The Class of ’22 number around 10,500 Fish and Chip shops in the UK. The last few years have proved difficult with increasing competition, Covid restrictions and inflation in energy and food prices. Nevertheless, many in the industry have proved resilient with new initiatives to increase access and distribution. Fish and Chips still remain the Nation’s favourite meal and exceptionally good value. Frymax remains the brand leading cooking oil in the UK, a title it has now held for over 65 years. Why ? Because we have been producing the same product without additions and modifications for all this time resulting in the same delicious results. Frymax is pure white premium palm which is additive free, contains no hydrogenated oil and less than one percent trans fats. As befits the brand leader, Frymax has recognised the need for economic fairness and is sourced from approved, certified production units and is 100% sustainable and traceable.
For information, advice, or customer support material please contact ADM Trading (UK) Limited. e-mail: frymaxinfo@adm.com www.frymax.co.uk
to 2023 from all at Chippy Chat! I can’t believe we are entering into yet another New Year! There seems little let up in price rises for many of the products essential for all shop owners. All we can advise is for you to watch portion sizes and also for you to charge a firm but fair price. Our first feature of the year is all things fish we look at several key fish suppliers, brands and vessel owners as they tell us what’s hot in their industry right now. There are several events for us to look forward to in the first quarter
of the year. The National Fish & Chip Awards are on Feb 28th in London. There are still a few tickets left although they are proving to be popular with the announcement of popular comedian Jason Manford as this year’s host. Add to that trade shows for Friars Pride, VA Whitley & Henry Colbeck and it all adds up to a busy start to the year. For stories, and or advertising opportunities please contact me austen@chippychat.co.uk www.chippychat.co.uk
Austen
Chippy Chat Ltd Oak Lane Littleport Ely Cambridgeshire CB6 1RS
www.chippy-chat.co.uk info@chippychat.co.uk Twitter @Chippychat Facebook Chippy-Chat TEL 01353 658216 FAX 01353 863 444
Achippy meal in the most expensive city would cost you almost double compared to the cheapest Fish and chips are one of Britain’s favourite food choices, but rising costs are pushing up the prices in our chippies.
And some fish and chip dinners could cost you a lot more, depending on where you are in the UK.
A recent study by MaxFreeBets.co.uk looked at prices in the top chippies, ranked by the Google search term ‘best fish and chips’, in the 16 biggest cities in the UK. Not surprisingly, London emerged as the most expensive place to experience the original “carry-out” meal with an average cost of £11.17.
The second most expensive was in Birmingham. There the average fish and chip meal would set you back £10.80.
This was followed by Newcastle with an average price of £9.33 with Manchester ranking fourth with an average price of £8.92 and Sheffield just behind with an average price of £8.82. A chippy meal in Nottingham, Swansea, Glasgow and Leeds would set you back £8.78, £8.74, £8.35 and £8.20 respectively.
The cheapest city was Aberdeen with an average price of £6.66, followed by Southampton at £6.98. Next was Dundee (£6.96), then Cardiff (£7.19, Edinburgh (£7.14), Wrexham £7.50 and Liverpool (£7.96)
Many chippies are struggling financially, with prices sky-rocketing for fish, cooking oil and even the flour used for the batter. What are you charging for your fish & chips? Email austen@chippychat.co.uk
it – a sure sign that it’ll fly off chip shop counters.”
Contact to place your order NOW
- Pukka’s new Chip Shop Chicken Curry pie will be available to order in cases of 12 x frozen baked and individuallywrapped pies from January. Call to place your order: 0116 026 4000.
Pukka, the nation’s number one pie brand , is celebrating 60 years of making and baking pies for Britain’s fish and chip shops with the launch of a new, limited-edition recipe. Blending two British chippy staples – The People’s Pie and chip shop curry sauce – Pukka’s Chip Shop Chicken Curry pie will be available from January, and chippy owners can grab first bite.
WIN £1k worth of pies
- WIN £1k worth of pies in Pukka’s monthly prize draw. Find out more here: pukkapies.co.uk/win
Inspired by classic chip shop curry sauce, the limited-edition Pukka Chip Shop Chicken Curry pie is the perfect fit for both new customers and existing curry fans looking for an extra-tasty chippy tea. What’s particularly impressive is that Pukka spent valuable time developing this latest recipe – working closely with chip shop industry experts to ensure the new Chip Shop Chicken Curry pie seamlessly captures the distinctive taste of British chip shop curry sauce.
“Ever since we started making and baking pies in 1963, chip shops have been at the heart of our business,” says Isaac Fisher, Managing Director at Pukka “Commemorating six decades of service, we’ve created a recipe in honour of the Great British Chippy, baked especially for chippy owners’ regulars to enjoy.
“To do this well-loved industry justice, it was vital we delivered on our full on flavour promise with our new Chip Shop Chicken Curry pie – and research shows we’ve done exactly that. Our latest recipe is already coming out best-in-class, with almost three quarters (71%) of our core buyers saying they’d be likely to buy
Chippy Chat Publishing Editor Austen Dack was one of the first to try the new pie. “I was once again invited to visit the Pukka Pie HQ, the home of British Pies. To see first-hand the care and attention they take to produce pies destined for our chip shops is amazing. Then to actually try the new Chip Shop Chicken Curry Pie ahead of its debut was an honour. The taste is akin to a great chippy curry sauce, with plenty of chicken and the usual perfect Pukka casing.”
To top it off, Pukka’s support stretches beyond nailing down the flavour profile. Alongside offering free-of-charge marketing support, the brand has also introduced an exclusive launch offer to help owners drive higher profit margins.
“We’ve updated the Social Media Toolkit on our foodservice website to include post inspiration specific to the new recipe, encouraging chippy owners to drive footfall by spreading word on social that they’re now serving the new Chip Shop Chicken Curry pie. Alongside this, we’ve developed brand new bespoke POS, including new-look window posters, to help chippy owners maximise both engagement and sales,” concludes Fisher.
