chat get an exclusive insight into the world high powered “Movers ‘n’ Squirters”

Chippy Chat & Fast Food Magazine • April 2014

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

April

Hotelympia London ExCeL Serving up more of the latest product innovations, award winning displays, competitions and practical demonstrations to inspire you at this free to attend event. A uniquely social environment, Hotelympia brings together the broadest range of future trends, fresh talent and new ideas to help the UK foodservice and hospitality industry push the boundaries in quality, innovation and sustainability. www.hotelympia.com

May

KFE Dinner Dance Marriott Forest of Arden Hotel & Country Club Further details: Tel: 01778 380448 E-mail: sales@kfeltd.co.uk www.kfeltd.co.uk

June

National Vegetarian Week A great opportunity to highlight vegetarian products. www.nationalvegetarianweek.org

World Oceans Day Together we have the power to protect the oceans www. worldoceansday.org

Chippy Chat & Fast Food Magazine • April 2014

KFE Open Day Bentley Business Park, Northfield Industrial Estate, Market Deeping, Peterborough PE6 8LD www.kfeltd.co.uk

Fish Friday

In partnership with Tesco Stores The Fishermans Mission would like to beat last year’s record of 400 fish and chip shops signing on. Sign up to support Fish Friday now! Fish Friday is the Fishermen’s Mission’s biggest national fundraising day. Fish and chip shops, fishmongers and groups across the country - they are asking you to show your appreciation for the nation’s unsung heroes, our fishermen and their families. www.fishermensmission.org.uk/

Seafarers Awareness Week Seafarers Awareness Week (21-29 June in 2014) is the annual campaign coordinated by Seafarers UK - the charity that’s supporting the maritime community - to raise awareness of Britain’s dependence on seafarers. www.seafarersawarenessweek.org

FIFA World Cup From 12 June to 13 July. A month of World footy! Get your thinking heads on. It’s your chance to score when you promote your business in a World Cup Way. www.fifa.com/worldcup Keep up to date events visit www.chippychat.co.uk, click on events.

Chippy Chat & Fast Food Magazine • April 2014

From Buyer to Frier! – Russell Morgan

Morgan’s Plaice M

y association with fish and chips had always been from the customer side, I loved chips and

scraps. When I was younger Harry Ramsdens at Guiseley was my local chippy and I have great memories of the place. Since leaving school my career has played no part in the fish and chip industry whatsoever, I’ve had a few roles notably for the last 17 years was at one of the biggest waste and recycling companies in the UK. My wife has the hair salon next door to the chip shop we now own. My job found me commuting from Nottingham to Doncaster every day and had just about had enough of this daily crawl up the motorway. I‘d watched the chip shop decline into nothing and finally close its door in 2012. The two previous owners who had purchased the long standing family run chip shop had tried to turn it

Chippy Chat & Fast Food Magazine • April 2014

into a Indian takeaway by night and fish and chips by day. So what on earth led me to buying my own fish and chip shop? We thought it would be a good idea! Time would allow me to pop into and look after day to day things in the salon such as paperwork and maintenance jobs etc. How wrong I was - since opening in October 2012, I’ve not had 5 minutes spare to do a thing. My days off are spent at the wholesalers or catching up with stock and marketing, I thought it would be easy, but it’s been very hard work and still is. I love food and everything associated with it, I’m a top class chef in my own kitchen, but I honestly knew nothing about fish and chips so after a bit of research I found the KFE training centre and spent two days gathering some knowledge, it wasn’t nearly enough, but gladly I’d met Mark Petrou and Gorden Hillar who both Chippy Chat & Fast Food Magazine • April 2014

gave me their numbers and both were invaluable and inspirational in me setting the shop up. The real ace up my sleeves was Mr Danby who’d previously had the shop in his family for more than 50 years and was really enjoying retirement, I told him that I was opening the shop as traditional fish and chips again and he thought it was a great idea. With a local annual fun fair that sets up right outside my doorstep due within a few weeks things needed to be set up and running smoothly. Mr Danby came and helped and guided me through the busy times and he enjoyed it so much he stayed with me for at least another 4 months and I would have been lost without his 50+ years of experience.

24/7 for you and if it wasn’t for all this help I most certainly would not still be operating as well as I am now. The more I do it the bigger I want my shop to be, but there’s still a massive up-hill struggle establishing my shop, more than once or twice I’ve thrown the towel in, but when I start the prep in the morning I always look forward to the day, each day is different and that’s what I like, I’m proud that I’ve managed to keep a shop running still serving fish and chips in the town as it has done since the 1930’s. I still have one customer Mr Hutchinson (pictured) that has been coming in for his chips for over 80 years, he remembers buying his chips from the shop when they used to set up a market stall with coke fired oil drums as a mobile range He loves to sit and chat about his chippy memories including sneaking them into the local picture palace on a Friday night. In all I love being a frier, but I couldn’t have done it without the help of so many people and the Chippy Chat community…

I realised what a wealth of experience there is and what diverse advice is available So I’m a few months into things, I’d tried to log onto the Chippy Chat forum in the very early days but forums were new to me, I didn’t manage to register until Feb 13. After reading all the forums threads old and new I realised what a wealth of experience there is and what diverse advice is available. I had niggling start up issues with quality and technical areas that I couldn’t crack, in my old job I would have been sent off training again, but luckily in the Chippy Chat world there’s so much assistance,. I got offers of help and advice, I got peoples phone numbers, I got offers to go along to shops to see peoples operating techniques and set ups, I’ve even had a visit from Grumps who called in and told me the right way to get perfect mushy peas. Having come from a massive corporate world to this is something I’ll always look back on, I can’t think of any one place I’ve worked that so much help and assistance is right there almost 11

Chippy Chat & Fast Food Magazine • April 2014

Join Us at our new website Well we are officially three issues in and we thank you all for your kind words. The redesign and change of direction of the platform that is Chippy Chat is still very much work in progress and we will always try to reflect the wants and needs of both our partners and readers alike.

o today we announce exciting plans for our website. Over the coming weeks (and months) e we will be changing and NEWS adapting LETTER it to make it easier for you all to use with some great new added features. The CC Forum is an intrinsic part of the website and will always remain and be FREE for users. The rich content and features have provided some great advice and this spirit of free speech and comradeship will always remain. Add to this our Twitter #chippychat and Facebook/chippychat feeds and there should always be a place for you to share your successes, problems and questions within our unique community. Our new website will seek to build upon this success with new features, pages and fun elements all of which are designed to help us all work together and achieve our goal of keeping fish and chips high on the nation’s agenda!

NEWS e

LETTER

Highlights of our new website include Chippy Chat TV - many of you have produced e around your high quality films NEWS based LETTER businesses. We will share them on our new you tube channel for all to see and share. We will also use it to highlight new innovations in the industry and also show partner videos highlighting their new products on the market. We will also be on the road with our cameras and filming in a street near you so watch out!

Chippy Chat Plus (see opposite page)

A new e premier service for the NEWS LETTER fish and chip and fast food community. With multiple benefits including discounts, exclusive content, free adverts and more. Field to Frier A new section where you get the chance to meet and see some of the top farmers in the country. They are keen to get involved in the process and promote themselves via this platform as we look to deliver the best varieties of potatoes to the market at the correct prices all year around. CC Forum We will look to extend the forum and carry regular question and answer sessions with our most experienced moderators (chip shops) and partners too. CC Electronic Edition Flick through the current edition (and back issues) of Chippy Chat at the click of a mouse. Our new website will be available at www.chippychat.co.uk and we look forward to you joining us very soon.

Chippy Chat News + Coming soon to an email near you! The latest news and views from the industry wrapped up in a weekly email. Send your industry news to austen@chippychat.co.uk for inclusion

Chippy Chat & Fast Food Magazine • April 2014

Working Together

ChippyChat Plus The common theme for my pages thus far has been about us all working together for the good of our industry. If we (or many of us) join together we can promote ourselves with a common purpose.

ell today we are proud to announce something new for the industry. We have launched a new platform for fish and chip shop and takeaway owners across the UK. It is called Chippy Chat Plus. It is a new premier service which will not only provide members with masses of benefits but also create a new promotional pool of shops nationwide we can call upon to promote our industry.

Chippy Chat Plus will give members a whole host of benefits including: Access to marketing and promotions - National promotions & media for fish and chip shops Exclusive supplier discounts – we’ll source exclusive discounts to members worth hundreds Offers from other third parties - Other offers for members and their families Exclusive events - tickets reduced/FREE - From our Christmas Ball to Field to Frier event members get first chance and offers Free access to latest potato supply prices and best crop - Field to Frier this could save you money and tell you what potatoes are available at any time of the year Free Chippy Chat magazine (Delivered) - A guaranteed delivered copy every month FREE CLASSIFIED ADVERT FOR MEMBERS ONLINE WORTH £20advertise your spare machinery / parts – Chippy Chattle FREE members feature online and in the magazine. Selected from members list Exclusive website content- Chippy Chat Plus members only sections

NEWS e

LETTER

The normal price for all of this activity annually is just £79 but to introduce this we are slashing the price to just £39*. If you would like to join email Amanda@ chippychat.co.uk or visit www.chippychat. co.uk and click on Chippy Chat Plus *£39 is the equivalent of 9 pence a day. This special price gives promotional access to all shops both small or large to get involved. This £39 special price is available to the first 1,000 applications only. Multiple shop owners may get discount on application. Great news as we were going to press. Chippy Chat Plus has signed up its very first member. Burton Road Chip Shop in Lincoln have pledged their support. Lesley Graves from Burton Road Chip Shop said “ The benefits offered with this promotion and the chance to raise the profile of our industry, made Chippy Chat Plus very appealing to us. We are proud to be the first shop to join and would advise more to register their interest too, well done to the Chippy Chat team.”

LETTER

Chippy Chat & Fast Food Magazine • April 2014

Burton Road Chip Shop Proud to be the first shop to join CC+

Chippy Chat & Fast Food Magazine • April 2014

NEWS e

LETTER

Case Study EXPRESS TAKEAWAY

Background

End To End Service

Express Takeaway has been serving it’s local community Fish & Chips for over 10 years. With the turn of the New Year Husband & Wife John & Julie decided to complete a refit of their store in order to appeal to a broader customer base and offer an exciting new menu, something our customers had always been asking us to offer.

