Chippy Chat and Fast Food Magazine

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Sausage of Champions!

EDDIE HALL HAILS BLAKEMANS SAUSAGES THE CLEAR WINNER AT THE AWARDS www.chippychat.co.uk

austen@chippychat.co.uk

Krispies

Claim the Prize

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Chippy Chat & Fast Food Magazine • February 2019

TEL 01353 865 966

Got you Georgia Chippy Chat & Fast Food Magazine • February 2019 on my mind

Issue 2 Volume 9 February 2019 1

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Chippy Chat & Fast Food Magazine • February 2019

Chippy Chat & Fast Food Magazine • February 2019

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The March-es On! WellYear Done to Krispies!

Austen AustenDack Dack

Publishing Editor Publishing Editor

Oncealready again hundreds descended Well approaching theon

winner Papa’s & Chips, Cleethorpes we have ourFish great sausage feature

London for the 2019 Fish and awards end of the first quarter ofChip 2018!

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pages ofPies. award coverage.

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prizes in our industry.

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teamUK for and an excellent event. the they are helping us

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The top tenaregional finalists thisshow year were delivered fantastic trade

issue is would Blakeman’s, is advertise, so good to have If you like itto

indeed. than ever.

forwardplease to working with them throughout news email me austen@

all brilliant judging was aitclose call with even and more visitors seemed

done to all thethis other finalists and AWell busy offering month for your award winners across all the categories.

theminvolved onboard as partner and we look get oratell us some

2019. chippychat.co.uk – thanks for your

delights. First off we review many

Please contact me at austen@chippychat. support enjoy the issue.

of our oil and fat suppliers giving

Austen

With the right PR skills this competition

co.uk if you have any news or would like to

should provide them all with some good

you the chance to see what many

trade uplift in the coming year. A special

top shops are using and why. Also, congratulations to our Field to Frier

join us as a partner.

Please contact me austen@chippychat.co.uk

Chippy Chat Ltd

Oak Lane Littleport Ely Cambridgeshire Chippy Chat Ltd CB6 1RS Oak Lane Littleport Elywww.chippy-chat.co.uk Cambridgeshire info@chippychat.co.uk CB6 1RS

Twitter @Chippychat

www.chippy-chat.co.uk Facebook Chippy-Chat info@chippychat.co.uk TEL 01353 865 966 Twitter @Chippychat FAX 01353 863 444 Facebook Chippy-Chat Managing Director John TEL Boutwood 01353 865 966 FAX 01353 863 444 Publisher Oliver Boutwood Managing Director oliver@chippychat.co.uk John Boutwood

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

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Chippy Chat & Fast Food Magazine • February 2019 Chippy Chat & Fast Food Magazine • March 2018

Chippy Chat & Fast Food Magazine • February 2019 Chippy Chat & Fast Food Magazine • March 2018

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I’ll have the House Curry Please! D Deliveroo creates house made entirely out of food – with curry fireplace and Yorkshire pudding

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Chippy Chat & Fast Food Magazine • February 2019

eliveroo recently unveiled an entirely edible house made from some of the most popular foods being ordered across the country.

The house features a curry fireplace, a Yorkshire pudding garden, fish and chips door, beans on toast roof tiles and a roast chicken weather vane. The house was made after research showed a 38% rise in orders of iconic regional dishes on the app, since the weather has been colder.

A team of eight spent two months designing, cooking and building the structure which uses 960 handmade pies, 1,750 slices of bread, 25 square meters of mash potato and 4 litres of gravy paint.

The house was available to book for anyone who wanted to experience it, but spaces were very limited and were picked at random through an online ballet.

If selected, you were invited to bring three friends to devour local Deliveroo favourites including Fish and Chips, PizzaExpress, KFC, Headless Chicken, Chilli Banana, Hei Hei and Proove Pizza – and it was all free.

The house was situated in Manchester’s Media City as Deliveroo has uncovered Manchester locals order more traditional British dishes than anywhere else in Great Britain.

What stunts have you played to increase home delivery – austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • February 2019

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Inside All Hayle King Lewis

At Lewy’s Fish and Chips in Hayle

Diary Dates

Business or pleasure, dates not to be missed

Do You Have What it Hakes!

UK’s Young Seafood Chef of the Year 2019

Krispies Fish & Chips crowned UK’s No.1 Chippy

Whitewash!

Trenchers Restaurant Scoops top prize

Newcomer & Good Catch Weston Grove and Fraser’s

Healthy Eating & Marketing Nana Jan’s and Harbourside

Seafood Week Campaign & Mobile Operator Quayside and Dodson’s Fresh Catch

Foodservice & NFFF Quality The Little Brown Jug and Black’s

Staff Training & Field to Frier Krispies & Papa’s Fish & Chips

Young Fish Frier of the Year

Lauren Kellaway of Kellaway’s Fish & Chips

Top Trumps

The six of best young friers

The Top Ten

The top shops in their regions

Thank You Mr President!

Andrew Crook - Outstanding Achievement

The Good FOODit. Guide JJ’s Takeaway Award 2019 winners

Fish and Grits!

Jonah’s Fish and Grit Restaurant Georgia, USA

Naked Distraction!

Prude Parisians Stay Clothed for Dinner

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Plat Will be the Day!

‘High sea’ tea at Grosvenor Fish Bar

Field to Frier

Sustainably sourced potatoes your customers will love

44 46 46 48

Count Fus-Cola!

Thousands Flock to Whitby Goth Weekend

Papa’s Do Preach!

Papa boys go back to school!

The Re-Generation Game!

The new Chainmakers fish and chip shop

20 22 24 Frying Range Engineers 26 Servicing all makes of ranges, covering East Anglia, East Midlands & London/M25 28 Annual Range Servicing • Insurance Certificates Duct Steam Cleaning • Repairs • Modifications 30 • Refurbished / Rebuilds / New • Traditional & Dutch Makes 32 • Extraction Systems & Ductwork • Shopfitting Design & Refurbishment 34 • Fire Damage, Repairs & Upgrades 36 38 772935 40 01553 sales@klsonline.co.uk Es 30 tab Ye lish ar ed s

Barnes Stormer!

6 8 10 12 14 16 18

February 2019

For prompt, efficient service please call:

Laurel and Lardy!

Film Duo Try Famous Fish and Chips

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Chippy Chat & Fast Food Magazine • February 2019

Chippy Chat & Fast Food Magazine • February 2019 In association with

Frying Ranges

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All Hayle King This month we feature Lewy’s Fish and Chips from Hayle. Lewis Bilsland managed to buy the shop at just 24, and we ask him how this happened and how he thinks he is doing.

History of the shop

Lewy’s Fish and Chips are located on the beautiful harbour of Hayle, Cornwall, and is a chippy with history. The shop had started to be built by Charlie Hosken (pictured far right) in 1928, it was completed in 1930 and apart from a brief close of business during World War Two due to beef dripping rationing, the shop has been trading ever since. We are proud ot be the oldest Chippy in Hayle at nearly 90 years!

Hosken had an apprentice fryer Alfie Hubbard who went on to buy the shop, renaming the business “Hubbards” when Hosken retired. Alfie ran the shop for 48 years until he retired leaving the running of the shop to his son Peter Hubbard and his wife Lyndsey.

In 2016 I bought the business from the Hubbards at the age of 24 and have now been trading for two years. Peter and Lyndsey Hubbard have been more than helpful and I now consider them friends.

The first year was a hard one, but with the help of great staff and local support the chippy has been a great success.

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Chippy Chat & Fast Food Magazine • February 2019

We continue to grow our menu to our customers’ requests.

We are primarily a traditional fish and chip shop with a 5 star hygiene rating offering the usual cod and haddock, but we do also try and offer other alternatives from our local fish market in Newlyn, including Hake, Pollock, and Plaice. We have range of home-made products including pea fritters, fishcake and tartare sauce. We strive to serve our customers with the very best fish and chips as quick and efficiently as possible whilst ensuring all our food is cooked fresh to order.

Our business is going from strength to strength and growing consistently year on year. We have a great local trade and many returning holiday makers. We are also striving to be as eco-friendly with our packaging as possible. We give out our bio-degradable boxes in paper bags and urge our customers bring them back to re-use. Our shop has a lively atmosphere with music playing and happy servers striving to serve our customers as quickly as possible. We open seven nights a week and have proved Sundays are not just all about roast dinners!

How did i get into fish and chips?

