Chippychat july issuu

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ECONOMY to LUXURY A kebab for all markets www. chippychat.co.uk

Get Hooked on Leinebris 100 Cases of FAS RAMMI COD to be WON!

www. editorial@chippychat.co.uk

Get Your Skates On To Enter the 2018 National Fish & Chip Awards

TEL 01353 865 966

Chips In Space

Issue 7 Volume 7 July 2017

Would your business survive a fire?

Protect your fish and chip shop with ANSUL Fire Suppression Systems: ®

• Knock down flames fast, helping to reduce damage • Use non-corrosive agents to help minimise clean up and downtime • Are available on affordable monthly leasing arrangements for as little as £125 per month1 • Can reduce your insurance premiums with Ryan’s ‘Wrapped’ specialist fish and chip shop insurance policy2

Buy an ANSUL System with Wrapped Insurance from Ryans2 FOR MORE INFORMATION

Call 03452 160 300 or Visit us at www.tycofpp.com/wrapped

1

Leasing will be offered by a third party company. Subject to credit rating approval. Terms and conditions apply.

2

Discounts are offered on premiums payable on the Wrapped Insurance policy arranged by Ryan Insurance Group Ltd when an ANSUL system is installed. Discounts are offered on the premium otherwise payable by the customer and does not affect Ryan Insurance Group Ltd freedom to offer discounts to other customers and/or greater discounts to customers taking the Tyco product.

Please note that Johnson Controls International (JCI) will process and may transfer your Personal Data (e.g. name, contact) for the provision of our services to you and by contacting this number you consent to such processing and transfer. Please also note that JCI, our partners and affiliates may reach out to you with marketing and promotional information on our products and that by contacting us at this number, you consent to receive such communications. To find out more or to unsubscribe from marketing communications, please see: http://tycofsbp.com/PrivacyPolicy/PrivacyPolicy.pdf. Please note that Tyco Fire Protection Products is part of JCI. AD-2017-6-A

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Chippy Chat & Fast Food Magazine • July 2017

Chippy Chat & Fast Food Magazine • July 2017

2

The Fish Market

A Austen Dack

Publishing

Editor

s the holidays approach our July

Our field to frier day is now just a

edition features many of the top

few weeks away. It will be on Sunday

fish providers to our business. Read how

September 17th, and we have a brilliant

Icelandic fish producers RAMMI and the

list of activities and speakers lined up for

Q partnership, to celebrate their amazing

you. Please can you confirm you FREE

new vessel the Solberg are launching an

space asap. Also book your tickets for the

exciting new competition giving away 100

Chip Barons’ Ball.

cases of fish.

The chip shop abroad feature highlights

Colin Cromar is back with his new shop

actor Hugh Jackman’s favourite fish

‘The Fish Hoose’ - read how he has done

restaurant on Bondi Beach!

since launch.

Thanks to all of our advertisers and

Our front page partner this month

contributors

is Double A Kebabs, they offer great products to suit all budgets, and we are

More news on our website

so pleased to welcome them to our list of growing partners.

www.chippychat.co.uk 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.

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

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

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Chippy Chat & Fast Food Magazine • July 2017

Markies

Markies...

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

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 • July 2017

3

Hewigo partnership means more for Zan Fish Hewigo’s flexible approach has helped Zan Fish to increase output from one of its outlets. The success of a business is often reflected in the strength of its relationship with customers. Such a relationship has developed over the last few years between the range manufacturer and one of the leading operators in the East Midlands. Lately it has meant that Zan Fish was able to increase its output where space to expand was restricted.

T Superpad White Clear Flow Single Pass

SuperSorb® CarbonPad Single Pass

Box Quantity 80

ORDER ONLINE FOR 25% OFF SHIPPING COSTS. Call 01325 377189 or Buy online @ www.premier1filtration.com 4

Chippy Chat & Fast Food Magazine • July 2017

he Village at Littleover has been so successful that increased capacity was necessary. Such was the layout of the take-away/restaurant that it was not possible to increase the size of the new range to give 5 pans rather than 4. Through clever design Hewigo was able to manufacture a 4-pan range of virtually the same floor space but with larger pans. Coupled with Hewigo’s advanced high efficiency burners this produced a significant increase in cooking capacity. The existing range was taken out and will be transferred to another Zan Fish shop.

With six outlets in the Derby area, each one following the distinctive styling and light and dark brown branding, Zan Fish is setting high standards. Nickos Zannetou, who heads up the company says, “We have developed very quickly and Hewigo have been with us every step of the way. Style, corporate identity, great food and the right working environment are vital and Hewigo understands this.”

Nickos adds “We are currently concentrating on building our wholesale supplies business so it is important that we get the maximum out of our existing shops which are all growing in popularity. Our partnership with Hewigo is helping us to do this.”

Phillip Purkiss, Managing Director of Hewigo UK says, “There is no one in the industry who is more progressive and focused on quality than Nickos. We are proud to hold similar values.

For further information please contact Hewigo on 0121 544 9120 or www.hewigo.com Chippy Chat & Fast Food Magazine • July 2017

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A Kebab for All Markets

Double A Kebab’s range of tasty kebabs

Diary Dates

Business or pleasure, dates not to be missed

Cromar Peer!

Inside July 2017

10 12 14 16

Colin’s New Fish Hoose already up there with the best

Norge

Locked in Arctic freshness

Leinebris

Try once and you’ll be hooked!

JFK

A proud history and an even brighter future

100 Cases of cod to be won!

6 8

18 20 22 24

Checkit Cost Effective, Simple Food Safety

Back to the Eighties With the Chip Barons’ Ball

Meanwhile back on the farm It’s the Isle of Ely Produce Open Day

FAS RAMMI cod that is, exclusively available from Friars Pride, Henry Colbeck and VA Whitley!

It’s what’s inside that counts

Portion Control Problems?

Tray these for size!

In It to Win it

Enter the 2018 National Fish & Chip Awards

Heart of the Community Mister C’s fundraising effort to buy and install a community defibrillator

From Ale to Alesund in 2 days Miller’s Fish & Chips and BrewDog

Veld to Frier

Group of Dutch young farmers visit the UK

NEODA Fish and Chip Day We had a ball!

Space and Chips Please

Papa’s chips are out of this World

Savour the Marine Saviours

Bondi Fish serves environmentally friendly fish

His Royal Fryness Peter Beedle serves up specials on cousin Kate’s big day

Field to Frier

Sustainably sourced potatoes your customers will love

5

26 28 30 32 34 36

A positive result can give you not only great publicity, but increased trade too.

Mr & Mrs Chips’ Are Selling Your chance to buy top chippy

48 50

Es 30 tab Ye lish ar ed s

Collins Seafoods

Eastern Daily im-Press-ed

42 44 46

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

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

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Chippy Chat & Fast Food Magazine • July 2017

For prompt, efficient service please call:

01553 772935

sales@klsonline.co.uk Chippy Chat & Fast Food Magazine • July 2017 In association with

Frying Ranges

5

A Kebab for All Markets Double A Kebab’s range of tasty kebab

T

he kebab market has a definite divide. At one end, let’s call it the top end, we have the retailer that must serve the best quality products that they can find. The opposite of this is the retailer in a competitive market that will buy the cheapest product that they can find. That’s fine, this is not an attack on the lower end retailers, many times the choice of kebab to serve is driven by the market that you operate in. It is understandably difficult to sell premium price products on a high street surrounded by other shops selling cheaper meals, even if the quality is poles apart. Price often wins over quality in these scenarios.

Double A Kebab serve both markets.

But just because a kebab is less expensive, the quality of the meat doesn’t have to be a compromise. Each Double A kebab contains the same high quality meats and spices, just in a different mix of percentages. Therefore, the Double A economy kebab is still a high quality kebab.

Double A Kebab, being BRC A Grade accredited, are at the peak of Kebab manufacturing.

The BRC standards are at a level that allows Double A to manufacture food for supermarkets and the Food Service sector. The food safety standards are amongst the highest achievable.

And now Double A have launched a new improved economy kebab alongside another for the kebab connoisseur.

Double A Premium is a new all lamb kebab with a delicate salt and pepper seasoning.

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Chippy Chat & Fast Food Magazine • July 2017

This departure from the famous Double A spice pack allows the meaty sweet lamb flavour to shine through. At present, this kebab is a special order product via selected Double A wholesalers. Samples are available. However, as a reflection of amount of quality lamb in the kebab, it will retail at around £1.75 per Lb. (£3.85 per kg). Premium is a kebab specifically requested by the Double A Chairman and really is a fantastic product for the discerning retailer.

Double A Max is the economy priced kebab with the same quality meats and spices as the rest of the Double A range.

The Lamb and Beef is seasoned with the Double A spices and fresh green chilies.

The new improved recipe gives the price conscious customer a product to rival the price of its peers, but the performance that leaves them behind. At a retail price of only £1 per Lb, (£2.20 per kg) Double A Max is a seriously good kebab for such a low price.

So, there you have it… Double A are leading the way in the industry with unrivalled levels of accreditation, have a fantastic ‘Premium Lamb’ product for the top end user, and an improved ‘Max’ kebab for the price sensitive market. All with legal labels and traceability to give you the confidence to choose to serve a Double A kebab.

See doubleakebab.co.uk for a wholesaler near you, or contact via info@ doubleakebab.co.uk.

