Chippy Chat & Fast Food Magazine - June 2017 by Chippy Chat Magazine

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How British Chippies celebrated our National Treasure - Pages 42-43

V i s i o n

Colmans Seafood Temple has opened its doors to offer a new seafood experience in its home town of South Shields. It is . . .

The

Temple of Cod Four more great reasons why Colmans is set for success

www. chippychat.co.uk

www. editorial@chippychat.co.uk

TEL 01353 865 966

Hake Me Out!

Weâ&#x20AC;&#x2122;re off to Krakow

Batter Options What works best for you?

Plus size model and tv star opens new chippy

Issue 6 Volume 7 June 2017

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

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Chippy Chat & Fast Food Magazine • June 2017

Take a bow NEODA

Austen Dack

Publishing

Editor

can’t believe it is June and already approaching half year! In this issue, we highlight some of the industries finest Batter mixes and why they just might be right for your business. I recently attended THREE fantastic events all which celebrate our business and involved great people. You will read more about each in this issue. The first was the KFE May Ball. As the organiser of the Chip Barons’ Ball (tickets on sale now), It is easy to respect the amount of hard work involved in this event. With around 200 people dancing to the Commitments and enjoying themselves, it was a huge success. The second was the ‘trade launch’ of Colmans Seafood Temple. The transformation from old to new is truly remarkable – a credit to the whole team. It has been a long time in the planning but the results are truly stunning.

The third is NEODA’s National Fish and Chip Day. More and more chip shops take part every year. With support from across the industry and the determination of a great group of people National Fish and Chip Day is fantastic and very much here to stay … Finally we cant leave without mentioning the awful events in Manchester in May. Our heart goes out to the family who own and run The Plaice fish and chip shop in Leyland. They lost their beautiful daughter Saffie Rose Roussos, with many other family members injured too. Our thoughts & prayers are with them and all of the other families affected. If you would like to help them there are various donation sites raising money for them at this difficult time. More news on our website 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

Chippy Chat & Fast Food Magazine • June 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 • June 2017

Mikes been to Iceland! Rammi, the Icelandic fishing company took the momentous decision in 2013 to commission a brand-new state of the art fishing vessel to replace their two existing freezer trawlers.

he maiden voyage of The Solberg (‘Sun Mountain’) back to Iceland took over two weeks travelling through the Mediterranean Sea, past Gibraltar, up through the Atlantic

Superpad White Clear Flow Single Pass

SuperSorb® CarbonPad Single Pass

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

Chippy Chat & Fast Food Magazine • June 2017

Ocean finally arriving at its home port of Siglufjordur on the north coast of Iceland. To celebrate the arrival of the ‘Solberg’ the directors of the Q Partnership companies were invited by Rammi to join them at the naming ceremony of the vessel. This event is hugely significant to the small population of the towns of Siglufjordur and Olafsfjordur who turned out in their hundreds to witness the naming of the vessel and to take the opportunity to go onboard and see first-hand what an incredible ship has been built. Speeches from Rammi’s Managing Director, Olafur Marteinsson and the Iceland Minister of Fisheries, Thorgerður Katrín Gunnarsdóttir, reinforced the occasion. The ‘Solberg’ has been built to the highest standards using first class materials and craftmanship. The vessel dimensions are 80m long by 15.4m wide, with a height of 30.3 metres. The displacement of the vessel is 3719 tonnes. The vessel is equipped to the highest standards for the hard-working crews with facilities including a dining room, TV room, and gym. You then move down to factory deck which is the processing plant which has been fitted out the with the most advanced filleting, cutting, freezing and packing equipment designed to supply fillets to the highest possible standards. The ‘Solberg’ is a truly impressive vessel which will start to supply the Q Partnership companies with Rammi ocean Reserve and ocean Premium Fillets this summer. Chippy Chat & Fast Food Magazine • June 2017

The Temple of Cod

6 8 10 12 14 16 18 20 22 24 26

Colmans Seafood Temple has opened its doors in South Shields

Liquid Gold!

Pete Fraser on Frymax

Diary Dates

Inside June 2017

Business or pleasure, dates not to be missed

Goldensheaf Quality...

...goes all the way ‘From Field to Frier

The Happy Mondays!

Britain’s Best Champions Gluten Free Food

Henry Jones Bags of History

Pulse the Healthy Batter

It’s different... It’s healthy... It’s gluten free

Catch of the Day

Gluten Free increases trade by 20% at Catch

If at First You Don’t Succeed

National fish and chip day Noeda-body does It Batter!

Back to the Eighties

44 46 48

With the Chip Barons’ Ball

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

Hake Me Out

Plus size model/tv star opens new chippy

Tray Bien!

The Hook and Fish Formed Tray- Both resilient and responsible!

Pennies for the Fry!

The Rock & Sole Plaice celebrate in style

Celebr-eight

ITICA host eighth Irish Fish and Chip Day

Posh New Chippy

Peterborough is to get a new fish and chip restaurant this summer

It’s Size that Matters

Portion control has become the hot topic

KFE - We had a Ball!

An evening at the Marriott Forest of Arden Hotel & Country Club

Pos Terminals Touch Without Compromise

A lot for your Zloty!

28 30 32 34 36 38

Fish supper at the Radisson Blu, Krakow

Hop It!

Es 30 tab Ye lish ar ed s

The Vintage Chippy in Astley, Manchester

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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The ultimate beer to accompany Fish & Chips

Field to Frier

Sustainably sourced potatoes your customers will love

Chippy Chat & Fast Food Magazine • June 2017

For prompt, efficient service please call:

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

Frying Ranges

Austen Dack

The

Colmans Seafood Temple has opened its doors to offer a new seafood experience in its home town of South Shields

rom May 26th, the unique, family restaurant, housed in the historic landmark ‘Ghandi’s Temple’ will provide a broad range of high-quality seafood dishes and a cocktail and oyster bar, alongside traditional fish and chips, to eat in or takeaway. I was lucky enough to be invited to the industry launch before the official opening to see for myself the beginning of a new era for the Ord family. As we got within a few hundred yards of the building our fellow ‘taxi’ passengers (thanks Mathew Williams) were already admiring this new iconic building from afar. A fifth-generation family of fish friers, the site sits proudly adjacent to where it all began for the Ord family. As we went in and climbed the stairs the gathered group of industry experts all looked on in awe at the finished project that had been a few years in the planning. At one end based within the columns of the old temple sits a beautiful cocktail bar, at the other a sea facing restaurant with views across the golden sun lit sands. We were treated to an abundance of tasty dishes from the new menu including oysters, salmon, crab and mini fish cakes

