Chippy Chat March 2021 by Chippy Chat Magazine

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To find out more about McWhinney’s Sausages, visit us at www. mcwhinneys.com

www.chippychat.co.uk

austen@chippychat.co.uk

TEL 01353 865 966

Issue 3 Volume 11 March 2021

10% Off Fresh 1 Chippy Chat & Fast Food Magazine • March 2021 Chippy Chat Fast Food Magazine • March 2021 In&an Octopus’s Cut Chips for Tried and Garden in the shade Chippy Chat Readers! Converted in NZ

Chippy Chat & Fast Food Magazine • March 2021

Time Marches On! On! The Year March-es

ell, weapproaching are already the Well already

theofend of the end of approaching the first quarter 2018!

Austen Dack Publishing Editor

first quarter of 2021! Hopefully it Hopefully it will be a busy one for will be as busy as possible in these shops and suppliers as we approach times for day shops suppliers Mother’s andand Easter too. as we approach Mother’s and of Congratulations to all atDay Friars Pride. Once again, they have course the Easter period too. delivered a fantastic show for A packed offering trade this month with even moreFirst visitors it seemed your delights. off, we review than ever. many of our oil and fat partners A busy you offering this month forwhat your giving the chance to see delights. First off we review many oil and filter products many top of our oil and fat suppliers giving shops are using and why. Also, you the chance to see what many we have our first great sausage top shops are using and why. Also, feature of 2021 too!

With noour shows year we have greatplanned sausagethis feature

we too!look to the launch our Isle of Ely open day as hope OurProduce front-page partner for March is we can get things back to normal Pukka Pies. They supply millions of soon. With 140 attending in pies to fish over and chip shops across 2019, this is they a must FREE the UK and areattend helping us celebrate National Pie Week. event this year held on Sunday If you would12th. like to advertise, September get involved tellto usadvertise, some If you wouldorlike news please email me austen@ get involved or tell us some chippychat.co.uk thanks for your news please email– me austen@ support enjoy the issue. chippychat.co.uk – thanks for your Austen support enjoy the issue. Austen Dack www.chippychat.co.uk

Chippy Chat Ltd

Oak Lane Littleport Ely Cambridgeshire Chippy Chat Ltd CB6 1RS Oak Lane Littleport Elywww.chippy-chat.co.uk Cambridgeshire info@chippychat.co.uk CB6 1RS

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www.chippy-chat.co.uk Facebook Chippy-Chat info@chippychat.co.uk TEL 01353 865 966 Twitter @Chippychat FAX 01353 863 444 Facebook Chippy-Chat Managing Director John TEL Boutwood 01353 865 966 FAX 01353 863 444 Publisher Oliver Boutwood Managing Director oliver@chippychat.co.uk John Boutwood

Publishing Publisher Editor Austen Oliver Dack Boutwood austen@chippychat.co.uk oliver@chippychat.co.uk 07863123929 Publishing Editor Subscriptions and Marketing Executive Austen Dack Amanda Waterfield austen@chippychat.co.uk amanda@chippychat.co.uk 07863123929 01353 865 966 Design/Editorial Design/Editorial Stuart Catterson Stuart Catterson stuart@cc-ff.com stuart@cc-ff.com Accounts Accounts Claire Boutwood-Potter Claire Boutwood-Potter accounts@chippychat.co.uk accounts@chippychat.co.uk Printed in the UK by Printed in the UK by The Magazine Printing Company The Magazine Printing Company Advertising Sales and Promotions Advertising Sales and Promotions austen@chippychat.co.uk austen@chippychat.co.uk For PR and Editorial For PR and Editorial editorial@chippychat.co.uk editorial@chippychat.co.uk

Chippy Chat & Fast Food Magazine • March 2021 Chippy Chat & Fast Food Magazine • March 2018

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Storm in a Teacup! Move over teabag! There’s a new hottie in town that dissolves, instead of brews

aterdrop® - innovators of the world’s first microdrink - has announced in time for National Tea Day on April 21st 2021, the launch of

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

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

Chippy Chat & Fast Food Magazine • March 2021

the world’s first ever microtea, which is set to pioneer the way consumers drink the nation’s favourite hot beverage. Moving away from the iconic tea bag, microtea packs the finest fruit and plant extract into a small dissolvable cube to create a naturally infused, soothing and delicious tea. On a brand mission, to get the world to drink more water and ultimately lead healthier and more sustainable lives, microtea is waterdrop®’s answer for the winter months. They believe that the first and last sip of tea should always taste the same, which is why microtea has been scientifically created to dissolve in hot water with optimised flavours in three simple steps - step 1 pour 600ml of warm water, step 2 drop it like it’s hot, step 3 enjoy immediately. No shaking, no stirring! Whether fruity, refreshing or excitingly spicy, microtea is guaranteed to satisfy every pallet with three new flavours destined to warm the soul and invigorate all taste buds. All three flavours are bursting with vitamins and health benefits, helping your immune system operate at its optimum. Microtea is available in three new flavours; Oriental Spice - Ginger - Turmeric - Chilli White Blossom - White Tea - Blueberry Linden Blossom Fruit Fusion - Rosehip - Blueberry Hibiscus For more information and to buy waterdrop® products please visit: https://en.waterdrop.com

Chippy Chat & Fast Food Magazine • March 2021

Inside Cleaning Up!

Drywite Launch Anti-Viral Range

Merry Fishmas!

Upto half of Brits consider takeaway on Xmas Day

Kings Lynn Down F&C

Chip shop sales plunge as King’s Lynn Town F.C. play behind closed doors

Premier League Champions!

Premier 1 Filtration first for quality and service

The Green Party!

March 2021

6 8

Money Laundering Making cash payments more hygienic

10 12

16 18 20 22 24

Polish and Lithuanian cuisine in Liverpool

Still Life on Mars! 25 years of the deep-fried Mars Bar

Vale of Hope!

What’s hot right now

Teacher’s Pet!

Agrico new star tried by one of the UK’s finest Chip Shops

A New Beginning It was time to go home

The Chips are Down!

10% Off Fresh Cut Chips for Chippy Chat Readers!

McWhinneys Sausages – Boringly GOOD! In Gluten Free too

Just Perfection!

A chip-shop sausage is just a chip shop sausage, right?

Can’t Buoy Me Love! The Beatles’ Fish-and-Chip Boat Sinks

Origin Matters Choose Sustainable Seafood from Norway

We’ll be back! National Fish and Chip Day returns in 2021

Fish & Tries Auckland shop lands big sponsorship deal

28 30 32 34 36

Chippy Chat & Fast Food Magazine • March 2021

West Vale Fisheries, have partnered with local non-profit organisation Focus4Hope

A Job Maid for You? Manage an Award-Winning Shop!

41 42

Es 30 tab Ye lish ar ed s

It’s only just the Veganning!

Baltic-ket to Fried!

