Chippy Chat October 2014

I n

P r i n t

O n

L i n e

I n

There’s a New Divaa in Town

Top Ten Shops, and Final Six Young Friers Announced

V i s i o n

CURRY UP! Don’t Miss the Bake Off! It’s Sharwood’s Latest Tasty Treat

NEWS e

LETTER

Divaa takes FORUM center stage TV

Field Frier

Chat py

COMMUNITY

MAGAZINE

ONLINE

ll 2 014

Open Day

Chi p

Isle of Ely Produce

Ch ristmas Ba Heading for an Early

Sell out!

HOME

NEWS e

LETTER

Field Frier

Chat py

Ch ristmas Ba

Two fantastic lease deals for business or pleasure!

Field Frier

ll 2 014

RUM

Chi p

MUNITY

Highflyer

Issue 10 Volume 4 October 2014

THE TOP 10

The 2015 National Fish & Chip Awards Independent Takeaway Fish and Chip Shop of the Year Award

Following judging, listed businesses have been short listed as Area Winning Shops in their respective geographical area, in the Independent Takeaway Fish and Chip Shop of the Year Award, as part of the 2015 National Fish & Chip Awards.

Scotland

Midlands

Area 1: Highland, Grampian, Tayside, Central, Fife

Area 12: Northamptonshire, Worcestershire, Gloucestershire, Warwickshire

Frankie’s Fish & Chips

Simpsons Fish & Chips

Brae Shetland ZE2 9QJ

73-75 Priors Road Cheltenham Gloucestershire GL52 5AL www.frankiesfishandchips.com

www.simpsonsfishandchips.com

Wales

Eastern England

Area 4: Ceredigion, Pembrokeshire, Carmarthenshire, Swansea, Neath, Port Talbot, Bridgend, Vale of Glamorgan, Rhonda Cynon Taff, Caerphilly, Cardiff, Newport, Monmouthshire, Torfaen, Blaenau Gwent, Merthyr Tydfil.

Area 13: Lincolnshire, Rutland, Nottinghamshire, Leicestershire

36 High Street Hirwaun Aberdare Rhondda Cynon Taf CF44 9SW

169 Burton Road Lincoln Lincolnshire LN1 3LW

Penaluna’s Famous Fish & Chips

Burton Road Chippy

www.penalunas.co.uk

www.burtonroadchippy.co.uk

Northern Ireland

London & South East England

Area 6: Co. Antrim, Co. Down, Co. Armagh

Area 16: Sussex, Kent, Surrey

FishCity

Papa’s Barn

69b Belfast Road Ballynahinch Co. Down BT24 8EB

497 London Road Ditton Kent ME20 6DB www.fish-city.net

www.papasbarn.co.uk

North East England

Central & South England

Area 8: North Yorkshire, West Yorkshire, South Yorkshire, East Yorkshire

Area 17: Buckinghamshire, Bedfordshire, Hertfordshire

Mister C’s

Broughton Fish & Chips 81 Tanfield Lane Broughton Milton Keynes Buckinghamshire MK10 9NJ

61-63 Micklegate Selby North Yorkshire YO8 4EA

www.broughtonfishandchips.co.uk

www.mistercs.co.uk

North West England Area 19: Devon, Cornwall, Somerset

Papa’s Fish & Chips

Harbourside Fish & Chips

68 School Brow Warrington Cheshire WA1 2TA

35 Southside Street Plymouth Devon PL1 2LE www.PapasFishandChips.com

2

South & West England

Area 10: Merseyside, Greater Manchester, Cheshire

Chippy Chat & Fast Food Magazine • October 2014

www.barbicanfishandchips.co.uk

Chippy Chat & Fast Food Magazine • October 2014

2

Great Indian Bake Off! Austen Dack Publishing Editor

We love to help launch new products to

We have some fun with the stars of the

the market place and this month it’s the

future.

turn of Peter’s Pies with their collaboration

Tickets for the Chip Baron’s Ball really are

with Sharwoods bringing you two great

selling fast (December 7th). If you want

new bakes (madras and tikka) for your

to join the party please let us know ASAP.

customers to try.

(Limited spaces left).

Elsewhere we report from the Isle of Ely

Enjoy the read and don’t forget to contact

Produce Open Day, where nearly one

me at austen@chippychat.co.uk if you

hundred people gathered to hear more

have any news, PR or would like to join our

about the journey of the potato. Plus some

ever growing list of partners.

excellent promotional presentations from

Chippy Chat In-Print, Online and In-Vision.

the country’s top shops.

How about a game of Top Trumps?

Austen

(Drywite Young Frier Edition)

Oak Lane Littleport Ely Cambridgeshire CB6 1RS

www.chippy-chat.co.uk

Es 30 tab Ye lish ar ed s

Chippy Chat Ltd

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

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

• • • • •

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

Design/Editorial Stuart Catterson stuart@cc-ff.com Accounts Claire Boutwood-Potter accounts@chippychat.co.uk Printed in the UK by The Magazine Printing Company Advertising Sales and Promotions austen@chippychat.co.uk For PR and Editorial editorial@chippychat.co.uk

3

Chippy Chat & Fast Food Magazine • October 2014

For prompt, efficient service please call:

01553 772935 sales@klsonline.co.uk In association with

Frying Ranges

Chippy Chat & Fast Food Magazine • October 2014

3

Superpad Clear Flow Single Pass

My name is Jeff Stephenson.

I am responsible for the dayto-day operation of Premier 1 Filtration.

Premier 1 Filtration would like to introduce our latest model in the Merlin series of cooking oil and fat filter units...

er1 Filtration.

king oil

changes

Barry Adams broke away from Bitterling mmetrical spun base for perfect sealing of r and none bypassed around the sides.

THE MERLIN MASTERFRY

S

ince E. A. Bittering introduced their first fat filter unit in 1982 There have been many sed today as our primary filter). It removed changes and improvements to the original design.

1/2002 we spent a lot of time with one of Probably the most important and significant s much experimenting and many changes change was when myself, Steve Hill and Barry Adams broke away from Bitterling to design and the Opal System 2000 filter unit success. By removing the micromanufacture - fines or using a stainless steel symmetrical spun base for ges whilst substantially improving product fryers were finding there was noperfect need to sealing of the filters, making sure that all the oil or fat to be filtered had to pass through the filter and none bypassed around the sides. n order to obtain the suction necessary to (All todays’ machines are based on our original mp in order to speed up the process. design). so we settled on our 22 Liter/Min High However the machines only used a quite coarse viscous rayon sheet (which is still used today as our primary filter). It removed the heavy sediments 5Kw. With the introduction of our latest but let ry is adequate to be used with them, we the finer particles back through into the pan. During 2001/2002 we spent a lot of time with motor to 0.37Kw making it the most one of the UK’s major filter media manufacturers,

developing our first “Superpad”. There was much experimenting and many changes made during that time in order to get the density and flow rate optimised.

We introduced the Superpad to our customers in July 2003 and it was an immediate success. By removing the micro - fines or cloudiness from the oil or fat we were able to make it last much longer between changes whilst substantially improving product quality during that period. In many cases because of soakage and freshening, some fryers were finding there was no need to completely change at all.

With improved filtration came the need to increase the size and power of the motor in order to obtain the suction necessary to filter through the Superpad. We also increased the capacity and flow rates of our pump in order to speed up the process.

However we soon realised that increasing flow rates worked against optimal filtration so we settled on our 22 Liter/Min High capacity unit, which is now standard in all our machines.

Until now the most powerful motor available on any filter unit in the UK has been 0.25Kw. With the introduction of our latest ACTIVATED CARBON SUPERPAD, although our standard motor in the Merlin Top Fry is adequate to be used with them, we felt that our new MERLIN MASTERFRY needed upgrading, so we have uprated it’s motor to 0.37Kw making it the most powerful, the quietest and the most efficient machine available in the UK today.

It’s Official The New Merlin Masterfry Is Now The Most Poweful and Efficient Filter Unit Available In The UK Today

Available Now!

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

Superpad Activated Carbon Single Pass

42cm disc for Merlin, Bitterling Aries and Pura

Superpad Clear Flow Single Pass

My name is Jeff Stephenson. I am responsible for the day-to-day operation of Premier1 Filtration.

4 Chippy Chat & Fast Food Magazine • October 2014 Chippy Chat & Fast Food Magazine • October 2014 Premier1 Filtration would like to introduce our latest model in the Merlin series of cooking oil and fat filter units.

4

6 8

Inside

Curry Up

‘Serve up some excitement’

with Sharwood’s Bakes

10 14

16

18

20

Diary Dates

36

Business or pleasure, dates not to be missed.

Colmans Fish and Chips

Family business is a high-fryer for 110 years!

37

38

Fry It

The ultimate exhibition goes to the south coast

A Star is Born

26

Top Trumps Drywite have revealed the six finalists in this year’s Young Fish Frier of the Year

Morganne Brisset and her husband Philipe, live in Lyon with their children and run a fish

The countdown to Chip Week 2015 has begun!

Two fantastic lease deals for business or pleasure!

KFE have a Novelli idea

Isle of Ely Open Day

28

32 34

5

Isle of Ely Produce once again opened their doors to chip shop owners and suppliers

Whether you’re on the move, or building an empire, take the first step on your journey here.

eedaleO Rachel Tw

O

s Sleaford and Chip Elite Fish

O

wood O Amy Grim Selby Mister C’s

O Jonny Lee ch

Christmas Ball 2014

Places for this event are now very limited and have been selling like hot cakes!

Richard Lee - Cambridgeshire based Potato Grower P J Lee and Sons - Highflyer Farms

SGF Fish & Chips of Westmoor is celebrated fifty years of trading

Food writer Alison Clarkson followed eight people on a NFFF course in Leeds

Out in the Field

The oldest fish and chip shop in Tunbridge Wells like its Frymax

Made in Fish

KFE hosted a Hell’s Kitchen battle at the Academy of Jean-Christophe Novelli

Are you prepared for changes to allergen information?

Field to Frier Sustainably sourced potatoes your customers will love

Caprice Holdings, has been taking the London restaurant scene by storm

NFFF on the BBC 22

Not to be Sniffed at

41 City Chippers Down Town Happy 42 A Day at the Races 44 Week Chip Sales?

46

46 CC Plus Car Deals Property 48

After fourteen years of development Divaa is ready for the spotlight

and chip shop

October 2014

Garst

ang Fis h and Chips

O Ryan Hughes Crispy

O

25 Age: 10 years Experience: ry!

A good memo Specialties: 0 for charity t: Raising £27,00 Projec t Bigges every day superpowers y I change : gle Power Super ice Ha Jupiter by Train Drops of Our Pla Favourite CD:

ton O s Huls Jame

Lo Salt on a High

A record number of fish and chip shops are taking part in the LoSalt initiative

Chippy Chat & Fast Food Magazine • October 2014

Cod, Ton yre

Age: 21

Experienc e: Specialtie s: Biggest Proje ct:

Super Pow er: Favourite CD: 20 Age: 6 years chips! fish and nce: quality bike Experie Frying mountain ties: custom Special lding a : Bui t Project kable Bigges Unbrea

Power: Eminem Super overy, Rec : CD ite Favour

6 years Frying man ager Shop Refu rb Multi-task ing Chart Musi c

fail

O

24 Age: 6.5 years Experience: shift fun!

To make every Specialties: century shop into 21st t: Bringing Biggest Projec ry Amazing memo

: Super Power My Own CD: rite Favou

O

O

chars O Kat D eu ys Belfast John Dor

Age: 24 Experie nce: 1 year!

Specialt ies: Serving Biggest the “Senior Project: s Special” Starting .

Super Pow up my sho er: p last Aug This ust. may jeop Favouri ardise my te CD: secret iden Frank Sina tity tra “Come Fry with Me”

Top Trumps - Page 18

Chippy Chat & Fast Food Magazine • October 2014

24 Age: 8 years

Experience: and talking Frying, training : ie Flintoff Specialties with Fredd ct: Filming Biggest Proje Chippy Kat! r: I am Super Powe - Settle osure Discl

Favourite CD:

5

‘Serve up some excitement’ with Sharwood’s Bakes Fish and chip shop traders will be able to ‘serve up some excitement’ to their customers thanks to a new range of Sharwood’s chilled pastry bakes.