Pukka gives chippy owners first bite of its new chip shop chicken curry pie
Business or pleasure, dates not to be missed...
1-31 January 2023
Veganuary is an annual challenge run by a UK nonprofit organisation that promotes and educates about veganism by encouraging people to follow a vegan lifestyle for the month of January.
19 February 2023
Innovations 2023
VA Whitley would like to invite you to Innovations 2023 the Premier Exhibition for the Fish & Chip trade in the North West of England and Wales. Bolton Stadium.
28 February 2023
The ceremony for the National Fish and Chip Awards 2023 will take place on the 28th of February 2023, at the Park Plaza in Westminster. Good Luck to all finalists.
Friars Pride annual show returns to the Peterborough Showground in 2023. With lots of new ideas and fantastic stand holders it will be one of the industry events of the year.
Pie Week falls in the first week of March. Pies have been in existence since about 2000 B.C. and have been loved by the British since the 12th century.
2023
What’s Cooking 2023 Henry Colbecks annual fish and chips exhibition for fish and chip shops, takeaways, fast food outlets, caterers, hospitality and more. Harrogate.
National Vegetarian Week is run by the Vegetarian Society, a UK charity.
Neoda’s National Fish & Chip Day is about giving fish and chips the recognition it deserves and helping to secure its position as the nation’s favourite dish.
Yes Peas! is continuing its mission to inspire everyone to cook and eat peas.
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
Ten fish and chip shops have been named recently as finalists in the Takeaway of the Year category, at the National Fish and Chip Awards 2023.
The top ten takeaways from across the UK, will now be judged further by an anonymous panel of industry experts, before announcing the winner at The National Fish and Chip Awards 2023.
The business shortlisted are:
Fishermans Bay, Whitley Bay
Fish Kitchen 1854, Maesycwmmer
Whiteheads Fish and Chips Ltd, Hornsea Shipdeck, Trethomas
The Bearded Sailor, Pudsey
The Fish Bank, Sherburn in Elmet
Low’s Traditional Fish & Chips, Westhill
The Oyster Shell, Bath Auckley Friery, Doncaster
The Fish Works, Largs
Hosted by The National Federation of Fish Friers (NFFF), the ceremony will take place on the 28th of February 2023 at the Park Plaza Westminster Bridge. Tickets are available now and are selling very quickly. To purchase tickets please visit ww.thefishandchipawards.com.
The Takeaway of the Year category is sponsored by Pukka Pies, McWhinneys, Smales, VA Whitley, Friars Pride, Henry Colbecks and B D Signs.
Andrew Crook, President at the NFFF, comments “It was a tricky job whittling down the top twenty to the top ten, but the chosen takeaways have demonstrated a clear reason as to why they are deserving of this accolade. All finalists should be extremely proud, and our judges are looking forward to getting stuck into the next set of judging!”
Austen Dack Chippy Chat Publishing Editor said “It is a very strong list of shops in the Top 10. All of these shops will see an uplift in sales for making it thus far with the overall winner looking at an over 50% increase. Good Luck to them all.”
By the late 1980’s the British public’s food tastes had become cosmopolitan with considerable growth in Indian and Chinese takeaway’s and gourmet food ranges in supermarkets. Nevertheless Fish and Chips still remained the Nation’s favourite takeaway with the Class of ‘88 numbering around 15,000 shops. They were attracting a more diverse range of customers who were paying around £1.60 - £2.00 for medium cod and chips. Greaseproof paper was introduced and newspaper for wrapping phased out on hygiene grounds. A BSE outbreak also resulted in many shops switching from animal fats to vegetable oils for frying. By 1988, Frymax was still the number one brand. It was exactly the same product as on launch with no additions or modifications and remained pure white palm which is additive free, contains no hydrogenated oil and less than 1% trans fats. Frymax guaranteed consistently good results and long lasting performance without deterioration in quality and had become firmly established as the Fryers Favourite.
please contact ADM Trading (UK) Limited. e-mail: frymaxinfo@adm.com www.frymax.co.uk
The Q Partnership (also known as “The QP”) is made up of Friars Pride, Henry Colbeck and VA Whitley, and they are delighted to supply Fish & Chip shops across Great Britain with the finest Frozen at Sea (FAS) fish fillets. Rammi oCeanPremium is a fantastic quality product and is one of the highlights of the FAS range that is exclusively available from The QP.
Rammi’s state-of-the-art trawler, The Sólberg, specialises in catching healthy, fresh fish that are then frozen at sea within 2 hours. This process locks in all the flavour and goodness ensuring natural, boneless, skinless cod fillets, that are prepared ready to defrost, batter, fry and serve, and taste like they were caught only moments before.
This Icelandic fishing company is dedicated to looking after future generations of fish, and that’s why the Marine Stewardship Council (MSC) has accredited Rammi. This assures The QP,
and its customers, that the fish Rammi is providing has been sustainably caught. And it guarantees the future of fish, meaning everyone can continue to enjoy the great taste of the sea for generations to come.
Rammi oCeanPremium cod is frozen at sea within two hours of being caught. This means the freshness and flavour of the fish is immediately sealed in. Freezing fish at sea also stops any deterioration through ‘drip loss’. This is all done aboard Rammi’s trawler, The Sólberg.
The Fish & Chip shop industry continues to have strong family roots; from familyowned suppliers such as Friars Pride, Henry Colbeck and VA Whitley, to familyowned Fish & Chip shops which, in turn, feed the families of Great Britain!
Based in Siglufjörður on the north coast of Iceland, and offering continuity of supply for Rammi oCeanPremium cod fillets, Rammi is a family-owned fishing company and has been catching for and supplying to the Q Partnership’s family businesses for over 15 years!
