Chippy Chat January 2020 by Chippy Chat Magazine

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FISH ‘N’ CHIPS

Issue 1 Volume 10 January 2020

Chippy Chat & Fast Food Magazine • January 2020

Better Oil

Malt Disney

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Chippy Chat & Fast Food Magazine • January 2020

The Year March-es On! Happy New Year!

we have our great sausage feature

end of the firstto quarter of 2018! elcome 2020 from all at Hopefully it will be aI can’t busy believe one for Chippy Chat!

too! guests. I am truly humbled by the Our front-page partner for Already March is turnout from across the UK.

shops suppliers as we approach we areand entering into yet another New year! It only like yesterday that Mother’s dayseems and Easter too. the industry descended on London Congratulations to all at Friars for the fish and chip awards Pride. Once again, they haveand now it’s nearly time to go again! delivered a fantastic trade show We also have to celebrate in 2020, with even more visitors it seemed 10 years of Chippy Chat and will be than ever. doing some promotional activity Athroughout busy offering this month foryears your 2020. It is also 160 delights. First off we review many of fish and chips too, so a great year ofisour oil and fat suppliers giving instore for all!

Pukka Pies. They supply millions of 12 tables have been reserved for the 2020toevent will shops be on Sunday pies fish which and chip across December If you like the UK and6th. they are would helping usto attend and/or be a sponsor please celebrate National Pie Week. email me for full details. If you would like to advertise, We start the year by looking at get involved or tell us some several key fish suppliers as they tell us news please email me austen@ what’s hot in their industry right now. chippychat.co.uk – thankspartner for your Our front-page featured support enjoy the issue. is Collins Seafoods promoting their Austen wonderful association with fishing vessel Kirkella. Please contact me austen@chippychat.co.uk

Well already approaching the

Austen AustenDack Dack

Publishing Editor Publishing Editor

youReaction the chance to2019 see what many to the Chippy Chat Ballshops has been – our top are excellent using and why.best Also, yet. Thanks again to all sponsors and 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

Chippy Chat & Fast Food Magazine • January 2020 Chippy Chat & Fast Food Magazine • March 2018

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Camp Fire! Chip shop owners still recovering from St Albans blaze

blaze broke out in the kitchen of the popular Camp Road fish and chip shop on Sutton Road in July, causing a huge amount of damage to the

WE HAVE SUPPLIED INBUILT SUPERPAD SYSTEMS (TRIPLE FILTRATION) FOR FACTORY FITTING TO: MARTYN EDWARDS FRANK FORD KIREMKO (KFE) HENRY NUTTALL SCOTRANGE EDEN RANGE

WE HAVE ALSO RETRO-FITTED BASKET FILTRATION AND SUPER PAD UNITS TO SHOP INSTALLED RANGES. PLEASE CALL FOR ADVICE ON YOUR RANGE

Chippy Chat & Fast Food Magazine • January 2020

shop and residential flat above. The shop made famous by One Direction’s Harry Styles wearing a dressing gown whilst holding a chicken for a Gucci advert. Marten and Cynthia Chen have since set up a new chip shop on Vesta Avenue while they continue to battle with their insurance company over their business payout. Cynthia said: “There is a lot of damage to our home. It is all smokey and wet from the rain. We cannot live there. There are two big holes in the ceiling in the two boys’ rooms.” She added that the insurance company has agreed to pay for the property side of the insurance but not the business part, but the Chens said they are hoping to move back into Camp Road in about four months’ time. The local community has been very supportive with many customers and neighbours expressing concern for the progress of the family since the fire. A crowdfunding page was set up by a member of the Fleetville community to offer a gift to help the Chens through this difficult period. The JustGiving page received many kind comments from well-wishers inluding: “I’ve been using the shop for 36 years and the sooner it’s all back the better. Well done for organising the support.” Another said: “Best of luck getting your lives back on track. Can’t wait until you’re serving your amazing fish and chips again.” Cynthia said: “We feel so proud to be part of the Camp community. We will definitely do something to thank them when we re-open.

Chippy Chat & Fast Food Magazine • January 2020

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FryIt 2020

Free Tickets for the Show of the Year!

Diary Dates

Inside

January 2020

Business or pleasure, dates not to be missed

Try and Fry the Best! Collins Q & A

Rammi oCeanReserve Frozen at sea cod fillets

So Far-Oe So Good!

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JFK - providing quality cod and haddock.

Source of Pride

Cop of the Pops!

Pop-up restaurants must comply with UK food safety regulations

The New Seakers! UK’s best new fish and chip shops

Phototastic!

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

Origin matters - it’s Norway and sustainable

Tipping Point!

SEafish - Learning

Britain’s Most Tipped Profession

Flexible training that suits your business

Choice of Champions in 2020!

Henningan’s Full Flavour! Why Henningan’s Top Shop has changed to FlavOil

High-Five!

Uk’s Top 5 Fish and Chip Restaurants Revealed

Good Luck to the Top Ten See you there!

Simpsons

Ten-year Celebration for Top UK Shop

The Chips are Down!

The Lite-Sized Solution for Fish & Chips

We do do Duvets!

Pigs did Literally Fly at Papas

Kickstart For Excellence!

KFE Family Scholarship Winner Named

Pictures Of You Part Two! A Look Back Across 2019 In Pictures

Malt Disney! Cooke’s of Dublin

The AL Lee Way!

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Es 30 tab Ye lish ar ed s

Award winning shops tell us why it’s Leinebris

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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

AL Lee Farming Company Opens its doors

Ex Marks the Spot! A fish and chip shop opens in Exeter .

Chippy Chat & Fast Food Magazine • January 2020

For prompt, efficient service please call:

01553 772935

sales@klsonline.co.uk Chippy Chat & Fast Food Magazine • January 2020 In association with

Frying Ranges

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It’s

Electri Free Tickets for the Show of the Year!

RY I.T. once again returns to Peterborough Arena on Sunday 23rd February 2020. FRY I.T. 2020 will house over 80 exhibitors, with the majority offering product samples and special on-the-day promotions, giving you the chance to not only try before you buy, but also giving you the opportunity to buy knowing that you are getting the best deal possible. There will also be many live cooking demonstrations, showcasing products such as frying fats/oils and batter mixes, with experts on hand to help you decide which products will work best for your shop and how to get the best out of the products you currently use as well as displaying product innovations. A wide range of packaging products will be available to browse through, including our NEW Fold-IT-Bin-IT corrugated boxes 2 0 2 0

FISH ‘N’ CHIPS

Chippy Chat & Fast Food Magazine • January 2020

Sund ay 23rd Fe Save bruary the D ate

frying! and eco-friendly products, which are all available to purchase through Friars Pride. With trade media, range suppliers, business insurance, shop signage and telecoms companies, there’s more than just the food and drink on offer for the visitors to make the most of. There will even be children’s entertainment to keep the little ones happy whilst you enjoy the show! Other great features of the day include… One day only product promotions

Exhibitors & brands at FRY I.T. 2019 • AAK • Amipak Packaging • Batchelors Mushy Peas • Blakeman’s Sausages • 42nd Street Chicken Fillet Bites & 42nd Street 120 Breast Fillet • 42nd Street Deluxe Beef Burgers • Chippy Chat • Coveris Packaging • Drywite & The Drywite Equipment Shop • Duncrue • Fri4Life – High Oleic Sunflower Oil • FriWite • Friars Pride’s Pride Pies • Heinz • Innovate Foods • Kara bread products • Keep It Clean • Keejays • Kerry Batters • King Asia

Live seminars from industry experts

• King Frost Fish Cakes

Live prize draws from various stands

• Linpac Packaging

A free goody bag for each shop that attends The 2020 show returns to the centrally located Peterborough Arena, with great transport routes via public transport and easy access from the A1. For your FREE tickets, or for more information, head over to https://friarspride.com/info/ information/fryit/visitors

Save the Date!

