I n
P r i n t
O n
L i n e
I n
V i s i o n
For more information visit www.mcwhinneys.com or call 028 9127 1811
BEST IN EUROPE PORK SAUSAGES
Awarded the “Best Pork Sausage Manufacturers in Europe at the 2021 LuxLife Food & Drinks Awards www.chippychat.co.uk
austen@chippychat.co.uk
TEL 01353 658216
Issue 3 Volume 12 March 2022
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Chippy Chat & Fast Food Magazine • March 2022
Chippy Mouse
Happy CLAMpers
Chippy Chat & Fast Food Magazine • March 2022
Back on the Farm
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Plant Ahead! Making the most of the plant-based opportunity By Karen Heavey, brand manager for Kerrymaid
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ith over 30 years’ experience, Kerrymaid has crafted a range of dairy products that perform perfectly in your professional kitchen. But with research suggesting that around 59% of consumers are now considering plantbased or vegan options, we understand that professional kitchens are looking for non-dairy alternatives to meet this demand. With this in mind, Kerrymaid has used its expertise in dairy to develop an exceptional gluten-free Vegan Slice, which is Vegetarian Society ‘Vegan’ approved. With vegans expected to make up 25% of the population by 2025 , it’s clear to see that consumers are becoming more conscious of their diets and monitoring what they’re putting in their bodies. Creating menus that cater for a range of dietary requirements doesn’t necessarily mean creating brand new menus from scratch; it is about making careful ingredient choices, allowing a variety of diets to be accommodated and giving
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consumers the opportunity to make more informed choices. As a supplier committed to helping caterers keep pace with ever changing trends, Kerrymaid has a range of products that can actively support those looking to expand their ‘free-from’ offering. The new Kerrymaid Vegan Slice enables everyone, including those following a vegan diet to enjoy the great taste, texture, melt and cohesion associated with a dairy processed slice. The perfect topping to your burgers, sandwiches and paninis, they are easy peel and they melt consistently to make your lives easier in the kitchen. With Kerrymaid, you can be confident that our products are finely tuned, so all you have to worry about is getting creative with the perfect dishes for your customers. Kerrymaid dairy alternatives like Kerrymaid Sunflower Light and Kerrymaid Spread Block are also the ideal alternative to butter, perfect for spreading over baked goods and breads. Using these spreads is the best way for operators to provide for the growing population who are moving towards plant-based alternatives and free-from diets and ensuring they have as delicious a meal as anyone else. For more information visit www. kerrymaid.com or call 01784 430777. Chippy Chat & Fast Food Magazine • March 2022
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y s a e P y s a E eV gan Cheezy Discover Kerrymaid Vegan Slices, a truly tasty and fully functional, slice-on-slice that melts magnificently and binds brilliantly. Experience the many ways that we can help you ease into vegan with Kerrymaid Vegan Slices. 3
Chippy Chat & Fast Food Magazine • March 2022 Learn more at Kerrymaid.com/Vegan
Easy to peel
Easy to melt
Chippy Chat & Fast Food Magazine • March 2022
Easy to love 3
ear March-es On!
The March Hare!
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ell, we are already we have our great sausage feature approaching the end of the t quarter of 2018! too! first quarter of 2022! Hopefully it ill be a busy one for Our front-page partner for March is will be a great one for shops and ppliers as we approach Pukka Pies. They supply millions of suppliers as we hit Mother’s Day and Easter too. pies to fish and chip shops across and of course Easter too. ns to all at Friars the UK and they are helping us We have a busy offering this gain, they have celebrate National Pie Week. month for your delights. First off, Austen Dack Publishing Editor ntastic trade show If you would like to advertise, we review many of our oil and fat e visitors it seemed get involved or tell us some suppliers giving you the chance news please email me austen@ to see what many top shops are g this month for your chippychat.co.uk – thanks forAlso, yourwe have our using and why.
pproaching the
off we review many
fat suppliers giving
e to see what many using and why. Also,
support enjoy the issue. great sausage feature too! Austen Our front-page partner for
They recently won the title of Best Pork Sausage Manufacturers in Europe from LUXLife, in its annual Food and Drink Awards 2021. We look forward to seeing you at the Colbeck Show in Edinburgh on March 20th. Get your FREE tickets now. If you would like to advertise, get involved or tell us some news please email me austen@ chippychat.co.uk – thanks for your support enjoy the issue. Austen
March is McWhinney’s Sausages.
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 Stuart Catterson Accounts Claire Boutwood-Potter accounts@chippychat.co.uk Advertising Sales and Promotions austen@chippychat.co.uk For PR and Editorial editorial@chippychat.co.uk
2018
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ChippyChippy Chat &Chat Fast & Food • March• 2022 FastMagazine Food Magazine March 2018
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Chippy Chat & Fast Food Magazine • March 2022
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King of the Road!
Ryan launches mobile chippy
Diary Dates
6 8 10 14 16 18 20 22 24 26
Inside
MARCH 2022
Business or pleasure, dates not to be missed
Cor Blimey!
Family firm Corvi’s celebrates 125 years of frying
Premier 1 League Champions
Play Up Pompye!
Premier 1 Filtration first for quality & service
Top Shops use Nortech’s Superior
We’re Back! Kirkella Marches On!
Baby Come Back! Babylon back for Open Day
Happy Clampers!
The Clamshell is steeped in history
The Chip Shop Sausage! 42nd Street Classic Sausages
Whinner Whinner McWhinney’s Sausage (& chip shop) Dinner!
The Summer of 69!
Blakemans reflect on the last few years and their plans for the future
There is No Catch!
Wanted Friers and Manager for new Away Resorts chip shop
Ledbury Buy-Pass! A popular fish and chip shop in Herefordshire taken over by new owners
Just the Veganning! A vegan fish and chip shop has opened in Brighton
Chippy Mouse! Frying at Epcot at Walt Disney World near Orlando, Florida.
This & Chips Meat-free brand This sponsors Quorn in Veganuary marketing stunt
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All is Rosey! Brit opens unit in San Antonio
The Final Poke!
Arbroath chip shop changes ownership after more than 70 years
You will be Happea! You won’t believe it’s not chicken
39 40 41 42
Es 30 tab Ye lish ar ed s
Flourished!
