Diamond is Forever!
Celebrating 60 years of Innovation and Flavour
Dinaclass has been a staple in the UK fish and chip shop market since its inception in 1964, when what started in Salford as a modest curry sauce mix quickly grew to become a leading brand in the industry, known for its convenience and authentic taste.
Over the years, Dinaclass has expanded its product line to meet diverse consumer preferences, offering everything from traditional curry sauces to Chinese-style, gluten-free, vegetarian options, and variations with or without sultanas.The addition of microwaveable sauces has further solidified Dinaclass’s commitment to quality and convenience, ensuring perfect pairing for fish and chips across generations.
With around a quarter of consumers choosing curry sauce with their fish and chips (YouGov 2020), it has become an essential part of British takeaway culture.
Dinaclass’s popularity in chip shops is underscored by the fact that a pot of their curry sauce is sold every second in the UK. This not only showcases the brand’s widespread appeal but also its profitability. For instance, selling 500 4oz portions at £1.80 could result in an £855 profit, making it a financially smart choice for operators.
To further maximize profits, chip shop owners are encouraged to upsell curry
sauce with every transaction, especially online, where customers tend to spend more time browsing and adding extras to their orders. Strategically placing Dinaclass curry sauce on digital menus, with pop-up reminders, can significantly increase average order values.
The popularity of Dinaclass sauces extends beyond just the classic fish and chips pairing—its range is perfect for enhancing a variety of dishes such as chicken, pies, loaded fries, and more. Dinaclass sauces can also be used as marinades for meats or as a base for creative new dishes.
Available in convenient 10kg powdered packs, Dinaclass sauces can be prepared quickly by mixing with water and either held in a Bain Marie for continuous service or made fresh on demand. For shops with lower volume or those testing curry sauce for the first time, the Microwave Curry option provides even greater flexibility, allowing operators to prepare and serve as needed.
By offering a range of high-quality curry sauces, Dinaclass helps fish and chip shops elevate their menus, enhance customer satisfaction, and boost profits.
For more information visit eu.kerryfoodservice.com/pages/ dinaclass
What’s Cooking 2025!
It’s time once more to promote Henry Colbeck’s What’s Cooking show. It is FREE to all fish & chip shop owners and in 2025 will be held in Newcastle on February 23rd. It is a fantastic event where you will find lots of new ideas and innovations for your shop.
For the final time in 2024 we look at the world of batters, sauces and mixes. Whether it be gluten free, sustainable products, or vegan the market place is changing, and you will read about some great new products available for your customers.
Included in this issue once again is a FREE giant wall year planner, perfect
for your staff holidays and also to pinpoint key dates for 2025, such as the NFFF Awards, IOE Open day, Fish & Chip Day and more. Thanks to all suppliers who sponsored it including McWhinney’s the title sponsor once again.
Finally, the Q Partnership are once again promoting with us their save & select scheme. If you have points you can exchange them for many things including membership of the NFFF and vouchers for many high street stores and online too including Amazon.
Thanks, Austen
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 658216 FAX 01353 863 444
Managing Director John Boutwood
Publisher Oliver Boutwood oliver@chippychat.co.uk
Publishing Editor Austen Dack
austen@chippychat.co.uk 07863123929
Design/Editorial
Accounts
Claire Boutwood-Potter accounts@chippychat.co.uk
Advertising Sales and Promotions austen@chippychat.co.uk
For PR and Editorial editorial@chippychat.co.uk
Austen Dack Publishing Editor
End of the Pier Show –Oh what a Knight!
Two industry giants combine for evening of showcasing and celebration
Recently Pier Point Bar & Restaurant hosted a very special pop-up collaboration with the No.1 Fish & Chip Restaurant of the Year 2024, Knights Fish Restaurant raising money for Fishermen’s Mission (Pier Point finished runners up) as part of England’s Seafood Feast celebrating their locally landed and caught seafood. The evening began with a sparkling
reception. Then guests heard from Kelly from England’s Seafood FEAST, Lorraine about her award winning journey with Pier Point Bar & Restaurant and a heartwarming journey from 5th generation George from Knights Fish Restaurant too.
Head chef Tony and Kelly treated those gathered to a sharer starter board of Tandoori monkfish skewers, whiting sliders and marinated mackerel
The main award-winning course was delivered by George from Knights alongside Pier Point rising star, top 6 Drywite Ltd Young Fish Fryer of the Year 2024 (and just been announced as 2025 finalist in the first round Charlie James … together they cooked locally landed hake to perfection!
In all it was seamless delivery by Lorraine, James and their awesome team!
Owner Lorraine Arnold said: “It was a fantastic night, and it really shows the industry in its best light. It’s what the industry is all about: collaboration, sharing ideas and showcasing that to a wider audience. It was a win, win for everyone on the night.”
They were delighted to be also joined by Southwest England Fish Mish including mascot Albert, KFE Ltd, Dining Devon, Torbay Weekly, Nicky Toffolo, Middleton Food Products and guests.
From fish frying to a free food hygiene course, trust Seafish to support your staff with high-quality training that will help them upskill, stay safe and protect your standards.
See our courses and resources at seafish.org/safety-and-training/onshore-training/
Diary Dates
Business or pleasure, dates not to be missed...
December 8th 2024
The Chippy Chat Ball
The Chippy Chat Ball is booked in.
ChippyChat ChristmasBall202
February 2nd 2025
VA Whitley – Innovations
The North West’s major FREE exhibition for the Fish & Chip and Fast Food Trade. Go along and touch, taste and try!
26th February 2025
The National Fish & Chip Awards
The National Fish and Chip Award tickets are now on sale, don’t miss out on the fish and chip industry’s premier event! The event will take place at the Park Plaza Hotel, Westminster Bridge, London. Tickets thefishandchipawards.com
FRY I.T. is back, and this time the show will be coming to NAEC Stoneleigh in the Midlands! The exhibition looks forward to showcasing great ways to improve your offerings with the latest innovative products and services for the fish and chip and fast-food sector!
3rd - 9th May 2025
British Pie Week
British Pie Week in 2025. This annual celebration of all things pie-related is a time for pie lovers to share recipes, eat a variety of pies, and come together
18th May 2025
The KFE Ball
Time once again for the KFE Ball. An evening of fun and surprises at the wonderful Belfry hotel. To book or for further information, please e-mail Tanya Henderson at sales@kfeltd.co.uk or call 01778 380448.
