Chippy Chat Magazine August by Chippy Chat Magazine

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THE PERFECT

PACKAGING

Hook and Fish packaging – for perfect portion control and outstanding presentation Ahoy There! Fancy a new Pad?

John Wins Nortech Superior £1.000 Prize

The Countdown Begins

They may have already hit their initial targets, but the hunt goes on!

Frit & Chips inVenice

Issue 8 Volume 6 August 2016

QUALITY

The Supreme Sausage James T. Blakeman & Co. Ltd. 2

Newcastle-u-Lyme, Staffs. ST5 7UF Tel: 01782 569610 e-mail: admin@blakemans.co.uk

Chippy Chat & Fast Food Magazine • August 2016

www.blakemans.co.uk

Happy Holidays!

Austen Dack Publishing Editor

August traditionally is a busy month

11th) and FREE spaces are being

for many shops as millions of visitors

snapped up quickly. Please email

from home and abroad take their

austen@chippychat if you are a frier

annual leave and visit places across

or supplier and would like to attend/

the UK! With news of Brexit comes the

be involved.

£ struggling overseas which is good

It is the half century for Harry

news for visitors coming here getting

Ramsden as they open store number

more bucks for their bang, so be sure

50 – on their way back to world

to sell them an extra side dish or two.

domination!

In this month’s Chippy Chat we have

Finally, we take to the famous

a very special oils and fat feature.

gondolas of Venice in search of a chip

Catch up on the latest news and ideas

shop abroad – but not as we know it

from your favourite supplier.

Enjoy the sun (hopefully)

The Isle of Ely Open Day is now just a Chippy Chat Ltd

few weeks away (Sunday September

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

Say potato, say

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

Design/Editorial Stuart Catterson stuart@cc-ff.com

Markies

Markies... • Absorbs less oil • Easy peeling • Year round availability • Consistent fry colours • Faster frying times

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 • August 2016

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 • August 2016

Harry Batters Half Century HARRY Ramsden’s has opened its 50th outlet in Swanage - a move creating 40 new jobs.

he Station Road premises, can accommodate 145 diners and offers a takeaway service. Harry Ramsden’s chief executive officer Jo Teixeira said: “As the brand continues to go from strength to strength across the UK, carrying on the tradition which Harry himself started in 1928, we are delighted to be opening in Swanage. “Having served the generations for almost

90 years, Harry Ramsden’s has always been a family brand and that is as true today as it ever was, so as well as engaging with our traditional customer base, we aim to further secure Harry’s legacy by introducing the brand to a whole new generation of fans in in the area.” The number of Harry Ramsden’s outlets across the UK have doubled in less than 18 months. Harry Ramsden’s spokesman Mary-Jo Devlin says the Swanage outlet has created 40 full and part time jobs in the town. She added: “As well as an array of dishes including fresh, cooked to order rotisserie and grilled meats and seafood, the opening will also allow customers to enjoy the fish and chips which have made Harry Ramsden’s world famous.”

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 • August 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 • August 2016

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NEW fish and chip business Hunters may have already hit its initial targets

Diary Dates

Business or pleasure, dates not to be missed

Absolutely Fabulous!

Absolute Coffee, Absolute Slush

Top 60

The Fish and Chip Shop of the Year awards

Nortech’s first draw winner Who has won £1,000 prize?

P100.

Why you can fry with confidence

Frymax

Sets New Records

Fry Pure Plus 20 Keep palm and carry on

Ahoy there!

Fancy a new Pad?

Match of the Day

Fish and Clicks

Children at Wyresdale Children’s Home, in Nepal wear Hodgsons Chippy footy kits

Anstruther Fish Bar have a visual treat in the shape of its new website

You’ll soon be Hooked

Hook and Fish packaging - specially created as a complete branding solution

Up to Champions league National Fish & Chip Awards radiate prestige and admiration,

Plattens - Plain Sailing No Mutiny on this Bounty

28 32 34

Frit and Chips!

Snapper & Chips!

For two centuries the Fritolini were Venice’s fast food joints

Chippy gets behind the lens for a photography project with customers

Field to Frier

Sustainably sourced potatoes your customers will love

Chippy Chat & Fast Food Magazine • August 2016

Inside August 2016

We Would Walk 500 Miles Colmans are sponsoring one of South Tyneside’s biggest events.

Mama Mia We have signed up yet another top band Abba Sensation for the CC Xmas Ball

Isle of Ely Open Day Tickets up for grabs

Property

42 44 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

Hunter Gatherer

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 • August 2016 In association with

Frying Ranges

Hunters celebrated a milestone with a special presentation to lucky 5,000th customer John Taylor

Hunter NEW fish and chip business Hunters may have already hit its initial targets but the business won’t be stopping its search for new ones anytime soon.

he man at the heart of the venture, Mark Hinkins, has already seen the first branch exceed all expectations and now he is on the verge of opening his second restaurant in historic Lincoln. In just the first six months Hunters, in Lincolnshire’s pretty market town of Louth, staff served their 5,000 customers. During that time Hunters had already fried nearly 17,000 pieces of fish – enough, when laid end to end, to create Wembley’s famous arch 16 times. It has also cooked nearly three tonnes of chips – the equivalent weight of an India Elephant. All of Hunters line-caught fish is delivered from Grimsby docks daily. All the Maris Piper potatoes, considered the best for chips, are grown in Lincolnshire. All of Hunters fish cakes are made using recipes designed by the staff, including the

Chippy Chat & Fast Food Magazine • August 2016

Gatherer! unique Lincolnshire fishcake, and made by hand in their own kitchen. And it’s that locally-sourced, locallymade ethos which will be the cornerstone of Hunters. The second branch, complete with a 25-seater restaurant, is due to open in the High Street of the historic city of Lincoln within weeks – making it the first fish and chip shop in the city’s pedestrianized heart in a generation. But the challenge doesn’t phase Mark. He knows the key is always the quality of the food and there’s only one way to ensure it meets his high expectations – practice. “When we opened the first branch in Louth I spent months trying different recipes, ingredients and cooking oils,” he said. “I spent weeks trying different combinations and once I’d found the right one I then spent hours recreating it over and over again to ensure I could get the quality right every time.” 7

