Chippy Chat and Fast Food Magazine November 2018

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Hennigan’s Top Shop say why they think FlavOil High Oleic Cooking Oil is...

HOSO Good!

See Page 6-7

www.chippychat.co.uk

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austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • November 2018

Festival in the

Faroe Islands

Fish & Chips in

Barcelona

TEL 01353 865 966

Chippy Chat & Fast Food Magazine • November 2018

Panto Dames and Potatoes in Ely

Issue 11 Volume 8 November 2018 1

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Chippy Chat & Fast Food Magazine • November 2018

Chippy Chat & Fast Food Magazine • November 2018

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The Year March-es On! Well already approaching the we have our great sausage feature Racing Potatoes! end of the first quarter of 2018!

too!

ctober annual Hopefully it saw will the be seventh a busy one for

grab front-page your tickets whilst youfor canMarch for is Our partner

shopsEly and suppliers we approach Potato Race. as A gruelling

Pukka Pies. They of our glittering night! supply The Ballmillions is on

Mother’s dayhighlights and Easter too. to event which our field Congratulations tosees all at Friars frier campaign, and competitors

pies to December fish and chip Sunday 2nd. shops We stillacross have the UK and they are helping us opportunities for companies to sponsor

Pride.

Once again, theywith have running a ½ mile course 20 kg delivered a fantastic trade show sacks of potatoes on their backs.

We

celebrate Pie Week. the eveningNational and get involved too.

If This you month’s would like to advertise, front page is for our

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Austen AustenDack Dack

Publishing Editor Publishing Editor

with even tremendous more visitors it seemed had some sponsorship than ever. support for the races from many top A busy offering this month for your fish and chip shops. We also managed delights. First off we review many to promote fish and chips to a wide of our oil and fat suppliers giving selection of media too. you the chance to see what many Places for the Chippy Chat Chip top shops are using and why. Also, Barons’ ball are now very limited

get involved telltell usus some partner Flavoil.or They why their news please email me austen@ product is being used by many of the chippychat.co.uk – thanks for your top fish and chips shops across the UK. support enjoy the issue.

Keep in touch as usual austen@ Austen chippychat.co.uk Austen

Chippy Chat Ltd

Oak Lane Littleport Ely Cambridgeshire Chippy Chat Ltd CB6 1RS Oak Lane Littleport Elywww.chippy-chat.co.uk Cambridgeshire info@chippychat.co.uk CB6 1RS

Twitter @Chippychat

www.chippy-chat.co.uk Facebook Chippy-Chat info@chippychat.co.uk TEL 01353 865 966 Twitter @Chippychat FAX 01353 863 444 Facebook Chippy-Chat Managing Director John TEL Boutwood 01353 865 966 FAX 01353 863 444 Publisher Oliver Boutwood Managing Director oliver@chippychat.co.uk John Boutwood

Publishing Publisher Editor Austen Oliver Dack Boutwood austen@chippychat.co.uk oliver@chippychat.co.uk 07863123929 Publishing Editor Subscriptions and Marketing Executive Austen Dack Amanda Waterfield austen@chippychat.co.uk amanda@chippychat.co.uk 07863123929 01353 865 966 Design/Editorial Design/Editorial Stuart Catterson Stuart Catterson stuart@cc-ff.com stuart@cc-ff.com Accounts Accounts Claire Boutwood-Potter Claire Boutwood-Potter accounts@chippychat.co.uk accounts@chippychat.co.uk Printed in the UK by Printed in the UK by The Magazine Printing Company The Magazine Printing Company Advertising Sales and Promotions Advertising Sales and Promotions austen@chippychat.co.uk austen@chippychat.co.uk For PR and Editorial For PR and Editorial editorial@chippychat.co.uk editorial@chippychat.co.uk

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Chippy Chat & Fast Food Magazine • November 2018 Chippy Chat & Fast Food Magazine • March 2018

Chippy Chat & Fast Food Magazine • November 2018 Chippy Chat & Fast Food Magazine • March 2018

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Unbellievable!

Fish and chip restaurant plan for Durham as Bells Fish Shop announces expansion

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he family run fish and chip favourite is building a fourth restaurant and takeaway following a property deal A family run fish and chip restaurant

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Chippy Chat & Fast Food Magazine • November 2018

empire is set to expand by redeveloping a derelict site in Durham.

Bells Fish Shop has been a fish and chip favourite with customers for 60 years, regularly welcoming in crowds to its three operations in Market Square in Durham City, Sunderland Road in Gilesgate, and Craggs Road in Washington.

Business owner Graham Kennedy, who has been in the industry alongside his wife Alleson for 32 years, has invested in the transformation of a former derelict car showroom into a 9,000sq ft restaurant, takeaway and preparation centre.

Construction gets under way soon and the project will also create 25 jobs.

Mr Kennedy, a qualified chef who launched his first takeaway at the age of 21, said: “Over the past six years we have invested our time and funds into a strategic expansion drive across the region. This project is an exciting step for the business as we continue to grow the Bells Fish Shop brand.

“We are looking forward to the launch and replicating the success of our other restaurant and takeaways while building on our reputation and presence in the area.

Chippy Chat & Fast Food Magazine • November 2018

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Inside

November 2018

Full Flav-our!

6 8 10 12 14 16 18 20 22 24 26 28 30 32 34 36 38

Field to Frier

Sustainably sourced potatoes your customers will love

Why Hennighan Top Shop changed to FlavOil

Diary Dates

Catch of the Day!

Business or pleasure, dates not to be missed

The Uk’s Best Fish and Chip Newcomers

Jubliant Faroe Kitchen

Seamen’s Day Festival in the Faroe Islands

Glorious Gravy Top class Dinaclass

CRUCIAL dates for 2019!

We are planning for a fantastic 2019 already

Healthy Options!

UK’s Healthiest Chippies Announced

Slam Dunked!

Perthshire chippy wraps up top award

Lite is Right... ...because your customers say so!

Taking Liberties! £3Million fish and chip restaurant

Frozen at Sea

Seafood from Norway

Save and Select

Santa Claus is Coming to Town!

Make it HApp4en!

Getting your own App

Chips are Down!

Free chips at Cambridge takeaway

KFE at the Gees Gees!

KFE Repeat Race Day Success

Best Bar None!

Excellent Chippies in Barcelona

TQ Sales on the InCrees!

T. Quality - new Managing Director

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Chippy Chat & Fast Food Magazine • November 2018

Racing Potatoes Hot Dogs, Panto Dames and Potatoes!

Be RSPO Confident... ...with Friwite!

Chip or Treat?

Shops Join in the Halloween Fun!

Es 30 tab Ye lish ar ed s

News of the World!

‘Good Catch’ Sustainable Seafood Award

40 42 44 46 48

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For prompt, efficient service please call:

01553 772935

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

Frying Ranges

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Full Flavour!

Why Hennighan’s Top Shop has changed to FlavOil

By David & Jemma Hennighan

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T

he lesson to learn from this article is “You never know what’s around!”

I am a true believer in taking the time away from work to go to trade shows and innovation days if I feel I could benefit from them. Back in April 2018, myself, my wife and our daughter Jemma attended a Food and Drink Innovation Show at the NEC, and it was just by chance we come across this big yellow stand! Yes, that’s it, FlavOil High Oleic Oil! I always look around however because I like to stay consistent with my products and had used my previous oil for 20+ years, therefore I was very reluctant to change.

