Chippy Chat & Fast Food Magazine

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Showtime! at the Macron Stadium, Bolton

Sunday 26th April

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The Pukka Prize

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Freddie’s dream comes true

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Chippy Chat have teamed up with Testo to give one lucky reader the chance to win a brand new 270 cooking oil tester from Testo worth ÂŁ 365

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WIN! Issue 3 Volume 5 March 2015

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Chippy Chat & Fast Food Magazine • March 2015

Chippy Chat & Fast Food Magazine • March 2015

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Let’s Innovate Indeed!

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hat a great show at Bournemouth for Friar’s Pride customers

Austen Dack Publishing Editor

WE also reflect on Rhod Gilbert’s valiant attempt at going out to sea to catch fish

and suppliers we had. As always the

much of which ends up in the market

organisation was superb and people

place for our fish and chip shops, plus a

seemed to love the venue too. Next up in

look at how potatoes are the new gold in

show season is VA Whitley’s extravaganza

China.

‘innovations’. It is held at the Macron

Well done to the new Chip Week Best

Stadium Bolton on Sunday 26th April 2015.

Lots of great ‘chip bits’ this month

Chippy Chips champion The Golden Fish, Dagenham, Essex. With nearly 1,000 shops

including the story behind the filming

taking part in 2015 well done to the Chip

for the top ten takeaways for the 2015

Week team at the Potato Council too.

National Fish and Chip Awards, including publication for the first time of the cartoon

Austen Dack

top 10!

Oak Lane Littleport Ely Cambridgeshire CB6 1RS

www.chippy-chat.co.uk

Es 30 tab Ye lish ar ed s

Chippy Chat Ltd

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

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

Design/Editorial Stuart Catterson stuart@cc-ff.com Accounts Claire Boutwood-Potter accounts@chippychat.co.uk Printed in the UK by The Magazine Printing Company Advertising Sales and Promotions austen@chippychat.co.uk For PR and Editorial editorial@chippychat.co.uk

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Chippy Chat & Fast Food Magazine • March 2015

For prompt, efficient service please call:

01553 772935 sales@klsonline.co.uk In association with

Frying Ranges

Chippy Chat & Fast Food Magazine • March 2015

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Would you like a Chepstow Chippy We were recently asked to feature the following shop for sale by the current owner. She is selling due to a diagnosed illness and the need to move to less ‘manual’ projects

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lways one to help we said YES! Chepstow is a town in Monmouthshire, Wales, adjoining the border with Gloucestershire, England. It is located on the River Wye. A large town with historical landmarks such as the castle and roman ruins, it is also home to Chepstow Racecourse.

Situated in the middle of Chepstow town centre, is Beaufort Square Fish and Chips It’s a traditional Fish and Chips takeaway and café with seating for 24 with great views over the high street it has been trading for 60+ years and was refurbished 3 and a half years ago. It also consists of: Range Room/Takeaway (2 pan Preston and Thomas Range) Large Back Kitchen Rumble/Chipper area Dry storage Room Toilet French windows leading to a large court yard area which will fit seating for 30.

Also at back of building and undeveloped is a further large

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seating area (approx. 2430 covers) Further smaller room to be for office/dry storage Chepstow is a very well established historical tourist town already home to many town centre festivals and organised events but has recently gained ‘market town’ status meaning that permissions have been given for monthly high street closures to allow full street markets. Also weekly markets in location directly outside the front door and court yard This Fish and Chip shop is valued at £39,500 but offers are welcome.

All equipment is included in price Lease Hold. (16 years remaining – negotiable) The business is purposely kept below VAT threshold by operating on 30 hours a week with 3 employees (including owner) working 16 hours per week each.

Owner also currently closes

Chippy Chat & Fast Food Magazine • March 2015

business for 6 weeks of the year.

Business hours are: Monday to Saturday 12-3pm and Friday and Saturday 5-9pm Great scope to increase takings by: Opening further reliable and regular hours Opening for Breakfasts Take advantage of 2am licence Develop further seating areas indoor and outdoor to accommodate the many daily coach loads of tourists Home Deliveries

Chippy Chat & Fast Food Magazine • March 2015

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Inside March 2015

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8 10

12 20 22

After the Treble Top

We caught up with Lesley at Burton Road Chippy in mid celebration with their staff

Diary dates

Business or pleasure, dates not to be missed.

Harbour Lights

Falmouth’s Harbour Lights reopens after a month-long major refurbishment

Sosilicious

There’s nothing quite like sinking your teeth into a quality banger!

Pukka Prize

Tudor Fish & Chip Bar in Hinckley bags a Pukka Prize

A family business that’s passionate about the products

You need the The Testo 270 a sure indicator of its quality

It’s a BIC success for Friars Pride

Chip and Spin

Lewis Pies

24 Time for an Oil Change?

26 Fry It 28

It’s a dream come true for Freddie Flintoff

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Fish and Clips

We talk to film maker Jade Beard about the filming for the National Fish and chip awards

Golden Chip Week 38

Chip Week 2015 has been hailed a success after over 950 chip shops signed up to take part in this year’s celebrations!

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Field to Frier

Sustainably sourced potatoes your customers will love

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A Real Big Mac

The Dolphin Takeaway in Dungannon, donated 20 pence from every portion of chips sold during Chip Week to Macmillan Cancer Support

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China Gold

The humble potato is the new ‘gold’ in China

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Field to Frier

Sustainably sourced potatoes your customers will love.

Property

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

When the boat comes in WELSH comedian Rhod Gilbert getting fishy with it

Fish & chips again coach

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Double Yellow Distress

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Chippy Chat & Fast Food Magazine • March 2015

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2

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WEB-SAVVY Llanelli frier hopes to get Carmarthenshire Council to slash town car parking charges

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Non league football manager Dave Haywood has a secret weapon

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Chippy Chat & Fast Food Magazine • March 2015

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Burton Road After the Treble Top Recently we caught up with Lesley at Burton Road Chippy in mid celebration with their staff to find out how it’s been since their amazing treble haul at the 2015 fish and chip awards. The shop in Lincoln won best Independent UK restaurant, the Staff Training Award and Area Winner too.

By Austen Dack

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“W

ell I think it’s finally sunk in now! What an amazing few weeks it has been since the awards in January. While we were at the awards in London our team were gathered at the shop eagerly following the twitter feed and our daughter Natasha had permission from her school to use their telephone to find out the results!

We were not the only ones in tears as the results were announced. To have brought 3 awards back with us was just incredible and obviously we had to celebrate with all of our team! To achieve something like this is never something you can do on your own and we are so proud of our whole team who have worked so hard and shown such commitment.

