Chippy Chat & Fast Food Magazine

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Launch yourself into the season at FRY I.T. 2019!

SUNDAY 17TH MARCH, 10AM - 4PM WESTPOINT ARENA, Lorem ipsum EXETER, EX5 1DJ To register for tickets go to www.friarspride.com/fry-it www.chippychat.co.uk

Phototastic!

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austen@chippychat.co.uk

Chippy Chat Christmas Ball Photo Chippy Chat & Fast Food Magazine • January 2019 Booth Pics are in!

TEL 01353 865 966

Four Chippy Chat & Fast Food Magazine January 2019 go• to Riga

Issue 1 Volume 9 January 2019 1

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Chippy Chat & Fast Food Magazine • January 2019

Chippy Chat & Fast Food Magazine • January 2019

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The Year March-es On! Happy New Year! we have our great sausage feature Well already approaching the

Austen AustenDack Dack

Publishing Editor Publishing Editor

Welcome tofirst 2019 quarter from all atof Chippy end of the 2018!

We start the year by looking at several key too!

Chat! I can’titbelieve weaare entering Hopefully will be busy one into for

fish suppliers as they tell us what’s hot in is Our front-page partner for March

yet another year! Itas only like shops and New suppliers weseems approach

their industry Pukka Pies. right Theynow. supply millions of

yesterday day that the on Mother’s andindustry Easterdescended too.

Our front-page featured Friars pies to fish and chip partner shops is across

London for the fishto and Congratulations allchip at awards Friars and

Pride,UK promoting their fantastic Fryus It the and they are helping

Reaction toathe 2018 Chippy Chat Ball delivered fantastic trade show

takeaway ownerlike everything you need If you would to advertise,

now it’sOnce nearlyagain, time tothey go again!

Pride. have

show. If you National are a fish and shop/ celebrate Piechip Week.

has been – our bestityet.

Thanks with evenexcellent more visitors seemed

again to all sponsors and guests. I am truly than ever. humbled by over 200 people turning up

will be under one roof. Come and meet get involved or tell us some the Chippy Chat team. FRY I.T. will be news please email me austen@

returning to Exeter for its 2nd show at the

A busy offering this month for your

chippychat.co.uk – thanks for your

delights. First off we review many

support enjoy the issue.

of our oil and fat suppliers giving

Austen

from across the UK. Already 12 tables have been reserved for the 2018 event which will be on Sunday December 1st. If you

you the chance to see what many

would like to attend and/or be a sponsor

top shops are using and why. Also, please email me for full details.

Westpoint Arena on Sunday 17th March

2019! Please pre-register your FREE tickets and save the date.

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

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

3 3

Art and Chips!

The “Saltjökull” Project Wraps Fish ‘n’ Chips In Art Prints

T

his was one of my favourite stories from 2018!

You may have heard the old aphorism about the news: that one day, it’s on the front page, and the next it’s fish-wrap.

Baltimore-based artist Bekí Basch took this idea and ran with it in her latest sitespecific artwork, entitled “Saltjökull.”

Bekí has been photographing huge salt heaps used by the Baltimore Department of Transportation, which, she says, closely resemble glaciers. Six of her photographs of these salty non-glaciers have been printed onto hundreds of sheets of newsprint and sent to Finsens Fish & Chip mobile shop on Hafnargata in Stykkishòlmur, who served their fish ‘n’ chips wrapped in Bekí’s work until the prints ran out.

So if you were in Stykkishólmur in August, you could visit Finsens to pick up some free salty, fishy, greasy disposable art with your lunch.

What arty things have you done in your shop? Email austen@chippychat. co.uk .

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Chippy Chat & Fast Food Magazine • January 2019

Chippy Chat & Fast Food Magazine • January 2019

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Inside

January 2019

Try it at Fry it

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FRY I.T. 2019, 17th March, Westpoint Arena, Exeter

Diary Dates

your customers will love

The Village People!

Business or pleasure, dates not to be missed

Top Four Sea the Lights!

UK’s Top Four Seafood Week Campaigners

Rammi oCeanReserve The ‘Champagne of the Sea’

To the UK with Pride!

Hanging up their aprons after 36 years

News of the World!

Uk’s Best New Fish & Chip Shops Named

Phototastic!

The Photo Booth pictures arre in

40 42 44 46 48

Searching for the Centrepiece

JFK - So Far-oe, So Good!

The Pie - One of the icons of British cuisine

Quality cod and haddock for you

Where Excellence Is Normal!

Seafood from Norway

Sea Change!

Exciting News for Collins Seafoods

Great Fryer of Pudding Lane!

Deep-fried Xmas puddings & chocolates

Good Luck to the Top 10 Top 10 Fish & Chip Shops are off to London

The Little Mermaid (and Merman)

Lite is Right

Lite-BITE packaging is good for business

The Great British Blake Off! Quality, taste, consistency and value

Sweet Caroline!

Wetherby Whaler Reaches 90 Year Milestone

Take Lat!

Four Go off to Riga

Frying High

Hillycroft Fisheries given NFFF Q Award

Field to Frier

Sustainably sourced potatoes

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Chippy Chat & Fast Food Magazine • January 2019

Es 30 tab Ye lish ar ed s

Friars Pride and Norwegian Longliners- Leinebris

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

• • • • •

Refurbished / Rebuilds / New Traditional & Dutch Makes Extraction Systems & Ductwork Shopfitting Design & Refurbishment Fire Damage, Repairs & Upgrades

For prompt, efficient service please call:

01553 772935

sales@klsonline.co.uk Chippy Chat & Fast Food Magazine • January 2019 In association with

Frying Ranges

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Try it at Fry it FRY I.T. 2019 - Sunday 17th March 2019, Westpoint Arena, Exeter EX5 1DJ Register for your FREE tickets to win Love2Shop vouchers!

Everyone who has already registered for FREE tickets and all those who do so before the end of January 2019 will automatically go into our prize draw!

Six lucky winners will be drawn to win £50 of Love2Shop vouchers each!

The draw will be held on Friday 1st February 2019, live on Facebook. The 6 Shops drawn will win £50 of Love2Shop vouchers each. As the draw will be live on Facebook, please give a like and a follow to our Facebook page - @FriarsPrideLtd

To register for your tickets head to www.friarspride. com/fry-it FRY I.T. 2019 Seminar Programme – getting social!

For FRY I.T. 2019 you will have the opportunity to let us know what topics you would like to hear more about. We will be running a “Seminar Topics” campaign through the Friars Pride social accounts during January!

TV

@FriarsPrideLtd TV TV @FriarsPride

@FriarsPride This year our seminar programme will be available for you to view from early February 2019, to find out more visit www.friarspride. com/fry-it Make sure you follow us and get involved!

Never visited Friars Pride at FRY I.T. before? Below are comments from Fish Friers who attended our Exeter show in 2017.