6th June 2025
The National Fish & Chip Day
National Fish & Chip Day 2025 - Friday 6th June. The biggest day on the fish & chip calendar –National Fish & Chip Day returns for it’s 10th Anniversary in 2025
September 7th 2025
Isle of Ely/Chippy Chat Open Day
On Sunday February 23rd 2025 the Henry Colbeck exhibition will be held at the Utilita Arena, Newcastle. They’d love you to join them for a FREE day dedicated to the fish and chip and fast food industry.
Isle of Ely Chippy Chat Open Day – September 7th 2025
Join us on the farm to see how the 25/26 potato crop is faring. Great speakers and also free samples and more.
Keep up to date with trade events by visiting www. chippychat.co.uk and clicking on events. If you’re organising an event and would like to send us details so that we might mention it here and/or on the Chippy Chat website email your details to - austen@chippychat.co.uk
Reddy Steady Cook!
Redcloak Fish Bar thrives with expert support and comprehensive product range
Utilising the Ceres comprehensive product range while also tapping into their industry expertise is resulting in business growth and improved customer satisfaction at Redcloak Fish Bar in the pretty harbour town of Stonehaven on Scotland’s northeast coast
Twenty-three-year-old Jamie Russo may seem like an overnight success, having won two prestigious industry awards this yearDrywite Young Fish Frier and Best Newcomer - just nine months after taking over Redcloak Fish Bar. However, his journey started much earlier, at the age of 14, when he took a parttime job at the takeaway until he turned 18.
Introduced to Ceres by his previous employer, Jamie was interested in exploring how other Ceres products could improve his new takeaway. Equally keen to support new businesses, Ceres sent Jamie a parcel containing samples of all the Ceres products.
“At this point, I didn’t have a shop, so I had kilos of batter, curry, gravy, pre-dust, everything delivered to my house,” he says. “There must have been at least 50kg of batter!”
Saving the batter mix for when he finally had the keys to his shop, Jamie was immediately impressed with the quality and ease of use of the Ceres product range. These have not only opened up new avenues for Jamie to expand his menu but boosted his turnover too.
“I knew after using the Ceres Mushy Peas Seasoning it would be a lot easier for us because all the ingredients are in one tub. Staff can measure the amount that they need rather than having to add salt, sugar and artificial colourings and I know it’s always going to be consistent.
“The previous owner used tinned mushy peas and we are selling a lot more now we make our own. The staff always hope there’s some extra tubbed up at the end of a shift so they can take them home. At one point I had to tell the staff to stop eating them because we were going to run out. They’ve got an addiction to them!”
Ceres batter, gravy and curry mixes are also now store-cupboard essentials, as is their Louisiana Seasoning. In a town with several well-established fish and chip shops, this has given the takeaway a point of difference.
“We do Louisiana-coated chips and we get regulars that now come in just for those,” he says. “We’ve also played around using it to create a spicy fish which we put on as a lunchtime special and it went down an absolute treat. I put it on anything, to be honest - if I’m frying chicken I throw some on - it’s so, so versatile.”
Jamie explains: “Stelios from Ceres has been brilliant from the start. He was there to give me advice on things like batter consistencies, storage of the batter, and why some weeks it is slightly different than others. Understanding that there are slight differences in the protein level in the wheat means I now know to make adjustments - either a slightly thicker or thinner batterwhich means I can create a better product for my customers.”
Jamie uses the Ceres online shop for quick and reliable restocking of key ingredients as well as sourcing accessories that help him improve his products, such as our flow cups for batter. He comments: “Our main wholesaler comes twice a week but sometimes they don’t have everything in stock or I might have run out of something before they are due. The fact that I can easily go to the Ceres online shop and quickly order it for the next day takes so much stress away.”
Stelios Theocharous, Managing Director at Ceres, comments: “We are proud to have worked with Jamie from the beginning. He is a fantastic customer, he is very proactive and always wants to learn more about the industry, the processes and practices involved and the products available. He’s already accomplished so much, and we’re confident he will achieve even more in future.”
www.ceres.shop
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The Golden Touch
Beck’s Fish & Chips Still Using Goldensheaf
Operating one of the region’s busiest fish and chip shops, Richard Stone has used Goldensheaf Standard Batter since he bought Beck’s Fish & Chips 34 years ago
Carbis Bay, a mile from the popular holiday resort of St.Ives, has earned itself the reputation as a British paradise on the Cornish coast with its pristine beach, subtropical plants and clear water.
Just a short walk from the golden sands is Beck’s Fish & Chips, one of the busiest fish and chip restaurants and takeaways in the region. During the peak of summer its team of 40 can serve over 1,000 meals a night on its eight-pan high efficiency frying range. Even in the winter, when the 100-seater restaurant is scaled back to just two nights a week, it enjoys a strong local trade, serving up to 400 meals.
Apart from a major refurbishment eight
years ago when the premises were stripped back and a new frying range installed, owner Richard Stone has kept everything else the same as under the previous owners - family friends who he bought the business from in 1989. This included using Goldensheaf Standard Batter.
“Because it was a very successful business before we bought it, we didn’t want to change anything so we stuck with Goldensheaf Standard Batter,” says Richard. “I have tried other batters when people have dropped in samples over the years but, no, we’ve always stuck with Goldensheaf because it is perfect. The batter comes out lovely and crisp and it holds up well whether we are using it in the takeaway or the restaurant.
“In 34 years of making batter, I’ve never had any issues at all with the quality. We get the same end result every time. We’ve never thought about changing any of the ingredients like the batter or the fish or the potatoes. You just can’t, because that’s when you start having problems.”
As well as cod, haddock, hake and locally caught species of fish, Beck’s sells a large volume of battered products such as halloumi, onions rings and scampi. Utilising Goldensheaf Gluten Free Batter, Beck’s can easily extend these items to coeliac customers.
“When we did the refit, we purposely added a pan just for gluten free,” explains Richard. “In the peak of summer, we can do up to 50 gluten free fish and chips a night, but even out of season there’s not a night where we don’t do 20 or 30 gluten free. It’s a big part of our business now and Goldensheaf Gluten Free is quite simply the best batter on the market, we feel.”
As well as confidence in the batter, Richard is also reassured by the help the Kerry team have extended to him over the years, adding: “The backup we’ve had from Kerry has been great, there is always help there if we need it.”