Harlequin Digital were quick to take the entire process out of our hands at a time when we needed it. The team gave us an entirely new brand identity and continued to create a full set of pre-scheduled Breakfast, Lunch & Dinner Menus.

“

We were excited to see an end to end solution with ﬂexibility in the system, it was exactly what we wanted

”

John McIlhiney - Owner of Express Takeaway

John & Julie closed their store a period of two weeks whilst the refurbishment took place, naturally their priority was getting the store back open again to start generating revenue but also service the demands of our customers. The menu was going to be completely reinvented to include breakfast, coﬀee, SFC Chicken & Wraps in addition to the classic Fish & Chips menu.

Chippy Chat & Fast Food Magazine • April 2014

The process was a simple as sending pictures and images of our exiting menus and ideas and that was enough for them to get going. We were involved in the process throughout, receiving regular updates which we subsequently approved throughout the process.

“

The design process was eﬀortless; the customer feed back has been fantastic

”

Julie McIlhiney - Owner of Express Takeaway

Chippy Chat & Fast Food Magazine • April 2014

Sales and enquiries: 01443 222219 Order online: www.harlequinprintgroup.co.uk

A Few Months On

Supplier Incentives

Since opening we have made multiple changes to our menus and have even logged into the digital software from abroad to see the status of our menus and now can even do it on the go with the mobile app, it’s fantastic.

It quickly became clear that the promotion areas of our menu boards were delivering sales increases of up to 120% on promoted items.

We are now focusing on the sale and promotion of high margin sides and condiments that really make an impact to our bottom line, with the same customer actually paying a perceived extra for the sides, in fact we advertise on our menu boards ‘’If we don’t oﬀer you one of our sides with your order then you’ll get it for FREE’’ it’s made a real diﬀerence as we realise increased spend from the same customer.

The Right Solution

Such increase have resulted in better bargaining power with our suppliers. Our suppliers now compete for valuable space on our menu boards with incentivised deals and a large selection of promotional digital content. One promotion we had previously been running was the carrier bag costs were all donated to the local primary school, this has really been eﬀective in making our business a real part of the community and now with every donation we make to the school we can add it to our digital menu board and inform how much has been donated. We feel a real part of the community.

The decision to go digital was easy ‘the screens enable us the flexibility to promote special offers at exactly the right times of day, it has really enabled us to take advantage of the seasonal holidays from bank holidays to Easter & Christmas, it works perfectly in conjunction with our static menu display boxes’’ that Harlequin supplied, the hybrid system really works effectively. Opening with the new menu we really wanted to be flexible in our promotions, offering our customers new deals and promotions tempting them to our new offerings – This wouldn’t have been possible previously. It was important that we ended up with the right solution that could be both remotely managed and instantly updateable: we knew that with the new digital menus our promotions are unique to our community and appeal to our regulars connecting us with the needs of the customer.

Chippy Chat & Fast Food Magazine • April 2014

Fitted by Oﬃce Vision

Chippy Chat & Fast Food Magazine • April 2014

Sales and enquiries: 01443 222219 Email us: info@harlequinprintgroup.co.uk

The RANGE It’s usually the biggest purchase a chippy makes for their business It’s a decision they have to live with for a long long time It is a HUGE decision! No pressure then? So “Who ya gonna call?” Maybe the following pages will help

With over 50 years in the industry you can be sure that at Hopkins have the experience and expertise to meet all your needs What Hopkins Say...

stablished in 1957 the wealth of knowledge and industry experience gained over this time has been paramount to our continued success. It is with this knowledge that we can confidently create bespoke, high quality products and that gives our clients the peace of mind that they are in safe hands. Our catalogue features the very latest advances in catering technology right through to classic kitchen ranges which are all simply the best products available on the market. It is with our bespoke fabrication service that we can show the full extent of our pioneering ideas and engineering solutions. Professional- At Hopkins we don’t just supply you with the products but provide you with a total package. We believe this provides consistency throughout our projects and ensures professionalism and due diligence are upheld at all times. This covers everything from expert advice, design and planning through to installation and service. Trusting- At Hopkins we develop relationships that are built on trust and honesty which means our clients are then given the confidence that we will conduct all our business in a fair and open manner. . Being so established in such a competitive specialist market is through our commitment to finding new solutions to problems that are imaginative and inspired. This is most evident with our product advances and bespoke fabrications which comprise visionary imagination with experience and knowledge. Enthusiastic- Throughout our 50 years in the industry our interest and passion for creating commercial catering equipment has been a

Chippy Chat & Fast Food Magazine • April 2014

driving force of our company. Our traditional methods are conveyed with a wholehearted enthusiasm that is reflected in the high quality and standard of our products. The efficiency of our business is shown throughout, from our excellent levels of service to our products performance levels and their impact on the environment. It is important to us at Hopkins that we are adept in being able to deliver products and service that is productive and saves time, money and the environment. Using traditional methods and expert craftsmanship mean our products are created, installed and maintained to such a high quality that they carry our British made quality stamp of approval. Being an eco-friendly company ensures that within our own business and for our clients we create sustainable solutions that take into consideration the environment. This demonstrates our attitude to being a pro-active company that wants to create systems that help to reduce environmental impact.

Contact

Hopkins Catering, Kent Road, Pudsey, Leeds, LS28 9NF T: 0113 257 7934 Fx: 0113 257 6759 E: info@hopkins.biz www.hopkins.biz/

Chippy Chat & Fast Food Magazine • April 2014

Built with only you In mind What Florigo Say...

Filtration We have a strong history with filtration: we were the first company to introduce built-in filtration in the UK and 30 years later we are still bringing innovative solutions to the industry. As the industry progresses, we ensure that our ranges meet today’s demands: High Efficiency pans are becoming more popular, so we had to address the fine carbon which they create. Also with increasing prices of oil, oil management is becoming of the most important factors you have to face in your business and for both of these reasons, we haven’t simply added extras to our filtration system; instead we have completely redesigned it from the ground up. We don’t rely on a gravity fed system; our filtration mechanically drags the oil through three separate elements: a crumb filter, then a miroil bag, finally being pumped through a carbon pad removing even the finest elements of debris from the oil before returning it via a separate return pipe, back to the pan. This system, unique to Florigo, is called Active Triple Filtration and is included as standard in all our ranges we design.

High Efficiency With over 15 years’ experience of building High Efficiency pans, we set our standards very high: all our technology is around the pan, rather than through it, leaving you to free or basket fry without cumbersome heat exchangers in the way. When you choose our High Efficiency pans, you know that you get the control you need regardless of the experience of the fryer: our burners alter according to the volume put in the pans, giving you a consistent product. And it’s not just us who rate our pans: in excess of 92% efficient, they have been approved and regulated by Gastec, the independent government body in Holland. Don’t forget, we’re so confident in our pans and what they can do, we offer a no quibble 5 year pan warranty and we were the first company to do so.

Excellent Technology The technology inside a Florigo is one of the reasons that sets us apart from other brands: from our outstanding filtration to 15 years’ of experience in building HE pans, we have built up a reputation for outstanding engineering. Not forgetting the little finishing touches such as our mirror doors and glass covers on our hotbox, buying a Florigo means you buy the complete package.

Chippy Chat & Fast Food Magazine • April 2014

Our Team When you buy a Florigo, you are buying from a vastly knowledgeable company with many years’ experience in building reliable frying ranges. We pride ourselves in our innovative technology and we strive to provide frying equipment that is perfectly suited to your fish and chip shop: to us, the layout and design is just as important as the consistency and output. Whether you are completely new to the business and the site is a blank canvas or you are looking to replace an old range, the first step we take is for one of our experts to come to your site and try and understand your needs as fully as possible. We aim to look at the complete picture: we may suggest placing the range in a different position to ease the production flow or to have a wall range instead of a counter so the customers have a clearer view of the great product you’re cooking. Whatever we suggest, you can be sure that we will never just replicate your current set up or give the easy option: we always advise on what is best for you.

Contact Florigo Frying Equipment B.V. 19 Colemeadow Road North Moons Moat Redditch B98 9PB T: +44 (0)1527 592 000 E: info@florigo.co.uk www.fryingsolutions.co.uk/ Chippy Chat & Fast Food Magazine • April 2014

A Warm Welcome from Henry Nuttall Drawing on their experience of Frying Range Manufacturing dating back to 1865 Henry Nuttall are qualified to discuss your requirements. From the initial design at a modern fast food outlet to the complete service of all equipment throughout its life Henry Nuttall can provide a one stop shop.

ealing with planning permission matters to general service of equipment along with staff training is a standard package from Henry Nuttall. From supplying all equipment for a complete shop to a replacement blade for a chip machine, they hold over 60,000 spare parts in stock for machines dating back over the past 30 years. The company has developed rapidly over the last few years, successfully modifying existing designs and using the latest technology to keep their range of products at the forefront of reliability and value for money. Darren Sudlow at the new Aquarius Fish and Chip shop in Bury needed a range and decided that Henry Nuttall was to be their chosen supplier. We asked Darren why he went for them when in his other shop he had

a different supplier. “There were a number of reasons why we chose Henry Nuttalls to build our range. The new shop needed a bespoke range and they provided detail drawings to our exact specification.” “Nothing seemed to be too much trouble with our meetings with them.” “Price had to be an issue too, and we were amazed that we could receive both quality and service at a price to suit.” “We had a very tight schedule for our opening too which they met with flying colours.” “Overall straight talking with sound knowledge and advice won our business.” In December Henry Nuttall installed a brand new range at the Podge & Tin Eatery and Takeaway in Cannock. Jes Bhandal Partner of the business told Chippy Chat why he chose Henry Nuttall. “We loved the whole package design efficiency filtration system and the fact that they were based in the UK for spares and servicing.” “I used another company in my other fish WWW.HENRYNUTTALL.CO.UK and chip shop but chose them because they seemed so up-to-date with their systems” “Overall time scales and the advice we received and the back up we get means we are more than happy to recommend Henry TRADITIONAL BRITISH QUALITY Nuttall for a range purchase.” COME AND SEE OUR NEW ECO FRYING RANGE Drawing on our experience of Frying Range Manufacturing dating back to 1865 Henry Nuttall are qualified to discuss your requirements from the initial design of a modern fast food outlet the complete service of all equipment throughout its life. Dealing with planning permission matters to

Contact

Visit us at the Fish Frying and Fast Food Show and see all the benefits of general service of equipment along with staff training is a standard package from Henry Nuttall. having this latest High Efficiency productshop on tothea market. From supplying all equipment for a complete replacement blade for a chip machine,

we hold over 60,000 spare parts in stock for machines dating back over the past 30 years. The

We are offering specialrapidly offersover onthe all last Frying during the show so comedesigns along company has developed few Ranges years, successfully modifying existing and speakthetolatest our experienced staff our to find option forforefront your buisness. and using technology to keep rangethe of best products at the of reliability and value for money.