To be crowned the UK’S NO1 Fish and Chip restaurant is an absolute honour and

Chippy Chat & Fast Food Magazine • March 2015

we are all determined to do the title and fish and chips proud”.

From what I can see Burton Road Chip Shop never stops learning and are trying to make their business deliver values which we can all aspire too. They are a friendly family run business with over 30 years’ experience in the Fish & Chip trade.

They have taken measures to reduce their carbon footprint by installing a high efficiently frying range which is fitted with an air purification system to eradicate any odours omitted, a 56lb potato peeler as opposed to a 28lb peeler in order to reduce energy and water consumption.

They recycle waste and operate and train staff on a green working policy. The future is important to them, they have also joined the SRA (sustainable restaurant association), as they are committed to reducing their carbon footprint, having all biodegradable/compostable disposables where possible and helping to ensure fish stocks are well looked after so future generations can enjoy FISH AND CHIPS. www.burtonroadchippy.co.uk Well done Burton Road Chippy on a welldeserved treble!

Chippy Chat & Fast Food Magazine • March 2015

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IT HAS TO BE 7 Chippy Chat & FastCambridge Food Magazine March Source: *Independent Research, Direction, •Feb 2010 2015

Chippy Chat & Fast Food Magazine • March 2015

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Diary Dates

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

2015 March

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KFE Open Day

Try before you fry!

Market Deeping, Peterborough PE6 8LD www.kfeltd.co.uk

April

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British Pie Awards 2015

This awards lunch will take place in St Mary’s Church, Melton Mowbray on Thursday 22nd April 2015 at 1pm www.britishpieawards.co.uk

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Innovations Twenty Fifteen Bolton Wanderers’ Macron Stadium www.vawhitley.co.uk

May

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KFE Dinner Dance

Marriott Forest of Arden Hotel & Country Club, Near Birmingham Tel: 01778 380448 www.kfeltd.co.uk

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Chippy Chat & Fast Food Magazine • March 2015

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National Vegetarian Week

www.nationalvegetarianweek.org

June

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World Oceans Day

http://worldoceansday.org/

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KFE Open Day

Try before you fry!

Market Deeping, Peterborough PE6 8LD www.kfeltd.co.uk

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Fish Friday

The Fishermen’s Mission www.fishermensmission.org.uk

September

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Isle of Ely Produce

Open Day

www.isleofely.co.uk

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British Food Fortnight

www.lovebritishfood.co.uk

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

Chippy Chat & Fast Food Magazine • March 2015

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Nigel Hodgson always fries in Nigel Hodgson knows a thing or two about the Fish and Chip business.

He has won the National Fish and Chip Shop of the Year Award and both he and his shop manager Paul Eden have been winners of the Drywite /NFFF Young Fish Frier of the Year Award. Nigel is also a trainer at the prestigious KFE School of Frying Excellence.

Nigel’s byword is “consistency”ensuring that top quality fish and chips are produced using fish from sustainable stocks and locally grown potatoes. He is most particular about the frying medium he uses, insisting on a fat that produces perfect results every time. The brand Nigel chooses and recommends is Frymax.

Frymax is produced from top quality pure white premium palm, which is additive free and contains no hydrogenated oils. Not only does it guarantee consistently good results, its performance is long lasting without any deterioration in quality.

Nigel Hodgson knows that if you want to continue to produce the best, there’s none better than Frymax.

RSPO-1106018

The Fryers’ Favourite For Over 60 Years.

For information, advice, or customer support material please contact Olenex Trading (UK) Limited. Tel: 01322 444836 9

e-mail: ukinfo@olenex.com

Chippy Chat & Fast Food Magazine • March 2015

www.frymax.co.uk

Chippy Chat & Fast Food Magazine • March 2015

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th desig Pete Fraser wi

e tasha Ratcliff bronze fish, Na

The Fraser family – Ronan, Sue, Pe te, Brooke & Logan Fraser

A big thumbs up for new look Harbour Lights Lovers of one of the UK’s best fish and chip restaurants with a view breathed a deep sigh of relief as the doors of Falmouth’s Harbour Lights re-opened from a month-long major refurbishment onto a stunning new interior with the same fabulous food and friendly family team.

T

he design, build and tech teams who worked right down to the wire shared a proud moment as they gathered together with more than

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Chippy Chat & Fast Food Magazine • March 2015

a hundred friends, customers and the extended Fraser family to celebrate the beautifully finished fruits of their labours.

From the hand-printed wallpaper designed, along with the whole Harbour Lights brand by Helston-based Rose Robinson to Natasha Ratcliffe’s castbronze fish (containing Cornish tin), which swim along the restaurant’s new granite pavement, the attention to detail - and to fun - was the marvel of the party.

“We wanted to create a Harbour Lights interior which absolutely lives up to our wonderful food and staff – and

Chippy Chat & Fast Food Magazine • March 2015

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Above: Extended Fraser family - George Trewhella, McKenzie Laity, Ronan Fraser, Sue Fraser, Pete Fraser, Logan Fraser, Rita Trewhella, Dave Laity, Helen Laity, Harrison Laity, Diani Laity, Brooke Fraser, Donna Britton, Rob Trewhella

the amazing view of Falmouth Harbour outside,” says Pete Fraser who has owned and run the award-winning restaurant with his wife Sue and their family for the last fifteen years.

“People travel from far and wide to eat here and this is our big thank-you to them all. We wanted the kitchen and facilities to be beautiful and immaculate and the restaurant to be a bit quirky and fun but also cool – and I think we’ve managed to do it!”

In fact two couples who make a weekly pilgrimage for the full Harbour Lights experience were the honoured VIP guests who cut the ribbon: for ten years Pat and Brian Davies have been travelling the 45 mile round trip by bus from Goldsithney every Saturday, while Pat and Mike Heslop who drive over each Tuesday from Truro, used to make a 55-mile round-trip from their previous home in Gorran Haven.

Mike Heslop spoke for them all when he said, “It’s just like being part of a big warm

The Co ntr ur Ligh ts’ own actors with er Pete Fraser

Harbo

Left: The Harbour Lights staff team - Logan Fraser, Chloe Ford, Tom Rubensson, Ibby Gilani, Mike Collins, Robin Peters, Sarah Woods

Harbour Lights family– it’s so friendly.

We’ve always loved the buzz of Falmouth and being able to come here and eat the best fish and chips you’ll find anywhere looking out at this wonderful view is one of life’s great treats.” www.harbourlights.co.uk www.facebook.com/ harbourlightsfalmouth WE A

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Chippy Chat & Fast Food Magazine • March 2015

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Sosilicious

There’s nothing quite like sinking your teeth into a quality banger!