For more information, please visit www.kerryfoodservice.co.uk. For expert industry advice and to request a sample, you can also call the Frying Squad on 0800 138 1938.
Brewed for Food
Sarson’s, the UK’s leading malt vinegar brand - skilfully brewing vinegar since 1794, is celebrating its 230th year anniversary of vinegar craftmanship.
It’s not easy creating the distinctive Sarson’s flavour. Using quality British ingredients such as malted barley, Sarson’s is matured for seven times longer than other vinegars for a rich and round taste. It’s brewed for food.
Making a quality vinegar takes uncompromising attention to detail. This is what makes Sarson’s a truly craft brewed vinegar. It flies the flag for how British malt vinegar should be made.
As the UK’s No.1 Vinegar* Sarson’s owes its distinctive flavour to a non-replicable unique seven-day craft brewing process – a time honoured 230-year-old technique that sets it apart both in quality and flavour from NonBrewed Condiments (NBC). With 9 out of 10 fish and chip buyers preferring their chips to be sprinkled with Sarson’s Malt Vinegar rather than an NBC**, it should be the top choice for Chippies across the UK and an easy switch to make.
To serve the sprinkle that their customer want, switching to Sarson’s costs chippies a mere £0.0021 per portion** more than NBCs, with the added benefit of a brand that customers know and love. When it comes to brand power and quality perception, fish & chip fans unequivocal, with 90% of respondents said they prefer to see condiment brands they
know and trust when eating out, while 75% say that they perceive a chippy to be of better quality if there are branded condiments on offer***.
Sarson’s recently announced that it has received a gluten-free accreditation across all its Brown Malt and Distilled Malt vinegars. Working closely with Coeliac UK, the brand made necessary changes to its factory and production process to add both a gluten-free claim and Crossed Grain trademark to all size formats of Sarson’s Brown Malt and Distilled Malt Vinegars.
This marks an important moment in the fish and chip sphere, as Sarson’s is the first brand to announce a gluten-free claim across traditionally brewed and matured Brown Malt and Distilled Malt Vinegars. While there are some gluten-free Non-Brewed Condiments available, none come close to the distinct fan favourite taste of Sarson’s. With Sarson’s, Fish and Chip shops across the nation can ensure they’re able to offer gluten-free products that and safe for the coeliac community to enjoy the great taste of Sarson’s with their Fish & Chips.
* IRI Vinegar Sales 52W ending 5th October 2024
**Calculation based on a 5ml sprinkle comparing a sample wholesaler’s sell out prices for Sarson’s Malt Vinegar and NBC in June 2019.
***Independent consumer insight Toluna June 2019 sample 504 consumers. NBC is a cheaper ‘vinegar substitute’ created with water, acetic acid and often caramel colouring. ^Brand Health Tracking Study, System 1, Feb 2019; Nielsen, 30.3.19 data.
Chippy Chat & Fast Food Magazine •
Chippy Chat & Fast Food Magazine •
YOU’RE INVITED … to ‘What’s Cooking? 2025’
Please join us at What's Cooking? (Henry Colbeck's annual trade show) at The Utilita Arena, Newcastle Upon Tyne on Sunday 23rd February 2025 –it’s FREE to attend, it’s packed with ways to enhance your businesses and it’ll be great fun for all the family!
ARE YOU A COLBECK CUSTOMER? Your FREE tickets will be posted to you in our Jan/Feb What’s Hot? magazine at the start of January. Don’t worry if you forget them, your face (and your account number) will be your ticket on the day.
NOT A COLBECK CUSTOMER (but want to join us - no strings attached?)…Simply register your interest on Eventbrite and receive your ticket by email / to your phone. You’ll be warmly welcomed too!
EXHIBITORS – Want to exhibit? We’ve only got a couple of stands left, so drop us a line to marketing@colbeck.co.uk and we’ll get straight back to you..
WHAT IS WHAT’S COOKING?
It’s the biggest Fish & Chips and Fast Food Expo in the UK! It’s run entirely by Henry Colbeck and it’s not only a showcase of the products we sell, but it’s also a platform for industry innovation, meeting product manufacturers, key industry experts and a range of other companies that deliver goods and that can make your businesses more profitable. There’s something for everyone, so why not join us?
WHY VISIT WHAT'S COOKING?
With 90+ stands, and a host of new exhibitors for 2025, there are so many reasons to join us ... and here are just some of them!
• EXCLUSIVE SHOW OFFERS ON THE DAY!
• FREE entry (and parking) - you, your family and your team are all invited!
• GOLDEN TICKET - WIN BIG! – Will you be a Golden Ticket Winner – come to the show and find out!
• FREE CASE OF 42ND STREET CLASSIC SAUSAGES for every account placing an order. You can open an account on the day!
• 20% OFF DRYWITE EQUIPMENT – head to the Drywite shopYou can even pre-order and collect on the day!
• FREE POSTERS and point of sale to takeaway.
• STREET FOOD – stop by and find out some more winning ways.
• CHICK-INN – take a ‘peck’ at the latest trends.
• MEET Pizza Masters Molino Iaquone.
• FREE COFFEE & TEA at the Costa-Nothing Café.
• FISH MATTERS – come and talk ‘fish’ with our ‘Finfluencers’.
• MEET the Directors @ The Chip Inn & at the National Federation of Fish Friers Stands.
• BUY National Fish & Chip Day merch. Special offers available!
• EARN £££’S – by letting us buy & recycle your Used Cooking Oils & Fats.
• GET ADVICE & IDEAS, MEET AND SHOP: Frying Ranges –Uniforms – Refrigeration – Payment Providers – Ice Cream Solutions – Takeaway Technology & Innovation – Potato Merchants – Oil Filtration Systems – Packaging Solutions –Kitchen Equipment Experts – Tableware & more!
It really is a great day out with something for everyone, including free kids' entertainment, free refreshments and prizes galore –no need to spend a single penny. It’s fully wheelchair and kids buggy accessible too.
The Nation’s Top 40!
Forty of the UK’s best fish and chip shops are ready to battle it out to gain the acclaimed Takeaway of the Year title as the category shortlist for the National Fish & Chip Awards 2025 was announced recently
Organised by the National Federation of Fish Friers (NFFF), the awards provide an opportunity for fish and chip outlets across the UK to show the industry exactly what they are made of. However, the process isn’t easy and includes a meticulous set of tasks, challenges and interviews covering industry awareness, product knowledge, environmental and sustainability best practice, employer responsibilities, customer service, and more.