Chippy Chat & Fast Food Magazine • June 2017

Temple of Cod! and of course a selection of drinks to toast the evening. The food was delivered from the Temple engine room the kitchen on a regular basis with the chefs and staff getting to grips with a completely new set up and passing with flying colours. The quality of the design, fixtures, branding, staff and of course food and drink was incredible. The Temple has been born out of a desire to breed a new life to South Shields and Richard Ord and family have done this with a sense of equanimity. With the opening of the new seafood restaurant, Colmans is creating more than 40 jobs within the local area, to cover all aspects of the business. As well as the restaurant it will also serve fish and chips from the takeaway downstairs. Newly appointed General Manager, Alex Vladoiu, has joined Colmans with nine years of industry experience and is keen to provide a different type of seaside experience for customers. She said: “Colmans Seafood Temple will be different to every other fish and chip restaurant in the North East, because as well as featuring fish and chips, it will offer a range of local and sustainable seafood and will host a small plates seafood bar serving cocktails. “The restaurant sells itself, thanks to the fabulous building and location, so we’re looking forward to welcoming seafood worshippers to enjoy not only the delicious dishes, but also some unrivalled 7

Chippy Chat & Fast Food Magazine • June 2017

views of the North East coastline. Following in the footsteps of the Ocean Road restaurant, Colmans Seafood Temple will operate a strict environmental policy by converting all waste oil to biofuel and using KFE high energy efficient frying ranges and equipment. The restaurant is planning to become MSC certified, meaning the seafood stocked comes from a sustainable source, a factor which is very important for Colmans’ owner, Richard Ord. He said: “We are passionate about using locally sourced produce with fishing being such a large part of the local economy, plus they are also some of the best quality ingredients you can get.” Richard is delighted with the support the whole community has given to the new venture, especially towards the refurbishment of Ghandi’s Temple. He added: “Originally built in the 1920s, the temple had fallen into disrepair. We’re thrilled to be able to restore the landmark to its former glory for future generations to enjoy.” www.colmansfishandchips.co.uk/ seafoodtemple Twitter: @ColmansTemple

Alan Pearce Kerry Foodservice Field Sales Manager said “We wish Colmans well with the new Fish Temple: it was amazing to see it first hand. We are proud to supply them with their batter mixes and other ingredients that will help make it a success.”

Paul Williams KFE MD said “ We have proudly been supplying the ORD family with ranges for years. To be associated with this fantastic building is an honour for us, good luck to them.”

Chippy Chat & Fast Food Magazine • June 2017

Liquid Gold! Pete Fraser’s 9 to 5 was as Royal Navy aircrew hunting Russian submarines in the North Atlantic from the back of a Sea King helicopter. Now, seventeen years later in a more sedate occupation his restaurant, Harbour Lights in Falmouth, Cornwall has just won the prestigious “Independent Fish and Chip Restaurant of the Year 2017” award at the Seafish National Fish and Chip Awards

s you can imagine from his previous occupation, consistency and attention for detail are by-words for Pete. They have framed his career in the fish and chip business, from understanding the frying process to investing in top of the range equipment and making his premises more attractive and comfortable for customers. From an early flirtation with cheaper palm oil Pete moved to Frymax the industry leader and immediately reaped the benefits with higher sales and more customers. Having kept a close eye on what his customer’s requirements were, and after a trial Pete moved to Frymax liquid oil about three years ago and has been rewarded by seeing his restaurant win the top award. “Frymax liquid gives the same great quality fish and chips but with a much preferred lighter taste, the rape seed and palm oil combination has great longevity as well. It is a real winner for us at Harbour Lights and our second shop Frasers opened in Penzance recently. The ten litre bottle is more convenient and safer for my staff to use and sustainability has always been very important to us. Frymax ticks all the boxes.” Having been described as the business that “consistently innovates” it will be interesting to see what is next on the menu for Pete and Harbour Lights. www.harbourlights.co.uk

Contact Frymax Olenex Trading (UK) Ltd Tel: 01322 444836 e-mail: ukinfo@olenex.com www.olenex.com/frymax

Chippy Chat & Fast Food Magazine • June 2017

The UK’s No.1 Independent Fish & Chip Restaurant

always fries in LONGER LIFE* LIQUID VEGETABLE OIL

Easy to use, lightweight, pourable and recyclable 10 litre bottles.

You do not win the Independent Fish and Chip Restaurant of the year award without knowing the business inside out. On taking over the Harbour Lights Restaurant in Falmouth seventeen year ago, Pete Fraser set out to do just that. He attended the NFFF’s course for rookie fryers and constantly sought advice and trade insight. Pete also set out to make Harbour Lights a top destination for fish and chip lovers in West Cornwall by refurbishing the premises and investing in a new high efficiency range. He quickly recognised that the choice of frying medium was all important and switched to the industry leader Frymax. The improvement in quality was soon noticed and sales flourished. However, Pete did not stop there. Recognising changes in consumer tastes he move to Frymax liquid three years ago. Says Pete “It has the same great quality but after a trial our customers voted for the slightly lighter tasting Rapeseed and Palm oil combination. It has great longevity and the 10 litre bottle is easy to use, lightweight and recyclable. Frymax ticks all the boxes for us” Pete Fraser knows a winner when he sees one. * Frying life (Rancimat 120ºC) lasts up to 50% longer than extended life rapeseed oil.

The Fryers’ Favourite For Over 60 Years. 9

For information, advice, or customer support material please contact Olenex Trading (UK) Limited. Tel: 01322 444836 e-mail: ukinfo@olenex.com www.olenex-uk.com Chippy Chat & Fast Food Magazine • June 2017

Chippy Chat & Fast Food Magazine • June 2017

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

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

Chippy Chat & Fast Food Magazine • June 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 • June 2017

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 11 20kg (4 x 5kg)

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 • June 2017

From Field to Frier

Goldensheaf quality goes all the way…

hen market-leading Goldensheaf Standard was first launched over 65 years ago, its watchwords were “natural” and “quality” and those values hold just as true today right across the range of Goldensheaf batter mixtures. It’s not by chance that Goldensheaf is the number one best selling batter mix across the UK: a huge amount of effort goes into making sure it’s the best, at every stage of its creation. That’s why the Goldensheaf logo includes the key words “We mill our own flour”. The process of ensuring Goldensheaf’s quality begins right in the fields where the crops are grown. The company’s experienced buyers select the best wheat grains and growers are vetted to make certain they adhere to strict quality standards. They undergo regular checks in order to maintain those standards. Once the wheat arrives at one of Goldensheaf’s UK manufacturing sites, it is milled in a completely controlled environment so that it remains free from contamination of any kind. At the end of the milling process, the flour is tested and

Chippy Chat & Fast Food Magazine • June 2017

blended to the Goldensheaf recipe using only natural colours. The batter mix is tested at every stage of production to ensure that the quality is consistent and utterly reliable. The final test is undertaken before it leaves the premises to reach wholesalers and finally, the customer, in perfect condition. And dedication to quality doesn’t stop with the product itself. Goldensheaf’s “Frying Squad” customer-facing team of experts located around the country has vast experience of working in the fish frying market. From training in batter preparation to more general business advice, they are each on hand to assist friers. Their motto “We’re here to help!” is genuine and never taken lightly. Whether it’s an on-site that’s needed, or a quick phone call, they’re always on hand to offer support.

