Chippy Chat & Fast Food

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Chippy Chat & Fast Food Magazine • July 2020

Chippy Chat & Fast Food Magazine • July 2020

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Together We Will

Win This War

McWhinney’s Sausages were established in 1898 and for the last 122 years we have fed the nation through many wars.

My great, great grandfather fed you through the Boer War. My great grandfather fed you through the First World War and Spanish Flu. My grandfather fed you through the Second World War. My father fed you through the Falklands War and recessions.

Now let me feed you through the war against Covid-19.

We are still proudly serving quality to our country. Quality will always be our mission.

Quality Irish Pork Sausages

To find out more about McWhinneys Sausages, visit us at www.mcwhinneys.com 2

Chippy Chat & Fast Food Magazine • July 2020

Chippy Chat & Fast Food Magazine • July 2020

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The Year March-es On!

Fishy Business!

Well already approaching the

we have our great sausage feature

end of the first quarter of 2018!

too!

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s the holiday season approaches our July edition features many Our front-page partner for March is of the top fish providers to our business. A special thanks to our shops and suppliers as we approach Pukka Pies. They supply millions of front-page partner Collins Seafood for their support with this.

Mother’s day and Easter too. pies to fish and chip shops across In May a brandtonew multi million £ longthe liner launched Norway.

Congratulations all at Friars UK and theyinare helping us Named GEIR, we report on her progress. celebrate National Pie Week.

Pride. Once again, they have Look out how Eric’s shielded customers delivered a for fantastic trade Fish show& Chips have If you wouldtheir like to advertise, with some new screens. with even more visitors it seemed get involved or tell us some Thanks than ever.to all of our advertisers and contributors news please email me austen@ latest this news checkout our website A For busythe offering month for your chippychat.co.uk – thanks for your delights.

First off we review many support enjoy the issue. www.chippychat.co.uk of our oilme andausten@chippychat.co.uk fat suppliers giving Austen Contact with any news or if you would like you the chance to see what many to become a Chippy Chat Partner. top shops are using and why. Also, Austen Hopefully it will be a busy one for

Austen Dack Publishing Editor

Austen Dack Publishing Editor

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

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

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Scoutstanding E Chips!

Lawn Lane Fish and Chips named best chip shop by Hemel scout group

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

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Chippy Chat & Fast Food Magazine • July 2020

arlier this year, the scout group took part in a chip shop survey, in small groups they visited six shops and rated them based on taste, portion size, price, customer service and temperature.

At the end of the evening the scores were added up and the winner for 2020 was Lawn Lane Fish and chips. The Scouts, aged ten to 14, presented the winners with a certificate.

Michael Albon, Scout Leader for 1st Apsley Scout Group, said: “Our programme is themed around fun, adventure and skills for life so as part of the fun side we decided to run a chip shop survey, it’s a really popular activity and loads of local groups will do them during the year.

“In Beavers or Cubs (aged 6-10) they will often do a chip shop hike where they walk to one shop and back again so in Scouts we try and step this up to the chip shop survey where they get to visit as many shops as they can in an hour and a half. “ A spokesperson for Lawn Lane Fish and Chips said: “They came in and tried the chips and they really liked them; it was great to be named as the winners.

“We always try to make our food to a high standard and being given an award by the Apsley Scouts recognises that.

“It was nice of them to come in and present us with a certificate for winning, they are great children and do come in here regularly.”

What awards have you won locally?

Email austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • July 2020

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Shap Chippy Launches Shappy Wheels!

Kickstart Your Taste Buds!

2 Fingers Launches Chunky Tartare Sauce Range

A Slice of Chips Please!

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Restaurant in Manchester serves a Chippy Tea Pizza

Proud of Our Industry

Collins Seafoods and Wraggs Seafoods

Catch of the Day! TQ 100 Years of Quality

The New NOR-MAL!

Norwegian Seafood Industry Ready for lift off

Top Geir New multi million pound Norwegian vessel Christened in Alesund

Serve up a Taste of the Sea 35 years of the finest Frozen at Sea Fillets

Much more than OK-ato! Ōkato’s award-winning hot chips

They think it’s Trawl Over…

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First makeover since England won World Cup

Screen Test for Eric’s

Chip Shop’s Covid-19 Restaurant Screens

Batter late than never!

National Fish and Chip Day is Back!

When Harry Met Kammy!

Redknapp and Co visit Chez Fred for some fish and chips.

Niche & Chips!

Lockdown Launch – Now canned cocktail company is focused on trade supply

Frying High

Stephenville chef wants to break world fish and chips record

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Inside

July 2020

Blake’s Haven!

Blakeman’s committed to making sure staff and clients are protected, safe and happy.

Barclay’s Bank on F&Cs

British Chef Brings Authentic Fish and Chips to Richardson, Dallas

A Clean Slate!

Owners of fish and chip shop started in 1939 put it up for sale

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Es 30 tab Ye lish ar ed s

Premier-Shap Away from Home!

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Chippy Chat & Fast Food Magazine • July 2020

For prompt, efficient service please call:

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

Frying Ranges

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PremierShap Away from Home!

Shap Chippy Launches Shappy Wheels!

By Austen Dack

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he UKs 2nd Best Fish and Chip Shop 2020 Shap Chippy has taken to the road and expanded their business with their brand-new fish and chip Van called Shappy Wheels!

Matt, Ashley and the Team at Shap Chippy are going to be bringing their award-winning fish and chips to local villages in and around the Eden Valley, Cumbria across the week, every week, as well as taking on events, festivals, weddings, Bar Mitzvahs, Christenings… you name it, they’ll cater for it!

Their customers will have the option to pre-order on their Brand-New website shapchippy.co.uk, or download the app on their smart phones! There is also an option to come to the van and order at the counter, with all the protections in place to ensure they are Covid-19 protected, like a card only policy which can be taken contactless through the glass window, screens to protect the server and customer, so it’s a contactless way of ordering and picking up.

Once the order is placed, the team will

Chippy Chat & Fast Food Magazine • July 2020

whip up the order, put it in a bag and place it in a bag on a collection table at the rear of the van for them to collect; contact free. If they pre-order using their click and collect service, they can request when they would like to collect and the Shappy Wheels Team will have it there ready for them, so they can just come and go. They don’t come into contact with anyone and the wide-open space allows the 2 meter social distancing requirements when waiting to order or collect, they could even wait in their cars.

