Chippy Chat - January 2018

I n

P r i n t

O n

L i n e

I n

V i s i o n

8

For the latest exhibitor list see pages 6-7 www. chippychat.co.uk

TEL 01353 865 966

Fish ‘n’ Ships

Photo Booth Fun Chat py

ll 2 017

Chi p

www. editorial@chippychat.co.uk

1 Ch ristmas Ba

Chippy Chat & Fast Food Magazine • January 2018

Fish School

Chippy Chat & Fast Food Magazine • January 2018

Issue 1 Volume 8 January 2018 1

2

Chippy Chat & Fast Food Magazine • January 2018

Chippy Chat & Fast Food Magazine • January 2018

2

Happy New Year!

W Austen Dack Publishing Editor

elcome to 2018 from all at Chippy Chat! I cant believe we are entering into yet another New Year! It only seems like yesterday that the industry descended on London for the fish and chip awards and now it’s nearly time to go again! Reaction to the 2017 Chippy Chat Ball has been excellent – our best yet . Thanks again to all sponsors and guests. I am truly humbled by over 200 people turning up from across the UK. Already 15 tables have been reserved for the 2018 event which will be on Sunday December 2nd. If you would like to attend and/or be a sponsor please email me for full details.

We start the year by looking at several key fish suppliers as they tell us what’s hot in their industry right now.

Our front page featured partner is Friars Pride, promoting their fantastic Fry It show. If you are a fish and chip shop/takeaway owner everything you need will be under one roof. Come and meet the Chippy Chat team. The show is on Sunday 25th February 2018 and will be held in Peterborough so please pre-register for your FREE tickets & save the date.

Please contact me austen@chippychat.co.uk

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

3

Chippy Chat & Fast Food Magazine • January 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 • January 2018

3

Hi De Fry T Campers!

Uk’s top three foodservice operators named in fish and chip ‘oscars’

he UK’s top three foodservice operators serving fish and chips have been revealed recently as part of the 30th anniversary National Fish & Chip Awards, organised by Seafish.

Shortlisted finalists for the Best Foodservice Operator Award – one of 15 categories in the 2018 National Fish & Chip Awards – the three businesses that will now compete for the top title in this award category are: Butlins Foundry 34 in Penrith, Cumbria The Marcia Inn in Bishopthorpe, York

+ or and

=

Superpad Clear Flow Single Pass

SuperSorb Activated Carbon Single Pass Superpad

42cm disc for Merlin, Bitterling Aries and Pura

Rectangular for Bitterling BLA 170

Kiremko Basket Liner for 4 x Finer Filtration

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

Chippy Chat & Fast Food Magazine • January 2018

This category is open to all general foodservice outlets where fish and chips is included on the menu but is not the core offering. To reach this stage of the competition, finalists 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 development and customer service.

Over the coming weeks, the businesses will face additional mystery diner judging audits to assess both the levels of customer service and the quality of fish and chips on offer. This final stage of competition judging will determine the overall national winner who will be announced at the 30th anniversary awards ceremony.

The winner of the Best Foodservice Operator Award will be announced at The National Fish & Chip Awards’ 30th anniversary ceremony in London on 25 January 2018.

For more information visit www.fishandchipawards.com or follow @FishNChipAwards #FishNChipAwards.

Chippy Chat & Fast Food Magazine • January 2018

4

Inside

January 2018

Frairs Pride serve up a winner

Central Foods Golden balls

Diary Dates

Business or pleasure, dates not to be missed

Top Grades for Rammi!

A Q Partnership Special

Leinebris to the UK with Pride!

Norwegian longline fishing company

So Far-oe So Good!

JFK is dedicated to providing quality

Tough for humans...

6 8 10 12 14 16 18

... but Norway is perfect for seafood

Fish and Kits

Wethebry Whaler continues Wakefield trinity support

Power Cut!

Act now and save money

Best of Luck Top Ten The race is on once again!

Take Hart

Hartley’s Quality Fish and Chips

Lite is Right

Lite-BITE packaging

Across theYear In Pictures

Pictures taken and sent to us in 2017

Dressing Down

Fakenham fish and chip shop say farewell to fifteen years of fancy dress fundraising

It’s Behind Them!

Colmans Sponsor Family Show

Around the World

Greek Tragedy to happy Friars

5

20 22 24 26 28 30 32 34 36

Chippy Chat & Fast Food Magazine • January 2018

Field to Frier

Sustainably sourced potatoes your customers will love

Road to Success

Ryder supplies customised DAFs to Mitchell Potatoes

Century Duty!

100th iUK ‘Blue Fish’ MSC label Chippy

Photo Booth

Chippies Just Wanna Have Fun!

Pie-fection The Pie British Pie Awards

40 42 44 46 48

Es 30 tab Ye lish ar ed s

Try It at Fry It

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

• • • • •

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

For prompt, efficient service please call:

01553 772935

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

Frying Ranges

5

Try it at The ultimate show for the fish friers and fast food trade!

W

ith FRY I.T. 2018 just around the corner, it is time to register for the ultimate exhibition for the Fish and Chip and Fast Food trade, taking place on Sunday 25th February 2018 at the East of England Showground, Eastgate Arena, Peterborough.

The exhibition will offer a jam-packed day of show promotions, the opportunity to meet with suppliers and the Friars Pride team, product sampling and much more. Once again, maintaining the ‘family business’ environment, there will plenty to keep children entertained too, from balloon modelling to face painting.

The East of England Arena and Events Centre provides us with unrivalled facilities across 9000m2 of indoor events space with ample free parking.

Make sure to save the date and get ready for the ultimate exhibition for the Fish and Chip and Fast Food trade!

6

Chippy Chat & Fast Food Magazine • January 2018

2

0

1

8

Product launches and innovations in the trade Once again, FRY I.T. 2018 will be packed with new and innovative product to the industry, enabling customers to be the first to find out how they can improve their business and menus.

Live cooking demonstrations and samples Visitors will have the opportunity to see live cooking demonstrations of new and existing products and sample what’s on offer. Perfect for ‘trying’ before taking advantage of the promotions available!

Exclusive show deals Show deals, discounts and bumper special offers will be available exclusively on the day of the show, with each visitor given a Friars Pride goody bag, containing a FRY I.T. 2018 order form, ensuring outstanding promotions and brand new products are noted down easily.

The Drywite Equipment Shop!

The Drywite Equipment shop will also be back, by popular demand, where any equipment purchased can be taken away on the day, at a superb discount.

