Jamie Russo, Winner of two National Awards uses Frymax
Jamie Russo was over the moon to have been crowned a double winner at the prestigious Fish and Chip Awards in London in February 2024.
After working in the industry for nine years, Jamie jumped at the chance of owning his very own fish and chip shop and bought the Redcloak Fishbar in Stonehaven. During these loyal years of frying, Jamie has shown true commitment and passion for the industry. This has shone through and he soon gained a reputation for cooking the perfect fish supper, worthy of national champions.
After demonstrating his expertise in fish frying and skillmanship in preparation and sustainable practices, Jamie shone through and scooped the Drywite Young Fish Frier of the Year Award and the Best Newcomer Award.
Jamie’s devotion to fish and chips has truly been rewarded with winning these two national titles. Jamie and Redcloak Fishbar have ballooned in fame, with trade increasing by 40% since being crowned a winner.
Jamie says that running Redcloak Fishbar is an
absolute joy and believes that if you get the foundations right, everything else will fall nicely into place.
We are passionate about consistency, which can only be achieved with good management. We prep fresh daily to maximize the quality and filter twice daily too. This really helps us to produce tasty fish and chips that are helping to make Redcloak Fishbar a fish and chip destination.
Frymax is our chosen frying medium and we love it. The clean, neutral taste allows the flavours of the potatoes and fish to come through, ensuring the customer gets the true taste of award winning fish and chips.
Having tried other oils previously, Frymax has proven to last longer, stay fresh for longer and able to be fried using high temperatures – This really helps us in sealing the food, maximizing the taste and minimising the fat content.
We are super proud to advocate the fact that fish and chips can be eaten as part of a healthy diet at Redcloak Fishbar. By using fully sustainable palm oil, the thick cut chip, freshly caught local haddock, and the fact we marry all this with our award winning service, ensures that our Fish Supper remains a firm favourite for decades to come.
“Mine’s a Double”
Jamie Russo, owner of the Redcloak Fishbar in Stonehaven has been crowned a double winner at the prestigious Fish and Chip awards in London. Not only did Jamie win the Young Fish Frier of the Year award, he also won the Best Newcomer award. This is the first time an entrant has won these two prestigious awards in the same year.
Jamie has also managed to double up with Frymax. Says Jamie “Frymax is our chosen frying medium and we love it. The clean, neutral taste allows the flavours of the potatoes and fish to come through, ensuring the customer gets the true taste of award winning fish and chips
“Having tried other oils, Frymax has proven to last longer, stay fresh for longer and is able to be fried using high temperatures. This really helps us in sealing the food, maximising the taste and minimising the fat content.”
Frymax is pure white premium palm. It is additive free, contains no hydrogenated oil and less than 1% trans fats.
Frymax has been the Friers’ favourite for over 70 years and has not changed during this time.
All At Sea!
Thismonth’s main feature is from the world of fish. Whether it be trawler owner, fish merchant or training we hope you will find this very interesting. I’ve just come back from both Germany & Norway to see first-hand just how their FAS fish is caught, packaged, and frozen all in just a few hours. First up Collins Seafoods invited me to Cuxhaven for the launch of the new DFFU 65-million-euro fishing boat Berlin 107. It was so good to take a tour of Berlin and see all the latest technology used to catch some of the UK’s cod and haddock. You will see Berlin 107 on the front page. Thanks to Collins for their support with this feature.
We were joined in Norway by the award winners from the National Fish & Chip Awards held earlier this year. The three-day trip was a prize for all winners, with those attending thrilled by the itinerary including a glorious fishing
trip in the Fjords, and the hospitality offered. My thanks to Victoria Braathen from Seafood from Norway for her organisation skills & company, the owners of Østerfjord, (the vessel we travelled on) for an unforgettable voyage and the many other Norwegians we met during the trip.
There are now only a few weeks before the Isle of Ely/Chippy Chat Open Day. Held on Sunday 15th September, the day is FREE to chip shop owners and managers and will give you the first insight into the 2024/25 potato crop. We also have speakers presenting on our main including Calum Richardson, Andrew Crook and 2024 Takeaway of the Year Award winner Ryan and Kimberley Hughes see pages 41-42 for full details.
To submit a press release and/ or advert please email me austen@ chippychat.co.uk for information
Regards Austen
Chippy Chat Ltd
Oak Lane Littleport Ely Cambridgeshire CB6 1RS
www.chippy-chat.co.uk info@chippychat.co.uk
Twitter @Chippychat
Facebook Chippy-Chat
TEL 01353 658216 FAX 01353 863 444
Managing Director John Boutwood
Publisher Oliver Boutwood oliver@chippychat.co.uk
Publishing Editor Austen Dack
austen@chippychat.co.uk 07863123929
Design/Editorial
Accounts
Claire Boutwood-Potter accounts@chippychat.co.uk
Advertising Sales and Promotions austen@chippychat.co.uk
For PR and Editorial editorial@chippychat.co.uk
Austen Dack Publishing Editor
Pictures of You!
Photographs from National Fish & Chip Day!
National Fish and Chip Day organised by Neoda was once again well received by shops and the public alike. With a dual theme (also commemorating the 80th anniversary of D-Day) and a move from Friday to Thursday many shops joined in and took the chance to get some extra custom. Here are just a few pictures from the day itself.
Send any you have to austen@chippychat.co.uk
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
Diary Dates
Business or pleasure, dates not to be missed...
September 15th 2024
Isle of Ely/Chippy Chat Open Day
Join us on the farm for a day of networking and discovering all things potato! Free tickets contact austen@chippychat.co.uk
20 Sept - 6 October
British Food Fortnight
The aim is to encourage people to seek out British food when they are shopping or eating out and in doing so to discover the delights of the diverse and delicious food produced in Great Britain.
16th-23rd October
Sustainable Seafood Week
Sourcing fish responsibly is paramount to our business. We passionately believe in promoting the most sustainable products available to us, working closely with our fish and seafood suppliers, both mainstream and specialist.
September 27th 2024
The official Macmillan Coffee Morning
Whether you go for tea and cake or something else, your support helps those living with cancer.
December 8th 2024
The Chippy Chat Ball
The Chippy Chat Ball is booked in.
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
The Masterdffull Berlin!
Berlin NC 107 christened in Cuxhaven
By Austen Dack
The latest addition to DFFU’s fleet, the Berlin NC 107 trawler, was officially christened recently in Cuxhaven, amid a gathering of employees, business partners, officials, and other stakeholders. I was invited by Collins Seafoods to attend this very special occasion to see the new trawler up close for myself.
Also attending on behalf of Collins Seafoods were Craig English MD and Elaine Armstrong Sales and Marketing Executive, Graham Kennedy owner of the Award Winning Bells Fish & Chip Shops, and Fish & Chip stalwart Robert Furey who owns Florigo Ranges.
The ceremony reached its peak when Dr. Margareta Büning-Fesel, President of the German Federal Office for Agriculture and Food (BLE), proudly took on the role of the vessel’s godmother.
The new trawler, built for Deutsche Fischfang-Union (DFFU) by renowned Norwegian shipbuilder VARD, was delivered at the end of February after a meticulous two-year design and construction process and set sail on its maiden voyage just a week later. The investment in the vessel, including equipment, totals EUR 65 million. DFFU is a fully owned subsidiary of Alda Seafood.