P

eter’s Food Service has struck a licensing deal with Premier Foods, owner of the Asian cuisine brand Sharwood’s, to manufacture, market and sell a new range of naan-shaped pastry bakes filled with the authentic Sharwood’s flavours that curry fans know and love.

Available in Chicken Tikka Masala and Chicken Madras, the new 150g handy, convenient bakes offer chip shop customers a new way to enjoy their favourite Indian flavours on the go.

Peter’s Food Service Sales Director John McAughtrie said: “We are delighted to be working with such a well-loved brand to bring this new range to market.

“Curry sauce has held a top spot on British chip shop menus for decades now, and we believe the Sharwood’s bakes will be a popular choice amongst

6

Chippy Chat & Fast Food Magazine • October 2014

customers who fancy something spicy on the move.

“At 150g, the Sharwood’s Bakes are a tasty accompaniment to chips for customers who fancy a hearty satisfying meal, but are also a handy alternative for customers who want a curryflavoured snack.”

The chilled pastries are available in cases of six.

Delphine Grauf, Marketing Controller Sharwood’s said: “Sharwood’s is renowned as the UK’s number one brand for Asian cuisine, allowing consumers to create delicious curry and Chinese nights at home.

“Our Indian products are particularly popular, accounting for 63% of total sales.

“With the introduction of these products, consumers can now enjoy our flavoursome Indian curries any time.

The category extension marks a new era for Sharwood’s, with the brand currently ranging cooking sauces, naan breads, crackers, noodles, poppadoms and mango chutney.

The launch will be supported by an integrated PR and marketing campaign.

For more information on the Sharwood’s Bakes or to place an order, contact your local van salesman or call Peter’s on 08708 505606 now.

Chippy Chat & Fast Food Magazine • October 2014

6

SERVE UP SOME

EXCITEMENT TO YOUR CUSTOMERS

Sharwood’s Chicken Madras Call your local van salesman Pastry Bake and Chicken or contact: Tikka Masala Pastry Bake are now available to order 7 7 Chippy Chat & Fast Food Magazine • October 2014 Chippy Chat & Fast Food Magazine • October 2014 in chilled case sizes of 6.

Email: info@petersfood.com petersfood.co.uk

08708 505606

Diary Dates

LETTER

December

7

ll 2 014

Chi p

Chippy Chat

Christmas Ball

“Chip Baron’s Ball” is back

at the Holiday Inn, Ch ristmas Ba Peterborough.

There is a special discounted rate for Chippy Chat+ members.

More on page 40 www.chippychat.co.uk Chat py

2015 January

20

National Fish and Chip Awards 2015

Lancaster Hotel London

March

1

Fry IT

The ultimate Exhibition is coming to the south coast!

Bournemouth International Centre 10am - 4.30pm www.friarspride.com

4

FORUM

Chip Week 2015 Runs from February 16-22 Across England, Scotland and Wales. See page 46

1

NEWS e

COMMUNITY

KFE Open Day Bentley Business Park, NorthfieId Industrial Estate, Market Deeping, Peterborough PE6 8LD Tel: 01778 380448 www.kfeltd.co.uk See Page 26

0

16

2

16

British Sausage Week An annual celebration of the succulent sausage www.lovepork.co.uk

What’s Cooking Royal Highland Centre Edinburgh

4

1

3

1

0

November

February

2

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

Tel: 01733 316400

2

British Pie Week Runs from March 2-8 The pie is one of the icons of British cuisine.

Savoury or sweet, the British eat millions of them every year.

April

23

British Pie Awards 2015

This awards lunch will take place in St Mary’s Church, Melton Mowbray on Thursday 23rd April 2015 at 1pm www.britishpieawards.co.uk/

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

8

Chippy Chat & Fast Food Magazine • October 2014

Chippy Chat & Fast Food Magazine • October 2014

8

The Market Leader...

Your Own Branded Boxes & GreaseProof

Made in the Britain

Free Design Boxes from *

Paper from

Per 100 (Sml)

Per 1000

£14.50

£8.00*

GreaseProof Paper 300 x 210mm

Fish & Chip Boxes Medium 249 x 150 x 50mm 10” x 6” x 2” Large 312 x 150 x 50mm 12” x 6” x 2”

Call Today:

01443 222219 * T&C’s Apply

2013 - 1 Billion Menus

Signs & Display

www.harlequinprintgroup.co.uk 9

Chippy Chat & Fast Food Magazine OctoberCae 2014 Lane, Harlequin House,• Coed

Digital Screens

Branded Packaging

@ info@harlequinprintgroup.co.uk ChippySouth Chat & Fast Food Magazine • October 2014 Pontyclun, Wales, CF72 9EW

9 Cert No: GB5 360

Category A

Family business is a high-fryer for 110 years From a small hut on the beach Colmans of South Shields has grown into one of the best fish and chip shop and restaurant in the country.

As it prepares to head into another milestone year in the business Leah Strug takes a look at its rise to brilliance.

C

olmans of South Shields has hundreds of customers every week, has a ton of celebrity fans and has too many titles to mention… but it isn’t all that which makes it great – it’s all about the product.

No amount of spin can make a restaurant number one in its field if the food doesn’t taste good every time.

And owners Richard and Frances Ord believe in using the best produce around and sustainable seafood caught in the North Sea just a stone’s throw away from their restaurant in Ocean Road, South Shields.

Richard said: “We have been serving our famous fish and chips and seafood for over four generations and have built our reputation by not compromising on quality or service. We believe quality is not expensive, it’s priceless.

“Fish and chips are one of the world’s greatest dishes, and at Colmans you will

10

Chippy Chat & Fast Food Magazine • October 2014

find the nation’s favourite at its finest.

We firmly believe that here in the North East of England we have access to some of the world’s greatest fish and seafoods.

We take great pride in sourcing only the finest local and seasonal produce.

“Keeping with tradition that goes back four generations and to maintain the quality we have become famous for, we still personally choose our own produce from our local fish quays.

“All our fish and seafoods are from sustainable and well managed fishing grounds. Sustainability is very important to us; the ability to supply the needs of the present without compromising the needs of the future is what we believe in and are passionate about.

“Nothing beats fish and chips straight from the sea on to the plate.”

It’s this kind of passion and drive that has seen Colmans rise to the top of the ranks.

Chippy Chat & Fast Food Magazine • October 2014

10

In recent years it has won Best UK Takeaway in the BBC Radio 4 Food and Farming Awards, The National Fish and Chip Awards Best UK Restaurant and the Sustainable Restaurant Association Award in the Les Routiers Awards.

It has also been named the number one traditional chip shop in Britain by men’s magazine Esquire and made several other lists including The Times.

And this year marks the fourth year in a row Colmans has been named in the Good Food Guide – one of only an elite few fish and chip restaurants and takeaways to be included.

There’s no denying Colmans has some real A-list celebrity fans!

Colmans have been asked to serve up their famous fish and chips at not one but two Queen’s birthday celebrations in recent years; in Guatemala in 2008 and Rome in 2009 to hundreds of dignitaries.

There’s no denying Colmans has some real A-list celebrity fans!

Amongst those to sample their wares are former prime minister Tony Blair, Star Trek’s Patrick Stewart, Britain’s Got Talent Judge David Walliams and Coronation Street legend Liz Dawn – to name but a few. Famous chefs to enjoy the grub include Gary Rhodes, Brian Turner, James Martin and The Hairy Bikers.

And it’s not just the stars who are fans - people have been queuing up to buy their world-famous fish and chips since Richard’s great grandparents set up business – then called Frankie’s – right on the sea shore in 1905.

“It was the same back then, or so I’m told,” Richard said. “The business had to grow pretty quickly to keep up with demand.

“In 1926 it set up base in Ocean Road under the name of Colmans and that’s where it has stayed – with a few modifications and extensions – ever since.

“Next year it will be 110 years since the business started in one guise or another and it’s still the same today – fish and chips are in demand.”

Colmans’ latest expansion took place in 2011 after Richard and Frances listened closely to their loyal customer base. a Continued 11

Chippy Chat & Fast Food Magazine • October 2014

Chippy Chat & Fast Food Magazine • October 2014

11

a

Continued

Family business is a high-fryer for 110 years

12

Frances added: “Our customers mean everything to us, we have all kinds of awards, but it’s what comes out of their mouths that makes every day worth it.

“We have people from all over the country, and the world, coming from far and wide to try our food which is amazing but it’s those customers who come in week in week out we have to impress – and it’s those kind words that stick with you.

“Colmans is a family ran business and our customers are part of that family.”

The community is hugely important to Frances, Richard and the rest of the Colmans team. As a result they put funds into various events, whether that’s backing top stars coming to the region, helping thousands enjoy the borough’s famous pantomime or putting their name to awards celebrating the community spirit of South Tyneside, they’re always keen to help.

The restaurant and takeaway creates jobs in the local economy, employing no less than 40 staff.

Also on the staff rostrum are Richard and Frances’ sons Richard Jr and Dominic. Richard Jr is now assistant manager, leading the business into a fifth generation and Dominic has started an apprenticeship scheme, dividing his time as a trainee manager at Colmans and hospitality and catering at college.

Richard Jr added: “It’s all I’ve ever wanted to do, when my friends were saying they wanted to be footballers or rock stars, I was saying I wanted to be a fish fryer.

“I always had something to fall back on because Colmans is a family business, but it was never my second choice; it was always my ambition and it’s an absolute privilege to be doing this.”

Richard Jr now hopes to one day see his own children take the business onto a sixth generation and many more to come.

For more details on Colmans visit www. colmansfishandchips.com.

Chippy Chat & Fast Food Magazine • October 2014

Chippy Chat & Fast Food Magazine • October 2014

12

y C h r i s t m a s .. r r e M .

Turn your POINTS ...into PRESENTS!

Save + Select is the Loyalty Scheme for customers of The Q Partnership,

formed by: Henry Colbeck, VA Whitley and Friars Pride.

This Christmas Save + Select Points can be exchanged for a great choice of vouchers including: Marks & Spencer, Love2shop and Sainsburys.

For further details contact your local Q Partnership supplier;

13

Henry Colbeck Limited Seventh Avenue, Team Valley Trading Estate Gateshead, Tyne & Wear NE11 0HG

VA Whitley and Co Limited Milward House, Fir Street, Heywood, Lancashire OL10 1NW

Friars Pride Limited Oxney Road Industrial Estate, Oxney Road, Peterborough, PE1 5YW

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

Tel: 01706 364 211 www.vawhitley.co.uk

Tel: 01733 316 400 www.friarspride.com

Chippy Chat & Fast Food Magazine • October 2014

Chippy Chat & Fast Food Magazine • October 2014

13

Take That – Fry It Wants You Back for FOOD!

F

RY I.T. 2015 will take place at the Bournemouth International Centre on Sunday 1st March 2015 and Chippy Chat will be there to join in the fun!

Louise Marshall, Marketing Director at Friars Pride said “Following up on the success of Fry I.T. 2014 and opening the new Friars Pride Depot in Poole we have decided to bring the show to the south coast.”

“We always put a lot of energy into organising FRY I.T. and this year will be no different. We are aiming to generate a lot of interest and get to know fish friers in the south and south-west of our area and to build and develop relationships.”

As always, there will be plenty of opportunities to familiarise yourself with latest industry innovations, sample products and take advantage of unique deals on the day.

As a family owned and run company, Friars Pride always strive to appeal to even the youngest attendees at FRY I.T. making it a memorable family day out with professional children’s entertainment with games and activities available on site.

BIC is one of the primary venues for the entertainment, conferences and events in the UK. Some of the biggest names in entertainment have appeared at the BIC, including Katy Perry, Michael McIntyre, and of course Take That singer Gary Barlow.

To register for your FREE ticket(s) visit www.friarspride.com/fry-it-2015/

Win £200 Make that £400 to spend on the day!

Chippy Chat will be attending and planned to offer pre-registered ticket holders the chance to win £200 to spend on the day. A great prize. Austen Dack - Chippy Chat Publishing Editor said “We love to encourage people to sign up to these great (FREE) Fry It events, and this prize is our way of getting people to do just that. Well... when Friars Pride heard about the Chippy Chat offer they thought it was a brilliant idea and pledged to match it.

So, £400 it is then! Register now.

The prize will be presented on the day.