When designing the Van with Pro Fry owner Paul Newbold, who designed and built the van to outstandingly high specifications, they wanted to make sure that what makes Shap Chippy so special would be replicated in the van. Smart layouts and process driven thinking ensure only the best fish and chips are served in this fabulous new unit. They also knew they had to keep the environment in mind, so instead of a diesel generator Shappy Wheels is fitted with a state-ofthe-art battery system and LED lighting.

Chippy Chat & Fast Food Magazine • July 2020

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The van has also been streamlined for aerodynamics to reduce fuel emissions when driving.

‘Shappy Wheels has been specially designed to enable us to keep the same high-quality Fish & Chips we produce in the shop! Paul and the team at Pro Fry have outdone themselves with this smart and innovative design and build, it even has blingy alloy wheels! We are so impressed with Shappy “Wheels” Said Matt, Co-Owner of Shap Chippy.

All of this on top of the standout design that embodies Shap Chippy now and what this Chippy Team are all about, that ‘Shappiness is Fish & Chips’. This was thanks to the outstanding hard work of Eat Marketing. Maria, Theo and their team brought the fun in a fabulous rebranding of Shap Chippy and brought who Matt and Ashley are as owners into the brand identity. Fun and professional Chippy peeps.

‘We know now more than ever we need to come together and support our communities and local businesses. Eat Marketing have helped us to evolve Shap Chippy and bring Shappy Wheels to life by really getting to know what we are all about and fundamentally finding out who we are as owners and people. Our brand now truly reflects us and our team’ Said Ashley, Co-Owner of Shap Chippy.

To learn more about Shappy Wheels visit their website shapchippy.co.uk where there are links to all their social media too, this chippy has fun and interactive posts that will bring a smile to everyone during lockdown and beyond. It has even appeared in the Daily Telegraph!

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Chippy Chat & Fast Food Magazine • July 2020

Chippy Chat & Fast Food Magazine • July 2020

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Kickstart Your Taste Buds!

2 Fingers Launches Chunky Tartare Sauce Range

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treet food pop-up sensation 2 Fingers has launched its new range of bespoke chunky tartare sauces, reviving the lost craft of tartare sauce.

2 Fingers Chunky Tartare Sauce range consists of four varieties - the Original (including Original Vegan), spicy Creole and fiery Wasabi, made with fresh wasabi grown in the UK. The sauces are made using free-range egg mayonnaise, packed with echalion shallots, lilliput capers and cornichons, with no artificial sweeteners, colours or flavours.

Rick Panesar, Founder & Director at 2 Fingers says: ‘We’re incredibly excited to launch 2 Fingers new range of artisan chunky tartare sauces. Overtime, tartare sauce has become a byword for a bland gloop of an excuse as a condiment to accompany our love of seafood.’

‘Our new range of tartare sauces aims

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Chippy Chat & Fast Food Magazine • July 2020

to revive the lost craft of tartare sauce, making it the quintessential companion for our fish suppers, as well as a wellrespected, stand-alone condiment in its own right.’

2 Fingers Chunky Tartare Sauce range is now available online at www.eat2fingers. com, at selected independent retailers and restaurants, with a suggested retail price of £4.50.

For recipe ideas and serving suggestions, got to www.eat2fingers. com/recipes 2 Fingers was founded by Ricky Panesar as a as progressive street food pop-up concept in search of the Holy Grail - The Ultimate Fish Finger Sandwich Experience!

As 2 Fingers expanded, it has gone on to develop a fully extended retro dining experience, showcasing a pescatarian based food menu, structured around the concept of ‘sharing between friends’

Chippy Chat & Fast Food Magazine • July 2020

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Congratulations to The UK’s Best Fish & Chip Takeaway, The Cod’s Scallops who frys in Nortech Superior. For the tastiest results go Superior, the most respected, refined and deodorised beef dripping in the business

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.

A

P

P

R

O

V

E

D

Box contains 20kg (4 x 5kg)

For your nearest stockist calllower01302 It’s naturally in trans fats, 390880 non-hydrogenated and delivers Chippy Chippy Chat Chat&&Fast Fastwith Food Food Magazine Magazine••April July 2020 the highest performance the or visit www.nortechfoods.co.uk greatest economy. Use Superior

From the modest potato chip to the finest fish fillet it’s all about 9 what you Chippy & Fast Food Magazine • July 2020 fry itChat in. For the tastiest results go Superior, the most respected, refined and deodorised beef dripping in the business.

high frying fat and enhance the taste of your fried food.

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A Slice of Chips Please!

Restaurant in Manchester serves a Chippy Tea Pizza

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he 16-inch pizza from Crazy Pedro’s bar comes topped with chip shop ships, sausages, mushy peas and curry sauce.

But like it or not, the no doubt blasphemous-to-Italians creation is now one the bar’s most popular menu items.

Crazy Pedro’s marketing manager Nick Coupland, 28, from Salford, said: “It is pretty much a classic northern dish - fish and chips and curry sauce and mushy peas.

“I think initially the northern credentials were the reason this pizza did well, but after that was just because people tried it.

“Now it is one of our most popular items, it goes down really well.”

He adds: “It is comfort food, we are the only place that serves pizza like this until

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Chippy Chat & Fast Food Magazine • July 2020

4am in the morning, and it is just what you want at 3.30am.” (pre lockdown) Nick says that although it’s now a hit, the bar did have people who were initially unsure what it was, and questioning “how the mushy pea base would work.”

The pizza was originally available on rotation but an uproar on social media when it was taken off the menu prompted the bar to make it a permanent fixture.

Punters can buy the Chippy Tea Pizza for £16 or £10 during happy hour.

Nick says the pizza was born out of a desire to fuse different meals and adds that Crazy Pedro’s - who have two branches in Manchester and Liverpool has plans to launch experimental vegan meals.

Currently the chippy pizza is available for delivery only through Deliveroo.

What unusual menu mix do you have?