My passion for fish and chips started when I went to work at my friend’s popular shop “Sharky’s fish and chips” in St Ives.

I was previously a chef and the move

Chippy Chat & Fast Food Magazine • February 2019

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Lewis! into the fish and chip trade was an excellent choice. I enjoy the everyday running of the business, from building a relationship with the community to haggling with suppliers.

I am hopeful the future of Lewy’s fish and chips is going to be bright. We already have plans set out for expansion and possibly a Lewy’s van to cater for all sorts of events.

Lewy’s are getting some great comments on social network sites including these two 5 star reviews

Best fish and chips

“We are local and although we have a fish and chip shop closer we always drive to Hayle to Lewy’s. The fish is fresh and the batter dry and the chips are perfect. Good portions to.

We run holiday lets and recommend Lewy’s to our guests. “

Fish Supper

“Me and my girlfriend Sarah and our family visited Lewy’s while on holiday in Hayle.

They were large portion of both the fish and chips, hot and tasty and they were so good we went back a week later and again it did not disappoint. Price was below average for a seaside town, staff friendly and accommodating will be using again next year when we go back 100%.”

Would you like your business to be featured in Chippy Chat? Contact austen@chippychat.co.uk

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Chippy Chat & Fast Food Magazine • February 2019

Chippy Chat & Fast Food Magazine • February 2019

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

21st April National Tea Day

17th February

Get the Kettle on!

If you are planning a National Tea Day promotion let us know. Email austen@chippychat.co.uk

KFE Open Day KFE are hosting their first open day of 2019, so book your spaces now www.kfeltd.co.uk

27th - 28th February

29th APRIL - 5th MAY UK Coffee Week If you are planning a UK Coffee Week promotion let us know.

Email - austen@chippychat.co.uk

Casual Dining 2019 Casual Dining gives visitors access to over 200 top quality exhibitors, 2 theatres of FREE keynotes. ExCel, London www.casualdiningshow.co.uk

3rd March What’s Cooking? 2019 The Big Henry Colbeck Show It’s back and it’s in Edinburgh at the Royal Highland Centre.

17th March

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KFE Annual Dinner Dance ‘The best one ever’ ‘Great hotel great food great entertainment and great company’ Just some of the comments following the 2018 KFE Ball held for the first time at The Belfry! https://www.kfeltd.co.uk/about-us/dinner-dance/

7th June

Fry it 2019

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12th May

West Point Arena Exeter, EX5 1DJ The ultimate exhibition for fish friers and the Fast food trade!

25th - 27th March KFE On a Mission The KFE School of Frying of Excellence go out on the road in a fundraising initiative to support the Fishermen’s Mission www.kfeltd.co.uk

14th April Innovations 2019 Macron Stadium, Bolton The North’s Premier Fish & Chips and Fast Food Exhibition promises to be the biggest and best yet!

International Fish& Chip Day National Fish and Chip Day 2019 In association with NEODA is on Friday June 7th. Let us know what you are doing.

8th September Isle of Ely Open Day Isle of Ely Produce and Chippy Chat are to once again open their doors to chip shop owners and managers so they can see firsthand the journey a potato makes (from seed through to field & farm) before it reaches their shops

Keep up to date with trade events by visiting www.chippychat.co.uk and clicking on events. If you’re organising an event and would like to send us details so that we might mention it here and/or on the Chippy Chat website email your details to - austen@chippychat.co.uk

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Chippy Chat & Fast Food Magazine • February 2019

Chippy Chat & Fast Food Magazine • February 2019

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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.

Box contains 20kg (4 x 5kg)

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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.

For your nearest stockist call 01302 390880 or visit www.nortechfoods.co.uk

Chippy Chat & Fast Food Magazine • February 2019

Chippy Chat & Fast Food Magazine • February 2019

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Do You Have What it Hakes!

The search is on for the UK Young Seafood Chef of the Year 2019

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ponsored by Seafish, the public body that supports the £10bn UK seafood industry, the competition, run by The Grimsby Institute, always attracts a high calibre of student.

The annual competition, now in its 17th year, seeks out those aspiring chefs and encourages them to cook with seafood.

The young chefs, all under the age of 25, will be competing in one of three regional heats to be held at City College, Norwich (10th May), Sunderland College (17th May), and Coleg Llandrillo Cymru, North Wales (24th May). They will work in teams of two to produce a three course seafood menu using sustainably sourced seafood.

2018 Competition winners Jamie Cracknell and Sagar Massey from West College Scotland said they were “overwhelmed” by their win last year.

“We weren’t expecting it at all. We had a really good insight from lecturers over the year, who really helped us onto the right path.

“The competition is a great way to progress your career, and opens your eyes to innovative ways of cooking seafood.”

Each team will be judged by a panel of professionals, including a regional chef. The judging will be headed by Ben Bartlett, Master Craft Guild of Chefs, BBQ Champ and Seafish Chef Ambassador.

Nine teams will go through to the Grand Final at The Grimsby Institute on Friday 7th June where they will cook a three course seafood menu, while being judged. The final judges are yet to be confirmed, but in the past have included Jean-Christophe Novelli, Cyrus Todiwala, Nathan Outlaw, Aiden Byrne, Tom

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Chippy Chat & Fast Food Magazine • February 2019

Aitkens and Mitch Tonks. Nikki Hawkins, Trade Events Manager, Seafish said: “The UK Young Seafood Chef of the Year is an important event for the industry. It encourages future chefs to think about innovative ways to cook and present seafood.

“It also encourages them to develop their knowledge on sustainability and sourcing of seafood, which is a vital when planning a menu today.”

Paul Robinson, Curriculum Manager, Hospitality at The Grimsby Institute said: “The experience of this competition will give the young chefs a chance to develop new skills. It’s invaluable and will help with their future careers in the catering industry.”

The winning team will receive a Koppert Cress ‘Cressperience’ trip to Holland; a Robot Coupe Robot Cook food processor; £500 each; £1,000 voucher for Russum’s catering equipment for their college; cookbook; competition trophy; competition medal and prize certificates.

All winning recipes will feature on the Seafood Week 2019 website.

Sponsors include: Seafish, Young’s Seafood; Koppert Cress; Robot Coupe, Russum’s, Billingsgate Seafood Training School, Corney & Barrow Wines; The Big Prawn Company and Oak Ridge Hotel Group.

The deadline for applications and paper entries to the competition is Monday 1st April 2019.

For more information visit the website https://ukseafood.co.uk/

Chippy Chat & Fast Food Magazine • February 2019

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Chippy Chat & Fast Food Magazine • February 2019

Chippy Chat & Fast Food Magazine • February 2019

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Barnes Stormer!

Krispies Fish & Chips crowned UK’s best fish & chip shop

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rispies Fish & Chips from Exmouth, Devon are frying high, as they celebrate netting the enviable title of the UK’s best fish and chip shop at the National Fish & Chip Awards 2019, organised

by Seafish. 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 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.

“Krispies has come so far since we opened 20 years ago and we can honestly say it is a dream come true to win this award. But we didn’t do this alone, we are so proud of our team and what they have achieved. We want to thank them from the

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Chippy Chat & Fast Food Magazine • February 2019

bottom of our hearts for their hard work and faith in us. We are so excited to be looking after this prestigious award for the next year and we will do everything we can to honour its reputation before passing it on to another worthy winner next year.”

Captain’s Fish & Chips, Hoddesdon, Hertfordshire scooped second place, with Low’s Traditional Fish and Chips from Aberdeen taking third.

Marcus Coleman, Chief Executive Officer at Seafish, said: “Krispies have beaten the best fish and chip shops in the business to win this prestigious award and we’d like to offer our warmest congratulations to them for what is a truly superb effort. Their final presentation to the judging panel was truly first class, with their passion for fish & chips evident throughout.

“The National Fish & Chip Awards have been raising the bar in the industry for 31 years and we know how much it means to operators to win what is a notoriously tough competition. Securing the title of best fish and chip shop in the UK will transform Krispies’ business and we hope that they are incredibly excited for what’s in store for them when they take the title back to Devon.”

Austen Dack Chippy Chat Editor said: “Tim and Kelly have worked really hard to reach this prize.

It is brilliant to see them on the top step, and we wish them well from Chippy Chat as they embark on their year.”

For more information about the awards visit: https://www.seafish.org/fish-chip-awards or follow @fishnchipawards / #fishnchipawards on Twitter.