Among the attendees at the ceremony were Mr. Uwe Santjer, the mayor of Cuxhaven; Mrs. Swantje Nilsson from the Federal Ministry of Food and Agriculture (BMEL); and Dr. Margareta BüningFesel, President of the Federal Office for Agriculture and Food (BLE), all of whom delivered speeches.
Baldvin Thorsteinsson, director at DFFU and Chairman of Alda Seafood, also addressed the gathering, emphasising that the investment in the vessel is significant not only for DFFU and its employees but also for the entire region and the German fisheries industry.
“At DFFU, we believe this new vessel is fundamental to the competitiveness of our company and German fisheries in
general. We are competing for the most demanding clients in the global seafood industry. Furthermore, we are competing against other protein suppliers, such as fish farming, chicken, and meat producers. This challenging environment means we must be at the forefront of technological advancement in our industry to remain competitive, and I believe this new vessel represents our commitment to that goal,” said Thorsteinsson.
Thorsteinsson emphasised the importance of continuing DFFU’s growth in Cuxhaven. “Alda Seafood and previously, Samherji, have owned DFFU since 1995. During this time, we have committed to building the company here in Cuxhaven. We are mindful of the company’s history as one of the oldest fishing companies in Germany. DFFU is deeply rooted in the Cuxhaven community and currently employs several individuals who have worked for the company for decades. Our local suppliers have played a key role over the years, and I would like to say that here in Cuxhaven, we truly feel at home.”
The Berlin NC 107 features advanced technical solutions and is more energy-efficient than older ships. Production-wise, a key improvement is its enhanced shrimp-catching and processing capabilities, expanding the variety of products produced onboard. The production of whitefish has also been upgraded with new equipment, increasing production options and broadening DFFU’s product range. The total investment in the ship, including equipment, amounts to EUR 65 million.
DFFU’s Managing Director Samuel Rodriguez also gave a speech in which he highlighted the fact that DFFU was now celebrating its second vessel christening in just six years, which reflected the shareholder’s commitment to investing the company’s profits into the growth of the business.
“After 2018, we are now celebrating the
second christening ceremony in just six years in Cuxhaven. With the new buildings Berlin NC 107 and Cuxhaven NC 100, the DFFU has invested well over 100 million euros in Cuxhaven during this period. The company’s profits did not flow away but were reinvested in the company by the shareholders,” said Rodriguez.
Furthermore, Rodriguez highlighted the vessel’s advanced onboard technology by citing recent coverage about the vessel by the local press in Cuxhaven.
“As Tim Fischer from the Cuxhavener Nachrichten recently aptly noted: Anyone who looks at the ship from the outside has no idea what technical marvel is hidden inside. The processing on board is state-of-the-art, sustainable and efficient and is unrivalled in the fishing industry,” said Rodriguez.
In a time-honoured tradition, Dr. Margareta Büning-Fesel, President of the German Federal Office for Agriculture and Food (BLE), formally christened the vessel by shattering a bottle of champagne against its hull, thereby becoming its godmother. This symbolic gesture, steeped in maritime history, signifies wishes for prosperity and safe voyages for the ship and its crew. Following the ceremony, guests were treated to a reception and dinner hosted by DFFU to commemorate the occasion.
More fuel efficiency
The main engine, by Bergen Engines AS, delivers 5400 kW, paired with a 2500 kW shaft generator. Caterpillar’s auxiliary engine offers 1785 kW. The main engine optimises fuel usage through adjustable RPM (revolutions per minute) and VVT (variable valve timing), enhancing fuel efficiency across various loads. This approach builds on existing concepts, showcasing DFFU’s ongoing commitment to improving fuel efficiency and contributing to the industry’s broader environmental responsibility and sustainable practices.
Continued on next page
Extensive production capabilities
The vessel is equipped with the latest technology on an advanced processing deck built by Optimar. It was designed with the aim of utilising all the raw materials caught by the ship in the most efficient way. The vessel is equipped with two headers from Vélfag and two filleting machines, one from Vélfag and the other from Breivik AS. A watercutting machine from Marel removes all the bones from the fillets and can cut the fillets into portions, loins, and tails, depending on the market’s requirements. Additionally, there are product sorters from Marel and Slippurinn, and a mincing machine from the German manufacturer Sepamatic.
Focus
The main focus on board will be on processing whitefish fillets, such as cod, haddock, and saithe, as well as shrimp, which complements DFFU’s production lineup. The shrimp line has a sorter from Style and two boiling pots from Carsoe.
An IQF (Individual Quick Freezing) freezer will be used to freeze the shrimp, preparing it as a ready-to-eat product.
Boneless mince is made from the heads and guts and used for feed production. Boneless mince is also produced from backbones and cutoffs, which are frozen and used for human consumption. Onboard are ensilage tanks to ensure the full utilisation of the biomass from each catch. No waste from production will be discharged into the sea, except for bones. Skin will be frozen and utilised, for example, in producing collagen for food supplements and cosmetics.
Production onboard features a high degree of automation, with products moving automatically to and from the freezers to the ship’s freezer holds without human intervention, partly due to the aid of a robot. Significant emphasis has been placed on crew conditions and facilities to minimise simple and physically demanding tasks and prevent accidents. Crew accommodations are spacious, and the onboard acoustics and lighting were designed with the crew’s well-being in mind.
The launch of the Berlin 107 is a milestone for Collins Seafoods. It is one of the most advanced fishing vessels in the world. Graham Kennedy who owns six award winning fish and chip shops and is a customer of Collins said.” At Bells we buy a massive amount of fish every week, to see first hand the launch of Berlin in Cuxhaven was incredible. The enormity of what it means to the locals and even the German government was what really struck me. When I order from Collins and we get fish delivered from the Berlin, I will be able to say Ive been on that and I know just how good the catch is.”
Craig English Collins Seafoods MD said of Berlin. “Here at Collins Seafoods, we’re both delighted and honoured to be able to offer our customers fish from the brand-new vessel Berlin. This multimillion-pound investment from our parent company Alda Seafood shows the faith that we all have in the UK frying trade and, with the vessel having the most up to date production facilities onboard, it means we can offer our customers exactly what they want.
“The fish is available now from our depots in County Durham and Leeds, make sure you ask your salesperson about the new Berlin!” www.collinsSeafoods.co.uk Continued from previous page
Gone Fishing!
Unique Seafood Join Champion Shops on Visit
By Austen Dack
Unique Seafood Group is one of the UK’s main players in the seafood industry, supplying dependable, consistent quality and quantity fish at great value direct from their partner vessels at sea, without any middlemen. They are Unique; a professional and trustworthy supplier, building long-term relationships in the wholesale, industrial, retail and food service sectors in the UK, Europe and further afield - and supplying direct to Britain’s Fish & Chip Shops, Takeaways and Restaurants.
As well as superb seafood they stock a vast choice of leading quality chicken, sausages, burgers, pies, pasties, pancake rolls, buns, baps, breaded and battered foods, plus halal and vegetarian foods.
Recently the best fish and chip shops in the UK visited Norway to take a trip onboard Østerfjord, a vessel Unique have an exclusive agreement to supply chip shops across the UK from. Seafood from Norway organised this visit which was attended by the winning shops from the recent 2024 National Fish & Chip Awards.
