The Range Rovers!
Specialising in Frying Range Services, Maintenance, installations and Repairs throughout the UK
Here at Discount Range Services, we deliver efficient and cost-effective frying range service, installationd and repairs nationwide.
Trust Discount Range Services to deliver frying range services and repairs throughout the UK. We work mostly with fish-and-chip shops, but we are fully qualified to carry out electrical and gas safety work on commercial ranges and equipment. Backed by more than 45 years of experience, we work on ranges from a wide variety of manufacturers, including Hopkins, Haddock, Frank Ford, Henry Nuttall, and Martyn Edwards. We also carry an array of parts to ensure we deliver quick and efficient repairs.
Fully Certified Engineers
Our dedicated staff possess all the relevant qualifications for fryer and range maintenance, including: Services - Fully Certified Engineers
• Gas Safe Registered for Commercial Catering
• COM CAT Qualified from Levels 1 to 5
• Level 3 Electrical Installation
• 18th Edition Electrical Regulations
This means our engineers are qualified to provide certificates for insurance purposes. We also offer full installations, repairs, and maintenance services for your frying range, which includes changing leaking pans or upgrading you to a safety interlock on your canopy appliances.
High Standards
We stock a variety of parts so that we can conduct repairs and maintenance without delay when we attend your property. No matter what model it is, we efficiently repair your fryer so that you can get back to business as usual. The high standard of our work is suitable for you to take out insurance on your fryers and avoid any potentially costly problems in future.
Cost-Effective Services
Our dedicated engineers specialise in fitting, servicing, and repairing frying ranges. From unexpected breakdowns to annual servicing, all our solutions are tailored to your requirements.
Gas Safety
All of our engineers are Gas Saferegistered with all up-to-date qualifications including COM CAT 4 and 5 for fish-and-chip ranges. This means we can certify your gas work at your premises for insurance purposes. We also employ fully qualified electricians.
Take a note of our number today
We travel across the UK to ensure your commercial business remains fully operational. We offer a FREE quotation over the phone so don’t hesitate to contact us. Let us know the make and model of your range and we will give you a competitive quote backed by our industry leading service.
Don’t take our word for it here are a couple of testimonials from our customers
Never Been Let Down
Never been let down by these guys. Reliable, trustworth & well priced. When I was new to the game they advised me & helped as much as they could....Wouldn’t look anywhere else for service or repairAndrew Lawson Horbury Fisheries
Fantastic Guys
“Fantastic guys! Always will try and get you up and running if you’ve got a problem. Would highly recommend them.” Mark Merritt GJ’s Fish and Chips
Reliable, Very Fair Prices
“These guys are great. Reliable, very fair prices. Always on time. Always attend on a call out. Would definitely recommend.” Ryan Tate – Station Lane Fisheries
Please contact us with any questions or comments using the information below. We look forward to hearing from you. Contact Details Liam: 07833 681319 Paul: 07753 687188 Email: liam@discountrangeservices.co.uk
Pictures of You!
Thismonth we bring you even more pictures from our open day. The comments we have received are very kind and makes us even more determined to make it even bigger next year.
It was so good to see so many of you at the Isle of Ely Produce/ Chippy Chat Open Day last month. There are still problems for us all at the moment, but shops came away with many ideas of how to help. I must send a massive thanks to all speakers on the day, and of course the many suppliers from across the industry who sponsored the event. We are already looking at open day 2025, and have pencilled in 07/09/25 as the date for your diaries.
This month we look at the world of pies & sausages as part of our monthly features. Thanks to all contributors.
We also have news from Japan as the Ship Deck take their award-winning fish & chips to the far east!
I have just recorded with Mark Petrou a Ceres Podcast. It was a fascinating experience as Mark teased from me just how I got involved with potatoes first and then fish & chips, and I can tell you it involved Subbuteo! I was honoured to be asked and I hope you find it insightful.
Tickets are available for our Oasis themed Chippy Chat Ball on December 8th now. Please email me for details and also for sponsorship packages too
If you have some news or would like to be featured please email me austen@chippychat.co.uk
Thanks, Austen
Chippy Chat Ltd
Oak Lane Littleport Ely Cambridgeshire CB6 1RS
www.chippy-chat.co.uk info@chippychat.co.uk
Twitter @Chippychat
Facebook Chippy-Chat
TEL 01353 658216 FAX 01353 863 444
Managing Director John Boutwood
Publisher Oliver Boutwood oliver@chippychat.co.uk
Publishing Editor Austen Dack
austen@chippychat.co.uk 07863123929
Design/Editorial
Accounts
Claire Boutwood-Potter accounts@chippychat.co.uk
Advertising Sales and Promotions austen@chippychat.co.uk
For PR and Editorial editorial@chippychat.co.uk
Austen Dack Publishing Editor
Have they Gone Bananas?
Owners of new takeaway told to sell fruit and veg along with chips
Health authorities have demanded a firm condition for a proposed chippy in Gwynedd: it must offer a “good selection” of fruit and veg to get the green light. They are adamant that it should stock items lower in fat, salt, and sugar and present “healthy alternatives that are fresh and affordable”.
The Betsi Cadwaladr health board is scrutinising the potential new takeaway in Morfa Bychan, close to Porthmadog, stressing that obesity rates in Gwynedd soar above the national average. The board has also suggested
selling fewer sugary beverages and making tap water available for refilling bottles.
Betsi has aired its grievances regarding Morfa Bychan Store’s proposal due to the high concentration of existing takeaways nearby. Although the vicinity is frequented by tourists, being near Black Rock Sands, the board stressed that the wellbeing of residents is at risk.
Slated to be just two doors down from another fish and chip shop, the proposed establishment would add to the local culinary landscape which currently boasts four other restaurants and takeaways within a 0.7-mile radius, known for serving sugary and highfat products, as per the health board’s report, reports North Wales Live.
In a planning document, it was stated: “While we appreciate this is only one extra takeaway unit, this would still be one additional takeaway than what is currently available. It is this cumulative impact that is of concern. The location of this site is not appropriate for this application due to the proliferation/ concentration of existing hot food takeaways/ restaurants selling predominantly food and drinks high in fat, salt and sugar.”
Betsi highlighted the nearby locations and pointed out that the local Porthmadog West ward is ranked number 1661 for deprivation out of 1,909 local areas in Wales.
It cited data showing that 23.7% of children aged 4-5 years in Gwynedd are overweight or obese. For adults over 16 years, this figure rises to 60%.
The health board added: “This proposed application is in Morfa Bychan, an area popular with holidaymakers. The food in these areas is targeted to meet the needs of tourists as opposed to local residents.”
Betsi suggested “small changes and nudges” could be made to the menu to encourage healthier eating. These could also include options to suit greater dietary requirements and preferences.
Do you serve fruit to your customers email austen@chippychat.co.uk
Diary Dates
Business or pleasure, dates not to be missed...
