Chippy Chat & Fast Food Magazine

Henry the First!

The Original and the Best

Henry Jones famously invented his Bristol-born self-raising flour in 1845. Receiving an American patent for his unique process only a few years later instigated the Age of Dry Mixes, the birth of packaged, premixed, just-add-water breads, cakes, pancakes and more.

Renowned for being the original batter mix, over 70 years ago Henry Jones fine-tuned and patented his flour formula to become synonymous with the finest batter solutions to serve the British Fish & Chip community. The Henry Jones portfolio combines his traditional craftmanship with quality mixtures that operators know and love.

Henry Jones batter mix special recipe delivers the unique rippled, spike texture and colour depth your customers’ eyes will be drawn to, without any compromise. Suitable for use with fish, sausages, onion rings chicken, burgers and other fresh foods.

Unrivalled excellence…

Steeped in heritage, Henry Jones relies on a tried and tested special recipe, a closely guarded secret for over 70 years. With its unique texture, quality

and colour, Henry Jones’ batter hugs the product more, holding a tighter level of coating. Unrivalled, you can rely on Henry Jones products no matter the application or challenge… meaning your dishes will consistently deliver and delight.

Trusted in Fish & Chip shops, Henry Jones offers a portfolio of high-quality, authentic products that guarantee total reliability.

Henry Jones solutions… Henry Jones believe that quality should never be compromised no matter what the circumstance. With no soy or artificial colourings, the range provides a less puffy, more textured batter with a softer bite, perfect for any Fish & Chip shop.

Henry Jones offers a variety of colour choices to meet all Fish & Chip owners and consumers preferences. With a proud tradition of excellence, the Henry Jones portfolio consists of.

Henry Jones Gold Batter Mix

Henry Jones Normal Batter Mix

Henry Jones Light Batter Mix

Henry Jones Thistle Batter Mix

Henry Jones Irish Batter Mix

Karen Heavey, Brand Manager at Kerry Foodservice comments; “The Henry Jones Batter Mix range has been a staple product for fish and chip shop owners for over 70 years. With traditional values at its core, this batter provides taste, quality and authenticity that customers crave. Henry Jones gives operators a chance to offer the nation’s favourite takeaway in the most traditional way.”

OPEN DAY SUCCESS!

It was so good to see so many of you at the Isle of Ely Produce/ Chippy Chat Open Day recently. The sun shone and once again we showed first hand just what it takes to get a potato all the way from seed to you the friers. We gave away fish & chips, pies 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. The outlook for potatoes for the season ahead is not great as the hot weather has

stunted growth and in some cases decimated crop.

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 2023, and have pencilled in 10/09/23 as the date for your diaries.

If you have some news or would like to be featured email me austen@chippychat.co.uk

Thanks. Austen

Chippy Chat Ltd

Austen

Are you the chip Leaders?

Chips

and

Keigh to the Door!

Good opportunity to purchase a very well-established fish restaurant with excellent potential. The W/T is around £7,000 with scope to increase.*

DESCRIPTION

Occupying a town centre position in an area of Keighley, which is populated by regular residents as well as other retail and commercial business in the area. Keighley is best known for being close to Haworth a tourist destination known for its association with the Brontë sisters and the preserved heritage Keighley and Worth Valley Railway.

This 2 story, building and long standing fish restaurant is situated in a town within the metropolitan borough of the City of Bradford in West Yorkshire, England. Wilsons Fish restaurant is located on a just off the main road of Keighley town centre, with a large number of quality commercial businesses and residential dwellings within the immediate locality. The area is busy route in and out of the town centre, with excellent passing trade. Having successfully operated in the town for over 50 years, this renowned business has earned an excellent reputation for offering the best quality fish and chips with a warm, friendly service both in the restaurant and the takeaway side of the business.

The business enjoys an extensive and loyal customer base attracting repeat trade from the immediate vicinity as well as neighbouring villages and towns. With the restaurant and take away opening at differing times this business proves very popular on both sides of the business. The business operates from highly visible double fronted shop premises, which is presented to a superb standard with an excellent range of fixtures and fittings to go with the sale. The fish restaurant comes fully fitted kitchen and top of the range 4 pan Hopkins range and other cooking equipment, all kept in the cleanest and most hygienic of state. Wilsons Fish restaurant is a thriving and lucrative business, which is run by 13 members of staff, offering the very best select of fish and chips to the local community this business operates 7 days of the week in the both the takeaway and restaurant (separate times). The business offers excellent scope for future growth and improvement and would therefore ideally extend the number of hours per day that the business is open, to aim at the large local community as well as the inclusion of a delivery service.

We are advised that the property available as leasehold

The vendor is offering a 15-year lease with a weekly rental of £480.77. Leasehold price is £69,950

Contact 01772 775 776 for a viewing.

*We have been unable to check this information and advise prospective purchasers to consult their own solicitor for verification

The Class of ’22

The Class of ’22 number around 10,500 Fish and Chip shops in the UK. The last few years have proved difficult with increasing competition, Covid restrictions and inflation in energy and food prices. Nevertheless, many in the industry have proved resilient with new initiatives to increase access and distribution. Fish and Chips still remain the Nation’s favourite meal and exceptionally good value.

Frymax remains the brand leading cooking oil in the UK, a title it has now held for over 65 years. Why ? Because we have been producing the same product without additions and modifications for all this time resulting in the same delicious results. Frymax is pure white premium palm which is additive free, contains no hydrogenated oil and less than one percent trans fats. As befits the brand leader, Frymax has recognised the need for economic fairness and is sourced from approved, certified production units and is 100% sustainable and traceable.

Frymax

In a Class of its Own

Diary Dates

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

September 11th Isle of Ely/Chippy Chat Open Day

The chip shop owner’s day out of the year!

Sept 18th – Oct 3rd

British Food Fortnight

British Food Fortnight 2022 is set to be the biggest and most popular yet with communities and organisations across the county making plans to take part.