• Lite-BITE Controlled Corrugated Packaging • Major B’s Tomato Ketchup • McWhinney’s Sausages • Meadowvale Foods • Middle Foods – Inc Middleton Dounuts • Middleton Paper • Mr President Beef Burgers and Friars Pride Sausages • MSC – Marine Steward Council • Nautik Chef NEW Fish Cakes • NFFF • NH Case • NEODA – National Edible Oils Distributors Association • PanaEpos • Premier 1 Filtration • Promenade Sauce Sachets • Pukka Pies • Pulse Flour • Q Fry Fats & Oils • Rammi • Spavins Handy pack Beef Dripping • Whitby Seafoods • Wherry & Sons Peas

Chippy Chat & Fast Food Magazine • January 2020

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

2nd – 8th March British Pie Week British Pie Week has been running since 2007. British Pie Week takes place the first full week in March (starting on a Monday) and lasts for 7 days.

23rd January National Fish and Chip Awards 2020 National Fish and Chip Awards. Organised by Seafish it is the awards for the fish and chip industry.

21st April National Tea Day The official day in the UK to celebrate our love of tea.

January 27th The British Takeaway Awards The British Takeaway Awards are the Oscars of the takeaway world. A place where we celebrate Britain’s best local takeaways and the people behind them.

5th June National Fish and Chip Day Following the resounding success of last year’s National Fish and Chip Day, NEODA is delighted to announce that Fish & Chip lovers across the UK are coming together again to celebrate the nation’s favourite dish on Friday, 5th June 2020.

2nd - 3rd February KFE Open Day School of Frying Excellence Course – Expand Your Menu Training Course www.kfeltd.co.uk

6th September Isle of Ely Open Day

9th February

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

What’s Cooking? Yorkshire Event Centre, Great Yorkshire Showground, Harrogate 9.30am – 4.30pm What’s Cooking? is the leading, annual exhibition for the Fish & Chip and Fast Food Markets in the U.K. This year it is hosted in Harrogate

23 February Fry It 2020

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East of England Showground, Peterborough. The ultimate exhibition for fish friers and the Fast food trade!

Chi p

The Chip Barons’ Ball Chat py ll 2 020

6th December 2020

Ch ristmas Ba

For Chippies across the UK party time is, as usual, on the first Sunday of December. A date not to be missed. www.chippychat.co.uk

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 8

Chippy Chat & Fast Food Magazine • January 2020

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 2020

Try and Fry the Best! H

ere at Collins Seafoods Limited we are proud to be industry leaders in providing the finest Frozen at Sea products throughout the majority of the North of England and across the Scottish Border from our depots in Leeds and County Durham. Our services also extend to wholesalers across the UK. We operate with the belief that everyone should be able to enjoy the finest quality fish possible every time. It’s a passion we’ve have had since we first began importing and exporting Frozen at Sea Fish around 40 years ago. How important is it for your customers to enjoy the finest fish possible? To us, at Collins Seafoods, it’s one of the most crucial factors when choosing products from our suppliers. We firmly believe that every portion of fish that leaves our depots should be of the highest quality and caught sustainably. As a supplier, ensuring all our products are caught using sustainable fishing methods is one of the most important things we can do to help protect the environment and the future of each species. What is sustainable fishing? Sustainable fishing is the process of catching fish using methods that do not affect the species ability to maintain a healthy population, does not impact on their ecosystem and does not damage their environment or food supply. We are working hard with many of the industries most respected trawler operators from the Faroe Islands, Iceland, Russia, Norway, Germany, France, Spain and the UK who are committed to responsible sea fishing methods. All our products are fully traceable meaning every one of our

Chippy Chat & Fast Food Magazine • January 2020

customers have the ability to track their products right back to the source. What are we doing to ensure our customers receive the highest quality fish possible? We carefully source all of our products from leading Frozen at Sea suppliers, purchasing products from only the finest vessels available. All fish caught is processed, frozen and palletised onboard the vessels, then transported in refrigerated articulated trucks to purpose built cold stores at one of our depots or one of our storage sites throughout the UK. Once arriving with us, our well-trained warehouse staff check off all pallets and run through rigorous checks to ensure the products we take in are of the highest quality. When it comes to our customers, our highly knowledgeable sales team work closely with each individual to ensure we source the correct products for their specific requirements. So, what are you waiting for? You’ve tried the rest now try the best. Collins Seafoods North East Unit 2, Park 2000, Millennium Way, Heighington Lane Business Park, Newton Aycliffe, DL5 6AR Tel: 01325 315544 Email: sales@collinsseafoods.co.uk Web: www.collinsseafoods.co.uk Collins Seafoods Yorkshire Unit 2, Felnex Crescent, Cross Green Industrial Estate, Leeds, West Yorkshire, LS9 0SN Tel: 0113 249 8832 Email: sales@wraggsseafoods.co.uk Web: www.wraggsseafoods.co.uk

Chippy Chat & Fast Food Magazine • January 2020

TO SELL THE BEST BUY THE BEST COLLINS SEAFOODS, BRINGING YOU THE TASTE OF THE SEA SINCE 1980

w w w . c o l l i n s s e a f o o d s . c o . u k

COLLINS SEAFOODS - NORTH EAST: Unit 2, Park 2000, Heighington Lane Business Park, Newton Aycliffe, County Durham, DL5 6AR

T 01325 315544

11 Chippy Chat & FastUnit Food • January 2020Green Industrial Estate, Chippy Chat & Fast Food Magazine • January 2020T 011311249 8832 COLLINS SEAFOODS - YORKSHIRE: 2, Magazine Felnex Crescent, Cross Leeds, LS9 0SN

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. 12

Chippy Chat & Fast Food Magazine • January 2020

Friars Pride on 01733 316400

Henry Colbeck on 0191 482 4242

V A Whiltey on 01706 364211

Chippy Chat & Fast Food Magazine • January 2020

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

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, processed 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

Exclusively available from the Q Partnership

www.colbeck.co.uk www.friarspride.com www.vawhitley.co.uk Chippy Chat &0191 Fast 482 Food4242 Magazine • January 2020 Chippy Chat & Fast Food Magazine • January 2020 Telephone: Telephone: 01733 316400 Telephone: 01706 364211

SO FAR-OE

SO GOOD!