Onboard Østerfjord alongside the winners were Unique Seafood directors Harald Nissen & Martin Brown.
We were welcomed by Marlen Haugland, managing director of Østerfjord, her family and the crew, and shown around the spacious and well-appointed vessel.
Unlike coastal fishing boats that set out to sea for up to 24 hours at a time, the Østerfjord goes out to sea for a month at a time; and, to keep the workers well fed they maintain a large galley, mess (dining room) and scullery and the group were treated to some great meals during their visit.
Østerfjord works on a hybrid propulsion system with both diesel mechanical, diesel electric and pure electric propulsion options, which provides energy efficiency. Beside its innovative propulsion setup, she is one of the first purpose-built vessel combining two different fishing methods; longlining and Danish seining which provide the vessel flexibility to catch its quotas. The vessel has also a moon-pool which is providing safe operation in all weather conditions and increased catch rates.
She provides an innovative, climatefriendly producer of cod and haddock fillets for the UK fish and chip market.
Østerfjord is a floating factory, with many processes across the operation entirely automated, including the sorting, weighting, heading and cleaning of the fish, as well as the packing and processing of the fillets. Its baited 8,000-meter longline consists of over 40,000 hooks. When caught, the fish are anaesthetised before being cut and bled in order to deliver a brilliant white coloured flesh.
The group enjoyed the sea route
inland through jaw-droppingly beautiful landscapes in the Fjords, they collectively could not help but appreciate how much work, investment, and ingenuity goes into sourcing the fish our customers in the UK enjoy at our local chip shops and restaurants.
Norway has very strict catch limits, or quotas, that are enforced by the Norwegian Coast Guard. Nearly 70 percent of the Coast Guard’s resources go in to ensuring that fishing activities are in line with Norwegian regulations. Fishing vessels are boarded as often as daily to monitor that their quotas are not exceeded.
Quotas are the subject of continuous research and assessment by regulators, industry representatives and scientists, all with the long-term viability of fish stocks in mind. To minimise the risk of catching younger fish that have not yet reproduced, fish stocks are constantly monitored for where they are in the ocean at any given moment and what age they are. Rules are in place that also ban destructive fishing practices and equipment in order to minimise the catch of undersized fish and non-target species, as well as to preserve the quality of the final product.
The next day Martin joined us for a visit to Ellingsøy and one of Norway’s largest producers of wild caught fish, Brødrene Sperre for an introduction and tour of their processing facility. Their Commercial Director Kjetil Sperre took time out to show the group around.
With the world’s best fishing grounds right outside their factories, the fishermen are able to bring raw material of the highest quality. Brødrene Sperre dedicates every available resource in preserving this quality and freshness in every step of production.
Martin Brown Sales Director from Unique Seafood said: “It was brilliant to see the UK’s best shops onboard Østerfjord and at Brodene Sperre. We are proud to supply both cod and haddock from the vessel and processing facility and know firsthand just how good they both are. Our relationship with Marlen and the rest of the Østerfjord family and crew is very important to us, and to visit firsthand to see the attention to detail and care was incredible.”
Contact Unique today to talk about supplying you today direct from Østerfjord and the rest of their range on 0203 260 3580
www.uniqueseafood.co.uk
Chippy Chat & Fast Food
Gad About!
Great Gadus from JFK!
History continues to be made by the Faroe Islands; the local football team in Ki Klaksvík, got all the way to the UEFA Conference League and did so as the first football team in Faroese history. JFK is one of the main sponsors as well as supporting lots of other local sports.
And they had the launch of the majestic new frozen at sea fishing vessel The Gadus, which was a huge investment, and sits at over 80 metres with a 1400 tonne fish room capacity and with fishmeal and fish oil production on board.
Frozen at sea filleted fish is vital to British interests as 90% of the UK’s fish and chip shops use the Cod and Haddock produced this way. A wild caught, natural product deep frozen within hours of being caught, with fresher than fresh taste offering consistent quality and price.
JFK is the largest fishing company in the Faroe Islands and is proud to supply the UK’s Fish & Chip Shops with its premium quality product caught by their flag ship vessel - The Gadus.
Grosvenor Fish Bar in Norwich, a family business just like JFK are just one of the many UK Fish and Chip Shops to have been supplied by The Gadus and is known as the icon of Norwich – with a mention in the 15 best places to visit in the UK in 2024.
The Gadus has the care of the catch at its forefront, ensuring the quality is maintained throughout, along with a low CO2 emission and utilises 100% of the fish caught. They can provide fish and chip shops a variety of sizes, cod fillets can be either skin on/pin bone in, skinless/pin bone in, skinless and boneless or skin on boneless and between 500g - 1kg. Haddock sizes come in the same format as cod and are typically available in sizes 300 – 500g and 500 – 800g.
To order from JFK Gadus visit jfk.fo
GREAT GADUS
The new GADUS has been constructed with great care to ensure high quality products based on the positive feed-back from our UK chip shop customers. We have over 100 years of fishing experience, and best practice too.
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, locking in goodness perfect for your customers.
JFK’s purpose is to work in harmony with the environment and to promote sustainable utilization of the fish stocks.
ASK YOUR FISH SUPPLIER FOR FAS GADUS TODAY.
ÅLL AT SEA!
2024 National Fish and Chip Award winners experience once in a lifetime Seafood from Norway study trip
The Norwegian Seafood Council, proudly representing Seafood from Norway, along with Norwegian Frozen at Sea, welcomed the UK’s leading fish and chip shops and a number of key industry stakeholders to Ålesund, Norway as part of an educational study trip to showcase responsibly sourced cod and haddock – the two most popular species used by British fish and chip shops. Chippy chat Editor Austen Dack joined
and chip industry now and in the future, Seafood from Norway, on behalf of the Norwegian seafood industry, was proud to be the headline sponsor for this year’s National Fish & Chip Awards, in addition to the Environment and Sustainability category, and extended an invitation for this trip to all category winners.
The three-day seafood study trip immersed the winners in Norwegian fishing culture, and gave the award winners a chance to see firsthand where and how their produce is responsibly caught in Norway’s cold, clear waters.
Dedicated to supporting the UK fish
A voyage on board one of Norway’s largest Frozen at Sea vessels, Østerfjord, gave the award winners the chance to experience the cutting-edge processing techniques and facilities that give Norwegian frozen at sea whitefish its premium status. Østerfjord’s worldleading technology has been designed to minimise energy consumption and ensure that the fish caught are quickly produced and frozen at sea within four hours to lock in freshness and quality.
The UK guests were joined by The Norwegian Institute of Marine Research and the Norwegian Directorate of Fisheries, and several media representatives from both the UK and Norway. As a major seafood nation, fisheries are vital for Norway’s coastal communities and a close working relationship between Norwegian fishermen, marine research institutions and authorities ensures Norway’s marine resources are managed responsibly and with a long-term perspective.
A visit to Ellingsøy, the northernmost island in Ålesund, rounded out the trip and gave the winners an opportunity to
visit Brødrene Sperre, one of Norway’s leading producers of frozen at sea whitefish, where they received a tour and presentation of its modern production facilities.
