Chippy Chat February 2018 by Chippy Chat Magazine

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www. editorial@chippychat.co.uk

It’s Miller Time

Chippy Chat & Fast Food Magazine • February 2018

TEL 01353 865 966

Chippy Chat & Fast Food Magazine • February 2018

Issue 2 Volume 8 February 2018 1

Chippy Chat & Fast Food Magazine • February 2018

Miller Thriller!

nce again hundreds descended

them all with some good trade

on London for the 2018 Fish

uplift in the coming year.

and Chip awards (in association

Once again, our Feb edition has

with Seafish) to see just who would

over 20 pages of award coverage.

walk away with the biggest prizes

Our front-page partner for

Austen Dack

in our industry.

February 2018 issue is Central

Publishing Editor

Congratulations of course go to

Foods, it is so good to have them

Millers for taking the overall prize.

onboard as a partner and we look

The top ten regional finalists this

forward to working with them

year were all brilliant and judging

throughout 2018.

was a close call indeed. Well done to all the other finalists

Please contact me at...

and award winners across all the

austen@chippychat.co.uk if you

categories. With the right PR skills

have any news or would like to join

this competition should provide

our list of supplier partners.

Chippy Chat Ltd Oak Lane Littleport Ely Cambridgeshire CB6 1RS

www.chippy-chat.co.uk info@chippychat.co.uk Twitter @Chippychat Facebook Chippy-Chat TEL 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

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 • February 2018

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 • February 2018

First Class Chippy! New fish and chip shop opens in Bolton town centre

FORMER sub-post mistress has bought her family’s fish and chip empire to Bolton. Alison Burns, aged 49, opened up Alison’s Superb Fish and Chip Shop with her son, Paul recently.

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Mrs Burns set up her first chip shop in 2014 in Hindley and was able to call on the wealth of fish frying experience from two generations of her husband’s family. The shop, which opens at 9am in Market Street, sells all the standard fare you would expect from a chippy, including pie and peas, chip butties, sausages and of course the all important fish and chips. A regular cod and chips is £5.50, chips and gravy is £3 and the full house breakfast is £6.95 including a drink. The shop in Market Street brings to total of family fish and chip shops to five, with other establishments in Bury Market, Stretford and Salford. Mrs Burns’ husband, Phil Cartwright, was already in the chippy business when they met and Mrs Burns’ was able to fall back on the experience he and his parents, Ann and Roy, who are now in their 80s, had in the business. “It’s easy running an establishment when you’re busy but when it’s quiet you have to take the decision to throw things out and not make too much, to keep everything fresh. “The product has to be right, that’s what you’re selling, and you need to know what to do and I have that experience now.” Mrs Burns was not worried about setting up a new fish and chip shop so close to the already established shop in Great Moor Street. She said: “I’m not worried at all. People can come and try our product and make their own decisions. I’m confident people will come flocking here.” Alison’s will have a staff of 10 and currently has space inside for 40 customers, with plans for al fresco dining outside. Are you opening another shop – austen@chippychat.co.uk Chippy Chat & Fast Food Magazine • February 2018

Celebrating 30 years

Poultry demand set to fly It’s no yoke

Diary Dates

Business or pleasure, dates not to be missed

It’s Miller Time

Uk’s Best Fish and Chip Shop Announced

Pelican Bags Best Restaurant Devon Heaven

Best Newcomer/Good Catch Malt and Anchor / Fish City

Healthy Eating/ Marketing Innovation

Fish City and Krispies Fish & Chips

Best Multiple/ Best Mobile

The Good Catch / StarChip Enterprise

6 8 10 12 14 16

18 20 22 24

Best Foodservice/NFFFQuality The Marcia / Towngate Fisheries

Staff Training / Field to Frier

Penaluna’s Famous Fish & Chips / Mister C’s

Drywite Young Fish Frier/ Fish & Chip Friday Peter Calvert/ North Tyneside Council

Top Trump

26 28 30

The future of fish and chips is in good hands!

The Top Ten

UK’s top ten fish and chip shops

Best Seafood Week Campaign / Outstanding Achievement The Pelican / Mark Drummond

Southern Style Gravy Mix New from Mayflower

Around the World Time to Checkout Iceland

Life Begins at 40

Rico Nardone is retiring after 40 years in an Exmouth Chipp

32 34 36 38

Chippy Chat & Fast Food Magazine • February 2018

February 2018

Papa Santa Claus Delivers!

Papas hand out free food to Hull’s homeless

Blinding Nemo! Awards down under

Field to Frier

Sustainably sourced potatoes your customers will love

Well Oiled £25 million a year business!

DE LA HAYES Fish and Chip Shop Opening March 2018

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Once in Loyal David’s Chippy

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sales@klsonline.co.uk Chippy Chat & Fast Food Magazine • February 2018 In association with

Frying Ranges

Once in Loyal David’s Scott looking forward to celebrating 30 years! By Scott Drew

ack in March 1988 after doing various paper rounds for years, I decided at the young age of 14 I needed a “proper job”. I approached a Fish and Chip shop not far from where I was living to ask for a job, which had only been taken over a few days earlier by David and Phyllis Manley. They called it “David’s Fish and Chips”. I started out the back peeling potatoes etc before working my way to the counter, serving the public. The chip shop has been in existence since 1921, so almost 100 years old. The very first customer to enter the shop was David’s mum who at the time was a young girl, the people who owned it wanted her to be their very first customer, so she waited outside for hours before they opened! At 16 I was also working at Woolworths part time they suggested I should look to do a management course. I thought I had been at David’s longer and still enjoyed it, so I thought better the devil you know, which was an excellent choice, especially with the unfortunate demise of Woolworths.

Chippy Chat & Fast Food Magazine • February 2018

My boss David, always said to me that when he was going to retire I would get first refusal to buy the business, and this duly happened in 2010. Next came the big question, do I change the name to “Scott’s Fish and Chips”? I felt I would keep it as David’s, as much was to remain in the shop staff etc and it also paid tribute to David for all the help and support he has given me over the years, even though I still get asked by customers why don’t you change the name to Scott’s? Over the last seven years I have changed and updated the shop, the most dramatic being the front sign, it is made of sequins which have fish on them. and with a little wind it looks as though they are swimming in the sea, people are always outside taking photos of it! I have also invested in air conditioning, new fridges, new non-slip flooring and a Vito filtering machine, all this of course costs money and I have had to do this a bit at a time, but I feel it’s important to keep your shop looking at its very best, and for a small fishing town with a population of around 20,000 people, Brixham has Chippy Chat & Fast Food Magazine • February 2018

Chippy! eight Fish and Chip shops. Competition is good as it keeps your game high, and therefore keeps your standards high, and just because you are in competition with each other it is nice that over the years, I have got to know some of the other owners and they have helped me out, as much as I have helped them out which I also think is also important. We have a Hygiene rating of 5, and have recently won two Gold awards from the “Freefrom Awards” offering menu options to those suffering with Coeliac Disease or a Gluten Intolerance, we were so thrilled to win this in both the Fish and Chips category and Creme De La Creme meaning the best of the best! We were told we were shortlisted back in October and so were invited to the presentation in London to see if we had won anything (with the warning, just because you have been shortlisted, it does not mean you have won any prize, just that you have met a certain standard) so off we went, in anticipation. Obviously we were pleased to win under Fish and Chips but also the Creme De La Creme I couldn’t believe it, especially when you are up against some top restaurants in London as well as chains such as 7

Chippy Chat & Fast Food Magazine • February 2018

Wetherspoons, i took some of the staff with us as they contributed as much to us winning this award too, we stayed in a posh hotel overlooking Canary Wharf it was great, however we couldn’t afford the Champagne as it was £1,260 a bottle plus a 12.5% service fee on top! We have had so much publicity from this, it truly has been amazing, but not only that, it is knowing that someone who suffers with this can find somewhere to eat so that they too can enjoy good old-fashioned Fish and Chips, we had someone in recently who told us this is the first time they have eaten Fish and Chips in over ten years! So here we are in 2018 coming up to March where we are getting ready to celebrate 30 years of David’s fish and Chips, we have a few ideas planned to celebrate this milestone, such as 30% off Fish and Chips, and a special gift to any customer whose name is David. (and Scott – editor?). What I still find amazing after all this time though is, I still go in every day looking forward to the day ahead, even though as we all know, working in Fish and Chips is a tough job, with long anti sociable hours, I still love it, here’s to the next 30 years!