Chippy Chat & Fast Food Magazine • January 2018

6

Confirmed Exhibitors so far: Industry Exhibitors and Media

Fish and Seafood Products

Friars Pride

Whitby Seafood

National Federation

Pacific West

of Fish Friers

Triple Crown

Chippy Chat & Fastfood Magazine

Youngs Seafood

FRY Magazine Drywite Young Fish Frier of the Year

Ocean Trawlers Atlantika/ Norebo (Frozen at Sea Fish) JFK Gadus (Frozen at Sea Fish)

National Fish & Chip Awards

Royal Greenland (Frozen at Sea Fish)

National Fish & Chip Day 2018

Rammi (Frozen at Sea Fish)

Seafish

NH Case (IQF Fish)

Fishermen’s Mission

Burgers, Pies, Sausages & Sides

Batter Mixes Middleton Batters Kerry Foodservice

Penny Lane Foods (Including Pride Pies & Mr President’s Burgers)

Whitley’s Pulse Gluten Free Batter Flour

Wright’s Pies

Fats and Oils

Pukka

Frymax

42nd Street Beefburger

FriWite

42nd Street Classic Sausages & Gluten Free

Fri4Life

McWhinneys Sausages Innovate Foods

Chicken Products 42nd Street Chicken Products Q Chicken Fast Food Systems Pic-a-Chic

GET YOUR FREE TICKETS AT www.friarspride.com/ fry-it-2018

Q Frying Fats Duncrue Beef Dripping

Drinks Vimto Soft Drinks Snowshock (slush drinks)

Frying Ranges, Mobile Catering and Equipment

Dinkum Milkshakes

KFE

Cott Beverages

Packaging and Paper

Henry Nuttall & Vito Filtration Pro Fry

Peas & Beans

Hook & Fish Packaging

Premier 1 Filtration & Testo

The Really Green Pea Co.

Smith Bateson

Drywite

Sam’s Natural Kitchen

Dempson

Bold

Princes

Linpac

Sauces Kraft Heinz Foodservice King Asia (Mayflower)

Middleton Paper

Telecomms

Coveris UKFC

Welcomm

Lite-BITE

Keejays

Cleaning Products

Major B’s Tomato Ketchup

Keep it Clean

And Childrens Entertainment!

More exciting exhibitors to be announced!

Promenade Sauces 7

Chippy Chat & Fast Food Magazine • January 2018

Chippy Chat & Fast Food Magazine • January 2018

7

What’s hot for takeaways in 2018?

The latest foodservice trends reveal a continuing increase in the popularity of free-from items, healthy food and street food-style options. Gordon Lauder, MD of frozen food distributor Central Foods, serves up tips on how fast food outlets can adapt their menus to cater for all

“T

here’s been a huge increase in demand for free-from items, including gluten-free products and food that’s suitable for vegans and vegetarians. It’s reckoned that the freefrom market is worth more than £627 million now and is continuing to grow. As well as an increasing number of vegans and vegetarians – IPSOS Mori reports there are now more than half a million vegans and 1.14 million vegetarians in the UK - there has also been a rise in the number of flexitarians, with one in three avoiding meat most of the time.

“Many customers visit fish and chip outlets and other takeaways because they want to eat fish and chips, or something similar, but if a group or family is ordering, the chances are that within the group there will be customers who are avoiding gluten or who would prefer a meat-free option or have other dietary preferences or requirements. They may well be looking for a healthy option, as healthy food is one of the big trends predicted for 2018.

“Fortunately, it’s relatively simple to have a range of free-from items available frozen to satisfy this growing demand and cater for everyone in a group. Always

8

Chippy Chat & Fast Food Magazine • January 2018

ensure that you have something on the menu that’s suitable for different dietary requirements. It’s expected nowadays that these will be just as tasty as everything else on the menu and with the range that’s currently available – whether that’s a gluten-free pizza base or glutenfree sausage, or a cheese and onion or meat-free sausage roll – there’s no excuse for it not to be. Most frozen items cook straight from frozen, which is ideal, as it means products are always on hand and avoids operators being caught out!

“It’s also quite easy for takeaway owners to add a twist to their menus to serve up hand-held street food-style items – another big trend that’s been popular for a while. Often, it’s just a case of opting for a suitable tasty flatbread and creating a delicious filling. Again, there are many items that operators can buy in to make this a simple process …from flavoured flatbreads and wraps to filling options like fish, poultry or vegan items, such as reformed scampi-style bites.

“Poultry remains the most popular meat served in the UK – appealing to widespread sectors of society. Our Golden Valley Foods range is a big seller because it features chicken in a variety of formats, is available in consistent size and quality, contains no hydrogenated fats or MSG, and has free point-of-sale material, including posters.” www.centralfoods.co.uk

Chippy Chat & Fast Food Magazine • January 2018

8

9

Chippy Chat & Fast Food Magazine • January 2018

Chippy Chat & Fast Food Magazine • January 2018

9

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

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

14th February St Valentines Day Time to spread the love.

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

24th February - 4th March Real Bread Week

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 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.

Real Bread Week is the annual celebration of supporting your local, independent Real Bread bakery.

11th - 15th June 5th - 12th March

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

10

Chippy Chat & Fast Food Magazine • January 2018

Chippy Chat & Fast Food Magazine • January 2018

10

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

Box contains 20kg (4 x 5kg)

11

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

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

Chippy Chat & Fast Food Magazine • January 2018

Chippy Chat & Fast Food Magazine • January 2018

11

Top Grades for Rammi!

Rammi oCeanReserve, exclusively available to customers of Friars Pride, Henry Colbeck

R

and V A Whitley!

ammi oCeanReserve Frozen at Sea Cod and Haddock Fillets, caught

by The Solberg, offer Fish & Chip Shops the continuity of supply we have all been waiting for!

Continuous Supply The brand Rammi oCeanReserve is the new fillet produced on board the Rammi vessel, The Solberg.

Revolutionary production technology enables the crew to prepare and cut fillets of Cod to exact grades from larger fish creating the Rammi oCeanReserve fillets.

Utilising this new technology Rammi can now offer continuous supply of tightly graded Rammi oCeanReserve Cod fillets to Fish & Chip Shops in greater quantities than before.

This will mean greater availability on these sizes of Cod fillets into the future.

Working with nature On some sizes, depending on the catch, the supply of each tightly graded size will be achieved through a balance of Rammi oCeanReserve and Rammi oCeanPremium. Everything will depend on the size of the fish caught.

Investment Through investment in new production technology on-board deep-sea trawlers like Rammi’s Solberg vessel, the fishing industry can work with nature whilst providing the right sized tightly graded Cod fillets for fish friers up and down the UK.

Tightly Graded Fillets Using modern technology the crew utilise the larger Cod from the catch and prepares tightly graded fillets in sizes 4-6oz, 6-8oz, 8-10oz, 10-12oz and 12-16oz.

Exclusively available to Friars Pride, Henry Colbeck and V A Whitley Rammi oCeanReserve is exclusive to Friars Pride, Henry Colbeck and V A Whitley.

For more information, please make contact with your supplier.

12

Chippy Chat & Fast Food Magazine • January 2018

Friars Pride on 01733 316400

Henry Colbeck on 0191 482 4242

V A Whiltey on 01706 364211

Chippy Chat & Fast Food Magazine • January 2018

12

RAMMI LANDS WITH A BITE! Frozen-at-Sea Cod Fillets from the state-of-the-art Solberg vessel have proved to be a real hit with competition winners. lends itself perfectly to portion controlled meals, with smaller sizes being ready to go with no cutting or preparation needed; the 4-6oz oCeanReserve is the perfect size to fit the Lite-BITE® box!

• A continuous supply • Finest quality Icelandic Cod • Controlled portion size • Available in 4-6oz, 6-8oz, 8-10oz, 10-12oz and 12-16oz sizes • Fresh frozen within 2 hours of catch

FILLET

FACTS...

…from the winners!

• The fillets look great when battered; they hold their shape perfectly!

• The fillets are nice and thick and of a very high quality • The fillets were short and thick with big flakes • The tight grading saves a lot of time and labour in preparing fish • Can be used alongside the Rammi oCeanPremium for a greater continuity of supply

#fishandchipslite

Delicious Fish and Chips ...without the guilt!

