Jamie Russo, Winner of two National Awards uses Frymax
Jamie Russo was over the moon to have been crowned a double winner at the prestigious Fish and Chip Awards in London in February 2024.
After working in the industry for nine years, Jamie jumped at the chance of owning his very own fish and chip shop and bought the Redcloak Fishbar in Stonehaven. During these loyal years of frying, Jamie has shown true commitment and passion for the industry. This has shone through and he soon gained a reputation for cooking the perfect fish supper, worthy
After demonstrating his expertise in fish frying and skillmanship in preparation and sustainable practices, Jamie shone through and scooped the Drywite Young Fish Frier of the Year Award and the Best Newcomer Award.
Jamie’s devotion to fish and chips has truly been rewarded with winning these two national titles. Jamie and Redcloak Fishbar have ballooned in fame, with trade increasing by 40% since being crowned a winner.
Jamie says that running Redcloak Fishbar is an absolute joy and believes that if you get the foundations right, everything else will fall nicely into place.
We are passionate about consistency, which can only be achieved with good management. We prep fresh daily to maximize the quality and filter twice daily too. This really helps us to produce tasty fish and chips that are helping to make Redcloak Fishbar a fish and chip destination.
Frymax is our chosen frying medium and we love it. The clean, neutral taste allows the flavours of the potatoes and fish to come through, ensuring the customer gets the true taste of award winning fish and chips.
Having tried other oils previously, Frymax has proven to last longer, stay fresh for longer and able to be fried using high temperatures – This really helps us in sealing the food, maximizing the taste and minimising the fat content.
We are super proud to advocate the fact that fish and chips can be eaten as part of a healthy diet at Redcloak Fishbar. By using fully sustainable palm oil, the thick cut chip, freshly caught local haddock, and the fact we marry all this with our award winning service, ensures that our Fish Supper remains a firm favourite for decades to come.
“Mine’s a Double”
Jamie Russo, owner of the Redcloak Fishbar in Stonehaven has been crowned a double winner at the prestigious Fish and Chip awards in London. Not only did Jamie win the Young Fish Frier of the Year award, he also won the Best Newcomer award. This is the first time an entrant has won these two prestigious awards in the same year.
Jamie has also managed to double up with Frymax. Says Jamie “Frymax is our chosen frying medium and we love it. The clean, neutral taste allows the flavours of the potatoes and fish to come through, ensuring the customer gets the true taste of award winning fish and chips
“Having tried other oils, Frymax has proven to last longer, stay fresh for longer and is able to be fried using high temperatures. This really helps us in sealing the food, maximising the taste and minimising the fat content.”
Frymax is pure white premium palm. It is additive free, contains no hydrogenated oil and less than 1% trans fats.
Frymax has been the Friers’ favourite for over 70 years and has not changed during this time.
OPEN DAY SUCCESS!
Itwas so good to see so many of you at the recent Isle of Ely Produce/ Chippy Chat Open Day. Once again, we showed you first hand just what it takes to get a potato all the way from seed to you the friers. We gave away fish & chips, sausages, pies, sauces and of course the traditional open day slice of cake. It never ceases to amaze
me how far some shops travel to see us, and we are very grateful. I must send a massive thanks to all speakers on the day, and of course the many suppliers from across the industry who sponsor the event.
This month we launch the 2024 Chip Baron’s Ball. The date for your diaries is Sunday 8th December. Email austen@chippychat.co.uk if you would like to attend and/or sponsor.
In this edition we look at the world of frying ranges. The range is one of your biggest outlays and our contributors have some amazing ideas for you to read about.
If you have some news or would like to be featured 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
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TEL 01353 658216 FAX 01353 863 444
Managing Director John Boutwood
Publisher Oliver Boutwood oliver@chippychat.co.uk
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austen@chippychat.co.uk 07863123929
Design/Editorial
Accounts
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Advertising Sales and Promotions austen@chippychat.co.uk
For PR and Editorial editorial@chippychat.co.uk
Austen Dack Publishing Editor
Keeping it Largs!
We visit Fish Works to see what makes them the No.1
By Austen Dack
Tshop in Scotland
he Fish Works is a family run business run by husband-and-wife team Ross and Tiffany Irvin, both have worked in the food industry for over 40 years. They are a multi awardwinning shop including finishing as the best Scottish shop and third overall in the 2024 National Fish & Chip Awards ran by the NFFF. On the back of this success, I decided to take a trip to see just how good they are. My company for the day was Sarah Heward director of the Real Food Café.
Being Largs locals and working on the promenade daily, they had the idea of bringing to Largs, somewhere visitors and locals can come to enjoy fresh quality Scottish seafood in a relaxed environment with the best views of Firth of Clyde. They strive to plough all their knowledge and passion for quality into providing customers with great sustainably sourced ingredients cooked freshly made to order. Being foodies they wanted to supply traditional haddock and chips in the lightest crispy batter but also twists on the traditional like fresh langoustine tails, calamari, seasonal fish from the day boats of Peterhead and good old fashioned fish finger butties.