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

Chippy Chat & Fast Food Magazine • January 2020

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” 15

Chippy Chat & Fast Food Magazine • January 2020

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 2020

Source 0f Pride

Origin matters. Choose sustainable seafood from Norway

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

Chippy Chat & Fast Food Magazine • January 2020

everything the Norwegians do has 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 2020

SEafish - Learning! Flexible training that suits you and your business

o you want to motivate your workforce, improve the experience of your customers and ensure your business reputation is first class? Successful food businesses are often the ones that invest in developing their people with regular learning and training. Seafish, the public body supporting the £10bn UK seafood industry, offer a variety of flexible food safety and health & safety training programmes to suit the needs of people working in a busy seafood business. Our Elementary level programmes can be studied using our open learning self-study workbook. The food hygiene pack is available in Lithuanian, Polish and Portuguese as well as English. Once a candidate has completed their study programme they can take the short invigilated exam that leads to a nationally recognised and regulated qualification. The exam is a 30 question multiple choice test and our UK wide community of invigilators can usually organise an exam onsite at your business at a convenient time. All candidates get access to a free online version of our open learning modules and an online testing portal to help them get ready for their exam, or to generate a company training record. Candidates can also study our Introductory level food hygiene in the seafood industry programme, a short three to four hour taught course, delivered at a venue that is suitable to

Chippy Chat & Fast Food Magazine • January 2020

your business. This is ideal for a group of up to 15 trainees and can be taught in eight languages including English, Welsh and Polish. Trainees complete a 20 question multiple choice exam at the end of the course to achieve a nationally recognised and regulated qualification. If you are the owner, manager or supervisor, you may wish to consider our Intermediate food safety qualification. This online eLearning programme allows the student to study at work or at home which means you can learn at a time, place and pace that suits you. A tutor is also allocated to provide telephone support. No travelling to college is involved and when you are ready, we’ll organise the exam at a place and time that is appropriate to you. Learners who pass any of the exams for the programmes outlined above receive a nationally recognised and regulated qualification from Seafish and the Royal Environmental Health Institute for Scotland.

More information on all of these courses is available on the Seafish website at https://www.seafish.org/training-onshore To book a course, email onshore@seafish.co.uk or telephone 01472 252300. Chippy Chat & Fast Food Magazine • January 2020

Chippy Chat & Fast Food Magazine • January 2020

Happy New Year - Choose the Choice of Champions in 2020! Award Winning Shops Tell us why they use Fish from Leinebris

appy New year from Leinebris – the Norwegian family company which owns and operate one of the world’s most modern longliners. All year around the vessel catches quality wild fish, producing premium fillets in the modern onboard factory. As fifth generation fishermen they are passionate about longline fishery and the fresh frozen at sea (FAS) concept that ensures a quality and consistency of the absolute highest standard. The MS Leinebris is a Norwegian fishing vessel which supplies the UK with premium line caught Cod and Haddock direct from the Barents Sea with MSC certification. All year round they catch quality MSC certified wild fish in the cold and clear Northeast Atlantic.

Chippy Chat & Fast Food Magazine • January 2020

The MS Leinebris uses the very best equipment, technology and facilities to ensure the fish is treated in the best possible way from catch to frozen to -18 degrees within three hours. This ensures the quality of the fish is locked in and is ‘fresher than fresh’. “As a Norwegian family business with a heritage going back to 1898 I can say that we’re honoured to be associated with the UK’s Fish & Chip industry” said Daniel Harbo Pinheiro. David Miller of Millers of Haxby said “The whole team from the owners, skippers and crew are so passionate and care so much about what they do in the way they fish sustainably but ultimately they are extremely proud of the product they produce and they are great supporters of the fish and chip industry and they take the time to get to know their customers. The quality is second to none, it delivers us the best option for our takeaway and restaurant.” Longline fishing gives a unique quality, whiter than snow, firm texture, fresher than fresh Frozen at Sea fillet. Leinebris is proud to be MSC certified. All the Cod and Haddock from the Barents Sea is MSC certified. Longline fishing is an environmentally friendly and sustainable catching method. This month we ask the last three latest winners of the blue riband Seafish Fish and Chippy Chat & Fast Food Magazine • January 2020

Chip Shop of the Year Award Krispies of Exmouth, Millers of Haxby, and Kingfishers of Plympton some questions about Leinebris. Here are some of their answers. In which ways does it stand out? David Miller – Millers, Haxby The fish is such an excellent consistent product, white like snow when you’re working with it and when it’s cooked. But the way it really stands out is when our customers say I haven’t tasted fish like that for years, that’s the money for us. What more would you want? Why did you start using the brand? David Miller – Millers, Haxby I first met Paul and Daniel from the Leinebris, when I went out to Norway on a study trip with the top 10 Finalist for the 2017 National Fish & Chip Awards. As soon as I met them. I knew I wanted to use their fish. So, we as a family went out to Norway to meet up with Paul and Daniel again to see if we could do business and I’m very glad to say, we’ve been using the Leinebris line caught haddock since 2017. Why did you start using the brand? Craig Maw – Kingfishers, Plympton As part of being a top 10 finalist in the National Fish & chip Awards we had the privilege of a study trip to Norway. Nikki was onboard the vessel Leinebris and was very impressed with the quality and method of capture. We want to use sustainable and MSC certified seafood which is very important to us. What do you think about the quality? Tim Barnes – Krispies, Exmouth In our opinion it’s the best on the market from its sweet flavour, to the consistency of the product we have never had a bad batch. We sell so much more haddock since we’ve been using the Leinebris brand. What do they think about the packaging? Craig Maw – Kingfishers, Plympton In our shop we purposely chose lime green packaging, firstly to conjure up a fresh image and feel, but also to try stand out from the crowd and to be different. The Leinebris 21

Chippy Chat & Fast Food Magazine • January 2020

branding is very similar plus there is a sense of quality when you see the brand and packaging.

What do they think about them as a company, as people, as suppliers to the fish and chip trade? Tim Barnes – Krispies, Exmouth They are just a beautiful family, I’ve met them a few times and love that they are just as passionate about the industry as we are as friers, they understand the need for a high-end quality product and never fail to deliver. Have a great 2020, and why not call Friars Pride and get a box of Leinebris? Visit - ww.leinebris.no

Chippy Chat & Fast Food Magazine • January 2020

High-Five!

See You There!