1-31 January 2023

Veganuary

Veganuary is an annual challenge run by a UK nonprofit organisation that promotes and educates about veganism by encouraging people to follow a vegan lifestyle for the month of January.

February 28th

National Fish & Chip Awards 2023

The ceremony for the National Fish and Chip Awards 2023 will take place on the 28th of February 2023, at the Park Plaza in Westminster. Good Luck to all finalists.

March 5th 2023

Fry It 2023

Friars Pride annual show returns to the Peterborough Showground in 2023. With lots of new ideas and fantastic stand holders it will be one of the industry events of the year.

6-12 March 2023 British Pie Week

Pie Week falls in the first week of March. Pies have been in existence since about 2000 B.C. and have been loved by the British since the 12th century.

May 15 – 21st May 2023 tbc National Vegetarian Week

National Vegetarian Week is run by the Vegetarian Society, a UK charity.

June date to be confirmed National Fish & Chip Day

Neoda’s National Fish & Chip Day is about giving fish and chips the recognition it deserves and helping to secure its position as the nation’s favourite dish.

September 30th

World’s Biggest Coffee Morning

Macmillan Cancer Support’s biggest fundraising event.

3rd – 9th July 2023

Great British Pea Week

Yes Peas! is continuing its mission to inspire everyone to cook and eat peas.

Two is the Magic Number!

How people in Leeds could eat fish and chips in Pudsey for just £2 to support children’s cancer charity

Theoffer was in support of Candlelighters, a children’s cancer charity based in Yorkshire, and was available at The Bearded Sailor on Robin Lane on September 7.

All proceeds went to Candlelighters and customers did not need to register, they simply needed to turn up and place their order on the day. The Bearded Sailor owner Alex Papaioannaou said: “We were honoured to host such a memorable event and raise a great amount of money for this brilliant charity. “We offered freshly made ‘skinny sailors’ with chips for just

£2 and donated all of the proceeds to the Candlelighters charity.”

The shop’s full menu was still available for anyone wanting to try their other offerings. Mr Papaioannaou added: “It was nice to see everyone there to taste our brilliant fish and chips, while making a difference.”

Candelighters support families facing children’s cancer in Yorkshire, getting involved in various projects which rally behind families in extraordinary circumstances.

Ian Blackwood Hobbs, partnerships executive at Candlelighters, said: “Thank you so much to Alex and the team at The Bearded Sailor for choosing to support Candlelighters with this excellent fundraiser in September. “Without amazing supporters like you, we wouldn’t be able to deliver the services that we offer to families as they go through a challenging childhood cancer journey.” “The money we raise helps us to pay for everything from Chemo ducks to equipment on the wards and clinic. We also fund the jobs of the many people who make children’s cancer treatment in Yorkshire amongst the best in the country.”

The Bearded Sailor was open between 11:30am and 8:00pm on September 7. We will let you know how much they raised in a future publication.

What are you doing for charities in your shop? Email austen@chippychat.co.uk

The Class of ’88

By the late 1980’s the British public’s food tastes had become cosmopolitan with considerable growth in Indian and Chinese takeaway’s and gourmet food ranges in supermarkets. Nevertheless Fish and Chips still remained the Nation’s favourite takeaway with the Class of ‘88 numbering around 15,000 shops. They were attracting a more diverse range of customers who were paying around £1.60 - £2.00 for medium cod and chips. Greaseproof paper was introduced and newspaper for wrapping phased out on hygiene grounds. A BSE outbreak also resulted in many shops switching from animal fats to vegetable oils for frying. By 1988, Frymax was still the number one brand. It was exactly the same product as on launch with no additions or modifications and remained pure white palm which is additive free, contains no hydrogenated oil and less than 1% trans fats. Frymax guaranteed consistently good results and long lasting performance without deterioration in quality and had become firmly established as the Fryers Favourite.

Frymax

In a Class of its Own

Are chippies at risk?

Saving icons of the British high streets

Fishand chips shops – or ‘chippies’ – are a well-known staple of British cuisine and can be found in high streets throughout England and the rest of Britain. While their true origins are debated, they remain a beloved part of the UK’s diet.

However, the pandemic and the lockdowns that ensued have fundamentally changed the UK retail and hospitality landscape, leading to some fearing that the British high street is dying. Whether or not that claim is entirely true, our nation’s chippies are certainly at risk.

By Sam Martin, CEO of Peckwater Brands

The key issues facing chippies today are economic and supply chain challenges. With CPI standing at 10.1%, not only are the costs of energy and ingredients rising due to inflation, but consumer spending power is lessened by the cost-of-living crisis, leading to a drop in revenues while overheads rise, harming profitability.

Another concern is the fallout from the Ukraine conflict, as 40% of cod and haddock, and 50% of sunflower oil comes from the region. What’s more, the costs of fertiliser for potatoes and the flour used in batter have also greatly increased in price due to the conflict, exacerbating the impact of inflation.

The chips are down

Between pandemics and staffing crises, UK hospitality businesses have shown astounding resilience and ingenuity in overcoming new challenges. To stand against the rising tide, chippies will need to be willing to adapt in order to survive.

A common tactic in recent years has been pivoting to delivery – Peckwater Brand’s research revealed that three-quarters of hospitality businesses relied on takeaway services to make it through the pandemic. To survive on the high street, chippies might need to start reaching people in their homes.

A key element of success not just in pivoting to delivery, but also in general, is embracing new technologies. Adopting smart POS solutions that enable Customer Relationship Management and data collection can increase any hospitality business’s operational

efficiency, while also generating valuable data that can be used to monitor and understand consumer appetite and behaviours.

While technology can boost order volumes and increase efficiency, there will always be a limit to the demand for any one product. Chippies with kitchen capacity beyond what they’re currently selling should consider integrating virtual brands (food brands that exist only on third-party delivery aggregators such as Just Eat, Deliveroo and Uber Eats) into their operations in order to boost demand by offering other food besides fish & chips.

