July chippychat by Chippy Chat Magazine

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P r i n t

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Sail of the Century

The Kirkella - History in the making

The Star Chip Enterprise

You canâ&#x20AC;&#x2122;t beat going for a Burton on National Fish & Chip Day

Issue 7 Volume 5 July 2015

Think Pink!

Chippy Chat & Fast Food Magazine • July 2015

Gone Fishing! Austen Dack Publishing Editor

Our main feature for July centres on the

One event that has been growing every

fishing industry. With thanks to the main

year is the Isle Of Ely Produce Open day.

contributors Smales, Union Norges, JFK

This year it is on September 7th. Not

and Collins too. History has been made

only will you learn everything you need

as the first British white fish trawler to

to know about the potato but you will

launch this century headed out to sea

see some key speakers from across the

on her maiden voyage. The Kirkella is

trade too. Spaces are limited and FREE so

featured on our front page.

please apply for your space today.

We round up some of the action from

As usual contact me at Austen@

the first UK National Fish & Chip Day plus

chippychat.co.uk if you want to get

we take a look at a fish and chip shop in

involved

Budapest.

Austen

Oak Lane Littleport Ely Cambridgeshire CB6 1RS

www.chippy-chat.co.uk info@chippychat.co.uk

Es 30 tab Ye lish ar ed s

Chippy Chat Ltd

Twitter @Chippychat Facebook Chippy-Chat TEL 01353 865 966 FAX 01353 863 444 Managing Director John Boutwood Publisher Oliver Boutwood oliver@chippychat.co.uk Publishing Editor Austen Dack austen@chippychat.co.uk 07863123929 Subscriptions and Marketing Executive Amanda Waterfield amanda@chippychat.co.uk 01353 865 966

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Chippy Chat & Fast Food Magazine • July 2015

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Chippy Chat & Fast Food Magazine • July 2015

Family Fortunes! The Fusco family behind the multi-award winning Quayside takeaway and restaurant in Whitby has been voted Commercial Catering Family Business of the Year for more than 60-years of dedication to fish and chips. The family’s fish and chip heritage, which began with grandmother Violet Fusco in 1955, has seen three generations of the family working in the trade with daughterin-law Carol Fusco, her three sons – Stuart, Adrian and Raymond – and daughter Maria continuing to own and run Quayside, and two other fish and chip businesses in the town. Presented with the coveted award by a judging panel of professional experts and family business owners at the 2015 Family Business of the Year Awards, at a glittering Champagne reception in Mayfair, Paul Andrews, founder and managing director

of Family Business United – the organisers of the awards – said: “The Quayside submission stood out, not only for the family tradition, passion and attention to detail that shone through, but the desire to go ‘back to the boats’ with a sustainable fishing drive and the way it has transformed an iconic British dish like fish and chips into the main event.” Commenting on the win, Carol Fusco said: “Our family has built the business from scratch, with every member (and now many ‘in-laws’) involved in the company – and while we have watched many fads and fashions come and go, as a family we’ve stayed true to our three-generation family ethos: proper British fish and chips, cooked the traditional way and served with pride to countless generations of other families. “As a family business we care deeply about what we do and put in that extra effort to give other families what they expect from a day at the seaside – sea, sand and hot and tasty, good value fish and chips!” whitbyfishandchips.com

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Chippy Chat & Fast Food Magazine • July 2015

Inside July 2015

8 10 12

14 16

Diary dates

Business or pleasure, dates not to be missed

Star Chip Enterprise Beam us up Scotty

New Faces

Shap Chippy, winner of Best Newcomer at the Seafish 2015 Fish and Chip Awards - see dramatic increase in sales

Fleet to Fork

Catering students at South West College, Dungannon

History in the making

First British white fish trawler to launch this century

18 Smales never fails 20 Cod Filleters of the World

A pioneer in the seafood industry

Unite and take over

Fish dishes are getting more popular by the day in Budapest

A tasty treat to raise fabulous funds for our UK fishermen

40 Lease is the Word 42 The Open Day

Financing major improvements to your shop or restaurant

44 46

Serve global markets with high quality fish products

National Fish & Chip Day Austen goes for a very special

This month’s guest editor is Drywite Young Fish Frier 2015 finalist Jonny Leech.

We Found Nemo! 36 38 Chamberlain’s Tapas

JFK

Here’s Jonny!

Isle of Ely Produce and Chippy Chat open their doors

Don’t tell the penguin

These chips are Kerrrryummy!

Property

Whether you’re on the move, or building an empire, take the first step on your journey here

30 32

Burton!

Plaice for life

Why pink batter helps fight cancer

The Chip Baron’s Ball

The Ball is back and will be held once again at the Holiday Inn in Peterborough

Chippy Chat & Fast Food Magazine • July 2015

Holy Fish Suppers Batman! Page 44

Chippy Chat & Fast Food Magazine • July 2015

P R I N T I NG & PAC K AG I NG

DI G I TA L .

Your Own Branded Boxes & GreaseProof - Free Design Medium 249 x 150 x 50mm 10” x 6” x 2”

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Chippy Chat & Fast Food Magazine • July 2015

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Diary Dates

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

The Fish Frying & Fast

2015 September

KFE Open Day

Try before you fry! Market Deeping, Peterborough PE6 8LD www.kfeltd.co.uk

Food Show Doncaster Racecourse www.tquality.co.uk

November

British Sausage Week

Bite those bangers www.lovepork.co.uk

Isle of Ely Produce

Open Day

www.isleofely.co.uk

NFFF Highland Fling

Crieff Hydro, Strathearn House, Crieff, Perthshire

KFE Open Day

Try before you fry! Market Deeping, Peterborough PE6 8LD www.kfeltd.co.uk

www.federationoffishfriers.co.uk

December

www.lovebritishfood.co.uk

Chippy Chat

British Food Fortnight

Takeaway Innovation Expo

Chip Baron’s Ball www.chippychat.co.uk

From building a better business to cutting edge kitchen kit London, ExCel www.takeawayexpo.co.uk/

October

Sea Food Week

Doncaster Racecourse www.fishisthedish.co.uk/seafoodweek

Book your tickets now amanda@chippychat.co.uk

Keep up to date with trade events by visiting www.chippychat.co.uk and clicking on events. 8

Chippy Chat & Fast Food Magazine • July 2015

Bream us up Scotty!

Jeff Warren is the founder of StarChip Enterprise a great example of finding a target market and delivering exactly what they want

i Jeff! Tell us how and why did you set up StarChip Enterprise? I was sat at home one night after a few ales and wanted fish and chips. Obviously I wasn’t going to drive into town, so I looked at all the other delivery options available - kebabs, Chinese, Indian etc. but nothing is the same. So I sat down feeling sorry for myself and watched StarTrek into the early hours. That’s when I hatched a plan. If I had limited access to fish and chips, so did everyone else. I remembered a van that went round my estate as a kid - the queues were legendary! I did some research by asking some of the more mature villagers how often they ate fish and chips and was

Chippy Chat & Fast Food Magazine • July 2015

astonished to find that some hadn’t had them for a very long time, years even in some cases. That’s when I decided to start a mobile fish and chip business. So would you say that looking after your community is a priority for StarChip Enterprise? Yes. Our aim is to deliver delicious traditional English Fish and Chips to rural outlying villages. We want to bring fish and chips back into prominence with the younger generation. We do that by working local music events and festivals, fetes, birthday parties, weddings, christenings, leaving parties, anniversaries, corporate bonding events and much more. Aside from your community spirit, what would you say makes StarChip

Chippy Chat & Fast Food Magazine • July 2015

Enterprise stand out from other mobile caterers? We wanted to make sure that our fish and chip business was as good as any in the UK so we all trained under “The National Federation of Fish Friers”. We only use state of the art frying ranges to cook our fresh scrumptious food in, plus we source the best local quality foods. Our cod and haddock are from sustainable fisheries -easily traceable in the deepest coldest Norweigan waters. The oils we use contain no hydrogenated fats at all and are only 1% transfats. StarChip is also the only outside catering operation in the history of Wychavon to be given 5 stars for cleanliness and quality. Our batter is a family secret - all our fish are hand battered right in front of your eyes with the crispiest most delicious golden batter you’ll ever try! Yo u are a l rea d y receiving notoriety? Yes we reached the final three of “The National Fish and Chip Awards” (best seasonal fish and chip operator). We were also nominated for the “Most Innovative Business” award at the Enterprising Worcester Annual Business Awards.