Chippy Chat & Fast Food Magazine • August 2016

But Mark also knows the restaurant needs a unique look and feel to compliment the quality of food if it is to compete in the crowded “foodie” market in Lincoln. So he has collaborated with interior designer Hayley Henshall and furniture wizard Jay Blades, star of BBC’s Money for Nothing, to create an entirely distinctive look. Jay redesigns, reworks and restores salvaged pieces in his own individual style and has created unique furniture for the new Hunters restaurant. “The new branch in Lincoln provides different challenges. It’s location in the heart of Lincoln is wonderful but provides a lot of competition from other food outlets, many of them well-known restaurant brands. “So, of course, not only do we have to provide consistently good quality food but the look and feel of the restaurant is crucial too. We wanted to create a space that reflected the Hunters ethos and we have achieved that. Chippy Chat & Fast Food Magazine • August 2016

October 9

Diary Dates

The Fish Frying & Fast Food Show Find out how you can turn the latest fast food trends and products into profits! Contact: 01323 765 472

November 13 KFE open DAY Register now to attend one of the KFE Open Days for FREE advice, FREE fish and chips and a glass of champagne, www.kfeltd.co.uk

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

December 4 The Chip Barons’ Ball

September 11

15/12/2015

10:36

CCCB-logo.pdf

Isle of Ely Open Day 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

February 5 What’s Cooking? 2017 Another sure fire winner held at Newcastle Racecourse. Don’t Miss it. We’ll be there. www.colbeck.co.uk

September 27 - 28 Takeaway Innovation Expo Takeaway Innovation Expo is THE event to help you boost profits, build your brand, grow your business, and much more! www.takeawayexpo.co.uk

February 26 Innovations 2017

The North’s Premier Fish & Chips and Fast Food Exhibition at the Macron Stadium Bolton With over 70 exhibitors, the 2017 Exhibition promises to be the biggest and best yet!

September 28 The KFE Fish & Chip Race Day Get on down to Nottingham Racecourse you can bet your shirt it’s going to be a big winner of a day! www.kfeltd.co.uk

October 8 Ely Potato Race 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 8

Chippy Chat & Fast Food Magazine • August 2016

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

March 19 FRY I.T 2017 The ultimate Chippy Exhibition goes to Westpoint Arena, Exeter http://friarspride.com/fry-it-2017/ 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 • August 2016

Absolute Drinks

Excellent service and competitive prices

Absolutely Fabulous! With over 70 years of collective experience in the vending and catering equipment industry Absolute Drinks pride themselves in offering excellent service and competitive prices.

bsolute Drinks offer one of the easiest ways to ‘Up sell” and add extra profit along-side Fish and Chips or any fast food. With a return of typically 500% profit you will be kicking yourself not getting on-board earlier. Absolute Drinks Are established family business that offers good advice to existing and potential customers with no obligation. Absolute Drinks currently have in excess of a 1000 machines sited throughout the UK. They offer equipment for outright purchase or fixed term rental, with

service contracts to suit. Based in Leigh in Lancashire with close access to the national motorway network, they can offer swift service for ingredients, equipment sales or service. There’s a vast array of ingredient brands to choose from including household names such as Kenco, Douwe Egberts, Nescafe, Cadburys, Galaxy, Suchards, PG, Typhoo and Knorr Soups., which they carry extensive stocks. Absolute Drinks have teamed up with UK Mail one of Britain’s largest and most reliable carriers to ensure next working day deliveries on all processed orders. Absolute Drinks supply and service equipment manufactured in the UK and Europe to include Matrix, Fracino, Jura, NW, Crane, Westomatic, Coffetek to name a few.

Visit the Absolute Drinks Website - http://absolutedrinks.net 10

Chippy Chat & Fast Food Magazine • August 2016

0 ks se 00 rin ea 1, E D y l E an FRith w

Absolutely Refreshing A Vast Range of Drinks Machines to choose from plus... Fully qualified in house & field technicians National coverage Dedicated service support line Full turn-key installation service Affordable High Quality Ingredients Extensive customer product training Excellent call out response

INSTANT MACHINES For a wide range of instant machines why not give us a call today. We can supply fit and maintain the latest machines at competitive prices!

HUGE PROFITS!

A cup costs on average £0.20 and will sell for 5 times that! Very fast, extremely high quality machines which produce extremely cold and perfectly sized slushes at the pull of a leaver. BEAN TO CUP Offer your customers a delicious cup of freshly ground coffee!

Absolute Drinks Unit 9A2, Firsdale Industrial Estate, Lancashire, Nangreaves St, Leigh WN7 4TN, UK 11

& Chippy 0800 038 3558 Chat & Fast Food Magazine • August 2016

sales@absolutedrinks.net

http://absolutedrinks.net 11

Chippy Chat & Fast Food Magazine • August 2016

The 2017 National Fish & Chip Awards Independent Takeaway Fish and Chip Shop of the Year Award Following initial judging, listed businesses have been shortlisted in their respective geographical area, in the Independent Takeaway Fish and Chip Shop of the Year Award, as part of the 2017 National Fish & Chip Awards – and will now progress to the next round of competition judging. Businesses in each geographical area listing are ranked alphabetically and not in any particular scoring order.

Northern Ireland

Co. Fermanagh, Co. Tyrone, Co. Derry, Londonderry, Co. Antrim, Co. Down, Co. Armagh

Fish City Belfast, County Antrim Raffos Belfast, County Antrim Spinnaker Kilkeel, County Down Superbites Crossmaglen, County Armagh The Dolphin Takeaway Dungannon, County Tyrone The Friary Carrickfergus, County Antrim The Frying Squad Bangor, County Down

Wales

Flintshire, Isle of Anglesey, Conwy, Gwynedd, Denbighshire, Wrexham, Powys.