With a backdrop of Norway’s cold, clear waters and mountainous landscapes, the trip provided valuable insight into how Norwegian cod and haddock, loved by UK friers and consumers alike, charts the oceanto-plate journey. It was also an opportunity for the winners to connect with Norwegian industry stakeholders and leading experts to find out how Norway’s fisheries keep fish stocks sustainable; an inside look into the science, tools techniques, and the information that help the industry monitor the entire supply chain – from Norway to dining tables across the UK.
Victoria Braathen, Norwegian Seafood Council UK Director, said: “It’s been an absolute pleasure and truly inspiring to host the winners of the 2024 National Fish and Chip Awards on this educational study trip to Norway for knowledge sharing and networking. It’s of great value to us to celebrate the successes of this incredible sector and we believe that by offering operators a chance to experience first-hand just where their fish comes from, and the lengths the Norwegian seafood industry is going to ensure the future of sustainable fishing, we’re developing a joint understanding of the role of sustainable seafood in fish & chips and building partnerships for the future.”
This trip proved an important opportunity for the top ambassadors of the fish frying industry to witness first-hand why origin matters when it comes to responsibly sourced seafood. As a fellow ocean nation, Norway is a proud supplier of seafood to British consumers, with a long-standing relationship providing sustainable cod and haddock for the country’s favourite dish.
The 2024 National Fish and Chip Award winners that attended this trip included:
Whiteheads Fish & Chips, Environment & Sustainability Award
French’s Fish Shop, Quality Accreditation Champion Award
Zero Plus Fish & Chips, Marketing and Innovation Award
Jojo’s Fish & Chips, Best Mobile Operator Award
Wright’s Fish & Chips, Best Overseas Awards
The Real Food Cafe, Staff Training and Development Award
Ceres, Supplier of the Year Award
Knights Fish Restaurant, Fish & Chip Restaurant of the Year Award
Ship Deck, Takeaway of the Year Award
Redcloak Fish Bar, Best Newcomer/ Drywite Young Fish Frier of the Year Award
Taylors, Employee of the Year Award
Bells Fish & Chips, From Field to Frier/Best Multiple Operator Award
Winners were also joined by The National Federation of Fish Friers (NFFF), organiser of the National Fish & Chip Awards. President of NFFF Andrew Crook commented:
“This year’s winners have worked so hard, and for them to have been on the trip is brilliant. It’s a real privilege for them to visit Norway and see first-hand the vessel, meet the fisherman and experience how the seafood is caught and processed with as minimal impact on the environment as possible, particularly in such beautiful surroundings.”
He continued: “Being able to take what they’ve learnt back to their customers is important, so that they can really explain where the fish on people’s plates has come from. What’s more, there’s a fantastic relationship between the operators and suppliers now – there’s no industry like it. We all know people throughout the supply chain and being able to understand each other’s roles really benefits all parties.”
Operators can find more information about responsibly caught seafood from Norway at www.seafoodfromnorway.co.uk.
Main Pictures SFN Buendia Media
Chippy Chat & Fast Food
FØster Barents!
As publishing editor of Chippy Chat, I am asked to attend many events during the year and to get a call to visit Ålesund once again was one that was hard to turn down.
By Austen Dack
Perched at the top of Norway’s Western Fjord country, pictureperfect Ålesund is spread over several islands stretching into the Atlantic, with the spectacular Sunnmøre Mountains as a backdrop. On arrival we were given inspirational talks from Bjørn Erik Stabell, Sturla Roald and Daniel Howell. It was great to hear the science behind the numbers. Some tough decisions had been taken by the Norwegians to protect their fish stocks. The numbers fluctuate and the quotas reflect this. In turn this will affect the price/availability of cod/ haddock for our shops. In the evening, we visited the Atlanterhavsparken Aquarium.
The Norwegian fish ‘street food’ menu was superb, and the Aquarium created a breathtaking backdrop for the main course.
fishing efficiency and processes, & crew safety and comfort. With her propulsion system being a hybrid one with both diesel mechanical, diesel electric and pure electric propulsion options, she provides good energy efficiency.
She is the first purpose-built vessel combining two different fishing methods; longlining and Danish seining which provide the vessel flexibility to catch its quotas. The vessel has also a moonpool for safe operation in all weather conditions and increased catch rates.
Whilst onboard we visited the crew quarters, kitchen, rest room areas, cinema room and much more. We also saw the catching and manufacturing areas too. Østerfjord was designed with the very best equipment and technology to ensure that the fish is treated in the best possible way from catch until it’s frozen all within a few hours. The wellbeing of the crew is paramount too.
The next day it was time to board the towering Norwegian frozen-at-sea vessel Østerfjord and depart for a memorable daytrip in the Fjords. The group were treated with great care on our trip. The attention to detail by the owners of the Østerfjord was incredible. The staff and family on board were delighted to host us and tell us all about the vessel.
Østerfjord has the latest technology in the fields of propulsion, power generation,
On day three we took a visit one of Norway’s largest producers of wild caught fish, Brødrene Sperre for an introduction and tour of their processing facility. Their Commercial Director Kjetil Sperre took time out to show us around. With the world’s best fishing grounds right outside their factories, the fishermen are able to bring in raw material of the highest quality. Brødrene Sperre dedicates every available resource in preserving this quality and freshness in every step of production.
This trip was simply fantastic for all concerned. It was a delight to be part of this award-winning group which created friends for life. My thanks to everyone who participated from the UK and Norway especially trip organisers Victoria Braathen SFN UK Director and Bojana Dos Santos Market Advisor, and the owners of Østerfjord.
Friars Pride –First For Fish
Here at Friars Pride, we have always prided ourselves on our service to you – and one of our specialist areas is Frozen at Sea fish fillets.
We keep direct relationships with some fantastic vessels and fishing companies.
This allows us to offer you a constant supply of numerous quality brands and sizes of frozen at Sea Cod and Haddock. Rammi, Royal Greenland, Sjurdarberg, Enniberg, Gadus, Leinebris, Glacialis plus many others– are supplied to us direct from the vessel, so we can supply you with some of the top fish available.
From Iceland to Greenland, Faroe Islands to Norway and even further…
As fish specialists, we can cater for your fish and chip shops’, or catering businesses’ needs and preferences. With frozen at sea fillets available from Iceland, Faroe Islands, Greenland, Norway, and other countries, we have got the perfect fish for your business.
Here’s a look at just some of the options we have for your fish and chip shop.
Rammi Cod
This Icelandic fishing company has been catching and supplying finest quality Rammi Cod for Friars Pride for close to twenty years. Just like us, they are a family business dedicated to continually innovating and investing to ensure you can provide your customers the quality of fish and chips they have come to love you for. Using the latest stateof-the-art technology aboard The Solberg, Rammi can fish for the finest quality Cod that is Frozen at Sea within 2 hours. This locks in the flavour and goodness for us to bring you a natural sweet tasting cod fillet ready for you to fry. Frozen at Sea Rammi Cod fillets are available in easy-to-use tighter graded skinless boneless sizes, as well as traditional sizes of skinless and skin on pin bone in fillets.
Royal Greenland Cod
Royal Greenland’s Atlantic Frozen at Sea Cod is appreciated for its great flavour, firm meat, and intense umami flavour. The meat from the Atlantic Cod around Greenland has the time to fully develop an intense and slightly sweet flavour; the cold and clean surroundings make the cod grow slower than elsewhere. As one of our direct partner suppliers, Royal Greenland supplies Frozen at Sea Cod in skin on and skinless pin bone fillets in all the traditional sizes.