With the right partner, chippies can select a food brand that is compatible with their existing kitchen capacity and begin accepting orders for everything from Korean-style fried chicken to Mexican tacos. Our partners report earning an additional £12,103 – £57,687 a month after taking on at least one virtual brand, which would represent a lifeline to struggling chippies across the country.

Peckwater Brands (PWB) is a delivery franchising expert, which helps restaurants and kitchens of all sizes benefit from the fullest demands of the market by streamlining the process of embracing virtual brands and multiple-franchise solutions. Working with partners across the hospitality spectrum, they can transform any kitchen into a multifranchise operation, integrating with their existing operations and opening them up to vastly increased demand across different brands and cuisines. Sam worked in executive positions at Uber and Amazon before cofounding PWB in 2019.

From Sea to Plate!

For

5 decades, Collins Seafoods has been an integral part of the UK’s Frozen at Sea supply chain, delivering only the highest quality fish and sundries to restaurants, takeaways and wholesalers from our depots in County Durham and Leeds. With a fantastic offering from some of the world’s finest fishing brands, including Kirkella, Blaengur, Icefresh, Pescafria, and Geir to name a few, we are proud to be industry leaders in bringing the UK and Ireland sustainably caught fish with full traceability. Our customers are the heart and soul of our businesses.

Both of our depots run a fleet of modern, refrigerated vehicles manned by experienced drivers, which allows us to deliver all the way from the Scottish borders to Nottingham. Not only that, but through our distribution partners we can also deliver to the whole of the UK and Ireland, often offering our valued customers a next-day delivery service.

We are also reducing our carbon footprint and over the last 42 years, we have worked hard to develop and nurture strong relationships with sustainable Marine Stewardship Council (MSC) certified vessels throughout Europe, to offer our customers exactly what we have always promised - the finest Frozen at Sea fish.

This September, we are taking part in the Sustainable Seafood Week social media initiative, which is taking place from the 16th23rd. It is a nationwide movement organised by the MSC to increase public understanding of the value of sustainability. The MSC provides a toolkit that may be downloaded online with resources to get involved, and its website contains information about the awareness week.

Here at Collins Seafoods, we understand that these are challenging times for our industry, we’d love you to get in touch to see if we can help your business.

you’d like to know more about us, visit our website or give our knowledgeable team a call and we’ll be pleased to assist you!

Contact

Collins Seafoods North East

2000,

Way,

Collins Seafoods Yorkshire

BRINGING YOU THE FINEST FROZEN AT SEA FISH SINCE 1980

Lip licking chicken needs lip licking ingredients

Often imitated,

It’s

no accident that Southern Fried Chicken ingredients are sought after up and down the country. Our uncompromising demand for the best ingredients, our exclusive lemon pepper and constant attention to our customers’ needs make Southern Fried Ingredients popular with both restaurants and consumers.

Whether it’s grilled or fried chicken we have the right taste for you.

Our journey started way back in the ‘70s when Arthur, our founder, discovered something wonderful. Southern Fried Chicken. On a family holiday in the Mississippi, he ordered a plate of the local delicacy, Fried Chicken, and fell in love. He was determined to bring his discovery back to the UK, and the rest is history.

Southern Fried Breading in our iconic red and yellow sacks, great by itself or add lemon pepper from our 1.6Kg foil pack. Gives life a little zing.

Or use our convenient premixed Premier breading, with just the right amount of lemon pepper already added. Simplicity itself. available in 4Kg bags or 20Kg case

Pre-dip in But Mil dip, improves adhesion, keeping more of the delicious breading on the chicken.

Want something a bit spicier? Then Hot and Flakey is right for you. Great on wings, strips, fillets, delicious in burgers for you customers who like it hot. A spicy flavour and a crunchy texture.

Since then, our range has grown, not just fried chicken but grilled chicken too. The holiday favourite from Portugal, Piri Piri chicken. A deliciously spicy Piri Piri marinade with the great fiery flavour of piri piri peppers, five basting sauces and five finishing sauces, all available in convenient-sized packs. From mild to wild, we have it covered.

Contact our sales team on 01189441100 or sales@fast-food-systems.co.uk or check your local cash and carry.

Arthur’s company teamed up with some of the biggest ingredients suppliers globally and that close relationship still exists today, guaranteeing quality and consistency across all our ingredients range.

Just the Veginning!

Satisfying the Vegan and Plant Based consumer one chip shop at a time

Weall know that we have to do our bit for the environment and what we eat plays a part in this which is why we are seeing a significant growth in plant based foods as more consumers become flexitarian. We are starting to eat more sustainably as well as healthily to the benefit of our generation and beyond. Each and every one of us can make a beneficial impact from what we do and what we eat.

Jack and Bry are one of those businesses that are trying to make that consumer transition as easy as possible. We want to deliver more sustainable food but it must still taste great. We have introduced our Jackfruit fish fillet that replicates the texture and delivery of eating fish but that is just one part of the portfolio. Our beginning actually started in jackfruit pepperoni as a pizza topping that has taken the market by storm. Whether you are in Pizza Express or getting a takeaway from Papa Johns you will find our toppings as an option on their pizzas. But Jack and Bry didn’t stop there and the company now produces an extensive range of products from Sausages to burgers. You can now find our food in burgers chains like Neat Burger and already have our jackfruit fish fillets in Harlees fish & chip takeaways and restaurants.

Just as the oceans do their bit for CO2

we also believe we can do our bit for CO2 reduction. Jackfruit is a sustainable crop than has a low carbon footprint versus their meat alternatives. Jackfruit farming uses 91% less land than it does for beef farming and it produces 100 times less CO2 than the equivalent British beef farming*. In fact the carbon footprint of a Jack and Bry burger is only 0.32kg per burger* which is even half the amount of some other plant based burgers* never mind a beef burger!

Menu's need to deliver more choice to cater for the evolving needs of a consumer. It's no longer enough to have just one Vegan/veggie option. We believe that a third of a menu should involve a plant based option to fulfil the burgeoning demand. This is why Jack&Bry now have a core Chip Shop range including Jack Fruit Fish, Burger and Sausages to satisfy this sales driver.