Leanne Green is the New Sales and Commercial Executive for Nortech Foods Ltd

38 39 40

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

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Refurbished / Rebuilds / New Traditional & Dutch Makes Extraction Systems & Ductwork Shopfitting Design & Refurbishment Fire Damage, Repairs & Upgrades

For prompt, efficient service please call:

01553 772935

sales@klsonline.co.uk Chippy Chat & Fast Food Magazine • March 2021 In association with

Frying Ranges

Cleaning Up! Drywite Launch Anti-Viral Range

ollowing months of research and development Drywite has invested in and developed a new range of products for Friers to help protect their teams and also their customers. Made in the UK, the Drywite Antiviral range addresses many of the challenges affecting us all in our daily lives, Bacterial infections from touching surfaces in a food environment and of course Coronavirus especially on surfaces. As with every Drywite product, great care is taken to ensure every product is made to be suitable for use in a food environment and the Anti-Viral range is no exception. With a surface cleaner suitable for work surfaces you can be sure that this product is effective against a multitude of Viruses and Bacteria including MRSA, Salmonella, Listeria and Coronavirus the Coronavirus from the surface The same would apply to our new wipes which address coronavirus on most surfaces in both the front of house as well as preparation areas, one wipe and dry. The superior performance wipe is effective against mould, fungi and even yeasts. No range would be complete without a high-performance Hand Sanitiser and in a handy to use 500ml hand pump easy to use by everyone.

Chippy ChippyChat Chat&&Fast FastFood FoodMagazine Magazine••March March2021 2021

The new Antibacterial Soap in a liquid form is available in a handy 5 litre pack and can be used with our wall mounted soap dispenser. With this, the first of a range of new developments from Drywite, please look out for further new products coming soon from us, made with the Fryer in mind. The new range is available now from your Drywite Distributor, if you would like to speak with one of our team please call us on 01384 569556.

Contact Visit: www.drywite.co.uk Email: sales@ drywite.co.uk Drywite Ltd, The House Lee,Harp Lane Halesowen, West Midlands. B63 2RA T: 01384 569556

Chippy Chat & Fast Food Magazine • March 2021

AntiViral Range from Drywite

Introducing the Drywite AntiViral range of premium quality, antiviral and antibacterial products, proven to be effective against a wide range of bacteria and viruses, including coronavirus.

For more information please call 01384 569556 or E-mail: sales@drywite.co.uk 7

Chippy Chat & Fast Food Magazine • March 2021

KILLS BACTERIA

KILLS CORONAVIRUS

drywite.co.uk Chippy Chat & Fast Food Magazine • March 2021

Merry Fishmas! Upto half of Brits consider takeaway on Christmas Day

ith Christmas a little over 9 months away is it time to think about opening on the big day itself? Almost half of the UK plans to order a takeaway meal on Christmas Day, according to new research. One in four Brits have said they are bored of the same traditional Christmas dinner on Christmas Day, according to research published by food delivery app Foodhub. Almost half (49%) of the 2,000 Brits polled plan to order a takeaway on Christmas Day. Four in 10 claim this will save preparation time and 35% say it will save time on the washing up. When it comes to the UK’s favourite festive takeaway food ordered on Christmas Day, Indian takeaway is ranked top (42%) followed narrowly behind by Chinese (39%) and then Pizza (28%), but is this mainly due to most fish and chip shops being closed? In fact, last Christmas Foodhub even produced a limited edition festiveflavoured musical pizza-box that played a special seasonal Christmas jingle when the lid is opened. Anyone who ordered a pizza from Foodhub over the Christmas period stood a chance of having their pizza delivered in one of

Chippy Chat & Fast Food Magazine • March 2021

the special musical boxes. Wil Chung, Foodhub spokesman, said: “We produced our Christmasthemed musical pizza boxes to reflect not only one of the favourite Christmas Day takeaway options but also to help put a seasonal smile on our customers faces. It is no surprise that, after such a difficult period, more people are turning to seasonal takeaway food this year either - the average household spends over six hours cooking and preparing the Christmas dinner, according to our data, with 30% spending between four to five hours and a further 20% spending two to three hours preparing the main Christmas Day meal.” Hosting a festive feast for the entire family isn’t cheap, as the average household spends £75 on food and drink for Christmas day, with 15% spending up to £50 and 10% splashing the cash on £150 worth of tasty treats. Wil Chung added: “As more and more people are becoming bored of the traditional Christmas dinner, we’re noticing an increase in takeaway orders. Cooking and preparing a dinner for your loved ones can be a stressful affair, especially on the busiest day of the year. So, it comes as no surprise that more people are turning to takeaways to save the time and stress that comes with a traditional turkey and all the trimmings. The new survey data shows millennials are the most likely group to order a takeaway on Christmas Day (17%) compared to those over 45 (7%), and pizza is their preferred choice (45%). Austen Dack said “Chip shops have a host of seasonal treats in their armour already including pigs in blankets, deep fried sprouts and even fried mince pies, so I’m sure they could do well on December 25th!” Are you planning to open on Christmas Day? Email austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • March 2021

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 2021 Chippy Chat & Fast Food Magazine • March 2021

Kings Lynn Down F&C! Chip shop sales plunge as King’s Lynn Town F.C. play behind closed doors at The Walks

aturday afternoons are normally a hive of activity for a fish and chip shop located within walking distance of Kings Lynn’s football stadiumbut the weekends proved just how unprecedented these times are for local businesses. The Crossings (fish and chip shop next to railway line) in the town would normally sell a quarter of a tonne of chips when King’s Lynn Town F.C. are playing at The Walks. Due to coronavirus restrictions, the Linnets play their fixtures behind closed doors on a Saturday, which resulted in the fish and chip business seeing sales fall by around 75 per cent. In normal circumstances the shop would have four staff working on matchdays, but this was reduced to two on Saturday with no spectators coming in for their pre-match chips and dinner afterwards. Owner John Redman said: “From the chip shop, you can normally hear the

Chippy Chat & Fast Food Magazine • March 2021

crowd roaring and chanting so it was actually quite spooky just to have it silent but seeing the floodlights switched on and the television towers. “We had the game on the TV in the shop so to not have the cheering and crowd supporting was not nice at all. We can’t wait for it to get back to normal, not just for the business but for the club as well.” The owner added that the business is doing enough to stay afloat with a new delivery service transporting hot food to residents in the local area. A young lad has been hired to deliver the food on his electric bike, but Mr Redman is ensuring the service does not branch out beyond the local area so that customers are receiving hot meals. During lockdown, Mr Redman initially delivered the food himself in his car to the regular customers who were self-isolating. The business is signed up to online ordering company Just Eat so there has been a surge in deliveries and telephone calls. How have you been affected due to no crowds at sporting fixtures? Email austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • March 2021

We are passionate about potatoes and their potential

For decades Meijer Potato has been focussed on breeding only the best varieties to suit the demands of the market. We use the latest technology to breed only the best possible characteristics that add value for both the grower and the end user. We focus on ensuring reliable fry appearance, texture and flavour that give you a premium product. Helping you to deliver the perfect combination of a chip that both looks and tastes great! We are passionate about developing the best potato varieties for the entire potato supply chain. This is how we want to contribute to a better world. Everybody deserves to enjoy food We are Meijer Potato

Accord - Early favourite, white fries and that fresh new season taste

Lady Jane - A new yellow fleshed contender with delicious flavour

Lady Anna - Great taste, less waste, premium fries

Bayfield Brecks Barns, Garden Lane Lady Terra - A whiter Letheringsett, Holt, Norfolk, NR25 7DZ fry with dry matter to Tel: 01263 710602 extend that new season info@meijerpotato.co.uk Chippy Chat & Fast Food Magazine • March 2021 11 feeling www.meijerpotato.co.uk

Chippy Chat & Fast Food Magazine • March 2021

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

Chippy Chat & Fast Food Magazine • March 2021

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

Chippy Chat & Fast Food Magazine • March 2021

Premier 1 League Champions for Over 30 Years! Premier 1 Filtration first for quality and service

remier 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 lots of shops and owners nominated who use their machines and/ or filtration products. Steve Calvert Managing Director of Merlin Filtration said. “We were thrilled to get so many winners at this year’s 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, Schools and Hospitals across the UK and Europe. They introduced the Superpad to the

Chippy Chat & Fast Food Magazine • March 2021

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.