President of the NFFF, Andrew Crook, says the category has seen many fantastic submissions. “Fish and chips is such an iconic British staple and it takes huge amounts of skill and hard work to not only perfect the dish and other menu offerings but to also overcome challenges and sustain the business while keeping employees motivated and fulfilled. There’s a lot to it and each awards season we see greater depths of talent, expertise and business acumen and this trend has continued this year, too.
“Takeaway of the Year is the big one, so it goes without saying that the journey it takes contenders on is very intense. At each stage learnings and recommendations are provided to encourage the hopefuls to keep pushing forward and that’s why the National Fish & Chip Awards is seen as the competition for chip shop owners that want the additional steer to become better than they were before. We’re off to a brilliant start and we’re excited for the next rounds and to honour these deserving people.”
The category is sponsored by BDSigns, Florigo, Friars Pride, Henry Colbeck, McWhinneys, Seafood from Iceland and V A Whitley.
The Takeaway of the Year shortlisted chip shops hoping to be catch of the day are:
England
Cornwall
Kellaway’s Fish and Chips, Truro
County Durham
Yarm Road Fish and Chips, Darlington
Devon
Taffs Fish and Chips, Torrington
Dorset
The Forum Frier, Blandford Forum
Essex
The Hook of Clacton, Clacton-on-Sea
Greater Manchester
Taylors, Stockport
Hampshire
Mike’s Traditional Fish & Chips, Eastleigh
Kent
Newington Fish Bar, Ramsgate
Lancashire
Farington Chippy, Leyland Westend Fish and Chips, Oswaldtwistle
Leicestershire
Frydales (Hinckley Road), Leicester
Lincolnshire
Elite on the Bail, Lincoln Linfords Traditional Fish and Chips, Market Deeping
London
Brockley’s Rock, Brockley Stones Fish and Chips, Acton
Norfolk
French’s Fish Shop, Wellsnext-the-Sea
Nottinghamshire
Angell’s Fisheries, Newark-on-Trent
Oxfordshire
Harrison’s Fish & Chip Co., Oxford
Somerset
The Oyster Shell, Bath
Surrey
Seafare Guildford
Teesside
Robinsons Traditional Fish and Chips, Billingham
West Midlands
Hawthorn Fish Bar, Birmingham
Yorkshire
The Fish Bank, Sherburnin-Elmet
Locker’s Fish & Chips, Redcar
Mister C’s, Selby
The Scrap Box, York
Two Gates Fisheries, Barnsley
Scotland
Aberdeenshire
Carron Fish Bar, Stonehaven
Garioch Fish Bar, Inverurie
Lows Traditional Fish & Chips (Berryden),
Aberdeen
Mike’s Famous Fish & Chips (Blackburn), Aberdeen
Redcloak Fish Bar, Stonehaven
Sea Salt + Sole, Aberdeen
Ayrshire
The Fish Works, Largs
Fife
The Wee Chippy, Anstruther
Perthshire
McKays Fish & Chip Shop, Pitlochry
Inverness-shire
Hilton Chip Shop, Inverness
Wales
Anglesey
Finney’s Fish and Chips, Benllech
Glamorgan
Posh Fish and Chips (Llandaff), Cardiff
Zero Plus Fish & Chips, Cardiff
For more information and ticket details on the National Fish & Chip Awards, please visit: www.thefishandchipawards.com.
Chippy Chat & Fast
Jamie Russo, Winner of two National Awards uses Frymax
Jamie Russo was over the moon to have been crowned a double winner at the prestigious Fish and Chip Awards in London in February 2024.
After working in the industry for nine years, Jamie jumped at the chance of owning his very own fish and chip shop and bought the Redcloak Fishbar in Stonehaven. During these loyal years of frying, Jamie has shown true commitment and passion for the industry. This has shone through and he soon gained a reputation for cooking the perfect fish supper, worthy
After demonstrating his expertise in fish frying and skillmanship in preparation and sustainable practices, Jamie shone through and scooped the Drywite Young Fish Frier of the Year Award and the Best Newcomer Award.
Jamie’s devotion to fish and chips has truly been rewarded with winning these two national titles. Jamie and Redcloak Fishbar have ballooned in fame, with trade increasing by 40% since being crowned a winner.
Jamie says that running Redcloak Fishbar is an absolute joy and believes that if you get the foundations right, everything else will fall nicely into place.
We are passionate about consistency, which can only be achieved with good management. We prep fresh daily to maximize the quality and filter twice daily too. This really helps us to produce tasty fish and chips that are helping to make Redcloak Fishbar a fish and chip destination.
Frymax is our chosen frying medium and we love it. The clean, neutral taste allows the flavours of the potatoes and fish to come through, ensuring the customer gets the true taste of award winning fish and chips.
Having tried other oils previously, Frymax has proven to last longer, stay fresh for longer and able to be fried using high temperatures – This really helps us in sealing the food, maximizing the taste and minimising the fat content.
We are super proud to advocate the fact that fish and chips can be eaten as part of a healthy diet at Redcloak Fishbar. By using fully sustainable palm oil, the thick cut chip, freshly caught local haddock, and the fact we marry all this with our award winning service, ensures that our Fish Supper remains a firm favourite for decades to come.
“Mine’s a Double”
Jamie Russo, owner of the Redcloak Fishbar in Stonehaven has been crowned a double winner at the prestigious Fish and Chip awards in London. Not only did Jamie win the Young Fish Frier of the Year award, he also won the Best Newcomer award. This is the first time an entrant has won these two prestigious awards in the same year.
Jamie has also managed to double up with Frymax. Says Jamie “Frymax is our chosen frying medium and we love it. The clean, neutral taste allows the flavours of the potatoes and fish to come through, ensuring the customer gets the true taste of award winning fish and chips
“Having tried other oils, Frymax has proven to last longer, stay fresh for longer and is able to be fried using high temperatures. This really helps us in sealing the food, maximising the taste and minimising the fat content.”
Frymax is pure white premium palm. It is additive free, contains no hydrogenated oil and less than 1% trans fats.
Frymax has been the Friers’ favourite for over 70 years and has not changed during this time.
Let’s Rock
Cornish fishermen and UK Chippies Join Forces to Get Brits Eating More Home-Caught Seafood
In an exciting venture to bring more British-caught fish to chippies across the UK, the Cornish Fish Producers Organisation (CFPO) recently welcomed members of the National Federation of Fish Friers (NFFF) to England’s fishing heartland. The exclusive visit is part of a wider cross-supply chain collaboration aimed at increasing awareness of the sustainable and often underused species available from Cornish waters.