Henry Nuttall Ltd Manor Drive • High Efficiency as standard on all frying ranges Dinnington • ‘THE’ oldest range manufacturer in existence • Comprehensive Range of Fish Frying Ranges available • Unique shop design facilities Sheffield • Dual Filtration System available on all of our range designs which prolongs oil life and improves product quality S25 3QU • Wide range of equipment available providing ‘THE COMPLETE SHOP’ • • • •

‘THE’ oldest range manufacturer in existence Comprehensive Range of Fish Frying Ranges available Unique shop design facilities Dual Filtration System available on all of our range designs which prolongs oil life and improves product quality • Wide range of equipment available providing ‘THE COMPLETE SHOP’ Ring today to arrange an appointment for a sales visit or factory tour ••Ring today to arrange an appointment for a sales visit or factory tour • We are able to offer our customers tax efficient leasing through the chip • We are able to offer our customers tax efficient leasing through our own shop finance experts at FRY ONLINE

chip shop finance experts Email: sales@henrynuttallco.uk Henry Nuttall Ltd, Manor Drive, Dinnington, Sheffield S25 3QU Visit: www.henrynuttallco.uk 01909 560 808 Fax: 01909 569 788 T: 01909 560 Tel: 808 Email: sales@henrynuttall.co.uk www.henrynuttall.co.uk Follow us on twitter @HenryNuttall

and find us on facebook for all our latest news and offers

Chippy Chat & Fast Food Magazine • April 2014

Henry Nuttall Ltd Manor Drive Dinnington Sheffield S25 3QU Tel: 01909 560 808 Fax: 01909 569 788 Email: sales@henrynuttall.co.uk www.henrynuttall.co.uk

Chippy Chat & Fast Food Magazine • April 2014

Benny Tomolillo of Benny T’s in Falkirk, Fife in Scotland.

The largest range in the 99 year history Preston and Thomas. An 8-pan open type gas XHE island range with servery

One of the biggest names in the history of range manufacture is just gets BIGGER

he frying range is usually the biggest piece of equipment you will buy and is on show to all. As such it needs to be as attractive as it is functional. P&T are pleased to offer a FREE Range Planning Service and regularly work with designers and shopfitters to ensure their range delivers the all important impact you hope for. P&T offer a wide choice of counter fronts. When you choose a Preston & thomas range, you choose the steel and panel colour and design. If you want something extra then they can build it into your design. Servicing - As part of P&T’s aim to provide a complete frying package they are able to offer comprehensive servicing and maintenance for your new fryer. Who better to service your range than the original manufacturer.

Chippy Chat & Fast Food Magazine • April 2014

The need for reliable servicing has never been so important. The risk to a business and its profits are considerable if unqualified workmen are employed. Insurance policies could be null and void if non Gas Safe registered engineers carry out maintenance or installation work. Preston and Thomas engineers are all fully Gas Safe COMCAT 4 qualified and are comprehensively trained and highly skilled in the maintenance and installation of Ranges.

Contact Preston & Thomas Ltd 1a Crabtree Close, Gravesend Road, Wrotham, Sevenoaks, Kent TN15 7JL Email: prestonandthomas@hotmail.co.uk Visit: www.prestonandthomas.co.uk T: 01372 727424 Chippy Chat & Fast Food Magazine • April 2014

We don’t make ranges for everyone…

…we only make them for you Preston & Thomas have been manufacturing high-quality custom-made fish and chip frying equipment for over 100 years and although the company is now under new ownership, Preston & Thomas will continue to provide the same high standards that you have come to expect. Every frying range we produce is unique – expertly designed and crafted to each of our customer’s specific requirements, to suit their location, premises and budget. We are also constantly updating and innovating so that our products offer the very latest in range design and technology. Our tailor-made Counter, Island, Wall and Canteen ranges are hand-built using the highest quality materials. Combined with your choice of finishes and our high efficiency XHE Burner System, Preston & Thomas can offer a proven, reliable, quality product with a nationwide Sales, Installation and After Sales Service that is second to none.

Preston & Thomas For more information please call 01372 727424 / 07958 140954 www.prestonandthomas.co.uk • prestonandthomas@hotmail.co.uk 21

Chippy Chat & Fast Food Magazine • April 2014

The UK’s leading quality supplier 21 Chippy Chat & Fast Food Magazinerange • April 2014

The UK’s Refinement Regular

No.1

manufacturer of High EfficiencyRewards frying ranges Reeps

A frying range is perhaps the most important purchase an operator will make; it is the working centrepiece of any shop. A well designed and branded shop will attract customers, but it takes a good range and the skill of the operator, to keep them. Fish and chip shop operators have adapted to meet the Hewigo have built more High Efficiency competitive challenge of the many take-away frying ranges in the UK than all the options. As a result range makers have had to other manufacturers put together. constantly improve their ranges to help them No wonder. We’ve been making them for over 12 years. Bateman House take advantage of new technology Little Fields Wayand keep That’s over 12 years of experience and proven efficiency available to you. Oldbury with demands of their customers. And becausepace we manufacture in thethe UK, our support and service is just West Midlands B69 2BT as efficient as our ranges.

Hewigo No.1 ad.indd 1

t 0121 544 9120

ewigo’s policy has always been regular www.hewigo.com refinement of its ranges. Although there have been great step advancements such as the introduction of high efficiency ranges (at which Hewigo was at the forefront), many of the changes have been small in themselves but overall the total effect has been quite marked. “It’s remarkable how quickly something that we have offered as an option has become standard,” says Phillip Purkiss, General Manager of Hewigo UK. Within the last few years amongst the developments that Hewigo have put into place are – an automatic triple filtration system; multi-programmable LED lighting, brushed or polished stainless steel panel options and finishes, bespoke design frontages including laser cutting and integration of 3D signage; computerised touch screen eye-level controls, integrated digital tills and display cabinet lighting that perfectly balances light and heat. In addition all Hewigo ranges give the operator the option to basket fry if they wish with baskets and basket rail provided as standard unless the operator specifically says no. Basket frying is not for everyone.

Chippy Chat & Fast Food Magazine • April 2014

28/08/2012 15:39

However in almost every instance that we know when it has been suggested that an outlet should change to basket frying, most now would not cook any other way, despite the initial apprehension. Phillip Purkiss adds, “We are always flexible in our manufacturing process so that we can respond to the sorts of questions that operators should think about when buying a new range. Will the range be flexible enough and have the capacity to cope with increases in businesses? Does it offer you the most from the space available? Will it be easy to train new staff to use? Does it project the image you want? Will it co-ordinate well with other equipment? Will you get the right kind of support from the manufacturer?”

The engineer who services your range or responds to call-out is likely to be the one who built it. “Operators look for real value. There are distinctions between manufacturers. For example, at Hewigo, we would certainly not claim to be the cheapest yet we are not the dearest either. However we offer the operator a high standard of engineering excellence and finish together with the latest technology that firmly positions us in the market place at a price level we are always happy to justify” Finally we have an excellent reputation for service. The engineer who services your range or responds to call-out is likely to be the one who built it. We have a 24-hour emergency number and our engineers are all based in the UK.

Contact Hewigo (UK) Ltd Bateman House Little Fields Way Oldbury West Midlands B69 2BT Visit: www.hewigo.com T: 0121 544 9120 E: sales@hewigo.com

The UK’s

No.1

manufacture Efficiency fr

Hewigo have built more High Efficienc frying ranges in the UK than all the 22 put together. Chippy Chat & Fast Food Magazine •other Aprilmanufacturers 2014

No wonder. We’ve been making them for over 12 yea

That’s over 12 years of experience and proven efficiency available to y

And because we manufacture in the UK, our support and service is ju as efficient as our ranges.

The UK’s

No.1

manufacturer of High Efficiency frying ranges

Hewigo have built more High Efficiency frying ranges in the UK than all the other manufacturers put together. No wonder. We’ve been making them for over 12 years. That’s over 12 years of experience and proven efficiency available to you.

And because we manufacture in the UK, our support and service is just as efficient as our ranges. 23

Chippy Chat & Fast Food Magazine • April 2014

Bateman House Little Fields Way Oldbury West Midlands B69 2BT

t 0121 544 9120 23 www.hewigo.com

Chippy Chat & Fast Food Magazine • April 2014

Ranges Built for Champions We asked “Why do many of the country’s best shops use KFE?” Stuart Fusco - Quayside Whitby National Fish and Chip Awards Overall Winner 2014 said... “I’ve been with KFE now for over three years. The most important thing for us is their level of service and knowledge of the industry. The finish of the products is first class and the ranges are built to a very high standard”. “Training is excellent too as are their open days where you can try before you buy.” “When I first moved away from a traditional range I was sceptical at first. But we’ve been very impressed in fact so much so that we’ve installed KFE ranges into our other two shops too.” “Recently I visited their factory in Market Deeping and I was impressed with their innovation and development work too.” Calum Richardson - The Bay Stonehaven Mulitiple award winner and industry champion said... “I look for a piece of kit that can deliver not only an award winning product but has the pace and capacity to keep up with award winning demand. Kiremko and the KFE team wins hands down” “Reliability and back up is key. I just had the range serviced today and in 2 years only had it serviced - no call outs. That’s what I need” “With the Williams whole family at the helm it gives you peace of mind that they care and are here to stay” Richard Ord - Colmans of South Shields – Another Champion Chippy and Esquire Magazine’s Top Chippy. “We joined the KFE family some 8 years ago. Quite simply their performance, reliability and after care service is second to none.” 24

Chippy Chat & Fast Food Magazine • April 2014

“Recently we visited one of their factories in Amsterdam, and saw first hand the skill and quality of the materials and build.” “ It is a real family affair at KFE. This is important to us here at Colmans” “We are about to purchase yet another range from them, based on all of the above” Richard added.