T.Quality to open new Portsmouth depot
Frying Range Engineers Servicing all makes of ranges, covering East Anglia, East Midlands & London/M25 Annual Range Servicing • Insurance Certificates Duct Steam Cleaning • Repairs • Modifications
• • • • •
Refurbished / Rebuilds / New Traditional & Dutch Makes Extraction Systems & Ductwork Shopfitting Design & Refurbishment Fire Damage, Repairs & Upgrades
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Chippy Chat & Fast Food Magazine • March 2022
For prompt, efficient service please call:
01553 772935
sales@klsonline.co.uk Chippy Chat & Fast Food Magazine • March 2022 In association with
Frying Ranges
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King of the Road! Ryan launches mobile chippy
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yan King has just launched Fish Heads, a mobile fish and chip takeaway, which is set to take its ‘plaice’ at special events across the county – including weddings, parties and festivals. Traditional favourites – including beer-battered fish and the tastiest chips – will be dished up from a newly-
WE HAVE SUPPLIED INBUILT SUPERPAD SYSTEMS (TRIPLE FILTRATION) FOR FACTORY FITTING TO: MARTYN EDWARDS FRANK FORD KIREMKO (KFE) HENRY NUTTALL SCOTRANGE EDEN RANGE
WE HAVE ALSO RETRO-FITTED BASKET FILTRATION AND SUPER PAD UNITS TO SHOP INSTALLED RANGES. PLEASE CALL FOR ADVICE ON YOUR RANGE
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Chippy Chat & Fast Food Magazine • March 2022
converted van featuring some very original branding. Ryan says he is looking forward to travelling around the county, as well as further afield, in his eye-catching mobile takeaway. He said: “I love fish and chips and have felt for some time there’s an opportunity for a mobile fish and chip van in Shrewsbury. “I have been looking at different recipes and different branding for the last few years, and I’m delighted with the unique look of the van. “The branding is quite different. It has a rock and roll vibe, with a number of slogans, such as ‘fish ’n’ chips never die,’ also featured on the van.” Ryan’s background is in catering and hospitality, having most recently worked in Ibiza. But he’s now excited to be back in Shrewsbury, his hometown, to begin his new venture. He added: “It’s important to have a really good product and that’s what we’ve got. “We have the best beer-battered fish and have sourced the best chips, while we will also be serving all the delicious traditional favourites people would expect. “We are also serving battered double decker chocolate bars with ice cream and home-made hot toffee sauce, so we expect them to be popular. “We have already been inundated with emails regarding weddings and parties, which is a fantastic start, so I’m looking forward to getting out and about and delivering some great food.” Ryan’s van was converted by specialists Pro Fry Ltd who are based in Deeping St James call them on 01778 342915. He was helped in the set up by ‘the codfather’ Ray from Shrewsbury fish bar. Are you getting a mobile unit? Email austen@chippychat.co.uk Chippy Chat & Fast Food Magazine • March 2022
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Diary Dates
June 13th - 17th Healthy Eating Week 2022 The big message for the Week this year is, Eat well for you and the planet. With resources to help everyone on their journey to having a healthier and more sustainable diet
July 4th - 10th Great British Pea Week
Business or pleasure, dates not to be missed...
It aims to increase awareness and understanding of the provenance and heritage of peas, giving British consumers a reason to celebrate the little green nutritional wonders during harvesting time.
March 20th
September 11th
What’s Cooking 2022? - Henry Colbeck
Isle of Ely/Chippy Chat Open Day
Save The Date! The leading exhibition for Fish & Chips, Pizzas, Kebabs and so much more! Sunday 20th March Royal Highland Centre Edinburgh EH28 8NB
The chip shop owner’s day out of the year!
April 21st British National Tea Day National Tea Day is the time Britain takes to celebrate its longstanding relationship with the steeped drink. Their love for tea is so deep that collectively they consume more than 60 billion cups a year. That’s upwards of 165 million cups a day
May 16th - 22nd
Sept 18th – Oct 3rd
National Vegetarian Week
British Food Fortnight
National Vegetarian Week 2022 is about choosing more vegetarian food to help tackle the climate crisis. Choosing more vegetarian food means less of an impact on animals whose habitats are adversely affected by climate change.
British Food Fortnight 2022 is set to be the biggest and most popular yet with communities and organisations across the county making plans to take part.
National Fish & Chip Day 2022 In association with NEODA is on Friday May 27th. Let us know what you are doing.
The Chippy Chat Ball is booked in, fingers crossed, pandemics allowing we will be back next year.
Chat py ll 2 022
National Fish & Chip Day
The Chippy Chat Ball
Chi p
December 4th
May 27th
Ch ristmas Ba
Keep up to date with trade events by visiting www.chippychat.co.uk and clicking on events. If you’re organising an event and would like to send us details so that we might mention it here and/or on the Chippy Chat website email your details to - austen@chippychat.co.uk
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Fabulous
Fish Roe Fritters A PROTEIN PACKED NUTRITIOUS MEAL
MAKE A DIFFERENCE. CHOOSE GUARANTEED SUSTAINABLE FISH.
Please contact your local distributor/ r/ supplier for further information. 9 Chippy Chat & Fast Food Magazine • March 2022 Chippy Chat & Fast Food Magazine • March 2022
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Cor Blimey! Family firm Corvi’s celebrates 125 years of frying
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hen a 19th century Italian couple moved from New York to Bo’ness for health reasons they could not have imagined the business they began in 1896 would still be going strong in 2021. While the world has changed beyond recognition in the last 125 years, Corvi’s has stayed remarkably true to its roots. “That’s a big part of the shop,” said Mari-Ellena Corvi Buchanan, the fifth generation of the Corvi family to run the business. “It’s traditional – we don’t have food lying around, everything is made fresh and we still cook it in beef dripping like we have done for over 100 years. “The way we make the batter is unique to the Corvi family – we don’t actually have it written down, it’s in our heads and has been passed down through the years.” The Corvi name came along in the 20th Century – around 1910 – when Bertie Corvi, Mari-Ellena’s great grandfather, came over from Italy to take over the running of the shop. He married Rosie Ferrari, Mari-Ellena’s great grandmother, and the couple ran the shop before and after World War II. “A lot of people still call the shop Rosie Corvi’s,” said Mari-Ellena. “She was still popping into the shop for years and was in her 90s when she died in 1989, She was a real character.” In the 1950s Bertie and Rosie’s son Tony – Mari-Ellena’s grandad – took over the shop, after serving his country in World War II in Africa and Italy, and ran things with wife Eveline. Tony’s son Bert – Mari-Ellena’s dad –
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then took over the shop in the late 1970s and ran things with wife Marie. “My dad never wanted me to feel pressured into carrying the business on. I worked with him for a couple of years and then he retired and my husband Donnie and I took over a couple of years ago. “You don’t want to change things too much – that’s what makes us different. We try to keep things as traditional as possible.” And a regular customer drops in to make sure things are not straying too far from the Corvi tradition. Mari-Ellena said: “Dad still comes in to check up on me. He says he’s coming in for a wee espresso, but I think he comes in to see everything is going okay. It’s like he’s retired, but not really retired – it’s like you never leave it.” Mari-Ellena and Donnie are discussing ways they can mark Corvi’s major milestone. “We have a few different ideas,” she said. “It just doesn’t feel like 125 years to me, because my great gran – who was born on the year the shop first opened – was still around in 1989. “We try to make everyone feel at home when they come in. We have a lot of regulars in Bo’ness – it’s a close community. When Donnie and I were married at Bo’ness Town Hall, we had customers from the shop come and see us. “We just want to say a big thank you to everyone who has supported us. People who came in as children with their grandparents are now coming into the shop with grandchildren of their own.” Is your shop celebrating an anniversary? Email austen@chippychat.co.uk Chippy Chat & Fast Food Magazine • March 2022
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Fresh from Norway, and read y to fry
Norfisk cod and haddock is a premium quality product developed specifically to compliment the needs of the fish and chip industry. Frozen at sea to lock in freshness, this line-caught Norwegian fish is
your way
Consistent price Continuous supply line
headed and gutted within hours of being caught then processed into fillets as quickly as possible for ultimate convenience, ready to be fried. All Norfisk fish is longlined which reduces greenhouse gas emissions and provides a sustainable source of fish,
Pan ready Responsible sourcing
available all year round.
