Chippychat july

The SCRAP goes on we really did open a can of worms with this one

Hong Kong Foody Journalist and model Li Meng de Bakker is here to give you an insight into the Chippies of Hong Kong

You might think you use the tastiest, the healthiest, the longest lasting, the most cost effective frying medium.

The question is - Are you really...

Well Oiled?

Find out inside

Harnessing global foodservice innovations to improve fish & chip sales

Racing Potatoes You’ve got the sack.

Now leg-it!

Go on give it a go!

Entry form and details inside

Time for Action

Issue 7 Volume 4 July 2014

Magnifique!

The Supreme Sausage 2

James T. Blakeman & Co. Ltd. Newcastle-u-Lyme, Staffs. ST5 7UF Chippy Chat & Fast Food Magazine • July 2014

Chippy Chat & Fast Food Magazine • July 2014

Tel: 01782 569610 Fax: 01782 569611 e-mail: admin@blakemans.co.uk

www.blakemans.co.uk

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The $300 dollar fish and chips

W Austen Dack Publishing Editor

ell the World Cup is at an end and it will be remembered mostly by ‘THAT BITE’. Many of you ran some fantastic World Cup themed events to entice customers in either before or after kick off. Let’s hope customers continue to enjoy having a bite to eat with you.

This month we have some lovely stories plus a bumper feature on OILS & FATS one of the biggest frying decisions you have to make.

The Chip Baron’s Ball is back in Peterborough this December. We are planning a party for the trade and

would love to see you there. The Field to Frier event in September where we take you on the journey your chips make from seed to customer.

Finally we have a chip shop who is selling two portions of fish and chips for over $300 dollars (You thought you were expensive).

Enjoy the read and don’t forget to contact me at austen@chippychat. co.uk if you have any news, PR or would like to become a partner.

Austen Dack

Oak Lane Littleport Ely Cambridgeshire CB6 1RS

www.chippy-chat.co.uk

Es 30 tab Ye lish ar ed s

Chippy Chat Ltd

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

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

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Design/Editorial Stuart Catterson stuart@cc-ff.com Accounts Claire Boutwood-Potter accounts@chippychat.co.uk Printed in the UK by The Magazine Printing Company Advertising Sales and Promotions austen@chippychat.co.uk For PR and Editorial editorial@chippychat.co.uk 3 Chippy Chat & Fast Food Magazine • July 2014

For prompt, efficient service please call:

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

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Are they scraps, scrumps, scribbles, gribbles, scratchings or bits? Or Something else?

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14 16

18 20 22

Diary Dates

Business or pleasure, dates not to be missed.

Racing Potatoes

The runners line up again in Flitton to be given the sack, and told to leg-it!

Chippy Chat Website A great new place to surf!

Mr Eaters

Frys quirkish delights.

Well Oiled ’Superior’ kick off our frying medium round up.

A Gem of an offer

The Q Partnership showcase their range of frying oils.

Frymax

Who says Frymax is the best?

Quite a few it seems.

Henry Colbeck

Outstanding in their field.

Rape seed oil field that is.

P100

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After a year experimenting with different oils and fats Hennighan’s Top Shop chose P100.

Q Award latest

You don’t have to be a BIG shop or spend a lot of money to be good at marketing your business.

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Harnessing global foodservice

Inside

The Scrap goes on

Innovations to improve fish and chip sales.

The Fish House We talk to Chris Richardson about his family trade, and the name change of his business.

Had their Chips Reflecting on recent damaging headlines about our beloved spud

34 36 40

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July 2014

Field to Frier

In the field with Derek Palmer and Jess Turner.

Pre-Prepared Please

Andrew Crook of Skippers, Euxton chips in.

Chip Shop of the Year

Your entry form and information for the big one.

CC Christmas Ball

The Chip Barons Ball returns.

Fish and Ships

Frymax celebrate their 60 Year anniversary with a Thames cruise.

Field to Frier Open Day

Isle of Ely Produce are to once again open their doors to chip shop owners.

Potato Suppliers The Spuds you like.

Colin Frederick Smales

Will be sadly missed - died on 25th June 2014 at the age of 76.­

47 Chippy Chat + Car Deals Property 48

Two fantastic lease deals for business or pleasure!

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

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Chippy Chat & Fast Food Magazine • July 2014

The Scrap goes on - Page 6

Chippy Chat & Fast Food Magazine • July 2014

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!

P A R SC The Continues

Well we really did open a can of worms with this one. We asked you what you and your customers called the little bits you have left over from frying and you contacted us in your thousands!

T

he real hot bed for the term Scrumps seems to be centred on Lincoln and the surrounding area. Indeed Burton Road Chippy and their amazing army of fans were voting in their droves on the Chippy Chat website. Lesley even posted a picture of herself showing exactly where her support lays.

Other pockets of scrumps fans include areas around Bristol and the West Country.

Yorkshire on the flipside of that is very

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Chippy Chat & Fast Food Magazine • July 2014

vociferous for the term Scraps. Out of ten shops voting from across the county none voted for anything else.

In Les & Ritas Fish Bar Rhyl they call them ‘Batter Bits’ and they always ask certain customers if they want Salt & Vinegar on their bits something which always makes the queue giggle.

In Devon scribbles seems to be a favourite with one customer at the newly branded South 16 shop saying “Definitely scribbles Chippy Chat & Fast Food Magazine • July 2014

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used to get them in your shop after Brownies and they were 2p” Many shops due to fat content choose not to offer ‘bits’ at all and some who do actually charge for them!

In Portland USA The Fish and Chip Shop displays the following sign *Scraps (a.k.a. scratchins, batters, bits, scrumps, scrobblings, gribblings, fishbits, crimps, fishcrimps, crispy bits) free upon request.

Filter Machines Filters and Liners Filter Pads Nylon Bags Spare Parts Re-conditioned Machines And Much More .....

So here is the all important vote in percentage terms Scraps 62% Scrumps 30% Scribbles/Gribbles 2%

Buy online using our all new ecommerce website.

Scratchings 1% Batter Bits 2% Other 2% But I’m sure the debate will continue.

One of the amazing conclusions of this challenge was the reaction we got from our Chippy Chat readers to our debate. Whether it be via our website www.chippychat. co.uk ,forum, inprint, facebook/ chippy-chat,twitter#chippychat you answered in your droves.

Over 3,000 people joined in with this exercise in a little over ten days proving that if we all work together we can get some fantastic results!

If you would like to see other questions asked in a similar way please email austen@chippychat. co.uk 7

Chippy Chat & Fast Food Magazine • July 2014

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

July

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The Business Benefits of Apprenticeships Employer Workshops

Meat Ipswich Ltd, Prospect House, 203 Rosehill Road, Ipswich, Suffolk IP3 8HF, Tel: 01473 270757 Email: meat.ipswich.ltd@btclick.com www.seafoodacademy.org/events

KFE Open Day Meet the sales team and

try before you buy Tel: 01778 380448 www.kfeltd.co.uk

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British Food Fortnight The Best of British food celebrated for two weeks www.lovebritishfood.com

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Commonwealth Games

It will be the largest multi-sport event ever held in Scotland www.glasgow2014.com

August

COMMUNITY

NEWS e

LETTER Yum Hull city centre’s three day celebration of food and drink. 7-9 August www.yumfestival.co.uk

September

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Scottish Food and Drink Fortnight

It will run from the 6th – 21st September: that’s 14 more days of the very best of Scottish produce. www.scottishfoodanddrinkfortnight.co.uk

Chippy Chat & Fast Food Magazine • July 2014

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

December

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Chat py

Chippy Chat Christmas Ball

“Chip Baron’s Ball” is

back at the Holiday Inn, Peterborough. ll 2 014

HOME

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Chi p

MAGAZINE

ONLINE

7 TV FORUM

November

Ch ristmas Ba

Chippy Chat+ members will receive precedent for tickets and also a discounted rate too.

More on page 42 www.chippychat.co.uk

Chippy Chat & Fast Food Magazine • July 2014

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Chippy Chat & Fast Food Magazine • July 2014

Chippy Chat & Fast Food Magazine • July 2014

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Racing Potatoes!

What a glorious day, the sun was out and so were the crowds to watch the highlight of the year in Flitton, ‘The Flitton 2014 Potato Race’. ­ Sponsored by Isle Of Ely Produce

I

t was hot, damn hot (27C+), and so were the potato runners, the competition had reached boiling point ­this wasn’t for the faint hearted!

As the church clock displayed high noon, the runners were on their marks and with potato sacks held high (mostly on the shoulders wrapped around the neck, although there were many different styles of transporting the potatoes!) the mile sprint to obtain potato glory began.

First potato man across the line was Stephan Ball, who completed the mile with 20kgs on his back with the winning time of 6.06 mins, closely followed by Steve Upton who actually collapsed across the line due to heat exhaustion. We are happy to say this was a short episode and he has made a full recovery.

The first potato Lady was Lizzie Sanes with a time of 6.33 mins, what a fantastic effort! Second was Michelle Morris and third Amy Farr.

The mens relay 1st Plaice (!) was won by ‘The Cod Squad’ and they flew down the High Street ­it was like they had wings! Second place went

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Chippy Chat & Fast Food Magazine • July 2014

to ‘Wheeler Potato Peelers’ and third was ‘Jolly Coopers’.

‘Tasty Totty’ won the Ladies relay followed by ‘Isle of Ely’ who came in a fabulous 2nd, one place higher than last year ­nice try girls! Third place was ‘Silsoe Striders’.

The gardens of ‘The White Hart’ were packed and there were many stalls and fun events for the children to get involved in.