Live long and prosper Jeff

Kirkella

the one boat not to miss!

Collins Seafoods Ltd. T: (01325) 315544 Chippy Chat & Fast Food Magazine • E: July 2015 sales@collinsseafoods.co.uk

Call our 24 hour sales lines on 01325 315 544 Chippy Chat & Fast Food Magazine • July 2015 and 0113 249 8832 today!

Wraggs Seafoods Ltd. T: (0113) 249 8832 11 E: sales@wraggsseafoods.co.uk

New Faces Shap Chippy, winner of Best Newcomer Award at the Seafish 2015 Fish and Chip Awards have seen a dramatic increase in their sales. “ Trade has been phenomenal” says Georgina Perkins of Shap...

“M

onths after the competition we are still getting new customers on a daily basis. Sales are up by 35%. We are exhausted but still loving it.” The Best Newcomer Award, sponsored by Frymax, is open to all fish and chip shops who opened after 1st October 2013 and where the entrant has not previously owned, managed or run a fish and chip shop. Jo Hampson and Georgina Perkins, owners of Shap Chippy encourage newcomers to enter this award. “Having seen the benefits we have obtained it’s a no brainer. You have everything to gain and nothing to lose. At the entry level it encourages you to look carefully at all aspects of your business to ensure you make the best possible pitch. The top ten shops then receive a mystery visit and feedback from a leading fryer on food quality and customer service. If you are fortunate

Chippy Chat & Fast Food Magazine • July 2015

and reach the final three then there is local publicity which helps the business and also a further visit and feedback on all aspects of your operation. Finally of course, it’s fantastic to win. It’s great for staff motivation and for customer excitement and naturally there is the benefit of increased business. The fact that a shop in a small village can win the award means that everybody has a chance.”

Happy Shappies picking up “Best Newcomer” at the Seafish 2015 Fish and Chip Awards

To enter download the entry form from www.fishandchipawards.com Please note closing date for entry is 17th July 2015 Chippy Chat & Fast Food Magazine • July 2015

Zohaib Hussain always fries in To run a successful Fish and Chip shop in a busy capital city for over twenty years is not easy, but that is exactly what the Hussain family have achieved in the Zero Plus Fish Bar in Cardiff. Zohaib Hussain always wanted to be in the business. He has been in charge for over five years now and in 2012 won the coveted Drywite /NFFF Young Fish Frier of the Year Award. The secret of the Hussain family’s success has been to ensure that they produce consistently great tasting Fish and Chips. They have always been particular about the frying medium they use and the Hussain family have used Frymax since opening in 1991. Frymax is produced from top quality pure white premium palm, which is additive free and contains no hydrogenated oils. Not only does it guarantee consistently good results its’ performance is long lasting without any deterioration in quality. Zohaib Hussain knows that to continue to meet his family’s high standards, there is no better partner than Frymax.

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The Fryers’ Favourite For Over 60 Years. For information, advice, or customer support material please contact Olenex Trading (UK) Limited. Tel: 01322 444836 13

e-mail: ukinfo@olenex.com

Chippy Chat & Fast Food Magazine • July 2015

www.frymax.co.uk

Chippy Chat & Fast Food Magazine • July 2015

Fleet to Fork! If you have trouble getting younger people interested in the trade why not see what opportunities exist with your local college?

Hot on the trail of a tasty bite

atering students at South West College, Dungannon are catching on to the growing opportunities right across the seafood industry, thanks to a recent field event organised by the college in partnership with the Dolphin Takeaway, Dungannon and supported by Seafish. The thirty-three County Tyrone students had a whale of a time exploring ‘Fish from Fleet to Fork’ during an exciting fish-finding mission to Kilkeel, County Down, home to the largest fishing fleet in Northern Ireland. As well as getting up close and personal with a variety of locally-landed fish species, the students took full advantage of opportunities to grill local fishermen, fish processors and industry professionals including celebrity TV Chef, Raymond McArdle, regional industry champion, Dr Lynn Gilmore from Seafish and master frier, Malachy Mallon from the award-winning Dolphin Takeaway. Event partner, Malachy Mallon owner of the Dolphin Takeaway, said he is very proud of the students. “I’ve had the pleasure of working voluntarily in partnership with the college for the past 9 months to help inspire our young fish friers of the future. We recently held a ‘Fish Cake Challenge’

Chippy Chat & Fast Food Magazine • July 2015

recipe competition and one of the talented students now has their winning fish cake recipe on the Dolphin menu in Dungannon. I’ve also gained a student as a new part-time staff member thanks to this proactive partnership.” Susanne Workman, from South West College, said; “We offer a huge thank you to all the passionate and talented people, from fleet to fork, who supported our South West College event and special thanks to our event partner, Malachy Mallon who inspired the idea and helped us to facilitate the activities with support from Seafish.” “This hands-on trip has been a fantastic way to bringing learning to life for our catering students who can now relate their experiences back to the curriculum, the catering industry and career opportunities.  Top NI restaurateur, Raymond McArdle was impressed with the students’ passion for learning about seafood dishes and said; “It was a pleasure to cook for and inspire our young future chefs with local fish cooked simply, including freshly-caught lobster, prawns, squid and scallops, all presented on ocean crockery and seaurchins. They were so eager to learn and I have every confidence that they will enjoy putting their new found skills into practice.”

Malachy Mallon tucks in. Ah - the taste of success!

Chippy Chat & Fast Food Magazine • July 2015

History in the making

History has been made as the first British white fish trawler to launch this century headed out to sea on her maiden voyage.

Fishing will predominantly take place in Norwegian waters - in the Barents Sea and the Norwegian Sea

he Kirkella – named after a village situated to the west of Hull - was launched by UK Fisheries Ltd and is the sixth vessel to bear this name in the Hull fleet. Measuring an impressive 86.1 metres in length and weighing 4290 tonnes, the majestic ship is set to overturn the misconception that large vessels are environmentally unsustainable and features advanced freezing techniques maximising quality and freshness of the fish. She will catch cod and small by-catches of haddock and uses special equipment to ensure the by-catch of smaller fish is kept to a minimum. In fact, the state of the art design operates some of the most productive and well managed fisheries in the world. This ensures the environmental impact is minimal – an ethos at the heart of The Kirkella. There is no denying the British love affair with whitefish, with 382 million portions of fish and chips consumed every year. Cod is a firm UK favourite, coming from the same family as pollock, haddock and coley, and as a source of many important nutrients including vitamins A, D, E and omega fatty acids, shows no signs of waning in popularity

Chippy Chat & Fast Food Magazine • July 2015

A huge 95% of The Kirkella’s catch will be bought and consumed in Britain, mainly via fish and chip shops. The Kirkella is revolutionising the way our fish and chips make it from sea to table and ensures that it is an environmentally friendly process. Every single trip she makes will land a massive 1200 tonnes of fish fillets - the equivalent to 3.5 million fish suppers. She also operates with a zero discard policy, meaning everything caught is landed and accounted for. Fishing will predominantly take place in Norwegian waters - in the Barents Sea and the Norwegian Sea - with a team of 28 fishermen, of which the majority are British. Norway takes surveillance of the waters very seriously and manages them using an integrated ecosystem based management plan. This means the environment comes first and determines the management systems being used. The North East Artic cod fishery has been MSC accredited since 2009, which demonstrates the sustainable practices which are in place. The waters are strictly regulated and protect a significant amount of vulnerable marine ecosystems, juvenile fish and non-target species. The Kirkella looks set for a successful future providing world-class sustainable fishing and keeping Hull firmly on the fishing map.

