Chippy Chat Oct 2016 by Chippy Chat Magazine

I n

P r i n t

O n

L i n e

I n

V i s i o n

Meet the Sozou Family...

...Here to Deliver A Squirt of what Everyoneâ&#x20AC;&#x2122;s Talking About! Christmas..

The Top 10!

Ely Potato Race

GANGNAM Style

Down at the Chippy... in Viet Nam

..On a Mission!

kripsyroadtrip

Issue 10 Volume 6 October 2016

The first insurance policy designed by the industry for the industry offers: • Attendance conditions reflecting ‘real life’ operational practices of the industry • Business interruption payments made as quickly as possible • Generous discounts negotiated for businesses with a combination of the following: • 5 Star Food Hygiene Rating • National Federation of Fish Friers Quality Award • World leading ANSUL fire suppression systems installed In addition Ryan’s offer : • Free 1st years membership of the National Federation of Fish Friers • Exclusively negotiated discounted terms and flexible finance for the purchase of world leading ANSUL fire suppression systems • Regular reminders to get those easily forgotten but essential servicing, safety and cleaning jobs done

call the Wrapped team at Ryan’s on 0800 093 3018 email wrapped@ryans.co.uk

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Ryan’s is a trading name of Ryan Insurance Group Ltd which is authorised and regulated by the Financial Contact Authority ANSUL® is a global premium brand of Tyco Fire Protection Products

Chippy Chat & Fast Food Magazine • October 2016

Racing Potatoes

Austen Dack Publishing Editor

Thousands turned out in force to

they serve our dish across Southern

watch the fifth annual running of

Ireland.

the Ely Potato Race. This epic street

The Top 10 takeaway shops appear in-

duel which promotes the potato and

print as the battle hots up to see who

farming industry is organised by Isle

will be crowned, also the Top 5 Young

of Ely Produce.

Friers each become their very own

In this month’s Chippy Chat we have a

Top Trump card.

beautiful batter feature. Catch up on

Places for the Chippy Chat Chip

the latest news and ideas from your

Barons’ ball are limited grab your

favourite supplier.

tickets whilst you can.

Our chip shop abroad feature for

Keep in touch as usual austen@

September are both supplier and

chippychat.co.uk

frier of its fish Quinlans. They are very proud of their offering; read how

Austen

Chippy Chat Ltd Oak Lane Littleport Ely Cambridgeshire CB6 1RS

www.chippy-chat.co.uk info@chippychat.co.uk Twitter @Chippychat Facebook Chippy-Chat TEL 01353 865 966 FAX 01353 863 444 Managing Director John Boutwood Publisher Oliver Boutwood oliver@chippychat.co.uk Publishing Editor Austen Dack austen@chippychat.co.uk 07863123929 Subscriptions and Marketing Executive Amanda Waterfield amanda@chippychat.co.uk 01353 865 966

Say potato, say

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

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

Markies

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

Accounts Claire Boutwood-Potter accounts@chippychat.co.uk Printed in the UK by The Magazine Printing Company Advertising Sales and Promotions austen@chippychat.co.uk For PR and Editorial editorial@chippychat.co.uk

Chippy Chat & Fast Food Magazine • October 2016

Why not ask your local supplier today! Call: 01307

840 551

Email: potatoes@agrico.co.uk

www.agrico.co.uk @agrico_uk

Chippy Chat & Fast Food Magazine • October 2016

Plaice-Book! Colin Ross wasn’t planning on saving a small business when he woke recently suffering from the sickly after-effects of partying.

o deal with his hangover, the gentleman set out to find a restaurant to cure his ills: the solution Whitbie’s Fish & Chips in Lethridge, Alberta. The store owner, John McMillan, welcomed his customer with a smile and the solution to

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Superpad White Clear Flow Single Pass

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a nauseous stomach – a three-piece halibut served on a bed of fries. After devouring his meal, Colin felt the effects of his hangover ebb away – and he noticed that the restaurant was empty save for McMillan. The two struck up a conversation and the 69-year-old chef explained to Ross that times had been tough for the little establishment. Whitbie’s had been so short on income, that McMillan didn’t even make enough money to pay himself at the end of the day. Ross resolved to help the business, explaining that he had “2,000 friends on Facebook”. Though the old owner didn’t understand such computer-related terms, he certainly did three days later when customers from all over Lethridge were standing in line for his service. Ross had posted a glowing review of the restaurant on social media, requesting everyone to share the post with their own friends in support of Whitbie’s. “I ordered the halibut special for 23$ – absolutely amazing,” Colin wrote on Facebook. “That traditional British fish and chips was just what I needed. And the owner was a gem, a real classy guy, so I ask everyone in Lethbridge to share this and go support this hard-working gentleman.” “Our business has just gone right through the roof to the point where, you know, we’ve got people waiting an hour and a half to an hour and three quarters for their dinner,” McMillan told CBC. The people of Alberta just came together.”

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

Chippy Chat & Fast Food Magazine • October 2016

On a tour of fish ond chip shops for a holiday

Diary Dates

Business or pleasure, dates not to be missed

On a Mission this Xmas!

Fishermen’s Mission Christmas cards

Awards!

The UK’s top 10 fish and chip shops

Goldensheaf Fusion Coater

A revolutionary blend of the lightest batter mix and the finest crumb.

World of Ceres

The vitally important ingredient for a successful Fish and Chip restaurant

Pulsating!

16 18

Whitley’s Launch New Gluten Free Batter Flour

A Tale of Two Cities...

Awards!

22 24

...and a tale of two businesses growing together - Crucial Sauces and Marfast

The UK’s top five young fish friers. Who will be the Top Trump?

Al’s Plaice

1500 mile trek to put Al’s Plaice on the map

Pack a Punch at Lunch

The new Lite-Bite concept is rapidly gaining a huge following

Tide Turned

The Marine Stewardship Council (MSC) have hailed a success their recent ‘Turn The Tide’ campaign.

FriWite

TFriWite – RSPO Certified Sustainable Palm Oil

The Mighty Quin You ain’t seen nothing...

Frydays I’m in Love

32 34 36 38

Yorkshire Evening Post Chippy of the Year

Field to Frier

Sustainably sourced potatoes your customers will love

10 go Dutch with KFE

KFE celebrate Top 10 Young Friers with a Trip to Holland

Inside October 2016 Mama Mia We have signed up yet another top band Abba Sensation for the CC Xmas Ball

Dashed Potatoes Fourteen teams battled it out in Ely recently over the quarter-a-mile course laden with a 20kg bag of spuds

Elise Boothroyd

My Young Fish Frier Journey

Property

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

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Chippy Chat & Fast Food Magazine • October 2016 In association with

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It’s amazing the funny looks you get when you tell people you are going on a tour of fish and chip shops for your holiday but for us, Fish and Chips is not only our livelihood but a passion and after 15 years in business Tim and I decided a trip to the North East was long overdue to visit some of the great shops there. By Kelly Barnes Krispy

e start our tour with Bizzie Lizzies. As we approached the unmistakable smell of beef dripping was in the air, this took me back to 1987 standing outside the fish and chip shop where I holidayed as a child, the food at Bizzie Lizzies tasted as good as it smelled.

On the way back from there we hadn’t quite had enough fish and chips for one day so we stopped at the Wetherby Whaler in Guiseley – once the first Harry Ramsden’s fish and chip restaurant. The batter here was a little darker than I’m used to but still crunchy and delicious.

Bizzie Lizzie’s Yorkshire Fishcake. Thick sliced potato with a fish and potato mix in the middle all coated in a thick batter.

Next stop was Colman’s, possibly the place we had been most excited to see and it didn’t disappoint. The Ord family were amazingly hospitable and when Richard cooked up a feast of food to try we didn’t want to stop eating! I also really enjoyed having a good nosey round to see how things work.

The chandeliers in the dining room of the Wetherby Whaler All the stunning food we ate at Colman’s.

