Chippy Chat February 2021 by Chippy Chat Magazine

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SUSTAINORBLE! NORWEGIAN SUSTAINABILITY MATTERS TO TOP UK CHIPPIES SEE PAGES 6-7 www.chippychat.co.uk

austen@chippychat.co.uk

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Issue 2 Volume 11 February 2021

1 Chippy Chat & Fast Food Magazine • February 2021 Marvellous! Chippy Chat & Fast Food Magazine February Pimp my •Fish &2021 Driven to Sucseed How to Grow the Perfecty Chip

A Golden Opportunity in New Zealand

Pimpeccable Spuds

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20 Winners! On! TheYears YearofMarch-es

ith a huge void in January Well already approaching the

thequarter Seafishof National end of where the first 2018!

Austen Dack Publishing Editor

Fish & ChipitAwards wefor Hopefully will be should a busy be one thought we would fill that gap by shops and suppliers as we approach taking a long Mother’s day look and down Eastermemory too. lane! Inside todayto you find for the Congratulations allwill at Friars Pride. Once again, they have first time anywhere over 20 pages of delivered a fantastic trade show overall winners from the 2001-2020 with even more visitors it seemed finals. than ever. we will get events on Hopefully A busy this month for Ball your again in offering 2021, including our own delights. First off we review many (Dec 5th) and the ever popular IOE of our oil and fat suppliers giving open day (Sept 12th 2021), plus of you the chance to see what many course the KFE Ball, NFFF Ball and top shops are using and why. Also, JJ’s excellent Women in Fish and

Chips conference. we have our great sausage feature Our front-page partner for too! February is the Norwegian Seafood Our front-page partner for March is Council. Hans and the team have Pukka Pies. They supply millions of been massive supporters of brand pies to fish and chip shops across fish chips, andare have become the and UK and they helping us one celebrate National Pie Week. of our strongest partners. IfAs you would like contact to advertise, usual please me at get involved or tell us some austen@chippychat.co.uk if you have news please email me austen@ any news or would like to join us as a chippychat.co.uk – thanks for your partner. support enjoy the issue. Austen

Austen Dack www.chippychat.co.uk

Chippy Chat Ltd

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Publishing Publisher Editor Austen Oliver Dack Boutwood austen@chippychat.co.uk oliver@chippychat.co.uk 07863123929 Publishing Editor Subscriptions and Marketing Executive Austen Dack Amanda Waterfield austen@chippychat.co.uk amanda@chippychat.co.uk 07863123929 01353 865 966 Design/Editorial Design/Editorial Stuart Catterson Stuart Catterson stuart@cc-ff.com stuart@cc-ff.com Accounts Accounts Claire Boutwood-Potter Claire Boutwood-Potter accounts@chippychat.co.uk accounts@chippychat.co.uk Printed in the UK by Printed in the UK by The Magazine Printing Company The Magazine Printing Company Advertising Sales and Promotions Advertising Sales and Promotions austen@chippychat.co.uk austen@chippychat.co.uk For PR and Editorial For PR and Editorial editorial@chippychat.co.uk editorial@chippychat.co.uk

Chippy Chat & Fast Food Magazine • February 2021 Chippy Chat & Fast Food Magazine • March 2018

3 3

Christmas Pickled! A Scottish chip shop recently unleashed the savoury sequel to the deep-fried Mars Bar a battered pickled onion.

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wner Amandeep Singh, 38, said he wanted to find something new to batter and decided to deep fry the onions which are normally sold as a side. And diners are now enjoying the wacky treats which are being sold at Codfather fish and chips in Cambuslang, Glasgow. Dad-of-four Amandeep only started selling the onions in October but said they have already proven popular with customers who are eager to try them. Amandeep has been running the takeaway for 16 years and said he has never seen anyone selling deep-fried pickled onions. Staff at the chip shop encouraged Amandeep to create the new delicacy, which he is now selling for 50p each or £2 for five. “I’ve been working a long time in chippies and just wanted to be different and thought I’d try putting a pickled onion in batter. “When it’s quiet you think up different things. People have been messaging saying they’re really tasty. I like them myself, and all the staff really like them. The batter’s nice and crispy and you still get a crunch with the onion.” What do you fry that’s unusual on your menu? Email austen@chippychat.co.uk

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Chippy Chat & Fast Food Magazine • February 2021

Inside

February 2021

Sustainorble!

6 8 10 12 14 16 18 20 22 24 26 28 30 32 34 36

Blew Hotel

One In A Millom!

Couple open ‘self-built’ chippy in Millom

Pimpeccable

Emily checks into Chip Shop after leaving hotel management

Choose Sustainable Seafood from Norway:!

Fish and Kits!

Chippy Jordan Davies aims to be AFC Telford’s cod-father of goals

Agrico new star tried by top mobile operator

Looking back on two decades of High Friers

Krispies & Millers Champions of 2018-19

Kingfisher & Simpsons Champions of 2016-17

Frankie’s & Quayside Champions of 20115-14

The Bay & Seniors Champions of 2012-13

Fish & Chips at 149 & Atlantic Champions of 2010-11

Anstruther & Townhead Champions of 2007-08

Petrou Brother’s & Hodgson’s Champions of 2005-06

Our Plaice & Finnegan’s Champions of 2004-05

Brownsover & Allports Champions of 2002-03

Young Guns Batter It Out! The future of fish and chips is in good hands!

Junior Choice Young guns go for it!

Marvellous! NZ Fish shop, a real family affair

Chippy Chat & Fast Food Magazine • February 2021

Make Haye!