Chippy Chat & Fast Food Magazine • July 2015

Smales Never Fails Our roots date back to 1937 when Frederick “Tim” Smales started a small business on the Hull fish market providing fresh fish to fish and chip shops in Hull, the East Riding of Yorkshire and the nearby resorts of Bridlington, Scarborough and Whitby.

ince those fledgling days, the company has been a pioneer in the seafood industry and was the first to introduce a national distribution network for Frozen At Sea fillets. Today Smales remains a family owned business, with the 4th generation of the Smales family now on the board of directors, and our national sales office, distribution network and fish processing facility, the consistency of our customer service, seafood expertise, and direct sourcing has positioned us as one of the UK’s leading suppliers of fish and seafood. Our diverse customer base ranges from local fish and chip shops through to large food service specialists. As the industry’s largest importer of Frozen at Sea whitefish fillets, coupled with our directto-door service, we are firmly established

as the number one supplier of Frozen At Sea cod and haddock fillets to the UK’s fish fryer sector, whilst still being distinctive as a family owned business offering nationwide coverage. Our supply partnerships with the world’s leading quota holders means we can offer our customers the widest choice of Frozen At Sea brands in the UK - fish which is sourced from long standing, reputable global suppliers who ensure quality and sustainability can be assured. With the support of a highly experienced and knowledgeable fish specialist sales team, our customers can rely on us for product knowledge and quality of service. To give our customers the best opportunity to source cod and haddock that is recognised as being sustainably caught, Smales hold full MSC Chain Of Custody accreditation and offer the widest choice of MSC certified vessels in the UK market It’s not just frozen at sea fish either! We carry a full range of food products to complement the fish and chip shop menu including fish cakes, burgers, pies, sausages and much more. We are proud to work with some of the finest fish and chip businesses in the UK – recognisable names who have set the benchmark for the industry, and have been able to rely on Smales for continuity and quality. If you would like to speak to us about the service we can offer your business, it’s never been easier to get in touch: 01482 324997 www.smales.co.uk Facebook.com/smalesfishmerchants Twitter.com/SmalesFish

Chippy Chat & Fast Food Magazine • July 2015

Cod Filleters of the World

Unite & Take Over The pristine Norwegian waters have been carefully managed for decades to create one of the healthiest cod and haddock stocks on the planet. The cold, clear waters are perfect for creating fish with chunky, flavoursome, white flesh that tastes as great as it looks...

esponsible practices run through everything they do and everyone in the nation is invested in the future of the industry meaning you can sell this high quality fish with a clear conscience. Our fleet of vessels freeze their catch at sea to lock in the Arctic freshness meaning you get all the taste and flavour locked into every fish. Earlier this year the Norwegian Seafood Council launched its pioneering Union Norge campaign uniting the UK’s finest fish & chips shops. The network celebrates these successful businesses, unified by a passion for high quality, sustainable frozen-at-sea cod and haddock. Bardsley’s Fish and Chip restaurant in Brighton is typical of the high quality restaurants joining Union Norge and has been a family business since 1926. Norwegian has been the preferred source of high quality line caught fish for over a decade. ‘We wouldn’t choose anything else’ says owner Neil Brown. ‘You can see the difference just by looking at the fish, the quality Bard sley’s is outstanding.’ Fish and Chip in Br Another Union Norge member resta igh ton

The Pride Of Bridlington

Veronica Pugh, owner of The Pride Of Bridlington says; ‘Simply put, the icy waters of the Barent sea produce a flavoursome and meaty product. However, and because it is filleted and frozen down so soon after it is caught, when we defrost and batter and fry it, we know our customers really are getting it straight from the sea.’ The 2015 marketing campaign aims to promote the selected chippies through a high-profile, national programme of activity, involving retail activation and PR. It will also build supply chain transparency by connecting the diner to the fishermen and add value through shared expertise between its members. If you are interested in switching your fish supply to Norwegian you can contact any of our partners for more information. Fastnet Fish – 01472 240 777 F. Smales & Son – 01482 324 997 Unique Seafood Group – 0203 260 3580

uran

Chippy Chat & Fast Food Magazine • July 2015

There’s a clear reason Norwegian cod and haddock tastes so good. And it’s not just our water. Norway’s pristine waters give our cod and haddock their distinctively chunky, succulent white flesh. But just as importantly, our vessels freeze their catch at sea to lock in the Arctic freshness. Wherever you see the Norge logo in fish & chip shops, you can rest assured that the cod or haddock you order is the real thing, of exceptional quality and sustainably caught from our abundant stocks. Enjoy! To stock Norwegian, please contact one of our suppliers:

seafoodfromnorway.co.uk

@norwayseafood

Chippy Chat & Fast Food Magazine • July 2015

JFK - A proud History and an even Brighter Future Their track record shows that JFK has the capacity and capability to serve global markets with high quality fish products.

FK holds a cornerstone position in the history of the development of the Faroese fishing industry from small and simple fishing vessels in the early 1900s to modern fishing trawlers, high-tech fish factories, and international sales channels today.

JFK Today - Frozen at Sea “fresher than fresh” JFK is dedicated to providing the quality demanded by the customers. This capacity to deliver on a promises of high quality is one of the company’s key trademarks. Production is done onboard the fishing vessel Gadus, which replaced the trawler Skálaberg in January 2010. Gadus has proved to be a stable production unit. 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. JFK focuses on four areas of environmental responsibility: stocks, transparency, CO2 reduction, and prevention. JFK only fishes in regulated stocks as specified by the Faroese government, and has an open record of where its ships have sailed and how much catch is in their hulls at any time. The company is also in the constant process of replacing heavy equipment with lighter models, reducing energy use and CO2 emissions. To prevent damage to ocean ecosystems, JFK has replaced its bottom-dragging trawls with new rolling models, and is mindful to have appropriately large trawl mesh and sieves so that immature fish do not come aboard. Quality, safety, knowledge, and responsibility are the keywords for food production today, and for these you can rely on JFK.

Sustainability JFK recognizes the important role that primary producers play in protecting ocean ecosystems and maintaining sustainable productivity, and is taking voluntary steps in several areas to help preserve the ocean environment. JFK are fully MSC certified company

Chippy Chat & Fast Food Magazine • July 2015

Frozen at Sea = Fresher Fish for You

Frozen-at-sea has been called “fresher than fresh,” because within four hours from leaving the sea fish are already processed and frozen.

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

Chippy Chat & Fast Food Magazine • July 2015

Proud sponsors of “Frozen at Sea Fillets Association Awards”

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 2015

There’s nothing better than going for a Burton on National Fish and Chip Day On Friday 5th June I decided to set off on a 200 mile round trip to see Burton Road Chippy for the very first National Fish and Chip day here in the UK!