Tim with Richard Ord Jr

Richard recommended we visit LongSands Fish Kitchen in North Sheilds we couldn’t miss out on another good chippy so decided to take a flying visit and it certainly didn’t disappoint 6

Chippy Chat & Fast Food Magazine • October 2016

Whilst we were in the area, we couldn’t not visit our friends from Mister C’s! We met these lovely people three years ago and since then we have seen them win award after award. It was an absolute pleasure to dine in their restaurant and see firsthand why the awards just keep coming. Chippy Chat & Fast Food Magazine • October 2016

Lunch at Mr C’s

Our next stop was a long road through some of the most beautiful English countryside to Whitby. Quayside looked stunning from the outside and it was kind of Stuart to take time out of his busy schedule to show us around this fantastic shop. He had arranged for us to look at the heart of a very slick operation in the original Royal Fisheries where all their prep is done for the four shops they have.

On the road to Whitby

Chippy Chat & Fast Food Magazine • October 2016

Last but not least was Papas in Hull. We met Dino, George and Sid back in February and made a promise we would visit them, I was very excited to see and visit their restaurant to try their patties! The restaurant blew me away, 450 seats and yet retains a feeling of intimacy. Charlie, our server, was lovely and made us feel very welcome, I wanted to take him home to work with us!

Papa’s Sizzling Salmon

So we were finally on our way home (possibly a little heavier than when we set off) and desperate to get back to our own shop and carry on creating amazing fish and chips. Owning your own business is hard and you are your own worst critique, visiting others inspired us anew and put a fire in our bellies to go and do what we do best and fry amazing fish and chips time and time again! Thank you all for your hospitality and the amazing food we tried. If we can repay the favour you are always more than welcome to come and visit us in sunny Exmouth. Chippy Chat & Fast Food Magazine • October 2016

Business or pleasure, dates not to be missed... November 13

February 5

KFE open DAY

What’s Cooking? 2017 Register now to attend one of the KFE Open Days for FREE advice, FREE fish and chips and a glass of champagne, www.kfeltd.co.uk

December 4

February 26

The Chip Barons’ Ball 1

15/12/2015

Another sure fire winner held at Newcastle Racecourse. Don’t Miss it. We’ll be there. www.colbeck.co.uk

10:36

Innovations 2017

The North’s Premier Fish & Chips and Fast Food Exhibition at the Macron Stadium Bolton With over 70 exhibitors, the 2017 Exhibition promises to be the biggest and best yet!

.pdf

Diary Dates

March 19 FRY I.T 2017

The ultimate Chippy Exhibition goes to Westpoint Arena, Exeter

The Chip Barons’ Ball returns to Peterborough on Sunday 4th December this year, Chippies travel from all corners of the UK to don their DJs and posh frocks to celebrate Christmas in style. www.ChippyChat.co.uk 8

Chippy Chat & Fast Food Magazine • October 2016

http://friarspride.com/fry-it-2017/ Keep up to date with trade events by visiting www. chippychat.co.uk and clicking on events. If you’re organising an event and would like to send us details so that we might mention it here and/or on the Chippy Chat website email your details to austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • October 2016

On a Mission this Christmas ! If you are looking for some great Christmas cards this year and would like to help a good cause at the same time then we have the answer. This year the Fishermen’s Mission teamed up with Fishing News to launch a nationwide search for the perfect photograph for its 2016 Christmas card, giving a unique chance to show off the lucky winners’ photography.

“T

he Fishermen’s Mission were delighted to be working with Fishing News to find our next Christmas card design for 2016,” said Chris Hirst from the Fishermen’s Mission. “This is the first year that we’ve opened this up to the public, and we were very excited to see the entries.” Images had to reflect the fishing industry; showing fishing ports, boats ashore or at sea, equipment or people, keeping in mind that the scene should be suitable as a Christmas card. “The Fishermen’s Missions Christmas Cards are now available to purchase and a lovely way to spread the joy during the festive period. We had the great pleasure in choosing three cards from all the images that were sent and it wasn’t an easy decision.” To purchase Christmas Card please visit their eBay page www.ebay.co.uk/itm/-/272399708258? Link also available at www.chippychat.co.uk Each pack of Christmas cards is on sale for £5.00 and include 10 cards plus postage and packaging which starts from £1.61. Please allow 14 days for delivery

Chippy Chat & Fast Food Magazine • October 2016

Superfish use Superior for consistent and excellent results ard higher Set the stand

In 1970, a good Yorkshire gentleman called Alan Rhodes, had the vision of creating a company that would serve the best Yorkshire fish & chips in the South East of England, opening his first shop in Isleworth Middlesex. From its birth to today, Superfish has grown to 7 branches and is now run by the second generation of the Rhodes family.

For your nearest stockist call 01302 390880 or visit 11 www.nortechfoods.co.uk Chippy Chat & Fast Food Magazine • October 2016

Use Superior in yo ur fr yer

As part of the continued strategy we strive to ensure each fish & chip shop offers product consistency across the business. One of the most important elements is the frying medium and in our opinion Superior Beef Dripping from Nortech Foods has proven to be the finest and most respected beef dripping for quality, taste and consistency.

Box contains 20kg (4 x 5kg)

Chippy Chat & Fast Food Magazine • October 2016

The UK’s top 10 fish and chip shops for the 2017 National Fish & Chip Awards, organised by Seafish have been annonced.

Shortlisted as part of the awards which are widely considered as the ‘Oscars’ of the fish frying industry, the 10 shops will now compete for the ultimate accolade - Independent Takeaway Fish and Chip Shop of the Year – and aim to claim to the title of ‘best fish and chip shop’ in the UK.

Covering the length and breadth of the country*, the 10 finalists are:

The Dolphin Takeaway in Dungannon, County Tyrone (Northern Ireland)

Fochabers Fish Bar in Fochabers, Moray (Scotland) Miller’s Fish and Chips in Haxby, North Yorkshire (North East England)

Hodgson’s Chippy in Lancaster, Lancashire (North West England) Oldswinford Fish & Chips in Dudley, Stourbridge (Midlands) Hennighan’s Top Shop in Machynlleth, Powys (Wales)

Kingfisher Fish and Chips in Plympton, Plymouth (South & West England)

Chippy Chat & Fast Food Magazine • October 2016

Godfrey’s Fish and Chips in Harpenden, Hertfordshire (Central & Southern England)

Burton Road Chippy in Lincoln, Lincolnshire (Eastern England)

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

Chippy Chat & Fast Food Magazine • October 2016

Goldensheaf

Fusion Coater

A revolutionary blend of the lightest batter mix and the finest crumb

ince it’s launch, Goldensheaf Fusion Coater has been growing and growing in popularity, as more fish and chip businesses look at new ways to attract customers. Developed with the fish & chip restaurant in mind. It’s a delicate alternative to traditional batter mix, that will appeal to customers looking for a lighter, “healthier” option. There are other benefits for the fryer too – it uses less oil than traditional batters, cooks more quickly and helps maintain oil temperature: all good for increasing profits. • A delicate, lighter option • Uses less oil • Cooks more quickly • Helps maintain oil temperature • Absorbs less fat • Simple and quick to use Most importantly, Goldensheaf Fusion Coater provides fish & chip shop restaurant owners and managers with the opportunity to attract new customers who may previously have chosen not to enjoy traditional fish & chips. New customers (especially women and mothers), may be more inclined to bring along the whole family if they can happily tuck in with everyone else. Of course, that means restaurants gaining new customers today and even better, the next generation of customers for the future: something everyone in the trade needs to encourage. With that extra trade comes extra profit too and certainly, the many fish & chip shop restaurants that are now using Fusion Coater have reported stunning results and a significant increase in business. The Coater is very easy to use and the Frying Squad team of experts is available for demonstrations and training. Fish & Chip restaurateurs who’d like to try Goldensheaf Fusion Coater should call the free Customer Careline on 0800 138 1938 or visit www.kerry-foodservice.co.uk to arrange a demonstration.