Andrews Fish Bar Welshpool, SY21 7JP Hennighan's Top Shop Machynlleth, Powys Simply Fish & Chips Denbigh, Denbighshire Simply Fish & Chips Rhyl, Denbighshire

Ceredigion, Pembrokeshire, Carmarthenshire, Swansea, Neath Port Talbot, Vale of Glamorgan, Bridgend, Rhonda Cynon Taff, Caerphilly, Cardiff, Newport, Monmouthshire, Torfaen, Blaenau Gwent, Merthyr Tydfil.

Hikary's Fish Bar Neath, Port Talbot Hooked @ 31 Fishguard, Pembrokeshire Penaluna's Famous Fish & Chips Hirwaun, Aberdare

South West England

Devon, Cornwall, Somerset

Dornan’s Fish & Chips Brixham, Devon Kingfisher Fish and Chips Plympton, Devon Krispies Exmouth, Devon Wiltshire, Dorset, Avon

Ashley’s Fish and Chips Southbourne, Bournemouth Bennett’s on the Waterfront Weymouth, Dorset Bishopston Fish Bar Bristol, Avon 12

Scotland

Highland, Grampian, Tayside, Central, Fife

North East England

Cromars Classic Fish & Chips St Andrews, Fife Fochabers Fish Bar Fochabers, Moray Low’s Traditional Fish & Chips Westhill, Aberdeenshire Forehill Cafe Ayr, Ayrshire Palombo’s of Balloch Balloch, West Dunbartonshire The Plaice To Be Kilmarnock, Ayrshire

Northumberland, Co. Durham, Tyne & Wear

Fish and Chips At 149 Barnard Castle, Co. Durham Pantrini’s Fish and Chips Whitley Bay, Tyne & Wear Pantrini’s Fish and Chips Whitley Bay, Tyne & Wear

Eastern England

Lincolnshire, Rutland, Nottinghamshire, Leicestershire

North West England Cumbria, Lancashire

Burton Road Chippy Lincoln, Lincolnshire The Cod’s Scallops Wollaton, Nottingham The Elite Fish & Chip Company Sleaford, Lincolnshire

Hodgson’s Chippy Lancaster, Lancashire Pisces Fleetwood, Lancashire The Fish and Chip Plaice Garstang, Lancashire

Suffolk, Norfolk, Cambridgeshire

Grosvenor Fish Bar Norwich, Norfolk My Plaice Fish and Chips Gorleston, Norfolk Traditional Fish & Chips St. Neots, Cambridgeshire

Merseyside, Greater Manchester, Cheshire

Fylde Fish Bar Marshside, Southport, Merseyside Papas Warrington, Cheshire The Big Blue Warrington, Cheshire

Midlands West Midlands,

Staffordshire, Derbyshire, Shropshire, Herefordshire Chesters, Chesterfield, Derbyshire

Oldswinford Fish & Chips Dudley, Stourbridge Chesters Chesterfeild, Derbyshire Seafish Restaurant Ripley, Derbyshire Catchems End Catchems End Bewdley, Worcestershire The Golden Carp Chippy Redditch, Worcestershire Winyates Chippy Redditch, Worcestershire

Oxfordshire, Hampshire, Berkshire

J Henry’s Fish & Chips Southampton, Hampshire Sonny’s Traditional Fish and Chips Fair Oak, Eastleigh, Southampton The Codfather Southampton, Hampshire

Chippy Chat & Fast Food Magazine • August 2016

Greater London, Middlesex, Essex

Henley’s of Wivenhoe Colchester, Essex Poppies Fish & Chips 6-8 Hanbury Street, London Poppies Fish & Chips 30 Hawley Crescent, London Sussex, Kent, Surrey

Central & Southern England Buckinghamshire, Bedfordshire, Hertfordshire

Miller’s Fish and Chips Haxby, North Yorkshire Whitby’s Restaurant & Takeaway Doncaster, South Yorkshire Whiteheads Fish and Chips Hornsea, East Yorkshire

London & South East England

Northamptonshire, Worcestershire, Gloucestershire, Warwickshire

Arlesey Fish and Chip Shop Arlesey, Bedfordshire Godfrey’s Fish and Chips Harpenden, Hertfordshire Ridgeway Fish Bar St Albans, Hertfordshire

Yorkshire

Olley’s Fish Experience 65-69 Norwood Road, London Papa’s Barn Ditton, Kent Seafare St. Johns Woking, Surrey Due to tied judging scores there are some differences in the amount of shortlisted shops in some of the competition areas.

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Chippy Chat & Fast Food Magazine • August 2016

John Scoops Nortech’s First Superior Prize The first lucky winner of the June £1,000 Nortech Superior Thomas Cook vouchers giveaway was John Myers of Fulford Fish chip shop York . (Supplied by T Quality). John said “It was really great to win this prize, I went online and entered my codes but never expected to win. We will take our time and choose somewhere nice to visit, I must thank all at Superior (and Nortech) for running this competition “ he added.

f you fancy taking a break or a holiday then Nortech Foods have just the tonic for you! A fantastic promotion has been running between June and August with some fantastic holiday prizes up for grabs. Nortech Foods have already given away two lots of £1,000 in Thomas Cook travel vouchers this one and one in July to put two lucky friers on their way to a dream holiday destination. In August they are offering you the chance to win a superb £2,000 dream trip to New York for two, and £500 in spending money too. You could be cruising down Broadway with a friend or visiting the Statue of Liberty all courtesy of Nortech and their Superior brand. A unique voucher code will be

Chippy Chat & Fast Food Magazine • August 2016

placed inside every 20kg box of Superior Beef Dripping (4x5kg) purchased between now and the end of August. All you have to do is to enter this code at www.superiordraw. co.uk for you chance to win. All winners will be picked at random. This year’s competition is earlier than usual so look out for those lucky codes! Superior is refined and deodorised 100% British Beef dripping which is non hydrogenated and is naturally low in trans fat. For your nearest stockist please call 01302 390880. www.nortechfoods.co.uk Usual Nortech rules apply. Full terms and conditions are published online.