By Austen Dack

y at A sunny da d Burton R

ational Fish and Chip Day is about giving fish and chips the recognition it deserves and helping to secure its position as the UK’s number one takeaway. The event the brainchild of NEODA, which will take place on the first Friday in June every year, has the backing of key industry players and industry bodies such as the Potato Council and National Federation of Fish Friers. As part of my day I would undertake some basic frier training at the UK’s Best Fish and Chip Restaurant and actually at the end of it cook my own fish and chips. Unbeknown to me I was also joined as a trainee by NEODA president Garry Lewis and we set off on our master chef challenge to see who would cook the best chippy dinner. I was met by owners Des and Lesley at around 11am. I was promptly given the signature apron and hat and took my place as one of their team. A quick look out into the immaculate

storage area and I was quickly made to feel at home. They were using Isle of Ely Produce Chip It potatoes and even proudly displayed the origin of the farm to their customers out front. (If I’d have known we could have delivered them a few more bags). After we went through the pre-flight procedure it was time to get positioned behind the range and actually start to work. Already there was a constant stream of people and Des wasn’t looking to carry any passengers. Only three weeks previous to this Burton had invested in a brand new range from KFE. It looked both daunting and impressive at the same time as we approached it. Cory Burton’s resident fryer (and DJ) instructed us to lower the rumbled and chipped spuds into the basket and gave us the correct setting which would cook them to perfection. After that the fish was

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Chippy Chat & Fast Food Magazine • July 2015

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Chippy Chat & Fast Food Magazine • July 2015

! D E H S E R F E R T

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www.friarspride.com

25 Chippy Chat & Fast Food Magazine •01733 July 2015316400 01706 364211

selected and dipped expertly into the batter. I forgot the spot under my thumb and finger so my poor fish was to have a slightly bald spot at the tail end. After around seven minutes the chips were ready to put into the box whilst we waited for the fish to finish frying. After a quick scoop and a wiggle to remove any excess oil my Burton Cod was also ready. It was now approaching midday and some real customers were waiting – they had heard that chips were free (with fish and chip takeaway orders) and they clearly didn’t need another reason to tuck in. Garry and I sat and looked at our creations with an expectant gaze. I’m thinking Garry got the nod if there was a winner but I was pleased to have delivered to the table some very tasty fish and chips and I soon devoured them whilst sitting in

the UK’s finest restaurant. Had National Fish & Chip day delivered a credible platform for our industry? Well judging by the amount of hash tags on Twitter and mentions on Facebook yes it was a good start. There are still questions about promoting our dish when the potatoes aren’t at their best, and also on the busiest day of the week, but NEODA and partners deserve praise for launching the promotion in a matter of weeks. Lesley said of their commitment “This day is just another part of us all working together to promote the trade. I’m sure this will grow and grow and we were pleased to do our part in getting it off the ground. Garry and Austen were both very keen to learn in their time with us, but I’m not sure they are ready yet to further their career here at Burton Rd.”

Meanwhile across the nation

Plenty of other shops took part in National Fish and Chip Day including The Bay Stonehaven who ran a selfie promotion to win free fish and chips for a year, The Fish Bar at Crewe who ran a local newspaper promotion for free chips, and Yans Fish Bar who gave away a free side dish with every fish and chip order on the day. I’m sure in 2016 the day will be even bigger and better.

Chippy Chat & Fast Food Magazine • July 2015

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Plaice for Life! How can you help out in your local community, get local newspapers to feature you and help raise much needed funds at the same time? One chip shop in Bridlington seems to have it down to a fine art!

s the Race for Life roared off in Sewerby recently, Audrey’s Chip Shop decided to raise money in an unconventional style. On the back of their successful blue batter for the Tour de Yorkshire in 2014, the company sold their fish on the Sunday of the race in a pink batter with all proceeds from sales going directly to Cancer Research UK. It is a cause that runs close to the heart of owner James Morrison after his fatherin- law sadly passed away from cancer. When the first Tour de Yorkshire cycle race started on 1 May in Bridlington, the shop sold lots of blue battered fish and chips, something James was delighted with. He said: “The day was brilliant and it was a real talking point among the residents and visitors to the town. People were still popping into the shop and asking how the blue fish got on and seeing if we are doing something like it again.”

Chippy Chat & Fast Food Magazine • July 2015

This time the pink batter went down even better than the blue coloured version. James said that perhaps the pink colour was closer to that of a salmon. Even those who didn’t try the pink stuff were putting £1 into the bucket. The waiting staff at Audrey’s also gave up their tips over a two week period. James has promised to also match the amount the staff raise for the charity. James said: “I am giving the income we received from the pink batter to Cancer Research it was fantastic to see the people of Bridlington getting behind the idea and trying something different for a worthy cause.” The final total raised was around £450 by the shop a great effort indeed, something that if we had 500 shops participating in nationwide would raise over £2m and deliver a national campaign- something we are working on for Great British Chippy here at Chippy Chat.

Chippy Chat & Fast Food Magazine • July 2015

From the modest potato chip to the finest fish fillet it’s all about what you fry it in. For the tastiest results go Superior, the most respected, refined and deodorised beef dripping in the business.

It’s naturally lower in trans fats, non-hydrogenated and delivers the highest performance with the greatest economy. Use Superior high frying fat and enhance the taste of your fried food.

For your nearest stockist call 01302 390880 or visit www.nortechfoods.co.uk Box contains 20kg (4 x 5kg) 31 Chippy Chat & Fast Food Magazine • July 2015 Chippy Chat & Fast Food Magazine • July 2015

Big Chip Supper! The Chip Baron’s Ball is back and will be held once again at the Holiday Inn in Peterborough. With space for nearly 300 people we are planning a really great party for the industry.

t will be a real grand occasion where you can catch up with all of your friends and colleagues and let your hair down. The all-important date for your diaries is Sunday December 6th 2015. Places for this event are already limited many people who attended in 2014 have already pre-booked . Please email amanda@chippychat.co.uk if you wish to attend and let us know how many tickets you require? Chippy Chat Plus members will receive precedent for tickets with a discounted rate too. Many members saved the membership alone with the reduced table cost! Prices are just £60 each or £540 for a table of ten, with Chippy Chat plus members paying just £54 and £498 respectively. Smales Blakemans and KFE have already signed up for our special sponsorship packages. If you are interested in sponsoring the Ball please email austen@ chippychat.co.uk.

This year we have teamed up with Spinal Injuries Association as our charity partner who have been running nationally – The Great British Fish and Chip Supper. It’s a frightening fact that every day three people will sustain a spinal cord injury. Spinal cord injury is life-changing. It can happen to anyone, at any time, often causing paralysis and affecting many other aspects of a person’s health. Every year across the country SIA supporters take part in The Great British Fish and Chip Supper. They host all kinds of suppers, from small family events to full village halls and community quiz and chip nights. They help spread the word about SIA and raise vital funds so they can support spinal cord injured people. Find out more on Twitter using #Chips4Charity or on our website http:// www.siafishandchips.co.uk/ The high quality three course meal will be followed by the voice of the stars Pete Jay then finally a great disco for you to have a boogie. The photo booth and casino will be there to entertain you again too. We also have a special rate at the hotel for staying over. Car parking and wi-fi will be FREE. Call 01353 865 966 to pre-book your tickets today.

This year we have teamed up with Spinal Injuries Association as our charity partner

Chippy Chat & Fast Food Magazine • July 2015

QUALITY

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Newcastle-u-Lyme, Staffs. ST5 7UF Tel: 01782 569610 e-mail: admin@blakemans.co.uk

Chippy Chat & Fast Food Magazine • July 2015

www.blakemans.co.uk

Chippy Chat Guest Editor

Here’s Jonny! This month’s guest editor is Drywite Young Fish Frier 2015 finalist Jonny Leech.

t seems somewhat strange to me to be writing this piece. If you had told me twenty four months ago what was going to be around the corner as I was preparing to open my first takeaway and restaurant in Garstang I simply would not have believed you! Having only been in fish and chips for just less than two years its crazy to look back and see how much I have had the privilege of being involved with. Since opening Garstang Fish and Chips I have become a member of the NFFF and attended numerous training events at their headquarters, have been treated to a tour of the Florigo factory in Amsterdam, seen how fats and batter mixes are made first hand, visited Peterhead’s huge fish market and had the privilege of joining Austen and the team not once but twice for a tour at Isle of Ely Produce. My highlight has to be attending the National Fish and Chip Awards 2015 with my wife Hannah as a finalist of the Drywite Young Fish Frier of the Year competition. For any potential young fish friers reading this, I cannot encourage you enough to get involved in this great competition and to become members of the Young Fish Friers group. All of