Watch out for the joint Isle of Ely/Chippy Chat Potato Race in October. If you would like to enter a team (of two) please email Amanda@chippychat.co.uk.hat a glorious day, the sun was out and so were the crowds to watch the highlight of the year in Flitton, ‘The Flitton 2014 Potato Race’. ­sponsored by Isle Of Ely Produce

Contact Isle of Ely Produce Oak Lane, Littleport, Ely Cambridgeshire CB6 1RS Tel: 01353 863355 www.isleofely.co.uk Chippy Chat & Fast Food Magazine • July 2014

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I wish we had kept an autograph book back in the 1950s because it would be worth a fortune today

As the Sterpaio family prepare to hang up their aprons for the final time at Dundee’s legendary Deep Sea fish and chip shop, there’s only one regret.

L

awrence, 65, who runs the Dundee institution wit his wife Dorothy, wishes they had kept a record of all the famous faces who’ve tucked into a fish supper, steak pie or poke of chips over the years.

It features names that would rival any A-list hangout of today and includes The Beatles, The Rolling Stones, Henry Kissinger, Sir Sean Connery, Sir Roger Moore, Joanna Lumley, to name but a few.

After 77 years of feeding Dundee and providing a social cornerstone for city life, the family has decided it’s time to move on.

Lawrence, 65, pictured on the right above, Dorothy, and brother Raymond, 70, will turn the fryers off for the final time at the end of this month.

“I’m looking forward to having a holiday first. It’ll mine and Dorothy’s first holiday together in nine years. But I’ll miss the shop a lot. I keep joking that I’ll either become a raving alcoholic or the best gardener in Dundee. Maybe a bit of both.”

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Chippy Chat & Fast Food Magazine • July 2014

Chippy Chat & Fast Food Magazine • July 2014

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The Chippy Chat Website is Alive! – Join In! Our website is attracting thousands of people a week and providing you and our partners a great new place to surf!

By

Austen Dack

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W

ith the latest news, debates, and facts and figures on various subjects it gives you the chance to have a daily fix of Chippy Chat in between our lovely rebranded in-print edition.

If you have any news for the website please email Amanda@chippychat. co.uk and she will do her best to put your story on the big (or not so big) screen.

Already big names from across the industry have signed up to be an online partner with us & more are set to come onboard in the coming weeks.

Amanda said “We have created a fun (but informative) site for our chip shop & takeaway owners, suppliers & partners, visitor numbers to the site are going up every week as is the interaction.” she added.

Chippy Chat & Fast Food Magazine • July 2014

At www.chippychat.co.uk you will find all this and more...

Chippy Chat Tv – The latest films uploaded onto the CC You Tube Channel Chippy Chat Newsletter + - Sign up for our weekly newsletter seen by thousands!

Chippy Chat Plus – Great benefits for you all at an incredible price CC Forum – New debates and interaction CC Electronic Edition The current edition (and back issues) of Chippy Chat CC News – The latest industry news updated daily CC Trade Directory – Find a handy online list of our partners If you would like to become a partner on our website please call me (Austen Dack) on 01353 865 966. Or email austen@chippychat. co.uk Chippy Chat & Fast Food Magazine • July 2014

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Chippy Chat & Fast Food Magazine • July 2014

Chippy Chat & Fast Food Magazine • July 2014

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Mister Eaters Frys Quirkish Delights C hip shop “Mister Eaters” is famous for serving up battered delights such as Ferrero Rocher. Whilst being interviewed on BBC Radio Shropshire, a listener texted the show to ask John if they had ever tried a battered Jaffa Cake.

The answer was no but they were quick to give it a go and following positive feedback from taste tests earlier this week they have added them to the menu.

Chippy owner and creator, John Clackson said: “They seem to be going down a treat, and everyone is loving them.”

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You might think you use the tastiest, the healthiest, the longest lasting, the most cost effective frying medium.

WellOiled?

The question is - Are you really...

The following ten pages should help you decide

Our Plaice

Staff at the Ha

gley shop

r shop Staff at the Kidderminste

Best FRY far!

We asked Caroline and Gregg Howard of award winning shops “Our Plaice” in Hagley & Kidderminster which cooking medium they prefer to use and why?

W

e are now into the third generation of our family business and have been cooking fish and chips in beef dripping for well over 50 years!

Our recipe for good fish and chips hasn’t changed too much either.

A Maris piper potato, quality fish, a light hand whisked batter and all cooked in a quality beef dripping.

It is also a well known fact that top chefs follow this recipe when promoting the best tasting fish and chips.

The beef dripping compliments the fish and chips, giving them the most delicious of flavours, which in our opinion has a far superior taste over oils.

Our customers travel far and wide to eat our fish and chips and one of the reasons is the beef dripping.

Along with the fact that it is quite unique for a Midlands shop.

Gregg said “We use Nortech because of their consistency in quality and we have

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Chippy Chat & Fast Food Magazine • July 2014

confidence in their product it’s much more than just more than price driven”.

Our customers would definitely know the difference if we changed even if not the reason why.

Caroline said “What we look for in a fat is consistency in quality and flavour as this product is key to our successful business and Superior high frying fat delivers that” “That’s why our customers come back (as well as our customer service, pretty faces, environmental policies, staff training and more)”she added.

Contact

Nortech Foods Limited Ings Road Doncaster South Yorkshire DN5 9TL Tel: +44 (0) 1302 390880 Fax: +44 (0) 1302 390404 Email: info@nortechfoods.co.uk Chippy Chat & Fast Food Magazine • July 2014

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

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For your nearest stockist call 01302 390880 Chippy Chat & Fast Food Magazine • July 2014 or visit www.nortechfoods.co.uk

Chippy Chat & Fast Food Magazine • July 2014

Box contains 20kg (4 x 5kg)

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

17

Well Oiled

A Gem of an Offer from The Q Partnership There are few things more valuable to Fish & Chip shops than their frying oil.

Along with the choice of fish and potatoes, it is one of the most important decisions to be made. Why select the best ingredients to create the nation’s favourite takeaway and then fry them in inferior oil?

T

o produce the best fried food for your customers it is essential that you use a quality product to fry with.

The Q Partnership – Henry Colbeck, V A Whitley and Friars Pride – has developed the jewel in the crown when it comes to frying oils. The Q range has been specially developed from the finest raw materials to give you the best choice of premium quality frying products together with unbeatable frying performance.

Q Platinum – a shining example of unbeatable

performance Blend of 2 highly durable all-vegetable oils for long life and unbeatable performance Resists breakdown in a high productivity takeaway Available in 12.5kg packs Eligible for Save & Select Loyalty Points

Q Silver – the hallmark of an exceptional frying oil Unique blend of 3 all-vegetable frying oils Distinctive savoury taste and aroma that appeals to fryers who use dripping and want to change to vegetable oil Exceptional frying life – blend withstands breakdown at high temperatures Available in 12.5kg packs Eligible for Save & Select Loyalty Points Q Gold – the gold standard in sustainable frying

oils Produced from fully sustainable palm oil No hydrogenated fat and low in trans fats Naturally coloured high quality palm Handy 2x5kg packs wrapped in parchment Eligible for Save & Select Loyalty Points

frying oils 30% lower in saturated fats than standard palm oil 40% longer frying life High quality palm oil No hydrogenated fat and low in trans fats Produced from a blend of sunflower oil and palm oil Available in 10kg packs Eligible for Save & Select Loyalty Points

Chippy Chat & Fast Food Magazine • July 2014

For further Information contact your nearest Q Partnership supplier; Henry Colbeck Limited www.colbeck.co.uk 0191 482 4242 VA Whitley & Co Limited www.vawhitley.co.uk 01706 364 211

Q Avant – a real diamond in naturally healthier

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In addition to this dazzling range, The Q Partnership is also offering the opportunity to win one of three glittering weekends in London!

The trip is for two people for three nights’ bed and breakfast over the weekend of December 6th 2014. It includes rail travel, accommodation in a central London hotel and tickets for the Tower of London to see the real Crown Jewels!

To be in with a chance of winning all you have to do is buy 10 boxes of Q Platinum, Q Gold, Q Silver, Q Palm or Q Avant during July or August and you will receive one entry into the prize draw.

Friars Pride Limited www.friarspride.com 01733 316400

Chippy Chat & Fast Food Magazine • July 2014

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Frying Oils Free Prize Draw

a glittering prize!

Your chance to win a fabulous trip to London for two including a visit to the Tower of London to see the Crown Jewels!

There are few things more valuable to your business than your frying oil. It is always a wise decision to choose the best and our precious Q range is the jewel in the crown of frying oils.

For every 10 boxes of Q Platinum, Q Gold, Q Silver, Q Palm or Q Avant you order during July and August 2014, you will receive one entry into our Crown Jewels Free Prize Draw.

The more boxes you order, the more chances you have to win!

Terms and Conditions. No purchase necessary. The prize is a trip for two to London over the weekend of December 6th 2014 based on 2 adults sharing a room for three nights on a bed and breakfast basis. The hotel will be in Central London. Train travel from your nearest railway station is included. Two tickets to visit The Tower of London will be included. There is no cash alternative. Spending money is not included. Employees and family members of the Q Partnership companies are not entitled to enter. Entrants must be over 18 years of age.

Winners will be notified by phone and will be required to take part in publicity. There are three weekends to be won.