16th-23rd October
Sustainable Seafood Week
Sourcing fish responsibly is paramount to our business. We passionately believe in promoting the most sustainable products available to us, working closely with our fish and seafood suppliers, both mainstream and specialist.
October 20th KFE Open Day
Join them for their free KFE Open Day on Sunday 20th October at their School of Frying Excellence in Market Deeping, where the spotlight is on expanding menus and increasing turnover.
December 8th 2024
The Chippy Chat Ball
The Chippy Chat Ball is booked in.
February 2nd 2025
VA Whitley – Innovations
The North West’s major FREE exhibition for the Fish & Chip and Fast Food Trade. Go along and touch, taste and try!
On Sunday February 23rd 2025 the Henry Colbeck exhibition will be held at the Utilita Arena, Newcastle. They’d love you to join them for a FREE day dedicated to the fish and chip and fast food industry.
FRY I.T. is back, and this time the show will be coming to NAEC Stoneleigh in the Midlands! The exhibition looks forward to showcasing great ways to improve your offerings with the latest innovative products and services for the fish and chip and fast-food sector!
September 7th 2025
Isle of Ely/Chippy Chat Open Day
Isle of Ely Chippy Chat Open Day – September 7th 2025
Join us on the farm to see how the 25/26 potato crop is faring. Great speakers and also free samples and more
Keep up to date with trade events by visiting www. chippychat.co.uk and clicking on events. If you’re organising an event and would like to send us details so that we might mention it here and/or on the Chippy Chat website email your details to - austen@chippychat.co.uk
They say good things stand the test of time and this is certainly true of Frymax which is celebrating its 70th anniversary. Launched in 1954, Frymax remains the same product today and the Fryers favourite cooking oil. Why? Because Frymax is pure white premium palm. It is additive free, contains no hydrogenated oil and less than 1% trans fats. Frymax is failsafe and guarantees great tasting, consistently good results with no deterioration in quality.
RemarkabOIL!
Top shop excited about new industry oil
By Spencer Gray
Our renowned fish and chip shop No 1 Cromer is celebrated for serving some of the freshest and most delicious seafood in the UK. We pride ourselves on our commitment to quality, sourcing locally caught fish and using traditional methods to prepare our dishes. We served thousands of portions of fish and chips a week and the oil is one of the most important factors.
Why did we switch to a new oil for NO1 Cromer frying oil?
The most important factor in our decision to switch oils was sustainability. We wanted to move away from palm oil to support environmental sustainability, as palm oil can have significant ecological impacts. This shift was crucial for us as a business, and we knew we needed to develop a unique solution that maintained the high standards of our food while being more sustainable.
To achieve this, I collaborated with an experienced oil merchant, and together we partnered with a company that could design a special blend of oil specifically tailored for cooking fish and chips. Our goal was to create an oil that wasn’t carcinogenic, as many commonly used oils can be, and to avoid greasiness in our food. We wanted an oil that could cook at higher temperatures, providing a crispier result, and one that remained lighter in colour to avoid darkening the food as it cooked.
After extensive development, we settled on a unique blend of rapeseed
and sunflower oil. This special formula not only met all our needs for cooking fish and chips but exceeded expectations. It’s clear in colour, allows for higher cooking temperatures, and significantly reduces greasiness, providing a healthier, tastier product for our customers.
Such are the results and positive reviews of our food we have now decided to offer this exceptional oil to other fish and chip shops and anyone else in the trade. This product is a game-changer for those looking to elevate their frying process.
We’re now proud to work with Friars Pride (and the wider Q Partnership), who act as our wholesalers and distributors, and through this partnership, we decided to offer this exceptional oil to other fish and chip shops and anyone else in the trade. This product is a game-changer for those looking to elevate their frying process.
Genco 1974 a specialist in oils, helped formulate this blend exclusively for fish and chips with a new brand, Genco Super Fry. The result is an oil that not only enhances the cooking process but also lasts longer (upto 30% longer in our case), offering significant cost savings over time.
Switching to this oil has allowed us to continue serving the highest quality food while reducing our environmental footprint and saving costs through a longer-lasting product. We’re excited to share this innovation with the wider community and set a new standard for frying oil in the industry.
You’re my WonderWall!
Enclosed with the NOVEMBER edition of Chippy Chat we are giving you ALL a FREE 2025 WALL YEAR PLANNER. 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, like the National Fish & Chip Awards, National Fish & Chip Day, Pie Week and of course the Isle of Ely Produce Open Day & Chippy Chat Ball.
When you open your GIANT year planner, please put it up on your wall and send us a picture of it in your shop to austen@chippychat.co.uk.
Once again, we have had incredible support from the trade to help support this great free tool. The main sponsor this year is once again McWhinney’s Sausages, but a big thanks to all of our partners!
We have a few spaces left so if you are a supplier to the trade and would like all yearround advertising email austen@chippychat. co.uk!
(Another Plug for our Oasis themed Chippy Chat Ball)
“Mine’s a Double”
Jamie Russo, owner of the Redcloak Fishbar in Stonehaven has been crowned a double winner at the prestigious Fish and Chip awards in London. Not only did Jamie win the Young Fish Frier of the Year award, he also won the Best Newcomer award. This is the first time an entrant has won these two prestigious awards in the same year.
Jamie has also managed to double up with Frymax. Says Jamie “Frymax is our chosen frying medium and we love it. The clean, neutral taste allows the flavours of the potatoes and fish to come through, ensuring the customer gets the true taste of award winning fish and chips
“Having tried other oils, Frymax has proven to last longer, stay fresh for longer and is able to be fried using high temperatures. This really helps us in sealing the food, maximising the taste and minimising the fat content.”
Frymax is pure white premium palm. It is additive free, contains no hydrogenated oil and less than 1% trans fats.
Frymax has been the Friers’ favourite for over 70 years and has not changed during this time.
JaPan-Setters!
By Austen Dack, Ryan & Kimberly Hughes
Ryan & Kimberly in Japan!
The excitement surrounding the NFFF Fish & Chip Awards is palpable, especially for the winners of the prestigious Takeaway of the Year category, who are afforded the incredible opportunity not only to visit Norway (Ryan went without Kimberly) but to fry in Japan’s equivalent of Selfridges! This unique experience not only brings recognition but also opens doors to cultural exchange and culinary mastery on an international stage. To further enrich this journey, Ryan and Kimberly agreed to share their insights and experiences from the land of the rising sun. Their adventure reminds us all of the global appreciation for our beloved dish. Day one we arrived at Hakata, Fukuoka. After a long night flight, we arrived in Japan and settled for the night. We spent the first day exploring visited a shrine/temple and experiencing Japan’s culture, food and way of living. Japan is a very friendly, chilled & spotlessly clean. We went in in bright and early for the
grand opening of the British fair to give us the head start we needed. The team we had working with us were excellent and the customers were so friendly. Everyone was so excited to see us and try our amazing British fish and chips. On the first day alone, we served hundreds of portions of fish and chips, and had queues wrapped around the store all day long!