Chippy Chat & Fast Food Magazine • February 2019

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Cо a la оs r winners all at KFE!

The National Fish and Chip Awards 2019 1ST

2ND CAPTAIN’S FISH AND CHIPS

KRISPIES Fish and Chip Shop of the Year 2019

Fish and Chip Shop of the Year 2019

ALEX WALKER

Drywite Young Fish Frier of the Year Award (2ND Place)

KRISPIES

Staff Training and Development Award

LOW’S TRADITIONAL FISH & CHIPS

3RD

Fish and Chip Shop of the Year 2019

PAPA’S FISH & CHIPS

FRASERS FISH & CHIPS

From Field to Frier Award

The Good Catch Sustainable Seafood Award

QUAYSIDE RESTAURANT & FISH BAR

ANDREW CROOK OF SKIPPERS & NFFF PRESIDENT

Best Seafood Week Campaign Award

HARBOURSIDE FISH AND CHIPS

Healthy Eating ‘Fish and Chips’ Award

Outstanding Achievement Award

e! о D l l e W THE TO ALL S & T FINALIS RS E N WIN

Cо a la оs also to Lauren Kellaway, Drywite Young Fish Frier of the Year Winner

and Trenchers Restaurant, Fish and Chip Restaurant of the Year Award

The Company of Choice for Award Winning Fish and Chip Shops

01778 380 448 sales@kfeltd.co.uk kfeltd.co.uk 13

Chippy Chat & Fast Food Magazine • February 2019

OFFICIAL SPONSOR

Chippy Chat & Fast Food Magazine • February 2019

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Whitewash!

Trenchers Restaurant scoops prestigious prize at the 2019 National Fish & Chip Awards

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renchers Restaurant in Whitby, North Yorkshire, has been crowned the UK’s best fish and chip restaurant at the 2019 National Fish & Chip Awards.

Trenchers battled it out with five other finalist businesses to net the prestigious title.

In order to take home the ‘Fish and Chip Restaurant of the Year Award’, Trenchers scored highly during mystery visits to its premises to gauge quality standards. Key award judging criteria included great customer service, superb fish and chips and maintaining a first-class dining experience. Judges also looked for excellence in menu development and innovation; responsible sourcing policies, staff training and marketing activity. Trenchers consistently impressed the judges, excelling in every category.

Marcus Coleman, Chief Executive at Seafish, commented: “This is an incredible achievement for Trenchers Restaurant and we want to congratulate them on officially being the best fish and chip restaurant in the UK. With the popularity of fish and chip restaurants on the rise, the eating-in experience is now on par with the very best traditional fish and chip takeaway businesses and Trenchers Restaurant is a prime example of this.

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Chippy Chat & Fast Food Magazine • February 2019

“This category recognises and rewards our country’s best fish and chip restaurants for providing a stellar customer dining experience and for the standards and high level of professionalism, evidenced by our winner this year. Trenchers are well-deserved winners and we wish them the best of luck going forward.”

Award sponsor Alan Pearce, Field Sales Manager at Goldensheaf, added: “As the UK’s leading batter mix producer, with a heritage of over 60 years, we can identify with the importance of being recognised as a quality performer within the fish and chip industry and we want to congratulate Trenchers Restaurant on being a stand out candidate.

“In addition to providing an outstanding fish and chip dining experience for their customers, this year’s winners are constantly striving to improve their standards and diversify their respective offerings. We wish Trenchers Restaurant the very best for the future.”

Austen Dack Chippy Chat Editor added: “Trenchers excelled in this hard-fought category.

Their dedication to quality, continuous improvement and the environment is commendable.”

The award runners up were Malt and Anchor, Cirencester Quayside, Gourdon Something Else Fishy, Milborne Port The Cod’s Scallops, Nottingham The Scallop Shell, Bath Chippy Chat & Fast Food Magazine • February 2019

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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 information, advice, or customer support material please contact Olenex Trading (UK) Limited: Tel: 01322 444836 15

e-mail: ukinfo@olenex.com

Chippy Chat & Fast Food Magazine • February 2019

www.frymax.co.uk

Chippy Chat & Fast Food Magazine • February 2019

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Fraser’s Fish & Chips Fish and Chips @ Weston Grove Upton, Chester

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ish and Chips @ Weston Grove battled it out with two other shortlisted businesses from across the UK to net the prestigious title.

In order to take home the ‘Best Newcomer Award’, Fish and Chips @ Weston Grove was appraised across a variety of judging criteria including how owners and staff approach running a new fish and chip shop, promotional activities and approaches to the responsible sourcing of key ingredients.

They also received mystery shopping judging assessments by industry expert judges, evaluating product quality and customer service levels.

The business then faced further in-depth judging visits from an awards auditor who assessed both front and back-of-house operational aspects.

Andrew Marriott, UK Brand and Marketing Manager for award sponsor Frymax, the leading all-vegetable frying fat for the fish and chip trade, added: “The future of our trade relies on top-quality, highly-motivated fish and chip businesses like Fish and Chips @ Weston Grove. There’s no denying the business has brought new ideas to the fish and chip trade and truly deserves the crown.

“A rewarding aspect of our involvement as a sponsor of this award category is to see new, talented businesses that are passionately driven to produce great tasting fish and chips for their customers. We wish Fish and Chips @ Weston Grove the best of luck and hope they will enjoy many years of success in our trade.”

Runners Up Were Fish Face, Lichfield Paignton Pier Chippy Co.

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Chippy Chat & Fast Food Magazine • February 2019

Penzance, Cornwall

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raser’s Fish and Chips in Penzance, Cornwall has been named as overall winner in the ‘Good Catch’ – The Sustainable Seafood Award’, as part of the 2019 National Fish & Chip Awards.

The ‘Good Catch’ award is strongly focused on the policies and procedures businesses have in place to ensure the responsible sourcing of fish and shellfish. All finalists were judged on how well they inform their customers about the sustainable credentials of their menu, including the journey of fish from catch to plate. Shops were also appraised on how they promote best practice in sustainability to their industry colleagues, including how they plan to tackle issues affecting the responsible sourcing of seafood.

The ‘Good Catch – The Sustainable Seafood Award’ is co-sponsored by the Marine Stewardship Council (MSC) and the Marine Conservation Society (MCS).

Rajina Gurung, Seafood Sustainability Advocate of Marine Conservation Society, said: “The standards of entries this year were exceptional, however Frasers went the extra mile to demonstrate their commitments to sourcing seafood sustainably.

They really utilised the available resources like the Marine Conservation Society’s Good Fish Guide to learn about where and how their seafood is produced and how sustainable it is, which was fantastic to see. Congratulations to Frasers!”

Loren Hiller, UK & Ireland Commercial Officer of Marine Stewardship Council, added: “Many congratulations to Fraser’s – their customers will be pleased to see the huge commitment they’ve made to ensuring there’s fish for future generations. Long live fish and chips!”

The runners up were Harbourside, Plymouth Olley’s, Herne Hill Penaluna’s, Rhondda Cynon Taf Chippy Chat & Fast Food Magazine • February 2019

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Congratulations to Fraser’s Fish and Chips – Winner of The Good Catch Award!

Loren Hiller, Commercial Officer UK and Ireland Marine Stewardship Council “Year on year, the judging for the Good Catch Award gets more difficult, but many congratulations to Fraser’s Fish & Chips who clearly put sustainable fish sourcing at the heart of their business. As a champion of the MSC label for the past three years, Frasers have made a real commitment by putting fully traceable and sustainable fish

MSC The Marine Stewardship Council is an international non-profit organisation with two globally recognized certification standards for wild-caught fish and seafood. Through the MSC’s fisheries certification and

and chips on their menu. Without fish, there’s

labelling programme, the MSC is on a

no fish and chips and by using the blue fish

mission to end overfishing. We ensure

label, they make it easy for their customers

that future generations can enjoy the wild

to choose certified sustainable seafood and

seafood we love by choosing certified

keep our oceans teeming with life for future

sustainable seafood with the blue fish

generations. Congratulations on your award!”

label. www.msc.org Marine House 1 Snow Hill London EC1A 2DH Tel +44 (0) 20 7246 8900

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www.msc.org

Chippy Chat & Fast Food Magazine • February 2019

Chippy Chat & Fast Food Magazine • February 2019

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Harbourside Fish and Chips Plymouth, Devon

H Nana Jan’s Fish and Chip Shop Buckshaw, Chorley

T

his popular business was recognised for developing a new brand identity, ‘fabulous food made with love’, promoted through staff uniforms, leaflets, on social media and via a mobile app.