Investing in Quality Although it is important to sell a product that is good value for money it is even more essential to invest in the highest quality meat available, this philosophy is paramount at Blakemans where only the finest ingredients are used in the production of the famous ‘Supreme Sausage’ brand, which is also produced in a Gluten Free version.

B

lakemans have spent decades perfecting its range of sausages for ease of deep frying straight from frozen without splitting, this quality assurance comes from a manufacturer with over 60 year’s experience in the retail and catering trade.

To complement the ‘Supreme’ sausage a range of cooked products are available including an Italian Style meatball, which will give the retail establishments an

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Chippy Chat & Fast Food Magazine • March 2015

alternative international flavour to their menu.

Keeping pace with the changing demands of catering and retail customers, Blakemans have not only developed an unbeatable product range, having made substantial investment in a state of the art manufacturing, storage and distribution facility, an operation which is a model to the rest of Europe.

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 2015

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TOP NOTCH

The Supreme Sausage James T. Blakeman & Co. Ltd. 13

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

Chippy Chat & Fast Food Magazine • March 2015

Chippy Chat & Fast Food Magazine • March 2015

www.blakemans.co.uk

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Sosilicious

The Sausage Success Story We all love a good success story, and none are more fitting or deserving than the rise of McWhinney’s Sausages

W

hen we refer to the success of the Irish Pork Sausages manufacturer, we’re not talking about a new startup that’s got lucky, risen to the top in a flash, and mightn’t be here in a few years! We’re referring to a company that has been making the finest, “porkiest” delights since 1898 and have never been stronger that they are today!

Let’s look at what the company has achieved, just over the last five years. Well, firstly, it has grown consistently in size and stature, and now punches out millions of sausages per month from its County Down factory. It has supplied sausages to the finest chip shops, cafes, hotels and restaurants across the UK and Ireland, in fact 15 out of 16 NI Chip Shop of the Year finalists are proud McWhinney’s customers - a stat that no other supplier in the country can boast! Additionally, the company has stood firmly, some might even say stubbornly, against food fraud, eyeballing the biggest authorities in the industry in the name of fairness and the customer.

All of this has come at a price, however the company continues to reap the rewards of having one underlying principal in everything it does and makes - quality. McWhinney’s has always, is now, and always will be at the higher end of the pricing scale, but it has never gone down the route of making a cheap

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Chippy Chat & Fast Food Magazine • March 2015

and low-quality product for consumers. It is this devotion to customer value and pride in its own produce that has served McWhinney’s Sausages so well.

Not only is the company establishing new sales teams in the Republic of Ireland, it continues to grow in popularity throughout the UK, where sales, geographical reach, and popularity have soared over the past five years.

The company is well known for its huge efforts in social media (check out its Bigfoot Sausages Facebook page to see what we mean), and the public know that they are the single-most important stakeholder in the McWhinney’s Sausages storybook. People are now, more-so than ever, looking for quality products, and are happy to pay a little bit extra to make sure they get the very best sausages on the market.

With the rise in sales, popularity, market sectors and love on social media over the past few years…the team at McWhinney’s Sausages are sure that the brightest (or should we say “meatiest”) days are still ahead!

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 2015

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Chippy Chat & Fast Food Magazine • March 2015

Chippy Chat & Fast Food Magazine • March 2015

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ng flavour of sic Sausages Sosilicious

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nd Street ages

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of 20 AVAILABLE gluten is t stands out because chip shop owners FOR IN STORE completely love the undetectable flavour, meat texture and bite SCREENS

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of the sausage. In fact most shops serving the 42nd Street Classic Sausage actually see their sausage sales grow H Passed to the maximum level the 42nd Street Classic upon introducing Sausage tionof 20 ppm meaning gluten to is their business. They enjoy the benefits of its quality ingredients, POSTERS ur completely AVAILABLE! undetectable reputation and point of sale that’s readily available. ship DIGITAL For the 42nd Street Classic Sausage it MOVIES AVAILABLE www.colbeck.co.uk www.vawhitley.co.uk www.friarspride.comThe really is “all about the ingredients”!

FOR IN STORE 0191 482 4242 01706 364211 01733 316400 SCREENS sausages are produced from quality cuts of pork and have been specifically developed to ensure fantastic flavour to the maximum level coupled with a succulent yet firm bite. pm meaning gluten is A winning recipe that ensures the end tely undetectable consumer keeps coming back for more. co.uk www.vawhitley.co.uk www.friarspride.com With 50% pork meat content, the 42nd 4242 01706 364211 01733 316400 Street Classic Sausage is a great pork sausage. The 42nd Street Classic Sausage can be served both battered (and fried) or just fried. It holds well in the top box and is available in 4’s, 6’s and 8’s. All ww.vawhitley.co.uk www.friarspride.com 1706 364211 01733 316400 packed in 4.54kg boxes.

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Chippy Chat & Fast Food Magazine • March 2015

TEN FREE

Also available in GLU a gluten free version

The 42nd Street Classic Sausage is also available in a gluten free version – gluten free products are creating extra sales across the UK so why not set up a gluten free section in your shop whether it’s a chosen day of the week or full time.

The number of people diagnosed in the UK with coeliac disease has increased fourfold between 1990 and 2011, a study suggests, and the numbers will only increase.

Every production batch of the 42nd Street Gluten Free Classic Sausage is produced after a complete factory clean down and is laboratory tested to the maximum level of 20ppm meaning gluten is completely undetectable maintain the highest quality levels possible for a gluten free product.

Friars Pride has a gluten free map online aimed at end consumers, where you can advertise. www.friarspride.com/gluten-free-map 42nd Street Classic Sausage Exclusively available from The Q Partnership: Friars Pride, Henry Colbeck and V A Whitely.

Chippy Chat & Fast Food Magazine • March 2015

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Try the a mazing flavour of

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For more information please contact your nearest Q Partnership supplier Chippy Chat & Fast Food Magazine • March 2015

H Passed to the maximum level of 20 ppm meaning gluten is completely undetectable

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17 Chippy Chat & Fast Food Magazine • March 2015 www.vawhitley.co.uk www.friarspride.com

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Just Pie-Fect!

Tudor Fish & Chip Bar in Hinckley has been crowned the best fish and chip shop in the UK for the month of January by Pukka Pies.

M

r Wilkin Chan and his team at the shop on Tudor Road has been selected by the UK’s favourite chip shop pie brand, after entering the company’s new monthly competition to search for the best fish and chip takeaways across the UK. Mr Chan comments: “We are delighted to have been awarded with Pukka Pies’ accolade of the best fish and chip shop for January! We work really hard to ensure we give our customers a delicious dinner every time they visit us, so we couldn’t be happier to be recognised for our service and standards. This endorsement gives customers the reassurance that they are guaranteed a great meal from our chippy.”