They are situated in Largs, directly on the promenade with the most exquisite views of the West Coast of Scotland including Cumbrae, Arran and Bute. Steeped
in Scottish history, with the “Pencil” monument commemorating the battle of Largs 1263 and magnificent promenade and Pier. Largs offers a stunning backdrop to The Fish Works and we very proud to have been established in the town.
Being located in Scotland with over 6518 miles of coastline surrounded by clear cold seas, they are lucky to have access to the freshest local Scottish ingredients, their fish is expertly selected from Peterhead by their Fish Merchant, the whole Langoustine are caught daily by local fisherman Ian Wightman aboard the Eilidh Anne. Their ethos is to give customers fresh food, handmade and expertly cooked in the best traditional way.
What amazed me most about the Fish Works was just how well they use the space they have. Being a massively busy shop (especially in the summer), every bit of space has to work for them. From the chips rumbled into the sink, the refrigeration, range, counter area and more.
Incredibly the staff each have their own well-rehearsed duties and despite there being a lengthy queue produced consistent quality food for their customers without bumping into each other.
Largs is a small town of just over 11,000 people, Tiffany says finding staff whilst not easy, is easier than some other shops. “We have a great team here, and through our various community interactions (including sponsoring the local football team) and our prominent location, when
people leave (to go off to university or other vocations) we have enough applications to cover them.”
On their awards successes she said. “It is nice to win awards, and they certainly bring in extra trade, however they do take up lots of time to enter, and the whole team must buy into the process in order to be successful and keep up our very high standards.”
The Fish Works Team are delighted to hold their Quality Award, it’s a symbol of the team’s hard work and dedication to serving quality Fish and Chips, with fish from environmentally sustainable stocks. The team works hard to ensure they produce high quality fish and chips in a first-class environment. They are dedicated to ensuring they represent the fish and chip industry to high standard of professionalism.
It was soon time to try some of their award-winning fish and chips. Their Scottish Haddock indeed was fresh, glacier white, and tasted superb. The Cambridgeshire Agria chips so expertly rumbled and chipped were clean, crisp and marvellously fluffy within. I also tried my very first can of Irn Bru, an experience whilst liberating will not be repeated anytime soon.
I found the Fish Works at Largs to be one of the best managed sites I have ever seen. With over 600,000 visitors to the seaside town and over 70,000 at the annual Viking festival alone, they have their challenges. Space is certainly an issue, but again Ross and Tiffany use every inch well, and have further storage at their nearby home. I can see why they are so busy and have won so many awards. Special mention has to go to one of their managers Ozkan Kavak. Ozkan as well as helping to run the Fish Works, is also the chief Seagull scarer! Many times a day you will see him out with his 12 foot deterrent running up and down the promenade. If you have the same problem a trip to Largs is worth it just for that.
GREAT GADUS
WE HAVE SUPPLIED INBUILT SUPERPAD SYSTEMS (TRIPLE FILTRATION) FOR FACTORY FITTING TO:
MARTYN EDWARDS
FRANK FORD
KIREMKO (KFE)
HENRY NUTTALL
SCOTRANGE
EDEN RANGE
WE HAVE ALSO RETRO-FITTED BASKET FILTRATION AND SUPER PAD UNITS TO SHOP INSTALLED RANGES. PLEASE CALL FOR ADVICE ON YOUR RANGE
Diary Dates
Business or pleasure, dates not to be missed...
September 27th 2024
The official Macmillan Coffee Morning
Whether you go for tea and cake or something else, your support helps those living with cancer.
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 14th 2025
Isle of Ely/Chippy Chat Open Day
Isle of Ely Chippy Chat Open Day – September 14th 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
Our Survey Said!
With gas prices going up, my old range was becoming unaffordable. I didn’t want to put my prices up and become less competitive, so we invested in a new Kiremko high efficiency range that would help keep us in the market.
Craig Butcher, Two Gates Fisheries, Barnsley, South Yorkshire
Kiremko creates new opportunities
In addition to saving money on gas and oil, a Kiremko frying range can also boost revenue. Wondering how?
Let us explain!
If we hadn’t got the high efficiency Kiremko, we would have been looking at double, if not triple on our gas bills. Because of the efficiency, we are saving on our fuel.
Katrina Hasanbasoglu, Mackerel Sky, Stamford Bridge, York
Read our Fish & Chips Survey 2024 at www.kfeltd.co.uk/
1. Diversifying – According to our Fish & Chips Survey 2024, 85% of shops cater for dietary requirements such as vegetarians, vegans and gluten free, but today’s consumers want more. Items such as smashed burgers, grilled chicken and loaded fries offer much better profit margins than fish and make great items to add to the menu, but they must match the high quality of your fish and chips. This means building the right equipment into your frying range. Adding a Synergy or an Adieu grill into your range or a bain marie will allow you to expand your menu, attract more customers and increase your profits.