Nana Jan’s was assessed against a wide variety of judging criteria, including audience segmentation, promotional budget allocation, planning and implementation of marketing campaigns and the results of this activity on the business over the past year.

Anna Bengtsson Senior Brand Manager at award sponsor Pukka Pies, said: “The quality of marketing and promotional activity undertaken by fish and chip businesses is of prime importance to the growth and success of such enterprises, and it’s great to recognise a business that has demonstrated great creativity and innovation, setting a high standard for their industry peers to aspire to.

“Through our sponsorship of this particular award category, we want to encourage all fish and chip businesses to strive for excellence with their marketing activity and to understand the benefits that marketing can have for their businesses and the collective spin-off for the wider industry as a whole.”

The Runners Up Were Harbourside, Plymouth Mister C’s, Selby Papa’s, Cleethorpes Sea and Spud, Petersfield The Fish Hoose, Thornton

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Chippy Chat & Fast Food Magazine • February 2019

arbourside Fish and Chips battled it out with two other shortlisted finalist businesses to net the prestigious title, sponsored by Middleton Foods.

In order to take home the Healthy Eating ‘Fish and Chips’ Award, Harbourside was assessed against a wide variety of criteria including menu diversification and innovation, staff training, knowledge of product nutrition and promotional activity around healthier options. They were also scored on how they collected feedback on their healthier dishes from customers, as well as the actions taken as a result of the comments received.

Harbourside then underwent a final round of judging, where the front and back-of-house practices were also scrutinised.

Ryan Baker, Sales Manager, Middleton Foods said: This award acknowledges UK fish and chip businesses that are excelling in educating and informing their customers on healthy choices and the nutritional values of fish and chips.

Having been involved in the National Fish & Chip Awards since their inception 31 years ago, Middleton Foods are proud to sponsor The Healthy Eating “Fish and Chips” Award.

The National Fish & Chip Awards are a superb way of celebrating the very best of our industry and we believe that encouraging and supporting the Healthy Eating aspects of our national dish, can only better help to promote the product.

The judges of this category were looking for evidence of menu development and innovation when promoting healthier options, as well as how businesses communicate such information to customers, along with employee training procedures focusing on healthier products and ingredients.”

Runners Up Papa’s Fish and Chips, Willerby Penaluna’s Fish and Chips, Hirwaun Chippy Chat & Fast Food Magazine • February 2019

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Quayside

Gourdon, Aberdeenshire

T

his award category was open to entry from all businesses that participated in Seafood Week (5–12 October 2018), an annual event coordinated

by Seafish that encourages consumers to eat more fish, more often. From fishmongers and supermarkets to restaurants and takeaways, the week provides a flexible platform for businesses and organisations to promote the fantastic variety of fish and shellfish available to consumers in the UK. To be awarded the accolade, Quayside was assessed against a wide variety of judging criteria, focusing strongly on the marketing objectives and promotional tactics of their Seafood Week campaigns. The business was also judged on their efforts to involve staff in the campaign and on how well they collectively engaged with their target markets.

Marcus Coleman, Chief Executive at Seafish, commented: “Our annual Seafood Week campaign is a celebration of all things fish and shellfish and is a highlight in the seafood industry’s calendar.

The initiative encourages all fish and chip related businesses to engage with their customers to promote the fantastic flavours and health benefits of fish and shellfish to inspire more people to eat fish more often.

“With robust promotional campaigns that combined innovative marketing materials and techniques, it’s evident how passionate Quayside are about increasing seafood consumption.

Congratulations to them!”

Runners Up Hampshire CC Harbour Lights, Falmouth Papa’s, Cleethorpes

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Chippy Chat & Fast Food Magazine • February 2019

Dodson’s Fresh Catch Leeds, Yorkshire

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odson’s Fresh Catch in West Yorkshire has been crowned the UK’s top mobile fish and chip business at the 2019 National Fish & Chip Awards.

Dodson’s Fresh Catch battled it out against four other finalist businesses to net the prestigious title.

In order to take home the ‘Best Mobile Fish and Chip Operator Award’, Dodson’s Fresh Catch was judged against a wide range of criteria including sustainable sourcing policies, staff training processes, marketing activity and the quality of product served to its customers.

Dodson’s Fresh Catch also faced mystery dining inspections before being named the winner at today’s ceremony.

Terrance Larkin, group general manager at JJ Food Service, said: “The standards of the mobile entrants this year was extremely strong in this fast growing category. Mobile fish and chip businesses ranged from regional event catering, private parties to local community services, some far exceeding expectations by now serving gluten free options and a range of sustainable species.

“JJ Food Service is an award-winning national foodservice wholesaler with 11 branches across the UK. We offer a wide range of food, drink and packaging essentials including FAS, Line caught and IQF seafood lines. Our restaurant website business, FOODit, can get your customers ordering online via website or mobile app.”

Runners Up The English Indian, Stockwell Heath The Fish Bar, Crewe The Little Fishy, Newcastle The Whiddon Wagon, Barnstaple Chippy Chat & Fast Food Magazine • February 2019

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www.msc.org/uk

Chippy Chat & Fast Food Magazine • February 2019

Chippy Chat & Fast Food Magazine • February 2019

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The Little Brown Jug Tonbridge, Kent

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his category was open to outlets including pubs, restaurants, leisure outlets, cafes and hotels, where fish and chips is included on the menu but not as the core offering. To reach this stage of the competition, The Little Brown Jug was assessed against a wide variety of judging criteria including responsible sourcing policies, preparation and cooking techniques, promotional activity and menu innovation.

Award sponsor Alan Pearce, Field Sales Manager at Kerry Foodservice added: “With more and more pubs, canteens, restaurants and cafes committed to serving high quality fish and chips, we’re proud to be a sponsor of an award category that recognises the excellent meal offerings and customer service offered at these outlets. The Little Brown Jug may not only focus on producing fish and chips, but nevertheless it serves some of the best quality product in our trade and acts as proof that you can taste high quality fish and chips in places other than traditional takeaways. Congratulations!”

Runners Up Fish!, Borough Market The Woodmans Arms, Whickham

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Chippy Chat & Fast Food Magazine • February 2019

Black’s Finest Fish & Chips Halton, Lancashire

T

he National Federation of Fish Friers (NFFF) has named Black’s Finest Fish & Chips in Halton, Lancashire, as its Quality Award champion as part the 2019 National Fish & Chip Awards.

The award category is only open to businesses that hold an NFFF Quality Award and crowns the ultimate ‘champion’ of this prestigious accreditation programme.

To reach this stage, Black’s were required to demonstrate that they met the NFFF’s quality benchmark which included assessment of the overall quality of premises, working practices, key ingredients, cooked products, hygiene standards and staff training. Most importantly, it looked at how businesses promoted the significance of this quality mark to customers.

Award sponsor Andrew Crook, President at The National Federation of Fish Friers, added: “Launched in 2011, the NFFF Fish & Chip Quality Award is offered to the industry to improve operating standards and showcase best practice to UK wide consumers. The NFFF Quality Award also now works in conjunction with the Marine Stewardship Council (MSC) and Primary Authority as part of the appraisal and accreditation process for the award.

“The standard of entries received this year was once again very high and the judges were impressed by the dedication Black’s put into promoting the NFFF Fish & Chip Quality Award.”

Runners Up Mister C’s, Selby Shillingfords Fish and Chips, Neath Chippy Chat & Fast Food Magazine • February 2019

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FlavOil High Oleic Sunflower Cooking Oil

Congratulations to all Winners from Flavoil!

We would like to say well done to all nominated shops and winners of the 2019 National Fish & Chip Awards.

Flavoil is becoming the oil of choice for many top shops.

Flavoil is a natural oil high in healthy fats, and strong against oxidation, and is better for you. If you would like to try Flavoil’s High Oleic Sunflower Oil please call Robin on 0207 1381 077 or visit www.flavoil.co.uk

Better in Every Way 207 REGENT STREET LONDON ENGLAND W1B 3HH 23

Chippy Chat & Fast Food Magazine • February 2019

Chippy Chat & Fast Food Magazine • February 2019

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Krispies Exmouth, Devon

I

n order to take home the prize, Krispies was assessed against a wide variety of judging criteria, including internal training policies and procedures, training support and forward plans for staff development.