Back in 2015 our business, Hennighan’s Top Shop in Machynlleth, North Wales, underwent a full refurb with a brandnew ME FF counter range, which was a massive change for our business. From free frying on a two pan P&T to basket frying on a 4 pan high efficiency range felt like I opened a totally new innovation business!!

As our range was high efficiency, my oil was burning down a lot more which was

Chippy Chat & Fast Food Magazine • November 2018

another huge hurdle to overcome. It took our business about 12 months to adapt to this change of throwing away oil on a more regular basis. However, I was now in a routine and was afraid to make the change.

I took a sample of FlavOil away from the show and did my research by asking around a few shops and friends their opinion. Changing our oil at the beginning of our tourist season could have been a big risk for my business, however the people I spoke to and FlavOil themselves were very confident that it would be a great change for the better. I took the risk and changed one pan at a time and asked my regular customers if they had noticed a change and were there any negatives in their opinion. Feedback seemed to be good and that was another hurdle overcome.

I’ve been on FlavOil now since the end of April 2018 and I am very happy with the product I can produce and feel that it has probably made my product that much greater - which is a huge bonus for myself. I feel it has provided a great consistency in what I produce and how I manage my oil, as we all know that oil management is crucial for this industry.

Chippy Chat & Fast Food Magazine • November 2018

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FlavOil High Oleic Sunflower Cooking Oil

Henningan’s Top Shop Changes to Flavoil David Hennigan owner of award winning fish and chip shop Hennigan’s Top Shop has recently changed to Flavoil. He said “ We have been using it now for a few months and its the best oil we have ever used. “ 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 Olieic Sunflower Oil call Robin on 0207 1381 077 or visit www.flavoil.co.uk

Better in Every Way 7

207 REGENT STREET LONDON ENGLAND W1B 3HH

Chippy Chat & Fast Food Magazine • November 2018

Chippy Chat & Fast Food Magazine • November 2018

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

3rd March What’s Cooking? 2019 The Big Henry Colbeck Show It’s back and it’s in Edinburgh at the Royal Highland Centre.

9th November International Mushy Pea Day Harbour Lights in Falmouth are championing the cause of the mushy pea and have rolled out the second International Mushy Pea Day to ensure it gets the lime light it deserves. Let’s all join in!

17th March Fry it 2019

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West Point Arena Exeter, EX5 1DJ The ultimate exhibition for fish friers and the Fast food trade!

27th - 28th February

14th April

Casual Dining 2019

Innovations 2019

Casual Dining gives visitors access to over 200 top quality exhibitors, 2 theatres of FREE keynotes. ExCel, London www.casualdiningshow.co.uk

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

2nd December

SE t will be a real grand occasion where you can catch up with all your friends and colleagues and also let your hair down too. Last year seven out of the top ten fish and chip shops in the UK chose to attend with many other previous winners in attendance too.

It has become the warm up party to the National Fish and Chip Awards!

We have farmers, friers and suppliers all under one roof!

Places for this event are already limited many people who attended in 2017 have already prebooked. Please can you mail dawn@chippychat. co.uk if you wish to attend and tell her how many tickets you require?

I

Chat py

“Chippy Chat Plus” members will receive precedent for tickets and a discounted rate. Many Ch CCPlus members saved the ristmas Ba equivalent of their membership fee with the 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. This early bird price is held from 2016, and will be increased at the end of September.

The high quality three course meal will also feature the voice of the stars Pete Jay, a surprise band (see page 20) and then a great disco for those who wish to party the night away.

ll 2 018

Once again, the Chippy Chat Ball is back and will be held at the Holiday Inn Peterborough*.

With space for over 200 people we are once again planning a great party for our industry.

The date for you to save is Sunday 2nd O SE T !

CLO L OUT December 2018 L

Chi p

The Chip Barons’ Ball

For tickets

Email austen@chippychat.co.uk or call on 01353 865966

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

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Chippy Chat & Fast Food Magazine • November 2018

Chippy Chat & Fast Food Magazine • November 2018

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

For your nearest stockist call 01302 390880 or visit www.nortechfoods.co.uk Box contains 20kg (4 x 5kg) 9 Chippy Chat & Fast Food Magazine • November 2018 Chippy Chat & Fast Food Magazine • November 2018

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News of the World!

The Uk’s Best Fish and Chip Newcomers Seafish, has recently revealed the ten best new fish and chip shops in the country as semi-finalists in the ‘Best Newcomer Award’, one of 14 categories in the 2019 National Fish & Chip Awards.

The top ten best newcomers in the UK (in alphabetical order) are: Alma Park Fish Bar, Grantham, Lincolnshire Felixstowe Spa Pavilion, Felixstowe, Suffolk Fish and Chips @ Weston Grove, Chester, Cheshire FishFace, Lichfield, Staffordshire Hook and Line, Leeds, West Yorkshire Knights of Pontefract, Pontefract, West Yorkshire Paignton Pier Chippy Co., Paignton, Devon The Bearded Sailor, Leeds, West Yorkshire The Fisherman’s Kitchen, Southsea, Portsmouth The Friary, Beauly, Inverness-shire

E

ach of these entrepreneurial startups has been judged against a variety of criteria including: the level of innovation displayed when running a fish and chip shop, knowledge and understanding of sustainability and responsible sourcing of products, customer service levels and the quality of fish and chips they serve.

For the next stage, judges will make unannounced mystery dining visits where they will carefully examine each of the businesses, to determine the top three newcomers. The finalists will then compete for the winner’s title at the National Fish & Chip Awards ceremony in London on 24 January 2019.

Marcus Coleman, Chief Executive at Seafish, commented: “The Best Newcomer category shows that it is possible to excel as a fish and chip shop, even in the very early years of operating. Hard work, determination and commitment to quality in all areas will be repaid with results and this is what has led each of these shops to the semi-final of this award.

“These 10 shops are off to a flying start

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Chippy Chat & Fast Food Magazine • November 2018

Malt and Anchor Cirencester 2018winner on their fish and chip journey and should be congratulated for making their business such a success in a short period of time.

Good luck to all in the next round.”

Andrew Marriott, UK Brand and Marketing Manager for award sponsor Frymax, the leading all-vegetable frying fat for the fish and chip trade, added: “Sponsoring the Best Newcomer Award category is a real pleasure.

Every year it provides further proof that the UK’s passion for serving quality fish and chips is alive and well. These ten semi-finalists have demonstrated their commitment, work ethic and love of all things fish and chips.

“Each of them should be proud of the impact they’ve already made on the industry given that they’ve only been trading for a short time. We wish them all the best in the next round of judging.”

For more information about the awards visit: http://www.fishandchipawards.com/ or follow @fishnchipawards / #fishnchipawards on Twitter For more information about fish and chips: www.fishisthedish.co.uk/win/national-fishchip-awards or follow @fishisthedish.

Chippy Chat & Fast Food Magazine • November 2018

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EST D 1964

CURRY SAUCE

NEW

FIND OUT MORE AT WWW.KERRYFOODSERVICE.CO.UK11 11 Chippy Chat & Fast Food Magazine • November 2018

Chippy Chat & Fast Food Magazine • November 2018

Jubliant Faroe Kitchen!