Quality Norwegian longlined
Don’t take a risk, insist on
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Chippy Chat & Fast Food Magazine • March 2022
www.norfisk.co.uk sales@norfisk.co.uk Chippy Chat01925 & Fast649236 Food Magazine • March 2022
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Frymax is Committed to and Supports Sustainability. SUSTAINABILITY For several years Frymax has been made only from fully segregated certified sustainable palm fruit oil. This means that both palm oil and palm kernel oil are produced by palm oil plantations which have been independently audited and certified. The certification is provided by the official body, RSPO which has developed a set of environmental and social criteria member companies must comply with. Fundamental to this, is that no primary forests which contain significant concentrations of biodiversity, fragile ecosystems, or areas which are vital in meeting basic or cultural needs, can be cleared. This seeks to eradicate the threat of unsustainable palm oil plantations which damage both the regional and global environment and that of indigenous wildlife. Both Olenex and ADM, manufacturers of Frymax, support the global sustainability movement and RSPO. They also have an additional supply chain policy which requires Frymax palm oil producers to respect the core sustainability principles of, no deforestation of high carbon stock forests, no development on peatland and no exploitation of communities.
PROJECT MARIPOSA Frymax sources some of its palm oil from Latin American countries and has undertaken to support producers by providing them with the tools and expertise to produce fully sustainable palm oil. The vehicle to do this is through a new initiative called Mariposa.
The aim is to support families with the means to develop, improve and maintain their sustainable production practices.
In the past three years Olenex has undertaken three very successful Smallholder programmes to support sustainability. Frymax carries the Mariposa logo on its packaging and it is hoped and expected that Mariposa will get increased exposure over time. Says Andrew Marriott, Brand and Marketing Manager of Frymax “We are determined to promote sustainability in any way we can and support those who produce the oils for our product. Our involvement in Project Mariposa demonstrates our commitment to achieve these aims.”
Mariposa is about enabling growers to manage their palm trees sustainably.
The Fryers’ Favourite For Over 60 Years. 12
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Frymax Champions Sustainability
You don’t become the Fryers’ favourite for over sixty five years without listening to the needs of your customers and adapting to changing market circumstances. That is why, for several years Frymax has been made only from fully traceable, certified sustainable palm oil. This devotion to sustainability is backed by the RSPO and conforms to the economic, social and environmental requirements laid down by this body. The Frymax commitment to sustainability is evidenced by an involvement in project Mariposa which supports smallholders in Latin America, providing them with the tools and expertise to produce fully sustainable palm oil. This in turn enables Frymax to maintain consistent colour, consistent quality, consistent frying time and consistent delicious end results. As befits a brand leader, Frymax is the first to recognise initiatives which will produce benefits all - round. The commitment to sustainability is clear evidence of this.
RSPO-2-0677-16-100-00
Frymax Champions Sustainability For information, advice, or customer support material please contact ADM Trading (UK) Limited. e-mail: frymaxinfo@adm.com www.frymax.co.uk 13
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Premier 1 League Champions for Over 30 Years! Premier 1 Filtration first for quality and service. Premier 1 Filtration are proud to have so many fantastic fish and chip shops across the UK. At the National Fish and Chip Awards in the last thirty years they have had many shops & owners nominated who use their machines and/or filtration products. Last year’s overall winner The Cods Scallops at Wollaton is also a customer of theirs. Steve Calvert Managing Director of Merlin Filtration said. “We were thrilled to get so many winners at the National Fish & Chip Awards. All these shops are incredible and their attention to detail is second to none. We like to think that this includes their filtration process which is where we help them to achieve the right results every time. We are proud to supply some of the best shops in the country with our products. Our products are tried and tested by many more award winners too including The Magpie, Fish‘n Chick’n, Kingfisher & Deep Blue.” Premier1 Filtration are the major supplier of Filter Machines, Filter Papers and Filter Pads to Fish and Chip Shops, Takeaways, Restaurants, 14
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Schools and Hospitals across the UK and Europe. They introduced the Superpad to the industry in July 2003 giving customers a much greater level of filtration and the ability to remove the suspended particles (Cloudiness) in the oil or fat which leads to its rapid deterioration and breakdown. With over 30 years’ experience in the industry both operating shops and supplying, maintaining and repairing filtration equipment and their customer service is second to none. Filtration is a topic that is now more important to Fryers than it has ever been in the past. Filtration is traditionally, a process designed to remove particulates. For Frying oil, the target is longer oil life and healthier product, thus cost savings and a happier customer. Other winning shops in the last 30 years at the National Fish and Chip Awards who use Premier 1 Filtration products include Quayside, Millers, Frankie’s, The Bay, Petrou Brothers and Fish & Chips @ 149. For further information visit www. premier1filtration.com or call them on 01325 377189 or 07836 370234
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Premier 1 Filtration The Choice of Champions!
2020 Cod’s Scallops
2019 Krispies
2018 Millers
2017 Kingfishers
2015 Frankies
2014 Quayside
2013 The Bay
2011 Chips at 149
2010 Atlantic
2007 Townhead Cafe
2006 Petrou Brothers
2003 Finnegans
Steve Calvert MD at Premier 1 Filtration, said: “Congratulations to all past winners from the National Fish & Chip Awards. Premier 1 Filtration are one of the major suppliers of Filter Machines, Filter Papers and Filter Pads to Fish and Chip Shops, Takeaways, Restaurants, Schools and Hospitals across the UK and Europe. We are a proud supplier to many of the best fish and Chip shops in the UK.”