The team of happy friers at Tudor Fish & Chip Bar have won £150 of Pukka Pies credit and merchandise, alongside a certificate to proudly show their success to staff and customers. Mr Chan has also been invited on a tour around the Pukka Pies bakery in Leicester, too.

Every month, Pukka Pies will judge and award one fish and chip shop across the country that stocks its products, as Sally Voss, Brand Manager at Pukka Pies, explains: “The team at Tudor Fish & Chip Bar do a fantastic job, serving thousands of meals to local customers. We want to

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Chippy Chat & Fast Food Magazine • March 2015

make the eating experience of our pies as good as it can be. The honour of winning the award is recognition of their hard work, and we hope the publicity generated will get more customers visiting their shop.

“Fish and Chip shops are important to the whole of the British public. From the North of Scotland to South West, you know what you get at a traditional Fish and Chip shop – great quality food. We want to help celebrate the best that there is through our new competition.”

As one of the 12 monthly winners, Tudor Fish & Chip Bar will also be entered into a Pukka Pies draw in December 2015 to win £500 towards new kitchen or catering equipment.

All fish and chip shops stocking Pukka Pies can enter the competition by completing an application form provided by their Pukka Pies sales rep.

During Chip Week, pie-fans were encouraged to share the love even further by enjoying a Pukka Pie and Chips – the perfect partnership!

Pukka Pies delivered a nation-wide radio campaign throughout Chip Week, offering consumers the opportunity to win a range of prizes, including experience day vouchers, Pukka Pies merchandise and products.

For further information about Pukka Pies, please visit www.pukkapies.co.uk. For the latest updates, follow @pukkapies on Twitter and visit www.facebook.com/ pukkapiespukkapies Chippy Chat & Fast Food Magazine • March 2015

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Chippy Chat & Fast Food Magazine • March 2015

Chippy Chat & Fast Food Magazine • March 2015

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Lewis Pies - A family business that’s passionate about the products Lewis Pies is a family run organisation which was started in 1936 by Wilfred Charles Lewis and has always had the fish and chip trade very much at the centre of its business. With a fleet of over 17 vans servicing South Wales and Bristol you won’t go far without seeing one of their products.

W

ith a strong following in Swansea and the surrounding valleys, Lewis Pies are renowned for their famous Swansea pie. It’s a small mince beef and onion pie at 150g, packed with meat in a short pastry case with a puff lid. Lewis Pies have an extensive range with the Regal lines, of which the 235g pies being the most popular. Lewis Pies are always looking to be innovative and NPD is something that they focus on heavily. Lewis Pies has reacted to the fact that consumers have a variety of tastes these days and have just released a new “Balti Pie”. This was developed by their in house chef and uses authentic herbs and spices to achieve a moreish taste!

Commercial director Wilf Lewis said “It’s already in my top three favourite products”.

Lewis Pies have recently seen the addition of Wilf Lewis Jnr into the role of Commercial Director.

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Chippy Chat & Fast Food Magazine • March 2015

Wilfred James is the third generation of Wilf’s to enter the business and has big plans to move it forward. Wilf stated that the company “has some big plans to continue to improve our products and business processes and bring new exciting tastes to the market of the highest possible quality”. He also said, “servicing Fish and Chip shops is very much something we remain focused on. We will work hard to deliver value to our customers and ensure our products show chip shops in their best light. We are a family business that is passionate about the products we make and we intend to improve our performance day in day out. Our goals also include servicing new markets and have recently released a range of traditional products made with Halal meat for consumers with different product requirements.”

Contact Lewis Pie and Pastry Co Units 3-6 Abergelly Road, Swansea West Business Park, Fforestfach, Swansea SA5 4DY Tel: 01792 579908 Fax: 01792 584500

Chippy Chat & Fast Food Magazine • March 2015

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On the Brighton Line Leading catering equipment supplier Nisbets has opened the doors to its new Brighton store – the eighth in the company’s growing UK retail portfolio

T

he store on London Road is ideally located in the heart of the city centre; making it easily accessible to local caterers wanting equipment immediately.

Spanning almost 4,000 square feet, the store is packed with over 2,500 catering products (with an additional 20,000 available for delivery) from brands such as Waring, ChefWorks, Dynamic, Buffalo and newly launched heavy duty equipment brand Thor.

Sure to become Brighton’s go-to catering equipment shop for professionals, the store will offer a ‘Call, Pay & Collect Service’, meaning customers can order over the phone, and then collect in store, usually within one hour.

Nisbets Head of Retail, Steve Collins commented on the new opening: “Feedback from our customers indicates that they like to have the opportunity to see and feel the products, which is why having a retail presence close in a vibrant hospitality area such as Brighton, is key to continuing our excellent levels of service.’’

Nisbets launched as a catalogue only business in 1983, but has since grown to develop a strong online presence as well as opening stores in London, Bristol, Birmingham, Leeds and most recently, Manchester.

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Chippy Chat & Fast Food Magazine • March 2015

Brighton store opening hours: Monday – Saturday 9.00am – 5.30pm, Sundays – Closed Address: Unit 3, 97-104 London Road, Brighton BN1 4LB Tel: 01273 610 880 To discover more about Nisbets and the new Brighton store visit www.nisbets.co.uk/stores Chippy Chat & Fast Food Magazine • March 2015

23

Oil Change?

No Pressure!

The Testo 270 measures the Total Polar Material (TPM) content in the cooking oil, which is a sure indicator of its quality.

C

ooking oil develops its best potential between 14 and 20% TPM. If the oil is too old, it shows an increased TPM value, and deep-fried goods of inferior quality are produced. It can furthermore contain substances which present a risk to health. Regular measurement with the testo 270 prevents this. The use of the measuring instrument also prevents the wastage of cooking oil due to too early replacement. It could reduce cooking oil consumption by up to 20%.

Stuart Atkinson (owner of North Street Chip Shop Forfar) says “I have been using a Testo in my shop for 3 years now, it takes all the guess work and subjectivity out of oil management, just like a thermometer for oil quality. I wouldn’t fry without thermostats and thermometers and now I wouldn’t try to manage my oil quality without a Testo.”

Safety in daily use

The strength of the probe shaft has been considerably improved over the previous model. In addition to this, the new cooking

oil tester has more robust connections between the housing, the probe shaft and the sensor. Cleaning it under running water is no problem – ideal for use in fish and chip shops and fast food chains.