The “Net to Plate” trip took place in October and offered NFFF members an insider’s view of Cornwall’s thriving seafood industry. Starting with an early morning tour of Newlyn Harbour’s fish market, the day included a behind-the-scenes look at Falfish – a wholesale processing facility – and ended with a taste test of a Cornish alternative to cod.
Andrew Crook, President of the NFFF said: “It was amazing to visit Newlyn and see some of the fabulous seafood landed at the market, learn more about how it is caught and processed and learn first-hand about sustainable fishing practices. “From the trip it’s evident there is now an abundance of certain species, and
we look forward to working with the CFPO to try to encourage more of our members to try some of them on their menu.”
During the trip, the group learnt about a bycatch fishery and the CFPO’s efforts to revive a domestic market for the species.
Mild, sweet and meaty to taste, spurdog has a pink hue prior to frying and has historically been known as rock salmon. The white fish, commonly caught as part of the highly mixed fishery in the Celtic Sea, has been championed by the CFPO as an affordable alternative to traditional species like cod and haddock.
Commenting on its flavour profile, John Molnar from Cod’s Scallops said: “It’s a really nice fish, similar texture to hake and is a great alternative to cod. It cooks lovely from frozen too, tastes as good as fresh.”
Due to positive fisheries management by the Cornish fleet, the fishery has become increasingly abundant.
In a move to encourage more Brits to try locally caught fish the CFPO is teaming up with the NFFF to get ‘Rock Salmon’ on more fish and chip shop menus.
Co-owner of Cornwall Fish Direct, Antony Hosking, emphasised the importance of the partnership for a secure food future for the UK: “It is a brilliant idea, who better to promote just how good home caught fish is than our own chippies.
It’s an unsettling time with the rising costs of doing business but there are affordable local fresh fish options available. Spurdog is a perfect example of this. As a nation, we just need to be better at eating and promoting them.”
You can join the campaign by trialing it on your menu.
Community Matters
JFK proud to be a 2025 Awards Sponsor
JFK values corporate social responsibility and community support. The local football team in Klaksvík, named KÍ Klaksvík, made it to the conference league group stages, becoming the first in Faroese history. JFK is their primary backer, as well as all local sports in the in their community.
As a result, it is with great enthusiasm that JFK will also sponsor the Community Engagement Award at the 2025 National Fish and Chip Awards. It follows up from the 2024 Awards where they sponsored the Best Over Seas category.
Sales and Operations Director Jogvan Hansen states, “We are happy at JFK to once again support the National Fish and Chip Awards in 2025. We are really excited about sponsoring the Community Engagement Award.
We are excited to see how the winning candidate goes above and beyond to make a difference in the community, and there may be synergies with the winner that we can expand upon together.’’
Community Engagement Award
About this category
This category is for businesses that go above and beyond to strive to make a difference within their community. The community engagement award was open to all fish and chip outlets in the United Kingdom (but excluding businesses in the Channel Islands and the Isle of Man).
An industry judging panel, comprising senior representatives from across the fish and chip sector, will appraise and score all submitted entries, the Top 3 businesses will be announced.
The entrant and one guest from the three shortlisted businesses will be invited to attend the national awards ceremony in London, where the overall winner will be announced and presented the award by the host and Jogvan.
Andrew Crook NFFF President (and co-awards organiser) said: “It is so good to have JFK and Gadus back sponsoring the awards for 2025. Having seen firsthand the care and attention they pay to their staff, vessels and of course products (fish) the Community Engagement Award seemed a great fit. We look forward to crowning the winner of this new award in February.”
Austen Dack Chippy Chat Editor said: “JFK take great pride in their local community and pride in the fact they serve premium fish to the UK’s fish and chip shops. I have visited the Faroes and seen for myself their dedication to providing the best products whilst taking care of their fishermen and also the oceans around them too.
For more info on JFK and our amazing vessels & products please visit www.jfk.fo
GREAT GADUS
The new GADUS has been constructed with great care to ensure high quality products based on the positive feed-back from our UK chip shop customers. We have over 100 years of fishing experience, and best practice too.
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, locking in goodness perfect for your customers.
JFK’s purpose is to work in harmony with the environment and to promote sustainable utilization of the fish stocks.
ASK YOUR FISH SUPPLIER FOR FAS GADUS TODAY.
It’s Christmas!
If your supplier is a Q Family Partnership member (Friars Pride, Henry Colbeck or VA Whitley), you’ll be counting down to spending your exclusive Save + Select Rewards Club benefits again this year. If you’re not a customer, then why not think about joining us and start accumulating points right away – and next year all your Xmas shopping could be on us!
What Is Save + Select?
It’s our exclusive customer Rewards Club and it’s our way of saying THANK YOU for choosing us as your supplier – we really value your business!
Our Rewards Club is a unique scheme, rewarding the Fish & Chip and Food On The Go Sector – we reward Customers all over the UK with exclusive rewards and benefits.
Henry Colbeck’s Marketing Director
Georgina Colbeck said:
“In 2024 we not only offered our customers another great year of saving points, but we’ve run extra competitions and offers for our VIC’s (Very Important Customers!), including:
• Win a pallet of Hook & Fish Packaging.
• Win a KFE (frying ranges & equipment) Training School Day.
• Save £250 off a Date Code Genie Lite (plus free labels)”
Which Rewards Can You Choose?
• Love2shop Cards or E-Gift Cards.
• Amazon or Sainsbury’s Gift Cards.
• Q Partnership Credit Note Conversion (turn points into pounds to spend with your supplier).
• Fishermen’s Mission Donations – every little means a lot!
• PLUS you can choose to use points for NFFF Membership.
MORE CHOICE FOR CHRISTMAS 2024!
In 2024 the Q Family Partnership have been appointed the UK’s 1st Sustainable Oil Ambassadors by Chester Zoo because we only sell 100% sustainable, segregated, certifiable Palm Oil, are RSPO members and have committed to championing sustainable Palm Oil throughout our industry. So, what
better way than raising the cause with kids big and small through ‘Gifting an Animal Adoption’ or donating to the Hutan Conservation Project.