2. Embrace basket frying – A threebasket chip pan can hold 15lb of chips. In contrast, when free frying, operators typically use a bucket that holds 8-10lb. Even at the higher end, basket frying allows you to cook 50% more chips on each fry. More chips per fry means increased profits.
3. Blanching boost – With a finishing pan plus twin or triple basket space built into your frying range you can have up to 30 baskets of chips ready to be finished in just two minutes. This method allows you to prepare for busy shifts, reduce waiting times and serve more customers. It also helps with
portion control, which improves profit margins too.
4. Click & Collect and Deliveries – Our Fish & Chips Survey 2024 shows 50% of shops offer click and collect and 39% offer delivery, but does your range reflect this? Organise your range setup to include a dedicated zone or area for these orders. This could involve having a separate chip box, a finishing pan, and a heated gantry section to hold bags until the customer/delivery driver arrives. By streamlining the process, you can efficiently manage these orders and boost your overall income.
5. Gluten free – Add a separate pan for gluten free alongside a dedicated hot box and separate filtration and you can confidently cater for coeliacs. This can significantly increase your customer base and revenue because it is often the gluten free customer that decides where the entire group eats.
For more information on how a Kiremko high efficiency frying range can help your business...
Contact
KFE Ltd, Units A & B Bentley Business Park, Northfields Industrial Estate, Market Deeping, Peterborough. PE6 8LD
E: sales@kfeltd.co.uk
T: 01778 380 448
Fx: 01778 348 558 www.kfeltd.co.uk
KFE OPEN DAY
Sunday 20th October | 10am – 3pm
• Test fry the Kiremko High Efficiency range
Saving on energy is a priority right now, see how you can reduce your gas bills and hear how people have secured carbon grants from their local councils when buying a new HE Kiremko range.
• Chat to representatives from Tower Leasing
Find out how many extra portions of fish and chips you need to sell each day to pay for a new range!
• Live demonstrations
From award winning trainers Gordon Hillan and Mark Petrou.
• Expanding your menu workshop
Find out how to attract new customers and increase sales by expanding your range of products or menu offerings.
• Networking
Meet and discuss ideas with other shop owners and leading suppliers.
• FREE goody bag for all attendees
Go with the FLO!
Future proofing with Florigo!
Florigo has been providing high quality, bespoke frying solutions for decades and with our industry expertise we really understand the needs of our customers and remain committed to providing a perfectly tailored solution every time.
We believe your frying range is the heart of your business and when you invest in a Florigo, you are not only getting the latest technology, unique features, high efficiency pans and state of the art filtration, but excellent support and servicing to keep your range at its best year after year.
After making such a big investment to the core of your business, the next step is getting insurance to protect your investment.
We know that insurance companies are always increasing their premiums and with the recent focus insurers are putting on having adequate fire protection in your premises, these premiums could double if you are not prepared. In fact, some insurance companies may invalidate your insurance
if you don’t have the proper fire protection measures in place.
Luckily, here at Florigo we can help. We are an approved Ansul distributor and provide Ansul fire suppression fitting and services to ensure you keep the insurance companies happy and your premiums down. Our engineers are fully Ansul and Gas Safe trained to install the system with an interlock which complies with Ansul regulations and makes sure you will be fully covered from the insurers point of view.
If you’re looking for a new range, we can build fire suppression straight into your Florigo range. Alternatively, if you already have a range, we will retrofit the Ansul fire suppression onto your existing set-up, you don’t even have to have a Florigo, we offer retrofitting to all ranges. Whether you are just starting out or already have an established business, you can have peace of mind knowing that you have fire protection in place.
Whatever your range or fire suppression needs, Florigo are here to help, so get in touch today.
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
Cromer
The ‘fishtory ‘ of Spencer Gray
By Austen Dack
Spencer Gray, the founder of No.1 Cromer Fish & Chip Shop, has deep roots in the seafood industry, a passion passed down through generations. His story begins with his grandfather, George Charles Bone, who established the seafood trade in Kings Lynn in 1842. George, along with Spencer’s great-grandfather Broken Dish Bone, operated several boiling pots to process shrimp, cockles, mussels, and whelks, focusing primarily on shellfish. By 17, Spencer was working in Cromer, where he spotted an opportunity to buy an old lifeboat shed for just £1. He transformed the shed into a seafood shop, sourcing a chiller from a local fisherman and selling cockles, whelks, and shellfish. Partnering with John Davis, a Cromerbased crab and lobster fisherman from
Davis’s Crabs. Spencer built his first seafood business, selling shellfish directly to locals. Years of weather damage and corrosion eventually forced Spencer to look for new options when the council asked him to replace the shed. With limited prospects in the seafood market at the time, he decided to diversify and turned the space into a fish and chip shop, adding a coffee shop and seafood counter. The business thrived, but managing multiple ventures alongside raising three children became challenging. Spencer and Rachel decided to sell the Cromer shop and focus on running their fish and chip shop on Norwich Market, called Lucy’s. They built up its success and later sold one of the locations to streamline operations. Looking for a fresh opportunity, Spencer turned back to Cromer and approached the owner of the Regency Chip Shop, striking a deal to purchase
it and revitalize the business. A chance encounter at Norwich City Football Club introduced him to Michelin-starred chef Galton Blackiston and his wife Tracy Blackiston. Galton expressed an interest in the fish and chip industry, and together they partnered to launch it as No.1 Cromer.