Some of KFE’s other recent installations include 1. Off the Hock, Airdrie. Kiremko wall range with Bolero style Counter 2. Deep Blue, Palma Airport. Kiremko electric range being delivered in to the airport. KFE have already installed in to Dubai, Malta, Prague and Spain this year. 3. Golden Union Mobile. KFE are also able to offer mobile vans with the Kiremko range installed and ready to go. 4. Hilton’s Fish Bar, Eastgate Shopping Centre. Kiremko Sonado style counter range 5. Rockfish, Plymouth. Mitch Tonks 2013 site opened featuring 3 Kiremko ranges 6. Pacini’s, East Kilbride. Kiremko counter range with custom made frontage A Date for your diary - 15th June - KFE open day. For further details see the contact file below.

Contact KFE Ltd, Units A & B Bentley Business Park, Northfields Industrial Estate, Market Deeping, Peterborough. PE6 8LD Email: sales@kfeltd.co.uk Visit: www.kfeltd.co.uk T: 01778 380 448 Fx: 01778 348 558 Chippy Chat & Fast Food Magazine • April 2014

o W N U Is EB EW r LI sIT v E E

www.kfeltd.co.uk

Chippy Chat & Fast Food Magazine • April 2014

KFE Ltd, Units A & B Bentley Business Park, Northfields Industrial Estate, Market Deeping, Peterborough PE6 8LD Tel: 01778 380 448 Fax: 01778 348 558 Email: sales@kfeltd.co.uk Web: www.kfeltd.co.uk

Johnson Reed – They can Ar-Range Finance!

Mark Johnson

ohnson Reed are one of the fish and chip industry’s most prolific equipment finance specialists. Their success rate for arranging equipment finance for clients over the years, despite the unfavourable market conditions, & helping businesses start, grow and expand is unrivalled. No matter what frying range you prefer to use, Johnson Reed has built strong relationships with them all. Beyond the frying range, Johnson Reed can assist you with funding for all of your equipment needs. Chippy Chat caught up with Mark Johnson to understand exactly why and how they get you results when banks and other lenders go cold… Mark Johnson Mark Johnson has had over 15 years of breathing and sleeping finance in all its forms. It is just the beginning of what makes Mark Johnson such a useful person to talk to about your needs. Mark knows the fish and chip and takeaway business extremely well. He will help you with your business plans and will also look at how you manage your finances too. Mark is flexible and can work with any style of operator. There are several reasons why Mark Johnson can do this when banks can’t. For starters and very importantly Johnson Reed have their own lending fund as well as a panel of underwriters. Their criteria for lending takes into account many different factors to banks and this is where their experience in the trade is vital.. Mark says “We look at every clients circumstances on an individual basis. We look at ability to repay and we look at experience and opportunity. I will actually view a shop using satellite technology and see how many houses there are and how much competition there is”. “I can usually tell if I think we can help very quickly - if an operator has a good personal attitude to credit and their own home, I can usually broker a deal with the best rate available. It’s very much like the old fashioned common sense underwriting you used to get and not based on a ratio or a score. I will

Chippy Chat & Fast Food Magazine • April 2014

work with a client to ensure that not only their equipment purchasing leaves them with cash flow but some great tax efficient savings too”. He added. A good example recently was a customer who had thirty plus years experience in the trade, and had been very successful before retiring but had been unlucky since with investments. He decided to return to the trade with his son but was no spring chicken. The son Mike and Adam Smith having little trading Pisces Fish and Chip history and the father Shop, Thrapston being older made them a bad fit for the high street banks. Mark visited them and saw their site was terrific, and could see the pair were destined to succeed. He presented their case to his panel of lenders who sanctioned exactly what they needed to buy. All their capital equipment and not just their frying range. This allowed them to be ready to open with a manageable monthly cost - spread over a long enough period of time to keep the cash flow strong within the business. Once tax savings and improved gas savings are taken into account the total cost of leasing a new range might be much less than you think. If you want more information on how Johnson Reed can assist you in your next range and/or equipment purchase or want to discuss how purchasing equipment can be tax efficient and save you money contact them now and quote “Chippy Chat Range Feature”.

Contact JOHNSON REED Bridge House, Newbridge Lane, Stockport, SK1 2NA, England T: 0161 429 6949 Fx: 0161 429 6959 E: info@johnsonreed.co.uk www.johnsonreed.co.uk/chip-shop-equipment-finance

Chippy Chat & Fast Food Magazine • April 2014

Field to Frier

gathers pace…. Field to Frier Award Winner 2014. National Fish and Chip Awards 2014 This month we focus in on the winner of the Field to Frier Award at the National Fish & Chip Awards 2014, organised by Seafish. By Austen Dack

he award sponsored by Isle of Ely Produce has really put the potato (chip) on the map in this previously fish dominated arena. The Boundary Market Deeping, won the second ‘Field to Frier Award,’ at the awards bash at the Lancaster London hotel, in London in January. They also won the Eastern Region award for best independent chip shop too. Judging centred on the fish & chip shops knowledge of potato storage, preparation and of course the frying. John Boutwood Isle of Ely MD said “The National Fish & Chip Awards are the Oscars of the fish and chip industry, to be a sponsor was again an honour and is a way to show our commitment to our customers.” “With this award we

Chippy Chat & Fast Food Magazine • April 2014

were highlighting the importance of the journey the potato makes, all the way from the farmer to the frier” he added. Austen Dack Chippy Chap Publishing Editor said “The awards were a culmination of a year’s hard work, judging was very tight and we would also like to thank the teams from Burton Road Chippy, Lincoln and French’s at Wells Next the Sea who were our runners up who also did such great work too.” “Blair’s entry was exceptional though, he demonstrated all the attributes we were looking for in the award criteria. His knowledge and thirst to keep on learning reflected well in his finished product too.” Entry for this year’s National Fish and Chip Awards open on the 1st May (see page 32). Chippy Chat & Fast Food Magazine • April 2014

‘Field to Frier’

– the story grows… A quarter of all potatoes grown in Britain each year are made into chips (1.6 million tonnes). Our campaign ‘Field to Frier’ is about educating the whole supply chain on best practice to make sure that this ‘live’ product is finally presented in the best way possible.

f everything is done correctly right from seed selection by the farmer to storage at the chip shop we can make sure that the end user - the consumer enjoys the right product at the right time and then comes back for more! This year – (the third year of our campaign) we will really start to see some momentum. We have presented our activity thus far to key figures in the industry and I’m pleased to say the reaction has been fantastic. We are delighted to announce that many farmers and growers will be coming onboard (more in May edition) in the coming month. They will help us promote and educate best practice and create a new service for fish and chip shops to help them chose the right potatoes for them. The ‘Field to Frier’ film shot at Mark Gilbert’s farm (which was made in conjunction with Calum Richardson, WM Fraser, Isle of Ely Produce,KFE, Potato Council & Drywite) was a massive catalyst for action particularly once the film was shown in an international premiere at Fruit Logistica in Berlin. The National Fish and Chip Awards

have also been a large springboard for us to create this new platform in the industry and for the first time allow our growers and farmers a way to be involved at the coal face. Isle of Ely Produce will be holding a ‘Field to Frier’ Event at their farm in September. If you would like to nominate an interest in attending please email austen@chippychat.co.uk.

Austen Dack of Isle of Ely Produce and Blair Butler of The Boundary and Jean Christophe Novelli

John Boutwood Isle of Ely MD said “The National Fish & Chip Awards are the Oscars of the fish and chip industry, to be a sponsor was again an honour and is a way to show our commitment to our customers.”

Chippy Chat & Fast Food Magazine • April 2014

Isle of Ely Produce Oak Lane, Littleport Ely Cambridgeshire CB6 1RS Tel: 01353 863355

Chippy Chat & Fast Food Magazine • April 2014

When the chips are down… you can depend on Jacksons

veryone here at Jacksons is delighted to welcome you in joining us in the Big Potato Revolution! Like us, you want to save time and money, in fact we think you are a chip off the old block! One thing’s for sure, you can count on us to help you serve your customers the finest, freshest, tastiest chips they’ve ever had. Your profits are going to look tasty on paper and so are your chips. Simply open and cook a bag of our ‘ready to fry’ freshly prepared chips and see them turn into golden, mouthwatering chips, without the hassle of peeling and chipping in-house. Now all you need to do is just pick up the phone or order online and we’ll deliver freshly prepared chips directly to your door. No hassle, no waste, just bags of taste. All you have to do is fry them and watch your customers queue up for more. Now we’re cooking So how exactly will Jacksons help you save time and make your profits sizzle? Well, we take the finest potatoes and prepare them freshly every day in our BRC grade A accredited facility. This means you’ll save time, space, water and energy, which all adds up to a big saving. All you need to do is simply order as many chips as you need, as and when you need them. Just pick up the phone or order online and your freshly prepared chips will be delivered, in vacuum packed bags, ready to fry, directly to your door. Wherever you are, Jacksons are never far from you, with facilities in Bedfordshire and Gretna, we cover the length and breadth of the whole country. Our entire process is extremely environmentally friendly, using far less energy and creating much less waste than conventional in-house peeling.

Chippy Chat & Fast Food Magazine • April 2014

Features & Benefits Freshly prepared every day from sustainably sourced potatoes Delivered next day in handy vacuum sealed packs No waste, no hassle, no mess Saves you time and money Environmentally friendly Friendly helpful staff Available across the UK Easy to order online or over the phone

The best chips all year round

Jacksons supply millions of freshly prepared chips throughout the UK directly to the doors of restaurants and iconic Fish’n Chip shops. Our family-run business is still as friendly and reliable as it was when we started back in 1851. As you can imagine we’ve learnt a thing or two about potatoes since then and by working closely with our growers, we can ensure the very highest quality, sustainably sourced potatoes are available to you all year round. That way you can guarantee the best possible chips for your customers every time they visit you for a good wholesome, tasty meal.

Don’t wait, do it now!

You can really depend on Jacksons for quality, service, increased profits and above all, good old-fashioned tasty chips, time after time, after time. So don’t forget, the next time you need another speedy delivery of Jacksons mouthwateringly good, freshly prepared chips, just pick up the phone or order online and we’ll be there.