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Premier1 Filtration Great North Road Brompton On Swale North Yorkshire DL10 7JL Phone/Fax: - 01325 377189 07836 370234 www.premier1filtration.com Chippy Chat & Fast Food Magazine • March 2022
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Flourished! Top Shops use Nortech’s Superior
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rom the modest potato chip to the finest fish fillet, it’s all about what you fry it in. For the tastiest results why not try Superior, the most respected, refined and deodorised beef dripping in the business. It’s naturally low in Tran’s fats, non-hydrogenated and delivers the high performance with the greatest economy enhancing the taste of your fish and chips. We spoke to Gregg Howard who uses Nortech across all of his shops. Gregg and his family own several shops, including Our Plaice Hagley, and now ‘The Chip Sheds’ at Warwick Bourton on the Water & Minchinhampton. Gregg how long have you been frying for? Over 35 years (I know I don’t look old enough). We’re passionate about fish and chips and we really love what we do. Our aim is simple - to provide the best tasting, authentic British Fish and Chips. How long have you been using Nortech Superior? We have always used them! Why Beef dripping for your shops? We believe is helps produce the perfect and best tasting traditional fish and chips. What is it about Nortech that you like in particular? We are a third-generation family business and quality is paramount to us and our business’. Nortech offer us a quality and consistent product giving
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us the taste we are looking for. We have, over many years built up a good working relationship with Nortech. Together we understand the importance of choosing the right frying medium for our businesses and an understanding of what our customers want. Along with the knowledge of how to maintain the product by filtering on a daily basis & using best practice with regards to cooking temperatures. Many operatives underestimate the importance this procedure has to your business in creating the perfect tasting fish and chips. Have your new Chip Shed branded shops gone for Nortech too and why? Only the best for The Chip Sheds, why change something that is not broken. Our customers come from far and wide and return to us for the great tasting food we offer. We have won many awards over the years and our passion has always been to serve quality, traditional tasting fish and chips to the nation. So, there was no question when it came to our choice in Nortech’s Superior products for the Chip Shed. Nortech Foods. New technologies behind traditional tastes. For your nearest stockist call 01302 390880 Nortech Foods Limited Ings Road Doncaster South Yorkshire DN5 9TL www.nortechfoods.co.uk Chippy Chat & Fast Food Magazine • March 2022
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Good to be Back! Kirkella and Co Marches On!
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fter the difficulty of Brexit and a pandemic that had us riding waves of unpredictability, Collins Seafoods are very pleased to announce that our flagship vessel Kirkella is back out fishing! The 4,000-tonne super trawler is currently sailing the Barents Sea, joined by our very own Santa Princesa, Baldvin and Blaengur. We will soon see the return of all four impressive vessels, as they are due to land towards the end of March, ready to provide the country with the finest MSC-approved Frozen at Sea fish. Now with an agreement on quota in place, the Kirkella has been given the green light to return to fishing and bring back the highest quality cod and haddock from the ice-cold waters. The Kirkella is the only factory trawler registered in the UK, and it is responsible for catching a significant quantity of all the fish sold in UK fish and chip shops. Returning to the seas means product availability will improve and with the current worldwide demand for fish rising, we think it’s great timing to have it back at sea! We hope this will help build a consistent and sustainable market, and after the extremely tough, uncertain times of the pandemic, everybody needs a good plate of fish and chips! So what else is new? Back in 2021, we were proud to open Collins Seafoods Ireland Limited. Our aim is to provide customers in the North and South of Ireland with fantastic products and service as Ireland returns to normal trading post-pandemic. We can also announce that Managing Director Richard Collins is retiring this month after an outstanding 42 years in the business, which saw Richard establish
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Collins Seafoods as the market leader in Frozen at Sea fish. We are sad to see Richard go as he has been at the very core of the business, but he will still play a part in the growth of Collins Seafoods; we will continue to follow the ethos he has built, and the morals and values will remain the same as they have since he started the business back in 1980. Richard has worked hard to bring a professional, honest and reliable service to customers all over the UK and Ireland and we aim to continue this going forward. Sales Manager Craig English will take on Richard’s role, and he is looking forward to continuing the growth and success the company has enjoyed under Richard’s stewardship. Austen Dack Chippy Chat Editor says “It is great news Kirkella is back out where it belongs and almost back with some much needed stock! I’ve known Richard for a long time now, he has done a remarkable job at Collins. I am sure he will be missed sorely by the whole industry; we wish him well. Good Luck to Craig from us all!
Contact Collins Seafoods North East Unit 2, Park 2000, Millennium Way, Heighington Lane Business Park, Newton Aycliffe, DL5 6AR T: 01325 315544 E: salesne@collinsseafoods.co.uk www.collinsseafoods.co.uk Collins Seafoods Yorkshire Unit 2, Felnex Crescent, Cross Green Industrial Estate, Leeds, West Yorkshire, LS9 0SN T: 0113 249 8832 E: salesyorkshire@collinsseafoods.co.uk www.collinsseafoods.co.uk
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Baby Come By Austen Dack
Babylon back for Open Day
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sle of Ely Produce have been promoting a new Chip Ambassador role to promote the great British Chip in association with Agrico. Their new variety Babylon has been going down a storm in chip shops across the UK and will be back for you to try at the IOE open day in September too. The Chip Ambassadors have become part of an UK wide group of shop owners and fryers who will promote best practice for potato buying, storing, and of course frying. The chain also includes key growers too like PJ Lee & Sons, and A. L. Lee Farming Company, as IOE looks to nurture the relationships they have grown across the whole supply chain over the last twenty years. Last year we
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sampled Babylon at the Isle of Ely open day, attended by over 100 people from across the fish and chip industry. It was so good to see so many people tucking into Babylon chips, fried perfectly by Pimp My Fish. Before the sampling Alex Moore Agrico UK Sales Manager, joined Chippy Chat publisher Austen Dack on stage to talk about the process of developing new seed for the fish and chip industry, and how important the chip shops are in being part of this process. The latest National Fish & Chip Award Champion John Molnar was present. His shop The Cod’s Scallops was voted best takeaway in the whole of the UK. He is a big fan of Agria. John said “It was great to taste Babylon first-hand after reading about it over the last few months. I am pleased with the look, feel and taste of Babylon and would be keen to try some in my shop.” The good news is that Babylon will be back for you to try at this year’s event on the farm on Sunday September 11th. It is one of the industry events of the year,
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Back! which successfully came back in 2021 despite the pandemic. The event starts at 9.30 am at the farm in Ely, Cambridgeshire with a coffee and a chance to talk to industry colleagues. It is invaluable, not only do chip shop owners and staff find out first-hand how the potato crop is faring for 2022/23, but they also get an idea about predicted cost and quality of the crop for the year ahead. Add to that lots of key suppliers will be exhibiting/sponsoring on the day too. Last year we had (among others) Pukka Pies, Middleton Foods, JFK (Gadus), Premier 1 Filtration, TQ, Vito, Drywite, Friars Pride, Agrico, Norfisk, Seafood from Norway, BD Signs, Meijer Potatoes UK, ASAP Filtration, HZPC, Solana UK, Panaepos & Smales. Please email austen@chippychat.co.uk if you would like to be a sponsor and/ or exhibit/present on the day. You will watch presentations on our giant AV, with full staging, from award winning fish and chip shop owners, giving you valuable
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advice for your shop. In 2021 we had fish and chip award champions The Cod’s Scallops, Fish and Chip guru Mark Petrou plus an intro from NFFF President Andrew Crook! If you would like to present on the day, please contact us. It’s the FREE fish & chip industry event not to miss! Oliver Boutwood Isle of Ely Director says. “It’s good to hear so many shops like the all-round good characteristics of Babylon. We are pleased with this partnership between Agrico IOE and chip shop owners, and especially pleased to fry Babylon at our farm on the open day.” If you would like a FREE ticket for the chip shop open day, please email austen@chippychat.co.uk. We will be featuring more reviews in the coming months, email austen@chippychat. co.uk if you would like to try Babylon and/or become one of our ambassadors.