By Pete Calvert Drywite Young Fish Frier of the Year 2018

W

hile I was at the Millers’ open day in August, Nikki Hawkins of Seafish asked me if I would like the opportunity to attend the Seamen’s day festival in the Faroe Islands. It was an amazing opportunity that I could not wait for, a chance for me to show my skills in a different part of the world. I travelled down to Heathrow on the 16th August for the flight to Vagyr airport via Copenhagen.

When I landed I was met by Jogvan Hansen of JFK who organises and runs the event. He took me to the village he grew up in and showed me some of the most beautiful parts of the islands. They where truly spectacular views. He then introduced me to his family and Hanus Hansen, the CEO of JFK, a terrific person who is passionate for the event and the fish industry and took me on a tour on one of the factories which had just undergone a major refurbishment to increase its productivity.

The next day I helped them with the preparation of the shop they had specifically built for the event. We checked the stock which had being provided by Friars pride and Isle of Ely Produce to make sure we had enough for the event. I helped with making sure we had the utensils at hand, so we knew where everything was. In the afternoon

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Chippy Chat & Fast Food Magazine • November 2018

I met Gavin & Craig Lewis of Lewis’ fish & grill in Kent. They had been attending the Festival since it was first set up. It was great meeting & working with them. They helped me with an insight on what to expect and we had a great time laughing and joking while we were working away.

Gavin & Craig are fantastic guys who have a tremendous love and passion for the industry both in the UK and the Faroe Islands.

On the 18th August was the day of the event, it was a 7 am start to get things prepared and ready for an extremely busy day. There were 30 people who had come to help with the event from employees of JFK to friends and family. I was primarily responsible for the chip side but still did other things when I was needed to.

I showed the helpers how to rumble the potatoes, chip them through the hand blades and how to use Drywite so we had the perfect chips.

Thousands of people attended and were waiting for 3-4 hours for their fish and chips, but were fascinated in what we were doing and peeking over to get a glimpse.

I would like to express my thanks to Nikki Hawkins and Seafish for giving me the opportunity to attend the festival, Hanus & Jogvan Hansen of JFK for holding the event and making me feel so welcome on the islands and at the event and Gavin & Craig Lewis for giving me their insight and help during an extremely busy day.

Chippy Chat & Fast Food Magazine • November 2018

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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

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Proud member of “Frozen at Sea Fillets Association”

Chippy Chat & Fast Food Magazine • November 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 • November 2018

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Curry Favour!

Dinaclass launches new Korma curry sauce

flavour and Chip Shop Gravy to help fish and chip shops compete with other takeaways

M

EST D 1964

CURRY SAUCE

NEW

enu variety is a key driver for why consumers might visit a fish and chip shop. Dinaclass felt it was time to shake up menus and respond to consumer demand for more flavour options with 82% of consumers feel that they lack innovative and exciting menu options.

Over fifty years old and with heritage in Salford, Manchester, Dinaclass celebrates Britain’s love affair with all things chip shop with a range of highquality gravies and curry sauces. Our traditional curry sauces have the taste customers love, meaning for every second that passes, a pot of Dinaclass Curry is sold in the UK! Introducing new Dinaclass Korma, the perfect new addition to appeal to consumer tastes. With Korma being the UK’s most popular curry flavour consumers can’t get enough of the mild, fragrant flavour which Korma is famous for. With 10% of UK consumers purchasing curry sauce when in a fish and chip shop it’s an ideal way to broaden your menu variety and increase profits.

Dinaclass isn’t just famous for its range of curry sauces, our new chip shop gravy

is also perfect for your menu. Specifically designed for fish and chip shops, our gravy delivers the deep rich flavour customers expect with the ease-of-use demanded by operators. Easy and quick to prepare with a consistent quality and taste, it’s sure to be a menu winner.

Cathal Murphy, Marketing Manager at Kerry Foodservice says, “It’s great that we can inspire and help reinvent menus with our Dinaclass products. Korma is the nation’s favourite curry and we think that will translate right through onto operators menus’

www.kerryfoodservice.co.uk

OUT MORE AT WWW.KERRYFOODSERVICE.CO.UK

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Chippy Chat & Fast Food Magazine • November 2018

Chippy Chat & Fast Food Magazine • November 2018

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y v a j r u g s t r got u o Y

I O R U O S L G WHEN YOUR CHIP SHOP GRAVY TASTES THIS GOOD, YOU REALLY REAP THE REWARDS

FOR MORE INFORMATION VISIT KERRY-FOODSERVICE.CO.UK 15

Chippy Chat & Fast Food Magazine • November 2018

Chippy Chat & Fast Food Magazine • November 2018

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CRUCIAL dates for 2019!

We are planning for a fantastic 2019 already

W

ith this edition of Chippy Chat we are giving away a FREE 2019 wall planner with every copy. It is the perfect way of keeping tabs on deliveries, staff rotas and holidays and even writing down the key dates for your business over the coming 12 months. When you receive your wall planner please put it up and send us a picture of it in your shop to austen@chippychat.co.uk.

Once again, we have had incredible support from the trade to help support this great free tool. The main sponsor is once again Crucial Sauces, but a big thanks to all partners!

2018 has been brilliant for us here at Chippy Chat towers here’s to a great 2019!

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Chippy Chat & Fast Food Magazine • November 2018

Chippy Chat & Fast Food Magazine • November 2018

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The UK’s “Best Newcomer” Fish & Chip Restaurant /Takeaway

always fries in Opened in February 2017 the Malt and Anchor is already a firm favourite with the residents of Cirencester. Why? Because it is much more than just a traditional fish and chip outlet. The brainchild of Dan Lafford an experienced restaurant entrepreneur and four years in the making, the restaurant boasts an innovative style both terms of décor and choice of high quality menu items. Initiatives such as infused salts, squid, calamari and crab dishes, fish and fizz prosecco combinations and healthy eating options, have caught the imagination and kept customers coming back for more.

Research, training and dedication have been the architects of the Malt and Anchor’s title winning success. Says Dan Lafford “All our hard work has paid off. Winning Best UK Newcomer is special. I like to think we bring something different to the industry.”

Local sourcing and attention to detail have resulted in food of the highest quality. Here, the Malt and Anchor had no hesitation in choosing Frymax as their frying medium. It is additive free, contains no hydrogenated oil and less than 1% trans - fat. Frymax guarantees consistently good, delicious results and long lasting performance without deterioration in quality. “Frymax has long been established as the best cooking oil in the market”says Dan “Top quality food needs a top quality frying medium and there is none better than Frymax.

It certainly contributed to our winning this prestigious award” .

RSPO-2-0677-16-100-00

The Fryers’ Favourite For Over 60 Years.

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For information, advice, or customer support material please contact Olenex Trading (UK) Limited.

Tel: 01322 443025 e-mail: ukinfo@adm.com www.olenex-uk.com Chippy Chat & Fast Food Magazine • November 2018

Chippy Chat & Fast Food Magazine • November 2018

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Healthy Options!

UK’s Healthiest Fish & Chip Businesses Announced As part of the 2019 National Fish & Chip Awards, Seafish, the public body that supports the £10bn UK seafood industry has unveiled the three leading fish and chip businesses offering healthier menu options.