Chippy Chat & Fast Food Magazine • July 2015

the great opportunities that have been available to me have been due to the effort the NFFF and Drywite put into the younger generation of fish friers, it’s great to be involved. This year the shop is going from strength to strength, hitting new numbers month on month. This is as a direct result of engaging within the industry whole heartedly and trying to learn more; there have been so many people with expert knowledge and skills who have been willing to help me, this cannot be said for every industry. For anyone new to fish and chips, I would encourage you to embrace all the opportunities that are available and for those who have helped me on my journey so far … Thank you! I’m looking forward to the future and hopefully another productive twenty four months within the industry. We’re always looking for ways to improve our food, appearance and customer service so will continue to work hard. This year my shop manager Adam is also entering the Drywite Young Fish Frier of the Year competition, which he insists is where he’s going to end the debate going on in the shop at the moment over who is the best frier out of the two of us, we’ll have to wait and see!!! Chippy Chat & Fast Food Magazine • July 2015

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Chippy Chat & Fast Food Magazine • July 2015

We found Nemo! Even though fish dishes are getting more and more popular by the day in Budapest, the city’s variety of sea food eateries is still not enough to fully satisfy fish fanatics. Nemo Fish & Chips Bar has a couple of tricks up in its sleeve to mesmerize sea food enthusiasts. By Elizabeth Minchilli

few years ago, a new trend popped up in Budapest, and numerous restaurants specialising in fish dishes appeared on the scene. The perfect examples for such eateries are Halkakas, centered on Hungarian fish cuisine, and Andrássy út’s semi-posh bigfish, which was opened in the spring. Nemo Fish & Chips Bar joined the city’s fishy line up last year, and became an instant sensation. Even before the exact date of Nemo’s official opening was announced, it was as

Chippy Chat & Fast Food Magazine • July June2015 2015

packed as a box of sardines, and a week’s supply was gone in two days. Nemo’s name is a reference to both Pixar’s famous flick and Verne’s fable, and is also catchy enough to lay down one of the most crucial cornerstones of a potential franchise. It is housed in a former carpenter shop, though the queue’s length might remind you of either a rock concert or a strange version of a patience-boosting therapy. Nevertheless, it’s worth the wait, because the location is nice and homely, and the price-quality ratio is outstanding. A salmon burger costs 1390 forints, (£3.30) while the salad (which you can assemble to your own taste from a plethora of vegetable puzzle pieces, and dressings prepared by the chef himself) costs 790 or 1090 forints. The most popular dish of all fish places – i.e. fish and chips – is served with a twist, and has jalapeno-mayonnaise

Chippy Chat & Fast Food Magazine • July 2015

dressing on the top and sweet chili dip on the side is 1800 forints (£4). Some insider info on the chefs: Nemo’s kitchen is orchestrated by a pair of maestros who have been working together for some time now, and have acquired their skills and their gourmet approach in high-end restaurants. A prime and sweet example of their expertise is the Nemo Tiramisu (590 HUF apiece), which was inspired by a multiple Michelin-starred French restaurant’s recipe. Even though the street food menu is almost as long as Dan Simmons’ Hyperiontetralogy, and munching through the whole thing from A to Z opens a portal to happiness, more extreme delicacies are listed under dinner recommendations, and should not be looked over. The most mindtickling dish is called Crab in the Woods, which is the mysterious specialty of Chef Szabolcs Hende, and which costs 4290 HUF. It’s worth the cash, though, because it’s sure to satisfy both your curiosity and your hunger. Nemo’s pleasant vibe is, first and foremost, established by its interior –

Chippy Chat & Fast Food Magazine • July 2015

recycled, naturally dyed wood elements, white walls, and ocean blue painting here and there -, a work of Zsófi Müller and Rita Bense. With the assistance of Sommelier, Nemo also offers handpicked craft wines from the Balaton Highlands, 100% Arabica coffee, and draft sparkling rosé. All in all, Nemo is a gastro-force to be reckoned with, and even though its adventure has just begun, it’s already near the mountaintop of Budapestian fish eateries

ChippyChat Chat&&Fast FastFood FoodMagazine Magazine••June July 2015 Chippy

Chamberlain’s Tasty Tapas event for Fish Friday

ish Friday is the National fundraising day for the Fishermen’s Mission. It’s the day to get fishy, have fun and raise fabulous funds for our UK fishermen and their families. This year it was on Friday 19th June. Fish Friday is sponsored by Tesco and your business can gain some great publicity by taking part in it. It’s a brilliant way to get local media interest and also to show your customers you care about our brave UK fishermen. One chip shop in the Midlands, Chamberlains decided to once again support Fish Friday. Simon Shaw told us how they did it. “We have supported Fish Friday for the last three years and we find our Fish and Seafood Tapas event is a great opportunity to encourage customers to try something different. By serving the food on small plates “Tapas style” customers can experiment with a range of tastes and

On the Menu All plates £4.95(Inc 50p donation to the fishermens mission) Holdens cider battered fish and chips Cider battered goujons of cod, haddock and plaice with homemade tartare sauce Sweet and sour monkfish Marinated tail of monkfish in a fluffy batter served with a carrot and ginger sweet and sour sauce Squid two ways Tender squid pieces coated in a salt and pepper rub and a garlic and celery salt flour Crab sushi Rich claw crab meat incased in a

cooking styles. We always have a minimum of 12 dishes available, some have more than one species included and most are served Gluten Free for our Coeliac customers. “ In addition we held a raffle for a meal for four in the restaurant and vouchers for the takeaway which was well supported by customers. We are happy to have raised more than £1000 over the last 3 years for The Fishermen’s mission and although we are probably one of the UK’s most landlocked Fish and Chip businesses (we are over 100 miles to the nearest coastline) we understand the importance of British Fishing within our industry.” Dishes on offer included crab, sushi, blackened tuna, slider, sweet and sour monkfish, paella, and of course holdens cider battered fish and chips. All plates were £4.95 which included a 50p donation to the fisherman’s mission.

delicious prawn sushi rice with seaweed leaf. Blanchbait Crispy fried breaded bait on a dressed spinach salad with homemade tartare sauce Blackened tuna slider Pepper floured tuna steaks in a mini burger with grilled cheese, salsa, avacado and lemon mayo Seabass Lightly spiced greek bass with a fluffy orange, sultana and parsley cous cous Smoked trout Delicious smoked rainbow trout in a rich gruyere and dill sauce topped with a soft poached egg

Chippy Chat & Fast Food Magazine • July 2015

Sticky bream Seabream panfried in flour, sherry vinegar and demarrera with a pomegranite and cucumber ribbon salad Fish pie A medley of arctic char, meagre and smoked salmon in a rich sauce gratined with potato and cheddar Paella A classic seasoned rice dish infused with red mullet, crayfish, mussels and chorizo Sardine papillote Sardine steamed in a bag on a bed of basil new potatoes laced in a white wine and garlic sauce *At least 6 dishes will be served gluten free

Chippy Chat & Fast Food Magazine • July 2015

t will be an important day for suppliers too, as much of the day will be spent exchanging ideas and listening to key speakers presenting ideas from across the industry. The event will be held on Monday 7th September in Ely, Cambridgeshire and will be available on a first come first served basis. Last year we were oversubscribed, so at first we will accept Chippy Chat Plus Members. (The KFE open day is on September 6th so many people could choose to visit both). Included in the day will be a visit to one of the biggest potato farmers in Cambridgeshire. We will also supply refreshments. It is hoped then that many people will stay on in Ely and then meet up later for a meal and a few drinks whilst discussing the latest trends in the industry and how everyone can get involved with promoting fish and chips! Isle of Ely Produce once again sponsor the ‘From Field to Frier Award’ in the National Fish and Chip Awards 2016, organised by Seafish. This event is an extension of that commitment to the industry. The From Field to Frier Award recognises

Chippy Chat & Fast Food Magazine • July 2015

businesses for their excellence in potato knowledge, sourcing and storage, and their attention to detail and skill in producing quality chips. Oliver Boutwood, Director of Isle of Ely Produce said: “Our purpose is very much to be at the heart of our business communities and to champion their aspirations and to support them - this open day event will help cement our position further and increase the bond we already have within the trade from field to frier”. To take part (the day is free) email your details to amanda@chippychat.co.uk. Or phone Isle of Ely Produce on 01353 863355 This FREE event will be first come first served and is expected to fill up soon. Maximum two people per shop/company please. Key suppliers including Drywite, KFE, and Middleton Foods will also be sponsoring the day and in attendance. If you would like to be a sponsor please call Austen Dack on 07863 123 929 or email him at austen@chippychat. co.uk.