We were a little sceptical of the equipment and products we were given to use however were really pleased with the quality of food we are producing out there, and proud to represent team fish and chips in Japan.
We took a break from frying for an hour one day and got to stroll around the British fair and see what it had to offer, it was a bit of a strange feeling really we were worried how they were getting on, if the queues where moving quick enough and if the food remained to the standards back home.
It’s a pleasure to put in the same league as big companies from the UK. Harrods, Nicholas from the Savoy (you should see the queues he had for his scones, they are also going crazy for pies, our pop up was joined to Taylor’s pies, it’s a mind-blowing
experience when you think about it! Customers were loving the fish and chips and were so pleased to see us! We even had a guy return twice because he enjoyed it so much, I think there is a huge gap in the market for fish and chips out there.
The third day was our busiest day since opening at the British fair, and we completely sold out by 7pm! The next day on the Saturday was even busier so an early night was much needed! it was great to take a short time away from the fryer occasionally to catch up with some customers, with all good feedback.
Soon it was time to close Hakata, Fukoka before the pop up shop was taken down and moved to our second fair in Osaka. It was difficult to get pictures of customers eating our fish and chips as in Japan you are not allowed to “eat on the go” but we did manage to catch one lady sat down just about to eat.
We did our last day at Hataka, which was a sell out by 2:30 a really busy day
with long queues and a great atmosphere to the day, the following morning we made our journey to Osaka via a bullet train and checked into Hankyu hotel and spent the evening sightseeing. We visited Osaka Tsūtenkaku tower and it really did have amazing views, then jumped on the tube to Dotonbori had some amazing traditional Japanese food And went to visit the most pictured spot in Japan full of billboards over the canal. The following day we had a jam-packed day of sightseeing visiting a temple in Kyoto where we were given a tour by a monk and taken to areas which is not open to the public, a great experience!
So we really have soaked up much of Japan’s culture. Followed by the opening ceremony of Hankyu’s British fair. Then it was back to work today at straight in the deep end extremely long queues.
We have loved seeing so many people excited to sample fish & chips and so pleased to see us, in a nutshell we have loved every single minute out in Japan!
IT’S TIME TO FRY!
IS YOUR MISSION TO FRY THE BEST?
Then choose a Secret Agent that’s always ahead of the pack. The highly classified Q Frying Oils & Fats Team deliver Choice, Performance & Quality. From high performance vegetable & sustainable palm oils, to full flavour, longer life deodorised dripping. Meet the Elite! Our Team of Special Frying Agents...
THE P TEAM (PALM).
Q PLATINUM – Power & Performance.
SKILLS: A high quality blend of two all-veg frying oils for a longer life. Resistant to breakdown during use. No trans fats. 12.5kg.
MISSION: Looking for an all-veg oil that resists breakdown in a busy environment? Choose Q Platinum.
Q SILVER – Extreme Quality for Extreme Temperature.
SKILLS: A high quality blend of 3 all-veg frying oils for a longer life. No trans fats. 12.5kg.
MISSION: Looking for a vegetable oil that compares with dripping on taste and gives a longer frying life? Choose Q Silver.
Q GOLD – The Natural Choice.
SKILLS: Naturally coloured, premium Palm with no hydrogenated fats. RSPO certifiably sustainable. Easy to handle 2 x 5kg.
MISSION: Looking for a naturally coloured quality palm that’s fully sustainable? Choose Q Gold.
Q PALM – The Premium Palm.
SKILLS: Low in trans fat, no hydrogenated fat – RSPO certifiably sustainable. 12.5kg.
MISSION: Looking for a straightforward palm oil that’s sustainable? Choose Q Palm.
WANT TO FIND OUT MORE?
THE D TEAM (DRIPPING).
Q 10.8 – Longer Frying Life.
SKILLS: Refined & deodorised quality beef dripping from Europe. Easy to handle 4 x 2.5kg.
MISSION: Looking for a consistently good dripping with an extended frying life? Choose Q 10.8.
Q BRONZE – Improved Frying Performance.
SKILLS: Refined & deodorised high standard beef dripping from Germany. Includes antioxidants to resist oil breakdown. 12.5kg.
MISSION: Looking for a long-lasting dripping without the frying odour? Choose Q Bronze.
Q TORENO – Premier Jus for Premier Results.
SKILLS: Refined & deodorised Irish Premier Jus dripping. Made only from harder caul & kidney fat (no soft body fat) to withstand higher frying temperatures. 2 x 5kg (12.5kg in Scotland).
MISSION: Looking for long lasting, finest quality Irish dripping? Choose Q Toreno.
QXL – Frying Excellence.
SKILLS: Refined & deodorised premium grade beef dripping from Europe. Easy to handle 4 x 5kg.
MISSION: Looking for a reliable dripping that produces traditional tasting fried food? Choose Q XL.
Q PLUS – Long Lasting.
SKILLS: Semi-solid blend of Palm & Rapeseed oil. Lasts 3 x longer than standard liquid vegetable oil. 15L.
MISSION: Looking for a vegetable oil with an ultra-long frying performance? Choose Q Plus.
Everyone’s got a favourite Q Frying Agent –WHICH ONE’S
FOR YOUR FRIES ONLY
Best Bar None!
Barland can show you how a new shop fitout could add up to 30% to your bottom line
Barland Shopfitters have successfully completed a wide range of projects within the takeaway- and restaurant industry nationwide and they specialise in the fish & chip shop sector. As we celebrate ten years we have completed approaching 100 fish and chip shop projects across the UK.
There could be many reasons why your shop needs to have a refresh and here at Barland we understand that each shop is different. You may be changing to fresh cut pre prepped chips, so utilising that extra space where your potatoes were stored maybe an option. New technology could add self-service kiosks (they have been known to add 27% more revenue to each order), in restaurant and online ordering systems plus overhead screens for your menus and branding requirements.
To ensure smooth running and minimal disruption throughout each project, Barland maintains close and sustained contact with the client. Safety is a prime consideration in Barland operations – a well organised site with unimpeded allround access is a vital prerequisite to ensure that all projects are completed on time and within budget. We also liaise with all other suppliers including your range manufacturer to make sure everything comes together at
the right time.
Our policy is to utilise high-quality materials and the best available components, installed with great care by craftsmen who pay special attention to detail. Indeed, Barland interiors are characterised by a superb finish that uniquely defines the company’s wellearned reputation for excellence.
WE UNDERSTAND OUR INDUSTRY INSIDE OUT
We’ll really get to know your business and its requirements in detail too. That way we’re able to deliver stunning finished interiors that tick every one of your design brief boxes, whether your priority is incredible functionality, saving space or wowing diners with comfort and looks. We specialise in fish and chip shop fittings, for more information please check out the fish and chip shop section of our website www.barlandsfuk.com
One recent chip shop to have the Barland magical makeover treatment is Fisharama of Knaresborough.