“What a great opportunity to sample new products and meet all the friendly staff at Friars Pride.” Mark Mendes, of Francine’s Fish & Chips “What a great show. I’d thoroughly recommend any fish and chip shop owner attends.” Peter Fraser, of Fraser’s Fish & Chips and Harbour Lights Fish & Chips “I’ve never been to a show like it before. I just wish we could have it here every year.” James Backhouse, of Berties Fish and Chips MAGAZINE

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Chippy Chat & Fast Food Magazine • January 2019

Chippy Chat & Fast Food Magazine • January 2019

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Exhibitors & brands you can meet at FRY I.T. 2019 • Batchelors Mushy Peas • Blakeman’s Sausages • 42nd Street Classic Sausages

• McWhinney’s Sausages, including the original McWhinney’s Big Foot • Meadowvale Foods

• 42nd Street Chicken Fillet Bites & 42nd Street 120g Breast Fillet

• Middleton Foods – Middleton Batters, Kings Traditional Batters, Neptune’s Batters and Chippy Choice Curry & Gravy

• 42nd Street Beef Burgers

• Middleton Paper

• Chippy Chat

• Mr President Beef Burgers & Friars Pride Sausages

• Double A Kebabs • Drywite & The Drywite Equipment Shop • Drywite Young Fish Frier of the Year • Fastfood Systems • Florigo Frying Solutions • Fri4Life – High Oleic Sunflower Oil • FriWite • Friars Pride’s – Pride Pies

• NEODA – National Edible Oils Distributors Association • NFFF – National Federation of Fish Friers • Ocean Sound Fish Cakes and Scampi • Premier 1 Filtration • Promenade Sauce Sachets • Pukka Pies

• Gadus – Faroese Frozen at Sea Fillets

• Q Frying Fats & Oils; including Q Silver, Q Platinum and Q Gold with AAK

• Glacialis, Frozen at Sea Fillets

• Q Bronze German Beef Dripping

• Heinz

• Q Toreno Premier Jus Beef Dripping with Duncrue Foods

• Henry Nuttall Frying Ranges • Hook & Fish Paper Bags with Smith Bateson • Hook & Fish Card 4oz & 7oz Card Pots • with Huhtamaki • Hook & Fish Corrugated Packaging • with Saica Pack • Innovate Foods • Keejays – Chinese Curry Sauces and Mr Lee’s Pancake Rolls • Kerry Batters – Goldensheaf, Henry Jones, A 1 and DInaclass Curry & Gravy • King Asia Foods – Mayflower Curry Sauce • Linpac Packaging • Lite-Bite Portion Controlled Corrugated Packaging

• Rammi – oCeanReserve Frozen at Sea Fillets • Royal Greenland – Icelandic IQF Cod & Haddock and Frozen at Sea Fillets • Sam’s Natural Kitchen – Frozen Mushy Peas • Seafish – National Fish & Chip Awards • Shmoo Milkshakes • Snowshock Slush Drinks • Spavins Handy Pack Beef Dripping, with Duncrue Foods • Vimto Soft Drinks • Vito Filter System • Whitby Sea Foods 2

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• Major B’s Tomato Ketchup 7

Chippy Chat & Fast Food Magazine • January 2019

Chippy Chat & Fast Food Magazine • January 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 • January 2019

Chippy Chat & Fast Food Magazine • January 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) 9

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 • January 2019

Chippy Chat & Fast Food Magazine • January 2019

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Top Four Sea the Lights!

UK’s Top Four Seafood Week Campaigns Revealed

F

our leading fish and chip businesses have been recognised recently for their efforts in promoting Seafood Week, as part of the annual National Fish & Chip Awards, organised by Seafish.

Shortlisted as finalists for the Best Seafood Week Campaign – one of 14 award categories in the 2019 National Fish & Chip Awards (in alphabetical order) – are:

Hampshire County Council Catering Services, Hampshire Harbour Lights, Falmouth, Cornwall Quayside Restaurant & Fish Bar, Gourdon, Aberdeenshire Papa’s Fish and Chips, with branches Cleethorpes, North Lincolnshire; Hull, East Yorkshire; and Scarborough, North Yorkshire This award category is open to entry from all businesses that participated in Seafood Week (5–12 October 2018), which is 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 reach this stage of the competition, the four shortlisted businesses have been assessed against a wide variety of judging criteria, focusing strongly on the marketing objectives and promotional tactics of their Seafood Week campaigns.

Entrants were also judged on their efforts to involve staff and how they collectively engaged with their target markets. The overall national winner will be announced at the 31st anniversary awards ceremony to be held in London in January 2019.

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.

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Chippy Chat & Fast Food Magazine • January 2019

Last year’s winners - The Pelican, Barnstaple, Devon

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 consumers to eat it more often and our four finalists did just that.

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

I wish them the best of luck in the final.”

Ben Bartlett, celebrity chef and awards judge, said: “This award category is a fantastic way to celebrate the great taste experiences to be enjoyed by eating fish and shellfish, and I was extremely impressed by the standard of entries.

“All of the entrants developed an array of innovative ways to target their respective customers – it was great to see them promoting the natural and nutritional elements of fish and chips. I wish our four finalists the best of luck and would urge other businesses to get on board with Seafood Week 2019 so that they can enter this award category next year.”

The winner of the Best Seafood Week Campaign Award will be announced at The National Fish & Chip Awards in London on 24 January 2019.

For more information about the awards visit: http://www.fishandchipawards.com/ or follow @ fishnchipawards / #fishnchipawards on Twitter.

Chippy Chat & Fast Food Magazine • January 2019

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EST D 1964

CURRY SAUCE

NEW

FIND OUT MORE AT WWW.KERRYFOODSERVICE.CO.UK 11

Chippy Chat & Fast Food Magazine • January 2019

Chippy Chat & Fast Food Magazine • January 2019

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Rammi oCeanReserve fishfeatureandadvert rammi dps ????

Frozen at Sea Cod Fillets -

The ‘Champagne of the Sea’ Crafting Fillets Rammi oCeanReserve Frozen at Sea Cod Fillets produced on board the stateof-the-art Rammi Solberg vessel, are produced individually, using the most up to date technology in Frozen at Sea Fillet production. The fillets are water-cut from larger fish, crafted to replicate the natural look and shape you would expect of fillets of each particular size.

Flavour All fillets are frozen within 2 hours of being caught, sealing the freshness and flavour, producing the highest quality of Frozen at Sea Cod. Continuity of Supply The superior vintage of Rammi oCeanReserve Frozen at Sea Cod Fillets offer you both quality and importantly continuity of supply. Selecting these fillets for your business ensures you are serving only the best Frozen at Sea Cod to your customers and regular supply is more easily maintained.

Rammi oCeanReserve Fillets ensure • Continuity of supply • Finest quality Icelandic Cod • Controlled portion size through tightly graded fillets • Available in sizes; 4-6oz,6-8oz, 8-10oz, 10-12oz, 12-16oz • Fresh frozen fillets, proceed and frozen within 2 hours of catch • Produced on-board The Solberg, the state-of-the-art Rammi vessel • Crafted using the latest on-board water cutting technology Quality Assured Rammi, through crafting Rammi oCeanReserve Frozen at Sea fillets, is pushing the craft and shaping of Frozen at Sea fillets using the latest water-cutting technology. It is through applying technology and skill that Rammi is able to produce beautiful, naturally shaped frozen at sea fillets.

This attention to detail is an art standing them apart in Frozen at Sea fillet preparation.

With continuity of supply assured, coupled with the superb quality, Rammi oCeanReserve is at the forefront in Frozen at Sea Fillet preparation.

Exclusively available to Friars Pride, Henry Colbeck and V A Whitley Rammi oCeanReserve is exclusive to Friars Pride, Henry Colbeck and V A Whitley.

For more information, please make contact with your supplier.

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Chippy Chat & Fast Food Magazine • January 2019

Friars Pride on 01733 316400

Henry Colbeck on 0191 482 4242

V A Whiltey on 01706 364211

Chippy Chat & Fast Food Magazine • January 2019

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RAMMI FROZEN AT SEA FILLETS: THE ‘CHAMPAGNE OF THE SEA’ Rammi oCeanReserve Frozen at Sea Cod Fillets are crafted, using the latest technology, to the highest quality and standard.

The superior vintage of Rammi oCeanReserve Frozen at Sea Cod Fillets offer you the finest quality. Selecting these finest fillets for your business ensures you are serving only the best FAS Cod to your customers.