Significantly reduces costs

Extensive practical tests by Testo engineers have demonstrated that regular measurement with the Testo 270 can reduce your consumption of cooking oil by up to 20%.

That means with a consumption of 1,000 litres per year and assuming a price of 50 p per litre, this allows upto £1,280 to be saved annually.

Further information Newman Lane Alton Hampshire GU34 2QJ Tel: 01420 544433 Fax: 01420 544434 Visit: www.testolimited.com/

270-testo-cooking-oil-tester

Win One here...

WE have teamed up with Testo to give one lucky Chippy Chat reader the chance to win a brand new 270 Cooking Oil Tester from Testo with an RRP of £365.00

To enter to win a cooking oil tester from Testo, please answer the question below: In cooking oil analysis, what does the abbreviation “TPM” stand for?

Send your answers to austen@chippychat.co.uk .

Or - Chippy Chat, Testo Comp, Oak Lane, Littleport, Ely, Cambridgeshire, CB6 1RS Closing date will be 30th May 2015. Winner will be drawn at random from all correct entries and will be required to be used in publicity once draw has been made.

Where to buy - www.testolimited.com/270-testo-cooking-oil-tester 24

Chippy Chat & Fast Food Magazine • March 2015

Chippy Chat & Fast Food Magazine • March 2015

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Chippy Chat & Fast Food Magazine • March 2015

Chippy Chat & Fast Food Magazine • March 2015

25

4 1 0 2 4 1 0 2

BIC Success for Friars Pride

The Chippy Chat team were out in force recently (1st March) as the great and the good of our world gathered in Bournemouth (at the BIC) for the 2015 Fry It show.

By Austen Dack

26

A

fter a lovely Saturday evening the alarm (after several snoozes) eventually ejected me from my slumber. With everything set up it was soon time to welcome in the crowds. And how they came. In between visits to all sorts of exciting companies there was time to take in the excellent seminars. Des from Burton Road Chippy, and Rachel Tweedale Young Frier of the Year were among the guest speakers.

Chippy Chat & Fast Food Magazine • March 2015

We had a very successful time visiting both new and existing partners. Many fish and chip shops took the time to sign up for our marketing club Chippy Chat Plus.

At just £39 per annum it offers all shops the chance to be part of our exclusive club offering deals on events, free classified adverts and access to editorial stories and more. Email amanda@chippychat. co.uk if you would like to know more.

I have to offer my thanks (as an exhibitor)

Chippy Chat & Fast Food Magazine • March 2015

26

to the whole team at Friars Pride. This event takes an enormous amount of time and effort to put on. Special mentions for Louise, Roxanne and Kate.

Marketing director Louise Marshall said: “Bringing the show to Bournemouth was a great success for us. Hundreds of retailers flocked through the doors over the six hours I would like to thank them and our trade partners for attending.”

It was great to see stands full of people many recording sales and notes of interest to make the whole experience even more memorable.

Now the team at V A Whitely have it all yet still to do. Their Innovation show at the impressive Bolton Stadium (see front page picture) is all but ready to go. The date for this is Sunday April 26th.

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Chippy Chat & Fast Food Magazine • March 2015

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27

CHIP and SPIN! Freddie Flintoff had a dream. Since childhood he has fantasized about running his own fish and chip shop. Now his dream has become reality as he embarked on a most unusual summer adventure.

F

lintoff: Lord Of The Fries sees the former England cricket captain team up with tree-hugging extremecyclist Rob Penn as they hit the road, touring Britain and Ireland in Fred’s very own, eco-friendly, cooking-fat-fuelled mobile chippy.

After bonding in the Amazon, where the intrepid duo recently tackled the Trans-Amazonian Highway by bike, Fred and Rob’s CHIPPY adventure began at a Lancastrian chip shop on the humble housing estate where Fred grew up.

This will be the launch pad for an epic journey that will bring the nation’s favourite food to hungry summer revellers throughout the land, on and off the beaten track.

The boys celebrate the familiar, and seek out hidden gems: from Giants Causeway to Britain’s most picturesque motorway services; from beautiful Whitby teeming with summer visitors to the

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Chippy Chat & Fast Food Magazine • March 2015

remote mud flats of Essex. And along the way they will leap head-first into all the Great British outdoors has to offer: from salmon fishing in the Scottish Highlands to surfing the Severn Bore in Somerset.

There will be beaches full of hungry holidaymakers and remote wild camping.

There will be Britain’s oldest tree and tallest tower; magical forests and bustling bus stations. And there will be battered pollock, mushy peas, and lashings of gravy.

Freddie Flintoff said: “Fish and Chips have always been one of my favourites believe it or not so I’m glad that Sky1 have given me the chance to go on my very own Fish n’ Chip adventure. Rob and I had a once in a lifetime experience cycling through the Amazon so I’m hoping this chip shop van journey will be just as much fun but maybe a little less sore!”

Where next for Freddie? Well he has grown attached to the chip van and even talks of driving it abroad “How about India, it would be great to take our national dish on a tour” he said.

Chippy Chat & Fast Food Magazine • March 2015

28

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29

When the boat comes in!

WELSH comedian Rhod Gilbert was in Brixham recently filming for his work experience programme.

H

e has been working on the trawlers to find out what life is like to those who rely on the sea for their livelihood.

“It is very hard work working 17 or 18 hour days and not what I am used to,” said Rhod.

“Working on the trawlers have been an education and a real insight into what life is like for these people. It can be incredibly hard and dangerous out on the sea and you have no idea whether you will catch anything or actually earn anything on the day.

But before he even stepped foot aboard, the comedian had to undergo survival training that was enough to leave anyone feeling a little seasick.

And as Mr G. learned that one in 14 people who make a career out of this drown at sea, the landlubber didn’t look too happy.

Yep, his past experience of rock pooling wasn’t a reassuring start nor was his historical bouts of queasiness when

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Chippy Chat & Fast Food Magazine • March 2015

setting sail. He also asked if the fisherman would turn the boat around if he felt a little unwell!

“The day before I was on the trawler they caught nothing and for a while it looked as if we were only going to catch around £30, but luckily it picked up near the end and we managed to flog around £1200.

“Having seen how hard these people work and what they have to do, it would be nice if some more of the money you pay for fish actually would filter down to the fishermen who catch the produce.

“I enjoyed doing it one but don’t think I could do it day-in, day-out, as I haven’t had time to think about anything else the last few days.”

Barry Young, director of Brixham Trawler Agents added: “This is great for raising the profile of Brixham and what we do.

Hopefully this will show how hard a life it is on the trawlers and what exactly they have to do.”

Available on BBC i player.