Cotswold chip restaurant De La Hayes hits the market at £2.8m

41 42

Driven to Sucseed! How to breed the perfect chip shop chip

Es 30 tab Ye lish ar ed s

Fish & Chip Awards 2001-20

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Sustainorble! Choose Sustainable Seafood from Norway: Where quality and sustainability create trust

orway is a country of wild nature, wild seas and wild fisheries. Our seas are perfectly balanced to produce fish of the highest quality. And Norway works hard to keep it that way. Long before sustainability became a buzzword, Norway was taking steps to protect its fish stocks, becoming the first country in the world to introduce a quota system for important species such as cod. But fish are migratory, and populations can vary from year-to-year, which is why being a responsible seafood nation is much more than simple quota setting. As home to the largest cod stock in the world, we take our responsibility seriously: regulators, industry and science work together to ensure vulnerable areas are protected, seas are clean and fish stocks are sustainable. Every quota is based on real, indepth research and set according to international negotiations. We also know that for our holistic approach to be effective, harmful practices that waste resources, impact ocean health, and make it harder to accurately assess fish stocks must stop. As a pioneer in sustainability, we introduced a ban on discards in 1987. Our fishermen must land what they catch but cannot make a profit on anything outside their quotas. This decision was part of a wider batch of measures including new mesh regulations, seasonal closures, minimum fish sizes and more all designed to spare juvenile, undersized

Chippy Chat & Fast Food Magazine • February 2021

fish and minimize unwanted by-catch. Today, Norway continues to innovate to ensure resources are harvested in the most sustainable way possible. Norway has gone from free fishing to strict regulation. Through dialogue, trust and focus on the future health of our seas, we have learned from the past and set the standard on sustainable oceans management. Our fish - swimming, feeding, spawning in our cold, clear and nutrient-rich waters - are some of the most sustainable in the world and of the highest quality. Today you cannot have one without the other. But our focus is also on preserving this important, historic resource for the next generation. Fish is our heritage and our future too, which is why Norwegian seafood is all about trust: Trust in quality and trust in sustainability. Be proud to cite and shout about “Norwegian” seafood on your menu Whether you choose seafood from Norway for its superior quality, green credentials or simply the story, you’ll be sourcing ingredients from a country where they take great pride in their fishing methods and rich heritage. Where fishing is not just an industry but a way of life, so be proud to cite “Norwegian” frozen at sea produce on your fish and chip menu. For further information on quality, legislation and sustainability please visit www.seafoodfromnorway.co.uk

Chippy Chat & Fast Food Magazine • February 2021

One In A Millom! Couple open ‘self-built’ chippy in Millom

COUPLE from Millom have successfully opened a new fish and chip shop in the town. Dotties Traditional Fish and Chips is Millom’s newest chippy and will help fill a void left after the previous fish and chip shop in the Wellington Street area shut up shop. This has been a new project from Joe Moyes, 29, and his fiancé Lindsey Britton, 25, as they worked nonstop to build up the new venture with their own two hands. Mr Moyes is a self-employed carpenter and joiner working across the county, which proved an invaluable skill set to have when creating a new food outlet entirely from scratch. “I was looking around for something else to put my money into really,” he said. “Where we are here in Millom there is only one chippy in town. The area is crying out for this as the other chippy is on the other side of town and some of the older residents who don’t drive would struggle to get over there.” “We have put our own spin on this though. We want people to be able to dine in and run as a cafe almost (when COVID allows), not just a standard fish and chip shop. We do still do takeaways though of course. We also do a Man vs Food challenge as well. We did it all ourselves, everything in there from the menus to the tables - we created.” “In January 2020 we got the keys, and due to the coronavirus pandemic our planning permission took longer than the usual eight weeks to come through, it actually ended up being about four

Chippy Chat & Fast Food Magazine • February 2021

months in the end. We started in June, so it took us over two months to get to a point where we could open.” The parents-of-two are really keen and have been really blown away by all the positive feedback they have had so far from members of the public. They offer a traditional menu, concentrating on getting the basics right and consistent each day but with their chef’s own spin on things. They will also be doing OAP deals and deals for children, also offering different specials on a weekly basis. They will also be doing a gluten free day each week which was in high demand. Have you opened a new shop? Email Austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • February 2021

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Chippy Chat & Fast Food Magazine • February 2021

Pimpecc Agrico new star tried by top mobile operator By Austen Dack

sle of Ely Produce have launched a new platform to promote the great British Chip in association with Agrico. Its aim will be to carry on the good work it has been promoting via their hugely successful open days, and the ‘Field to Frier’ award. The Chip Ambassadors will become part of an UK wide group of shop owners and fryers who will promote best practice for potato buying, storing, and of course frying. The chain will also include key growers too like PJ Lee & Sons, and A. L. Lee Farming Company, as IOE looks to cement the relationships they have grown across the whole supply chain over the last twenty years. Agrico have partnered with Isle of Ely Produce to bring two new varieties into the trade initially via our Chip Ambassadors. The two varieties Babylon and Lugano will be sampled at some of these ambassadors to back up

Chippy Chat & Fast Food Magazine • February 2021

the results of early trial successes. This month we took to the road and asked a top mobile operator his thoughts on Babylon as a new variety. John Hudgell owns and runs Pimp my Fish in and around Cambridge. “We need a chip that will prep easily with little waste, and then fry consistently well”. John said. “On first look Babylon seems to be ideal for a mobile van operator. They taste great, the fry colour is a lovely golden colour and the customers seem to like them too. Babylon is definitely a variety we will add to our list when we are ordering our potatoes!” Alex Moore, Agrico UK Sales Manager said: “We are thrilled to be working closely with Isle of Ely Produce & the Chip Ambassadors to launch two exciting new varieties. As a business we are always trying to breed better tasting and more sustainable potato varieties. In Babylon and Lugano we have both! We place a lot of emphasis on product management and this link with the Chip Ambassadors,

Chippy Chat & Fast Food Magazine • February 2021

able! Isle of Ely and the growers will help us ensure that each area of the supply chain know how to get the best out of Agrico varieties, to give the end customer the best chips they can buy.” Oliver Boutwood Isle of Ely Director says. “We have met so many great chip shop owners over the years, all who have brilliant knowledge of what it takes to choose, store and of course fry a potato. We have supplied enough potatoes during that time to serve over 600 million portions of chips. This new scheme will give us even more information across the UK, that we can use to make sure we have the right variety in supply at all times.” Chip shop owners already signed as Chip Ambassadors for Isle of Ely Produce include Colin Cromer – The Fish Hoose, Kerry Brennan – Golden Union, David Henley – Henley’s, Richard Ord Jr – Colmans, Eric Snaith – Eric’s, Kelly & Tim Barnes – Krispies, Lauren Kellaway – Kellaways, Charlie Collins – Frydales, Fred Capel- Chez Fred, Matt & Ashley Phillips

Chippy Chat & Fast Food Magazine • February 2021

– Shap Chippy, Malachy Mallon The Dolphin Takeaway, Richard Foster – Fish and Chips at Weston Grove, Emir Hikary – Hiks, Alan Shillingford – Shillingfords, Gregg Howard The Chip Shed, Ian Wallis Henry’s Hunstanton, John Hudgell Pimp my Fish and Sarah Heward – The Real Food Café. We will be featuring Babylon and Lugano in the coming months both inprint and online to showcase their merits to the fish and chip industry. Email austen@chippychat.co.uk if would like to try Babylon and Lugano for yourselves.