Information Tel: 01462 819733 Email: chips@jacksonschips.co.uk Visit: jacksonschips.co.uk Chippy Chat & Fast Food Magazine • April 2014

When the chips are down... you can depend on Jacksons

Jacksons freshly prepared chips offer you so much more than just good taste. • Freshly prepared every day from sustainably sourced potatoes • Delivered next day in handy vacuum sealed packs • No waste, no hassle, no mess • Saves you time and money

• • • •

Environmentally friendly Friendly helpful staff Available across the UK Easy to order online or over the phone

For further information about our freshly prepared chips, please contact us:

01462 819 733 chips@jacksonschips.co.uk Chippy Chat & Fast Food Magazine • April 2014 Chippy Chat & Fast Food Magazine • April 2014 jacksonschips.co.uk

o Gn ! o ! o g a t Give i It’s free and easy to enter There is a wide variety of award categories to enter It can improve your turnover It helps motivate your staff It generates fantastic PR and marketing opportunities

ow in their 27th year, the National Fish & Chip Awards recognise and reward businesses producing the best fish and chips across the UK. Opening for entry on the 1st May 2014, there are a wide variety of award categories to enter, with businesses being appraised on criteria ranging from sustainable sourcing practices, customer service, hygiene through to staff training, and most importantly, the quality of fish and chips. Entering the awards is easy and the accolade of being judged one of the

Chippy Chat & Fast Food Magazine • April 2014

best fish and chip businesses in the UK can have an enormous impact on business. Previous award winners have seen their sales increase by up to 100% within weeks of winning. Media activity undertaken by Seafish in relation to the awards generates fantastic publicity for individual entrants and the fish and chip sector as a whole. Various judging rounds over the summer and autumn period will eventually culminate at a prestigious awards ceremony in London in January 2015 where all the award winners will be announced. Chippy Chat & Fast Food Magazine • April 2014

Papa’s Barn

Theo Adams of Papa’s Barn in Kent entered the awards for the very first time in 2014. “As 2014 was the first year we entered the awards, we were ecstatic to be ranked so highly and be recognised as one of the best fish and chip businesses in the UK. We were truly humbled by the

experience and feel that all the hard work that the Papa’s Barn team have put in has been well worth it”.

Besides the kudos – and usual increased turnover – that comes with being successful in the awards, shortlisted businesses in a number of award categories will also be rewarded with the opportunity to join all-expenses paid study trips to such places as Norway and NE Scotland, to meet with other sectors of the seafood industry and learn all about the supply channels of fish used in the UK fish and chip industry – experiences that money can’t buy!

John Dory’s Traditional Fish and Chips Mark Polley of John Dory’s Traditional Fish and Chips in Belfast, Northern Ireland outlines some of the benefits he believes come from taking part in the awards; “our staff loved the chance to compete against the best within our industry – it’s a learning experience for all of us and each year the bar is raised ever higher. There is a great atmosphere in the shop as a result of participating and we have already seen an increase in customer footfall due to being a 2014 finalist and the resultant publicity”. 33

Chippy Chat & Fast Food Magazine • April 2014

The award categories available for entry as part of the 2015 awards include: Independent Takeaway Fish and Chip Shop of the Year Award Open to all independent businesses with two or less shops. Independent Fish and Chip Restaurant Award Open to all independent fish and chip restaurants (with a maximum of three outlets if part of a chain). Best Seasonal Fish and Chip Operator Award Open to ‘seasonal’ fish and chip businesses – e.g. holiday parks, resorts and leisure sites. Best Multiple Fish and Chip Operator Award Fish and chip operators with three or more outlets including franchises. Best Newcomer Award Fish and chip operators that are new to the industry from 30 September 2012 onwards. Staff Training and Development Award Open to all fish and chip businesses. Best Independent Foodservice Operator Award Open to all independent foodservice operators that serve fish and chips e.g. pubs, cafes, department stores, hotels, travel and leisure. Community Contribution Award Open to all fish and chip related businesses that support their local communities. 34

Chippy Chat & Fast Food Magazine • April 2014

From Field to Frier Award Open to all fish and chip businesses and rewarding excellence in potato knowledgeand care, and the subsequent marketing and promotion of chips. Good Catch Award Open to all fish and chip businesses and rewarding knowledge and promotion of responsible sourcing and sustainability practices. Drywite Young Fish Frier of the Year Award Open to all applicants who are aged 25 years or younger as of 31 December 2014. Marketing Innovation Award Open to all fish and chip businesses. Quality Award Champion Award Open to all current National Federation of Fish Friers Quality Award holders.

Further Information Full details of the various award categories, including rules and eligibility criteria, will be announced on www.fishandchipawards.com on 1st May 2014. Awards news will be publicised via https://twitter.com/FishnChipAwards. Further information about the awards can also be obtained by contacting awardsentry@seafish.co.uk Chippy Chat & Fast Food Magazine • April 2014

This month’s featured finalist from the Young Fish Frier of the Year Award sponsored by Drywite is Amy Grimwood of Mister C’s in Selby, North Yorkshire

Amy to aim high again A finalist in the Young Frier of the Year Award in February - Amy said of her experience so far“ To finish so high has really raised the profile of both myself and our shop to customers suppliers and leading industry figures. I would love to enter again for the 2015 awards and try to go even further in the competition”

my Grimwood works at the family run Mister C’s in Selby & was one of five youngsters up for the title of Young Fish Frier of the Year which was part of the 2014 National Fish and Chip Awards. The awards are organised by Seafish. She received a visit from local MP Nigel Adams after hearing the news who went to congratulate Amy and also invite her to tour the kitchens at the Houses of Parliament when she was in London for the presentation of the award to the winner in January. Following her tour, Ms Grimwood said: “What a fantastic place! The buildings are absolutely stunning and I have found the whole experience fascinating. It has been a privilege to come and look around such a historical site and I would like to thank everyone involved who made our visit possible.” Nigel Adams commented: “It was great to welcome the team from Mister C’s for a tour of Parliament. Having been nominated for three awards in the National Fish & Chip Awards here in London, I was happy to show them around and give further support to such a great local business.” Grimwood was shortlisted after completing a tough phone interview and an intensive day of assessments at the National Federation of Fish Friers Training School in Leeds. He then faced a mystery shop visit and a final judging session before the awards themselves. Mark Drummond, NFFF Vice President and lead judge of the award category, said: “The judging of the Young Fish Frier competition is always very interesting, as the judges get to see the wealth of knowledge in our industry that many of the entrants to the competition have.

Chippy Chat & Fast Food Magazine • April 2014

“The standards this year have been higher than ever, with the margin between those who get through and those who do not getting ever smaller. We try to find a new challenge every year for the entrants in order to keep the competition fresh. This year for the first time, as an additional part of the skills judging day at the NFFF Training School in Leeds, all finalists had to make a presentation to the judges about themselves. Picking one winner is always a very challenging process!” Amy with local MP Nigel Adams outside of Mister C’s

Mr C’s raised a massive £953 for Seafarers UK !! Amy played her part by agreeing to sit in a bath of batter for an hour to raise money.

Contact/Info

Young Fish Frier of the Year Award is sponsored by Drywite Visit: www.drywite.co.uk Email: enquiries@ drywite.co.uk Drywite Ltd, The House Lee,Harp Lane Halesowen, West Middlands. B63 2RA T: 01384 569556 Chippy Chat & Fast Food Magazine • April 2014

Frankie’s now has eco-status for four species sold in shop Frankie’s Fish & Chips in Shetland has now won recognition for four sustainably-caught types of fish and shellfish sold in the award-winning shop.

rankie’s Fish & Chips in Shetland has now won recognition for four sustainably-caught types of fish and shellfish sold in the award-winning shop. The Marine Stewardship Council (MSC) has granted Chain of Custody status for haddock and brown crab caught or har-

Chippy Chat & Fast Food Magazine • April 2014

vested in the waters around the isles. The same MSC Chain of Custody status was awarded to Frankie’s for mussels and scallops last year. Haddock, mussels, scallops and crab are identified on menus in the shop and café by the familiar MSC ecolabel – a white tick on a blue background. MSC Chain of Custody is designed to give consumers and seafood buyers confidence that they are buying fish that when caught will not lead to depletion of those stocks. As well as sustainable fish stocks, MSC certification recognises effective fisheries management and minimal environmental impact. Frankie’s manager John Gold said: “We are delighted to say that you can now buy a fish supper at Frankie’s without worrying that it causes harm to the haddock stock in the seas off Shetland or the environment. “The same applies to the brown crab dishes that we have brought onto our menus. “This complements our MSC-certified mussels and scallops. The provenance of our seafood is of great importance to us.” Chippy Chat & Fast Food Magazine • April 2014

Chippy Chat & Fast Food Magazine • April 2014

Crucial Difference The

The Crucial Sauce Company, makers of the cult urban brand and the “Nations favourite squirt”, Crucials Sauces has grown up! Recently acquired by British Pepper and Spice a division of the family owned SHS Group based in Northern Ireland, Crucials has come a long way from its humble beginnings in Gabe’s kitchen. At the turn of the millennium the iconic “Hot Stuff” was being sold in a handful of Chippies and Fast Food outlets supplemented by Market Trader sales at car boot events. Production was very small scale , however, the word spread and the great tasting value for money sauces became the “people’s sauce”, growth since then has been stratospheric. The acquisition by BP&S was a crucial move for Gabe Gabriel (Mr Crucial Sauce himself) who acted with the best interests of the brand at heart. Gabe carries on at the helm as MD of The Crucial Sauce Company, only now he is backed by the might of the SHS Group. Chippy Chat were granted an exclusive insight into the world of high powered “Movers and Squirters” when Stuart Catterson went to visit Gabe Gabriel at the company’s factory in Birmingham.

he Crucial Sauce story began around thirteen years ago with a sauce called “Hot Stuff“ which Gabe Gabriel developed and made at weekends in a factory a friend of his owned. Before long It was doing so well his friend suggested they open a sauce factory. The friends started in what was really just a large commercial kitchen with none of the automation seen in the factory today. Bottles were filled by hand. The operation may have been small at first , but the sauce was an instant winner; flavours were added, sales increased and the company grew.

Chippy Chat & Fast Food Magazine • April 2014

In 2009, the company was going from strength to strength, and Gabe had two partners at this time, but both were older than he, and both partners decided to plan for retirement. One of the partners provided support on the commercial side of things, with valuable financial knowledge. Input from both would be missed. The double retirement would leave the future of Crucial Sauces solely in Gabe’s hands, with a lot of his working life ahead of him, and an undiminished passion for making great sauces, he knew he wanted the show to go on, but with growth at a rate of 25% to 30% per year, by 2013 Chippy Chat & Fast Food Magazine • April 2014

Gabe Gabriel is ready for blast off!

