How Halloween provided a much-needed boost to trade for some

Chip or Treat!

By Austen Dack

How Halloween provided a much-needed boost to trade for some

With Halloween falling on a Monday evening this year, it was a chance for shops to put on an event for their communities and also sell more food on what is traditionally a slower day of the week for many! Here are a few examples of how shops joined in on the evening.

A few shops including Harbour Lights asked customers to make sure they looked carefully amongst their portion of chips as there may be a spooky addition! If they found an orange bat-shaped chip, sent/posted with their receipt and they received a Halloween treat.

Shops including Jolly Fryer Kirkby gave away lots of sweets! “Mondaysssss…Happy Halloween my jolly familia!!!

Trick or treat???? Give me something goooooooood to eat… CHIPS & SWEETS.. sounds like the perfect match”

Quayside Whitby “A titchy treat for our little (restaurant) diners this Halloween weekend!”

Lordes Fish and Chips dressed up and gave away treats too.

Papas at various locations did Halloween Frickles and opened the UK’s first Scare Thru. “Darkness falls across the land, the SCARE-THRU hour is close at hand, creatures crawl in search of chips to terrorize y’all’s neighbourhood... for one night only experience the PAPA’s HALLOWEEN SCARE-THRU at Kingswood!

Send us your Halloween photos to austen@chippychat.co.uk

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.

RSPO-2-0677-16-100-00

Frymax – In a Class of its Own

For information, advice, or customer support material please contact ADM Trading (UK) Limited. e-mail: frymaxinfo@adm.com www.frymax.co.uk