Chippychat april by Chippy Chat Magazine

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The Cutting Edge Hopkins New Chipper - a Slice of the Future Huge Decision? Huge Show 2

Potato Prices Surge What Next?

Issue 4 Volume 6 April 2016

Aah! Pies Available frozen in four delicious flavours

Steak, Steak & Kidney, Chicken & Mushroom and Minced Beef & Onion flavours available to order in case sizes of 12x235gms. Each pie is wrapped in its own heatproof film.

Order from your wholesaler or Call: 02920 853200 | Email: Bisto@petersfood.com 2 Chippy Chat & Fast Food Magazine â&#x20AC;˘ April 2016 Chippy Chat & Fast Food Magazine â&#x20AC;˘ April 2016

At Home on the Range Range Finder is one of our biggest

The recent Fry I.T. Show organised by

features of the year. Once again we have

Friars Pride in Peterborough was amazing.

given you a good look at many of the

With over 500 shops pre-registering and

Austen Dack

top manufacturers out there and lots of

many more turning up on the day stand

Publishing Editor

reasons to buy too. We also have some

holders reported a brisk trade. At the

sound advice from the team at Johnson

Chippy Chat stand everyone wanted to

Reed should you need to look at your

meet our National Fish and Chip Award

financing options.

holder Mr John Boutwood.

We welcome Hopkins (Catering

The recent Easter holiday period looked

Equipment) as our April front page host.

like it was a busy one for many shops, we

They have a great new chipper launching

saw lots of pictures of people queuing on

with some great new features.

social network sites.

Also many of you will have seen potato prices rising steadily. We look at where Chippy Chat Ltd

As usual to contact us email me

prices might climb to and why.

Oak Lane Littleport Ely Cambridgeshire CB6 1RS

www.chippy-chat.co.uk 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 Subscriptions and Marketing Executive Amanda Waterfield amanda@chippychat.co.uk 01353 865 966

austen@chippychat.co.uk

Say potato, say

Agrico.

Performer

Specialist breeder and supplier of high grade seed potatoes, bringing innovative and tasty chipping varieties to the fast food trade

Performer has... • Superb taste • Excellent fry qualities • Consistent dry matters • Good fry colours • Less waste

Design/Editorial Stuart Catterson stuart@cc-ff.com Accounts Claire Boutwood-Potter accounts@chippychat.co.uk Printed in the UK by The Magazine Printing Company Advertising Sales and Promotions austen@chippychat.co.uk For PR and Editorial editorial@chippychat.co.uk

Chippy Chat & Fast Food Magazine • April 2016

Performer Chips

Why not ask your local supplier today!

Call: 01307 840 551 Email: potatoes@agrico.co.uk

www.agrico.co.uk @agrico_uk

Chippy Chat & Fast Food Magazine • April 2016

Chip+Fish nets Apple Prize With another FRY I.T., came another fantastic pre-registration prize draw and this year it certainly did not disappoint.

very pre-registration to FRY I.T. 2016, which was held at Peterborough Arena on Sunday 28th February 2016, was guaranteed entry into the prize draw, with the lucky winner choosing between an iPad Air 2 or Apple Watch. Chip + Fish of Westfield Stratford City were this year’s lucky winner, with Krzysztof Witkowski thrilled with his chosen prize of an Apple iPad Air 2! “FRY I.T. 2016 was a great opportunity to meet all suppliers in one place and see what’s new in the world of Fish and Chips. It was also a great time to meet the Telesales team that I speak with regularly. Thank you for my prize; it will definitely come in handy!” Krzysztof Witkowski

FRY I.T. 2016 saw over 560 Fish and Chip and Fast Foods businesses attend for a day of product innovations, show promotions, live cooking demonstrations and more, at the ‘home’ of FRY I.T., Peterborough Arena. For full report and pictures see pages 45-47. Details on FRY I.T. 2017 to be released soon in Chippy Chat (and online) – make sure to pre-register for next year’s prize draw and another action-packed Fish and Chips and Fast Food trade show! www.friarspride.com Friars Pride on Twitter: @FriarsPride Peterborough Head Office and Depot: 01733 316400 Plymouth: 01752 262323 Poole Depot: 01202 743177 Basildon Depot: 01268 720140 Norwich Depot: 01603 721127 Nottingham Depot: 0115 9381860

How SuperSorb CarbonPads work. ®

Technology doesn’t stand still

Sieving: Particles large enough to see with the human eye are mechanically sieved and stopped on the top surface of the pad. Entrapment: When SuperSorb CarbonPads are manufactured, before the final drying process, the wet pad mixture is pulled through a vacuum in a process that makes each pad a depth filter. This makes one side of the pad porous and the other side very fine. ®

Since we introduced the white Superpad to the frying trade in 2003 we have continually worked with the manufacturer to achieve what we considered the perfect solution for cooking oil/fat filtration. After extensive research, development, testing and comparisons we are so impressed with results using the new SuperSorb CarbonPad. We intend to offer the new version as an updated alternative, alongside the white product. Activated carbon was chosen as the "active" agent due to its large reactive and adsorptive surface area. It has thousands of interconnected graphite-based platelets, which create interior channels, holes, and pockets. This increased adsorptive capacity over other filter types, results in a filter media that achieves superior particulate and organic contaminant removal. Each level teaspoon of activated carbon particles exceeds the surface area of a football field.

Call 01325 377189 or Buy online @ www.premier1filtration.com 4

Chippy Chat & Fast Food Magazine • April 2016

As the oil is pulled deeper in to the matrix of the pad during filtration, smaller and smaller particles are caught in a process called entrapment. Absorption: This is the process whereby inorganics, metallic ions and fine particles are absorbed in to the pad’s cellulose matrix, much like a sponge absorbs water. The carbon powder makes the pad extremely absorbent. Adsorption: This is the process whereby macromolecules, oxidants and organic compounds are neutralised by the active ingredients, such as carbon powder, that is incorporated in the matrix of the pad. The compounds are attracted to the structure of the pad rather like a magnet. These neutralised compounds cannot contaminate the oil. The activated carbon powder removes off-odours and tastes from the oil. SuperSorb CarbonPads remove sub-micron particles down to 0.5 microns – this is 100 times smaller than a grain of sand. ®

Chippy Chat & Fast Food Magazine • April 2016

Fish House

Diary Dates

Gift of the Gabs!

Business or pleasure, dates not to be missed

Sealed with a FISH!

Sammy the seal is a devoted client of a fish and chip shop in Wicklow, Erie

Inside April 2016 Isle of Ely Potato Race

20 Years of KFE!

Street Race Delivers Multiple Local Charity Funding

“One of the most important attributes of a Hewigo range - exceptional value for money”

Why Scotrange?

14 16 18

The Chip Baron’s Ball is back and we have signed up yet another top band Abba Sensation!

Potato Price Surge

Value & Service - Hewigo

“A wealth of knowledge and experience”

Hopkins

High Efficiency Frying Ranges

Blackburn Ranges

Quality and efficiency in frying ranges since 1969

Johnson Reed Finance

Range Response

Three ways Johnson Reed can help your chip shop business

Specialists in the service, breakdown and installation of frying ranges nationwide

Drywite Days

Drywite have announced two one day courses “An Introduction to Drywite Young Fish Fryer of the Year “.

26 28 30

Cor-blimey Kebabs!

The British Kebab Awards 2016

Pulled Meats

Three Steps to Heaven!

Calum’s Pure Batter

Do Fry For Me Argentina!

A Message in the Bottle!

The Bay Fish & Chips - Prove no body does it batter!

For those who are looking for a good fish supper in Argentina

Why a fish and chip shop in Derbyshire was handing out free water recently

Field to Frier

Sustainably sourced potatoes your customers will love 5 Chippy Chat & Fast Food Magazine • April 2016

Mama Mia – Here We Go Again!

Will it continue?

FRY I.T.

No Business Like Show Business!

Property

44 45 46

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

Es 30 tab Ye lish ar ed s

The company of choice for many Award Winning Fish and Chip Shops notches up a double decade

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

For prompt, efficient service please call:

01553 772935 sales@klsonline.co.uk

Chippy Chat & Fast Food Magazine • April 2016 In association with

Frying Ranges

Gift of the A chef from London who trained in Spain and worked for 10 years in restaurants and hotels has recently opened a fish restaurant in East Village, London. By Austen Dack

abs Early, 52, opened Fish House in the new Stratford residence, serving up seasonal, ethically sourced and contemporary seafood to eat in or take away. Located in the heart of the former Athlete’s Village for the 2012 Olympic games, Fish House is in a great position as East Village was recently selected as “the best new place to live” at the London Planning Awards. He runs the restaurant with chef and partner Jo Nylander, 52, and says the recipe for a successful fish restaurant is simple – good quality ingredients cooked well. “The food is fresh, it’s healthy, it’s tasty and something everyone can eat maybe once a week,” he said. “We do it well and we do it cheaply.”