Chippy Chat & Fast Food Magazine • March 2015

30

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31

How to Batter the opposition Non league football manager Dave Haywood has revealed the secret behind Bolehall’s incredible 9-0 win over Racing Club Warwick – a traditional fish and chip supper!

S Dave Haywood

32

wifts cruised to an emphatic win over Warwick on Saturday to end a run of four games without a win.

“We prepared a lot differently before the Warwick game last week,” said Haywood.

“We trained indoors at Rawlett and then I brought the lads fish and chips from Bolehall Fish Bar and we sat down and all aired our views after training.

“We had a really good heart to heart and it was just important for us all to talk and make sure we are all pulling in the right direction.

“That was certainly the case and it was one of the easiest team talks I have had to do on Saturday.

“I basically told the lads to go out and strut their stuff and they delivered a great result.

“It was really pleasing and there was a

Chippy Chat & Fast Food Magazine • March 2015

real buzz about the place again after the game.

“The only thing now is the lads are asking if I can buy them fish and chips every week!”

Here at Chippy Chat we are hoping this tradition might catch on with some of the bigger clubs in the country such as Chel’sea’ or even Manchester Chippy!

“Make that cod and chips all round” Chippy Chat & Fast Food Magazine • March 2015

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WEB-SAVVY Llanelli frier hopes to get Carmarthenshire Council to slash town car parking charges Matthew Shankland, owner of Jollies fish & chip restaurant has launched a social media campaign for change.

T

Mary Portas

34

he campaign is via his Twitter feed Jollies@The Exchange and facebook.

He believes cutting car parking charges in the town centre would give the council a “quick fix” to improve footfall and trade in the town.

“Watch the TV and you will see people like Mary Portas, who is a massive advocate of the high street,” said the 36-year-old.

“She has made reports recently about what should be done to improve the high street, and one of the biggest things is parking.”

Jollies at The Exchange, on Market Street, serves chip shop food Monday to Saturday, and has a popular Sunday carvery.

But, it is located on a road with no free on-street parking.

“I think it affects the town, definitely, and if it affects the town, it will affect us,” said Mr Shankland.

“I want to succeed in the best possible way in the town centre — I’m not politically motivated but I am motivated

Chippy Chat & Fast Food Magazine • March 2015

for business and for people getting jobs.”

He believes the council should look to its neighbour for how to run parking.

“In Pembrokeshire, it is 40 pence for the first hour, but we are paying £1.20 here,” he said.

“If all car parks here went to 20 minutes to half an hour free, and 40 pence an hour, surely we can do better in business.

“I feel the council could have a quick fix.”

The leader of Llanelli Chamber of Trade and Commerce, David Craddock praised Mr Shankland for his action.

“Obviously any initiative by the traders has got to be welcomed,” he said.

“The Chamber of Trade has on many occasions tried to obtain reduced parking charges so we were on a level playing field with other out of town developments.

“A lot of residents feel that footfall is affected by parking charges — it is a problem that will always be ongoing, and something we will always lobby Carmarthenshire Council on.”

The campaign is being supported by locals and regulars at the shop.

Chippy Chat & Fast Food Magazine • March 2015

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35

Fish and Clips!

This month we talk to film maker Jade Beard about the filming for the National Fish and chip awards!

W Jade Beard

36

e were absolutely delighted to be asked to produce this year’s National Fish & Chip Awards film for the second time. We have such a passion for this industry and our films have taken us around the country visiting the people that work so very hard to get fish and chips onto our plates. Therefore, getting the chance to meet even more people that want to spread the word of the nation’s favorite dish was a real bonus.

When we initially set out to do this

Chippy Chat & Fast Food Magazine • March 2015

project in January 2013 - my initial question, being new to the industry, was how are we going to make ten shops look visually different? We very soon discovered through the initial trip that the shops all operate differently, use different ingredients, have their own traditions and reach out to their local communities in their own way. Very quickly we learnt the intricacies of the fish & chip shop operation alongside what it takes to be the best!

Once again, this year’s Independent

Chippy Chat & Fast Food Magazine • March 2015

36

Takeaway Fish and Chip Shop of the Year film is populated with wonderful, vibrant and dynamic characters from across the UK and we wanted our film, in terms of style and content, to reflect these individuals, their passion and commitment. To enhance our filmed footage and in-depth interviews, we felt an animation and illustration element would develop the characterisation of our cast, their attitude to their work and the shops they ran. We originally drew inspiration from the cartoonist Chris Ware with his geometrical style and use of simple lines alongside a vivid colour palette - from here we knew the kind of story we wanted to tell.

Our intention was to create a film that shows the fun of fish and chips, coupled with the serious work these owners and representatives are doing.

Huw Davies, our graphic designer, felt our illustration work should reflect this.

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Chippy Chat & Fast Food Magazine • March 2015

We opted for bold outlines and simple colours to create our cast of fish and chip shop owners and we created a map that allowed the viewer to clearly see where the Top 10 shops are all situated.

The map was also a good way to link aspects like the fishing industry to the story by having references to the boats.

Our warm, cheerful illustrated characters simply exemplify the personalities we met and spent time with. We wanted to also give something back to the owners at the end of the project, so this was a really nice way to achieve it. www.beardaskew.tv/film/road-awardsnational-fish-chip-awards-2015/ Shooting Producer, Jade Beard Editor and DOP, Benjamin De La Riva Design and Animation, Huw Davies gingerhuw.com www.beardaskew.tv @Beard_Askew jade@beardaskew.tv

Chippy Chat & Fast Food Magazine • March 2015

37

Golden Chip Week!

Chip Week 2015 has been hailed a success after over 950 chip shops signed up to take part in this year’s celebrations!

P

otato Council marketing manager, Kate Cox, said: “We’re currently evaluating full results of the campaign but early indications show that Chip Week 2015 has been a great success. More shops than ever before have taken part with celebratory activity. Whether it’s been special offers, tweeting about the Week or a quirky event to raise money for charity, chippies across the country have pulled out all the stops to help us champion the mighty chip.

“Coverage of Chip Week has been incredible.

TV coverage was secured on ITVs the Lorraine Show and Channel 5’s The Wright Stuff. Chris Evans carried extensive coverage on Radio 2 and features were secured in The Express and Sunday Mirror. There has been widespread regional media coverage as everyone has been chipping in to spread the news!”

Voting in the Choice Chip Awards also reached a record breaking high, with more than 68,000 votes cast from loyal customers across Great Britain. The Golden Fish in Dagenham, Essex was crowned National Champion as customers well and truly showed their support for the family-run business.