4-6oz Cod Fillet s are ideal for Lite-BITE ® the Box

Make sure you offer The Lite-BITE® in your shop and get registered on www.fishandchipslite.co.uk … so customers looking for #fishandchipslite can find you!

Exclusively available from www.friarspride.com 13 Chippy Chat & Fast Food Magazine • January 2018 The Q Partnership 01733 316400

www.colbeck.co.uk

www.vawhitley.co.uk

0191 482 4242

01706 364211

Chippy Chat & Fast Food Magazine • January 2018

13

Bringing Leinebris to the UK with Pride!

Line-caught fillets from our families to yours

N

orwegian longline fishing company, Leinebris, will be celebrating its 120th anniversary in 2018 and Friars Pride is delighted to be able to help celebrate this monumental milestone as the exclusive UK wholesale supplier of the fantastic line-caught Leinebris Cod and Haddock!

Marketing and supply Friars Pride and Leinebris are both familyrun companies, with a deep heritage in the Fish and Chip and fishing industries respectively. It is not only the expertise within the industries, but the relationships built up over time that means the Leinebris and Friars Pride’s UK partnership is able to bring Fish & Chip shops a high quality Frozen at Sea fish.

Friars Pride, established over 40 years and renowned as the one stop shop for the Fish & Chip Shops, has been key in the marketing of Leinebris in the UK and in ensuring supply of the Cod and Haddock fillets to Fish & Chip Shops.

14

Chippy Chat & Fast Food Magazine • January 2018

Speaking of the supply partnership between Leinebris and Friars Pride, Leinebris sales manager Daniel Pinheiro said: “Quality has been the cornerstone of everything Leinebris has done for 120 years. We feel that Friars Pride shares our passion for quality, and like us, they are a family company who have been working in the industry for generations” Daniel went on to say “There is no denying that we are immensely proud of being part of the “Fish & Chip Family” The chippies are so quality oriented and passionate about their work. It gives us great motivation to know that shops in the UK are using our brand.”

Looking after the oceans so the oceans can look after you From the fishing grounds in the Barents Sea the whiter than snow and fresher than fresh fillets are line-caught on the MS Leinebris fishing vessel. Launched in 2015 as the world’s most modern longliner, Leinebris uses only the best Chippy Chat & Fast Food Magazine • January 2018

14

equipment and technology allowing only 3 hours for the fish to be linecaught alive to being frozen on board.

The longline method used by Leinebris is seen as the most environmentally friendly method as there is no damage to the seabed and rarely are spawning Cod taken on hook, meaning that the reproductive environment of the Fish is kept as healthy as possible. This drive to be as eco-friendly as possible has led to the Leinebris Cod and Haddock being MSC certified, with the owner and Managing Director of Leinebris, Paul Harald Leinebø, saying, “Our family has always felt a responsibility to protect the ocean ecosystems and reduce CO2 emissions.” The sustainability measures taken by Leinebris are in place to make sure that there will be only the best quality Fish available for years to come.

Full of Pride The UK’s No.1 Fish & Chip Shop and Friars Pride customer, Kingfisher, has been buying Leinebris since they had the opportunity to visit the vessel itself as part

15

Chippy Chat & Fast Food Magazine • January 2018

of the 2017 National Fish & Chip Awards study trip. Craig Maw owner of Kingfisher said “We regularly use Leinebris Haddock and the quality is second to none”.

Available from Friars Pride Find the full list of Leinebris Cod and Haddock fillets available at www. friarspride.com/leinebris Innovations in the industry New for 2018, the Leinebris will be producing IQF skinless boneless fillets onboard! The only vessel of its kind to be producing IQF line caught fillets at sea. The new skinless boneless fillets will be available worldwide, including the UK market, in 2018. If you are interested in trying Leinebris IQF line caught fillets, please contact Friars Pride and we will be very happy to help.

To find out more Friars Pride Leinebris page www.friarspride.com/leinebris Friars Pride email – sales@friarspride.com Friars Pride telesales - 01733 316400 Leinebris website – www.leinebris.no

Chippy Chat & Fast Food Magazine • January 2018

15

SO FAR-OE

SO GOOD!

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

16

Chippy Chat & Fast Food Magazine • January 2018

Chippy Chat & Fast Food Magazine • January 2018

16

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

Proud member of “Frozen at Sea Fillets Association” 17

Chippy Chat & Fast Food Magazine • January 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 • January 2018

17

Norway. Tough for humans.

Perfect for seafood A rough climate, an unforgiving nature and a brutally cold sea. The harsh conditions that make Norway an inhospitable place for humans, make it perfect for seafood. Which is why, for thousands of years, the hardy Norwegians who settled in this tough landscape have made fishing their livelihood. This deep connection that Norwegian people have with the sea has driven Norway to become a world leader in sustainable fishing.

They know it’s only when the fish are thriving that the people can thrive. They truly know the importance of protecting the valuable resource of the sea for future generations to come.

T

he Brits’ love affair with fish & chips has helped make the UK one of the biggest markets for cod and the biggest market for haddock in the world, consuming nearly 238,700 tonnes over 130,400 tonnes respectively every year. But with a relatively low domestic catch for these species (4% cod and 22% haddock), there is a continued reliance on imports to keep these humble species on British chip shop menus.

Over the last 70 years, Norway has played a vital role to help satisfy demand and keep cod and haddock a constant for chip shop menus. Nearly 60,000 tonnes of cod and just over 40,000 tonnes of haddock from Norway are exported to the UK every year from one of the most abundant and scientifically managed stocks in the world. And long may this continue.

The Norwegian frozen at sea (FAS) fleet all fillet and freeze their catch at sea, and are committed to Norway’s principles of providing sustainable seafood of exceptional quality. To ensure the fish supplied to customers tastes as fresh as

18

Chippy Chat & Fast Food Magazine • January 2018

possible, the vessel workers carefully fillet, grade, pack and quick-frozen to below -20°C within a few hours of being caught to lock in the Arctic freshness, keeping it tasting as fresh as can be.

From pioneering management and regulations to diverse fishing fleets, everything the Norwegians do has sustainability at its heart. So important is sustainability that it has underpinned the entire cod fishing process since 1987, the year the Norwegians first imposed the discard ban. For the years since, there have been virtually no cases of illegal, unreported or unregulated cod fishing in Norwegian waters. The Marine Stewardship Council’s fishery certification programme and seafood ecolabel recognises and rewards sustainable fishing. And Norway has reaped these rewards. It is now home to one of the highest proportions of MSC-certified fisheries in the world – 100% of North East Atlantic cod and haddock is certified.

Over the years the industry has evolved from free fishing to strict regulations.

Fisheries use a range of catch methods, from trawling to hand-line, and Norway was actually the first country to implement a quota system. The quotas that have been put in place are recommended by the International Council for the Exploration of the Sea (ICES) – a leading international research body which assesses stocks and helps the Norwegians plan for the future.

By implementing these strict quotas, it enables them to maintain healthy fish stocks, ensuring they have never – and will never – overfish. Meaning that cod and haddock will continue to have a sustainable place on fish & chip shop menus for generations to come. codfromnorway.com @NorwaySeafood Chippy Chat & Fast Food Magazine • January 2018

18

Photo: Øivind Haug

Norway has perfect living conditions.