The shop owner Aytach Sadik said: “Barlands were exceptional for us, everything in the shop is brand new –from the electricity and gas to the fittings. We knocked it back to the bare walls. They helped us with a concept and shop design, and we added our own personal touches to it. I am happy to recommend them to anyone.” Aytach previously ran a fish and chip shop in London before moving to Harrogate 22 years ago so has a thorough knowledge of what it takes to run a good fish and chip shop.
Let’s start the ball rolling.
We’d love to hear about your UK fish & chip shop refit/project and talk about how we might help. For an initial no-obligation quote, please call us on 01274 230687 or email info@barlandshopfitters.co.uk
Seaze the Moment!
From Passion to Plate: National Fish and Chip Awards Due to Celebrate the Best in the Business
The National Fish and Chip Awards, organised by the National Federation of Fish Friers (NFFF) and proudly sponsored by Seafood from Norway (SfN), will soon be upon us again, bringing together some of the brightest frying stars in the UK to celebrate their shared successes over the past year.
With 13 categories, including the coveted Takeaway of the Year, the awards have come to represent the full spectrum of skill within the fish and chip industry –with each year attracting a greater talent pool than the last.
And is it any wonder? Clinching one of the competition’s top spots can be career-defining, transforming operations and boosting sales to remarkable levels.
Take Ryan and Kimberly Hughes from Ship Deck in Caerphilly, Wales. Crowned 2024’s Takeaway of the Year, Ship Deck started out as the passion project of two 20-somethings with little in their pockets, but big plans for their future. With not much to their name, the newlyweds did everything themselves, buying equipment second-hand, piece by piece. They poured their hearts into the shop, which soon began to thrive and became integral to the local community. “I couldn’t even
afford a coffee at the time, but somehow we built the shop!” says Ryan.
Starting out as just the two of them, and now with a team of 17 behind them, in February they were crowned the best in the business after just five years of operating. Since then, business has been booming. Ryan attributes Ship Deck’s success in part to its use of Norwegian seafood, praising its quality and sustainability credentials, to the extent that they even have a board and screen in the shop showing customers exactly which fishing vessel caught their meal.
As the principal sponsor of the awards this year, SfN, representing the Norwegian fishing industry – a proud supplier of highquality cod and haddock to UK’s iconic fish and chip industry – took Ryan from Ship Deck and all other award category winners to Norway on a trip of a lifetime to see what goes on behind the scenes. Over the course of an immersive three days, a jam-packed itinerary guided the winners on a tour of all things Norwegian seafood. From pioneering stock management to technologically advanced fishing fleets, everything Norwegian seafood producers do is centered around quality and sustainability.
As a proud supporter of the fish and chip industry, SfN’s objective is to champion the talent across the sector, ensuring that they are equipped with the knowledge to select the best produce for their shop and in so doing, helping them continue their mission of serving up the nation’s favourite dish.
With the competition moving into the judging stages , the race is on to discover the next champions of the fish and chip world. Operators of all sizes and experience levels are encouraged to step up, showcase their skills, and claim their place among the industry’s elite.
Chippy Chat & Fast Food
Chippy Chat & Fast
Train Spotting!
From fish frying to food hygiene, try our approved training
In the busy foodservice sector, it’s important that staff members are up to date with their training requirements and have the skills they need to help your business thrive. That’s where Seafish can help.
Whether your business is a solo fish and chip shop or big chain specialising in seafood, at Seafish we have courses specifically suited for the seafood industry – helping keep your staff safe, your business running smoothly and your customers coming back.
Plus, we work with organisations that offer seafood business apprenticeship programmes too. Apprenticeships can help attract talent to your business by offering apprentices practical training with additional study while being paid.
COURSES TO HELP KEEP YOUR STAFF AND FOOD SAFE
Elementary Food Hygiene
Food hygiene is of vital importance in the foodservice sector, helping customers to keep safe and businesses to maintain a good reputation.
Not only is the online course available in five languages – English, Lithuanian, Polish, Portuguese and Welsh – your staff can study and take the exam completely remotely. If they’re successful, they’ll receive a nationally recognised and accredited qualification that supports the legal requirements for food handler training.
The study materials and remote exam fee are currently fully funded for seafood workers based in the UK.
Elementary Health and Safety
Supervisors and managers need to know about health and safety. Gaining this qualification will contribute to the legal requirements around this in most circumstances – including for fish friers.
Your staff can study at their own pace using online materials and complete the exam remotely too. Those who pass the exam
will proudly earn themselves a nationally recognised and accredited qualification.
The study materials and remote exam fee are currently fully funded for UK seafood businesses.
SPECIFIC SKILLS TRAINING TO SUPPORT A QUALITY OFFERING
Fish-frying Training
Covering preparation, cooking techniques and more, we work with two different organisations to offer this training. Choose between a 2-day course from KFE or a three-day course delivered by the National Federation of Fish Friers ‘A Complete Guide To Shop Management’, perfect for fish friers and fish frier supervisors or managers.
Principles of Fish Quality Course
Suitable for fish friers and chefs, this remotely delivered programme trains people to assess part processed fish (usually fillets) using the Torry cooked scheme.
Taught over half a day online, participants get an attendance certificate and can choose to complete a practical exercise for the full qualification. The course costs £100, and funding is available in certain cases.
Apprenticeships to boost your business
Available to both existing staff and new recruits, an apprenticeship helps employees to gain new skills while earning. It can be a good way to attract new recruits to your business, and your business can benefit from their skills.
We work with providers to support apprenticeship programmes. What funding is available for apprenticeships depends on your location within the UK.
Find out more about these courses and many more we offer at seafish.org/safety-andtraining/onshore-training
From fish frying to a free food hygiene course, trust Seafish to support your staff with high-quality training that will help them upskill, stay safe and protect your standards.
See our courses and resources at seafish.org/safety-and-training/onshore-training/
It’s Christmas!
If your supplier is a Q Family Partnership member (Friars Pride, Henry Colbeck or VA Whitley), you’ll be counting down to spending your exclusive Save + Select Rewards Club benefits again this year. If you’re not a customer, then why not think about joining us and start accumulating points right away – and next year all your Xmas shopping could be on us!
What Is Save + Select?
It’s our exclusive customer Rewards Club and it’s our way of saying THANK YOU for choosing us as your supplier – we really value your business!
Our Rewards Club is a unique scheme, rewarding the Fish & Chip and Food On The Go Sector – we reward Customers all over the UK with exclusive rewards and benefits.
Henry Colbeck’s Marketing Director
Georgina Colbeck said:
“In 2024 we not only offered our customers another great year of saving points, but we’ve run extra competitions and offers for our VIC’s (Very Important Customers!), including:
• Win a pallet of Hook & Fish Packaging.
• Win a KFE (frying ranges & equipment) Training School Day.
• Save £250 off a Date Code Genie Lite (plus free labels)”
Which Rewards Can You Choose?
• Love2shop Cards or E-Gift Cards.
• Amazon or Sainsbury’s Gift Cards.
• Q Partnership Credit Note Conversion (turn points into pounds to spend with your supplier).
• Fishermen’s Mission Donations – every little means a lot!