Jason Aiken who runs The Golden Fish was overwhelmed by the news. He said: “Being crowned the best chippy in Great Britain is a real honour. We would like to say a huge thank you to our dedicated team of staff and of course, to our loyal customers who voted

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Chippy Chat & Fast Food Magazine • March 2015

for us to win the competition.”

Jason believes that using high quality, fresh ingredients is the key to their success. He added: “We take pride in peeling, washing and preparing our chips every morning. We use fresh, locally grown potatoes and choose varieties such as Maris Piper, to achieve the perfectly fluffy texture that our customers love.”

THE CHOICE CHIP AWARDS HALL OF FAME 2015 National Champion: The Golden Fish, Dagenham, Essex Regional Champions Scotland – Hornblowers, Gourdon, Aberdeenshire Wales – Les & Rita’s Fish Bar, Rhyl, Clwyd Midlands – Chris’ Fish and Chips, Barwell, Leicester South East – The Golden Fish, Dagenham, Essex South West – The Codfathers, Portland, Dorset North East – Harpers, Driffield, North Humberside North West – Pennington Plaice, Leigh, Lancs London – Brockley’s Rock, London Yorkshire – The Codfather, Barnsley, South Yorkshire East of England – Hot Chip, Norwich

Chippy Chat & Fast Food Magazine • March 2015

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Don’t

Miss

it!

The North’s Premier Fish & Chips and Fast Food Exhibition Premier Suite, The Macron Stadium, M61 Junction 6, Burnden Way, Bolton BL6 6JW Doors open 10.00am - 4.30pm

Innovations 2015 will be the North West’s major event for the

Fish & Chip and Fast Food Industry organised by V.A.Whitley With quality exhibitors presenting outstanding product innovations and concepts covering a range of Food Products, Packaging Developments, Hygiene Solutions and the latest Catering Equipment all designed for your business.

• Free Parking • Easy Access • Superb Facilities • Sampling • Demonstrations • Meeting Points

Innovations 2015 For further information about exhibiting or visiting the exhibition ask your local sales contact or call

VA Whitley Head Office at Heywood: 39

Tel: 01706 364211

Chippy Chat & Fast Food Magazine • March 2015

39 www.vawhitley.co.uk

Chippy Chat & Fast Food Magazine • March 2015

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Stefanie Mearns from Macmillan Cancer Support celebrates a new charity partnership with Malachy Mallon, owner of the award-winning Dolphin Takeaway in Dungannon, County Tyrone. The Dolphin chipped in 20 pence from every portion of chips sold during National Chip Week, 16-22 Feb 2015.

Big Macmillan and Chips The Dolphin Takeaway in Dungannon, County Tyrone celebrated National Chip Week (16-22 February 2015) by donating 20 pence from every portion of chips sold that week to Macmillan Cancer Support.

T

he Do l p hi n re ce nt l y n omin ate d Macmillan as its charity for 2015 and the Chip Week initiative is the first of a number of fundraising activities to be held by the County Tyrone chippy throughout the year.

Malachy Mallon, owner of the Dolphin said; “Our ‘Chipping in for Macmillan’ initiative during Chip Week was a great success and our sales figures show a huge 68% increase on

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Chippy Chat & Fast Food Magazine • March 2015

the same week last year, allowing us to raise a significant sum for the charity. Customers really got in the charity spirit too, making lots of donations in our shop collection box and showing plenty of support on our Facebook page.

“While our Chip Week activity is likely to have contributed in some way to our sales growth, it is just part of the equation. Our healthy sales figures reflect the cumulative effect of a very successful Marketing and PR campaign which has been running for over a year now. Our involvement in the National Fish and Chips Awards and our title as an Area Winner is also a strong contributing factor. Ash Wednesday, traditionally a high sales day for Fish & Chips in Northern Ireland, Chippy Chat & Fast Food Magazine • March 2015

42

ay, n Takeaw the Dolphi at 15.

20 rm k fo Wee frying usy Chip Mallon in g a very b in Malachy ur d n Dunganno

fell in Chip Week too this year. However, our Chip Week charity initiative is just an example of how chip shops can think creatively about integrating Marketing and PR as well as making the most of valuable promotional opportunities offered by the industry. It also illustrates the benefits of building a positive and socially responsible profile in the community.

Malachy added; “Although Northern Ireland chip shops cannot register for the Potato Council’s Chip Week vote promotion, it is still an important event in the industry calendar and it excites the interest of the media. So we did our own thing and used National Chip Week as a platform to raise the profile of our charity partnership and get the ball rolling to help the Dolphin raise vital funds for Macmillan Cancer Support. We were delighted with the amount of press coverage we got during Chip Week in the local papers. Macmillan is a charity that is very close to the hearts of myself, my staff and customers and the wider community in Dungannon. Figures show that more than one in three of us 43

Chippy Chat & Fast Food Magazine • March 2015

will be affected by cancer and Macmillan works tirelessly to support people and their families in so many different and valuable ways. We are aiming to fundraise throughout the year to help support the vital cancer support services provided

by Macmillan. Local businesses can now advertise on the new TV screen in our shop, with all proceeds going to Macmillan, and of course customers can make donations in-store.”

Malachy Mallon from the Dolphin Takeaway Dungannon successfully used Chip Week to help ‘Chip in for Macmillan’.

“We need local people more than ever to join our team” Stefanie Mearns, Macmillan Cancer Support Fundraising Manager for the Mid Ulster Area said; “We are delighted that the awardwinning Dolphin takeaway has chosen Macmillan Cancer Support as its charity partner. We rely heavily on voluntary and we need local people more than ever to join our team as fundraisers and volunteers to help us make sure no one faces cancer alone.

Chippy Chat & Fast Food Magazine • March 2015

43

Potato the new ‘gold’ in China The potato is only a side-dish in China, where rice and noodles made from wheat dominate the dinner table.

But now the Chinese government wants to turn the potato into the fourth staple food in the country in order to better utilize scarce farmland.

C

h i n a ’s Ag r i c u l t u re M i n i st r y announced plans in January to double the land devoted

farmers leading this collective.

“About 100 households in our village are

members

of

this

corporative

to potato production from five to ten

society. That means about 300 people

million hectares.

are contributing to potato cultivation

Shang JianPing is one of the potato

in the village. After establishing the cooperative society, the land area under potato cultivation has increased.

Say potato, co. say Agri

But farmers are still struggling to sell their bumper harvest.

“We don’t have access to a welldeveloped

distribution

channel.

We

don’t have any contracts with large companies that can buy our produce every year in large quantities,” Shang added.

China is already the world’s largest potato

producer,

with

an

annual

production of 90 million metric tons in 2013. But China’s per capita potato consumption is still relatively low, as many people here regard the potato as a poor peasant’s food.