Chippy Chat & Fast Food Magazine • February 2018

Poultry demand set to fly, predicts Central Foods With chicken expected to become the largest meat sector in the world within the next two years, it pays for takeaways to ensure they have a range of quality poultry products on the menu, says frozen food distributor Central Foods.

“T

he appetite for chicken remains huge,” says Gordon Lauder, MD of Central Foods, which supplies the Golden Valley Foods poultry range. “It’s the most popular meat served in the UK generally, and the prediction is that chicken globally is due to become the largest meat sector by 2020. “Last year one of the major fast food chains announced that poultry meat was more popular than beef in its restaurants. “One of the great things about poultry is that it is available in so many different formats including nuggets, bites, steaks, drumsticks, wings, breast fillets and strips, kebabs and kievs. It means there is something to suit a variety of tastes and occasions, from fast food/takeaways to snacks and plated meals. “Central Foods keeps a close eye on current and future trends – ensuring that caterers can serve up just what their customers are looking for. For example, last year we introduced new Golden Valley Foods Southern fried crispy

Chippy Chat & Fast Food Magazine • February 2018

chicken breast strips to help meet the demand for more spicy food.” The Golden Valley Foods range, available exclusively through Central Foods, has many benefits for caterers, from consistent size and quality through to easy portion control and containing no hydrogenated fats or MSG. And because all products cook direct from the freezer within around 3-6 minutes, caterers only need use exactly what is required - significantly reducing wastage to help their bottom line. Free pointof-sale material, to help pull through in outlets, is available, adds Gordon. “One of the key reasons why the Golden Valley Foods range does so well is that the added value products are made only with breast meat, which means customers can taste and see the quality,” he explains. “Consumers are looking for good quality in their poultry products now. They are more conscious of what they are eating.” Chicken appeals to many different sectors of community, including those with religious or cultural requirements, which is one of the reasons why it does so well. It’s also a great carrier of different flavours and can be used in many different ways – added to a wrap, sub-roll or a salad box, as well as popped into a bun and served with chips, adds Gordon. www.centralfoods.co.uk Chippy Chat & Fast Food Magazine • February 2018

Chippy Chat & Fast Food Magazine • February 2018

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

30th March Good Friday

Good FryDay

25 February FRY-IT! 10AM - 4.30PM PETERBOROUGH ARENA East of England Showground, Oundle Rd, Alwalton, Peterborough, PE2 6XE Sunday 25th February 2017 www.friarspride.com/fry-it

24th February - 4th March Real Bread Week Real Bread Week is the annual celebration of supporting your local, independent Real Bread bakery.

4th March

The clue is in the name! If you are celebrating Good Friday in a special way let us know. Email - austen@chippychat.co.uk

21st April National Tea Day Get the Kettle on! If you are planning a National Tea Day promotion let us know. Email austen@chippychat.co.uk

16 - 22nd April UK Coffee Week If you are planning a UK Coffee Week promotion let us know. Email - austen@chippychat.co.uk

1st June

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, call them on 01778 380448

KFE Open Day - Sunday 4th March 2018

5th - 12th March

National Fish and Chip Day National Fish and Chip Day 2018 In association with NEODA is on Friday June 1st. Let us know what you are doing.

11th - 15th June Healthy Eating Week

British Pie Week

Highlight your Healthy options.If you are planning a Healthy Eating Week promotion let us know. Email - austen@chippychat.co.uk

Join the Upper Crust and bring the Great British Pie to the attention of your customers.

2nd December The Chip Baron’s Ball

If you are planning a Sports Relief promotion let us know. Email austen@chippychat.co.uk We may feature it on our website or in the Magazine.

Chi p

Sports Relief

Chat py ll 2 018

17th - 23rd March

Ch ristmas Ba

The Chip Barons’ Ball is on Sunday 2nd December this year, Chippies travel from all corners of the UK to don their DJs and posh frocks to celebrate Christmas in style.

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 • February 2018

It’s Miller Time! Uk’s Best Fish and Chip Shop Announced

sponsored by

MALT AND ANCHOR Presented by Andrew Marriott, Brand and Marketing Manager, Frymax

Malt and Anchor Cirencester, Gloucestershire

alt and Anchor in Cirencester, Gloucestershire, have been crowned the UK’s best new fish and chip business, as part of the 30th anniversary National Fish & Chip Awards, organised by Seafish. To secure the top spot, Malt and Anchor had to fry at the top of their game and have been appraised across a variety of judging criteria including innovative approaches to running a new fish and chip shop, promotional activities, and sustainable and responsible sourcing policies. Judges also made unannounced visits to the shop premises to evaluate both product quality and customer service levels. Commenting on their award win after receiving the distinguished trophy from awards host, Nigel Barden, voice of food and drink on BBC Radio 2, Dan Lanfford, Director at Malt and Anchor, said: “I speak for myself and the team when I say that we are delighted with this award; being named the best newcomer in the whole of the UK is something really special. “I would like to thank our whole team for their hard work, and the residents of Cirencester and the surrounding villages who have given us so much support in our first year.” Award sponsor Andrew Marriott, Brand and Marketing Manager for Frymax, said: “The future of our industry relies on highly motivated and skilled individuals opening fish and chip shops, and we are delighted to sponsor an award which recognises outstanding talent entering the fish and chip trade. It is a delight again to see so many exceptional newcomers, who bring new ideas to the industry and are passionately driven to produce great tasting fish and chips for their customers. “We congratulate Malt and Anchor on the high standards they have achieved and the positive image they are creating for our trade.”

Chippy Chat & Fast Food Magazine • February 2018

Fish City George Clark MSC, Sam Stone, Grainne and John Lavery, Vincent Hurley, Barry Lynch, Rajina Gurung

Fish City has been crowned

the UK’s most sustainable fish and chip business

o secure the top spot for the Good Catch – The Sustainable Seafood Award, Fish City have been assessed against a wide variety of judging criteria, focusing strongly on the policies and procedures they have in place regarding the responsible sourcing of fish and shellfish. They were also judged on their efforts in informing customers about the sustainable credentials of seafood including details of the journey that their fish takes - from net to plate - as well as how they encourage others in the industry to place greater focus on responsible and sustainable sourcing. Fish City also had to demonstrate how they plan to tackle any pertinent issues facing the responsible sourcing of seafood, as well as receiving a full review of both the front and back-of-house operational aspects of the shop, including assessing the level of customer service and quality of the fish and chips on offer. Commenting on their award win John Lavery, owner of Fish City, said: “We feel humbled to have won this award and are truly proud to be where we are today. We would like to take this opportunity to thank our dedicated team for all their hard work, as well as MSC and MCS for the guidance and support they have provided us since our opening.” Awa rd co - s p o n s o r G e o rg e C l a r k , S e n i o r Commercial Manager at MSC, said: “The standards of entries for this award were fantastic again this year. It was a tough call but Fish City have taken their commitment to sustainability to the next level. By providing fully traceable and sustainable fish and chips, they make it easy for their customers to eat the right seafood but, most importantly, help to ensure we will have fish suppers for generations to come!” Chippy Chat & Fast Food Magazine • February 2018

SO FAR-OE

SO GOOD! JFK is dedicated to providing quality cod and haddock for you. The capacity to deliver on our promises of high quality is one of the company’s key trademarks. Production is done onboard the incredible fishing vessel Gadus. Steps are taken at every juncture of the fishing process to ensure that JFK’s frozen-at-sea products are as fresh as possible. Frozen-at-sea has been called “fresher than fresh,” because within four hours from leaving the sea the fish is processed and frozen.