Rammi oCeanReserve Fillets ensure: l

Continuous supply

l

Finest quality Icelandic Cod

l

Controlled portion size through tightly graded fillets

l

Available in sizes; 4-6oz, 6-8oz, 8-10oz, 10-12oz, 12-16oz

l

Fresh frozen fillets, processed and frozen within 2 hours of catch

l

Produced on-board The Solberg, the state-of-the-art Rammi vessel

l

Crafted using the latest on-board water cutting technology

Exclusively available from the Q Partnership

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www.colbeck.co.uk www.friarspride.com www.vawhitley.co.uk Chippy Chat &0191 Fast 482 Food4242 Magazine • January 2019 Chippy Chat & Fast Food Magazine • January 2019 Telephone: Telephone: 01733 316400 Telephone: 01706 364211

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Seafish unveils plans for Scottish Seafood Summit for 2019 A spin off from the successful UK Seafood Summit

S

eafish has announced plans to hold a Scottish Seafood Summit taking place on the 26th and 27th March 2019 in Aberdeen.

The new event is a spin off from the very successful UK Seafood Summit held in October in North Lincolnshire. The UK Seafood Summit, organised by Seafish, the public body that supports the £10bn UK seafood industry, is now widely recognised as one of the important events in the UK seafood calendar.

The announcement was made at this year’s UK Seafood Summit to 250 industry leaders and government officials from the UK and Europe. Guests included many faces from the Fish and Chip sector. Key speakers included Hans Frode Kielland Asmyhr from the Norwegian Seafood Council, in attendance were delegates from NFFF, Smales, Henry Colbeck, Kerry Foods, Alfred Enderby, JFK, Icelandic, Polarfost, and Youngs. Shop owners included, Mark Drummond from

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Chippy Chat & Fast Food Magazine • January 2019

Towngate Fisheries in Bradford, Lesley Graves from Burton Road Chippy, Lincoln and Syd, Dino and George Papadamou from Papa’s Fish and Chips, Lincoln. The Seafood Fayre, evening event was hosted

by Nigel Barden.

Seafish took the decision to create a sister event due to its popularity in discussing and debating the challenges and issues affecting the seafood industry.

The Seafish Scottish Advisory Committee, which was set up earlier this year, also expressed interest in having a similar event in Scotland and will help to shape the agenda.

It will continue the theme ‘Seafood is the way Forward’ and give the industry in Scotland and beyond another opportunity to get together, particularly in the days before the UK is set to officially leave the EU on 29th March 2019.

Delegates can expect to hear from more leading industry figureheads who will give their insights into the current state of the Chippy Chat & Fast Food Magazine • January 2019

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seafood industry and its future outlook.

As well as the latest changes affecting the seafood industry post Brexit, discussions will centre around consumer demands, consumption trends, innovation and sustainable sourcing across the supply chain.

The two-day summit will be held at the Hilton Double Tree Hotel, Aberdeen and opens on Tuesday 26th March with an afternoon Export Seminar, followed by the Seafood Fayre showcasing seafood from around the UK and local produce.

The conference takes place the following day on Wednesday 27th March.

Seafish Chief Executive, Marcus Coleman, said: “Seafood is the way forward for business, communities, the environment and for personal health and wellbeing. The UK Seafood Summit is now one of the flagship events in the global seafood calendar, attracting delegates from all over the world.

The Scottish Seafood Summit will provide another invaluable opportunity for the whole industry to come together to network, share ideas and discuss major issues, ensuring a thriving seafood industry for all.”

We hope to see some of the Scottish fish and chip sector businesses attending the Seafood Summit in Aberdeen, in March.

Registration is open now for those who wish to attend the summit and early registration is encouraged to secure your space. Book your place at www.

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Chippy Chat & Fast Food Magazine • January 2019

eventbrite.co.uk/e/scottish-seafoodsummit-tickets-51451991291 Businesses interested in exhibiting at the Scottish Seafood Fayre should register their interest by contacting Nikki Hawkins at Seafish via email nikki. hawkins@seafish.co.uk or phone 07876 035763. www.seafish.org Twitter @seafishUK

Chippy Chat & Fast Food Magazine • January 2019

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SO FAR-OE

SO GOOD!

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

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Chippy Chat & Fast Food Magazine • January 2019

Chippy Chat & Fast Food Magazine • January 2019

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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

Proud member of “Frozen at Sea Fillets Association” 17

Chippy Chat & Fast Food Magazine • January 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 • January 2019

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Where Excellence Is Normal!

Origin Matters When it Comes to Sustainable and Qualitative Seafood Choose Seafood from Norway

W

ith brutally cold temperatures and a rough climate, Norway is an inhospitable place for humans – but these unforgiving qualities also make Norway perfect for seafood.

The Norwegian coast, including all the islands and fjords, is over 100,000km long – more than double the length of the equator. Norway’s chilly coastal waters provide the perfect conditions for both inshore fisheries and aquaculture.

Which is why, for thousands of years, the hardy Norwegians who settled in this tough landscape have made fishing their livelihood.

Seafood is Norway’s second biggest industry (after oil). As such, fishing is an inextricable part of the Norwegian economy, and a deep love of the sea is embedded in Norwegian culture.

Its fishing traditions date back thousands of years, from the Vikings, who battled the cold to build communities along the coast, to Leif Erikson, the famous explorer, whose voyage to America was possible only thanks to a steady supply of dried cod – a product created using fresh cod, wooden racks and the power of Norway’s climate as an open-air dryer. It is no surprise, then, that today Norway is a fishing nation bursting at the seams with years of knowledge. Quite simply, fishing is in Norwegians’ genes.

Sustainable wild fisheries management leaders From pioneering management and regulations to diverse fishing fleets, everything the Norwegians do has

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Chippy Chat & Fast Food Magazine • January 2019

sustainability at its heart. All Norwegian cod and haddock is MSC-certified. So important is responsible stewardship that it has underpinned the entire cod fishing process since 1987, when Norway imposed a discard ban. In the years since, there have been virtually no cases of illegal, unreported or unregulated cod fishing in Norwegian waters.

Over the years the industry has evolved from free fishing to strict regulation.

Fisheries use a range of catch methods, from trawling to hand-line, and Norway was the first country to implement a quota system. The quotas in place are recommended by the International Council for the Exploration of the Sea – a leading international research body, which assesses stocks and helps the Norwegians plan for the future. Implementing its strict quotas enables Norwegians to maintain healthy fish stocks, ensuring that they have never overfished – and never will.

Be proud to cite “Norwegian” seafood on your menu Whether you choose seafood from Norway for its superior quality, green credentials or simply the story, you’ll be sourcing ingredients from a country where they take great pride in their fishing methods and rich heritage. Where fishing is not just an industry but a way of life, so be proud to cite “Norwegian” produce on your fish and chip menu.

For further information on quality, legislation and sustainability please visit www.seafoodfromnorway.co.uk

Chippy Chat & Fast Food Magazine • January 2019

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Chippy Chat & Fast Food Magazine • January 2019

Chippy Chat & Fast Food Magazine • January 2019

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Sea Change!

Exciting News for Collins Seafoods

E

xciting things are happening here at Collins and Wraggs Seafoods.

In 2018, after a long and successful working relationship together, we have amalgamated with industry giants Seagold, the UK sales arm of the Samherji Group. Seagold has been operating in the UK seafood market since 1996, selling the highest quality Frozen at Sea fillets.

Additionally, over the next 12 months, Collins Seafoods Limited and Wraggs Seafoods will be rebranding, starting with a change to the company names. Collins Seafoods Limited will become ‘Collins Seafoods – North East’, and Wraggs Seafoods will become ‘Collins Seafoods – Yorkshire’. The group will be collectively known as ‘Collins Seafoods’.

This amalgamation provides an amazing opportunity to raise further awareness of the Collins Seafoods brand throughout the UK. Alongside the rebranding we will also be launching our new website. It will be packed full of interactive information on the products and services available at Collins Seafoods, plus much, much more! This move also allows us to widen the offering to our customers, allowing for a more innovative method to provide full traceability from catch to plate on all of our products.