Chippy Chat & Fast Food Magazine • October 2016

The World of Ceres The Magpie Café has been in the same family since 1954 and for thirty of those years Paul Gildroy has been heavily involved. Paul started work at the Magpie Café at the age of twelve buttering bread, left school and went on to catering college. Paul is now Head Chef working alongside owner Ian Robson.

aul explains: “I like the fact that every day is different, I enjoy new challenges.” “Batter is a vitally important ingredient for a successful Fish and Chip restaurant. Reputations have been made or broken on the quality of batter.” Paul explains:” When we expanded into a takeaway in 2006, We expanded our work load, and crucially we expanded the team. With more people making the batter we needed a more consistent method. It was very important to have a reliable batter that everyone could use because we have up to seven different fryers. Stelios took our original batter mix recipe that has been in the family for 50 years and was briefed to produce a bespoke version. Over the years the batter recipe has evolved, perfection has always been the aim. Stelios has guided us every step of the way. Stelios worked hard to get the mix of flours right and scrutinised every detail to get it spot on. We are delighted with our own Ceres bespoke batter mix. Not so long after we started the batter we

Chippy Chat & Fast Food Magazine • October 2016

also instructed Ceres to create a signature Curry Sauce. We previously were using an off the shelf curry sauce but we found it lacking somewhat and wanted to create our own taste. Our Bespoke Curry Sauce has been a roaring success we sell tons of it! Customers love the curry sauce with fish and chips. We sell jug loads of it in the restaurant. We never rest on our laurels and last year we instructed Ceres to redevelop our iconic curry sauce to make it not only gluten free, but allergen free! We were apprehensive but we wanted to push forward and do better. It wasn’t too long before we instructed Ceres to develop our own Bespoke Pea Seasoning. Our need for this product was driven by the fact we are so busy and we employ up to a 100 staff. Consistency is everything. We have different chefs every day making peas, which meant we wanted to eliminate any room for error. Since using Bespoke Pea Seasoning we haven’t looked back! We make a lot of homemade Fishcakes for the restaurant, takeaway and fishmongers. Some customers come in just for the fishcakes. They are very popular and sales are high, thanks to the Ceres Bespoke Fishcake Mix they are dead easy to make. The base mix is the right combination. We can cook fishcakes from scratch or prepare in advance. The flavour of fresh potatoes can vary throughout the year and it can be a struggle to get the consistency right. Now we use the Ceres Bespoke Fishcake Mix it means we don’t need to use potatoes, the prep is so much quicker. The flavour and consistency stay the same all year round. “The Fishcake Mix is very versatile and can also be used for Crab Cakes, Potato Croquettes and Cheese Croquettes, the list is endless really.” www.worldofceres.com

0845 3711 522

Chippy Chat & Fast Food Magazine • October 2016

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

To request your FREE sample today call 0845 3711 522 or email hello@theworldofceres.com 17

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at WORLDOFCERES.CO.UK Chippy Chat & Fast Food Magazine • October 2016

Pulsating!

Whitley’s Launch New Gluten Free Batter Flour It’s New… It’s Different… It’s Healthy… and It’s Gluten Free!!

the frying media stays cleaner for longer. The batter coats very evenly unlike more ‘bubbly’ traditional batters. It has a very pleasant taste and the customer response has genuinely been excellent!”. Jim Burke from Rothley Fisheries in Leicester said “We’ve just tried out the new batter. Great taste, thin coat, goes twice as far and will suit all of my batter eaters. My restaurant customers loved it”. Whilst the base raw material for Pulse costs more than the cost of Premium Wheat Flour, the gap is narrowed considerably because of its much reduced oil pick-up and its greatly improved yield factor - making your frying media and the Pulse Flour go a lot further. Customers are finding that they can fry 20%-25% more fish in the same amount of batter flour.

hitley’s new Pulse Batter Flour is made NOT from a conventional Wheat Flour but from 100% Natural Pulse Flour. Made in our dedicated Production Facility, Pulse Batter Flour naturally contains more protein, more energy, more fibre and more trace minerals with less carbohydrates, less sodium, less starch and less sugar than wheat based Batters. More importantly, when analysed Fat Analysis Fat Content (g/100g) B atter Coated Fish Product by Foodtest Laboratories Ltd they found that the oil absorbed was reduced by up to 46% - producing a far less greasy product. Extended trials with a number of our customers have also shown The analysis from the data above proves that Pulse has a better yield factor there can be up to a 46% reduction in oil requiring up to 33% less flour to pick up when comparing a standard wheat produce the same quantity of batter! base batter (FP1) to NEW Whitley’s Carl Heery of Fairfield Plaice, Pulse Batter Flour (FP2/FP3). Buxton says “Pulse is truly fantastic! Because of the visible differences It makes my oil last longer, it goes when making up Pulse Batter Flour a lot further than normal batters and compared to a Traditional Batter Flour gives a superb, tasty coating that has - we have produced a tutorial video which definitely increased my fish sales!” you can view online at www.vawhitley. Nigel Hodgson of Hodgson’s Chippy, co.uk/new-whitleys-pulse-batter-flour/ Lancaster found that our Chips Pulse‘n’“Mixed well, We’ve made the healthy, nutritious meal of Fish, Peas even healthier! FREE Point of Sale Material is now used a lot less flour and was very smooth. available so you can tell your customers We now use coating our Fish that contains: Theabatter wasfor crisp and stood well in the about the many benefits deriving from hot cabinet. The taste was excellent with you using Pulse Batter Flour. More Protein Lesscomplemented Starch no ‘pallet cling’. It really Samples of Whitley’s Pulse Batter the taste of the fish and theSodium reduction in Flour are available - seeing and tasting More Fibre Less oil pick up was remarkable!!” is believing!! It will make your already More Energy Less Sugar John Greenslade of The Kerry Lamb healthy product even healthier - as the More Trace Minerals Carbohydrates observed “there is a lotLess less oil pick up and perfect balanced meal. Exclusively Our ‘Pulse’Available Batter picksfrom... up to 46% less oil than conventional wheat-based batters* VA Whitley

Henry Colbeck

Friars Pride

01706 364211 @VAWhitley1899

0191 482 4242 01733 316400 @HenryColbeck @FriarsPride

www.vawhitley.co.uk www.friarspride.com ‘Pulse’ seals in all the nutrients in Fish www.colbeck.co.uk and it is FREE OF ANY GLUTEN!!

‘Natural Food - Freshly Prepared... For You!!’ 18* AnalysisChippy Chat & Fast Food Magazine • October 2016 by Foodtest Laboratories

Chippy Chat & Fast Food Magazine • October 2016

ATale of Two Cities..

...and a tale of two businesses growing together Crucial Sauces and Marfast By Stuart Catterson

The Sozou Family, owners of Marfast: Left to right, back lineKatie, Minas, Zino, Petro, in the front Maria. Panico (the youngest son) wasn’t there on the day but he still gets a name check.

ack in May of this year, I took my second little jaunt up to the HQ of Crucial Sauce in Birmingham to meet up with founder/MD Gabe Gabriel. Gabe gave me the inside story on how Crucial was growing and what the future had in store. A year or so earlier, I’d covered the full story of how Gabe took his passion for creating sauces and applied it to growing the business, step by step, from seemingly nothing, until it bloomed and quickly became one of the major players in the world of sauces. A tasty, rare, maybe even unique story, I thought. And I still do. But my recent visit to Marfast in Manchester, had me hearing echos of the Crucial story. It is little wonder they work well together. Arriving at Manchester Piccadilly, I took a brisk walk across a corner of the city and came upon Marfast over an hour earlier than I should. I wandered into the cash and carry area, to find several of the Sozou family milling around busily checking stock, directing staff and generally attending to anything that looked like it could use some attention. I was soon asked if I needed assistance and I had to admit, awkwardly, that I had an appointment, but was ridiculously early. I proposed that I could go grab a coffee in a nearby café and return later, but they

were having none of it. I was whisked away to the meeting room with five members of the family, business consultant, Ian Hannah, and a cup of hot coffee. Now, this is a family business in the truest sense of the word, and the story of this business flowed out from the Sozous with smiles and enthusiasm from all members gathered there. It was obvious from the start that the family motto must to be similar to Gabe’s “Be the best at what we do”. Like Gabe, Minas and Maria are of Cypriot stock. They came to the UK as children, they knew of each other even then. Eventually, of course, they married.