Ask your wholesaler for Gadus today

All JFK processing factories and trawlers produce in accordance with HACCP principles

Proud member of “Frozen at Sea Fillets Association”

Chippy Chat & Fast Food Magazine • February 2018

Kósarbrúgvin 3, P.O. Box 56, FO-710 Klaksvík, Faroe Islands Tel +298 409900, Fax +298 409901, Email jfk@jfk.fo WWW.jfk.fo Chippy Chat & Fast Food Magazine • February 2018

Healthy Eating Award sponsored by

Marketing Innovation Award sponsored by

Ben Bartlett, Kelly Barnes, Tim Barnes, Nigel Barden Peter Bruce, Grainne and John Lavery, Vincent Hurley, Barry Lynch, Nigel Barden

Fish City Belfast

ish City has been crowned the UK’s best for offering healthier menu options during a prestigious ceremony at the Royal Lancaster Hotel in London - an event widely regarded as the ‘Oscars’ of the fish and chip world. John Lavery, owner of Fish City, said: “My wife, Grainne and I, have been fully committed to healthy eating for a number of years. We firmly believe that these elements are an integral part of the Fish City brand and its future growth. Marcus Coleman, Chief Executive at Seafish, comments: “With customers becoming more interested in the nutritious value and content of their takeaways, the question of where and how our food is sourced has never been so important. “As one of the UK’s healthiest and least adulterated takeaways on offer, a portion of fish and chips provides healthy amounts of protein, carbohydrates and many essential nutrients and vitamins. With an alternative ‘healthier’ menu on offer, Fish City does an exemplary job of producing nutritional content that’s equally as flavoursome as it is healthy. Adrian Delaney, nutritionist and awards judge for the Healthy Eating ‘Fish and Chips’ Award, said: “It is an incredible achievement to be acknowledged as one of the best healthy eating fish and chips providers across the country. Each finalist demonstrated remarkable innovation to create delicious products that maintain the traditional fish and chip flavours we love, while raising awareness for healthier choices. “Congratulations to Fish City who not only excelled in all of these areas, but also showed incredible commitment to furthering their knowledge around nutrition and allergies.”

Chippy Chat & Fast Food Magazine • February 2018

Krispies Fish & Chips Exmouth, Devon

rispies Fish & Chips in Exmouth, Devon, has crowned the UK’s best fish and chip shop for marketing innovation, as part of the 30th anniversary National Fish & Chip Awards. To secure the top spot, Krispies Fish & Chips had to fry at the top of their game and have been assessed against a wide variety of judging criteria, including audience research, marketing budget allocation, promotional activity planning and implementation, measurement of success and impact on the business over the past year. Judges also made in-depth shop visits to review the marketing innovation practices, while also appraising the level of customer service and quality of fish and chips on offer. Commenting on their award win Kelly Barnes, Owner of Krispies, said: “The awards are always a pinnacle start to the year, helping to drive our team forward. This year’s ceremony has set us up for a thrilling 2018! “It’s not always easy to come up with new ideas, but we always relish the challenge and it’s great to be recognised for our hard work. “Last year, we celebrated our win with a 99p chip day to thank our customers for their continued support. I’m looking forward to celebrating this achievement with them again.” Heather Middleton, Marketing Manager at Seafish, said: “The standard of entries this year was excellent. An increasing number of fish and chip businesses are now very actively marketing their own businesses, using a range of techniques from running special evenings in their shops or restaurants to running social media campaigns, promoting not only their own products, but the fish and chip industry as a whole. The innovative ideas presented by this year’s entrants have shown that the industry is in safe hands. Congratulations to Krispies Fish & Chips who showed exceptional marketing and innovation skills.” Chippy Chat & Fast Food Magazine • February 2018

Cо a la оs to our winners! BURTON ROAD CHIPPY

HARBOURSIDE FISH & CHIPS

Independent Fish and Chip Shop of the Year Award 2ND PLACE

Independent Fish and Chip Shop of the Year Award 3RD PLACE

PETER CALVERT, MISTER C’S

MAGDA GANEA, THE REAL FOOD CAFÉ

Drywite Young Fish Frier of the Year Award 1ST PLACE

Drywite Young Fish Frier of the Year Award 2ND PLACE

ANDREW HILLIER, HARBOURSIDE FISH & CHIPS

MISTER C’S

KRISPIES FISH & CHIPS

From Field to Frier Award

Marketing Innovation Award

e! о D l l e W THE TO ALL S & T FINALIS RS WINNE

Drywite Young Fish Frier of the Year Award 3RD PLACE

PENALUNA’S FAMOUS FISH & CHIPS Staff Training and Development Award

Cо a la оs to Millers Fish & Chips, Independent Fish & Chip Shop of the Year Award Winners and The Pelican, Independent Fish & Chip Restaurant of the Year Award Winners

T 01778 380 448 E sales@kfeltd.co.uk W kfeltd.co.uk 19

Chat &Fish Fast Food • February 2018 The Company of Choice for AwardChippy Winning and Magazine Chip Shops

Chippy Chat & Fast Food Magazine • February 2018

Best Multiple Fish and Chip Operator Award sponsored by

Best Mobile Fish and Chip Operator Award sponsored by

Presented by Terrance Larkin, Group General Manager, JJ Food Service The Good Catch Team

The Good Catch

Merseyside, Manchester, Cheshire and Liverpool

he Good Catch has been crowned the UK’s best fish and chip business with multiple sites, as part of the 30th anniversary National Fish & Chip Awards, organised by Seafish. The business, with six establishments across Merseyside, Manchester, Cheshire and Liverpool, scooped the Best Multiple Fish and Chip Operator Award. Open to businesses that operate three or more establishments, this award category assesses shops against a wide variety of judging criteria, including responsible sourcing policies, outlet appearance and facilities, menu development and innovation, supplier relationships, marketing and promotional activity and staff development and training. Chris Pittaras, owner of The Good Catch, said: “We operate a family run business and our heritage is firmly embedded in the industry, with our grandfather and father owning and operating their own fish and chip businesses as well. We pride ourselves on our reputation of providing great service and quality, so to be recognised among some of the best in the industry for delivering the highest standards across all of our locations is a real honour. “We have worked to combine traditional fish and chips with a modern take on customer service, eco friendliness, sustainability and quality, so that residents are proud to have one of our shops in their communities. Our owners, managers and staff live and breathe fish and chips, and this award is a testament to their hard work.” Award sponsor Terry Larkin, Group General Manager at JJ Food Service Limited, said: “The standard of entrants this year has been extremely high, and we were particularly impressed with the effort to position fish and chips as a healthier option in the booming home delivery market. It is also great to see operators successfully engaging with and working to satisfy customers, while showing commitment to responsible sourcing policies. “The Good Catch shone throughout the judging process, upholding excellent standards across all their locations.”

Chippy Chat & Fast Food Magazine • February 2018

Tina Clarkson, Jo Roffey, Rebecca Warren, Nigel Barden

StarChip Enterprise Worcestershire

tarChip Enterprise in Worcestershire, has been crowned the UK’s best mobile fish and chip business at the recent National Fish & Chip Awards, organised by Seafish. To secure the top spot, StarChip Enterprise had to fry at the top of their game and have been appraised across a wide range of judging criteria, including sustainable sourcing policies, staff training processes and marketing activities, as well as receiving mystery dining inspections. Commenting on their award win Jeff Warren, Director and Proprietor of StarChip Enterprise, said: “These are the most prestigious awards in our industry and we are honoured to be recognised yet again for all our hard work, dedication and passion. Having been shortlisted before and winning this award in 2016, it’s a fantastic feeling to be taking home the crown once again. “We continually work to champion fish and chips to make sure that they stay the number one takeaway choice in local towns and villages, and at festivals and events throughout the UK.” Award sponsor Lindsay Filmer, Head of Marketing at Pukka Pies Limited, commented: “Every single day in the UK, mobile fish and chip shops provide hungry Brits with hearty, wholesome meals that are quick and easy to sink their teeth into. Delicious, convenient comfort food is something we pride ourselves on here at Pukka Pies, and we are proud to sponsor an award that recognises the game changers in this ever-growing and evolving industry. “I’d like to congratulate StarChip Enterprise for demonstrating innovation in their menus, quirky chippy styles and excellent customer service.” Chippy Chat & Fast Food Magazine • February 2018

Chippy Chat & Fast Food Magazine • February 2018

Best Foodservice Operator sponsored by

NFFF Fish & Chip Quality Award ‘Champion’ Award sponsored by

Nigel Barden, Nick Patch, Stacey Reynolds, Linda Penrose, Gary Penrose and Oliver Kelly