The Collins partnership portfolio includes some of the biggest industry names such as Samherji, UK Fisheries, DFFU, Eurofish, Norebo and the Norwegian Seafood Company. From these companies, we at Collins can bring

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Chippy Chat & Fast Food Magazine • January 2019

in an array of products from an everexpanding fleet of vessels supplying Frozen at Sea products, including Dorado, Polonus, Santa Princesa, Lodairo, Kirkella, Cuxhaven, Berlin, Blaengur, Korund, Taurus, Geir and Glacialis. With such a large selection of vessels and products available, we are able to cater to a variety of customers such as fish and chip shops, restaurants and wholesalers across the UK and Ireland.

Although 2019 will bring some substantial changes to Collins Seafoods, our processes and unparalleled service levels will remain unchanged throughout this transition period.

So, what does this mean for our customers?

To put it simply, it means as well as providing the highest quality products from multiple suppliers around the globe, we are now able to offer produce which has taken its full journey through one company from sea to plate. Our evergrowing team at Collins will continue to go to great lengths and depths to bring to you the very best the ocean has to offer.

It’s a philosophy that has built an enviable reputation in the seafood industry.

COLLINS - NORTH EAST: COLLINS SEAFOODS - NORTH EAST: Unit 2, Park 2000, Heighington Lane Business Park, Newton Aycliffe, County Durham, DL5 6AR T 01325 315544 COLLINS SEAFOODS – YORKSHIRE: Unit 2, Felnex Crescent, Cross Green Industrial Estate, Leeds, West Yorkshire, LS9 0SN 0113 249 8832 Chippy Chat & Fast Food Magazine • January 2019

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The Great Fryer of Pudding Lane!

Meet the man who will deep-fry your Christmas puddings and chocolates

O

ver the festive season we saw it all, battered pigs in blankets and sprouts seemed to be the favourites, but one chippy owner took it to a new level.

A HAMPSHIRE fish and chip shop owner tuned his takeaway into the most festive in Britain - by serving battered Christmas puddings.

Stuart Allen, 38, has also deep-fried festive favourites Quality Street chocolates to get into the Christmas spirit - and revealed they tasted surprisingly good.

Mr Allen will let customers bring their own Christmas puddings into his chippy and will deep fry them to enjoy with their takeaway.

He says he also battered Quality Street chocolates for customers if they requested it, however he adds the little snacks were more difficult to deep fry.

Mr Allen, who owns Hamble Lane Fish and Chips, in Bursledon, believes the battered puddings were the perfect treat to celebrate the festive period.

He said: “The puddings tasted really good. They took about three or four minutes each to deep fry - after dipping them in the batter and in the oil they turned out really well.

“The Quality Street chocolates were more difficult to deep fry because you need to

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try and prevent a hole from appearing, because all of the chocolate will drip out - but they tasted really good as well.

“I was more than willing to deep fry my customers’ Christmas puddings if they brought them here while they were ordering dinner, it was nice to get in the Christmas spirit with the locals and to try something a bit different.

“I’m sure most people have never had a battered Christmas pudding before, but they should try it because they will be very surprised.”

What Festive Treats did you batter – austen@chippychat.co.uk

Other shops selling deep fried treats...

Andrea Long, sells battered Brussels sprouts at Terrys Traditional Fish and Chips.

James Ellinsworth from April’s Plaice in Buchahaven, Fife, Scotland, who has developed a deep fried Christmas dinner.

Chippy Chat & Fast Food Magazine • January 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.

23 Chippy Chat & Fast Food Magazine • January 2019 Chippy Chat & Fast Food Magazine • January 2019

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Good luck to the top ten and all finalists at the National Fish & Chip Awards – see you there!

UK Top 10 Fish & Chip Shops Named The race for first plaice is on with the best fish and chip shops in the country revealed recently.

The top 10 finalists in the Fish and Chip Shop of the Year Award will now batter it out to be named the champion of the 2019 National Fish & Chip Awards.

The finalists, in alphabetical order, are: Angel Lane Chippie, Penrith, Cumbria

Captain’s Fish and Chips, Hoddesdon, Hertfordshire

Mister C’s, Selby, North Yorkshire

Dolphin Takeaway, Dungannon, County Tyrone

Olley’s Fish Experience, Herne Hill, London

Harbour Lights, Falmouth, Cornwall

Papa’s Fish and Chips, Cleethorpes, Lincolnshire

Krispies Fish & Chips, Exmouth, Devon

The Crispy Cod, Tonyrefail, Rhondda Cynon Taf

O

rganised by Seafish, the annual National Fish & Chip Awards is a UK wide competition celebrating true excellence in the fish and chip industry. Each of the top 10 will now fry high to become the best shop in the UK. Determining who makes it in to the top 10 Fish and Chip shops isn’t as simple as tasting the delicious fish and chips. Each shop is also assessed on sustainable sourcing, menu innovation, marketing, staff training, marketing and customer service.

The shops now head in to a final stage of judging in London IN January before the overall winner is crowned.

Marcus Coleman, Chief Executive

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Low’s Traditional Fish & Chips, Westhill, Aberdeenshire

Chippy Chat & Fast Food Magazine • January 2019

Officer at Seafish, said: “It’s not possible to reach this stage of the competition without displaying true quality in every aspect of running a fish and chip business, so these 10 shops should be extremely proud of what they’ve achieved so far.”

“We’ve been lucky to see an incredibly high standard of entrant since we started this competition 31 years ago, and we can say with certainty that this year’s top 10 display just as much talent and passion for the industry as any winner we’ve seen to date.”

The winner of the Fish and Chip Shop of the Year Award will be announced at The National Fish & Chip Awards’ 31st anniversary ceremony in London on 24 January 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 sustainable 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 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.

RSPO-2-0677-16-100-00

The Fryers’ Favourite For Over 60 Years.

For information, advice, or customer support material please contact ADM Trading (UK) Limited. Tel: 01322 443025 e-mail: ukinfo@adm.com www.olenex-uk.com 25 25 Chippy Chat & Fast Food Magazine • January 2019 Chippy Chat & Fast Food Magazine • January 2019

The Little Mermaid (and Merman).

Chris and Kate Atlantic Bay Fish and Chips, Westward Ho! Devon

By Chris Lock

I

have been in the fish and chip industry for 8 years, previously managing Harbourside Fish and Chips, during which time they came third in the National Fish and Chip Awards, Best Takeaway category. That was an amazing achievement, but my dream was always to work for myself and have my own business.

While keeping an eye out for suitable chip shops, up came this little gem in the seaside village of Westward Ho!. Only a stone’s throw from a glorious beach and surrounded by holiday parks, the shop seemed perfect for the next chapter of my life. It was such a big decision to move away from my family and pursue my dream, but opportunities like this shop don’t come up often so my decision was a lot easier to make. What really reinforced my decision was when my partner, Kate, made the decision to join me from her home in Northern Ireland.

The first six months in the shop took us by storm; a heatwave at a seaside resort!

One hundred-hour weeks for us both kept us completely occupied, hardly finding any time for ourselves or even to get our all-important paper work done.

Luckily, my sister, Sarah Lock, owner of

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Harbourside Fish and Chips in Plymouth stepped in and helped with all the work behind the scenes and even visiting with full family to lend us a hand (and enjoy a mini holiday).

After a long summer, plans began to reinvest all profit made into the shop, which although fit for purpose, was long overdue modernisation. A seven-pan high efficiency range was placed on order from Kiremko and all the interior plans for the building started to take place. Although the shop was clean and fit for purpose, it was lacking a look that reflected Kate and I and the food that we serve. So, the pressure was on to get everything organised for the delivery of the range.