Uk’s Top 5 Fish and Chip Restaurants Revealed

he UK’s top 5 fish and chip restaurants have been unveiled recently as part of the 2020 National Fish & Chip Awards. Organised by Seafish, the public body that supports the £10bn UK seafood industry, the National Fish & Chip Awards are the UK’s premier competition for fish and chip businesses. The coveted title of Fish and Chip Restaurant of the Year Award is open to all UK fish and chip businesses with a sitin restaurant as part of the main business location. The UK’s top 5 finalists are, in alphabetical order: Fish City, Belfast, Belfast Something Else Fishy, Milborne Port, Sherborne, Dorset The Cod’s Scallops, Nottingham, Nottinghamshire The Fishermans Wife, Whitby, North Yorkshire Trenchers Restaurant, Whitley Bay, Tyne and Wear

Last Year’s Winners Trenchers of Whitby

The National Fish & Chip Awards recognise outstanding restaurants across the country

Chippy Chat & Fast Food Magazine • January 2020

that are serving incredible fish and chips and providing excellent customer service. Shortlisted businesses have gone above and beyond during the judging process to secure their place in this final stage of the competition. It’s not just about food quality; there are a wide variety of additional judging factors that make them great, including: Excellence in the responsible sourcing of sustainable key ingredients. Staff training and development policies and the provision of career opportunities for young people. Creation of innovative menu options for those with food allergies and special dietary requirements. Marcus Coleman, Chief Executive at Seafish, said: “Fish and chips is the undisputed champion of iconic UK food, and these five businesses are offering the highest quality dining experience that money can buy.” Award category sponsor Alan Pearce, Field Sales Manager at Goldensheaf, added: “These five restaurants really do offer up a masterclass in how best to execute sitin dining for fish and chips – showing true excellence in every way. It’s a pleasure to sponsor this award category, as you get to observe first-hand the hard work and commitment that each of the entrants shows. We’d like to offer our congratulations to each and every one of them and wish them all the best in their future business endeavours.” The overall national winner of the Fish and Chip Restaurant of the Year Award will be announced at the National Fish & Chips Awards ceremony in London on 23 January 2020. For further information visit: www. fishisthedish.co.uk/win/national-fishchip-awards or follow @fishisthedish #FishnChipAwards. Chippy Chat & Fast Food Magazine • January 2020

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Good Luck to the Top Ten and all Finalists at The National Fish and Chip Awards 2019

See You There!

he UK’s 10 top fish and chip shops have been announced. These shops are finalists in the Fish and Chip Shop of the Year Award, the flagship category in the 2020 National Fish & Chip Awards. Organised by Seafish, The National Fish & Chip Awards are the UK’s premier awards for fish and chips businesses. The UK’s 10 best fish and chip shops are, in alphabetical order: Carron Fish Bar, Stonehaven, Grampian Dolphin Takeaway, Duncannon, County Tyrone Fish and Chips @ Weston Grove, Chester Cheshire Golden Carp, Redditch, Worcestershire Hiks, Swansea, West Glamorgan HOOKED@31, Fishguard, Pembrokeshire Rockfish, Brixham, Devon Seafare, Guildford, Surrey Shap Chippy, Penrith, Cumbria The Cod’s Scallops, Nottingham, Nottinghamshire

Last Year’s Winners Krispies of Exmouth

Fish and chips is the healthiest of the traditional takeaways providing an excellent source of protein, along with carbohydrate and many essential vitamins and minerals. The awards recognise outstanding businesses across the country that are serving incredible fish and chips and providing excellent customer service. Shortlisted businesses have gone above and beyond to secure their place in this stage of the competition and showcase the nation’s favourite takeaway dish.

It’s not just about food quality, there are a wide variety of additional factors that make these businesses outstanding, including: Excellence in the sustainable sourcing of key ingredients Staff training and development policies and career opportunities for young people Creation of innovative menu options for those with allergies and dietary requirements There are a number of rigorous judging stages to overcome en route to being named the best fish and chip shop in the UK, including mystery shopper judging visits and full business performance audits of premises, followed by presentations to an industry judging panel. Marcus Coleman, Chief Executive Officer at Seafish, said: “These ten finalists represent the best fish and chips on offer the UK today. They are consistently excelling across all areas and providing their customers with healthy, high quality fish and chips on every visit. Each of them is a credit to the industry and should be commended on the commitment they have shown to maintaining its fantastic reputation. “It’s not possible to get to this stage of our awards without giving 100%, and each one of them has shown enthusiasm in spades. We’d encourage anyone who hasn’t paid one of these shops a visit to get down and see for yourself just how good they are. Congratulations to all ten finalists, we wish them all the best of luck.” The winner of the Fish and Chip Shop of the Year Award will be announced at The National Fish & Chip Awards’ 32nd anniversary awards ceremony in London on 23 January 2020. To view the full shortlist visit: http:// www.fishisthedish.co.uk/win/nationalfish-chip-awards or follow @fishisthedish #FishnChipAwards

Chippy Chat & Fast Food Magazine • January 2020

The UK’s Best Newcomer Chooses When Josette and Richard Foster opened Fish and Chips @ Weston Grove in Chester in 2016 they knew that only the best quality, delicious fried food would attract customers and keep them coming back for more. That is why they chose industry favourite Frymax as their cooking medium. Importantly, for Josette and Richard, as Chester Zoo sustainable palm oil champions, Frymax is fully RSPO certified, is produced from approved and certified production units and is 100% sustainable and traceable. The results? They have trebled turnover over the previous business, have achieved the NFFF quality award and MSC accreditation and against stiff opposition were placed in the top 50 of the UK’s best Takeaways by the respected FRY magazine. The reward? Fish and Chips @Weston Grove was voted the the recent National Fish and Chip awards.

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The Fryers’ Favourite For Over 60 Years. For information, advice, or customer support material please contact ADM Trading (UK) Limited. e-mail: frymaxinfo@adm.com www.frymax.co.uk

Chippy Chat & Fast Food Magazine • January 2020

Consistently Good! Ten-year Celebration for Top UK Shop

impsons Fish & Chips RECENTLY celebrated its 10th birthday in style with hundreds of guests at its store in Priors Road in Cheltenham. Live music from The Ambling Band entertained crowds who enjoyed Simpsons’ much-loved fish and chips as well as deep fried Bounty bars and ice cream.

Chippy Chat & Fast Food Magazine • January 2020

Simpsons is run by Bonny Ritchie, under the expert guidance of Bonny’s mother, Jan, who has been in the chip shop industry for over 40 years. Simpsons Cheltenham store opened in 2009 and was awarded the coveted title of UK’s Best Takeaway by Seafish in the National Fish & Chip Awards 2016. Following on from the success of the Cheltenham shop, Simpsons opened new

Chippy Chat & Fast Food Magazine • January 2020

premises in nearby Stroud in August 2017. The team behind the Simpsons brand believe the best fish and chips should consist of good, no nonsense natural ingredients – fish, potato and batter and that’s it. Their batter has no MSG, salt or bulking agents and absolutely no artificial colours or flavouring. Simpsons Fish and Chips Cheltenham was the first MSC certified chip shop in Gloucestershire. The Stroud premises were the 100th certified fish and chip shop in the UK in October. The MSC hallmark is awarded to people who commit to using only fish that is sourced responsibly. simpsonsfishandchips.com

www.seafoodfromnorway.co.uk 27

Chippy Chat & Fast Food Magazine • January 2020

The Chips are Down! The Lite-BITE®

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he Lite-BITE® is an alternative sized meal solution designed specifically for the Fish & Chip industry to increase sales by attracting new customers. Consumer habits are changing and there is a whole market of potential customers who still want to enjoy Fish & Chips but in a more manageable sized portion. The Lite-BITE® offers a visually appealing, portion-controlled meal to help you market your business and offerings without giving away your profits!