Wholesaler opportunities are available in selected areas.

Chippy Chat & Fast Food Magazine • July 2017

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1 £ double A New & improved recipe...

max Per

)

er kilo p 0 2 .

Lb (£2

max imum Taste

The famous Double A spices & fresh green chillies

max imum Performance

Slice to the steel, no product collapse and wastage

minimum cost!

Only the Best Delicately seasoneD Premium Quality lamb

th e premium keBa B 7

Chippy Chat & Fast Food Magazine • July 2017

a sPecial orDer ProDuct

from double a kebab

Chippy Chat & Fast Food Magazine • July 2017

7

Diary Dates

October 7 KFE Open Day

KFE Open Day The next KFE Open Day will take place on Sunday 7th October . FREE 11am – 3pm. 01778 380448 – LIMITED SPACES

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

www.kfeltd.co.uk

September 17

October 14

Isle of Ely Open Day

Isle of Ely Potato Race

Sunday September 17th – Isle of Ely Open Day. The top day for friers and suppliers. austen@ chippychat for your free ticket. Guest speakers include Kingfishers, Papas and Krispies

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

www.isleofely.co.uk

September 23rd – 8th October

December 3

British Food Fortnight

The Chip Barons’ Ball

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The Chip Barons’ Ball is going Another reason to celebrate fish and chips British Food Fortnight is the biggest annual, national celebration of British food and drink.

6 - 13 October Seafood Week

The Chip Barons’ Ball is on Sunday 3rd December this year, Chippies travel from all corners of the UK to don their DJs and posh frocks to celebrate Christmas in style. www.ChippyChat.co.uk

Keep up to date with trade events by visiting www.chippychat.co.uk and clicking on events. If you’re

Seafood Week is designed to get more people eating more fish more often www.fishisthedish.co.uk/seafoodweek

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Chippy Chat & Fast Food Magazine • July 2017

organising an event and would like to send us details so that we might mention it here and/or on the Chippy Chat website email your details to - austen@ chippychat.co.uk

Chippy Chat & Fast Food Magazine • July 2017

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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.

Box contains 20kg (4 x 5kg) 9

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 • July 2017

Chippy Chat & Fast Food Magazine • July 2017

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Cromar Peer!

Colin’s New Fish Hoose already up

F

there with the best

ife’s newest Chippy opened its doors on 1st June, just in time for National Fish & Chip Day and what a cracking start to the latest venture for Fish & Chip maestro, Colin Cromar.

The Fish Hoose is continuing the tradition of great Fish & Chips in Fife.

Following in the footsteps of some of Fife’s most renowned Fish & Chip venues, including Anstruther Fish & Chip Bar, Cromars and The Tailend of St Andrews and Valentes in Kirkcaldy, Colin and Trish Cromar are delighted to bring their award winning 30+ years of experience in the Fish & Chip industry to Thornton in the heart of Fife.

Fish and Chips have been served from the site of The Fish Hoose for nearly 70 years previously under the management of the well-respected Grilli family. Colin and Trish immediately saw the potential to take this already popular local venue to new heights.

Thornton is a small village in Central Fife with a strong mining heritage and a great

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Chippy Chat & Fast Food Magazine • July 2017

community. But it sits very conveniently between Glenrothes and Kirkcaldy, two of the region’s largest towns and is easy to reach for Fish & Chip lovers, hence the potential to develop the Fish Hoose into not just serving the local community but bringing day trippers in search of top quality Fish Suppers but perhaps not wanting the much longer drives up the Fife coast.

The premises had been completely refurbished in recent years and the internal layout including spacious prep and storage areas as well as a bright and welcoming sit down area makes it ideal for growth. Colin brought his own brand of Chippy magic and rebranded to the Fish Hoose, installed new signage and with his constant attention to detail has transformed the interior to reflect the quality standards expected by lovers of premium Chippies.

Colin and Trish were delighted to report that footfall was exceptional during the opening week as was the turnover v expectation. And the trend has continued so far with plenty of five star social media reviews, extremely positive comments from the community and people already Chippy Chat & Fast Food Magazine • July 2017

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starting to travel as word of mouth spreads.

But rather than just wait on word of mouth spreading, Colin has started a local radio campaign, engaged with the local press and will be offering a some great options for Thornton Highland Games at the beginning of July. Being a community with such strong mining links, Gala and Highland Games Day is one of the highlights of the local calendar and very well attended from near and far. Colin hopes that by offering all kids meals for £1 which will be donated to The Fisherman’s Mission, he will raise a good sum for a great cause.

Healthy eating from sustainable sources forms the backbone of Colin’s business ethos. He has already offered Gluten Free nights and try something new such as Herring (a great Fife favourite in days gone by). He is educating customers to the range of choices that he has available and hopes to turn a trip to Thornton into a gourmet experience. After the summer break, Colin plans to build relationships with the local schools and alongside some of his local suppliers offer the children opportunities to learn more about fresh produce and how easy it is to eat well.

It’s still a brand new business but with the award winning expertise that Colin brings, it surely won’t be long till The Fish Hoose name is on the lips of not only seekers of fabulous fish suppers but hopefully will become the ‘one to watch’ for the rest of the industry.

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Chippy Chat & Fast Food Magazine • July 2017

Chippy Chat & Fast Food Magazine • July 2017

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Locked in Arctic Freshness!

For cod and haddock, there’s nowhere like Norway.

N

orway’s had an active fishing industry since at least 800AD. Today, fishing plays just as central a role in daily life as it did back then. 90% of Norwegians live on the coast, and it’s the second largest sector in the country, with an astonishing 36 million portions of Norwegian seafood being served around the world every single day.

When you have a resource that precious, you learn to look after it. And thanks to the rigorously scientific management of their fisheries, including a progressive approach to discards since 1987 and a carefully monitored quota system, Norway now has the largest number of environmental certifications in the world – not least a 100% sustainability rating by the MSC across all their main species, including cod and haddock.

Little wonder, then, that while many countries are currently seeing a ban on haddock fishing, Norway’s stocks are still abundant and it’s very much business as usual. Which is excellent news for us Brits: we’re the world’s biggest consumer, getting through a whopping 120,000 tonnes of haddock every year, only 30% of which coming from our own waters.

But while Norwegians set the agenda worldwide when it comes to sustainability, this commitment to the future never comes at a cost to the quality of the fish on our plates today. The Norwegian

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Chippy Chat & Fast Food Magazine • July 2017

vessels are incredibly advanced and have expert crews who catch, fillet and fastfreeze the cod and haddock while still at sea, locking in the Arctic freshness. And they take immense care at every point of the supply chain to ensure that their produce arrives in as pristine a state as the conditions it came from.

After all, it’s the conditions that really make it. Those cold, clear, nutrient-rich waters are the ideal habitat for cod and haddock. The fish grow slowly as they swim against the harsh currents of the icy Barents Sea, giving them that distinctively delicious firm white flesh.

Taken together, that heritage, that care, that expertise and that environment all add up to something pretty special. And while some fishing grounds closer to British shores may need time for their stocks to properly recover, it’s reassuring to know that there’s an abundant supply of cod and haddock from our neighbours in the north that’s as sustainable as it is delicious. www.seafoodfromnorway.co.uk Twitter @norwayseafood Facebook seafoodfromnorway

Chippy Chat & Fast Food Magazine • July 2017

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Sustainability may not sound so exciting.

But it’s floated Egil’s boat for 40 years.

Egil became a fisherman when he was 15, enticed by the adventure and excitement.

But like all Norwegians, he soon got very serious – particularly about sustainability.

40 years on, it means he can still provide UK fish & chip shops with a steady supply of delicious cod and haddock, which he freezes at sea on his ship Ramoen to lock in the Arctic freshness.

Egil Skarbøvik, Skipper, Ramoen

seafoodfromnorway.co.uk

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@norwayseafood

Chippy Chat & Fast Food Magazine • July 2017

seafoodfromnorway

Chippy Chat & Fast Food Magazine • July 2017

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Try Once & You’ll be Hooked!

Leinebris – Premium longline fish since 1898

T

his Norwegian family company has been a proud supplier of the treasures of the Barents Sea - line caught Cod and Haddock - for nearly 120 years.

Launched as the world’s most modern longliner in 2015, Leinebris is designed with the very best equipment and technology to ensure that the fish is treated in the best possible way from being caught alive until it’s frozen on board within three short hours.

The fillets are firm, whiter than snow and fresher than fresh, says Paul Harald Leinebø who is the owner and managing director of Leinebris.

The companies homeport is in the small,

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Chippy Chat & Fast Food Magazine • July 2017

idyllic community Fosnavag. At its head office Paul Harald is accompanied by his wife Karina, two daughters Helena and Lisa, and son in law Daniel. On board Leinebris his son Christer is the family’s fifth generation skipper.

Eco-friendly

Longline fishing is the most environmentally friendly and sustainable catching method.

The seabed does not get damaged and spawning cod are rarely taken on hook which improves the conditions for reproduction.

“Our family has always felt a responsibility to protect the ocean ecosystems and reduce Chippy Chat & Fast Food Magazine • July 2017

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LEINEBRIS/CMYK/LOGO/UNDERTEKST BRUK MOT HVIT BAKGRUNN

Top 10 regional award winners in the 2017 National Fish and Chip Awards on the study trip to Norway.