For further information

To find out more about Goldensheaf batter mixtures, visit www.kerry-foodservice.co.uk. or call the FREE Customer Careline on 0800 138 1938

Chippy Chat & Fast Food Magazine • June 2017

The Happy Mondays! Britain’s Best Takeaway Champions Gluten Free Food

ingfisher Fish and Chips run by Craig Maw and his partner Nikki and their 20 strong team have won this years most prestigious industry award - The Independent Takeaway Fish and Chip Shop of the Year. Kingfisher Fish and Chip shop in Plymouth is at the forefront of new ideas and menu development. They offer a specific Gluten Free menu every Monday running alongside the standard menu, offering a full range of products. On the Gluten Free menu are 12 species of sustainably caught fish all cooked in Middletons Gluten Free batter mix. Plus they serve all of the following GF fish cakes, sausages, cheese and onion fritters, onion rings, half chicken portions, mushy peas, beans and GF vinegar, all served with GF chips plus to complete the offering Middletons gluten free curry and gravy. This menu has gone down a storm in the local community, with rave reviews on the local Gluten free forum site “Gluten Free by the Sea”. Craig comments “ We have become well known for our Gluten Free menu on a Monday - it’s a pleasure to see customers enjoying a meal they haven’t been able to enjoy for years. One customer hadn’t eaten fish and chips for 10 years until they came to our shop. Through offering a gluten free menu we are extending the market for fish and chips to new customers and growing our business”

Middleton’s New Gluten Free Factory Middleton Foods has opened a new 5,000 square feet stand-alone gluten free factory at its site in Willenhall, West Midlands. Dedicated specifically to manufacturing gluten free products. They can produce over 100 tonnes of naturally gluten free batter, curry and gravy mixes as well as a range 14

Chippy Chat & Fast Food Magazine • June 2017

of seasonings and bakery products per week. With the gluten free market growing significantly, Middleton Foods was eager to create an environment in which all wheat products were removed, giving full control over manufacturing and eliminating the risk of cross-contamination completely.

Middleton’s Gluten Free Batter Mix Middleton’s currently offer its Gluten Free Batter Mix, in a 1kg and larger a 16kg bag. Made using Doves Farm gluten free flour, the batter mix is endorsed by the Coeliac Society and carries the internationally recognisable crossed grain symbol identifying gluten free products. In addition the Middleton’s product is listed on the Coeliac UK website and Middleton’s work alongside Coeliac UK to promote the correct usage of Gluten Free products in restaurants and take-aways. For the fish frier, this development not only means additional peace of mind that the products they are buying are 100% gluten free, but it also creates a wider range of products to choose from, both now and in the future as new ideas are developed and helps to bring the cost of gluten free ingredients down. Ryan Baker, Sales Manager, Middleton Foods, comments: “As a company we are committed to developing a whole range of gluten free products. Our new stand-alone gluten free factory now produces 100 tonnes of gluten free products per week with new products being developed all the time”.

For further information Please call 01902 608122 or email: glutenfree@middletonfoods.com or visit: www.middletonfoods.com

Chippy Chat & Fast Food Magazine • June 2017

Henry Jones –Bags of History Way back in the 1830s Bristol, a young baker, Henry Jones, perfected the method of making SelfRaising Flour. In 1845, he patented the method and as he was first in the market with such a product, quickly achieved worldwide success.

ueen Victoria was an early user of Self-Raising Flour and in 1846 Henry Jones was appointed purveyor of patent Flour & Biscuits to her Majesty. His company subsequently held the Royal Warrant for five reigns. Henry achieved particular success with sales to the armed forces – he even

supported Florence Nightingale when she complained in a letter to The Times of the poor quality Sour Bread that was supplied to troops in the Crimean. The matter was soon rectified and Henry Jones Self-Raising flour became the standard from the Army to the Admiralty. It’s comforting to know that the name behind Henry Jones Batter Mixtures has such a long history and pedigree. In fact, the Henry Jones name now represents a range of Batter Mixtures which have all the characteristics of the original products: quality, excellence and consistency. Following in the footsteps of its original makers, its production uses the most trusted methods of growing, milling and blending to create some of the finest products available to fish and chip shops throughout the UK.

To find out more about Henry Jones batter mixtures, visit www.kerryfoodservice.co.uk. or call the FREE Customer Careline on 0800 138 1938. 16

Chippy Chat & Fast Food Magazine • June 2017

Pulse

Offering You and Your Customers a host of benefits…

the healthy batter It’s Different... It’s Healthy …. and It’s GLUTEN FREE!!

hitley’s Pulse Batter Flour is fast becoming the healthier batter option for fish and chip shops up and down the country with more Fish Friers choosing to convert onto Pulse. Those who have made the decision are seeing the benefits of using just one batter within their business and are attracting new customers who are not Coeliacs but have chosen to exclude wheat and gluten from there diet. Whitley’s Pulse Batter Flour is made NOT from a conventional Wheat Flour but from 100% Natural Pulse Flour. Made in our dedicated Production Facility, Pulse Batter Flour naturally contains more protein, more energy, more fibre and more trace minerals with less carbohydrates, less sodium, less starch and less sugar than Wheat Based Batters. More importantly, when analysed by Foodtest Laboratories Ltd they found that the oil absorbed during frying was reduced by up to 46%! - producing a far less greasy product. Customers using Whitley’s Pulse have shown that it has a better yield factor requiring up to 33% less flour to produce the same quantity of batter!