The Lite-BITE® in Industry With over 400 Fish & Chips shops in the UK already offering the Lite-BITE®, why not add the Lite-BITE® to your menu today and see how offering an alternative sized portion can benefit your business. For more information or to find your nearest Lite-BITE® please visit www. fishandchipslite.co.uk.

Benefits to businesses • Structured packaging helps you keep an eye on portion sizes, ensuring that you cannot overfill and give-away too much food or profit! • Offering the Lite-BITE® to an untapped market will help to re-ignite your trade, particularly at lunchtime. • Easy-assemble boxes provide a faster serving time than traditional wrapping. • Perfect for meal deals or the health conscious. • The Lite-BITE® box allows for a ‘panperfect’ product with no crushing or sweating.

Lite BITE is exclusive to Friars Pride, Henry Colbeck and V A Whitley. For more information, please make contact with your supplier. 28

Chippy Chat & Fast Food Magazine • January 2020

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Chippy Chat & Fast Food Magazine • January 2020

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We do do Duvets! Pigs did Literally Fly at Papas (and across the UK)!

ne of the staples of any Christmas dinner is pigs in blankets. Plenty of shops across the UK sold thousands of them deep fried in the build up to the big day itself. The tiny sausages certainly make any festive meal - but Papas Fish and Chips went to the extreme this year and made the world’s largest. (unless you tell us otherwise) To mark the beginning of the yuletide period and raise money for charity at the same time, the chippie chain sold 2ft sausages wrapped in bacon and then fried in batter. The “hogs in a duvet” were selling at £3.99 and all proceeds made from the sales went to the Cash for Kids charity.

Chippy Chat & Fast Food Magazine • January 2020

“We’ve always sold battered pigs in blankets during the festive period for the past five years,” said George Papas. “Last year we sold a foot long but this year we moved it up another level and sold the world’s largest battered pigs in blanket that we called a hog in a duvet. It’s the most amazing pigs in blanket you could ever have. It would be a challenge for one to eat but we would love to see if anyone can, and if not it’s something to order on top of your fish and chips to share.” The 2ft treat was especially made by a sausage maker used by Papas and is made with British pork as well as the bacon being British and is served in wrapping paper. What did you sell this Christmas to generate sales and customers? Email austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • January 2020

Kickstart For Excellence! KFE Family Scholarship Winner Named

ast year we were excited to announce the launch of the KFE Family Scholarship. As a company, we’re always very keen to invest back into the industry, which is why we put the Scholarship together. It’s a unique programme designed to help the successful candidate, the owner of fish and chip shop or restaurant based in the UK, to realise his or her ambitions. Entry to the Scholarship was free of charge, giving all fish and chip shop owners the opportunity to benefit from advice, training and knowledge from leading suppliers and customers. We were really impressed by the standard of entries. After a careful consideration, we reached a shortlist of three finalists and Paul Williams, MD of KFE and National Fish and Chip Shop of the Year Winner, Mark Petrou, visited all three to discuss their entries. All three finalists truly deserved to win and it was very hard to come to a decision, but we are proud to announce that the winners of the first KFE Family Scholarship are Nadine and Simon Morriss of Margate in Kent.

Chippy Chat & Fast Food Magazine • January 2020

KFE MD, Paul Williams said ‘We felt that the winners, who are new to the fish and chips industry, had some really ambitious plans and that they’d make full use of the knowledge and support that we offer.’ The two other finalists submitted such high-quality entries that KFE has also committed to support their businesses too. And as a ‘thank you’ to all those who entered the scholarship, KFE is also providing free training at the KFE School of Frying Excellence. The winners of the Scholarship will receive a full year of support including dedicated training, mentoring and expert advice from our award-winning trainers and sales team. Our experts advise on frying, improving profitability, sourcing raw materials, staff training and marketing. KFE has already accompanied winners Nadine and Simon on their first educational trip to visit industry leaders Fred Capel of Chez Fred in Bournemouth, and Garry and Dan Rosser at both The Oyster Shell and The Scallop Shell in Bath. Watch out for the progress of their business over the coming 12 months…

Chippy Chat & Fast Food Magazine • January 2020

KFE OPEN DAY SUNDAY 2 FEBRUARY 11AM - 3PM

Limited spaces BOOK NOW

Update your knowledge and learn some trade secrets from your industry peers and KFE’s award winning trainers in a series of live demonstrations and presentations • Guest speakers

Our 2020 training courses will include an introduction to gluten-free, plus future prooﬁng your business with new online delivery methods.

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To book your spaces call 01778 380 448 or email sales@kfeltd.co.uk

T 01778 380 448 E sales@kfeltd.co.uk W kfeltd.co.uk 33 Bentley Chippy Chat & Fast Food Magazine • January 2020 Chippy Chat & Fast Food Magazine • January 2020PE633 KFE Ltd, Business Park, Northﬁ elds Industrial Estate, Market Deeping, Peterborough 8LD

Pictures Of You Part Two! A Look Back Across 2019 In Pictures There have been many wonderful pictures taken and sent to us this year from the world of fish and chips. We thought we would share a few of them in a look back from the SECOND six months. If you have an event planned in 2020, please as always send your pictures to austen@chippychat.

Chippy Chat & Fast Food Magazine • January 2020

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Chippy Chat & Fast Food Magazine • January 2020

Malt Disney! I

f you are off to Florida this year would you expect to find a great Fish & Chip Shop, locally known as the “Chipper” or “Chippy”. Yes you can - Cooke’s of Dublin, part of the Raglan Road Irish Pub complex at Disney Springs. Cooke’s offer simple Irish Chip Shop fare, fresh food, made to order with the passion of their three-generation history back home in Ireland. We chose their famous Fish & Chips, with a side of curry sauce for dipping, and although you can eat either at tables outside or inside the shop, we opted for the “Hole in the Wall” bar area right next door where we could avail ourselves of a creamy pint of the “Black Stuff,” Guinness! (One of the other things I miss).

Chippy Chat & Fast Food Magazine • January 2020

Cooke’s of Dublin

The fish was excellent and the chips as near to “Chip Shop Style” as I have experienced in Florida. The surprise however was the curry sauce, this chip shop staple was the “Real Deal” and worthy of any Dublin “Chipper” I have visited. Chips and curry sauce is a delight you must experience (don’t knock it till you have tried it). And we’re happy to say that Cookes has just introduced several brand-new menu items! You know we had to go take a bite… or ten. The new menu items are what you expect from an Irish-inspired quick service restaurant: relaxed food done well with some hints of Ireland. The new offerings include six burgers and sandwiches served up with Irish-style

Chippy Chat & Fast Food Magazine • January 2020

chips and a lot of personality. If you’re in the mood for chicken, try The Enchanted ($11.45). This sandwich consists of grilled chicken breast, chipotle aioli, and crunchy red cabbage slaw. We didn’t find the chipotle aioli to be overwhelmingly spicy, but it did give the sandwich a little kick. Keep that in mind if you’re heat-averse! (You may want to ask for it on the side, just in case!) The Marvel was our favourite new menu item, and it’s all about the contrast between those pickled onions and sweet and savoury bacon jam! Who would’ve thought they’d go together — and yet, they totally work! But do bear in mind: those pickled onions are strong. You’ve gotta have a thing for pickled foods to enjoy it; and in this case, we really did. We also got a side of battered Onion Rings because, you know, onion rings. These are crunchy and delicious owing to the rings’ double dip in some thick batter. Incidentally, they’re delicious dunked in the cheese and bacon dip… as are the