Chippy Chat & Fast Food Magazine • February 2021

National Fish & Chip Awards

2001-20

By Austen Dack

2020

he National Fish & Chip Awards celebrate the absolute best of the fish and chip industry in the UK. Running for over thirty years, the awards continue to raise standards within the seafood industry. Celebrating businesses who are serving the best of the nation’s favourite takeaway dish - fish and chips! As well as sampling the quality of the food, judging also rewards businesses for responsible sourcing practices, customer service, staff training, marketing and more. With no awards this year we have decided to devote over 20 pages to the overall winners of the awards from 20012020, 20 glorious years of top chip shops and their owners. Catch up with multiple winners both new and old, as we look forward to the day when we can once again all go to London and celebrate the next top shop in this fantastic industry.

Cod & Glitz!

THE COD’S SCALLOPS - WOLLATON National Fish & Chip Award Winner 2020 T h e C o d ’ s S c a l l o p s i n Wo l l a t o n , Nottingham, netted the highly-coveted title of Fish and Chip Shop of the Year at the National Fish & Chip Awards 2020. Owned by John Molnar and wife Helen, The Cods’ Scallops beat off competition from nine other shortlisted finalists to be crowned the UK’s best fish and chip shop. The Cod’s Scallops consistently excelled in all areas throughout an intensive eight month judging period, which included

multiple mystery shop visits and a final presentation to a panel of industry experts. John Molnar, Cod’s Scallops owner, said: “We’re absolutely thrilled to be crowned the UK’s best fish and chip shop! It’s an honour to take home such a prestigious title, especially being up against the country’s top establishments. Our experience in The National Fish & Chip Awards has been an incredible journey and we’ve loved every minute of it. It’s a brilliant achievement for the team at The Cod’s Scallops and we are so proud of everyone for their efforts. “Entering the awards has taught us so much about our business as well as the fish and chip industry and we would encourage other operators to get involved. We want to thank everyone who has supported us along the way as well as our customers who we value beyond measure. Without them buying fish and chips every week, we wouldn’t be here.” John recently added “Winning Fish & Chip shop of the year was a fantastic achievement for everyone involved in the business. To be number 1 in the UK is amazing for our staff, our loyal customers who have supported us for nearly 10 years, our suppliers plus we put Nottingham on the map for the go to city for fish & chips. What should have been a fantastic year was obviously cut very short due to covid. Hopefully 2021 will be amazing for our industry.”

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Chippy Chat & Fast Food Magazine • February 2021

National Fish & Chip Awards

2019 & 18

2019 2018

Krisp and Shout!

Miller Time!

KRISPIES FISH & CHIPS - EXMOUTH 2019 CHAMPIONS

MILLER’S - HAXBY 2018 CHAMPIONS

rispies Fish & Chips from Exmouth, Devon won the title of the UK’s best fish and chip shop at the National Fish & Chip Awards 2019. Owned and operated by husband-and-wife team Kelly and Tim Barnes, Krispies beat off competition from nine other finalist shops to clinch the chippy Oscar! Krispies consistently excelled in all areas throughout an intensive eight month judging period, which included multiple mystery shop visits and a final presentation to a panel of industry experts. Tim Barnes, owner of Krispies, said: “What a journey this has been and what an incredible way to top it off by being crowned The UK’s Fish & Chip Shop of the Year! We love the awards and we’d recommend anyone in the industry to enter. It teaches you so much about your business, not just showing you areas where you could improve but also highlighting how good you already are, something that people find hard to see when they run their own business. We are so proud of our team and what they have achieved. We want to thank them from the bottom of our hearts for their hard work and faith in us”

illers Fish & Chips in Haxby, York, North Yorkshire were crowned the UK’s best fish and chip shop, as part of the 30th anniversary National Fish & Chip Awards, organised by Seafish. Commenting on their award win after receiving the distinguished trophy from awards host, Nigel Barden, voice of food and drink on BBC Radio 2, co-owner Nick Miller (28), who runs Millers Fish & Chips with his father David (56), said: “We brought it home for Haxby! I can’t believe we’re the UK’s best fish and chip shop – words can’t describe how this feels. “At Millers, we wholeheartedly believe in making fish and chips accessible for everyone. We operate a separate frying area to cater for allergen-free diets, and offer a range of gluten-free, halal and vegetarian products, all cooked using only use the finest, locally-sourced, sustainable ingredients.As a fourthgeneration family business with a 77-year history, we bring the tradition associated with great British fish and chips together with a new, innovative approach. This really does mean everything to us, and we’re so proud of our ourselves, our staff and our business.”

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National Fish & Chip Awards

2017 & 16

KING & (Queen) of Chips!

Simply Wonderful!

KINGFISHER FISH & CHIPS - PLYMPTON 2017 CHAMPIONS

SIMPSONS - CHELTENHAM 2016 CHAMPIONS

K 2017 2016

ingfisher Fish and Chips in Plympton, Plymouth was crowned the best fish and chip shop in the UK in the 2017 awards The shop scooped the ultimate title – Independent Takeaway Fish and Chip Shop of the Year – at the awards ceremony held at the Park Plaza Westminster Bridge Hotel in London – an event widely regarded as the ‘Oscars’ of the fish frying industry, attended by 600 guests. Commenting on their award win after receiving the famous trophy from awards host Nigel Barden, the voice of food and drink on BBC Radio 2, shop owners Nikki Mutton and Craig Maw said: “We are absolutely elated! We’ve entered this award three times now, coming second last year, so to go all the way is amazing.” Ben Bartlett, master craftsman of the Craft Guild of Chefs and member of the final judging panel, said: “This year was definitely Kingfisher’s year – they stood out immediately for their extensive knowledge and experience, robust sourcing policies, forward-thinking approach, and continual business growth.”