• PLUS you can choose to use points for NFFF Membership.
MORE CHOICE FOR CHRISTMAS 2024!
In 2024 the Q Family Partnership have been appointed the UK’s 1st Sustainable Oil Ambassadors by Chester Zoo because we only sell 100% sustainable, segregated, certifiable Palm Oil, are RSPO members and have committed to championing sustainable Palm Oil throughout our industry. So, what
better way than raising the cause with kids big and small through ‘Gifting an Animal Adoption’ or donating to the Hutan Conservation Project.
Send them an adoption pack for an orangutan, a capybara or even a shark, or donate to the Hutan Conservation Project, and you know that the money will be going to a good cause at Chester Zoo, Edinburgh Zoo, Cumbria Zoo or The Deep in Hull.
WHAT ABOUT CHRISTMAS 2025?
“We’re always looking for new ways to reward our customers”, said Georgina, “so if you’ve got any good ideas for the rewards you’d like to save for, or if you’re a manufacturer or supplier of goods and services in the industry and you’d like to profile your product through exclusive savings or competitions for our Save + Select Club members, then please get in touch”.
Member Rewards in 2025.
Keep your eyes peeled in January for a range of Save + Select Offers, including National Chip Week Merch and Exhibition Weekend prizes.
Join the Q Partnership at our Exhibitions: You’re Invited & It’s FREE!
Don’t miss 3 amazing days of the Top Foodie Expo’s of 2025!
• VA Whitley – Sunday February 2nd 2025 – Tough Sheet Arena, Bolton.
• Henry Colbeck –Sunday February 23rd 2025 Utilita Arena, Newcastle Upon Tyne.
• Friars Pride – Sunday April 13th 2025 NAEC, Stoneleigh Park.
The Q Family Partnership’s Save + Select Rewards Club gives you the key to a world of choice – which door will you open?
If you’re a customer of Friars Pride, Henry Colbeck or VA Whitley, we’d like to thank you for your trust in us and we’re delighted to reward you with even more choice than ever before! You can choose from Gift Cards from Love2shop, Amazon or Sainsbury’s, OR shop online with Love2shop E-cards – you can even use them to send E-cards and gifts too!
CREDIT NOTE to a
Convert your POINTS FOR 2024
…AND you can choose to redeem points for pounds and receive a Q Partnership credit on your account, pay for your NFFF membership or donate to the Fish Mish.
This year to support our mission to convert our industry to only use 100% Sustainable Segregated Certified Palm Oil, you can support the work of Chester Zoo & the Hutan Project with a donation – plus why not adopt an endangered animal through The Deep, Chester, Cumbria or Edinburgh Zoo – a great gift for kids big & small! There’s so much choice!
So Good They Named It Twice!
New limited edition Peri Peri Chicken Pie from Pukka, the nation’s number one pie brand
Pukka has launched a brand-new limitededition pie, bringing a little bit of spice to chippy counters, just in time for peak pie eating season. Trends always play a big part in Pukka’s product development, and this time is no different with the launch of the Peri Peri Chicken Pie, set to entice more shoppers to their local chippy.
Pukka, the nation’s number one pie brand , is taking fullon flavour to a whole new level with this limited-edition recipe. Set to attract new, younger customers, this spicy new flavour will be a hit with pie lovers up and down the country.
Isaac Fisher, Pukka’s CEO, says: “As the cooler months roll in, pie consumption always skyrockets. With this in mind, we wanted to give chip shops something new and exciting to keep customers coming back for more, and the Peri Peri Chicken Pie is the perfect way to do just that. With peri peri flavours already a huge hit across OOH dining, we knew it was time to bring our own Pukka twist to the table, offering chippy lovers up and down the country a full-on
flavour experience.
“Now really is the time to get stocked up, with 68% of consumers already excited about this new recipe, and a 100% appeal among the 18-24 year old audience, we’re certain this full-on flavour sensation is going to be a smash hit, just like the rest of our range. We’re confident this new Pukka Peri Peri Chicken Pie is about to join the ranks of our greatest hits.” concludes Fisher.
The Pukka Peri Peri Chicken Pie is packed with tender pieces of chicken breast cooked in a mildly spicy tomato sauce, paired with red chilli, garlic and smoked paprika. Perfect for those spice seekers.
As well as this launch being supported by both PR and social activations, chip shop owners will be able to get their hands on social assets, available to download directly from the Pukka Social Media Toolkit on our website. Double sided A3 window vinyl posters are also available and can be requested directly from Pukka. Pukka is also providing access to chip shop TV and digital menu screens, distributed via BD Signs.
HEAT UP SALES with the
NEW
Per Peri Chicken Pie LIMITED
EDIT ON
Bring more customers through chip shop doors with this full-on flavour recipe from the nation’s no.1*
Stock up now through your Pukka representative, wholesaler, or by calling 0116 264 4000
Gilliant!
Gills Sausages shine the light in the fish and chip industry
As we approach the end of 2024, we’re thrilled to spotlight what makes Gills Sausages a beloved staple for fish and chip shops across the country. With over 80 years of experience, our unwavering commitment to tradition, innovation, and flavour is at the heart of everything we do.
Recently we supported the fish and chip industry by attending the Isle of Ely/Chippy Chat Open Day. We helped to sponsor the day and also sent two of our trusted Gills team to go and help sample our sausages to the hundreds of visitors. The results were great with many chip shop owners loving the taste of our sausages.
Quality That Speaks for Itself
At Gills, we don’t just meet expectations— we exceed them. Our sausages are crafted from premium cuts of pork and seasoned with our signature blend of herbs and spices. Unlike many, we use whole joints of pork, never trimmings, ensuring a rich, hearty flavour in every bite. Each sausage is individually frozen at peak freshness to lock in that rich flavour, so you’re serving nothing but the best.
The quality of our sausages goes beyond just taste. With a firm texture, our sausages offer a satisfying bite that keeps customers coming back for more. We’ve perfected our recipe over generations, ensuring it holds true to our heritage while meeting modern demands. Thanks
to our unique blend of starches, each sausage cooks evenly and reliably. As the sausages fry, they slowly rise to the top of the oil, giving you a clear visual cue that they’re done. Once they float and turn a beautiful golden brown, you know they’re perfectly cooked and ready to serve.
Our Heritage
Founded in 1883, Gills is a familyowned business dedicated to producing premium pork products. Our rich heritage in sausage making means we understand the importance of delivering products that meet the needs of today’s busy kitchens while still capturing the authentic, hearty flavours that customers crave.
A Trusted Partner for Fish and Chip Shops
Over the years, we’ve built strong relationships with wholesalers and fish & chip shops across the UK. Our products are trusted by many in the industry because we not only deliver on quality but also offer consistency and great support to our partners. We understand the fast-paced nature of the industry and are committed to helping you serve the best to your customers.
Get in Touch
We’re always here to help our customers find the perfect products for their menus. To learn more about our range or to discuss how we can support your business, visit our website or contact us directly at sales@fagill.co.uk. Gills sausages are more than just a product—they’re a part of your shop’s success story.