From left to right... Clare Finnegan - Dolphin Takeaway Dungannon, Eleanor Hennighan – Hennighan’s Top Shop, Machynlleth, David Patterson - Henley’s of Wivenhoe, Paul Eden - Hodgson’s Chippy Lancaster, Luke Godfrey - Godfreys Fish & Chips Harpenden, (Then that’s me in the middle) Mr Benjamin Bartlett – Seafish Ambassador, Mr Dino Anastasiou - Burton Road Chippy Lincoln, Nicola Mutton Kingfisher Fish & Chips Plympton, David Miller – Miller’s Fish and Chips Haxby, Nicola Belfrage – Essential Catering,

CO2 emissions. All our Cod and Haddock from the Barents Sea is MSC certified and fully traceable “says Leinebø.

Satisfied customers

In October 2016, the 10 regional winners in the National Fish & Chip Awards visited Norway and came aboard Leinebris to witness the entire fishing process.

Also with the Top Ten was Chippy Chat editor Austen Dack who said. “To go out to sea aboard Leinebris with the Top 10 chip shop owners was incredible. We saw the whole process first hand at sea. The journey the fish take all the way from being line caught to the vessels onboard freezers via the processing ‘factory’ in such a short time is amazing. This massive investment In Leinebris is brilliant for the UK’s fish and chip industry too, as it delivers quality freshly frozen at sea fish for us all, whilst caring about the environment and sustainability at the same time.”

Since the trip the UK’s no. 1 Fish & Chips takeaway, Kingfisher, has been buying the Leinebris brand.

Craig Maw owner of Kingfisher said “We have used Leinebris Cod at the National Restaurant Congress and the National Restaurant Awards. We regularly use Leinebris Haddock and the quality is second to none. The fillets are clean, fresh looking and taste delicious. Having been on the vessel we are proud to be able to serve these high-quality fillets to our customers”.

work. It gives us great motivation to know that shops up and down the UK are using our brand. We produce both skin on and skinless fillets, and we can also do IQF, packed in exclusive black boxes. Long may it continue, our excellent cooperation with the chippies”.

If you would like to find out more about Leinebris Quality Frozen at Sea Cod and Haddock ask your wholesaler or contact them below.

Contacts

daniel@phlseagold.no www.phlseagold.no www.leinebris.no +47 700 80 600 Address: Po box 23 – 6099 Fosnavåg, Norway

Very proud

Leinebris has actually been present in the UK market since the 1980’s with its H&G fish, distributed by its own sales company PHL SEAGOLD, to various processors and retailers in Grimsby and Hull. When the newbuild was launched in 2015 it was natural for sales manager, Daniel Pinheiro, to once again turn to the UK. Daniel explained “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 15

Chippy Chat & Fast Food Magazine • July 2017

The Leinebris team. Left to right... Daniel Harbo Pinheiro Sales Manager, Lisa Leinebø Pinheiro Sales Manager, Karina Remø Leinebø Vice President, Paul Harald Leinebø President / Owner, Helena Leinebø Tonev Office Manager

Chippy Chat & Fast Food Magazine • July 2017

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JFK - A proud History and an even Brighter Future Their track record shows that JFK has the capacity and capability to serve global markets with high quality fish products.

J

FK holds a cornerstone position in the history of the development of the Faroese fishing industry from small and simple fishing vessels in the early 1900s to modern fishing trawlers, hightech fish factories, and international sales channels today.

with all food cooked from fresh to order.

Only the very best of ingredients are used from Maris Piper Potatoes and frozen at sea fish from JFK all cooked on a state of the art range in their kitchen.

Papas Barn is proud of delivering really tasty fish and chips and has many fans that travel far and wide to taste their delicious hand cooked meals.

The experienced team is passionate about fish and chips and will ensure you have impeccable service and always with a smile.

JFK Today - Frozen at Sea - ‘Fresher than Fresh’ JFK is dedicated to providing the quality demanded by the customers. This capacity to deliver on a promise of high quality is one of the company’s key trademarks.

Production is done onboard the fishing vessel Gadus. Their customers have a stable supply of high quality frozen at sea fish products during the whole year. 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.

One of JFK’s many happy customers is Papa’s Barn, Ditton, Nr Maidstone

JFK, Papas Barn and The Fishermans Festival Each year the Papas team fly out to JFK in Klakswik, Faroe Islands to attend The Fishermans Festival. A temporary shop is arranged and potatoes from Isle of Ely Produce are flown over. It is a busy day with Papas Barn serving over 7,500 portions of fish and chips free of charge to the thousands of people of the Faroe Islands, there is always a great atmosphere and celebration around the whole day!

Gavin & Craig from Papas Barn with Jógvan Hansen from being intereviewed for local TV, Klaksvik, Faroe Islands

Papas Barn, a whole new approach to fish and chips…

Papa’s Barn situated London Road, Ditton is the perfect place to eat good quality fish and chips for all the family. Proud of it’s child friendly atmosphere, ample parking, fully licensed with a selection of wine and beer 16

Chippy Chat & Fast Food Magazine • July 2017

JFK are once again proud sponsors of “Frozen at SeaFillets Association Awards” at the 2018 National Fish and Chips Awards ceremony in London in January. The National Fish & Chips Awards celebrate the nation’s favorite dish and recognise and reward those who provide the best fish and chips across the UK, both in terms of food and service.

Chippy Chat & Fast Food Magazine • July 2017

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Frozen at Sea = Fresher Fish for You

Frozen-at-sea has been called “fresher than fresh,” because within four hours from leaving the sea fish are already processed and frozen.

All JFK processing factories and trawlers produce in accordance with HACCP 17 Chippy Chat & Fast Food Magazine • July 2017 principles.

Kósarbrúgvin 3, P.O. Box 56, FO-710 Klaksvík, Proud member Faroe Islands of “Frozen Tel +298 409900, at Sea Fillets Fax +298 409901, Association” Chippy Chat & Fast Food Magazine Email 17 • Julyjfk@jfk.fo 2017 WWW.jfk.fo

THE BOAT’S

COMING IN!

The hardy trawlermen of the Rammi Icelandic Fishing Company are amongst the finest fishermen in the world. Their new vessel The Solberg is a state-of-the-art deep sea trawler and when this ‘boat’ comes in you can certainly ‘have your fishy on your little dishy’. The vessel has revolutionary cutting and production technology on board to create the finest cod and haddock. It is harvested from sustainable fisheries exclusively for customers of Friars Pride, Henry Colbeck and V A Whitley.

RAMMI

and

products:

• A continuous supply from larger monthly landings

• Finest quality Icelandic Cod SAIL OF THE CENTURY! • Controlled portion size with tightly graded natural and cut fillets 100 Cases ofinFAS RAMMI COD besizesWon! • Available 4-6oz, 6-8oz, 8-10oz, 10-12oz and to 12-16oz • Fresh frozen within 2 hours of catch

Launching the RAMMI www.SEARCHSOLBERG.co.uk

To celebrate the launching of The Solberg, RAMMI and The Q Partnership are offering the chance for 100 Fish & Chip Shops to each WIN One Case of RAMMI oCean Reserve Cod Fillets (20 kg)!

There are 100 cases to be won in our exciting campaign. Each Shop will qualify for a single entry into the competition to win one case and the prize draw will be held during September 2017!

You won’t find finer fish for frying Henry Colbeck and VA Whitley! than RAMMI Cod fillets.

campaign, exclusively available from Friars Pride,

I

n May a host of industry representatives, including Rebecca Lord Managing Director Friars Pride, Chris Rogers Managing Director V A Whitley, Mike Wallace Sales and Marketing Director V A Whitley and Mike Shone Purchasing Director Henry Colbeck, were invited to How to take part for your be amongst those present at the naming chance to WIN! ceremony in Siglufjordur, Iceland for RAMMI’s new mega trawler, The Solberg.

To take part all you have to do is: The Solberg has state of the art To celebrate the boat coming in with our RAMMI 1) Go to www.searchsolberg.co.uk production and cutting technology on ® oCeanReserve quality fish thedevelop Q Partnership2) is giving Locateaway “The Solberg” on the high board.

This will improve and ® seas via the special map and click the100 continuous supply of RAMMI’s high 2x10kg cases of RAMMI oCeanReserve across the quality CodTo and fillets for fish 3) Add Shop and Contact details country. winHaddock one of these cases, all you have to doyour is locate and chip shops. The vessel will produce 4) Hiton Submit The Solberg the high seas! full instructions how to RAMMI oCean onPremium and For Rammi enter Reserve the competition for full terms oCean fillets and which will be and conditions You can even take part from exclusively available from Friars Pride, go to your mobile phone!

Henry Colbeck and V A Whitley.

Be 1 of 100* Lucky contestants to Win The map you visit online at www. a 20kg Case of RAMMI oCean Reserve searchsolberg.co.uk is displaying the data Frozen at Sea Cod Fillets! and co-ordinates of the real voyages of The Solberg during July and August 2017 as they occur, with a 24hr delay in display.

This is your opportunity to watch the vessel on the high seas around Iceland!

FIND THE

SOLBERG... www.searchsolberg.co.uk

WIN 1of 100 cases

For more information

COD FILLETS

NEW 20kg case (2x10kg)

about the campaign or RAMMI high quality Frozen at Sea Cod and Haddock Fillets please contact:

Friars Pride on 01733 316400

Henry Colbeck on 0191 482 4242

V A Whiltey on 01706 364211

*Only one winning case per shop. All usual Frars Pride conditions apply.