fter competing with more than 10,000 rivals across the country, and having come second twice in previous years, Simpsons Fish and Chips was named the best in the 2016 National Fish and Chip awards. The business, which opened in 2009, won plaudits from the judges for “pushing the boundaries” away from the stereotypical chippy. Its innovations include holding a gluten-free frying day once a month and publishing a children’s book to increase young diners’ understanding of fish species and sourcing. Thousands of entrants faced a rigorous judging process over several months, including unannounced visits from judges. Fourteen awards showcase a range of categories, from traditional takeaways to mobile operators to healthy eating and responsible sourcing. Bonny Ritchie, who runs Simpsons said: “After coming in second for this award twice over the last few years, we really are over the moon to have finally won – third time lucky. “During the last year we’ve upped our game, streamlining our marketing activities, expanding the shop to double the size of our restaurant facilities, and launching our very own children’s book to increase awareness of fish sourcing and species.” She added: “This is just the beginning for us. Simpsons are determined to push fish and chips forward and keep growing our business.”

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Chippy Chat & Fast Food Magazine • February 2021

A Big Thank You from Drywite! In these challenging times that we have all shared and continue to share, we are sincerely grateful to all our loyal Fish Friers and Distributors for your continued support. Having worked together for many years with our frying colleagues, the values of quality, reliability and understanding your needs continue to be the cornerstone of all we do. Our team is here to support you, provide advice and help just as we always have been, so please give us a call on 01384 569556 or email sales@drywite.co.uk

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Chippy Chat & Fast Food Magazine â&#x20AC;˘ February 2021

National Fish & Chip Awards

2015 & 14

2015 2014

Frankies Says!

Quay To The Door!

FRANKIES - BRAE 2015 CHAMPIONS

QUAYSIDE - WHITBY 2014 CHAMPIONS

rankie’s Fish & Chips in Brae, Shetland, Scotland, was crowned the best fish and chip shop in the UK in the 2015 awards. Competitors were put through a rigorous, multi-stage judging process during the last few months. All top ten finalists, representing their respective parts of the UK, went up against each other in a “Dragon’s Den style” pitch as they fought to win. Valerie Johnson, (then) owner of Frankie’s Fish & Chips, said: “This is the highlight of my working life. I can’t thank Seafish and my brilliant team enough. 2015 is Frankie’s year.” The final 10 places were shortlisted during earlier judging rounds which included unannounced shop visits from industry judges. They were assessed on a wide variety of judging criteria including product quality, sustainable sourcing policies, marketing initiatives and customer service.

uayside Restaurant & Takeaway in Whitby, North Yorkshire, was awarded the title of best UK fish and chip shop at the National Fish & Chip Awards 2014. Stuart Fusco of Quayside said: “I cannot tell you how immensely proud we are to have won and be named as the best Independent Takeaway Fish and Chip Shop in the UK. We are a family business that has worked really hard to get to this point and we couldn’t have done that without the amazing team we have around us. “A great deal of time goes into running our business, from working with our local suppliers to ensure all of our raw ingredients are traceable, sustainable and natural, developing our staff and ensuring we have a great product to sell to our loyal customers. “From my humble beginnings as the Young Fish Frier of the Year in 2004 to now winning the flagship award as part of the 2014 National Fish & Chip Awards, we are so pleased that all of our efforts have been rewarded.” Paul Williams, chief executive of Seafish, said: “Every year we see a wealth of new and established talent vie for the top title, and the competition gets fiercer each year as a result. Quayside stood out for their commitment and determination throughout the entire judging process and we’d like to congratulate them in taking the top accolade.”

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Chippy Chat & Fast Food Magazine • February 2021

National Fish & Chip Awards

2013 & 12

2013 2012

Cal-Ebrations!

Senior Moment!

THE BAY - STONEHAVEN 2013 CHAMPIONS

SENIORS - THORNTON 2012 CHAMPIONS

he Bay Fish and Chip Shop in Stonehaven, voted the best in Scotland for two years in succession, took the national title at the 25th annual awards ceremony, run by Seafish, in 2013. The Bay has been at the forefront of efforts to use sustainable and traceable fish on its menu and was the first fish and chip shop in Britain to gain chain of custody certification by the Marine Stewardship Council for the North Sea haddock used in the shop’s fish suppers. Mr Richardson said: “To be named the best fish and chip shop in the UK is a massive honour and a dream come true.” He continued: “Over the last few years we have put so much effort into our business and take pride in what we produce and the service we give our customers. This is without doubt one of our biggest achievements to date and is a great opportunity for the business to grow. It is not without the hard work from all the staff, not to mention the support and loyalty shown by our customers and suppliers which has helped us win this award.” “To say we are delighted is an understatement and we can’t wait to take both awards back to take pride of place in our shop.”

Lancashire chippy which opened in 2006 was named Britain’s Fish and Chip Shop of the Year for 2012. Seniors in Thornton, ran by brothers Alistair and Dominic Horabin, received the award at a ceremony in London. The shop came third in 2011 and its Lytham branch has also come close. “To be named the best fish and chip shop in Britain is an honour beyond our wildest dreams. We were delighted to come third in 2011 and spent the past 12 months looking at the ways we could improve our business and add further value to the experience of staff and customers in the shop, with this being our ultimate goal.” said 26-year-old Alistair Horabin. He added: “It’s an honour beyond our wildest dreams.” Awards presenter and TV chef Richard Corrigan said: “Combining heritage with innovation, skill with approach, attention to detail with great produce, Seniors well deserve their title of the UK’s best fish and chip takeaway. A brilliant execution.” The family bought its first chip shop in Blackpool in 2000 when the brothers’ father retired as a fish merchant where he had supplied chip shops across the North West. Their Blackpool shop had been a chippy since 1927 but they decided to expand into neighbouring Lytham and Thornton.

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Chippy Chat & Fast Food Magazine • February 2021

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Chippy Chat & Fast Food Magazine • February 2021

National Fish & Chip Awards

2011 & 10

201 1 2009/10

Kitt & Chips Award!

Atlantic Sees Victory!