Chippy Chat & Fast Food Magazine • April 2016

He added the real pleasure from his job comes from seeing satisfied customers. “We like to see happy faces when people taste something that’s fresh, that’s well cooked and well presented,” he said. In the restaurant delve into a hearty fish pie, or savour the delicate Colchester oysters in a space that feels more seaside than city. Choose from a contemporary menu or try one of the weekly specials. All of the fish is delivered daily and in keeping with the seasons. They ensure that all of the fish is ethically sourced. A closer look at the menu and you will find everything from Lobster bisque with bread and butter to Buttered Samphire and spicy popcorn prawns to whole grilled Sea Bream with chilli, ginger, soy, garlic, lemongrass and coriander with rice. All

Chippy Chat & Fast Food Magazine • April 2016

Gabs! battered fish is available grilled too. The restaurant is the second Fish House for Gabs and Jo, who opened their first on Lauriston Road in Hackney in 2007. He hopes that opening in East Village will echo his experience of a strong community spirit where independent businesses have flourished. “I like the vision of this area,” he said. “Good businesses make a place good to live in. I think any neighbourhood needs a decent fish and chip shop. Families can stop by sometimes to bring their kids when they are too busy to cook.” By the looks of the favourable comments Gabs and the team are getting online it looks like they are already serving Gold Medal winning food already. The Fish House - 36-39 Victory Parade London E20 1FS 020 8221 2561

Continued

Chippy Chat & Fast Food Magazine • April 2016

Diary Dates

June 8 World Ocean Day The World Oceans Day theme for 2015 – 2016 is Healthy oceans, The ocean is the heart of our planet. Like your heart pumping blood to every part of your body, the ocean connects people across the Earth, no matter where we live. www.worldoceansday.org

Business or pleasure, dates not to be missed... May 11-17

September 11

Coeliac Awareness Week

Isle of Ely Open Day

While awareness of coeliac disease and the gluten-free diet is growing, there is still low awareness of the symptoms and how they affect people differently before diagnosis. Find out more... www.coeliac.org.uk

Isle of Ely Produce and Chippy Chat are to once again open their doors to chip shop owners and managers so they can see firsthand the journey a potato makes before it reaches their shops. www.Isle0fely.co.uk

September 8

May 16-22

Ely Potato Race

National Vegetarian Week

The race sees local farmers and businesses teaming up to see who can race up and down the high street the quickest whilst carrying 20kg of locally grown chipping potatoes! All for charity! www.Isle0fely.co.uk

National Vegetarian Week 2016 is organised by the Vegetarian Society and sponsored by ‘Nothing But’. This year it’s all about sharing and enjoying delicious veggie food with friends, family, colleagues, neighbours and community. Get in on the act and grab a veggie quid or two. Looking for Ideas? Visit

December 4

www.nationalvegetarianweek.org/

The Chip Barons’ Ball CCCB-logo.pdf

15/12/2015

10:36

The National Fish & Chip Day

he day is all about giving fish and chips the recognition it deserves and helping to secure its position as the UK’s number one takeaway. The event, which will take place on the first Friday in June every year, already has the backing of key industry players and industry bodies such as the National Federation of Fish Friers. wwww.neoda.org.uk

Chippy Chat & Fast Food Magazine • April 2016

June 3

The Chip Barons’ Ball returns to Peterborough on Sunday 4th December this year, Chippies travel from all corners of the UK to don their DJs and posh frocks to celebrate Christmas in style. www.ChippyChat.co.uk

Keep up to date with trade events by visiting www. chippychat.co.uk and clicking on events. If you’re organising an event and would like to send us details so that we might mention it here and/or on the Chippy Chat website email your details to austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • April 2016

Sealed with a FISH! This local resident is the most regular customer at The Lighthouse restaurant in County Wicklow, and has even brought along a date.

or some years now, Sammy the Seal has been hauling his roly-poly body out of Broad Lough river in Wicklow Town, in the Republic of Ireland, three times a day. Sammy is a devoted client of a fish and chip shop in the town, and he’s become such a fixture that he even enjoys regular mealtimes. Restaurant owner Alan Hegarty told the BBC: “We feed him a little amount three times a day - at nine o’clock, one o’clock and four o’clock.

“Even when the clock goes back, he’s still spot on time! Normally seals would eat around 10 kilos a day, we give him three.” On Valentine’s Day, Sammy even brought a lady-friend along: “She stayed - she obviously wasn’t a one-night stand,” Alan said. “We haven’t named her yet, but we have a competition running for local people to name her.” “When I go to feed them Sammy steps back so I can feed her first. He’s a proper gentleman.”

We have made up some great tunes for Sammy to listen to whilst at the restaurant Puppy Love – The Donny Osmond Sealed with a Kiss – Jason Donovan Gone Fishin’– Louis Armstrong Our Lips are Sealed – Fun Boy Three (Down by) The Sea – Morcheeba Day Flipper – The Beatles “French Fried Potatoes and Ketchup” – SAMMY Davis Jnr

Chippy Chat & Fast Food Magazine • April 2016

From the modest potato chip to the finest fish fillet it’s all about what you fry it in. For the tastiest results go Superior, the most respected, refined and deodorised beef dripping in the business.

Box contains 20kg (4 x 5kg) 11

It’s naturally lower in trans fats, non-hydrogenated and delivers the highest performance with the greatest economy. Use Superior high frying fat and enhance the taste of your fried food.

For your nearest stockist call 01302 390880 or visit www.nortechfoods.co.uk

Chippy Chat & Fast Food Magazine • April 2016

ering ed off s be us l idea e can a u g a id div Any im ited in m li n u

20 years of KFE! KFE are a family business supplying the highest quality frying ranges, after sales service and The School of Frying Excellence. The company of choice for many Award Winning Fish and Chip Shops. At KFE we are proud to be the only range supplier to offer the ‘complete package’ to our customers. We are the proud suppliers of Kiremko and Perfecta high efficiency frying ranges; we also offer a dedicated service department with 11 engineers nationwide to give your business the peace of mind, and The KFE School of Frying Excellence, a purpose built training school run by 3 Award Winning trainers. Kiremko ranges are the UK market leaders with more than 1500 units across the UK, including 17 of National Fish and Chip shop of the year winners including this year’s Independent Restaurant of the year Winner, The Scallop Shell in Bath. We have successfully installed ranges to Russia, Dubai, Saudi Arabia, Spain, Turkey Prague, Malta and most recently Oman. The frying range is THE key component in your business, the engine room that drives it forward and the decision on which equipment to install is one of the most important you will ever make. The investment is similar to that of a good quality car but you won’t be changing this in 2-3 years. Price is obviously important but you must consider the savings that could be made with certified high efficiency pans and filtration, the importance of after sales service support, and if you are new to the business, the help and support offered by The KFE School of Frying Excellence. Both Kiremko and Perfecta ranges are manufactured in Woerden, Holland by QBTEC in a purpose built factory costing over 20 million Euros. They have invested heavily in the last few 12

Chippy Chat & Fast Food Magazine • April 2016

years installing the very latest in robot welding and laser cutting. Every fryer is built and certificated to the highest European standards. Kiremko ranges are bespoke with production only beginning after the customer has agreed their configuration. The Kiremko range offers a choice of Island, Counter or Wall range with a variety of frontages. Once again QBTEC are setting new standards in design and innovation with the new Adagio range. The frontage shape can accommodate any image or colour offering unlimited individual ideas, new top box design, triple filtration as standard, new touch screen controllers and many other new features. At the KFE offices and showroom in Market Deeping potential customers can ‘fry before they buy’. The welcoming, well laid out showroom incorporates our sales, accounts, service and warehouse departments, has working ranges which visitors are free to use and is also home to our Seafish accredited School of Frying Excellence . To celebrate our 20th anniversary we have extended our training school facilities with a specialist grilling area which we are launching in April. We will also be offering 20% off all 2016 training courses. In May we have our Dinner Dance with Roy Hemmings’ “Reach Out To Motown” and The KFE Fish and Chip Race Day at Nottingham Racecourse on Wednesday 28th September

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

Chippy Chat & Fast Food Magazine • April 2016

★★★

Chippy Chat & Fast Food Magazine • April 2016

★★★

Chippy Chat & Fast Food Magazine • April 2016

Value and Service from Hewigo Our customers tell us that one of the most important attributes of a Hewigo range is exceptional value for money. This is particularly so with high efficiency ranges where a British made Hewigo range, offering similar features, can often be as much as 25% less expensive than its Dutch counterpart.

alue, however, not only comes from the initial purchase price but from the savings in running costs and the back-up from the manufacturer. Savings of 30% in fuel consumption, 40% in oil usage and 20% in raw materials can be expected from a Hewigo High Efficiency range. In addition for a full pan of chips we estimate a cooking time of 6 minutes compared with 8 minutes for a standard range. Less oil is absorbed into the food leading to a tastier and healthier product.