The finalists in the Healthy Eating ‘Fish and Chips’ Award are: Harbourside Fish and Chips, Plymouth, Devon Papa’s Fish and Chips, Willerby, Hull, East Yorkshire Penaluna’s Famous Fish & Chips, Hirwaun, Rhondda Cynon Taf

2018 winner Fish City George Clark MSC, Sam Stone, Grainne and John Lavery, Vincent Hurley, Barry Lynch, Rajina Gurung

T

o reach this stage of the competition, finalists were assessed against a wide variety of criteria including menu diversification and innovation, staff training, knowledge of product nutrition and promotional activity around healthier options. They were also scored on how they collected feedback on healthier dishes from customers, as well as the actions taken as a result of the comments received.

Each finalist will now undergo one final round of judging, where both their front and back-of-house practices will be carefully scrutinised. This stage of judging will determine the overall UK winner, who will be announced at The National Fish & Chip Awards ceremony in London on 24 January 2019.

Marcus Coleman, Chief Executive at Seafish, said: “We know from research that fish and chips have a superior nutritional offering versus many other takeaway options. A portion of fish and chips is rich in protein, carbohydrates, vitamin B6 and B12,

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Chippy Chat & Fast Food Magazine • November 2018

iron, calcium and phosphorous, as well as crucially important dietary fibre.

“These three finalists have invested a huge amount of time and energy into showing how healthy fish and chips can be, and that is what has netted them a place in the final of this awards category.”

Seafish Ambassador Nutritionist Adrian Delaney added: “Eating a healthy, wellbalanced diet means eating food from a variety of food groups to get the energy and nutrients that your body needs, this is often difficult to achieve in the purchasing of ‘takeaways’. It is great to see that fish and chip shops now recognise the importance of offering healthier options, as well as including dishes for coeliac, gluten free and other dietary issues. These three shops have gone over and above to promote Healthy Eating within their shops”.

For more information about the awards visit: http://www.fishandchipawards. com/ or follow @fishnchipawards / #fishnchipawards on Twitter Chippy Chat & Fast Food Magazine • November 2018

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Come Fry With Us! Chippy Chat has launched some great new initiatives in 2018.

We have been winning friends and partners throughout the year whilst creating the perfect platform for friers and suppliers alike.

Thanks for everyone’s support in 2018.

Let’s make 2019 a great year for the industry!

www.chippychat.co.uk 19 Chippy Chat & Fast Food Magazine • November 2018

Chippy Chat & Fast Food Magazine • November 2018

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ard their aw ger with a e S n a and Ry cGowan helsea M C , ie v a Scott D

Slam Dunked!

Perthshire chippy wraps up top award

A

fish and chip shop in Perthshire has won a national award for being the very best in Scotland.

The Dunkeld Fish Bar beat the competition for the ‘best fish and chip’ shop award at the annual Dine-In Scottish Takeaway Awards 2018, held in Glasgow’s Marriot Hotel on Monday, September 17.

More than 20,000 people voted in the awards, which aim to recognise dedicated individuals within the takeaway hospitality industry.

Upon winning the award Scott Davie, owner of the Dunkeld Fish Bar for ten years, said: “I’m absolutely blown away it’s fantastic.

“The staff have worked very hard to achieve it and it’s just great to receive it.

“We went to the awards and had a great night.

“When they read out our name I couldn’t believe it. It was a real surprise. We’ve never done anything like this before and it

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Chippy Chat & Fast Food Magazine • November 2018

was my wife Shannon who put us up for it.

“She was always saying we were fantastic and that we should sign up but I have always said no. But then she entered us without telling me.

“And then we managed to get the finalists certificate before a mystery shopper came in and we got 80/80 and an extra bonus point because they could not believe how fantastic it was.

“The judges were blown away by our product. It’s brilliant.”

Perthshire North MSP, Mr John Swinney, and Perth and North Perthshire MP, Mr Pete Wishart, have also congratulated Dunkeld Fish Bar on winning the best fish and chips award.

Commenting, Mr Swinney said: “This accolade only strengthens Perthshire’s reputation as a great place for food and I am sure that many tourists will be keen to visit Dunkeld Fish Bar in order to taste their award-winning food.”

Chippy Chat & Fast Food Magazine • November 2018

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Chippy Chat & Fast Food Magazine • November 2018

Chippy Chat & Fast Food Magazine • November 2018

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Lite is Right

The Lite-BITE packaging WILL help to grow your business, because your customers say so!

H

enry Colbeck developed the Lite-BITE packaging concept to provide Fish Friers with the opportunity to market an ALTERNATIVE portion size of Fish & Chips to attract new customers and to help boost your lunch time trade.

The Lite-BITE concept comes at a time when there has been an increase in the amount of publicity surrounding fast food and portion control. The Lite-BITE enables for a portion controlled meal whilst still enjoying one of the nation’s favorite food.

The largest independent research into the Fish & Chip market was conducted with the aim to raise the profile of the nations most savoured meal and to support Fish & Chip shops in understanding their customers wants.

What are your customers saying?

A survey of 1,500 people found that more customers are health-conscious than ever before with 36% of customers stating that they would order a smaller amount of Fish & Chips as a healthier option whilst 1 in 3 would prefer a choice of serving sizes. Furthermore 60% of people surveyed said yes to either dieting regularly or keeping to a healthy diet.

How can you grow your business and increase profits?

Structured packaging can help you keep an eye on portion sizes as you cannot overfill a box unlike with paper. Offering reduced portion sizes through the Lite-BITE® can deliver to an untapped health conscious market who may not buy Fish & Chips due to over filling portion sizes, or, it can help you lighten up your lunch time trade by offering manageable portion sizes, perfect for mealdeals.

Why not let your customers know that the Lite-BITE meal is a healthier alternative and get FREE point of sale materials with your first order.

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Chippy Chat & Fast Food Magazine • November 2018

Friars Pride on 01733 316400

Henry Colbeck on 0191 482 4242

V A Whiltey on 01706 364211

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Taking Liberties! £3Million fish and chip restaurant sets opening date

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prominent Edinburgh restaurant group is bringing a new concept to the capital’s Old Town.

Vittoria Group, the company behind popular restaurants La Favorita, Divino Enoteca, Vittoria George IV Bridge and Vittoria on the Walk, as well as Taste of Italy, will open the new restaurant named Bertie’s on Victoria Street in the former St John’s Church.

Slated to open on December 3, Bertie’s Restaurant and Bar will be open seven days a week will serve lunch and dinner and will showcase the Vittoria group’s take on the nation’s favourite seaside dish – fish and chips.

The 11,000 sq.ft restaurant will seat 300 covers and aims to be the capital’s ‘go to for proper fish and chips’.

It will look to attract both international tourists and Edinburgh locals looking for fun, casual dining in the city centre.

The relaxed city centre restaurant venue will pride itself on quality authentic and sustainably sourced ingredients and will not require advance bookings.

Bertie’s affordable menu will reinvent the traditional British ‘Chippy’ dishes and will celebrate specialities including fish and chips – along with contemporary twists on the traditional chip shop experience.

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Chippy Chat & Fast Food Magazine • November 2018

The menu will also boast several light options, all under £10 pounds and will feature two bars, serving a selection of premium spirits and gins from around Scotland, along with seaside themed cocktails, beers and ciders.

The new Bertie’s restaurant design will also play on the chip shop theme.