Contact your nearest Q Partnership Supplier for further information

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Henry Colbeck Limited VA Whitley & Co Limited Gateshead Heywood Tyne & Wear Lancashire 0191 482 4242 01706 364211 Chippy Chat & Fast Food Magazine • July 2014 www.colbeck.co.uk www.vawhitley.co.uk

Friars Pride Limited Peterborough Cambridgeshire 01733 316400 THE Q PARTNERSHIP Chippy Chat & Fast Food Magazine • July 2014 www.friarspride.com

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Still the Top Quality Oil after 60 Years “We have used Frymax for 60 years because it is a top quality product. It has no smell, It isn’t greasy and most important of all the food tastes lovely” Giuliano Margaritelli, Margaritelli’s,Ferndale

“We’ve been using Frymax for 30 years.

Its consistent and gives us great results. Its frying life is brilliant” Anne Wallace OBE, Taylors Fish and Chips, Stockport

“ Using Frymax means our customers get delicious fish and chips everytime.

We have never had a complaint about Frymax in almost 60 years.”

Glenn Edwards, Chippy’s, Haverhill

“Frymax has been a part of our success over the past 32 years. It is a clean, odourless product that allows the full taste of the food to come through” David Hanbury, Hanbury’s , Babbacombe

“Over the past 34 years we have tried many different oils and Frymax has proved to be the best. It handles the high temperatures needed to obtain that perfect crispness for perfect fish and chips.”

David Henley, Henley’s of Wivenhoe

“Frymax has been a consistently good frying medium. It is a pleasure to use as my fish and chips have no aftertaste. Frymax is a company that is approachable, forward thinking and care about their customers” Nigel Hodgson, Hodgson’s Chippy, Lancaster Trainer at KFE School of Frying Excellence

“ I use Frymax in my shops because it is the best.

It is the most stable oil and it is easy to manage because it is so consistent. Above all it helps me to produce great fish and chips “ Craig Buckley, Crewe Fish Bar, Drywite/NFFF Young Fish Frier of the Year 2011

“My family have used Frymax for over 20 years and wouldn’t change to anything else.

The fantastic food and clean taste it produces cannot be rivalled” Zohaib Hussain, Zero Plus Fish Bar , Cardiff, Drywite/ NFFF Young Fish Frier of the Year 2012

Olenex Trading (UK) Limited:

20 20

Tel: 01322 444836

ChippyChat Chat&&Fast Fast Food Magazine • July Chippy Food Magazine • July 20142014

e-mail: ukinfo@olenex.com

www.frymax.co.uk

Chippy Chat & Fast Food Magazine • July 2014

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David Henley always fries in David Henley has run a successful, award winning fish and chip shop for over 15 years. His secret is simple, to produce great tasting fish and chips every time.

To achieve this, David has built up a store of knowledge as to which are the best ingredients to use and in particular which frying medium will deliver consistent results every time ...and that frying medium is Frymax.

He knows that Frymax is pure white premium palm, made from the highest quality raw materials. And that there is none better at giving long lasting performance, which is so important in the current economic climate.

Frymax has been the fryers favourite for over 50 years and has rightly earned the reputation as the number one cooking oil. It is as good today as it was when launched all those years ago. David Henley recognises its worth and the role Frymax plays in making his fish and chips taste really great.

Member of the National Edible Oil Distributors Association

Frymax - No Ordinary Cooking Oil. For advice, customer material please contact Olenex Trading 01322 21information, 21 Chippy Chat & Fast or Food Magazinesupport • July 2014 Chippy Chat & Fast(UK) FoodLimited: MagazineTel: • July 2014 444836 e-mail: ukinfo@olenex.com

www.frymax.co.uk

Well Oiled

30% up to

longer frying life

Longer Frying Life and a Healthier Choice

is a fully refined and deodorised rapeseed oil containing a natural anti-oxidant that delivers up to a 30% longer frying life than a standard rapeseed oil.

Outsta

in its field F

ish & Chip Shops have traditionally used solid frying fats, usually either Beef Dripping or Palm Oil. There are some areas in the U.K. where Fish & Chip Shops use a standard liquid oil but the main-stay for the industry has been the utilisation of solid fats.

Both Beef Dripping and Palm Oil contain 50% SATURATED FAT. Fats used in food, whether as an ingredient or as a frying medium, have been under the “health-microscope” for some time and this focus will only continue to intensify. The government and the National Health Service both have significant financial interests in persuading the public to reduce their in-take of SATURATED FAT. Henry Colbeck Limited has developed PERFORM to be used by Fish Friers as an alternative to solid frying fats. PERFORM is a liquid, long-life frying oil, containing only 7% SATURATED FAT as opposed to the 50% SATURATED FAT in Beef Dripping and Palm Oil. PERFORM, a Rapeseed Oil, contains a natural anti-oxidant, extracted from plants, to increase the frying-life of the oil. Compared to standard Rapeseed Oil, PERFORM has up to a 30% longer frying life.

Rapeseed is one of the oldest cultivated plants on earth. From antiquity until the nineteenth century, Rapeseed Oil was used

contains only 7% saturated fat compared to 48% saturated fat in palm oil. It’s a lower cost-in-use for you and a natural, healthier choice for your customers.

Longer frying life • Low in saturated fat • No hydrogenated fat For more information about contact Duncan McLean at Henry Colbeck Limited 22482 Chippy Chator & Fast Magazine • July 2014 0191 8406 visitFood www.colbeck.co.uk

Chippy Chat & Fast Food Magazine • July 2014

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nding mainly for lighting and as a lubricant. Today, Rapeseed Oil is one of the most important vegetable oils for human consumption.

Rapeseed has become the dominant oil plant in Northern Europe. Outside of Europe the plant is heavily cultivated in China, India, Canada & Australia.

Rapeseed Oil contains 98% of triesters of fatty acids and 2% of sterols and tocopherols. It has a uniquely low content of SATURATED FATTY ACIDS and a high content of MONOUNSATURATED FATTY ACIDS. It is also a rich source of Omega 3 and Omega 6 linolenic acids.

PERFORM - Low in SATURATED FAT

PERFORM - 30% longer frying life than standard Rapeseed Oil.

PERFORM is a registered name owned by Henry Colbeck Limited.

7% only

saturated fat

A Healthier Choice

and a Longer Frying Life contains only 7% saturated fat compared to 48% saturated fat in palm oil. is a fully refined and deodorised rapeseed oil containing a natural anti-oxidant that delivers up to a 30% longer frying life than a standard rapeseed oil.

It’s a natural, healthier choice for your customers and with a lower cost-in-use for you.

Low in saturated fat • No hydrogenated fat • Longer frying life For more information about contact Duncan McLean at Henry Colbeck Limited 23

Chippy Chat & Fast Food Magazine • July 2014

23 Chippy & Fastor Food • July 2014 0191 482Chat 8406 visitMagazine www.colbeck.co.uk

Well Oiled

Chippies Choose

We recommend P100 to anyone who wants to serve up a quality product to their customers.”

Marc Mendes, Francine’s in Plymouth “P100 has been our preferred frying fat at Francine’s in Plymouth for over 4 years and our family have always used P100 at various other shops. We love its consistency and our customers appreciate the fact that it’s free from hydrogenated oils and low in trans fatty acids.

We recommend P100 to anyone who wants to serve up a quality product to their customers.”

Marc Mendes

P100 the considered choice 24

Chippy Chat & Fast Food Magazine • July 2014

After a year experimenting with different oils and fats Janet and Richard Hennighan of Hennighan’s Top Shop chose P100 Hennighan’s Top Shop was established in 1982 by David’s parents Janet and Richard Hennighan as I work for my both parents back in those years it was apparent to me that all frying oils were different. After a year experimenting with different oils and fats we come to the conclusion that P100 Vegetable frying fat was the best choice for us and there are several reasons why. One being it is a natural ingredient which also gives consistency in the taste and freshness of our fish and chips. P100 Vegetable frying oil is suitable for vegetarians as it is free from any animal fats and also additives, this oil is made from non-hydrogenated vegetable oil which gives low trans fatty acids. Another great reason why we use P100 is its odourless this was a major issue as we don’t want our customers to smell anything but good quality fish & chips. After eating a portion of our fish & chips we want to make sure that our customers do not taste anything but Hennighan’s Top Shop fish & chips and this is why P100 is great as there is no extra taste. Even though fish & chips is a takeaway meal P100 does not offer a greasy meal. This product is one of the most important thing to have correct in this in this industry. Why not challenge your normal frying fat with P100 and see the quality for yourself.

Chippy Chat & Fast Food Magazine • July 2014

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For more information contact P100 has OVER 60 YEARS of frying experience, helping to create great 25 Chippy Chat & Fast FoodBeing Magazine • July 2014 Chippy Chat & Fast Food Magazine • July 2014 customer services tasting 25 food time and time again. refined to the purest level, P100 offers unrivalled consistency in taste & freshness from the first portion to the last.

Untitled-1 1

07/01/2014 10:43

0208 814 7851

Award latest

You don’t have to be a BIG shop or spend a lot of money to be good at marketing your business.

I

February 2014 at the Fish and Chip Shop of the Year Awards. The Marketing Innovation Award is presented by Duncan McLean of Henry Colbeck Limited to Stuart Fusco, Carol Fusco of Quayside. To the right - Jean Christophe Novelli MC for the 2014 awards.

f you have a good marketing idea and it has proven to work then why not be recognised for your enterprise? By entering the award and informing your staff you will be amazed at how motivating they become!

PLUS the additional publicity you secure through entering the award, both inside and outside the industry, will help you further increase your business’ profile and therefore your sales.

What do we mean by marketing?

You may have run a promotion to encourage more children to eat fish by offering a free soft drink with every portion of Fish & Chips... that’s marketing!

You may have posters on your wall to promote offers or send out leaflets to your local community... that’s marketing!

You may promote special offers on a quiet day or over the lunchtime period to stimulate extra business... that’s marketing!