Marfast - in the beginning

The seed that Marfast grew from was planted in ‘85. At that time, Minas (the father of the family) was a hairdresser; he was officially rated as one of Manchester’s top ten. Minas assures me he was No.1 I believe him. I’m sure the ‘be the best’ attitude was already in place. It was at that time, that a good friend, who ran the Lakis chip shop in Mancherster, had to go back to Cyprus for ‘a while’, Maria stepped in to keep the chippy going. ‘A while’ turned out to be six months. In that time, Minas would

A Quick tour of the Marfast Warehouse... The Cash and Carry

The walk in fridge

Chippy Chat & Fast Food Magazine • October 2016

help Maria at night after a day shift as a hairdresser. They worked hard, and gained an insight into the Chippy trade. One contact, in particular, became key to the future of their business. They were buying sausages from a manufacturer in Birmingham. They were particularly good sausages for chip shops, with skins that didn’t split in the frier (they still sell the same sausages to this day). At that time, they would buy in bulk and supply them to other chip shops in the Manchester area. Eventually, the six month stint behind the frier came to an end as their friend returned. The shop was sold, but not before Minas and Maria had built up a little ‘sossy’ supply business. The new owner of the Chippy was their first customer. A following of Greek, Cypriot and Chinese were quickly on board, and very soon the rooms above the hairdresser shop housed three new chest freezers, with more eventually added in the basement. Minas kept the hairdresser business going at this time, so it was Maria that made the deliveries. They bought a little red van which had DER on the side and they changed it to MAR - short for Maria; and so it was that the name of the firm started it’s evolution. It was a very busy time for all the family. The boys helped with loading the van, Katie washed hair in the shop, and then there was Panico. Panico was to be the youngest boy, but, at that time he was just a small bump behind the steering wheel. Panico’s arrival meant that Maria could no longer drive the van and so Petro took over at the Barbershop and Minas made the deliveries. With a happy customer base in place, it was time to expand the product range. Listening to customers’ needs and desires, led to additions like fish cakes, king ribs, chicken and spring rolls. The ball was well and truly rolling and three years after their first sausage deliveries, Marfast moved to a new 2,000 sq ft warehouse in Collingham Street. There was a further boost to business

when they found the new warehouse was close to a showmans’ site. The showmen’s core business was selling from fast food vans. Supplying mobile vendors at huge live events, from ‘artic’ lorries, although hard heavy work, became a regular family outing, and still is. Still more careful listening to customers, saw the range of products expand further. Rapid growth over five years led to a move to Sherbourn Street with twice the storage. By 2002, Marfast moved to their current 20,000sq ft (and still growing) warehouse in Brough Street.

Katie - boxing clever

By Popular Demand

All the way on this journey, the key to the growth of Marfast has been the abillity to respond to the wishes of the customers. So it was that by popular demand they contacted Crucial Sauce. Marfast are now one of the biggest suppliers of Crucial Sauces any where in the country and, with their current programme of exploring export avenues, who knows where they might take Crucial next. Marfast’s biggest sellers in the Crucial range are Hot Stuff (the legendary cornerstone in the early development of Crucial Sauces), Sweet Chilli, Garlic Mayo, and the ever popular Ketchup. It is quite common in the Manchester area to squirt a dollop of both Ketchup and Mayo on your chips. Crucial have a whole section on their website entitled ‘Mixology’ where they propose other combos. Check it out at... www.thecrucialsaucecompany.co.uk Marfast and Crucial occasionally team up to bring you special promotions. You can visit the extensive Marfast website to see what’s on offer there. Visit www.marfast.co.uk Have a squirt of what everyone’s talking about. Contact Marfast 01618 330024

Crucial Stock

The warehouse

On going expansion

Chippy Chat & Fast Food Magazine • October 2016

Who will be the

Young Fish Frier of the Year Award

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Top Trump?

Chips Fish & s r e k Ban Piper Maris es: k Man Potato lti-Tas u M : ients power Ingred h Super s e r : F secret Frying

Age: Shop:

O George Papadamou O O

Age:

Shop:

Potatoes: Superpower:

25 Papa’s Fish an d Chips Divaa

Lighting fa st Frying secret : Kiremko F rying Ranges 22

Chippy Chat & Fast Food Magazine • October 2016

The UK’s top five young fish friers were announced recently as part of the 2017 National Fish & Chip Awards, organised by Seafish.

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Chippy Chat & Fast Food Magazine • October 2016

nce again for fun we have created our now famous ‘Young Frier’ Top Trump Cards to help you decide who could come out as the 2017 champion. Shortlisted as finalists, the five up-andcoming young friers are: Elise Boothroyd of Fochabers Fish Bar in Fochabers, Moray; Andrew Hillier of Harbourside Fish & Chips in Plymouth, Devon; James Houlston of Our Plaice in Kidderminster, West Midlands; George Papadamou of Papa’s Fish & Chips in Hull, East Yorkshire and Luke Pope of Bankers Fish Restaurant in Brighton, East Sussex. The five finalists will now go head-to-head as they compete for the top title – Drywite Young Fish Frier of the Year Award – and vie to be crowned the ‘best young fish frier’ in the UK. To get to this stage and secure a place in the coveted shortlist, the young friers have faced a rigorous judging process, undergoing exam questionnaires and in-depth telephone interviews conducted by senior industry experts. They also faced a skills based assessment and personal interview during a comprehensive judging day at the National Federation of Fish Friers (NFFF) Training School in Leeds, West Yorkshire. The overall national winner will be announced on 26 January 2017 at the National Fish & Chip Awards annual ceremony in London. Celebrating the best young fish friers across the country, the Drywite Young Fish Frier of the Year Award encourages the younger generation in the industry to nurture

Andy Hillier

and further develop their individual skills and talent to become positive role models for the wider fish and chip industry. Kelvin Lee, Managing Director at Drywite Ltd, commented: “After attending the judging days for this award category at the NFFF’s headquarters, I knew that cutting the shortlist down from 10 to five was going to be difficult; all the semi-finalists were extremely talented young people. “It was the practical skills test that set the clear frontrunners ahead of the rest and enabled us to form our list of finalists. I wish all five of them the best of luck as they prepare to face the final round of judging ahead of the awards ceremony.” For further information on The National F i s h a n d C h i p Awa rd s p l e a s e v i s i t www.fishandchipawards.com. Follow @ FishnChipAwards on Twitter for all the awards news and information. For further information on the Young Friers Group please visit www.youngfriers.com. GOOD LUCK FROM ALL AT CHIPPY CHAT TO ALL FIVE FINALISTS

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Chippy Chat & Fast Food Magazine • October 2016

1500 mile trek to put Al’s Plaice on the map A HUSBAND and wife team have ditched solo careers to serve up fresh fish and chips together.

edford born Al and Jessie McKeegan are the new owners of the takeaway shop in Denmark Street, Bedford – established more than 60 years ago – now called Al’s Plaice. Al describes his CV as ‘colourful’ – having worked in finance, ambulance control and social services over the years – but says the call of the cod was just too strong. Al said: “I trained at Frankie’s Fish and Chip Shop, on the Shetland Islands. “They’re one of the best fish and chip shop in the country. That’s why we take our food and produce seriously I travelled there to learn from the best. I travelled more than 750 miles to join Frankie’s manager Carlyn Kearney and her team for a week. “It has been fantastic. I have learned a huge amount and am grateful to Carlyn and all the guys for sharing their knowledge and experience. “My shop is going to be focused on the best ingredients sustainably sourced, so it has been particularly valuable seeing how that operates at Frankie’s at first hand.”

Chippy Chat & Fast Food Magazine • October 2016

Carlyn said: “It has been great having Alex here this week, he is very enthusiastic and a fast learner. We wish he and his staff all the best at Al’s Plaice.” “For us, it’s all about good, fresh food. Which is why we have the gluten free option available and our fishcakes are handmade every day.” After seeing this iconic Bedford chippy was up for sale, Al said: “I couldn’t resist, I fell in love with it instantly and knew I had to have it.” Al says he and Jessie are just as passionate about how their produce is sourced, and are avid supporters of the Fisherman’s Mission. “It is a charity that provides a lifeline of welfare for fishermen and their families. Without our fishermen, we wouldn’t have fish” The couple say they are now looking forward to getting involved with other businesses in the area. Al said: “The Castle Road Community has been absolutely fantastic and have welcomed us in, and we want to get more involved with them.” Let us know your story, have you trained with another shop recently austen@ chippychat.co.uk?

Chippy Chat & Fast Food Magazine • October 2016

Aah! Pies Available frozen in four delicious flavours

Steak, Steak & Kidney, Chicken & Mushroom and Minced Beef & Onion flavours available to order in case sizes of 12x235gms. Each pie is wrapped in its own heatproof film.