FISH & CHIPS AT 149 - BRIDLINGTON 2011 CHAMPIONS

ATLANTIC FAST FOOD - COATBRIDGE 2009/10 CHAMPIONS

n East Yorkshire fish and chip shop was been named the UK’s best – it was the first establishment outside Scotland to win the title since 2006. Fish and Chips at 149 in Bridlington was crowned at the 23rd annual National Fish and Chip Awards. Owners Matthew Silk and Tracy Poskitt received the award from food critic Jay Rayner at a ceremony in London. Ms Poskitt said: “To take home the highest accolade in the fish and chips industry is a dream come true.” She and Mr Silk opened the restaurant in 2008 after overhauling the premises. “We’ve been working for many years to reach these heights and owe this award to our dedicated team and loyal customers whose support has made this possible,” she said. “Fish and chips have been a British institution for 150 years and we are ecstatic to be taking our place in the proud history of this national dish.”

North Lanarkshire chippy scooped the title of best fish and chip shop in the UK in 2010, beating off competition from thousands of rivals. Atlantic Fast Food in Coatbridge was awarded the accolade in the annual competition organised by the industry body Seafish. The winning chippy was owned by Gianni Fionda – a Scot with Italian heritage – whose parents ran fish and chip shops for many years. He was crowned champion after a rigorous judging process, which included a customer vote, taste tests, two rounds of shop inspections and a presentation to a panel of industry experts. Shops were judged not only on the quality of their fish and chips but also on responsible seafood sourcing, customer service, food hygiene, staff training and community spirit. The competition in its 22nd year with the latest win completing a hat-trick for Scottish chippies. The UK boasts around 11,500 fish and chip shops. Fionda said: “To win this competition as a first-time entrant is a dream come true. It’s the best thing to have happened to us in our professional life and has made all the hard work worth it. We’ve worked in the fish and chips business for many years and it’s always been great fun.”

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Chippy Chat & Fast Food Magazine • February 2021

National Fish & Chip Awards

2008 & 07

The Truth Pays! ANSTRUTHER FISH BAR - ANSTRUTHER 2008 CHAMPIONS

A 2008 2007

fish and chip shop in Fife popular with Prince William and top Hollywood celebrities was named the best in Britain in 2008! The second in line to the throne was a regular visitor to the shop during his university days at St Andrews, and Oscarwinning actors Robert De Niro, Robert Duvall and Tom Hanks have all sampled its wares. Alison and Robert Smith, owners of the family-run business, were crowned champions after a judging process that includes a customer vote, taste tests, two rounds of shop inspections and a presentation to a panel of industry experts. Mrs Smith, 46, said: “Being named best in Scotland for the fourth time was fantastic for us, but claiming the national title has always been our ambition. It’s the ultimate goal in our industry. “The title is just reward for our hardworking staff and a great way of reminding our customers, and fans throughout the UK, where to buy the best fish and chips.” Mr Smith, 49, who has spent a lifetime in the fishing industry, said: “It’s relentless, but we love it.”

Biggar Than All The Rest!! TOWNHEAD CAFE - BIGGAR 2007 CHAMPIONS

ordon and Sandra Hillan, owners of the shop in the border town of Biggar in Scotland, received the award from celebrity chef, Ainsley Harriott, at the Royal Garden Hotel in London. For the first time in the competition’s history, entrants were judged on their planning for a sustainable future for the industry. Considerations were taken into their use of sustainable species and the measures they have in place to encourage customers to try something new. Andy Gray, of the national Fish & Chip Shop of the Year competition, said that The Townhead Café showed an “excellent example of a high-quality fish and chip shop using innovation and responsible practices to serve the best possible products to customers. They will be valuable ambassadors for the industry.” Gordon Hillan, who has worked in the fish and chips industry for nearly 30 years, said: “This is a true honour to be crowned the UK’s top chippy. I have been working towards this goal for many years and I’m delighted to be taking it back to Scotland. Running the shop is hard work but this victory proves it’s worth all the effort.”

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National Fish & Chip Awards

2006 & 05

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PETROU BROTHERS - CHATTERIS 2006 CHAMPIONS he Pe t ro u b ro t he r ’s ch ippy in C hat te ri s , C am b ri dge s h ire, was named as National Fish & Chip Shop of the Year in 2006. Winning chip shop owners Mark and Pete Petrou picked up their award from chef Ainsley Harriott at a ceremony held in London. The brothers beat nine other UK finalists to win the competition, run by seafood industry body Seafish in its 19th year. Harriott said: “Mark and Pete are great ambassadors for the industry and they are truly worthy of this accolade.” They were chosen because of their passion and enthusiasm, first class produce, sustainable practices (they were always ahead of the time) and for encouraging customers to try new types of fish. The shop sold its 1 millionth portion in 2006.

HODGSON’S CHIPPY - LANCASTER 2005 CHAMPIONS odgson’s Chippy were named National Fish & Chip Shop of the Year in 2005. Nigel and Linda have been in the fish frying trade since 1988 and serving the people of Lancaster together for many years. Nigel and Linda started working together at Linda’s parents’ shop on Coulston Road. Years later, when Linda’s parents decided to retire, Nigel and Linda decided to buy their own shop on Prospect Street. To achieve this they had to sell their much-loved house and uplift the children to live above the chip shop. The pair were determined to turn the run-down terraced shop around and began investing money into renovation and the finest frying technology. This investment and Nigel and Linda’s knowledge and commitment was to set them apart from most other fryers. Hodgson’s Chippy were absolutely thrilled to announce that they had won the UK’s Fish and Chip Shop of the year 2005/06.