Glacialis Cod & Haddock
Glacialis has a philosophy regarding sealing in freshness - the quicker you can freeze in the goodness of freshly caught cod, the superior the product. All fillets are frozen onboard their fleet of vessels to achieve a high quality and to prevent drip loss, loss of weight and quality in the fish. Friars Pride can provide you with tighter graded skinless boneless fillets of Glacialis Cod and Haddock as well as traditional sizes of skin on and skinless pin bone in fillets. Back due to popular demand are tighter graded frozen at sea fillets of skin on boneless Glacialis Haddock.
Norwegian Line Caught Leinebris Cod & Haddock
Leinebris owns and operates one of the world’s most modern longliners. The vessel catches quality wild Norwegian cod and haddock with a modern line catching technique to produce premium fillets in a top modern factory. As fifth generation fishermen they are passionate about longline fishery and the fresh Frozen at Sea concept that ensures a quality and consistency of the absolute highest standard. From the most recent landing we are delighted to be able to you offer you Leinebris line caught skin on Haddock fillets again.
Faroese JFK Gadus and Sjurdarberg
JFK holds a cornerstone position in the history of the development of the Faroese fishing industry over the past 100 years and have become an important part of the UK fish and chip market. Our direct partnership with JFK Gadus for over 20 years means we can supply you with a range of frozen at sea cod fillets, including in skin on and skinless traditional sizes.
From Our Family Business to Your Family Business
Friars Pride is a family business that cares about your business, we understand that frozen at sea fish is an important part of your fish and chips. We invest in our infrastructure within our depots and on our vehicles to make sure we can store and deliver fish in top quality condition. Combine this with our large stock holding of quality frozen at sea fish brands, and we can give you a continuous supply of frozen at sea fillets all year round. www.friarspride.com
King Fishers!
Smales - The largest supplier of Frozen at Sea Fillets to Fish Friers in the UK.
For over 85 years the Smales family have been supplying Fish & Chip shops across the UK with premium quality Cod & Haddock. Founded in 1937, Smales remains wholly and independently owned by the Smales family with the third and fourth generations actively working in the business today. During this time the company has developed an excellent reputation throughout the UK, thanks to its sourcing of the finest fish and seafood, coupled with its experienced and dedicated team of employees.
From being the first UK importer of Frozen at Sea fillets for distribution to the Fish & Chip sector, we have built strong trading links with many prominent quota holding fishing companies throughout Europe, which allows us to offer our customers the widest choice of Frozen At Sea brands in the market. This strong supply base means we can provide reassurance and continuity to thousands of businesses – including many winners of the National Fish & Chip Awards. Today we are the largest supplier of Frozen at Sea fillets direct to Fish Friers with over a million portions of Cod or Haddock for fish & chips being sourced through our distribution network every week!
Our product range extends beyond Frozen at Sea fillets and we offer Individually Quick Frozen fillets such as Haddock, Plaice and Sea Bass; an extensive list of seafood items including Prawns, Scampi, Fish Cakes and Squid; plus a number of core Fish & Chip menu items like Sausages, Pies, Coated Chicken and much more. We also work closely with all of our suppliers to enable us to develop and introduce innovative products in order to give our customers the
choice and variation they need to stay ahead of the market.
The Smales distribution network covers the whole of England and Wales via our 7 regional distribution centres that provide a reliable, friendly delivery service direct to your do, and through selected haulage partners we also arrange frequent deliveries to Scotland, Ireland, Europe and beyond!
We continually train and invest in our team which allows us to ensure our customers have access to the best and most relevant market information as well as a high standard of customer service. With over 450 years combined experience in the industry, our knowledgeable sales team are on hand to give the best advice on brand or product availability, pricing and delivery service.
The team here at Smales Fish Merchants recently organised a FREE fish and chip giveaway for to commemorate D-Day and celebrate #nationalfishandchipday.
The fish came via Smales from Great British Fish who delivered us delicious Haddock from the Kirkella vessel (Hull’s last distant water fishing vessel).
The fresh cut chips came from Isle of Ely Produce and PG Chips. Behind the range was award winning frier Craig Buckley who was frying in Hull city centre on the day from 11:45am-2pm. He was assisted by KFE’s Richard Turner
Everyone who had free fish & chips, was asked for a charitable donation to Hull4Heroes
Hull was the most bombed city outside of London during World War Two and it’s fishing fleet played a huge part in the war effort. Contact Smales today on 01482 324997 to discuss how we can support your business.
How Glad are Knights and their Trip!
National Fish and Chip Award winners experience a trip of a lifetime
Some of this year’s National Fish and Chip Award winners and runners up were treated to a once-in-a-lifetime visit to Iceland to experience firsthand the country’s fishing culture and heritage courtesy of the awards’ Restaurant of the Year category sponsor, Seafood from Iceland.
Restaurant of the Year 2024, Knight’s Fish Restaurant (Glastonbury, Somerset) and runners up, Noah’s (Bristol) along the 2023 winner of the same category, Fish City (Belfast), were taken to Reykjavik as the first location on this whistle-stop tour where they visited Brim, a key producer of sea-frozen fillets for the British market and received an onboard tour of the freezer trawler Vigri RE 71.
They also visited Iceland Ocean Cluster which works with organisations globally to improve the utilisation of seafood and fostering innovation as well as tasting Iceland’s ‘home grown’ fish and chips at Fish and Chips Vagninn which was a finalist in the Overseas Chip Shop category at this year’s National Fish and Chip Awards.
Björgvin Þór Björgvinsson, project manager at Seafood from Iceland, sponsor of the award, says: “This Iceland trip with our National Fish and Chip Award winners and finalists and media team from the UK was outstanding. Our guests were so interested in the topic and joyful, so it was not possible to have a better group.
“During the trip we did see the importance of the fishing industry from many different perspectives. In our visits we met a lot of people and all of them were so open to share their knowledge, experience and passion which is all related to the fish and the fishing industry. Our foreign guests have returned to their homes and are helping us to tell the story
about the Icelandic fish, how tasty it was, how responsibly sourced it is and the big role it plays in the UK fish and chip industry.”
Andrew Crook, President of the National Federation of Fish Friers and organiser of the National Fish and Chip Awards, says: “The highlights were definitely spending time on a sea trawler to see the hard work put into the fishing process, as well as visiting an authentic Icelandic fishing village, offering a real glimpse of what a fisherman’s life is like in Iceland. Thank you to the Seafood from Iceland for making this trip a truly memorable experience and allowing our winners this once-in-a-lifetime opportunity.”
Among the guests on the trip were Kevin Mitchell and Charlotte Mitchell, owners of Knight’s Fish Restaurant. This was the couple’s first trip to Iceland, and they said, “Since we have returned home, we have proudly told our customers all about Iceland, what we learned about cod and the fishing industry in Iceland. We also told them we were on the trawler that caught the fish they were about to eat.”
Kate Authers a representative for Noah’s in Bristol, comments: “We were thrilled to get a such an incredible insight into our most popular dish and meet the people who work so hard to bring us the freshest catch from Icelandic waters. It’s such a beautiful country and an incredible opportunity for us to be able to share our learnings directly with our customers.”