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HappyClampers! By Andrew Rogers Chippy Chat Journalist
Located on the Royal Mile in Edinburgh, the Clamshell is as steeped in history as the street on which it resides. Chippy Chat popped in over Hogmanay to meet current proprietor Massimo Andreucci, sample the wares –– and explore the rich Italian tradition of Scotland’s chip shop heritage
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hile fish & chips is considered quintessentially British by the wider public, seasoned readers of Chippy Chat will know there are many theories as to the global origins of the nation’s favourite dish. What is indisputable however – although not so widely known – is the key role played by Italians in the rise to prominence of the local chippy in the British Isles, most notably in Scotland. An estimated 4000 Italian immigrants arrived in Alba between 1890 and 1914, mostly from poor rural areas such as Lucca and Frasinore. Many walked or grabbed lifts on horse & carts as they made their way from southern Europe to the north of the UK. Seeing the popularity of fish and
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chips on their way through London, the travellers soon started making the trade their own, with shops often doubling as ice-cream parlours. Such outlets required minimal investment and any Italian worth his salt knew how to fry cod. Chip shops grew up first in and around the Little Italy’s and spread to industrial areas where large numbers of workers lived. By the time World War One broke out Scotland was home to 4,500 chippers, with an estimated 800,000 fish suppers being sold every week in Glasgow alone. A great number were cooked by Italians and over a century later the Andreucci family who run the Clamshell in Edinburgh are maintaining a proud tradition. The first fish & chip shop at 148 High Street on the Royal Mile was opened in the 1950s by Paolo Crolla, who had spent the previous decade running the chippy at number 180, today the colourful office of the Edinburgh Fringe. Initially called the New Restaurant, number 148 was renamed the Clamshell by Antonio (Paolo’s son) and his wife Dorothy who ran the shop for many years. The couple famously described haggis in many different languages to tourists in their shop window, tempting them to try
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something new with their chips. After Antonio retired the family rented out the building to the Andreucci family in 1987 who quickly took on the mantle of offering great food and friendly faces – the Italian way you could say. That was certainly on the menu when Chippy Chat arrived on New Year’s Eve afternoon as your correspondents received an exceptionally warm welcome from Massimo long before we explained about this article. My delicious piece of haddock was freshly cooked to order while Beverley’s mushy peas were a real treat: we actually saw Massimo mashing up the heated processed peas himself. We also enjoyed watching him interact with Japanese tourists fascinated by the use of salt and vinegar, answer several queries about Mars Bars and serve up an Italian pizza that looked way better than the standard chain outlet fare. Several locals also came in for a traditional fish supper and Massimo seemed to know most of their orders before they even asked. “The ratio of residents to tourists is roughly 50-50 these days,” he told us. “Many of the locals have moved out of the High Street as the steep stairs became harder to negotiate or they have taken the opportunity to hire their buildings to tourists themselves who are keen to stay on or near the famous Royal Mile.” “Everyone is welcome here,” says Massimo. “My wife is Polish and I love the
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multi-cultural life that has always been Edinburgh’s hallmark. We have been able to stay open throughout the pandemic to serve the locals and don’t shut until past 03.00 am on the busiest weekends to accommodate late night revellers.” Massimo’s enthusiasm for his trade is infectious and he loves sharing the history behind the chip shop. “The inspiration for the name came from the stone carving of a clam shell above the door adjacent to ours. This was a nod to the history of these buildings, which had been operating as a fishmonger for centuries. During a complete refurbishment in 2005 we found the original fireplaces where they used to cook the fish. It was a special moment.” Like the Crolla family before them with their haggis and coffee, the Andreuccis have not been afraid to innovate to draw in the crowds that flock to Edinburgh, mixing up traditions and cultures with the likes of deep-fried pizza, mars bars and battered black pudding. “My parents deserve a great deal of credit for how they continued the legacy of the former owners and made the Clamshell famous well beyond the walls of Edinburgh.”
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ble from:
The Fish and Chip Shop Sausage! 42nd Street Classic Sausages – It’s All About the Ingredients!
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he 42nd Street frozen food range prides itself on choosing only the finest ingredients, guaranteeing quality and consistency with every bite. Why? To ensure your customers return time after time. From the best-selling Original 42nd Street Classic Sausage and 42nd Street Burgers to whole chicken breast 42nd Street Chicken Fillet Bites and Chicken Fillet Breasts, you can rest assured that you are serving the finest food with the finest ingredients. The Original 42nd Street Classic Sausage is popular with fish and chip shops for a reason. It’s produced from only quality prime cuts of pork, the Classic Sausage has been specifically developed to ensure fantastic flavour coupled with a succulent, yet firm bite – the Classic Sausage is available in different sizes, including 4’s and 8’s which are both in a 4.54kg box. The high pork meat content of 50% is what makes the 42nd Street Classic truly special – this percentage of pork means that 42nd Street Classic Sausages can justifiably be called a pork sausage! The 42nd Street Classic Sausage is perfect either battered or un-battered
and is cooked straight from frozen. Due to popular demand, the same unmistakeable taste of the 42nd Street Classic Sausages are also available in Gluten Free! With 1 in 100 people being affected by Coeliac Disease (Coeliac.org.uk), offering gluten free options as well as the Classics can help you expand your customer base! Show Off the Quality with Point of Sale To give your sales a boost, we’ve stunning point of sale material that is both eye-catching and contemporary. If you are already selling 42nd Street Classic Sausages, please contact your nearest Q Partnership supplier and make sure that you receive the point of sale to display in your shop. All our 42nd Street point of sale is free – this doesn’t just include the 42nd Street Classic Sausage, but also the 42nd Street Burgers and 42nd Street Fillet Bites and Chicken Fillet Breasts. Not selling 42nd Street Classic Sausages? It’s time to fry & try! If you would like to try 42 Street Classic Sausages or, for more information, please contact your Q Partnership supplier: Friars Pride, Henry Colbeck or V A Whitley.
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eck Ltd.
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Friars Pride Ltd. Henry Colbeck Ltd.
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01733364211 316400 T:T:01706
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Chippy Chat & Fast Food Magazine • March 2022
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It’s all about the ingredients • 50% pork, from quality cuts of meat • Same great exclusive taste • FREE, new design POS available – posters and digital menu board content • Drive your sales with 42ND STREET Classic Sausages
No.1 selling sausage in fish and chip shops To try the quality of the 42ND STREET Classic Sausages in your shop call:
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Friars Pride Ltd www.friarspride.com 01733 316400
Chippy Chat & Fast Food Magazine • March 2022
V A Whitley Ltd www.vawhitley.co.uk 01706 364211
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Whinner Whinner Sausage (& chip) Dinner! McWhinney’s Sausages – Voted Best in Europe!