Contains MORE Protein Contains MORE Fibre Contains LESS Starch Contains LESS Sugar Contains LESS Carbohydrates Contains LESS Sodium REDUCED Oil Pick Up GREATER Yield Richard Stone of Beck’s Fish & Chips in Carbis Bay, St. Ives discovered Pulse at the Fry IT Exhibition in Exeter and states “Pulse is fantastic! The reduction in oil usage is quite remarkable and Pulse produces really tasty food that is not at all greasy. It is easy to mix and it allows us to serve gluten-free product that is attracting lots of people who are not Coeliacs. They prefer the taste and lightness of our Pulse-battered fish. As a ‘Special Dish’ in our restaurant I serve Black Tiger Prawns with our tartare/chili dip and they go down an absolute ‘storm’. I am so glad I made the trip to Exeter!” Carl Heery of The Fairfield Plaice, Buxton says “Using all the products I recommended to my Customers when I worked for Whitley’s has enabled Fairfield Plaice to be the only business to be in Fry Magazine’s ‘Top 50’ for 5 consecutive years! Whitley’s ‘Pulse’ Batter has proved invaluable in saving my oil usage and in producing a light, low-fat, tasty Gluten-free’ Fish that is attracting many new Customers who formerly never visited Fish & Chip shops and who aren’t necessarily Coeliac!” Whilst the base raw material for Pulse costs more than the cost of Premium Wheat Flour, the gap is narrowed considerably because of its much reduced oil pick-up and its greatly improved yield factor - making your frying media and the Pulse Flour go a lot further. Customers are finding that they can fry 20%25% more fish in the same amount of oil and from the same amount of batter flour.

Samples of Whitley’s Pulse Batter Flour are now available - seeing and tasting is truly believing!! It will make your already healthy product even healthier.

Available to purchase through The Q Partnership: VA Whitley www.vawhitley.co.uk 01706 364211 @VAWhitley1899

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

Chippy Chat & Fast Food Magazine • June 2017

GLUTEN LUTENFREE FREE G

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Formore moredetails, details, samples samples or enquiries For enquiries contact contact VA VAWhitley. Whitley. 19

Tel:01706 01706364211 364211 Web: Web: www.vawhitley.co.uk www.vawhitley.co.uk Tel: Chippy Chat & Fast Food Magazine • June 2017

Followususon onTwitter Twitter Follow

@VAWhitley1899 @VAWhitley1899

E-Mail: E-Mail: enquiries@vawhitley.co.uk enquiries@vawhitley.co.uk Chippy Chat & Fast Food Magazine • June 2017

Like Like us us on on Facebook Facebook

/VAWhitley1899 /VAWhitley1899

* when byby Foodtest Laboratories Ltd.Ltd. * whenanalysed analysed Foodtest Laboratories

Catch of the Day! Gluten Free increases trade at Catch Fish and Chips Ashford by 20%

e caught up with Kevin after the lunchtime rush. In between asking customers “Would you like salt and vinegar on that?” we managed to ask him a few questions of our own. “We’re always busy at lunchtimes serving locals as well as office workers on their lunch break. Catch is in the middle of a large housing estate and near office blocks in Ashford. We are sited on a retail development and are fortunate to have customer car parking outside. In the evening the customer demographic changes and we attract a lot of families.” “People love fish and chips anytime day or night. It’s amazing. I have been in the Fish and Chips industry for 18 years and at Catch for five years. We rely heavily on classic favourites cod and chips and specials including the BOGOF Cod Deal Mondays work very well. And of course, the batter. Our customers comment on how light and crispy our batter is.” “I enjoy being my own boss. I get real job when I am complimented by our customers on turning out great fish and chips. We cook to order, serving piping hot fish that is lovely and fluffy with very tasty batter. It’s great when we get compliments on our amazing batter.” Catch started using Ceres Natural Batter Mix about thirteen months ago. Kevin says, “We tried it and loved it! It fries lighter and doesn’t go dark like other batters. Its stays a nice colour. Another bonus of using Ceres| Natural Batter Mix is that it is consistent. There are two of us who make up the batter and we found that other batters varied each time. “Our best seller, without a doubt. Ceres Curry Sauce sells more than mushy peas and gravy put together. I definitely sell more curry now compared to the previous curry I used.” “We took a while to find the right batter mix to ensure it was as tasty as possible.

Chippy Chat & Fast Food Magazine • June 2017

Since we discovered Ceres Gluten Free Batter Mix and introduced regular Gluten Free Wednesdays, we have had loads of new customers. We invested in new equipment to ensure no cross contamination and we are now very tight for kitchen and prep space but it is worth the extra effort. The Ceres Gluten Free Batter Mix allows all Coeliacs to enjoy what we take for granted. Obviously when preparing Gluten Free you must be very careful not to contaminate the prep area, the utensils or the cooking area. The Gluten Free day doesn’t just attract Gluten Free customers it attracts family and friends too. A typical order could be two gluten free meals and four “normal” meals. Ceres Gluten Free Batter Mix has no allergens and only has completely natural ingredients so anyone who has allergies can eat and enjoy fish and chips without worry.” “The pressure on the kitchen can be tough. It can be very stressful when we are so busy trying to cook to order for both sets of customers. Thanks to Ceres Gluten Free Batter Mix our Gluten Free Wednesdays are a success and definitely worthwhile as we have increased trading by 20%!!” To request your FREE sample today call 0845 3711 522 or email hello@theworldofceres.com Discover the full Ceres range at WORLDOFCERES.CO.UK

Chippy Chat & Fast Food Magazine • June 2017

Enter a world of pure food innovation We are ingredients specialists, with a delicious and varied range of quality products, and a bespoke development service. Over the years we’ve supplied top-of-the-range batter and sauce mixes throughout the fish and chip industry, always ensuring we provide natural, great-tasting products.

To request your FREE sample today call 0845 3711 522 or email hello@theworldofceres.com 21

Discover our•full Chippy Chat & Fast Food Magazine JuneCeres 2017

range at WORLDOFCERES.CO.UK Chippy Chat & Fast Food Magazine • June 2017

If at First You Don’t I am now the proud owner of The Vintage Chippy in Astley, Manchester. I have been in the catering and hospitality industry for around 13 years, starting off as a part time waiter working my way up to general manager, by the age of 27. By Dean Carroll

Chippy Chat & Fast Food Magazine • June 2017

’ve ran several businesses from £100k annual turnover to £1.8m. I love the industry and it’s what gets me out of bed in the morning (apart from eyeing potatoes that is). In my head, I’ve always known I wanted my own business, but never thought it would have ever become a reality. I started approaching different government back loans companies to explore my options and see what was available to me. I found a company called “The Start Up Loans” which suited me to a tee. It all started with a business plan, market research, projections and breakdown costs. After 4 years of applying for the funding, and getting declined each time for something small in the business plan, this year I finally got approved. I was more than ecstatic. A location was found and I couldn’t be happier. Until the day I got the keys, I didn’t know what to do with myself. Then that day came, on my 27th birthday (coincidentally) and that’s when the work started. I got an Chippy Chat & Fast Food Magazine • June 2017