The restaurants grown-up seaside style will also feature a variety of coastal inspirations and contemporary designs: rope, anchors and wall-hung oars as part of the interiors.

Vittoria Group chairman, Tony Crolla said: ‘We are excited to be bringing an authentic restaurant experience inspired by ‘Proper Fish & Chips’ to Edinburgh.

Bertie’s will not compromise on quality – everything we buy and serve will be of the highest quality. Fish & Chip ventures run in my family and Bertie’s will be a proud new addition to our growing business in Scotland’s capital.’

Design team MD Hospitality along with the main contractor Pride Commercial Interiors have been appointed by Vittoria Group to develop the new city centre restaurant and work is currently underway.

Earlier this year Vittoria Group announced the £3million investment in the Bertie’s Restaurant and Bar site that housed the popular Byzantium market and Khushi’s Indian restaurant before a blaze in 2008. The property had lay empty until Spring 2018 when work began on their latest project.

Bertie’s Restaurant and Bar will create over 50 new jobs as they expand their restaurant portfolio in Edinburgh and the Lothians. Recruitment is set to begin this month.

Visit www.bertiesfishandchips.com to subscribe to receive news and promotional offers about the restaurant.

Chippy Chat & Fast Food Magazine • November 2018

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2

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Fjord Popular!

Norway will continue to be a premium partner for the UKs Fish & Chips industry after Brexit

By Hans Frode Kielland Asmyhr

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T

he Marine Conservation Society (MCS) recently suggested that UK consumers should support their fishing industry by replacing cod and haddock with seafood that is available in British waters. People in the UK should indeed eat more of their own catch, but this does will not address the challenge facing the Fish & Chips industry completely.

As it stands, Norway supplies 27% of all cod and 40% of all haddock consumed in the UK. These figures show just how important imported whitefish is to the UK’s Fish & Chip shops. If we replace cod and haddock with megrim and dab, can we guarantee that customers won’t simply turn to other, more familiar fast food alternatives?

Norway is committed to a stable trading relationship with the UK after Brexit, whatever the outcome, but UK consumers have an insatiable appetite for cod and haddock, and herein lies the biggest problem. The MCS’s proposal relies on a shift in the British taste

Chippy Chat & Fast Food Magazine • November 2018

from cod and haddock to lesser known species. Changing the British taste could take a generation or more. Hoping that customers will, for example, take to megrim overnight is unrealistic.

So what is the solution? It seems obvious that strengthening international ties is more important now than ever before. In the last 50 years, the UK fishing industry adapted to geographical restrictions and focused on what it can fish sustainably in UK waters. This catch tends to be sold overseas, while what UK consumers like to eat is bought from abroad. This is an international balance that has worked for decades, and now is not the time to try and change this model.

If Brexit brings uncertainty, then the Fish & Chips industry needs the stability of strong global relationships with stable partners that can consistently produce high quality cod and haddock that UK consumers know and love.

We should not let the Fish & Chips industry – which employs more than 80,000 people – suffer while the UK tests the water with unfamiliar species or simply looks elsewhere for its Friday supper.

Hans Frode Kielland Asmyhr is UK Director at the Norwegian Seafood Council.

Chippy Chat & Fast Food Magazine • November 2018

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Santa Claus is Coming to Town!

The Save & Select Christmas Promotion is now available to customers of The Q Partnership – Henry Colbeck, VA Whitley and Friars Pride

S

ave & Select is the long running customer loyalty scheme which has been running for almost 25 years ago. Traditionally many of our customers collect and then redeem their points to help towards Christmas shopping.

It gives you some great rewards to choose from making Christmas 2018 even brighter and better than ever before.

Just 250 Save & Select Points can be exchanged for £10.00 worth of vouchers from a great choice which includes Sainsbury’s M&S and the new Love2shop Gift Card.

Love2shop Vouchers are the UK’s leading multiretailer gift voucher. They can be redeemed in over 19,000 stores, restaurants and attractions, with over 150 top brands to choose from such as Marks & Spencers, Debenhams, Boots, Matalan, PC World, Argos, Curry’s, WH

Smith, River Island and New Look.

Poin ts can also be tu r n e d back in to vou ch e r s to s pe n d with yo ur Q partnership partner.

Jacqueline Pearson, Head of Marketing at Henry Colbeck and Save & Select Brand Manager commented; “We love giving our customers something to say thank you for their business and Save & Select provides us with the ideal opportunity to do just that.

The choice of vouchers is very appealing as it provides the flexibility for customers to treat themselves to exactly what they want, when they want it.”

For further information about Save & Select contact your Q Partnership supplier; VA Whitley www.vawhitley.co.uk 01706 364211 @VAWhitley1899

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Henry Colbeck Friars Pride www.colbeck.co.uk www.friarspride.com 0191 482 4242 01733 316400 @HenryColbeck @FriarsPride

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Chippy Chat & Fast Food Magazine • November 2018

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Make it HApp4en!

Getting your own App can be a confusing experience!

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i t h d oze ns o f compan ie s appearing to offer the same service all at varying prices it can be confusing experience trying to find the right service for you, with great features and at a price you can afford. When choosing an App provider, it is very important you are 100% confident that ‘it does what it says on the side of the tin” and you understand all the costs. Here are 4 pointers towards a perfect App. No.1 - Pricing: It is very common in the App industry to advertise the lowest price going, sometimes even say it is free, but in the majority of cases the reality, once trading, is a very different picture.

Many companies may say their service is £49 per month, but this is what it starts at, as soon as you start to do more than just a few orders it goes up. The more orders you do, the more it costs, so before you know it, that £49 a month is actual over £300 a month or more.

So, you need to make sure the price is fixed for the life of the contract, for unlimited order numbers and does not increase in anyway.

No.2 - Equipment: To make things easy there should be an easy way to receive and process your orders, and ideally print some tickets / receipts that are big enough to use straight from the printer.

The ‘cheaper’ solutions rarely include a tablet or quality printer, and instead, provide a cheap all in one unit very similar to a credit card machine. This can mean small, unusable receipts, which you end up hand writing out, and kind of defeats the object. The other thing they usually forget to tell you is that you have to pay as much as £250-£300 for this equipment, upfront!

Choose a supplier that uses quality branded equipment, with ideally an 80mm printer, so

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Chippy Chat & Fast Food Magazine • November 2018

the receipts can be used without rewriting.

Also, the tablet and printer should be included in the price, and you shouldn’t have to pay a large upfront fee.

No. 3 - Card Payments: Over 80% of App takeaway orders are paid for by card, not cash, so your App needs to be able to process them. Many low-cost App providers will hide their true costs by inflating the fees for processing the card payments.

The worst offenders charge 3 to 4% per order, plus as much as 65 pence per order on top. Then, they take 2 or 3 weeks to pay your money in to your bank.

Look for a company that uses a recognised, reputable payment provider with whom you have a direct contract and who pays the money direct to your bank account every few days.

No. 4 - Your Own App: Make sure you are getting your own App, for both Apple and Android App markets.

This may sound crazy, but there are some companies out there that don’t provide you with this.

Without your own, independently listed App, you will struggle to make it work.

There is at least one App provider that we know of that puts your App into a container App in their name. This could be OK, but the way it has been implemented means that if a customer already has the same container for another business, they cannot get it for yours, so it’s pretty much useless if anyone else in your area uses the same provider.