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Chippy Chat & Fast Food Magazine • July 2017

Chippy Chat & Fast Food Magazine • July 2017

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Contact your nearest Q Partnership Supplier for further i

THE BOAT’S

COMING IN!

The hardy trawlermen of the Rammi Icelandic Fishing Company are amongst the finest fishermen in the world. Their new vessel The Solberg is a state-of-the-art deep sea trawler and when this ‘boat’ comes in you can certainly ‘have your fishy on your little dishy’. The vessel has revolutionary cutting and production technology on board to create the finest cod and haddock. It is harvested from sustainable fisheries exclusively for customers of Friars Pride, Henry Colbeck and V A Whitley.

RAMMI

and

products:

• A continuous supply from larger monthly landings • Finest quality Icelandic Cod • Controlled portion size with tightly graded natural and cut fillets • Available in 4-6oz, 6-8oz, 8-10oz, 10-12oz and 12-16oz sizes • Fresh frozen within 2 hours of catch

You won’t find finer fish for frying than RAMMI Cod fillets.

FIND THE

SOLBERG...

To celebrate the boat coming in with our RAMMI oCeanReserve® quality fish the Q Partnership is giving away 100 2x10kg cases of RAMMI oCeanReserve® across the country. To win one of these cases, all you have to do is locate The Solberg on the high seas! For full instructions on how to enter the competition and for full terms and conditions

go to www.searchsolberg.co.uk

WIN 1of 100 cases COD FILLETS NEW 20kg case (2x10kg)

Contact your nearest Q Partnership Supplier for further information

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www.colbeck.co.uk www.friarspride.com www.vawhitley.co.uk Chippy Chat &0191 Fast Food Magazine • July 2017 Telephone: 01733 316400 Chippy Chat & Fast Food Magazine July 2017 Telephone: 482 4242 Telephone: 01706•364211

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It’s what’s inside that counts Collins Seafoods Limited are industry leaders in providing Frozen at Sea products throughout the majority of the North of England and across the Scottish Border to fish and chip shops, from their depots in Leeds and County Durham.

Their service also extends to restaurants and wholesalers across the UK. As one of the largest importers of Frozen at Sea products, Collins Seafoods imports up to 10,000 tonnes of produce per annum.

C

ollins Seafoods operates with the belief that everyone should be able to enjoy the finest quality fish possible every time. It’s a passion they have had since they first began importing and exporting Frozen at Sea Fish around 40 years ago. The family run business prides itself on its quality products, service and delivery making them a go to provider for everyone from small independent businesses to larger international companies.

Collins have worked hard to develop and nurture strong relationships with sustainable MSC certified fishing suppliers throughout Europe, who can offer them exactly what they promise each one of their customers – only the finest quality

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Chippy Chat & Fast Food Magazine • July 2017

‘Frozen at Sea Fish’. They work alongside vessels fishing throughout the North Atlantic that use the most modern and up to date methods of fishing to ensure the quality and taste of the fish is just as good as the moment it leaves the water.

Sustainable fishing is of the upmost importance to the team at Collins Seafoods as they are determined to ensure the population of our world’s oceans are here to stay for future generations. To ensure they actively support the sustainable fishing trade, Collins source their products from only the finest Frozen at Sea vessels which operate in productive and well managed fishing zones and adhere to agreed fishing quotas and regulations.

Their partnership portfolio includes some of the biggest industry names such as; Samherji, Eurofish and Ocean Trawlers. From these companies Collins Seafoods bring in an array of products from a number of vessels including; Icefresh, Kirkella, Blaengur, Polonus, Santa Princesa, Pescafria, Korund, Taurus, Atlantika, Dorado and Geir. Collins Seafoods are able to bring each one of their customers a variety of quality produce by working with such a variety of vessels fishing in waters around the globe. The team are working alongside an ever-expending network of vessels who will be joining their fishing fleet in the near future.

The ever-growing team at Collins Seafoods go-to great lengths and depths to bring to you the very best the ocean has to offer. It’s a philosophy that has built an enviable reputation in the seafood industry.

County Durham (01325) 315544 Leeds (0113) 2498832 collinsseafoods.co.uk sales@collinsseafoods.co.uk Chippy Chat & Fast Food Magazine • July 2017

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Portion Control Problems?

Tray these for size!

I

t’s no secret that recent inflation rises have had an impact on the Fish & Chip industry, but with the fantastic range of portion control focused Hook & Fish packaging, you can push your profits without compromising on quality.

With an array of serving boxes, trays and pots all designed to give a visually large portion size with the ability to tightly control the physical serving size, the customer won’t be left feeling short changed and neither will you.

In support of portion control a 2016 survey, carried out by Seafish, stated that 44% of the sample group believed that standard chip portions are too big, whilst 21% of them regularly throw away some of the fish as there is too much. This then keeps the customer happy whilst cutting down on food waste at the same time.

How can formed trays help in your shop?

With its 100% recyclable range of standard and large formed trays, Hook & Fish can be used for fish, chips, sides and much more! Coupled with its eye catching design and key features; including being great for portion control, biodegradable, stackable, simple to store and easy to

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handle, The Hook & Fish formed tray is able to fit all of your food serving needs.

“I like the formed tray because its Recyclable, it looks good and the size is also good too.”

– Mr Morris, Wrights Fish & Chips “They are cost effective and take up less storage space... they are very popular with our customers.”

–Simon Wimble, Stubbington Fish and Chips.

With the tray’s fresh and bold design, it’s perfect to advertise on a digital menu board or screen. The formed tray also has a FREE digital menu video and poster available for your shop/restaurant, and with this bespoke animation created exclusively for the Q Partnership, the customer won’t be able to miss it!

The Hook & Fish Formed Tray is available in two sizes exclusively to Friars Pride, Henry Colbeck and V A Whitley as part of the Q Partnership.

To find out more or to request your FREE digital menu video or poster, visit www.friarspride.com/tray

Chippy Chat & Fast Food Magazine • July 2017

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PORTION CONTROL PROBLEMS?

TRAY THESE FOR SIZE! Formed Tray l

l

l l l

l l

Portion Control – maintaining a visually large portion size Stackable – easy to store and handle at speed Made from recycled food grade paper Recyclable and biodegradable Purpose-designed coating prevents food becoming soggy Medium and large sizes available Free poster and digital menu video for your shop

100% RECYCLABLE

Exclusively available from 23

Friars Pride

01733 316400 www.friarspride.com

Chippy Chat & Fast Food Magazine • July 2017

Henry Colbeck 0191 482 4242 www.colbeck.co.uk

V.A.Whitley

01706 364211 www.vawhitley.co.uk The Q Partnership 23

Chippy Chat & Fast Food Magazine • July 2017

Get Your Skates On To Enter the 2018 National Fish & Chip Awards Celebrating the great tradition of fish and chips, the annual National Fish & Chip Awards showcase the best talent, quality and choice offered by fish and chip businesses across the UK. Rewarding excellence, the awards also put successful businesses on the map, via extensive regional and national media coverage. Now in their 30th successful year, and recognised as one of the most prominent and respected seafood industry events in the UK, the awards have come to be regarded as the ‘Oscars’ of the fish and chips world.

E

stablished in 1988, the awards, overseen

by Seafish, continue to support the wider fish and chip industry by:

• rewarding individual excellence in a range of different award categories.

• playing a role in raising quality standards and providing a benchmark for all fish and chip businesses to aspire to.

• providing a robust platform from which to undertake a wide variety of media activity promoting the fish and chip sector and its many diverse facets, and to encourage the continued consumption of fish and chips amongst both the UK population and visitors to the country.

Entering the awards can also add excitement in motivating staff to be the best – and the accolade of being judged one of the best fish and chip businesses in the UK can have an

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Chippy Chat & Fast Food Magazine • July 2017

enormous impact. Media activity undertaken

by Seafish in relation to the awards generates fantastic publicity for both participating businesses and the wider fish and chip sector.

In addition to a simplified and more streamlined online entry process, one of the major changes to this year’s awards program is the increase in the number of shops that will progress through the first stage of judging in the flagship Takeaway Fish and Chip Shop of the Year Award – with the number of shops receiving physical in-shop judging visits increasing from 60 to 120. One of the main benefits of such a judging inspection being the valuable performance feedback report that is supplied post-judging, providing often very valuable impartial insight to a shop’s operations – a process that if undertaken with a commercial mystery dining company could cost shop owners in the region of £100.

Just one of the many benefits to be derived from being a part of the National Fish & Chip Awards.

Registration and entry to this year’s awards can be completed at https://fishandchips. awardsplatform.com/ All businesses that submit an entry to the awards by 30 July 2017 will be entered into a free prize draw to win one of two places (including travel and accommodation expenses) on a training course of their choice at the KFE School of Frying Excellence located in Peterborough, Cambridgeshire.

The 12 2018 award categories still open for entry are listed here... www.fishandchipawards.com #FishnChipAwards Chippy Chat & Fast Food Magazine • July 2017

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Top Tips from the Fryers It’s Getting Hot in the Kitchen Business is booming, and everyone’s holiday dreams are coming true. Fish, chips and fun filled days are here. Well, we certainly hope that’s the case!