At Norfisk we procure only the highest quality long-line Norwegian Cod and Haddock. All fish is responsibly sourced and ‘Frozen at Sea’ on board select vessels resulting in a premium fillet of optimal standards.
“Our brand of longline fillets is fast becoming a game changer for interleaved boneless fillet supply into the Fish & Chip sector” says Commercial Director Matthew.
“We launched our trawled version of the brand into Ireland in 2018 and have had huge success there. Continuity of product and supply all year round at stable prices is clearly a big plus for friers.
The industry is undoubtably short of longline fillets that are pan ready, so we saw a gap in the market. In the current climate it’s all about food safety and consumers are fully conscious of the long-term planet gains as a reflection of what they consume and thrive on knowing this before they eat. More selective fishing, intact seabeds, lower greenhouse emissions and unwanted bycatch are just a few of the benefits of long-lining and consumers love to see and hear these facts.”
Matthew goes on to say “more recently we have progressed the brand with long-line fillets into our range. Our processing partners have decades of experience in buying only the best quality fish and we felt obligated to offer a higher volume of premium boneless fillets to the fish frying trade. Our state-of-the-art facilities take the headed and gutted fish down to temperature that barely allows them to fillet the fish then within minutes it’s interleaved and plate frozen.”
Research company Nofima have analysed and compared fish caught by long-lining and fish from trawler catches. This has shown that line-caught fish has a whiter flesh and gives a firmer fillet. The most important reasons for the better flesh quality of line-caught fish are better bleeding out and less compression damage,” says researcher Bjørn Tore Rotabakk. Both the compression damage and the poor bleeding out are caused because trawling brings up from five to twenty tons of fish onto the deck each time, while with long-lining the fish are brought on board one by one. Researchers have carried out chemical, technical and sensory analyses in order to assess fish quality. Taste assessors have judged the fish on colour, texture, smell, splitting and surface, while chefs at the Gastronomic Institute have assessed the flavour. The conclusion of both groups is that line-caught fish has a much higher quality.
So, whilst Norfisk is relatively new to the market it’s not aiming to revolutionise the industry – only to offer the more conscious buyer a convenient alternative to trawled and to compliment the Fish and Chip sector, one that they know prides itself on very high standards!
specifications, and we plan to build on this in 2023.
2022 was another fantastic year for us at Collins Seafoods, as we saw our flagship vessel Kirkella return to the Barents Sea after complications with Brexit limited fishing in these waters in 2021.
We saw Kirkella land four times last year, each one successful, and the impressive factory trawler brought back plenty of cod and haddock ready for us to distribute to fish and chip shops, wholesalers, pubs and restaurants. As well as supplying the UK through our depots in County Durham and Leeds, 2022 saw Collins Seafoods Ireland complete its first full year of trading to aid the distribution of products overseas and 2023 looks bright for all three companies.
This year, we will continue to use our consistent methods of catching and preparing frozen-at-sea fish to meet our customer’s needs. One of our clients, James Verrill at Eskdale Fisheries, told us his thoughts on frozen-at-sea compared to fresh fish:
“Personally, I like to fry frozen-at-sea cod over fresh most of the time because it has a more consistent and stable price. You also have the ability to defrost small amounts as required, and it can last for periods of time that fresh doesn’t allow.”
Having a good relationship with our customers is extremely important to us because we are constantly learning more about their requirements in order to continue to improve and adapt to their
We also benefit from having good relationships with our sundry suppliers, which brings advantages for our clients; last December, we celebrated the World Cup by offering our customers a great promotion on McWhinney’s Sausages.
Additionally in 2022, we built on our relationship with the Marine Stewardship Council (MSC), working closely with the organisation to ensure we met all the sustainability requirements to ensure full traceability on our products. We also helped support MSC’s Sustainable Seafood Week campaign on social media and wrote a blog focusing on the benefits of this significant awareness week.
We are constantly aiming to improve our sustainability in the business, for example, last year we installed electric vehicle chargers at our North East depot, and in 2023 we hope to add solar panels to the roof.
We would like to say thank you to the Chippy Chat Magazine for working with us over the years, and we would like to wish our valued customers all the best for 2023.
COLLINS SEAFOODS NORTH EAST:
Unit 2, Park 2000, Heighington Lane Business Park, Newton Aycliffe, County Durham DL5 6AR Tel: 01325 315544
Web: www.collinsseafoods.co.uk Email: sales@collinsseafoods.co.uk
COLLINS SEAFOODS YORKSHIRE:
Unit 2, Felnex Crescent, Cross Green Industrial Estate, Leeds, LS9 0SN Tel: 0113 2498832
Email: salesyorkshire@collinsseafoods.co.uk
Round table hosted by the Norwegian Seafood Council & NFFF brings together fish & chip industry
Across section of the fish and chip industry came together in November at a round table, ‘The Future of Fish & Chips’, hosted by the Norwegian Seafood Council and the National Federation of Fish Friers (NFFF). In attendance was Chippy Chat Publishing Editor Austen Dack.
Held at the iconic Wetherby Whaler in Guiseley, Leeds, sessions led by the hosts along with Seafish, explored the current issues facing the industry and took a deep dive into what the future may look like for fish and chips.
Horizon scanning insights delved into the challenges and opportunities posed by changing consumer habits, generational demands and other external factors contributing to an ever-evolving market.
The round table, attended by stakeholders of varying sizes, from multiple regions of the country and from different parts of the supply chain, included a facilitated discussion looking at tangible actions required to drive the industry forwards.