You may have trained your staff to ask every customer if they would like some mushy peas, curry or gravy with their order... that’s marketing!

You might sponsor a local charity, do a litter patrol or sponsor a local football team... that’s marketing!

You might be proactive at using social media to spread a word about your business or any special offers to stimulate extra business... that’s marketing!

If you are doing something that’s bringing more customers into your shop then the Q partnership Marketing Innovation Award is the category for you!

Visit www.fishandchipawards.com and register your interest today!

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Chippy Chat & Fast Food Magazine • July 2014

The Q Partnerships to Sponsor Marketing Innovation Award Again The Q Partnership - Friars Pride, VA Whitley and Henry Colbeck - is pleased to be sponsoring the Marketing Innovation Award as part of the National Fish & Chip Awards 2015.

Showing their support for fish friers with flair for marketing activities, the three companies are proud to be part of one of the UK’s biggest events in the fish and chip trade calendar.

The National Fish & Chip Awards are now in their 27th year proving to be more popular than ever with excellent coverage in trade and national media.

The Marketing Innovation Award is especially intriguing as it focuses on the way the products are promoted rather than prepared. In sponsoring this particular award, the Q Partnership is putting the spotlight on fish friers who undertake any marketing activity.

Duncan McLean, the Chairman of The Q Partnership Marketing Team said “By sponsoring the Marketing Innovation Award, we hope to encourage fish and chip takeaways and restaurants to regard marketing as critical component of their business strategy”.

Entries are now open, for more information and to enter the awards please check the official National Fish & Chip Awards (http:// www.fishandchipawards.com/).

The deadline for entries is 18 July 2014.

Chippy Chat & Fast Food Magazine • July 2014

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Harnessing global foodservice innovations to improve fish and chip sales

T

he addition of side orders such as peas, beans, gravy or curry sauce to a fish and chip meal has long been recognised as a valuable profit extension.

In their constant search for innovative ideas, the Q Partnership have consulted with global food packaging giant, Sealed Air, to develop and manufacture its latest range of pots and lids for wet ingredients. With a brief to create a better customer experience, a more secure and versatile product, as well as improving its environmental impact; Sealed Air have worked closely with the Q Partnership’s development, front-line sales and marketing teams to produce an innovative solution. “Our unique consultative sales expertise, combined with a global network of science and innovation makes us the ideal partner for the development of this solution” stated a report from the project team at Sealed Air’s extensive Poole-based manufacturing plant. It continued.... “With increasing demands for the reduction in the use of non-recyclable materials such as polystyrene, demonstrated recently in licensing committee proposals within Oxford City Council, we have to find viable alternatives – and this project proves the point.”

Mirroring developments in other takeaway markets, the new 4oz, 7oz and 10oz pots herald the end of outdated, non-recyclable polystyrene in favour of a contemporary and stylish design in polypropylene. 100% recyclable, the smaller pots are manufactured in white material and are boldly branded with the Hook and Fish identity which harmonises with an extensive range of packaging materials including bags, boxes and grease proof wrap. The 7oz and 10oz square pots and lids are available in clear polypropylene.

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Chippy Chat & Fast Food Magazine • July 2014

The click-fit lids provide a secure, leakproof closure, removing the need for additional wrapping, which saves both serving time and cost. Developed with a unique breathable quality, the lids allow for the release of steam to prevent unwanted condensation, whilst retaining the heat of the contents for up to 15 minutes. And by utilising polypropylene, the pots are fully microwavable, allowing customers to reheat the contents if required.

“Part of our brief to Sealed Air was to not only provide an innovative solution but also a flexible one too” commented Louise Marshall, marketing director at Friars Pride, part of the Q Partnership.

“The product performs really well when holding hot food and does not transfer excessive heat when being filled from a bain-marie in the traditional way. But our new pots offer several different options at the point of purchase. Fish and chip shops that have previously not sold wet ingredients are now cold-filling the pots and as they are microwavable, heating them as required. These outlets are now benefitting from additional profitable sales.”

Further expanding on the flexibility of Sealed Air’s solution, Louise continued…

“Ever-resourceful retailers are also finding that when pots are pre-filled and stored in hot boxes, this reduces serving bottlenecks during busy periods. Having attractively packaged side orders on display during the ordering process can only help to increase sales” she concluded.

The pots and lids are each packed in cartons of 1,000 and due to their close stacking profiles they take up significantly less space than traditional polystyrene containers – which is another great bonus for busy fish and chip outlets.

Chippy Chat & Fast Food Magazine • July 2014

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THE NEW HOOK & FISH

PACKAGING Exclusively available to The Q Partnership

HOOK & FISH

PACKAGING

Contact your nearest Q Partnership Supplier for information.

29 further Chippy Chat & Fast Food Magazine • July 2014

www.colbeck.co.uk

0191 482 4242

www.vawhitley.co.uk

www.friarspride.com

01706 364211 01733 316400 29 Chippy Chat & Fast Food Magazine • July 2014

Fish House in the

Chances are you might have heard of Chris Richardson before, especially if you’re in the fish and chip trade! His Fleetwood chip shop has won countless national and regional awards for the great value, sustainable, and downright delicious food that he has on offer.

A

lthough his family history starts in the fish trawlers at Fleetwood Docks, he’s made the hop, skip and jump just down the road to Dock Street where his famous chippy has now become a local attraction.

We talk to Chris about his family trade, and the recent name change of his business.

“It was hardly surprising that I ended up doing what I’m doing now… My whole family has been involved in the Fleetwood fishing industry since the 1920s so I wasn’t going to get let off lightly!

My father was a well respected fish

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merchant in the 1970s so I learnt my trade from him. He taught me the value of family and to be an honest businessman.

I used to go the fish auctions with him early in the morning where he’d show me the ropes. Picking only the best quality fish from the haul every day.

It’s as though the fish trade runs in my blood because I still source the fish for our chippy specials right on the same dock that my father, and his father before him worked on years before.

One of the biggest values I have in my business is keeping my family traditions Chippy Chat & Fast Food Magazine • July 2014

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alive, so it might seen surprising that I decided to go for a name change earlier in the year.”

In April, Richardson’s Fish Bar changed its trading name to The Fish House. A name Chris had been pondering for a while.

“Basically, It was out of my hands! A tax man thing. It just became much easier and more cost-effective to go for the change.

But I’m glad we did. It was the catalyst we needed to give us an opportunity to refresh the whole brand. We like to keep ahead of the curve, embrace the new. So that’s exactly what we did. We had a look at our old branding, had a think about how we wanted to present ourselves as a business going forward and came up with ‘The Fish House’.

Nothing about the way we run things or prepare our food has changed. We’re still as passionate as ever, just under different signage.

It was a bold move but it feels very contemporary, very ‘us’. It reflects our history too, which has always been an important factor for me. We have been able to move forward without forgetting where we came from and that’s the most important thing I think.

Obviously, there was a chance for a party too! We had a family fun day with entertainment for the kids and an event in the evening for the adults with wine and live music. Thomas Bounce, the juggler from Britain’s Got Talent came along, we handed out samples and made sure the whole community came down and got involved.

Nothing about the way we run things or prepare our food has changed. We’re still as passionate as ever, just under different signage. But we like to be kept on our toes, and we love what we do. So it was definitely a positive move! Business is booming! We couldn’t be happier!”

Chris has a number of projects in the pipeline and is pioneering his Fish & Chip Delivery service locally, which is proving extremely popular.

We recommend popping down to The Fish House in Fleetwood if you’re ever in the area - where award winning food and great service await you!

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OUR ENVIRONMENTAL POLICY At The Fish House, we are continually looking at ways in which we can help the environment and we take our part in this responsibility seriously which is why are committed to the following policies: We will only ever use MSC certified Haddock, Cod, Alaska Pollock, Cape Hake from sustainable fishing sources Any ‘daily specials’ we advertise come from sustainable sources We cook with a high efficiency frying range All our packaging is recyclable (where possible) Our waste oil is collected and turned into bio fuel Our fish bones and off-cuts are sent to Abex fish recyclers All our non-food waste is collected by Blackley’s and taken to their recycling plant Where possible, we have changed our light bulbs to L.E.D and energy efficient bulbs We use local suppliers as much as possible to help cut down our ‘food miles’ and to offer you local, quality produce We only use environmentally friendly cleaning products, with measuring dispensing systems to eliminate waste and overuse Chippy Chat & Fast Food Magazine • July 2014

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A message from Oliver Boutwood Director Isle of Ely Produce

Potatoes have had their chips!

Off the back of the recent damaging headlines ‘potatoes have had their chips’ we feel that it is a good time for us all to revisit exactly how we all promote the fish and chip trade to help you to sell more chips all year around

Say potato, say

Agrico.

Agrico UK Ltd is a specialist developer and supplier of high grade seed potatoes, supplying innovative and tasty chipping varieties to the fast food trade.

Have you tried our Markies, Agria, Fontane and Performer potatoes?

Why not ask your local supplier today Call: 01307 840 551 Email: potatoes@agrico.co.uk www.agrico.co.uk @agrico_uk

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Chippy Chat & Fast Food Magazine • July 2014

W

hilst much of the emphasis of the 8% losses in potato sales are landed at the door of the retail trade & supermarkets, by using the word chips in the headlines we feel it has not helped our sector either.

How can we all work together and sell more chips against increasing competition and falling consumption?

The recent CC article we ran based on the Italian Irish Chippers showed a group of 170 shops who were sharing ideas, growing sales and coming up with promotions to keep our/ their national dish in the spotlight.

We have the tools to champion this industry with our website, magazine and more and we feel it is time for action.