*Mondra/Jack & Bry

20 Questions with... Wetherby Whaler Director

Caroline Murphy

By Austen Dack

What is your connection to Fish & Chips?

Through my Mum and Dad who started in the industry 55 years ago with their first shop in Tadcaster. I joined them at the age of 12 and have been here ever since.

What do you love most about Fish & Chips?

Apart from eating them! It’s such a great industry to be involved in. I have such a varied day to day in my own business with never 2 the same, I also love my role as Vice President of the NFFF, through the NFFF I have met so many of the wonderful people who work in our Industry.

What do you like least about the business?

The hours, I have made many sacrifices over the years, but you have to to be successful. I also think it’s important that you lead your team, especially at busy times of the week.

What’s your favourite Fish & Chips shop restaurant and why?

Probably The Magpie in Whitby, I visit Whitby a few times a year, and always go to The Magpie, I very rarely eat fish and chips though, my favourite meal there is shared starters of mussels and calamari, followed by grilled halibut, samphire, garlic potatoes and lemon and chive butter!

What’s the best thing that happens in Fish & Chips every year?

I’ve got to say the National Fish and Chip Awards. I’m currently involved in the relaunch of the Awards through the NFFF, where we recognised how important they are for the industry, in raising standards, profiling the

many hard-working businesses up and down the country and of course celebrating their success. There are also many friendships that are formed over the years. I urge everyone to get involved!

What your specialist Mastermind subject?

Leeds United- the Bielsa Years!

What is always in your fridge?

Dark chocolate, a family favourite but it’s not mine!

What’s your favourite film?

Probably The Shawshank Redemption, I think it was the first film I ever watched that was thought provoking but made me laugh and cry. Saying that I love a good musical, so Les Miserables or The Greatest Showman are also top of my list.

What was your first job?

My Sunday morning paper round, my bag was so heavy filled with the big thick Sunday papers and supplements I had to use a wheelbarrow to manoeuvre around the houses!

Who do you admire most?

My Mum and Dad, but especially my dad for never having a Friday night off for 20 years, the sacrifices they made and the risks they took to build our family business into what it is today.

What is your biggest indulgence?

Although I might not look like I go to the gym multiple times a week, I love my gym membership, and PT sessions. I don’t regard them as an indulgence though, more a necessity for my sanity and my health!

What’s your worst character trait?

Procrastination, but this is mainly in my private life at home, on a plus I’m pretty organised at work, and can be a bit of a dog with a bone on certain tasks!

Where is your favourite holiday destination?

Anywhere with plenty of snow, probably Whistler being my favourite ski resort, I’m an avid skier, I always say my ski holidays are the only time I truly get away from everything at home.

Best day of your life?

I’ve been blessed with a lovely family and have some great memories of the places I have travelled, so it would be hard to pinpoint one in particular. I continue to strive to live life to the full, so it may happen yet!

What’s your favourite tipple? Perrier Jouet Blason Rose Champagne.

What’s your hidden talent?

I’m a grade 8 flautist and used to travel Europe with North Yorkshire County Band as a teenager!

When were you most embarrassed? Ripping my skirt on the school field aged 14 after getting birthday bumps!

What’s your earliest memory? Locking myself in the toilet at my sister’s birthday party aged 3

What song would you like played at your funeral? Sweet Caroline, although I really am far from being sweet, I’m sure it would raise a smile!

Tell us something people don’t know about you? Although I rarely have time to horse ride these days, I have ridden from a young age having my own ponies from my teens, I even once spent a Summer in America teaching horse riding at a camp in Maine.

Would you like to answer 20 questions? Please email austen@chippychat.co.uk

Tramtastic!

The North Wales chippy that’s served the stars

Manywill know him primarily as lead guitarist as one of the world’s biggest rock bands; others will think him of as the man who played on the roof at Buckingham Palace.

But Jon and Tessa Turner, proud owners of “Fish Tram Chips”, think of Queen’s Brian May mainly for enjoying scampi and chips at their Llandudno chippy while he was in town for a gig at Venue Cymru.

Not that he’s the only famous face to give them a try – the chippy has also welcomed the likes of Janet StreetPorter, Stephanie Beacham, Mike England and Russell Grant during its 18 years of business.

And given its longevity, and its success – having previously been judge as a top three chippy in Wales at the National Fish and Chip Awards – it’s not hard to see why it’s proved so popular.

Cooking all of its food fresh to order and offering a diverse range of fish, Fish Tram Chips serves not only cod, haddock, plaice, but also Whitby scampi and squid, along with all the chip shop favourites.

Tessa, who runs Fish Tram Chips with husband Jon and parents Steve and Alison, said of her favourite celebrity guest: “It’s got to be Brian May. He just came in, had scampi and chips, and was just a really nice, down to earth guy.”

Perhaps the stars were drawn to the chippy for its quirkier name, which Tessa came up with in homage to Llandudno’s own Great Orme Tramway.

But future visitors have got even more to get enticed by – not least its unique new addition to their dessert menu, and their newly refurbished café area, recently re-opened after the struggles of COVID-19.

Tessa added: “We’ve just updated the café area with new furniture, to make it a bit fresher.

“The café had obviously been closed for the past two years, so we just wanted to come into this season with a bit of a facelift.

“We’re just trying to make it a more social area, so have put in bigger tables for larger groups of people, or families.

“Most popular is your classic cod and chips, but for the desserts, we’ve just introduced a battered jam doughnut, which we’ve had a good reaction to!

“It’s just something a little bit different to normal desserts – nobody else is doing that, that we’re aware of.”

For more information, visit: www. facebook.com/fishtramchips.

Who have you served at your chippy?

austen@chippychat.co.uk

FishFabulous Roe Fritters

Sarson’s Pledge of Support for Fish & Chip Industry Continues with NFFF’s

Official Fish & Chip Guide Launch

As rising costs threaten the future of fish and chip shops, Sarson’s UK is doubling down support for the industry, rallying consumers

and operators alike in its ongoing campaign to help save this British institution.