Contact T: 01325 377189

or 07836 370234 Visit: www.premier1filtration.com

Chippy Chat & Fast Food Magazine • March 2021

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.”

Chippy Chat & Fast Food Magazine • March 2021

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 2021

The Green Party! Leanne Green is the New Sales and Commercial Executive for Nortech Foods Ltd By Austen Dack

fter 9 years as Sales and Commercial Manager with Nortech Foods, Alan Hackett has decided it is time to hang up his tie and enjoy a muchdeserved retirement. His assistant for many years Leanne Green now assumes Alan’s responsibilities for Sales, and Commercial activities for Nortech Foods and is looking forward to helping you. We caught up with Leanne and asked her how she developed into her new role. “I have been with Nortech Foods for almost 23 years (straight from school), so I am kind of part of the furniture now. I absolutely love working in this industry, I get to talk to and meet so many fantastic people every day so there is never a dull moment. Working alongside Alan for so many years has given me the grounding I need to understand the needs of all our fish and chip shop customers.” “Outside of work I am a big rugby fan, I even played it myself for my own town Doncaster Ladies for about 10 years. I also like to keep fit in general, running 5 miles before I start work in a morning which sets me up for the day. “ I was lucky enough to spend the day with Leanne and Alan in Nottingham shortly after the Cod’s Scallops were crowned champions, in March 2020 (one of a very few trips out I managed in 2020). I have known Alan for 7 years and he was always someone you could pick up the phone to if you had a problem or needed some advice. Leanne and Alan were a great team, and I’m sure that

Chippy Chat & Fast Food Magazine • March 2021

Leanne will develop the role to suit her tenacious character and offer the same Nortech customer service that Alan offered whilst adding her own expertise and understanding too. Good Luck to Leanne from all of us at Chippy Chat, and we wish you Alan a very happy retirement, and hope to bump into you at a chip shop somewhere in the midlands soon Nortech Superior is the Premium fish and chip industry frying medium. It is used by thousands of fish and chip shops across the UK, including Papa’s Fish & Chips, The Chip Shed and Our Plaice. The benefits Beef dripping is a traditional way of preparing food with an excellent flavour using 100% natural and non-allergenic ingredients. The use of beef dripping is a first choice for many fish and chip outlets. By choosing beef dripping as a frying fat, the taste of potatoes and fried food is enhanced. A cooking fat for generations Beef dripping is a fat with a long tradition; it is an excellent frying fat that has proved its worth with food producers the world over.

Contact Email leanne.green@nortechfoods. co.uk, for more details Nortech Foods Limited Ings Road , Doncaster South Yorkshire. DN5 9TL T: +44 (0) 1302 390880 Fx: +44 (0) 1302 390404 Visit: info@nortechfoods.co.uk

Chippy Chat & Fast Food Magazine • March 2021

100% Natural British Beef Dripping for 100% Traditional Flavour 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 low in Tran’s fats, non-hydrogenated and delivers the high performance with the greatest economy enhancing the taste of your fried food.

Nortech Foods. New technologies behind traditional tastes. For your nearest stockist call 01302 390880 17

Chippy Chat & Fast Food Magazine • March 2021

It’s only just the Veganning! What’s hot right now…

ccording to The Vegan Society, 500,000 Brits signed up for Veganuary in 2021 with Deliveroo seeing vegan orders increase by 163% in 2020 with over 12,000 restaurants offering vegan friendly options. With an estimated 13 million Brits being meat-free by the end of the year and looking set to make up a quarter of the British population in 2025, with a global market of £6 Billion, this is a market that is set to keep on growing with the 18-23 year olds leading the way. During January, Aldi, Asda, and Iceland published detailed vegan recipe and product pages on their websites. Marks & Spencer created a 31-day vegan meal plan, and Tesco ran an advertising campaign to promote Veganuary on radio and television. 32 brands launched over 120 new plant-based menu items for Veganuary and KFC sold one million vegan burgers. However, this is not the only market seeing tremendous growth. In the past five years the Free From market has grown massively. However, Brands do need to put in extra checks, dedicated

production lines and extra testing as everything is about control. This often leads to extra costs which are passed on to the restaurants, but the increase in sales from catering to individual dietary’s needs all in one order, should make restaurants think about having these options on their menus. Since March 2020, T. Quality have also seen a spike in sales for their side dishes. Items such as mozzarella sticks, squid rings and seafood baskets are in high demand often as an addition to what customers would normally choose. They have also seen a rise in hot and spicy food and sauces to add a kick to customers meals. Debbie Reeve Crook – Marketing Manager says: One of the advantages of looking at a menu from a device means that customers can see all the range of food on offer and many are tempted by add-ons when ordering. This is good news for the restaurant as it sees the order total rise and good news for the customer as they have a meal experience that matches their palette. T. Quality are constantly adding to their range of products. With the successful launch in March of their online ordering store, over 1,000 customers have registered for online ordering. Customers can now see all the products in one place, get exclusive extra online discounts and order 24/7. It really couldn’t be easier.

For more information, please go to www.tquality.co.uk. 18

Chippy Chat & Fast Food Magazine • March 2021

500,000 Brits signed up for Veganuary in 2021

A sharp rise in add-ons to dip and share

www.tquality.co.uk

Chippy Chat & Fast Food Magazine • March 2021

Over 1,000 customers registered online since March Chippy Chat & Fast Food Magazine • March 2021

Perpetual Excellence Agrico new star tried by one of the UK’s finest Chip Shops By Austen Dack

sle of Ely Produce have launched a new Chip Ambassador role to promote the great British Chip in association with Agrico. Its aim will be to carry on the good work it has been promoting via their hugely successful open days, and the ‘Field to Frier’ award. The Chip Ambassadors will 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 will also include key growers too like PJ Lee & Sons, and A. L. Lee Farming Company, as IOE looks to nuture the relationships they have grown across the whole supply chain over the last twenty years. Agrico have partnered with Isle of Ely Produce to bring two new varieties into the trade initially via our Chip Ambassadors. The two varieties Babylon and Lugano will be sampled at some of these ambassadors to back up the results of early trial successes. This month I visited Petrou Brothers in Chatteris, Cambs to get their opinion of new chipping breed Babylon. This was a big test as the brothers are former winners of the top gong at the National Fish & Chip Awards. I met with Mark ahead of a busy Friday shift. He was soon joined by brother