Succeed … electrician in the following day and I was devastated. I was told the entire building needed rewriting as it was a huge fire risk! I took this on the chin and gave them the go ahead. Next was to get gas certified, you know where this is going, more problems. Two major gas leaks and ALL gas lines replaced, we’re now safe and sound. Then, upon cleaning some of the ceiling tiles I noticed something was not right, so I called a friend of mine who just so happens to deal with suspended ceiling. Again, another huge blow, the suspended ceiling was balanced from end to end on the wall tiles. So, another job of a new suspended ceiling in the entire shop was completed. After two weeks of detailed cleaning, jet washing and DIY, we were now, fully operational and trading. It hasn’t been the easiest journey, but I wouldn’t change it, because it made me so much more prepared than I could have ever imagined. The catering industry is my passion, for this simple reason. Each customer that walks in my doors has made the conscious decision to spend their money with me. Some people use their money sparingly and others don’t. Their “chippy 23

Chippy Chat & Fast Food Magazine • June 2017

tea” could be a monthly treat, so I need to make sure that not only our food meets their expectations, but also the service. Because if I don’t, then next time they want food, they could spend it elsewhere. This is what drives me to get better and better, and it’s an ethic that I have trained into my team so we are all on the same page. We at Chippy Chat would like to wish Dean and his team all the best in the future and thank him for his words so close to opening his dream shop If you would like to be featured austen@ chippychat.co.uk

Chippy Chat & Fast Food Magazine • June 2017

Pennies for the Fry! The capitals oldest surviving fish and chip shop The Rock and Sole Plaice celebrated recently their current owners anniversary in style.

he Ziyeddin family have been at the helm for the past 37 years. To celebrate this birthday, they decided to sell portions of chips for just 10p on Wednesday May 17 and Thursday May 18. Ten British pence! That’s less than half a Freddo! Quite absurd. Established in 1871, The Rock & Sole Plaice is popular with both locals and tourists. Their locally sourced, sustainable, British fish has been described as the best in London and is still prepared using their 145-year-old traditional recipe. With nearly 7,000 of portions claimed over the two days the staff now deserve a rest, at least until the next anniversary. www.rockandsoleplaice.com What do you do for your shop birthdays? Austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • June 2017

Celebr-eight! ITICA host eighth Irish Fish and Chip Day

ue to popular demand the Irish National Half Price Fish and Chips Day was back this year on Wednesday 31st May, the one day offer was valid all day in participating Irish Traditional Italian Chippers across the country. The Irish Traditional Italian Chippers Association (ITICA) has announced their eighth annual day was a huge success with over 200,000 people visiting shops to celebrate over 130 years trading in Ireland. Customers were treated to half price fish and chips to celebrate the annual tradition and to thank communities for their continued support over the years. Currently with around 150 members

around the country, ITICA was created to promote and build on the traditional values and ethos of the Irish Italian chipper community in Ireland providing excellent service and quality of food to their customers. All ITICA member chippers carry the official ITICA logo, which assures customers of the highest levels of quality and service. The Irish Italian chipper culture was started by members of the Irish Italian community who arrived in Ireland in the 1880s from a group of small villages in Val Di Comino in southern Italy. “We look forward to ITICA National Fish & Chips Day every year,” said Peter Borza, chairman, ITICA. This year once again we exceeded all expectations numbers wise, with over 200,000 diners. We also received more media coverage and also lots more tweets and facebook mentions than previous years. Thanks to all of the shops who took part and also our sponsors too. We gave away thousands of instant prizes on the day including a brand new car.” www.itica.ie 26

Chippy Chat & Fast Food Magazine • June 2017

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Chippy Chat & Fast Food Magazine • June 2017

Posh New Chippy Peterborough is to get a new fish and chip restaurant this summer - along with a “proper” city centre pub and a chippy - all under one roof.

f everything goes to plan, the new look Beehive pub, with new TV screens, a pool table and music, will open at the end of July and be home also to the Posh Fish and Chips restaurant and a takeaway. Work is already underway, and passersby will soon see the blue building be painted a cool stoney grey colour with new signs for the pub and restaurant businesses. Inside most the work involves subdividing the ground floor to create distinct pub and restaurant areas. The kitchen will be overhauled, not least to allow the installation of a state-ofthe-art Kiremko frying range and create a counter to serve customers using the takeaway chip shop, accessed from what is currently the gated yard. Lauren Trevor, who manages The Beehive - opened by parents Jim and Sharon in 2010 - says the changes have come about to make the business more accessible and give Peterborough something new and fresh. Despite its “more than a pub, not just a restaurant” billing, she feels drinkers have become intimidated by diners, particularly on busy evenings when diners completely take over. “We want to be more accessible, more inclusive; we don’t want customers who just want to come in for a drink feel they can’t, not least because there is nowhere to sit. So The Beehive will be a ‘proper’ pub. As for the restaurant - “Posh Fish and

Chippy Chat & Fast Food Magazine • June 2017

Chips at The Beehive” - it will get new table tops and a new look, and remain table service of course, but as the name suggests the menu will centre around seafood. Head chef Martin Cox, who will continue to control the kitchen, is still finalising the menu but apart from the obvious haddock or cod loin and chips there will be the likes of lobster goujons, scallops and skatewings. “While we will be simplifying the offering, we will be keeping the quality customers have become accustomed to,” added Lauren. “We have a reputation for food but for all the gastronomic delights that we have been able to offer, our fish and chips with home-made mushy peas, has always been a top seller. “We will be keeping our bestselling starter - crispy king prawns - and soft shell crab burgers, which we have trialled on the menu recently, and have gone down very well, are also likely to feature. “The menu will be finalised soon but we will have lots of daily specials every day depending on what is available,” she added. Chippy Chat will revisit once the new refurbished areas are open.

Chippy Chat & Fast Food Magazine • June 2017

Who will be the best Aussie shop? Shoalhaven Seafoods could be on its way to fish and chip glory. The East Nowra business was nominated as a contender in the Australian Fish and Chips Awards 2017.

he business has almost 200 online votes and owner Rebecca Roberts is hoping more votes will get them over the line. “It would be great to get that recognition,” she said. Ms Roberts said the secret to their successful formula lies in two ingredients. “We use all fresh, local seafood and cottonseed, formula 40 oil for our chips which is the highest grade and it makes a big difference,” she said. Ms Roberts listed snapper, flathead and kingfish as the shop’s most popular fish. When it comes to the age-old question – chicken salt or plain salt – Ms Roberts said chicken always wins the popularity vote. “I’m a plain salt girl myself but chicken is the most popular by far, especially with kids,” she said. “You would probably one get one kid in 100 who asks for plain salt.” The Australian Fish and Chips Awards 2017 are run in conjunction with the Fisheries Research and Development Corporation. Voting closes on July 20 www.fish&chipsawadts.com.au

Chippy Chat & Fast Food Magazine • June 2017

size

It’s that matters Portion control has become the hot topic in the industry, from Friers and Industry leaders alike.

he concerns about heath and portion sizes lead by government, which is likely to lead to declaration of fat and calorific declaration for Chips shops is a real possibility. Imagine a future where a chip shop can declare their average portion size and its average fat and calorific content. With costs of raw material increasing many friers recognise the threat to their margin, and specifically to their main core product, Chips! It follows that maintaining a standard size portion will allow a Frier to contain costs and in turn ensure the shop is profitable.