The

UK’s number one malt vinegar* has once again partnered with the National Federation of Fish Friers (NFFF) to launch the Official Guide to the UK’s Quality Fish & Chip shops 2022-2023 in its quest to encourage the nation to support and celebrate outstanding chippies during these challenging times.

The guide is an invaluable compendium containing each Quality Accredited outlet throughout the UK who uphold the NFFF’s exacting standards to achieve a Q award. With operators concerned the cost-of-living crisis is causing consumers to penny-pinch, the guide sets out to demonstrate the value in paying that little bit extra in ordering from your local fish and chip shop.

Bryan Carroll, Deputy Chief Operating Officer for Sarson’s said: “Fish & chip shops are facing a catch-22. Inflation and the challenges of sourcing certain ingredients leave operators with no choice but to increase the cost to their customers. With consumers understandably being more conscious of what they spend their money on, it’s imperative that we make a case for fish & chips in order for the industry to stay afloat.

“To be included in the guide, operators must go through a number of vigorous tests to obtain a Quality Accreditation. In what has been an unthinkably difficult few years, this demonstration of hard work and perseverance is more poignant than ever, and we hope this will translate to readers and compel consumers to do their part to help keep a cornerstone of their community open.

“Sarson’s endorsement of the QA Guide is part of its ongoing commitment to support fish and chip shops and the real value they bring to British life.”

Andrew Crook, NFFF President explains: “It’s fantastic to see so many shops recognised for demonstrating high standards in food hygiene and operational practices.

It shows how professional the fish and chip industry are, and how dedicated the operators and their team are to creating a fantastic product.”

Download your copy today or request a hardcopy version at www.qualityfishandchips.co.uk/guide

Sarson’s is also furthering its support by reprising its full-size 20ltr sampling campaign for chippies thinking about making the switch to the UK’s number one malt vinegar brand*. Visit: www. switchtosarsons.co.uk for more details.

for quality, served with pride

Bethany helps to batter Germany!

The 28-year-old striker had a meteoric rise to the top, from working in Wellington Street chippy from the age of 17, to making the England Women’s squad for the 2022 Euros

Eightyears ago, Bethany England was working in her local chippy in Barnsley and now the prolific striker has a winners medal from this summer’s most talked about sporting event.

Many of the younger players in the England squad had come through a club’s academy system before going on to turn professional in their teens.

But for the likes of 28-year-old England, their career has transcended a remarkable rise in the women’s game, where the players initially needed part-time jobs to live out their dream of playing top-level football.

England may have been starring for Doncaster Belles in the inaugural FA Women’s Super League in 2011, but the teenager also had to balance her A-Levels

and working part-time in her local fish and chip shop.

England and her twin sister Laura worked in the Wellington Street chippy in Barnsley from the age of 17 until shortly before her 20th birthday.

And England explained: “I ended up working for three-and-a-half years in a chippy, doing night shifts on a Friday and Saturday. It would start at around 10pm and finish at 5am to 6am. I would then have a couple of hours sleep and go straight to my football game, and then do the night shift whilst I was at college.

“You’d be surprised how many people want fish and chips after a night out!

“But it paid me through college, it paid for my driving lessons and everything. So, it got me where I needed to be.

“I’ve done all sorts. I’ve worked in a bakery, a factory, I’ve worked at M&S and I’ve worked in an Indian.”

England’s time working in the fish and chip shop hasn’t stopped her from enjoying the odd chippy when allowed and confirmed she can indeed batter a mean fish and chips.

“As a Yorkshire girl, I love gravy but from a chippy, I actually prefer curry,” she said, before adding: “I did either service or frying. At Easter time, we used to fry Creme Eggs. You couldn’t get battered

Mars Bars and Snickers but we used to batter Creme Eggs. It sounds nasty, but you’d be surprised. It’s alright.”

Thanks to englandfootball.com for the words.

Do you have a sporting icon who used to work for you? Email austen@ chippychat.co.uk

All Together

Success at The Farm

Over100 friers and trade suppliers travelled to Ely Cambridgeshire for the 9th annual Isle of Ely Produce & Chippy Chat open day.

The event put on by John, Oliver and Claire Boutwood and hosted by Chippy Chat Publishing Editor Austen Dack highlights the journey the potato makes before it hits 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 £12,000 AV stage show set up in one of IOE’s potato storage sheds.

Guest speakers on the day included Andrew Crook - NFFF President

Oliver Boutwood – Isle of Ely Produce

Richard Long & Kaylee Herbert

- Kaylee’s Fish & Chips

Sarah Heward and Alan McColm

– Real Food Café, Tyndrum

Nick Hucker – Preoday/Qikserve

Josette Foster – Fish & Chips at Weston Grove

Alex Moore – Agrico UK

David & Nick Miller – Miller’s Fish & Chips, Haxby

Back to farming our featured farmer this year was Michael Neaverson from Neaverson Growers Ltd. Michael gave the room an honest assessment of the potato crop for the year ahead and also helped on the tour of local farmer Jonathan Waters Potatoes. He also told the room about the rapid increase in costs of growing.

Other highlights included FREE Pukka Pies for all, fish (from Smales & Ramoen) and chips from Agrico (babylon), expertly

Now!

fryed by Pimp My Fish and of course the legendary cake selection all free to attendees.

In the evening over 50 people dined and drank into the night in Ely all reflecting on the day itself.

We are already planning next year’s event. Pencilled in for 10/09/2023. If you would like to attend as a frier or supplier and want details of tickets and/or sponsorship please email austen@ chippychat.co.uk

Producing Quality Cambridgeshire Potatoes

Producing Quality Cambridgeshire Potatoes

Maris Piper - Markies - Divaa - Agria

Piper- Markies –

strength is continuity of supply

your local wholesaler

strength

grown

Photos by Julie Cave

Welcome Victoria!