Chippy Chat & Fast Food Magazine • March 2021

Peter. With a busy walk in shop and a slick delivery operation too, they are looking for a chipping potato that not only will be great fresh out of the bag but also holds up over a few minutes before they get delivered too. Soon I was lucky enough to try the famous Petrou fish and chips (Babylon) for myself. The fish was perfectly cooked and covered in their own secret recipe batter. The chips tasted great too, more than holding their own next to their ocean trawled accompaniment. They were crisp to touch, a great colour and fluffy on the inside. Mark said “First off the preparation was easy. They were a nice bold sample that cleaned up nicely with little work to do on them. I was impressed with the way they fry too. They carry a lovely colour, fry consistency well and taste great. They hold up in the chip box well. They look as good as a Markie but not as dry. With a clean taste - not earthy. It was a very good sample. I look forward to seeing how Babylon evolves and for our local farmers to grow more, as we would certainly order them based on today’s sample.” Oliver Boutwood Isle of Ely Director says. “ It is great to hear Peter and Mark Petrou were happy with Babylon.It is exciting when there is a new variety that receives praise, and we look forward to having more owners try our new varieties soon. We are pleased with this partnership between Agrico Chippy Chat & Fast Food Magazine • March 2021

IOE and chip shop owners.” Alex Moore, Agrico UK Sales Manager said: “We are thrilled to be working closely with Isle of Ely Produce and the Chip Ambassadors to launch two exciting new varieties. As a business we are always trying to breed better tasting and more sustainable potato varieties. ” Chip shop owners already signed as Chip Ambassadors for Isle of Ely Produce include Colin Cromer – The Fish Hoose, Kerry Brennan – Golden Union, David Henley – Henley’s, Richard Ord Jr – Colmans, Eric Snaith – Eric’s, Kelly and Tim Barnes – Krispies, Lauren Kellaway – Kellaways, Charlie Collins – Frydales, Fred Capel- Chez Fred, Matt and Ashley Phillips – Shap Chippy, Malachy Mallon The Dolphin Takeaway, Richard Foster – Fish and Chips at Weston Grove, Emir Hikary – Hiks, Alan Shillingford – Shillingfords, Gregg Howard The Chip Shed, Ian Wallis Henry’s Hunstanton, John Hudgell Pimp my Fish, The Petrou Brothers and Sarah Heward – The Real Food Café. We will be featuring Babylon and Lugano reviews in the coming months. Email austen@chippychat.co.uk if you would like to try Babylon and Lugano for yourselves.

Chippy Chat & Fast Food Magazine • March 2021

A New Beginning Back in the summer of 2018 whilst visiting my hometown, Newquay. My husband and myself decided that we had had enough of spending hours on motorways travelling to and from our jobs. We decided it was time to go home By Cary & Malcom Pearce

e purchased a business in Newquay since the town has always been in our hearts. When the Chippy popped up for sale, one of our favourites from our old Newquay days, we decided to pack up and purchase. Hoping that my catering background and my husband’s love of cooking would be enough to kickstart our success. We took over The Chippy on February 18th, 2020 and have never looked back. Although, admittedly reinventing The Chippy as a local takeaway was a difficult task. My husband and myself settled on a strategy to bring The Chippy back once again to the forefront of the community.

Chippy Chat & Fast Food Magazine • March 2021

We focused on local promotion, exceptional food at affordable prices, and a vastly varied menu. We reached out to Newquay Radio, a local non-profit radio station, to establish an advertisement campaign which spread the word of The Chippy’s reincarnation under new ownership, whilst also supporting the radio station itself and the campaigns it runs to benefit the local community. Luckily enough we had the support of old school friends and new customers alike to calm our nerves on opening day and instil excitement within us for the future. It was lovely to see customers enjoying our food and recommending us throughout the town. When Covid-19 hit we closed our doors for five weeks to ensure the safety of both our customers and staff. Whilst closed we invested in catering equipment to improve our food standards and replaced old refrigeration with A+ energy rated alternatives to reduce our carbon footprint. Alongside the new equipment we made sure to source our electricity from solar powered companies, proudly displaying this fact in our front window. Moreover, our waste fat is recycled into Bio-fuel, and we make sure to use local suppliers wherever and whenever possible in order to support the other businesses in our community. As a result of our changes, we have attained a five-star hygiene rating Chippy Chat & Fast Food Magazine • March 2021

which we are enormously proud of. The Covid-19 pandemic also motivated us to design our own app / web site, encouraging customers to select click and collect/delivery options, to minimise the amount of people entering the store. The implementation of our new app also reassured our local customers that they could safely receive their favourite fish and chips in a Covid safe manner. Restoring a sense of normality in these unusual times. The first thing that we noticed upon taking over The Chippy was the astonishing amount of plastic being used. Upon seeing this we decided to radically reduce the amount of plastic we use, opting for paper alternatives instead. Although this is a pricier alternative, we ensured that our food prices for our customers remained the same, sacrificing our profits for the good of the planet. For example, our plastic bags were replaced with biodegradable brown paper bags which we source from an environmentally sustainable company. Our customers responded well to these new bags, pleased with the fact that The Chippy was now focused on going green. Furthermore, we are currently investigating an introduction of reusable hessian bags which will be branded with The Chippy logo, an innovative substitute to the paper bags we currently use. This would be a great addition to our environmentally friendly mission. Additionally, we removed all our polystyrene containers, replacing these with a biodegradable substitute. Once again, sacrificing our profits instead of increasing prices for the customer. Following this, we introduced recycled 23

Chippy Chat & Fast Food Magazine • March 2021

cardboard boxes in various sizes to serve our deliciously twice-fried chips. Finally, we swapped out our plastic cutlery for wooden alternatives and plastic bottled soft drinks for those sold in cans. Alongside these changes, we rebranded our uniforms and signage to materialise a much more bright and colourful company. Moving forward, we strive the attain the status of a totally plastic free business, supporting local businesses and charities along the way. From the team at The Chippy. www.thechippynewquay.co.uk Have you got a story to tell us? Email austen@chippychat.co.uk.