Key takeaways from the sessions included a need to:
Better understand shoppers’ demands, in order to deliver the right repertoire of choice in the future
Share best practice and take inspiration from others in the industry
Create collaborative marketing materials to suit varying operators
Explore in more detail changing consumer habits, and to adapt new and existing dishes to reflect this Celebrate the incredible communitydriven activity happening across the industry
Regularly bring together stakeholders from across the industry
Victoria Braathen, UK Director for the Norwegian Seafood Council commented: “Bringing together industry members to discuss not only sustainable seafood, but sustainable business too, is more pertinent than ever as we navigate through a challenging time in British industry. The Norwegian seafood industry is proud of its longstanding relationship in supplying the UK with sustainable cod and haddock; being a part of the dialogue for the future of fish and chips is important. It was clear from the comments in the room that everyone was focused on futureproofing the industry and what they could do to make a difference. There was also a welcome desire to celebrate the incredible community that has crafted the fish and chip industry that we know today.”
Andrew Crook, President of the NFFF added: “In such turbulent times it is so important that we pull together as a sector to tackle the challenges ahead and protect and promote the iconic fish and chip sector. Thanks to everyone who gave up their time to attend and make it such a productive day.”
Caroline Murphy, Vice President of the NFFF and owner of the Wetherby Whaler continued: “We were honoured to host the roundtable at the Wetherby Whaler Guiseley, the spiritual home of Harry Ramsden’s fish and chips. It was an insightful day with the good and great of our fantastic Industry. An excellent opportunity to network and discuss the promising future of Fish and Chips.“
To learn more about Norway’s unique location, diverse seafood, generations of experience, and industry-leading sustainable fishing techniques, go to www.seafoodfromnorway.co.uk
Smales
For over 85 years the Smales family have been supplying Fish & Chip shops across the UK with premium quality Cod & Haddock. Founded in 1937, Smales remains wholly and independently owned by the Smales family with the third and fourth generations actively working in the business today. During this time the company has developed an excellent reputation throughout the UK, thanks to its sourcing of the finest fish and seafood, coupled with its experienced and dedicated team of employees.
From being the first UK importer of Frozen At Sea fillets for distribution to the Fish & Chip sector, we have built strong trading links with many prominent quota holding fishing companies throughout Europe, which allows us to offer our customers the widest choice of Frozen At Sea brands in the market. This strong supply base means we can provide reassurance and continuity to thousands of businesses – including many winners of the National Fish & Chip Awards. Today we are the largest supplier of Frozen At Sea fillets direct to Fish Friers with over a million portions of Cod or Haddock for fish & chips being sourced through our distribution network every week!
Our product range extends beyond Frozen At Sea fillets and we offer Individually Quick Frozen fillets such as Haddock, Plaice and Sea Bass; an extensive list of seafood items including
Prawns, Scampi, Fish Cakes and Squid; plus a number of core Fish & Chip menu items like Sausages, Pies, Coated Chicken and much more. We also work closely with all of our suppliers to enable us to develop and introduce innovative products in order to give our customers the choice and variation they need to stay ahead of the market.
The Smales distribution network covers the whole of England and Wales via our 7 regional distribution centres that provide a reliable, friendly delivery service direct to your do, and through selected haulage partners we also arrange frequent deliveries to Scotland, Ireland, Europe and beyond!
We continually train and invest in our team which allows us to ensure our customers have access to the best and most relevant market information as well as a high standard of customer service. With over 450 years combined experience in the industry, our knowledgeable sales team are on hand to give the best advice on brand or product availability, pricing and delivery service.
Contact Smales today on 01482 324997 to discuss how we can support your business.
Unique Seafood Group is one of the UK’s main players in the seafood industry, supplying dependable, consistent quality and quantity fish at great value direct from our partner vessels at sea, without any middlemen. They are Unique; a professional and trustworthy supplier, building long-term relationships in the wholesale, industrial, retail and food service sectors in the UK, Europe and further afield - and supplying direct to Britain’s Fish & Chip Shops, Takeaways and Restaurants. They are also the exclusive distributor from the Norwegian vessel Granit.
As well as superb seafood they stock a vast choice of leading quality chicken, sausages, burgers, pies, pasties, pancake rolls, buns, baps, breaded and battered foods, plus halal and vegetarian foods.
The Granit is one of the largest, most technologically advanced, Norwegian fishing vessels afloat and represents a milestone for Norway’s fleet: A magnificent example of engineering, with hygienic state-of-the-art facilities for high volume catching of MSC certified source cod, haddock and prawns, rapid processing, freezing and storing at sea as
well as separate forward storage for fish oil and fishmeal.
Harald Nissen, Managing Director of the Unique Seafood Group, said, “Unique Seafood is Granit’s trusted UK partner, working with the Granit owners and their previous Granit vessel for 20 years. We can now further build on our Unique advantage of supplying consistent specification fish to the UK market in continuous volumes from a MSC sustainable source, which is a key message.”
Unique Seafood can help fish friers to tackle current industry challenges and maximise the value from each fish box they order. Granit’s latest on-board processing technology, automated consistent fillet cutting, and portioning saves the fish frier time, avoids the need to cut fish on their premises and avoids waste too. We’ve produced a guide showing fish cut options so Unique customers can order the fillets that provide the best value for their menus.”
“We are in a position to work with fish friers in the UK, supplying top quality MSC source fish direct from the Granit vessel via Unique and to specification to help build financially successful businesses and customer loyalty for the frier,” added Harald Nissen.
“Friers have become more professional
in building and maintaining their reputation for quality and are educating their customers about the fish they serve. More customers want sustainable sourcing to ensure the industry has a future and know the Barents Sea is an MSC approved source. The market is changing very quickly and we on the supply-side are helping chippies to be in front of the market, not behind. The investment in the latest Granit fishing vessel and processing technologies makes sound economics for the fishing company and for end customers alike, as well as making Granit one of the most environmentally friendly vessels in the world.”
Each fishing trip is more productive, from catching, to processing, to on-board freezer storage capacity, ensuring continuous and consistent top quality Norwegian seafood supplies synonymous with the Granit name.
The Granit’s on-board processing uses the very latest de-heading, filleting, skinning, cutting, portioning, weighing, and freezing technologies, saving fish friers labour, reducing waste and controlling costs.