14

Chippy Chat & Fast Food Magazine • October 2014

Chippy Chat & Fast Food Magazine • October 2014

14

The ULTIMATE EXHIBITION

0

1

is coming to the south coast!

5

4

2

2

0

1

5

2

0

1

ister Pre-reg in a w now to top! p new La

SUNDAY, 1ST MARCH 2015 BOURNEMOUTH Brought to you by...

A BH Live Experience Bournemouth International Centre, Exeter Road, Bournemouth, BH2 5BH

To pre-register for tickets or to find out about exhibiting phone

01733 316444 15

Chippy Chat & Fast Food Magazine • October 2014 www.friarspride.com

Chippy Chat & Fast Food Magazine • October 2014

15

A Star is Born!

Maris Piper as a breed has been around in the UK since the mid sixties. This versatile all rounder has been a popular choice for the frier due to its high dry matter yielding a ‘perfect’ chip crisp on the outside and fluffy on the inside.

B

ut actually growing piper there are some factors which make it both difficult and expensive to grow. It requires more fertiliser pesticides and fungicides and is fairly slow to mature.

With this in mind Caithness Potatoes have been trying to find an alternative to piper for many years, and they think they may have found it in Divaa.

Back in 2000 Divaa was conceived. It was one of over 2,000 varieties grown that year (and each one since) of which only one or two will make the next stages of development some six years later.

Divaa has come through stringent breeder tests, six more years small scale field production and near market evaluation.

Finally seed is required to grow the ware crops and after a few more years of seed production it is ready to plant.

So after fourteen years of development how does it fair in some of the nation’s finest chip shops. We know we have an easy to

16

Chippy Chat & Fast Food Magazine • October 2014

peel potato which produces less waste and a tasty one at that too, but what did they say?

Calum Richardson at The Bay Stonehaven was one of the first to try Divaa following the launch at the recent open day at Isle of Ely Potatoes.

He said “ It was great to be one of the first shops to fry Divaa – they were very easy to clean, they fried very well with a lovely colour, and they tasted great. I would recommend them to chip shops as they give us a viable new option in this sector. “ he added.

Lesley from Burton Road Chippy was also full of praise for Divaa, and she tweeted to her army of customers and fellow trade workers that her Divaa trial produced “Excellent chips, which were prepared easily with little waste and they tasted great.”

If you would like to take some Divaa please call Isle of Ely Produce on 01353 863355 who will arrange it for you through your ‘field to frier’ wholesaler.

Chippy Chat & Fast Food Magazine • October 2014

16

Field Frier

Field Frier

Fie Fr

Approved

Field Frier

There’s a New Divaa in Town Field Easy to Peel Less Waste Golden Crispy Outside White and Tasty Inside That’s Divva

Frier A New Breed of

Field Frier

Chipping Potato is here!

I

s your chipping potato living up to your customer’s needs - do they wash and peel easily and cook perfectly every time? If the answer is not always, then we have the solution for you. There’s a new Divaa in town, a perfect chipping potato Divaa developed by seed experts Caithness which will help you fry consistently great chips. Isle of Ely Produce will tell you which of our approved ‘Field to Frier’ wholesalers can supply you with Divaa. Call today.

Field Frier

Divaa – The Perfect Chipping Potato

Call Isle of Ely if you would like to trial Divaa today on 01353 863355 17 17 Visit Divaa Chippy Chat & Fast Food Magazinewww.trydivaa.com • October 2014 Chippy Chat & Fast Food Magazine • October 2014

F F

WHO WINS –

YOU DECIDE! The final line up for the Drywite Young Fish Frier of the Year Award given out at the 2015 National Fish & Chip Awards has been revealed.

O Ryan Hughes Crispy

Cod, T onyr ef

ail

Here at Chippy Chat we’ve decided to come up with a new idea to help you all decide who could win. Obviously it pays no part in the overall process but we love to be innovative.

YOUNG FISH FRIER TOP TRUMPS!

T

his year’s competition has been so fiercely competitive that the judges have had to allow for an extra place in this year’s final to allow six competitors to battle it out for the title, rather than the usual five.

A huge congratulations to the six finalists Briar Wilkinson, Sales Director at Drywite Ltd, said: “The Drywite Young Fish Frier of the Year Award was originally founded in 1995 by the directors of Drywite Limited, myself and Kelvin Lee, in memory of our late father, Malcolm Lee, who always had a passion for encouraging young people to succeed.

“He would be so proud of the high-standards that have been set due to this award and the aspiring young individuals who consistently strive to achieve greatness. It is vital to support our next generation of fish and chip The judging team this year included Briar and Ken Wilkinson (Drywite), Rafael Chandler (NFFF Regional Director), Zohaib Hussain (YFFY 2012 Winner), Andrew Crook (NFFF Treasurer), Tracy Poskitt (National Fish & Chip Awards previous winner) Mark Drummond (NFFF Head of Training), Nigel Hodgson (YFFY 2000 Winner) all with vast experience of the fish and chip industry and involvement within the Young Fish Frier of the Year competition.

The top six finalists will now be challenged to a mystery shop visit at their respective workplace, followed by another judging session based on their skills and knowledge whilst in their own working environment before all six finalists will now attend the prestigious awards ceremony to be held in London at the Lancaster London hotel on the 20thJanuary 2015, at which one will be crowned the Drywite Young Fish Frier of the Year 2015.

But will our Top Trump game help you decide the winner?

18

Chippy Chat & Fast Food Magazine • October 2014

Age: 21 Experienc e: 6 years Specialtie s: Frying ma nager Biggest P roject: S hop Refurb Super Po wer: Multi-task ing Favourite CD: C hart Music

daleO e e w T l e h c Ra

O

s Sleaford and Chip h is F te li E

25 Age: 10 years Experience: y!

A good memor Specialties: ity 7,000 for char t: Raising £2 ec oj Pr st ge ig B ers every day ge superpow an ch I

: er Super Pow n Jupiter by Trai : Drops of Favourite CD

Chippy Chat & Fast Food Magazine • October 2014

18

O

O

wood O m i r G y m A Selby Mister C’s

O Jonny Leech Garstang Fish and Chips

24 Age: 6.5 years Experience: y shift fun!

To make ever Specialties: 21st century ging shop into rin B

t: ec oj Biggest Pr memory Amazing Super Power: : My Own Favourite CD

J O ames Hulston Our Plaice Hag ley

O

Age: 24 Experience: 1 year!

O

Specialties: Serving the “Senior s Special”.

Biggest Project: Starting up my sh op last August.

Super Power: This may jeopard ise my secret ident ity Favourite CD: Frank Sinatra “Com e Fry with Me”

O

ars O h c u e D t Ka lfast or ys Be John D

Age: 20 Experience: 6 years Specialties:

Frying quality fish an d chips!

Biggest Project: Bu ilding a custom moun tain bike Super Power: Un breakable Favourite CD: Re covery, Eminem

19

Chippy Chat & Fast Food Magazine • October 2014

24 Age: 8 years : Experience and talking g, training in ry F

ff Specialties: ddie Flinto ing with Fre ilm F

: ct je Biggest Pro !

Chippy Kat : I am er w o P er p Su tle osure - Set D: Discl C te ri u o av F

Chippy Chat & Fast Food Magazine • October 2014

19

French couple Morganne Brisset and her husband Philipe, live in Lyon with their children and run a fish and chip shop called...

M

organne said “Lyon is brilliantly located; “It’s just two hours to the ski slopes and just a little over to the Mediterranean, so it’s perfect. “Lyon is famous for its gastronomy and it’s true you can eat here for not a lot of money …including our fish and chips of course!”

By Morganne Brisset

Our Journey

Our’s is not a chef graduates’ kitchen.

Everything we know we learned from our peers, our dining experiences and love of the profession we have chosen.

Our journey has not yet been a long road paved with salads! It took a few disappointments before reaching our goal.

20

Chippy Chat & Fast Food Magazine • October 2014

Staying true to our tastes, our ideas and our desires is a real challenge as a society is sanitized. We were advised, given our location, offering all industrial loans and “not to break our heads.”

At the risk of sounding crazy, we made the bet to hold on to our dreams and our shared desire to offer good food homemade.

After a first experience at the Cape in South Africa, we decided for security reasons, to return to France.

Then change course and return to Lyon because one is never better than with their family.

The idea of fish and chips was imposed for a very simple reason: WE WERE HUNGRY.” South Africa is not known for its culinary delights, we made our ways to the English Chippy Chat & Fast Food Magazine • October 2014

20

community of Cape Town.

In a few months we went from amateurs to addicts and we had absolutely see through the secrets of this fried fish, boiled as succulent as crisp.

After several courses and a few trips to London, our revenues were born and the project began to take shape.

Lyon would be the pilot city for the set of the Made In Fish planetary invasion.

Fish and chips are the quintessential dish that symbolizes the British Isles.

Culinary discoveries are not a matter of ingredients and cooking method. They are also dating and life experiences.

So many thanks to Harrison and Melissa Cape and known chefs like Heston Blumenthal and Jamie Oliver.

Fish and chips are the quintessential dish that symbolizes the British Isles. Fish and chips is a ritual.

The symbol of a whole nation, its reputation far beyond the borders.

Like a pint of beer or a cup of tea, we are indeed very jealous of tihs British world invention.

You’ve probably noticed that we love fish and chips. What we want is for all to discover this fabulous dish, which is performed in an extraordinary way at Made In Fish.

Our passion

Made In Fish was born of a desire to offer a concept of Street Food: kitchen made for the street to be appreciated when one is moving, easily edible.

We have lived, breathe and eaten fish and chips for several years.

We only recruit people as motivated by the quality and desire to do well as we do.

Are we a little crazy to think that to recognize good food is an art form? Feel free to come and give us your opinion.

It’s not because we eat fast that you cannot eat well.

The satisfaction of our customers is a key issue. We make sure to keep listening to them and trying to improve ourselves constantly.

On the menu, you will find that the “home made”. The vegetables come from the earth to our kitchens where they are prepared and cut.

The fish comes from the sea bed, they are wild.

Our Coleslaw is worth seeing . A salad consistuée mainly raw cabbage and grated carrots. A creamy sauce is light in which we keep the recipe to boot!

21

Chippy Chat & Fast Food Magazine • October 2014

Fish

At Made In Fish, we strive to use only sustainable fish, our fish are caught at sea, from well-managed fisheries.

We stay informed on fishery resources through various sources such as the “Marine Conservation Society’s Fishonline“ or directly from fisheries.

We are very conscientious about our purchases of fresh fish during the year, we strive not to buy fish during the spawning period (e.g., plaice should not be caught or eaten between January and March because of the female spawning ).

Keeping in mind these few common sense rules, we hope to get together to fight against the depletion of fish stocks on the planet.

We are very aware that the future of our company depends on it.

They are all caught in the open sea and are 100% fresh and wild

In search of perfect fries.

Home made of course

At Made In Fish, every week we have a supply of fresh potatoes. Each day they are peeled, cut and cooked twice on hand to give you the best of real home fries that rivals the ones you did your mom.

Biting into one of our fries you understand the full meaning of “home made”.

We use only the best potatoes to make our fries. Varieties may change according to the season but they are all cooked twice to get a fried soft interior and crispy on the outside: as you like.

On the front page

On the menu

Chippy Chat & Fast Food Magazine • October 2014

21

NFFF on BBC4 …

It’s a Wrap!

Food writer Alison Clarkson followed eight people on a course in Leeds specialising in how to run their very own fish and chip shop for a BBC4 special which was aired recently.

F Alison Clarkson

or generations, the meal has been a constant favourite with thousands, if not millions of people across Britain. Churchill called them ‘the good companion’, and John Lennon loved his with tomato ketchup!

This series followed a three day course run by the National Federation of Fish Friers in Leeds.

The NFFF run several courses throughout the year, each one taking students through the requirements involved in running your own shop- from fish preparation and battering; health and safety, to the legal and financial issues inherent in the business.

These particular students came from a wide variety of backgrounds, from the finance industry to a retired musician; opticians to a newsagent. Two have ventured from France, one from Hamburg especially to attend the course, with the others coming from Yorkshire and London.

As well as following these 8, the

Mark Drummond 22

Chippy Chat & Fast Food Magazine • October 2014

programmes also traced the history and development of selling chips with leading members of ‘Seafish’, the industry authority and other chip shop owners.