Drywite has listened, and using our long history of providing quality frying utensils and equipment to the industry have developed a scoop in three sizes, allowing Friers to choose their size. Small (6oz 170g) Medium (8oz 226g) and Large (10oz 284g) We have a lip top and bottom to help prevent damage to the cooked product, and aid an easy scooping from the hot box. A lid to ensure portions are even and addition chips aren’t piled on top after scooping too, even the handles have been pressure tested to ensure a long life! Designed by us, made and finished 100% in the UK, continuing our commitment to supplying British products made in the UK, for the Fish and Chip Industry. In stock at your Drywite distributor now

Contact For more information Visit: www.drywite.co.uk E: enquiries@ drywite.co.uk T: 01384 569556 Drywite Ltd, The House Lee,Harp Lane Halesowen, West Middlands. B63 2RA

Chippy Chat & Fast Food Magazine • June 2017

MaxiMise Your Profits with the New Drywite Portion Control scoops

NeW range of Portion Control Scoops In stock at your Drywite distributor Manufactured in the UK Give your customers the opportunity to make more informed decisions by standardising and expanding your range of available portion sizes. We have designed and tested a new range of high tech Chip Scoops to allow Friers to confidently state the average size portion of chips served. The scoops have been designed to ease chips past the edges and avoid costly damage to the chip. With rectangular shape the new scoops fit square and round pans alike.

One Scoop

One Portion

For more information

Hassle Free!

In three sizes to suit 6oz (170g) 8oz (226g) and 10oz (284g) the range allows a one scoop weight controlled portion.

drywite.co.uk

31 call Chippy Chat569556 & Fast Foodor Magazine â&#x20AC;˘ June 2017 Chippy Chat & Fast Food Magazine â&#x20AC;˘ June 2017 please 01384 E-mail: enquiries@drywite.co.uk

KFE -We had a ball!

Once again KFE Invited us all to an evening at the Marriott Forest of Arden Hotel & Country Club near Birmingham on Sunday 14th May. I

can’t believe another year has passed and they are now celebrating 21 years of business.

unday morning as ever started with a fiercely competitive golf tournament, which was played with both a hangover and beer a plenty with a shot or two at the half way house! With top people from the industry arriving from all over the UK we were in for a fantastic night. With many other top suppliers in attendance and array of award winning KFE shops too, this party was just getting started. This year’s Ball did not disappoint with the resplendent Champagne girl serving at the drinks reception and brilliant entertainment from ‘The Stars from The Commitments’ . Top songs they played included Mustang Sally, In the Midnight Hour, Try a Little Tenderness and many more. The KFE taxi (photobooth) made its usual appearance and money was raised for the Fisherman’s Mission and Clare James amazing moonwalk for breast cancer from the sale of draw tickets. All to soon it was time to go to bed, another KFE ball sadly over. Still the Chippy Chat Chip Barons’ Ball is on sale now, Sunday December 3rd email austen@chippychat.co.uk if you would like tickets.

The Band - SFT Commitments

Contact KFE Ltd, Units A & B Bentley Business Park, Northfields Industrial Estate, Market Deeping, Peterborough. PE6 8LD E: sales@kfeltd.co.uk T: 01778 380 448 Fx: 01778 348 558 www.kfeltd.co.uk

Chippy Chat & Fast Food Magazine • June 2017

Pos Terminals

– Touch Without Compromise Sam4s world leaders’ in ECR/POS technology, aim to make the most flexible, innovative and reliable EPOS products of all time. The Sam4s team have over 30 years’ experience in the market and now produce the most sophisticated and diverse products to the world-wide market, extensively used in over 60 countries.

am4s branding was established in 2003, prior to that and since 1983 they were a division of Samsung Electronics ECR, which was taken over by SHC in 2001, launching the Sam4s brand in 2003. Sam4s are specialists in the development of ECR and Epos terminals, receipt printers, Android POS and various peripherals, with very strong presence in the home market South Korea. The very latest in the POS line up from Sam4s are the Titan-S Series terminals which are stylish and perform to meet the needs of the most demanding hospitality environments. Titan-S range features the latest PCT touchscreen technology and IP rated water resistant front touch panels as well as Intel Celeron Dual or Quad core

processors with SSD drives as standard. YCR Distribution the sole UK and Ireland distributor of Sam4s products, have develop Samtouch Epos software exclusively to work on Sam4s POS touch screens. Samtouch software has been designed for the fast food and takeaway market with features such as call ID, customer loyalty, bar & table management features which help your venue become a more streamlined more efficient operation that has proven to increase customer satisfaction and guest experience. Whether you requirements are for a single POS terminal or multiple terminals combined with kitchen order printers of kitchen order wall board monitors. The combination of the SAM4S POS terminals and Samtouch Point Of Service software solution is the best solution suited to your business offering: • Reliability • Value • Intelligence • Flexibility Caller ID - Customers details recalled, this includes address, history, order recall. Payment Sense EFT - “Pay at table” solution fully integrates with Samtouch . Resdiary Booking Solution - One of the leading specialists in the field of on-line & off-line room and table booking solutions. Samtouch integrates seamlessly with Resdiary porting customer information into Samtouch as the customer arrives at your venue. Samtouch Office - Cloud-Based back office solution designed to work with Sam4s and Samtouch software.