Austen Dack Chippy Chat Editor was with the 2020 National Fish & Chip
Awards Top Ten fish friers who went out on the Fjords onboard Granit via Alesund. He said “What an incredible experience seeing The Granit firsthand. The facilities are superb, the investment astonishing, and the Granit catch is caught processed and frozen fresh in a matter of hours all onboard!” Chatting to Martin Brown Sales Director from Unique Seafood onboard Granit Austen said, “It is clear to see Unique Seafood have developed a special relationship with the whole Granit ‘family’, over a number of years which enables them to serve British Fish and chip shops the absolute best FAS fish.”
Martin Said “Yes, it is a very special partnership one in which we can react to what friers want very quickly. We are also now producing tight graded skinless and boneless fillets, 4-6, 6-8, 8-10, 10-12oz Cod Fillets. We have seen a recent shift in the marketplace for this, and the Granit is the best bet to supply you.”
Unique Seafood Ltd are the exclusive UK distributors for Granit. Contact them today to talk about supplying you today from the Granit and the rest of their range on 0203 260 3580. www.uniqueseafood.co.uk
Iam passionate about visiting the best fish & chip shops across the UK. I also love to combine this with a weekend break in vibrant cities across Europe. Recently we visited Clifton & Bristol for a weekend with friends.
Clifton village is one of the most beautiful suburbs of Bristol, lined with 18th and 19th-century terraces and home to majestic Georgian architecture and picturesque streets lined with independent shops, boutiques and cafés. Clifton is brimming with things to do and see. Whether you have an affinity for outdoor activities or a keen eye for fashion and trends, Clifton has more than enough to keep you occupied for more than just one visit. It also has some fine public houses; we frequented both The Mall and The Royal Oak.
The Clifton Suspension Bridge has been open to the public since December 8th, 1864, and has since become a distinctive symbol for the city of Bristol. Connecting Clifton to Leigh Woods, Somerset, the majestic bridge spans the River Avon and the Avon Gorge, providing majestic views of the city (although it was a misty day).
If you visit take in the Clifton Observatory with its 360 café, museum, which houses the Camera Obscura; and the mythical Giant’s Cave with its panoramic views of the Avon Gorge.
In the evening we headed off to find the Clifton Village Fish Bar. Here we met
up with owner Marco Maestri (and his wonderful staff) to enjoy some of his fine haddock and chips.
As a family they have been at the shop for nearly 40 years! Before that his wife’s Nan was in the fish & chip trade in Abertillery South Wales where the frying range was powered by local coal from the mines! She worked in the Clifton shop until her late 80’s, they certainly don’t make them like they used to!
“We’ve seen massive changes through the years and especially when the American fast-food companies exploded onto the scene fish and chip shops really had to up their game. I remember when I used to cycle over to help my dad on a Friday evening for a few hours, Cod & chips were just £1:20!” Marco said.
“My preference for our fish is Icelandic as I think you can’t beat the quality deep clean waters. Potatoes I really like them from Cambridgeshire rich dark pear like soil, but have tried other varieties especially when we’re looking for the best quality available. “
“Trade is a bit unpredictable at the moment, we’ve seen big increases in click and collect orders and deliveries through Deliveroo & Uber eat partners. We’re aware that we’re in for some extremely difficult times ahead, trying to remain positive is the key which is difficult at times especially with Oil, Energy, fish prices and the Vat. The people at the NFFF are brilliant, Helen and David especially, most of our staff including myself have benefited from their numerous training courses available.”
We stayed once again in the wonderful Radisson Blu (close to Bristol centre and Clifton). Housed in an iconic 18-storey high rise, the hotel places you at the centre of one of England’s most captivating cities, close to a number of popular attractions. It’s the city’s tallest hotel so please if you stay ask for a room near the top to take in the breath-taking views.
Across the road from the hotel were a group of fine vintage memorabilia shops to amble around. Housed close to the university they stock a fine array of retro clothes & general brick a brac.
The main reason for our trip on the Thursday & Friday was to see a band I have loved since 1989. They are called the Blue Aeroplanes, and they once supported REM in the 1980’s. They are native to Bristol, and more often than not play at The Fleece. This year we were lucky to see a double helping from the band. First night was an intense yet intimate gig at the Exchange in Bristol with less than 250 people in attendance (sold out).
On Friday we were joined by Andrew Crook who was in the area working. As it was his birthday, we frequented a few local hostelries including The Hatchett (Bristols oldest pub) & the wonderful Bank Tavern before dining at the Bristol Christmas market. Then we were off to see the Blue Aeroplanes second flight. Their main Christmas gig is a must see, and along with support band Karen, they did not disappoint. Their action packed ‘flight’ lasted over 90 minutes and they included main stays Jacket
Hangs & Breakin’ in My Heart, plus new songs from a new album Culture Gun.
Once again, we had a fantastic weekend away in the Bristol area. Combining music, walks pubs and fish & chips, what could be better.
In every episode, Nick and his team of local volunteers, trades, and suppliers create life-changing transformations designed to improve the lives of people that need it the most.
Recently there was a one-off special episode for Children in Need as the DIY SOS team joins forces with Radio 2 for a mega build in Leeds. To aide them local fish and chip gurus Wetherby Whaler stepped in to help feed the amassed volunteer workforce
Together the SOS team worked to transform a derelict site into a brandnew base for the young women’s charity Getaway Girls. This was one of the show’s biggest projects ever and was a massive challenge to complete in just ten days.
Radio 2 led a mission to recruit the hundreds of volunteers needed from their millions of listeners, while a brigade of the station’s presenters donned hard hats and high viz. Teatime presenter Sara Cox, Scott Mills, Rylan, and DJs Spoony and Trevor Nelson all got stuck in, shovelling dirt, plastering and painting.
The Getaway Girls’ choir prepared a song to perform in front of the volunteers as a thank-you on reveal day.