Order from your wholesaler or Call: 02920 853200 | Email: Bisto@petersfood.com 25 Chippy Chat & Fast Food Magazine â&#x20AC;˘ October 2016 Chippy Chat & Fast Food Magazine â&#x20AC;˘ October 2016

Plan Ahead for 2017! We are planning for a fantastic 2017 already. In our November edition of Chippy Chat we are giving away a FREE 2017 wall planner with every copy. It is the perfect way of keeping tabs on deliveries, staff rotas and holidays and even writing down the key dates for your business over the coming 12 months.

When you receive your wall planner please put it up and send us a picture of it in situ. Once again we have had incredible support from the trade to help support this great free tool. Harlequin Print have printed them for us, and the main sponsor is once again Crucial sauces.

If you are a supplier to the trade and would like to be an advertiser on the wallchart please contact austen@chippychat.co.uk but please be quick we have only a few spaces left to sell.

Chippy Chat & Fast Food Magazine â&#x20AC;˘ October 2016

World Famous Saveloy London’s Finest Since 1867

The Gillard’s Saveloy has been made to the same outstanding recipe for generations – it is widely regarded as the finest of all saveloys, we hope you will agree. Please call us today and start selling the very best saveloy money can buy... 27

Chippy Chat & Fast Food Magazine • October 2016

029 2085 3200 Chippy Chat & Fast Food Magazine • October 2016

Pack a Punch at Lunch The new Lite-Bite concept is rapidly gaining a huge following in the Fish & Chip market as it revolutionises lunchtime trade and encourages to a successful more people into Fish & Chip shops to savour THE KEY the tasteFish of the &nation’s Chips most treasured dish. to “Marketing a successful is a key

THE KEY Congratulations to

POPPIES

business Congratulations to

business

technique to raising a shop’s profile, which can be utilised to communicate with “Marketing is a key customers, staff and technique to raising a media. shop’s profile, which

POPPIES Fish & Chips

help advertise and attract new customers in, so all-in-all a fantastic concept.” Peter Beedle, Beedle’s Chippy adds, “I think people need choice. The Lite-Bite concept certainly gives people the option of having a lighter meal in what could only be described as the perfecting packaging solution to suit all my Lite-Bite meals.”

THE KEY Congratulations to

on winning the prestigious he industry has been crying out for Marketing Innovation Award to a successful something to re-ignite lunchtimes “Here at Poppies we focus on all aspects of service to provide a complete dining experience for our for Fish & Chip shops, especially with Will I make less money by selling smaller on winning the prestigious customers. While our food and customer service is can be utilised to Innovation Award “With an effective and Marketing the emergence of bakeries and take-out portions? Fish & Chips our top priority, every channel is immersed in our communicate with “Marketing is a key uniquestaff approach to their customers, and technique to raising a branding.” “Here at Poppies we focus on all aspects of service company marketing, franchises providing a cheap and easy option It’s natural to think more profit will be made on winning the prestigious shop’s profile, which media. to provide complete diningdesigned experiencenewspaper for our “Wea have specially and food Poppies Fish & Chips is customers. can be utilised to While our food and customer service isidentity – Marketing Innovation Award boxes, which help reinforce our brand “With an effective and for consumers to buy a meal on-the-go. The on selling larger portions. But in fact, and as communicate with a deserving winner and our top priority, every channel is immersed in our customers even get their fish and chips served up customers, staff and unique approach to theirsuccess “Here at Poppies we focus on all aspects of service I wish them every branding.” media. company marketing, to provide a complete dining experience for our shops have highlighted Lite-Bite delivers an easy route for any Fish many Fish & Chip in newspaper with edible ink! Our social media has in the future.” “We have specially designed newspaper and food customers. While our food and customer service is Poppies Fish & Chips is also really helped us establish our brand and we “With an effective and boxes, which help reinforce our brand identity – to challenge increasing our recently, top priority, every channel is immersed in our & Chip looking by selling a smaller portion you not a deserving winner and now have overshop 8,000 followers engaging with us unique approach to their Mike Wallace customers even get their fish and chips served up branding.” I wish them every success company marketing, and posting about their Poppies experience” The Q Partnership in newspaper with edible ink! Our social media has “We have specially designed newspaper and food competition. only attract more people into your shop but in the future.” Poppies Fish & Chips is also really us establish our brand and we Marketing Team boxes, which help reinforce our brand identity – Pathelped Newland a deserving winner and now have over 8,000 followers engaging with us customers even get their fish and chips served up The concept of Lite-Bite was the brainwave you can also make the same gross margin if Mike Wallace I wish them every success owner of Poppies Fish & Chips. in newspaper with edible ink! Our social media has and posting about their Poppies experience” in the future.” The Q Partnership alsonot really helped us establish our brand and we Below: Left to right: Mike Wallace Q Partnership Marketing Team, Above: One of Poppies’ innovative marketing of the Q Partnership (Henry Colbeck, VA better than larger meals. Marketing Team Pat Newland Wallace Mari Cuschieri, Michael Cuschieri Tadiwa Mwamuka Poppies campaigns, aMike fully branded taxi for deliveringnow have over 8,000 followers engaging with us owner of Poppies Fish & Chips. and posting about their Poppies experience” Marketing Team and Nigel Barden. The Q Partnership orders in matching carriers. Whitley and Friars Pride) to large help establish Gary Buck comments “We have recently Marketing Team Pat Newland Below: Left to right: Mike Wallace Q Partnership Marketing Team, Above: One of Poppies’ innovative marketing Mari Cuschieri, Michael Cuschieri Tadiwa Mwamuka Poppies owner of Poppies Fish campaigns, a fully branded taxi for delivering what ‘best-practice’ lunchtime trade should started to& Chips. promote smaller portions and so Marketing Team and Nigel Barden. large orders in matching carriers. Below: Left to right: Mike Wallace Q Partnership Marketing Team, One of Poppies’ innovative marketing be. Since its launch, hundreds of Fish & has the bestAbove: commercial decision Mari far Cuschieri,it Michael Cuschieribeen Tadiwa Mwamuka Poppies campaigns, a fully branded taxi for delivering Marketing Team and Nigel Barden. large orders in matching carriers. Chip shops throughout the UK have seen we’ve ever made. It suits our market, our potential in the idea and as a direct result, customers love them and they get excellent have increased their sales. value for money.” Commenting on the Lite-Bite boxes, Gary To see what it’s all about, get in touch and Buck, Owner of Buckhams Fish & Chips says try the Lite-Bite for yourself. You will receive “The box in itself is perfect for me. People FREE posters upon your first order which want a smaller meal at lunchtime, and the will help sell the concept, and YOU WILL see Lite-Bite is the ultimate solution to fit a smaller more people eating Fish & Chips as a result! portion. Not to mention the free posters to

business

Exclusively available from The Q Partnership

POPPIES

(All design rights for the Lite-Bite are registered property of Henry Colbeck Limited.)

Henry Colbeck VA Whitley www.colbeck.co.uk www.vawhitley.co.uk 0191 482 4242 01706 364211 @HenryColbeck @VAWhitley1899 0191 482 4242 01733 316400 0191 482 4242 01733 316400 01706 364211 0191 482 4242 01733 316400 01706 364211 www.colbeck.co.uk www.friarspride.com www.vawhitley.co.uk

www.colbeck.co.uk

www.friarspride.com

www.colbeck.co.uk

www.friarspride.com

Friars Pride www.friarspride.com 01733 316400 @FriarsPride 01706 364211

www.vawhitley.co.uk

Chippy Chat & Fast Food Magazine • October 2016

Increase your lunchtime trade with

15:11 Page 1

Specially designed packaging Size: 8” x 5” x 2” The

Lite-BITE Your meal, your way

ONLY

A lighter portion of your favourite meal

Get your FREE Lite-BITE® Posters NOW!