We used local electrician (Barrit Electrical), a local tiler (DR Tiling). The tiling was so important as basically the whole shop is covered in metro tiles and they did an outstanding job and the flooring was done by DH flooring.

All the rest of the work was carried out by Myself, Kate & and Sarah’s partner, Charly. It was hard work but the satisfaction of doing the work ourselves was so rewarding, and not to mention the amount of money we saved.

We invested around £150,000 in Chippy Chat & Fast Food Magazine • January 2019

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the shop. The idea was to increase the capacity of food production while creating more useable space within the shop. We made enough space to add a few inside seats as the weather can be so bad here in the winter.

Plans also to improve our outside seating to have it completely contained so it is warm and dry in the winter, allowing customers to visit all year round.

Our branding was one of the most important things that we did.

We changed our name to Atlantic Bay as we are so close to the ocean, and based our imagery on Kate and I. The mermaid and merman reflect our hair colour although I’m not certain that the six pack is a true reflection of my physique.

Since taking on the shop, we have tried to encourage healthy eating by adding items to the menu, grilling fish and changing some of the cooking techniques.

This is a big year for us now, after having found our feet, putting our own

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stamp on what was already a very popular business. We intend to join the NFFF and enter several categories of the National Fish and Chip Awards next year with the ultimate goal of one day winning best takeaway. Kate has excelled since moving over here, having come from a fitness career background, but taking to fish and chips like a fish to water. Kate intends to enter Young Fish Frier and continue to learn as much as she can. We both have amazing drive to improve and provide the best possible service as we have such high standards.

We’re looking forward to our time ahead and can’t wait to take Atlantic Bay Fish and Chips to the next level.

We were only closed for three weeks and two days, a great achievement for just the three of us. We’re now back open and trading, although we have few things to do before our refurbishment is complete.

Are you planning changes please let me know. Austen@chippychat.co.uk

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Lite is Right

The Lite-BITE packaging WILL help to grow your business, because your customers say so!

H

enry Colbeck developed the Lite-BITE packaging concept to provide Fish Friers with the opportunity to market an ALTERNATIVE portion size of Fish & Chips to attract new customers and to help boost your lunch time trade.

The Lite-BITE concept comes at a time when there has been an increase in the amount of publicity surrounding fast food and portion control. The Lite-BITE enables for a portion controlled meal whilst still enjoying one of the nation’s favorite food.

The largest independent research into the Fish & Chip market was conducted with the aim to raise the profile of the nations most savoured meal and to support Fish & Chip shops in understanding their customers wants.

What are your customers saying?

A survey of 1,500 people found that more customers are health-conscious than ever before with 36% of customers stating that they would order a smaller amount of Fish & Chips as a healthier option whilst 1 in 3 would prefer a choice of serving sizes. Furthermore 60% of people surveyed said yes to either dieting regularly or keeping to a healthy diet.

How can you grow your business and increase profits?

Structured packaging can help you keep an eye on portion sizes as you cannot overfill a box unlike with paper. Offering reduced portion sizes through the Lite-BITE® can deliver to an untapped health conscious market who may not buy Fish & Chips due to over filling portion sizes, or, it can help you lighten up your lunch time trade by offering manageable portion sizes, perfect for mealdeals.

Why not let your customers know that the Lite-BITE meal is a healthier alternative and get FREE point of sale materials with your first order.

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Chippy Chat & Fast Food Magazine • January 2019

Henry Colbeck on 0191 482 4242

V A Whiltey on 01706 364211

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The Great British Blake Off! Finest ingredients, quality, taste, consistency and value too

F

or just over 65 years Blakeman’s has built a reputation for producing consistently high-quality sausage and meat-based products using only the finest ingredients. The company has grown to become one of Europe’s leading manufacturers of chilled, cooked and frozen sausage and meat products to the wholesale, catering, ready meal and contract cooking markets.

From our base in Newcastle-underLyme in Staffordshire, Blakeman’s manufactures an average of 380 tonnes of produce each and every week. This equates to around 20,000 tonnes a year leaving their manufacturing facility which is rightly recognised as one of the most modern and efficient production facilities of its kind in Europe. Recent investment into the construction of a new building will expand Blakeman’s manufacturing capabilities even further.

Blakeman’s extensive range of fresh and frozen sausages are manufactured from only the finest ingredients, which are complemented by an array of cooked products. The versatility of the facility allows for the production of sausages, meatballs and stuffing balls in endless flavour and size combinations.

For decades Blakeman’s and their range of products have been synonymous with the fish and chip industry.

Our extensive range of products are all widely recognised for their quality, taste, consistency and value. This includes the established ‘Supreme’ and ‘Premier’ sausages, alongside the more recent ‘Gastro’ and ‘Butchers Select’ brands.

The range of sausages all have different levels of pork content to suit different

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Chippy Chat & Fast Food Magazine • January 2019

tastes and levels of value, starting with the ‘Super Saver’ sausage produced with 32% pork, right up to the ‘Prime’ sausage which boasts an impressive 70% meat content.

With this broad spectrum of products that are available in various sizes – and includes a gluten free version of the “Supreme” sausage – the business is recognised as the market leader and have a business development team which can work with fryers to increase their business.

Blakeman’s has a long and established relationship with its meat suppliers dating back around 50 years. Ensuring this reliability around the quality cuts that they deliver – combined with the Blakeman’s secret seasoning formula - means a reputation for quality and consistency has been maintained for almost half a century.

Quality, consistency and taste are obviously paramount but the introduction of a collagen casing for the sausages in the 1970s by Blakeman’s was also a key milestone. This development meant fish and chip shops were able to deep fry products from frozen without splitting the sausage.

This has undoubtedly contributed to making the Blakeman’s sausages a mainstay of the near 11,000 fish and chip shops in the UK.

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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Sweet Caroline!

Wetherby Whaler Reaches 90 Year Milestone and Feeds the Homeless in Leeds

T

o commemorate the 90th anniversary of the original Harry Ramsden’s in Guiseley, Wetherby Whaler has pledged its support to vulnerable people in Yorkshire.

Wetherby Whaler donated 90 fish and chip suppers to homeless people in Leeds city centre, in collaboration with Leeds Homeless Partnership, to mark the milestone.

The portions of fish and chips were prepared by staff at the Whaler’s famous White Cross, Guiseley branch, which was restored back to its former glory in 2012.

Other notable happenings from 1928 include the first appearance of Mickey Mouse, The Flying Scotsman began to travel its iconic route, and John Logie Baird demonstrated the first colour tv transmission.

Harry Ramsden opened his first fish and chip shop in Bradford in 1928, before moving to White Cross, Guiseley, in the same year. In 1968, it became the world’s largest fish and chip shop, before closing its doors in December 2011.

It was in May 2012 when the Wetherby Whaler Group invested £750,000 in the refurbishment and restoration of the restaurant, maintaining many of the historic features of the site, including high ceilings, stained glass windows, oak panelling and crystal chandeliers.

Caroline Murphy, Director of Wetherby Wh ale r, said: “It is a mome nto us occasion for us and everyone connected to Wetherby Whaler. We have made significant investments in restoring the branch to its former glory, building on the fine work and legacy of Harry Ramsden and his family to create a thriving restaurant and takeaway in Guiseley.

“It was only fitting to share the celebration with a deserving local cause, and Leeds Homeless Partnership does a great deal to support people in need across the city. I hope everyone enjoyed their fish and chip suppers!”

Kevin Bell from Leeds Homeless Partnership said: “The feedback from all on the night was very positive, and much appreciated. It was lovely to see their faces light up when they realised that someone was aware of their situation and willing to help, especially serving some of the finest fish and chips in the Yorkshire region!”