Yet high efficiency burners are not the only way to save running costs. Control

Sensitive digital control which can be combined with touchscreen technology if required for even more sensitive and visible control and linked to a frying management system to give both information and diagnosis. Recently introduced is a New Super Turbo Control with 5 Timer Settings, 5 Temperature Settings, standard slow melt feature, Turbo Control for say you are running late and need to melt the oil/fat quickly and Super Turbo Control that overrides the computer and switches the burner on full power before loading the pan.

Filtration

Hewigo customers can opt for three-stage filtration. In addition to the standard coarse and fine crumb filters, the returning oil is now sucked under pressure through a third microfilter. The result is a refinement of the oil such that it retains optimum performance up to three times longer. 14

Chippy Chat & Fast Food Magazine • April 2016

Jacketed Lamps for display cabinet

Though readily available in 300w and 200w sizes, the 200w is too short and does not give good light coverage, the 300w is too powerful and can burn the food. If you turn down the heat the cabinet is not illuminated sufficiently. Hewigo has developed a 220w jacketed heat lamp which is long enough to provide good illumination without burning the food and is entirely food safe. The electricity used to illuminate and heat the cabinet is reduced by up to 45%.

LED Lighting

LED lighting is now standard on all Hewigo ranges. As well as offering brighter light and colour and effect variations, LED uses less electricity and lasts up to 4 times longer than a fluorescent strip.

Service

Hewigo ranges have always benefited from a reputation for the reliability and longevity. All ranges carry a full twelve months warranty. “We recommend and it is vital, that the range is serviced by us every twelve months,” says Hewigo UK General Manager Phillip Purkiss. Hewigo’s speed of service and response time, in the unlikely event of a breakdown, is well known. However to improve this even further Hewigo intend to invest in excess of £200,000 over the next six months into a dedicated service and maintenance unit. “This will reduce downtime for service and repair and ensure that customers get the support they deserve and expect” adds Phillip.

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

Chippy Chat & Fast Food Magazine • April 2016

manufacture Efficiency fr

“If you want to be sure it’s High Efficiency ask to see the certificate”

certified Hewigo High Efficiency

t 0121 544 9120 f 0121 544 9160 w www.hewigo.com Bateman House, Little Fields Way Oldbury, West Midlands, B69 2BT 15

Chippy Chat & Fast Food Magazine • April 2016

Scotrange, Why Scotrange? Scotrange was originally set up by Steve Wilkie and Craig Donaldson in 1995. With over 60 years experience in the catering industry, specialising in Frying Ranges, Scotrange as a company have accumulated a wealth of knowledge and experience.

ot only in the servicing and repairs of many makes and models of frying equipment but identifying the best and worst features in different ranges and identifying the most reliable components. Scotrange also provide nationwide backup service with engineers located up and down the length and breadth of England and Scotland. The moment you speak to Steve and Craig you instantly get submerged into the passion they have for their frying ranges and also the fish and chip industry as a whole. The key to a Scotrange is you are guaranteed a frying range that is, • Built to Last • Solid & Reliable • Easy to use • High Quality Filtration System • Ultimate Efficiency Burners The moment you step away and speak to Scotrange users the passion of Steve and Craig is eclipsed by the magnitude of the passion of the end user. Ask a Scotrange customer one question and they will give you 30 minutes of discussion on just one of the reasons why they opted for a Scotrange. Franco Morocco, FRANCO’S, Newmains, Wishaw “Busy or quiet shop, the Scotrange is ideal for you. They are steady, durable, user friendly…just perfect. You can pay extra for this and that, but there is no need with the Scotrange, it does what you ask a frying range to do. You can throw fish after fish into the pan on a busy Friday night and yes the temperature will drop but never below 5 degrees, it helps produce the quality my standards and customers desire.

Chippy Chat & Fast Food Magazine • April 2016

If you want to start an adventure, and be guaranteed a happy ending you must choose a Scotrange.” Rick and Ally Geggie, Harbour Fish Bar, Amble “The range just doesn’t stop, it’s absolutely fantastic. It makes our working life so much easier as everything is exactly where we need it and that’s one of the great things about Scotrange; they listen to what you want, then come up with a set of drawings at which point you can say, actually, I would like this or that and they will design it exactly how you want it. Their expertise and knowledge is excellent as the team are all ex-engineers who have been in the business for over 15 years.” Scotrange Message to NFFF Members Our vision is to inspire you. We embrace obsession, follow our hearts, not our heads and revel in the detail to make the Scotrange range stand apart, consistently out class the established benchmarks, yet comfortable, friendly and familiar. Our passion for thinking outside the usual constraints, while keeping a close eye on the trade usually means you will feel you should have had a Scotrange range years ago. There are standards to be acknowledged, surpassed and improved upon. We at Scotrange meet these three things head on. We work with you the individual fryer to create your ideal ‘work horse’ ultimate efficiency frying range, with a backup that does what is says on the tin; for the whole of the ranges long long life! Over 10 years of manufacturing new ranges for many fish and chip shops across the UK, not once has a Scotrange pan been changed! One day everybody will have one when the penny drops, why? Because they are built by frying range engineers that have seen all the mistakes!

Contact Call Scotrange for a free brochure T: 01592 775 269 E: info@scotrange.co.uk www.scotrange.co.uk

WHERE ity re Qual& Whe QUALITY Y & ILIT s RELIAB Come bility AS Relia COMESdard! Stan RD! as STANDA

Unit 3 , Fife Food and Business Centre, Faraday Road, Southfield Indsutrial, Estate Glenrothes, Fife KY6 2RU

Chippy Chat & Fast Food Magazine • April 2016

E WHER ality erAeLQ ITuY & WQhU &BILITY RELIAity CAoSmes il ab ReliC OMES ard!! d D aSsTSAtaNnDAR

Nationwide Backup Service

01592 775 269 www.scotrange.co.uk 17 Chippy Chat & Fast Food Magazine • April 2016 info@scotrange.co.uk

Unit 3 , Fife Food and Business Centre, Faraday Road, Southfield Indsutrial 17 Chippy Chat & Fast Food Magazine • April 2016 Estate Glenrothes, Fife KY6 2RU

Why Choose Hopkins? Choosing the right frying range for your shop is one of the most important decisions you will make in business life so it is essential to find the right people to help you with this. Here at Hopkins we offer: Specialist in designing, manufacturing & installing Quality products Excellent Service & after sales technical support Gas Safe Registered Spare parts readily available Guaranteed Lifetime Maintenance

ith over 50 years in the business Hopkins have been at the heart of many different renovations, creations and designs. From fish and chip shops to bespoke fabrications every Hopkins product benefits from the British Made Quality stamp of approval. Many clients have enjoyed a long-term relationship with Hopkins, relying on the firm to advise them, supply the best and most appropriate equipment and maintain it through its working life, six years ago Hopkins fitted a range at The Mermaid in Burnham Market…..

Mermaid Burnham Market 3 Pan Flat Top High Efficiency Counter Range

When Scott Evans decided to change careers and open a fish and chip takeaway in the picturesque village of Burnham Market near the North Norfolk coast he approached Hopkins Catering Equipment. The quick service from Hopkins and our facilities for the design, planning and supply of all the equipment needed to set up the shop were deciding factors in Scott’s decision to place the order with us. We were also able to design and supply the necessary equipment to solve the planning consent stipulations regarding odour and noise control laid out by the local authority. We supplied a modern 3 pan flat top high efficiency frying range but with a traditional wood covered flat front to suit the authentic feel of the shop. To control odour we supplied a Purified Air electrostatic precipitator and odour 18

Chippy Chat & Fast Food Magazine • April 2016

control neutraliser to remove frying smells from the extraction system to satisfy the local authority. Hopkins provided a full potato preparation suit which included a Hopkins HC1 chipper, a Hopkins HP 25/56 potato peeler, a Hopkins stainless steel eyeing tank and a Hopkins stainless steel interceptor tank. The suite enables the full process from potato to chip to be prepared as efficiently as possible. Opening day was hectic and business soon exceeded all expectations.