Email austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • July 2020

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For Perfect Fish & Chips Every Time

Simply Open the Box There is Frymax and then there are other cooking oils. Open a box of Frymax and you will see pure white premium palm. It is additive free, contains no hydrogenated oil and less than 1% trans fats. It is sourced from approved certified production units and is 100% sustainable and traceable.

Frymax has not changed in over sixty five years! Why? Because we and top Fryers know that Frymax guarantees delicious fish and Chips every time.

When you see the word Frymax on the box you know that you are buying the very best for your customers.

There is no substitute for quality. If it is not Frymax it simply isn’t good enough.

RSPO-2-0677-16-100-00

The Fryers’ Favourite For Over 65 Years.

For information, advice, or customer support material please contact ADM Trading (UK) Limited. e-mail: frymaxinfo@adm.com 11

Chippy Chat & Fast Food Magazine • July 2020

www.frymax.co.uk Chippy Chat & Fast Food Magazine • July 2020

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Pride in Our Work, Proud of Our Industry H Here at Collins Seafoods and Wraggs Seafoods, we are proud to have been an integral part of the international seafood industry for over 40 years. To us, the work we do is more than just the import and distribution of Frozen at Sea fish. Our customers are the heart and soul of our businesses and, in this incredibly difficult time for all, the team here at Collins Seafoods and Wraggs Seafoods are doing all we can to support our customers now and in the future.

Although we are currently working with a reduced number of staff on site, we are working around the clock to ensure our customers’ orders are delivered safely and in a timely manner. We have put measures in place to ensure the safety of all of our staff, customers and visitors and are carefully monitoring the government guidelines to enable us to adapt and implement new strategies as and when required. We have also introduced a new pricing structure while the industry adjusts to the new changes, this has enabled us to offer our customers the best prices possible on Frozen at Sea Fish and sundries.

This has been an uncertain and unnerving time for lots of businesses and we want to do all we can to ensure the future of the seafood industry is stronger than ever. With more fish and chip shops reopening daily, we could not be prouder of how the industry has responded to the pandemic. Although COVID19 has caused many obstacles which businesses have had to overcome, we have witnessed some really innovative new systems

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Chippy Chat & Fast Food Magazine • July 2020

being implemented. Although we are all still adjusting to the new ‘normal’, the pandemic has made many businesses review how they work and introduce more cost-effective methods. Many of our customers have had to think outside of the box and have expanded their offering and introduced new practices, such as home deliveries and click and collect.

Our team are looking forward to working alongside our customers and partners in this new chapter and are confident that the nations love of fish and chips will remain at the forefront of the seafood industry for many years to come.

We would also like to wish one of our founding members of staff, Jonathan, a very happy retirement. After decades of working in the Yorkshire depot Jonathan has made the decision to step back and enjoy his retirement with his family. He will be very much missed by all!

Contact Collins Seafoods: Unit 2, Park 2000, Heighington Lane Business Park, Newton Aycliffe, County Durham DL5 6AR Tel: (01325) 315544 Fax: (01325) 314935 Web: www.collinsseafoods.co.uk Email: sales@collinsseafoods.co.uk Wraggs Seafoods: Unit 2, Felnex Crescent, Cross Green Industrial Estate, Leeds, LS9 0SN Tel: (0113) 2498832 Fax: (0113) 2490582 Email: sales@wraggsseafoods.co.uk

Chippy Chat & Fast Food Magazine • July 2020

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COLLINS SEAFOODS SUPPORTING THE SEAFOOD INDUSTRY SINCE 1980

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

13 13 315544 Chippy ChatEAST: & FastUnit Food • July 2020 Chippy Aycliffe, Chat & Fast FoodDurham, Magazine • July 2020 T 01325 COLLINS SEAFOODS - NORTH 2,Magazine Park 2000, Heighington Lane Business Park, Newton County DL5 6AR COLLINS SEAFOODS - YORKSHIRE: Unit 2, Felnex Crescent, Cross Green Industrial Estate, Leeds, LS9 0SN

T 0113 249 8832

Catch of the Day! TQ 100 Years of Quality

D

ating back to 1920, T. Quality was founded by Tim Wilson and Ken Dale to essentially provide important deliveries into the locality, with a long-term mindset of developing a national delivery network. Roll on over 100 years and T. Quality has long since achieved its ambition and is now positioned as industry leaders in providing the finest frozen at sea produce and delivering it across the UK. Amongst the strongest aspects of T. Quality’s service is the sheer reliability that the firm offers to its clients. Now operating at significant scale, the organisation has 10 national depots and have gained the reputation for produce only from those suppliers with the highest standards, integrity, and reputation.

T. Quality sources fish from major trusted brands in the industry including Gadus, Kirkella, Glacialis, Brim, Grandi, Royal Greenland, Granit, Pescafaria and Ramoen. This enables us to supply a wide range of frozen fish including Cod, Haddock, Hake, Pollack, Plaice and Dog Fish. Our fish is all caught using sustainable fishing methods in our ongoing quest to protect the environment and is fully traceable so our customers can track their fish all the way to the source.

Within the organisation we are constantly looking to get the best possible price for the highest standard of quality.

Our highly experienced dedicated fish procurement team is in regular contact with trawlers to get the latest catch reports. Naturally, our search for the finest quality fish brings us into contact with the best companies around the world.

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Chippy Chat & Fast Food Magazine • July 2020

Not only do we provide the best quality Frozen at Sea fish (FAS fish), we also stock an impressive range of IQF fish be it IQF Cod, IQF Haddock and IQF Plaice & IQF Pollack. Whether it’s Skin On, Skinless or Skinless and Boneless you are looking for, we are sure to have the perfect product to meet your requirements. The origin of our IQF fish is the cold Icelandic waters to the North Atlantic territories to the fishing grounds around the Faroe Islands.

With the launch of the T. Quality online store, customers can see at a glance all the fish, prices and offers available to them, and we have a team of highly trained customer care advisors on hand to answer any queries.

During this current time and since March 23rd when lockdown started, we have kept to 100% service levels for our customers and as keyworkers, we have continued delivering and offering our click and collect service.

For further information about T. Quality please go to www.tquality.co.uk or call 08452 505605.