Blake That!
Blakemans Announce New Directorship Appointments
Sausage and meat product manufacturers, James T. Blakeman & Co Ltd have announced several directorship appointments.
The Staffordshire based, family business made the executive decision to appoint the two current Operations Directors to Managing Director roles and assign a Sales Director.
With a combined 74 years of working for Blakemans; Steve Collinge, Kev Moller and James Morris have built up a wealth of knowledge across the business and have guided the company through many tough times and successes throughout their time in the management team. On the appointment Phil Blakeman, CEO, said;
roles and responsibilities along the way. Steve said, on his new title as Managing director for James T Blakeman & Co Ltd;
“I have grown and developed along with the business over many years and I am proud that Phil and Sue have the faith in me to honour me with the title of Managing Director. I am looking forward to the challenges that we will face in the future and am excited to continue to grow our business whilst looking to expand on our environmental policy, develop our staff and maintain our meticulous levels of quality and service”
Having spent 10 years working in management at a Sausage cooking facility in London, Kevin Moller moved to Staffordshire and the company in 2004. He will now be Managing Director for James T Blakeman & Co (Services) Ltd. On his appointment, Kev said;
“Having had the privilege of working with Kev, Steve and James over many years my sister, Sue and I are delighted that they have earned the directorship roles to which they have been appointed. We will continue to support them as they move to the next level in their careers”
The decision to appoint Steve, Kev and Jim to their new roles has been based on how they have progressed through the company, embodying our ethics in every decision they’ve made. Now, with the support of myself, Sue and their senior managers, they will continue to drive the business forwards”
Steve Collinge, the longest standing of the three directors, began his journey with Blakemans back in 1990 as a production supervisor holding many
“My time at James T. Blakeman Services has seen us move from 20 tonnes of production per week to 150 tonnes a week. I am honoured to have been given the role of Managing Director and will endeavour to continue to grow the business organically whilst maintaining our reputation for producing quality products with impeccable service levels”
The newly appointed Sales Director for James T. Blakeman & Co Ltd, James Morris took on his first role as a Quality Control operative with the company 20 years ago, whilst completing the industrial work placement section of his sandwich course. On his new appointment James said;
“It is an honour and a privilege to be offered this role. Having faced many challenges and had many successes in my career at Blakemans so far, I feel that entering my directorship, alongside the management team I will continue to drive the business forward, diversifying and expanding our product portfolio, as we continue to strive to be market leaders in our field”
Blakemans Appoints New Marketing Co-ordinator
The latest addition to join the Blakeman team is Sian Alexandra Hadnum as Marketing Co-ordinator, she was appointed by James Morris, Sales Director to be part of his team in New Product Development to oversee all design and marketing projects at Blakemans. With a background in creative design and marketing, Sian started her journey in London before moving back to Staffordshire. On the new role, Sian says
“I am very excited to have joined Blakemans, I’ve always had a keen interest in food development and being from a creative background I’m excited to see my ideas and visions come to life and adapt to a whole new industry of food and manufacturing. I already have learnt so much and I will continue to show off Blakemans in
their very best light. I’m looking forward to seeing how the business continues to develop and how I develop within my new role.”
For any marketing enquiries, please email sian.hadnum@blakemans.co.uk.
If you would like to find out more about Blakemans then please visit Blakemans.co.uk.
Sian Alexandra Hadnum, New Marketing Co-ordinator
Contact
James T. Blakeman & Co. Ltd.
Millennium Way, High Carr Business Park Newcastle - U - Lyme, Staffs ST5 7UF Tel: 01782 569610 Fax: 01782 569611
E-mail: admin@blakemans.co.uk www.blakemans.co.uk
(left to right): Steve Collinge, Kev Moller and James Morris
Sizzle Up!
Time to try McWhinney’s Sausages
For those of you who have not heard of us, McWhinney’s Sausages have been sizzling sausages since 1898 and during this time we have learned a thing or two about our craft. One of the core principles that we will always believe in is “Quality Matters”, we also firmly believe that quality is remembered long after price is forgotten.
Our Premium pork sausages are made using 70% prime pork and are extremely popular with takeaways, café’s & restaurants who prefer to offer consistency and quality to their customers. In the words of John Molnar, owner of The Cods Scallops (Previous winner of the National Fish & Chip Shop of the Year) “I would not use any other sausage in any of my takeaways”.
Kevin McWhinney, the MD of McWhinney’s Sausages is so passionate about the quality of our range that he refuses to sell any product to the public that he would not be happy serve to his own family. This gives you confidence that you are selling only the best sausages to your customers!
Thanks to continued investment in their sophisticated plant, McWhinney’s
can produce millions of premium Irish pork sausages every month without compromising on the 19th century family heritage. With customers coming back time and time again for the quality and taste, why not upgrade to McWhinneys Irish Pork sausages today?
As the saying goes, self-praise is no praise at all, so to add some weight to our message we were awarded the title of “Pork Sausage Manufacturers of the year - Europe” at the Lux Life Food & Drink Awards 2021. LUXlife’s awards have a merit driven approach to ensure that only the most deserving businesses and products are recognised. Their aim is to identify those most dedicated to demonstrating expertise and an unwavering commitment to excellence within their field!
Why not try McWhinney’s Sausages for yourself? Get in touch today for more information...
Contact
McWhinney’s Sausages Ltd, 10 Balloo Way, Balloo Industrial Est., Bangor, Co. Down, N. Ireland, BT19 7QZ
Tel: 028 9127 1811
Fax: 028 9127 1795
Email: info@mcwhinneys.com Web: www.mcwhinneys.com
Gad About!
Jogvan Hansen, Sales & Operations Director is no stranger in the UK
Regular face-to-face visits with your customers are the ideal method to maintain and strengthen professional ties, as well as exchange ideas and future goals.
Jogvan Hansen, sales and marketing Director at JFK Seafoods, does this on a regular basis. He has lived and studied in the UK and now visits to inform his customers on the frozen at sea products from the Gadus.
Last month, Jogvan travelled in specifically to give an informative presentation at the historic Isle of Ely Open Day. On his way a connecting flight at Copenhagen was mist due to bad weather! With a twelvehour delay Jogvan literally landed on the day of the event at Heathrow drove to the farm and dashed straight on stage.
His perfectly polished presentation reaffirmed JFK’s commitment to supply the UK with excellent frozen at sea fillets of cod and haddock. With over 130 people in attendance from fish and chip shops across the UK and suppliers who represent over 8,000 shop owners the presentation reaffirmed the commitment and quality of JFK and the fantastic new vessel Gadus
which was launched last year in the Faroe Islands with key members of the UK fish and chip industry present. It was important for Jogvan to visit the home of chipping potatoes and to see first hand their journey from seed to frier, as they make the perfect accompaniment to his FAS products.
In the evening he joined over 60 people from the industry for a dinner in Ely and the chance to chat with many of the key shops he serves, before flying off next morning back to the Faroes.