And 6 years later - A Frying Visit… A catch up with Adam Reaches,

Head Fryer at The Mermaid...

“The range looks as good today as when it was fitted six years ago” said Adam “I am more than satisfied with frying on the Hopkins high efficiency range, it is a quality product of high standard, a reliable range that allows for a demanding number of customers - easy to use and easy to clean!” “Here at The Mermaid we use locally sourced Maris Piper for our chips, MSC frozen at sea fish and fry using Frymax” - the secret of The Mermaids success is to ensure we produce consistently great tasting fish and chips, which is achieved using the Hopkins range”. “If you are ever in Burnham Market, Norfolk and fancy some great traditional fish and chips then pop along to The Mermaid on Creak Road!”

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 2016

High Efficiency Frying Ranges High Efficiency Frying Ranges

The The Gen4 Gen4 V2 V2 frying frying range range from from Hopkins Hopkins isis crammed crammed with with innovative innovative technology technology and and The Gen4intelligent V2 fryingcontroller range from Hopkinsmany is crammed innovative technology and our contains features that are to our new new intelligent controller contains many featureswith that are exclusive exclusive to Hopkins. Hopkins. our new intelligent many features are exclusive to Hopkins. Whether you traditional or frying, and whatever your each Whether you prefer prefercontroller traditionalcontains or basket basket frying, and that whatever your budget, budget, each Whether you prefer basket frying, your craftsmen budget, each range to your and built by here range isis deigned deigned to traditional your exact exactorspecification specification andand builtwhatever by our our skilled skilled craftsmen here range is deigned to your exact specification andand builtour by our skilled craftsmen here in Engineering excellence isis our commitment to in the the UK. UK. Engineering excellence our passion passion and our commitment to customer customer in the UK. Engineering is our passion our commitment customer service isis why Hopkins the of worldwide. For service why Hopkins isisexcellence the frying frying range range of choice choiceand worldwide. For more moretoinformation, information, service why Team Hopkins the frying range of choice more information, call on 2577934 or our website www.hopkins.biz call our our isSales Sales Team onis 0113 0113 2577934 or visit visit our worldwide. website at at For www.hopkins.biz call our Sales Team on 0113 2577934 or visit our website at www.hopkins.biz

Hopkins Catering Equipment Ltd Hopkins Catering Equipment Ltd Tel: 0113 2577 934 Fax: 0113 2576 759 Email: sales@hopkins.biz Tel: 0113 2577 934 Fax: 0113 2576 759 Email: sales@hopkins.biz Tel: 0113 2577 934 Fax: 0113 2576 759 Email: sales@hopkins.biz 19

www.hopkins.biz www.hopkins.biz

Chippy Chat & Fast Food Magazine â&#x20AC;˘ April 2016

Blackburn Frying Ranges

A Case History Tracey Scammel, ‘Chip n’ Fin’, High Street, Abersychan South Wales.

racey has been in the fish and chip trade over 15 years and in this time has worked on various ranges. However, when refurbishing her present shop she decided to purchase a new ‘BLACKBURN’ 3-pan, 2-chip box gas heated counter range because in her experience it is easy to work on and excellent value for money. All ‘BLACKBURN’ ranges are designed specifically to suit the individual customer and in Tracey’s case she required two chip boxes side by side as can be seen in the photograph opposite. As explained by Tracey this was required to suit her method of working and the fact that she has a particularly busy shop meant that both chip boxes were adjacent to the counter allowing the staff to have a continual available flow of chips close to hand. This has increased efficiency of the counter staff but when included with the fact that the ‘BLACKBURN’ range is also producing a consistently good product at a fast turn round rate, waiting time has been reduced and word of mouth advertising good quality food has all added to virtually double ‘Chip ‘n’ Fin’s’ trade. Tracey has also discovered and can verify that this 3-pan ‘BLACKBURN’ range is cheaper to run than the 2-pan range she had been working with. Tracey chose to use ‘elephant hide’ stainless steel for the counter top work which is proving to be eye catching, scratch resistant and easy to clean.

Chippy Chat & Fast Food Magazine • April 2016

Testimonial ‘This ‘BLACKBURN’ range is fantastic; it is not just good on the eye but does ‘what is says on the packet’, (or actually as Charlie and Gill from Blackburn Frying Ranges said it would do). Charlie and Gill were a pleasure to work with – they understood what I wanted and carried it out in every detail. ‘Blackburn’s’ worked efficiently and thoroughly throughout my planned refurbishment. I am very impressed with the quality of materials used and the design, in particular the fact that all sections are designed to work individually consequently should there be a problem it would only affect one part of the range. I have been using the range for almost 12 months and have found that throughout this time ‘Blackburn’s customer service is brilliant as they have kept in contact to ensure all is well and are also at the end of the phone to answer any queries’.

Contact J.J. Blackburn & Company, Unit 13 Springvale Ind Estate, Cwmbran, Gwent, South Wales, NP44 5AZ · E: info@blackburnfryingranges.co.uk T/Fx: 01633 875895 www.blackburnfryingranges.co.uk

Chippy Chat & Fast Food Magazine • April 2016

Quality and efficiency in frying ranges since 1969 Blackburn has an impressive pedigree in the fish frying industry. Established in 1969, the company continues to be family run with the business values appreciated by our customers: top quality, economy and efficiency. Blackburn can design, install, service and maintain natural gas, LPG and electric fish fryers in outlets throughout the United Kingdom. Your specific design needs can be discussed with one of our agents prior to manufacture and installation by our team of craftsmen. The company takes time to ensure that its product meets the demands of the fish frying industry, and features are evolved to ensure that all of our customers operate a top quality, economic and efficient fryer.

All installations are designed to the customer’s precise needs and individually manufactured and installed by our craftsmen.

J.J. Blackburn & Company, Unit 13 Springvale Ind Estate, Cwmbran, Gwent, South Wales,

Tel / Fax: 01633 875895

Email: info@blackburnfryingranges.co.uk Visit blackburnfryingranges.co.uk

NP44 5AZ · 21

Chippy Chat & Fast Food Magazine • April 2016

Three ways Johnson Reed can help your chip shop business The Great British fish and chip industry is one of the key sectors in which we operate, helping hundreds of businesses around the UK purchase the equipment they need without having to resort to an inaccessible, potentially costly and condition-laden bank loan. Whether you’re looking to start up a new business, upgrade your existing equipment, refurbish the premises or rebrand your business altogether, our friendly team is always on hand to help with your enquiries and we very rarely say no to your finance requests.

Get Set Up

If you’re looking to get your foot in the door but unsure where to start, don’t hesitate to get in touch. The team has considerable experience in the market and understand your needs in the early stages of trading; in particular, helping you to form a comprehensive business plan, juggle set-up costs and manage your all-important cash flow. Hereford-based chippy, Edwards’ Plaice, was an entirely new venture for the busy Edwards family, who also manage neighbouring beauty salon, Salon 100, and cattery, Feline Friendly. Their exceptional reputation makes them to go-to family for any business endeavour, “The residents in the local area were asking us to open some sort of food establishment or takeaway, as there’s no others in the immediate area. 22

Chippy Chat & Fast Food Magazine • April 2016

What better than a traditional fish and chip shop?” said Curt, who co-owns the shop with brother, Joel, and dad, Clive. The shop opened towards the end of January, and just seven weeks later, the Edwards family were thrilled to be voted as the second best chippy in Herefordshire in a survey conducted by the Hereford Times. The incredible success sees Edwards Plaice looking to expand already, “We are keen to open more sites in the near future. We’re looking for sites all the time, but just waiting for the right premises.”