Chippy Chat & Fast Food Magazine • July 2020

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CELEBRATING

YEARS

DELIVERING EXCELLENCE

WORKING WITH MARKET LEADING BRANDS INCLUDING: 15

Chippy Chat & Fast Food Magazine • July 2020

www.tquality.co.uk

Chippy Chat & Fast Food Magazine • July 2020

08452 505605

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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 • July 2020

Chippy Chat & Fast Food Magazine • July 2020

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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 • July 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 • July 2020

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The New NORMAL!

Norwegian Seafood Industry Ready for Lockdown Lift The time has finally come. Rest assured the Norwegian seafood industry will keep up with demand as restaurants re-open their doors to customers.

By Hans Frode Kielland Asmyhr

F

ish & Chips has once again played a crucial role to feed the nation and lift morale in this wartime-esque era.

Countless businesses rapidly diversified their operations to online ordering and contactless delivery to nourish their local communities throughout the pandemic, proving the resilience and innovation that will continue to drive this industry forward.

The Norwegian seafood industry will keep up with supply All areas of the Norwegian seafood industry and local processing partners have been operational during lockdown, including food safety authorities and vital research work which will form the basis for future catch predictions and suchlike.

Our seafood industry vows to support and keep up with orders for sustainable frozen at sea Norwegian cod and haddock as customers come in through takeaway and restaurant doors – in their many numbers – once more.

“As we emerge from lockdown, we leave behind an immeasurable period of upheaval for our industry – but we can also look to the future. And we believe the future is bright for the nations favourite dish!”

Consider frozen-at-sea for stability without compromising on quality With reopening limitations stacked on top of unpredictable covers, staffing and 18

Chippy Chat & Fast Food Magazine • July 2020

deliveries, frozen at sea produce can ease mounting pressures in the kitchen. Frozen at sea Norwegian cod and haddock is sustainably caught, processed, filleted and frozen to below -20oC within 2-5 hours on board several advanced vessels fishing in the Arctic waters of the Barents Sea and the North East Atlantic. The ultramodern blast-freezing process curbs the risk of ice particles in flesh and locks in optimal freshness, nutrients, and taste without compromising on quality. A fully tempered fillet will be indistinguishable from a fresh piece of fish in terms of texture, flavour, aroma and appearance. Delivered to the kitchen filleted and boned; portion size and quality are consistent, and crucially wastage is minimalised. We urge shops and restaurants to embrace frozen at sea products upon reopening for their efficiency, quality, year-round availability, and sustainability credentials.

Time to look to the future There is no doubt that the aftermath of this pandemic will be felt for a long time, but this industry is resilient, and we should all take great pride in that. We wish you all every success for reopening and look forward to a bright future together in Fish & Chips!”

Hans Frode Kielland Asmyhr, UK Director, Norwegian Seafood Council For further information on quality, legislation and sustainability please visit www.seafoodfromnorway.co.uk Chippy Chat & Fast Food Magazine • July 2020

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TOP GEIR!

New multi million pound Norwegian vessel Christened in Alesund

By Austen Dack

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reat news for the UK’s fish and chip shops, as the Holmeset family have invested once again in a new state of the art fishing vessel, to make sure the fish they deliver to you is amongst the best in the world for size, quality and freshness. The corona virus may have stopped me visiting my beloved Norway again but here is an account of what makes Geir so special.

The new 63 metre (about the width of a football pitch), 13.50 metre breadth Geir was delivered recently. All 8 vessels are built for the Holmeset family at Norwegian shipyards – nearby to Ålesund. Designed and built in Norway, the family chose this path as not only does it result in a quality finish, but it gives easy access to local knowhow developed across several decades.

It is the latest in a series of long liner for the company that have carried the Geir name, and the third newbuild for HP Holmeset to be designed by Skipsteknisk.

This is the largest dedicated long liner to be fishing in the North Atlantic!

Per Holmeset now at age 84, has been one of the driving forces in developing long lining in Norway, and this desire and passion has also been passed down to the next generation.

Chippy Chat & Fast Food Magazine • July 2020

The new Geir is built to concentrate on haddock and cod at the top end of the quality range, with production frozen on board. The longline system on board has capacity for 70,000 hooks and the line is hauled through a moonpool, which provides both better catch quality and a safer working environment.

The emphasis in the design has been on ensuring a minimal carbon footprint, and Geir has the latest hybrid propulsion systems, with battery capacity and the options of diesel-electric or dieselmechanic modes.

Quality and pride are the key strengths on board Geir. By having active owners always onboard, they deliver an efficient communication and continuity onboard.

Now with 4th generation already onboard to run the vessel, Holmeset show their engagement to keep a long term thinking and focus on sustainability – and always thinking of the generations to come.

Minimal impact on the environment has always been their focus. The new Geir reflects this, with a combination of hybrid/battery propulsion allowance for majority of the operation. Waste handling is all taken care of, with nothing being disposed at sea.

Chippy Chat & Fast Food Magazine • July 2020

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Through a continuous search for improvement, this has led to unrivalled crew safety, enabling them to keep full focus on handling the fish to protect the premium quality.

For those using fillets from Geir, they can adapt to each customers requirement.

For practical reasons, packing will still be 3 x 15 lbs interleaved.

Among those personnel you will always find onboard at the trips are Hallgeir, Kjetil, Arild, Hans Kristian, Adrian, Andreas, Knut, Ruben, Jonas – all from the Holmeset family.

Together with the highly skilled crew, they will make sure you get a premium product, cut and graded to your specification.

Bobby Joyce National Sales Manager Smales Fish Merchants said: “We have been buying fish from the Geir and their other vessels for three decades (the 2020’s will be our fourth decade), supplying to prominent shops all over the UK. In that time we have developed a strong bond both professionally and personally with the Holmeset family and Orjan Dahl, including trips to Norway, visits to the UK and putting them through the torture of watching Hull City play football!

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Chippy Chat & Fast Food Magazine • July 2020

The quality of their production has always been second to none and we know that care & pride comes as standard with every fillet of Cod or Haddock they supply through us to UK Fish & Chip shops.

The new Geir long liner is a stunning piece of engineering and the significant investment in the vessel continues their commitment to our sector. It also provides us with exciting possibilities of new fillet specifications that we can offer to our quality conscious customers.”