Send them an adoption pack for an orangutan, a capybara or even a shark, or donate to the Hutan Conservation Project, and you know that the money will be going to a good cause at Chester Zoo, Edinburgh Zoo or The Deep in Hull.
WHAT ABOUT CHRISTMAS 2025?
“We’re always looking for new ways to reward our customers”, said Georgina, “so if you’ve got any good ideas for the rewards you’d like to save for, or if you’re a manufacturer or supplier of goods and services in the industry and you’d like to profile your product through exclusive savings or competitions for our Save + Select Club members, then please get in touch”.
Member Rewards in 2025.
Keep your eyes peeled in January for a range of Save + Select Offers, including National Chip Week Merch and Exhibition Weekend prizes.
Join the Q Partnership at our Exhibitions: You’re Invited & It’s FREE!
Don’t miss 3 amazing days of the Top Foodie Expo’s of 2025!
• VA Whitley – Sunday February 2nd 2025 – Tough Sheet Arena, Bolton.
• Henry Colbeck –Sunday February 23rd 2025 Utilita Arena, Newcastle Upon Tyne.
• Friars Pride – Sunday April 13th 2025 NAEC, Stoneleigh Park.
Jumbo Takes Off!
Blakemans are continually expanding and updating their manufacturing systems throughout their factory to keep up with increasing customer demand. They have recently invested over 2 million pounds on a bespoke, advanced system which collates our most popular product, the frozen Jumbo Sausage, then picks and packs them with efficiency and precision every time without the need of human interaction.
As the industry leading supplier of sausages into the fish & chip industry, Jumbo sausages are produced in vast quantities throughout their 24-hour operation. Whilst the production of these tasty delicacies requires no special treatment, once frozen the length of a jumbo sausage leaves it prone to breakage and in need of great care and vast amounts of manual handling to pack. It was clear to the team that a new packing system was needed to reduce waste, reduce manual handling and maintain the levels of quality that their customers are accustomed to, all within a condensed area.
A partnership was formed between GEA and Valec, two European companies that are experts in their field, they worked together for nearly two years in which they created two parts to a machine that works in unity that uses centrifugal force to collate, then robotic arms to pick and pack into the packaging that is created by the GEA Thermo-former. This system is set up to pack 3000 kilo of Jumbo Sausage per hour, which equates to over 26,000 sausages. On
top of reducing the health and safety risks to staff from manual handling and bolstering their already rigorous food safety standards, the Valec robotics system has also unlocked further versatility in packing options, opening up retail possibilities for Blakemans in the future.
As the demand for, not only Jumbo sausages, but all meat products continue to grow at Blakemans they continue to look into ways of advancing their product development and manufacturing to adapt to customer’s briefs. Now with the help of advancing technology they can modernise production processes with machinery like their most recent investment, the Handtmann FS520 8 Lane Forming System, this versatile machine allows meat products such as burgers, patties, meatballs and many more to be formed to perfection every time.
The system is set up so when the meat mix is passed through it gets moulded into any shape required, holds consistent weight control and has multilane uniformity which increases the hourly volume. This Forming System is capable of forming a wide range of different meat products which opens up the future of possible product expansion at Blakemans and we are excited to see how Blakemans continues to evolve.
For more information on Blakemans...
Contact
James T. Blakeman & Co. Ltd.
Millennium Way, High Carr Business Park
Newcastle - U - Lyme, Staffs ST5 7UF
Tel: 01782 569610
Fax: 01782 569611
E-mail: admin@blakemans.co.uk www.blakemans.co.uk
New Frozen Packing Line in action
Handtmann FS520 8 Lane Forming System with Patties in Production
Money in the Bank?
Lunchtime Trade: Make or Break for Fish and Chip Shops
By Jonathan France owner of the Fish Bank
Midweek lunchtimes can be the hardest hours for fish and chip shop operators. Sometimes, it makes us wonder: is it even worth opening?
The Appeal of Meal Deals
Greggs and Tesco have cornered a large share of the lunchtime market with their value-driven meal deals. Greggs offers a broad range of options, from pastries to sandwiches, all at competitive prices, typically under £5. Their fast service and diverse menu cater perfectly to busy workers and students looking for a quick, affordable bite. Tesco’s £3.90 meal deal, which includes a sandwich, snack, and drink, has become a go-to option for many on the go. Both chains offer a complete lunch for under £4, making it difficult for traditional fish and chip shops, which usually have fewer items and higher prices, to compete.
individual items, and customers regularly tell us it’s “just enough” for lunch. From an operator’s perspective, we achieve around a 70% gross profit after VAT. Word has spread to local factories and building sites, and we’re seeing new customers come in specifically for our lunchtime offering.
We’ve kept things simple, calling it a “lunchtime deal” to avoid any confusion. By only offering one deal, we’ve streamlined service, ensuring speed and simplicity for customers who are often in a rush.
The Fish Bank shows that fish and chip shops can successfully compete by focusing on value, convenience, and maintaining high standards of quality.
The Opportunity Ahead
The Fish Bank’s £6 Lunch Deal: A Model for Success
Despite these challenges, fish and chip shops offer something unique that larger chains often can’t— quality, taste, and value for money. At The Fish Bank, we’ve capitalized on this by introducing a popular £6 lunchtime deal, featuring a small fish (3oz), small chips (6oz), small sausage, and a side. It’s all packed into one convenient box, perfect for customers to eat in their cars or vans. This deal is a hit because it offers great value compared to ordering
The success of The Fish Bank highlights the opportunity for other fish and chip shops to carve out a niche in the lunchtime market. By providing high-quality food quickly and at a competitive price, fish and chip shops can position themselves as a strong alternative to the standard meal deals offered by larger chains. With the right approach, fish and chip shops can compete directly with big players and attract customers looking for something more substantial and satisfying for lunch. While the lunchtime trade has its challenges, it also offers a promising path to growth and profitability.
Are you doing a lunchtime special? Email austen@chippychat.co.uk.
HEAT UP SALES with the
NEW
Per Peri Chicken Pie LIMITED
EDIT ON
Bring more customers through chip shop doors with this full-on flavour recipe from the nation’s no.1*
Stock up now through your Pukka representative, wholesaler, or by calling 0116 264 4000
YOU WANNA ROLL WITH IT?
The Chippy Chat Ball is back! Come and celebrate Christmas in style with fellow friers, farmers & top industry suppliers
By Austen Dack
Once again, the Chippy Chat Ball is back and will be held at the Holiday Inn West Peterborough. With space for over 200 people, we are once again planning a great Christmas party for our industry. The date for you to save is Sunday 8th December 2024.