Norwegian Seafood

Followinga two-year break, the awards have been relaunched and are now open for entries, with the ceremony taking place at the Park Plaza Westminster Bridge in London on the 28th of February 2023.

The awards are the highlight of the fish and chip calendar and look set to attract over 600 industry professionals from around the world, providing sponsors and guests with the opportunity to make new contacts, build on existing relationships and to create new partnerships with the key players in the industry.

Said Victoria Braathen, newly appointed UK director of the Norwegian Seafood Council: “We are delighted to take headline sponsorship for the 2023 Fish & Chip Awards, as well as category sponsorship for sustainability and good environmental practice. It’s important to us to support the industry and help celebrate the successes within. Sustainability is of paramount importance to us and is vital to ensuring the industry survives. The successful launch of our Fish and Tips campaign in fish and chips businesses across the UK exemplifies just how important the issue is to the industry as a whole.

“Both chippies and customers alike play a vital role in safeguarding the future of fish. Whilst we’re seeing an increase in public awareness around sustainability, it’s imperative we work with operators to offer sustainable options and educate consumers on the importance of provenance and choosing sustainable

species. Norway has a long-standing relationship with the UK for supplying FAS cod and haddock, which ensures a bountiful supply for the nation’s favourite dish for now and the future. We look forward to celebrating the great work of all nominees together at the awards.”

Braathen replaces Hans Frode Kielland Asmyhr as the NSC’s new envoy to the United Kingdom. She brings a wealth of experience to the role, having worked with the NSC for six years holding various international posts, including director of the NSC in China.

Continued Braathen: “There is nothing more British than fish and chips and I’m delighted to join the team amongst a nation of whitefish lovers! The UK is one of Norway’s closest allies and a major trading partner. Our relationship is one we value, and I hope to build on the outstanding work already undertaken in this market, and further develop our position in an exciting and important territory for whitefish.”

To learn more about Norway’s unique location, diverse seafood, generations of experience, and industry-leading sustainable fishing techniques, go to www.seafoodfromnorway.co.uk

Give customers con dence with Seafood from Norway

87% of diners agree sustainable fish is important to them, but only one quarter know what to look for when visiting their local fish & chip shop.

Serve Seafood from Norway cod and haddock to give your customers confidence that they are choosing delicious protein from a country that takes great pride in its fishing methods and rich heritage delivering superior quality and sustainability credentials.

Cold Clear Waters

World’s Largest Cod Stocks

Fresh from Pure Waters

Pioneering Stock Management seafoodfromnorway.co.uk

Origin Matters.

JJ Foodservice on a Summer Music Festival Tour!

JJ Foodservice has supplied more than 20% of food stands at the recent Latitude Festival in Suffolk which saw over 40,000 festival goers enjoying four days of great music and food!

supply even more festivals in 2023,” he added.

Extended Summer Service

Visitors

enjoyed everything from gourmet burgers, burritos, and pizzas to Japanese dumplings, pies, and jerk chicken. JJ supplied many of the tasty ingredients together with packaging, drinks, and cleaning products.

“We believe that when you go to a festival, the food you eat should be as good as what you see and hear,” said Chief Product Officer at JJ Foodservice, Sezer Ozkul.

“With thousands of products under one roof, using just one supplier can help festival caterers to improve convenience, reduce costs, and focus on serving great food!” he added.

Next up on JJ’s music tour was Reading Music Festival and the Leeds Triennial Music Festival, both taking place on August 26th. “It was great to supply the food at Latitude, and then Reading & Leeds where we were supplying even more traders!” said Sezer.

“The early feedback from our festival catering partners has been extremely positive. We are already preparing to

JJ Foodservice has increased its delivery days to coastal areas for the summer season. Customers in Brighton, Hove, Hastings, Bexhill on Sea, Margate, and Herne Bay will have the option to receive a delivery on a Saturday, alongside their current delivery day.

About JJ Foodservice

JJ Foodservice operates across eleven UK branches, offering food, drink, packaging and cleaning products to businesses and the public, with no membership required. Orders can be placed online via the JJ website or App for collection or delivery. Orders placed by 9pm will be delivered next day, depending on your location. Same-day collection is available seven days a week (terms and conditions apply). In 2021, JJ Foodservice was named Wholesaler of the Year at the Grocer Gold Awards following the success of its JJ Home direct to consumer launch during the pandemic. www.jjfoodservice.com. Have you supplied or catered at any of the big summer events? Email austen@ achippychat.co.uk

of high-quality produce from across the UK as well as their knowledge of potato varieties, seasonality and preparation practices.

The judging criteria also assesses awareness of best practice in cooking the perfect chips as well as menu development and innovation, customer service, staff training, market intelligence and wider marketing and promotional activity. Award winners can see their trade increase by upto double. Many field to frier former winners have gone on the win the overall Takeaway of the Year Award.

Andrew Crook NFFF President, said: “The National Fish & Chip Awards take great pride in celebrating fish and chip businesses, including one of the most essential components of the nation’s favourite takeaway – the humble chip. Excellence in this award starts with sourcing the right potato. This award not only measures the quality of the chip, it also recognises each business’ efforts to source responsibly, providing customers with traceable and sustainable products. We encourage you all to enter by the category deadline of September 30th 2022.

Are

the chip Leaders?

TheNational Fish & Chip Awards are back, and Isle of Ely Produce turns its attention once again to finding the perfect quality chip and the fish and chip businesses which champion the use of responsibly sourced, high quality potatoes.

Organised by the NFFF, the National Fish & Chip Awards is a prestigious annual competition which celebrates excellence in the fish and chip industry.

The From Field to Frier Award category is open to fish and chip businesses which showcase fantastic potato knowledge and an ability to produce the finest quality chips. It recognises and rewards businesses for their use and promotion

The From Field to Frier Award is sponsored by Isle of Ely Produce. Oliver Boutwood, Director at Isle of Ely Produce, commented: “The From Field to Frier Award continues to capture the attention and imagination of both farmers and friers alike. Great quality potatoes are at the heart of our business, so much so that we hold an annual open day event at our Cambridgeshire premises, attended by representatives and award winners from across the industry, where attendees gain valuable insight into the potato supply process.