The nation’s favourite meal became popular in the early part of the nineteenth century as a result of the rapid growth of trawl fishing in the North Sea. In its heyday there were approximately thirty thousand fish and chip shops in Britain. Today the number is around twelve thousand. The acclaimed 5 out of 5, AA Rosette and multi Michelin Star award winning chef JeanChristophe Novelli also discussed his love and respect for our traditional meal, and it followed up the featured members of the course, six months after attending it.

Amongst the interviewees were Mark Faichney and his wife, Jane, whose story is followed from our training course right up to opening their to their shop in Keighley, West Yorkshire.

To find out more about the NFFF training courses www.federationoffishfriers.co.uk

Mark and Jane Faichney Chippy Chat & Fast Food Magazine • October 2014

22

23

Chippy Chat & Fast Food Magazine • October 2014

Chippy Chat & Fast Food Magazine • October 2014

23

Rice really has had his chips

HARTLEPOOL chip shop worker Michael Rice’s journey on The X Factor is over after he didn’t make it through to the next round.

T

he 16-year-old won universal praise from all four of the show’s judges at the open auditions in Newcastle, which was screened a few weeks ago.

He then made it through to the Boot Camp stage after being put through in the Wembley auditions in front of 5,000 people.

But Michael took to Twitter to inform his supporters that he did not make it to second stage of Boot Camp.

The nerve racking six chair challenge, when contestants battle it out for a place at the judges’ houses, was shown over the weekend.

Michael tweeted: “Its been confirmed I won’t be shown at boot camp either! I’ll tell use I didn’t make judges houses!!”

The student, from Belle Vue, Hartlepool, now studying music at York College, was inundated with messages of support on Twitter.

One supporter called gem@gaznickymichael said: “Xfactor isn’t going to be the same.”

Another, @AthenaMZ_, said: “Out of all the contestants this year @MichaelRiceOff was definitely my favourite xx.”

Michael, who works in Young’s fish and chip shop at Seaton Carew, won positive feedback from all four judges.

Music mogul Simon Cowell said: “Wow, I wasn’t expecting that. You’re like a fish and chip shop diva.”

Well perhaps if he’s not made it through this diva could try chipping Divaa instead!

Well done for getting as far as you did Michael. If you give it another go next year we’ll be rooting for you.

24

Chippy Chat & Fast Food Magazine • October 2014

Chippy Chat & Fast Food Magazine • October 2014

24

25

Chippy Chat & Fast Food Magazine • October 2014

Chippy Chat & Fast Food Magazine • October 2014

25

Hell’s Kitchen with Jean-Christophe Novelli

By Tanya Henderson KFE

Academy – Take II

On Tuesday 9th September KFE hosted a Hell’s Kitchen battle at the Academy of Jean-Christophe Novelli for some of our Award Winning customers. After the success of last year’s event and with Jean hosting the National Fish and Chip awards earlier this year we thought it was a great reason to get some more of our top customers together and have a fun day battling it out!

J

ean-Christophe Novelli claims his training academy in Hertfordshire is his home, heart and his life, very similar to the philosophy of the Award Winning Trainers at the KFE School of Frying Excellence. With KFE Trainers Mark Petrou and Gordon Hillan attending last year’s event it was KFE train Garry Rosser’s chance to see if he could retain the trophy for the South.

The day started with the arrival of our guests through the secluded gates of Jean’s country home and into his Training Academy. The vibrant attitude of them all was equally matched by the Novelli trainers. Initially we were greeted to some tuition from the man himself prior to the commencement of the battle - North V’s

26

Chippy Chat & Fast Food Magazine • October 2014

South for number 1 cook position.

North team consisted of this year’s Independent Takeaway of the Year Winners Stuart and Maria from Quayside, Caroline Murphy and Sharell Richardson from Wetherby Whaler, Alex and Georgie Read from Portman Finance and this year’s Young Frier of the year Winner Leigh Foster. Whilst in the South team was KFE Trainer Garry Rosser and his wife Lisa from The Scallop Shell in Frome, Spiros and Naomi Gropetis from the Top Gun chain in Cardiff and from KFE Paul and Aviy Williams along with myself (Tanya Henderson).

The battle was intense with those who selected what they all thought to be the easiest dish of Caramel Basket with

Chippy Chat & Fast Food Magazine • October 2014

26

Summer Fruits having to take several unsuccessful attempts to get this right! Other dishes included JC Tomato Sauce, Mixed Fish Symphony, Mushrooms and Blue Cheese and Lemon and Crab Tortellini and Apple Soufflé.

Dishes were presented and tasting began and for the first time no winner was announced as ‘all dishes were too close to call’. This was despite money exchanging hands between Paul and Jean!!

After this it was time to relax over some fine wine and a 4 course meal cooked by Jean and his team of Leek and Potato Vichyssoise with Minute Foie Gras, the mixed fish symphony we had prepared, Braised lamb knuckles followed by Vanilla Panna Cotta with Marinated Berries.

You might guess that the fun didn’t end there, so off to the beautiful Luton Hoo Hotel for dinner and drinks and some really good chat. We would like to thank all who attended and made this another fabulous fun day and a special thanks to Jean-Christophe Novelli and his team for all their efforts.

KFE will be hosting more events over the forthcoming months, the next event is the KFE Golf Tournament being held in the Turnberry Resort in Ayrshire on 5th-7th November. If you could like more information on this or anything else please contact KFE on 01778 380448 or email sales@kfeltd.co.uk

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

27

Chippy Chat & Fast Food Magazine • October 2014

Chippy Chat & Fast Food Magazine • October 2014

27

OPEN DAY What wellies were made for!

Despite grim looking weather early morning a record number of people from all around the country pulled on their wellies and made tracks for Ely. As they arrived the rain stopped the sun broke through the clouds and the day, and the welcome, was warm.

I

sle of Ely Produce once again opened their doors to chip shop owners and suppliers so they could see firsthand the journey a potato makes before it reaches their shops.

The event was held on Monday 15th September in Ely, Cambridgeshire and included a visit to one of the biggest potato farmers in Cambridgeshire P J Lee and Sons.

Isle of Ely Produce sponsor the ‘From Field to Frier Award’ in the National Fish and Chip Awards 2014, organised by Seafish.

The From Field to Frier Award recognises businesses for their excellence in potato knowledge, sourcing and storage, and their attention to detail and skill in producing quality chips.

Oliver Boutwood, Director of Isle of Ely Produce said: “Our purpose is very much to be at the heart of our business communities and to champion their aspirations and to support them - this event will help cement our position further and increase the bond we already have within the trade” The event was hosted by Chippy Chat Editor Austen Dack. Key speakers on the day included top friers Calum Richardson, John Golds, and Adrian Fusco plus industry representatives Stephen Hole from Divaa (Caithness Potatoes) Julian Cruttenden from Mr Hughs (Larchwood Foods) and Kate Cox (Potato Council). Gregg Howard NFFF President opened the event.

The event is once again planned for September 2015, so any suppliers who would like to get involved please email austen@chippychat.co.uk.

28

Chippy Chat & Fast Food Magazine • October 2014

At Isle of Ely Produce HQ the Stage was set for a series of entertaining speakers and experts from all areas of the trade

Greg Howard NFFF President opened the event

Chippy Chat Editor Austen Dack sets the agenda

Field Frier

Field Frier

Field Frier

Approved

Field Frier

There’s a New Divaa in Town Field

A Star is born

Frier

Field Frier

Field Frier

Stephen Hole of Caithness Potatoes Introducing Divaa

Chippy Chat & Fast Food Magazine Field Frier • October 2014

28

Christopher Lee Introduced the Movie and eventually lead the tour of the farm

P J Lee’s Short movie gives an insight into modern potato farming practices

Bus loads of chippies and suppliers arrive at P J Lee’s Farm for the grand tour

Christopher leads the way pointing out details and enlightening all on the uses of a wide aray of rather large farming hardware.

There’s so much more invovled than you would guess

On the Belt

29

Sorted!

Chippy Chat & Fast Food Magazine • October 2014

Crate construction - These guys are fast Continued

Chippy Chat & Fast Food Magazine • October 2014

29

Continued

Heading back to the buses and back to Isle Of Ely Produce for a buffet lunch a cuppa and a try out of those Divaa chips

Time to fill up at the buffet tables

Various types of potato cooked to compare

Try out - Which one is your favourite?

The entertainment and education continued with...

Kate Cox of the Potato Council

Calum Richardson - The Bay

Adrian Fusco Quayside, Whitby

John Golds - Frankies Shetland

So it’s good night from him, and it”s good night from him.

30

Julian Cruttenden - Mr Hugh’s Oil

Chippy Chat & Fast Food Magazine • October 2014

Austen Dack - Talks about the new Chippy Chat

A big thankyou to all of our sponsors

Chippy Chat & Fast Food Magazine • October 2014

30

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

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

For your nearest stockist call 01302 390880 visit www.nortechfoods.co.uk Box contains (4 x Chat 5kg) & Fast Food Magazineor 31 20kg Chippy • October 2014 Chippy Chat & Fast Food Magazine • October 2014

31

LETTER

P

laces for this event are now very limited and have been selling like hot cakes! Please can you email amanda@ chippychat.co.uk to check availability?

It’s going to be a fabulous CHRISTMAS party for the industry. A real grand occasion. Starting with a delicious three course Christmas dinner, followed by a fantastic act and then finally a great disco for you to have a boogie and let your hair down.

We’ve taken onboard the sound issues of last year, and will be providing some first class talent without blowing away your ear drums!

It’s an excellent way to reward staff, relax with loved ones and catch up with friends in the trade.

For those wishing to stay the night we have agreed a special rate with the hotel of just £65 for a double room (including breakfast). Car parking is FREE, and there’s FREE wifi too.

Ticket prices are just £59 each or a table of ten will be £550.

Call 01353 865 966 to pre-book your tickets today. Or email Amanda@chippychat.co.uk Sponsors -The ball is supported by KFE, Smales, Youngs, Blakemans, Kerry Foods and Isle of Ely Produce. If you are interested in sponsoring the ball too please email austen@chippychat.co.uk.

Chippy Chat Plus member discount -

£55 ticket and just £500 for a table of ten. e NEWSper LETTER If you’re not already a member, ask amanda about the benefits when booking, this could be a good time to join.

FORUM

32

Chat py

Chippy Chat & Fast Food Magazine • October 2014 ll 2 014

COMMUNITY

Ch ristmas Ba

Chat y p ll 2 014

BALL heading for sellout

Chi p

TV

FORUM

NEWS e

Chi p

TV

COMMUNITY

Ch ristmas Ba

The delicious thre e course menu has been released (you choose) Festive Dinner Menu 20 14

Cream of British onion , parsnip and apple sou p (v) Chilled galia melon wi th Clementine and dry Vermouth syrup (v) Chicken liver pate, wi th homemade ginger spi ced, apple, celery and sultana chu tney *** Roasted Breast of turkey , bacon wrapped sage and onion stuffing, apricot and cranberry chipolat a sausage and thickened pan juices ser ved with honey roasted carrot and Swede, sautéed Brussel s sprouts with chestnuts and fondant potato Grilled supreme of sea -reared trout, with a chu nky fresh tomato and basil sauce served with saffron ric e, buttered broccoli and honey roa sted carrots

Timbale of aubergine, courgette and butternu t squash, with a chunky fresh tomato and basil sauce served with saffron rice, buttered broccoli and honey roasted carrot s (V) *** Christmas pudding wi th brandy sauce

Salted caramel and cho Fresh pineapple with

colate torte with buttersc

otch sauce

pomegranate, sliced kiw i and cassis flavoured whipped cre am 32 Chippy Chat & Fast Food Magazine • October 2014

The UK loves fish and chips, 90% of us eat it regularly from a fish and chip shop

HOW DO YOU LIKE YOURS? Aberdonians eat the most haddock (76%) Glaswegians love pickled onions (29%) E

SAUC

NEWCASTLE BELFAST KETCHUP

Belfast eats the most takeaway fish and chips in the UK (54% eat it at least once a month)

MANCHESTER

Mancunians love gravy and mushy peas the most (29%)

LONDON

CARDIFF

BRIGHTON

In Bristol they like to eat theirs at the seaside (31%)

THE UK

CITY BY CITY

90%

of UK consumers eat fish and chips from a fish and chip shop. Over a third (35%) eat fish and chips more than once a month.