Kevin Bell (far left) from Leeds Homeless Partnership helps to hand out fish and chips with Owen Sharp and Joanne Jordan (far right) from Wetherby Whaler.

How are you planning to celebrate your anniversary – austen@ chippychat.co.uk 32

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KFE OPEN DAY SUNDAY 17 FEBRUARY

Limited spaces BOOK NOW

KFE are hosting their first Open Day of 2019 on Sunday 17 February, so book your spaces now.

This free to attend event is a great opportunity for you to test fry the new Kiremko High Efficiency Range in their newly refurbished Market Deeping showroom. You’ll also get the chance to update your knowledge and learn some trade secrets from KFE’s award winning trainers, in a series of live demonstrations and seminars.

The KFE sales team will be on hand with chilled bubbly and their significant experience to talk about the needs and challenges of your individual shop or restaurant and how KFE and the Kiremko Range can help you drive your business forward. From energy and oil cost savings through to increasing speed of service and product quality, your Kiremko Range can end up paying for itself and putting your shop or restaurant ahead of the competition in 2019.

•

Live demonstrations and seminars by award winning trainers Gordon Hillan, Mark Petrou and Nigel Hodgson

•

Test Fry the Kiremko High Efficiency Range

•

Meet the KFE sales team

•

Meet industry representatives from Friars Pride, Middleton Foods, CF Capital, Drywite and TQuality, who’ll be offering advice and promotions

2019 is going to be a challenging year for our industry with impending price rises and the implications of Brexit, and it’s events like these which allow us to share ideas, knowledge and experience to ensure that our industry friends and family are prepared and don’t face the challenges alone.

To book your spaces call 01778 380448 or email sales@kfeltd.co.uk

KFE Ltd, Bentley Business Park, Northfields Industrial Estate Chippy Chat & FastPE6 Food8LD Magazine • January 2019 Market33 Deeping, Peterborough

kfeltd.co.uk

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Take Lat!

Four Go off to Riga The biggest metropolis in the Baltics, Riga perfectly blends timeless tradition and cutting-edge cool. Drop in and get energized by a city with surprises on every road and rooftop. Myself and Sarah visited recently with Evy and Sam.

R

iga’s astonishing skyline tells the story, as the timeless Gothic spires in the Old Town mingle with the fantastic facades of one of the world’s richest collections of Art Nouveau on the grand boulevards.

Riga is a UNESCO World Heritage site of cobblestones and breath-taking river views, as well as Europe’s Wifi capital with almost 1,000 spots to get online for free.

Our base for the trip was the Radisson Blu Elizabete Hotel. It offers 228 rooms and suites as well as a restaurant and a bar downstairs. Facing one of Riga’s favourite parks, the hotel is situated right in the centre of the city, just a couple minutes from the Old Town. Our Park facing room was bright modern, well equipped and a perfect hub for our stay. The staff were welcoming and very helpful too.

We got tickets for the hop on hop off bus. It’s a great way to see Riga and get a sense of its history. The commentary is available in many languages and is very clear. The tickets last for 48 hours, so it

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Chippy Chat & Fast Food Magazine • January 2019 December 2018

also is useful as a means of getting around, if you time your sightseeing carefully.

We ate in the hotel restaurant CUT on our first evening. There we were met by head chef Aleksandrs Košanskis.

The menu centres around the grill, and Aleksandrs gave us a special tasting menu to celebrate my birthday. Highlights included the Octopus Salad complete with smoked oil snow, and the Duck Breast served with sweet potato puree, bulgur with quinoa, mini marinated apples, green crumbs and a red wine sauce.

Afterwards we went to the nearby sister Radisson, to their 26th floor Skyline Bar for cocktails. Here we allowed our senses to elevate, trying their own interpretations of classic favourites plus some unique to the bar itself. Fantastic service combined with breath taking views.

On day two we wandered around the Old Town courtesy of the main FREE walking tour in the city. Andis was our host and he timed the route to perfection in the rather chilly wind. The Old Town is the main attraction of Riga. It hosts many bars and restaurants too including one The Armoury that lets you try its very own stock of machine guns! Our trip also coincided with the annual Christmas Markets.

In the Evening I hunted down the local fish and chip (and fish) restaurant. I met with Dinah, one of the owners and she

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was interested to see what I thought of her interpretation of our national dish.

The restaurant is called Zivju Lete and can be found on facebook and twitter. It is located in a central location and offers lots of great (mainly fish) dishes. We tried the lobster pasta, octopus, and of course the fish and chips – all were great.

The Norwegian frozen at sea cod was very white, with flaky meat and a lovely light beer based crispy batter they came with tartare sauce (homemade mayonnaise, capers and gherkins) and mushy peas (peas, mint, shallots & maldon salt).

Overall I gave the fish and chips 8.5 out of 10, and also gave Dinah an indication as to where they could improve on the already good experience (provenance and some vinegar were the two main points).

Breakfast at the Radisson Blu Elizabete Hotel was excellent. A plethora of choices with many dishes cooked to order. The omelette station was a great asset as were the pancake and crepe choices.

On day three we crossed the border to Lithuania. A little over 120 kms away was the world-famous Hill of Crosses.

Standing upon a small hill are many hundreds of thousands of crosses that represent Christian devotion and a memorial to Lithuanian national identity.

The precise origin of the practice of leaving crosses on the hill is uncertain,

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but it is believed that the first crosses were placed on the former Jurgaičiai or Domantai hill fort after the 1831 Uprising.

A truly humbling experience indeed.

For this trip we hired a driver and minibus through www.hansabuss.lv/en/.

For the similar price of a public trip we received a driver and 8-seater Mercedes mini-bus for just the four of us. Hansa also run the hop on hop off buses in the city too.

Thanks to Radisson Blu and all mentioned we had a ball in Riga and hope that one day you will too www.radissonblu.com www.zivjulete.lv/en www.skylinebar.lv/ www.citytour.lv/en/.

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Hillycroft Fisheries Frying Hillycroft Fisheries are celebrating after being recognised with the prestigious National Federation of Fish Friers (NFFF) Fish & Chip Quality Award.

By Handic Raftsman

38

T

he award identifies fish and chip outlets that serve the highest quality fish and chips following a thorough assessment of the premises, equipment, working practices, hygiene standards and management controls, along with the quality and taste of cooked fish and chips.

Hillycroft Fisheries has recently been taken over by new owner Rafael Chandler had this to say “We are delighted to achieve this prestigious award so shortly after taking over Hillycroft Fisheries. The shop has always had a great reputation within the area and now to be recognized as one of the top fish and chip shops by the NFFF is indeed an honour and a credit to our hardworking staff who I would like to offer my sincere thanks for their continued hard work and efforts to maintain our excellent reputation.

Chippy Chat & Fast Food Magazine • January 2019

The award doesn’t just represent the fish and chips we produce, but also the hard work and high quality produce our local suppliers provide us to work with.

Working with the local community is massively important to Hillycroft and is an area we will continue to look to improve.”

Since taking over the shop in September all our staff have gained Level 2 Hygiene Qualification and we have tweaked the menu to bring focus on quality but also introduced meal deals alongside offering lite bite options.

The National Federation of Fish Friers (NFFF), the trade body that represents the nation’s fish and chip shops, runs the scheme as a way of raising standards within the fish and chip trade and enhancing the profile of the industry.

To qualify, each shop has to go through an inspection by an NFFF Approved Assessor who assesses the shop’s presentation, hygiene and cleanliness, staff training, equipment, frying and sales skills and most importantly the quality of the cooked product.

This award sets the new benchmark for

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High With Q Award quality within the industry. It will signal to the consumer that they can buy with confidence where the award is displayed, and it will encourage more outlets to raise their standards.