For cod.

The ice cold turbulent waters give the Norwegian cod a delicate white colour, flaky texture and superior flavour. seafoodfromnorway.co.uk

19

Chippy Chat & Fast Food Magazine • January 2018

Chippy Chat & Fast Food Magazine • January 2018

19

Fish and kits!

Wetherby Whaler continues Wakefield trinity support

W

e t h e r b y W h a l e r, o n e o f Yorkshire’s favourite group of fish and chip restaurants and takeaways, is reaffirming its commitment to Wakefield Trinity for the 2018 season.

The new Wakefield Trinity kit will feature the Whaler’s logo on the shirt’s sleeve for another year, as it renews its sponsorship of the Betfred Super League side.

The kit was recently unveiled by Wakefield Trinity, as the team prepares for the upcoming season, which kicks off in February.

Wetherby Whaler has enjoyed a longstanding relationship with Wakefield Trinity, welcoming players to its restaurants regularly as well as sponsoring the club’s mascot Caroline Murphy, Director at Wetherby Whaler, said: “We are delighted to be supporting Wakefield Trinity for another season, which further strengthens the positive and longstanding relationship we have enjoyed over the years. The 2018 kit looks fantastic, complete with our famous logo on the sleeve!”

Verity Thomas, Commercial Manager at Wakefield Trinity, said: “We are so pleased to be partnered with Wetherby Whaler for yet another season and we look forward to working with the team going forward.

Many thanks for your ongoing support!”

20

Chippy Chat & Fast Food Magazine • January 2018

The Wetherby Whaler Group includes five high quality fish and chip restaurants, in Guiseley, Wetherby, Wakefield, York and Pudsey. Phillip and Janine Murphy began trading in fish and chips in 1969 in Tadcaster, 20 years before buying the original Wetherby Whaler in Wetherby.

The Wetherby Whaler brand has since expanded with an acquisition in Pudsey and purpose-built outlets in York and Wakefield.

Who are you sponsoring in 2018 to benefit your business? Contact austen@ chippychat.co.uk

Chippy Chat & Fast Food Magazine • January 2018

20

21

Chippy Chat & Fast Food Magazine • January 2018

Chippy Chat & Fast Food Magazine • January 2018

21

POWER CUT! ACT NOW AND SAVE MONEY ON YOUR SHOPS GAS AND ELECTRICITY

Your energy bills are one of the most expensive elements of running a fish and chip shop. Here at Chippy Chat we have joined forces with Smart Utility Management to help you reduce these costs.

S

mart Utility Management are one of the fastest growing independent Energy Consultants in the UK. Their team of energy specialists work closely with thousands of businesses across the UK each year, helping them to reduce their energy consumption and negotiate more competitive energy deals thanks to a SMART approach to utilities management.

If you are a business consumer, switching energy supplier or setting up a new account in your premises can make a big impact on cutting your bills.

• Gas and electricity is a major cost for any fish and chip restaurant • Energy prices are ever-changing and there is a lot of uncertainty because of “Brexit” • Managing this to maximise profit should be a priority but there simply isn’t enough time in the day!

Chippy Chat has teamed up with Smart Utility Management to help the Fish and Chip and Fast Food industry remove this problem and maximise profitability!

22

Chippy Chat & Fast Food Magazine • January 2018

SMART negotiate directly with suppliers to deliver the best energy solutions for your business needs.

You will get a FREE initial analysis of your current contract and usage, allowing you to make the most informed decision to enhance your business and ultimately, save you money.

Smart Utility Management are a unique team of energy professionals with over 50 years’ experience in the utilities sector.

They support over 20,000 businesses and commercial properties across the UK, helping them to reduce their energy bills, consumption levels and carbon footprint.

SMART are passionate about reducing energy consumption and pride themselves on achieving great savings for their customers. Due to a close relationship with leading energy suppliers, they can procure the best energy solutions and services on the utilities market for your needs.

Their passionate team work on your behalf to manage every aspect of the process, making sure your energy saving journey is smooth and hassle free.

Contact SMART now to see how much THEY can save you on your gas or electricity renewal!

Step 1: Call and speak to your dedicated account manager Step 2: Give them permission to assess your energy contracts with your current supplier Step 3: We will call you back to provide you with the most appropriate renewal quotation for your business.

To help you save money on your gas and electric call 0191 300 8543 and quote Chippy Chat

Chippy Chat & Fast Food Magazine • January 2018

22

23

Chippy Chat & Fast Food Magazine • January 2018

Chippy Chat & Fast Food Magazine • January 2018

23

Best of luck to the Top Ten The race is on once again for the richest prize in the industry as the UK’s top 10 fish and chip shops have been revealed. It is part of the 30th anniversary National Fish & Chip Awards, organised by Seafish.

T

he 10 shops, representing the best of the best of British fish and chips, will now compete in a final judging stage with hopes to be crowned the nation’s number one shop.

Burton Road Chippy in Lincoln, Lincolnshire (Eastern England)

Captain’s Fish and Chips in Hoddesdon, Hertfordshire (Central & Southern England)

Cromars Classic Fish & Chips in St Andrews, Fife (Scotland)

Harbourside Fish & Chips in Plymouth, Devon (South & West England)

Penaluna’s Famous Fish & Chips in Hirwaun, Rhonda Cynon Taff (Wales)

The Dolphin Takeaway in Dungannon, County Tyrone (Northern Ireland) Millers Fish & Chips in Haxby, North Yorkshire (North East England)

Fylde Fish Bar in Southport, Merseyside (North West England)

The Golden Carp Chippy in Redditch, Worcestershire (Midlands)

24

Henley’s of Wivenhoe in Wivenhoe, Colchester (London & South East England)

Chippy Chat & Fast Food Magazine • January 2018

The 10 regional winners will now progress to the final stage of judging to be held in London in January 2018. Facing a specialist judging panel they’ll be quizzed on a range of industry related topics and be required to demonstrate how they successfully run a profitable business and plan for future development.

Speaking of their success in last year’s awards, reigning champions Nikki Mutton and Craig Maw of Kingfisher Fish & Chips in Plympton, Plymouth, Devon, added: “We were absolutely elated when we won the title of best fish and chip shop as part of the 2017 National Fish & Chip Awards. We’ve been so busy serving our brilliant customers that we’ve actually had to hire more than 10 new members of staff since winning the title in January.”

The overall winner of the Fish and Chip Shop of the Year Award will be announced at The National Fish & Chip Awards’ 30th anniversary ceremony in London on 25 January 2018.

For more information visit www.fishandchipawards.com or follow @FishnChipAwards #FishnChipAwards.

Good luck to all finalists in all of the catergories!

24 Chippy Chat & Fast Food Magazine • January 2018

Still as Good as its Always Been - Non Hydrogenated Oil

- No Allergens

- No Additives

- Non GM

RSPO-2-0677-16-100-00

The UK’s No.1 Frying Fat and “The Fryers’ Favourite for over 60 years” For information, advice, or customer support material please contact ADM Trading (UK) Limited.

Tel: 01322 443025 25

e-mail: ukinfo@adm.com

Chippy Chat & Fast Food Magazine • January 2018

www.olenex-uk.com

Chippy Chat & Fast Food Magazine • January 2018

25

Take Hart!