25%

Tomato ketchup is the next favourite accompaniment; 25% of people smother it on their fish and chips followed by curry sauce (20%).

66%

Two thirds (66%) add salt and vinegar, over a third (37%) have mushy peas and more than half the respondents (52%) love eating fish and chips straight from the paper or box.

41%

Men eat fish and chips more often than women, with 41% consuming crispy battered fish and piping-hot chips at least once a month, compared with 30% of women.

31%

People in the UK prefer to eat their fish and chips beside the sea (31%), followed by at home on the sofa (29%).

19%

Mayonnaise is a popular trend amongst the younger generation; 19% put this on their fish and chips.

Chippy Chat & Fast Food Magazine • October 2014

www.fishandchipawards.com

Curry sauce is most popular in Birmingham (43%)

BRISTOL

Tradition reigns in the UK! Most of us like to eat fish and chips with salt, vinegar and mushy peas out of the VINEGAR paper or a box, at the seaside.

33

LEEDS

@fishnchipawards

76% 43%

The North/South divide on whether people eat haddock or cod still exists.

Glasgow (45%), Edinburgh (57%) and Aberdeen (76%) all prefer haddock. Cities in England, Wales and Northern Ireland go for cod.

Birmingham adds more curry sauce than any other city in the UK (43%); Newcastle are the biggest fans of tomato ketchup (40%) and Mancunians are most likely to top it with gravy (21%). Cardiff chucks on more salt than anywhere else in the UK (89%).

54%

Most frequent consumption of fish and chips is in Belfast (54%), Birmingham (45%) and Newcastle (44%).

64%

People from Belfast can be considered the ‘poshest’ as they are most likely to eat fish and chips from a plate (64%) at the dining table (40%). Edinburgh has the biggest number of couch potatoes, 45% prefer to eat it at home on the sofa. Glaswegians (8%) and Aberdonians (6%) are most likely to enjoy fish and chips walking home from the pub.

Chippy Chat & Fast Food Magazine • October 2014

33

A survey of nearly 2,500 adults (18yrs+) in the UK conducted by YouGov in July 2014.

LoSalt are on a

High

A record number of more than 400 fish and chip shops are already taking part in the LoSalt GoLo healthier eating initiative. It is the first time an initiative like this has been conducted on a large scale, and the reduced sodium salt brand is calling on more chip shops to get involved with the campaign.

A

portion of fish and chips can contain as much as 5g of salt which is 2g of sodium1; this is more than 80 per cent of the maximum daily allowance of 6g for salt and 2.4g for sodium. Your customers are looking for healthier alternatives, so by swapping regular salt for LoSalt on their chips can help reduce the amount of sodium by two thirds. Independent tests show that chip shop customers cannot tell the difference between LoSalt and regular salt.

There are many benefits from becoming a LoSalt GoLo ambassador including the important opportunity to highlight that by offering LoSalt as a healthier alternative means that a takeaway fish and chip shop meal can be one of the healthiest takeaways available. We know people in the UK are eating too much salt and as chip shops play an important role within their local communities, becoming an ambassador can help to educate the public about salt and low sodium whilst also helping to stand out from the crowd.

GoLo ambassadors receive a free kit worth £20 each, containing a 3kg drum of LoSalt, a branded five-hole shaker, LoSalt sample sachets and educational leaflets, as well as supporting point of sale material such

34

Chippy Chat & Fast Food Magazine • October 2014

as posters, badges and wobblers. LoSalt delivers the same flavour as regular salt, but contains 66 per cent less sodium.

Chippy Chat & Fast Food Magazine • October 2014

34

The Boundary

LoSalt Scarborough Tour

All participating fish and chip shops appear on the LoSalt website www.losalt. com/uk/golo as part of an interactive map, so customers can find a fish and chip shop offering LoSalt local to them. A fish and chip shop of the month is also profiled on the website to provide further promotion and awareness, along with Facebook (https:// www.facebook.com/losalt) and Twitter engagement (https://twitter.com/LoSaltUK).

Fish and chip shops already taking part are reporting a great response from customers: Stuart Fusco from Quayside Whitby said: “The LoSalt was received well. We have customers reaching for the LoSalt over normal salt now. We would like to continue to supply LoSalt.”

Lee Penaluna from Penaluna’s Famous Fish and Chips added: “We would definitely continue with LoSalt, there are many who are conscious of the amount of salt they use and we must be proactive in promoting the healthier alternative.”

Many participating chip shops are already starting to re-order more LoSalt, and those who would like to do so can contact LoSalt directly for more information.

To build on the success of the campaign, this summer, LoSalt took the GoLo campaign on tour and visited popular seaside resorts of Scarborough, Great Yarmouth, Barry, Exmouth and Southsea to raise awareness of the issue of too much sodium in the diet.

A branded LoSalt van spent the day on the seafront of each of the resorts, talking to beachgoers about the importance of reducing salt in the diet and offering tastings of LoSalt. Information about local chip shops taking part was provided to the public and the chip shops were promoted to their local media.

The campaign has benefited from high profile awareness with more than 50 pieces of national and regional coverage, including 35

Chippy Chat & Fast Food Magazine • October 2014

Mail on Sunday, Daily Mirror, Daily Express and Radio 2, and as a result of this has reached a potential 38 million people.

To celebrate the success of the campaign, LoSalt has four pairs of tickets to win to join LoSalt at the (almost sold out) Chippy Chat Christmas Ball on Sunday 7th December.

To be in for a chance of winning a pair of tickets including overnight accommodation you have to have helped your customers GoLo. To enter you have to be a GoLo ambassador and send in your best photograph(s) of how you’ve used LoSalt and the GoLo kit in your chip shop.

To enter, please send your name, chip shop name, contact details and photograph/s to Losalt@ceres-pr.co.uk or austen@ chippychat.co.uk or visit www.losalt.com/uk/ golo for more information.

Deadline for all entries is Tuesday 28th November 2014.

Contact/Info

Visit - www.losalt.com

You can contact LoSalt via an easy to complete form on their website.

LoSalt Customer Service 1 Bessemer Drive Kelvin Industrial Estate East Kilbride G75 0QX

Chippy Chat & Fast Food Magazine • October 2014

35

Are you prepared for changes to allergen information?

14

Think Allergy

When someone asks you if a food contains a particular ingredient – always check.

From 13 December 2014, food businesses will need to provide information about allergenic ingredients in the food they serve.

?

??

Food allergies and intolerances Before ordering please speak to our staff about your requirements

1. ‘Is ‘ there any egg in this?’

2. ‘I don’t know.

I’ll check.’

3. ‘Do you know if this has any egg in it?’

Nuts

MUSTARD

??

Mustard

?

Fish

4. ‘I’ll check.’

5. ‘Yes, there is egg in it.’

1

Cereals containing gluten

Sesame seeds

3

Crustaceans

Eggs

Celery

Molluscs

Beer

Sulphur dioxide

10117-FSA-Allergies-Poster.indd 1

06/06/2014 14:32

There are big changes to the information food businesses must give to their customers about the allergenic ingredients in the meals they prepare and serve. Dr Chun-Han Chan, Senior Scientific Officer at the Food Standards Agency, explains.

Why is food information so important?

4

Eggs are often found in cakes, some meat products, mayonnaise, mousses, pasta, quiche, sauces and pastries or foods brushed or glazed with egg.

Lupin

5

Fish You will find this in some fish sauces, pizzas, relishes, salad dressings, stock cubes and Worcestershire sauce.

6

Lupin Yes, lupin is a flower, but it’s also found in flour! Lupin flour and seeds can be used in some types of bread, pastries and even in pasta.

7

Milk Milk is a common ingredient in butter, cheese, cream, milk powders and yoghurt. It can also be found in foods brushed or glazed with milk, and in powdered soups and sauces.

8

Molluscs These include mussels, land snails, squid and whelks, but can also be commonly found in oyster sauce or as an ingredient in fish stews

9

MUSTARD

Mustard Liquid mustard, mustard powder and mustard seeds fall into this category.

This ingredient can also be found in breads, curries, marinades, meat products, salad dressings, sauces and soups.

Nuts Not to be mistaken with peanuts (which are actually a legume and grow underground), this ingredient refers to nuts which grow on trees, like cashew nuts, almonds and hazelnuts.

You can find nuts in breads, biscuits, crackers, desserts, nut powders (often used in Asian curries), stir-fried dishes, ice cream, marzipan (almond paste), nut oils and sauces.

11

12

Sesame seeds

Soya Often found in bean curd, edamame beans, miso paste, textured soya protein, soya flour or tofu, soya is a staple ingredient in oriental food. It can also be found in desserts, ice cream, meat products, sauces and vegetarian products.

Sulphur dioxide (sometimes known as sulphites) This is an ingredient often used in dried fruit such as raisins, dried apricots and prunes. You might also find it in meat products, soft drinks, vegetables as well as in wine and beer. If you have asthma, you have a higher risk of developing a reaction to sulphur dioxide.

Beer

14

At least

of children in the UK have a food allergy*

people has coeliac disease**

Food allergy

Food intolerance

Coeliac disease

Food allergic reactions range from mild to very serious. Symptoms can affect different areas of the body at the same time and can include rashes, swelling, chest tightness and shortness of breath. Serious cases can lead to anaphylaxis (a life-threatening reaction) and death.

Food intolerance can be caused by difficulties digesting certain ingredients, such as lactose from milk. Symptoms include diarrhoea, bloating and stomach cramps and usually only occur several hours after eating the food.

Coeliac disease is caused by a reaction of the immune system to gluten. Symptoms include bloating, diarrhoea, tiredness, mouth ulcers, anaemia, osteoporosis and usually occur several hours after eating the food.

All types of food can cause a reaction. However, certain proteins are responsible for most food allergies and intolerances. The most common food allergies in children are caused by:

Milk

Eggs

Peanuts

Hospital admissions due to food allergies in the UK increased by

Tree nuts

500% 1990

Fish

between

Odds that a child with two allergic parents will develop allergies:

and

2007

***

Odds that a child with one allergic parent will develop allergies:

70

33

%

%

Treatment

1– blue Remove re safety by l e a s straightpulling e

wi up th bending ou t twisting or it.

There is no cure for food allergies, food intolerance or coeliac disease. The only way to prevent a reaction is to avoid the foods that make you ill.

However if you have a mild or moderate food allergic reaction you can use antihistamines to relieve the symptoms. In case of a more serious reaction (including anaphylaxis), a medication called adrenaline, contained in an auto-injector pen can be used.

2 – and Swing push firmly orange tip outer against so it thigh AND “clicks” on HOLD aoorox. thigh seconds 10 deliver to drug.

3 – emergency Seek

me di attention! ca l

Sign up to our allergy alerts on food.gov.uk/email, or follow #AllergyAlert on Twitter and Facebook

For more information, visit: food.gov.uk/allergy or nhs.uk/conditions/allergies Sign up to our allergy alerts on food.gov.uk/email, or follow #AllergyAlert on Twitter and Facebook Join our conversation @food.gov.uk/twitter Watch us on food.gov.uk/youtube

Let’s keep connected at food.gov.uk/facebook Join our conversation @food.gov.uk/twitter

Sources: * FSA Report of 2008 T07 Food Allergy and Intolerance Research Programme Review – http://multimedia.food.gov.uk/multimedia/pdfs/t07review2008.pdf ** Bingley, P. J. et al. (2004) Undiagnosed coeliac disease at age seven: population based prospective birth cohort study. British Medical Journal 7435 322–323 *** Gupta R, Sheikh A, Strachan DP, Anderson HR (2007): Time Trends in Allergic Disorders in the UK

Watch us on food.gov.uk/youtube

Resources available to help food businesses understand more about food allergy

What is your responsibility?

Remember these key messages when dealing with dietary requests such as food allergies: • Make sure the information you provide is accurate.

• Keep up to date ingredients information for any ready-made foods bought in.

• When cooking, make sure you know what’s in the ingredients • Consider cooking oils, dressings, toppings, sauces and garnishes • Update this if you change the recipe or ingredients used

• When making food for someone with an allergy, work surfaces and equipment must be thoroughly cleaned before use.