Chippy Chat & Fast Food Magazine • March 2021

The Chips F are Down! t Chips 10% Off Fresh Cu ! eaders for Chippy Chat R

ylde Fresh & Fabulous are one of the UK’s most established potato producers, providing national coverage, supplying freshly peeled potatoes and chips under the FFF brand. We are BRC accredited and Red Tractor approved making us a reliable leading supplier to the fish and chip shop industry. At Fylde Fresh & Fabulous we pride ourselves on maintaining high standards across the entire potato process. The key success factor in producing quality potato and chip products starts with the growing of the raw material right here on the Fylde Fresh and Fabulous farm in the heart of the Fylde countryside. Using a combination of in-house growing and a number of dedicated potato growers, Fylde Fresh and Fabulous can always guarantee that the majority of raw material is home produced and processed. This method also ensures that every FFF chip ending up as an accompaniment to a fresh fish fillet at your local fish and chip shop can be fully traced back to the field along with its growing regime and history. After harvesting our produce, we store the potatoes in temperature-controlled environments to ensure they are as fresh as the moment they were plucked from the soil. Every fresh batch of Triple F Chips is fry-tested and quality-assessed before being distributed. You can always guarantee reliability and quality with our freshly cut Triple F Chips thanks to our high levels of compliance, and only supplying the best potato produce possible. Powered by potatoes! All of our potato peelings go into our very own anaerobic digester! This, balanced with whole crop silage and animal manure, produces sufficient gas to generate up to 1800KWe per hour of both thermal heat and electricity. All generated heat is used in the offices, the farm site and in the Fylde Fresh and Fabulous factories. The electricity is just as effective, completely powering the potato factory with any surplus electricity produced passed on to the National Grid with the potential to power over 1000 homes and businesses in the local community. People Power Every member of the Fylde Fresh & Fabulous team plays a vital role in sourcing, processing and then distributing potatoes and chips of the highest quality to food manufacturers, food service companies, and fish & chip shops. This dedication to the job is underlined by the Fylde Fresh and Fabulous managers, comprising of an enthusiastic team blending youth and experience, who each apply their own unique knowledge and experience to drive the business forward. The Future for FFF Fylde fresh and Fabulous have now made it even easier to order our chips. FFF chips are now available to buy online from our website fyldefreshandfabulous.com. We are offering all Chippy chat members a 10% discount off their first order. Simply quote the code CC001 on the website to take advantage of this offer.

Chippy Chat & Fast Food Magazine • March 2021

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McWhinneys Sausages – Boringly GOOD! Now available in Gluten Free Too

cWhinneys Sausages Limited have been established since 1898 and are still using the original recipe to produce high quality sausages which they have always used. Their Premium pork sausages, made using 70% prime pork, have been tried and tested in the UK market for the last 19 years and have proved to be extremely popular with customers who prefer to offer consistency and quality. As McWhinneys only produce sausages it is essential that we are consistent in our product offering. We have to ensure that we strictly use the same recipes, quality of ingredients and manufacturing techniques to ensure that what a customer buys today will be the same next week, next month and next year. To this end we are happy to say that we are boring – consistently boring. McWhinney’s have been making the same high quality Irish Pork Sausages since 1898 and current Managing Director, Kevin McWhinney, has promised to be loyal to the original recipe that has served the past four generations so well. In December 2018 an event occurred which forced a change in his thinking. He was discovered as being gluten intolerant following a diagnosis of Coeliac Disease. This meant that he could no longer eat and enjoy the sausages which he had eaten since he was a child. This distressed Kevin so much that he decided he had to do something about it. He set out to recreate the original McWhinney’s sausage, but with one important difference – it had to be gluten free and it had to taste just like the original McWhinney’s sausages. Over the coming months he made several attempts to recreate the original taste, but

Chippy Chat & Fast Food Magazine • March 2021

being a perfectionist, nothing please him. He continued to strive for the taste which he was so used to and experienced many failed attempts before finally coming up with a recipe which not only pleased him, but tasted just like the original McWhinney’s sausages he had been eating for so long. The solution turned out to be more expensive than the original sausage because he refused to use anything but the best ingredients. He had achieved his aim in developing a gluten free sausage which tasted the same as his original extremely popular sausage. The only downside is that the gluten free sausage will be slightly more expensive than the original, but Kevin believes that coeliacs all over the country will be able to enjoy a gluten free sausage which tastes like a real McWhinney’s sausage. Kevin has always believed that he should not sell a product that he is not prepared to let his family eat, so, on this occasion, the person he had to please was the biggest food critic in his family – Kevin himself. He also told us that one of the most important principles he had been taught in business came from both his late father and grandfather when they said that quality will remain long after price is forgotten. For further info visit www.mcwhinneys.com

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: info@mcwhinneys.com Web: www.mcwhinneys.com

Chippy Chat & Fast Food Magazine • March 2021

Just Perfection! A chip-shop sausage is just a chip shop sausage, right?

ell, at Blakemans, Europe’s leading manufacturer and suppliers of chilled, cooked and frozen quality sausage and meat-based products supplied to the wholesale, catering and food services sector, the chip shop sausage is not merely ‘just’ a sausage. After 70 years of experimenting and perfecting their sausages, Blakemans have developed quite the plethora to suit every individual’s needs with their ‘no mess, no fuss, no waste’ mantra leading the way for chip shops across the country. With a commitment to being the best, Blakemans have devoted their time to developing the perfect catering sausage to be provided to fish and chip shops across the country for the past 67 years. In 1950 when James Blakeman began his journey, his mission always had the customers’ needs at the heart of the project. 70 years later and that still remains the case! Focussing on high quality, tasty and value products, they have secured their place in the market with a passion that ensures their products are loved by customers and clients alike. One of those is the ‘classic premier pork sausage’. Individually quick-frozen locking in the much loved, renowned, Blakemans taste for their chip shop clients and their customers alike. This particular sausage is the fastest growing, branded pork sausage on the market, and if you have ever tried it before, we’re sure you’ll know why! For the customers looking for something a little more premium, the ‘prime 70% pork sausage’ was launched by Blakemans to keep up with the demand for a bit of luxury in a chip shop sausage

Chippy Chat & Fast Food Magazine • March 2021

whilst not steering away from tradition. However, championing Blakemans flagship brand, standing the test of time and leading the market for catering, and fast food industries alike is the ‘supreme sausage’. The perfect accompaniment to a portion of chips and a side of peas, curry sauce or gravy - controversial depending where your bread is buttered! More recently, Blakemans have adapted their offerings, without altering the taste of course, to ensure that those with specific dietary requirements aren’t missing out on their favourite chip shop order. One such addition to their portfolio was their gluten free sausage, taking the market by storm and ensuring that customers aren’t missing out on their favourite chippy dinner. James Morris, Head of Business Development said, “We are passionate about ensuring that our loyal clients, have the products that they need to keep happy customers coming through the doors.” The new product development team are eager to adhere to the demands in the market, constantly creating products and developing the brand to be as inclusive as possible. Who knows what could be next for the famous Blakemans chip shop sausage? To download the latest product catalogue or for more information on the company visit www.blakemans.co.uk.

Contact James T. Blakeman & Co. Ltd. Millennium Way, High Carr Business Park Newcastle - U - Lyme, Staffs ST5 7UF Tel: 01782 569610 Fax: 01782 569611 E-mail: admin@blakemans.co.uk www.blakemans.co.uk

Chippy Chat & Fast Food Magazine • March 2021

Can’t Buoy Me Love! The Royal Iris: The Beatles’ Fish-and-Chip Boat Sinks

ew people who pass by what’s left of the MV Royal Iris in Woolwich realise the important role the boat played in the cultural history of Britain and the world. The ship has been moored by the Thames Flood Barrier since 2002, seemingly left to rot. But for most of the preceding fifty years she was at the centre of cultural life in Liverpool and played an important role in the development of the Merseybeat scene and the emergence of the Beatles, and it also served fish and chips! The Royal Iris served as one of the iconic ferries and cruise ships on the River Mersey from 1951 until 1991. She was built in Dumbarton in 1950 and originally painted in the green and cream colours of the Wallasey Corporation. She was fitted out in some luxury, with a dance floor and stage, tearoom, cocktail bar and even a fish-and-chip restaurant. This last feature led to her becoming affectionately referred to by locals as the Fish-and-Chip boat. But it is the on-board concerts that really cement the Royal Iris’s place in history. In 1961 Ray McFall, the owner of the legendary Cavern Club, organised a series of concerts on the Iris known as the Riverboat Shuffles. Many of the biggest names of the emerging Merseybeat scene appeared, including Gerry and the Pacemakers. But most importantly, the Beatles played four concerts on the Iris between August 1961 and September 1962. For the first three concerts the Beatles had second billing to Acker Bilk (twice)