Twenty-five years ago, I was working part time in my local chip shop, on a Saturday.

At the time it was owned by Chris Drake, I enjoyed my two years there serving and learning a bit of frying. I remember thinking one day that I would buy that very shop when it came up for sale

By Dean Brooksbank

26

F

ast forward to 2013 and the shop was on the market. The shop is in Leeds and close to where I lived. I hadn’t realised but a good friend of mine pointed it out and I thought about buying it. I was bored in my job and getting frustrated with working for someone else.

I discussed it with my wife and whilst she was undecided, I thought I could make a real go of it.

After asking several banks for a loan (not an easy task after a recession) I managed to secure a business finance loan. The shop had been in the hands of a couple who were close to retiring and the business had taking a slight downturn.

With my background in marketing and design I set about rebranding the shop and attracting people back to it.

In effect I was on a steep learning curve and spent the first year learning the role whilst managing staff, the business side of things and producing a product that would bring people who had given up on the shop to come back. Slowly, and with the help of some good reviews and place in the final of the local chip

Chippy Chat & Fast Food Magazine • January 2018

shop of the year awards I started to get busy… Very busy. I needed more staff and stricter rules in place to keep the product consistent. Not many shops have a good website – so I made sure we had an up to date site with a downloadable menu and mobile friendly usage. Facebook pages and Instagram go without saying these days – an excellent way to communicate to your customers/advertise and receive feedback! On top of this the shop needed a refurb to bring it up to modern times! Retiling throughout, new signage and a fresh new uniform for all staff. I understood through years of dealing with customers that sometimes all they want is some interaction, an experience – as well as good food obviously. There are many chip shops, many fryers don’t even say hi or chat to customers. I make a point of greeting everyone (however grumpy) with a cheery hello and cook their fish fresh. It really does make such a difference.

On top of great customer service, we also add special and seasonal items to our menu. For example in summer there is beer battered fish, prepared with a different beer each week; for our vegetarian customers we offer battered courgette chips, deep-fried Halloumi and cheese filled Jalepeno peppers – all cooked in veg oil (as our chips always are). Its just about giving customers options. Like with Gluten free (which is produced to a very safe/exacting standard) its gives people options and often invites large orders.

Chippy Chat & Fast Food Magazine • January 2018

26

The following year the shop, with the help of my staff, was assessed for ‘Best Newcomer’ in the National Fish and Chip awards. Even though I didn’t win, I was ‘highly commended’ which gave the business a tremendous boost.

Towards the end of 2015 and with my first shop running well - and to my standards, I decided to embark on a second shop. There was an old shut down shop in the market town of Pudsey. A couple of previous occupants had tried to run it but failed, I knew that I could make a difference regardless of the stiff competition in the area. Having given the second shop a Hartley’s rebrand we opened in November 2015. It was a slow start attracting people to the shop, however within 18 months the turnover was really quite good, and we had the difference from the rest, we chatted, smiled and listened to our customers.

We offered something different – a pleasant experience, family discounts and lunchtime specials. All of this with a clean look and everything cooked fresh to order attracted customers from the locality as well as giving the option to others that lived between both the shops.

One of our many highlights of 2016 was being asked by Marks and Spencer to provide fish and chips to their regional headquarters staff party. Over 200 portions all boxed and delivered, all by personal recommendation!

Now into our second year and with more competition we are still going strong with regular customers and large charity and business orders. Who knows what is around the corner for Hartley’s in 2018, It might be time to look at new ranges for the shops (the ones in there are currently about 25 years old) and are a little tired…

For those that are thinking about buying a shop or wanting to start out in this trade I would simply offer this advice: Its very rewarding in terms of community, job satisfaction and sometimes financially; however, it is hard work and you need a good team, family support for the antisocial hours and understanding friends when you go out straight after work

27

Chippy Chat & Fast Food Magazine • January 2018

Chippy Chat & Fast Food Magazine • January 2018

27

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.

28

Chippy Chat & Fast Food Magazine • January 2018

Friars Pride on 01733 316400

Henry Colbeck on 0191 482 4242

V A Whiltey on 01706 364211

Chippy Chat & Fast Food Magazine • January 2018

28

29

Chippy Chat & Fast Food Magazine • January 2018

Chippy Chat & Fast Food Magazine • January 2018

29

A look back across the year In pictures There have been many wonderful pictures taken and sent to us in 2017 from the world of fish and chips. We thought we would again share a few of them in a look back from the last twelve months.

If you have an event planned in 2018, please send your pictures to austen@chippychat.co.uk

30

Chippy Chat & Fast Food Magazine • January 2018

Chippy Chat & Fast Food Magazine • January 2018

30

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 207 REGENT STREET LONDON ENGLAND W1B 3HH 31

Chippy Chat & Fast Food Magazine • January 2018

Chippy Chat & Fast Food Magazine • January 2018

31

Dressing Down!

Fakenham fish and chip shop says farewell to fifteen years of fancy dress fundraising

A

fish and chip shop in Fakenham, Drifters have got into costume for Children in Need for the final time.

And their ambitious costumes have ranged from Alice in Wonderland and St Trinians, to Snow White and the Seven Dwarves.

32

Chippy Chat & Fast Food Magazine • January 2018

Staff served up cod and chips dressed as ‘mums and babies’ for the last time in November.

Jonathan and Mark Hollings, and Andrew Felton, have managed Drfiters for six years. They have also fund-raised for local causes, as well as the charity Stand Up To Cancer.

Jonathan Hollings said: “We love doing it and we’ve raised a lot of money over the 15 years.

“But its got more elaborate as time has gone by. Next year we’re thinking of doing a raffle and bingo instead.”

The shop raised around £1,000 for Children in Need each year. Their highest total was £3,000.

Last year Children in Need raised over £50 million for local, national, and international charities.

What do you do for charity? Email austen@chippychat.co.uk Chippy Chat & Fast Food Magazine • January 2018

32

YOUR WINNING TEAM

Proud to be... the Range Company of Choice for Award Winning Fish and Chip Shops • Over 125 years of sales experience • •

Nationwide network of engineers The industry’s best after sale service

33

Chippy Chat & Fast Food Magazine • January 2018

T 01778 380 448 E sales@kfeltd.co.uk W kfeltd.co.uk KFE Ltd, Bentley Business Park, Northfields Industrial Estate, Market Deeping, Peterborough PE6 8LD Chippy Chat & Fast Food Magazine • January 2018

33

It’s Behind Them!

Colmans Sponsor Family Show

D

ame Bella Ballcock took over the kitchen at Colmans in South Shields – trying her hand at battering fish instead of her long-suffering son, Arbuthnot.

But don’t worry – she was back in the castle kitchen soon enough!

Colmans once again sponsored this year’s panto at The Customs House, South Shields – The Lambton Worm – a tale that starts with a very odd-looking fish.

Owner Richard Ord said: “Colmans is delighted and proud to be a sponsor again for this year’s wonderful panto at The Customs House, The Lambton Worm.

“It really is the little panto with the big heart. It brings so much happiness to all the families who see it and remains the highlight of the Christmas season for our wonderful borough.”

Colmans was established in 1926 and its restaurant and take-away on Ocean Road, South Shields, has been judged and praised by some of the country’s leading chefs, gaining many national and regional awards in 2017.

Earlier this year, Colmans Seafood Temple opened on the seafront in South Shields, with an iconic design integrating the former bandstand known as Ghandi’s Temple.