100% Natural British Beef Dripping for 100% Traditional Flavour

Chippy Chat & Fast Food Magazine • August 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.

It’s naturally low in Tran’s fats, non-hydrogenated and delivers the high performance with the greatest economy enhancing the taste of your fried food.

Nortech Foods. New technologies behind traditional tastes.

WIN A HOLIDAY WITH SUPERIOR BEEF DRIPPING

This summer with Superior Beef Dripping you could win £1,000 in Thomas Cook holiday vouchers for the June and July prize draw, and even better, our August giveaway is a trip to New York for two worth up to £2,000 with £500 in spending money! Visit www.superiorprizedraw.co.uk for terms and conditions and look out for the prize draw card in your box of Superior Beef Dripping.

Chippy Chat & Fast Food Magazine • August 2016

For your nearest stockist please call: 01302 390 880 www.nortechfoods.co.uk

Free from nut oil GM free

Fry With Confidence In P100 For more information call

0208 814 7851

P100 is a highly-refined product which has graced the depths of frying ranges since 1953, when it was first manufactured in Liverpool. More than 200,000 boxes of P100 sold and over 15 million chips fried in P100 in the UK every year, show that P100 is the choice of frying fat for professional fryers.

require additives to increase frying life as is the case with some liquid oils • P100’s Frying Guide for quality food every time: • Melt the fat gently at a maximum of 60 °C

PREMIUM FRYING FAT SINCE 1953

100’s high quality enhances the flavour of the food, as it’s free from additives, animal fats, hydrogenated oils and low in Trans Fatty Acids, allowing it to stand out within this ever- changing and thriving industry. This premium vegetable fat is manufactured by Vandemoortele, familycontrolled food group established in 1899, which supplies a range of high quality food products across Europe. The factory that manufactures P100 only produces fat, ensuring that contamination from any other ingredients, in particular water, is avoided and the integrity of this highlyrefined frying fat is maintained. Vandemoortele are members of NEODA (National Edible Oils and Distributors Association); where all members work to a strict code of practice to ensure customers are getting exactly what is promised in terms of weight, labelling information and authenticity. P100 is a solid fat and is therefore more stable than liquid oils in terms of temperature and oxidation and doesn’t

Chippy Chat & Fast Food Magazine • August 2016

• Increase heat to optimum frying temperature of 175 °C but don’t let the temperature exceed 180°C • Ensure Food is as dry as possible frozen food should be thoroughly thawed • Crumb-coated products should be shaken well to prevent excess crumbs entering the fat • Optimum ratio of food to fat is 1:6 • Allow fried food to drain well whilst hot to reduce the amount of fat taken up by the product. • Avoid letting oil drop below 120 °C as degradation occurs mostly between 70 – 120 °C . • Topping up fat is recommended to maintain life of oil as well as good filtration • Cool and cover ranges when not in use to keep out dust and light that can cause fat degradation. These tips and P100 will ensure clean, fresh and tasty food from the first portion to the last!

Chippy Chat & Fast Food Magazine • August 2016

All vegetable Free from additives Free from allergens Free from animal fats Free from hydrogenated oils Free from nut oil GM free

For more information call

0208 814 7851

A PREMIUM FRYING FAT SINCE 1953 17

Chippy Chat & Fast Food Magazine • August 2016

Frymax Sets New Records

Frymax, the fryers favourite oil for over 60 years, continues to set new standards and has established new records over the past six months.

t The National Fish and Chip Awards in January a record seven category winning shops used Frymax. Following this in April the Fry Best 50 List included a record 20 shops using Frymax. In May the number of shops using Frymax for over 25 years reached 100. At the end of June Frymax was able to declare record sales volumes for the first half year. Looking back on this achievements, Andrew Marriott Brand and Marketing Manager commented “This has been an outstanding six months for Frymax. We thank all our customers for their support - both those who have used Frymax for many years and those who have moved to Frymax recently including a number of new shops “ Amongst the new outlets using Frymax are Chuckles Chippy who entered the trade in February 2015 and have opened a takeaway and a restaurant. In their first year they achieved the exceptional result of being in both the Fry Best 50 Takeaways and Best 10 Restaurants. Owners Kevin and Mandie Stannard say “We wanted to produce good quality food consistently from day 1. We researched every aspect of the business and were advised by a number of sources that Frymax was the quality oil we should use. It was good advice! Frymax helps us to produce

Chippy Chat & Fast Food Magazine • August 2016

a delicious fish and chip meal which our customers love. It gives long life, a consistent colour and a consistent clean taste, all of which have helped contribute to our success” Frymax understands that fryers are looking for a high quality consistent oil which will give good life and produce tasty food consistently. Frymax use only the finest refined and deodorised oils with the tightest specifications of raw materials. This quality is maintained throughout the production chain from manufacturing to packing. The selected material is subjected to a series of strict analytical tests carried out by highly skilled technicians to ensure that Frymax oil is always within the exacting specification to produce a consistently high quality product. The refining process is unique to Frymax. Additional processing steps ensure that the quality and consistency of Frymax is superior to normal palm oil. After refining, the Frymax oil is tested again and then batch processed and packed under conditions specific to Frymax. “We realise that Frymax is just one element contributing to the success of a fish and chip outlet. Our aim is to ensure that Frymax users always receive the finest product available, helping them produce great tasting food to bring customers back again and again,” says Andrew Marriott. Chippy Chat & Fast Food Magazine • August 2016

Congratulations to Our Winners

Kingfisher Fish and Chips, Plymouth Sustainable Seafood Award also 2nd place in Independent Takeaway Fish and Chip Shop of the Year

Burton Road Chippy, Lincoln NFFF Fish and Chip Quality Award ‘ Champion ‘ Award

The Fish Bar at Sunnybank Road, Crewe From Field to Frier Award Burton Road Chippy, Lincoln Marketing Innovation Award

Catch, East Looe Best Newcomer Award Ryan Hughes, The Crispy Cod, Wales Drywite Young Fish Frier of the Year Award