Chippy Chat & Fast Food Magazine • March 2021

and Johnny Kidd and the Pirates. But by the time the band played the last of their gigs, they were topping the bill. Acker Bilk remembered: “The boat used to go down the Mersey a bit and out in the channel and The Beatles did our interval spots. They wore black leathers and I liked the tunes they played” The Beatles’ then drummer, Pete Best, later recalled “It was a great night as the cabin at the back of the stage was crammed with beer and we had a great drinking session with Acker and his band.” As the Beatles went on to conquer the world, a new chapter opened in the life of the Royal Iris. In 1972 she underwent a major refit and was given a resplendent new blue and white livery and a new steak bar and dining area to replace the old fishand-chip shop. From then on, she was used exclusively as a cruise ship. In 2002 she was moved to London. Recently she started to let in water and can still be seen in the Thames. Where else has fish and chips been served alongside famous faces? Email austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • March 2021

Brendon Williams Brendon Williams Managing Director

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In the ever-changing world that we live in today due to the global pandemic and lockdown, Williams Catering Products would like to reassure all our customers in these uncertain times that we are still here for you & that our business is expanding. Here at Williams Catering Products we have not stood still, in fact, we have grown from strength to strength and constructed another new purpose-built warehouse, ready for increased workshop demand. If you are looking for a new or refurbished peeler or chipper, we are still one of the largest family run businesses to offer this equipment. We are extremely reliable, offer professional workmanship and a friendly service. We are always looking to move our business forward.

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Origin Matters Choose Sustainable Seafood from Norway

ith brutally cold temperatures and a rough climate, Norway is an inhospitable place for humans – but these unforgiving qualities also make Norway the perfect home for seafood. The Norwegian coast, including all the islands and fjords, is over 100,000km long – more than double the length of the equator. Norway’s chilly coastal waters provide the perfect conditions for both inshore fisheries and aquaculture. Which is why, for thousands of years, the hardy Norwegians who settled in this tough landscape have made fishing their livelihood. Seafood is Norway’s second biggest industry (after oil). As such, fishing is an inextricable part of the Norwegian economy, and a deep love of the sea is embedded in Norwegian culture. Its fishing traditions date back thousands of years, from the Vikings, who battled the cold to build communities along the coast, to Leif Erikson, the famous explorer, whose voyage to America was possible only thanks to a steady supply of dried cod – a product created using fresh cod, wooden racks and the power of Norway’s climate as an open-air dryer. It is no surprise, then, that today Norway is a fishing nation bursting at the seams with years of knowledge. Quite simply, fishing is in Norwegians’ genes. Sustainable wild fisheries management leaders

that it has underpinned the entire cod fishing process since 1987, when Norway imposed a discard ban. In the years since, there have been virtually no cases of illegal, unreported or unregulated cod fishing in Norwegian waters. Over the years the industry has evolved from free fishing to strict regulation. Fisheries use a range of catch methods, from trawling to hand-line, and Norway was the first country to implement a quota system. The quotas in place are recommended by the International Council for the Exploration of the Sea – a leading international research body, which assesses stocks and helps the Norwegians plan for the future. Implementing its strict quotas enables Norwegians to maintain healthy fish stocks, ensuring that they have never overfished – and never will. Be proud to cite and shout about “Norwegian” seafood on your menu Whether you choose seafood from Norway for its superior quality, green credentials or simply the story, you’ll be sourcing ingredients from a country where they take great pride in their fishing methods and rich heritage. Where fishing is not just an industry but a way of life, so be proud to cite “Norwegian” produce on your fish and chip menu. For further information on quality, legislation and sustainability please visit www.seafoodfromnorway.co.uk

From pioneering management and regulations to diverse fishing fleets, everything the Norwegians do has sustainability at its heart. All Norwegian cod and haddock is MSC-certified. So important is responsible stewardship 32

Chippy Chat & Fast Food Magazine • March 2021

We’ll be back! National Fish and Chip Day returns in 2021 National Edible Oil Distributors Association (NEODA) is delighted to announce that the most popular awareness day of the year, National Fish and Chip Day, will be returning for its sixth year and will take place on Friday 4th June 2021.

he celebration of the nation’s favourite dish will bring together everyone involved in creating this iconic British dish; from Fish & Chip shops, pub chains, restaurants, retailers, to the fishermen and farmers who provide the sustainable and natural ingredients needed to create this family favourite. Despite 2020 being a year like no other, this amazing industry, who are at the centre of every community, adapted the way they operate to ensure they could continue to keep the nation fed, just as they did during two world wars. National Fish and Chip Day 2020 saw people across the country coming together to celebrate their love of fish and chips and TV, radio, newspaper and social media was buzzing with stories! The #nationalfishandchipday hashtag was trending all day long. Speaking about this year’s event, NEODA President, Gary Lewis said “National Fish and Chip Day 2020 was always going to be very different to previous years and none of us really knew what to expect. The focus this year was very much on the resilience of the fish and chip sector and wow...did that shine through on the day! We were completely bowled over by the number of shops, both those who have previously celebrated the day with us, but especially the many new shops, who got involved in any way they could. National and Regional media - TV, Radio and newspapers - were awash with stories of how shops were celebrating the day and social media was full of amazing competitions, activities and photos - exactly what National Fish and Chip Day is all about! We are delighted that so many shops, hard hit by the pandemic, embraced their special day and threw everything they had at it! No matter what unfolds in the coming months, fish and chips will remain at the centre of every community and we are delighted to be able to bring this very special awareness day to the nation again in 2021.” Friday 4th June 2021 looks set to be a fantastic celebration and we want as many shops to get involved as possible! This event is championed by trade organisation, The National Edible Oil Distributors Association (NEODA) who represent all the major refiners, key packers and distributors of edible oils as well as suppliers of non-oil products (such as batter mix, sausages, packaging, range manufacturers and potato preservatives) in the UK. The Fishermen’s Mission charity is a beneficiary of many fundraising events run on National Fish and Chip Day. They say, “National Fish and Chip day is a fantastic event which brings together the very best of the industry. Fishing continues to be the most dangerous peacetime occupation with a 1 in 14 chance of being killed at work, the funds generated through National Fish & Chip day allow the Fishermen’s Mission to continue to provide Welfare and Emergency services to our Fishermen and their families, so on behalf of the Fishermen’s Mission team, and on behalf of all our beneficiaries, thank you from the bottom of our hearts for all your incredible support during this event.”