Chippy Chat & Fast Food Magazine • October 2014

...and

5-8% 1in100 What is a…

Let’s keep connected at food.gov.uk/facebook For more information, visit: food.gov.uk/allergy or nhs.uk/conditions/allergies

• Accurate food allergen information is required by allergic consumers to help them manage their condition and avoid food which make them sick.

36

of adults*...

Peanuts

• Ensure your staff know of any changes to allergen information for the dishes provided.

The EU Food Information for Consumers Regulation (No. 1169/2011) outlines the new allergen requirements for businesses selling non-prepacked (loose) food served in a restaurant or takeaway. It gave businesses three years to prepare themselves for change.

From 13 December 2014, all food businesses will need to provide information about 14 allergenic ingredients used in the food you serve [Please see the list on this page]. This information will need to be provided upfront in writing (on a menu or chalk board) or signposted to where it can be obtained in written or oral formats. Where allergen information is provided orally it must be verifiable, accurate and consistent.

Allergy facts Between

1-2%

Peanuts are actually a legume and grow underground, which is why it’s sometimes called a groundnut. Peanuts are often used as an ingredient in biscuits, cakes, curries, desserts, sauces (such as satay sauce), as well as in groundnut oil and peanut flour.

These seeds can often be found in bread (sprinkled on hamburger buns for example), breadsticks, houmous, sesame oil and tahini.

They are sometimes toasted and used in salads.

13

10

• There is no cure for food allergy, the only way to manage it is through life long avoidance of the offending food.

Big changes ahead for food businesses

A food allergy is caused when your immune system mistakenly thinks that certain foods are a threat to your body. A food intolerance doesn’t usually involve your immune system, however, coeliac disease is an intolerance to gluten and does involve the immune system.

Crustaceans

Eggs

Lupin Flour

food allergies and intolerances

Crabs, lobster, prawns and scampi are crustaceans. Shrimp paste, often used in Thai and south-east Asian curries or salads, is an ingredient to look out for.

Soya

A booklet Allergen information for loose foods is also available to download.

I

2

Cereals containing gluten

For more information and advice about allergy, visit: food.gov.uk/allergy

t is thought that about 1-2% adults and 5-8% children have a food allergy and 1 in 100 people have coeliac disease in the UK. In severe cases, food allergies can be life threatening or result in death.

If you are in the food business, it’s vital that you take food allergies seriously, as a mistake or oversight could put your customers at risk and seriously damage the reputation of your business.

Unlike bacteria, food allergens cannot be removed by cooking, therefore good kitchen hygiene, separation and labelling of ingredients is essential when preparing food.

This includes celery stalks, leaves, seeds and the root called celeriac. You can find celery in celery salt, salads, some meat products, soups and stock cubes.

Wheat (such as spelt and Khorasan wheat/Kamut), rye, barley and oats is often found in foods containing flour, such as some types of baking powder, batter, breadcrumbs, bread, cakes, couscous, meat products, pasta, pastry, sauces, soups and fried foods which are dusted with flour.

Milk

Milk

Celery

Peanuts

SESAME OIL

6. ‘Let me help you choose something else.’

Your quick guide to

Coming to a food label near you

There are 14 major allergens which need to be mentioned (either on a label or through provided information such as menus) when they are used as ingredients in a food. Here are the allergens, and some examples of where they can be found:

© Crown copyright 2014 Printed in England on 75% recycled paper 50k FSA/1733/0614

?

Which ingredients can cause a problem?

Allergens

The way allergens are labelled on prepacked foods is changing because of new regulations. The Food Information Regulation, which comes into force in December 2014, introduces a requirement that food businesses must provide information about the allergenic ingredients used in any food they sell or provide.

• Always wash your hands before preparing any food.

Need more help?

There are resources available to help food businesses understand more about food allergy.

• Advisory leaflet on non-prepacked food http:// multimedia.food.gov.uk/multimedia/pdfs/publication/ loosefoodsleaflet.pdf • Think allergy poster www.food.gov.uk/sites/default/ files/multimedia/pdfs/publication/thinkallergy.pdf • Allergy E-learning training http://allergytraining.food. gov.uk/ • Guidance for businesses: www.food.gov.uk/newsupdates/news/2014/6140/sme-allergen-guidance • You can find your local food safety officer by visiting: www.food.gov.uk/enforcement/ Chippy Chat & Fast Food Magazine • October 2014

36

Approved Field to Frier Distributors

eld

Scotland

Tel : 01358 742345 Mob : 07799 661333

FieldWoodward Frier

Field Frier

North West

Potatoes

Finest Quality Chipping Potatoes Call : Richard

T: 0151 4245449 M: 07885 636713

Sustainably sourced potatoes your customers will love.

Gloucester Wholesale

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

01989 762000

WILLIAMS Potatoes

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

West Midlands

eld WV1 2TX

37

ACE Potatoes

A

Call : Ozzy Tel : 07956 858659

South East

Field

07711 623007 (Andy)

01254 830305

Yorkshire & Humberside

JSS

Call Jez Ward T : 01709864074 POTATOES M :07802 382291 email : jez555@hotmail.co.uk

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

Northern Ireland

Hunters Potatoes

07831 299757 (Paul)

420 Blackburn Road, Chorley, PR6 8HX soltashe@googlemail.com

North East 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

Bucks and Beds

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

Masters & Co Ltd

T: 0207 987 7890

Tel: 01452 856111 Mobile: 07774 675303

phone

www.vicgrahamwholesalepotatoes.co.uk

London

A

eld

T: 01204 887415 T: 01204 883141

M Frier

South West /Wales

Unit 15a Bamfurlong Ind Park Cheltenham Gloucestershire GL51

South Boyd Street Tottington Bury Lancashire BL8 3NA

Chippy Chat & Fast Food Magazine • October 2014

Eagle Hill Potato

Marketing

Telephone: 028 9188 2280 37 Craigboy Rd Donaghadee 028 9188 3519 BT21 OLP Mobile Numbers: 07802882280 N.Ireland 07801585945

Field

Fax: 028 9188 3394 www.eaglehill.co.uk

Chippy Chat & Fast Food Magazine • October 2014

37

Out in the Field with Richard Lee - Cambridgeshire based Potato Grower P J Lee and Sons - Highflyer Farms History Of Highflyer:

Amanda Waterfield catches up with Richard Lee Potato Grower

38

Highflyer was bred by Sir Charles Bunbury and named by his next owner, Frederick St John, 2nd Viscount Bolingbroke, at a dinner party given by Sir Charles, after the highflyer walnut trees growing in the paddock where he was foaled.

Following his sale for £800 to Mr Tattersall, an astute businessman whose name is well known throughout the racehorse world as the founder of the auction firm, he ran several more times, recouping his purchase price before his retirement from the turf. He was easily the best horse of his day, winning over distances from two to above four miles and earning over 9,000 guineas during his short career.

He went to stud at Ely, Cambridgeshire, commanding an ever increasing fee, said to have been as high as fifty-one guineas, as his offspring continued to prove themselves, earning about 1200 guineas per annum in his later years.

Chippy Chat & Fast Food Magazine • October 2014

His offspring included three Derby winners.

His success enabled Mr Tattersall to build Highflyer Hall which was named in his honour.

Highflyer was Champion Sire from 1785 to 1796, and again in 1798. He died at Highflyer Hall in October of 1793, and had inscribed on his gravestone: “Here lieth the perfect and beautiful symmetry of the much lamented Highflyer, by whom and his wonderful offspring the celebrated Tattersall acquired a noble fortune, but was not ashamed to acknowledge it.” Richard Tattersall died in February of 1795.

Potato Production:

Potato production at P J Lee and Sons has developed over the years to include two planting teams. Due to the wide ranging soil types on the farms, a light land and heavy land team have formed.

Christopher Lee supervises the light land team consisting of cultivators, bedformers and two state of the art Structural Potato Planters.

This team is extremely efficient as the kinder soils need less cultivation to create the perfect seedbed. With two men delivering liquid fertiliser and potato seed from the chitting sheds, only the weather can hold them back.

The second heavy land team is supervised

by Andrew Lee. A huge mix of cultivators, deep ridging machines, bedformers, soil separators and two of the 6 row Standen potato planters all help to produce the perfect seedbed on the stronger soils.

Irrigation on the farm is from an array of rivers, drains and the surrounding ditch networks. On many of the farms there are winter storage reservoirs which all compliment the application of water.

Chippy Chat & Fast Food Magazine • October 2014

38

Field Frier

Field Frier

Grow Them

Field Frier Field Frier The farm runs as many as 40 irrigation reels depending on the season.

Potato harvest is quite unique at P J Lee and Sons as due to the crop being only late harvest varieties, it must be harvested in a 5 week window. This is subject to frost and rainfall.

The farm runs 9 harvesters, 7 being selfpropelled Grimme machines. The flagship is the Tectron 4 row 16 ton bunker machine. All the self-propelled machines are on tracks to minimise compaction and allow harvesting in damp conditions. The entire crop is transported by 45 tractors and trailers to any one of the storage facilities where they are graded. One of the 11 grading lines then cleans and grades the crop.

Potato Brands:

Potato trading at Highflyer Farms is carried out on a daily basis by Richard Lee who markets to all the leading potato merchants and selected wholesale merchants in the Uk and Ireland.

We are proud of the fact that over the last 20 years we have continually exported our Double Zero brand and East Side Produce brand to Ireland. We pride ourselves in the “Continuity of supply” from October to June.

Presently our potatoes are supplied in 25kg bags however; we are also developing 14kg boxes for supplying the catering trade and handled bags which will be 10kg and 7.5kg.

The business has steadily grown to become one of the largest producers and suppliers to the fish and chip shop industry.

I would like to thank Richard for taking the time to give me an insight into the workings of Highflyer Farms. Amanda Waterfield CC&FF

39

Chippy Chat & Fast Food Magazine • October 2014

Fact File

Field Frier

Field Frier

Location: P J Lee, Highflyer Farm, Ely and Sutton Gault, Nr Sutton, Cambridgeshire.

Land Type: Wide ranging soil type - predominately black fen soil.

Variety of Potatoes Grown: Maris Piper, Markies, Ramos, Cabarat, Challenger, Divaa, Agria.

Tonnage Grown: In-excess of 40,000 tonnes Availability to fish and chip shops: October to June How long have you been growing potatoes? Over 60 years.

Other Crops Grown? Cereal, vegetable and root crops, now introducing energy crops - oilseed rape, maize and rye.

About: P J Lee have been in business for over 50 years. The company consists of three generations, Peter Lee being the founder with sons Trevor and Richard, and Andrew and Christopher Lee the third generation.

The farm has expanded over the years. The holding comprises of owned and tenanted farms in and around the Cambridgeshire / Norfolk borders.

Cereals, vegetables and root crops are all grown with the potato crop being the flag ship!

Highflyer Farms are one of the largest individual producers in the UK, predominantly serving chip shops the length and breadth of the country. Many of our potatoes are also exported to Ireland.

Highflyer Farms strive to produce top quality chipping potatoes for the industry and take pride in being one of the market leaders.

The main farm office is based at Highflyer Hall, Ely with the farms pack house being at Sutton Gault, near Sutton. The entire potato crop is either stored onsite at our pack house or in other storage facilities in a 25 mile radius of Sutton. We have a range of stores to ensure continued quality from October to the end of June.

Chippy Chat & Fast Food Magazine • October 2014

39

F F

FISH & CHIPS – IT’S JUST NOT BRITISH A De Montfort University professor has unwrapped the story of one of Britain’s favourite fast foods, fish and chips.

P

anikos Panayi has written a book called ‘Fish and Chips: A History’, which looks at the social history and culture surrounding our popular dish.

The professor of European History uncovers the real origin of the take-away, proving there is more than beats the eye to the well-loved battered fish and salty fries.

He said: “We think of it as being British as can be, but it’s actually from Jewish families and Greek Cypriot families.

“The origins of fish and chips are that cold fish used to be a Jewish dish eaten cold.”

Although we think of it as quintessentially British, fried fish was first introduced and sold by immigrant Jews before it spread to the British working classes during the course of the nineteenth century.

By the twentieth century other migrant communities such as Italians and Greek Cypriots were playing a leading role in

40

Chippy Chat & Fast Food Magazine • October 2014

the fish and chip trade.

He added: “It was the birth of the railways which made fish and chips famous – before the 1840s, no-one ate fresh fish unless they lived near the sea.