Make sure you work with a provider that sets you up with your own App, listed in the both Apple and Android app stores as your business, so your customer can have more than one restaurant App on their phone.

If you would like more info about how App4 can provide you with your own App & website, for a fixed fee of £99 + VAT per month, with everything included and supported by WorldPay Online payments, then call 01332 742514 or visit www. app4takeaways.com Chippy Chat & Fast Food Magazine • November 2018

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Fixed fee of £99 + VAT per month & NO commissions

Call: 01332 742514 Visit: www.app4takeaways.com 31

Chippy Chat & Fast Food Magazine • November 2018

Chippy Chat & Fast Food Magazine • November 2018

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Chips are Down!

Free chips at Cambridge takeaway

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Cambridge fish and chip shop offered recently free chips to all GCSE students receiving their exam results.

The Sea Tree, on Mill Road, wrote on Facebook that all students needed to do was to claim their reward was bring in their results with a form of ID. The family-run eatery is known as one of the best places to get fish and chips in Cambridge. It uses locally grown potatoes from Wicken Fen by Pope Potatoes, so the chips are extra tasty.

Dennis Caswell, the owner of the Sea Tree, said: "It’s the ultimate comfort food isn’t it - chip shop chips.

"Whether they’re celebrating or feeling a bit down in the dumps, what we did, it might have just helped a little bit.

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Chippy Chat & Fast Food Magazine • November 2018

"We also have three students who have worked for us this summer who themselves collected their results. One is our son, so it is close to our hearts."

Lots of students took them up on their unique offer many of them celebrating good results.

If you're after posh fish and chips, the restaurant must be your first port of call.

The Sea Tree is an 'alternative fish bar,' offering traditional fresh fish and chips alongside alternative choices such as mackerel and calamari cooked the way you want; battered, grilled or pan-fried.

They also have a wet fish counter where you can buy from a selection of fish or place an order for them to pick up from suppliers on the East Coast.

Dennis a former rock star also owns three other food businesses in the area.

What have you done for students – austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • November 2018

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33 Chippy Chat & Fast Food Magazine • November 2018 Chippy Chat & Fast Food Magazine • November 2018

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KFE at the Gees Gees!

KFE Repeat Race Day Success

F

ollowing the success of the first KFE Fish & Chip Race Day in 2016 they hosted the event once again at Nottingham Racecourse on Wednesday 3rd October. Attended by over 80 customers and suppliers there was a great mix of experienced race goers and first timers.

KFE are passionate about bringing the industry together and always ‘go the extra mile’ to host events like the

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Chippy Chat & Fast Food Magazine • November 2018

annual KFE Ball which is why days like this are so important. It gave the opportunity for likeminded people to get together, network and enjoy some fantastic entertainment at the same time, with ‘Patsy’ from Ab Fab welcoming the guests she was on good form too as you can imagine!

There were a couple of award presentations by ‘Patsy’ with her choosing Sid of Papa’s fish and chips as the ‘Best dressed male’ and Claire Phillips of CF Capital as ‘hat of the day’ before the days 8 races commenced.

Each race was sponsored by the fish and chip industry and KFE would like to thank our sponsors Middletons, CF Capital. Georges Great British Kitchen, Drywite, Friars Pride and Elite Shopfitters.

KFE MD, Paul Williams said “It was another fantastic success with wonderful company. I would like to thank our sponsors without whose support such an amazing event would not be possible”.

Chippy Chat & Fast Food Magazine • November 2018

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ARRANGE A TEST FRY TODAY! Let our experts support you in making the most important decision for your business • Personalised Showroom Visits – Test fry our Kiremko High Efficiency frying range during your own guided tour at our offices in Market Deeping.

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KFE Ltd, Bentley Business Park, Northfields Industrial Estate, 35 Chippy Chat & Fast Food Magazine • November 2018 Market Deeping, Peterborough PE6 8LD

Chippy Chat & Fast Food Magazine • November 2018

Best Bar None!

Austen Dack Visits Barcelona and finds some excellent Fish and Chips!

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T

he beer at The Fish & Chips Shop Barcelona is served cold in metal cups, which keeps it at an ideal temperature. Mani Alam, born in Islamabad says that’s how they serve beer in Pakistan. Mani, his brother Magid and his brotherin-law Bilal run four branches of the The Fish & Chips Shop, soon to be five!

Mani and his two partners have reinterpreted a street-food classic in gourmet style. The result is chunks of line-caught hake coated in a smoked tempura batter - which they smoke themselves – and then deep-fried in vegetable oil. Once cooked it’s served with paper cones of chips (made of potatoes with their skins left on) and two dipping sauces, one a tartare, the other a chutney, both home-made.

Mani is a cocktail waiter, and it was from this new branch of the juggler’s trade that he got the idea for the smoked batter. ‘I used a cocktail-making trick.

In Great Britain the fish is usually cod or haddock.

We prefer hake. And it’s a healthier touch.’

The fish and chips are good, crunchy to the bite, as are the Truffled Edamame. Crispy batter breaks off their deep-fried advocado (my tip for UK shops). The Octopus tacos breaded in panco with spicy mayonnaise was cooked to perfection. The dishes kept coming akin to a fish and chip tapas.

We visited the lovely laid out Universitat Restaurant. A mixture of bar, sit down, and takeaway options. The customer stream was constant making a busy Sunday evening.

To sum up, a short, well-thought-out menu, in a

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setting designed down to the last detail. Thanks Mani for hosting us!

Our hotel for this trip was the Hotel Room Mate Carla. Amazingly our balconied room had views of the Familiar Sagrada, Gaudi’s famously unfinished Cathedral.

Room Mate Hotels has developed the concept of affordable luxury, because they are convinced that enjoying innovation, the best design, comfort, friendly service and unique locations should not be at a price which is out of the reach of many, and indeed our room booked in advance was great value with a luxury feel.

They were the first to create WiMate, free Wi-Fi throughout the entire city, and they offer breakfast until 12 noon, which was very amenable for an unrushed experienced but also on the last day as we waited for our departing taxi.

Our room was amazing, (each one is designed differently). The little touches made our stay even more enjoyable, like the hand-written welcome note, and the selection of local (payable) nibbles and drinks in case you want to stay in your room for a few hours.

Barcelona, the cosmopolitan capital of Spain’s Catalonia region, is known for its art and architecture. The magical Sagrada Família church and other modernist landmarks designed

by Antoni Gaudí dot the city. Take the Cable Car up for amazing views from the Castle, or the funicular up to ride the famous Ferris wheel or visit the Guell Park. Top tip is a day travel card which allows you to ride free on all trams, buses and underground, including a return trip from the airport for just £6 a day.

It is also a gastronomic capital too and I have a warm fondness for eating patatas bravas. Even though some would argue that this is more a

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Madrid traditional dish, in Barcelona locals have twisted the original recipe. The same fried potatoes are topped with aioli and the spicy sauce is made of dry tomatoes, almonds, chili, paprika and olive oil.

Perhaps the best place to try the best fish and vegetables in the city is at one of the most famous markets in the World, La Boqueria.