Chippy Chat & Fast Food Magazine • March 2021

HE T N I JO ATION R ELEB

Chippy Chat & Fast Food Magazine • March 2021

Fish & Tries Auckland shop lands big sponsorship deal

magine if Wembley Stadium decided to name their famous stadium after a local chippy for a period of time, that’s exactly what they did in Auckland! Kaikōura-based fish and chip business Coopers Catch was awarded naming rights to Auckland’s Eden Park stadium for a recent Bledisloe Cup rugby union match between New Zealand and Australia. Coopers Catch was given naming rights by ASB Bank, which acquired the rights with the intention of lending them to a New Zealand business in need of a boost amid COVID-19. Nick Sautner, chief executive of Eden Park, hopes the gesture will inspire New Zealanders to support neighbourhood businesses. As part of the agreement, Eden Park will be known as Coopers Catch Park for the rest of the week. It marks the first naming-rights sponsor in the stadium’s history.

Chippy Chat & Fast Food Magazine • March 2021

Coopers Catch is owned by Jason and Natasja Hill, who are both avid rugby fans. The couple have run Coopers Catch for five years and the shop has become popular with locals and visitors. One reviewer said of the shop “Kaikoura is well regarded for seafood. We particularly enjoyed fish and chips at Cooper’s Catch, where we learned that we prefer elephant fish over the more common hoki and tarakihi.” Jason Hill said: “It’s beyond any dream my wife Natasja and I had for our business. We’re so grateful to ASB for backing us in what’s been a really tough time, particularly for a town like Kaikōura that has been so dependent on tourism. “I’m a rugby nut and it’s an absolute honour to become part of New Zealand rugby history as the first business to borrow naming rights to Eden Park. The nationwide promotional boost will be phenomenal not only for us and I hope it benefits the wider Kaikōura business

Chippy Chat & Fast Food Magazine • March 2021

community because we’ve all been through a lot in recent times.” ASB is an existing sponsor of Eden Park and holds naming rights to the venue’s northern stand. Tim Deane, ASB’s executive general manager of business banking, said: “I was lucky enough to try their fish and chips and they’re something else! I’d encourage anyone passing though Kaikōura to make a point of visiting Jason and the team. “As a hospitality business in a town that’s usually thriving on international visitation, this family-run business has demonstrated impressive effort to get through the tough situation they’ve been facing, while keeping their cherished team together. I’m thrilled to see them get such a helping hand and can’t wait to see the Coopers Catch logo take centre stage at one of the world’s most revered stadiums for this weekend’s great trans-Tasman rugby clash.” We have seen some high profile chip shops sponsor their local grounds/teams including the Bay Stonehaven and Burton Road Chippy in Lincoln. What sports sponsorship deal have you done? Email austen@chippy chat.co.uk

Chippy Chat & Fast Food Magazine • March 2021

Money Laundering Making cash payments safer and more hygienic

nnovative Technology, cash handling and validation experts, have partnered with several suppliers in the UK to distribute their latest product aimed at making cash payments safer and more hygienic. CashGenic was launched during the height of the COVID pandemic as a solution for those customers wanting to pay by cash safely during a time when coins and banknotes were being unjustly portrayed as high risk in terms of transmission. Tony Morrison, ITL Group Sales Director, commented, “Whilst the World Health Organisation and other institutions found no evidence to confirm that COVID-19 can be transmitted through coins or banknotes, many retailers were strongly advising other forms of payment at the start of the crisis. We responded quickly as it is important to us to ensure that we give our customers payment choice. CashGenic technology makes cash transactions safer and more hygienic, eliminating the need for staff to handle cash while enabling social distancing during cash transactions. In addition to offering more hygienic cash payments, staff no longer need to count cash as

Chippy Chat & Fast Food Magazine • March 2021

the machine automatically does this, therefore saving time and generating greater efficiencies for the business.” Tony continued, “Our first installation was completed in partnership with CC Dynamic at a local fish and chip shop, The Top Chippy in Manchester. The owners are delighted with the results as it has removed the need for staff to manage cash and is allowing them to follow social distancing advice. The solution is a compact, all-inone counter-top device ensuring easy customer access, with pay-in and payout managed by staff via a mobile tablet device. It makes cash transactions safer in a single affordable kit, has a small footprint and is easy to set up with no software integration. Concluding Tony said, “It is important that we give consumers choice and allow them to pay by cash safely, especially in these COVID times. This new development will allow customers to have that choice. We are delighted with the take up so far in the North West of England and look forward to many more installations both in the UK and Europe over the coming months.” How are you handling cash safely? Email austen@chippychat.co.uk Chippy Chat & Fast Food Magazine • March 2021

BalTicket to Fried!

Rasa and Piotr introduce their favourite Polish and Lithuanian cuisine to Liverpool

iotr, who has dual nationality and is originally from Poland set the chip shop up with his Lithuanian partner Rasa to not only cater for the city’s East European communities but also to introduce some of their “restaurant style” dishes to the wider Liverpool population. They say that although conditions have been especially challenging due to coronavirus, Liverpool has been a “great place” to start their business and they are hopeful to eventually open up a restaurant so people can enjoy East European delicacies in a relaxed sit-down setting. For now, they’re pushing ahead with their takeaway, which they say is the only one of its kind on Merseyside and it’s been getting fivestar reviews on Just Eat, with one customer describing it as the “best ever fish and chips”. “We’re called the Baltic Fish and Chips. People think it’s because of the Baltic Triangle, but it’s because we’re from by the Baltic sea so we say we’re the real Baltic. “We do English fish and chips but also different versions, a Lithuanian version and a Polish version. We have cod cooked in breadcrumbs and we will have that with potatoes rather than chips. Rasa says the response to the dishes so far has been very positive. She said: “We have our customers from the East European community, but we also have customers from around the local area. People pop in and we like to say to people to just give our Polish and Lithunian dishes a go. Opening days before lockdown brought many challenges to the couple as the takeaway had barely had a chance to build up a customer base before the city’s streets became deserted. Piotr and Rasa made use of local delivery options and worked during lockdown to raise the profile of the Baltic Fish and Chips across social media to let people know about their new and unique takeaway. Piotr said: “If we’re honest it has been really difficult. We didn’t know lockdown was coming, we were just pushing ahead, and we

Chippy Chat & Fast Food Magazine • March 2021

had to stay open and get on with it. “We can say covid-19 has put us down really with quite a few days during lockdown that have been really quiet, and it’s just not been as consistent or as many people walking past and popping in as it would have been. “People are worried about jobs and some have gone back to Poland and Lithuania. It’s a difficult time.” Despite the challenges Piotr and Rasa remain optimist for the future, confident that their dishes will see them through. Are you introducing new dishes to your shop? Email austen@chippychat.co.uk

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Chippy Chippy Chat Chat & Fast & Fast Food Food Magazine Magazine • February • March 2021