John Lavery, owner of Fish City in Belfast, says: “Fish, as we know, is a world commodity, and Iceland is one of the major players in that space, so it was of great interest to get insights into what is happening in the industry there – how every part of the fish has value and is being utilised and processed for many different applications, including the skin for garments, and how fish is treated as a natural resource good for marine ecosystems and the planet. Sustainability and the environment are very important to Icelanders and the seafood industry, which impacts on us.
For more information about Seafood from Iceland, please visit www.seafoodfromiceland.com.
My father was a fisherman. So was his father.
Fish is our story
Who will be King or Queen of the Hill!
Middleton Foods announces return of The Peter Hill Award!
Following its tremendous success last year, Middleton Foods is delighted to announce that The Peter Hill Award is back and even bigger than before! The unique competition opens from 1st July 2024 to newcomers to the fish and chip trade, with a phenomenal £15,000 worth of prizes up for grabs!
Speaking about The Peter Hill Award 2024, Ryan Baker, Sales Manager, Middleton Foods says:
“We launched The Peter Hill Award last year, in memory of our great friend and CEO, Peter Hill. The support we received from within the industry far exceeded our expectations, and we received a staggering number of applications. We miss Peter enormously, but the fish and chip industry stole Peter’s heart, and Middleton Foods creating The Peter Hill Award is a true legacy to Peter. So, we’re very proud and absolutely delighted to announce that The Peter Hill Award is back once again for 2024... and this time with an even bigger ‘money-can’t buy’ set of prizes, worth over £15,000!
The Peter Hill Award reflects Peter’s passion for the fish and chip industry –the trade he worked in for most of his life; the trade he adored and loved so much. Peter was committed to supporting the fish and chip trade and nurturing new talent in the sector, and loved welcoming new people into the industry. He placed huge importance on raising standards and seeing the trade represented well. We know Peter would love it”
Oliver’s Chippy in Warton, Lancashire
won The Peter Hill Award 2023. Chosen by the judges for its huge community focus and passion, driven by Owners, Gillian and Arron’s autistic son, Oliver.
Speaking about The Peter Hill Award, Gillian Jervis, Owner, Oliver’s Chippy says:
“Winning the inaugural Peter Hill Award has been, quite simply, phenomenal. News of the award sparked considerable interest throughout the industry, which has meant winning it is even more special. We’re enormously proud to be in the fish and chip trade, and we’re delighted our community-focused shop helps put Warton on the map in Fylde. Our son, Oliver, inspires us every day, and we created Oliver’s Chippy so he has employment or if he cannot manage to work in the shop, financial security. We work very hard to operate a small business that cares and thank everyone who supports us. It’s not just the kudos of being the winner, but the amazing prize is hugely beneficial to us and our business –Middleton Foods thought of everything!”
The Peter Hill Award welcomes entries until 30th September 2024, from anyone new to the fish and chip trade. Full details on how to enter, the judges and the allimportant prize, can be found here – www. middletonfoods.com/the-peter-hill-award.
Middleton Foods, the UK’s leading manufacturer of foodservice pre-mixes, is a family owned and operated business, proudly manufacturing food products in the heart of the UK using modern machinery combined with the latest manufacturing techniques. For further information please call Middleton Foods on +44 (0)1902 608122 or visit www. middletonfoods.com.
All Hands on Deck!
Entries for the National Fish and Chip Awards 2025 are now open!
By Austen Dack
The search is on once again to find the next set of champion fish and chip shops as the National Fish and Chip Awards, the UK’s premier prizegiving event for outstanding businesses in the industry. Austen Dack Chippy Chat editor travelled to Wales to join the party.
Organised by the National Federation of Fish Friers (NFFF), the National Fish and Chip Awards is in its 37th year, with Seafood from Norway as its principal sponsor for 2025. With 13 categories to enter, including Takeaway of the Year, Restaurant of the Year, Drywite Young Fish Frier of the Year our own Field to Frier award and Employee of the Year, there is plenty of opportunity for the UK’s 10,000+ chip shops, plus international counterparts, to take the plunge and go for gold by entering from today by visiting https://thefishandchipawards.com/.
Andrew Crook, president of the NFFF, says: “What a year for fish and chipssurveys have shown that fish and chips is once again the nation’s favourite dish!
“The love for a chippy tea is deeply ingrained and the awards are here to champion all the greats out there that are making the industry what it is today. We want to showcase the diversity, entrepreneurship and amazing food coming from UK towns and cities and beyond, but we can only do this if businesses enter. While this is a trade award, the public is at the heart of what we do as foodservice operators, so we’d like to call on the help of customers and ask for people to encourage their favourite chip shop to take part.”
Taking pole position for the coveted Takeaway of the Year 2024 prize was Ship Deck in Caerphilly, which hosted the awards launch event at its premises while also celebrating its fifth anniversary in business. Since bagging the top gong
in February, owners Ryan and Kimberly Hughes have seen the business accelerate to an 85% overnight increase, which continued for almost three months. This has now levelled at a 65% increase, which they describe as, “massive for what was an already busy shop” and they expect further increases when it hits it peak time.
Ryan comments: “When we were crowned the UK’s number one takeaway at the awards it completely changed our business, practically overnight too, and for the better, of course! Ship Deck has always been a busy shop but the sheer volume of customers we see on a daily basis now is totally mind-blowing. We had to adjust pretty much straight away –installing a second range, recruiting for a bigger team, and all hands-on deck!”
“I’d say to other fish and chip businesses that haven’t entered the awards before to just do it! It costs nothing and having the feedback from industry leaders improved our business and the way we operate - be yourself and showcase what you’re good at. Tell your shop’s story!”
Seafood from Norway’s Victoria Braathen, UK Director of the Norwegian Seafood Council, comments: “For many years, the Norwegian seafood industry has partnered closely with the UK’s iconic fish and chip sector, providing responsibly sourced, high-quality cod and haddock to operators serving up the best of the nation’s favourite dish. This sponsorship allows us to celebrate our enduring relationship with distributors and the numerous talented and dedicated fish and chip operators across the country.”
The National Fish and Chip Awards ceremony to reveal the winners will take place in February in London.
For more information and bits on the National Fish and Chip Awards, please visit: www.thefishandchipawards.com.
The Shaw Thing!
Totally timeless British flavours – that’s Ben Shaws
From humble beginnings in 1871, Ben Shaws has stood the test of time with timeless fizzy soft drinks that are proudly British. Nothing beats your favourite classic meal accompanied with a can of your favourite Ben Shaws flavour.
Ben Shaws has been in the fizziness for 150 years and champions bold flavour exploration. Whilst some flavours come and go – the classic British flavours of Dandelion & Burdock, Bitter Shandy, Cloudy Lemonade and Cream Soda remain the most refreshing flavours to serve with your favourite classic dishes.
Ben Shaws has seen many changes over the 150-year history, but one thing has stood the test of time; the fantastic taste that you’ll never forget. Which is your favourite classic flavour? It might be Dandelion & Burdock or Bitter Shandy, but rest assured it is always Ben Shaws.
One new announcement we will be extending our already loved 500ml PET Summer Berries into 330ml aluminium can. This refreshing, fruity drink is sugar-free and perfectly complements any Fry-Day treat. Coming soon!
Embrace the magic, mayhem and madness and join us on a crazy journey of flubbles (flavoured bubbles) to discover our whizzy fizzers of nostalgic niceness by adding a little fizz to your Fry-days and trying Ben Shaws today.