Since opening, No.1 Cromer has expanded into a thriving business with takeaway, a very large sit-down fish and chip restaurant, and even an upstairs fish restaurant which has the finest views of the Cromer coastline and Pier in the town. It has become a celebrated destination for fish and chips, combining Spencer’s deep-rooted passion for seafood, his entrepreneurial spirit, and his longstanding connections with both the local fishing and farming communities.
blend has also streamlined our labour processes, offering more consistency in our cooking while remaining committed to the exceptional quality our customers expect at No.1.”
Grabs!
Recently the restaurant has introduced a new frying oil across the three areas. With a high volume of sales their frying medium was one of their biggest costs.
Spencer said. “At No.1, we’ve always prioritized quality and sustainability, values which I have championed. Recognizing the need for an oil that not only maintains but enhances the quality of our fish and chips, I took the initiative to source a custom blend that aligns with these priorities.” I collaborated with a provider to create a special oil blend using rapeseed and sunflower oil, free of palm oil. This blend was carefully chosen to ensure it wouldn’t compromise the taste of our fish and chips but would, in fact, elevate it.”
“Thankfully, this new oil offers a longer lifespan, reducing waste and helping us manage costs effectively, while also improving the overall product. The
A few weeks ago, I had the pleasure of visiting No.1 Cromer, a gem nestled by the sparkling North Sea. On that delightful Autumnal Wednesday, the sun cast a golden glow, reflecting off the waves as they crashed against the magnificent pier. Even with the holiday season winding down, No.1 Cromer was still alive with the sounds of the irresistible crunch of golden fish and chips being devoured by happy customers, both inside and out. I went up to the No.1 seafood restaurant, where the views were nothing short of breathtaking, perfectly complementing their award-winning fish and chips. Head Chef Jamie McDonald was busy crafting weekly seasonal seafood specials that showcased the finest local produce, with daily catches from their very own crab pots proudly displayed on the specials board – talk about fresh! I chose the Norwegian cod, flaky and white with a crispy, light gluten-free batter, paired with chips that were crisp on the outside and fluffy within, all prepared with passion by Wayne. The Cromer crab salad was a delightful start, and the hake with new potatoes was delicious too!
It was inspiring to witness Spencer and his dedicated team in action so soon after his visit to our farm open day. Their passion for delivering consistently good fish and chips radiates through every process. Spencer’s journey, alongside his wife Rachel Gray, showcases a remarkable partnership that has transformed from a humble kiosk into a thriving outlet serving up to 11,000 portions each week. Their story is a testament to the power of collaboration and commitment within the fish and chip industry, hopefully igniting ambition in fellow shop owners to pursue their dreams and elevate their craft. www.no1cromer.com
Collins Warm Welcome even at -24º
Last month, the staff at Collins Seafoods North East were delighted to receive a visit from Chippy Chat’s main man, Austen Dack!
By Elaine Armstrong
Austen was in the North East visiting one of our customers, the award winning Bells Fish and Chips, and took the opportunity to drop in to see us. Here at Collins Seafoods, we are proud to
quality Frozen at Sea fish throughout the UK and Ireland, and we are passionate about providing our customers with the finest, sustainable products.
That’s why we were more than happy to welcome Austen to our head office to meet the team and take the grand tour.
Craig English, our Managing Director, met with Austen and Graham Kennedy of Bells Fish and Chips, prior to bringing Austen back to the office for a cup of tea and a catch up with the sales staff.
Craig showed Austen around and gave him a glimpse of the operational side of the business.
Austen has previously been onboard some of the vessels in our fleet (most recently the Berlin) and has witnessed the process onboard, so it was a pleasure to give him an insight into what happens next, with the tons of fish that we receive into the depots on a daily basis.
Craig said “It was great to get the opportunity to introduce Austen to the team at Collins Seafoods. We gave him an insight on the day to day running of our business and, despite it being -24º in our cold store, we hope Austen had a fantastic time in the North East!”
Thank you to Austen for taking the time to come and see us, we hope you enjoyed your visit! www.collinsseafoods.co.uk
Are you Being Served?
Celebrating our Seamen and women with 7,000 servings of fish & chips
Since the fishing industry on the Faroe Islands is the main business, it takes a whole weekend to show and tell about the seaman’s life in the port of Klaksvík.
Every third weekend of August on Faroes is marked with Seaman’s day. ‘Sjómannadagur” was held on the 17th of August this year.