Singer-songwriter Emeli Sande coached the girls through their nerves, explaining she was a nervous teenager once too. Finally, the day of the reveal arrived.
Before, the Getaway Girls activities had been spread out across town using temporary spaces. Now, the new building in Seacroft provides a much-needed safe space with facilities all under one roof: a music and media studio, counselling, and activity rooms, a creche, offices and a garden.
Getaway Girls is a Children in Needfunded charity. It’s been supporting young women across Leeds for 35 years, raising aspirations, providing opportunities and offering vital counselling and support.
The Big Build for Children in Need aired in November.
Caroline Murphy director of Wetherby Whaler said. “When we found out The Big Build Team were in our area completing such a massive project for Children in Need, we were only too pleased to provide sustenance for Nick and the team. “
If you would like to donate to BBC Children in Need www.donate. bbcchildreninneed.co.uk
Have you helped feed a charity project? Email austen@chippychat.co.uk
Wetherby Whaler help to feed DIY SOS Team
Coatbridge chip shop scoops fish and chip shop of the year prize at the Scottish Italian awards
Amulti award-winning Coatbridge chip shop has tasted another success by claiming a hotly contested accolade at the Scottish Italian awards.
Tony’s Chip Shop in Shawhead was crowned as serving up Scotland’s best fish and chips – beating 26 other nominees from across the country to claim the coveted title.
It comes just five months after the popular chippie earned the title of Scotland’s fish and chip takeaway of the year at another industry ceremony, and adds to their growing string of national awards.
Lanarkshire takeaways dominated the busy fish-and-chips category at the Scottish Italian awards, as two of the four “highly recommended” spots went to nearby Marinos of Glenboig and to The Kraken Chippy in Cambuslang.
Delighted Tony’s owner Hugh Innes said he and his team at the Berwick Street takeaway are “still buzzing” after taking the coveted title, which they described as “the big one”, having been highly recommended last year.
Hugh said: “It’s an amazing achievement – we’re over the moon and so proud to be picked for Scotland’s best fish and chips, and it will take a few days for this to sink in.”
The Coatbridge chippie has been recognised in the UK’s top 50 for each of the past two years, while Hugh and colleague William Limerick also showcased their menu on BBC2 show Britain’s Top Takeaways earlier this year.
Posting on Facebook, Hugh thanked customers for their support and comments of congratulations, saying: “We are one big family at Tony’s and all
you are a big part of our journey.
“Last year we were highly recommended; I looked at how can I improve on performance and waiting time, so I invested in a separate frying range for the busy time, and it has definitely made the difference.
“We have been saying for a long time that to be the best you must compete with the best; it just shows with belief, hard work and will, what have you got to lose?
The awards were presented at a glittering ceremony in Glasgow, hosted by comedian and broadcaster Des Clarke – who said the enthusiastic response of the Tony’s team to their win “shows what it means to every single nominee” and told the assembled finalists: “You’re a credit to yourselves and your customers who put you here.”
Highly commended The Kraken Chippy shared their accolade online, and fellow runners-up Marinos said they were “absolutely delighted” by their honour, posting: “Thank you to everyone who voted for us, we are so very grateful to each and every one of you.
Have you won an award? Email austen@chippychat.co.uk
Isle of Ely Produce and Chippy Chat are once again opening their doors to chip shop owners and managers on Sunday September 10th 2023!
It is one of the FREE industry events of the year. The event starts at 9.30 am at our farm in Ely, Cambridgeshire with a coffee and a chance to talk to industry colleagues. It is invaluable, not only do chip shop owners and staff find out first-hand how the potato crop is faring for 2023/24, but they also get an idea about predicted cost and quality of the crop for the year ahead.
Add to that lots of key suppliers will be sponsoring/ attending on the day. In 2022 they included Pukka Pies, Middleton Foods, Premier 1 Filtration, TQuality, Drywite, Friars Pride, Preoday (Qikserve), Agrico, McWhinney, Seafood from Norway, BD Signs, Meijer Potato UK, Panaepos, Smales, PJ Lee & Sons, HZPC, JFK, Farm Electronics, Blakemans, Frymax & more.
You will watch presentations
on our giant AV, with full staging, from award winning fish and chip shop owners, giving you valuable advice for your shop. Guest speakers for our 2022 event included NFFF President Andrew Crook, Sarah Heward from the Real Food Café, Kaylee Frost from Harlees Fish & Chips, Nick and David MIller from Millers, Josette Foster from Fish and Chips at Weston Grove plus more.
Please email austen@ chippychat.co.uk if you would like to be a sponsor and/or exhibit on the day.
We will also have Oliver Boutwood back with his Q&A sessions, plus the chance for you to try Babylon, a new chipping variety from Agrico, and lots of samples and freebies too. It’s the FREE industry event not to miss! The event is suitable for all levels of management and also young friers too. Maximum of 3 tickets per shop. FREE refreshments will also be served.
Order your tickets at www.eventbrite.co.uk, and search for Isle of Ely Produce
In 2022 over 50 people stayed in Ely too for an evening meal and drinks. A chance for you all to sit and relax with industry peers. Please let us know if you intend to stay email austen@chippychat.co.uk, and we will add you to the list for the restaurant and send you hotel choices (if staying).
This is the second look back to some of the pictures we have featured both in magazine and online during the course of 2022!
If you have any photographs (and/or stories) you would like us to use, please email austen@ chippychat.co.uk
For decades Meijer Potato has been breeding only the best varieties to suit the demands of the market.
We focus on ensuring reliable fry appearance, texture and flavour to give you a premium product. Helping you to deliver the perfect chip that both looks and tastes great!
Everybody deserves to enjoy food.