Ray Spencer, executive director of The Customs House, who co-writes and directs the panto and stars as Dame Bella,

34

Chippy Chat & Fast Food Magazine • January 2018

said: “We are thrilled that Colmans were once again one of our sponsors and it was great to get into my role as the castle cook by going ‘backstage’ at an awardwinning restaurant.

“The Customs House was the plaice to be this Christmas. With two love interests this year, Dame Bella was fishing for compliments and Arbuthnot is a chip off the old block.”

The Lambton Worm has been written in celebration of the 150th anniversary of the famous north east folk song of the same name, which tells the legend of John Lambton’s battle against a fearsome beast that had been terrorising local villages.

The ‘worm’ had grown from a smaller creature that John had caught as a child and discarded down a well.

Seen by over 20,000 people this pantomime offered great local exposure for the Colmans Seafood brand.

What have you sponsored over the festive season – austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • January 2018

34

35

Chippy Chat & Fast Food Magazine • January 2018

Chippy Chat & Fast Food Magazine • January 2018

35

From Greek Tragedy This week we speak to a couple out in Cyprus about their arduous fish and chip journey!

J

ill has a family background which was connected to restaurants and, she worked and ran restaurants (one of them was in Bahrain) and Ian also owning a café, both having lots of experience and background in this market.

The Happy Friar fish and chips restaurant and takeaway was established by partner’s Jill Mitra and Ian Copley in December 2015. Here they tell their story.

It all started the year before in November 2014 attending an outdoor event which we decided a mobile chippy would be a very good idea. Fortunately, before purchasing the trailer they discovered licences for outdoor catering mobile vans are no longer available in Cyprus.

Determined we found premises where we could build an extension to an existing taverna to build a takeaway chippy. Ian started work on the extension and the work was completed in June 2015.

The range was in place and we were then ready to go! Then the nightmares began.

Due to problems with the tenants of the

36

Chippy Chat & Fast Food Magazine • January 2018

taverna we had to leave. Six months of hard work and lots of money went down the drain.

We then found new premises at our current location. The place was an absolute mess and we had to start the work all over again completely stripping the kitchen, knocking walls down, a complete renovation. We also had to fit in a trip to NFFF headquarters in Leeds to attend training. That was in total another six months work with no money coming in.

Finally, on December the 6th 2015 we were ready to open the doors to the public! After 1 year’s hard work struggling to get the chippy open the real hard work was about to begin.

Situated close to the beautiful St Raphael Marina and Resort we have a perfect spot in the beautiful town of Limassol in Cyprus.

Our Fish is the same premium quality Cod & Haddock served in British Fish and Chip Shops. We use fresh potatoes, chipped on the premises. Pukka Pies, Mushy Peas, Saveloys and more. Dine in or take away. A taste of the best of British food, served in the best resort in Limassol.

One minutes’ walk from the sea.

Chippy Chat & Fast Food Magazine • January 2018

36

to Happy Friars So, two years after opening we are now number 1 British European restaurant out of 23 in Limassol on TripAdvisor and number 22 out of over 1000 restaurants in Limassol.

Serving up fish and chips is our main choice on the menu for our customers, there are many British in Cyprus who enjoy the traditional British fish and chips.

It’s been a very hard 2 years with dedication determination and lots of long hours but together as a team made it all worthwhile.

The Cyprus Mail certainly enjoyed The Happy Friar.

While there are many places that offer great doses of English food the relatively new Happy Friar steals the show when it comes to its fish and chips.

Once found, its location ensures relaxation and peace of mind as you can escape the hustle and bustle of a busy city. It is there, quite simply, to put a smile on your face due to the good food and friendly service and to make you feel as much at ease as possible.

And the one thing on the menu that everyone heads for is its fish and chips.

Their fame precedes them, and I had often heard their praises before actually

37

Chippy Chat & Fast Food Magazine • January 2018

trying them. Upon ordering you get to choose curry sauce to accompany your meal, which to me was a delightful surprise. Once served, everything looked as delicious as it tasted; a large cod that tasted light and crispy and great, crisp batter. The fish was soft and succulent and each mouthful offered a burst of wonderful comfort food flavours. Another great thing about the dish was the double-fried potato chips, offering as an authentic experience as any on our Mediterranean island.

Another thing that I do miss, especially being away from England, and English fish and chip shops are the mushy peas.

There is no greater delight than a proper serving of mushy peas and these will not disappoint. All combined with the colourfully spicy curry sauce, and teamed with bread and butter, it creates an unparalleled dining experience.

Yes, the fish and chips dish are the star of the menu, but it is not the only thing Happy Friar’s does well. The pukka pies are another delightful taste of England.

Chippy Chat & Fast Food Magazine • January 2018

37

The Fish School The Fish Hoose in Thornton, Fife has definitely been the ‘plaice’ to be for some local schools in Central Fife.

Colin Cromar opened the doors to welcome primary school parties to find out what goes on behind the scenes of a busy Fish & Chip Shop.

T

he children (and their teachers) learnt about Sustainable Fishing, caring for the environment and just how and where fish are caught. The children even had a maths puzzle about how many bags of potatoes it would take to power a single Fryer for an hour (the answer is the potato and starch waste from approx. 10 bags) Colin had samples of different types of fish available for the children to handle including Plaice, Haddock and Lobster. For many this was the first time they had been up close with whole fish and proved a real talking point for them.

Each visit was rounded off with a well-earned Fish lunch for the young guests. So far The Fish Hoose has engaged with three schools groups P5 and P6 from St Pauls on Glenrothes and P5 from Coaltown of Balgonie. There are some more trips planned for the New Year.

How do you engage with your local schools? Email austen@chippychat.co.uk

38

Chippy Chat & Fast Food Magazine • January 2018

Chippy Chat & Fast Food Magazine • January 2018

38

Im-PORT-tant visit Uk’s top fish and chip restaurants visit Peterhead as part of educational study trip

R

epresentatives from five of the UK’s leading fish and chip restaurants have returned from an exclusive trip to North East Scotland, as part of the 30th anniversary National Fish & Chip Awards.

Organised by Seafish, the educational trip gave the five businesses – all finalists for the Fish and Chip Restaurant of the Year Award* - the opportunity to have a closer look at the inner workings of Europe’s whitefish capital.

The finalists enjoyed a two-day trip to Peterhead – home to Europe’s leading whitefish fishing port – and Aberdeen, to learn about the vital supply chain of haddock and cod for the fish frying industry and the wider UK food sector.

Marcus Coleman, Chief Executive at Seafish, comments: “Peterhead is one of the UK’s busiest fishing ports and is at the forefront of the Scottish fishing industry – with cod and haddock catches landed in Peterhead in 2016 totalling 28,500 tonnes, representing 35% of UK landings.

“The focus of the trip was to highlight the wide range of seafood on offer from North East Scotland, encouraging menu diversification and the use of different species in fish and chip shops across the UK. Crucially, the trip also emphasised the socioeconomic importance of Peterhead port and the wider impact it has on the overall UK seafood industry.”

Starting the trip with an early morning visit to the lively fish market, the finalists explored the daily routine of Europe’s whitefish capital while also learning about the sustainable fisheries management practices followed by the Scottish fishing fleet – advancing their knowledge of the

39

Chippy Chat & Fast Food Magazine • January 2018

whole fishing and supply process.