Explore the rest of the Ben Shaws range available in a 330ml aluminium can and 500ml PET format:
Root Beer (330ml only)
Keep it under your (cowboy) hat, Root Beer is the cool, classic taste of the USA. Great with or without a scoop of ice cream, whatever floats your boat!
Cloudy Lemonade (300ml / 500ml)
It might be cloudy but it’s bursting with the brightness of zingy lemons – how refreshing!
Bitter Shandy (300ml / 500ml)
Made with British beer, the refreshing flavour of Bitter Shandy tastes just like the stuff from the pub – but don’t be fooled by the feisty exterior, this drink is softer than it looks!
Dandelion & Burdock (300ml / 500ml)
The eccentric, botanical blend of wild and unruly dandelions and the purple flowering Burdock, sounds rather daft but did you know, our British ancestors have been making this mysterious combination since the middle ages, proving it’s totally timeless!
Cream Soda (330ml)
Take your taste buds on a trip to the seaside, the nostalgic flavour of cream soda is just like having an ice cream on the sea front but without the threat of low flying seagulls.
www.benshawsdrinks.com
Big Guns visits Chippy Trying to Prevent a Battering!
Home Secretary pays a visit to Jupps, Fish & Chips
Did you receive a visit from your local MP in the buildup to the election? It could have proved a great chance for you to bend their ears over the VAT threshold.
One fish and chip shop have had just that and got more than they bargained for too!
Not only did their local MP Kristy Adams pop in for some fish and chips but so did the then Home Secretary James Cleverly out on the campaign trail
Martyn Jupp and his family have run Mid Sussex’s oldest chippie - Jupps Fish and Chips in Burgess Hill - for more than 60 years. During that time, they have seen off 12 Prime Ministers.
Martyn said. “We were told two weeks before the visit to clear security it was either going to be James or the Prime Minister. He was actually a nice guy and stayed with us for a good 15 minutes. His security team were edging him on to leave but he wasn’t taking much notice of them. We also had the Police Commissioner with him Katy Bourne OBE. It was a great advert for Fish and Chips too. Regarding VAT on fish & chips I don’t think there be any change there unfortunately.”
The team were fed frozen at sea Cod from Fas2000 with crisp Middleton’s batter.
Martyn was also hand delivered a thank you letter from Mims Davies MP for the 2000 meals they have donated to the NHS Covid team. Jupps were also recently involved with the ‘Fish in School Hero’ scheme which seeks to give pupils a chance to prepare, cook and eat fish, aiming to develop more positive attitudes towards eating fresh fish sourced in the UK. Schools collected their fish direct from the shop.
Have you received a visit from your MP? Email Austen@chippychat.co.uk
We are passionate about potatoes and their potential
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Lady
Lady
Lady
Try Walking in My
We investigate Italy’s fourth largest city in search for some fish & chips
By Austen Dack
As Italy’s fourth largest city, Turin has an impressive backdrop of the Italian Alps and is the capital of the Piedmont – a region famous for its gastronomy. Blessed with a rich architectural heritage from its baroque period, including fascinating churches and elegant palazzo, Turin also showcases more contemporary structures amid its 11 miles of arcades to explore - with a vibrant cultural scene. It is home to Italy’s car industry, its first cinema, the slow food movement and world-class museums, leaving you spoilt choice when arriving in this charming city. With four full days to explore we (myself, Sarah, Emma, Anthony, Emma,Kirsty & Stat man Dan) all had ideas of where to visit with a plethora of drinking holes and fine restaurants to tempt us along our route.
NH Torino Lingotto Congress Hotel
Our base for our stay was in a 4-star hotel attached to the historic former FIAT factory, with the internal garden “Giardino delle meraviglie”.
The hotel has been renovated by Renzo Piano with a modern design that contrasts with the heavy concrete structures of the industrial architecture of the former FIAT factory. The contemporary furnishings chosen by Renzo Piano are perfectly in tune with the automotive-themed design of the hotel. Convenient for the city reachable within ten minutes via a clean
and modern tube ride. On the roof is the former FIAT test track open to the public still, giving you the best views of the Alps from Turin.
Turin Walking Tour
On day two we jumped on to a historic free tour of Turin! It gave us the opportunity to explore the main streets, squares and monuments, all surrounded by history, anecdotes, architecture, food and wine and folklore! It also gave us our bearings around the city for future days.
The Alps by Train, Susa
The Susa Valley is an absolutely beautiful slice of Italy, situated between Turin and France. In little over an hour by train from Turin we arrived and began to explore. As early as 500 years before Christ, when Aosta and Turin had not yet been founded, a Celtic reality existed in Susa that was perfectly organized by Druid priests. It later had its heyday with the height of the Roman Empire. Today Susa is much more than the perfect starting point for discovering the beauty of the valley, it is also a large open book on which to read, walking among castles, churches and Roman and Celtic artifacts the rich history of this territory. Highlights include the The Arch of Augustus which was built in 9BC to mark the transition of power between Marcus Cottius (king of the Celtic and Ligurian inhabitants of the Cottian alps) and the Roman Emperor Augustus Caesar! A top tip is to stop and have an ice-cream at the cafe near to the arch!
Shoes!
Motor Heaven
The National Automobile Museum (Museo Nazionale dell’Automobile) is an automobile museum in Turin that holds a collection of almost 200 cars, representing 80 automobile brands from 8 countries. It was just across the road from our hotel and well worth the visit. The museum is a reason alone to visit often the overlooked Turin, and certainly should be a stop on any European car museum tour.
This is a museum that I recommend to everyone, car enthusiasts, design fans, engineering students to history lovers. There is something for everyone.
Smith’s Colonial Restaurant – Fish & Chips!
We stopped by at Smith’s to try their fish and chips! They offer a one-of-a-kind culinary experience, both refined and delicious, with a menu full of traditional British specialities the only restaurant of its kind in Italy. In all amazing food, people, place and service. The attention you receive is wonderful. The waiters were attentive and courteous. The service was cordial and friendly. The fish batter was homemade with bitter and the chips fluffy and crisp to touch.
We Just Can’t Get Enough!
On our last evening, we ventured out for a concert. In front of over 15,000 fans in the Inalpi Arena, Turin, Depeche Mode with legendary frontman Dave Gahan performed for over 2½ hours. An
incredible 33 song setlist including a few new songs and a host of hits spanning over 40 years. Depeche Mode’s ability to captivate audiences and deliver unforgettable performances continues to solidify their status as one of the most influential bands in music history.
In all i recommend Turin for a short break, not forgetting the trip by rail to Susa.
www. lingotto-hotels.com/en/nh-turinlingotto-congress
www.smithsbritish.it
Geographi
Calum Travels over 3,000 miles for NF&CD
By Austen Dack
What a fantastic time we had promoting fish and chips and of course commemorating the 80th anniversary of D-day for National Fish & Chip Day. One chippy owner backed the day by frying over 1000 free meals at events both in France and the UK.
Royal Navy veteran Calum Richardson, owner of the award-winning The Bay Fish and Chips in Stonehaven, didn’t hesitate in volunteering his van for the job after the plans were discussed by Normandy Tourism and the team behind National Fish and Chip Day.