Exclusively available at:

Chippy Chat & Fast Food Magazine • October 2016www.friarspride.com Chippy Chat & Fast Food Magazine • October 2016 www.colbeck.co.uk www.vawhitley.co.uk

Telephone: 0191 482 4242

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EX ETX EXT SS AY T RE KE AW T H E EXP TA S WS ESESYAWAY R AY T H EY STA PS E X Y K REAS A S E E A W RETEAHS K S A AWA EXPEXTP TAKE REEXKPERATWAKE Y EXP TA S A T H E T H E S AWS S T H E RE KER AY WAY W PRESEAS KE A EXE Y EXP ETXAP TAK TA SS WA A E R TAKE T H E S P S Y X E A S RS KEAY E AW AY E ATY H E PS S XE WS ES RES T H TA W Y AW KEEAKE SR EXP EXTPAR WKAE A TA AA EP E E RX KE T E T H E Y SS EXP TA T H E T H E S AS S Y W E A AS R AKWEAAYW E E EP RE E E X K R E P TA E A P Y S TAK A EX EXT S W E E T H E EA R ESESAWAY AK RS SS EXP TP EASWSAAYWT AHYE T H E EXP TAAKW R RE AY ES E TAK TAKE AY EXEXP KE XEPSRS AW XP TA ER E T H E E T H E K H E SSAAYWAY EXP TA S AY S PRPR T T H E S WE S T H E P E EAR KW EXE E R X R EA KETAKTA PAX P X T E X Y S A T H E E ES T HE ESSAWAY R TAKE ASW T H E SAYWAY SSW EXPXE RPERE T H E ES ESSAYWAY EA KE A R E PX TAKTA XP TA T H E ESSAWA E S WAY REASES T H ET H E SS AY SSSW WAY EXEPXPTR TA Y S SS Y Y

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Chippy Chat & Fast Food Magazine • October 2016

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TideTurned! The Marine Stewardship Council (MSC) have hailed a success their recent ‘Turn The Tide’ campaign. It celebrated the commitment, achievements and dedication to sustainably sourced seafood - ensuring there will be fish in the oceans for future generations.

urn The Tide launched on 23 September at the UK’s No.1 fish and chip shop, Simpsons Fish & Chips in Cheltenham, and at all 75 certified fish and chip shops across Britain. The campaign aimed to show fish and chip fans that they have the power to end overfishing. Recent research results revealed four in five (80%) fish and chip fans believe that all of the UK’s fish and chip shops should serve certified sustainable fish, according to research carried out by YouGov on behalf of the Marine Stewardship Council (MSC). James Ritchie, Co-Founder of Simpsons Fish & Chips, comments, “As a frontrunner in the fish and chip industry, sustainability is of paramount importance to us and is vital to ensuring that our industry thrives. We believe both chippies and customers alike play a vital role in safeguarding the

Chippy Chat & Fast Food Magazine • October 2016

future of fish. We were proud to support the Turn the Tide campaign and this is just one of the ways we go the extra mile to remind our customers to always seek out a certified sustainable catch. This in turn protects the Great British dish we all know and love and ensure generations to come can still tuck in to generous helpings of fish & chips.” Simpsons celebrated by giving away 75 free portions of fish and chips on the 23rd. Certified chip shops were using #TurnTheTide campaign materials and digital assets to show their commitment to MSC’s sustainable seafood programme and celebrated their customers support to help protect the future of our oceans by choosing certified sustainable fish and chips. George Clark, UK Commercial Manager for the MSC; “We enlisted our 75 MSC certified chippies to help spread the word and encourage fish and chip fans to be ‘ocean heroes’ by always choosing MSC fish. The campaign ran 23 September – 3 October. For further details please contact George Clark, MSC UK Commercial Manager at george.clark@msc.org or 0207 246 8917 Chippy Chat & Fast Food Magazine • October 2016

open day

Sunday 13th november come along and learn from our Award Winning Trainers Nigel Hodgson, and Gordon Hillan and meet the KFE sales Team over a glass of bubbly and freshly cooked fish and chips This is a FREE event giving you the opportunity to have a taster session with our KFE School of Frying Excellence trainers. As well you can meet the KFE Sales Team and discuss how a Kiremko or Perfecta Frying Range can improve your business. Why not put our Kiremko High Efficiency Range to the test? Industry Representatives from Kerry Foods, T Quality, Drywite and CF Group will also be offering advice and promotions.

s Tel: 01778 380 448 Fax: 01778 348 558 Email: sales@kfeltd.co.uk Chippy Chat & Fast Food Magazine â&#x20AC;˘ October 2016 Web: www.kfeltd.co.uk

rs fe of al he ci n t y pe o da 33

KFE Ltd Units A & B Bentley Business Park Northfields Industrial Estate Chippy Chat & Fast Food Magazine â&#x20AC;˘ October 2016 Market Deeping Peterborough PE6 8LD

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LIMITED sPAcEs so BooK NoW

FriWite – RSPO Certified business POPPIES to THE KEY Congratulations Sustainable Palm Oil business POPPIES Congratulations to THE KEY Congratulations to to a successful

to “Marketing a successful is a key

technique to raising a shop’s profile, which can be utilised to communicate with “Marketing is a key customers, staff and technique to raising a media. shop’s profile, which

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THE KEY

on winning the prestigious Marketing Innovation riWite is Award the RSPO [Round table knowing that the product meets the to a successful “Here at Poppies we focus on all aspects of service on Palm Oil] certified supply chain requirements and standards to provide athe complete diningSustainable experience for our on winning prestigious customers. While our sustainable food and customer service is can be utilised to palm oil that fries pure set out by RSPO, from plantation grower Award “With an effective and Marketing Innovation Fish & Chips our top priority, every channel is immersed in our communicate with “Marketing is a key uniquestaff approach to their customers, and technique to raising a branding.” “Here at Poppies weand focus onlight all aspects of colour service in enabling you to create through to your shop. The requirements company marketing, on winning the prestigious shop’s profile, which media. to provide complete diningdesigned experiencenewspaper for our “Wea have specially and food Poppies Fish & Chips is customers. can be utilised to While our food and customer service isidentity – perfect fried food. FriWite meets are set out and audited Marketing Innovation Award boxes, which help reinforce our brand “With an effective and communicate with a deserving winner and our top priority, every channel is immersed in our customers even get their fish and chips served up customers, staff and unique approach to theirsuccess at Poppies we focus on all aspects of service I wish them every branding.” FriWite is social exclusively available from “Here by RSPO independently and the use of media. company marketing, to provide a complete dining experience for our in newspaper with edible ink! Our media has in the future.” “We have specially designed newspaper and food customers. While our food and customer service is Poppies Fish & Chips is also really helped us establish our brand and we “Withand an effectiveV and A Friars Pride, theevery logo is granted only upon boxes, which help reinforce our brand identity – Henry Colbeck our top priority, channel trademark is immersed in our a deserving winner and now have over 8,000 followers engaging with us unique approach to their Mike Wallace customers even get their fish and chips served up branding.” I wish them every success company marketing, and posting about their Poppies experience” Whitley. Sustainable palm oilPoppies production successful certification. The Q Partnership in newspaper with edible ink! Our social media has “We have specially designed newspaper and food in the future.” Fish & Chips is also really us establish our brand and we Marketing Team boxes, which help reinforce our brand identity – Pathelped Newland a deserving winner and isfollowers comprised viable, has no hydrogenated fats now have over 8,000 engaging withof us legal, economically customers evenFriWite get their fish and chips served up Mike Wallace I wish them every success owner of Poppies Fish & Chips. in newspaper with edible ink! Our social media has and posting about their Poppies experience” in the future.” The Q Partnership environmentally appropriate and socially less than 1% trans fat, you can also really and helped us with establish our brand and we Below: Left to right: Mike Wallace Q Partnership Marketing Team, Above: One of Poppies’ innovative marketing Marketing Team Pat Newland Wallace Mari Cuschieri, Michael Cuschieri Tadiwa Mwamuka Poppies aMike fully branded taxi for deliveringnow have over 8,000 followers engaging with us owner of Poppies Fish & Chips. and posting about their Poppies experience” beneficial managementcampaigns, and operations. positively promote the benefits of frying Marketing Team and Nigel Barden. The Q Partnership large orders in matching carriers. Marketing Team Newland Below: Left to right: Mike Wallace Q Partnership Marketing Team, Above: One of Poppies’ innovative marketing RSPO members make upbranded a taxi large part of Pat in FriWite Point of Mari Cuschieri, Michael Cuschieri Tadiwa Mwamuka Poppies owner of Poppies Fish & Chips. to your customers. campaigns, a fully for delivering Marketing Team and Nigel Barden. large orders in matching carriers. Below: Left to sale right: Mike Wallace Q Partnership Team, Above: One of window Poppies’ innovative marketing the world’s palm oil that is produced and Mari Cuschieri, such as Marketing posters and stickers Michael Cuschieri Tadiwa Mwamuka Poppies campaigns, a fully branded taxi for delivering Marketing Team and Nigel Barden. orders in matching carriers. sold in the global market. [Source www. are all available uponlargerequest. RSPO.org Sept 2016] The Q Partnership FriWite comprising Friars Pride, Henry Colbeck • RSPO certified sustainable palm oil and V A Whitley are members of RSPO. • Fries pure and light in colour So not only is FriWite produced from • No hydrogenated fats only the best ingredients, it is now certified • Less than 1% trans fat as fully RSPO certified sustainable palm oil. This means you can purchase FriWite • 100% Palm Oil