One body we feel could help us further is the Potato Council. Every bag of potatoes which reaches your shop has had a levy imposed on it which is paid to the Potato Council to help promote our industry.

Of course they already do some great work with Chip Week (with the funds they have), but we feel more could be done if some more of the funds are directed toward the fish and chip shop sector all through the year (and to the right channels).

We are ready and waiting to hear from anyone who would like to partner with us to promote the trade further. Please contact myself oliver@chippychat.co.uk or EditorAusten@chippychat.co.uk if you would like to discuss this further.

Contact Isle of Ely Produce Oak Lane, Littleport Ely Cambridgeshire CB6 1RS T: 01353 863355 E: info@isleofely.co.uk www.isleofely.co.uk Chippy Chat & Fast Food Magazine • July 2014

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Scotland

South West /Wales

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

Tel : 01358 742345

01989 762000

Mob : 07799 661333

Gloucester Wholesale

North West

Unit 15a Bamfurlong Ind Park Cheltenham Gloucestershire GL51

Woodward Potatoes Finest Quality Chipping Potatoes Call : Richard

Tel: 01452 856111 Mobile: 07774 675303

T: 0151 4245449 M: 07885 636713

West Midlands South Boyd Street Tottington Bury Lancashire BL8 3NA

G Marsh Potatoes

T: 01204 887415 T: 01204 883141

Stand 4 Wholesale Fruit Market

07831 299757 (Paul)

Hickman Avenue

www.vicgrahamwholesalepotatoes.co.uk

07711 623007

Wolverhampton West Midlands

(Andy)

WV1 2TX

Jess Turner 420 Blackburn Road Chorley PR6 8HX

soltashe@googlemail.com

London

M

Masters & Co Ltd T: 0207 987 7890

01254 830305

Yorkshire & Humberside

JSS

ACE Potatoes

A A

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

Approved Field to Frier Distributors

Call : Ozzy Tel : 07956 858659

South East

North East

R.A.W Potatoes Ltd

Family owned potato supplier based in Henfield, Sussex.

Telephone : 01273 492341 John Mobile : 07850 361 999 Peters Mobile : 07860 483197 info@ehillsandsons.co.uk www.ehillsandsons.co.uk

Call: Graham White T: 07855 940013 Northern Ireland

Bucks and Beds

Eagle Hill Potato

Hunters Potatoes

Marketing

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

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Grow Them

Out in the field with Derek Palmer - Suffolk based potato grower Amanda Waterfield catches up with Derick Palmer - potato grower

D

erek can you tell us about your potato growing set up?

This year we have grown the majority of potatoes on virgin land, this means generally a potato hasn’t grown on this particular land for a very long time. There are many advantages to growing potatoes on virgin land, mainly that it produces a better crop with very little chemical used to prevent pests. The variety challenger is particularly

Fact File:

Location: Lakenheath, Suffolk Land Type: Various Light Soils, White and Light Loom Variety of Potatoes Grown: Maris Piper, Challenger, Agria, Ramos, Cabaret and Markies Volume of Potatoes Grown: 250 acres - approximately 5,000 tonnes Half the crop will be moved from the field and the other half will be marketed throughout the year.

Availability to Fish & Chip Shops: Normally from July through to June the following year - this season due to the good growing conditions, they will be available sooner.

How long have you been growing potatoes? 15 years in our current business but 50 years ago with my father and his brothers.

Other Crops grown on the farm: Swede, Wheat, Rape, Sugar Beet, Herbs History: My Grandfather started farming 90 years ago, then my father farmed with his brothers. I started farming with my father and now I farm with my two sons Shaun and Greg.

Where Can I Source Your Potatoes From: On page 33 of this magazine you will find a list of ‘Field to Frier’ approved potato stockists. All of them will be able to supply you. If not please call Oliver at Isle of Ely Produce and he will help direct you to the right wholesaler.

favourable on potato virgin land as its resistance to potato cyst nematode is low.

On the other hand there are also negatives the rent cost is a lot higher. Potato crops should not be replanted for at least four years and after that five years. Crop rotation is an important part of crop husbandry.

Can you tell me about the irrigation of the potato land?

The field that we are standing in today has been just irrigated for the first time.

Irrigation is an important but costly and time consuming part of potato growing. We are fortunate in this area that we are able to irrigate to improve the quality of our crop.

The land that I farm is either owned by myself or rented from other farmers - hence the fields are scattered over a large radius.

The connecting land to all my fields will be farmed by friends and family.

What other crops do you grow on your farm?

We grow early swede, probably the earliest in England. There is an opportunity for us to market this before the Scottish New Season swede begins. We used to be one of the largest carrot growers in the area but now concentrate on swede and potatoes.

We aim to serve the chipping industry throughout the year. We market half of our crop early season straight off the field and store the rest so we can offer continuity to the shops for the rest of the year.

Thanks Derek for a really interesting afternoon and taking the time to show me around your farm today - Amanda W - Isle of Ely Produce - Field to Frier

Contact Derek Palmer & Sons Plantation Farm, Station Road Lakenheath, Suffolk. IP27 9AA Tel: 01842 860766

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Prep Them

Jess Turner Potato and Fresh Chip Specialist Jess Turner started his fruit and veg business prior to the war in 1939 before being called up to serve in the Royal Armoured core as a mechanic.

A

fter the war he was released on compassionate grounds in order to return to his business and contribute to getting the country back to normal. A large part of which was the vital supply of fruit and veg, much of which had been rationed during the war. Special allowances were made for these business as they were deemed important to rebuilding the country, we have certificates that indicate special dispensation of fuel in order for him to cary out his deliveries.

Jess� oldest son Peter continued to grow the business after Jess retired by which time the business had begun to focus on supplying quality frying potatoes to the fish and chip shop trade across industrial lancashire towns. This may well have been the hay day of fish and chips as it was a staple food for the working man (and woman) offering a nutrious meal at low expense to help them through the day.

This is not say that fish and chips has had its day, far from it as we still have fantastic shops which if anything have been pushed on with increasing competition. The high street has no shortage of take aways but we still feel that fish and chips is the best food you can get, keeping things simple with great natural ingredients.

The business too has moved with the times, now with Matthew, Daniel and Alison running things. Part of this progression has seen us move into supplying fresh cut chips with our own chip processing line. This has helped us hugely in understanding our customers

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needs more whilst supplying a great ready chipped product.

Every generation has its benefits and now in our third, we feel we have taken the best attributes with us. We firmly believe in honesty and working with our suppliers and our customers in order to give the best possible service and product. This is why we are delighted to be involved with the field to frier scheme that chippy chat has initiated because communication between grower, supplier and fryer needs to be clear to get the best final product! A beautiful chip.

We have supplies available from across the country and internationally depending on the season with the sole aim of giving great value and quality. With our own processing line and reliable friers in the industry we are able to asses quality quickly, ensuring the best quality available.

So if your in the northwest and require raw potatoes or ready chipped be sure to give us a call to discuss you requirements. We work with our customers to provide the best service and product possible, giving you a fantastic chip!

Jess Turner Potato and fresh chip specialist 01254 830305 www.jessturnerpotatomerchant.co.uk

Chippy Chat & Fast Food Magazine • July 2014

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Sell Them Andrew Crook of Skippers, Euxton

I

Prefers Pre-Prepared Chips

have been a big advocate in using pre-prepared chips. I started using them when I bought a shop with a tiny preparation room and ended up taking over my suppliers business and supplying other shops.

The secret to getting good quality prepared chips are using the best raw potatoes and ensuring they are delivered as fresh as possible. If they are done correctly they are easily as good quality as preparing your own in your shop.

I have been using Jess Turners for two and a half years and have been very happy with the chips I have been supplied. Daniel and Matthew are great to deal with and understand how important quality is to me. “

Backstreet Boys looking forward to some fish and Chips in Ipswich!

B

ackstreet Boys’ Howie Dorough has food on his mind when I call, literally and figuratively.

“Nah, it’s all good we love it,” he says when we asked if he, AJ McLean, Nick Carter, Kevin Richardson and Brian Littrell are worried about the English weather.

It’s hardly their home state of Florida here. “We can’t wait to get some good fish and chips that’s for sure.”

Supporting McBusted at Ipswich’s Chantry Park on June 29, they were quoted a while back as asking: “McBusted, what’s that? A burger?”

“That was AJ punning around,” laughs Dorough.

“The name, when we first heard it, it sounded like a McDonalds burger.”

Perhaps it could be new line in merchandise?

“You never know they might come up with a super burger. We’re very pleased to be opening for them, they’re a great group of guys, a super band and we’ve heard they’ve been doing really, really well.”

Backstreet Boys are one of the biggest selling bands in pop, selling more than 130million records worldwide.

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Papa John’s gets a BIG LIFT in Carlisle

L

eading Pizza franchise, Papa John’s, has announced new franchisee and champion Power Lifter, Richard Goddard, has opened his first Papa John’s store in Carlisle. Richard who has recruited 20 staff will now manage the outlet which, uniquely, is just six miles from the Scottish boarder, making it the furthest North store in England.

Richard Goddard who previously worked in the IT industry said: “I was looking for a change. The Papa John’s product is fantastic and I respect the power of the brand, this is what first attracted me to the franchise. The company is up and coming and is destined to be big in the UK and I wanted to be part of that.”

Richard who became a World Champion in Power Lifting in Boston in 2012 continues: “My ability as a Power Lifter and Strongman shows I am able to work hard to succeed and I love to try new challenges. I have lived in Carlisle for most of my life and the area has around 40,000 households so it is a strong choice of location. I am very much looking forward to introducing some weighty marketing support to promote my Papa John’s to the local community: I just know they will love it!”