As the sponsor of this award, it’s heartening to see so many forwardthinking fish and chip businesses placing importance on the responsible sourcing of their potatoes and allowing their customers the chance to learn more about where the potatoes they are eaten were grown”.

The winner of the From Field to Frier Award will be announced at the National Fish & Chip Awards Ceremony in London 28th of February 2023, at the fabulous Park Plaza in Westminster.

To enter the Field to Frier award, please visit thefishandchipawards.com and look for the category from field to frier

We are passionate about potatoes and their potential

Accord

Lady Anna

Lady Terra

Two Chips from

The Netherlands will always hold a special place in my heart as my brother Andrew (Rill) lives there in with his wife Beverly, and we have visited many times over the last 30 years. Recently we went for nearly a week and had such an incredible time.

By Austen Dack

Wewould visit the world-famous 17th century capital of Holland, Amsterdam. Time to enjoy the historic buildings, beautiful museums, and pleasant ambiance. Take a boat tour on the canals, a stroll through Amstel Park, and to shop in the Waterloo Plein flea market. It would be a chance to try their world-famous chips and dips (patatje oorlog), plus take a trip out to see the only authentic chip shop in the city, The Chippy owned by chef Justin Brown.

First up for the ladies was an evening out to see Ed Sheeran play the famous Johan Cruyff Arena home to AFC Ajax. As a non-Ed fan, I was happy to head to a local bar with Andrew and meet some friends.

On the Friday we took a trip to the

Paradiso, a great live music venue in the city. Built out of an 18th century church located near the Leidseplein and opened in 1968, Paradiso is one of Amsterdam’s most well-known concert venues, with a large stage overlooked by two balconies and large glass church windows. The venue is split into the 1500-capacity main hall and the 250-capacity small hall. Although we had tickets to see Dreadzone in the small hall, I took advantage of the dual doors and popped in to see Modest Mouse who had sold out the main arena. Both bands made their respected audiences very happy, and I was a rarity indeed as I hopped betwixt between the performers.

Saturday was the day for museum visits, exploring the Albert Cuyp Market and eating fries, so fish & trips. There is no marketplace like the Albert Cuyp Market. The market is open, six days per week, and is home to 260 market stalls. This makes it the biggest market in Europe!

Later we found ourselves outside Chipsy King, Muntplein 5 (they have 4 outlets). Ok maybe a tourist trap, but I enjoyed the experience of eating chips laden with sate sauce and fried onions

Amsterdam!

and good luck to them if they can charge 7 euros for the experience.

The family then had a group booking to the Van Gogh Discover the world’s largest collection of works by Dutch painter Vincent van Gogh, featuring masterpieces such as Sunflowers, The Potato Eaters (very apt), Almond Blossom and The Bedroom. I had visited before so went to the nearby Moco Museum with exhibits by Banksy, Damien Hirst, Tracey Emin, Andy Warhol, Studio Irma and so many more & then found a nearby watering hole.

Afterwards we then made the short trip to The Chippy. It is the only authentic UK fish and chip shop in Amsterdam which given the number of ex-pats is astonishing.

Owner Justin Brown, a British chef, wanted to introduce Amsterdam to proper fish & chip dishes (he even has Pukka Pies) at The Chippy, cooked in the traditional way. You can choose from all fish & chips classics here (they also have Vimto). They serve various types of fish, such as cod, haddock or plaice. But also pies, homemade chippy gravy and also mushy peas. All dishes are also available for takeaway.

We were greeted by manager Nick and his fine Italian chef/fryer Luca. We were shown to our table and given menus to choose our food.

I went for the haddock chips and mushy peas, as did Sarah, whilst James opted for the battered sausage and chips. To wash it down a chilled Heineken (when in Holland). The result I have to say was rather good. Luca had his own batter recipe, and he certainly cooked our fish and chips to perfection. The fish was plentiful and chips fluffy inside and crispy on the out. It is a compliment to say whilst here we were in the middle of Amsterdam we could have been at a top shop on the coast here in the UK!

On Sunday it was time to celebrate Beverley’s 50th birthday at O’Donnells in Amsterdam. With previous Chippy Chat contributors Paul & Maureen plus dam stalwart Gary Rudland and a few others. Afterwards time to visit a Surinamese dining experience, the Albina Restaurant. If you are in Amsterdam, please find it.

Thanks to Andrew & Beverly and of course Justin at the Chippy. Amsterdam once again you were amazing

Fisherman’s Friends!

Over 8,000 portions of fish and chips served in the Faroes!

TheFaroe Islands are hidden gems for those who love magnificent landscapes and hiking. They are a group of rocky, volcanic islands that will charm you with their views.

That being said, the Faroe Islands are famous for their unpredictable weather. You can experience sunshine, heavy winds, and a thundering storm in one day.

The best months to visit the Faroe Islands are May to August. This is because, during the summer months, the weather is at its most stable, and the evenings are short. During these months, numerous tours take place, and the islands are filled with tourists.

Even though the main attraction of the Faroe Islands is stunning views, they can offer you so much more. From hiking to celebrations in small villages, and even the northern lights. It is also home to some of the best frozen at sea fish, served in thousands of British fish and chips shops.

Every August they organise Seaman’s Day an annual celebration paying homage to the islands thousands of fishermen. 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. If you are especially interested in fishing, there is no better place to go on this day. Moreover, if you lucky enough you can witness the traditional Seaman’s day swim when people swim into the cold open waters.

The event also involves serving over 8,000 portions of fish and chips FREE to each of them families and visitors. The mastermind of this incredible event is Jógvan Hansen. The busy friers were from Lewis’s fish and grill, Craig Lewis and from Frydales, Charlie Collins the Reigning Drywite Young Fish frier of the Year. Also, on hand to help was Jogvan’s son Hanus Jógvansson.