Still Life on Mars! From a schoolboy dare to a Scottish delicacy; 25 years of the deep-fried Mars Bar

wenty-five years ago, Stonehaven schoolboy John Twaddle dared his mate Brian McDonald to try the chocolate bar – in batter – for his lunch. Evelyn McGowan, the fryer at The Haven Chip Bar (now The Carron Fish Bar), found the concept funny but was unsure how to go about deep-frying the chocolate, nougat and caramel confection, so she phoned her boss for advice. He talked her through it and the bar emerged, melting and ready to be devoured. The lads loved it. When they returned to Mackie Academy, they told all their classmates, inspiring pupils galore to pop in and ask for the unusual delicacy. © Emma Speirs The quirky tale attracted local publicity, before it appeared in various national and then international newspapers. Suddenly everyone was talking about deep-fried Mars Bars. TV presenter Keith Chegwin ate one on The Big Breakfast and the BBC World Service ran a feature on it. Even Jay Leno, host of NBC’s Tonight Show, name-checked the snack in 2004. To this day, The Carron Fish Bar is known as the birthplace of the deep-fried Mars Bar and it continues to attract fans in search of the calorific treat from across the globe. As the iconic Scots snack marks the milestone, owner Lorraine Watson said it’s just as popular ever, although it’s not locals who are its biggest fans. She and her husband Charlie took on The Carron Fish Bar in 2012. “People from all over the world flock here just to try one,” said Lorraine, 59. “There’s still a big buzz around it,

Chippy Chat & Fast Food Magazine • March 2021

even 25 years on. In summer, even with lockdown, we were selling about 200 a week. The demand is there. © Sutton Hibbert/Shutterstock “We don’t have anyone local buying it on a daily basis. It’s more that tourists and students come here especially to try one. It’s on a lot of people’s bucket lists.” Lorraine got fed up of people claiming the battered treat had a staggering 1,200 calories so she had it tested by food scientists last year. It turned out it has only 306 calories. There’s no doubt the deep-fried Mars Bar has helped boost tourism in the north-east over the years. “We feel quite proud of that,” said Lorraine. “It’s all about community spirit. “If the deep-fried Mars Bar brings people to Stonehaven to spend money – whether in the shops, at Dunnottar Castle or here in the chip shop – then surely that’s a good thing.” While The Carron charges £2.50 for a deep-fried Mars Bar, some shops in London charge up to £5. The appeal of the treat is global, and sampling the original version of the treat in Stonehaven appears in “must-do” sections of multiple travel and guidebooks of Scotland. Many people thought the hype would fizzle out over time, but it hasn’t. The reality is that the deep-fried Mars Bar is here to stay. What unusual dish do you fry? Email austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • March 2021

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A FF ST

OR D SH IR E

Vale Fisheries, said: “While the virus has forced us to spend so much time apart from one another, it’s helped create a real sense of local community. We have seen everybody come together to help those in need, and it has been very inspiring. “When we started helping people who were isolating during lockdown, we knew we wanted to do more, and partnering with an organisation like Focus4Hope was the best way to do that. The work they do with those in need locally is superb.” Louise Reed, Founder of Focus4Hope, said: “We were so grateful to Mark for reaching out. It can’t be overstated how much a good meal can make someone’s day, particularly with the local elderly we support. It’s great to see more businesses get involved with helping their local community during these difficult times.” How have you helped in the pandemic? Email austen@ chippychat.co.uk

EAST YORKSHIRE

WEST YORKSHIRE GREATER MANCHESTER

hey will provide fish & chips for the elderly and isolated across the borough. During the COVID-19 pandemic the shop has remained open, while also delivering to vulnerable individuals who were forced to shield as a result of the quarantine measures. Focus4Hope have been a prominent figure in community work throughout the region over the years. Their work involves fundraising events for the local homeless, elderly, and isolated in West Yorkshire, as well as fortnightly outreach events to help the homeless in Leeds city centre. Work with the elderly and isolated has seen a significant increase in enquiries during the pandemic, and at their peak they were delivering over 100 food parcels a week. Both groups worked together to deliver fresh food to the vulnerable elderly in Calderdale, providing over 20 meals in a single day. Mark Kosanovic, Owner of West

LANCASHIRE

have partnered with local non-profit organisation Focus4Hope

NORTH YORKSHIRE

Calderdale-based fish and chips shop, West Vale Fisheries,

Bridlington Scarborogh Pickering

Pontefract Wakefield Bradford Leeds

D ER

Vale of Hope!

Delivering quality potatoes throughout your region Established 80yrs

Mansfield Ashbourne Notts Derby Dronfield

LEICESTERSHIRE

North Lincolnshire Scunthorpe

Area Covered

Fixed price contracts available Potatoes replaced within 12hrs in the unlikely event of you being dissatisfied All batches rigorously checked and test fried Ring today for your free sample

Lomas Potatoes

01909 562327 (3 lines) 07932 155677 (Andy) (S,Yorks, N,Yorks, Notts)

07703 263033 (Garry) (E,Yorks, N,Yorks, W,Yorks)

allomas@btconnect.com

THE HOME OF QUALITY CHIPPING POTATOES! Mitchell Potatoes (Estab 1883) is proud to be one of the UK’s longest established potato merchants, a record built on quality and reliability. We serve many of the UK’s best fish and chip shops

CONSISTENT QUALITY:

Our large supplier base and vigilant quality control helps provide consistent quality all year round.

PUNCTUAL DELIVERIES:

We run a fleet of modern vehicles with 24hr breakdown assistance.

P o t a t o e s

L t d

Contact / Follow Us

01926 633323

www.mitchells-potatoes.co.uk info@mitchells-potatoes.co.uk mitchellspotatoes 41

Chippy Chat & Fast Food Magazine • March 2021

@mitchellpots

Chippy Chat & Fast Food Magazine • March 2021

@mitchellpots

A Job Maid for You? Your Chance to Manage an Award-Winning Shop!

Lewis’s Fish and Grill

e are a family owned and managed business in the Kent town of Maidstone. Ran by brothers Gavin and Craig Lewis, we have over 30 years’ experience between us. We are passionate about serving the best quality food, EVERY TIME. We are looking for someone to manage our amazing shop to the same exact standards that we do. We are 5 star rated with the food standards agency. We have represented the UK for our industry in the Faroe Islands and Norway having achieved several National Fish & Chip Awards which are organised by Seafish the UK Authority on Seafood. We use sustainably sourced, hook and line caught fish where possible as we believe it is important to look after our seas for future generations. The fish is prepared, filleted and blast frozen within two hours of being caught! If you share our ethos and are looking for the next step up, then please contact us about our vacancy for shop manager. You will need to show awareness for all of the above (and more). Hopefully you will also have you own ideas of how to keep our customers happy whilst

Chippy Chat & Fast Food Magazine • March 2021

maintaining our own exact standards week in week out. We are not just looking for a shop manager but a custodian of our awardwinning brand, a dynamic manger to help us grow and expand. Management experience isn’t necessary but preferred. A good package will be available to the right candidate. To apply for further information p lea s e con ta ct G avi n Lewis via email in the first instance Eat@lewisfishandgrill.co.uk

Chippy Chat & Fast Food Magazine • March 2021

www.norfisk.co.uk | sales@norfisk.co.uk

A L L Y E A R R O U N D S U P P LY

S U S TA I N A B LY H A R V E S T E D I N T H E N O R T H AT L A N T I C

SKINLESS & BONELESS LINE-CAUGHT INTERLEAVED COD & HADDOCK 43

Chippy Chat & Fast Food Magazine • March 2021

6-8oz | 8-10oz | 10-12oz | 12-16oz

Chippy Chat & Fast Food Magazine • March 2021

Chippy 2021 ChippyChat Chat&&Fast FastFood FoodMagazine Magazine• •March July 2020

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