Frymax and fryers just love it when things get busy. So why not make the most of this boom time while you can?

Busy busy busy…

A busy oil is a happy, long lived oil. Every batch of chips that enters a fryer gives the oil a little steam clean. Water from the chips is forced out as steam and dissolves some of the water soluble impurities which build up when the hot oil is not in use. As you get through more batches of chips, you will also need to top up more often, so your oil is constantly being refreshed.

I’m sure you’ve seen it, but when you have a busy day, you don’t end up with dark unappealing chips, it’s when they can be at their best! Now you might have a weekly routine you keep to – getting fresh oil in on a Wednesday or Thursday so it’s fresher but still tasty for the weekend. But it’s worth doing a bit of research. If you have had a really busy week and weekend, it may be that you could reduce how often you go for a full oil changeover. How about two changes in 3 weeks instead of three? But never forget it’s the quality of your food which brings your customers back, so always be guided by the look and taste of your final fried products.

Hold onto the salt…

As you cope with this busy season, make sure over-enthusiasm and speed don’t start damaging your oil. Salt acts as a catalyst making oil break down rapidly, so make sure that when you are busy salting food, or customers are applying it themselves that no salt gets into your pans. Where possible, having closed lids on your fryers will also help to keep out any stray salt from over-enthusiastic sprinkling.

Another catalyst which has a really bad reaction with oil is copper. Make sure if you’re having any repairs done or buying any new equipment, it’s vital that you avoid any fittings or utensils made with copper as your oil will break down exceptionally quickly.

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

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At The Heart of the Community In March 2016, Mister C’s set up a fundraising effort to buy and install a community defibrillator

By Amy Grimwood

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I

t came to our attention that, despite Selby being a bustling market town, there was no 24 hour accessible defibrillator anywhere in town. Some surrounding villages have them installed but nothing in the town centre. If someone is in cardiac arrest, their chance of survival increases by around 70% with the use of a defibrillator compared to CPR alone.

These kinds of defibrillators are asked by dialling 999 and the operator gives a code to unlock the safe box storing the defibrillator.

The defibrillator is installed on the outside of the shop meaning that it is available even when we are closed. We are situated in the town centre meaning a wide area will benefit from the defibrillator.

Af t e r s o m e re s e a rc h , we f o u n d defibrillators were available to buy for around £1400. We wanted to include some training sessions so set our target at £1800 We really wanted to community to come together to install this life-saving piece of equipment and so started selling raffle tickets. Each week, we drew our winners for a meal for four in our restaurant. Over the weeks, we also had various vouchers

Chippy Chat & Fast Food Magazine • July 2017

and other prizes donated to us from local businesses to raffle as well. The tickets flew out and lots of people even just donated to the fund without entering the raffle. A local business to us also came to ask us if they could sell raffle tickets on our behalf in their shop and did a fantastic job. It really was a wonderful example of a community pulling together for a common cause.

Around half way through our fundraising efforts, we attended a first aid course at our local college as our certificates were due for renewal. While there, the first aid instructor very kindly offered to come and do the training sessions for free. This meant the target didn’t need to be as high and we raised a total of just over £1400 in only 6 weeks.

So in just over two months we have raised nearly £2000, bought and installed a defibrillator and have three training sessions booked which are open to the public.

We are immensely proud to have initiated an idea that brought the local community and local businesses together so well. The defibrillator is a fantastic piece of kit that hopefully will never have to be used but if it does, it really could save a life.

How are you making a difference to your community? Email austen@chippychat. co.uk Chippy Chat & Fast Food Magazine • July 2017

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From Ale to Alesund in 2 days Haxby, Yorkshire – Miller’s Fish and Chips, top three finalist in the National Fish and Chip Awards and regional champions of the North East, have jumped into July with a splash; hosting a special collaborative event with BrewDog on the 1st July before leaving for an industry visit to Norway on 2nd July.

T

h e H a x by- b a s e d c h i p py i s co l l a b o ra t i n g w i t h t h e awa rd w i n n i n g , m u l t i - n a t i o n a l c ra f t brewery, BrewDog, to celebrate the recent addition of BrewDog beers to their menu.

The evening featured a four-course menu, fusing the tastes of the sea with a very special twist; utilising BrewDog beers to create tasty new meals for one night only. Josh Quantrill, North Regional Sales Manager, said: “With a passion for the highest standards of quality, fantastic customer experiences and flavour at the forefront of everything we both do, Miller’s and BrewDog is a match made in heaven!”

Less than a full day after the event, on the 2nd July the Miller family travelled to Ålesund in Norway and visited the Leinebris Vessel that supplies all the sustainably sourced haddock they use in the shop.

Miller’s is MSC certified, meaning they only use fish and seafood that comes from sustainable sources. This trip provided the Miller family with a greater insight

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into the industry and their supply chain.

Co-owners and father/son team, Nick and David say they hope to use this experience to teach others about the importance of sustainable fishing and protecting the future of the oceans, having previously visited local schools to talk about the subjects.

Nick Miller explains: “Quality and sustainability is at the heart of everything we do and we believe everyone should know more about where the food on their plate comes from.

Because Miller’s is MSC certified, we’re able to tell our customers where their fish was caught – and why is tastes so great as a result!

“My dad visited Norway as part of the National Fish and Chip Awards last year and learned so much about the amazing work that’s happening at the other side of our industry. After keeping in touch, we couldn’t wait to get back out there and learn even more about the nation’s favourite dish that has been at the heart of our family for generations.”

To keep up to date with the Miller family, you can visit their social media websites: www.facebook.com/millershaxby www.twitter.com/millershaxby www.instagram.com/millershaxby

Chippy Chat & Fast Food Magazine • July 2017

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Come Fry With Us! Chippy Chat has launched some great new initiatives in 2016.

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 2016.

Let’s make 2017 a great year for the industry!

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Chippy Chat & Fast Food Magazine • July 2017 www.chippychat.co.uk

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VeldtoFrier In mid-June, a Dutch group of young farmers/students from agricultural college and some guys from our important customer van Iperen were visiting the UK.

By Marnix Gijlers

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T

heir aim was to go to a Cereals Event in Lincolnshire and to get more knowledge about farming in the UK. As they are all interested in the potato they visited some potato farms too. The group was impressed by what they saw and how farmers use the right technology to grow potatoes. And of course farmers with a mission to grow potato especially for the local fish and chips shops.

This typical market that we don’t know in Holland was making them curious. How to grow these potatoes; what are the demands of the shops; what varieties of potato they use; size; grading/packing and so on.

A lot of questions….

Therefore, it was really nice that we were able to visit the no. 2 Fish and chips shop in the UK; Burton Road Chippy in Lincoln. The real enthusiastic team over there; atmosphere and open discussion about growing potato, baking the best fries in the UK tradition was really useful for the group. Many questions were asked and Des and Lesley were really kind to answer them and to showing us around at their place. After the best fish and chips lunch we ever had we went back to the

Chippy Chat & Fast Food Magazine • July 2017

source of their potatoes; Isle of Ely Produce.

They showed us around the farm of Bill Legge and again answered many questions centred around supplying the right potato (at the right time) for the best fish and chip shops and the investment it takes on the farm to do that.

We are looking back on a great trip where we learned a lot and had a really good time!

And the potato is still in our heart as it is in Burton Road Chippy; for us the no 1. Fish and Chips Shop in the UK! Lesley from Burton Road Chippy said “It was a real pleasure to host such an enthusiastic group of young people who took such a keen interest in our national dish, from our mushy peas to where our fish was sourced from and our potatoes. There was certainly some enjoyment that our range was made in Holland!

We sincerely hope you enjoy the rest of your visit to England and hope to welcome you back one day.”

Austen Dack from Chippy Chat said “I was happy to facilitate the groups visit to Burton Road Chippy. It is part of our plans for field to frier to educate those from both sides of the fence, and indeed Europe!”

Marnix Gijlers Belchim Crop Protection Zonal Potato Expert Central and Eastern Europe Chippy Chat & Fast Food Magazine • July 2017

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We had a ball!

But couldn’t have done it without

help from you all

By Lynda Simmons

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S

o first to London. Trinity House is a charity dedicated to safeguarding shipping and seafarers, so it was an obvious partnership for us. We began proceedings at 6.30 a.m. and Kingfisher Fish and Chips were frying and giving away portions of Fish & Chips by 7.30 a.m.

This continued for 7 straight hours before a quick break and then another hour or so before rain stopped proceedings. In that time, we gave away over 1400 portions of fish and chips to some very happy commuters and tourists alike, and raised a substantial amount of money for The Fisherman’s Mission.

In Portsmouth, Long John’s mobile van was given prime location on the naval side of the dockyard where it was set up to serve the crew of HMS Duncan & HMS Daring who returned from a nine month deployment two weeks ago. This exclusive location enabled Long Johns to give away 350 portions of Fish & Chips over the lunchtime period.

Both of these events were generously funded by NEODA members – AAK; ADM; Blakemans; Drywite; Duncrue Food Processors; Friars Pride; Kassero; Kerry; KFE; Henry Colbeck; Isle of Ely Produce; JL Owen; Middleton Foods; Seafish; Silbury; VA Whitley and Vandemoortele.