Judges also visited the business unannounced to undertake full a review of staff training and development practices. They were also evaluated on the quality of the fish and chips and the level of customer service provided.

Marcus Coleman, Chief Executive at Seafish, said: “This award recognises fish and chip businesses that go above and beyond in providing their employees with high quality training, while demonstrating commitment to personal development and career progression. Krispies has demonstrated true commitment and investment in staff training and I have confidence that the staff at this establishment will be the future champions of the fish and chip trade.”

Award sponsor Philip Blakeman, Managing Director at James T. Blakeman & Co Ltd, commented: “As a family business with over 60 years’ experience, staff training has always been an important part of our success. The owners of fish frying establishments cannot overlook the importance of quality training for staff members.

As a proud sponsor of The National Fish & Chip Awards, this category showcases businesses such as Krispies that are a credit to the industry. We would like to congratulate them in taking home the crown.”

Runners Up Eric’s, Thornham Fylde Fish Bar, Southport Mister C’s, Selby Papa’s, Cleethorpes

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Chippy Chat & Fast Food Magazine • February 2019

Papa’s Fish & Chips Cleethorpes Pier, Lincolnshire

T

he ‘From Field to Frier’ award acknowledges fish and chip businesses that excel in potato knowledge including responsible sourcing and ability to produce the finest quality chips.

Papa’s was assessed against a wide variety of judging criteria, with a specific focus on their policies and procedures in the responsible sourcing of potatoes. They have also been assessed on their potato knowledge, including types, seasonality, storage and preparation of raw ingredients.

Industry judges undertook in-depth inspection visits to review the front and back-of-house practices and operations within the premises.

Award sponsor Oliver Boutwood, Director at Isle of Ely Produce, commented: “Established for a number of years, this award category continues to capture the attention and imagination of both farmers and friers alike, and has become a core part of our intrinsic values at Isle of Ely Produce.

So much so, that we hold an annual open day event at our Cambridgeshire premises, attended by potato growers, farmers and fish and chip business owners, where attendees gain invaluable insight to the potato supply process. Our autumn 2018 open day was attended by over 100 industry delegates and the event continues to go from strength to strength.

“As a sponsor of this awards programme, I am heartened to observe so many forward-thinking fish and chip businesses placing rightful importance on the responsible sourcing of their potatoes. Shops are also relaying stories behind the potato supply process to their customers, with many owners able to inform diners the exact field the potatoes they are eating were grown in.

Congratulations to Papa’s!”

Runners Up Fish & Chips Weston Grove Harbourside Fish & Chips, Plymouth Chippy Chat & Fast Food Magazine • February 2019

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Lauren Kellaway

Cornwall Youngster Crowned UK’s Finest Young Fish Frier

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auren Kellaway from Kellaway’s Fish and Chips in Truro, Cornwall, has been crowned the UK’s best young fish frier at the 2019 National Fish & Chip Awards. Lauren, 24, battled it out against five other finalist candidates to win the prestigious title.

Organised by Seafish, The National Fish & Chip Awards is a UK-wide competition celebrating true excellence in the fish and chip industry. In order to win the ‘Drywite Young Fish Frier of the Year Competition’, Lauren underwent an intensive skills based assessment – which included chipping potatoes, making batter and frying fish – followed by a personal interview during a comprehensive judging day at the headquarters of the National Federation of Fish Friers (NFFF) Training School in Leeds, West Yorkshire.

Lauren was also tested on her presentation and marketing skills, with previous winners Leigh Foster, Craig Buckley and 2018 title holder Peter Calvert all on the judging panel.

The final stage of the competition was the mystery shop visit where Lauren was judged on her practical skills within her working environment.

Marcus Coleman, Chief Executive at Seafish

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Chippy Chat & Fast Food Magazine • February 2019

said: “This is an incredible achievement for Lauren, who has showcased her skills and talent at every stage of the judging process. The Drywite Young Fish Frier of the Year Competition is a stand out category in the National Fish & Chip Awards and the enthusiasm Lauren has shown for her profession is truly admirable. Candidates like this are the future of the fish and chip industry and we are extremely proud of Lauren and wish her the very best of luck in her career.”

Kelvin Lee, Managing Director of Drywite Ltd, said: “Standards this year were once again extremely high. Lauren is a truly deserving winner and we want to wish her a massive congratulations.”

Mark Drummond, Head Judge, added: “Judging the Drywite Young Fish Frier of the Year Competition is always an honour. Lauren’s skills, knowledge and passion shone through making her a very deserving winner. It’s good to know the future of the industry is in such good hands.”

Austen Dack Chippy Chat Editor, said: “Lauren has already had a busy year as she seeked to conquer the YFF award. Now I’m sure she will go on to become one of the best young ambassadors the industry has seen, well done Lauren.

Chippy Chat & Fast Food Magazine • February 2019

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Krispies 2019 Fish and Chip Shop of the year 2019 Steve Calvert MD at Premier 1 Filtration, said: “Congratulations to Krispies Fish and Chips, Exmouth. Premier1 Filtration are one of the major suppliers of Filter Machines, Filter Papers and Filter Pads to Fish and Chip Shops, Takeaways, Restaurants, Schools and Hospitals across the UK and Europe. We are a proud supplier to the Number 1 Fish and Chip shop in the UK.”

Premier1 Filtration Ltd Little Kneeton Kneeton Lane Barton DL10 6NB Phone/Fax: - 01325 377189 07836 370234 www.premier1filtration.com 27

Chippy Chat & Fast Food Magazine • February 2019

Chippy Chat & Fast Food Magazine • February 2019

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TrTo um p p!

The future of fish and chips is in good hands!

Lauren Kellaway is our Drywite Young Fish Frier Champion Top Trump this year, but the other finalists should also be congratulated for showing the exemplary skills that brought them so close to winning.

Overall the girls just trumped the boys in 2019 with Lauren first, Alex second and James third.

2nd

1st

Alex Walker

Nationally

O Lauren Kellaway

O

Nationally

Shop: Potatoes:

Shop:

24 Kellaway’s Fish and Chips

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Superpower: Min d Reading Frying secret: Consi stency

James W orkman

Nationally

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Age:

Age:

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Potatoes:

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Age Shop

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Millers Haxby Potatoe s Pre-cut Maris P Superp ipers ower Speed Frying S ecret Attentio n to Deta il

ility Superpower: Invisib and Service Frying secret: Quality

To earn the spot at the top, Lauren had to showcase her talents during a

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rigorous, multi-stage judging process; encompassing exam questionnaires and in-depth telephone interviews conducted by senior industry experts.

She was subjected to further appraisal as she received a skills based assessment and underwent a personal interview during a comprehensive judging day at the National Federation of Fish Friers (NFFF) Training School in Leeds, West Yorkshire. She also received a mystery judging visit at her workplace to test skills and knowledge whilst in her own working environment These six are all names to look out for in our industry in the future.

Who wins in 2020, the awards 32nd year, watch this space as we continue our Young Friers Top Trump special!

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Age:

Shop:

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Potatoes: sec er Tel epo ret: g Minds rtat Superpower: Readin Con Chippy Chat & Fast Food Magazine • February 2019 Chippy Chat & Fast Food Magazine io•n February 2019 fide Products nce Frying secret: Quality

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Chippy Chat & Fast Food Magazine • February 2019

Chippy Chat & Fast Food Magazine • February 2019

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The Top Ten sponsored by

3rd

Nationally

K

rispies are well deserved winners from this year’s National Fish and Chip Awards organised by Seafish.

We believe it was very close and would

Low’s Traditional Fish & Chips Westhill, Aberdeenshire

like to highlight the Top Ten shops who were all within a shout of taking away the

A special thanks to all sponsors of the

coveted title.

event too. Without you all there would be no event to attend. Also, to Marcus Coleman, Nikki Hawkins and Andy Gray from Seafish. Again brilliant dedication from the Seafish team, thanks for

Dolphin Takeaway

Dungannon, County Tyrone

delivering a world class event.