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National Fish & Chip Awards

2004 & 03

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OUR PLAICE - HAGLEY 2004 CHAMPIONS

FINNEGAN’S FISH BAR - BRIDGEND 2003 CHAMPIONS

he battle for the best fish and chips in Britain culminated in the National Fish & Chip Shop of the Year Competition 2004 hosted by celebrity chef James Martin of Ready Steady Cook Organised by the Sea Fish Industry Authority (Seafish) the awards were in their 17th year. Over 900 fish and chip shops across the country entered and they all have the chance of being named the best fish and chip shop in their area as well as the best in Britain. The winner was Our Plaice of Hagley. Gregg Howard owner said “Myself and Caroline were thrilled to win the competition in 2004. It’s hard work but winning the competition has given us many opportunities. The secret to winning is in using the right ingredients, staff training and producing a consistently good product.” James Martin said “Fish and chips are a favourite with many chefs because they are one of the best dishes to have cooked for you. The way you eat them is important too – walking along the beach eating them with your fingers is the only way.”

innegan’s Fish Bar in Bridgend, South Wales won the award for the British Fish and Chip Shop of the Year, 2003. The owner, Huw Jone’s objective was to create the fish shop that he wanted to visit. “We get a lot of people from a lot of distance. I mean, I see people travel 10/15 miles to come here, which is very good. They drive past several other chip shops, just because we do those little extras and they know the stuff is cooked fresh to order and, yes, they have to wait, but they also seem to like it.” Everything is cooked to order at Finnegans. All fish is fresh. The chips are always fresh; they’re never left in the hot pan. They’re in the hot fat for a short amount of time and they are taken out. They always try and use the best of everything instead of just making do with the cheaper cuts of fish and cheaper ranges. One of the big things about the shop was there’s quite a big choice. The main business was fish and chips, 70% of sales, but they provided a lot of other things for customers. With four different ways of doing cod, haddock plus the guest fish, salmon, tuna, plaice and scampi.

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National Fish & Chip Awards

2002 & 01

They Think It’s All Over! BROWNSOVER FISH BAR - RUGBY 2002 CHAMPIONS

A 2002 2001

Warwickshire fish and chip shop fried the opposition to be named as the best in the UK in 2002. The Brownsover Fish Bar, in Rugby beat seven other finalists to scoop the title. Owners Andrew and Yasmine Thrasyvoulou were presented with their award at a ceremony in London. Former member of pop group Atomic Kitten Kerry McFadden, who used to work in a chip shop before becoming famous, handed over the prize. Malcolm Large, from the Sea Fish Industry Authority, organisers of the Fish and Chip Shop of the Year contest, said: “Fish and chips is still the UK’s favourite takeaway food, with our shops selling more than 250 million meals last year.” “It’s a great industry, part of our national make-up, and the Brownsover Fish Bar truly deserves its title as the best of the best.” The competition, in its 15th year, used a combination of customer nominations, mystery shoppers and interviews with the shop owners. The Brownsover Fish Bar went through to the final after being named as the regional winner for the Midlands and East Anglia.

Great SPorts! ALLPORTS - PWLLHELI 2001 CHAMPIONS

restaurant in North Wales battered the competition and was named the UK’s best fish and chip shop in 2001. Beating off 10,000 rivals, Allports in Pwllheli, Gwynedd, scooped the award at a Sea Fish Industry Authority lunch in London’s Cafe Royal. Allports was the first Welsh winner of the competition in its 14-year history. Owners John and Sarah Allport won over the panel of 14 experts in the final presentation by hiring an Elvis impersonator to hand out information. The panel, which included 2000 winner, Les Manning from Crewe, awarded Allports full marks for “product, passion and presentation”. The late Tara Palmer-Tomkinson presented the award to the winners. Competition organiser, Malcolm Large from Seafish, claims that the competition was particularly fierce this year. “Last year, our fish and chip shops sold more than 273 million meals, making it the UK’s number one dish - ahead of ‘pretenders’ like curries, burgers and pizzas,” he said. “Allports Fish & Chip Shop represents the very best of our industry, which is meeting the demands of a new generation of fish and chip lovers.” The Allports bought their first shop in Porthmadog in 1988 and have twice won annual awards for being the best fish and chip shop in Wales. They opened the 35-seater Pwhelli restaurant in July 2000 and describe the restaurants as the “home of great chips for over 10 years”.

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Young Guns Batter It Out! By Austen Dack

The future of fish and chips is in good hands!

harlie Collins was the Drywite Young Fish Frier Champion in 2020, but we thought we would look back at the last 10 years at those who showed exemplary skills that brought them the coveted trophy. Many have gone onto owning their own shops and even winning the overall Fish and Chip shop of the year crown! To earn the spot at the top, they all had to showcase their talents during a rigorous, multi-stage judging process; encompassing exam questionnaires and in-depth telephone interviews conducted by senior industry experts. They are subjected to further appraisal a

Chippy Chat & Fast Food Magazine • February 2021

skills-based assessment and a personal interview during a comprehensive judging day at the National Federation of Fish Friers (NFFF) Training School in Leeds. They also received a mystery judging visit at their workplace to test skills and knowledge whilst in their own working environment. 2020 Charlie Collins, Frydales, Syston 2019 Lauren Kellaway, Kellaway’s Fish & Chips, Truro 2018 Peter Calvert, Mr C’s, Selby 2017 George Papadamou, Papa’s Fish & Chips, Cleethorpes 2016 Ryan Hughes, Crispy Cod, Tonyrefail Chippy Chat & Fast Food Magazine • February 2021

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Chippy Chat & Fast Food Magazine • February 2021

skills-based assessment and a personal interview during a comprehensive judging day at the National Federation of Fish Friers (NFFF) Training School in Leeds. They also received a mystery judging visit at their workplace to test skills and knowledge whilst in their own working environment. 2015 Rachel Tweedale, The Elite Fish & Chip Company, Lincoln 2014 Leigh Foster, Pantrini’s, Whitley Bay 2013 Carlyn Kearney, Frankies Fish & Chips, Shetland 2012 Zohaib Hussain, Zero Plus Fish Bar, Cardiff 2011 Craig Buckley, Crewe Fish Bar, Crewe 2010 Daniel Harding, Angel Lane Chippie, Penrith Chippy Chat & Fast Food Magazine • February 2021