The supplies used on the day were donated by JJ Foodservice; Leinebris; Seafood Norway; Atlantika, T Quality and Smales. And of course, a huge thank you to Craig, Nikki and Ashley at Kingfisher Fish & Chips for their enthusiasm and passion for the industry they work so hard to promote.

Chippy Chat & Fast Food Magazine • July 2017

We were delighted to see Fish & Chip shops across the country embracing the day and not only setting up some fantastic competitions and offers, but making excellent use of our campaign toolkit too. They downloaded and circulated the Press Release and other marketing materials, sent details to their local radio and press and even invited newspapers and radio stations to come along to the shop on the day.

Our own Great Fish & Chip Survey and Press Release were circulated by our PR Agency to all National print, online and broadcast media and the results were phenomenal - the NEODA name has become synonymous with National Fish and Chip Day! Some very big names were talking about the day from Sara Cox on the Radio 2 Breakfast Show to The Sun, Daily Express, Daily Star, Metro, Lorraine on ITV, TalkSport, Five Live and many, many more.

NEODA’s Secretary General, Lynda Simmons, said “We are absolutely delighted to see how much excitement and enthusiasm there is around the Industry for National Fish and Chip Day. We are proud to bring this Awareness Day to the Nation and be able to specifically recognise all those who work so hard to deliver the Nation’s favourite dish”.

Without doubt, NEODA has ensured that this Awareness Day continues to grow year on year and we have surpassed our own expectations as to how successful NF&CD 2017 would be.

What a brilliant day dedicated to celebrating fish and chips! www.neoda.org.uk

Chippy Chat & Fast Food Magazine • July 2017

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Kiremko NEW High Efficiency Flat Bottom Chip Pan • The most high efficient pan on the market, pan independently tested and certificated at 94% • Pans are manufactured in mild steel with less oil content • Proven pan performance over 10 years throughout Europe • Standard 5 year pan warranty, option now through contracts to extend up to 10 years The flat bottom pans are brilliant I thought that when I saw them on a shop visit but in reality they are even better as they are so easy to manage and clean, the performance is excellent.

The oil savings are fantastic and there is no loss in power.

We choose KFE frying ranges for their performance and reliability.

We have the speed and efficiency of a heat exchanger whilst retaining the advantages of a flat bottom pan producing both the quality and quantity that we demand.

David Almond, White Horse Cafe, Northallerton

Stuart Fusco, Quayside, Whitby

Bene Di Ponio, Silvery Tay Fish & Chips, Dundee

Call now for more information 33 Tel: 01778 380 448 Chippy Chat & Fast Food Magazine • July 2017

33 Web: www.kefltd.co.uk Chippy Chat & Fast Food Magazine • July 2017

Space and Chips Please!

Not a ‘Photoshopped’ picture, but an actual photo of the fish and chips in space taken by the on board camera

Papa’s, family run fish and chip shops, with restaurants in Hull, Cleethorpes and Scarborough have become the first ever to send a portion of fish and chips into space.

P

apa’s are celebrating being named the UK’s No. 1 Fish and Chip Shop in a recent BBC TV search, by sending a portion of Haddock and Chips into the stratosphere.

The nation’s favourite dish was strapped to a weather balloon before being launched into the sky at a launch pad in Yorkshire at 12pm on Tuesday, June 13.

Sid Papa’s, who runs the award-winning fish and chip shops, alongside sons, Andrew, Dino and George, says “We can’t wait to

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show that our Fish and Chips really are out of this world!”.

“With Hull being named as the City of Culture, winning Frier of the Year and winning the UK’s No.1 Fish and Chip Shop - it was a great opportunity to do something different and a bit extra.”

“The Fish and Chips reached 4 times higher than any commercial aeroplane has ever reached, spending a total of 4 hours in Space reaching temperatures of -60 degrees.”

Sid said: “We are going to be filming it and it produced amazing images!”

“After a while the balloon started to drift and then pop, so it ended up raining fish and chips over Yorkshire.”

“We’re so proud to have made Fish-story!”

Austen Dack Chippy Chat Editor said “What a great stunt by the Papa boys, I wouldn’t be surprised if they are looking to open a new shop in space, there is plenty of room, but maybe it would be short on atmosphere.”

What are you doing to promote your shop – austen@chippychat.co.uk 34 Chippy Chat & Fast Food Magazine • July 2017

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Savour the Bondi Fish serves environmentally friendly fish!

L

Matt Moran

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ocated a few short steps from the sand and surf of one of the world’s most famous beaches, North Bondi Fish is Bondi at its best. The casual restaurant is a relaxed space, which personifies beach-side chic and is the perfect spot for lunch, dinner and everything in between.

Owned by Matt Moran and Bruce Solomon, and with Head Chef Zac Sykes at the helm, the kitchen opens at midday and the full menu is available all day and late into the evening. Specialising in fresh, high-quality seafood as well serving amazing steak, salads, sliders and more, North Bondi Fish is the perfect beach-side escape.

Their speciality Beer battered flathead with chips, tartare is on the menu at 32 Australian Dollars (about £18) Review From the Sydney Scoop - Angharad Rees In a sensory explosion I can see, smell and taste the ocean at the same time. It’s an exquisite experience. Ahead of me, the iconic

Chippy Chat & Fast Food Magazine • July 2017

Bondi Beach stretches into the horizon, glittering and shimmering under the midday sun. The stunning view, I wrongly assumed, would be impossible to beat at the beachfronted restaurant. But that was before award winning oysters burst on my tongue with waves of lemon and an undercurrent of sea fret. North Bondi Fish restaurant, situated a stone throw away from the golden sands of the beach, is a real catch and it’s got me hook, line and sinker.

Clichés aside, celebrity chef and owner of North Bondi Fish Matt Moran runs a tight ship, blending beach life culture and Sydney sleek to create a casual dining experience with a touch of finesse.

“These are life changing fish tacos’ the waiter adds with a smile as a plate is presented before me.

Biting into the crisp, light batter the colour of a Bondi sunrise, the Glacier 51 Toothfish feels likes silk upon the tongue, it’s luxurious in texture and uniquely sweet in flavour.

And while deliciously decadent, there is something a little more special about this dish, as with other ocean offerings from North Bondi Fish.

Not only is their produce sourced

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Marine Saviours locally, but they also have a passion for seafood sustainability ensuring the fish caught for your plate complies with environmental standards. And it’s more than an ethic – it’s a passion, as John Susman from Fish Tales, who supplies North Bondi Fish, explains. Seafood sustainability is a complex subject, but on a basic level, by choosing to eat at a restaurant that supports this practice and provides environmentally friendly fish, we are actively supporting our marine environments. So, while the delicious, mouth-watering fish tacos may not have changed my life completely, the method used for fishing certainly changes the ocean’s future and sustainability – which in itself is life changing.

Between courses I have a chance to take in the venue without distraction, which is presented as tastefully as each item on the menu. There is a beachside shabby chic feel to the surroundings with rustic table settings and elegant simplicity.

Even without the balcony, which has uninterrupted views of Bondi Beach in all her splendour, the interior is appealing. But the open fronted feature with natural light streaming through the restaurant is the real hero, until a whole baked Barramundi is placed before me, and all thoughts of location are forgotten.

The award winning Humpty Doo Barramundi are farmed in the indigenous heartland of the mighty

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native fish, between Darwin and Kakadu using best practice farming techniques to ensure high quality culinary standards and sustainability. The quality of the Barra combined with the clear passion and respect North Bondi Fish has for the produce results in a stellar dish, confirmed by the likes of Australia’s movie star Hugh Jackman dining at the seaside restaurant.

My din in g expe r ie n ce concludes with a light, refreshing dessert.

Succulent poached figs open up to expose pink flesh rich with flavour, and rose water ice cream complimenting them in a way that makes me forget I am already full. And full I am – full of delicious, light food, and more importantly, full of the knowledge that choosing to eat sustainable seafood will help keep the beautiful turquoise waters of Bondi full of fish.

www.northbondifish.com.au

Chippy Chat & Fast Food Magazine • July 2017

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His Royal Fryness MORE than 300 high society guests joined the celebrations when Pippa Middleton married her multi-millionaire beau James Matthews recently.

B

ut there is one branch of the Middleton clan- a fish and chip shop owning family from County Durham- that didn’t attend the ceremony or lavish party.

Peter Beedle, owner of Beedle’s Chippy, in Bishop Auckland, is related to Pippa and older sister the Duchess of Cambridge through his 84-year-old mother.

She is a cousin of their grandmother Dorothy Harrison, which makes him a second cousin.

Pippa, 33, wed the banking tycoon, 41, at St Mark’s Church in Englefield, Berkshire, in front of around 100 friends

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and relatives before a lavish reception with 300 plus guests.

Despite Mr Beedle receiving no invitation, the 54-year-old got in on the celebrations in his own way by serving up specials Kate’s Kod and Pippa’s Mushy Peas on the big day.

The dad-of-two, married to Karen, 53, said: “Unfortunately we had not been invited to the wedding. But that does not bother me at all. It’s a very happy time for Pippa, and I wish them all the very best, and a lot of happiness. At the end of the day they are our family, and we are very happy for them.

There’s a lot of banter in the shop about us being related to royals. It is a definite talking point.”

Mr Beedle’s family only learnt of the connection through the press when Kate married Prince William in 2011.

Chippy Chat & Fast Food Magazine • July 2017

38

It’s the

Real Thing!