With much of the UK’s primary processing of seafood located in the North East of Scotland, the finalists also visited the Sustainable Seafoods Limited processing unit in Peterhead and the Nolan Seafoods Limited processing facility in Aberdeen.

The group observed first-hand how traditional skills are married together with modern technology and equipment, discovering how the future of the fish processing trade is evolving.

The North East Scottish whitefish sector has grown over time, creating a clever blend of production systems, offering high quality product from both hand-crafted and mass manufactured methods. Processors have made consistent investments in staff training; retaining traditional, highly-skilled hand filleting, whilst embracing innovative technologies offered by state of the art equipment, to produce a highly graded, top quality, fresh, skinless and boneless fillet to match the increasingly specialised needs of today’s restaurants, chefs and consumers.

The study trip provided an opportunity to highlight these processes and for leading businesses within the fish and chip restaurant sector to witness it in action first-hand.

The five finalists attending the trip were: • Craig Blythe, Eric’s Fish & Chips, Thornham, Norfolk • Martyn Else, Something Else Fishy, Milborne Port, Dorset • John Molnar, The Cod’s Scallops, Nottingham, Nottinghamshire • Lee Butler, The Pelican, Barnstaple, Devon • William Herd, Trenchers Restaurant, Whitby, North Yorkshire Chippy Chat & Fast Food Magazine • January 2018

39

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

40

Potatoes

T: 0151 4245449 M: 07885 636713

Mitchell Potatoes Chippy Chat & Fast Food Magazine • January 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 40

Chippy Chat & Fast Food Magazine • January 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

E

FO

NOTT ING

RB

HA MS

HIR E

SOUTH YORKSHIRE

CHESHIRE

Call 01670 521801 07850 772578 brrygraham@aol.com

Central and Southern England

SH IR E

Eagle Hill

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

41

( Northumberland )

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

RD

Northern Ireland

Potato

EAST YORKSHIRE

WEST YORKSHIRE GREATER MANCHESTER

DE

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 • January 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 • January 2018

41

Road to Success Ryder supplies customised DAFs to Mitchell Potatoes

P o t a t o e s

42

L t d

R

yder, a leading independent commercial vehicle contract hire, rental, and maintenance provider in the UK, is supplying three new DAF LF curtain side trucks to Mitchell Potatoes, tailored to the customer’s specialist requirements.

The vehicles come with Insulated curtains to protect potatoes from weather extremes during transportation, and the Simark suspended strap system for load restraint.

Warwickshire based Mitchell Potatoes Ltd is the UK’s largest wholesale distributor of chipping potatoes, and delivers direct to fish and chip shops, fast food, and catering customers across England and Wales.

The new DAF LF 230 FA 18-tonne rigid trucks have a 4x2 axle configuration, and are mounted with Bevan bodies.

The vehicles are being provided through a supply and full service lease contract, which runs for six years.

The DAFs, which increase the size of Mitchell Potatoes’ fleet to 36 vehicles, will be used for deliveries from the firm’s Rugby headquarters and its regional hubs in Watford, Bristol and Taunton.

Chippy Chat & Fast Food Magazine • January 2018

David Mitchell, director at Mitchell Potatoes, said: “We are a growing business, increasing our fleet size as we expand, and we chose Ryder because we need a reliable supplier who can provide support across the country. We move perishable goods and we cannot afford to have the product stuck on trucks if there is a break down.

“Ryder also listened to our operating request for insulated curtains and load securing requirements on the new LF 230 trucks, and sourced a product which matched our requirements. The curtains protect the potatoes from frost in winter and heat in summer, which is crucial for our business operations.

Ryder always goes the extra mile with its service, and we are very happy with the quality of the vehicles.”

John Murray, Ryder sales and marketing director, says: “We are very pleased to be supplying the new DAF LF 230 trucks to Mitchell Potatoes. We successfully identified specific requirements for the new vehicles, delivering a bespoke solution that matched their operational needs.

“Our proactive approach to servicing means Mitchell Potatoes can concentrate on its successful core business. We look forward to further developing our relationship with the company and supporting its growth.”

Chippy Chat & Fast Food Magazine • January 2018

42

43

Chippy Chat & Fast Food Magazine • January 2018

Chippy Chat & Fast Food Magazine • January 2018

43

Century Duty!

100th Chippy in UK to earn ‘blue fish’ MSC label

S

impson’s fish and chips takeaway in Stroud has become the 100th in the UK to receive a coveted sustainable fish certificate, from the Marine Stewardship Council (MSC), an NGO that sets a standard for sustainable fishing around the world.

Simpson’s can now use the MSC ‘blue fish’ label on its cod and haddock, assuring customers that the fish sold has been caught using sustainable methods.

It also means it can be traced back to the fishermen who caught it.

Across the UK from Shetland to Penzance, the number of MSC-certified UK fish and chip shops has grown 30% on last year. Over two-thirds of the winners at the 2017 National Fish and Chip awards were MSC-certified.

Simpson’s was the first business to introduce MSC certified fish in Gloucestershire at its Cheltenham takeaway in 2014.

YouGov Research with fish and chip shop customers has shown very positive support for sustainable fish - with four in five fish and chip fans believing that chippies should serve certified sustainable fish.

A family business, Simpson’s first fish and chip shop was opened in 2009 by husband and wife team, Bonny and James Ritchie, but fish and chips have been in the family since 1976. Their ethos and commitment to sustainability is what led to the Cheltenham shop’s award-winning accolade of the UK’s Number 1 Fish & Chip Takeaway 2016.

James said: “It makes a considerable difference to us. Many people say they source sustainably but being able to

44

Chippy Chat & Fast Food Magazine • January 2018

prove this to your customers and promote the widely recognised ecolabel is a huge advantage.

“Stroud is well known for being an ecofriendly town and many customers quiz us on our menu items. People will now trust that we know where our fish has come from and in a time where the news is full of food-based scandals.”

George Clark, senior commercial manager at the MSC, said: “It’s such a huge milestone that there are now 100 fish and chip shops who care so much about the provenance of their fish to invest in getting MSC certified. It shows how far and fast the industry is moving forward and we are so proud to be able to celebrate this.”

He added: “Congratulations to Simpson’s who are doing their bit to protect the future of the oceans by selling MSC certified fish. We hope that their success will encourage other chippies in the area to follow their lead and offer their customers a sustainable choice.”

Choosing the blue fish label from fisheries, retailers, brands and restaurants guarantees sustainable, traceable methods and helps protect the life in our oceans for generations to come.

Chippy Chat & Fast Food Magazine • January 2018

44

Come Fry With Us! Chippy Chat has launched some great new initiatives in 2017.

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 2017.

Let’s make 2018 a great year for the industry!

www.chippychat.co.uk 45 Chippy Chat & Fast Food Magazine • January 2018

Chippy Chat & Fast Food Magazine • January 2018

45

PHOTO BOOTH The Photo Booth pictures are in from the Chippy Chat Christmas Chip Barons’ Ball

46

Chippy Chat & Fast Food Magazine • January 2018

Sponsored by

Chippy Chat & Fast Food Magazine • January 2018

46

FUN

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

47

Chippy Chat & Fast Food Magazine • January 2018

Chippy Chat & Fast Food Magazine • January 2018

47

It’s All About the Pie-British Pie Awards The Pie is one of the icons of British cuisine.