Each Fish and Chip Quality Award is valid for two years and retention is dependent on standards being maintained as validated by NFFF officials and appointed assessors. The shop is in the process of gaining MSC Certification to showcase all the fish served is from sustainable fisheries.

NFFF President Andrew Crook explained: “Achieving the NFFF Fish & Chip Quality Award provides reassurance to customers that they are being served cooked food using high-quality ingredients.”

Currently around 225 fish and chip outlets across the country have been recognised with the NFFF Fish & Chip Quality Award.

For more information contact Rafael Chandler, Hillycroft Fisheries, Bruntcliffe Lane, Morley, Leeds, West Yorkshire, LS27 9LP Tel: 0113 2380986

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Approved Field to Frier Distributors South West - Midlands - Wales

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

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

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

R & M Potatoes Ltd Unit 1, 2 Lesgarn Villas, Stones Abersychan Pontypool NP4 6TH

Supplier of good quality potatoes Ring

07811 134475 anytime

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01989 762000 Midlands, Wales & South-West

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

G Marsh Potatoes Stand 4 Wholesale Fruit Market Hickman Avenue Wolverhampton West Midlands WV1 2TX

07831 299757 (Paul)

07711 623007 (Andy)

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

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

Finest Quality Chipping Potatoes Call : Richard

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

We stock all frying varieties.

01926 633 323

www.mitchells-potatoes.co.uk @mitchellpots

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Potatoes

T: 0151 4245449 M: 07885 636713

Mitchell Potatoes Chippy Chat & Fast Food Magazine • January 2019

01254 830305 North West

Anthony Swift (Liverpool) Reliable daily deliveries throughout the North-West Guaranteed quality supplies throughout the year.

Specialist supplier to fish and chip shops

0151 526 5318 aj.swift@live.com

A reliable supplier of wholesale potatoes and freshly cut PG Chips based in Manchester, you just can't beat Vic Graham for our quality, service and price.

Catering for many restaurants, pubs and takeaway businesses, we have over 35 years' experience in the industry and have established ourselves as the trusted name amongst chip and potato suppliers.

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

T: 01204 887415 Potatoes@vicgraham.com

www.vicgraham.com North West 40

Chippy Chat & Fast Food Magazine • January 2019

Sustainably sourced potatoes your customers will love Scotland

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H & E R Hubbard Potato Merchant

Specialising in the Fish & Chip Shop Trade Glebelands, Church Lane, Dover, Kent, CT15 7JP

Call – 01304 830437 Mob: 07885 174722

Family owned potato supplier based in Henfield, Sussex.

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

Mansfield Ashbourne Notts Derby Dronfield

LEICESTERSHIRE

North Lincolnshire Scunthorpe

Area Covered

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

Lomas Potatoes

London & South East

01909 562327 (3 lines) 07932 155677 (Andy) 07703 263033 (Garry) (E,Yorks, N,Yorks, W,Yorks)

allomas@btconnect.com North East

For a Fast and Reliable Service Call John or James Suppliers of Top Quality Chipping Potatoes for Over 30 Years into Milton Keynes and Sourounding Area Little Brickhill, Milton Keynes. MK17 9DN

01908 377537 01908 271498 We cover Cambridge, London, Oxford, Reading and now Rugby The finest, freshest potatoes grown from the best Cambridgeshire soil Vast range of varieties to suit you Long established family business Friendly and reliable services We deliver when it’s convenient for you Importers of potatoes for quality all year round Fixed price contracts

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.

All major varieties of potatoes ranging from Maris Piper, Ramos, Saggitta, Challenger, Agria, Amora, Accord, Maris Bard and Premiere.

Call -

Telephone: 0207 987 7890 & 0207 987 8456 Wisbech: 01945 772242 Largest distributor of potatoes and Lordchips, rapeseed oil, frymax, battermix, gherkins, & sauce

Hunters Potatoes

(S,Yorks, N,Yorks, Notts)

Eden House, High Hesleden, Hartlepool, TS27 4QF

41

( Northumberland )

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

RD

Northern Ireland

Potato

EAST YORKSHIRE

WEST YORKSHIRE GREATER MANCHESTER

DE

Tel : 01358 742345 Mob : 07799 661333

Delivering quality potatoes throughout your region

BWH Graham

01429 836255

R.A.W Potatoes Ltd Call: Graham White T: 07855 940013

Chippy Chat & Fast Food Magazine • January 2019

D S P S Dennis Supreme Potato Supplies Tel: 01353 741914 Mob: 07931 540 515 Mob: 07528 819456 Email: dspspartners@yahoo.co.uk Web: www.dennispotatoes.co.uk

Gloucester Wholesale

Unit 15a Bamfurlong Ind Park Cheltenham Gloucestershire GL51

Tel: 01452 856111 Mobile: 07774 675303

Chippy Chat & Fast Food Magazine • January 2019

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The Village People!

Popular chip shop couple to hang up their aprons after 36 years of ‘frying tonight’

A

couple who opened their own village chip shop when they were young newly-weds have finally hung up their aprons after 36 years in the business.

Chris and Sue Christoforou are wellknown faces in Alrewas after running the Alrewas Fryer for nearly four decades - and now they are taking a well-earned break to spend more time with their family.

The husband and wife team, from Yoxall, first opened the chippy as newly-weds on August 2, 1982.

They said the shop was nothing before they took it over as their first business venture, but both had been brought up in the fish and chip trade and were determined to make it a success.

It was a natural progression for them and when they spotted the shop up for sale in the village - and it was to prove an ideal location.

Sue said: “We were driving around looking for somewhere new and village life is always good.

“We found Alrewas a lovely village and we got a warm welcome when we moved in.

“We had a lot of people coming up to us and a lot of support.”

He said: “The first day was pretty crazy.

We were selling chips for 10 pence that day and they were still fitting it out the morning we opened.

“They finished fitting everything and we opened half an hour later.

“People were queuing around the corner.

“We just served fish and chips back

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Chippy Chat & Fast Food Magazine • January 2019

then but it has evolved over the years and especially in a small village as you have to cater for all tastes.”

Sue said: “It is a nice place to work, it has a lot of life and banter and we have wonderful customers. We can’t speak highly enough of the staff.

“We have watched our customers grow up over the years as well. We have seen them from children, to having children and even grandkids.

Chris said: “It is an enjoyable place to work and we are always meeting people.

It is not just a job, we are serving the community.

“We would like to say a great big thank you to everyone and a lot of people have become friends over the years.

“It has been a pleasure to serve everybody - it has been great.”

New owner of the business is Mike Pitsillidis, who is the nephew of Chris and Sue. He said: “I hope to make Chris and Sue proud and maintain the high standards.

“I wish them all the best and enjoy the fruits of their labour because they have worked so hard over the years and the deserve it.”

Chippy Chat & Fast Food Magazine • January 2019

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SAVE THE DATE!

Sunday March 3rd 2O19 Royal Highland Centre Edinburgh

What’s Cooking? is guaranteed to keep you up-to-date with all the latest news, products and services for the Fish & Chip Market. It’s full of ideas to help you develop your business, improve your profits and stand out among today’s takeaway food choices.

FREE OF CHARGE entry tickets will be mailed out to all customers of Henry Colbeck.

If you’re not a customer just yet, then please email marketing@colbeck.co.uk with your name, shop name and address and we’d be delighted to send you some FREE tickets.

What’s On? Over 8O Stands!

Product demonstrations Exclusive offers – only available at What’s Cooking?

Product sampling Prize Draws & Competitions New products and ideas

What’s Cooking is organised by Henry Colbeck, a leading supplier to the Fish & Chip Market in the UK

Catch up with your Henry Colbeck Telesales Advisor Chip-In! We want your views.

Come along and give us your feedback.