The Faroese are really proud of their fishing industry and have a lot of things to share and talk about. So when the Seaman’s day finally arrives in Klaksvík, the whole Saturday and Sunday are devoted to conferences, lectures, exhibitions and workshops. And for some there is the traditional Seaman’s day swim when people swim into sea, and a huge friendly festival water fight.
The Gadus team worked from early in the morning to late into the night, and did 7000 plus portions of fish & chips on that one day.
As in past years, skilled Fish and Chips friers from the UK were in charge of frying the delicious cuisine. Gavin Lewis and Daniel Anthony Dance, experienced chefs, were once
again prepared to serve over 7,000 people on Saturday. In 2020, Gavin contributed to the award for Best Newcomer Fish & Chips Shop. This was with his brother, Craig Lewis, who has been to Seamen’s Day eight times before. Unfortunately, he was unable to attend Kalsi this year. Daniel, who also participated last year, works with Gavin in London on a regular basis.
The fish supplied is premium from the JFK vessel, The Gadus, and the chips are created with fresh potatoes from England (isle of Ely Produce), which are ideal for the purpose. To reduce wait time, each person could ask for no more than four servings.
Donations were collected from early Saturday morning and distributed to hospitals, care homes, elderly homes, and other Klaksvík locations.
Frozen at sea filleted fish is vital to British interests as 90% of the UK’s fish and chip shops use the Cod and Haddock produced this way. A wild caught, natural product deep frozen within hours of being caught, with fresher than fresh taste offering consistent quality and price.
To order from JFK Gadus visit 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.
VA VA BOOM!!
The Exhibition which brings Fish and Chips TO LIFE! ... IS BACK
VA Whitley will be hosting Innovations 2025 - The North West’s major exhibition for the Fish & Chips and Fast-Food Trade - giving you the opportunity to visit a huge number of first-class exhibitors who will be presenting outstanding product innovations and concepts covering a range of food products, drinks, packaging developments, hygiene solutions and the latest catering equipment all designed for your business.
TOUCH, TASTE AND TRY!!
Expert exhibitors will be on hand to discuss which cooking oils and batter mix products are best suited for your business or even sample some great tasting curries and gravies. Why not try the many superb fish products on offer, including skinless, boneless tightly graded Cod or Haddock. Spend some time with our LIVE demonstrations including the cutting crew who will be preparing fish ready to be fried – showing how to maximise profit in your business!
Many exhibitors will be cooking their products ready for you to sample, including the excellent 42nd Street Frozen Foods, featuring our ‘Classic Sausage’, the number one selling catering sausage, quality Beefburgers and a great range of whole muscle chicken products for you to taste. You can also enjoy tasting pies and puddings from various exceptional bakers. If it is packaging you are after, then look out for our great range of ‘Real Food’ and ‘Hook and Fish’ branded packaging, the environmentally friendly range of Bio Boxes, and excellent range of corrugated boxes, not forgetting the
Lite-Bite packaging to. We have all the latest packaging developments on show, alongside a broad range of carriers – all specifically designed for the Fish and Chip Trade.
We look forward to bringing you all the latest in Digital Signage options, EPOS Systems, Payment Providers, and Frying Range Manufacturers.
Come and talk to our Waste Oil Collection Service experts, who will be on hand to answer any of your queries. We will be announcing confirmed exhibitors over the coming weeks.
• Visit the Drywite Equipment Shop and enjoy huge savings on our extensive range of catering equipment and utensils.
• Take advantage of the many moneysavings offers which will only be available on the day.
• Bring the whole family – Children can take part in a fun kid’s competition with great prizes to be won – even meet Errol Finn!!
• Fantastic on the day Prize Draws
Entry to Innovations 2025 is completely FREE!!
All V.A.Whitley customers will automatically receive a personal invitation for the exhibition three weeks beforehand. If you are not a customer of V.A.Whitley then please call 01706 364211 and we will be delighted to send your invitation OR scan the QR Code below for all the latest updates and register your interest.
Regular updates will be posted on our Website and Socials – www.vawhitley. co.uk/innovations for all the latest news!
We look forward to welcoming you to Innovations 2025!!
The Life of Brian
Contributed by Alan Pearce, Kerry Foodservice
It is with great sadness that we learnt a founder member of the Goldensheaf Frying Squad Brian Speck passed away after a short illness at the age of 82.
It goes without saying that he was a pioneer in foodservice and helped establish Goldensheaf as a flagship brand in the Fish & Chip industry. During a 50 plus-year career in the industry he visited thousands of shops offering advice and practical hands-on tips and many have gone on to become very successful shops over the intervening years.
In the trade he was lovingly referred to as the “Batter Man” by all that knew him he was good natured, a real character that many people warmed to and would go on to call a friend.