Gabe felt that Crucials was too big a ship to be sailed by one man alone. When others may have lived in denial, Gabe came to a conclusion that he was now the constraint that might hold the brand back. As an entrepreneur he could take the brand only so far; for it to reach its full potential a much larger management infrastructure would need to be put in place. When the offer from BP&S came in and they illustrated how they could help take Crucials to the next level, Gabe had no hesitation - he welcomed them in with open arms.

So what was it that British Pepper and Spice saw in Crucial Sauce? BP&S CEO Ian James answered... “I knew from the first moment I met Gabe and tasted his excellent sauces that we had found something a bit special. The combination of Gabe’s teams dynamism, Crucials Sauces and our expertise will ensure that this business will provide an exciting addition to the SHS stable of quality brands” 39

Chippy Chat & Fast Food Magazine • April 2014

The BP&S acquisition of Crucial Sauces sees Gabe stay on as MD Anyone who meets Gabe would fondly call him a ‘character’. He’s a little different, a creative, an eccentric, he’s quirky and a little unpredictable - in all the best ways. All these qualities come across in his sauces, and all these qualities are very highly prized by the new parent company. A brand needs a personality! So, how is the untamed creative getting on in the world of the corporate institution? Working with a top team, Gabe is enjoying his work more than ever. “Now I have a board to run ideas by,” he enthused, like a man who had just won a sports car. “I get great support from experts in finance, marketing, you name it. I don’t have to wonder if I’ve had a good idea, I can run it by someone and be sure. I have no regrets about this move. I feel now the brand can really reach it’s potential, and now I think I can reach mine too.” With a wry smile, Gabe continued “When BP&S met us they were very surprised at the efficiency of our operation. No

Just a little light hearted labeling on some of the water containers. One is marked up as a NASA space capsule the other, apparently belongs to the Russian space programme. Making sauce might be a serious business, but Gabe likes to run a happy ship, and there are signs everywhere that it works. There were a lot of genuine smiling faces amongst the ever busy workforce. Gabe says... “Pleasure in the work place puts quality in the product “

Chippy Chat & Fast Food Magazine • April 2014

Gabe and a happy crew of the enterprise

one ever told us how to manufacture, we just taught ourselves. We’re a little unconventional, we think outside of the box.” He continued “My management style is to lead from the front, get involved, sometimes I push people out of their comfort zone, if I sense they’re up for it. It helps them develop, and as a result, I think we have a happier workforce who are very dedicated to the brand. BP&S have noticed we have something very unusual here, a positive culture that’s worth nurturing, they are adding their expertise, but they’re handling changes with care, they know we have something special, something that apparently works.“ Gabe knows that BP&S are used to satisfying the demands of large firms with incredibly high standards, that they know all the hoops that have to be jumped through to rise to that next level. He sees the difference their experience is making and is very excited about it.

The on going growth Asked about the immediate future Gabe said, “At the rate we are growing we could be needing a another factory in

Chippy Chat & Fast Food Magazine • April 2014

Finger on the button

Birmingham. Also the group has a factory in Southampton that currently produces next level preserves and condiments for high level outlets, things like tartar sauce. Southampton may well help take some of the pressure off Birmingham because sales have grown a lot; 80% growth in 2008-2009, 72% growth in 2009-2010 and we’re still growing at around 25% to 30% per year. All that, and we’ve only just employed our first salesman three or four months ago.” “The new salesman is from an engineering background. It was quite a deliberate move choosing someone who has no preconceived ideas about the product. He started as blank canvas and it’s worked out well. He’s going out there and he’s really getting a buzz from the responses he’s getting; he’s enjoying it, his confidence is growing and he’s opening new accounts quite easily.” Gabe continued, “One of the things I like about all this growth is the thought that although HP have moved their operation away from Birmingham, just a mile down the road another sauce manufacturer is growing and making noises. It’s good for the city. It’s good for the economy”. Gabe is a very, very proud Brummie!

Chippy Chat & Fast Food Magazine • April 2014

When going round the bend is a good thing

Magic on a roundabout

Gabe on Talent Spotting Ever eager to see members of the workforce reach their full potential, Gabe was pleased to be able to point out some of the notable successes he has had over the years. Maybe most notably, Lukasz, who came over to England from Poland with his family as a child. L u ka sz d id a l i t t l e summer holiday work in the factory while he was still at sixth form Gabe saw something special in a young lad who worked hard, soaked up knowledge and showed an keen interest in the machinery. Gabe’s hunch that Lukasz could develop and do well for the company paid off. The former young prodigy is now Production Engineer and Engineering Manager; the ‘go to man’ should any of the machinery in the factory break down. He even customises machinery bought in, so that it might better serve the needs of Crucial’s operation. Gabe and Lukasz have a saying when it comes to making things work... “We’ll find a way or make one”. Another young talent nurtured by Gabe

Chippy Chat & Fast Food Magazine • April 2014

is current intern, Jack Walker. Jack has been given the title of ‘Quality Manager’ by head office who are so impressed by his progress they have assured his job despite the fact that he has to go back to university for a year to finish his degree. Recently Jack was given the task of interviewing his replacement as intern. Gabe sat in on the interviews - he was very impressed and is sure that young man has a very bright future.

The ever growing range of Crucial Sauces now includes... AMERICAN STYLE MUSTARD

MINT SAUCE

BBQ SAUCE

SALAD CREAM

BROWN SAUCE

SMOOTH MAYO

BURGER RELISH

SOUR CREAM & CHIVES

BURGER SAUCE

SPICY MAYO

CHILLI & GARLIC

SWEET CHILLI

EXTRA HOT

SWEET CURRY

GARLIC MAYO

THAI STYLE

HOT STUFF

TOMATO KETCHUP

JERK BBQ

YOGURT & MINT

PIRI-PIRI

Chippy Chat & Fast Food Magazine • April 2014

The Cult of Personality!

Crucial Sauce are backing a young man with a lot of bottle

The Crucial Sauce Company is a sponsor to young Birmingham Motorcycle racer Liam Delves. Having lifted numerous trohpies at youth levels Liam now competes with adults in the “125 Superbike” class. Crucial are keen to support local talent and are keen to become involved in Liam’s racing career. As well as financial support, Liam has been given a constant supply of product, which is welcomed by the 13-year-old rider who said: “I am a huge fan of Crucial sauces and having the product on display at the race track is proving to be very popular with riders and fans alike. The sauces compliment a variety of food including fish and chips and I am delighted to promote Crucial Sauces and very grateful for the help I am receiving from the company.” Gabe says “At the turn of the Millenium two great champions were born - Crucial Sauce, and Liam Delves and they are both smashing it for the city of Birmingham”.

Visit - www.liamdelvesracing.com/sponsorship.html

Around 2007, a time when Crucials were only distributed through the chippy and fast food trade, a few enterprising individuals would call at the factory, pick up a pallet or two and go sell them at car boot sales. Eventually a handful of market traders joined in and the public got to know the first Crucial Sauces as, “That stuff you can’t buy in the shops” and “That sauce that goes out to the trade”. Gabe first knew he was on to something big when he was invited along to a car boot sale at Polesworth Market near Tamworth by one of the traders and saw the last of 2,500 bottles sold that day go by the carrier bag full. Without even trying, Crucials had built a cult following in the Birmingham area, and Gabe knew then he had built a brand. Gabe said “The original brief when I set up the company was to put a few extra ingredients in the product rather than pennies in my pocket. Because the market was just flooded with cheap, boring sauce. I put a bit more thought, a bit more knowledge, and a lot more passion into the making of the sauces. Early on I was lucky to realise this was what I was good at. A lot of people search a lifetime for the thing they are good at, I knew early on and was able to really apply myself, there was no doubt about what I wanted to do. To this day I still get involved in every part of the process, I especially like getting involved in developing new flavours.”

A special sauce for a special occasion - and next in the pipe line ... A Great British Squirt In 2012 The Crucial Sauce Company developed a Limited Edition taste sensation to celebrate Her Majesty’s Diamond Jubilee. “The Nation’s Sauce 2012” was a tasty mayonnaise and ketchup fusion with a hint of spice and a smoky barbecue flavour. Inspired by Britain’s favourite flavours from around the globe, it was the ultimate street party condiment! The sauce was a fantastic success with our fans. Now it is no longer available, but don’t worry, as ever the Crucial Sauce Company are getting creative with other new flavours and will be unveiling some taste-bud tingling new recipes very soon. 42

Chippy Chat & Fast Food Magazine • April 2014

OK, this is EVER SO NOT the bottle design. But Crucial will be creating a Brazil World Cup Special Sauce to bring the flavours of this great event home to Britain.

Contact The Crucial Sauce Company Unit 1, Nechells Business Centre, 31 Dollman Street, Nechells, Birmingham, B7 4RP Email: info@thecrucialsaucecompany.co.uk Visit: http://www.thecrucialsaucecompany.co.uk/ T: 0121 333 3233 Fx: 0121 359 8080 Chippy Chat & Fast Food Magazine • April 2014

Fish and Chips in Krakow, Poland

Living in a city stuffed with UNESCO-heritage charm, several hundred bars and a thousand years of culture is all very well, but for a city to be truly great, it needs a fish and chip shop

n March 29, Krakow finally qualified as The Dorsz opened its doors on Św. Anny 4. For anyone unfamiliar with the great British institution that is the fish and chip shop, I extend my heartfelt sympathy, but also some background. Almost every town in the UK has a ‘chippy.’ Often, they are modest establishments where you walk in, order your delicious food, then take it away wrapped in paper. These are the kind of places that have fed generations of Britons since long before anyone had ever heard of hamburgers, and continue to do so today. The Dorsz is a little more ambitious than that. The place is huge. The ground floor features a full fish and chip frying range, imported from the UK, with tables and chairs. Downstairs in the large basement there is a sit-down restaurant and bar. The restaurant offers a range of British or British-inspired dishes as well as fish and chips, from pies to Sunday roasts. Alistair (The manager) is not new to the fish and chip game. He has run a highly successful branch of the The Dorsz in Łódź since 2012. “We had a

Chippy Chat & Fast Food Magazine • April 2014

great time in Łódź,” he said “We made lots of friends and really got involved in the community.” Planning to replicate this formula in Krakow, The Dorsz is far more than just a place to sample the delights of British cuisine. “When I was a kid,” said Alistair, “the bloke in the chippy knew everyone in town, and everyone knew him. That’s the kind of place I want The Dorsz to be.” In Łódź, The Dorsz served as a meeting place for the expat community, took part in festivals and cultural events, and even brought British culture to the city’s school kids via fun, educational events (with a plate of cod and chips for all). The Krakow incarnation of The Dorsz delivers all this, and more. Don’t take our word for it – a quick scroll through social rating and review sites reveals the delicious pedigree of The Dorsz: “Excellent fish and chips – better than in the UK,” “Large portions, top quality ingredients, friendly helpful staff,” “Delicious, crispy fish and probably the best chips in the city!” The Dorsz opened its doors at 12 noon on Saturday March 29. Chippy Chat & Fast Food Magazine • April 2014

David Henley always fries in David Henley has run a successful, award winning fish and chip shop for over 15 years. His secret is simple, to produce great tasting fish and chips every time. To achieve this, David has built up a store of knowledge as to which are the best ingredients to use and in particular which frying medium will deliver consistent results every time ...and that frying medium is Frymax. He knows that Frymax is pure white premium palm, made from the highest quality raw materials. And that there is none better at giving long lasting performance, which is so important in the current economic climate. Frymax has been the fryers favourite for over 50 years and has rightly earned the reputation as the number one cooking oil. It is as good today as it was when launched all those years ago. David Henley recognises its worth and the role Frymax plays in making his fish and chips taste really great.