Barcelona’s most central produce market creates one of the greatest sounds, smell and colour sensations in Europe. It spills over with all the rich and varied bounty of fruit and vegetable stands, and seemingly limitless varieties of sea critters, sausages, cheeses, & meats (including the finest Jabugo ham). If only we could replicate that in the UK. Many of Barcelona’s top restaurateurs buy their produce here, which vouches for the quality of the market’s offerings. La Boqueria is dotted with half a dozen or so unassuming places to eat and eat well we did. Queue and find a place to delve into some of the finest fish and fresh produce dishes you will ever taste. www.room-matehotels.com/en/carla www.thefishandchipsshop.es/

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TQ Sales on the InCrees!

T. Quality has announced the appointment of a new Managing Director following the departure of David Ross at the end of September 2018.

F

ast Food and Fish & Chip Foodservice Wholesaler T. Quality has welcomed a new Managing Director to its 240 strong team. It has hired Mike Crees, who will focus on developing the product range, along with increasing its commercial success.

He said: “I am delighted to have been appointed T. Quality’s new Managing Director. “With its long-standing history of quality foodservice products, it is an absolutely fantastic opportunity and I am excited to take on this new challenge.”

Joe Kendrick, T. Quality’s Marketing Manager, added: “This is a really exciting time for T. Quality moving forward into 2019 and having Mike in place, with his considerable experience and knowledge of the wholesale sector, will help us tackle the challenges currently faced by the industry.”

“The wholesale sector, like many other foodservice channels, faces different

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Chippy Chat & Fast Food Magazine • November 2018

challenges driven by legislation changes, external factors and new customer trends. However, smart businesses thrive in changing times, and I am confident that T. Quality is well positioned to continue its success built over the past 90 years in business.

Crees added that with T. Quality’s long association with quality products and exceptional service, we will continue building on the success for the future.

He said: “We have a strong and loyal customer base and a committed team of employees across ten depots nationwide whose purpose is to best serve its customers. I am passionate and excited about helping to take the business to the next stage in its development.”

T. Quality is one of the UK’s largest Fish & Chip and Fast Food Foodservice wholesalers with over 90 years in the industry, turning over £85m each year. www.tquality.co.uk 08452 505605

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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

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Potatoes

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Mitchell Potatoes Chippy Chat & Fast Food Magazine • November 2018

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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

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Sustainably sourced potatoes your customers will love Scotland

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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.

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( Northumberland )

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

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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

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Catch of the Day! ‘Good Catch’ Sustainable Seafood Award Seafish, the public body that supports the £10b UK seafood industry, has today revealed four of the UK’s leading sustainable fish and chip shops as finalists in the ‘Good Catch’ – The Sustainable Seafood Award, as part of the 2019 National Fish & Chip Awards.

The four fish and chip businesses leading the way in sustainability (in alphabetical order) are: Frasers Fish and Chips, Penzance, Cornwall Harbourside Fish and Chips, Plymouth, Devon Olley’s Fish Experience, Herne Hill, London Penaluna’s Famous Fish & Chips, Hirwaun, Rhondda Cynon Taf

T

he ‘Good Catch’ award is strongly focused on the policies and procedures entrants have in place to ensure the responsible sourcing of fish and shellfish.

Finalists were also judged on how well they inform their customers about the sustainable credentials of their menu, including the journey of fish from net to plate. In addition, shops were appraised on how they promote best practice in sustainability to their industry colleagues, including how they plan to tackle issues facing the responsible sourcing of seafood.

There will be a final round of in depth assessments made by industry judges to review both the front and back of house operational aspects of shops, including assessing their customer service and quality of the fish and chips on offer. This will determine the overall national winner who will be announced at the 31st anniversary awards ceremony.

Marcus Coleman, Chief Executive at Seafish, commented: “These four businesses live and breathe sustainability, a crucial element of not just fish and chips but the wider seafood industry. We’ve found consumer interest in provenance to be higher than ever, so the question of where and how seafood has been sourced cannot be overlooked.

“A real commitment to the responsible and sustainable sourcing of produce is critical to futureproofing what is one of nation’s best loved dishes, and therefore the longevity of

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Chippy Chat & Fast Food Magazine • November 2018

our industry as a whole. These finalists have proven their passion for both responsible and sustainable sourcing practices within their own businesses, but also to leading the conversation amongst their industry peers.”

The ‘Good Catch – The Sustainable Seafood Award’ is cosponsored by the Marine Stewardship Council (MSC) and the Marine Conservation Society (MCS).

Loren Hiller, UK & Ireland Commercial Officer of Marine Stewardship Council, added: “Many congratulations to the finalists this year – customers visiting these chippies will be pleased to see the huge commitment they’ve made to ensuring there’s fish for future generations. Long live fish and chips!”

The winner of the Good Catch Award will be announced at The National Fish & Chip Awards’ 31st anniversary ceremony in London on 24 January 2019.

For more information about the awards visit: http://www.fishandchipawards.com/ or follow @fishnchipawards / #fishnchipawards on Twitter

2018 winner Fish City George Clark MSC, Sam Stone, Grainne and John Lavery, Vincent Hurley, Barry Lynch, Rajina Gurung

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Hot Dogs, Panto Dames and Potatoes!

Sixteen teams battled it out in Ely recently for the annual potato race over the quartera-mile course, all carrying 20kg bag of spuds, all of which had been grown by different farmers in the Fens surrounding the city.

By Austen Dack

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T

he races were co-sponsored by many leading fish and chip shop owners who were happy to back the Award Winning Fish and Chip Shop Chase which was heat three.

A sprinkling of rain had caused a few extra nerves in the morning but it didn’t put off a healthy crowd who gathered up and down the high street.

The two-man team from the Atrium Gym(A), were crowned worthy champions, winning their heat before, in the final, powering away from runners-up Infinity Fitness in the dash to the line. Littleport Basketball Club came third. The Atrium were racing

Chippy Chat & Fast Food Magazine • November 2018

with potatoes from farmers AL Lee and Sons.

Also hotly-contested was the PJ Lee & Sons fillies 7.5kg handicap stakes. R&C Parson provided the potatoes, with the winning team coming from Kings School Ely. A close fought children’s race between St Mary’s School and Kings Primary School, saw the Kings team lift the Oliver’s Potato trophy.

Austen Dack, said: “It was a fantastic set of races. We had lots of great competitors this year including sports clubs & gyms all keen to grab the prize. We also had a racing hot dog, a pantomime dame plus two local fire fighters too.”

Donations on the day helped to raise more than £2,000 for local schools and charities from the event.

The event is put on by Isle of Ely Produce to celebrate the region’s potato growers and the local harvest festival held in Ely Cathedral.

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Owned and managed by the Boutwood family, Isle of Ely Produce was established in 1994.

Director Oliver Boutwood said: “It was lovely to see so many people coming out to support the teams today. Isle of Ely Produce are happy to play such an important part in the community and will continue to invest in these types of events in the future.“The event underlines our pledge to support the journey of the potato from the field to the frier.”

Some of the money raised will go to the Ely Hereward Rotarians, who did a marvelous job stewarding the event along the High Street.

The winning duo from this year’s two adult races received £100 cash prize and a trophy.

All competitors kept their potatoes as part of their £10 entry fee.