We reached out to some colleagues that worked with Brian over the years to get some recollections about Brian. David Lovell (Retired Sales Director Kerry Foodservice) commented - “Probably the key thing with Brian and his passion for the trade was when we introduced seminars at exhibitions and Brian volunteered to do a 30-minute presentation on how to use batter mix to get a top-quality fish presentation (plus other items) and he went from mixing right through to cabinet and wrapping!! It was a hit from the moment he started and was always fully packed with numerous questions afterwards both from attendees and others after the seminar He was always generous with his advice and time to help friers achieve better outcomes. No doubt through this and his continuous and long service within the industry it marks him out as a true legend!”
Alan Pearce commented when I first started in this industry Brian was someone I aspired to be. I thought that if I could achieve the level of knowledge, & respect he had from the trade that was a great goal to set myself. It turned out that Brian was a fantastic mentor for me along with Peter Hill another original frying squad member I learned a lot from them both. It was always said that Brian & Peter were the dynamic duo real characters full of fun but equally hard working.
Tom Wishart a retired colleague said when I joined S H Phillips back in November 1988 I was mentored by Brian. He introduced me to all aspects of the fish frying industry. He showed me firsthand the hard work and commitment involved running a shop. My first venture was Cradley Heath and then onto Dundee. Brian was always on hand to offer advice; we had many laughs at the numerous exhibitions we attended. Skegness was always fun to do, it goes without saying I was sad to hear of his passing and although conversations between us had dwindled it was still a shock.
David Rowe a colleague and former sales manager/director said Brian had given over 50 years of loyal service to S. H. Phillips, Dalgety Foods, Kerry Foods. He will always be remembered as a key player in the fish frying trade.
Peter Barnes another longstanding retired colleague said he enjoyed Brian’s company he was a great guy & will be sorely missed by myself & all that knew him.
Sad passing of the founding member of the Goldensheaf Frying Squad.
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 14. 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.
Come shine with us!
Golden opportunities with the National Fish & Chip Awards 2025
Over the course of three decades, the National Fish & Chip Awards has established itself as the most prestigious event in the industry’s calendar. Acting as a beacon for excellence in the UK’s much-loved fish and chip industry, the awards celebrate the finest fish and chip businesses on home shores, and internationally, highlighting the exceptional quality, innovation and dedication within the sector.
As the awards continue to grow in prominence and influence, it serves a compelling proposition for stakeholders to sponsor its various categories, showing unity, appreciation and support of the incredible industry we are all part of.
The National Federation of Fish Friers (NFFF) will host the awards luncheon on 26 February 2025 at the Park Plaza Hotel Westminster Bridge in, London, with Seafood from Norway as the principal sponsor. With 13 category packages, a golden opportunity awaits businesses to enjoy a slice of the awards’ (fish) pie.
Andrew Crook, president of the NFFF, says: “The National Fish & Chip Awards play a crucial role in the industry, elevating standards and fostering relationships that shape the future of this sector. Achieving this as a collective means we have a greater wealth of expertise and viewpoints to draw from which helps inspire and elevate the businesses entering the awards.
“It’s an honour to once again be working alongside highly respected names like Seafood
from Norway, Isle of Ely Produce, ADM/ Frymax, Agrico UK, Blakemans, Colbecks, Drywite, Friars Pride, JFK, Kerry, McWhinney’s, Sarson’s, and VA Whitley. Collaboration is a catalyst for success, change and elevation and I’m sure these goals speak to many, so we’d love to welcome those interested in being part of the awards family and a key component in steering the sector’s evolution.”
The credibility of the awards has opened new doors for sponsors and their category contenders, which Andrew says is the crux of it all: “We all know the power of strong relationships and it’s a privilege to watch newcomers being guided by industry heavyweights and fresh talent re-energising seasoned businesses. Details are still under wraps but there are exciting projects happening with 2024 winners and their sponsors, which will no doubt strengthen brand values, positioning and customer bases for both parties.”
Hoping to expand on the success of the 2024 awards - which saw increased media attention, with 500+ pieces of coverage secured across various channels, including trade titles, national newspapers, broadcasting and overseas platforms - Andrew says: “The award’s categories showcase the best of the best chippies, as well as what the industry has to offer in terms of stakeholder representation. A chippy tea is such an iconic British dish that the press and the public want to access contenders’ stories and champion them, so for sector suppliers and producers to be affiliated with the narrative of quality and excellence, it’s a win-win for sure!”
To spotlight your brand while supporting the best in the fish and chip industry, please contact the National Fish & Chip Awards at awards@nfff.co.uk
FASCINATING FILLETS!
What is so unique about frozen at sea fillets, and the trade organisation driving these compelling messages
By Julie Waites
Frozen at sea fillets (FAS) of cod and haddock are naturally sourced from the North Atlantic and Barents Sea, which are caught, processed and frozen at sea within four hours of being caught. This quick-freezing process helps to ‘lock-in’ the fresh quality and nutritional goodness of the fish, which are then distributed to fish and chip shops, restaurants and retailers throughout the UK.