Chippy Chat & Fast Food Magazine • July 2015

Lease is the word! When it comes to financing any major improvements to your shop or restaurant there could be a different way to do it.

akhver Gill (Lak) and his wife Harjit own and run the Harbour View Fisheries in Seaton Sluice. They have been established for thirteen years in this amazing location and have over 30 years in the trade in total. The business has plenty of outside seats and operates as both a takeaway and a 48 seater restaurant, it also has an ice cream parlour next door, which is also owned by Mr Gill. They overlook the beautiful Collywell Bay. Recently they upgraded their existing M Edwards range to the all-new singing / dancing OMEGA range with high efficiency, 7 pans and 2 chip boxes. The reason for the upgrade was to invest in their business to make the sure the queue stayed small during peak times. After talking to Mark Johnson from Johnson Reed Catering Finance the Gills signed a lease agreement for their purchase with no deposit over 5 yrs. This was to help cash flow and allow the business to fund the new assets. Mr Gill commented; “With the new efficiencies from the range itself and tax savings the new Omega will nearly pay for its self. Johnson Reed delivered great service, 40

Chippy Chat & Fast Food Magazine • July 2015

were simple to deal with, and most importantly delivered a fast turn around and no hassles like the bank often propose.” In this instance Johnson Reed funded the Gills using their own in house funds to make the transaction as simple as possible. Mark Johnson of Johnson Reed commented. “It’s a while since I have seen a range that big , we took time to visit the shop so only needed to request basic financial information, I underwrote using common sense and I can clearly see the potential , the credit decision was straight forward once we understood the business.”

If you would like to find out more about finance from Johnson Reed why not give them a call on +44 (0) 161 429 6949 - make sure you mention ‘chippy chat’ to receive your free document fee worth up to £300 + vat info@johnsonreed.co.uk www.johnsonreed.co.uk Chippy Chat & Fast Food Magazine • July 2015

TIME TO SWITCH TO FRIWITE!

Pure, light, and cost effective – a few of the many benefits that has seen fish friers throughout the UK switching to FriWite 100% long-life vegetable oil. Containing no hydrogenated fats and less than 1% trans fat, we take a closer look into what else you love about FriWite. Lorenzo Andreucci, Central Chippy, Kinross, Fife

“Since I tried FriWite, I haven’t looked back. I find that my food is crispier and the flavour is fantastic. I’ve noticed a difference in how much longer its frying life is – and even towards to end there is no foaming and it still has a pleasant smell. Overall, I am very pleased with FriWite and can’t imagine using anything else”

Simon Hunter, Barnby-Dun Fish & Chips, Doncaster

“FriWite has exceeded my expectations in terms of its quality. It lasts longer and withstands high temperatures very well. My products fry with no aftertaste. I am very pleased and can recommend FriWite to other friers.”

Marcus French, French’s Fish & Chips, Well-Next-The-Sea, Norfolk “I am extremely satisfied with FriWite and would happily recommend the brand to other shops.”

Nick Vine, The Village Chippy, Bedworth, Warwickshire

“I think customers nowadays are more aware of what they are eating, so I let them know that I am frying in a healthier alternative with FriWite posters and window stickers. I like that FriWite it is nonhydrogenated and has less than 1% trans fat – it sets it apart from other oils. The results are impressive and my food tastes great – I’ve found the right balance with FriWite.’

FriWite, a pure and light fry!

Phillip Noise, Oakdale Fish, Poole, Dorset “We’ve used FriWite for years – it’s great stuff! We love the results”

Contact your nearest Q Partnership supplier today to fry the benefits for yourself. Friars Pride www.friarspride.com

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Henry Colbeck

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Check back in next month’s issue of Chippy Chat for more on FriWite, a pure and light fry! 41

Chippy Chat & Fast Food Magazine • July 2015

Field Fieldto Frier Frier Day Open

Field Frier

Monday 7th September in Ely, Cambridgeshire Isle of Ely Produce and Chippy Chat are to once again open their doors to chip shop owners and managers so they can see firsthand the journey a potato makes before it reaches their shops.

I d Frier

t will be an important day for suppliers too, as much of the day will be spent exchanging ideas from across the industry. We have planned a great line up of speakers. Also, new this year here on-site we will have some great exhibitors giving you the chance to see up close some of the biggest machines in the industry. Included in the day will be a visit to one of the biggest potato farmers in Cambridgeshire. We will also supply refreshments. The event will be held on Monday 7th

September in Ely, Cambridgeshire and will be available on a first come first served basis. Last year we were over subscribed, so at first we will accept Chippy Chat Plus Members. (The KFE open day is on September 6th so many people could choose to visit both). It is hoped that after the open day many people will stay on in Ely and meet up later for a meal and a few drinks whilst discussing the latest trends in the industry and how everyone can get involved with promoting fish and chips! Isle of Ely Produce once again sponsor the ‘From Field to Frier Award’ in the National Fish and Chip Awards 2016, organised by Seafish. This event is an extension of that commitment to the industry. The ‘From Field to Frier Award’ recognises businesses for their excellence

This years is kindly supported by a long list of huge names from related industries including....

Field

Chippy Chat & Fast Food Magazine • July 2015

Field

Chippy Chat & Fast Food Magazine • July 2015

Just a little of what happened at last year’s event

At Isle of Ely Produce HQ the Stage was set for a series of entertaining speakers and experts from all areas of the trade

P J Lee’s Short movie gives an insight into modern potato farming practices

Chippy Chat Editor Austen Dack sets the agenda

Christopher Lee Introduced the Movie and eventually lead the tour of the farm

in potato knowledge, sourcing and storage and their attention to detail and skill in producing quality chips. Oliver Boutwood, Director of Isle of Ely Produce said: “Our purpose is very much to be at the heart of our business communities and to champion their aspirations and to support them - this open day event will help cement our position further and increase the bond we already have within the trade from field to frier”. The day is kindly supported by Drywite, KFE, Middleton Foods, Kerry Foods and Norges Union who will all be attending with their teams.

Greg Howard NFFF President opened the event

Stephen Hole of Caithness Potatoes Introducing Divaa

Bus loads of chippies and suppliers arrive at P J Lee’s Farm for the grand tour

, o t a t o p y a S say

Agrico.

If you would like to support the event please let me know - Austen Dack on 07863 123 929 or email him on austen@ chippychat.co.uk

Agrico UK Ltd is a specialist breeder and supplier of high grade seed potatoes, bringing innovative and tasty chipping varieties to the fast food trade. Have you tried our Markies, Agria, Fontane, Premiere and Performer potatoes? Why not ask your local supplier today Call: 01307

840 551

Email: potatoes@agrico.co.uk

www.agrico.co.uk @agrico_uk

Chippy Chat & Fast Food Magazine • July 2015

Holy Fish Suppers Batman! It’s not very often that a chip shop opens in a area when none has been before, but one in Bedfordshire has done just that! Just down the road from a historic site now home to blockbusting films such as Batman.

nish Khinda, 26, has recently opened Shortstown Food Bar after being inspired by his father who has a history in the trade. Anish said: “My dad had a chip shop in Northampton, which I worked in when I was younger. “But since then I moved away around two or three years ago, I started a number of football academies overseas in India and Dubai and never really thought much about continuing on the business. “But when this opportunity came up to not only open the shop in Bedfordshire, but to be the first one in Shortstown ever, I just jumped at the chance.” With their newly kitted-out premises featuring a mix of ‘classic chip shop and high-end design’, Anish and his father Nash hope to make a big impact on the locals with their Great British fayre. He said: “As my Dad ran a fish shop I feel

Chippy Chat & Fast Food Magazine • July 2015

that I have a lot to live up to, so I want to make sure that what we do here is top quality.” And according to the businessman the locals are already getting excited at the idea of having the catch of the day right on their doorstep. Anish added: “The local community has been amazing, ever since we first began work. It is great to see them excited about us, and we want to ensure that we provide the best products for them.” Our opening week has been great we look forward to building up trade over the coming months and years.” Shortstown Food Bar is in Beauvais Square. Shortstown is named after Short Bothers the company which did most of the work on the R100 and the ill-fated R101 at the Royal Airship Works at RAF Cardington. Most of the workers would have lived in Shortstown. Although Short Brothers have since then left Shortstown, the town is going strong.