Austen Dack

R

oadside diner with a difference, The Real Food Café has been recognised at the inaugural Scottish Food Awards winning the award for Fast Food Destination 2017.

The Scottish Food Awards Spring Dinner, which was held earlier this year at The Principal Hotel in Edinburgh was organised by the team behind the prestigious Scottish Hotel Awards and has Scotland’s doyenne of dining Lady Claire Macdonald as its patron. The idea behind the awards is to honour the food industry in Scotland all year round with two annual award ceremonies; The Spring Award for place and the Academy Awards Ball in November for Scottish produce.

The Real Food Café has been serving high quality fast food since 2005 and has previously won awards for its home baking, soup and fish and chips. The café recently introduced a new grab and go kiosk for the convenience of hundreds of thousands of hikers, mountaineers, dog walkers and runners who descend on the national park hotspot each year. www.therealfoodcafe.com Tell us about your awards – austen@chippychat.co.uk

fresh thick shakes No Risk Start Up Excellent Profits The Healthy Alternative See it all on our website and video - www.dinkum.net Tel: 0121 245 1945

from only £140-£345 39

Chippy Chat & Fast Food Magazine • July 2017

Chippy Chat & Fast Food Magazine • July 2017

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

G Marsh Potatoes

Mitchell Potatoes (Estab 1883) is proud to be one of the UK’s longest established potato merchants, a record built on quality and reliability.

07711 623007 (Andy)

North West

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

Finest Quality Chipping Potatoes Call : Richard

01926 633 323

www.mitchells-potatoes.co.uk @mitchellpots

40

Potatoes

T: 0151 4245449 M: 07885 636713

Mitchell Potatoes Chippy Chat & Fast Food Magazine • July 2017

Specialist supplier to fish and chip shops

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

(Paul)

Woodward

We stock all frying varieties.

Reliable daily deliveries throughout the North-West Guaranteed quality supplies throughout the year.

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

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

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

Anthony Swift (Liverpool)

aj.swift@live.com

07831 299757

Now Supplying North and West Lon don

North West

0151 526 5318

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

L t d

01254 830305

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

T: 01204 887415 Potatoes@vicgraham.com

www.vicgraham.com North West 40

Chippy Chat & Fast Food Magazine • July 2017

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 LANCASHIRE

EAST YORKSHIRE

WEST YORKSHIRE GREATER MANCHESTER

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

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

North East

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

Thorne Barnsley Sheffield Doncaster Rotherham Goole Grimsby

NORTH YORKSHIRE

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 • July 2017

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 • July 2017

41

Checkit – Cost Effective, Simple Food Safety Management for the Fish, Chip & Fast Food Industry Everyone knows that Food Safety is a priority, but how can you be sure that all the tasks and checks are being correctly done in such a busy environment?

“Checkit means I can worry about the business rather than the legislation” Richard Ackland from Warwickshire Howe & Co

W

ith Checkit you can take the guess work out and ensure you are food safety compliant, protecting your business and your hygiene rating scores.

This is where Checkit comes into its own – a simple handheld device that reminds you of all the checks for the day and saves time when I’m serving. It has all the checks you need to follow pre-loaded on the unit and simply flashes up when they are due, you do it then and there – job done! Using the Checkit system shows that you are serious about food safety and customers will love the extra reassurance it gives them. It works out of the box and is easy to use and cheaper than a smartphone.

Stress Free Food Safety.

Once you’ve experienced Checkit you’ll never go back to paper diaries or checklists.

• No set-up required: Checkit comes pre-loaded with your digital SFBB checklists and daily diary.

Just switch on and go.

• No paperwork to complete, check or file: Your food safety records are compiled automatically as tasks and checks are completed.

• Time costs money: You should save at least a day each month switching from paper to Checkit.

• It’s easy.

If your staff can use a smartphone, they can use Checkit.

• No missed checks.

Checkit alerts you when checks are due or overdue.

Within the fish, chip and fast food industry food safety is key. Checkit provides a way to 42

Chippy Chat & Fast Food Magazine • July 2017

make it easy to carry out food safety checks in a busy shop ensuring that every order meets the highest standard of quality.

While there is plenty of support from people such as the Food Standards Agency, turning their advice into action can seem rather daunting and involves a lot of paperwork.

When you receive your pack from the NCASS with all the food safety paperwork and checklists you soon realise that this is going to be a challenge whilst running a busy shop.

Automatically created food safety reports

Checkit gets rid of food safety paperwork and checklists, which are time-consuming to complete, check and file. It includes the handheld Checkit Memo pre-loaded with food inspector approved checklists based on the Food Standards Agency’s ‘Safer Food Better Business’ (SFBB) procedures, a smart wireless temperature probe, real-time alerts and secure online storage for food safety records.

When food hygiene tasks are due, they are automatically flagged on the Checkit Memo – and if they are missed you are immediately alerted. Food safety records are stored on the handset and when it next finds a WiFi signal it automatically sends them to the cloud and those records can’t be changed. So if an EHO wants to see them during an inspection, you know you have secure, accurate, up to date records accessible from anywhere through a smartphone, PC or tablet.

Given the amount of paperwork involved most food businesses struggle with managing food safety. Now with new digital technology, fish and chip businesses can ditch food safety paperwork and safeguard hygiene in an easy to use, cost-effective way.

To find out more visit Checkit.net or call 01223 941450.

Chippy Chat & Fast Food Magazine • July 2017

42

WANT AN EASIER WAY TO MANAGE FOOD SAFETY? NO PAPER. NO MISSED CHECKS. NO WORRIES

Checkit is a digital food safety management system that really will make your life easier. Created with the help of food inspectors, Checkit alerts you when checks are due or overdue, compiles your food safety records automatically, and saves time and money.

Once you’ve experienced Checkit, you’ll never go back to paper diaries and checklists.

BOOK A FREE DEMO TODAY. SPEAK TO US ON 01223 941450 OR VISIT 43

Chippy Chat & Fast Food Magazine • July 2017

www.checkit.netChippy Chat & Fast Food Magazine • July 2017

43

The Chip Barons’ Ball is going...

The Chippy Chat Chip Barons’ Ball is back. With space for over 240 people we are once again planning a great party for the industry as we take you on a journey back to the eighties!

The all-important date for your diaries is Sunday December 3rd 2017.

I

t will be a real grand occasion where you can catch up with friends and colleagues and also let your hair down too.

It has become the pre-party to the National fish and chip awards. 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.

Places for this event are already limited many people who attended in 2016 have already pre-booked.

Chippy Chat + members receive precedence for tickets and a discounted rate too. Many members saved the membership alone with this reduced table cost!

Prices are just £66 each or £600 for a table of ten, with Chippy Chat + plus members paying just £60 and £540 respectively. * This early bird price is held from 2016.

We have some great sponsorship packages available for the Ball please email austen@chippychat.co.uk. Already many sponsors are coming but we have space for just three more.

The high quality three course meal will also feature the voice of the stars Pete Jay and then afterwards a fantastic 80’s band and then a late disco to continue the party.

We will also have a special rate at the hotel for staying over at just £75 including breakfast. Car parking and wi-fi will be FREE.

For tickets

Email amanda@chippychat.co.uk or call her on 01353 865966

For rooms call the Holiday Inn

Peterborough and quote CH7 or Chippy Chat on 01733 289900.

Holiday Inn Peterborough West, Thorpe Wood, Peterborough PE3 6SG

Sponsors

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Chippy Chat & Fast Food Magazine • July 2017

Chippy Chat & Fast Food Magazine • July 2017

44

Merchants of Boom Established chippy chain, Merchants Fish Bar, currently has four different sites located across the West Midlands; Bewdley, Stourbridge, Redditch and Droitwich. Specialising in quality food and service, the Merchants name symbolises the stamp of approval, and wherever a new site opens, the queue of dedicated customers isn’t far behind!

By Lottie Buckley

T

he original Bewdley site has been established for over 50 years. Owner, Mr Akathiotis, has received several awards throughout his extraordinary career, including the Seafish Friers Quality Award in 1996 and 1998.

The business as a whole continues to exceed expectation, gaining more awards and qualifications in recent years; including the Independent Takeaway of the Year Award of 2014, the Fish & Chip Feast Fundraiser Award of 2013 and Fish & Chip Shop of the Year Award in 2008.

Michael Jordan and Emma Payne are the Director duo behind the three-yearold Crabb Cross site in Redditch. The bar, takeaway and restaurant underwent a significant refurbishment and refit earlier this month, financed through unsecured loan and equipment leasing facilities by Johnson Reed.

The new frying range unit by Hewigo is entirely bespoke, with a unique design to suit the shop’s contemporary new interior. Despite satisfied customers commenting queues out of the shop would not deter them from getting their Merchants fix, the new frying range aims to reduce waiting time- and its impact on the environment!

The fixed repayment structure of the lease and loan facilities allow Michael

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Chippy Chat & Fast Food Magazine • July 2017

and Emma to essentially pay for the equipment as they’re using it, whilst maintaining all-important cash flow. The high-efficiency frying range also reduces energy output, helping the business make further savings on utility bills.

“We have been in the fish and chip shop industry for many years and have a number of shops with fantastic books and great relationships with our bank.

We had three projects on this year, the first being a refurb to one of our shops, another being a purchase of a new shop and the third being an outside catering business.