In addition to supporting local communities, they are also expanding their concepts into the United Kingdom, and they were thrilled to announce that JFK would be sponsoring the Community Engagement Award at the National Fish and Chip Awards 2025, which is something JFK are very passionate about.
The next month, Jogvan returned to the UK to visit individual businesses, including Fastnet Fish and Smales Fish Merchants, and of course to eat Fish and Chips!
For further info on JFK and to find out how they are a key supplier of products from sustainable fisheries please visit www. jfk.fo
GREAT GADUS
The new GADUS has been constructed with great care to ensure high quality products based on the positive feed-back from our UK chip shop customers. We have over 100 years of fishing experience, and best practice too.
Steps are taken at every juncture of the fishing process to ensure that JFK’s frozen-at-sea products are as fresh as possible. Frozen-at-sea has been called “fresher than fresh,” because within four hours from leaving the sea the fish is processed and frozen, locking in goodness perfect for your customers.
JFK’s purpose is to work in harmony with the environment and to promote sustainable utilization of the fish stocks.
ASK YOUR FISH SUPPLIER FOR FAS GADUS TODAY.
OPENDAY SUCCESS!
Over 120 friers, farmers & suppliers recently travelled to Ely Cambridgeshire for the 10th annual Isle of Ely Produce & Chippy Chat open day.
By Austen Dack
The event put on by John, Oliver and Claire Boutwood at their farm in Ely is hosted by Chippy Chat Publishing Editor Austen Dack. It highlights the journey the potato makes before it hits the shops. It is the culmination of their ‘field to frier’ platform, which this year also included the story of the potato seed too. The day although dedicated to the potato in recent years has taken on the mantle of being a showcase for what’s also best practice in the industry. Some of the best fish and chip shop owners from across the UK presented on the day from a 30-foot impressive AV stage show set up in one of IOE’s potato storage sheds.
Guest speakers on the day included Andrew Crook - NFFF President
NFFF National Fish & Chip Award winners – Ryan Hughes & Graham Kennedy
Oliver Boutwood –Isle of Ely Produce
Josette Foster – with YFF Award winners Jamie Russo, Kieran Bulpit, James Ellams & Glen Morrison
Jogvan Hansen – JFK/Gadus
Mike and Carol Hulme –Finney’s Fish & Chips
Calum Richadson – Forked Up
Our featured farmer this year was once again (Dr) Michael Neaverson from Neaverson Growers Ltd. Michael gave the room an honest assessment of the
potato crop for the year ahead.
For lunch visitors were served fish and chips from the 2023 award winning best mobile Pimp my Fish. The lovely Norwegian cod was supplied by Smales and sponsored by Seafood from Norway. The chips were made from Babylon potatoes and gave the new variety one of its biggest tests yet with over 100 guests all queueing up to try them. Also given away was the new Pukka Pie variety Piri Piri (which was very tasty) and also samples from Gills sausages.
Massive thanks to our sponsors on the day.
Also displaying were stalwarts Drywite, The Q Partnership, Premier Filtration, Agrico UK with their Babylon variety, Pukka Pies BD Signs and Meijer Potato UK.
In the evening over 50 people attended an industry dinner and drinks in Ely. Another chance for shops and suppliers to mingle.
The 2024 Isle of Ely Open Day was once again well received by representatives from across the supply chain right from the seed growers to the friers themselves. Date for the diaries for 2025 is Sunday September 7. Tickets will be available soon. If you would like to attend as a supplier and/or be a sponsor please contact austen@ chippychat.co.uk
After lunch the group all went via bus first off to a field to see how the 24/25 crop is faring, and then to AL Lee farming company to see how the potatoes are prepared, graded and finally stored.
Exhibitors on the day included two new companies new to the day. First off Stokes sauces were sampling their impressive sauce range. There was much interest in their sachets, perfect for fish and chip shops to sell to their customers. Gills sausages were the other one. Gills sells regionally and were looking to expand to other areas in the UK.
So PassionEight!
By Austen Dack
The Chip Ambassadors have become part of an UK wide group of shop owners and fryers who will promote best practice for potato buying, storing, and of course frying.
Agrico have partnered with Isle of Ely Produce to bring new varieties into the trade initially via our Chip Ambassadors. Babylon has been sampled at some of these ambassadors to back up the results of their trial successes.
Last month i travelled to Chips @ No 8, Prestwich, new restaurant near Manchester. It was a 40-minute trip from Manchester city centre where we had witnessed Ipswich Town being taken apart by 4-1 Haaland’s Man City after daring to go 1-0 up in the first minute against the champions.
Chips @ No.8 hasn’t moved far –
it’s actually just next-door – but the improvements are vast. Now three times the size, the new-look space is split into a takeaway, a bar, and a restaurant. The upstairs restaurant is the biggest change, serving a seafood-focused menu that isn’t necessarily all about the fryer. I am pleased to say Mark E Smith from the Fall is still only a few yards from the premises!
The new space has huge tall ceilings, exposed brick, and colourful chippy-inspired art on the wall. This part was launched recently with a concise ‘from the kitchen’ menu that will expand and change once they’ve tested the waters.
The menu down stairs is largely unchanged, which means you’ll still find chips fried in beef dripping, British fish fried in a perfect crisp batter, and a full menu of pies.
Owner Dan Edwards has piled a lot of love into this place, and says it’s ‘easily the most challenging thing’
Chippy Chat & Fast Food Magazine
Chippy Chat & Fast Food Magazine
Babylon Fried by newly moved No. 8 at Prestwich
he’s ever done. Dan said: “So, after what feels like forever, we opened the new shop recently. “We started this project nearly 12 months ago and it’s come close to breaking me many times. Easily, the most challenging thing I’ve ever done, but we’re there now!”
Dan was keen to try (and fry) Babylon for the first time, and was pleased to see myself Sarah and James visit the new shop. He is supplied his potatoes locally from fresh cut supplier PG Chips (who also deal with Isle of Ely Produce).
Dan was happy with the sample. “Babylon actually fried well. Similar to Agria, he said. They taste really great and give us more options when looking for varieties for our customers.”
Our fish and chips at No8 were incredible. To start we tried their unique battered pickle and sauce. For main I had fresh haddock and Babylon chips, served with my signature baked beans. Everything worked at this 2024 Top 20 shop, including the whole team. Our server was enthusiastic knowledgeable and nothing was too much trouble. The new shop was bright airy and
modern and looked fantastic. We have travelled to many great shops in the last couple of years trialling Babylon including The Chip Shed in Bourton, French’s in Wells Next to Sea & The Real Food Cafe in Tyndrum. We have also been to the east coast to Henry’s to see how ‘Ed Sheeran’ fries them, plus at the Colbeck & Friar’s Pride shows speaking to hundreds of chip shops from their distribution areas across the UK! Isle of Ely have also fried them in their farm’s sample room to similar aplomb.
The overwhelming result of all of this testing is Babylon as a variety is looking like a star of the future.