An Award Winning Combination Starchip Enterprise, Evesham Best Mobile Fish and Chip Operator Award 19

Chippy Chat & Fast Food Magazine • August 2016

For further information call 0771 4335464 www.olenex-uk.com Chippy Chat & Fast Food Magazine • August 2016

Keep palm and carry on! Successful frying requires a successful Palm Oil!

ll-Ways Fryday owner Ken MacKenzie decided to look for more from his existing Palm Oil medium and made the switch to Plus20 from T. Quality in February 2016 and has never looked back. Ken said, “In an effort to continue the consistency of serving great fish and chips coupled with reducing costs I turned to Plus20 Palm Oil which is

Chippy Chat & Fast Food Magazine • August 2016

ahead of the game in terms of having a neutral flavour and remaining stable for longer lasting frying times.” “The results speak for themselves as our customers keep coming back for more and I have saved a small fortune in the process by switching to Plus20 against my previous Palm Oil.” “We will always look to use the best ingredients and we are proud to use T. Quality’s Plus20 Palm Oil.”

Chippy Chat & Fast Food Magazine • August 2016

FRYING UPDA TE Plus20 palm oil is long lasting so can save the fyer money.

Advantages: • Can fry at high temperatures and remain stable.

is a new and unique oil designed to suit the fryer who uses and prefers palm oil and can last more than 20% longer than standard palm oils. For example, a shop normally using 10 blocks of palm oil a week might only use 8 blocks of Plus20 during the same frying conditions.

• The extended life gives a more consistent colour since the same oil is used for longer.

• Great for slow trade where oil is held at temperature for longer or heated and cooled more which can cause some other oils to breakdown.

16 14 12 10 Hours

• Longer lasting than standard frying oils and fats, so using less oil saves the fryer money.

• Less packaging to dispose of.

Rancimat results

• Better for busy shops who need a more stable and durable oil.

8 6

• Free from additives, allergens and GM material.

4 2 0

• Produces a crisp and dry product without affecting the flavour.

Rapeseed

Dripping

The rancimat result above gives an indication of how long each of the various oils last when tested under laboratory conditions. During a rancimat test the oil is heated and kept at 120°C whilst having oxygen bubbled through it. 21

Palm

Standard Veg Fat Brands

is available from

This simulates frying conditions and, although it is not exactly the same due to different temperatures used and different products being cooked, it does provide a good comparison of the various oils and their useful frying life.

Chippy Chat & Fast Food Magazine • August 2016

08452 505605 www.tquality.co.uk

Chippy Chat & Fast Food Magazine • August 2016

e r e h t ! y o h A Ever wanted to own a fish and chip shop in one of Britain’s most idyllic coastal towns? One which is inundated with visitors year round but famed for being the ‘locals chippy’ too, now is your chance – Chip Ahoy!

itting in the heart of the very, very busy fishing village of Padstow, due to retirement, this established and well known fish and chip is up for sale. Chip Ahoy has successfully served the locals and tourists for many years and during this time the business has established a truly enviable reputation for serving the best quality products with a warm and friendly service. Padstow is a charming working fishing port surrounded by glorious sandy beaches, at the head of the Camel River. Watching the everyday ebb and flow of harbour life is a perfect way to spend a day for millions of visitors. It is a foodie destination with popular eateries such as Rick Stein’s Seafood Restaurant, but also has room for many more fabulous eating stops such as the Chip Ahoy. Padstow enjoys a busy 10 month season. With Chip Ahoy only open 38 weeks of the year there is further scope for potential business. Current owner John Dodson said of Padstow. “ Padstow is such a great place

Chippy Chat & Fast Food Magazine • August 2016

to trade with a fish and chip shop, we have hundreds of thousands of tourists streaming into the town all year plus of course the locals too. Many come to visit because of Ricks Stein’s but end up coming to us for their takeaway fish and chips. Our loyal local customer base is important too.” he said If you are worried about taking up a takeaway in a town well known for (the excellent) Rick Stein, then please fear not. One google search of Chip Ahoy and you will come across the reviews for Chip Ahoy on Trip Advisor. One reviewer wrote “While staying in Padstow for a few nights, we decided to grab some fish and chips, and after seeing the great reviews decided we’d try here, it didn’t disappoint! Despite still serving people past their closing time, the staff were so friendly and nothing was a problem. Fish was cooked fresh while you waited, and tasted lovely too! Great service, great food.”

Chippy Chat & Fast Food Magazine • August 2016

Fancy a ? d new Pa It seems that the trade at Chip Ahoy is also helped by being cheaper than Rick Steins too. Under the ownership of the current owners for last ten years, the business has traded successfully, with an ever increasing base of loyal clientele. The owners are selling only due to retirement. The property is located in the town centre in Padstow and is superbly presented and fully fitted with all necessary equipment required to operate a business of this nature, including a Perfecta 4 pan range which is situated behind the large service counter. Above the shop is a quaint 1 bedroom flat with feature Cornish slate wall, open beams and log burner. Currently, trade is received from repeat custom within the local community, as well as the masses of holiday makers. There is scope to generate further new business through some marketing efforts particularly online. There is also scope to extend opening hours, and incorporate a delivery service to increase turnover.

Chippy Chat & Fast Food Magazine • August 2016

Austen Dack Chippy Chat publishing editor says “The sale of Chip Ahoy offers potential buyers the opportunity to acquire a successful turnkey business, that has plenty of scope to generate greater levels of income” Padstow is the third most expensive town on the coast in the UK for property hence the price. Property price is £425k and the business is worth £195k. Chip Ahoy is available for sale, on a freehold basis £620k. Freehold is very rare in Padstow.

For more information about the business, please contact John on

07890 452985. Cornwall – Live the Life. This is a very busy, once in a lifetime shop in a beautiful part of England. Chip Ahoy.