Save & Select Photobooth Drywite Equipment Shop Children’s Entertainment Free Coffee & Doughnuts

For further information or to book a stand contact: Jackie Pearson, Head of Marketing jackie.pearson@colbeck.co.uk 43 Chippy Chat & Fast Food Magazine • January 2019

Plus

43 Pizza Products, Burgers & Kebabs too!

Chippy Chat & Fast Food Magazine • January 2019

or Heather Ainsworth, Marketing Co-ordinator heather.ainsworth@colbeck.co.uk 4 What’sHot

News of the World!

Uk’s Best New Fish & Chip Shops Named Seafish, the public body that supports the £10bn UK seafood industry, has recently revealed the UK’s top three new fish and chip shops as part of the annual National Fish & Chip Awards.

Whittled down from an earlier top 10 shortlist for the Best Newcomer Award – one of 14 different award categories – the finalists competing for the title of ‘UK’s best new fish and chip shop’ are (in alphabetical order):

Fish and Chips @ Weston Grove, Chester, Cheshire Fish Face, Lichfield, Staffordshire Paignton Pier Chippy Co., Paignton, Devon

T

o reach this stage of the competition, finalists have been 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.

Finalists will now face further in-depth judging visits from an awards auditor, assessing both front and back-of-house operational aspects of respective businesses.

This final stage of judging will determine the overall national winner who will be announced at the January awards ceremony held in London.

Marcus Coleman, Chief Executive at Seafish, said: “The future of the fish and chip trade relies just as much on new entrants coming into the industry as it does on the sustained success of longer established shops. The calibre of entries in this category continues to get stronger every year which is very encouraging. It’s no easy feat starting a new business, especially in an industry that is relatively niche and specialised, extremely reputable and already populated with many thriving, long-established businesses.”

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, and highly motivated,

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Chippy Chat & Fast Food Magazine • January 2019

Last Years Winners -Malt and Anchor Cirencester

fish and chip businesses. This year’s three finalists all feature unique approaches to running their respective businesses and are bringing new ideas to the fish and chip trade – each would be a worthy overall winner of this award category.

“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 all three finalists the best of luck in the next round of judging and hope they will enjoy many years of success in our trade.”

The winner of the Best Newcomer Award will be announced at The National Fish & Chip Awards’ 31st anniversary ceremony in London on 24 January 2019.

For more information about the awards visit: http://www.fishandchipawards.com/ or follow @fishnchipawards / #fishnchipawards on Twitter For more information about fish and chips: www.fishisthedish.co.uk/win/national-fishchip-awards or follow @fishisthedish.

Chippy Chat & Fast Food Magazine • January 2019

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2

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1

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@friarspride Chippy Chat & Fast Food Magazine • January 2019

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The Photo Booth pictures are in from the Chippy Chat Christmas Chip Barons’ Ball

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Chippy Chat & Fast Food Magazine • January 2019

Chippy Chat & Fast Food Magazine • January 2019

46

Producing Quality Cambridgeshire Potatoes MarisProducing Piper - MarkiesQuality - Divaa - Agria Cambridgeshire Potatoes Our strength is continuity of supply Maris - Markies - Divaa - Agria CallPiper your local wholesaler today Our strength is continuity of supply Call your local wholesaler today and ask for PJ Lee Potatoes

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Chippy Chat & Fast Food Magazine • January 2019

Chippy Chat & Fast Food Magazine • January 2019

47

Searching for The Centrepiece The Pie is one of the icons of British cuisine.

Savoury or sweet, hot or cold, the British eat millions of them every year many of them in a fish and chip shop or restaurant

T

hese Awards are a national celebration of British Pies in all their varieties and have been running since 2009.

The Awards are held in Melton Mowbray, the Rural Capital of Food, and hosted by the Melton Mowbray Pork Pie Association For the purposes of the Awards a pie is defined as the following: ‘A Pie is deemed to be a filling wholly encased in pastry and baked’.

The Mission “The British Pie Awards is a celebration of the British Pie, recognising the craft and skills of those that produce them whilst promoting British produce and our regional specialities” Aims of the award: • To celebrate the heritage of the British Pie • To protect specialities

and

promote

regional

• To recognise the craft of bakers, butchers and other producers • To support British produce Awards: There will be a Champion in each of the classes. The Champion from each category will compete for the title of Supreme Champion.

The British Pie Awards have become an institution for pastry-connoisseurs country-wide. Our annual event sees hundreds of pie-makers gather for a celebration and competition of this British culinary favourite. Held each year in Melton Mowbray, we are lucky enough to have a selection of the most knowledgeable figures in the industry on-hand presiding over the day’s proceedings.

10th Anniversary This is the 10th Anniversary of the Awards after they were founded in 2009. Since then they have judged well over 7,000 pies. During that time the quality and range of pies submitted has increased significantly, a tribute to the craft and skills of the British Pie Maker.

The Awards are held in the beautiful St Mary’s Church in Melton Mowbray.

Source: www.britishpieawards.co.uk

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Chippy Chat & Fast Food Magazine • January 2019

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Chippy Chat & Fast Food Magazine • January 2019

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Packaging Now One of the Four P’s!

Survey reveals growing concern about use of non-recyclable materials!

A

new survey commissioned for retail, could ring true in the takeaway market too.

According to IRI’s European Shopper Insights Survey, two-thirds of British consumers identify with retail companies that clearly demonstrate their commitment towards using less packaging, respect the environment and demonstrate fairness, transparency and integrity.

British shoppers, particularly younger millennials (18-24-year-olds) are worried about the growing concern around the use of non-recyclable packaging within the retail industry. Responses from British shoppers scored higher than their European counterparts, with 73% stating that they would prefer to buy products with packaging that could be recycled and 67% prefer to buy products that respect the environment.

The survey of more than 3,300 consumers from seven European countries asked shoppers a range of questions regarding their shopping habits and expectations for the future of retail. It also examined the shopping behaviour of younger generations of millennial consumers.

Comparing the UK’s responses to other European countries, the report reveals that Italian shoppers are the most likely to want to buy products with environmentally-friendly packaging (81%) followed by Spain (75%) then Greece and France (74%). German consumers are least likely to buy products with recyclable packaging (62%).

Olly Abotorabi, Senior Regional Insights Manager at IRI, comments: “There is increasing awareness of the impact that the use of plastic in retail is having on the planet, with heart-rending images of floating plastic islands in the ocean and animals caught up in food and drink packaging circulating regularly in the media. As a result, shoppers are more aware than ever of the impact their purchases can have and are making the connection every time they pick up brands in store.”

Abotorabi continues: “Plastic pledges are fast being woven into FMCG companies’ strategic plans.

Manufacturers must continue to be seen taking action if they want their brands to remain top of mind with consumers and retailers. Packaging has become a key product attribute that marketers need to feed into predictive purchasing models for their brands, alongside other factors that can influence shopper behaviour, such as size, flavour, colour and price.

“Demonstrating the value their brand generates for the category alongside commitment to a so-called ‘circular economy’ for packaging - evolving to a reusable rather than single use packaging - will be key going forward. In future this could be key to keeping products on retailers’ shelves.”

What are you doing to make your shop more environmentally friendly?

Austen@chippychat.co.uk.

Table showing the percentage of European shoppers identifying preference towards buying products from companies with strong sustainability credentials

Europe Italy Greece Total %

Spain

France

UK Netherlands Germany

Prefer to buy products with

environmentally friendly Packaging

72

81 74

75

74

73 66

62

Prefer to buy products which the respect environment

72

82 83

78

71

67 62

62

Source: IRI European Shopper Survey 2018 50

Chippy Chat & Fast Food Magazine • January 2019

Chippy Chat & Fast Food Magazine • January 2019

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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!

www.chippychat.co.uk 52 Chippy Chat & Fast Food Magazine • January 2019

Chippy Chat & Fast Food Magazine • January 2019

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