Comments have ranged from good size, rumbled well, not too much waste. In the range they fry well and come out with a good colour lovely and crisp and soft on the inside.
Oliver Boutwood Isle of Ely Director says. “It’s good to hear so many shops like the all-round good characteristics of Babylon. We are pleased with this partnership between Agrico IOE and chip shop owners.”
Alex Moore, Agrico UK Sales Manager said: “We are thrilled to be working closely with Isle of Ely Produce & the Chip Ambassadors to launch new varieties. As a business we are always trying to breed better tasting and more sustainable potato varieties.”
We will be featuring Babylon reviews in the coming months, and at the Isle of Ely Open Day, where you can try them for yourselves. Email austen@ chippychat.co.uk if you would like to try them and/or become one of our ambassadors.
Ocean’s 12!
Top Young Fish Friers Battle for Top Award
Twelve candidates from UK fish and chip shops making a splash in the industry have been shortlisted for the acclaimed Drywite Young Fish Frier of the Year Award at the National Fish & Chip Awards 2025. Last year’s winner was Jamie Russo from Redcloak Fish Bar, Stonehaven.
Representing the best upcoming talent is a group of 12 young friers – all aged 25 or under with a minimum of six months’ frying experience – who have caught the attention of the judging panel for their sound understanding of how to cook fish and chips consistently well.
The next stage will literally see them having bigger fish to fry. During a live video call, the young fish friers will put their skills in action while being assessed by experts who will grade them on criteria including their fish and batter preparation, oil temperature control and frying technique.
The young friers who impress the panel enough to make the final round of judging will then face an in-depth judging visit at their place of work. The National Fish & Chip Awards is the biggest of its kind in the sector and is well respected for its indepth approach to appraise, improve and set new standards within the industry. It provides an opportunity for individuals and the businesses they work for to receive expert feedback and direction for continued sustained success.
Hoping to progress further and claim the coveted title are:
Abigail Barker – Millers Fish & Chips in Haxby (near York), Yorkshire
Kieran Bulpit –Linfords Traditional Fish & Chips in Market Deeping, Lincolnshire
Courtney Clifford – St Annes Fish Restaurant in St Annes-on-the-Sea, Lancashire
James Ellams – Fish & Chips @ Weston Grove in Chester, Cheshire
Sebastian Harding Crook – Squires in Braunton, Devon
Charlie James – Pier Point Fish & Chips in Torquay, Devon
Charlotte Jones – Finneys Amlwch in Anglesey, Wales
Scott Kendrew – Millers Fish & Chips in Haxby (near York), Yorkshire
Charlie Knox – The Carron in Stonehaven, Aberdeenshire, Scotland
Georgia Lye – Seafare Guilford in Surrey
Sebastian Miller – Linfords Traditional Fish & Chips in Market Deeping, Lincolnshire
Glen Morrison – Garioch Fish Bar in Inverurie, Scotland
YOU WANNA ROLL WITH IT?
The Chippy Chat Ball is back! Come and celebrate Christmas in style with fellow friers, farmers & top industry suppliers
By Austen Dack
Once again, the Chippy Chat Ball is back and will be held at the Holiday Inn West Peterborough. With space for over 200 people, we are once again planning a great Christmas party for our industry. The date for you to save is Sunday 8th December 2024.
The big news for this year is we have signed Definitely Mightbe the UK’s best Oasis tribute band to play at the event. The band have played over 2,000 gigs and are the closest thing to the real thing out there.
It will be a real grand occasion where you can catch up with all your industry friends and colleagues and also let your hair down too. Previously we have attracted many of the best fish and chip shops in the UK including lots of the award winners and runners up too. Why not treat your staff
Not only is it a Great Christmas party, it also has become the warmup party to the National Fish and Chip Awards, and the last chance for the 2024 winners to celebrate their success together!
We will have in attendance TOP farmers, friers and their staff and suppliers all under one roof!
Places for this event are already limited many people who attended before having already pre-booked.
Prices are £78 a ticket or a table of ten for £750. This includes a fantastic 3 course meal, plus a whole host of entertainment on the evening. We will have our fun Chippy Chat Awards, the Oasis Tribute band, plus the floor filling CC Disco to finish. Add to that the casino and fun photobooth, this will be the Christmas party for you to attend.
We have some great sponsorship packages available too for the Ball please email austen@chippychat.co.uk for details.
Previous sponsors include OilChef, Middleton Foods, Seafood from Norway, Blakemans, KFE, BD Signs, Premier 1 Filtration, Isle of Ely Produce, Drywite, Friars Pride, Smales, Pukka Pies and Kerry Foods
We will also have a special rate at the hotel for staying over too which will include breakfast. Car parking & wifi will be FREE.
Email austen@chippychat.co.uk with your ticket requirements. *
*All tickets ordered will be invoiced and are nonreturnable
The Pound Shop!
Grosvenor Fish Bar Celebrates 100 Years of Opening
Recently we stepped into the vibrant world of the Grosvenor
Fish Bar, a cherished gem in the heart of Norwich, Norfolk, as it prepared to celebrate a remarkable 100-year legacy. In a fantastic gesture of gratitude and community spirit, this beloved establishment offered a portion of chips for just £1!
Since 2012, the dynamic couple duo Duane Dibartolomeo and Christian Motta has passionately led this culinary treasure, infusing it with their family’s legacy—Christian’s father, Mauro, lovingly ran the shop, and laid the groundwork for a tradition that thrives today.
From its humble beginnings as a café in 1924, the Grosvenor has evolved into a thriving takeaway and restaurant, delighting customers with innovative dishes like cod tacos and squid rings with aioli, alongside the comforting classics we all adore. This special offer is more than just a promotion; it’s a celebration of tradition, community, and the spirit of togetherness that Chippy Chat champions within the fish and chip industry.
The restaurant’s exciting refresh has breathed new life into the beloved establishment, showcasing modern furniture and vibrant artwork that invigorate the space. Christian reflects on the rich legacy of the chippy, recalling how his father’s traditional approach
featured a simple menu and Artex walls. This transformation not only honours the nostalgia of fish and chip culture but also embraces a contemporary dining experience that appeals to a new generation of customers. It serves as a beacon of innovation in the industry, encouraging other shop owners to consider how thoughtful updates can enhance their own establishments, while still celebrating the cherished traditions that define the heart of fish and chips.
Christian added “When we took it on we wanted to bring it up to date and we like to introduce new things to keep customers interested.”
To celebrate its century of operation, the chippy discounted its regular portion of chips from October 7th to the 13th. Instead of the normal £3 price, and thousands of diners enjoyed the chips for just £1.
Speaking about why the business has stood the test of time, Duane said: “We do our take on tradition and are reliable - you know you are going to get a good meal.”
Christian added: “Despite challenges, like fish prices going through the roof, we have kept our food affordable. “You can get a meal for the cost of a coffee and sandwich in other places.”
What have you done to celebrate your milestone? Email austen@chippychat.co.uk