Chippy Chat & Fast Food Magazine • January 2020

chips… and anything else you want to dip in there, like a burger or a spoon. Next, The Incredible ($12.95), is a mighty burger with Jameson Irish Whiskey barbeque sauce, an onion ring, Dubliner cheese, and arugula. Indeed, this one is hefty enough even for the macho head of a superhero family, if you catch our drift. (Also, shout-out to Cookes’ chips! These are about as perfectly golden brown as can be!) This is a seriously smoky burger, and it’s delicious. If you’re in the mood for barbecue but aren’t heading to The Polite Pig (where BBQ is their thing!), you’ll get a good hit of smokiness from this burger. The onion ring adds some fun crunch, too. But do yourself a favour, go straight for the Famous Fish & Chips with loads of malt vinegar and tartar sauce (not forgetting the curry sauce of course).

Chippy Chat & Fast Food Magazine • January 2020

The AL Lee Way! AL Lee Farming Company Opens its doors to Chip Shop Owners

s a family run business, A L Lee believe that a team of loyal and dedicated staff that share their passion for farming is one of their most important assets. Several members of staff have been working for the company since shortly after Tony Lee founded the company in 1958. This provides them with an invaluable wealth of knowledge and experience which benefits younger members of staff and ultimately their clients, fish and chip shops. The farm was established in 1958 by Tony Lee who started with just 3 acres in Ely, Cambridgeshire and with the addition of his children Stephen, Robert and Sarah they have worked together to expand the farmed area to over 12,000 acres today. In September A L Lee Farming opened the farm for the “Field to Frier” Open Day in partnership with Isle of Ely Produce. As over 150 attended, Sarah and James Thorp, operations director invited over 100 fish and chip shop owners onto the farm to give them an insight into the hard work and investment required to bring their potato brands to the shops. Prior to the visit the audience were shown a brief video presentation and introduction by Sarah followed by a full presentation by James Thorp who talked about the key elements of the business. James highlighted the true ethos of A L Lee Farming Company as being key to bringing top brands to the market. • • • • •

Attention to detail Investing in the land Investing in machinery Loyal staﬀ Constant re-investment

Farming some of the best peaty soils in the UK in the East Anglian Fens means most of the land is below sea level. Water is pumped out and away in the Winter (Land Drainage) and pumped in and on in the Summer (Irrigation). This requires massive investment for soil and crop quality to be maintained. In addition to growing 2,500 acres of potatoes (approx 45,000 tons) primarily for chips, the farm also produces onions, green beans, sugar beet, wheat, oilseed rape and winter beans.

Chippy Chat & Fast Food Magazine • January 2020

Investment into staﬀ and machinery is on a large scale. The business employs over 50 staﬀ at peak times, 40 tractors costing up to £40,000 each as well as 6 potato harvesters. 1 ha (2.4 ac) of potatoes costs around £7,000 to produce. Key varieties include Markies, Ramos, Divva, Agria, Maris Piper, Performer and Royal. Bag Brands No 1 - Premium quality Markies & Agria Leader of the Pack - Premium Markies Cathedral - Various quality varieties Famous Ramos Friesland Fries - Quality Piper and Markies Many further brands are included to prevent brand dilution. Following the presentation, a short coach ride took the 100 strong contingent to see the farm accompanied by James Thorp, Tony and Sarah Lee. Attendees were shown the farm storage, sampling and grading facilities as well as samples dug from every potato field as James explained the growing, storage and crop handling processes required to deliver the best possible chipping potatoes to the shops. Ashley Phillips from Shap Chippy UK Top Ten shop said: ‘It was fascinating to see the amount of time, money and care AL Lee Farming Company put into their products, which is more than just potatoes. Not only that but it was good to see their presentation showing their passion and inspiration for our wonderful industry!’ Sarah Lee of Al Lee Farming Company said: “It was a privilege to pay host to so many top fish and chip shop owners and show them our business. Our bag brands are renowned for their quality, and we showed them the hard work and commitment that goes into producing each and every one of them.” John Penaluna from Penaluna Famous Chip Shop said: We’re impressed with the work that Al Lees put in to provide the Fish & Chip Industry with recognised quality chipping potatoes. At our recent visit we were told of innovative ways the family are using to look at producing greater yields, this will inevitably support Fish & Chip shops in the future. We always look forward to a delivery of A L Lee sacks as we know we can rely on the quality of the contents”. Isle of Ely Produce market the Al Lee bag brands across the UK via your local wholesaler/merchant. Chippy Chat & Fast Food Magazine • January 2020

Top Shops Find Out What Makes Our No 1 Potatoes So Good

Only the finest potatoes from A L Lee Farming Company’s fields and stores make it into their No 1 bags – The No1 Chipping Potatoes. We are growers of quality chipping potatoes which are available right the way through from now until July. We are the No 1 choice for Markies, Maris Piper, Divva, Agria, Ramos, Royal and Performer. We were proud to have over 100 chip shop owners at our farm finding out just why we are the best. Malachy Mallon owner of the Award Winning Dolphin in Dungannon said “With AL Lee producing quality potatoes like the No1 it makes our job so much easier” Our chippy customers love to fry our No1 chipping potatoes. Contact your merchant and ask for No 1 from AL Lee through Isle of Ely produce today, or call the number below.

01353 863355 www.allee-farms.co.uk

Chippy Chat & Fast Food Magazine • January 2020

Chippy ChippyChat Chat& &Fast FastFood FoodMagazine Magazine••January October2020 2019

Ex Marks the Spot! A fish and chip shop opened recently in Exeter city centre.

he takeaway opened in July and they serve up freshly cooked fish and chips, battered sausages, burgers and vegetarian options. Owner of Hook Fish & Chips Tina Kenan said that she’s extremely excited to have opened a fish and chip shop in Exeter. “It’s lovely to see customers walking down and asking us ‘when are you open?’ so it’s nice to see their faces, there’s been such a buzz about it,” she said. “We have had some lovely feedback as well saying that it’s lovely fish and chips and that they’ll be back.” Asked why she decided to open a takeaway fish and chip shop, Tina explained: “My husband and I used to own Pasha on South Street a few years ago before we sold it, but then this one came up and we thought why not. “When we had Pasha a lot of people were telling us that fish and chips would go down really well here so we saw an opportunity in this place and thought we

Chippy Chat & Fast Food Magazine • January 2020

would give it a go as well as revitalising the street as well.” Tina went on to say that while there’s been a few teething problems with the shop, it’s hard work but it’s great. She added: “Everyone says that there’s a lack of fish and chip shops around here, the nearest is the Clockhouse or Sidwell Street, so there’s nothing around here so it’s really good. “We will be serving up the traditional fish and chips but we will also have lots of specials on the menu including battered halloumi and we will be having a glutenfree day.”