The Marcia

he Marcia Inn scooped the Best Foodservice Operator Award during the prestigious fish and chip awards ceremony, at the Royal Lancaster Hotel in London. The award category is open to all general foodservice outlets, including but not limited to hotels, restaurants, pubs and cafes where fish and chips is included on the menu but is not the core offering. To secure the top spot, The Marcia Inn had to fry at the top of their game and have been assessed against a wide variety of judging criteria including responsible sourcing policies, supplier relationships, preparation and cooking techniques, menu diversification, staff training and customer service. The Marcia Inn also received mystery diner judging visits to assess customer service and the quality of fish and chips on offer. Gary and Linda Penrose, Directors of The Marcia Inn, said: “Winning this award is the achievement of a lifetime for us and our amazing team. To be shortlisted on our first attempt was a massive achievement in itself, so to be crowned the overall winner is truly beyond words. “The finalists for this award were of the highest standard, and being included in that group is testament to the consistency, dedication and hard work of our team. “We would like to thank all of our suppliers for their excellent standards, our customers for their continuous support and, of course, our amazing team for their dedication and consistency in service.” Award sponsor Oliver Kelly, Vice President Retail Global Accounts EMEA, Kerry Foodservice, said: “It is an incredible achievement to be selected among the best foodservice operators in the country. All demonstrated the strategic importance of sustainability to their business or organisational activities. The entries were topical, innovative and demonstrated the scale of impact for the industry. Congratulations to The Marcia Inn for demonstrating high levels of food quality, presentation and customer service.”

Chippy Chat & Fast Food Magazine • February 2018

Andrew Crook, Richard Wardell, Vera Kibble, Mark Drummond, Nigel Barden

Towngate Fisheries Idle, Bradford

owngate Fisheries in Idle, Bradford, has picked up the award for the UK’s top ‘quality’ fish and chip shop. To secure the National Federation of Fish Friers (NFFF) Quality Award ‘Champion’ Award, Mark’s business, Towngate Fisheries, had to fry at the top of their game and were assessed against the NFFF’s quality benchmark which includes assessment of the overall quality of premises, working practices, key ingredients, cooked products, hygiene standards and staff training. Most importantly, the judging criteria also focused on how Towngate Fishers promotes the importance and benefits of this quality mark to its customers. Mark Drummond, Owner of Towngate Fisheries, said: “Having been shortlisted in previous years, we are thrilled to have gone one better and won this award in the 30th anniversary year. “The standards of finalists are always exceptionally high, making it a remarkable achievement to win any category. I couldn’t be happier that we are being recognised for consistently striving for excellence in all areas of our business. “I’d like to thank my excellent team as this wouldn’t be possible without their support and hard work.” Craig Maw, Vice President of the NFFF, said: “The standard of fish and chips and the quality of shops are increasing year on year, and judging for this award is no exception. All of the entries were of a very high standard, showing dedication and enthusiasm both to our industry and this award category. These ambassadors for our industry challenge us every year and finding the winner is becoming increasingly difficult. Congratulations to Towngate Fisheries who have not only reached this high standard, but used the award to propel their business.” Chippy Chat & Fast Food Magazine • February 2018

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.

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For your nearest stockist call 01302 390880 or visit www.nortechfoods.co.uk Box contains (4 x 5kg) 23 20kg Chippy Chat & Fast Food Magazine • February 2018 Chippy Chat & Fast Food Magazine • February 2018

Staff Training and Development Award sponsored by

Field to Frier Award sponsored by

Lee Penaluna, Philip Blakeman, Ellie Penaluna, John Penaluna, Nigel Barden

Penaluna’s Famous Fish & Chips Hirwaun

enaluna’s Famous Fish & Chips in Hirwaun, has been crowned the UK’s leading fish and chip business for staff training and development, as part of the 30th anniversary National Fish & Chip Awards, organised by Seafish. To secure the top spot, Penaluna’s Famous Fish & Chips had to fry at the top of their game and were assessed against a wide variety of judging criteria, including internal training policies and assessments, training support and forward plans for staff development. Judges also made unannounced visits to the shop premises to undertake full reviews of staff training and development practices, in addition to evaluating both the quality of the fish and chips on offer and levels of customer service provided. Lee Penaluna, Owner and Managing Director of Penaluna’s Famous Fish & Chips, said: “After making some big investments in our staff, it is an honour to be recognised for our work and earn this title. “Quality training is important for the future of our business and the wider industry. Vacancies in the fish and chip trade are often seen as ‘pocket money’ jobs, but we want every member of our team to feel that the training we provide is valuable and contributes to their career goals, even if they move on from fish and chips. “The whole team benefit from being able to perform in every area of the business, as our whole team continually learn and grow together.” Award sponsor Philip Blakeman, Managing Director at James T Blakeman & Co Ltd, said: “ Training has always been an important part of our success and we believe that owners of fish and chip establishments should not overlook the importance of good quality training for all staff members, which aids the future success of the business. We believe Penaluna’s Famous Fish & Chips truly encourages their workforce to attain more exacting standards.”

Chippy Chat & Fast Food Magazine • February 2018

Nigel Bardon, Mark and Denise Corbally, Austen Dack

Mister C’s Selby

ister C’s in Selby, North Yorkshire has picked up the award for the country’s leading fish and chip business offering the perfect chip, at the ‘Oscars’ of the fish and chip world. The From Field to Frier Award, sponsored by Isle of Ely Produce, recognises businesses for their efforts in creating the perfect chip. Mister C’s was assessed against a wide variety of judging criteria with a specific focus on their policies and procedures in the responsible sourcing of potatoes. The staff at Mister C’s were also assessed on their potato knowledge, including types and seasonality, storage and preparation of raw ingredients, and underwent in-depth judging visits to review both the front and back-of-house practices of the business. Mark Corbally, Managing Director at Mister C’s, said: “We pride ourselves on working with local potato growers who provide the highest quality product, so to be recognised in the Field to Frier Award category is fantastic. We frequently review our choice of potatoes and have nurtured strong working relationships with our suppliers - something that is so important in ensuring we have the best chips to complement our fish. Oliver Boutwood, Director of Isle of Ely Produce, said: “Fresh food provenance is so important to consumers and all at Isle of Ely. The winner of this award has shown how to choose, store, prepare and finally fry potatoes to a five-star standard, well done to them.” www.isleofelyproduce.co.uk Chippy Chat & Fast Food Magazine • February 2018

DEDICATED Staff

Pictured left to right: Lee Penaluna, Philip Blakeman, Ellie Penaluna, John Penaluna and Nigel Barden.

“

The Staff Training and Development Award highlights the drive and dedication of staff within establishments to improve their standards and policy making.

Philip Blakeman

”

(Managing Director)

James T. Blakeman & Co. Ltd.

“

After making some big investments in our staff, it is an honour to be recognised for our work in earning this title.

Hirwaun, (Wales)

www.blakemans.co.uk

Chippy Chat & Fast Food Magazine • February 2018

”

Lee Penaluna Owner and Managing Director of Penaluna’s Famous Fish & Chips

Chippy Chat & Fast Food Magazine • February 2018

Drywite Young Fish Frier of the Year Award sponsored by

‘Fish & Chip Friday’ – The School Meal Education Award sponsored by

Nigel Barden, Jane Calvert, Pete Calvert, Mark Corbally, Kelvin Lee

Peter Calvert

ister C’s General Manager, Peter Calvert, has been crowned the UK’s best Young Fish Frier during a prestigious ceremony at the Royal Lancaster Hotel in London To secure the top spot and become the Drywite Young Fish Frier of the Year*, Peter has faced a rigorous, multi-stage judging process, undergoing exam questionnaires and in-depth telephone interviews conducted by senior industry experts. He also received a skills based assessment and personal interview during a comprehensive judging day at the National Federation of Fish Friers (NFFF) Training School in Leeds, West Yorkshire, as well as receiving a mystery judging visit at his respective workplace to test his skills and knowledge while in his own working environment. Peter Calvert, Manager at Mister C’s, added: “The awards have been a complete eye-opener for me, and allowed me to see and understand so much more of the industry, all while learning from a network of seasoned professionals. “I’ve been perfecting my preparation and frying skills, and I think my development as a frier has gone hand-in-hand with my increased responsibilities in the shop, having recently been made a manager. “I truly feel on top of the world right now! A year’s hard work has come together and I can’t wait to act as an ambassador for the industry.” Award sponsor Kelvin Lee, Managing Director of Drywite Ltd, said: “Now in its 23rd year, this award showcases the exceptionally high quality of young talent emerging in our industry – the standard of which makes me very proud. “There has always been a strong commitment from our previous winners to support and promote the competition and encourage other young friers to enter, thus ensuring a prosperous future for the industry. “To reach the final, all five finalists have proved that they are extremely talented, however Mister C’s is without doubt an exceptional and well deserving winner.”