The big news for this year is we have signed Definitely Mightbe the UK’s best Oasis tribute band to play at the event. The band have played over 2,000 gigs and are the closest thing to the real thing out there.
It will be a real grand occasion where you can catch up with all your industry friends and colleagues and also let your hair down too. Previously we have attracted many of the best fish and chip shops in the UK including lots of the award winners and runners up too. Why not treat your staff
Not only is it a Great Christmas party, it also has become the warmup party to the National Fish and Chip Awards, and the last chance for the 2024 winners to celebrate their success together!
We will have in attendance TOP farmers, friers and their staff and suppliers all under one roof!
Places for this event are already limited many people who attended before having already pre-booked.
Prices are £78 a ticket or a table of ten for £750. This includes a fantastic 3 course meal, plus a whole host of entertainment on the evening. We will have our fun Chippy Chat Awards, the Oasis Tribute band, plus the floor filling CC Disco to finish. Add to that the casino and fun photobooth, this will be the Christmas party for you to attend.
We have some great sponsorship packages available too for the Ball please email austen@chippychat.co.uk for details.
Previous sponsors include OilChef, Middleton Foods, Seafood from Norway, Blakemans, KFE, BD Signs, Premier 1 Filtration, Isle of Ely Produce, Drywite, Friars Pride, Smales, Pukka Pies and Kerry Foods
We will also have a special rate at the hotel for staying over too which will include breakfast. Car parking & wi-fi will be FREE.
Email austen@chippychat.co.uk with your ticket requirements.
*All tickets ordered will be invoiced and are non-returnable
This year’s sponsors are...
Baby - Love!
What a Year for Babylon and Isle of Ely Produce
By Austen Dack
Isle of Ely Produce have been promoting a Chip Ambassador role to promote the great British Chip in association with Agrico. The aim is to extend the good work promoting chipping potatoes at their hugely successful open days, and through the ‘Field to Frier’ National Fish & Chip Award.
The Chip Ambassadors have become part of an UK wide group of shop owners and fryers who will promote best practice for potato buying, storing, and of course frying. Agrico have partnered with Isle of Ely Produce to bring new varieties into the trade initially via our Chip Ambassadors. Babylon has been sampled at some of these ambassadors to back up the results of their trial successes.
This month we look back at some of the shops that have already sampled Babylon in
2024! We also took Babylon on the road to the extremely popular Q partnership shows too
Some highlights of the year included
Crowning our Babylon/Agrico and Isle of Ely
Produce Champion Bells of Durham
Sampling at the Henry Colbeck Show
Visiting Hiks near Swansea
Giving away 500 portions of fish and Babylon chips in Hull with Smales (for National Fish & Chip Day
Visiting Finneys Anglessey
Visiting Fishworks Largs
Visiting Bells Durham
Visiting N0 8 at Prestwich
The overwhelming result of all of this testing is Babylon as a variety is looking like a star of the future.
Comments have ranged from good size, rumbled well, not too much waste. In the range they fry well and come out with a good colour lovely and crisp and soft on the inside.
Oliver Boutwood Isle of Ely Director says. “It’s good to hear so many shops like the all-round good characteristics of Babylon. We are pleased with this partnership between Agrico IOE and chip shop owners.”
Alex Moore, Agrico UK Sales Manager said: “We are thrilled to be working closely with Isle of Ely Produce & the Chip Ambassadors to launch new varieties. As a business we are always trying to breed better tasting and more sustainable potato varieties.”
We will be featuring Babylon reviews in the coming months. Email austen@chippychat.co.uk if you would like to try them and/or become one of our ambassadors.
Mad about fish & chips!
We visit the Fish & Chip Shop in Madrid
By Austen Dack
Recently myself wife Sarah, IOE’s Oliver Boutwood and wife Ann took a trip to Madrid. We did do all of the main sights and of course ate our own body weight in tapas and copious glasses of wine and beer. Madrid, Spain’s central capital, is a city of elegant boulevards and expansive, manicured parks such as the Buen Retiro. It’s renowned for its rich repositories of European art, including the Prado Museum’s works by Goya, Velázquez and other Spanish masters.
The heart of old Hapsburg Madrid is the portico-lined Plaza Mayor, and nearby is the baroque Royal Palace and Armory, displaying historic weaponry.
But my challenge was as always to find the cities best fish & chips!
It was easy in a way because we headed to the Fish & Chip Shop, Madrid. This restaurant chain first opened in Barcelona which I visited & reviewed several years ago (and now has five venues spread out throughout the city) and is now present in the Justicia neighbourhood, in Madrid. The place is small, casual and modern, serving amazing fish
& chips (crunchy and incredibly fresh), as well as other dishes such as breaded shrimp with nut miso, calamari sandwich on brioche bread, lobster roll or octopus with brava sauce.
Majid and Mani Alam opened The Fish&Chips Shop in Barcelona to satisfy a late-night craving.
From there, they’ve built a foodie empire.
Step into any tapas restaurant in Spain and you’ll find all sorts of fried fish on the menu, from calamari rings served with aioli to pescaito frito, tiny fish served in high piles and eaten in one bite. Spanish foodies, it would be fair to assume, have no need for the battered fish and chips found on any high street in the UK. And yet, nestled in one of Madrid’s hottest up-and-coming gastronomic neighbourhoods – at The Fish&Chips Shop, a tiny joint with only three high-top tables and a small open kitchen, the sale of British fish and chips is booming.
In The Fish&Chips Shop, there are two bosses, the Alam brothers, Majid and Mani.
For decades, Britons holidaying in Spanish coastal towns have been able to rely on touristminded establishments such as Ray’s Chippy in Benidorm and O’Neill’s in Mallorca for their taste of home, but not in Barcelona & now Madrid. This
is what the Alam brothers discovered walking home from a club in 2014 with a hankering for the latenight staple they’d enjoyed in the UK and Australia. When they realised they couldn’t find fish and chips anywhere, they decided to fix the problem. Mani used his unemployment benefits and Majid sold his smart car and Brompton bike, and the brothers scraped together £21,400 to open Barcelona’s very first fish and chips shop in February 2015.
“We wanted to show that Pakistanis don’t just open supermarkets and kebab joints, but that it’s possible to do something else. We wanted to challenge that stereotype,” Majid said.