Invest and Improve

If your aging equipment seems to be hindering your business, upgrading doesn’t need to be a costly operation and can help you to stay at the forefront of the competitive market. We work closely with trade associations, National Federation of Fish Fryers (NFFF) and Catering Equipment Suppliers Association (CESA) to build upon our knowledge of modern commercial catering equipment, your business’ needs and the most cost-effective option for you. Edwards Plaice was kitted out with all the essential gear, including a hi-efficiency frying range, which can save customers up to 60% on their energy bills whilst still increasing turnover. The state-of-the-art equipment works to maximise burning efficiency by using 30% less gas than Chippy Chat & Fast Food Magazine • April 2016

traditional systems, and the computercontrolled thermostat controls the burner output from 100% to just 28%. As well as controlling energy output, the hi-efficiency range will see the Edwards through decades- with some equipment still being used after 35 years! Amongst its many advantages, leasing allows your business to grow with the equipment it requires today to get the best return on your investments rather than purchasing what you can afford with your current budget.

Revamp and Rebrand

If you fancy taking a different direction, or want to offer a more intimate experience to your customers, why not try revamping the premises and offering a dine-in experience? It may be just the ticket to attract new custom and generate fresh excitement around the business. As part of the comprehensive finance package provided by Johnson Reed, Edwards Plaice was also fitted out with a cosy and contemporary diner. The low-lit bare bulbs, minimal white interior and vintage décor provides the perfect tranquil setting for customers to relax, socialise and sample the menu’s delights. Through a simple fixed-term leasing agreement, the Edwards family benefitted from a fuss-free start up, and we’re delighted to hear that the business is already proving to be a success amongst locals and visitors alike. 23

Chippy Chat & Fast Food Magazine • April 2016

Curt said of the service, “Johnson Reed has been excellent. They were incredibly helpful throughout the process.” Director at Johnson Reed, Mark Johnson, (pictured) below commented, “The Edwards are a lovely family to work with and help onto the chip shop ladder. We’ll certainly help with their next site and we’re confident they’ll continue to grow.”

If there’s anything we can help you with, don’t hesitate to give our friendly team a call on 0161 429 6949 or email us at info@ johnsonreed.co.uk Chippy Chat & Fast Food Magazine • April 2016

The Cutting Edge Hopkins Launch new chipper with a difference

he new ‘Chip Chop’ being launched by Hopkins is the perfect chipper for all those in the catering industry offering freshly cut chips on their menu. Versatility and flexibility are the key features of this innovative development and because we understand that you want to be able to adapt to your customers needs we have introduced a new interchangeable knife block allowing you to offer up to 6 different chip thicknesses. Want to offer fresh French fries, standard and jumbo chips on the menu? Well now you can from a single machine - the only one of its kind on the market. The design of the chipper remains relatively the same but by effortlessly changing the knife block and adaptor plate it is possible to offer whichever chip thicknesses you require. The chipper comes with one knife block size of your choosing as standard and alternative sizes are available at an additional cost ranging from: 8mm x 8mm, 9mm x 9mm, 10mm x 10mm, 12mm x 12mm, 14mm x 14mm & 14mm x 17mm. The blade replacement is still as simple as it has always been, as is the build and quality. Using a heavy duty motor the chipper can cope with the busiest of workloads, has a chipping capacity of 56lbs per minute and is simple to use and easy to clean. It can

be bench or floor mounted (stand optional extra) and comes with a 13 amp plug. The only thing that has changed is that it offers you the opportunity to adapt to what your customers want and puts your shop or restaurant at the cutting edge. Other products in this range from Hopkins are the HC2 chipper, with the ‘back and forth’ cutting mechanism and this comes in either straight or crinkle cut options, also the HP25/56 peeler with our ‘no need to re-grit’ liner - all coming with our 12 months warranty. We’ll even consider part exchange for your old equipment! Alternative voltages are also available making our equipment easily exported for overseas operations. Please speak to the sales team for more details. Our chip shop equipment, along with 1,000’s of other products and spare parts, can be purchase online by visiting our website www. hopkins.biz or by calling 0113 2577934.

Contact

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

*(The Chip Chop Chipper supersedes the popular HC1 however spare parts will still available)

Chippy Chat & Fast Food Magazine • April 2016

When Your Frying Range Breaks Down, Get A Speedy Response Get Range Response!

ineers g n E g n i t /Cater s i l a i llation c a t e s p n S I • e Repair ip Rang • h e C c i • Parts & v r h s e •S • Fi

Range Response has over 30 years of experience of working in fish and chip shops. We specialise in the service, breakdown and installation of frying ranges nationwide.

At Range Response you can be confident in our guarantee that safety and reliability are always maintained. Range Response also offer a duct cleaning service to coincide with your service, this can be carried out at night to avoid any disruption to your working day. All duct cleaning comes with certificate and picture evidence whilst adhering to current cleaning regulations. If you would like to contact one of our technical engineers for advice regarding your breakdown,

Safety & Legal stuff It is now against the law for anyone to work on gas appliances who are not gas safe registered. All our engineers are gassafe registered and hold the COM CAT 4 qualifications for frying ranges. Also, under gas safety regulations, it is required that all gas appliances are serviced annually. Failure to comply with these regulations could cause insurance companies to invalidate your insurance. As part of our service to you, we will create up-to-date logs of your last service. We will then contact you directly, in advance, so that you are aware of when the service is needed, making sure that you remain legal and, most importantly, safe. 56 25

Chippy Chat & Fast Food Magazine • September 2014 Chippy Chat & Fast Food Magazine • April 2016

Tel: 07500 334 533 Email: sales@rangeresponse.co.uk Web: www.rangeresponse.co.uk FORUM TVFORUM TV

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Super drywite FREE day for young stars Drywite have announced two one day courses (increased due to demand) “An Introduction to Drywite Young Fish Fryer of the Year “. The courses ran by and supported by NFFF at their headquarters in Leeds on 17th & 26th April will be free and open to anyone thinking of entering the competition.

Get involved in the industry’s most prestigious award for friers 25 and under! • IMPROVE YOUR PERFORMANCE • INDUSTRY RECOGNITION • SUPPLIER TRAINING VISITS • GREAT PRIZES FOR WINNING • INCREASE SHOP TURNOVER

THEY DID IT...

SO CAN YOU!

he day will include information on the structure of the competition, the rounds, also the expectations of candidates using examples of questions/answers from previous years. A practical session will be included providing tuition on best practice methods within the industry. Followed by attendees cooking their lunch. There will be presentations from previous entrants and finalists about their experience of the competition and the benefits they have had from entering. Then a final session recapping best practice techniques and all important tips on their entry to the Drywite Young Fish Frier of the Year. Also of course there’s an opportunity to meet other young friers, past entrants and judges. The current Drywite Young Fish Frier of the year is Ryan Hughes from the Crispy Cod from Tonyrefail Wales. Ryan has entered several times before finally winning. Ryan, now officially the UK’s best fish fryer under the age of 25, said: “I’ve entered the competition three times and was overjoyed to make the final six this year – and I just couldn’t believe it when my name was called, that I had won the UK title. Ryan Hughes was crowned the UK’s young fish fryer of the year at the recent National Fish and Chip Awards in London. “This has been a very hard journey – a lot of travelling, hard work and determination. “To be crowned the UK’s young fish fryer of the year is a dream come true and couldn’t have done this without the help and support of my boss Mathew, the Crispy Cod in Tonyrefail, my fiancée Kimberly and my son.” It promises to be an exciting day full of content and advice, and Young Friers are sure to come away with a great deal of good training and information. To request a place on the free course contact NFFF Training Academy on 0113 2307044. Alternatively email; Richard.wardell@federationoffishfriers.com or h.brook@federationoffishfriers.com.

Register today: • Online at www.drywite.co.uk 26 Chippy Chat & Fast Food Magazine • April 2016 • Call us on 01384 569556 • Fill in and return the entry form overleaf

Chippy Chat & Fast Food Magazine • April 2016

T: 0800 043 5523 E: info@barlandshopfitters.co.uk W: www.barlandshopfitters.co.uk

Not Just Another Shopfitter Design with a difference, specialists in fish and chip shops, commercial kitchens, prep rooms and dining areas. Top quality materials and unbeatable craftsmanship. From frying ranges to cold storage solutions and everything in between. 27 for 27 Chippy Chat & Fastby Food Magazine â&#x20AC;˘ April 2016 Chippy Chat & Fast Food day, Magazine â&#x20AC;˘ April after 2016 Value money producing interiors that function day after year year.