Richard bought the Carlisle franchise as part of the company’s Enterprise Development

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incentive. Richard comments: “My mind was already made up so the financial incentive that Papa John’s offered was such a bonus.

I am already looking forward to the future and perhaps really lifting the potential of the franchise by opening more stores with Papa John’s help.”

Papa John’s offers incentives for new franchisees looking to following in Richard’s footsteps: For new stores opening in Wales, The Midlands, North East, The North West and Scotland Papa John’s is offering a royalty break for stores opening before the end of 2014. The Company will also supply deals on equipment, plus marketing spend for the store opening launch. These deals are only available for 2014 and are limited, so first come first served!

Papa John’s is one of the largest pizza companies in the world, with more than 4,450 stores worldwide and is rapidly expanding in 36 markets around the globe. Papa John’s, which is renowned for its product quality, has opportunities for potential franchisees throughout the UK including the key locations of the South East, Yorkshire, Manchester, West Midlands, East Midlands, South West, North East, Wales & Scotland.

For further information please visit: www.papajohns.co.uk/franchise Chippy Chat & Fast Food Magazine • July 2014

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Hong Kong Foody and the $300 Fish and Chips

The Blog

Seasalt is a new place on Mosque street, Hong Kong serving gourmet fish and chips.

Journalist and model Li Meng de Bakker is here to give you an insight into the Chippies of Hong Kong

As you can see, the decor in Seasalt is functional and cute at the same time. There’s a cool surfboard hanging on the right side just in case you weren’t sure if you were at a fish and chips restaurant.

This guy totally matched the vibe!

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Here’s “The Lot” which I talk about in the review. Highlights here included spot on calamari and the prawns which were near to perfection!

Salty haloumi cheese on the top was a great touch, too.

The salad is a success with a lot of goodies like Japanese dressing and bean sprouts for that Asian feel.

I only started my photo-taking AFTER all the food had arrived. This is my way of making sure it doesn’t look like I’m there for a review :) Thanks for reading! Bakker x

The Review

W

hile fish and chips has long been a staple in the pubs around town, it’s been a relatively rare sight to see the British classic given a fresh, gourmet look. So it is with some intrigue, that we entered Seasalt. This intrigue however, is soon overtaken by indecisiveness as we’re confronted by a raft of questions posed by the menu: cod ($120), barramundi ($135) or snapper ($130)? Or perhaps calamari ($140) or prawns ($160)? Battered or grilled? Chips or salad?

In our hesitant state, we opt for ‘The Lot’ ($195), a convenient platter that cobbles together battered cod, calamari, grilled prawns, grilled haloumi and a house salad.

Our first bites of the cod, to our surprise, underwhelm – after crunching through

the subtly beer-tinged batter, it lacks the punchy cod flavour we expect. The great sauces − aioli, tartar and wasabi mayo − remedy this, but we would have liked to see the fish stand on its own.

The remainder of the platter, however, is all excellent. The fries are solid with a golden-brown colour and an Asianinspired salad topped with grilled haloumi cheese serve as tasty breaks in between well-seasoned prawns and calamari.

Seasalt has a great vibe and the elements for success – but for a shop wanting to be known for its gourmet fish and chips, they’re going to have to hone its staple dish. Li Meng de Bakker Seasalt 23 Mosque St, Central, 2790 7211; seasalt.com.hk. Dinner for two: $300.

Visit - bakkersbites.com www.seasalt.com.hk 39

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ll 2 014

Chi p

The Chip Baron’s Ball is back

at h C py

Ch ristmas Ba

The Chip Baron’s Ball is back and will be held at the Holiday Inn in Peterborough.

With space for over 250 people we are planning a really great party for the industry. Peterborough is easy access for roads rail and for those who arrive by air (like Chippy Kat).

W

e want to make this a real grand occasion and one which will be a chance to catch up with all of your friends and colleagues and also give you the chance to let your hair down.

It will also be a chance to congratulate the main finalists just one month before they all go head to head at the National Fish and Chip Awards in January.

The all important date for your diaries is Sunday December 7th 2014.

Places for this event will be limited and are sure to be popular. Please can you email amanda@chippychat.co.uk if you wish to attend and also how many tickets you require?

Chippy Chat + members will receive precedent for tickets and also a discounted rate too. The great news is we have already pre-sold 10 tables by the end of June! Chippy Chat Plus members will pay no more than 2013 tickets.

42

Chippy Chat & Fast Food Magazine • July 2014

The ball is supported by KFE, Smales and Isle of Ely Produce. If you are interested in sponsoring the Ball too please get in touch.

The three course meal (we are going to make this a great quality menu) will be followed by a fantastic act and then finally a great disco for you to have a boogie.

We have taken onboard the sound issues of last year and will be providing some first class talent without blowing away you ear drums!

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

We also have a special rate at the hotel for staying over which we will release nearer the time. Car parking will be hassle free and FREE. Call 01353 865 966 to pre-book your tickets today.

Chippy Chat & Fast Food Magazine • July 2014

42

Fish ‘n’ Ships with Frymax It was party time on the River Thames recently as Frymax celebrates its 60th anniversary & Chippy Chat was there to capture the excitement!

T

he MV Golden Sunrise sailed from Temple Pier with 150 guests from the fish and chip trade joining the celebration. On board were representatives of the frying community, the distributive chain, suppliers, trade associations and 11 members of the Young Friers Group representing the future of the trade.

Marc Degen, general manager Olenex UK, welcomed the guests on board and commented that “only a brand of true quality could maintain its position as ‘ the fryers favourite’ for such a period of time.”

Marc noted the radical changes in the trade since the launch of Frymax including the introduction of computer controlled ranges, the change from newsprint to plain chip wrap and boxes, the development of frozen at sea fish and the increased competition faced by the trade . “ Frymax has moved with the times and harnessed technical advances to maintain its consistent quality by utilising modern refinery techniques and improved technical services.”

A highlight of the evening was a presentation to Chippy’s of Haverhill in Suffolk which has used Frymax since their opening 59 years ago. Partner Glenn Edwards commented that “we have never had a complaint about Frymax is almost 60 years“ Marc also saluted Margaritelli’s and

43

Chippy Chat & Fast Food Magazine • July 2014

Vallas, two family businesses that have used Frymax for sixty years since its introduction as well as a number of shops who have used Frymax for over fifty years.

What a fantastic achievement it is that Frymax has been supplying fish and chip shops throughout the U.K. with such a quality vegetable oil for 60 years.

Guest speaker Gregg Howard, president of The National Federation of Fish Friers, praised Frymax for its involvement with the trade and its contribution towards quality standards through its sponsorship of The Best Newcomer Award. Turning to the quality of Frymax Gregg said “ What a fantastic achievement it is that Frymax has been supplying fish and chip shops throughout the U.K. with such a quality vegetable oil for 60 years. These foundations ensure quality fish and chips for generations to come.

Marketing consultant Cyril Solomons was presented with a watch to mark his 34 years of service with the company, of which 15 have been dedicated to Frymax. He said after the event: “It was a real honour and I was so surprised. If I had known I was going to receive something, I would have invited another 150 people!”

Chippy Chat & Fast Food Magazine • July 2014

43

From Field to Frier

Free Open Day Isle of Ely Produce are to once again open their doors to chip shop owners and managers so they can see first hand the journey a potato makes before it reaches their shops

I A guided tour of the farm

Meet the Field to Frier team

Austen Dack maps the journey

44

t will be an important day for all suppliers too as much of the day will be spent exchanging ideas and listening to key speakers presenting ideas from across the industry.

The event will be held on Monday 15th September in Ely, Cambridgeshire and will be available on a first come first served basis. Last year we were over subscribed, so at first we will accept Chippy Chat Plus Members. The KFE open day is on September 14th so many people could choose to visit both.

Included in the afternoon will be a visit to one of the biggest potato farmers in Cambridgeshire. It is hoped then that many people will stay on in Ely and then meet up later for a meal and a few drinks whilst discussing the latest trends in the industry and how everyone can get involved with promoting fish & chips!

Isle of Ely Produce sponsor the ‘From Field to Frier Award’ in the National Fish and Chip Awards 2014, organised by Seafish. This event is an extension of that commitment to the industry.

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

Chippy Chat & Fast Food Magazine • July 2014

skill in producing quality chips.

John Boutwood, MD of Isle of Ely Produce said: “Our purpose is very much to be at the heart of our business communities and to champion their aspirations and to support them - this event will help cement our position further and increase the bond we already have within the trade”.

To take part (the day is free) email your details to amanda@chippychat.co.uk.

Or phone Isle of Ely Produce on 01353 863355 This FREE event will be first come first served and is expected to fill up soon.

Maximum two people per shop/company please.

Key suppliers will also be sponsoring the day and in attendance. If you would like to be part of the day please call Austen Dack on 07863 123 929 or email him at austen@chippychat.co.uk

Contact

Isle of Ely Produce Oak Lane, Littleport Ely Cambridgeshire CB6 1RS T: 01353 863355 E: info@isleofely.co.uk www.isleofely.co.uk Chippy Chat & Fast Food Magazine • July 2014

44

Anthony Swift (Liverpool)

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

Specialist supplier to fish and chip shops

0151 526 5318 aj.swift@live.com

North-East & Borders

BWH Graham ( Northumberland )

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

Call 01670 521801 07850 772578 brrygraham@aol.com

POTATO SUPPLIERS

North West

Call the Potato Professionals Today

Delivering quality potatoes throughout your region Bridlington Scarborogh Pickering

Pontefract Wakefield Bradford Leeds

NORTH YORKSHIRE

LANCASHIRE

EAST YORKSHIRE

WEST YORKSHIRE GREATER MANCHESTER

YS H IR

GH AM

RB

CHESHIRE

Midlands, Wales & South-West

LINCOLNSHIRE

E

AF ST FO

NOTT IN

DE

SH IR

E

SOUTH YORKSHIRE

Thorne Barnsley Sheffield Doncaster Rotherham Goole Grimsby

RD SH IR E

P o t a t o e s

L t d

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

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

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

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

We stock all frying varieties.