“At its height, by the end of the First World War, there were 25,000 fish and chip shops but today there are about 10,000.

“Working class families used to eat it several times a week because it was cheaper than cooking.”

Technological and economic developments transformed its component foods into items of mass consumption.

It reached the height of its popularity in the first half of the 20th century and, despite the arrival of new contenders for the title of Britain’s national dish, it still remains a popular takeaway.

Fish and Chips: A History is published

by Reaktion Books and full of facts, anecdotes and historical images.

Chippy Chat & Fast Food Magazine • October 2014

40

Field Frier

Field Frier

Sell Them

Field Frier Field Frier

CITY CHIPPERS

Field Frier

Field Frier

Des McDonald, former CEO of Caprice Holdings, has been taking the London restaurant scene by storm this year with a string of successful openings; the chicest summer popup: On the Roof with Q at Selfridges, BBQ restaurant Q Grill Camden and the acclaimed Holborn Dining Room at Rosewood London. The Fish & Chip Shop City will be the latest launch from this busy restaurateur and is set to emulate the Islington site with some new exclusive dishes and outdoor seating for a great al fresco dining experience.

T

he critics raved about the Islington opening, with Giles Coren proclaiming it “a proper bloody fish restaurant, and the best thing to happen in North London.”

AA Gill agreed; “The menu is satisfyingly traditional. It doesn’t have a twist or reinvention or deconstruction to its name.

It’s an attempt to go back to basics and do the thing as well as possible.”

The City kitchen will be headed up by Steve Wilson, formerly of Scott’s and Daphne’s and will be overseen by Lee Bull, Group Executive Chef for Des McDonald Restaurants Etc Ltd. The Fish & Chip Shop City will take pride in serving fresh fish (never frozen) from sources that are approved by the Marine Stewardship Council. A delicious selection of line and hook caught Cod, Haddock and Whiting will arrive daily from Brixham, to be grilled, or fried in The Fish & Chip Shop’s own recipe batter, made with Camden beer.

41

Chippy Chat & Fast Food Magazine • October 2014

The chips will be hand cut in the shop from the finest British potatoes and double fried in refined rapeseed oil, giving them the perfect crunch to fluff ration.

The menu doesn’t just serve ‘posh fish and chips’, diners can choose from a range of delicious seafood from the raw bar including West Mersea Native No.2 oysters, Lobster grilled or served with mayonnaise and Fruits of the Sea for two.

There will also be a dedicated takeaway window for those in a rush. The space will also be available for hire on the weekends for private events.

Visit - www.thefishandchipshop.uk.com Chippy Chat & Fast Food Magazine • October 2014

41

F F

Down Town Happy In a narrow side street in the Grove Community area of Tunbridge Wells sits a small fish and chip takeaway. There is limited passing trade, you can’t park outside the shop yet Downtown Fish Bar trades very successfully as the oldest fish and chip shop in Tunbridge Wells.

D

owntown has built such a strong reputation for quality over fifty years that despite its location it has managed to survive the growing competition for takeaway food and the demise of the nearby High Street. Owner, Reg Singh says “The area may not be busy but our trade remains strong” Reg has owned the shop for seven years having worked for previous owner Peter Parsons for one year. Peter took over the shop from his mother-in-law Lillian Trotter, known locally as ‘Greasy Lil’ in 1992. Frymax has been the oil of choice for Downtown Fish Bar for over fifty years through its different owners.

Downtown is a traditional fish and chip shop with fish and chips accounting for over 70% of its sales, the balance being pies and sausages. The main species are cod and haddock but on Fridays a selection of alternative fish is available including Talipia, Monk Fish, Hake, Lemon Sole and Mackerel.

Reg puts the continuing success of Downtown Fish Bar to its consistently high quality product and its outstanding standard of customer service. “Our customer base means that we must always be at the top of our game. Consistent quality is critical”. A

42

Chippy Chat & Fast Food Magazine • October 2014

key element in achieving this quality is the care that goes into preparation. Reg starts his prep at 4.00a.m. with cutting the fish and ensuring that the oil is in tip top condition.

“All this is achieved by support of my beloved wife Amy and my three daughters” says Reg. Consistent quality is also achieved through using top quality ingredients. “We have used the same potato supplier for over thirty years. We use top quality brands for our oil and batter because we know we can rely on Frymax and Henry Jones for consistency” Reg has been in the trade for over 30 years and has used Frymax in all of his shops. “It is a consistent high quality product which gives the food a great taste “The final element is that the food is cooked to order so that every customer gets a freshly cooked meal in the best possible condition.

In a community shop customer relationship and service vital.

Kelly Moore, a third generation server, has been working in the shop for over 20 years and knows every regular customer and their families. “You can’t buy her knowledge and skills; it’s vital to our business” says Reg. All the customer service staff have been with Reg since he took over the shop in 2007.

Chippy Chat & Fast Food Magazine • October 2014

42

Anne Wallace always fries in Anne Wallace has run the award winning Taylors Fish and Chip restaurant and takeaway in Stockport since 1987. The reasons for her success are twofold. Anne believes passionately in effective staff training and, having previously won several awards, recently received a well deserved O.B.E. for her contribution to adult learning in the community.

Good training goes hand in hand with great food and Anne’s Fish and Chips are simply the best. The reason is quite simple. “The oil is the most important thing in this business” she says and her years of experience have shown that there is only one oil that will produce delicious tasting food every time and keep her customers coming back for more. The oil Anne Wallace chooses is Frymax.

Frymax is pure white premium palm, made from the highest quality raw materials. It is additive free, contains no hydrogenated oils and less than 1% trans fats. Not only does it guarantee consistently good results, its performance is long lasting without any deterioration in quality.

Frymax has been the fryers favourite for over fifty years and is as good today as when it was launched all those years ago. Anne Wallace knows that to produce the best, you must use the best and there is none better than Frymax.

Member of the National Edible Oil Distributors Association

Frymax - No Ordinary Cooking Oil. For information, advice, or customer support material please contact Olenex Trading (UK) Limited: Tel: 01322 444836 43

e-mail: ukinfo@olenex.com

Chippy Chat & Fast Food Magazine • October 2014

www.frymax.co.uk

Chippy Chat & Fast Food Magazine • October 2014

43

A DAY AT THE RACES

SGF Fish & Chips of Westmoor is celebrated fifty years of trading by giving away a portion of ‘The Nation’s Favourite’ at a top sporting fixture.

T

he family run business, which has seen four generations at the helm, gave away vouchers for a free portion of cod and chips to race-goers attending the Henry Colbeck Fish & Chips Raceday at Newcastle Racecourse on Wednesday October 1.

To mark reaching this milestone, which it attributes to “a tradition of hard work, friendly service and the best quality ingredients”, SGF Fish & Chips offered its support to the raceday, co-sponsored by Henry Colbeck Limited, the UK’s oldest supplier to Fish and Chip shops.

The event also saw the Gateshead based supplier welcome over 220 customers and suppliers to the racecourse as part of an industry celebration.

Jackie Pearson, head of marketing at Henry Colbeck Limited, said: “We were delighted to team up with Newcastle Racecourse and SGF Fish & Chips for a great day out.

44

Chippy Chat & Fast Food Magazine • October 2014

“With almost 400 million portions eaten every year, fish and chips are still the nation’s favourite dish and the team at Henry Colbeck enjoyed a day at the races with over 220 of our customers and suppliers to celebrate a national institution.”

SGF Fish & Chips was founded in 1963 by Jack and Minnie Appleby and is now headed up by their grandson Paul Appleby and his partner Lisa, with the support of father, Syd, who has been involved since 1965. Their son Rhys is also part of the team, representing the fourth generation of Applebys to work at the North Tynesideshop and three generations currently involved.

Syd Appleby said: “Fish & Chips is a national institution and we’re proud to have supported this tradition by serving up high quality food to the people of the North East for the past 50 years.

“The Henry Colbeck Fish & Chips Raceday was a unique opportunity to celebrate our half century in business as well as the success of the industry in a more general sense. We were pleased to provide race-goers with an opportunity to enjoy a meal that has been at the core of our family for such a long time. We hope to continue serving up this popular tradition for many more years to come.”

The highlight of the day the Henry Colbeck Fish & Chips Handicap was won by the 4/6 on favourite MOSCATO.

Chippy Chat & Fast Food Magazine • October 2014

44

Anthony Swift (Liverpool)

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

Specialist supplier to fish and chip shops

0151 526 5318 aj.swift@live.com

North-East & Borders

BWH Graham ( Northumberland )

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

Call 01670 521801 07850 772578 brrygraham@aol.com

POTATO SUPPLIERS

North West

Call the Potato Professionals Today

Delivering quality potatoes throughout your region Bridlington Scarborogh Pickering

Pontefract Wakefield Bradford Leeds

NORTH YORKSHIRE

LANCASHIRE

EAST YORKSHIRE

WEST YORKSHIRE GREATER MANCHESTER

YS H IR

Midlands, Wales & South-West

GH AM

RB

CHESHIRE

LINCOLNSHIRE

E

AF ST FO

NOTT IN

DE

SH IR

E

SOUTH YORKSHIRE

Thorne Barnsley Sheffield Doncaster Rotherham Goole Grimsby

RD SH IR E

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.

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.

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

We stock all frying varieties.

01926 633 323

www.mitchells-potatoes.co.uk @mitchellpots

Mitchell Potatoes

We are a Long established family firm of potato merchants, leading fish & chips shop suppliers and stockists of catering supplies.

Our customers cover a wide area including Gloucestershire, Herefordshire, Somerset, Worcestershire, South Wales & Wiltshire.

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

Visit...

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

01989 762000

Mansfield Ashbourne Notts Derby Dronfield

LEICESTERSHIRE

North Lincolnshire Scunthorpe

Area Covered

Established 80yrs Fixed price contracts available Potatoes replaced within 12hrs in the bigger unlikely event of you being dissatisfied All batches rigorously checked and test fried Ring today for your free sample

Lomas Potatoes 01909 562327 (3 lines)

07932 155677 (Andy) (S,Yorks, N,Yorks, Notts)

07703 263033 (Garry) (E,Yorks, N,Yorks, W,Yorks)

allomas@btconnect.com

Advertise here.

You’re reading this, others will too.

Call 01353 865 966 Now

45

Chippy Chat & Fast Food Magazine • October 2014

Chippy Chat & Fast Food Magazine • October 2014

45

WEEK CHIP SALES? The countdown to Chip Week 2015 has begun!

Chip shops in Great Britain are being urged to register and take part in the seven-day chippy celebrations, from 16-22 February 2015.

S

Please Note: Chip Week is only available to all chip shops in Great Britain (excludes Northern Ireland).

46

upported by a high-profile PR campaign and an extensive range of promotional activities, the Week offers chip shops in Great Britain, the chance to promote the sector amongst increasing competition from other takeaways and the opportunity to increase business. For the shops that sign up, they will benefit from an array of themed pointof-sale material to encourage customers to champion Britain’s high street chippies.

For the third year running, the high profile Choice Chip Awards, which celebrates the best chippy chips, will also be making a return. Open to all chip shops in Great Britain, the competition gives shops the perfect opportunity to build positive recognition, local PR and new customers.

Open across the country, the competition will be looking for Regional, National and County winners - giving chip shops an increased chance of winning ‘Best Chippy Chips 2015’.

Berenice Brown, campaign manager for Potato Council said: “Chip Week is one of the biggest annual awareness weeks and provides the industry with an invaluable opportunity to showcase the quality chips available in chip shops today. Last year 42% of chip shops that

Chippy Chat & Fast Food Magazine • October 2014

took part benefited from an increase in sales after Chip Week.

The aim of Chip Week is to get chip shops thinking about promotional sales tools, that can be used all year round not just during Chip Week. It’s hoped chip shops will think about ways to increase sales throughout the year, for example, introducing a ‘buy one, get one free’ chip deal, or loyalty card scheme, or even to hold a charity event to raise money and their profits.”

The Week in 2014 smashed all records, achieving an incredible £5million worth of media coverage, reaching over 163 million consumers and a 65% increase in chip chips registering. Highly visible across social media platforms, Chip Week 2014 also reached over 30 million consumers online during the Week itself.

Every registered chip shop will receive a FREE promotional kit, including bunting, posters, counter displays and voting cards to help support Chip Week 2015.