Member of the National Edible Oil Distributors Association

Frymax - No Ordinary Cooking Oil. For information, advice, or customer support material please contact Olenex Trading (UK) Limited: Tel: 01322 444836 44

Chippy Chat & Fast Food Magazine â&#x20AC;˘ April 2014

e-mail: ukinfo@olenex.com

Chippy Chat & Fast Food Magazine â&#x20AC;˘ April 2014 www.frymax.co.uk

APPEAL UPDATE

Awards champion backs appeal as over £200,000 is raised to help Fishermen! M oney has been coming in to help fishermen around the UK. They have been turning to the Fishermen’s Mission in recent months for financial support following a winter of storms which have caused damage to harbours, boats, fishing equipment and prevented many inshore (small boat) fishermen from being able to put to sea. Stuart Fusco of Quayside who is the National Fish and Chip Shop of the Year holder decided to help in a novel way by recording a you tube film in aid of the cause. (https://www.youtube.com/ watch?v=xtfdgpHkNck) Over £250,000 of emergency aid has been spent helping fishermen with food, bills and utilities. Like any business owner they always plan for a down turn during the bad weather however, the storms of this winter have lasted for such a long time and do such damage that for many they have needed the help of the Fishermen’s Mission to get by. Cornish Fishermen Jonny Murt said: “It was very hard, I hadn’t fished since the 17th of December and it was very hard, we all had bills to pay and we were

very grateful for the Fishermen’s Mission coming up and helping us out. The general feeling on the quay was, well like a cloud was hanging over Padstow for two months and then the day the Fishermen’s Mission came it felt like everybody got a lift. It felt like someone was listening to use and willing to help,” The charity has been running a national fundraising appeal to secure additional funds that can be distributed to fishermen. The appeal is still running and if you would like to make a donation you can do via www.justgiving.com/urgentappeal or by calling 01489 566910

The total so far just before we went to press

To donate

Text FMEN13 £3 to 70070 (network charges apply), go to www.justgiving.com/Urgentappeal or send cheques to The Fishermen’s Mission, Mather House, 4400 Parkway, Solent Business Park, Whiteley, Hants PO15 7FJ. 45

Chippy Chat & Fast Food Magazine • April 2014

The new leader of the country’s Potato Council is north Northumberland woman Fiona Fell

Fiona Fell, chairwoman of the Potato Council

iona Fell has been appointed this week to the board of the Agriculture and Horticulture Development Board (AHDB) with responsibility to chair and lead the Potato Council. She said: “Being appointed chairwoman of the Potato Council gives me the opportunity to work even more closely with the team to address the needs of levy payers as they meet the challenges and opportunities facing the potato industry. “Our role is to provide support to improve production, assist the industry in promoting potatoes and to protect the reputation of the sector.” The Potato Council is the division of the AHDB which works towards making the British potato industry more sustainable, competitive and profitable.

Say potato, say

Agrico.

Agrico UK Ltd is a specialist developer and supplier of high grade seed potatoes, supplying innovative and tasty chipping varieties to the fast food trade. Have you tried our Markies, Agria, Fontane and Performer potatoes? Why not ask your local supplier today Call: 01307 840 551 Email: potatoes@agrico.co.uk 46 www.agrico.co.uk Chippy Chat & Fast Food Magazine • April @agrico_uk

2014

It helps stimulate use of the GB potato crop in home and export markets. Mrs Fell has spent the past six years as an independent member of the Potato Council board where she chaired the research and knowledge transfer committee. “It’s a fascinating industry and there are some really dynamic people within it. “Meeting a range of people has been one of the best things about the position. “I would say my main role will be to help farmers be resilient in the face of the challenges that they meet, whether that’s the weather or the economic climate. I think one of the big challenges is making sure that people understand the nutritional benefits of the potato and its place in a balanced diet. “This is the GB crop we’re supporting - it’s a local product and it’s good to eat things that we can grow in our country that have good nutritional qualities. I have learned a lot and now know a lot about potato diseases as well as animal diseases!” The AHDB is the UK’s statutory levy board, funded by farmers, growers and others in the supply chain and managed as an independent organisation. Its purpose is to make the country’s agriculture and horticulture industries more competitive and sustainable through factual, evidence-based advice, information and activity. Alongside her appointment, four new faces have joined the board. They are Staffordshire potato grower James Daw, who grows for and supplies the processing sector; Bill Quan, a fresh grower from Herefordshire; Mark Taylor, a director of Agrimarc; and Philip Huggon, independent board member of Seafish, who brings experience from various marketing, strategy and business development roles across Europe while with BP, Mars and Shell.

Contact/Info T: 01664 869409. Potato Council A&HDB, Stoneleigh Park Kennelworth, Warwickshire, CV8 2TL Visit: www. potato.org.uk Chippy Chat & Fast Food Magazine • April 2014

Anthony Swift (Liverpool)

Reliable daily deliveries throughout the North-West Guaranteed quality supplies throughout the year.

Specialist supplier to fish and chip shops

0151 526 5318 aj.swift@live.com

North-East & Borders

BWH Graham ( Northumberland )

Daily deliveries throughout the North-East, supplying fryers with the best chipping potatoes available in the marketplace Consistent quality throughout the year.

Call 01670 521801 07850 772578 brrygraham@aol.com

POTATO SUPPLIERS

North West

Call the Potato Professionals Today

Delivering quality potatoes throughout your region Bridlington Scarborogh Pickering

Pontefract Wakefield Bradford Leeds

NORTH YORKSHIRE

LANCASHIRE

EAST YORKSHIRE

WEST YORKSHIRE GREATER MANCHESTER

YS H IR

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Midlands, Wales & South-West

LINCOLNSHIRE

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Now Supplying North and West Lon don Mitchell Potatoes (Estab 1883) is proud to be one of the UK’s longest established potato merchants, a record built on quality and reliability. Consistent quality: Our large supplier base and vigilant quality control helps provide consistent quality all year round.

Punctual deliveries: We run a fleet of modern vehicles with 24hr breakdown assistance. Annual fixed price contracts: We offer fixed price contracts to help you manage your budget without the worries of price fluctuations. We stock all frying varieties.

01926 633 323

www.mitchells-potatoes.co.uk @mitchellpots

Mitchell Potatoes

We are a Long established family firm of potato merchants, leading fish & chips shop suppliers and stockists of catering supplies. Our customers cover a wide area including Gloucestershire, Herefordshire, Somerset, Worcestershire, South Wales & Wiltshire. Mason Potatoes have decades of experience We source potatoes from only the best growers and suppliers who meet our stringent quality standards By using our own fleet of vehicles our deliveries are customised to fit specific customer requirements We have an understanding of the region we cover that is second to none Our extensive range of dry goods and sundries ensures that we offer a unique service to our customers We focus on delivering the highest quality at the most competitive price To protect our customers against the ever changing price of one of their basic commodities we offer the security of fixed price contracts for our potatoes

Visit...

www.masonpotatoes.co.uk You can call us on:

01989 762000

Mansfield Ashbourne Notts Derby Dronfield

LEICESTERSHIRE

North Lincolnshire Scunthorpe

Area Covered

Established 80yrs Fixed price contracts available Potatoes replaced within 12hrs in the bigger unlikely event of you being dissatisfied All batches rigorously checked and test fried Ring today for your free sample

Lomas Potatoes 01909 562327 (3 lines)

07932 155677 (Andy) (S,Yorks, N,Yorks, Notts)

07703 263033 (Garry) (E,Yorks, N,Yorks, W,Yorks)

allomas@btconnect.com

Advertise here, you’re reading this, others will too. Call 01353 865 966 Now

Chippy Chat & Fast Food Magazine • April 2014

SANDWICH BAR & TAKEAWAY

WARTON

ESTABLISHED TOWN CENTRE SANDWICH BAR & OUTSIDE CATERING BUSINESS

FISH AND CHIP & FAST FOOD TAKEAWAY

FISH & CHIP TAKEAWAY

HUDDERSFIELD

BROCKLEY LONDON

BRISTOL

• WT £5,000+ • Well presented substantial property • Excellent trading location • Leasehold, rent £10,000pax • EPC rating E, Bus £135,000 inc fixture fittings and stock • 142107

• WT £1,000 • Town centre location • Huge potential for growth • Excellent reputation • £54,995 LEASEHOLD • 142610

• WT £2,000, Superb prominent position • Well equipped, Includes refrigerated van • Staff run, Scope to further develop • Leasehold Premises, Rent £475pcm + vat + insurance, EPC rating D • Bus offers invited all serious offers considered • 142237

• 5 Star Food Hygiene rating • Well presented premises with 14 covers • EPC Rating B • Good trading location • £120,000 LEASEHOLD • 141953

• WT £5,000 • Established over 5 years ago • 2 Bed owners accommodation • EPC rating D • £165,000 LEASEHOLD • 142029

FISH & CHIP TAKEAWAY

FISH & CHIP SHOP

FISH AND CHIP SHOP

FAST FOOD

KESWICK • WT £1,000 • 3 bed owners accommodation • Presented to a high standard • EPC rating D • £300,000 FREEHOLD • 142182