Chippy Chat & Fast Food Magazine • July 2015

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Mitchell Potatoes

We are a Long established family firm of potato merchants, leading fish & chips shop suppliers and stockists of catering supplies. Our customers cover a wide area including Gloucestershire, Herefordshire, Somerset, Worcestershire, South Wales & Wiltshire. Mason Potatoes have decades of experience We source potatoes from only the best growers and suppliers who meet our stringent quality standards By using our own fleet of vehicles our deliveries are customised to fit specific customer requirements We have an understanding of the region we cover that is second to none Our extensive range of dry goods and sundries ensures that we offer a unique service to our customers We focus on delivering the highest quality at the most competitive price To protect our customers against the ever changing price of one of their basic commodities we offer the security of fixed price contracts for our potatoes

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Chippy Chat & Fast Food Magazine • July 2015

Property Whether you’re on the move, or building an empire, take the first step on your journey here

The Fish & Chip Company for Sale in Auchterarder!

he Fish & Chip Company is an extremely well run business that has been run by the same family since 1937 – having passed down through to the 2nd generation. The Fish and Chip Co offers traditional fish and chips along with a wide range of fresh pizzas and pastas. The business trades throughout the year and is open seven days per week during limited hours. Based on the High Street of Auchterarder and close to Gleneagles Hotel and Golf Courses; the business benefits from high levels of passing and repeat trade. The Fish & Chips Co is also in a great location for the event T in the Park. The property is a traditionally built terraced building, presented over two floors. The business is located on the ground floor, and the sale of the business also comes with an excellent owner’s accommodation to the first floor. The main entrance is to the front, which leads into a well presented take away. The business comes with everything needed to run a business of this nature, including a large service area, a 3 pan range, 3 heater display, a large commercial kitchen and food preparation area. The kitchen is fully equipped with a large 6 burner commercial oven and several work surfaces. To the rear of the kitchen there is a potato preperation room, complete with a peeler and chipper. Additionally, as expected with a property the style and size of The Fish and Chip Co., there are other ample service areas including a dry store, freezer/chill store and a walk-in fridge in the store room. Externally, there is ample street parking, and there is also a large parking area to the rear. Access to the owner’s apartment is via a staircase from the rear of the kitchen area. The owner’s accommodation is of generous proportions and comprises of two large double bedrooms, spacious lounge with a gas fire and a well fitted kitchen. The flat also benefits from a spacious bathroom with a 3 piece suite and shower over bath. The owner’s accommodation is well presented and offers a good family living space. The sale of the Fish & Chip Company provides an ideal lifestyle opportunity for a family. This is an opportunity to overtake an already well established and successful business, with scope to grow the business – by for example, increasing the trading hours. This charming fish & chip is available for sale through Bruce & Co. on a freehold basis for £395,000. For further information about the property, please contact 0844 7011 825, quoting the reference 43610. To find out more details about the businesses available for sale, and sold, through Bruce & Co please visit: www. bruceandco.co.uk

Chippy Chat & Fast Food Magazine • July 2015

Award Winning Fish & Chip Take Away for Sale in Prestatyn!

ings Business Transfer are delighted to offer for sale an award winning traditional fish & chip takeaway, situated in the ever popular seaside town of Prestatyn, in Denbighshire, North Wales. Ffrith & Chips occupies a prime trading position on a busy main road parade; being surrounded by shops, a number of caravan parks, a large number of residential dwellings, and within a short walk to Ffrith Beach Festival Gardens. This well known business has successfully operated within the town for almost 3 years, and during that time, has earned an enviable reputation - evident by the business being awarded “2014 Fish & Chip Shop of the Year” by the Journal local newspaper. The business enjoys regular repeat and passing trade and also benefits from an extensive and loyal customer base. The business operates from highly visible single fronted shop premises, which is fitted to an exceptionally high standard throughout. The good sized fully tiled contemporary sales area is bright and airy, creating a welcoming environment. To the rear of the property, there is a well appointed commercial kitchen. Incorporating an extensive range of superb quality catering equipment such as a three pan Ellidge and Farley gas counter range; the business comes with everything needed to overtake a business of this nature efficiently and successfully. Externally, there is a patio area which provides seating for 12 people - ideal for al-fresco dining, especially during the warmer months. To the rear, there is convenient parking and a storage container is also available by separate negotiation with the landlord. Ffrith & Chips is truly a thriving and highly lucrative business, yet still offers new owners with genuine scope for future growth and improvement. In addition to selling fish & chips, the premises has the potential to also serve Chinese food, as permission is already in place to do so. All the relevant pipe work is in place to serve both; including two further rooms in the trading areas to accommodate this. This is a truly first class business opportunity which is only now being offered for sale due to retirement. Viewing is therefore highly recommended to avoid disappointment. Ffrith & Chips is available for sale through Kings Business Transfer on a leasehold basis within the region of £130,000. If you require any further information on this business, please do not hesitate to contact us on 0844 7011 823, quoting the reference 43734. To find out more details about the businesses available for sale, and sold, through Kings Business Transfer please visit: www.kingsbt.co.uk

Chippy Chat & Fast Food Magazine • July 2015

The easy way to sell your Fish & Chip Shop At Intelligent Business Transfer, our business transfer consultants have been selling businesses like yours for more than 30 years. Our knowledge and understanding of the Fish & Chip shop industry ensures that our level of service is unrivalled.

• We don’t charge any upfront fees • You only pay us when we successfully sell your business • We won’t charge you for advertising, registration or admin fees • You won’t have to enter into a long term contract Every business is different and our personal approach has helped us to sell many hundreds of businesses like yours effectively and quickly whilst achieving the best price.

FREE

professional valuation & consultation

OVER 85,000 active registered buyers

“Choosing Intelligent Business Transfer to sell my fish and chip business was a great

FANTASTIC

decision.I was overwhelmed

track record of selling

by the volume of buyers they put forward and the speed at which the business sold.” E Wharton – Beechers Fish and Chips

CASH & CARRY

A selection of businesses for sale... ALE IAL S ENT D I F CON

D CE

DU RE

West Yorkshire

Durham

Essex

Tyne and Wear

Weekly Turnover: £1,200 Limited Openings Tenure: Leasehold

Weekly Turnover: £3,000 Low Overheads Tenure: Leasehold

Weekly Turnover: £2,500 30+ Covers Tenure: Leasehold

Weekly Turnover: £3,200 Excellent Reputation Tenure: Leasehold

£39,950

£87,950

£85,000

£82,950

Ref:1737

Ref:1748

Ref:1742

South Wales

Bedfordshire

Hampshire

West Yorkshire

Weekly Turnover: £2,500 Established over 20 years Tenure: Leasehold

Weekly Turnover: £2,900 Brilliant Location Tenure: Leasehold

Weekly Turnover: £2,700 Prominent Town Centre Location Tenure: Leasehold

Weekly Turnover: £1,800 75% GP Tenure: Leasehold

£55,000

£95,000

Ref:1677

Ref:1502

For more information or to arrange a viewing call

Ref:1754

0800 114 3389 or visit

www.intelligentbusinesstransfer.co.uk

£75,000

Ref:1659

£64,995

Ref:1697

Intelligent Business Transfer

The Smart Way To Buy & Sell Your Business

Whether you’re on the move, or building an empire, take the first step on your journey here