Fish & Chips

business

POPPIES

If you would like to “fry the benefits” of FriWite call your local exclusive distributor today. Exclusively available from The Q Partnership Henry Colbeck VA Whitley www.colbeck.co.uk www.vawhitley.co.uk 0191 482 4242 01706 364211 @HenryColbeck @VAWhitley1899 0191 482 4242 01733 316400 0191 482 4242 01733 316400 01706 364211 0191 482 4242 01733 316400 01706 364211 www.colbeck.co.uk www.friarspride.com www.vawhitley.co.uk

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Chippy Chat & Fast Food Magazine • October 2016

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Henry Colbeck Limited 0191 482 4242 2016 Chippy Chat & Fast FoodTel: Magazine • October www.colbeck.co.uk

Friars Pride Ltd V.A. Whitley & Co Ltd Tel: 01733 Tel: 01706 364 211 35 316 400 Chippy Chat & Fast Food Magazine • October 2016 www.friarspride.com www.vawhitley.co.uk Members of The Q Partnership

The Mighty

Quin Quinlan’s Kerryfish, a family business, have Seafood bars Cork, Killarney, Tralee and Killorglin. If you enjoy fresh local seafood at affordable prices then be sure to visit. By Austen Dack

here does the fish in their Seafood bars come from? The fish menu is extensive and is based on what has been landed by their own boats in Renard and Caherciveen. Fresh Hake, Cod, Haddock, Whiting and Plaice, from Dingle bay are available throughout the year. Every day a range of specials depending on what is in season and has landed that morning is available. A big passion at Quinlans is to introduce seafood lovers, to some of the lesser known species and yummy sustainable fish, such as, Gurnard, Ling, Pollack and John Dory. Not only are these fish delicious but also increased usage takes pressure of other species.

Menu Quinlan’s Seafood Bars serve traditional Fish and Chips as well as shellfish specials and ‘the catch of the day’ direct from Quinlan’s fishing boats in South Kerry. You can select your location to view menu: Cork, Killarney, Tralee and Killorglin.

Chippy Chat & Fast Food Magazine • October 2016

The story of Quinlan’s Kerryfish Quinlan’s Kerryfish have become famous for providing the very best Wild, Organic and Superior Smoked Salmon and Fresh seafood to customers in Kerry and across the world. Their family Seafood business based in Caherciveen, Co Kerry on the South West coast of Ireland was started in 1960 and continues to be managed by Michael Quinlan and his three Sons, Liam Quinlan, Ronan Quinlan and Fintan Quinlan. Since 1960 the company operated as Kerryfish. Since 2000 the business has expanded and the Fish Shops and Seafood bars are branded under the Quinlans name. They supply the finest sustainable seafood from Irelands west coast to customers all over the world and are proud of their reputation for fresh fish and the very best Wild Organic and Irish Smoked Salmon. Put simply Fresh Fish and Smoked Salmom are a passion for the Quinlan family! Their philosophy is to use artisan skills, age-old recipes and the finest fresh ingredients to bring customers the best Wild, Organic and Irish Smoked Salmon. They carefully select, cure and smoke the finest Atlantic Salmon to produce Award

Chippy Chat & Fast Food Magazine • October 2016

Winning Wild Organic and Superior Irish Smoked Salmon In 1998 Kerryfish started to sell its internationally renowned Wild, Organic and Superior Irish Smoked Salmon via the Internet. From our website you can order a very special gift of Wild, Organic or Superior Irish Smoked Salmon, and they can deliver anywhere in the world.

Seafood Bars

At their Seafood Bar in Killarney fish is delivered daily direct from their boats and is cooked to order. They offer a great variety of fresh local fish dishes on our menu. From native Lobster, Salmon, Crab, Scallops, Prawns, Hake, Lemon Sole, Plaice, Haddock, Wild Mussels and Ray the most discerning seafood lover is catered for. They offer the choice of battered or pan fried fish. The batter is a special recipe developed to complement the super fresh fish. For a healthier option you can have the fresh fish pan-fried in olive oil. You are guaranteed the freshest of Chips, all potatoes are freshly peeled and chipped each day and we provide generous portions of these very tasty chips. Quinlans Seafood Bar in Cork City offers a range of fresh fish meals and snacks. The fish is also delivered daily direct from their own boats and is cooked to order. Enjoy the super popular ‘Traditional Fish and Chips’ and choose from 5 of the freshest fish. We also offer our award winning Shellfish specials, ‘catch of the day’ and the famous smoked Salmon all delivered direct from Quinlan’s fishing boats in South Kerry. Quinlan’s Seafood Bar, situated in the heart of the busy town of Tralee will tempt diners with fresh seasonal fish and seafood in a casually elegant setting. A unique feature in the Killorglin Seafood bar is that customers can select a fish from the Fish counter and have this cooked to order in the Seafood Bar.

Chippy Chat & Fast Food Magazine • October 2016

Frydays Leeds Chip Poll One of the largest evening newspapers in the country has been running a promotion to find the best chippy in the area according to its readers.

ne fish and chip shop in Leeds was delighted to win after seeing off competition from hundreds of others from across the city to be crowned the Yorkshire Evening Post Chippy of the Year. Frydays has been chipping away at building up the business over the last six years and owner, Stratis Michael, said: “I have been doing it for 40 years, since I was a boy I have been picking up potato bags but I feel I have peaked - this is the greatest achievement. “We are ecstatic. We have won other awards in the professional world, but this one outweighs it all. It is like the referendum, it is what the people have chosen.” Fryday’s on Street Lane at Roundhay polled the most votes after the YEP launched a search to find the chippy which serves up the best portion of the nation’s favourite take-away. Mr Michael, who runs Fryday’s with wife Maria and four other part-time staff, said it was consistency which was key to reeling the punters back in and added that from day one his customers have remained loyal. He said: “Every time you come here you know you are not having a bad meal - we are not the cheapest but we can guarantee the quality.” Park Fisheries on Beeston Road came second in the reader vote and business owner Simon Mortimer said for him and

Chippy Chat & Fast Food Magazine • October 2016

partner Gail, good customer service was vital. He told the Yorkshire Evening Post: “The business has been here for 80 years, it is an old fashioned chip shop and we have got customers that have been coming long before I got here. “It is about relating to people that come in, having a natter with them and talking to them the way that they want to be spoken to.” Mr Mortimer also believes that keeping the menu simple and traditional works. “We don’t have a vast menu. We stick to traditional and doing what we do good.” One of Leeds’ oldest chippies also cut the mustard with its newest managers. Matthew and Helen Edwards have been running third-placed Pudsey Road Fisheries for just over three years and say their best ingredient is freshness. He said: “There is no greater sound than when it just comes out of the pan and the salt and vinegar sizzles. That shows how fresh it all is.” The couple took over the business, which has been going since at least 1927, from a family friend and won’t reveal the all-important secret to crisp batter and fluffy chips but added “it is all about freshness”.

Chippy Chat & Fast Food Magazine • October 2016

T: 0800 043 5523 E: info@barlandshopfitters.co.uk W: www.barlandshopfitters.co.uk

Not Just Another Shopfitter Design with a difference, specialists in fish and chip shops, commercial kitchens, prep rooms and dining areas. Top quality materials and unbeatable craftsmanship. frying ranges to cold storage solutions and everything in between.39 39 From Chippy Chat & Fast Food Magazine â&#x20AC;˘ October 2016 Chippy Chat & Fast Food Magazine â&#x20AC;˘ October 2016 Value for money by producing interiors that function day after day, year after year.