David Hanbury owner of Hanbury’s Famous Fish and Chip Shop in Torquay said. “We have been associated with fish from Geir for many years now. The quality and freshness is second to none, and it is a product I am proud to serve my customers.”

Fillets from the new Geir will be available through Smales and other selected outlets from late June/early July 2020.

Chippy Chat & Fast Food Magazine • July 2020

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Serve up a Taste of the Sea For more than 35 years, Friars Pride, Henry Colbeck and V A Whitley have supplied the finest Frozen at Sea (FAS) fillets. Rammi oCeanPremium is a fantastic quality natural, boneless, skinless, tighter graded fillet.

From the Sea to You Using the latest state-of-the-art technology aboard The Solberg, Rammi fish for healthy and fresh fish, frozen at sea. This locks in the flavour and goodness for us to bring you natural boneless skinless cod fillets ready to cook.

Quality Icelandic Fish. Caught with Care.

Handled with Experience.

Beneath the surface of the North Atlantic lies a world of fish that Rammi are looking after for future generations to give you beautifully portion-controlled cod fillets for your business.

• Highest quality frozen at sea natural fillets • Tighter grades for portion control • Boneless fillets • Easy to manage and use • Less preparation, more time for you.

Locked in Freshness The oCeanPremium cod is frozen at sea in two hours from being caught. This means the fish’s freshness and flavour is sealed in. Freezing the fish at sea also stops any deterioration to the fish through drip loss. This is all done on board the state-of-the-art vessel, The Solberg.

Who are Rammi?

Rammi have been catching and supplying the finest quality cod to Friars Pride, Henry Colbeck and V A Whitley for over 15 years.

This Icelandic fishing company is based at its home port of Siglufjordur on the North coast of Iceland, and offers continuity of supply between both the oCeanPremium and the oCeanReserve cod fillets.

Rammi catches their fish in the North Atlantic, where the waters are clean and cold. Fishing in the North Atlantic is carefully regulated by quotas to guarantee a sustainable balance in the environment.

Rammi oCeanPremium are available in 4-6oz, 6-8oz, 8-10oz, 10-12oz, 12-16oz fillets.

Simply thaw, batter, fry and serve.

For more information about the cod fillets that are available from Rammi, including current prices, call the supplier in your area.

Josh Smith, Fishers of Hunstanton “We have been using Rammi oCeanPremium at Fishers of Hunstanton for more than 10 years.

The quality white fish is very well received by our customers. The overall consistency and portion-controlled sizes are great for us. You just know what you are getting. A quality, premium frozen at sea fish. There are no complaints.”

Exclusively Available from: Henry Colbeck Ltd.

Friars Pride Ltd.

V.A.Whitley & Co. Ltd.

W: www.colbeck.co.uk

W: www.friarspride.com

W: www.vawhitley.co.uk

T: 0191 482 4242

T: 01733 316400

T: 01706 364211

Members of The Q Partnership

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Chippy Chat & Fast Food Magazine • July 2020

Chippy Chat & Fast Food Magazine • July 2020

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CM

MY

CY

CMY

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AATaste Tasteofofthe theSea Sea

Natural Natural Boneless Boneless Skinless Skinless Cod Cod Fillets Fillets The fish The is fish caught is caught with with care care and experience. and experience.

Frozen Frozen at sea at using sea using state-of-the-art state-of-the-art trawler trawler 23 23 Chippy Chat & Fast Food Magazine • July 2020 Chippy Chat & Fast Food Magazine • July 2020 and technology and technology lockslocks in the inflavour the flavour and goodness and goodness to give to give you fish you of fish the offinest the finest quality. quality.

Much more than OKato!

The Spinoff Reviews New Zealand Ōkato’s award-winning hot chips

By Tara Ward

I

f Ōkato Takeaways officially makes the best chips in Aotearoa, then I needed to find out what victory tastes like. This was my chance to fall in love with the humble potato all over again, to offer it my final rose, to come face to face with my tattie destiny. Ōkato is a village of about 500 people, 25 minutes’ drive south of New Plymouth.

Outside the fish and chip shop sits a blackboard with “welcome to the national winner” with a charming picture of a fish lying seductively on a bed of chips on the shop window Evidently, the chips would have to speak for themselves. I could have ordered garlic chips, kūmara chips or the legendary Cheezy Wheezy chips, a magical concoction topped with relish, sour cream and “stuff”, but I’m a purist.

I ordered one scoop of regular chips, and waited for the magic to happen. Ōkato Takeaways loves chips, worshipping them as all chips should be worshipped. Posters of fries cover the walls and counters, my favourite a delightful multi-language poster of chips with tiny cartoon faces. “Use the good oil!” the chips grin. “Not too much salt!” frowns another. “Thick chips are

best chips!” one salty fellow says, with a cheeky wink. Stand down, I think I just met my soulmate.

My order was ready in a few short minutes. I watched as the Chip Genius took the basket out of the fryer and banged the bejesus out of it. After tipping them into a brown paper bag, she passed me my precious parcel, which was overflowing with the sexiest hot chips I’ve ever seen.

Outside, I ripped open the bag to reveal the chips were sitting inside a paper pottle. A pottle! It just kept getting better.

Never a finer word, never a finer tater. The chips spilled on to the table, all golden and sultry and delicious, like a little potato sunrise. Steam wafted out. They smelled incredible like heaven would if God had a deep fat fryer.

I chose the thickest chip and took a bite.

These were, no exaggeration, the best hot chips I’ve ever had.

Every single one was firm and crisp on the outside, and a delicious, feathery pillow of tattie goodness inside. There were no soggy fries, no burnt ones, no runts of this chippy litter to be found.

These chips were the real deal that melted in the mouth, all hot and salty and glorious, and I hoovered down the entire packet in record time.

Verdict: Perfection in a pottle.

Good or bad: So good you’ll wish you were a fish lying on a bed of hot chips.

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They think it’s Trawl Over…

Stoke chip shop gets first makeover since England won the World Cup

A

popular chip shop has been given a makeover – for the first time in more than 50 years.