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s you may be aware, McWhinney’s Sausages have been sizzling since 1898 and over the years our customers have told us that they are “the best sausages that they have tasted”. Of course, we’ve always known this, however now, it is official. We have received the accolade of manufacturing best sausages in Europe. As a leading supplier of premium pork sausages to the catering industry throughout the UK and Europe we have always ensured that we produce the best possible sausages for our customers. This has become evident as we recently received the title of Best Pork Sausage Manufacturers in Europe from LUXLife – a publication with a circulation of almost 300,000 readers worldwide. We are a traditional family business headed by Kevin McWhinney and spanning six generations. We are a main supplier of high-quality content pork sausages to fish and chip shops, cafes and other catering businesses in the UK and Ireland. Our MD Kevin has a saying “I will not produce anything that I would not be happy for my
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own family to eat” and it is for this reason that we only use the best possible ingredients to make our delicious range of sausages, this gives you the confidence that there never has and never will be any MRM, MSM or DSM anywhere near our products! We are not the cheapest on the market however you cannot be both the best and the cheapest at the same time. If you would like to upgrade your current sausage to a McWhinney’s then get in touch today or check out our new website to find out more information and for a list of our stockists.
Contact McWhinney’s Sausages Ltd, 10 Balloo Way, Balloo Industrial Est., Bangor, Co. Down, N. Ireland, BT19 7QZ Tel: 028 9127 1811 Fax: 028 9127 1795 Email: james@mcwhinneys.com Web: www.mcwhinneys.com
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For more information visit www.mcwhinneys.com or call 028 9127 1811
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The Summer of 69! Blakemans reflect on the last few years and their plans for the future
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ames. T. Blakemans will be celebrating their 70th birthday next year and they have been thinking back through their history, developments and planning the future of their family business. Starting up in Staffordshire in 1953, the Blakeman family have been producing sausages and meat products that are renowned for their consistently high quality ever since. Despite the scale of the operation growing year on year and the technological advancements they’ve installed, it is their ethos of using the finest ingredients; a robust production process perfected through the generations and a heavy focus on giving great customer service that keeps their loyal customers coming back. As we leave the lockdowns and restrictions of 2021 behind, there’s an expectation of an amazing summer in the air seeing people wanting to get out and about with greater freedoms. This anticipation seems to have been inspiring the team at Blakemans too, who have a raft of new and exciting developments underway. Recently they have switched all of the refrigeration systems throughout the production process, completed an upgrade to all of the lighting throughout the manufacturing plant and even ensured that all of their food waste is used to create renewable energy by a 3rd party, using an anaerobic digester. Carrying on from this, they are currently anticipating the delivery of all new temperature controlled delivery trailers for newer, more efficient units. They even considered the environment when completing the designs for the trailers, changing out the dark blue colours of Blakemans tradition for designs which are predominantly white. These changes should mean that the refrigerated units will not need to work as hard to
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combat heat absorption on sunny days. Steve Collinge (Operations Director for Blakemans) said: “At Blakemans, we do not have a static approach to reducing our environmental impact. We are constantly evolving in a bid to over-achieve upon the regulations and guidelines that we are given and that we have set out in our ESOS (energy saving opportunity scheme) and SECR (streamlined energy and carbon reporting) schemes. It is a top priority for us as a business.” The past few years have felt like a long slog for us all and the team at Blakemans are truly thankful for all of their loyal customers who have battled on throughout the pandemic. It is down to their support and loyalty to the Blakemans brand and products that they have been able to consistently evolve their processes, ensuring that their customers will always get the best quality sausages on the market. This is why they have decided to sponsor the National Fish & Chip day again this year. Phil Blakeman said; “We have a lot to thank the lovely people of the fish and chip and fast food industries for, especially over the last few years. The national dish and those who lovingly prepare and serve it work incredibly hard and have proven time and time again to be the pillar of many communities throughout the UK. It is only fitting that they have this annual celebration and we are honoured to be able to play a small part in this fitting tribute” If you’d like to find out more about Blakemans products and services then please visit Blakemans.co.uk or speak to your local supplier. For more information about getting involved with the National fish and chip day this year then please visit neoda.org. uk/national-fish-and-chip-day for more details. Chippy Chat & Fast Food Magazine • March 2022
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There is No Catch! Wanted Friers and Manager for new Away Resorts chip shop!
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stablished in 2008, Away Resorts owns a beautiful collection of 27 holiday parks. The business is private equity-backed and was founded by leisure entrepreneur Carl Castledine and two of his colleagues; Greg Lashley, Operations Director, and Neill Ryder, Finance Officer. Our team at each location have a passion for holiday parks like no other. We all share a vision to change the perceptions of ‘caravanning’, to create highly regarded, premium experiences that ‘inspire everyone to holiday in the UK.’ Our values of being ‘attentive’, ‘amazing’ ‘lovers’ sit at the heart of the business, and we genuinely care about our Away Resorts family. Alongside team growth and development, is our desire to innovate and consistently improve the customer experience. From the creation of the TriBeCa in 2017, a New York themed caravan that disrupted the market – all the way through to today where we are building brand new swimming pools, exclusive adult bars, and restaurants that wouldn’t be out of place in London’s Covent Garden. Part of that expansion is a Fish and Chip Shop at our flagship location, situated in Lincolnshire, at Tattershall Lakes Country Park. It’s Away Resorts first foray into the world of Fish and Chips as a standalone offering, developed off the back of customer insight. The demand was clear – our customers and owners love their fish & chips! Tattershall Lakes is already home to five food and beverage outlets that offer a premium dining offering, rooftop cocktail
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bar, gin emporium, and a large bar & restaurant complex serving breakfast, lunch, and dinner. We plan to offer a premium takeaway experience offering sustainable local fish along with freshly cut mouth-watering chips. At Away Resorts, we like to do things a little differently, so if there is an opportunity to put an Away Resorts spin on the traditional, we will! Work started on the construction of the Chip Shop in December 2021 with a plan to be open for Easter 2022. The brand ‘Catch 22’ was born in early 2022 which incorporates the Catching of Fish as well as the year of establishment, 22. And everyone knows every good chip shop name is based on a great pun! We’re on the lookout for talented individuals to join the team including a chip shop manager and frier too, to deliver delight daily to all our guests. If you’re interested in applying, please get in touch today with James Middleton our Commercial Manager james.middleton@ awayresorts.co.uk We offer great benefits and that can include accommodation for the right candidate.