Thanks to all of our race sponsors

OR

al.co.uk 09/10/2017 11:16

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Chippy Chat & Fast Food Magazine • November 2018

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Be RSPO Confident with Friwite!

nt

6-000-00

We Fr y FriWit ®ReSPOnsibly e , RS with PO ce sustain rtified a b le palm o This m ea il toward ns we are R

100% Palm Oil Contains no hydrogenated fat

RSPO – Roundtable on Sustainable Palm

Oil – The Q Partnership; Friars Pride, Henry Colbeck & V A Whitley leading the way to support the UK government achieve 100% Sustainable Palm oil by 2020.

O

n Wednesday 13th June, Sales Director Vince Willows and Marketing Director Louise Marshall attended a Westminster event arranged by Chester Zoo, Chris Matheson MP, RSPO and WWF. The event was to bring together the food industry to review UK progress towards fully sustainable palm oil, to learn the results of Chester Zoo conservation work in Borneo and lastly to find out more about Chester Zoo’s latest project; to turn Chester City into the first 100% certified sustainable palm oil city in food retail.

Palm Oil is Vital

The experts presenting at the event unanimously confirmed that Palm Oil should continue to be used for food production and frying. Their message is united and powerful; the solution is not to stop using palm oil. Other crops cannot pick up the short fall. The solution is to use certified sustainable palm oil.

People & Communities

The story of the plight of the orangutan and the loss of rainforest through deforestation is what we read about and see all over social media. The plight of people especially forced child labour and low or unpaid wages to the communities 46

eSPOn

s: • Wild life • Peop le • The E nviron men

eSPOnsibly with RSPO certified e palm oil

re ReSPOnsible

2-0638-1

2-0638-16-000-00

Chippy Chat & Fast Food Magazine • November 2018

sible

t

100% Palm O il Conta ins no hydro genate d fat

that support the growth, harvest and production is ignored.

It is only through working with plantations and growers, supporting them and helping them that sustainable palm oil is achievable. If we all walk away the situation will become worse, both for the environment, wildlife and people.

Friars Pride, Henry Colbeck & V A Whitley - The Q Partnership – RSPO members

Friars Pride, Henry Colbeck & V A Whitley have been leading the way moving towards 100% Certified Sustainable Palm Oil for over 3 years. We are at the forefront as distributors in the UK that are fully audited RSPO members. We are committed to the drive to support the palm oil industry to evolve and achieve its goals.

FriWite – 100% Certified Sustainable Palm Oil

You can help. When you buy FriWite, you are buying 100% Certified Sustainable Palm Oil. You can be confident that we audit the supply chain and you can tell your customers that you are frying in palm oil that is helping ensure the protection of the rainforest, the habitats of many species including the orangutans.

Importantly, you are safe guarding children and communities involved in the production of palm oil, giving them a better future. on 01733 316400 … to try FriWite in your business.

Phone Henry Colbeck on 0191 482 4242 Phone V A Whitley on 01706 364211

Chippy Chat & Fast Food Magazine • November 2018

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Fry ReSPOnsibly with

2-0638-16-000-00

And be ReSPOnsible towards: • Wildlife • People • The Environment

FriWite® is produced using only RSPO certified sustainable palm oil.

What does this mean for you?

When you use FriWite you can be assured that the utmost is being done to protect wildlife, people and the environment. This makes FriWite a winning combination with its pure and light fry, extended frying life and no hydrogenated fat.

To find out more about FriWite and our RSPO membership go to:

friwite.com rspo.org

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T lm Oilo find out m 100% Pa R l ality no SPO: Roourendgo to www.rspo.org alm OiQu P table on Contains ed Sustainable at en hydrog fat

FREE poster & window sticker available

Exclusively available from The Q Partnership: Henry Colbeck Ltd Friars Pride Ltd V A Whitley Ltd www.colbeck.co.uk www.friarspride.com www.vawhitley.co.uk 47 Chippy Chat & Fast Food Magazine • November 2018 Chippy Chat & Fast Food Magazine • November 2018 0191 482 4242 01733 316400 01706 364211 47

Chip or Treat?

Shops Join in the Halloween Fun!

H

alloween was big business this year for many fish and chip shops. With owners using Facebook and twitter to encourage in customers on an usually quiet Wednesday evening many reported above average sales on the evening.

Some shops offered FREE chips to youngsters who were dressed up, others gave away sweets and discounts, whilst others decorated their shops.

We thought we would use some of your pictures to highlight this ‘ghouling’ work, to give you ideas for Halloween 2019!

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Chippy Chat & Fast Food Magazine • November 2018

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FIND YOUR NEW BUSINESS WITH THE ‘REEL’ EXPERTS Buyer demand is particularly high around this time of the year and we have seen significant levels of interest in fish and chip businesses. With over 25 years of experience in the sector, we provide a professional and honest approach to selling your business.

CURRENT OPPORTUNITIES FISH & CHIP SHOP, SUFFOLK

(46541)

£915,000 •

Established over 75 years, same ownership since 2005

•

Good sized family home plus large customer car park

•

Owner run with excellent reputation for quality

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Viewing highly recommended

VICTORIAN FRYER, SHROPSHIRE

(45467)

£395,000 •

Prominent position, densely populated area

•

Fitted to high standard

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Freehold and leasehold option available

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Viewing highly recommended

ADMIRAL BLAKE, SOMERSET

(45963)

£649,999 •

Freehold

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Turnover £625,000

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Prime location

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Viewing highly recommended

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Chippy Chat & Fast Food Magazine • November 2018

Chippy Chat & Fast Food Magazine • November 2018

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TO BUY: 0844 2488 259 TO SELL: 0844 2488 260

TO BUY: 0844 2488 259 TO SELL: 0844 2488 260

DHILLONS FISH BAR

LINCOLNSHIRE

SOMERSET

£389,999

NORTH YORKSHIRE

LANCASHIRE

Reference: 46352

Reference: 45995

> Freehold with option to purchase leasehold > Turnover of £75,000 > Ideal first business

STOKESLEY FISH & CHIPS

NORTH ROAD CHIPPY

ANCHOR CHIPPY

Reference: 46588

Reference: 46287

£325,000

> T/O £375,000 in 34 weeks > Excellently presented > Prime trading location

PATTI’S PLAICE

SOUTH YORKSHIRE Reference: 45394

FISH & CHIP SHOP HAMPSHIRE

> Turnover £255k > Prime location > Option to buy freehold £550k

FISH BAR LONDON

Reference: 46482

Reference: 44665

£70,000

£90,000

£122,950

> Main road poisition with parking > 4.6 Stars on Yell.com > Retirement sale

£149,995

£260,000

> Prime location > Two bedroom accommodation > Huge potential for growth

> Leasehold > £104k PA > Established for 30 years

> Leasehold > £140k PA > Prime location

RECENTLY SOLD

MAIN ST CHIPPY CUMBRIA Reference: 45199

> Annual turnover £150,000 > Excellent main road location > Well presented throughout

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HARTBURN FISH BAR CLEVELAND Reference: 45361

> Turnover 2015 £120,000 > Gross profit of £66,000 > Huge potential

Chippy Chat & Fast Food Magazine • November 2018

CROWN FISHERIES WEST YORKSHIRE Reference: 46062

> Weekly turnover approx £7,000 > High potential > 30 cover restaurant

Chippy Chat & Fast Food Magazine • November 2018 BY 51 POWERED

www.businessbuyers.co.uk @Business_Buyers

.co.uk

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Chippy Chat & Fast Food Magazine • November 2018

Chippy Chat & Fast Food Magazine • November 2018

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