Cor-blimey as leader delivers award! Labour Party Leader Jeremy Corbyn

The British Kebab Awards took in votes from kebab cravers up and down the country to find the most delectable doners in Britain. The top shops from around the UK have been chosen and honoured at a glitzy bash held at the Park Plaza Westminster Bridge Hotel at which I attended. By Austen Dack

Ibrahim Dougas - Organiser

Chippy Chat & Fast Food Magazine • April 2016

eader of the Labour Party Jeremy Corbyn bizarrely presented an award, which was also attended by many other VIP’s including Radio 1 presenter Scott Mills, Cobra entrepreneur Lord Karan Bilimoria and our own Harry Niazi and many other MP’s Awards ranged from best takeaway to best restaurant and fine dining experience. The evening sponsored by Just Eat was a credit to Ibrahim Dogus and his team and I certainly will be back next year. The British kebab industry contributes over £2.2 billion annually to the British economy, supporting around 200,000 jobs across restaurants, suppliers and the food industry in the UK. Ibrahim Dogus, founder of the British Kebab Awards, said: “I congratulate them heartily. They are worthy winners and with their help the oncehumble kebab will surely soon earn the highest accolade of them all. Chippy Chat & Fast Food Magazine • April 2016

Kebab Award Winners 2016 Judges SPECIAL AWARD Mr. Gursel Aksu

Alton & Co The Best Chef Award

Winner: Onder Sahan BIG K AWARD Outstanding Contribution to the Kebab Industry (2 awards) Winner: Ace 4 Kebabs Winner: Total Shopfitting Solutions Ltd

Judges SPECIAL AWARD - Mr. Gursel Aksu

Just Eat Best Delivery Restaurant Winner: Curipza Take Away

Bulldog energy drink Best Takeaway in London Winner: The Best Turkish Kebab

Paragon Quality Foods Best Kebab Restaurant Outside London

Best Takeaway in London The Best Turkish Kebab

Best Delivery Restaurant - Curipza Take Away

Fine Dining - Sheesh Chigwell

Best Newcomer Kebab Restaurant - Mez-opotamia Restaurant

Outstanding Contribution to the Kebab Industry - Total Shopfitting Solutions Ltd

Outstanding Contribution to the Kebab Industry - Ace 4 Kebabs

Winner: Mevan Restaurant

Holland Bazaar Best Newcomer Kebab Restaurant

Winner: Mez-opotamia Restaurant

Best Takeaway Outside London Winner : Food Stop Takeaway Customer Satisfaction Winner: Istanbul Finchley Restaurant

Best Value Restaurant Winner: Selale Restaurant

Fine Dining

Winner: Sheesh Chigwell

Best Kebab Restaurant in North and West London Winner: Durum Restaurant

Best Kebab Restaurant in South London Winner: Cappadocia in Kingston

Best in Northern Ireland Winner: The Sphinx

Best in Wales

Winner: Pizza Choice Best in Scotland Winner : Nawroz Restaurant

Best Young Chef

Winner: Ali Ekber Doymaz 29

Chippy Chat & Fast Food Magazine • April 2016

Customer Satisfaction Istanbul Finchley Restaurant

Attending the awards for Chippy Chat Austen Dack and Oliver Boutwod

Chippy Chat & Fast Food Magazine • April 2016

! D E H S E R F E R T

“T he

CO itish SO MI Bur O NG ritto N ” !

HOOK & FISH

PACKAGING The Incredible Exclusively available to The Q Partnership Success Story of Pulled Meats HOOK & FISH

Pulled meats launched approximately one year ago into the chip shop sector and is now firmly established through a combination of direct selling and the wholesale network of the Q partnership

erving samples and initial orders which are then directed to the Q partner in that region has been a successful approach to get this range established. Attending Exhibitions and

trialling the product with end users was the key to gaining confidence. The product is so versatile and many chip shops are using it in wraps, in pitta pockets, in baps and of course over chips. The premium pulled beef brisket will launch soon and this can be served with chips and gravy and is brilliant in a giant Yorkshire pudding. We call it the British Burritto and it’s the next big street food craze. The new lines will be available through your local wholesaler, however to receive samples or to try it prior to it being listed, we will make it available on line.

PACKAGING Contact your nearest Q Partnership Contact your nearest Supplier Q Partnership Supplier for Further Information for further information. 30

www.colbeck.co.uk

www.vawhitley.co.uk

www.friarspride.com

0191 482 4242

01706 364211

01733 316400

Chippy Chat & Fast Food Magazine • April 2016

Three Steps to Heaven Step 1

Open the ready cooked, ready sauced Pulled Meats pouch and cook for 3 minutes

Step 2

Pour into a bain-marie and hold for up to 4 hours

Step 3

Three minutes to profit Designed with the chip shop sector in mind Serve Smokey BBQ Pulled Pork over chips for less than 50p per portion

Serve over chips, in a roll, on pizza, in a wrap... the sky’s the limit

Pork Beef Chicken Lamb Duck Ready Pulled

Ready Sauced

Microwaveable

Portion Controlled

Long Life

Easy to re-heat

Go Online and use voucher code “chippychat 10” to get 10 % off all products 01757 213350 info@pulledmeats.co.uk

/pulledmeats @pulledmeats

www.pulledmeats.co.uk

Chippy Chat & Fast Food Magazine • April 2016

P R I N T I NG & PAC K AG I NG

DI G I TA L .

Your Own Branded Boxes & GreaseProof - Free Design

Fish & Chip Boxes

Medium 249 x 150 x 50mm 10” x 6” x 2”

Large 312 x 150 x 50mm 12” x 6” x 2”

Boxes from

£14.50 Per 100 (Sml)

Page 1

300 x 210mm

EX ETX EXT SS AY T RE KE AW T H E EXP TA S WS ESESYAWAY R AY T H EY STA PS E X Y K REAS A S E E A W RETEAHS K S A AWA EXPEXTP TAKE REEXKPERATWAKE Y EXP TA S A T H E T H E S AWS S T H E RE KER AY WAY W PRESEAS KE A EXE Y EXP ETXAP TAK TA SS WA A E R TAKE T H E S P S Y X E A S RS KEAY E AW AY E ATY H E PS S XE WS ES RES T H TA W Y AW KEEAKE SR EXP EXTPAR WKAE A TA AA EP E E RX KE T E T H E Y SS EXP TA T H E T H E S AS S Y W E A AS R AKWEAAYW E E EP RE E E X K R E P TA E A P Y S TAK A EX EXT S W E E T H E EA R ESESAWAY AK RS SS EXP TP EASWSAAYWT AHYE T H E EXP TAAKW R RE AY ES E TAK TAKE AY EXEXP KE XEPSRS AW XP TA ER E T H E E T H E K H E SSAAYWAY EXP TA S AY S PRPR T T H E S WE S T H E P E EAR KW EXE E R X R EA KETAKTA PAX P X T E X Y S A T H E E ES T HE ESSAWAY R TAKE ASW T H E SAYWAY SSW EXPXE RPERE T H E ES ESSAYWAY EA KE A R E PX TAKTA XP TA T H E ESSAWA E S WAY REASES T H ET H E SS AY SSSW WAY EXEPXPTR TA Y S SS Y Y

T H E

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Per 1000

Menu Printing

Signs & Display

Chippy Chat & Fast Food Magazine • April 2016

T H E

T H E T H E

Paper from

£8.00

T H E

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kaging p.co.uk

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Digital Screens

Branded Packaging

Chippy Chat & Fast Food Magazine • April 2016

HQ Digital Menus Your digital menu specialists... We’ve installed Digital Menus across the UK from Shetland Islands to Bournemouth. Fish ‘n’ Chicken and Crispy Cod are among many satisfied clients who have benefited from our creative solutions. DESIGN EDITOR

SCHEDULING

On-Board design editor allows Schedule your Menus to play you to directly edit your Menu diﬀerent breakfast, lunch and Items from any location. dinner menus.

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Control the playing order and duration of your content with Live Preview functionality.

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Chippy Chat & Fast Food Magazine • April 2016

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Chippy Chat & Fast Food Magazine • April 2016

01443 222219

33 Cert No: GB5 360

Category A

t e t a r ! d b m i s u s l a u h c r esexpiadelicio Supe The Bay Fish & Chips is celebrating after scooping a top accolade for the ‘Most Successful Product from the 2015 Awards’ for its Premium Bay Batter, at the Grampian Food Forum Innovation Awards 2016, the most prestigious food and drink awards in Scotland’s northeast.

inners were announced on 24 March at the Mercure Aberdeen Ardoe House Hotel and Spa at a gala dinner. The awards, which are in their 26th year, celebrate excellence and innovation in food and drink in Aberdeenshire, Aberdeen City and Moray. The bespoke Premium Bay Batter is accessible and free of any additives or artificial colourings. It only contains three ingredients; flour, raising agents and salt, and is available for both retail and foodservice use as well as being the only batter that is used at The Bay in Stonehaven.