We are Meijer Potato
Early favourite, white fries and that fresh new season taste
Bayfield Brecks Barns, Garden Lane Letheringsett, Holt, Norfolk, NR25 7DZ Tel: 01263 710602
A whiter fry with dry matter to extend that new season feeling
info@meijerpotato.co.uk www.meijerpotato.co.uk
Three fish and chip businesses from around the UK, have today been announced as finalists for the Staff & Training Development category, in the National Fish and Chip Awards 2023. The awards have been celebrating the best in the industry for over thirty years, and this category recognises excellence in developing staff teams’ skills and qualifications.
The top three business shortlisted are:
Jacksons Fish and Chips, Newton Abbot
Stones Fish and Chips, Acton
The Chesterford Group, Bishops Stortford
The Staff & Training Development category is sponsored by Blakemans, one of Europe’s leading manufacturers of sausage and meat products, and the awards are hosted by The National Federation of Fish Friers (NFFF), on the 28th of February 2023 at the Park Plaza Westminster Bridge.
Although the guest list is mainly industry-focused, tickets are open to all chip shop owners & the public and discounted accommodation is available with ticket sales. The awards will be presented by top comic and tv presenter Jason Manford.
The National Fish and Chip Awards is the largest UK-wide event dedicated to raising standards across the industry whilst supporting fish and chip related businesses. For more than 30 years, the awards have celebrated the nation’s favourite dish, while championing the eclectic eateries that hold up this loved British tradition. The National Federation of Fish Friers will host the inaugural awards in February 2023.
For further information on the National Fish and Chip Awards 2023 including how to buy tickets, please visit: www.thefishandchipawards.com.
Fish and Chips have long been recognised as Britain’s National dish, no more so than in the 1950’s. In the Class of ’54 there were over 30,000 Fish and Chip shops serving the Country’s only take away food. The primary fare was cod or haddock and chips, fried initially in animal fats, principally dripping and lard. The average price for a medium portion of cod and chips was one shilling (5p in today’s currency) and Friday night was the most popular night for the take away treat. In 1954 the market changed dramatically with the launch of Frymax vegetable oil. Unlike the high level of saturated fat and cholesterol in animal fats, Frymax was pure white premium palm, which had a higher smoke point, was additive free, contained no hydrogenated oil and less than one per cent trans fats. Frymax produced delicious light results and soon became the industry favourite and has remained so until today, the same product with the same consistent results.
please contact ADM Trading (UK) Limited. e-mail: frymaxinfo@adm.com www.frymax.co.uk
Kiely’s by Blue Haven brought a touch of zazzle to Cork’s takeaway scene when it reopened its doors with a revamped look and a spectacular new menu in January 2022
Retaining the reputation for quality that Kiely’s – as Cork’s oldest chipper –had always been famed for, the team is led by Chef Hugo Alves Matos, under the creative guidance of Chef Meeran Manzoor.
Inspired by Cork’s growing foodie scene, the pair fused together the finest locally sourced ingredients to offer a re-imagined and updated chipper-based feast to customers all over Cork city. From the humble homemade chip served with their thick garlic aioli to the Tempura Haddock or Union Hall cod pakora, Kiely’s team prepare everything onsite as soon as the daily deliveries start to arrive. The Kiely’s cheeseburger remains a firm favourite with customers, but the
addition of new flavours, sides, dips, and local specialities has given some old traditions a gorgeous new lease of life!
If you’re looking for scrumptious Fish & Chips in Cork city, look no further than Kiely’s by Blue Haven on Maylor Street.
Using only the finest local ingredients, our freshly cut homemade chips are the best on Leeside and the envy of takeaways across Cork. Choose from Union Hall fish, Korean chicken tenders, chicken nuggets, or our customer favourite Battered jumbo sausage & chips combo. Veggie? Our Macroom buffalo halloumi bites and Macroom Feta & pea fritters will light up your taste buds! Combining our passion for great food and new flavours with Cork’s love affair with its oldest and all-time favourite chipper, Kiely’s by The Blue Haven offers an entire new slant on the tradition takeaway chipper menu. Sit in and dine with us on Maylor Street,
order a collection online, or use your Deliveroo or Just Eat app to bring all your favourites right to your doorstep in no time at all.
Mattie Kiely first opened the doors of his city centre establishment in 1940, and his longstanding traditions and standards remain following its relaunch under The Blue Haven Collection banner earlier last year.
Last year they treated the people of Cork to a delicious portion of their famously fresh-cut chips. It was part of their fun new ‘Catch Us on Patrick Street’ campaign, and the team from Kiely’s gave out free chips on Patrick Street on the day between 12.30pm and 2.30pm. The focus at Kiely’s is firmly on locally sourced ingredients, with fish from Union Hall and Ballycotton, Ummera chicken, and local Cork potatoes for chips as long as the weather permits.
On TV Cork’s oldest chipper featured on television screens recently as they competed to be crowned the nation’s best takeaway. Kiely’s
took on some of Ireland’s finest culinary talents as part of RTÉ’s six part series, ‘Takeaway Titans’. Hugo Manuel Alves Matos and João Narciso travelled to Dublin to represent the Cork institution.
The television series showcased the incredible cooking talents, flavours, and menus from takeaway kitchens across Ireland.
Presented by Carl Mullan and James Kavanagh, the programme featured Irish chef Dylan McGrath, winner of Britain’s Best Home Cook Suzie Lee Arbuthnot, and members of the public to taste the delicious recipes on offer and act as judges at the end of each show.
Kiely’s featured in the chipper’s episode, in one of five heats that also included Asian, Indian, pizza, as well as burger and chicken cooking. The winners from each heat went forward to compete in the series’ final and was eventually won by Janet’s from Dublin.
Visit kielys.ie to check out the full menu.