Contact For more information on Sam4s products or Samtouch software or to book a no obligation demonstration, please contact YCR Distribution Ltd

T: 01924 438238. E:: sales@ycr.co.uk www.ycr.co.uk 34

Chippy Chat & Fast Food Magazine • June 2017

Krakow A lot for your Zloty! We recently stayed at the lovely five star Radisson Blu in Krakow... Austen Dack

lying from Stansted we first used their airport lounge service ‘Escape’. With free drinks including prosecco, beer and spirits and a plentiful food spread Escape provided us with a haven away from the crowds at a great price from just £22 each. As part of my forthcoming 50th birthday celebrations, we were given a Business Class Room upgrade at the Radisson Blu which was a lovely surprise. After a long day of sightseeing, we could unwind in a soft bathrobe and slippers before resting our heads on the perfect selection from the pillow menu! The comprehensive breakfast is served in the Solfez Restaurant. The chef will cater for your dietary requirements and look out for the omelettes made to order. There is a Super Breakfast Buffet and you can feast on a grand selection of hot and cold breakfast favourites. One morning we ventured to breakfast via the FREE sauna and gym area where massages and treatments were available too. After an evening out the last drink of the day was always saved for the lovely

Chippy Chat & Fast Food Magazine • June 2017

bar at the hotel. With a wonderful piano as a centre piece, it was time for a cocktail or too, priced at just £4 each. The Radisson Blu was centrally located and we ticked off so many of the top ten things to do in Krakow very easily from the hotel, including The Old Town, Castle, River, Markets and uniquely we also found the Krakow Pinball Museum too. With over 30 pinball machines all set to FREE PLAY (for one cheap admission) it is a perfect place to go if it rains or if you need a break from the norm. On the Saturday evening we found a great live local band. Vladimirska is a band based in Krakow, Poland, comprised of musicians from Canada, France and Poland. Vladimirska is an unusual folkpop project playing original songs that are tinged with a carnivalesque spirit. We had a wonderful evening and loved the whole band and their new album Paper Birds. Their album Paper Birds is available to buy on bandcamp and itunes Part of our mission was to find the best fish and chips in the city for our chips abroad feature. With many of the local Chippy Chat & Fast Food Magazine • June 2017

restaurants only selling frozen chips I set this challenge to the hotel itself. We booked into the Radisson Blu’s very own restaurant Milk and Co. Here we were greeted by the resident Executive Chef Mr. Stanislaw Bobowski. Stanislaw had previously worked in the UK for 6 years (in Hotels) and understood how great fish and chips were cooked and also the different variances across the UK. The group all ordered from the menu whilst I had ordered my fish and chips the previous day. The food was tasty; my wife’s Polish Dumplings were as good as any I’ve tasted. The fish and chips were delivered to me by the waitress with some trepidation. She knew the industry I represent and the incredible fayre it serves. They need not have worried, the hand made and triple cooked chips were both crispy and fluffy, whilst the Norwegian cod was meaty white and flaky and his secret recipe batter super tasty. It was presented with four vinegars (one a lovely vinegar jelly), and a mushy pea puree. I congratulated Stanislaw after for a fantastic meal and suggested it should be on their menu more often. 37

Chippy Chat & Fast Food Magazine • June 2017

Thank you to all staff at the Radisson Blu Krakow for a wonderful weekend indeed. Krakow itself makes an ideal mini break. The currency is the Zloty (5 to the pound). A beer was little over 1 pound and a meal out no more than six! Also a big thank you to Krakow Shuttle (and Jakob) for making our stay in Krakow so good. We were picked up from the airport by them when we arrived. We also used them to visit Auschwitz and the Salt mines too. They were exceptional and also well organised and at little cost. At their website you can book all of your Krakow trips and airport pick ups services easily. www.radissonblu.com/en/hotel-krakow www.krakowshuttle.com www.facebook.com/vladimirskamusic/ www.krakowpinballmuseum.com www.stanstedairport.com/at-theairport/escape-lounge/

Chippy Chat & Fast Food Magazine • June 2017

Fish and Chips Hop of the Year Award winning Poppies Fish & Chips and The Five Points Brewing Company are collaborating for the first time to create the ultimate beer to accompany the nation’s most loved supper – fish & chips. Poppies Pale Ale officially launched at Poppies Soho site in celebration of National Fish and Chip Day on Friday 2nd June 2017.

oppies is renowned for it’s authentic, award-winning fish and chips. From fresh seafood delivered daily by thirdgeneration Billingsgate fishmongers, to Poppies in-house filleting, the shop buzzes with tradition and passion. It’s this winning formula which has earned Poppies cult-status. A combination of ethical awareness, care and precision, mixed with decades of experience, jellied eels, and a hefty dose of East End charm. “We’ve had great fun collaborating with The Five Points team on Poppies Pale Ale. It’s an excellent brew with a nod to our East End heritage, and we can’t wait to see the reaction to it” - Ural Hassan – Poppies Coowner

The Brewery

The Five Points Brewing Company is based in Hackney, brewing their beer themselves on site within a Victorian railway arch underneath Hackney Downs Station. The brewery’s Co-owner and Director Edward Mason worked alongside Head Brewer and co-founder Greg Hobbs to develop a unique recipe for the Poppies Pale Ale Brew. “Working together with Boutique Bar Brands and the Poppies team to create the perfect beer for fish & chips has been a 38

Chippy Chat & Fast Food Magazine • June 2017

really exciting and unusual project. We are passionate about beer and food matching, and delighted with the result of the Poppies Pale Ale” – Greg Hobbs, Head Brewer at The Five Points Brewing Co

The Beer

Poppies Pale Ale has been brewed and developed over many months at The Five Points brewery in Hackney Downs, along with expert beer sommeliers from drinks agency Boutique Bar Brands. From the keg to the bottle, the beer has been attentively brewed to perfectly partner with delicious battered fish and hot chips. Classified as an English Pale Ale, Poppies Pale Ale uses 100% British malt and hops, grown in Kent. Created with fish & chips in the forefront, the brew combines the perfect elements and flavours to compliment and balance this much-loved British food paring: 1) Dryness - A refreshingly dry bitter finish to cut the fats in the dish and clean the palate 2) Citrus - A lemony hop character to bring a zesty flavour to each mouthful and tie everything together with a ‘zing’ 3) Biscuit - A pronounced biscuity malt character to complement the crispy batter “At Boutique Bar Brands, we are always looking for innovative ways to promote independent beer and encourage beer and food matching. From an initial get-together over a plate of Poppies fish and chips, to the finished result, it has been fantastic to be part of the development of this authentic new beer” - Charlie Poutney, Marketing Director and Accredited Beer Sommelier

Chippy Chat & Fast Food Magazine • June 2017

Eddie Hall Europe’s Strongest Man

Chippy Chat & Fast Food Magazine • June 2017

Field Frier

Approved Field to Frier Distributors

South West - Midlands - Wales

Field Frier

Field

Field Frier

We are a Long established Frier 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.