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Ledbury Buy-Pass! A POPULAR fish and chip shop in Herefordshire taken over by new owners
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-Pass Fish and Chip Shop in Ledbury has changed hands as the former owner moves across the county to the Golden Valley. Sue Brown said she would be leaving Y-Pass, in The Homend, but it would be “in the very capable hands” of new owner Dawn Barker. Posting an update on Facebook, Miss Brown said: “As some of you may know I have sold the fish and chip shop as I am moving to Dorstone to live with my future husband, Jon. “The shop will be taken over in the very capable hands of Dawn Barker and her family on November 8. “I want to say a great big thank you to all the lovely customers I have met over the last few years, you have made me feel very welcome and supported the chip shop with great loyalty and frequency. “I would also like to thank my friends and family who helped me whip the shop into shape in the early days and finally all the amazing staff I have had the pleasure to work with, I know it must have been hard putting up with me! “I am going to miss Ledbury but I am looking forward to starting a new life in the Golden Valley.” She also wished the new owners a happy and successful future at Y-Pass, which was rated the second-best chippy in Herefordshire on Tripadvisor in November 2020. New owner Dawn Barker said she would be taking over the shop with the help of her daughters. “I’m hoping to carry on with the hard work and improvements Sue has put in over the last two years,” she said. “I have updated the menu slightly but I am happy to listen to people’s suggestions for adding to the menu.” Are you selling your shop? Email austen@ chippychat.co.uk
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Every fish counts. For more than 120 years Norway has been a global leader in marine research and sustainable stock management. Our deep-rooted knowledge gives confidence our precious resources are responsibly managed and harvested using the best possible insight. Knowledge begins with experience. Choose Norwegian seafood.
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Just the Veganning! A vegan fish and chip shop has opened in Brighton
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o Catch is the first vegan fish and chip shop in the city has and has been opened by ethical vegan company The No Catch Co, launched by Unity Diner founder Ed Winters and Kevyn Bourke. The No Catch vegan fish and chip shop serves the Unity Diner award-winning and hugely popular ‘tofish and chips’. Other menu highlights include vegan prawns, calamari, smoked haddock and battered sausage. The first 100 people who arrived received entirely free vegan cod and chips and encouraged vegans to bring along a nonvegan friend or family member to try it. Ed Winters, co-founder, said: “Kevyn and I used to both eat fish and chips before we were vegan and with it being such a British staple we decided we wanted to show people how delicious a plant-based version of the dish can be. “In 2019 we handed out free portions of the tofish along the British coast to non-vegans, and their reactions alone told us that we had a product that we simply needed to do more with.” Kevyn Bourke added: “We have a long-term goal of opening more locations and creating something that can take on the fish and chip shop industry in the UK.” Over 500,000 people in the UK pledged to eat vegan in ‘Veganuary’ with the numbers growing by over 40% in the last 4 years alone Are you serving vegan food? Email austen@ chippychat.co.uk
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Chippy Chat & Fast Food Magazine • March 2022
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Chippy Mouse! Yorkshire County Fish and Chips
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pcot’s World Showcase is a destination within a destination… within a destination. Did I do that right? Disney World > Epcot > World Showcase. Yup. All true. But why not add one more to that statement? The United Kingdom Pavilion is a British-themed pavilion that is part of the World Showcase, within Epcot at Walt Disney World near Orlando, Florida. The pavilion represents the four countries of the United Kingdom; England, Scotland, Wales and Northern Ireland. Its location is between the France and Canada pavilions. Yorkshire County Fish Shop in the United Kingdom Pavilion is exactly that: a destination. Upon arrival to this walk-up quick-service establishment, you’ll realize that they offer a single entree: Fish and Chips. They also offer a couple of snacks and drinks but as for meal food, the Fish
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and Chips is it. And honestly, that’s all they need. Any place that has a prime location – which includes a few tiers of waterside tables for relaxing and chowing down – and only offers a single item on the menu is trying to say something. And boy are they saying something. I love fish and chips and although I’ve tried various versions all over the country, I’ve yet to find one that can clearly beat it. The fish is perfectly cooked every time I get it with just the right batter-to-fish ratio. And that batter…perfectly fried and crispy. Every. Single. Time. Sprinkle some salt and the available malt vinegar over everything – which is a must – and you have yourself one tasty meal. Tartar sauce is also acceptable…but an inferior choice to the malt vinegar. There’s also plenty of food in that basket, so you won’t feel ripped off or starving after spending $11.49 plus tax. In Chippy Chat & Fast Food Magazine • March 2022
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fact, I’d go so far as to say that, due to the consistency of flavour and cook, it’s one of the best values on property, costing well under $15. That’s $11.49 at Disney World, let me remind you, and for a meal that lives up to some of the best fish and chips I’ve had, it’s a steal. I mean, the beer you bought with it cost almost as much at $9.25 for a single cup and doesn’t live up to any sort of hype. That’s because the beer selection at Disney is terrible overall. You’re talking $9.25 for a single Bass Ale or Harp Lager at this place. Yikes. Watch the Friendship Boats sail by as you enjoy a well-priced meal and an overpriced beer!
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Once you have your basket of fish and chips (and over-priced beer…or not), definitely swing around the side of the building and settle down to enjoy at those waterside tables I mentioned earlier. They are the perfect place to relax for a bit after a lot of the walking you’re sure to be doing at Epcot on any given day. They also have nice views of World Showcase and are set slightly away from the hustle and bustle of the main walking path, so aside from the birds trying to grab a “chip” or two (or all of them), you’ll be able to recharge for the rest of your Epcot adventure!