Chippy Chat & Fast Food Magazine •
Chippy Chat & Fast Food Magazine •
By Austen Dack
Top 3 off to London for The National Fish & Chip Award’s Field to Frier Category
The National Fish and Chip Awards had named the top 10 finalists for its Field to Frier category, it has since undergone two more rounds and been whittled down to just three. The Field to Frier category is sponsored by Isle of Ely Produce, who are responsible for supplying over 2 million bags of potatoes into the fish and chip industry every year. They have been joined this year as an award partner by the Agrico variety Babylon. Babylon is a relatively new variety that has been trialled at fish and chip shops across the UK with great success over the last two years.
The top three business shortlisted are:
Pier Point Fish & Chips, Torquay
Fiddlers Elbow Fish & Chips, Leintwardine
The Real Food Cafe, Tyndrum
We look forward to seeing all three shops in London next month and handing over
the winner’s baton from Fish & Chips @ Weston Grove on the day.
Alex Moore Sales Manager for Agrico said: “We have been working with Isle of Ely and Chippy Chat to champion best practice in regard to new varieties. Babylon is one variety which has already tested well in chippies across the UK. We are thrilled to be a co-sponsor of the Field to Frier Award at the 2023 National Fish & Chip Awards and wish all of the three shops the best of luck. We also look forward to working with all of the Top Ten shops and sending them some Babylon to trial.”
Commenting on the news, Andrew Crook, President at the NFFF, comments “We received such a high standard of applications this year, many have come from their attendance at the annual Isle of Ely Open Day where they learn so much about how to choose, store and fry potatoes so we’re thrilled to see so many were shortlisted from across the country, and now the final 3. Congratulations & good luck to everyone involved!”
Isle of Ely Director Oliver Boutwood said: “This award is crucial for us to help educate shops on the basics of how to
get the most from their potato supplies. Knowing about which varieties suit them best (this changes by geographic area), how to store and treat the potatoes and also making the best chips from what is available at every given time will help us all to serve great chips every time.”
The National Fish & Chip Awards are hosted by The National Federation of Fish Friers (NFFF), on the 28th of February 2023 at the Park Plaza Westminster Bridge. Seafood from Norway are the overall sponsor of the awards. They will be presented by TV presenter and comic Jason Manford. For further information on the National Fish and Chip Awards 2023 including how to buy tickets, please visit: www.thefishandchipawards.com
The National Fish and Chip Awards is the largest UK-wide event dedicated to raising standards across the industry whilst supporting fish and chip related businesses. For more than 30 years, the awards have celebrated the nation’s favourite dish, while championing the eclectic eateries that hold up this loved British tradition. www.isleofely.co.uk
Veganuary is a non-profit organisation that encourages people worldwide to try vegan for January and beyond. During the 2022 campaign, more than 620,000 people took their pledge to try a vegan diet, while more than 1,540 new vegan products and menu options were launched in their key campaign countries.
Since they launched their pledge in January 2014, millions of people have signed up to participate. The number of people taking part has risen dramatically year on year, and they have welcomed participants from all around the world.
Fish and Chip shops can also join in this month. Whether cooking in vegetable oil, serving more loaded chip-based dishes, promoting their home-made mushy peas, adding plant-based fish to their menus, plant-based burgers or indeed offering a vegan pie to their customers, shops can hopefully attract new customers.
Throughout the year, Veganuary encourages and supports people and businesses alike to move to a plant-based diet as a way of protecting the environment, preventing animal suffering, and improving the health of millions of people.
Over the next five years, they will aim to make powerful strides toward a world where vegan is more the norm rather than the exception.
Email austen@chippychat.co.uk.
What have you done for Veganuary in your shop?
Veganuary Campaign offers consumer choice and chance for new menu options
Forests and WWF.
Gary Lewis, Chief Commercial Officer at KTC, said:
KTC Edibles Ltd, Britain’s largest manufacturer and distributor of edible oils, has further demonstrated its commitment to sustainable palm oil by becoming the first UK company to sign the Sustainable Palm Oil Manifesto.
Launched by the Roundtable on Sustainable Palm Oil (RSPO), the European Palm Oil Alliance (EPOA), and the IDH (the Sustainable Trade Initiative) – the new manifesto was the result of the fourth Sustainable Palm Oil dialogue which took place in October 2022.
By signing the document, KTC is strengthening its promise to source sustainable palm, while endorsing and implementing the four key aims of the manifesto across its operations. These four aims address issues relating to sourcing, engagement in governance, sustainable production from smallholders and strengthening communication on sustainable palm oil to increase awareness amongst consumers.
The Sustainable Palm Oil Manifesto aims to dispel the myths surrounding palm and highlight the benefits that the sourcing and use of sustainable palm can bring to the planet and its people. Other organisations signing the pledge include leading organisations, charities and food companies from across the globe including Efeca, Ferrero, Henkel, Daabon, MVO, Alliance for the Preservation of
“We’re committed to leading the way on sustainability by continually building on our current pledges and actively looking for ways to reduce the environmental impact of our operations.
“Sustainability starts at the supply chain, so we’re excited to add our name to the signatories list and collaborate with forward-thinking organisations from across the globe to make sustainable palm the standard across our industry.”
Signing the pledge is the latest milestone in KTC Edibles’ extensive sustainability programme. In September 2022, the company announced that it had achieved its ambitious target to offer only 100% segregated certified sustainable palm oil to customers as part of a promise to RSPO Shared Responsibility Initiative.
They also recently became a member of The Sustainable Coconut and Coconut Oil Roundtable and signed the Sustainable Coconut Charter - a voluntary framework which sets a global benchmark for sustainable coconut origins.
The company holds several industry accreditations and certifications, including The Soil Association, The Vegan Society and RSPO (The Roundtable on Sustainable Palm Oil).
Founded in 1972, KTC Edibles employs more than 400 people across two UK sites in Wednesbury and Liverpool. The company supplies more than 250m litres of cooking oils to customers of all sizes across the UK food industry each year.
Additional information about KTC Edibles and other high-performance frying oils from KTC can be found at https://www.ktcoilsandfats.co.uk/