Field Frier

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

R & M Potatoes Ltd Unit 1, 2 Lesgarn Villas, Stones Abersychan Pontypool NP4 6TH

Supplier of good quality potatoes Ring

07811 134475 anytime

420 Blackburn Rd, Chorley, PR6 8HX

soltashe@googlemail.com

WILLIAMS Potatoes Suppliers of potatoes throughout the Westcountry phone

01626 890871 www.williamspotatoes.co.uk info@williamspotatoes.co.uk

Visit...

www.masonpotatoes.co.uk You can call us on:

01989 762000 Midlands, Wales & South-West

P o t a t o e s

L t d

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

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

07831 299757

@mitchellpots

07711 623007 (Andy)

North West

Potatoes

T: 0151 4245449 M: 07885 636713

Mitchell Potatoes Chippy Chat & Fast Food Magazine • June 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)

Finest Quality Chipping Potatoes Call : Richard

www.mitchells-potatoes.co.uk

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.

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

01926 633 323

Anthony Swift (Liverpool)

aj.swift@live.com

Woodward

We stock all frying varieties.

North West

0151 526 5318

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.

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 • June 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

NORTH YORKSHIRE

LANCASHIRE

Thorne Barnsley Sheffield Doncaster Rotherham Goole Grimsby

YS H IR

LINCOLNSHIRE

AF ST

NOTT ING

HA MS

HIR E

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CHESHIRE

Call 01670 521801 07850 772578 brrygraham@aol.com

Central and Southern England

SH IR E

Eagle Hill

Established 80yrs

Marketing

37 Craigboy Rd Telephone: 028 9188 2280 Donaghadee 028 9188 3519 BT21 OLP Mobile Numbers: 07802882280 N.Ireland 07801585945 Fax: 028 9188 3394 www.eaglehill.co.uk

H & E R Hubbard Potato Merchant

Specialising in the Fish & Chip Shop Trade Glebelands, Church Lane, Dover, Kent, CT15 7JP

Call – 01304 830437 Mob: 07885 174722

Family owned potato supplier based in Henfield, Sussex. Telephone : 01273 492341 John Mobile : 07850 361 999 Peters Mobile : 07860 483197 info@ehillsandsons.co.uk www.ehillsandsons.co.uk

Mansfield Ashbourne Notts Derby Dronfield

LEICESTERSHIRE

North Lincolnshire Scunthorpe

Area Covered

Fixed price contracts available Potatoes replaced within 12hrs in the unlikely event of you being dissatisfied All batches rigorously checked and test fried Ring today for your free sample

Lomas Potatoes

London & South East

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

allomas@btconnect.com North East

For a Fast and Reliable Service Call John or James Suppliers of Top Quality Chipping Potatoes for Over 30 Years into Milton Keynes and Sourounding Area Little Brickhill, Milton Keynes. MK17 9DN

01908 377537 01908 271498 We cover Cambridge, London, Oxford, Reading and now Rugby The finest, freshest potatoes grown from the best Cambridgeshire soil Vast range of varieties to suit you Long established family business Friendly and reliable services We deliver when it’s convenient for you Importers of potatoes for quality all year round Fixed price contracts

Delivering quality sourced potatoes to Fish & Chip shops daily throughout the North East and North Yorkshire We are a family run company with family values, originally started in the 1940, the company is now run by Gordon Cracknell, third in a generation of Potato merchants. Strong relationships which have been built up over the years with suppliers across the UK and Europe enable us to supply the premium quality potatoes that our clients want. All major varieties of potatoes ranging from Maris Piper, Ramos, Saggitta, Challenger, Agria, Amora, Accord, Maris Bard and Premiere.

Call -

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

Hunters Potatoes

(S,Yorks, N,Yorks, Notts)

Eden House, High Hesleden, Hartlepool, TS27 4QF

( Northumberland )

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

Northern Ireland

Potato

EAST YORKSHIRE

WEST YORKSHIRE GREATER MANCHESTER

Tel : 01358 742345 Mob : 07799 661333

Delivering quality potatoes throughout your region

BWH Graham

01429 836255

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

Chippy Chat & Fast Food Magazine • June 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 • June 2017

NOEDA – BODY National fish and chip day hailed a massive success Austen Dack

nce again, we must congratulate Neoda (National Edible Oil Distributors’ Association) for organising this year’s fantastic National Fish and Chip Day. Most of my day was spent on Twitter and facebook watch and it was such a delight to see our national dish trending, topping the charts for much of the time. Considering this is the third year and the team don’t have a multi thousand budget to play with, what impressed me the most was the amount of media attention the day now attracts. Across the day friends who knew what I do were sharing radio interviews, press interviews and more. Within one hour I heard mentions on BBC Radio 1, 2 and Talksport (featuring FASA’s John Rutherford). Shops across the UK were all keen to tell consumers that we should be proud to eat fish and chips and did various promotions to tell them about it.

Chippy Chat & Fast Food Magazine • June 2017

In London the National Fish and Chip Award Champions Kingfisher from Plymouth drove their mobile unit to the centre of the city and cooked fish and chips FREE for thousands of people. Craig and Nikki were really busy all day. By just after 11 am they had cooked for 600 people no mean feat from a mobile unit. Craig said “To be frying in the capital on National Fish & Chip day this year was extra special. The queues were there all day and we didn’t stop. We couldn’t have done this without the help of our suppliers. Isle of Ely Produce director Oliver Boutwood said “ What a fantastic event, we were proud to help supply fresh cut chips to the team at Kingfishers, it was lovely to see so many people enjoying fish and chips.” In Portsmouth Long John’s Fish and Chips with the help of KFE’s Tom Hughes Chippy Chat & Fast Food Magazine • June 2017

DOES IT BATTER! and Alan Pearce from Kerry Food Service were Celebrating National Fish and Chip day by serving the officers and crew of HMS Daring and Duncan FREE fish and chips. Towngate Fisheries in Idle Bradford decided to offer fish and chips for just £4, and incredibly giving £2 from each portion sold to the Fisherman’s Mission. Mark Drummond of Towngate Fisheries said “National fish and chip day is about raising awareness of our national dish. What better way of doing this than to raise money for the Fisherman’s Mission too. We had a very busy day and our customers seemed to enjoy our great offer too.” Burton Road Chippy joined in the fun by offering customers FREE fish and chips on the day asking them instead to make a donation to the Fisherman’s Mission. Millers of Haxby went live on air to promote their offering and celebrated with free portions of mushy peas and fishcake samples. The celebrations weren’t just limited to the UK either, Malins in Japan joined in too. Once again well done to NEODA, especially 43

Chippy Chat & Fast Food Magazine • June 2017

Lynda Simmons and Jo Hage for their hard work, for giving us all the chance to celebrate our national dish. If you have some more great stories from National Fish and Chip Day please email me austen@chippychat. co.uk

Chippy Chat & Fast Food Magazine • June 2017

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.

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