We’ve always been given advice that if something appreciates – buy it – and if something depreciates – lease it! This way its more tax-efficient, so that’s exactly what we did.

We chose Johnson Reed as they came highly recommended – and what a choice it was! From start to finish they gave all the help and advice you don’t receive from the banks and with the banking system relying on a computer to make a decision, it’s sometimes hard to get finance. Johnson Reed try and get to know your circumstances on a personal level and help from there.”

Mr M A Jordan, Director of Merchants Fish Bar

www.johnsonreed.co.uk

0161 429 6949

Chippy Chat & Fast Food Magazine • July 2017

45

Isle of Ely Industry Isle of Ely Produce and Chippy Chat are to once again open their doors to chip shop owners and managers so they can see first-hand the journey a potato makes (from seed through to field and farm) before it reaches their shops.

Our Sponsors

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Chippy Chat & Fast Food Magazine • July 2017

I

In 2016 we had over 120 friers and suppliers join us for one of the best industry days out of the year. We are supported once again by the NFFF. This year the day will once again be on a Sunday to encourage even more visitors.

It is an important day for suppliers too, as much of the day will be spent exchanging ideas from across the industry, and attendees are given key time to talk to sponsors/exhibitors on the day.

In fact we are offering suppliers a great rate to attend on the day to come and show friers what they do. With prices from just £249, (to help us pay for the day) why not come and display your products. If you need a bigger space please call/ email us and we will tailor the package to your needs.

Already we have a great line up of speakers pencilled in including National Fish and Chip Independent Takeaway winners Kingfisher, Papas Fish and Chip TV Stars Dino and George (and hopefully Sid too), and Field to Frier winners Krispies.

Sponsors and suppliers for the day already include Middleton Foods, Kerry Food Serive, Drywite, Pukka Pies, Friars Pride, Wrapped Insurance and

Chippy Chat & Fast Food Magazine • July 2017

46

Open Day the Norwegian Seafood Council.

Please contact me if you would like to sponsor or exhibit?

Also, included in the day will be an optional visit to one of the biggest potato farmers in Cambridgeshire.

It is expected this year that over 120 friers and suppliers will attend including many award-winning shop owners.

The event will be held on Sunday 17th September (9.30 am start) in Ely, Cambridgeshire and will be available on a first come first served basis. It is FREE for all chip shop owners and managers.

In the evening many people stay on in Ely and meet up later for a meal and a few drinks whilst discussing the latest trends in the industry and how everyone can get involved with promoting fish and chips!

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

If you would like to attend the

event please email amanda@chippychat. co.uk (as a chip shop) or exhibit/sponsor please call Austen Dack on 07863 123 929 or email him at austen@chippychat.co.uk

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Chippy Chat & Fast Food Magazine • July 2017

Chippy Chat & Fast Food Magazine • July 2017

47

Eastern Daily

How have you fared when your local newspaper decides to review your offering? A positive result can give you not only great publicity, but also increased trade too.

By Emily Revell

48

W

ith a large circulation and an impressive online presence, the Eastern Daily Press (published in Norfolk) reviewed Eric’s in Thornham Norfolk.

Will Eric’s Fish and Chip restaurant be a seaside delight?

Taking ‘nipping down the chippy’ to a whole new level, Eric’s has gone further than the classic ‘battered cod and chips’.

The menu offers a huge variety of fish cooked in a myriad of different ways plus an extensive list of unusual extras. There’s a cucumber salad and a battered gherkin (which in retrospect I wish I’d tried.)

Chippy Chat & Fast Food Magazine • July 2017

Having looked the place up online, I was excited to visit. It’s clear from the off the place has its own unique atmosphere. I love getting a takeaway, especially one with a bit of edge.

Full disclaimer: I am not a fish fan.

So it may seem a tad ironic that I’m reviewing fish and chips.

I would argue I’m the ideal candidate, rather than getting lured in by any old bait, I can only be wooed by something pretty remarkable. Typically my version of ‘fish and chips’ is less fish, more chips. Occasionally i’ll have a bite of my significant other’s fish, but only if it looks particularly fresh and clean.

Turns out Eric’s was the fish fantasy I didn’t realise I’d been looking for my entire life. I had the pleasure of a unique and unprecedented hearty vegetarian component alongside my chips: gruyere and spinach arancini.

I was apprehensive about whether or not I’d like them. The verdict? I can’t

Chippy Chat & Fast Food Magazine • July 2017

48

imPress-ed sufficiently put into words just how delicious those three giant balls of deep fried goodness were. The gruyere wasn’t over-powering, perfectly balanced with the spinach to give a delicate flavour, cut by the crispy coating on the outside.

Luckily, they weren’t greasy although they felt thoroughly indulgent and naughty.

The chips were very good, although not spectacular, I would be hard pushed to set them apart from any other high quality chip shop.

My boyfriend was enthusiastic (for once) at the idea of taking a break from cod. As a huge seafood lover, he plumped for his all time favourite - beer battered king prawns. Like the arancini they weren’t greasy and captured a scrumptious yet elusive flavour, salty with a hint of paprika.

Portions were ideally sized and we both found the food at Eric’s of the ilk of those extraordinary, once in a lifetime dishes that you remember the taste of forever, never quite being able to capture it again.

Ambience

Eric’s is about as cool as they come yet not so cool that you’ll feel out of place.

Full of families and a wide range of ages and demographics, you can eat inside with plate service or take away. We ‘took away’ but only as far as one of the many picnic benches outside.

Property

‘Mr & Mrs Chips’ Are Selling!

Your chance to buy top chippy

By Steff Hansen

R

ectory Road Fish Bar, in the heart of Redditch, Worcestershire has been run by husband and wife Andrew and Christine for the past twenty years.

It is now time, after all those years for Andrew and Christine to put their feet up and put this fantastic fish and chip shop up for sale. The shop also has a team of 15 part-time staff who are on call.

Redditch has a population of over 84,000 people. It is also the home of the Kingfisher Shopping Centre. There are also currently two large housing developments underway in the vicinity, both in the catchment area of the business.

Rectory Road Fish Bar is a very busy shop that has an excellent reputation for its good service, delicious food and welcoming staff. It has been trading as a fish and chip shop since 1902, making it the longest standing in the area. Since taking over, Andrew and Christine have increased turnover 5 fold. In addition to the busy shop trade, the business supplies large quantities of box meals to corporate events/parties etc. There is a great deal of potential for further growth.

The current trading hours are Monday to Saturday 4:30pm to 10pm and lunchtimes Thursday, Friday and Saturday 11:30am to 2pm. Their opening hours can also be extended to increase its success.

The shop is equipped with a well maintained, stainless steel 4 pan chip range with hot top boxes, electronic till/ food ordering point and a fully equipped

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Chippy Chat & Fast Food Magazine • July 2017

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open commercial food preparation area with extraction system. The shop is also fitted with industry standard catering appliances including two kebab burners, a four pot bain marie, a two pot bain marie and various microwave units. The potato preparation area houses a potato rumbler, Bold chipper and all necessary equipment.

There are two further floors to the premises currently used for storage and a staff restroom. This can easily be converted into private living accommodation.

The property is marketed as a leasehold business. However, there is also the option to purchase the freehold on the building.

Online views are favourable for Rectory Road, with over 40 reviews giving them an average of 4.4 out of five, with comments like “Lovely Friendly staff and amazing food every time would rate 10 star.”

Andrew and Christine will be on hand to

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Chippy Chat & Fast Food Magazine • July 2017

make sure the purchaser receives a smooth transition.

Call RTA Business Consultants Ltd (Agents) on 0161 432 8181 or Andrew and Christine’s mobile on 07557 738810 for further details.

The current takings are available upon request to serious parties only.

If you are thinking of selling your business contact austen@chippychat.co.uk if you would like to be featured.

Chippy Chat & Fast Food Magazine • July 2017

51

THE BOAT’S

COMING IN!

The hardy trawlermen of the Rammi Icelandic Fishing Company are amongst the finest fishermen in the world. Their new vessel The Solberg is a state-of-the-art deep sea trawler and when this ‘boat’ comes in you can certainly ‘have your fishy on your little dishy’. The vessel has revolutionary cutting and production technology on board to create the finest cod and haddock. It is harvested from sustainable fisheries exclusively for customers of Friars Pride, Henry Colbeck and V A Whitley.

RAMMI

and

products:

• A continuous supply from larger monthly landings • Finest quality Icelandic Cod • Controlled portion size with tightly graded natural and cut fillets • Available in 4-6oz, 6-8oz, 8-10oz, 10-12oz and 12-16oz sizes • Fresh frozen within 2 hours of catch

You won’t find finer fish for frying than RAMMI Cod fillets.

FIND THE

SOLBERG...

To celebrate the boat coming in with our RAMMI oCeanReserve® quality fish the Q Partnership is giving away 100 2x10kg cases of RAMMI oCeanReserve® across the country. To win one of these cases, all you have to do is locate The Solberg on the high seas! For full instructions on how to enter the competition and for full terms and conditions

go to www.searchsolberg.co.uk

WIN 1of 100 cases COD FILLETS NEW 20kg case (2x10kg)

Contact your nearest Q Partnership Supplier for further information

www.colbeck.co.uk Telephone: 0191 482 4242

www.friarspride.com Telephone: 01733 316400

www.vawhitley.co.uk Telephone: 01706 364211