Chippy Chat & Fast Food Magazine • February 2018

Nigel Barden, Val Stothert, Kim Ashby, Peter Hill

North Tyneside Council in North Shields North Tyneside Council in North Shields, Tyne and Wear has been crowned the UK’s best catering operator serving healthier fish and chips to school children. To secure the top spot, North Tyneside Council had to fry at the top of their game and have been assessed against a wide variety of judging criteria, focusing strongly on the quality of produce sourced, preparation and cooking practices, along with their work to educate children about the health benefits of fish and chips. As a special treat for being named as one of the finalists, the catering team won a ‘seafood chef for the day’. A leading seafood chef visited their premises and delivered an in-school seafood cookery masterclass. The team were also invited to attend a seafood skills training course at The Seafood School at Billingsgate, London as part of the prize. Councillor Ian Grayson, Cabinet Member for Children, Young People and Learning at North Tyneside Council, said: “Our team works extremely hard to create new and exciting dishes for our school children, while also making sure that they’re nutritious and of a high quality, so this award is well deserved. I’d like to thank our kitchen assistants, chefs, managers and office team for all of their hard work, they should be very proud of themselves.” Peter Hill, Chief Executive of Middleton Food Products, said: “At Middleton’s we believe wholeheartedly in fish and chips being part of a balanced controlled diet so are delighted to sponsor this award category. “North Tyneside Council has recognised that serving healthier fish and chips ensures that the nation’s favourite dish can be included as an integral part of their school meals offering.” Chippy Chat & Fast Food Magazine • February 2018

Chippy Chat & Fast Food Magazine • February 2018

TrTo um p p!

The future of fish and chips is in good hands!

Peter Calvert is the Drywite Young Fish Frier Top Trump this year but the other finalists should also be congratulated for showing the exemplary skills that brought them so close to winning. Overall the boys just trumped the girls in 2018 with Peter from Mister C’s first, Magda Ganea from the The Real Food Café second and Andy Hillier from Harbourside Fish & Chips third.

2nd

1st

Nationally

alvert Peter C

Nationally

Magda Ga nea

O O

Age: Shop:

’s Mister C Sagittas

Age: 23 Shop: The Real F ood Café Potatoes: Agria Superpow er: Won der Woman Frying secr et: Great Ingredients

3rd

Nationally

An dy Hil lier

Ag e Sho p Pot 24 ato e Sup s Har e bou Fry rpowe rsid Ag ing r ria eF Sec ish Min ret &C C d Co To earn the spot at the top, Peter had to showcase his talents during a hip ntr ons s ol iste rigorous, multi-stage judging process; encompassing exam questionnaires ncy

s: Potatoe Strength ing s wer: ly Learn Superpo tinuous n o C ecret: Frying s

and in-depth telephone interviews conducted by senior industry experts. He was subjected to further appraisal as he received a skills based assessment and underwent a personal interview during a comprehensive judging day at the National Federation of Fish Friers (NFFF) Training School in Leeds, West Yorkshire. He also received a mystery judging visit at his respective

Cha rlie Coll ins

workplace to test his skills and knowledge whilst in his own working environment. These five are all names to look out for in our industry in the future. Who wins in 2019, the awards 31st year, watch this space as we continue our Young Friers Top Trump special!

Chippy Chat & Fast Food Magazine • February 2018

Parry Sam

O Age : Sho p: 24 Pot atoe B ank s: ers Sup Fish erpo Mar &C w is P er: hips Fryi iper ng s M ultiecre Tas t: kM Fres an h In gred ient s

22 hippy : Top C Age sh up! Piper : e to wa m ti Maris n e Shop le, wh oes: Invisib Potat Be : key r e ing is rpow m e i p T u S ret: g sec Fryin Chippy Chat & Fast Food Magazine • February 2018

Chippy Chat & Fast Food Magazine • February 2018

The Top Ten Well done to the UK’s top ten fish and chip shops as part of the 30th anniversary National Fish & Chip Awards, organised by Seafish. Cromars Classic Fish & Chips St Andrews Fife

1st

Nationally

The Dolphin Takeaway 19 Georges Street Dungannon County Tyrone

Millers Fish & Chips Haxby, York North Yorkshire Fylde Fish Bar Southport Merseyside

2nd Nationally

Burton Road Chippy Lincoln Lincolnshire

The Golden Carp Chippy Redditch Worcestershire

3rd

Penaluna’s Famous Fish & Chips Hirwaun Rhonda Cynon Taff

Nationally

Harbourside Fish & Chips Plymouth Devon Chippy Chat & Fast Food Magazine • February 2018

Captain’s Fish and Chips Hoddesdon Hertfordshire

Henley’s of Wivenhoe Colchester Essex

Chippy Chat & Fast Food Magazine • February 2018

42ND Street Classic Sausages Congratulations to the Winners of the National Independent Fish & Chip Shop of the Year 2018

The Nation’s No1 Fish & Chip Shop Sausage • 50% pork, from quality cuts of meat • Great taste, firm bite • Perfect battered or fried • Save & Select points with every purchase • Point of sale available

It’s all about the ingredients Winners David Miller and son Nick, of Millers Fish & Chips, Haxby, Yorkshire, Winners of the National Independent Fish & Chip Shop of the Year. Congratulations also to second-placed Burton Road Chippy, Lincoln, and third-placed Harbourside Fish & Chips, Plymouth.

Burton Road Chippy

Harbourside Fish & Chips 31

Chippy Chat & Fast Food Magazine • February 2018

Best Seafood Week Campaign Award sponsored by

The Pelican Barnstaple, Devon

he Pelican in Barnstaple, Devon has won the Best Seafood Week Campaign at the recent Seafish Fish and Chip Awards. New to the awards for 2018, The Best Seafood Week Campaign Award was open to all fish and chip establishments that registered their participation in Seafood Week (6–13 October 2017). Coordinated by Seafish, Seafood Week is an annual event that encourages consumers to eat more fish, more often. The Pelican were assessed against a wide variety of judging criteria, focusing strongly on the marketing objectives and promotional tactics of their Seafood Week campaigns, along with their efforts to involve staff and collectively engage with their target markets. Commenting on their award win Martin James, owner of The Pelican, said: “We’re celebrating 30 years in the fish and chip business this year, & winning the Best Seafood Week Campaign Award has made an already special year even better! “We also built on last year’s successful Seafood Week campaign and got our customers involved in shaping our menu. They asked for a range of tastes and textures, and we got people trying fish they would have never usually picked - it was great to see customers being more adventurous and learning about all the fantastic choices that are available. “I want to thank our team and customers for providing continual support and inspiration.” Heather Middleton, Marketing Manager at Seafish, said: “The finalists in this category are raising the bar for innovation and creativity, coming up with unique and ambitious campaign ideas tied into one of the seafood industry’s leading events. The judges were hugely impressed with the quality of entries received, they showcased a range of great ideas from running special menus and bespoke social media campaigns to making sure that educating consumers on seafood was part of their objectives. The Pelican really stood out as a leader in driving a successful, innovative and responsible campaign.”