“And we both really like fish,” Mani added. By 2015, when they spotted the fish and chips gap in Barcelona’s food scene, the brothers decided it was time to strike out on their own.
“A lot of people didn’t have faith in the project. They thought [the food] was for tourists. About the name, they said: ‘No, that’s from the United Kingdom, it isn’t any good.’ But then they came and tried it, and saw that it was different,” Mani said.
The brothers gave the dish their own Pakistaninspired twist with batter made using cornflakes – which is how their mother makes fried chicken – and flour smoked in a wood-fired machine for a distinctive smoky taste. Their chips are flavoured with Pakistani spices and served with a sweet mango chutney. In the beginning, Majid would hand-cut all of the chips and fillet every fish in front of the customer. Just a month after opening, the shop was drawing long queues of customers.
The brothers now run 16 fashionable restaurants employing 100 people but are still deeply involved in every detail of their businesses. “It’s the best to work with my brother. I always say that he’s the intelligent brother, I’m the creative one,” said Majid. “He’s first of all my brother, then my friend, then my business partner.”
The Alams believe their success is largely a result of keeping their feet on the ground. They’re handson when it comes to the renovation of each space, making sure costs don’t get out of hand, and they
don’t give themselves 16 salaries just because they have as many places. “Instead of buying a car or a house, we open more spaces,” Majid said.
“A lot of people have this fear of failure and explaining where they failed. Not us, we’re not afraid of that. In fact, I think it’s healthy.”
It seems that for Barcelona & Madrid, fish and chips is a concept that works.
www.thefishandchipsshop.es
RemarkabOIL!
Top shop excited about new industry oil
By Spencer Gray
Our renowned fish and chip shop
No 1 Cromer is celebrated for serving some of the freshest and most delicious seafood in the UK. We pride ourselves on our commitment to quality, sourcing locally caught fish and using traditional methods to prepare our dishes. We served thousands of portions of fish and chips a week and the oil is one of the most important factors.
Oil choice is one of the biggest conundrums in our business. I wanted to see what options were out there and to see if I could actually create an oil perfect for our business.
To achieve this, I collaborated with an experienced oil merchant, and together we partnered with a company that could design a special blend of oil specifically tailored for cooking fish and chips. Our goal was to create an oil that wasn’t carcinogenic, as many commonly used oils can be, and to avoid greasiness in our food. We wanted an oil that could cook at higher temperatures, providing a crispier result, and one that remained lighter in colour to avoid darkening the food as it cooked.
After extensive development, we settled on a unique blend of rapeseed and sunflower oil. This special formula not only met all our needs for cooking fish and chips but exceeded expectations. It’s clear in colour, allows for higher cooking
temperatures, and significantly reduces greasiness, providing a healthier, tastier product for our customers.
Such are the results and positive reviews of our food we have now decided to offer this exceptional oil to other fish and chip shops and anyone else in the trade. This product is a game-changer for those looking to elevate their frying process.
We’re now proud to work with Friars Pride, who act as our wholesalers and distributors, and through this partnership, we decided to offer this exceptional oil to other fish and chip shops and anyone else in the trade. This product is a gamechanger for those looking to elevate their frying process.
Genco 1974 a specialist in oils, helped formulate this blend exclusively for fish and chips with a new brand, Genco Super Fry. The result is an oil that not only enhances the cooking process but also lasts longer (upto 30% longer in our case), offering significant cost savings over time.
Switching to this oil has allowed us to continue serving the highest quality food while reducing our environmental footprint and saving costs through a longer-lasting product. We’re excited to share this innovation with the wider community and for frying oil in the industry.
OPENDAY SUCCESS!
Over 120 friers, farmers & suppliers recently travelled to Ely Cambridgeshire for the 10th annual Isle of Ely Produce & Chippy Chat open day.
By Austen Dack
The event put on by John, Oliver and Claire Boutwood at their farm in Ely is hosted by Chippy Chat Publishing Editor Austen Dack. It highlights the journey the potato makes before it hits the shops. It is the culmination of their ‘field to frier’ platform, which this year also included the story of the potato seed too. The day although dedicated to the potato in recent years has taken on the mantle of being a showcase for what’s also best practice in the industry. Some of the best fish and chip shop owners from across the UK presented on the day from a 30-foot impressive AV stage show set up in one of IOE’s potato storage sheds.
Guest speakers on the day included Andrew Crook - NFFF President
NFFF National Fish & Chip Award winners – Ryan Hughes & Graham Kennedy
Oliver Boutwood –Isle of Ely Produce
Josette Foster – with YFF Award winners Jamie Russo, Kieran Bulpit, James Ellams & Glen Morrison
Jogvan Hansen – JFK/Gadus
Mike and Carol Hulme –Finney’s Fish & Chips
Calum Richadson – Forked Up
Our featured farmer this year was once again (Dr) Michael Neaverson from Neaverson Growers Ltd. Michael gave the room an honest assessment of the
potato crop for the year ahead.
For lunch visitors were served fish and chips from the 2023 award winning best mobile Pimp my Fish. The lovely Norwegian cod was supplied by Smales and sponsored by Seafood from Norway. The chips were made from Babylon potatoes and gave the new variety one of its biggest tests yet with over 100 guests all queueing up to try them. Also given away was the new Pukka Pie variety Piri Piri (which was very tasty) and also samples from Gills sausages.
Massive thanks to our sponsors on the day.
Also displaying were stalwarts Drywite, The Q Partnership, Premier Filtration, Agrico UK with their Babylon variety, Pukka Pies BD Signs and Meijer Potato UK.
In the evening over 50 people attended an industry dinner and drinks in Ely. Another chance for shops and suppliers to mingle.
The 2024 Isle of Ely Open Day was once again well received by representatives from across the supply chain right from the seed growers to the friers themselves. Date for the diaries for 2025 is Sunday September 7. Tickets will be available soon. If you would like to attend as a supplier and/or be a sponsor please contact austen@ chippychat.co.uk
After lunch the group all went via bus first off to a field to see how the 24/25 crop is faring, and then to AL Lee farming company to see how the potatoes are prepared, graded and finally stored.
Exhibitors on the day included two new companies new to the day. First off Stokes sauces were sampling their impressive sauce range. There was much interest in their sachets, perfect for fish and chip shops to sell to their customers. Gills sausages were the other one. Gills sells regionally and were looking to expand to other areas in the UK.