01926 633 323

www.mitchells-potatoes.co.uk @mitchellpots

Mitchell Potatoes

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

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

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

Visit...

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

01989 762000

Mansfield Ashbourne Notts Derby Dronfield

LEICESTERSHIRE

North Lincolnshire Scunthorpe

Area Covered

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

Lomas Potatoes 01909 562327 (3 lines)

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

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

allomas@btconnect.com

Advertise here.

You’re reading this, others will too.

Call 01353 865 966 Now

45

Chippy Chat & Fast Food Magazine • July 2014

Chippy Chat & Fast Food Magazine • July 2014

45

Colin Frederick Smales Former Company Chairman and head of one of the UK’s largest independent fish wholesaling and processing businesses

The business community in Hull is deeply saddened by the loss of one of its best known figures who died on 25th June 2014 at the age of 76.­

F

or many years Colin Smales headed the Hull based company, F Smales & Son (Fish Merchants) Ltd which he took over from his father Tim Smales who founded the business in 1937. Colin was born in the same year, joining the industry in 1953 and had an involvement in the fish industry for 60 years.

Rapid growth took place under Colin’s control in the 1960’s and 70’s and it was incorporated in 1973 when the Company moved from the old St Andrew’s Dock to their own fish processing factory in Hull. During the 1970’s Colin was a pioneer in introducing high quality ‘frozen at sea’ fillets, from the Nordic countries, to the UK fish and chip shops. Frozen at sea fillets have subsequently become the preferred fish product used in the UK’s fish and chip sector.

In his early years, Colin Smales was a keen amateur footballer and won many caps for England School Boys before deciding to enter the family business rather than to taking up the offer of professional terms. Colin was well known for his charity work in Hull being on both the Hull Fish Trade’s Boy’s Club and Hull Fish Merchants’ Dance Committees which raise funds for local worthy causes. Colin took great pleasure in seeing his football team Hull City, which he supported all his life, reach the FA Cup Final in 2014.

One of Colin’s proudest moments was when Princess Diana opened his Company’s new fish processing factory on Witty Street in Hull in 1992. This factory has since become an important supplier of chilled fish to the UK supermarkets. Colin was instrumental in establishing the Company’s fish merchanting business into one of the most respected wholesalers to the fish and chip sector. The Company, which has always retained it’s Hull roots and family ownership, currently employs 250 people, the majority of whom are based in Hull. The Company now sources fish from all over the world to meet the demands of its large customer base and Colin retained his business links throughout the world.

Colin is survived by his wife Sheilagh and five children. The Company is now run by the third generation of the family with Lee and Simon Smales at the helm. The family involvement is expected to continue into the future as there are now members of the fourth generation working in the business.

In later years Colin suffered with ill health but it never diminished his enthusiasm for being involved in the business and the industry which he loved. Colin will be sadly missed by his family, friends, employees past and present as well as his many business contacts.

Colin Smales was a keen amateur

46

footballer and won many caps for

One of Colin’s proudest moments was when Princess Diana opened his Company’s

England School Boys

new fish processing factory on Witty Street in Hull in 1992.

Chippy Chat & Fast Food Magazine • July 2014

Chippy Chat & Fast Food Magazine • July 2014

46

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Chippy Chat Plus Car Deals!

2 fantastic lease deals for business or pleasure!

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

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

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

*Small print: Offers based on Contract Hire / 10,000 miles per annum, road tax included for the contract duration. £150.00 + VAT admin fee payable. Subject to T’s & C’s and underwriting.

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Chippy Chat & Fast Food Magazine • July 2014

Chippy Chat & Fast Food Magazine • July 2014

47

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

Chip Stop - Wolverhampton, West Midlands WT £5,000 BASED ON A BUSY SHOPPING PARADE 3 BED ACCOMMODATION INCLUDED LONG TERM LEASE, RENT £22,000PAX BUSINESS PRICE £179,950+SAV

T

he business offers for sale a wide range of hot foods, including fish and chips, burgers, kebabs, pies and sundries as well as cold beverages. The premises are superbly located for a regular customer base and well presented both internally and externally. The lease of the building includes extensive living accommodation.

Despite the address showing Springhill Lane, the business is set just back from the busy A449 (Penn Road) and is neighboured by a range of complementary businesses, both chain shops and local firms. There is a dense residential population surrounding the business, which is just four miles from

48

Chippy Chat & Fast Food Magazine • July 2014

Wolverhampton City Centre, and two miles from the village of Wombourne.

The location of the business plays a key factor in its client base, being both on a very busy main road and surrounded by a large residential area. This allows the benefits of regular local custom, complimented by a healthy passing trade.

A tie up with an online takeaway ordering portal, coupled with a delivery service, means the business attracts orders from those slightly further afield.

An eye catching shop front opens to a good sized customer waiting area, separated from the food preparation area by a modern Middleton cooking range. Behind this are various cooking implements including a microwave and kebab station, with a preparation area to the side. Rear to this is both a storage room and two further food storage and preparation areas. To the first floor is living accommodation which comprises of three bedrooms, a lounge, kitchen and bathroom. Customer and staff parking is available to both the front and rear of the shop.

Viewings/Meetings – 08447 011 888 viewings@knightsbridgeplc.com (Strictly by appointment through the offices of Knightsbridge) Ref 141946

Chippy Chat & Fast Food Magazine • July 2014

48

AWARD WINNING TRADITIONAL FISH AND CHIP SHOP

BOWNESS-ON-WINDERMERE

LONDON

• WT £6,500+ • Busy main road between the town centre and main caravan park • Very popular tourist destination • Fully equipped and in excellent order throughout • £360,000 LEASEHOLD • 142545

• 5 Star Food Hygiene rating • Well presented premises with 14 covers • EPC rating B • Good trading location • £110,000 LEASEHOLD • Ref 141953

FISH & CHIP SHOP

FISH & CHIP SHOP

LAKE DISTRICT • Letting income £450pcm • WT £3,475 • 3 storey end terrace • 2 bedroom luxury flat • £260,000 FREEHOLD • 32729

TOWN CENTRE CAFE & TAKEAWAY

MATLOCK, DERBYSHIRE • WT £2,000 • Busy main road location • High footfall • Good reputation • £54,950 LEASEHOLD • 142596

FISH & CHIP SHOP

SMETHWICK

LEEDS • Prominent location on a main route into Leeds • 2 bed owner accommodation • Freehold property • WT £1,200 • £174,950 FREEHOLD • 141807

CHICKEN TAKEAWAY

NEWHAM, EAST LONDON • WT £4,000, • Good passing by trade, • Recently refurbished, • Rent £20k P/A, • Bus £139,995 • £139,995 Leasehold • 142564

FISH & CHIP SHOP

SMETHWICK

• WT £2,000 • Established over 60 years • EPC rating D • Rent £18,200pax • £49,950 LEASEHOLD • 141669

• WT £2,000 • Excellent location on a busy shopping parade • 3 bed accommodation • EPC rating G • £40,000 LEASEHOLD • 41574

FISH & CHIP SHOP

PIZZA/FISH & CHIP SHOP

STOCKPORT • 2 Bed accom above • Rent £210pwx • WT £2,100 • EPC rating D • £34,995 LEASEHOLD • 142321

49

FISH AND CHIP & FAST FOOD TAKEAWAY

WALSALL, WEST MIDLANDS • WT £4,000 - £4,500 • EPC Rating C • Massive online ‘just eat’ delivery trade • Run under management • £94,995 LEASEHOLD • 142362

Chippy Chat & Fast Food Magazine • July 2014

FISH & CHIP TAKEAWAY

FISH & CHIP SHOP/TAKEAWAY

FISH & CHIP SHOP/TAKEAWAY

DONCASTER

DONCASTER

KEWSICK

• Chippy takeaway operated on limited hrs • High weekly turnover • 1 bedroom accommodation • Well equipped & presented • £99,950 LEASEHOLD • 35435

• WT £2,500 • EPC rating F • Recently refurbished to a high standard • 2 bed accommodation • £32,500 LEASEHOLD • 41467

• WT £1,000, • 3 bed owners accommodation, • Presented to a high standard, • EPC rating D, • Bus & prop £300,000+sav • £300,000 Freehold • 142182

FISH & CHIP SHOP/TAKEAWAY

FISH, CHIP & KEBAB SHOP

FISH & CHIP RESTAURANT & TAKEAWAY

LEICESTER

LIVERPOOL CITY CENTRE

MAIDSTONE, KENT

• WT £2,500-£3,000 • EPC rating C • Newly refurbished • 32 covers • £0 LEASEHOLD • 40293

• WT £3,500 • Exceptional premises • Well established • 62 covers • £119,950 LEASEHOLD • 39665

• WT £5,000 • EPC Rating D • Main road location • 3 bedroom flat • £145,000 LEASEHOLD • 142530

TOWN CENTRE FISH & CHIP SHOP

NEWTOWN

FISH AND CHIP SHOP

WELL ESTABLISHED FISH & CHIP SHOP

ROCHDALE

SHREWSBURY

• WT £2,300 • EPC Rating G • Extensive living accommodation • Scope for development • £70,000 LEASEHOLD • 141796