Chippy Chat & Fast Food Magazine • February 2021

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Marvellous! NZ Fish shop, a real family affair

ne of Glen Innes’ best-known businesses, Marsic Brothers, will be keeping us in fresh fish for a few more years yet, with the next generation of the family taking their turn behind the counter. Croatian brothers Wally and Ivan Marsic opened the doors of their fish shop in Glen Innes in 1967. When an old fish shop came up for sale in Glen Innes, Wally and Ivan saw a golden opportunity. “The owner wanted £2000 for it,” Wally says. “But Ivan had just bought a house and my savings were about £1600, so we offered that – and got it. We’ve been here ever since, and we’ve never had an argument. “We made a big sign saying ‘Under New Management’ and used to dress in bow ties, white shirts and black pants.” “Brother Ivan had a big American car, a Ford Customline 1957, so we used that to transport the fish from the city market, because we didn’t have any money for a van. We took the back seats out and put tins in the back and brought the fish from the city market to the shop that way. “The fish shop took off so quickly that we had to get a trailer too to

manage all the fish. Then, once we made some money we bought a ute,” says Wally. “We would clean the fish at the market while we waited for the boats to unload, then take the fillets back to the shop in the car.” Ivan retired last year after 50 years in business with his brother. Wally’s pleased that his son Daniel, 33, and daughter Stephanie, 29, have now joined him at the shop. Stephanie has two sons, aged one and four. They haven’t shown any interest in the shop yet, but Wally wouldn’t mind if they decided one day to become the third generation of the Marsic family running the business. The shop is busier than ever, and their customers have hardly changed. “They are like family”, Wally says, and the children and grandchildren of their original customers come in each week for regular orders of fish. The shop has a far-reaching reputation, Wally says. “We have regular customers from Warkworth, St Heliers, Kohimarama, Newmarket, Pakuranga, everywhere really, and of course, the locals.” Wally still goes to the city fish auctions every weekday morning at 5.30am to bid for and bring back the day’s supplies – snapper, terakihi, kahawai, gurnard, salmon, hapuku, flounder. “Gurnard is really

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Chippy Chat & Fast Food Magazine • February 2021

popular these days. A lot of people buy it to cook, but it is lovely in fish and chips too,” he says. Every morning, Wally and his son Daniel are behind the counter by 6:30am and the shop is busy as soon as it opens. “We have people turning up in their pyjamas and buying fish and chips. Some customers are coming home from work, some are going to work, and some are there because they’ve got hangovers and can’t sleep,” Wally laughs. In amongst all this activity, the day’s fish has to be cleaned and filleted, the batter made, and the chips prepared for cooking. A couple of times a week, Daniel and Wally fire up the smokehouse and smoke fish for their customers using their special Croatian recipe. Wally says it’s just the right sort of wood, a bit of salt, and nothing else, “all natural, no preservatives”. You’d think Wally would want to put his feet up on the weekend, but he’s been a keen bowler for as long as he can remember and is the proud holder of 40odd club titles, about 15 Auckland titles and two New Zealand titles. Ivan is also an enthusiastic bowler and the pair have won various competitions together. Daniel, however, is a keen cricketer. He coached and managed teams and clubs before joining his father Wally in the fish shop last year. “I’m enjoying the change,” Daniel says. “It’s very busy and the best thing has been learning what Dad has been doing over the last 50 years and hearing the stories from customers. “The personalities and people coming in are always interesting; there’s such a wide range of people and cultures all in the shop at the same time, all getting the same thing,” Daniel says.

Chippy Chat & Fast Food Magazine • February 2021

Blew Hotel Emily checks into Chip Shop after leaving hotel management

t might seem unlikely – even foolhardy – to start a new business in the middle of a crisis, when there’s so much uncertainty caused by the pandemic but, in many ways, that was why it began. “My dad is in business and came across the shop in Queens Drive near The Rocket, with the idea of bringing it back to its former glory, and selling it or finding a tenant,” explains Emily. “But when the virus hit and then, lockdown, we didn’t think that was going to be possible, at least not for a while. “I’d had a career front of house in hotels and, while I loved my job, I’d always harboured the idea of doing something different, having my own business and making money for me instead of someone else. “This used to be a fish and chip shop but it had been empty for a while, so we thought why not start it up again. It was just a sudden thought at first, but we looked into it and became really excited about the prospect of setting it up and making a real success of it, to build a business.” ‘We’ is Emily; mum and dad, Gill – a former teacher – and Andy Chittenden, and Emily’s husband, Takis. From March the family concentrated on gutting the old shop and refurbishing it, including installing new equipment. “When it got to the stage where we

Chippy Chat & Fast Food Magazine • February 2021

were opening it in a few weeks, and we didn’t have experience of cooking fish and chips other than in our own homes, we needed a bit of help,” admits Emily, who will be running things. “We were lucky that the company we’d bought the frying equipment from had their own chippy in Middleton and so they were really kind and gave us some lessons and answered a million questions. “It was about all the impacts we could have,” she explains. “We are all passionate about being eco and environmentally friendly, so we decided straight away that we wouldn’t use plastic forks and plastic packaging, so we will stay away from using non-recyclable products like polystyrene and cling-film and our forks will be wooden.“We are selling pies that are made locally, fish that is caught in a sustainable way and using potatoes grown nearby. We’d like more companies to contact us so that we can build relationships with other businesses in our community and source as much produce locally as possible.” Fish & Chips at the Flyover will serve Liverpool favourites like salt and pepper chicken and chips, but as well as a traditional menu ‘focusing on our national dish’, there will be specials each week – last week it was halloumi fries – which will expand in time. “There are so many great fish and chip shops in Liverpool, and we hope we can be among them.” What did you do before opening a chippy? Email austen@chippychat.co.uk Chippy Chat & Fast Food Magazine • February 2021

Chippy Chat & Fast Food Magazine • February 2021

Chippy ChatChat & Fast FoodFood Magazine • February 2021 Chippy & Fast Magazine • July 2020

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Fish & Kits! Chippy Jordan Davies aims to be AFC Telford’s cod-father of goals

ordan Davies is hoping to chip in with a few goals at AFC Telford United this season – either side of his shifts at Borras Chippy. Telford’s chirpy striker prepares food, serves customers and washes the pots at the takeaway, near his Wrexham home. The 24-year-old dished out a few batterings with former club Prestatyn Town – where he netted around 75 goals in three seasons in the Welsh top flight and second tier.