The Loftus Fish Bar in St Ann Street, Hanley, has now reopened after closing for about a month while refurbishment work was carried out. (pre-covid) Owner Esra Deler – who took over the chip shop from her brother, Billy Djoshan, in 2017 – said: “It hasn’t had any change since 1966 which is when it first opened at this shop. We’ve found out the original shop was by the bus stop on Bucknall New Road. The chip shop was shut for about a month while the refurbishment was done. It cost a lot of money, but it’s all worth it, I’m happy with it now.”

Loftus Fish Bar has been given a completely fresh look with a new ceiling, counters, service area, fridge signage and cooking equipment.

Esra, aged 51, of Hanley, said: “My brother had it for about five years, but he wanted a change and I was looking for a shop, so I thought I might as well buy this one.

“The £1 specials are our most popular, that’s our signature dish. You get a jumbo sausage, either battered or not, and a scoop of chips. Everyone knows this place for the £1 specials.”

Chip shop worker Nicky Tatters, who

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has worked at Loftus Fish Bar for three years, said: “The refurbishment has made a big difference to the place, but it hadn’t been changed since 1966 and it was a bit outdated. “I love everything about working here. My favourite meal is the fish. I’ve missed having fish while we were closed.”

Have you updated recently? Email austen@chippychat.co.uk

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By Eric Snaith – Eric’s Fish & Chips

I

t’s been a very tough period for hospitality including fish & chip restaurants but hopefully we can start to see the light at the end of the tunnel!

We’ve been working on how to re-open our restaurant spaces once we are allowed to. One area we were looking at is how to create a safer restaurant area to give our customers confidence to eat with us while not losing too many covers. We have been working with a company to create some screens at our Eric’s Fish

and Chips restaurant in Thornham.

We’re delighted with the results and the feedback has been great.

They have now launched a company Warren’s Screens to offer theses across the hospitality sector with us being the first to get them. We believe this could help us on the way towards re opening.

Please contact Will from Warrens Screens for any more info www.WarrenScreens.co.uk Regards Eric

allomas@btconnect.com

Midlands, Wales & South-West

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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

www.mitchells-potatoes.co.uk

26@mitchellpots Chippy Chat & Fast Food Magazine • July 2020 Mitchell Potatoes

Chippy Chat & Fast Food Magazine • July 2020

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27 Chippy Chat & Fast Food Magazine • July 2020 Chippy Chat & Fast Food Magazine • July 2020

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Batter late than never!

National Fish and Chip Day is Back!

F

ollowing the resounding success of last year’s National Fish and Chip Day, and in response to the Government’s recent announcements, we are absolutely delighted to say that our celebration of the nation’s favourite dish will go ahead in 2020, but a little later than planned on Friday 4th September!

As well as being one of the most popular awareness days of the year, we want National Fish and Chip Day this year to be even more special as we say a very big thank you to this amazing industry who are at the centre of every community, and who have, when able to do so safely, adapted to keep us fed, and when that wasn’t possible have kept us all safe by remaining closed at great sacrifice to their business. All of them have shown great resilience throughout lockdown.

Last year, National Fish and Chip Day was a day like no other, with everyone talking about the nation’s favourite dish from first thing in the morning until late at night! People across the country came together to celebrate their love of fish and chips. The PR campaign around the day led to shops reporting their highest footfall of the year…even higher than Good Fryday in many cases. 62 million people would have seen, heard or read about National Fish and Chip Day and we almost broke Twitter, Instagram and Facebook with 156 million reach on Twitter alone!

Friday 4th September 2020 looks set to be a fantastic celebration and we want as many people to get involved as possible!

T-shirts and caps can be ordered online at the National Fish and Chip Day website www.nationalfishandchipday.org.uk Also on the website are downloadable posters to print and display, plus logos,

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social media headers, a press release template for you to add details to and circulate to your local press and an updated Campaign Toolkit packed full of ideas and hints and tips for getting the most from National Fish and Chip Day 2020.

This event is championed by trade organisation, The National Edible Oil Distributors Association (NEODA).

NEODA represents all the major refiners, key packers and distributors of edible oils as well as suppliers of non-oil products (such as batter mix, sausages, packaging, range manufacturers and potato preservatives) in the UK. NEODA President, Gary Lewis, comments, “National Fish and Chip Day has become more successful each year and in 2020 it will be a wonderful way to thank our amazing fish and chip industry.”

The Fishermen’s Mission charity is a beneficiary of many fundraising events run on National Fish and Chip Day, receiving £1000 from the sale of merchandise alone.

What are you waiting for? Come and join us in celebrating the nation’s favourite dish on Friday 4th September 2020 - National Fish and Chip Day 2020!

Chippy Chat & Fast Food Magazine • July 2020

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When Harry Met Kammy!

Redknapp and Co visit Chez Fred for some fish and chips

C

hez Fred in Bournemouth received some primetime attention when it featured on ITV’s Harry Redknapp’s Sandbanks Summer recently (obviously pre-lockdown). Fred himself served local celebrity Harry and his footballing friends when they visited to sample the menu.

Harry is a regular at the award-winning shop, which is in Westbourne, Bournemouth. Footballing legend and Jungle winner Harry opted for Haddock and a ‘wally’ AKA a sweet gherkin.

It was episode 2 of Harry Redknapp’s ultimate Sandbanks staycation. Harry was joined by footballing friends John Barnes and Chris Kamara and took them, and viewers, to the water to show off what Sandbanks has to offer from the sea.

Harry challenged John and Chris to a full-throttle powerboat showdown on the Solent. The loser of the race had to buy supper in at Harry’s favourite chippy, where they sampled a local pickled-delicacy, before Kammy took a turn behind the counter.

Fred Capel owner of Chez Fred said. “It was an August bank holiday on a Friday afternoon when an ITV assistant came and asked if they could do some filming with Harry in the shop. Of course, I said thinking it would be in a few weeks’ time, when do you want to do it? In about ten minutes she said. Luckily it was a very hot day, so the expected Friday tea deluge was delayed a little and the filming fitted in well with our routine.”

“They were gone by five. Harry is so lovely he has been coming to the shop for years. What you see on tv, is what you get. Last week his neighbours ordered fish and chips for five houses which they ordered a taxi to deliver. Typical of Harry he called up to say don’t worry about the taxi, I’ll come and get them.”