Chippy Chat & Fast Food Magazine • February 2018

Outstanding Achievement Award sponsored by

Marcus Coleman, Mark Drummond, Nigel Barden

Mark Drummond Towngate Fisheries

owngate Fisheries Owner, Mark Drummond, has scooped the Outstanding Achievement Award for his contribution to the fish and chip industry at the fish and chip awards. A very popular winner indeed! The Outstanding Achievement Award recognises an individual who has made a significant contribution to the industry, and has been instrumental in advancing the fish and chip world through innovation and modernisation. Mark was nominated by his industry peers for his extensive knowledge of the sector, relentless campaigning to promote the nutritious value of fish and chips, and dedication to improve the standards of the industry. As an executive member of the National Federation of Fish Friers (NFFF), the trade body for the fish and chip industry, Mark has worked tirelessly to ensure quality rises year-on-year. He also plays a significant role in nurturing the next generation of fish friers by hosting masterclasses and offering support through his role with Drywite – the company behind the Young Fish Frier of the Year Award. Mark Drummond, Owner of Towngate Fisheries, said “I couldn’t be happier that we are being recognised for consistently striving for excellence in all areas of our business. I’d like to thank my excellent team as this wouldn’t be possible without their support and hard work.” Marcus Coleman, Chief Executive at Seafish, added: “Mark is certainly a shining example and has made a significant contribution to our industry over the years, he has been instrumental in advancing innovation. Having tirelessly campaigned to champion fish and chips as the nation’s healthiest takeaway, while investing significant time in the next generation of friers, Mark is a deserving recipient of this award. Chippy Chat & Fast Food Magazine • February 2018

Understanding how the VITO fits so perfectly into your day to day business. The VITO oil filtration system works by maintaining & prolonging the life of your oil to the highest standard by filtering the oil at cooking temperature when the oil is at its thinnest. This enables the Vito to remove the carbon that you cannot physically remove. The process takes 5 mins and cuts down on valuable time draining and wiping out your pans every day. Using VITO twice a day every day will ensure you fry in the best possible quality oil for a fresher, crisper and better looking product as well as cutting down on your oil costs. The VITO is used fully automatically with no supervision, you simply lift the VITO in to your pans after each service and press the button, the vortex operation and 5 micron, multiuse filter paper will do the rest and remove all that nasty carbon from the oil, fully automatically in under 5 minutes per pan. You will still need to empty and change your oil occasionally but this labour time will be cut down dramatically. We work closely with the NFFF as Associate Members and attend their Training Academy courses demonstrating our system. We are also exhibiting at Fry-It Peterborough next month. Operational videos are on our website and we are here to answer any questions. Still need further convincing, speak to our many happy clients successfully using the VITO every day who are more than happy to share their experience with you.

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Chippy Chat & Fast Food Magazine • February 2018

Tel: 01953 851914 sales@vitouk.co.uk www.vitouk.co.uk

Chippy Chat & Fast Food Magazine • February 2018

Mayflower present their all-new, never before seen Southern Style Gravy Mix

he launch of Southern Style Gravy Mix will take Mayflower onwards and upwards as it replicates the success of the current Mayflower Curry Sauce Mixes. Many years of development has come together to perfect this Southern Style Gravy Mix. Time has been spent adapting and altering each recipe. Once it was just right, King Asia Foods felt they had a secret recipe that they had to hold onto tightly! King Asia Foods founded in 1985 pride’s itself in producing quality driven oriental products. They strive to work with customers in creating innovative food solutions within the retail and foodservice sectors. Mayflower came about by Kin Him Fong, the founder of King Asia Foods, he stated “we wanted to emulate Chinese dishes from restaurants and take away outlets but through retail and offer a convenient way of enjoying this cuisine. The success of Mayflower has become the heart and soul of King Asia Foods!” Mayflower Curry Sauce Mix is the market leader, the success of this product has led to the launch of another sauce that will stand shoulder to shoulder with its siblings. The marketplace currently has a vast number of trends that are emerging and making sure product developments are meeting these different trends is essential. The vegetarian market is being met by this product because it is suitable for both vegetarians and vegans. Mintel Academic research suggests that while there is a concern for welfare of animals and the planet, the reasons behind choosing vegetarian products is leaning towards another key trend of health and wellbeing.

Chippy Chat & Fast Food Magazine • February 2018

Every day consumers are opting for American Inspired dishes, shown through the success of many fast-food outlets. King Asia Foods wants to take advantage of this ever growing cuisine. The Southern Style Gravy Mix aims at the heart of social media trending ‘fakeaway’ culture. Mayflower is bridging the gap between American culture and the Great British menu. The Southern Style Gravy Mix is completely versatile and unique as there has been a gap in the market for this style of gravy for many years now. The Southern Style Gravy Mix retail release has started to create a real buzz on social media.

Instagram Comments: #MayflowerGravy “… the Southern Style Gravy was immense! It’s 100% being made again.” @Slimminglouise28 “Mayflower Gravy, in love with this stuff, especially over chicken.” @healthy_holly_mfp “Whoop whoop!!! Finally found the mayflower gravy!! Had it for dinner tonight on sw chips with broccoli and steak!! Was delish!!” @lifelovesnlosingweight “Mayflower gravy is amazing!...I tried it with chips, steak & peas. 3.5 syns for 100g.” @chescas_sw

Contact For more info and a FREE sample Tel: 01302 760070 Email: info@kingasia.co.uk Web: www.kingasia.co.uk

P M @MayflowerTastesGood N @MayFlowerTasty

Chippy Chat & Fast Food Magazine • February 2018

! W E

SOUTHERN STYLE

GREAT TASTE - AFFORDABLE - CONVENIENT SUITABLE FOR VEGETARIANS 35

Chippy Chat & Fast Food Magazine • February 2018

Time to Checkout We recently stayed at the lovely 4 star Radisson Blu Saga in Reykjavik. We were there to try fish and chips made in Iceland and to celebrate my 50th Birthday! By Austen Dack

lying from Stansted we arrived in Iceland in little over three hours and sped through the very modern airport. On hand for us to take our group of four to the city centre was a great shuttle and tour company, Snaeland Travel Transfers. Our driver met us and walked us to our own mini-bus. We were in the city centre quicker than most people had actually found their public bus at the airport. Transfer was about 40 minutes and Snaeland gave us very valuable extra time to explore the city at a reasonable cost. The Radisson Blu Saga was centrally located (only a ten-minute walk) and we ticked off so many of the top ten things to do in Reykjavik (with our tour guides Evy and Sam). This included The Harbour, Cathedral, Viking Boat, Harpa Concert Hall and more. We even found a frozen lake to cross too on the way. We also stopped at a few drinking holes too including a beer at the Kex Hostel. We picked up our Reykjavik Cards on the first day. With free local transport included plus a whole host of museums, this card is a must if you are there for a few days and helps you save lots of money on many local museums and attractions too. On the first evening we visited The Icelandic Fish and Chip Resteraunt on the harbour. I had arranged to meet a co-owner Erna Kaaber and she let us try her wonderful food. I chose the Ling (a member of the cod family) which is slightly sweeter in taste than a traditional cod. It was in a spelt batter and cooked in rapeseed oil—somewhat reminiscent of Japanese tempura and very tasty too.

Chippy Chat & Fast Food Magazine • February 2018

In place of frying their chips, they cut them wedge-style and roast in the oven before tossing them with freshly chopped parsley and Icelandic artisanal salt from Saltverk—a refinery in the West Fjords of Iceland. We also tried their skyr-based dips. Skyr is a unique Icelandic dairy product. Thanks Erna for your hospitality. On return to the hotel we adjourned to floor seven bedroom for a night cap, and to watch the world go by from the adjoining balcony. What happened next was incredible. The pulsating light from the nearby city punctuated the darkness but high above us a much more spectacular light show took place. Like fireworks from heaven, the dancing lights of the aurora borealis flooded the sky with, green and colourful waves for more than an hour. On my actual birthday we visited the spectacular Geysir area, the cascades of the Gullfoss waterfall. We also discovered where the North American and Eurasian tectonic plates met in The Pingvellir National Park. This was with Bus Travel Iceland. Our tour guide for the day was in fact an Icelandic Indie Pop Star Arnar Ólafsson, thanks Mr A for a fantastic day out. The rooms at the Radisson Saga were fantastic. Our room was recently renovated (hotel is going through a comprehensive makeover). The views from our window in the limited winter daylight hours were very impressive. A comprehensive breakfast is served in the Radisson Restaurant. There is a super breakfast buffet and you can feast on a grand selection of hot and cold breakfast favourites. We booked into the Radisson Blu’s very own 8th floor Michelin grade restaurant Grillið, on my 50th birthday, which matches award-winning gourmet cuisine with panoramic views from the top floor. Chippy Chat & Fast Food Magazine • February 2018