Excellent reputation, great potential, 3 bedroom accommodation in Herne Bay Kent Business Overview Greenhill Fish Bar has been established for over 20 years and in the ownership of our client for the last 12 months. The business offers Fish and Chips on a takeaway basis and has an excellent reputation with its regular customers. As it also offers a 3 bedroom flat above the business, this would be an ideal purchase for a family looking to re-locate. Location Situated in Greenhill, Kent the business occupies a large corner plot with ample parking to the front. Greenhill is on the outskirts of Herne Bay which is a very popular tourist area with large numbers visiting the town every year. There are excellent road links with the M2 and M20 motorways close by as well as a regular bus route into Herne Bay and the surrounding area. Premises The business occupies a large plot with parking to the front. Entrance is made into the waiting area with tiled floors throughout. There is a Preston Thomas triple range fryer with 2 hot displays above. To the rear of this there is a counter area and upright drinks fridge. To the side there is a prep room with chest freezers and fridges and a doorway leading through to the wet room with a chipper and peeler. To the right of the wet room is a kitchen with a door leading to the rear yard. Stairs lead up to the living accommodation which comprises of a lounge, bathroom, 2 double bedrooms and a single bedroom. To the rear of the property there is a large patio area and a garage which is currently used for storage. Tenure We are advised that the premises are leasehold and the current rent is £15,600pa Financial Profile W/T £3000+ For further information or to make an appointment to view the business, please call Knightsbridge on 01204 555 050 or email us at buy@knightsbridgeplc.com www.knightsbridgeplc.com Quote - REF: 143049

Chippy Chat & Fast Food Magazine • July 2015

To Buy: 0844 3877 308 Email: buying@kingsbt.co.uk

Twitter: @Kings_BT Blog: www.kingsbt.co.uk/blog

To Sell: 0844 3877 307 Email: selling@kingsbt.co.uk

NOW

INCLUDES

> Award winning and thriving Fish & Chip Restaurant/ Take Away > Stunning location > Turnover circa £660,000 p/a > Immaculately fitted > Deluxe owner’s accommodation

REF: 43024

FREEHOLD

£1,250,000

> Excellent lifestyle opportunity

Port and Starboard - Cornwall Port and Starboard is the most famous of all the fish & chip restaurants within the South West. The business has operated for over 40 years and has been owned by the current vendor for the last 5 years. The presentable business boasts a fully functional commercial kitchen, which includes a 5 pan Florigo range that is annually serviced, along with other quality equipment. Situated in an excellent position overlooking the Cornish countryside, Port and Starboard benefits from high levels of trade. this gives the new owners potential to increase opening hours by operating at lunch time and introducing deliveries.

Chips n Things - Montrose Chips n Things is a popular and well established Fish and Chip Shop located in Montrose, Angus. The business has been established for 25 years, and has since, built up an excellent reputation within the local community. > Excellent trading location

> Seating area - 10 covers

> Well established customer base

> Owner’s accommodation

> Fitted with modern equipment

> Turnover circa £325k p/a

REF: 42171

FREEHOLD

£440,000

Ffrith & Chips - Prestatyn This is an excellent opportunity to acquire an award winning traditional English fish & chip take away, which is situated in the bustling and ever popular seaside town of Prestatyn in Denbighshire, North Wales.

REF: 43734 50

LEASEHOLD

£130,000

Chippy Chat & Fast Food Magazine • July 2015

> Award winning

> Weekly t/o £3,500

> Close to tourist attractions

> Genuine scope

> Immaculately fitted throughout > Valuable equipment Chippy Chat & Fast Food Magazine • July 2015

WWW.KINGSBT.CO.UK

GIOVANNI'S FISH BAR

£100,000 MID GLAMORGAN LEASEHOLD

GREENBANK F&C

> Established ﬁsh & chip take away and cafe > 34 cover dining area > Weekly turnover circa £5,000 > Prime town centre location

> > > > >

Ref: 43312

Ref: 43212

CATLEYS F&C

SOMERSET

£99,950

LEASEHOLD

MERSEYSIDE

MEI SUM

LIVERPOOL > > > > >

Ref: 43743

Ref: 43119

CLEVELAND > > > > >

£60,000

LEASEHOLD

Proﬁtable ﬁsh & chip shop 22 seating covers Weekly takings £2,500 Coastal location Up to date equipment

LEASEHOLD

£220,000 FREEHOLD

Chinese take away Excellent main road location Weekly turnover circa £2500 2 storey, 3 bedroom ﬂat Excellent opportunity

PIZZA ITALIA

LIVERPOOL > > > > >

£125,000

Top class ﬁsh and chip shop Excellent main road position Weekly turnover circa £5,000 Highly populated area Fantastic scope to expand

> Traditional ﬁsh and chip shop > Prominent Exmoor NationalPark location > Weekly turnover circa £3,000 > Excellent accommodation

PASCO'S PLAICE

Oﬀering local service on a national basis

£60,000

LEASEHOLD

Italian Take Away Prime trading position Weekly turnover circa £3,250 Superbly ﬁtted Excellent opportunity

Ref: 42843

Ref: 42589

KINGLASSIE CHIP SHOP £174,995 LOCHGELLY FREEHOLD

MARCOS

> Two businesses- traditional Fish & Chip Shop/ Pizza Shop > Well established > Excellent trading position > Fantastic potential

> Popular Fish & Chip Shop > Excellent location > Established customer base and high footfall > Fully equipped

Ref: 43168 51

GLASGOW

42155• July 2015 Chippy Chat & Fast FoodRef: Magazine

£68,000

LEASEHOLD

THE VILLAGE FISH BAR £189,950

SQUIRES OF PAIGNTON £119,950 DEVON LEASEHOLD

> Traditional ﬁsh & chip takeaway in prime position > Weekly turnover circa £5,000 > FItted to a high standard > Monopoly position

> Fish & chip restaurant & takeaway > 70 covers > Central town location > Annual turnover circa £170k

Ref: 43585

Ref: 43144

SHROPSHIRE

LEASEHOLD

SIZZLING SPICES

£79,995

LANARKSHIRE

LEASEHOLD

ACROPOLIS

CLWYD

> Well performing, fully refurbished take away > Large residential area > Weekly turnover circa £4,500 > Low rental £625 PCM

> > > > >

Ref: 42051

Ref: 43050

F&C RESTAURANT

EASTON

£750,000 FREEHOLD

PAULS FISH & CHICKEN BAR £150K

KIRKCALDY > > > > >

Ref: 42546

Ref: 43171

FISH & CHIP COMPANY

> > > > >

£395K

Well est. ﬁsh & chip shop Established since 1937 Large grounds to rear 2 bedroom owner’s ﬂat Excellent opp. to expand

F/H

LEASEHOLD

Well est. ﬁsh & chip take away Populated residential area Weekly turnover circa £4,500 Low overhead costs Valuable equipment

> Fish & chip take away, restaurant and licensed bar > Populated residential area > Weekly turnover circa £6,000 > 3 double bed accommodation

AUCHTERARDER

£120,000

MR CHIPZ

LANARKSHIRE > > > > >

FREEHOLD

Established Fish & Chip Shop Excellent locale Fully equipped Well performing True walk in condition

£99,995

LEASEHOLD

Excellent trading location Well est. customer base Fitted with modern equipment Two unit lease Fantastic opportunity

Ref: 43610 Chippy Chat & Fast Food Magazine Ref: 43711 • July 2015

AWA WIN RD NIN G

Triple F Chips are used across the UK in multiple award winning chip shops and restaurants ● ● ● ● ●

Quality Fresh Chips No Prep Time No Water Charges No Mess Next Day Delivery

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Chippy Chat & Fast Food Magazine • July 2015