• WT £1,200 • Well established business • Regular repeat custom • Main road location • £35,000 LEASEHOLD • 142733

• WT £3,500 • EPC Rating G • Excellent trading position • Busy high street • £150,000 LEASEHOLD • 142687

FISH & CHIP SHOP

FISH & CHIP SHOP

FISH & CHIP SHOP

STAFFORDSHIRE

STAFFORDSHIRE

STOKE-ON-TRENT

• Corner location • Well established • New housing estate under construction nearby • Scope for growth • £110,000 LEASEHOLD • 37518

• WT £3,200, • Town Centre Location, • 3 Bed accom currently let - £650pcm, • rent circa £14,000pax, • EPC rating C, • Bus £121,995sav • £121,995 Leasehold • 141888

• WT £1,200 • Prime location • EPC rating F • Huge scope for further development • £39,500 LEASEHOLD • 141923

CAFÉ & FISH AND CHIP SHOP

FISH AND CHIP SHOP

FISH AND CHIP RESTAURANT/TAKEAWAY

WALSALL

WOLVERHAMPTON

WOLVERHAMPTON

• WT £4,000 • Superb Presentation & Fixtures • Close to Town Centre & Leicester college • 19 Years Remaining on lease • £74,950 LEASEHOLD • 141751

• City Centre location • WT £3,500 • Two storey property, 56 covers • EPC rating D • £70,000 LEASEHOLD • 141685

• WT £5,000 • EPC rating G • 3 bed accommodation included • Long term lease, Rent £22,000pax • £179,950 LEASEHOLD • 141946

Chippy Chat & Fast Food Magazine • July 2014

49

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

The Happy Haddock

The Pot and Fin

T

K

he Happy Haddock represents an excellent opportunity to purchase a successful traditional English Fish and Chip Restaurant / Take Away, situated in the popular West Yorkshire town of Brighouse.

Kings Business Transfer are marketing this popular business, which occupies a prominent town centre position opposite a number of high street banks and amongst a number of retail and professional outlets, with ample space for car parking to the front of the property.

The Happy Haddock is well known within the town and enjoys a truly enviable reputation for offering the finest fresh cuisine with a warm, friendly service. This is one of the reasons why the business boasts an extensive loyal customer base.

It operates from highly visible and imposing double fronted shop premises offering deceptively spacious and versatile ground floor lock up business accommodation. The Happy Haddock is fitted to a high standard with a comprehensive range of quality catering equipment which has been well maintained.

Daniel Morris, Sales Negotiator at Kings Business Transfer, is handling the sale of The Happy Haddock and commented “The Happy Haddock is a thriving and highly lucrative business, yet offers terrific scope for future growth and improvement.

Therefore the business represents an ideal investment for an ambitious team or entrepreneur who can extend the opening times and expand the menu. The business is being offered by Kings Business Transfer at the attractive asking price of £49,995 for the leasehold of the business. If you are interested please contact our offices on 0844 3877 308“ 50

Chippy Chat & Fast Food Magazine • July 2014

ings Business Transfer is delighted to offer The Pot and Fin to the market, located in a prime trading position in the sought after town centre of Warwick.

The Pot and Fin is situated on a bustling main road in the centre of town amongst multiples including cafes and other independent and high street retailers, allowing the business to enjoy a high level of footfall.

The business has established an enviable reputation, with an abundance of commercial business and quality residential dwellings in the surrounding locality ensuring it attracts high levels of both local and passing trade throughout the day and evening. With over a million tourists visiting Warwick Castle each year, the restaurant enjoys being recommended by the local tourist board and is featured on the main free map of the town, given to tourists.

There is genuine scope for future growth and improvement within the business; with an opportunity to extend the opening hours and obtaining an alcohol licence to increase profits.

The Pot and Fin represents an ideal investment for an ambitious husband and wife team or business partners who would like to build on the excellent foundation in place.

Thomas Chappell, Sales Negotiator at Kings Business Transfer, is handling the sale of The Pot and Fin and commented “This is a truly unique opportunity for a new owner to take over a wellestablished business with scope for expansion The Pot and Fin is being offered to the market at the attractive asking price of over £50,000 for the leasehold. If you are interested in the business contact our offices on 0844 3877 308.”

Chippy Chat & Fast Food Magazine • July 2014

50

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

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

BUSINESS TRANSFER

w w w.k ingsbt.co.uk

Fish & Chip Shops

For Sale

Across the UK

£50,000

THE POT & FIN Warwick

Leasehold

LUCY’S ON PLATE Cumbria

£280,000 Leasehold

£70,000

SODA Oxfordshire

Leasehold

A first class Fish & Chip restaurant and take away occupying a prime trading position. Weekly turnover approximately £1,800. Trading from an imposing mid terraced three storey property.

Lucrative well known restaurant / high class café, situated in an enviable trading location, extremely popular with tourists with genuine growth potential.

Weekly takings £17,000

Delightful delicatessen situated in a highly sought after area of Norton.

Extremely well presented shop with a selection of upmarket products. Mid terraced period property.

Ref: 42432

Ref: 42384

Ref: 42523

NORTH WEST

YORKSHIRE Batley - £40,000

Macclesfield - £45,000

W/T £1,000 Freehold Ref: 41823

Doncaster - £350,000

Wigan - £19,950 W/T £900 Leasehold Ref: 42266

Prestwich - £325,000

W/T in excess of £5000 Leasehold Ref: 41342

Bradford - £30,000

Dolgellau - £350,000

EAST OF ENGLAND

Leasehold

Arundel - £60,000

SOUTH WEST W/T £4,000 Leasehold Ref: 41778

Ref: 42331

Pulborough - £480,000

No financial records limited trading Freehold Ref: 42471

Chippy Chat & Fast Food Magazine • July 2014

www.kingsbt.co.uk

W/T £2,000 Freehold Ref: 41650

Newquay - £190,000

Accounts available after viewing Leasehold

Barnoldswick - £215,000 W/T £900 Freehold

Cardiff - £150,000

W/T £7,100 Leasehold Ref: 42387

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

Freehold

Merseyside - £40,000

51

Rhyl - £350,000

W/T £1,000 Freehold Ref: 42284

W/T £1,750 Leasehold Ref: 42203

Ref: 42345

W/T £1,400 Leasehold Ref: 41986

Skipton - £375,000

Brierfield - £125,000

W/T £2,400 Ref: 42336

Tenby - £15,900

W/T £2,000 Leasehold Ref: 41949

W/T £2,000 Leasehold Ref: 39927

W/T £1,100 Ref: 42311

WALES

Dorset - £85,000

Accounts available after viewing Leasehold

Ref: 41817

MIDLANDS Shropshire - £15,000

W/T £900 Leasehold Ref: 41517

Birmingham - £35,000

W/T £2,800 Leasehold Ref: 41542

Wolverhampton - £40,000 W/T £3,200 Leasehold Ref: 41552

Birmingham - £70,000 W/T £2,700 Leasehold Ref: 41679

SOUTH EAST Kent - £350,000

W/T £1,400 Freehold Ref: 41441

Ipswich - £390,000

W/T £3,500 Ref: 41959

Freehold

Chippy Chat & Fast Food Magazine • July 2014

@Kings_BT

www.kingsbt.co.uk/blog

51

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

SOLD Mill Road Chippy Kettering Ÿ 2 offers Ÿ 2 viewings

Fish For Properties LYTHAM

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

View more Fish & Chip Shops for sale on our website at www.fishfriers.co.uk LONDON

Impressive investment property Ÿ Sought after location Ÿ Rental return of £15,500pa Ÿ Excellent scope Ÿ FREEHOLD Ÿ

£480,000

Sell Your Plaice

Ref: 42555

Excellent parade location Ÿ W/T £7,500 Ÿ 20 cover restaurant Ÿ Retirement sale Ÿ Traditional fish and chip shop Ÿ LEASEHOLD Ÿ

£250,000

Ref: 42606

EDINBURGH figures available after viewing

£44,995 L/H

Ref BC - 41827

ABERDEENSHIRE figures available after viewing

£374,995 F/H

Ref BC-42599

PERTH AND KINROSS W/T £3,000

RUSHDEN

GLASGOW

Prominent high street trading position Ÿ W/T £2,800 - £3,000 Ÿ Parking directly outside Ÿ All fixtures & fittings owned Ÿ LEASEHOLD Ÿ

£89,995

Ref: 42621

Traditional fish and chip shop Ÿ Take-Away and 36 cover restaurant Ÿ Good profit margins Ÿ Family run over three generations Ÿ FREEHOLD Ÿ

52

business Ÿ W/T £4,500 Ÿ Popular city centre fish and chip shop Ÿ LEASEHOLD

£89,995

Ref: BC-42089

Ref BC- 40210

GLASGOW W/T £5,000 £99,995 L/H

Ref BC-41611

BRIGHOUSE W/T £1,600 £49,995 L/H

Ref 42724

ST HELENS W/T £1,800 £49,995 L/H

Ref 42730

GLASGOW

FIFE

£325,000

Ÿ Excellent location Ÿ Fully equipped Ÿ Great first time

£75,000 L/H

Ref: BC-41953

Chippy Chat & Fast Food Magazine • July 2014

Ÿ Large residential area Ÿ Weekly turnover in

excess of £5,500 Ÿ Long lease Ÿ Ample on street parking Ÿ Retirement sale Ÿ LEASEHOLD

£124,995

Ref: BC-42051

ILFORD W/T £3,500 £120,000 L/H BRISTOL W/T £3,500 £400,000 F/H

Chippy Chat & Fast Food Magazine • July 2014

Sell with confidence, sell with Fish Friers

Ref 42698

Ref 42630

52