To register for Chip Week 2015 or to find out more, simply call 01664 869409 or email chipweek@potato.ahdb.org.uk For more information, as well as promotional ideas and updates, visit www.potato.org.uk/ chipshops and www.chips.lovepotatoes.co.uk

Contact/Info T: 01664 869409.

Potato Council A&HDB, Stoneleigh Park Kennelworth, Warwickshire, CV8 2TL Visit: www. potato.org.uk

Chippy Chat & Fast Food Magazine • October 2014

46

NEWS e

OMMUNITY

FORUM

LETTER

VW Golf 2.0 Tsi R 3 door hatchback Chi p

£1233.36 first payment 10,000 miles per annum included

Chat py ll 2 014

£205.56 + Vat (remaining 23 months)

Ch ristmas Ba

BMW 730d SE Auto 4dr Saloon £379 + Vat (remaining 23 months) £2274 first payment 8,000 miles per annum included

Chippy Chat Plus Car Deals!

Two fantastic lease deals for business or pleasure!

From time to time we will offer our readers some great deals on car lease.

The vehicles will be generally a mix of business and pleasure lease and are hand picked by experts to suit your needs.

Call Mark Johnson at Johnson Reed Ltd Tel. 0161 429 6949 for more information about these deals.

All images and car descriptions on this promotion are for illustration and reference purposes only and are not necessarily the vehicle on offer.

All offers are subject to change at any time and are subject to finance approval and vehicle availability. All prices correct at time of publication.

E & OE. Other Terms and Mileages Available.

47

Chippy Chat & Fast Food Magazine • October 2014

Chippy Chat & Fast Food Magazine • October 2014

47

Whether you’re on the move, or building an empire, take the first step on your journey here

Tony’s Plaice - Brockley, London

T

he business has been established since 2002 and has developed an excellent reputation with both new and existing customers. The sale presents an exciting opportunity to acquire a well established Fish and Chip and Fast Food takeaway with a 5 Star Food Hygiene Rating. The business offers a varied menu of fish and chips, kebabs, burgers and chicken which are available to take away or dine in with 14 internal covers and additional seating outside. The premises are presented to a very high standard and fitted with top of the range equipment.

Located in Brockley, South East London close to Catford Town Centre and close to the mainline railway station. Tony’s Plaice is on a busy road with a lot of passing traffic and benefits from free parking to the front.

The business benefits from a large amount of repeat custom from both the surrounding area and further afield in the city, due to its excellent reputation. There is also passing trade to complement this.

The premises have a large and prominent windowed frontage. The entrance opens into the restaurant area with 14 covers to the left separated by a double range fryer with glass heated display. Behind is a display fridge, hot chicken display and till system. To the right there is a Henny Penny charcoal

48

Chippy Chat & Fast Food Magazine • October 2014

grill, double doner, twin Bain Marie and 4 bun toaster. Beyond there is a prep room consisting of a prep area, stainless steel double Foster fish fridge, 2 x chest freezers, industrial microwave and prep sink. To the rear of the property there is a wet room consisting of a chipper, peeler, prep sink and bath for the fish preparation. A staff WC is to the rear of the wet room and a fire exit leading to the rear yard with gates to the rear for deliveries. The business has electric shutters to the front, CCTV and an alarm system.

Our client offers the business for sale to allow them to retire.

The Next Step Viewings/Meetings – 08447 011 888 viewings@knightsbridgeplc.com Strictly by appointment through the offices of Knightsbridge Ref: 141953

Chippy Chat & Fast Food Magazine • October 2014

48

49

Chippy Chat & Fast Food Magazine • October 2014

Chippy Chat & Fast Food Magazine • October 2014

49

Property Whether you’re on the move, or building an empire, take the first step on your journey here

BUYER GRABS OPPORTUNITY TO EXPAND WELL-KNOWN NEWSAGENTS

K

ings Business Transfer are delighted to announce the sale of Chris’s News, a popular newsagents located in the Sittingbourne area of Kent.

Our client, Mr Neel Patel, acquired Chris’s News in 2011, following extensive refurbishment throughout the shop to bring it up to the high standards it holds today benefitting from good quality fixtures and fittings; he decided to put the business to the market due to other business commitments.

Following 4 viewings, an offer was accepted in December and the sale completed in 6 months. Mr Patel was pleased with the service received from the Kings Business Transfer office, commenting “I felt the service received was smooth and communication from Daniel was strong and efficient throughout the whole process.”

The purchaser, Mr Ramachandran, became interested in Chris’s News due to the potential it offered to introduce convenience goods together with the Newsagents and Cards / Gifts side of the store.

Daniel Morris, Sales Negotiator at Kings Business Transfer, commented “I was able to liaise confidently with the solicitors to ensure the sale came to a successful completion, I am delighted I was able to find a suitable purchaser for this great opportunity!”

Kings Business Transfer are continually looking for suitable businesses to keep up with our buyer demand, if you have considered the sale of your newsagents, contact our offices on 0844 3877 311.

50

Chippy Chat & Fast Food Magazine • October 2014

The Codfather

K

ings Business Transfer is delighted to introduce The Codfather to the market. This traditional fish and chip shop provides an excellent opportunity for a new owner to take over a well established business located on a busy main parade of shops within a densely populated residential area.

Located in St Helens in Merseyside, The Codfather has earned an enviable reputation within the area establishing a loyal customer base. After recently receiving a Gold Chip Fryer Award, they have also enjoyed press coverage in local newspapers which has given the business a boost.

The Codfather operates in a prominent position from a single fronted property which provides a well appointed ground floor lock up premises.

The business is thriving and lucrative, yet is operated entirely by staff due to our clients other commitments, therefore presenting an excellent opportunity for an ambitious operative to potentially extend the opening hours and introduce a delivery service which would undoubtedly increase the weekly takings.

Our clients have decided to put the business on the market due to their other business commitments, giving a new owner an excellent opportunity to take over a lucrative, traditional fish and chip shop. Kings Business Transfer is offering The Codfather at £49,950 for the leasehold interest. If you require any further information on this business please do not hesitate to get in contact on 0844 248 8257.

Chippy Chat & Fast Food Magazine • October 2014

50

To Buy: 0844 3877 308 Email: buying@kingsbt.co.uk

To Sell: 0844 3877 307 Email: selling@kingsbt.co.uk

BUSINESS TRANSFER

w w w.k ingsbt.co.uk

Fish & Chip Shops

For Sale

Across the UK

Old Road Fisheries £250,000 East Yorkshire

The Rembrandt £750,000 Norfolk

Confidential

£455,000

Freehold

West Midlands

Leasehold

Freehold

Established takeaway fish and chip shop restaurant with 20 covers. Popular, busy tourist location. There is also self contained owners accommodation.

Weekly takings £1,800.

English Fish & Chip shop. Prime trading location very high levels of traffic – fitted to the highest standard.

Weekly Turnover £13,000.

Fish & Chip Take Away, Restaurant & licensed bar, Norfolk area. Fitted to high standard, immaculate 3 double bed family accommodation.

Ref: 42526

Ref: 42642

Ref: 42546

NORTH WEST Liverpool - £75,000

YORKSHIRE

SCOTLAND

MIDLANDS

Bradford - £30,000

Cleveland - £75,000

Leicestershire - £85,000 W/T£4,500 Leasehold Ref: 42437

W/T £3,000-£3,500 Leasehold Ref: 42589

W/T £1,600-£2,000 Leasehold Ref: 42498

W/T £2,500 Leasehold Ref: 42843

St Helens - £40,000

Knottingley - £320,000 W/T £2,400 Freehold

Kingussie - £349,995

W/T £2,400 Leasehold Ref: 42336

Ref: 43001

Prestwich - £300,000 W/T £1100 Ref: 42311

West Yorkshire - £49,995

Freehold

W/T £2,100 Leasehold Ref: 42724

Wigan - £275,000

W/T £4,000 Freehold Ref: 42981

Lancashire - £125,000 W/T £1,750 Leasehold Ref: 42203

SOUTH WEST

Ayrshire - £84,995 Good profit T/O Leasehold

Somerset - £50,000 T/O £130K Leasehold

Ref: 42722

Lancashire - £100,000

Rental Income £10,400 p/a Long Leasehold Ref: 42552

Long established Freehold Ref: 42570

Ref: 41936

Inverness - £290,000

EAST OF ENGLAND

W/S £7000 - £9000 Ref: 42446

Lincolnshire - £375,000 Audited W/T £1,000 Freehold

Edinburgh- £60,000

Leasehold

Dorset - £75,000 W/T £2,500-£3,000 Leasehold Ref: 41817

Ref: 42445

High turnover Leasehold Ref: 41826

SOUTH EAST

Lincolnshire - £300,000 W/T £1400 Freehold

Glasgow - £89,995

Cambridgeshire - £290,000 W/T £2,750 Freehold

Ref: 40795

T/O £4,500 P/W Leasehold Ref: 42089

Ref: 42545

Ramsgate - £325,000 W/S £1,400 Freehold Ref: 41441

51

Chippy Chat & Fast Food Magazine • October 2014

www.kingsbt.co.uk

@Kings_BT

Chippy Chat & Fast Food Magazine • October 2014

www.kingsbt.co.uk/blog

51

TO BUY: 0844 2488 259 TO SELL: 0844 2488 260 info@fishfriers.co.uk www.fishfriers.co.uk @AltiusGroup

Sell Your Plaice

Chips Ahoy Cornwall Ref:42882 Ÿ Ÿ Ÿ Ÿ Ÿ

3 storey detached property Stunning location T/O £7,000 per week W/T £6,000 5 bed flat available

Fish Friers is a specialist broker with more than 30 years experience selling fish and chip shops. If you’re thinking of selling, call us on 0844 2488 260 for a free, no obligation market appraisal.

Ÿ Potential for B&B

Freehold

Fish For Properties NORTHAMPTIONSHIRE Traditional fish & chip takeaway Ÿ Prominent High Street trading position Ÿ Weekly sales approx £2,800 - £3,000 Ÿ LEASEHOLD Ÿ

£89,995

Ref: 42621

£575,000

View more Fish & Chip Shops for sale on our website at www.fishfriers.co.uk WEST MIDLANDS Densely populated residential area Ÿ W/T £2,000 - £2,200 Ÿ Good equipment Ÿ Well presented Ÿ Regular local trade Ÿ Well established Ÿ LEASEHOLD Ÿ

£65,000

Ref: 42746

GLASGOW T/O £4,500 Per Week

£89,995 L/H

Ref: 42089

PERTH Weekly Turnover Circa £3,000

£75,000 L/H

Ref: 40210

BARNSLEY W/T £1,000 (4 days only)

EAST SUSSEX Excellent main road location Ÿ Income £2800 P/W Ÿ Rental Income £10,400 P/A Ÿ Established for over 40 years Ÿ LONG LEASEHOLD Ÿ

£145,600

Ref: 42828

Prominent Town Centre position Ÿ Car park to rear Ÿ W/T £1,800 Ÿ Valuable equipment Ÿ S/C 2 bed accomm Ÿ Fantastic potential Ÿ LEASEHOLD Ÿ

52

Ref: 42808

Ÿ 22 seating cover Ÿ W/T £2,500 - £4000 Ÿ Main shopping area

ST HELENS Weekly turnover £1,800 £50,000 L/H Ref: 42730

Ÿ Modern equipment Ÿ Scope to increase Ÿ Parking is available Ÿ LEASEHOLD

SOMERSET Advised T/O £2,600 P/W £330,000 F/H Ref: 42709

in coastal location

£79,995

Ref: 42843

BRISTOL Advised T/O £3500 p/w £385,000 F/H Ref: 42630

PERTH

WIGTON

£50,000

CLEVELAND

£99,950 F/H

Ref: 42507

Chippy Chat & Fast Food Magazine • October 2014

Ÿ Family run business Ÿ Established in 2009 Ÿ Weekly turnover Ÿ Ÿ

£3,000 Genuine potential for growth LEASEHOLD

£75,000

Ref: 40210

WEST MIDLANDS W/T Outstanding at £13,000 £455,000 L/H

LONDON Income c. £7,500 per week £235,000 L/H

Chippy Chat & Fast Food Magazine • October 2014

Sell with confidence, sell with Fish Friers

Ref: 42642

Ref: 42606

52