The team fried potatoes delivered via container from Isle of Ely Produce here in Cambridgeshire, and frozen at sea fish from the Faroes from the boats Sjúrðarberg and Gadus. They were also aided by a chipper supplied by Williams Potatoes. Amazingly they had previously hand cut their chips for the whole day!

How many portions of fish & chips have you served at one event? Email austen@ chippychat.co.uk

Fried and Groom!

Babylon celebrates its first wedding

By Austen Dack

Photography by Liz Greenhalgh Photography

Isle

of Ely Produce have been promoting a new Chip Ambassador role to promote the great British Chip in association with Agrico. The aim will be to carry on the good work promoting chipping potatoes at their hugely successful open days, and through the ‘Field to Frier’ gong at the National Fish & Chip Awards.

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. The chain will also include key growers too like PJ Lee & Sons, and A. L. Lee Farming Company, as IOE looks to nurture the relationships they have grown across the whole supply chain during the last twenty years.

Agrico have partnered with Isle of Ely Produce to bring new varieties into the trade initially via our Chip Ambassadors. The first one Babylon has been sampled at some of these ambassadors to back up the results of the early trial successes.

We have travelled to many great shops in the last few months trialling Babylon. The overwhelming result of all of this testing is Babylon as a variety is looking like a star of the future. We have also done some shows & events too meaning the public trying Babylon on mass too. Again, the results have been favourable.

This month Babylon was fried at the wedding of Pretoria Lee and Christopher McCann. It was held at the majestic Ely Cathedral with the evening reception hosted at PJ Lee & Sons impressive Highflyer Hall. Pimp my Fish were on

hand at the hall to provide fish and chips for the 200 evening guests on a late barmy August evening. It would be a first mass test of the variety and to a mainly agricultural audience who have been responsible for growing some of the finest chipping potatoes in the world. The result was a resounding success with many guests going back for more.

Oliver Boutwood Isle of Ely Director says. “It’s good to hear so many of the guests liked the all-round good characteristics of Babylon. It was a fitting end to a magical day”

Alex Moore, Agrico UK Sales Manager said: “We were very happy to be serving Babylon on such an important occasion. I was thrilled to attend the wedding and we wish the happy couple all the best for the future!

We will be featuring more Babylon reviews in the coming months. Email austen@chippychat.co.uk if you would like to try them and/and or become one of our chip ambassadors.

Life Begins at 40!

The TOP 40

Chips @ No.8

ANGEL LANE CHIPPIE

The National Fish and Chip Awards has announced the top 40 entries for the Fish and Chip Takeaway of the Year category.

After a rigorous judging process, 40 fish and chip eateries across the UK have been shortlisted as category finalists. Judging criteria included having to demonstrate high levels of knowledge of the Fish & Chip industry including customer service, and environmental and sustainably good practices.

This category looks to celebrate the Fish and Chip Takeaway of the Year.

Commenting on the top 40 shortlist, Andrew Crook, President at The National Federation of Fish Friers said: “Being able to announce the top 40 finalists for this category is an absolute pleasure. It is no secret that the industry is facing some challenges. That said, this industry is built upon British stoicism. And with spirit and determination we are committed to supporting our members and seeing through tough times. We cannot wait to celebrate at the awards ceremony in February 2023.”

The National Fish and Chip Awards has been celebrating the nation’s favourite dish for more than 30 years, recognising and rewarding the people and businesses who provide us with the best fish and chips across the UK, both in terms of food and service. The National Federation of Fish Friers is proud to have been passed over the baton from Seafish as custodians of this prestigious event, hosting the inaugural awards at the Park Plaza Hotel in London.

The overall winner will be unveiled at the Awards Ceremony held at the Park Plaza Westminster Bridge on the 28th of February 2023

For

visit: www.

Olley’s Fish Experience Herne Hill Shipdeck award winning fish & chips Trethomas

Fishermans Bay Whitley Bay

The Bearded Sailor Pudsey

Ipswich CodFellas Ipswich The Fish Bank Sherburn in Elmet Low’s Traditional Fish & Chips Westhill Sea and Earth Nottingham

Hiks Swansea

Pisces Heswall Moore’s Fish and Chip Shop Castle Douglas, Dumfries and Galloway

French’s Fish Shop Wells next the Sea The Oyster Shell Bath Fish Kitchen 1854 Maesycwmmer Fishers of Hunstanton Hunstanton Whiteheads Fish and Chips Ltd Hornsea Mr Chippy York York Robinsons Traditional fish and chips Billingham

PIER POINT FISH & CHIPS TORQUAY

Henley’s of Wivenhoe Colchester

The posh fish and chip company Cardiff Newington Fish Bar Ramsgate

The Merchant fish and chips Ballymena Brockley’s Rock Brockley Lewis’s Fish and Grill Maidstone Mike’s Traditional Fish & Chips Eastleigh Auckley Friery Doncaster

Chipmongers Portstewart Portstewart Oceans

The Fish Works

Leeds

Largs

Southsea West End Fish & Chips

The Fisherman’s Kitchen

Carmarthen Grosvenor fish bar

Norwich

Finney’s Benllech Molly’s Fish ‘n’ Chip shop Woking Belmont bay fish bar Harrow Marina Fish and Chips Skegness Fiddlers Elbow Fish & Chips Leintwardine

The Class of ’54

Fish and Chips have long been recognised as Britain’s National dish, no more so than in the 1950’s. In the Class of ’54 there were over 30,000 Fish and Chip shops serving the Country’s only take away food. The primary fare was cod or haddock and chips, fried initially in animal fats, principally dripping and lard. The average price for a medium portion of cod and chips was one shilling (5p in today’s currency) and Friday night was the most popular night for the take away treat. In 1954 the market changed dramatically with the launch of Frymax vegetable oil. Unlike the high level of saturated fat and cholesterol in animal fats, Frymax was pure white premium palm, which had a higher smoke point, was additive free, contained no hydrogenated oil and less than one per cent trans fats. Frymax produced delicious light results and soon became the industry favourite and has remained so until today, the same product with the same consistent results.

of