The following day Harry, John and Sandra climb aboard a luxury yacht and Harry continues John’s whistle stop tour of Sandbanks. A pit-stop at the Cowes Torquay offshore race allowed Harry a closer look at the super-fast powerboats that roar past his house, as the sun sets they head back to Sandbanks and Barnsey got up close and personal with the nudists of Studland Bay. What famous celebrities have visited your shop?

Email austen@chippychat.co.uk

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Niche & Chips!

Lockdown Launch – Now canned cocktail company is focused on trade supply

W

HEN reopened hospitality means swift serving, limited handling and straightforward supply, could canned cocktails be the answer for takeaway & restaurant owners?

That’s certainly the hope of Niche Cocktails, who inadvertently found themselves launching their new business just weeks before lockdown was enforced throughout the UK. Having intended to focus its target at the hospitality arena, Niche was quick to pivot its planning and develop an online shop, to sell its three canned products direct to the thirsty consumer.

Since March, the small Suffolk-based entrepreneurial firm has been despatching its Blood Orange Old Fashioned, Manuka Honey Whisky Sour, and Matcha Mojito, to hundreds of homes where we’ve been mourning our pub outings and wishing for an easy ready-made fix.

But with bars, pubs, hotels and restaurants now getting set to welcome customers once again, Niche – the first UK company to produce canned shorts – is directly appealing to hospitality businesses to add their brand to the drink’s menu.

Emily Mummery, Operations Director for Niche, says: “It’s been quite a time to launch a business – that’s for sure.

“As March 2020 arrived, we were all set to start for our full launch into the trade arena. We’d been chatting to pub and restaurant chains, had signed our first few clients, and were all ready with our point-

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of-sale items for busy footfall venues.

“Then, lockdown arrived. There was a momentary consideration around furloughing ourselves and ‘holding fire’ but then we realised what a huge growth in at-home consumption of alcohol was starting to be seen.”

Within just two days, the business transformed its website to create an online shop, whilst contacting family, friends, business contacts and networks, in order to establish some swift consumer sales.

“We’re so proud of where we’ve got to in this period, but now we really want to start picking up the conversation with the pubs, bars, takeaways and restaurants who might want to have our products on their post-lockdown listings,” continues Emily.

“What makes canned cocktails even better right now, is that these are easyserve drinks with the same taste of combining all the original flavourings from multiple bottles, but created in just 30 seconds, straight from the can.

“This limits contact risks, but also increases speed of service – which is vital when venues are being told that they’ll not be able to have people queuing at a bar.”

Niche’s three current flavours are selling successfully at a price of £3.50£4 retail, with an on-trade of between £6 and £10 per serve.

For more information, visit the Niche website at: https://www.nichecocktails. co.uk/our-range You can contact the team on paddy@ nichecocktails.co.uk or call 01473 598268.

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Frying High Stephenville chef wants to break world fish and chips record

N

ow one man is trying to make the biggest feed of fish and chips ever — and make it into the Guinness World Records book.

“I was kind of curious, and I didn’t even find out the details until I submitted an application to be able to do it,” D’Arcy Butler, a culinary arts instructor at the College of the North Atlantic in Bay-St. George, told CBC Newfoundland Morning.

When he first found out about the world record for the world’s largest serving of fish and chips, he thought the iconic Newfoundland dish would be a great record to attempt to break. After submitting his application, he was approved around Christmas.

“I thought this was a great way to highlight the amazing food that we have on this island,” Butler said.

The search for a 70-pound fillet The current world record for the largest serving of fish and chips, weighing in at 121 pounds and three ounces, was set by chef Cristian Genete and his team in England in 2018.

To break the record, there are specific rules that need to be followed. The meal must be a traditional British fish and chips, including batter. The fish must be a single piece, and the weight of the fries can’t be more than twice that of the fish; for example, if the fish weighs 60 pounds, there can be no more than 120 pounds of chips.

Butler said the search for a halibut that could yield a 70-pound fillet is difficult but knows it’s not impossible to find off Newfoundland waters.

“I know there have been some rather large fish even caught at this end of the island,” Butler said.

“They’re out there. I just need someone to get it for me.”

Once he finds his fish, Butler will fill this 14-inch deep tilt skillet to deep-fry it.

Butler and his team are turning the record attempt into a fundraiser for a community kitchen in Stephenville. Tickets will be sold so the public can watch the record attempt and take a bite of the world’s largest fish and chips.

Are you gunning for a Guinness Record? Email austen@chippychat.co.uk

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Blake’s Haven!

Blakeman’s committed to making sure staff and clients are protected, safe and happy.

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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Chippy Chat & Fast Food Magazine • July 2020

T

he imposing threat of Covid-19 on Europe’s leading manufacturer of sausages and meat products, Blakeman’s, was met with a complete dedication to adapt in order to continue providing their customers with fantastic products and service whilst keeping their staff and clients safe at all times.

It is thanks to the chip shops across the country, whom have played an essential role by adapting instantly and safely to new imposed measures, that Blakeman’s products have been able to be made, stocked and continue to be sold over recent months.

James Morris, Head of Business Development for James T Blakeman & Co Ltd said: “The current pandemic has been a particularly challenging time for Blakeman’s. At the end of March, almost instantly, our orders dropped to only 10% of our forecasted sales. After 6 weeks thanks to the quick response of our fantastic chip shops and their ability to adapt and react safely to the current situation, orders increased to 40%”.

Although good hygiene practices, high level training and professionalism has been paramount in Blakeman’s success, further precautions have been taken to ensure impeccable working practices and safety for employees and clients is adhered to.

On-site health and safety officers, new Covid-19 marshals and a dedicated team of colleagues have worked tirelessly to create a safe working environment for the staff throughout this uncertain period of time.

There has been an extensive Covid-19 risk assessment of the entire manufacturing site, ensuring that shift patterns and break times enable safe social distancing measures and that machinery and communal areas are cleaned thoroughly in between uses.

Bespoke Perspex screens have also been fitted and masks and visors are compulsory wear for all staff throughout the manufacturing team. Specific discussions on the changes in government advice, working policies and current events happen regularly to implement necessary changes throughout the site as and when needed.