To bring some facts and clarity to fruition, it’s important to highlight that cod and haddock fisheries are continuously subject to careful and scientific management which helps ensure their health and sustainability. This is achieved by all the partners within the supply chain being united and working together. It is where we see some of the strongest collaborative work in bringing together science and industry to achieve a shared goal to safeguard the future of this valuable resource.
FAS fillets provide quality fish at its best, and, because it is filleted, processed and frozen on the vessel, to help to lock in the freshness and quality of the fish fillet within just a few hours of being caught, it means that the nutritional value, quality and fresh taste are consistently retained from the sea all the way to the plate. Therefore, the catch has a longer shelf life meaning a reduction in food waste and easy transportation far and wide –contributing qualities for a climate friendly protein.
How do FASFA members ensure a high quality, low carbon footprint product is delivered to the market in the most efficient manner?
One of the largest contributors to greenhouse gas emissions is global food production. It is estimated food produce
contributes 21-37% of the total humancreated greenhouse gas emissions worldwide. Of this, 9-14% is attributed to crop and livestock production, and 4% to seafood production.
Wild-capture seafood production in general has a much lower carbon footprint than most land-based meat production, and some plant protein sources, including tofu, grains and pulses.
This confirms that our sustainably managed Frozen at Sea fillets represent a climate-smart food source, and we are now seeing advances in new technology and innovation, hybrid engines and power regeneration. This will help to deliver the UK governments commitment to reaching net-zero carbon emissions by 2030 (UN 2050).
The Frozen at Sea Fillets Association (FASFA) are proud of the fact that the Frozen at Sea cod and haddock going into the UK’s Fish and Chip shops already has a low carbon footprint and businesses are committed to reduce emissions further. This includes enhancing fuel efficiency through innovations in vessel design and fishing practices which will help to minimise emissions.
Investment in newly built modern vessels, with state-of-the-art technology, has been seen right across the FAS fleet recently. This includes a hybrid approach, with the redistribution of heat generated through the main engine being used to heat the crew cabins. Electricity is also produced onboard whilst the trawl winches are in the recuperation mode. FASFA is extremely proud that our sustainably managed Frozen at Sea fillets represent a climate-smart food source, with new technology and innovation continuing on board the vessels, along with no catch waste, high crew welfare standards, continuous care of the catch, and a high-quality product.
www.fasfa.co.uk
Planting a Seed!
Meijer Attend Isle of Ely Produce Open Day!
Meijer Potato UK were again proud to attend the annual Isle of Ely/ Chippy Chat open day, held at Oak Farm, Littleport in September.
Meijer sales colleagues Martin and Terry brought along a number of samples from the Meijer range of chipping varieties. These included popular storage variety Lady Anna, and our new candidate Lady Jane which is gaining much interest from many high profile potato growers.
The morning session, as well as giving us the chance to catch up with many familiar faces from chip shops who had travelled from far and wide, also gave us many interesting presentations from all sectors of the industry.
Grower and agronomist ‘Dr’ Mike Neaverson again had the audience fascinated with his unique take on the growing crop and it’s a pleasure to see such enthusiasm from a forward-thinking grower. I’m sure shop owners appreciate his update on what to expect from their potato deliveries for the rest of the season.
As well as trade updates from IOE and the NFFF, we also got to hear from award winning shops and individuals who were recognized for their achievements at the national fish and chip awards. Again the passion to innovate, develop and succeed on both personal and business angles is really inspiring as we all look to work together and make this special
industry get even better.
After a delicious fish and chip lunch served by Pimp my Fish, we also enjoyed a field tour at AL Lee, and a visit to their packing station too. An impressive business to say the very least, and the care and attention they give to serve their customers with the best quality possible is admirable. Whilst on the move to the field, yours truly gave a presentation on what we as seed breeders do and detailed our efforts to develop even better new varieties. We hope you found it useful, and I think the number of further questions I was asked afterwards demonstrates how much detail operators are searching for now to make their own product the very best that they can.
As part of the event, Meijer spoke to many shops about Lady Jane and the benefits we see it can make for both growers and shops. We have made a tonne of ware potatoes available to provide free samples for the shops who attended the event, and we hope to receive feedback that tells us that they love Lady Jane as much as we already do! That feedback, good or bad, is absolutely crucial to what we do in order to breed the very best varieties for you all!
Finally, thanks to Isle of Ely and Chippy Chat for having us at the event, and we look forward to seeing many of you at the Chippy Chat Christmas Ball in December!
Chippy Chat & Fast Food Magazine
Chippy Chat & Fast Food Magazine
The Ship Deck!
Rosehill’s food truck boat
Captain Kai Moana is a one-of-a-kind seafood restaurant strategically located in Rosehill, Auckland, New Zealand
Captain Kai Moana is a New Zealand first! A mobile food truck BOAT! On land. They cook and cater a delicious range of New Zealand fresh seafood from crayfish and creamy Paua to scallops to mussels, burgers and more!