Field Frier

Approved Field to Frier Distributors

South West - Midlands - Wales

Field Frier

Field

Field Frier

We are a Long established Frier family firm of potato merchants, leading fish & chips shop suppliers and stockists of catering supplies. Our customers cover a wide area including Gloucestershire, Herefordshire, Somerset, Worcestershire, South Wales & Wiltshire.

Field Frier

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

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

Supplier of good quality potatoes Ring

07811 134475 anytime

420 Blackburn Rd, Chorley, PR6 8HX

soltashe@googlemail.com

WILLIAMS Potatoes Suppliers of potatoes throughout the Westcountry phone

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

Visit...

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

01989 762000 Midlands, Wales & South-West

P o t a t o e s

L t d

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

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

07831 299757 (Paul)

07711 623007 (Andy)

North West

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

Woodward

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

Finest Quality Chipping Potatoes Call : Richard

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

We stock all frying varieties.

01926 633 323

www.mitchells-potatoes.co.uk @mitchellpots

Potatoes

T: 0151 4245449 M: 07885 636713

Mitchell Potatoes Chippy Chat & Fast Food Magazine • October 2016

01254 830305 North West

Anthony Swift (Liverpool) Reliable daily deliveries throughout the North-West Guaranteed quality supplies throughout the year.

Specialist supplier to fish and chip shops

0151 526 5318 aj.swift@live.com

A reliable supplier of wholesale potatoes and freshly cut PG Chips based in Manchester, you just can't beat Vic Graham for our quality, service and price. Catering for many restaurants, pubs and takeaway businesses, we have over 35 years' experience in the industry and have established ourselves as the trusted name amongst chip and potato suppliers. Once you've tried us, you won't want to leave, here's why: u We are suppliers of the best frying potato in the North West u Delicious and fresh pre-cut PG Chips u We use only quality Lincolnshire and Cambridgeshire potatoes u We pride ourselves on our punctual delivery, Monday to Saturday, within a 50 mile radius of Manchester u We offer excellent value for money Vic Graham Ltd South Boyd Street, Tottington, Bury, Lancashire, BL8 3NA

T: 01204 887415 Potatoes@vicgraham.com

www.vicgraham.com North West 40

Chippy Chat & Fast Food Magazine • October 2016

Sustainably sourced potatoes your customers will love Scotland

Yorkshire

North-East & Borders

Fraser

Call the Potato Professionals Today Bridlington Scarborogh Pickering

Pontefract Wakefield Bradford Leeds

NORTH YORKSHIRE

LANCASHIRE

Thorne Barnsley Sheffield Doncaster Rotherham Goole Grimsby

YS H IR

LINCOLNSHIRE

AF ST

NOTT ING

HA MS

HIR E

SOUTH YORKSHIRE

CHESHIRE

Call 01670 521801 07850 772578 brrygraham@aol.com

Central and Southern England

SH IR E

Eagle Hill

Established 80yrs

Marketing

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

H & E R Hubbard Potato Merchant

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

Call – 01304 830437 Mob: 07885 174722

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

Mansfield Ashbourne Notts Derby Dronfield

LEICESTERSHIRE

North Lincolnshire Scunthorpe

Area Covered

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

Lomas Potatoes

London & South East

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

allomas@btconnect.com North East

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

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

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

Call -

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

Hunters Potatoes

(S,Yorks, N,Yorks, Notts)

Eden House, High Hesleden, Hartlepool, TS27 4QF

( Northumberland )

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

Northern Ireland

Potato

EAST YORKSHIRE

WEST YORKSHIRE GREATER MANCHESTER

Tel : 01358 742345 Mob : 07799 661333

Delivering quality potatoes throughout your region

BWH Graham

01429 836255

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

Chippy Chat & Fast Food Magazine • October 2016

D S P S Dennis Supreme Potato Supplies Tel: 01353 741914 Mob: 07931 540 515 Mob: 07528 819456 Email: dspspartners@yahoo.co.uk Web: www.dennispotatoes.co.uk

Gloucester Wholesale

Unit 15a Bamfurlong Ind Park Cheltenham Gloucestershire GL51

Tel: 01452 856111 Mobile: 07774 675303

Chippy Chat & Fast Food Magazine • October 2016

KFE celebrate Top 10 Young Friers with a Trip to Holland The top 10 Young Friers in the 2017 fish and chip awards were recently treated to a trip to the Kiremko factory in Holland. The top ten invited were • Paul Gunn, The Bay Fish & Chips • Maria Magda Illioiu, The Real Food Café • Luke Pope, Bankers Fish Restaurant • Elise Boothroyd, Fochabers Fish Bar • Andrew Hillier, Harbourside Fish & Chips • Hank Kloppers, Papa’s Fish & Chips • George Papadamou, Papa’s Fish & Chips • James Houlston, Our Plaice • Daniel Straughan, Fish & Chips @ 149 • Sam Parry, Top Chippy

FE were excited to have organised the trip over to Holland to visit the Qbtec factory for these finalists. The visitors went to Woreden, in Holland, and it gave them a good insight into the production and expertise used

Chippy Chat & Fast Food Magazine • October 2016

to make the Kiremko frying ranges. Following the factory tour the group were taken to a couple of Dutch style shops, a snack shop and fish restaurant to show how the concepts vary throughout Europe, whilst standards always remain high. Following the day’s events a hosted dinner took place at Qbtec’s newly opened hotel, Stadshotel in the village where they got time with the KFE School of Frying Excellence trainers. All KFE trainers are National Fish and Chip Awards Winners, so this opportunity was fantastic in gaining advice from previous winners. KFE have hosted an event for the Young Frier finalist for the past 5 years and are proud to work with the future generation of the industry. Paul Williams KFE MD said “Here at KFE we love to be at the very heart of our industry. Being able to organise this trip for the next batch of frying superstars underlines this message. We will continue to invest in all aspects of the trade in order to maintain our ethos.” Chippy Chat & Fast Food Magazine • October 2016

INTRODUCING THE NEW TRAWLER RANGE

New!

• Sail away to profits in the new Trawler range fish & chip packaging • Contemporary branded design providing your shop with a clear and professional identity • Perfect portion control each and every time • Exclusively available nationwide from T. Quality Available from

08452 505605 43

WWW.TQUALITY.CO.UK

Chippy Chat & Fast Food Magazine • October 2016

Ball getting close to a sell out! The Chip Baron’s Ball is back and we have signed up yet another top band Abba Sensation to entertain you all on Sunday December 4th.

he Super Trooper four will appear at the Holiday Inn Peterborough*. With space for over 240 people we are once again planning a really great party for the industry. It will be a real grand occasion where you can catch up with all of your friends and colleagues and also let your hair down too. Last year 7 out of the top ten fish and chip shops in the UK chose to attend with many other previous winners in attendance too. Places for this event are already limited many people who attended in 2015 have already pre-booked. Please can you email amanda@chippychat.co.uk if you wish to attend and also how many tickets you require? Chippy Chat + members will receive precedent for tickets and also a discounted rate too. Many members saved the membership alone with this reduced table cost! Prices are just £66 each or £600 for a table

of ten, with Chippy Chat + plus members paying just £60 and £540 respectively. ** A massive thanks to BD Signs, Smales, Kerry Foods, Blakemans, KFE, Isle of Ely Produce and Youngs (Kingfrost) who have already signed up to be our partners for the evening. We have some great sponsorship packagers available for the Ball please email austen@ chippychat.co.uk The high quality three course meal will also feature the voice of the stars Pete Jay and then afterwards Abba and then a great disco for you to have a boogie too. The photo booth sponsored by Blakemans and casino will be there to entertain you again too. We will also have a special rate at the hotel for staying over too at just £75 including breakfast. Car parking & wi-fi will be FREE. For tickets email amanda@chippychat. co.uk or call her on 01353 865966 For rooms call the Holiday Inn Peterborough and quote CH6 or Chippy Chat on 01733 289900. *Holiday Inn Peterborough West, Thorpe Wood, Peterborough PE3 6SG **Tickets ordered and paid for are nonrefundable.