Angel Lane Chippie Penrith, Cumbria

Mister C’s, Selby North Yorkshire

Papa’s Fish and Chips,

2nd

Cleethorpes, Lincolnshire

Nationally

Captain’s Fish and Chips The Crispy Cod

Tonyrefail, Rhondda Cynon Taf

Hoddesdon, Hertfordshire

1st

Nationally

Olley’s Fish Experience, Herne Hill, London

Harbour Lights Krispies Fish 30 Chippy Chat & Fast Food Magazine • February 2019 Falmouth, Cornwall Exmouth, Devon

& Chips Chippy Chat & Fast Food Magazine • February 2019

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42ND Street Classic Sausages Congratulations to the Winners of the National Independent Fish & Chip Shop of the Year 2019

The Nation’s No1 Fish & Chip Shop Sausage • 50% pork, from quality cuts of meat • Great taste, firm bite • Perfect battered or fried • Save & Select points with every purchase • Point of sale available

It’s all about the ingredients Winners Tim and Kelly Barnes of Krispies Exmouth, Devon, use the 42ND Street Classic Sausage. The classic winning combination.

Congratulations also to second placed Captain’s Fish and Chips of Hoddesdon, Hertfordshire and third placed Low’s Traditional Fish and Chips of Aberdeenshire.

Captain’s Fish and Chips

Low’s Traditional Fish and Chips 31

Chippy Chat & Fast Food Magazine • February 2019

Chippy Chat & Fast Food Magazine • February 2019

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Outstanding Achievement Award

Thank You Mr President!

Andrew Crook Skippers Fish And Chips, President NFFF

A

ndrew Crook, President of the National Federation of Fish Friers was recognised for his long-standing contribution to the fish and chip industry, receiving the Outstanding Achievement Award at the 2019 National Fish & Chip Awards, organised by Seafish. A 19-year veteran of fish and chips, Andrew has served as NFFF President since 2017.

The Outstanding Achievement Award celebrates an individual who has made a significant contribution to the industry and has played an instrumental part in advancing innovation. This may not necessarily be through long service but more an individual who has made an important impact on fish and chips, either in the short or long term.

Andrew’s own fish and chip shop is called Skippers of Euxton, Chorley, Lancashire. He follows in the footsteps of his late father who was also a previous President of the NFFF and a winner of the Outstanding Achievement Award at The National Fish & Chip Awards in 2010.

Marcus Coleman, Chief Executive at Seafish, comments: “The aim of the National Fish & Chip Awards has always been to showcase the very best fish and chip businesses and individuals in the UK while setting incredibly high standards for the rest of the fish and chip industry to aspire

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Chippy Chat & Fast Food Magazine • February 2019

to. When searching for our outstanding achiever, representatives from across all parts of the fish and chip industry are invited to nominate a person deserving of recognition, and Andrew’s nomination is one that the industry was wholeheartedly behind.

“Through his unstinting hard work and endeavour on behalf of the wider fish and chip industry, Andrew is an extremely worthy winner, and it’s a privilege being able to reward his life-long passion and commitment to the fish and chip trade. Warmest congratulations to Andrew on his outstanding achievement.”

Austen Dack Chippy Chat Editor said: “What a well-deserved award this is. The whole room (over 600 people) were on their feet as Andrew was called to the stage. We talk several times a week over various issues and Andrew is always ready to give help & advice. He has a great team at Skippers, who help him attend so many meetings in his role as President of the NFFF. Andrew was also quick to thank the rest of the team at the NFFF, especially the board. He was also quick to point out that he and they have only just started in the quest to promote fish and chips, and this award is not the end of his achievements but nearer the start. Well done Andrew from all at Isle of Ely and Chippy Chat!

Chippy Chat & Fast Food Magazine • February 2019

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SO FAR-OE

SO GOOD! JFK is dedicated to providing quality cod and haddock for you. The capacity to deliver on our promises of high quality is one of the company’s key trademarks. Production is done onboard the incredible fishing vessel Gadus.

Steps are taken at every juncture of the fishing process to ensure that JFK’s frozen-at-sea products are as fresh as possible. Frozen-at-sea has been called “fresher than fresh,” because within four hours from leaving the sea the fish is processed and frozen.

Ask your wholesaler for Gadus today

All JFK processing factories and trawlers produce in accordance with HACCP principles

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Proud member of “Frozen at Sea Fillets Association”

Chippy Chat & Fast Food Magazine • February 2019

Kósarbrúgvin 3, P.O. Box 56, FO-710 Klaksvík, Faroe Islands Tel +298 409900, Fax +298 409901, Email jfk@jfk.fo WWW.jfk.fo Chippy Chat & Fast Food Magazine • February 2019

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The Good

FOODit. Guide

JJ’s Takeaway Award 2019 WINNERS announced (and over 50% ARE FISH AND CHIP SHOPS)

N

at io n a l w ho l e s al e r JJ Fo o d S er vice has announced the winners of its own Independent Takeaway Awards 2019 for customers that have online ordering websites with FOODit. The UK-wide awards cover 10 categories including the ‘Best Vegan’ as well as the ‘Most Popular’, ‘Best Unique Dish’ and a newly introduced ‘People’s Choice Award’ judged entirely by customers votes via Facebook.

Head of Operations, Richard Bradshaw, said, “We want to say a massive well done to our takeaway customers who work tirelessly to market themselves online, serve great-tasting food and maintain the highest levels of service and food hygiene.”

Judges were particularly impressed with Hirds Family Fisheries in Leeds who won ‘Most Unique Dish’ for its deep-fried chorizo with pesto sauce.

Meanwhile voters in Southampton and Skegness took to Facebook to vote for Lowford Fish Bar and The Marina Restaurant to win ‘People’s Choice’ Awards, respectively.

Winners receive framed certificates, £50 to spend on FOODit marketing, free coffee training day with Lavazza Coffee and ‘Gold Winner Stamps’ to add to their website. All winners have a five-star Food Hygiene Rating and use the FOODit online ordering platform.

This is the first year the FOODit Awards have introduced a dedicated vegan category.

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Chippy Chat & Fast Food Magazine • February 2019

And the winners are…

• Most Popular Takeaway – Rawcliffe Pizzaria, Goole • Best Curry Takeaway – Wuli Wuli, Camberwell • Most Unique Dish – Hirds Family Fisheries, Halifax (Chorizo fries with pesto mayo) • Most Highly Recommended Takeaway – The Chip Inn, Whitwell • Best Pizza Takeaway – Edlington Grill, Doncaster • Best Vegan Menu – Cedar Lebanese Restaurant, Wimbledon • Best Seafood Takeaway – Seagull Fish Bar, Birmingham • Best Noodle Takeaway – New Ruby, Belvedere • People’s Choice (existing customer) Lowford Fish Bar, Southampton • People’s Choice (new customer) The Marina Restaurant, Skegness

About FOODit

FOODit builds mobile friendly online ordering websites for restaurants and takeaways from just £79 + VAT. Sign up and receive a FREE tutorial on ‘How to sell on Facebook’. Simply email elit. rowland@jjfoodservice.com quoting ‘Chippy Chat FOODit Offer’.

For more information visit www.FOODit.com

Chippy Chat & Fast Food Magazine • February 2019

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Congratulations to Dodson’s from everyone at JJ Foodservice Terry Larkin, Group General Manager at JJ Foodservice says “We have been blown away by the passion, hard work and resilience behind each and every one of the businesses at this year’s National Fish and Chip Awards. Despite continued food price hikes, rising staff costs and general consolidation in the market – fish and chips continues to thrive. The team at Dodson’s Fresh Catch – and all the other winners and finalists – are true champions.”

JJ Foodservice is an award-winning national foodservice wholesaler with 11 branches across the UK. The group offers a wide range of food, drink and packaging essentials including FAS, Line caught and IQF seafood lines. JJ’s restaurant website business, FOODit, can get your customers ordering online via website or mobile app. The JJ Foodservice Mastercard offers businesses up to 56 days interest free credit on up to £50,000. Visit www.jjfoodservice.com or contact Les.Wilsher@jjfoodservice.com JJ FOOD SERVICE HAVE BRANCHES ACROSS THE UK IN NEWCASTLE LEEDS MANCHESTER DONCASTER BIRMINGHAM LEICESTER BRISTOL BASINGSTOKE ENFIELD DAGENHAM AND SIDCUP 35

www.jjfoodservice.com Chippy Chat & Fast Food Magazine • February 2019

Chippy Chat & Fast Food Magazine • February 2019

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Fish and Grits!

Jonah’s Fish and Grit Restaurant Georgia, USA Caleb Brown, Founder

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I

t was a single church sermon about Jonah that sparked an idea, which grew to become this restaurant.

And, like the prophet Jonah, the path that led me to establishing Jonah’s Fish & Grits was neither straight nor easy. This is our story.