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Chippy Chat & Fast Food Magazine • February 2021

The goal rush led to inevitable interest and Davies knuckled down on trial at the Bucks to earn himself a deal this summer – but National League North football will not get in the way of him dishing up fish and chips. “I work in a chippy. I enjoy it,” Davies says. “It’s the best chippy around Wrexham to be honest, I’d go as far to say best in north Wales. We have people come from different parts of Wales. “It’s not down to me, I’d love to take credit but it’s the bosses. “I was playing football. You look at it as a job but I was getting bored at home. My mate messaged saying he had a job here. “I love meeting new people and the regulars you can have a laugh with. It’s good to have a bit of fun in every shift. “I do a bit of everything. I wouldn’t say I cook, we have specialised cooks, but if something needs to go in I’ll put it in. The majority of the time I’m serving, doing the pots out the back or helping out. “They are really good with my football. I don’t work Tuesday, Thursday or Saturday and it’s not open Sunday so I only work Monday, Wednesday, Friday. If I need time off I can have it. “I live on my own. It’s good money but it’s fun. Everyone in there is nice, it’s like a family and it’s a great chippy which tops it off! “It’s very hard for me to prise myself away from the food but this year I’ve knuckled down and cut it out. One day a week I’ll have a treat day!” The striker will hope to follow the path trodden by Daniel Udoh, who worked in a fish and chip shop in Shrewsbury during his golden campaign with the Bucks. “Jordan might need cleaning up a little bit, but he may be one where the more you polish him you might take away an element of his play,” said Cowan. “We want him to be unpredictable, raw and unorthodox. “We’ll tidy him up a little bit and will give him more detail and intelligence, but in terms of polishing him up... I quite like him the way he is.” Have you got two jobs? Email austen@ chippychat.co.uk Chippy Chat & Fast Food Magazine • February 2021

Make Haye!

Cotswold chip restaurant De La Hayes hits the market at £2.8m

e la Haye’s Café Tea Room and Fish & Chip Shop situated on the High Street closed back in July 2020, after De La Haye Restaurants Limited was placed into liquidation. The collapse of the business was placed on the impact of coronavirus restrictions, that resulted in revenue falling to zero overnight. The family-run business reached a turnover of in excess of £1 million in the year ending November 2018 and the restaurant received many favourable reviews. The attractive Grade II listed property comprises of three trading units, a high end café/restaurant, a fish and chip takeaway and a bakery/pizzeria. The 6,005 sq ft property underwent an extensive redesign and refurbishment in 2017. The restaurant provides river views with the

Chippy Chat & Fast Food Magazine • February 2021

capacity to seat 110 customers indoors, and approximately 295 people outdoors across its two gardens. Savills, on behalf of the De La Hayes family, is marketing the rare freehold of the Cotswold restaurant. Adam Bullas, director in the licensed leisure team at Savills Southampton, said: “This is a great opportunity to acquire a very rare asset in a sought-after Cotswold town that has recently been refurbished to a high standard. “The property is in a prime position and offers the new owners the option to re-open the highend restaurant, fish and chip shop and bakery in the same successful format or to re-position the business.” If it continues as a fish and chip restaurant it will have to compete with the amazing Chip Shed which has opened in the former Lloyds bank in the pretty village.

Chippy Chat & Fast Food Magazine • February 2021

Driven to Sucseed! How to breed the perfect chip shop chip

eijer Potato are amongst the world’s leading specialist potato breeders. Family owned for over 100 years, they operate in over 60 countries worldwide, which includes a key operation in the UK. They have many varieties that are used in all sectors of the global potato trade including crisping, fresh and factory processing potatoes, and of course the UK chipping market their early variety Accord being a regular in chip shops for almost 20 years now. Over the coming months in Chippy Chat we will be exploring more about the journey of a seed potato from lab all the way to chip shop, including input from chip shop owners too. For the team at Meijer Potato, it all starts with knowing what it takes to be a great tasting chip. Only then can the chipping potato variety of the future be created for your fish and chip shop. From there starts a long process where the R&D team over in The Netherlands translates your wishes into varieties through a focussed crossing program. Every seed produced from a crossing is unique and will have to prove its worth during a rigorous 6 year-long selection process. The selection process is really like a massive game of guess who but using hightech laboratory equipment and field trials to whittle down the seedlings until they are left with only varieties that are ideal for you. All seedlings will have to prove their added value for both the chippy and the grower, because on-farm performance affects the price in the bag! From Seed to Frying Range Once named, the variety is passed onto their dedicated band of growers who produce the potatoes that make your great tasty chips!

Chippy Chat & Fast Food Magazine • February 2021

600,000 individual seedlings bred every year

A 6-8-year testing and selection process

To find the variety that works for you! Max Tarneberg International Product Manager from Meijer said: “I love fish and chips, and always ask the chippy what spuds they are frying today. In my role as a UK based product manager, I ensure your specific needs are being voiced to the team in The Netherlands because we breed varieties specifically for your market. We strive to give you all a perfect fresh chipping potato that offers you more – reliable, sustainable, and of course with a delicious taste.” Oliver Boutwood from Isle Of Ely Produce said: “We recognise how important the work that Meijer Potato undertakes is to the fish and chip sector. They seek to face the challenges of change in the climate, environment, and market we live and work in. We value our relationship with them as they continue to breed potatoes that work perfectly all the way through the chain to the end user.” Engagement with growers, producers, chip shops, consumers and employees is a key part of their process. The world is changing, the ways in which we grow, produce, cook and eat are constantly evolving. We look to adapt our breeding to meet these challenges and deliver consistency, quality and enjoyment. Our vision is clear – we are passionate about developing the best potato varieties for the entire potato supply chain. This is how we want to contribute to a better world. Chippy Chat & Fast Food Magazine • February 2021

We are passionate about potatoes and their potential For decades Meijer Potato hass been focussed on breeding only the best varieties to suit the demands of the market. We use the latest technology to breed only the best possible characteristics that add value for both the grower and the end user. We focus on ensuring reliable fry appearance, texture and flavour that give you a premium product. Helping you to deliver the perfect combination of a chip that both looks and tastes great! Meijer Potato recognises the potential of potatoes both as a basic food and as a treat.

We are Meijer Potato

Accord - Early favourite, white fries and that fresh new season taste Lady Anna - Great taste, less waste, premium chips Lady Jane - A new yellow fleshed contender with delicious flavour Lady Terra - A whiter fry with dry matter to extend that new season feeling

Find out more: www.meijerpotato.co.uk Chippy Chat & Fast Food Magazine â&#x20AC;˘ February 2021

Chippy Chat & Fast Food Magazine â&#x20AC;˘ February 2021

Building on potential

Everybody deserves to enjoy food.

Chippy Chat & Fast Food Magazine • February 2021