Iceland! We had the surprise menu. The food was tasty; the duck as good as any I’ve tasted, and the reindeer (sorry Rudolph) cooked to perfection. Each course was chaperoned in by the knowledgeable waiters and paired with a wine to suit. Thank you to all staff at the Radisson Blu for a wonderful weekend indeed. Reykjavik itself makes a fantastic mini break. A beer maybe over £12 pounds a pint but the present off the Northern Lights appearing more than covered our bar bill. Very soon the man from Snaeland was there to take us back to the airport. I am sure a return to Iceland is on the cards soon.

www.radissonblu.com/en/sagahotel-reykjavik www.airportshuttleiceland.com (Snaeland) www.visitreykjavik.is/city-card www.bustravel.is/tours/golden-circle/golden-circle-afternoon www.fishandchips.is

Chippy Chat & Fast Food Magazine • February 2018

Life Begins at

40! Rico Nardone is retiring after serving fish and chips to the people of Exmouth for 40 years

Chippy Chat & Fast Food Magazine • February 2018

is family has run the popular take-away since his 19th birthday in 1977. It is the same year Elvis died, the Ford Fiesta was born and of course the Queen had her Silver Jubilee. After serving hundreds of thousands of fish and chip meals to hungry customers over 40 years Rico Nardone hung up his fryer for the final time recently. Mr Nardone has become synonymous with selling fish and chips in Exmouth ever since he opened Littleham fish and chip shop with his family on his 19th birthday on May 31, 1977. After four long decades feeding the people of Exmouth, Rico, now 59, says he is looking forward to taking a well-earned rest. “I’m going to miss the banter with the people - definitely,” he said ahead of opening for the final time. “They’re more like friends than customers. “The job is a bit more cut-throat now. When I came here there was probably only half a dozen takeaways in the whole of the town. “Now, there’s a takeaway on every street corner. You don’t even have to move out your house now to get one. “It’s hard - it’s definitely not as easy as it was back when we opened.” Rico’s parents came to Exmouth with a wealth of experience having run fish and chip shops in Ireland during the 1940s and 50s. While his dad moved away from the business not long after it opened, Rico ran Littleham fish and chip shop with his mum for 20 years before taking on the day-to-day running by himself. “Mum passed away a few years ago but she’d be jumping for joy knowing that I’ve sold the place,” he added. “She always said I should take some time to relax and enjoy myself. “I don’t have any huge plans to celebrate my retirement, it was nice to see lots of people coming in for our final opening. “They’ll be family, regulars and lots of exstaff which should be really nice.” Exmouth’s fish and chip enthusiasts can be reassured that they’ll still be able to get their fix on Cranford Avenue after Rico retires. New owners take over the chippy from January. “I think they’ll keep it largely the same as it is now but I’m sure they’ll introduce new stuff as well,” added Rico. “They have to keep up with the times which is understandable.” Asked what is next for him now that he won’t be serving fish and chips on daily basis, Rico simply replied with a big grin: “Holidays, lots of them.”

Chippy Chat & Fast Food Magazine • February 2018

Papa Santa Claus Delivers Again! Papas staff hand out free food to Hull’s homeless after 1p giveaway day

popular fish and chip restaurant chain kicked off a series of Christmas giveaways by handing out free food to Hull’s homeless. Papas Fish and Chips toured the streets of Hull city centre in December to give pattie and chips to those who are most vulnerable this festive season. The restaurant chain, which has chippies in Willerby, Bilton and Cleethorpes, also be opened the doors of their Willerby branch on Christmas Day to help feed those in need of support. George Papadamou, who handed out meals to the homeless with Papas co-owner Dino Papa-adams, said: “We launched our Christmas campaign by dropping off pattie and chips for homeless people in Hull. “We opened the doors of the Willerby restaurant on Christmas Day for the homeless, elderly and those in need, and the vulnerable of Hull who would like a nice warm meal. “We promoted our Christmas Day opening in the city centre, to make sure everyone in need knows where they can go for a delicious hot meal on Christmas Day.” Thousands of bargain portions of pattie and chips were sold throughout that day too as the Papa restaurants held a 1p Christmas giveaway.

Chippy Chat & Fast Food Magazine • February 2018

Customers queued at the restaurant’s branches in Willerby and Bilton, as the family-run chippy celebrated the first of its 12 Days of Christmas handouts. Other successes included their free pigs in blankets offer in their restaurants. Dino, co-owner of the restaurant and takeaway, said: “There were queues for half an hour on Cleethorpes Pier where we gave away 1p fishcake and chips, and our Bilton takeaway was been rushed off its feet all day.” With three sites to cater for, the team sold more than 4,000 patties and had four tonnes of potatoes chipped, with Cleethorpes calling for more potatoes by 4.30pm. George said: “We didn’t want people to be put off by any queues and we worked as quickly as possible to serve people. “We made 2,000 patties for each site fresh. We kept them simple because if it isn’t broken don’t fix it. Sage and onion stuffing is a really festive flavour so we are keeping the Hull pattie the way people love it.” George and Dino followed up on the rush at their restaurants with touring the streets of Hull in the evening. Dino said: “I think it’s really commendable the amount of restaurants opening their doors to those in need this Christmas. “We don’t open on Christmas because we believe staff should have the day off, but everyone has offered to come in for an hour so to help serve. It’s brilliant.” Chippy Chat & Fast Food Magazine • February 2018

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Chippy Chat & Fast Food Magazine • February 2018

Blinding Nemo! Five minutes with Eddie Willoughby-Smith The Winner of the Australian National Fish and Chip Awards 2017

usiness and location: Frying Nemo, Tipperary Waters Marina, Darwin Can you share a happy fish and chip memory? Fish and chips were a part of my childhood. Mum would take us down to the fish and chip shop in Adelaide on Friday nights and we’d choose King George Whiting – that was a real treat for us as kids. Where have you eaten the best fish and chips? Frying Nemo, of course! In your business, how do you cook your fish and chips? Quality product is the most important. At Frying Nemo we’re committed to sourcing quality local Northern Territory and Australian seafood. We only buy Australian fish and seafood as we believe the quality is superior to anything that’s imported. Our regular menu offers ten different varieties of fish and a further six different seafood items, including prawns, calamari, mussels, octopus, scallops and oysters. Seasonal specials also further showcase the best of what’s available from the local area. Similarly, we’ve gone through a process of quality selection to choose the four different varieties of chips we offer. We like to provide customers with choice, and this extends to a selection of cooking

Chippy Chat & Fast Food Magazine • February 2018

styles. We do grilled, Panko crumbed, rice dusted and a range of house-made batters including beer batter, tempura batter and a gluten-free batter. The correct temperature of oil and timing of cooking are all important. We use high-grade canola oil that’s verified as GM free, and pay special attention that it’s filtered daily and changed frequently. What seems to be your customers’ favourite fish choice? Being in Darwin, Barramundi is definitely the most requested variety of fish by visitors to the Territory. Darwin locals and our regular customers make the most of the opportunity to experience and taste the full range of seafood we have available. Some favourites include King Threadfin, Spanish mackerel and Golden snapper. Throughout the year we feature more than two dozen different species of Australian seafood, and people really enjoy experiencing the variety of flavours and tastes. What is your personal favourite fish to use for fish and chips? Barramundi and Jewfish – they’re subtle tasting with a fantastic structure and texture. Different fish match more appropriately to different cooking styles – for example, Barramundi tastes fantastic with beer batter, and Garfish tastes best with Tempura batter. Do you have a favourite condiment or salad? The traditional favourite of Tartare sauce is perfect with fish and chips – we have our own house-made. It’s a simple Chippy Chat & Fast Food Magazine • February 2018

combination which allows the flavours of the seafood to be enhanced. Delicious, quality fish and chips shouldn’t be complicated. What Australian wine (or other beverage) would you match with your fish and chips? Pale ales are a personal preference, and lagers can also brilliantly compliment the right choice of fish. We have a wide selection of craft beers – more than 50 different craft, local and imported beers to choose from, and we also pour Asahi and Mountain Goat on tap. People really enjoy matching the different fish with the different beers. Similarly, we have an extensive wine list that also gives customers the opportunity to food match. A favourite is Riesling with oysters, and sauvignon blanc is extremely popular as it’s a refreshing choice with fish and chips in the warmth and tropical climate of Darwin. How long have you been making/serving fish and chips? Since Frying Nemo began more than three and a half years ago now. The awards attracted more than 95,000 votes, and Frying Nemo’s win comes after it was named as one of eight finalists. Some of the other Winners of the 2017 National Seafood Industry Awards included: Young Achiever Award Asher Flynn Business (Large) Award Humpty Doo Barramundi