Chippy Chat & Fast Food Magazine • August 2016

Match of the Day Many of you sponsor your local football teams as a great way of getting out into your local community. With owners/parents on local committees it is your chance to get ahead of the likes of McDonalds who have invested

Austen Dack

heavily into this area.

n fact McDonald’s recently announced its renewal of a programme supporting the UK’s grassroots football by providing over 7000 junior football teams with kits. The scheme, backed by UK football associations, will see around 250,000 kits distributed over the next four years, providing each side with new kits every season. To celebrate the announcement McDonald’s enlisted Arsenal midfielder Aaron Ramsey, with the help from kids from Larkspur Rovers football club, to hang new kits along a washing line at Wembley Stadium. The scheme will launch in Scotland, Wales and Northern Ireland later this year. Nigel Hodgson of Hodgsons Chippy in Lancaster is on the committee for not one but eight local junior teams and is a proud sponsor of local football at grass root level. But what happens to the kits when

Chippy Chat & Fast Food Magazine • August 2016

the customary two years are up? One of Nigel’s customers Sue Marsden (of Sports Reach) was able to help. Sue as part of her work with Sports Reach visited Burma recently. In her suitcase she packed up much of the ‘used’ kit to give to the children at the Wyresdale Children’s Home, Nepal. Protecting children in Nepal is exceptionally challenging. These children often have reduced access to basic necessities like adequate shelter, food, clothing, healthcare, and education. They suffer violence, exploitation, abuse, neglect, and social isolation. Some of the kids were so delighted with their kits they were still wearing them when Sue returned to the home the next day. Nigel said ‘We donated the kits after two years of use, rather than storing them in a loft or losing them. I was tired of sponsoring teams and the kits only being used for two years then being forgotten about.’ It is so good to see the children’s faces and see our kits being used beyond the two-year period. Do you sponsor your local teams/ groups let me know email me austen@ chippychat.co.uk www.hodgsonschippy.com www.sportsreach.org.uk Chippy Chat & Fast Food Magazine • August 2016

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he home of ONE the best fish and chips in the UK, wanted a website that was fun, informative and that could showcase the family firm’s passion for ensuring that its loyal customers have a fantastic, super tasty and memorable experience. Www.anstrutherfishbar.co.uk has been completely transformed with a fresh and contemporary look and a selection of interactive pages to explore. In its first month, the revamped site has seen a boost in visitor numbers, thanks to careful search engine optimisation and improved social media interaction. Unique visitor numbers have increased, while viewers from international shores have been taking a keen interest. The site was built by BIG Partnership, Scotland’s largest PR and digital marketing agency. BIG was tasked with creating a website which would focus on the high quality, freshness and sustainability of the Anstruther Fish Bar’s food. The Fish Bar’s extensive and traceable menu attracts folk from coast to coast, so

Chippy Chat & Fast Food Magazine • August 2016

BIG created a new fisherman’s logo to modernise its brand identity. The new logo helps reflect the family values and success of the famous Fish Bar, without making it unrecognisable to its legions of fans. The responsive site is now easily accessible on smartphones, tablets, laptops and PCs, with an emphasis on encouraging social media interaction. The BIG scribblers also helped owners Alison and Robert tell their story, giving the site a friendly touch. Alison Smith, owner of the Anstruther Fish Bar, said: “Our previous website dated back to 2007 and was quite basic, and web design and functionality has moved on a lot since then. “BIG came up trumps with some really cool ideas we hadn’t even thought of. They also designed a fresh brand identity for us that looks fantastic – we’ve used it on the main signage outside, as well as on our ever-popular gift vouchers. “We’ve had lots of very positive feedback from our customers. We’ve seen more engagement with the website and lots of people signing up to become an Anstruther Fish Bar VIP, and our social media profiles have also gained a lot of new followers.” Are you updating your website please let us know? Chippy Chat & Fast Food Magazine • August 2016

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Chippy Chat & Fast Food Magazine • August 2016

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company marketing, “We have specially designed newspaper and food Poppies Fish & Chips is boxes, which help reinforce our brand identity – a deserving winner and customers even get their fish and chips served up I wish them every success in newspaper with edible ink! Our social media has in the future.” Above: One of Poppies’ innovative marketing also really helped us establish our brand and we Wallace campaigns, aMike fully branded taxi for deliveringnow have over 8,000 followers engaging with us and posting about their Poppies experience” The Q Partnership large orders in matching carriers. Marketing Team Pat Newland Above: One of Poppies’ innovative marketing owner of Poppies Fish & Chips. campaigns, a fully branded taxi for delivering

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From Mid Table to Champions League By Ouday Hikary, owner of Hikary’s Fish Bar in Neath, Port Talbot

As a new business vying for custom, it was essential to build a trustworthy and respectable reputation – and fast. The National Fish & Chip Awards radiate prestige and admiration, and The Independent Takeaway Fish and Chip Shop of the Year Award is one of the highest industry honours to receive. I knew if I wanted to grow a reputable business I had to enter this award.

aving now entered a couple of times, my business has grown and developed based on the judge’s performance feedback. In year one, the business didn’t perform terribly well during the shop inspection stage, and the feedback was eye-opening but very constructive. Looking back, I believe that was the best thing that could have happened to me as it pointed out where I was going wrong, and I was truly determined to turn the negatives into positives. The competition forced me to stop, take a step back and re-evaluate my shop. From there I visited my contenders’ shops to see what they were doing differently and I learnt that this industry is so much more than just frying fish

Chippy Chat & Fast Food Magazine • August 2016

and chips – some of the shops were incredible! I immediately realised what I had to do if I wanted to succeed. Two years later and with a lot of hard work, I re-entered the awards but this time I was competing in the ‘Champions League’. I knew it was something special to be named as one of the UK’s Top 60 fish and chip takeaways in the UK, but to make the Top 20 and then the Top 10 was a dream come true. I’d gone from a noncontender to having the best fish and chips in Wales. My diners regularly travel up to 20 miles to enjoy my fish and chips, and it all started with an entry form for The National Fish & Chip Awards. From my success in the awards I have seen a huge increase in business, so much so that for the first time this year I haven’t had to advertise. Every week my business gets mentioned in the newspapers on its own accord and I’ve also been interviewed on television several times. When I first heard of the competition, I never thought any of this would be possible but look where I am now. All it takes is 15 minutes to complete that initial entry form – answering a few questions on something you’re passionate about – and you too could be in with a chance of transforming your business.