Savoury or sweet, hot or cold, the British eat millions of them every year, many of them in Fish and Chip Shops.

T

hese Awards are a national celebration of British Pies in all their varieties and have been running since 2009.

The Awards are held in Melton Mowbray, the Rural Capital of Food, and hosted by the Melton Mowbray Pork Pie Association on March 7th 2018.

For the purposes of the Awards a pie is defined as the following: ‘A Pie is deemed to be a filling wholly encased in pastry and baked’.

Pie Awards Mission “The British Pie Awards is a celebration of the British Pie, recognising the craft and skills of those that produce them whilst promoting British produce and our regional specialities” Aims of the award: To celebrate the heritage of the British Pie To protect and promote regional specialities

48

Chippy Chat & Fast Food Magazine • January 2018

To recognise the craft of bakers, butchers and other producers To support British produce Awards: There will be a Champion in each of the classes. The Champion from each category will compete for the title of Supreme Champion.

The British Pie Awards have become an institution for pastry-connoisseur’s country-wide. This annual event sees hundreds of pie-makers gather for a celebration and competition of this British culinary favourite. Held each year in Melton Mowbray, they attrract a selection of the most knowledgeable figures in the industry on-hand presiding over the day’s proceedings.

10th Anniversary This is the 10th Anniversary of the Awards after they were founded in 2009. Since then they have judged well over 7,000 pies. During that time the quality and range of pies submitted has increased significantly, a tribute to the craft and skills of the British Pie Maker.

To find out more visit. http://www.britishpieawards.co.uk/ Chippy Chat & Fast Food Magazine • January 2018

48

SUGAR LEVY

what can caterers do?

facts

PASS ON THE LEVY

KNow the

What Caterers choose to do with price is at their discretion.

One of the Levy’s objectives is to encourage consumers to consume a broader range of low and no sugar soft drinks.

It is our recommendation that where the Levy is applied to a product, it should be passed on to the price the consumer pays but that’s up to you.

Soft Drinks

OFFER CHOICE

Industry Levy

REVIEW YOUR

RANGE

At Britvic, we focus on producing great tasting low and no added sugar products. With the impact of Levy on costs, Caterers should review the packs included in meal deals for on the go meals and family deals. Are you stocking a range of great tasting no and low sugar products - See below for must stocks.

Consumers will still demand added sugar soft drinks as a treat within their balanced diet and lifestyle.

Continue to stock added sugar products but ensure your space and stock holding reflects the shift in consumer demand.

What’s happening?

In the 2016 Budget, the government proposed a new levy on soft drinks that contain added sugar. This levy applies to the production and importation of soft drinks containing added sugar.

It’s purpose is to encourage ECTIVE FRO manufacturers to offer greater EFF M choice of lower sugar products TH through reformulation and product development whilst encouraging consumers to drink a broader range of low sugar and no sugar soft drinks using differential pricing.

6 APRIL 2018

HOW WILL IT impact CATERERS?

GENUINE GB PRODUCT

MUST STOCK!

LEVY IMPACT BY SERVE

What Caterers choose to do with price is at their discretion. The price tags below demonstrate the impact of the Levy on selected soft drinks if Caterers choose to maintain their cash margin and pass on the Levy in full with VAT applied.

The Levy Facts*

£0.32

Mid levy 18ppl

£0.43

High levy 24ppl

The levy will be applied to drinks with added sugar.

Dairy and Pure Juice drinks will be exempt.

49

Chippy Chat & Fast Food Magazine • January 2018

1.5L (PET)

£0.07

Mid levy 18ppl

£0.10

High levy 24ppl

330ml Can

Chippy Chat & Fast Food Magazine • January 2018

49

e Th e ic

ho pi C m

ha C

on

Insurance Assurance

of

s

For

with

Call 0800 223 0392 Email Wrapped@ryans.co.uk www.ryans.co.uk/wrapped

GET WRAPPED! The fish and chip insurance designed by the industry for the industry Ryan’s is a trading name of Ryan Insurance Group Ltd which is authorised and regulated by the FCA

The preferred choice of National Winners of the Independent 50 50 Chippy Chat & Fast Food Magazine • January 2018 Chippy Chat & Fast Food Magazine • January 2018 Takeaway Fish and Chip Shop of the Year Award

Christmas just got battered!

It seemed that it was anything goes as far as battered treats for Christmas goes in fish and chip shops across the UK. One famously did a whole Christmas dinner, with many opting for sprouts and mince pies!

F

ollowing the success of last year’s battered sprouts, Sutton & Sons also added battered Christmas puddings to the festive menus of their Stoke Newington, Islington and Hackney branches.

Whether you’ve been naughty or nice, customers indulged their sweet tooth with a battered Christmas pudding and brandy cream for £4.50. They also filled their tum while adding to your five-a-day by picking up a side order of battered sprouts for £2.50.

Husband and wife duo Danny and Hana Sutton have been serving East Londoners traditional topnotch deep-fried fish delivered fresh from their own fishmongers to great acclaim for the past few years.

The battered dishes join the already-popular battered crème egg and mars bars that are a firm favourite with customers.

Website www.suttonandsons.co.uk

51

Chippy Chat & Fast Food Magazine • January 2018

Chippy Chat & Fast Food Magazine • January 2018

51

Top Tips from the Fryers Hot Tips for Cold Days With the cold days of winter well under way, trade can be a bit slow, and in lots of ways that’s not good for your food or your pocket.

At Frymax, we want to help wherever we can. So why not check through this list of tips from the Frymax fryers and see how you can maximise the life of your oil and also help you save costs.

Especially in January and February with fewer customers, your oil can be sitting hot and idle for long periods of time, and Frymax likes to be busy! Oil goes off at its fastest when it is sitting hot and unused, with no steam from food to ‘steam clean’ the oil and give it a protective blanket against the air.

Little & often…

On slower trading days, don’t prepare large batches of potatoes and leave them in water, because they could be absorbing water for a long time before frying. When you fry, it can take longer for the water to be removed, the oil will be colder - and the chips will absorb more oil.

Fry half size batches of chips and smaller portions of other dishes. This will help in 2 ways: Firstly, you will need to fry more frequently, so the oil will be cleaned twice as often - and will deteriorate less quickly. Secondly, smaller batches don’t cool the oil down as much, so recovery to optimum frying temperature is quicker.

Less oil is absorbed into food making it crisper, less greasy - and using up less oil.

So looking after the quality of your food will also look after your profits!

Keep it cool…

With lower trade, you could also see whether you can reduce the temperature of your fryers when not in use, or even reduce the number of fryers you’re using.

Cold oil scarcely deteriorates, and oil at 130C will go off much more slowly than hotter oil. But don’t hold the oil between 70-120C as this is the temperature where lots of oil breakdown reactions happen, so the oil will deteriorate badly.

You should still fry at recommended temperatures (<180C) for food quality, safety, and efficient, cost effective operation.

If you have any questions or want to add any of your own top tips, please contact us via the details below.

“The Fryers’ Favourite For Over 60 Years.”

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

Tel: 01322 443025 e-mail: ukinfo@adm.com www.olenex-uk.com

52

Chippy Chat & Fast Food Magazine • January 2018

Chippy Chat & Fast Food Magazine • January 2018

52