Chippy Chat & Fast Food Magazine • January 2020

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Fry me to the Moon! Jupiter: Table salt found on planet’s moon

giant ocean on one of Jupiter's moons contains salt - the kind you'd put on your fish and chips! According to scientists, the Hubble telescope has been spying on the moon called Europa for quite some time and has identified the presence of sodium chloride - otherwise known as table salt. Sodium chloride is what makes Earth's sea salty. Researchers say it could mean that Europa's oceans are hydrothermally active, which means having volcanic activity. That is exciting because it increases the chance of there being signs of extra-terrestrial life on the moon. 41

Chippy Chat & Fast Food Magazine • January 2020

On Earth, life is often thought to start near hydrothermal vents. Using infrared light, scientists looked for various elements. The salt appeared most often near the patterns of ice and ridges that criss-cross the surface. Professor Mike Brown, from the California Institute of Technology, said: "We have had the capacity to do this analysis with the Hubble Space Telescope for the past 20 years. It is just nobody thought to look." Perhaps in the future you'll be putting salt on your fish and chips that comes from another world. Where does your salt come from email austen@ chippychat.co.uk Chippy Chat & Fast Food Magazine • January 2020

Cop of the Pops! Pop-up restaurants must comply with UK food safety regulations

op-up restaurants have been told that they must comply with food safety regulations and register with local councils before trading. The warning, from Lloyd’s Register, one of the world’s leading inspection, assurance and auditing service providers, is driven by the huge increase in street food and pop-up restaurant vendors in the UK in recent years. However, the pop-up dining boom has raised fears that some vendors could cut corners with food safety regulations and in their food handling and storage regimes. Justine Wadge, Technical Consultant, Customised Assurance at Lloyd’s Register, says that pop-ups are governed by the same regulations as permanent restaurants. “There is a misconception that the transient and temporary nature of pop-up restaurants means that they aren’t governed by the same regulations, such as the Food Safety and Hygiene Regulations 2013 or the Regulation (EC) 852/2004. This is a fundamental misunderstanding of the food regulatory regime in the UK.” Ms Wadge says that over-stretched council resources are also potentially creating holes in the system. “Local councils just don’t have the resources to deal with the pop-up restaurant explosion, particularly when some vendors may only be on site for one or two days,” she says. “If there are not enough local environmental health inspectors this could cause the unaware to unwittingly carry out practices that could lead to a food poisoning

Chippy Chat & Fast Food Magazine • January 2020

outbreak and encourage the unscrupulous to try and cut corners.” She continued: “Even if a vendor is only in one location for a few days, temporary food businesses must still register with the local council, specifically the environmental health inspectors.” The boom in pop-up restaurants in the UK has taken many forms, from market stalls to food trucks and vacant shop units and Ms Wadge says that self-policing is inevitably going to form a large part of the regulatory solution. “It is the responsibility of the popup to ensure that they are doing things properly. The old safety net of council inspections is no longer there and that leaves vendors more and more exposed.” She continued: “Training is key for all pop-up vendors, particularly with basic hygiene and food storage principles, such as separate worktops for raw and ready to eat preparation, refrigeration, cleaning stations and personal hygiene.” “My advice to pop-up restaurant owners is to empower yourself with the knowledge required via the training and consultation that is available. In the long-term doing the bare minimum is a false economy. Without the proper food handling and storage techniques, pop-up restaurants risk leaving themselves open to prosecution and civil claims if anything goes wrong. What’s more, with recent changes to the sentencing guidelines, businesses could be facing large penalties for infringements of the regulations.” To find out more, please visit https:// www.lr.org/en/training/ or email enquiries. uk@lr.org Chippy Chat & Fast Food Magazine • January 2020

Save the Date! What’s Cooking? 2020 The leading exhibition for Fish & Chips, Pizzas, Kebabs and so much more!

Sunday 9th February Yorkshire Event Centre Harrogate HG2 8NZ For more information about visiting or to book a stand please contact; Jackie Pearson - jackie.pearson@colbeck.co.uk Heather Ainsworth - heather.ainsworth@colbeck.co.uk

Henry Colbeck Limited Seventh Avenue, Team Valley Trading Estate, Gateshead, Tyne and Wear NE11 0HG South Caldeen Road, Calder Street Business Park, Coatbridge, Lanarkshire ML5 4EG 43

Chippy Chat & Fast Food Magazine • January 2020 www.colbeck.co.uk

Chippy Chat & Fast Food Magazine • January 2020

The New Seakers!

See You There! National Fish & Chip Awards - UK’s best new fish and chip shops

he UK’s top three new fish and chip shops have been revealed recently with the announcement of the final shortlist for the Best Newcomer Award in the 2020 National Fish & Chip Awards. The finalists are (in alphabetical order): Bertie’s Restaurant & Bar, Edinburgh Lewis’s Fish & Grill in Maidstone, Kent Toll Bar Chippie in Stoney Middleton, Hope Valley, Derbyshire

Last Year’s Winners Fish & Chips @ Weston Grove

Organised by Seafish, the public body that supports the £10bn UK seafood industry, the National Fish & Chip Awards have been inspiring excellence within the UK’s fish and chip sector for over thirty years. The Best Newcomer Award is one of 15 categories up for grabs in 2020. It recognises business owners and operators with less than one year’s experience in the industry, providing an opportunity for new businesses to get valuable feedback which can help them to achieve successful business growth and development. The top three finalists have beat the competition following a second judging round which whittled down the Top 10 shortlist announced earlier this year. To reach

Chippy Chat & Fast Food Magazine • January 2020

this stage of the competition, the shops were appraised across a variety of judging criteria including innovative approaches to running a new fish and chip shop, promotional activities, and approaches to sustainable and responsible sourcing of key ingredients. The judges also carried out in-depth judging inspections of business premises – assessing both front and back-of-house operations and evaluating product quality and customer service levels. 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 established shops. The calibre of entries in this category continues to get stronger every year, which is most encouraging. It’s no easy feat starting a new business, especially in an industry that can be regarded as relatively niche and is already filled with many thriving, long-established businesses. “Our finalists should be applauded for their successful start in the world of fish and chips – they have taken the challenges and demands that come with a new business in their stride, demonstrating exceptional levels of commitment, talent and dedication. I hope other fish and chip new start-ups are encouraged to follow their lead.” Andrew Marriott, UK Brand and Marketing Manager for award sponsor Frymax, added: “The future of our industry relies on top-quality, highly-motivated fish and chip businesses, like the three finalists on the shortlist for the Best Newcomer Award. We’re always looking for unique approaches to fish and chips, so it’s really rewarding to be a sponsor of this award category which celebrates the new, talented businesses that are passionately driven and producing great tasting fish and chips for their customers.” For further information visit: www. fishisthedish.co.uk/win/national-fishchip-awards or follow @fishisthedish #FishnChipAwards. Chippy Chat & Fast Food Magazine • January 2020

Save the Date!