Chippy Chat & Fast Food Magazine • August 2016

No Mutiny on this Bounty The Plattens have been offering fish and chips to the locals and holidaymakers at Wells-nextthe-Sea, Norfolk for over 50 years. The family business has seen many changes but perhaps none so dramatic as the latest.

John Fryer

he existing take-away plus an adjacent gift shop have been converted into a large take-away area with seating, together with a new 50 seater cover restaurant. Requiring a closure of 18 weeks, the take-away opened at the Easter weekend and the restaurant in time for the main Summer holiday period. To meet the huge demand during the peak season, no less than 3 Hewigo High Efficiency ranges have been installed through SPH Specialist Services, providing a 9-pan capacity. At the front of the ‘Fisherman’s Yard’ take-away with its lovely views over the quayside and striking nautical theme stands a 4-pan Hewigo High Efficiency Island range supported at the side by a 3-pan High Efficiency counter range. Luke Platten says, “The capacity and flexibility these two ranges give us is tremendous. And it’s needed! We are particularly impressed by how well they

Chippy Chat & Fast Food Magazine • August 2016

hold temperature to help speed up delivery to the customer.” ‘Fryer’s Bounty’, the new restaurant, has its own preparation area and is served by a 2-pan Wall range. The name is interesting: On the face of it, a really appropriate name for a fish restaurant, yet there is more to it. John Fryer, a local man, was sailing master on the notorious Bounty. Although angry with Captain William Bligh he did not join the mutiny. He returned to Wells after naval service and is buried in the local churchyard. There is little danger of a mutiny from customers of ‘Fisherman’s Yard’ and ‘Fryers Bounty’ who will clearly appreciate Plattens major investment in style and equipment. “This will certainly set the tone for another 50 years of successful trading in the area,” adds Luke Platten. Phillip Purkiss, Managing Director of Hewigo says, “Plattens have been a loyal customer for many years but there has been nothing on this scale before. We are delighted that they continue to have faith in our equipment to help them deliver what they need to make it a total success.” www.plattensfishandchips.co.uk www.hewigo.com Chippy Chat & Fast Food Magazine • August 2016

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Chippy Chat & Fast Food Magazine • August 2016

Frit and Chips! For two centuries the Fritolini were Venice’s fast food joints where you were served a generous portion of deep fried local fish, seafood and polenta on a big square of absorbent paper. Now, we are told, there’s only one left, and it’s moved decidedly up market. Nick Lander steered us there with the advice that “Irina at Il Vecio Fritolin knows everything and everybody”. Indeed, their website reveals that she has also taken over the Café Palazzo Grassi, attached to Venice’s most with-it art gallery. By John Whiting

ary’s antipasto was equally withit – cubes of raw gurnard and fresh orange. Mine was a plate of cold seafood: a tiny octopus, a couple of shrimp, a scallop, and a dollop of caramelized onion, surrounding a pool of creamy semolina, all with distinctive individual flavours that called for careful, attentive savouring. The basket of bread was notably the best

Chippy Chat & Fast Food Magazine • August 2016

we encountered in Venice – according to their website it is all made fresh in house every day. We both chose the restaurant’s eponymous main course, the deep fried seafood and polenta. It came on a square of paper, a nod to its humble origins. It was generous with expensive shellfish, a greater proportion than at our Ca’ D’Oro luncheon for half the price, but there was no difference in the frying, which was, in both instances, flawless. Desserts were to the same high standard – bavarian cream and orange créme brulé. If we were formally judging, Mary would have marked down the latter for an absence of the promised orange flavour. It was excellent, but compared to the same dish with pieces of fresh peach at Alle Testiere, it lacked that touch of genius. Good coffee at the end, and as satisfying and smooth a grappa as I’ve had. It was an excellent meal in homey surroundings with unobtrusive service. Looking back on it three weeks later from a wider perspective, I’m struck by the fact

Chippy Chat & Fast Food Magazine • August 2016

that, in this last survivor of what had once been the equivalent of a fish-and-chip shop, the bill for three courses, coffee, a half bottle of the house Suave and a grappa had come to a hefty 134€. In Paris, 108€ got us two five-course menus degustation, together with their flight of three wines, in one of the hottest bistros in town. What price history?

FISH AND CHIPS IN VENICE FACT FILE

Freshly fried seafood in scartosso, a paper cone, has been served on the site of Vecio Fritolin since around 1700. Here the batter is light and the oil is olive. “If the English want to keep their fish and chips hat on that’s OK,” says owner Irina Freguia. “But I hope that they come to Venice anyway and enjoy Venetian-style fried fish.” It is a restaurant steeped in history. In the eighteenth century, there could already buy its fish fry to go! Between these ancient walls you will find a high quality cuisine. In addition to its excellent frying and other traditional Venetian dishes such as Baccalà Mantecato and Sarde in Saor the young Chef Daniele Zennaro and Irina Freguia you will enter a world of gourmet dishes, tasty and light. delicate dishes made from products from the lagoon islands of Venice and the Rialto market. www.veciofritolin.it/

Chippy Chat & Fast Food Magazine • August 2016

Snapper & Chips! ONE MAN’S passion for being behind the chip shop counter has moved to being behind the lens for a photography project with his customers.

azem Hakimi, owner of Oxford Fish Bar, has captured hundreds of portraits of his customers which bring his two interests in his job and hobby together. He says every picture tells a tale and he is hoping to create a book or exhibition out of his photography project. Mr Hakimi said: “I am always photographing bits and bobs but I am always at the shop – so I thought I would start doing a project with my customers. “Customers come in for their fish and chips and they normally laugh when I ask to take a picture of them, but after explaining – some people don’t – but most people say yes. “That is the advantage of knowing my customers very well, they know me and I have a loving relationship with all of them.” So far, the chip shop owner of nearly 30 years has taken more than 300 portrait photos of his customers.