Over 2,000 years ago, the prophet Jonah was given special instructions from God. However, he chose to run from this calling and sailed in the opposite direction. A great storm threatened his boat, and Jonah knew the only hope was to be thrown into the sea.

Yet, God had mercy on Jonah and sent a great fish to save him.

Jonah’s experience with the storm and whale renewed his life. It both set him in the right direction and gave him a perspective of humility and perseverance that he could not have gained elsewhere but through a season of suffering.

Eventually, this experience lead to saving an entire city (from King down to peasant) from destruction.

Similarly, it has been through tragedy and struggles, including losing my mum, fighting and surviving cancer, and the consequences of poor choices in college, that set the course of my life towards something greater. Even while working

Chippy Chat & Fast Food Magazine • February 2019

in various positions in the food industry, I never dreamed of opening my own restaurant.

However, being “swallowed by a few whales” allowed me to discover God’s restoration and purpose for my life.

We all make mistakes, have trials, and go through times of suffering. But, there always remains forgiveness and hope in Jesus. My prayer is that you will experience something more than great food and service at Jonah’s. Thank you for the opportunity to serve you today.

The Jonah’s Difference Whether you prefer items from sea or land, we have packed our menu with fresh and “house-made” options you will love. Our “fish & grits” is a refined twist on the English concept of “fish & chips” intertwined with our local southern tradition, flair, and hospitality.

And, since we want your experience to be just as amazing as the food, Jonah’s takes extra care in providing you with the best service in a family-friendly environment.

With a varied menu, with species from land and sea, their popular fish and chip offering is not your run of the mill variety.

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Catfish Farm raised catfish hand dipped in seasoned cornmeal and deep fried, served with Jonah’s sauce and a pound of natural-cut fries $11

Black Grouper Black grouper hand dipped in seasoned cornmeal and deep fried, served with Jonah’s sauce and a pound of natural-cut fries $17

to the perfectly cooked fish and other delights, you can’t go wrong. Everything is homemade and mouth-watering. We start off with the cyclone shrimp and then the parmesan crusted grouper. The slaw is awesome! Always had great service.

The restaurant itself is very casual and we get there b4 5 pm because it fills quickly.” www.jonahsfish.com

Fresh & House-Made We take pride in our menu of new southern and seafood favourites. However, we also like to boast about the delicious garden and land-lover items as well. And, let’s not forget about desert! Jonah’s crafts some amazing items to finish of your meal or celebrate a special occasion.

Jonah’s has something for everyone ... including the kids. Log on to see our menus. In addition, we offer carry-out and catering options for those that want to take Jonah’s on the go.

Customer Comments “You can order anything on the menu and not go wrong. This place is named fish and grits for a reason, absolutely the best scallops I have ever eaten, they melt in your mouth and the shrimp and grits are the best ever.”

“We live in Atlanta and consider Jonah’s the best seafood restaurant we’ve ever eaten. Everything about this restaurant is impeccable, the food, the service, etc.

I highly recommend it!”

“Jonah’s is the best seafood restaurant.

From the over the top hushpuppies 37

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Naked Distraction!

Prude Parisians Stay Clothed for Dinner

A

restaurant in Paris where diners pay to eat completely naked is set to close its doors barely a year after its launch.

O’Naturel, based in the city’s 12th district, will serve its final meal this month after failing to attract enough business.

The restaurant won reviews for both its food and the unique experience when it opened in, but the owners have called time on the venture for financial reasons.

A post on O’Natruel’s Facebook page confirmed it was shutting: “It is with great regret that we are announcing the final closure of the restaurant O’Naturel on February 16, 2019.

“Thank you for participating in this adventure by coming to dinner at O‘Naturel. We will only hold good times,

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Chippy Chat & Fast Food Magazine • February 2019

meetings with beautiful people and customers delighted to share exceptional moments.”

Its owners called on customers to take advantage of the remaining time that the restaurant is open and “enjoy a last naked dinner in Paris”.

Guests at O’Naturel remove their clothes in a cloakroom when they arrive at the restaurant and dine naked. The restaurant is screened off from the outside world and staff are fully clothed when serving food.

In an interview with the news agency AFP last year, one of the owners said: “Our role is to put people at ease. As soon as customers enter the dining room, we accompany them to their table and we reassure them that it’s not like the whole room is looking at them.”

How is your restaurant different – austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • February 2019

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Nutritious and tasty

Traditional

FISH Roe

MAKE A DIFFERENCE. CHOOSE GUARANTEED SUSTAINABLE FISH.

Please contact your local distributor/ r/ supplier for further information.

39 Chippy Chat & Fast Food Magazine • February 2019 Chippy Chat & Fast Food Magazine • February 2019

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Laurel and Lardy!

Film Duo Try Famous Fish and Chips

T

HE Black Country Living Museum hit cinemas around the world when Laurel and Hardy biopic ‘Stan & Ollie’ was released recently.

The film, starring Steve Coogan and John C. Reilly as the comedy double act, was partly filmed at the Tipton Road site.

The actors took time out of their busy filming schedule to try the museum’s famous fish and chips and have a ride on a classic Black Country trolleybus.

The museum’s pub The Bottle and Glass Inn and Hobbs Fish and Chip Shop can also be seen in the trailer, alongside a near-unrecognisable Coogan and Reilly as the iconic duo.

The Museum’s award-winning fish and chips are cooked in beef dripping for an authentic taste of the past. Hobbs Fish and Chip Shop has dished up the nation’s favourite food to countless Black Country folk.

Originally situated at 41-42 Hall Street, Dudley the landmark building was moved and rebuilt, brick by brick, at the Museum where it forms the centrepiece of the new 1930’s High Street.

Directed by Jon S. Baird, the film charts the pair’s little-known theatre tour of Britain in the 1950s, with the museum standing in for an austerity-hit, post-war town.

Laura Wakelin, Deputy Chief Executive of Marketing and Communications at the museum said: “We always enjoy welcoming film crews to BCLM but working with the Stan & Ollie team was particularly fun since there was so much of the Museum they wanted the actors to get involved in rather than just treating it like a set - like trying our fish and chips and riding on a trolleybus.

Screenwriter Jeff Pope said: “You just have this wonderful picture of these two guys that had been such giants staying at little guest houses, playing tiny theatres and not realising they did it because they loved each other.

The Black Country Living Museum is no stranger to welcoming Hollywood stars on their latest filming projects.

Cillian Murphy and the Peaky Blinders cast also recently shot scenes for series five of the hit BBC drama at the museum.

Has anyone famous filmed at your fish and chip shop? - Austen@chippychat.co.uk

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@FriarsPride @FriarsPrideLtd Chippy Chat & Fast Food Magazine • February 2019

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Plat Will be the Day! Fish and chip shop launch special ‘high sea’ version of afternoon tea Grosvenor Fish Bar in Norwich has introduced a new addition to their menu.

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he sharing platter for two consists of clam sliders, squid, cod cheeks, whitebait, prawns and cod goujons served with chips and dips.

It is priced at £29 but a singles version is also available for £15.

The co-owner of Grosvenor Fish Bar, Christian Motta, said that ‘high sea’ had come about as an interesting alternative to high tea.

He said: “We wanted to do something fun and we all like a high tea, so we thought we’d do a ‘high sea’.

“We get lots of people coming in wanting to try all different things. They would ask us if we did platters so we thought we would come up with this on the tiered system like you would get a

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Chippy Chat & Fast Food Magazine • February 2019

high tea and it’s had great feedback.”

As for the stand the platter is served on, it’s unique to the Grosvenor.

Mr Motta said: “We had this made because we couldn’t find anything to hold it all in. We’re very happy with them.”

Customers can order ‘high sea’ from the fish bar without booking but Mr Motta said it can also be ordered in advance.

“We’ve had a good response,” said Mr Motta. “We’ve had orders for them already.”

The Grosvenor are becoming known for their creative culinary flare, having also recently launched a larger version of the clam slider burger called ‘clamity Jane’.

They made waves last Christmas too with their fish and chip shop take on Christmas dinner which comprised of turkey sausages, chips, battered stuffing balls, gravy and cranberry sauce.

Are you serving new meals – austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • February 2019

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As Easy as BTC! British Takeaway Campaign launches toolkit to support takeaways to offer healthier choices

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he takeaway sector has launched an online toolkit designed to help takeaways across the UK respond to consumer demand for healthier options.