Furthermore, the dedicated delivery drivers who have worked on the front line throughout the outbreak have also been provided with ‘COVID Kits’ including all of the items that they need to keep themselves and those that they meet protected.

As orders begin to increase due to upcoming changes in regulations and more staff are taken off furlough, current plans are under constant re-evaluation to ensure that as always, staff and clients are protected, safe and happy.

“Currently, we are working at 70% of our forecasted sales and are looking forward to the safe return of restaurants, cafes and all of our other clients in July helping us get back on track.”

Said James.

During this period, Blakemans’s have taken to writing weekly newsletters, for both their furloughed and working staff, with updated information on the current situation of the business.

Anna Birks, product coordinator said: “The weekly updates we received whilst on furlough were really appreciated; it was important to me to feel like I was kept in the loop. It definitely eased any anxieties that I had about how the business was performing, my job security and reminded me that I was still an important member of the team”.

As always, Blakeman’s family values shine through in their appreciation for their loyal clients and hardworking staff and have demonstrated this throughout the Covid-19 outbreak more than ever.

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Barclays’ Bank British Chef Brings Authentic Fish and Chips to Richardson, Dallas

By Paige Weaver Dallas Observer

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D

FW’s first fish and chips-focused restaurant opened in 2018 in Richardson, Dallas. You can find Fish & Fizz by looking for the classic black London taxi parked out front.

Owned by Nick and Kelli Barclay, this neighbourhood-friendly spot offers

Chippy Chat & Fast Food Magazine • July 2020

both traditional British favourites and innovative fish dishes.

Nick is a British native and former chef of Barclay’s, the Euro-British restaurant that was once in Uptown. In 2001, he and wife Kelli left Dallas to open a boutique inn in a small seaside village in Cornwall.

The Barclays recently returned to Dallas, and Fish & Fizz was born.

“For most of my career, I’ve been in the white tablecloth, fine dining arena. We wanted to do something a little more fun, a little more today,” Nick says.

“Fish and chips are one of England’s most iconic dishes,” Nick says.

“We thought we’d bring a bit of the seaside to the city.”

The fish and chips ($14) are served on a tray lined with faux newspaper and come with a lemon wedge and tartar sauce — some of the best we’ve ever had. It’s a wonderfully executed dish; the responsibly sourced Atlantic cod is moist and flaky, and the batter is crisp, airy and not at all greasy. Don’t forget the malt vinegar — at Fish & Fizz, they have Sarson’s, a classic British favourite.

While fish and chips is the headliner, you can also find many other classic British dishes on the menu. To start, try the black treacle cured salmon ($9), chicken liver parfait ($8) or the bubble and squeak ($9), an item straight from the menu at Barclay’s.

For something a bit lighter, try the fish of the day, which changes depending on what is good at the market. Other authentic British items include the crispy fish finger sandwich ($12), bangers and mash ($14), pasties ($12 and $13),

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on Fish & Chips and cheeky battered sausages ($12).

Vegetarians should try the tempura halloumi ($10); the pickled vegetables and spicy yogurt are perfect complements to the fried cheese.

The Barclays also collaborate with local businesses. The sausages are made by Deep Cuts Butchers; the pasties come from Proper British Baking Co.; they partnered with Sweet Firefly Ice Cream Makers to develop a Cornish cream tea ice cream; and they serve Oak Cliff Beverage Co. sodas and have Four Bullets beers on tap.

As for the “fizz” part of its name, Fish & Fizz serves wine, beer and cider, including some British varieties like the Camel Valley Brut from Cornwall. This Cornish bubbly was served at Prince Harry and Meghan Markle’s wedding, and Fish & Fizz is the only place in Texas that has it, Nick says.

The interior is kitschy and seasidethemed, with a beach scene mural on the wall, booths constructed to look like beach huts, a bar at the back and fish paraphernalia on the walls. It’s a fast-casual concept, so order at the counter. The night we visited, they were very well staffed and service was efficient and attentive.

In opening Fish & Fizz, Nick and Kelli want to contribute to their own neighbourhood of Richardson.

“We’re serious about what we do, but we want to do it in a really fun way,” Nick says. “It seemed like the perfect place to start, in our own backyard.”

Fish & Fizz, 400 N. Coit Road, Richardson www.fishandfizz.com/

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A Clean Slate!

Owners of fish and chip shop started in 1939 put it up for sale

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fish and chip shop that has been going for 81 years, since the outbreak of the Second World War, is up for sale after its owners decided to call it a day.

Paul and Victoria Slater, who have run the Long John Hill Fish Bar in Lakenham for six years, have decided to pursue a different career. Mrs Slater has already got a job elsewhere while Mr Slater continues to run the shop - and emphasised it’s open to customers as usual. (Covid-19 restrictions).

He launched a petition last year against VAT on fish and chips, warning that the price of cod and haddock had ‘gone through the roof.’ He said at the time that rising costs would mean people could no longer afford the British staple meal of fish and chips.

The fish and chip shop, situated in a dense residential area, and including a two/three bedroom apartment is for sale for £199,950. A fish and chip shop started there in 1939.

Mr Slater said his wife had already found employment elsewhere but that he was continuing until the business was sold. He managed to get 2,000 people to sign the petition calling for VAT on fish and chips to be scrapped.

“The rising costs are not the reason I’m selling; I want to do something completely different. This has been a

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ve r y p ro f i t a b l e b u s i n e s s .”

The Long John Hill Fish Bar has had a turnover of in the region of £7,000 a week. Agents Everett, Masson & Furby, selling the business, said: “The business is well established and well regarded which is reflected in the turnover that is being enjoyed which we are advised is in the region of £7,000 per week. When taking into account the value of the residential accommodation, a full-time hands-on owner operator could be looking towards an adjusted net profit to a value in excess of £90,000 per annum.

“Currently operating as a traditional fish and chip shop on relatively short hours there is plenty of scope to increase turnover further particularly given the location in a large housing estate situated just off the city’s busy ring road. With limited competition in the immediate vicinity and good customer parking there is ample opportunity to draw more people in.”

Are you selling your fish and chip shop? Email austen@chippychat.co.uk

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