Calum, 51, was born in Aberdeen and has lived in Stonehaven all his life; he joined the Royal Navy three weeks after his
16th birthday and was passionate about being part of an event to honour all those involved in the D-Day landings.
Sword Beach was one of the five main landing areas along the Normandy coast during the initial assault phase of the Operation Overlord campaign; the beach saw the landing of thousands of British, French and Allied troops from across the world as the first phase of the liberation of France. Undertaking a 1,900 mile round trip, Calum and The Bay on the Road treated visitors to the beach to traditional fish and chips throughout the afternoon, giving away more than 700 portions.
The Bay on the Road worked with local French suppliers and cooked fish from a nearby French fish market and used Normandy potatoes to create some of the chips. The Real Chip Company also kindly donated chips from the UK using the Babylon variety. On the day itself Calum was helped by Colin Cromar, Lee Woodward and Ryan Baker from Middleton Foods.
On National Fish & Chip Day The Bay on the Road travelled over 600 miles and gave away over 600 portions of fish and chips at HMS Sultan Gosport for the serving members of the Royal Navy. On hand to help Calum was Colin again and NFFF President Andrew Crook.
HMS Sultan is a shore base of the Royal Navy in Gosport, Hampshire, England. It is the primary engineering training establishment for the Royal Navy and home to the Network Rail Advanced Apprenticeship Scheme and
cal!
the EDF Energy engineering maintenance apprenticeship.
Once again Agrico & Isle of Ely Produce helped out by donating the chipping variety Babylon. It was a huge test for Babylon one which is stood up well, as all who were fed were very impressed with them. They were delivered by Isle of Ely’s very own Lee and Evie who were dressed as land army girls for the day.
When asked why he got involved with the events Calum said. “There were a few reasons it was important to me, I have been supporter of NFCD since the beginning as I love to promote the industry and by donating my time, van and product I can do this anywhere. This year was important as being ex-navy I know what people go through or have gone through to help serve and protect this country and with very little respect or reward. I wanted to give back to them for this.”
Alex Moore National Sales Manager for Agrico said: “It was great for Babylon to be involved with these events. To help serve serving military personnel and also be on the beaches too, is a real honour for us.”
Calum added. “This was only possible with the support from suppliers and friends. Thanks to Neoda, National Federation of Fish Friers – NFFF, Middleton Food Products, Smales Fish Merchants, Couper seafoods, Isle of Ely Produce, The Real Fresh Chip Co, Stokes Sauces, Henry Colbeck ESS, Compass Group, DFDS, & the Normandy tourism board
Chippy Chat & Fast
Come to the Farm
Call the Potato Professionals Today
Delivering quality potatoes throughout your region
Established 80yrs
By Austen Dack
WFixed 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
01909 562327 (3 lines) 07932 155677 (Andy) (S,Yorks, N, Yorks, Notts) 07703 263033 (Garry) (E, Yorks, N, Yorks, W, Yorks) allomas@btconnect.com
e can’t wait to see you all at the Isle of Ely Produce Open Day once again on Sunday September 15th 2024. The event put on by John, Oliver and Claire Boutwood and hosted by (myself) Chippy Chat Publishing Editor Austen Dack highlights the journey the potato makes before it hits your shops. It is the culmination of their ‘Field to Frier’ platform, which and also this year includes the story of the potato seed too. The day although dedicated to the potato in recent years has taken on the mantle of being a showcase for what’s also best practice in the industry. Some of the best fish and chip shop owners from across the UK will present on the day from a 40-foot impressive AV show set up in one of IOE’s potato storage sheds. In 2023 over 100 friers, farmers & suppliers travelled to Ely Cambridgeshire for the 9th annual Isle of Ely Produce & Chippy Chat open day.
We will have some brilliant industry speakers lined up including National Fish and Chip shop takeaway award winners Ryan & Kimberly Hughes from the Ship Deck in Caerphilly, Field to Frier and Best Multiple winners Graham Kennedy from Bells fish and chips from Durham, Josette Foster from the NFFF doing a special Q&A with this year’s Drywite Young Fish Friers Finalists including winner Jamie Russo, Carol and Mike Hulme from multi award winning Finney’s Amlwch talking about a Gluten Free menu, plus Calum Richardson from The Bay in Stonehaven. Plus, we will give visitors the
all-important lowdown on the 2024/25 potato crop and how it could affect you in the year ahead with a trip out to see the crop for yourselves. Our featured farmer this year is once again (Dr) Michael Neaverson from Neaverson Growers Ltd. Michael will give the room an honest assessment of the potato crop for the year ahead.
For lunch visitors will be served fish and chips from the 2023 award winning best mobile Pimp my Fish. With lovely Norwegian cod supplied by Smales and Seafood from Norway. The chips will be made from Babylon and will give
for Diddly Squat!
the new variety one of its biggest tests yet with over 100 guests all queueing up to try them. McWhinney’s will be there to serve their best in Europe sausages plus there will be free teas and coffee with homemade cake too.
In the Evening over 50 stayed in Ely and headed out for a meal and a few beers in 2023. It is always good to reserve your hotel rooms in Ely for this early.
Thanks again to this year’s sponsors. This open day put on by the Boutwood family and Isle of Ely Produce is a big investment for this industry. Any other suppliers who would like to sponsor/ present and/or have a stand on the day please email austen@chippychat.co.uk
If you would like to attend as a frier or supplier and want details of please in the first instance email austen@chippychat. co.uk and we will send you the link for FREE tickets
Places at the open day are at a premium but thanks to the sponsors still FREE. Have you been to a previous open day? Let us know your thoughts –email austen@chippychat.co.uk
Going Black in Time
New Hewigo range already a museum piece
Asmall distance away but years away in time, Hewigo recently installed a new frying range at the Black Country Living Museum in Dudley. Inside it’s the latest 4-pan High Efficiency wall range but outside a striking replica of a range from the 1940’s.
The Black Country Living Museum is an open-air museum of rebuilt, charming, period buildings; one of which is Hobbs & Sons Fish and Chip Shop. A real family business established in Dudley around 1916 and operating with the involvement
of the Hobbs family until 1976. Now expertly re-created.
“Building a fish and chip range to operate with the efficiency, control and safety of a modern range but look like one from another era was very challenging,” says Jason Bate, Hewigo General Manager. “In 26 years replacing thousands of ranges I’ve never seen anything like it. We had old photographs to work from but much less interior space to work with than a normal 4-Pan range.”
Much of the time Hewigo’s engineers used what Jason calls ‘old school’ construction methods; bending and shaping steel by hand (now done by computer controlled machinery), steel decorative panels powder coated in the standard colours of the day, and other steel work mirror finished, (these days it is satin), plus existing furniture such as door handles salvaged from the old range and incorporated into the exterior.
Most importantly throughout there was no compromise to spoil the visual effect for the museum visitor, particularly so with control of the frying process. On a modern wall range the electronic controls are visible to the shop customer. In this range they were cleverly concealed in the counter.
Jason adds “The range and shop decor are perfectly themed to give the museum visitor that ‘transported to another era ‘ experience but at the same time benefit from everything that a new range has to offer. Thanks to Hewigo, Hobbs & Sons can operate safely and efficiently within an authentic environment and, of course, serve the best fish and chips in the Black Country.”
For further information call Hewigo on 012 544 9120