The concept was the brainchild of singer Karim White, who’s got the full backing of his family to help run it. At the Manurewa Market on Sundays, the boat food truck starts serving from 7am – but there is often a queue of people forming from as early as 5am.
The truck serves mussel and whitebait fritters, chowder, grilled flounder, scallops, fry bread and crayfish – or jazzed up with its signature dish, the cream pāua.
“I used to hit the night markets and every time I tried the seafood, I was so let down. It was either dry or under-seasoned,” the 30-year-old said.
“I grew up in a small town right at the edge of the Manukau Harbour and all we did was fish and dive, so growing up it was second to none, cooking seafood.
“I knew I could cook seafood and do better.”
Delicious Kiwiana Kaimana
This food truck boat is famous for the mouthwatering Kiwiana Kaimana dishes that it serves. Guests can indulge in delightful servings of fish and chips, a Kiwi favourite, among other delicious seafood options. What’s more, all of the ingredients used in preparing the dishes are fresh and sourced from local suppliers to ensure an authentic taste.
Location and opening hours
Captain Kai Moana is located at 530 Great South Road, Rosehill, Auckland 2113, providing easy access to those in the Auckland area.
The restaurant is open from Monday to Friday between 11:00 am and 8:00 pm, making it a perfect place for lunch and dinner. Additionally, the food truck boat has ample parking spaces, so guests don’t have to worry about parking their cars elsewhere.
Best time to visit
Given its location in Auckland, the best time to visit Captain Kai Moana is during the summer months, from December to February, when temperatures are warmest. During this period, guests can experience the full outdoor dining experience while enjoying the picturesque sights of Rosehill. However, the restaurant is open throughout the year, so visitors can always drop by at their convenience.
How to get there
Getting to Captain Kai Moana is easy as it is located in Rosehill, just a few kilometres from Auckland’s Central Business District (CBD). Visitors can take bus numbers 70 or 309 from the CBD and alight at the Great South Road stop, a few metres from the restaurant. Alternatively, guests can also drive to the restaurant and use the ample parking spaces available.
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Fintastic!
Road Chip to our Field to Frier Finalist!
By Austen Dack
Recently, I got the chance to take a near 600-mile round trip to visit Carol, Mike and the team at Finney’s Fish & Chips in Benllech, Anglesey in Wales. As sponsors of the Field to Frier National Fish & Chip Award Isle of Ely Produce and Agrico variety Babylon were delighted to see them finish in our Top Three earlier this year! It was also a challenge from them for me to finally put Anglesey on the map!
Benllech is a seaside resort and beach holiday destination. The village also has a range of businesses which include public houses and hotels, camping and caravan sites and several bed and breakfasts, which mainly cater for the large influx of people in the summer holidays.
When we arrived at Finney’s in the centre of Benllech it was exactly as I had imagined. A good-looking shop in an elevated position adjacent to a busy Tesco. From the veranda where customers get to enjoy their orders there is a fantastic view of the large open bay and sandy beach, popular with both locals and visitors alike.
It is not a large unit but each area has been cleverly thought out to make the most of the space available. Covid had a hand in changing many shops layouts and it is true of Finney’s. From the immaculate Kiremko range, to the cleverly positioned kitchen area and staff restroom.
Finney’s are now using pre-prepped chips (which was not a hindrance to their top three success in the field to frier awards). They still demonstrated what
makes a successful chip, and also superb knowledge on potato varieties, seasonal variation and of course the frying process. They if needed have available to them a daily supply of chips all prepped and ready to fry.
Carol said “We have actually gained an area for our staff to relax in, where the rumbler and chipper were situated. Our passion for choosing the right potato at the right time, and the variety that we know will be the best for our customers has not gone. If anything, we scrutinise them even more now. Finishing in the top 3 for field to frier was important to us and we would love to go on and win it soon.”
Soon it was time to eat. Sarah chose sustainable Icelandic cod in their own recipe Gluten Free Batter served with twice cooked chips. I went for the fresh Scottish Haddock (again gluten free as all of their food is). Both were complimented with their homemade tartare sauce. I also had my trademark baked beans as a side, and also got to try the Middleton Foods produced version of their very own curry sauce – so rich and fruity, perfect for chip dipping.
At Finney’s they constantly strive to offer first class fish & chips in a great environment. For over 10 years they worked hard at developing their own batter into something they were happy with, they are rightly proud of their own recipe batter which not only is light, it holds less oil, but is also so unnoticeably gluten free! (They told me after it was gluten free).
Thanks for my visit go to the whole team especially Carol and Mike. It always great to visit the Isle of Ely Produce/ Babylon (Agrico) Field to Frier awards finalists. Many of them have already tried and fried Babylon the latest chipping variety from Agrico.
If you too would like to become an ambassador for Babylon please email austen@chippychat.co.uk
To enter the Field to frier at the National Fish & Chip Awards please visit www.thefishandchipawards.com
Chippy Chat & Fast Food Magazine
Chippy Chat & Fast Food Magazine • 2024
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