Chippy Chat & Fast Food Magazine • August 2016

When customers come in and are waiting for their order, Mr Hakimi takes them through to the back garden where he has a white wall to picture them against with one camera lens. He said: “We get customers from all walks of life and I love them. “Everyone knows me and I have a loving relationship with my customers – everyone’s pictures show something different about them and I want to show that relationship through the portrait. “The more you look at the picture, the more you learn about their beauty and kindness. “It is an ongoing project I will just keep doing, I have between 300 and 400 pictures so far of different people and have made them into a little book. “I do photography for myself and that is why I started but when my chip shop customers saw the pictures they have been pushing me to show them to the public.” Mr Hakimi has since collated the hundreds of pictures into a book and is considering trying to get it published.

Chippy Chat & Fast Food Magazine • August 2016

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01254 830305 North West

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

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. 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. 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 • August 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

Thorne Barnsley Sheffield Doncaster Rotherham Goole Grimsby

YS H IR

LINCOLNSHIRE

AF ST

NOTT ING

HA MS

HIR E

SOUTH YORKSHIRE

CHESHIRE

Call 01670 521801 07850 772578 brrygraham@aol.com

Central and Southern England

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

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

01909 562327 (3 lines) 07932 155677 (Andy) 07703 263033 (Garry) (E,Yorks, N,Yorks, W,Yorks)

allomas@btconnect.com North East

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 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.

Call -

Telephone: 0207 987 7890 & 0207 987 8456 Wisbech: 01945 772242 Largest distributor of potatoes and Lordchips, rapeseed oil, frymax, battermix, gherkins, & sauce

Hunters Potatoes

(S,Yorks, N,Yorks, Notts)

Eden House, High Hesleden, Hartlepool, TS27 4QF

( Northumberland )

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

Northern Ireland

Potato

EAST YORKSHIRE

WEST YORKSHIRE GREATER MANCHESTER

Tel : 01358 742345 Mob : 07799 661333

Delivering quality potatoes throughout your region

BWH Graham

01429 836255

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

Chippy Chat & Fast Food Magazine • August 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 • August 2016

WE WOULD WALK 500 MILES … AND 500 BACK (FOR COLMANS CHIPS) Award winning chippy sponsors the stars

ow do you guarantee extra customers this summer? An award-winning fish and chip shop struck GOLD this month sponsoring one of South Tyneside’s biggest events. Colmans, which has been based at Ocean Road, South Shields since 1926, is now in the middle of a busy summer season, serving not only its regular customers but the influx of tourists for the recent South Tyneside Festival 2016. Highlights at the festival, which offers free events and activities throughout June, July and August, included the popular Sunday Concert series at Bents Park, South Shields which Colmans is proud to be sponsoring for the second consecutive year. South Tyneside Festival’s Sunday Concert series 2016

Chippy Chat & Fast Food Magazine • August 2016

included headline appearances by X Factor favourites Alexandra Burke, as well as The Proclaimers Tony Hadley and UB40. “The South Tyneside Festival’s Sunday Concert series has become a highlight of the borough’s summer calendar, attracting more than 77,500 visitors in 2015 alone,” said Richard Ord, owner of Colmans. “Colmans are delighted to be supporting the event again this year and hope that everybody has had a fantastic time. We even got star names enjoying our world famous fish and chips.” Councillor Alan Kerr, Deputy Leader of South Tyneside Council, with responsibility for Culture and Leisure, said: “Colmans have been strong supporters of the South Tyneside Festival for many years and it’s great to see visitors queuing for their award-winning fish and chips both before, and after, each of the events. Let us know how you associate your brand with local events to austen@ chippychat.co.uk

Chippy Chat & Fast Food Magazine • August 2016

Sunday 9th October 2016

F sh frying Fast Food Show

Brought to you by

Back with a BANG at Donington Park! began in 2002 – it e er wh to s rn tu re ow sh od Fo st Fa d The Fish Fr ying an Race Circuit. back at the World Famous Donington Park

g Ltd - Castle Donington, Derby DE74 2RP

Current Exhibitors include Goldensheaf Dinaclass Henry Jones Drywite Zanfish Wholesale Nortech Foods TQuality Us4slush Kiremko Food Equipment Florigo Frying Solutions Vandemoortele P100 FRYMAX Premier 1 Filtration Trimford Leisure ReFood Waste Management Golden Delight Paradise Kebabs Hopkins Catering Equipment AA Catering Equipment Middleton Food Products Elite Shopfitters Leeds Infraglo Preston & Thomas Pacific West Foods NFFF

Henry Nuttall Southern Fried Chicken Triple F Prepared Chips BD Signs Nottingham Covaris Packaging Group ASAP Catering Nottingham Sweetheat Technology Mcwhinneys Sausage DMS Duct Cleaning Triple Crown Food Company Martyn Edwards Frank Ford Wrapped Takeaway Shop Insurance James T Blakeman Sausages Seafish Industry Authority National Fish & Chip Day Barland Shopfitters Caledonian Control BRF Golden Foods Siam Easyliners MCS Technical Products Marine Stewardship Council Isle of Ely Chippy Chat Crucial Sauce Company.

Sunday 9th October 2016 • FREE PARKING • FREE ADMISSION • OPEN 10am - 4.30pm Castle Donington, Derby, DE74 2RP www.frymagazine.com

ying &Sponsored Fastby:Food Show Sunday 9th October 2016 43

Chippy Chat & Fast Food Magazine • August 2016

Come to the Ball! The Chip Baron’s Ball is back and the big news is we have signed up yet another top band for your enjoyment 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 BD Signs, 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 sponsored by Blakemans and casino will be there to entertain you again too. We will also have a special rate at the hotel for staying over too at just £75 including breakfast. Car parking & wi-fi will be FREE. Call 01353 865 966 to pre-book your tickets today. For rooms call the hotel quote CH6 or Chippy Chat on 01733 289900.