Chippy Chat & Fast Food Magazine • April 2016

Calum Richardson, Owner/Chef at The Bay Fish & Chips said: “I am delighted that our bespoke Premium Bay Batter has been recognised by the Grampian Food Forum Innovation Awards for a second year running. We’ve had a phenomenal year with the production of our batter. It has opened up doors to different sectors, business collaborations and opportunities that we only ever dreamt of before. “Recognition for our batter at this level is a fantastic achievement for everyone behind The Bay and I can’t wait to see what the next year holds for us and our delicious batter.” A record number of food and drink products were received for the Grampian Food Forum Innovation Awards with a higher number of companies than ever before entering. A staggering 64 food and drink products were submitted for this year’s awards with 39 businesses entering (12 for the first time). There were 29 businesses shortlisted with ten organisations recognised on the night.

Chippy Chat & Fast Food Magazine • April 2016

U O R Y C N I H I H P S S! A C

MAKE YOUR CHIPS

WORK HARDER It needn’t be a chore to get the best chips! From good potato management to the ultimate frying tips, www.bestchips.co.uk has all the information your business needs to thrive in a competitive market, including: • • • •

Good potato management Top chip tips Marketing and promotions insight Fast food market trends that can help shape your business

BESTCHIPS.CO.UK AHDB Potatoes, supporting the potato industry, is funded by potato growers, purchasers and processors. AHDB Potatoes is a division of the Agriculture and Horticulture Development Board (www.ahdb.org.uk). © Agriculture and Horticulture Development Board 2016. All rights reserved

Chippy Chat & Fast Food Magazine • April 2016

Do fry for me For those who are looking for a good fish supper in Argentina, and especially the Brits who are missing their weekly fix of ‘fish & chips’, then Palermo’s only fish and chip shop should be your next stop.

he Chipper opened just over three years ago, and you’ll only have to try the lenguado (sole) dish to realise why this traditional-style cafe is already so popular. Owners Susan and Marcelo opened the restaurant to cater for those fish and chips lovers who are missing a taste of home while enticing the locals to taste the world famous British speciality. Interior designer by trade, Susan started the business with her Argentine partner Marcelo, who she met while designing the interiors for a hotel in Recoleta. “We were inspired to do this because of the lack of variety in restaurants here and we felt

Chippy Chat & Fast Food Magazine • April 2016

there was a gap for something new and fresh,” Susan said. “Also, I simply missed good fish and chips as a consumer!” The Chipper menu ranges from battered abadejo – an equivalent of cod – to calamari, grilled salmon fillets, and homemade burgers. After deciding on the recommended classic fish and chips dish, it didn’t disappoint. The crispy and lightly battered fish came with an extensive selection of luxurious homemade sauces ranging from blue cheese, aioli, a mild and spicy curry, tartar, and of course, ketchup. However, for better or worse, the chips were not the beef dripping sort that you would find in a classic British chip shop, but instead, a lightly fried version. The fish and chips dish starts at 125 Peso (around £6), with a starter such as Calamari priced 100 pesos for 30 pieces! With such a thriving British expat community in Buenos Aires it was surprising that Chipper was the first of its

Chippy Chat & Fast Food Magazine • April 2016

Argentina! kind. The lack of accessible fish options in this meat-obsessed city is sorely noted, and while the opening of Chipper is filling a much-needed niche in the market, it also serves to highlight the lack of fish variety elsewhere. Susan explains that sourcing the fish – which comes from Mar del Plata, five hours away – comes with its challenges, and that dealing with local suppliers can be tricky at times. And while the salmon is sourced from Chile, it might explain why the capital’s eateries are often lacking seafood. Susan and Marcelo were supported in the launch of their restaurant by the National Federation of Fish Fryers. Susan and Marcelo say it’s a privilege to bring this to Buenos Aires; fish lovers here will be hoping it’s a trend that catches on. To contact email: info@chipperfishandchips.com, or visit their website www.chipperfishandchips.com

Chippy Chat & Fast Food Magazine • April 2016

A Message in the Bottle! What do you do if there is a local crisis effecting your community – do you roll up your sleeves or let the moment pass?

fish and chip shop in Derbyshire was handing out free water recently after some local people were told they couldn’t take it from taps at home. Water company Severn Trent were working to reduce a ‘higher than normal’ level of chlorine being detected in water in parts of Derbyshire, including parts of Chellaston. Thousands of properties within the DE11, DE15, DE65, DE73 and LE65 postcode areas were affected by the problem which means residents could not drink their water, prepare food with it, or use it to wash. To do their bit to help, management at George’s Fish & Chip takeaway, Swarkestone Road, Chellaston, which

Chippy Chat & Fast Food Magazine • April 2016

ironically had not been affected by the problem, were letting people fill up water bottles at their takeaway. A George’s spokesman said: “Anyone affected by this were encouraged to walk by with their water bottles and staff filled them up from their fresh filtered water tap.” Located next to the Co-Op in Chellaston village, George’s offer was taken up by some of the local residents affected before normal service was resumed by Severn. Let us know your community stories austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • April 2016

World Famous Saveloy London’s Finest Since 1867

The Gillard’s Saveloy has been made to the same outstanding recipe for generations – it is widely regarded as the finest of all saveloys, we hope you will agree. Please call us today and start selling the very best saveloy money can buy... 39

Chippy Chat & Fast Food Magazine • April 2016

029 2085 3200 Chippy Chat & Fast Food Magazine • April 2016

Field Frier

Approved Field to Frier Distributors

South West - Midlands - Wales

Field Frier

Field

Field Frier

We are a Long established Frier 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.

Field Frier

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

R & M Potatoes Ltd Unit 1, 2 Lesgarn Villas, Stones Abersychan Pontypool NP4 6TH

Supplier of good quality potatoes Ring

07811 134475 anytime

420 Blackburn Rd, Chorley, PR6 8HX

soltashe@googlemail.com

WILLIAMS Potatoes Suppliers of potatoes throughout the Westcountry phone

01626 890871 www.williamspotatoes.co.uk info@williamspotatoes.co.uk

Visit...

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

01989 762000 Midlands, Wales & South-West

P o t a t o e s

L t d

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.

G Marsh Potatoes Stand 4 Wholesale Fruit Market Hickman Avenue Wolverhampton West Midlands WV1 2TX

07831 299757 07711 623007 (Andy)

North West

Annual fixed price contracts: We offer fixed price contracts to help you manage your budget without the worries of price fluctuations.

Finest Quality Chipping Potatoes Call : Richard

01926 633 323

www.mitchells-potatoes.co.uk @mitchellpots

Potatoes

T: 0151 4245449 M: 07885 636713

Mitchell Potatoes Chippy Chat & Fast Food Magazine • April 2016

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

Catering for many restaurants, pubs and takeaway businesses, we have over 35 years' experience in the industry and have established ourselves as the trusted name amongst chip and potato suppliers.

(Paul)

Woodward

We stock all frying varieties.

North West

A reliable supplier of wholesale potatoes and freshly cut PG Chips based in Manchester, you just can't beat Vic Graham for our quality, service and price.

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.