FISH, CHIP & KEBAB SHOP

MAIDSTONE, KENT • WT £5,000 • EPC Rating D • Main road location • 3 bedroom flat • £145,000 LEASEHOLD • 142530

FISH & CHIP SHOP

LAKE DISTRICT • WT £3,475, • Well presented premises, • Prominent position, • Letting income £450pcm, • 3 storey end terrace cottage, • Bed luxury flat, Freehold Business and accommodation £260,000 • 14272

FISH & CHIP SHOP

STOKE-ON-TRENT • WT £1,200 • Prime location • EPC rating F • Huge scope for further development • £39,500 LEASEHOLD • 141923

AMERICAN BBQ TAKEAWAY

BICESTER, OXFORDSHIRE

LEEDS • WT £1,000 • Established since 1989 • 3 bed owners accommodation • 3 storey Freehold property • £105,000 FREEHOLD • 142122

FAST FOOD TAKEAWAY

NEWHAM, EAST LONDON • WT £4,000 • Main road location • Good passing by trade • Recently refurbished, Lock Up premises • £139,995 LEASEHOLD • 142564

TAKEAWAY

SOUTH WEST LONDON • WT £2,000 • Superb reputation and reviews • Densely populated area • EPC rating F • £50,000 LEASEHOLD • 142129

PIZZA/FISH & CHIP SHOP

WALSALL, WEST MIDLANDS • WT £4,000 - £4,500 • EPC Rating C • Massive online ‘just eat’ delivery trade • Run under management • £94,995 LEASEHOLD • 142362

Chippy Chat & Fast Food Magazine • April 2014

LEEDS

LEICESTER

LYTHAM ST ANNES, LANCASHIRE

• Prominent location on a main route into Leeds • 2 bed owner accommodation • Freehold property • WT £1,200 • £174,950 FREEHOLD • 141807

• WT £3,500 • Available individually or as part of a four shop “chain” • Excellent branding • Scope for further Expansion • £70,000 LEASEHOLD • 141755

• WT £1,800 • Busy main road, town centre location close to promenade • Loyal customer base • Very popular tourist destination • £28,000 LEASEHOLD • 142574

FISH AND CHIP SHOP

CAFE - SANDY

FISH & CHIP SHOP

RUGBY

BEDFORDSHIRE

• WT £4,900 • Central location • Available individually or as part of a three shop “chain” • Excellent branding • £169,995 LEASEHOLD • 141725

NORTHAMPTON

• WT £3,500 • Excellent branding • Scope for further expansion • Rent & Rates £200pw • £69,950 LEASEHOLD • 141723

• Situated on an Ind Est • 1 Bed Accom included • 36 Covers, 5* Food Rating • Lock Up premises • £69,995 LEASEHOLD • 142334

FISH & CHIPS / CHINESE TAKEAWAY

FISH AND CHIP SHOP

ST HELENS

STAFFORDSHIRE

STOCKPORT

• Main Road Location • Well presented throughout • WT £3,500 • Rent £175pwx • £79,950 LEASEHOLD • 141769

• WT £3,200, Town Centre Location • 3 Bed living accommodation currently let at £650pcm • New lease offered, flexible term, rent circa £14,000pax • EPC rating C • £124,995 LEASEHOLD • 141888

• Excellent prominent location • EPC rating C • 24 covers • WT £2,800 • £44,950 LEASEHOLD • 142071

AWARD WINNING FISH & CHIP SHOP

FISH & CHIP SHOP/TAKEAWAY

FISH AND CHIP RESTAURANT/TAKEAWAY

WALSALL

WEST MIDLANDS

LIVERPOOL, CITY CENTRE

• WT £4,000 • Superb Presentation & Fixtures • Close to Town Centre & Walsall college • 19 Years Remaining on lease • £74,950 LEASEHOLD • 141751

• WT £10,000 • Run under management • New custom range installed • Successful brand with significant IPR value • £355,000 LEASEHOLD • 142171

• WT £3,500, exceptional premises, • Well established, 62 covers, • Low rent and rates, 3 bed accom, • Bus £119,950+sav ONO, • Reduced for quick sale • 39665

Chippy Chat & Fast Food Magazine • April 2014

To Buy: 0844 3877 308 Email: buying@kingsbt.co.uk

To Sell: 0844 3877 307 Email: selling@kingsbt.co.uk

BUSINESS TRANSFER

w w w.k ingsbt.co.uk

Fish & Chip Shops

For Sale

Across the UK

MILL YARD CAFFE

£135,000

Bedfordshire

Leasehold

Well established and well run café, situated in a prominent town centre location in a courtyard setting. Loyal customer base, having been under our clients ownership since 2002 it has been put to market due to retirement. Ref: 42320

NORTH WEST

Prestwich - £350,000

Stockport - £38,000 W/T £2,250 Leasehold Ref: 42042

Lancashire - £35,000 W/T £2,250 Leasehold Ref: 41984

Preston - £40,000 W/T £1,300 Leasehold Ref: 41919

Freehold

Ref: 42345

YORKSHIRE

WALES

Sheffield - £50,000 W/T £2,100 Leasehold Ref: 42043

W/T £1,500 Leasehold Ref: 41793

Manchester - £100,000

Lancashire

Ref: 42350

Bradford - £30,000

Wigan - £19,950 W/T £900 Leasehold Ref: 42266

PARK ROAD FISHERIES £215,000

Leasehold

Well established traditional fish and chip shop located in a densely populated and sought after area, well fitted. Retirement sale. Hygiene rating of maximum 5. Delightful 5 bed accommodation.

W/T £7,100 Leasehold Ref: 42387

W/T £1,100 Freehold Ref: 42311

£50,000

Located on a busy main road parade, well known and lucrative café, quirky retro interior, with low overheads in a densely populated area. Weekly taking average between £3,000 -£3,500.

Doncaster - £350,000

St Helens - £50,000

W/T £2,400 Leasehold Ref: 42336

W/T £4,000 Leasehold Ref: 42123

ONION DELI CAFE

Merseyside

Castleford - £65,000

MIDLANDS

Monmouthshire - £280,000

W/T £7,000 Leasehold Ref: 41056

West Glamorgan - £200,000 Not currently trading

Ref: 39325

Freehold

Gwent - £500,000

W/T £4,000 Freehold Ref: 37829

Gwynedd - £350,000

W/T £2,500 Leasehold Ref: 41409

W/T £2,000 Freehold Ref: 41650

Pontefract - £50,000

SOUTH WEST

W/T £2,000 Leasehold Ref: 40350

EAST OF ENGLAND Market Rasen - £300,000 W/T £1,400 Freehold Ref: 40795

Scunthorpe - £225,000 W/T £9,000 Leasehold Ref: 37695

Chippy Chat & Fast Food Magazine • April 2014

www.kingsbt.co.uk

Somerset- £70,000 W/T £2,500 Leasehold Ref: 41936

Dorset - £85,000

W/T £2,500 Leasehold Ref: 41817

Cornwall - £50,000

W/T £1,182 Leasehold Ref: 40862

Birmingham - £70,000

W/T £2,800 Leasehold Ref: 41542

Shropshire - £20,000

W/T £900 Leasehold Ref: 41517

West Midlands - £275,000 W/T £2,700 Freehold Ref: 40923

Shropshire - £30,000 W/T £1,500 Leasehold Ref: 37623

West Midlands - £110,000 W/T £3,400 Leasehold Ref: 37495

SOUTH EAST West Sussex - £135,000 W/T £4,500 Leasehold Ref: 42157

West Sussex - £50,000 W/T £2,500 Leasehold Ref: 42118

Chippy Chat & Fast Food Magazine • April 2014

@Kings_BT

www.kingsbt.co.uk/blog

TO BUY: 0844 2488 259 TO SELL: 0844 2488 260 www.fishfriers.co.uk @AltiusGroup

SOLD Graham’s Glasgow Ÿ 11 offers Ÿ 10 viewings

Fish For Properties LANCASHIRE Ÿ Well known Ÿ Densely populated

residential area W/T £2,250 Genuine scope to develop Ÿ 3 bed accom Ÿ LEASEHOLD Ÿ Ÿ

£69,950

Ref: 42412

Sell Your Plaice Fish Friers is a specialist broker with more than 30 years experience selling fish and chip shops. If you’re thinking of selling, call us on 0844 2488 260 for a free, no obligation market appraisal.

View more Fish & Chip Shops for sale on our website at www.fishfriers.co.uk LANCASHIRE Immaculately presented Ÿ W/T £1,750 Ÿ Valuable equipment Ÿ Densely populated residential area Ÿ Traditional Ÿ FREEHOLD Ÿ

£135,000

DONCASTER Ÿ W/T £2,000 Ÿ Thriving parade Ÿ Fantastic scope for

growth Immaculately presented Ÿ Superbly equipped Ÿ LEASEHOLD Ÿ

£50,000

Ref: 42059

IPSWICH Fish & Chip shop Est. 1928 Ÿ Excellent town centre location Ÿ W/T £3,500 Ÿ 2 bedroom owner’s accom Ÿ FREEHOLD Ÿ

£400,000

hours

Ÿ W/T £4,500 Ÿ Prime main road Ÿ

position LEASEHOLD

£140,000 52

Ref: 41809

Chippy Chat & Fast Food Magazine • April 2014

Ref 42102

AMBLESIDE W/T £7,000 £200,000 L/H

Ref 41697

BIRMINGHAM W/T £2,800 £70,000 L/H

Ref 41542

WEST YORKSHIRE W/T £2,500 £65,000 L/H Ref 41409 BIRMINGHAM W/T £2,700 £85,000 L/H

Ref 41679

DEWSBURY W/T £12,000 £750,000 F/H

Ref 38763

Ref: 41959

FLINTSHIRE

MANSFIELD Ÿ 3 bed accommodation Ÿ Immaculately fitted Ÿ Scope to extend

Ref: 42203

SOUTHPORT W/T £1,000 £300,000 F/H

Fish & chip take away with 8 covers Ÿ Amongst multiples Ÿ W/T £3,000-£3,500 Ÿ Superbly equipped Ÿ Possible accommodation Ÿ LEASEHOLD Ÿ

£100,000

Ref: 41790

MONTROSE Figures available after viewing £149,995 L/H Ref BC-42171 HIGHLAND W/T £6,000-£8,000 £350,000 L/H Ref BC-42446

Chippy Chat & Fast Food Magazine • April 2014

Sell with confidence, sell with Fish Friers