The toolkit is based on best practice in the takeaway sector and consists of four simple and practical steps that most takeaways can implement. The BTC is working with its members to encourage all takeaways to adopt these steps.

The measures include: Offering smaller portion sizes Making sure water and low-sugar drinks are available Not adding salt after cooking

Using healthier cooking methods and ingredients.

Commenting on the launch, British Takeaway Campaign (BTC) Chair Ibrahim Dogus said: “The BTC is launching the Takeaway Toolkit to support restaurants who want to respond to

consumer demand for healthier options. We know many takeaway businesses have already made real progress and providing this support will help many more to do so.”

The British Takeaway Campaign is also calling on the Government to recognise how far the sector has already come and to work with us by providing a free online calorie calculator to help takeaways provide consistent and reliable nutritional information to their customers. 9 in 10 of takeaway restaurants say they would use such a tool if it was available.

For your tool kit visit www. britishtakeawaycampaign.co.uk

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Chippy Chat & Fast Food Magazine • February 2019

Chippy Chat & Fast Food Magazine • February 2019

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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

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Mitchell Potatoes Chippy Chat & Fast Food Magazine • February 2019

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Once you've tried us, you won't want to leave, here's why: u We are suppliers of the best frying potato in the North West u Delicious and fresh pre-cut PG Chips u We use only quality Lincolnshire and Cambridgeshire potatoes u We pride ourselves on our punctual delivery, Monday to Saturday, within a 50 mile radius of Manchester u We offer excellent value for money Vic Graham Ltd South Boyd Street, Tottington, Bury, Lancashire, BL8 3NA

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Chippy Chat & Fast Food Magazine • February 2019

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Delivering quality sourced potatoes to Fish & Chip shops daily throughout the North East and North Yorkshire We are a family run company with family values, originally started in the 1940, the company is now run by Gordon Cracknell, third in a generation of Potato merchants. Strong relationships which have been built up over the years with suppliers across the UK and Europe enable us to supply the premium quality potatoes that our clients want.

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Count Fus-Cola!

Thousands Flock to Whitby Goth Weekend

L

ike bats coming to roost in an old church at night, goths from across the UK gather twice a year at Whitby, a historic fishing town on the northeast coast of England, for a weekend of music, leather, lace, and pints of snakebite with friends made over years of devotion to the spookiest of subcultures.Whitby Goth Weekend began in 1994 when its founder, Jo Hampshire, a Barnsley-born goth with rainbow-coloured hair who still runs the event, put an advert in the music paper NME, asking if any of her fellow goths fancied meeting up in Whitby.

Whitby has long been synonymous with the goth subculture, not least because of its association with the fictional goth icon Dracula, who famously swept through its spooky old streets in Bram Stoker’s novel of the same name.Hampshire expected just a handful of people, but around 200 turned up at The Elsinore pub, and in the following years Whitby Goth Weekend sprawled into a twice-annual festival of both official and unofficial events, that

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are a must on the goth social calendar.

So popular is Whitby’s goth festival that people book their accommodation up to two years in advance. When the event is on, every guesthouse and B&B has a “no vacancies” sign in its window.A keen supporter of the event are the Fusco family.

With over 1500 hungry Goths to feed the event gives their fish and chip shops in the town some great early and late season business.Staurt Fusco said “This event is unique to Whitby and has grown lots over the years. We love to serve Goths of all shapes and sizes and look forward to seeing the next arrivals in April. What events do you have – austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • February 2019

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The Hall-Mark!

Blakemans and the fish and chip shop industry

D

uring the late 1970’s, the nations favourite takeaway staple was in jeopardy due to the short supply of North Atlantic Cod. Desperate to substitute fish with an affordable protein source in their shops, Mr James Blakeman saw this opportunity and started supplying shops with a frozen sausage that could deep fry from frozen without splitting.

And from that moment things went from strengthto-strength and the chip shop sausage has been at the forefront of sales ever since.

Wind forward several decades and his business James T. Blakeman and Co. Ltd based in Newcastleunder-Lyme – is now widely recognised as one of Europe’s leading manufacturers of sausage and meat products.

Its position as a key supplier to the fish and chip shop industry is cemented to the extent it is now producing 400 tons of sausages at its state-of-theart complex every week with Blakemans’ Supreme Brand and Premier Brand sausages consumed in huge amounts by the adoring British public.

Producing great food and then supplying it to chip shops the length and breadth of the UK is only one part of a recipe for success.

Staff in the shops have to know how to serve up quality items each and every day; understand food hygiene techniques and legislation; have good customer service skills.

James Morris, Head of Business Development at Blakemans, said: “We are proud to sponsor an award for training and developing staff at the National Fish and Chip Awards. What we do through our sponsorship is encourage entrepreneurial owners of the businesses to be mindful of their role in the future success of the business and the industry.

“This mirrors the attitude we take at Blakemans.

We always have an eye on the future of our company

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Chippy Chat & Fast Food Magazine • February 2019

and that is why we place huge importance on developing talent and training staff.”

Blakemans support for training and personal development doesn’t just extend to the workplace.

Several years ago, Managing Director Philip Blakeman had the pleasure of meeting a local man who was competing part-time in strong man competitions.

Knowing how important devoting time, effort and dedication to training needed to be, Mr Blakeman, along with other local businessmen, pledged sponsorship to enable that person to quit his day job and dedicate himself to training for his ultimate goal.

It paid dividends - in 2017 Eddie Hall was crowned the World’s Strongest Man! The company has retained its links with Eddie and were delighted to have him as their guest at the National Fish and Chip Awards where the strong man got to see how the same dedication to training in another industry can lead to achieving goals.

Blakemans would like to congratulate Krispies in Exmouth for a fantastic double at the National Fish and Chip Awards – they not only received the training and development award but were also voted the UK’s number 1 fish and chips in the country!

Contact James T. Blakeman & Co. Ltd. Millennium Way, High Carr Business Park Newcastle - U - Lyme, Staffs ST5 7UF Tel: 01782 569610 Fax: 01782 569611 E-mail: admin@blakemans.co.uk www.blakemans.co.uk

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Come Fry With Us! Chippy Chat has launched some great new initiatives in 2018.

We have been winning friends and partners throughout the year whilst creating the perfect platform for friers and suppliers alike.

Thanks for everyone’s support in 2018.

Let’s make 2019 a great year for the industry!

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The Re-Generation Game!

THE queues were bursting out the door as Cradley’s regeneration got off to a flying start with the opening of the new Chainmakers Fish and Chip shop in 2018.

D

ozens of people flooded to the new Colley Gate chippy as the ceremonial ribbon was cut by the Mayor of Dudley, Councillor Alan Taylor, who announced the shop as officially open.

The shop had already built up a big online following before it was even opened, with more than 1,000 people liking the chippy on Facebook.

Owner Andrew Newton, who also runs the nearby Nisa store, said he hopes the opening of the new store will act as a catalyst to redevelop the rest of the much-maligned street.

“It’s been really stressful,” Andrew admitted. “But as you can see by all the people here it is something the area really needs.”

Andrew and his father started their plans to restore Colley Gate in 2007, but blamed a lack of backing from the council – despite spending “substantial amounts of money” – on why it has taken another 11 years to get his dreams turn to reality.

James Clinton, who has been working alongside Andrew to get the store off the

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ground, said: “I think I am right by saying that the whole community is grateful and thankful for what the Newton family has done for the area over the last 10 years.

“Most people had written off Colley Gate, but the Newton’s haven’t and had different ideas.

“I have had a lot of involvement with the family on its latest venture, the Chainmakers, and I can honestly say they mean business in the regeneration side of things.

“Now this project has come full circle I thought there would be a rest period but no, Ian – who is Andy’s Father and the head of it all – is currently not well but is planning to invest more into the area.

“And if things pan out as they should, Colley Gate will shine once more.”

Dudley Council’s deputy leader, Councillor David Vickers, said Andrew’s planned regeneration of Colley Gate is just what Cradley needs.

“I think what Andy and his family are doing is brilliant for this area,” he said. “He has pumped thousands of pounds into a part of Dudley borough that has been left derelict for too long.

“We need more people like Andy in this borough, and I can’t wait to see what he has planned next.”

Has your shopped helped regenerate an area? Austen@chippychat.co.uk

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Telephone: 0044 28 9127 1811 | Website: www.mcwhinneys.com 52 52 Chippy Chat & Fast Food Magazine • February 2019 Chippy Chat & Fast Food Magazine • February 2019