FISH ‘N’ CHIPS

Sunday 23rd February 2020 10am – 4pm Brought to you by

PETERBOROUGH ARENA, East of England Showground, Oundle Rd, Alwalton, Peterborough, PE2 6XE

Ticket registration open NOW! www.friarspride.com/fry-it 01733 316444 45

Chippy Chat & Fast Food Magazine • January 2020

@FriarsPride

@FriarsPrideLtd

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

Chi p

! c i t s a t o t o h P

Ch ristmas Ba

Chippy Chat & Fast Food Magazine • January 2020

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

Chippy Chat & Fast Food Magazine • January 2020

North West

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

Tipping Point! Britain’s Most Tipped Profession

Specialist supplier to fish and chip shops

• 20% of consumers don’t know whether to tip Uber

0151 526 5318

• 11% of consumers never leave a tip, no matter what

aj.swift@live.com

• 14% of Brits won’t tip if they aren’t out with friends

Call the Potato Professionals Today

Delivering quality potatoes throughout your region

Bridlington Scarborogh Pickering

Pontefract Wakefield Bradford Leeds

NORTH YORKSHIRE

LANCASHIRE

EAST YORKSHIRE

WEST YORKSHIRE GREATER MANCHESTER

SH IR

LINCOLNSHIRE

A FF ST

NOTTI NG

HA MS

D ER

CHESHIRE

Thorne Barnsley Sheffield Doncaster Rotherham Goole Grimsby

HIR E

SOUTH YORKSHIRE

• 88% of Brits ALWAYS tip a waiter

• 12% of Brits don’t know whether you should tip your hairdresser The term “tipping” is googled by over 6,000,000 Brits every MONTH. This only goes to prove that the public are taking to the internet to find out the etiquette surrounding tipping in the UK. But which professions confuse them the most? British marketplace OnBuy.com wanted to take a look at what British consumers were confused about when it comes to tipping by using Google search volumes and a survey of over 2,000 respondents to discover why we tip, and who we tip.

D SH IR E

Established 80yrs

Mansfield Ashbourne Notts Derby Dronfield

LEICESTERSHIRE

North Lincolnshire Scunthorpe

Who Brits tip the most:

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

SERVICE

% OF BRITS THAT TIP

Waiter 88% Hairdresser 79% Taxi 67% Movers 56% Salon 41%

01909 562327 (3 lines) 07932 155677 (Andy)

Massage 33%

07703 263033 (Garry)

Uber 19%

(S,Yorks, N,Yorks, Notts)

(E,Yorks, N,Yorks, W,Yorks)

allomas@btconnect.com

Midlands, Wales & South-West

Delivery 23% Housekeeping

12%

Builders 9% Waiters, Hairdressers and Taxi Drivers are clearly the most tipped professions. However, Uber drivers, those in construction and housekeeping seems to be left by the wayside.

Are we supposed to even tip them? P o t a t o e s

L t d

Now Supplying North and West London Mitchell Potatoes (Estab 1883) is proud to be one of the UK’s longest established potato merchants, a record built on quality and reliability. Consistent quality: Our large supplier base and vigilant quality control helps provide consistent quality all year round. Punctual deliveries: We run a fleet of modern vehicles with 24hr breakdown assistance.

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

01926 633 323

When it came to OnBuy.com’s survey, it was revealed that men were far more likely to tip than women. 83% of men surveyed stated they always leave a tip in a restaurant, for example, compared to only 72% of women. But sometimes a lack of tipping isn’t due to someone’s gender, or a poor servicebut just the fact that Brits are unsure and do not want to make a faux pas. It would seem that consumers are most confused about whether they should tip Uber drivers and if so – how much? This represented 20% of all questions regarding tipping professionals. In fact, Brits google whether they should tip an Uber around 7,160 times every month! People were equally unsure about their delivery drivers (19% of tipping questions were about these professionals- especially pizza delivery drivers!), follow by taxi drivers (13%), Hairdressers (12%) and Massage therapists (11%).

Why do we tip?

So, what is our motivation to tip in the first place? When asked why they tip, the majority of Brits, or 57%, answered that they do it because “it is traditional to do so”. A further 26% said they only tip because they feel ashamed not to, and 14% admitted that they wouldn’t tip if they were out on their own!

www.mitchells-potatoes.co.uk @mitchellpots

Chippy Chat & Fast Food Magazine • January 2020

Mitchell Potatoes

Chippy Chat & Fast Food Magazine • January 2020

Come Fry with Us! Chippy Chat has launched some great new initiatives in 2019. 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 2019 Let’s make 2020 a great year for the industry!

I n

P r i n t

O n

L i n e

I n

V i s i o n

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Chippy Chat & Fast Food Magazine • January 2020

Full Flavour! Why Henningan’s Top Shop has changed to FlavOil

By David and Jemma Henningan

he lesson to learn from this article is “You never know what’s around!” I am a true believer in taking the time away from work to go to trade shows and innovation days if I feel I could benefit from them. Back in April 2018, myself, my wife and our daughter Jemma attended a Food and Drink Innovation Show at the NEC, and it was just by chance we come across this big yellow stand! Yes, that’s it, FlavOil High Oleic Oil! I always look around however because I like to stay consistent with my products and had used my previous oil for 20+ years, therefore I was very reluctant to change. Back in 2015 our business, Hennighan’s Top Shop in Machynlleth, North Wales, underwent a full refurb with a brandnew ME FF counter range, which was a massive change for our business. From free frying on a two pan P&T to basket frying on a 4 pan high efficiency range felt like I opened a totally new innovation business!! As our range was high efficiency, my oil was burning down a lot more which was

Chippy Chat & Fast Food Magazine • January 2020

another huge hurdle to overcome. It took our business about 12 months to adapt to this change of throwing away oil on a more regular basis. However, I was now in a routine and was afraid to make the change. I took a sample of FlavOil away from the show and did my research by asking around a few shops and friends their opinion. Changing our oil at the beginning of our tourist season could have been a big risk for my business, however the people I spoke to and FlavOil themselves were very confident that it would be a great change for the better. I took the risk and changed one pan at a time and asked my regular customers if they had noticed a change and were there any negatives in their opinion. Feedback seemed to be good and that was another hurdle overcome. I’ve been on FlavOil now since the end of April 2018 and I am very happy with the product I can produce and feel that it has probably made my product that much greater - which is a huge bonus for myself. I feel it has provided a great consistency in what I produce and how I manage my oil, as we all know that oil management is crucial for this industry.

Chippy Chat & Fast Food Magazine • January 2020

FlavOil High Oleic Sunflower Cooking Oil

Henningan’s Top Shop Changes to Flavoil David Hennigan owner of award winning fish and chip shop Hennigan’s Top Shop has recently changed to Flavoil. He said “ We have been using it now for a few months and its the best oil we have ever used. “ Flavoil is a natural oil high in healthy fats, strong against oxidation, and is better for you. If you would like to try Flavoil’s High Olieic Sunflower Oil call Robin on 0207 1381 077 or visit www.flavoil.co.uk

Better in Every Way 51

207 REGENT STREET LONDON ENGLAND W1B 3HH

Chippy Chat & Fast Food Magazine • January 2020