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This & Chips! Meat-free brand This sponsors Quorn in Veganuary marketing stunt
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ledgling plant-based meat brand This has sponsored an English town called Quorn in a bid to take on the meat alternative legacy brand ahead for Veganuary. The in-house stunt saw the Leicestershire town, which Quorn was rumored to be named after, taken over by This with its local bingo, chip shop and pub all sponsored by the brand. This also jumped on the meatfree football sponsorship wagon by supporting Quorn AFC with kits touting ‘We Love This’ and branded water bottles. The deal follows the likes of Meatless Farm sponsoring Real Madrid, Quorn partnering with Liverpool FC and vegan pet food brand Hownd tying with Forest Green Rovers. Running alongside the campaign was a 90-second social video from Mental Images showing all the ways This has plastered its branding across the town including beer pumps, missing cat posters and chip shop paper. According to This, 55% of consumers want to reduce their meat consumption. Turner said at the beginning of his appointment: “This is well-placed to lead this growth, bringing newer consumers into the category with our hugely engaging brand and great tasting, hyper-realistic products.” The brand was also behind a Salt Bae guerrilla stunt in October, where a meat-free food truck was parked outside Salt Bae’s London restaurant, handing out free food to the public. Have you been involved with a national company in your shop? Email austen@chippychat.co.uk
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Play Up Pompye! T.Quality to open new portsmouth depot
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. Quality is delighted to announce that the company is opening its 11th depot in Portsmouth in the coming months. The new site, which will be based just off the M27 in Fareham, Portsmouth will increase the company’s delivery capacity, enhance customer service levels and free up resources at other depots. The site will also operate a Trade Counter for call/click and collect customers. The new opening is part of T.Quality’s ongoing investment in its delivery network and to cope with increasing demand. They have been trading for over 100 years, and it supplies fish and chip shops with all the food solutions a fish and chip shop requires, ranging from frozen fish and meat products to packaging and cleaning products to much more. They currently operate 10 branches, in Swindon, Bovey Tracey, Darlington, Avonmouth, Swansea, Peterborough, Birmingham, Leeds, Bridlington and Staplehurst. All sites operate a trade counter for customers to either call/click and collect or just to make a lastminute dash for products. Mike Crees, Managing Director of T.Quality said: “We are delighted to be opening our newest depot in Portsmouth. This is a really exciting opportunity; the site will add further capacity to our operation but will also help to enhance customer service levels with increased delivery dates and the opportunity to reach new areas. Fish and chips is the heart beat of us and to be able to continue and expand our long tradition of serving the industry is our main aim.Investment in our depot network will continue to be a major focus this year as we continue to drive the business forward.” The Portsmouth depot is expected to be open by the end of March/beginning of April 2022. For more visit www.tquality.co.uk
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Chippy Chat & Fast Food Magazine • March 2022
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All is Rosey! Brit opens unit in San Antonio By Mike Sutter San Antonio Express News
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t the San Antonio food truck Rosey’s Fish and Chips, the menu is simple: just beer-battered swai and hand-cut russet potatoes. Before Rose started Rosey’s Fish and Chips last year, he was a musician. And before that, an Englishman, born and bred. He’s still both of things, but now he’s also the guy doing one thing and doing it well from a trailer the size of an airport tollbooth: frying fish and chips in the tradition he grew up with back home in Milton Keynes, a city 50 miles north of London. Rose left England after college, then travelled to South America and wound up in Argentina, where he met his wife, a San Antonian. They settled back in San Antonio 20 years ago, and he’s been hunting for good fish and chips ever since. “My frustration in Texas was that I couldn’t get anything vaguely close to what I like,” he said. “It’s something that’s being done all over the place, but not very well.” With his own quest in mind, Rose bought a fryer and began experimenting in his garage, eventually doing fish-andchips pop-ups at The Dakota East Side Ice House before chef Tim McDiarmid invited him to cameo at her Southtown restaurant. Rosey’s Fish and Chips is a San Antonio food truck specializing in British-style fried fish and hand-cut french fries. Rose will be the first to tell you, “I’m not a cook; I’m a musician.” We won’t be the first to tell him that he can be both. And he’s making the best fish and chips I’ve run across in my my own private moments of Melville in San Antonio.
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Best dish: Fish and chips is the only thing Rosey’s sells, one big crunchy fillet of swai and a double handful of crispy french fries for $15. The fish is lacquered like an antique bombe chest, with smooth mahogany curves and gnarled curlicues of batter along the edges. The beer batter employs Lone Star or whatever beer’s on hand where Rose is cooking on any given night, like Real Ale at The Dooryard beer bar or a housemade brew at Second Pitch Beer Co. Rose fries everything in peanut oil for extra flavour. The batter’s feather light but super strong, sturdy enough to cradle the fish and delicate enough to absorb and amplify the malt vinegar Rose splashes on just before serving. The fish itself isn’t fancy by any means, but its neutral taste and light alabaster flake are just the right contrast to the airy crackle of its fried shell. For the chips, Rose hand-cuts russet potatoes in finger-size blocks and fries them twice for a hard-thump crunch on the outside and starchy fluff on the inside. Down the road, Rose envisions Rosey’s trailers in cities all over the place, two-wheeled ambassadors for one of England’s finest exports.
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North West
Anthony Swift (Liverpool) Reliable daily deliveries throughout the North-West Guaranteed quality supplies throughout the year.
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t was the change of an era recently when brothers John and Frank Orsi finally stepped down from Peppo’s chip shop. And customers and friends turned out to wish them well in retirement. There was firstly a private family party within the premises, which then spilled out into the street where large crowds gathered to bid a final farewell John and Frank Orsi. The chip shop has been in the family for over 70 years, and in that time, they have had a few celebrity customers, like Billy Connolly and actor Donald Sutherland. The business was established in 1947 by their father Guissepe Orsi as The Round O Chip Shop, at which time it was situated in Allan Street. In 1951 Guissepe decided to relocate the chip shop, moving to its current location in Ladybridge Street. Customers of a certain age will recall going for a swim at the public baths, then nipping around the corner to Peppo`s for a “poke o’ chips”. John and Frank officially handed over to new owner Gary Smith, wishing him every success in the future. It is now called the Harbour Fish & Chips.
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Our large supplier base and vigilant quality control helps provide consistent quality all year round.
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We run a fleet of modern vehicles with 24hr breakdown assistance.
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Chippy Chat & Fast Food Magazine • March 2022
@mitchellpots
Chippy Chat & Fast Food Magazine • March 2022
@mitchellpots
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You will be Happea! You won’t believe it’s not chicken… Introducing Meadow Vale’s Original Vegan Chicken Strips.
M
ade from pea protein to deliver a succulent and meaty bite, Meadow Vale’s Original Vegan Chick’n Strip give you a meat-free alternative to add to your menu. We created the Vegan Chick’n Strip to meet the current surge in demand for high quality meat and dairy alternatives in the foodservice industry. A whopping 92% of plant-based meals consumed in the UK were eaten by non-vegans last year, so we made sure that no matter of dietary requirements, your customers won’t be disappointed. Why strips? Why now? Simple, versatility. Chicken strips have proven to be best sellers for fast food chicken products in the last year. A strip can be used across a menu from a juicy chicken burger to a tasty Thai fusion dish, meaning the need to buy varying vegan products is eliminated and costs are kept low. It has taken our Product Development team sometime to create a Vegan product that meets the demanding quality standards of Meadow Vale Foods, but it has definitely been worth the wait. Nigel O’Donnell, Meadow Vale Foods’ Managing Director added ‘Feedback from our wholesalers and end users has been fantastic. Our product analysis and customer testing has shown the quality of the Original Vegan Chick’n Strip is unrivalled’,
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Chippy Chat & Fast Food Magazine • March 2022
The secret The aim here is not to influence choice, but to offer an alternative runs parallel with our chicken for high quality taste, texture and appeal. We figured out what makes Meadow Vale chicken so delicious, and recreated it using pea protein. High in protein and a great source of Iron, pea protein is a great fit for any diet, as it is naturally vegan and hypoallergenic. Like many of our tender chicken strips, the protein is hand cut then coated in our signature Meadow Vale batter, making it extremely difficult to separate the meat-free from the meat. Trust us, we’ve tried! Meat free and stress free! If you’re looking for convenience, you’re in the right place. The Chick’n Strips will help the caterer save time, waste and money by offering quick cook times in a variety of methods, straight from the freezer. The quality is all in the strip, simply heat and serve! What’s more, the product performs great when hot held; the coating will stay crunchy for longer while the core stays succulent for up to two hours… perfect for takeaway and delivery. You can find more about the product and how you can try on your menu by visiting our website www.meadowvalefoods.co.uk Chippy Chat & Fast Food Magazine • March 2022
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Chippy Chat & Fast Food Magazine • March 2022
Chippy Chat & Fast Food Magazine • March 2022
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Chippy Chat & Fast Food Magazine • March 2022
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