01254 830305

Once you've tried us, you won't want to leave, here's why: u We are suppliers of the best frying potato in the North West u Delicious and fresh pre-cut PG Chips u We use only quality Lincolnshire and Cambridgeshire potatoes u We pride ourselves on our punctual delivery, Monday to Saturday, within a 50 mile radius of Manchester u We offer excellent value for money Vic Graham Ltd South Boyd Street, Tottington, Bury, Lancashire, BL8 3NA

T: 01204 887415 Potatoes@vicgraham.com

www.vicgraham.com North West 40

Chippy Chat & Fast Food Magazine • April 2016

Sustainably sourced potatoes your customers will love Scotland

Yorkshire

North-East & Borders

Fraser

Call the Potato Professionals Today Bridlington Scarborogh Pickering

Pontefract Wakefield Bradford Leeds

NORTH YORKSHIRE

LANCASHIRE

YS H IR

HA MS

HIR E

Thorne Barnsley Sheffield Doncaster Rotherham Goole Grimsby

LINCOLNSHIRE

AF ST

NOTT ING

( 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

Central and Southern England

RD SH IR E

Eagle Hill

Established 80yrs

Marketing

Telephone: 028 9188 2280 37 Craigboy Rd Donaghadee 028 9188 3519 BT21 OLP Mobile Numbers: 07802882280 N.Ireland 07801585945 Fax: 028 9188 3394 www.eaglehill.co.uk

H & E R Hubbard Potato Merchant

Specialising in the Fish & Chip Shop Trade Glebelands, Church Lane, Dover, Kent, CT15 7JP

Call – 01304 830437 Mob: 07885 174722

Family owned potato supplier based in Henfield, Sussex. Telephone : 01273 492341 John Mobile : 07850 361 999 Peters Mobile : 07860 483197 info@ehillsandsons.co.uk www.ehillsandsons.co.uk

Masters & Co Ltd

T: 0207 987 7890

Mansfield Ashbourne Notts Derby Dronfield

LEICESTERSHIRE

North Lincolnshire Scunthorpe

Area Covered

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

Lomas Potatoes

London & South East

SOUTH YORKSHIRE

CHESHIRE

Northern Ireland

Potato

EAST YORKSHIRE

WEST YORKSHIRE GREATER MANCHESTER

Tel : 01358 742345 Mob : 07799 661333

Delivering quality potatoes throughout your region

BWH Graham

01909 562327 (3 lines) 07932 155677 (Andy)

Hunters Potatoes For a Fast and Reliable Service Call John or James Suppliers of Top Quality Chipping Potatoes for Over 30 Years into Milton Keynes and Sourounding Area Little Brickhill, Milton Keynes. MK17 9DN

01908 377537 01908 271498

(S,Yorks, N,Yorks, Notts)

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

allomas@btconnect.com North East

We cover Cambridge, London, Oxford, Reading and now Rugby The finest, freshest potatoes grown from the best Cambridgeshire soil Vast range of varieties to suit you Long established family business Friendly and reliable services We deliver when it’s convenient for you Importers of potatoes for quality all year round Fixed price contracts

Delivering quality sourced potatoes to Fish & Chip shops daily throughout the North East and North Yorkshire We are a family run company with family values, originally started in the 1940, the company is now run by Gordon Cracknell, third in a generation of Potato merchants. Strong relationships which have been built up over the years with suppliers across the UK and Europe enable us to supply the premium quality potatoes that our clients want. All major varieties of potatoes ranging from Maris Piper, Ramos, Saggitta, Challenger, Agria, Amora, Accord, Maris Bard and Premiere.

Eden House, High Hesleden, Hartlepool, TS27 4QF Call -

01429 836255

R.A.W Potatoes Ltd Call: Graham White T: 07855 940013

Chippy Chat & Fast Food Magazine • April 2016

D S P S Dennis Supreme Potato Supplies Tel: 01353 741914 Mob: 07931 540 515 Mob: 07528 819456 Email: dspspartners@yahoo.co.uk Web: www.dennispotatoes.co.uk

Gloucester Wholesale

Unit 15a Bamfurlong Ind Park Cheltenham Gloucestershire GL51

Tel: 01452 856111 Mobile: 07774 675303

Chippy Chat & Fast Food Magazine • April 2016

Street Race Delivers Multiple Local Charity Funding Isle of Ely Produce organisers of the annual Potato Race on the streets of Ely have recently announced the beneficiaries of the charity proceeds from the 2015 event.

he race sees local farmers and businesses teaming up to see who can race up and down the high street the quickest whilst carrying 20kg of locally grown chipping potatoes! Austen Dack Event Organiser said “We were inundated with requests for help from the £3,000 pot and together with the directors of IOE and city Mayor Lis Every we sat and discussed every application in detail before deciding on the winning causes.” IOE Potato Race Charity donations 2015 are given too Camsar – assist Cambridgeshire Police in the search for vulnerable missing persons East Anglian Air Ambulance – To help keep this magnificent service in the air Little Miracles - support children with autism, learning difficulties, disabilities and life limiting conditions Fenhouse Brain Injury Rehab Unit - patient range from 18-65 car accidents, strokes, falls, or lack of oxygen to the brain, infections, or a brain injury Light and Life School Assemblies – In local primary schools topics can include antibullying, care for the community, listening carefully, doing the right thing Fenprobe – Talking newspaper for the blind

Chippy Chat & Fast Food Magazine • April 2016

Littleport 200th Anniversary Event Littleport Riots – this included failure of crops including the potato! Deliver to the Rotary Club Littleport. Oliver Boutwood Isle of Ely Director said “ The selected charities are from across the age ranges of our local community. Hopefully the money raised from our potato race will touch many people’s hearts and deliver the required results. The race also raised money for The Lantern, St Johns, and St Marys Primary Schools too from the children’s race and also for the Ely Hereward Rotary Club who act as race stewards. City Mayor Lis Every said “It was a difficult choice to decide who to give the money too, but I congratulate the team at Isle of Ely Produce for giving the city such a unique fun day which also raises money for local causes too.” The 2016 Potato race date for your diaries is Saturday October 8th. If you would like to enter a team or get involved in promoting potatoes and or fish and chips please email austen@chippychat.co.uk.

Contact

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

Chippy Chat & Fast Food Magazine • April 2016

Simpsons and No1s

The Perfect Recipe for a Winning Chip! CUSTOMER DETAILS

Customer:

A. L. Lee & Sons

Creation Date:

----

Product Code:

PSLEE333NO06

Stereo Code:

LEE004NO06

SACK DETAILS

330x190x890mm

Sack Type:

Sewn

Paper Ply:

3 Ply

Outer Ply:

Bleached

Crepe Colour:

Black

Closure:

Bottom

Ripcord:

Handle:

No.1 A.L. Lee

Size:

No PRINT DETAILS

Revision Date:

----

Amendment Ref:

----

Print Position Top:

240mm

Print Position Bottom:

107mm

Th in To C ab im le R at co af

Pantone Colours:

BLACK 4

RED 32

NONE

Cambridgeshire Frying Potatoes

Grown & Packed By:

A.L. Lee & Sons

No.1 A.L. Lee

BLACK 4

107mm

Crepe Colour

Only the finest frying potatoes make it into our No 1 bags.

At A L Lee & Sons we constantly strive to provide the best possible quality for our discerning customers. A family farming enterprise growing potatoes for over 50 years we appreciate the attention to detail that achieves No 1 status. All No 1 potatoes must pass the test to make it from our fields and stores to the finest fryers. At Simpsons of Cheltenham, “UK’s Best Fish and Chip Shop 2015” nothing less than a No 1 sample will do. Serving the industry with quality chipping potatoes such as Markies, Agria, Performer, Diva, Ramos and Maris Piper from October to July

For your nearest stockists call 01353 865 966 Chippy Chat & Fast Food Magazine • April 2016

Chippy Chat & Fast Food Magazine • April 2016 sales@allee-farms.co.uk

Mama Mia – Here We Go Again! The Chip Baron’s Ball is back and the big news is that hot on the heels of (not) The Rolling Stones in 2014 and (like) The Beatles for 2015 we have signed up yet another top band Abba Sensation!

he Super Trooper four will appear at the Holiday Inn in Peterborough. With space for nearly 300 people we are planning a really great party for the industry. It will be a real grand occasion where you can catch up with all of your friends and colleagues and also let your hair down too. Last year 7 out of the top ten fish and chip shops in the UK chose to attend with many other previous winners in attendance too. The all-important date for your diaries is Sunday December 4th 2016. Places for this event are already limited many people who attended in 2015 have already pre-booked. Please can you email amanda@chippychat.co.uk if you wish to attend and also how many tickets you require?

Chippy Chat + members will receive precedent for tickets and also a discounted rate too. Many members saved the membership alone with this reduced table cost! Prices are just £66 each or £600 for a table of ten, with Chippy Chat + plus members paying just £60 and £540 respectively. A massive thanks to Smales, Kerry Foods, Blakemans, KFE, Isle of Ely Produce and Youngs (Kingfrost) who have already signed up to be our partners for the evening. We have some great sponsorship packagers available for the Ball please email austen@chippychat.co.uk. The high quality three course meal will also feature the voice of the stars Pete Jay and then finally a great disco for you to have a boogie too. The photo booth and casino will be there to entertain you again too. We will also have a special rate at the hotel for staying over too. Car parking & wi-fi will be FREE. Call 01353 865 966 to pre-book your tickets today.