Producing Quality Cambridgeshire Potatoes MarisProducing Piper - MarkiesQuality - Divaa - Agria Cambridgeshire Potatoes Our strength is continuity of supply Maris Piper - Markies - Divaa -today Agria Call your local wholesaler Our strength is continuity of supply Call your local wholesaler today and ask for PJ Lee Potatoes

Business (Small) Award Bass Strait Direct Restaurant Award Freycinet Marine Farm Fish and Chips Award Frying Nemo Industry Ambassador Award Peter and Una Rockliff www.fishandchipsawards.com.au 43

Chippy Chat & Fast Food Magazine • February 2018

Approved Field to Frier Distributors South West - Midlands - Wales

We are a Long established family firm of potato merchants, leading fish & chips shop suppliers and stockists of catering supplies. Our customers cover a wide area including Gloucestershire, Herefordshire, Somerset, Worcestershire, South Wales & Wiltshire.

Mason Potatoes have decades of experience We source potatoes from only the best growers and suppliers who meet our stringent quality standards By using our own fleet of vehicles our deliveries are customised to fit specific customer requirements We have an understanding of the region we cover that is second to none Our extensive range of dry goods and sundries ensures that we offer a unique service to our customers We focus on delivering the highest quality at the most competitive price To protect our customers against the ever changing price of one of their basic commodities we offer the security of fixed price contracts for our potatoes

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 (Paul)

07711 623007 (Andy)

North West

Consistent quality: Our large supplier base and vigilant quality control helps provide consistent quality all year round.

Woodward

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

Punctual deliveries: We run a fleet of modern vehicles with 24hr breakdown assistance.

We stock all frying varieties.

01926 633 323

www.mitchells-potatoes.co.uk @mitchellpots

Potatoes

T: 0151 4245449 M: 07885 636713

Mitchell Potatoes Chippy Chat & Fast Food Magazine • February 2018

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 44

Chippy Chat & Fast Food Magazine • February 2018

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

37 Craigboy Rd Telephone: 028 9188 2280 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 • February 2018

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 • February 2018

Well Oiled

- £25 million a

year business! CCTV captures thieves targeting village fish and chip shop for the second time in four weeks

he moment thieves brazenly walk up to a village shop and steal more than 35 gallons of oil stored outside can be seen in the picture below. The criminals targeted Jason’s Fish and Chips on Salhouse Road in Rackheath at around 3.30am on Friday, December 22. It is the second time the business has been hit in less than a month. On November 23, thieves took 120 litres of used cooking oil from outside the premises before making off in a transit van. That same night, a near identical amount of oil was stolen from the back of the Grange Freehouse in Ormesby St Margaret, near Great Yarmouth. Industry experts say stolen cooking oil is converted into unregulated biodiesel and sold on the black market. Police confirmed they are investigating the incidents and that enquiries were ongoing. Jason Fish, who owns the fish and chip shop in Rackheath, said the latest theft saw eight 20 litre containers of used cooking oil stolen. He said: “After the first incident I was

Chippy Chat & Fast Food Magazine • February 2018

told the thieves are not from this area and that I won’t hear from them again. Then this happened. “These people have no shame.” Mr Fish said he normally receives credits for the waste oil when it is picked up by a specialist company. He said he would have received around £150 for the stolen liquid. “It is only a small amount of money, but that is not the point,” Mr Fish said. “This is also about controlling the waste and ensuring it is properly disposed of.” Lane Smith, owner of the Grange Freehouse in Ormesby St Margaret, said the criminals knew exactly where to go when he was targeted. He said they ignored other valuable items and instead picked out the used cooking oil. Mr Fish said the liquid has little monetary value on its own. However, in 2013, the UK resource recovery company Olleco, which has offices in Thetford, told the BBC that cooking oil theft was costing the Treasury £25m a year in lost duty. They said it was being stolen and converted into unregulated biodiesel for sale on the black market. How do you store your waste oil? Have you had any oil stolen? – austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • February 2018

FlavOil High Oleic Cooking Oil

Top Ten UK Takeaway Harbourside, Plymouth uses FlavOil Sarah Lock owner of one of the UK’s Top Ten shops, Harbourside has recently changed to FlavOil. She said “We have been using FlavOil for several months and it is the best oil we have ever used. “ Flavoil lasts longer than other oils and the quality of food is fantastic.” FlavOil is a natural oil high in healthy fats, strong against oxidation, and is better for you.

If you would like to try FlavOil’s High Oleic Oil call Robin on 0207 1381 077 or visit www.higholeic.co.uk

Better in Every Way 47

Chippy Chat & Fast Food Magazine • February 2018

DE LA HAYES Fish and Chip Shop Opening March 2018 We are excited to announce the opening of the new Fish and chip shop in Bourton on the water on the high street. Having been established in a smaller premises after a huge investment we are delighted to announce we are opening in an all new premises with all new equipment boasting 3 times the size and 10 times capacity. 48

Chippy Chat & Fast Food Magazine â&#x20AC;˘ February 2018

ue to such high demand and loyalty from existing customs and tourists alike we feel bourtonon-the-water and the surrounding area is ready for an all new fish and chip takeaway, with que’s regularly trailing out of the door we knew we had to expand into something bigger. Even though bourton-on-the-water has a huge influx of tourists, In 2017 10,710 people reported living in bourton-on-the water. With so many other villages so close by we wanted to build something for local people not just cater to tourists. With this in mind we knew we had to do something special not just with top quality food but also with the building itself. Having raised awareness about the project through a controversial planning application for the new premises we have made it our mission to prove that De la Hayes fish and chips will be a great addition to the village with one of the nations most traditional dish’s in a beautiful traditional setting, Bourton on the water. With this in mind we decided to use a leading Fish and chip designer and shop fitter which we believe has created something quite unique in the Cotswolds with the clean lines you expect from a takeaway but also keeping a traditional feel to respect its location. The De la Haye Jersey Royal family started all the way back In 1835 where Hugh De la Haye created the world famous jersey royal potato. Since then we’ve won

Chippy Chat & Fast Food Magazine • February 2018

food awards for both quality and value and we want to extend that to De la Hayes fish & Chips. We believe food quality is one of the most important aspects to fish and chips which in principle is a relatively simple concept but all to often we have seen it being done badly. That’s why at de la hayes we are using a top quality fish from sustainable sources and only the freshest ingredients. With plenty of on street parking outside we’re the ideal place for a quick takeaway pickup! offering chicken nuggets, Fish cakes and all new pies there is something for everyone, the go to family takeaway option!

Design and Fit out done by Vince Yarrington at Centreplan

Are you interested in joining the team at the new fish and chips? An Exciting opportunity to join the business right at the start. We are looking for experienced fish and chip staff or someone with a genuine interest in working in the trade. Training available, experience is preferred. We are also excited to offer a working manager position in the fish and chip takeaway. Responsibilities wil be cashing up, staff management, stock ordering. Great rates of pay across the board, don’t be afraid to get in contact for a confidential chat you might miss a great opportunity. Contact us at: info@delahayes.co.uk Chippy Chat & Fast Food Magazine • February 2018

Chippy Chat & Fast Food Magazine • February 2018

McWHINNEY’S

SAUSAGE SUPPERS

WE USE

BECAUSE WE CARE! Quality Irish Pork Sausages

Telephone: 0044 28 9127 1811 | Website: www.mcwhinneys.com 52

Chippy Chat & Fast Food Magazine • February 2018