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So, why is Beijing now keen to raise the profile of the humble spud? It has everything to do with food security.

Potatoes require far less land and water to grow and contain more energy than rice, wheat or corn, the three other main staples in China.

As China gears up for a potato revolution, farmers like Shang Jianping in the tiny village of Xinfucun in Inner Mongolia will be at the forefront of it.

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Chippy Chat & Fast Food Magazine • March 2015

44

Anthony Swift (Liverpool)

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We are a Long established family firm of potato merchants, leading fish & chips shop suppliers and stockists of catering supplies.

Our customers cover a wide area including Gloucestershire, Herefordshire, Somerset, Worcestershire, South Wales & Wiltshire.

Mason Potatoes have decades of experience We source potatoes from only the best growers and suppliers who meet our stringent quality standards By using our own fleet of vehicles our deliveries are customised to fit specific customer requirements We have an understanding of the region we cover that is second to none Our extensive range of dry goods and sundries ensures that we offer a unique service to our customers We focus on delivering the highest quality at the most competitive price To protect our customers against the ever changing price of one of their basic commodities we offer the security of fixed price contracts for our potatoes

Visit...

www.masonpotatoes.co.uk You can call us on:

01989 762000

Mansfield Ashbourne Notts Derby Dronfield

LEICESTERSHIRE

North Lincolnshire Scunthorpe

Area Covered

Established 80yrs Fixed price contracts available Potatoes replaced within 12hrs in the bigger 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

Advertise here.

You’re reading this, others will too.

Call 01353 865 966 Now

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Chippy Chat & Fast Food Magazine • March 2015

Chippy Chat & Fast Food Magazine • March 2015

45

Josh takes the plunge!

A new chip shop has opened in Chew Valley, but it’s no ordinary chippy as it is run by Michelin-starred chef Josh Eggleton.

T

he owner of the award-winning country pub, The Pony & Trap, has launched the new cafe/restaurant, Salt & Malt, on Chew Valley Lake.

The 31-year-old, who starred in the BBC’s Great British Menu last year, said: “I want to be able to replicate this where it will work. Bristol is an option. But a prerequisite is that it has to have a view of the water, so the Bristol docks is absolutely a keen target.”

And recently there was a pre-opening party at the new Salt and Malt fish cafe and restaurant next door.

The idea for the takeaway and restaurant combination was dreamed up over a year ago by Josh and his family.

The cafe transforms into a restaurant in the evenings and site also houses an ice cream parlour and enough seating

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Chippy Chat & Fast Food Magazine • March 2015

outside for up to 200 people.

“There has always been a burning desire to open a fish and chip shop,” Josh said at the launch event last night. “The idea was always close to my heart because that’s where it all started for me - in Crispies in Whitchurch.

“It is fish and chips, but with a focus on quality ingredients, fresh dining and sustainability. Everything will be handmade on site with fish delivered each day from Cornwall.”

Salt & Malt offers a gluten free fish & chip menu, as well as fresh mussels, squid, crab and line caught fish dishes sourced from the Cornish coast where possible.

Handmade burgers and bangers are sourced locally from The Story Farm and Blagdon Butchers.

Josh added: “We have had a very busy winter training staff and refurbishing.

Now it is all open, it is a feeling of relief to get it done and ready.”

“The whole family has been involved and it is really an extension of a family business.”

Chippy Chat & Fast Food Magazine • March 2015

46

The easy way to sell your Fish & Chip Shop At Intelligent Business Transfer, our business transfer consultants have been selling businesses like yours for more than 30 years.

Our knowledge and understanding of the Fish & Chip shop industry ensures that our level of service is unrivalled.

• We don’t charge any upfront fees • You only pay us when we successfully sell your business • We won’t charge you for advertising, registration or admin fees • You won’t have to enter into a long term contract “Choosing Intelligent Business

Every business is different and our personal approach has helped us to sell many hundreds of businesses like yours effectively and quickly whilst achieving the best price.

FREE

professional valuation & consultation

OVER 85,000 active registered buyers

Transfer to sell my fish and chip business was a great decision.I was overwhelmed

FANTASTIC

by the volume of buyers they

track record of selling

put forward and the speed at which the business sold.”

E Wharton – Beechers Fish and Chips

CASH & CARRY

A selection of businesses for sale...

D CE

DU RE

North Yorkshire

Tyne and Wear

West Yorkshire

Staffordshire

Weekly Turnover: £1,150 65% GP Tenure: Leasehold

Weekly Turnover: £5,500 Est 1980 Tenure: Leasehold

Weekly Turnover: £1,7000 Priced for quick sale Tenure: Leasehold

Weekly Turnover: £3,500 Ran by Staff Tenure: Leasehold

£99,950

£75,000

Ref:1344

Ref:1125

£24,950

Ref:1129

D CE

D CE

DU RE

DU RE

Dorset

West Yorkshire

Lincolnshire

West Yorkshire

Weekly Turnover: £1,900 Low rent Tenure: Leasehold

Weekly Turnover: £3,000 Excellent Potential Tenure: Leasehold

Weekly Turnover: £2,500 Superb freehold Tenure: Freehold

Weekly Turnover: £7,000 Excellent reputation Tenure: Freehold

£82,000

£75,000

£399,950

£500,000

Ref:1443

Ref:1115

For more information or to arrange a viewing call

£109,950

Ref:1363

0800 114 3389 or visit

www.intelligentbusinesstransfer.co.uk

Ref:1366

Ref:1001

Intelligent Business Transfer

The Smart Way To Buy & Sell Your Business

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

Two North East based businesses for sale as separate ongoing concerns or available together as part of an attractive package

B

oth businesses boast enviable trading locations with excellent reputations for both customer service and the extensive menus.

Both properties are complete with fixtures and fittings and modern decor, with excellent and well established branding.

MARSKE-BY-THE-SEA, MIDDLESBROUGH ASKING PRICE: OFFERS INVITED

Ref: 143153

Business Overview - Established in 2008, the business had steadily developed an enviable reputation, resulting in a large loyal local customer base. The business has been awarded the Fish & Chip Quality Award.

Unfortunately due to our clients other business commitments the business has been closed.

There is an excellent opportunity to purchase all stock and fixtures and fittings.

We have been advised by our client that if the business was to open tomorrow it would easily achieve £1,500+ per week. The business has an excellent location and fantastic potential.

Location - The business is located on a main street position and benefits from having outside seating. There is also a range of shops nearby including newsagents, post office, and estate agents.

NORTH EAST ASKING PRICE: £60,000

Ref: 143159

Business Overview - Established in 2008, the business has steadily developed an enviable reputation.

The business has recently branched out into the Pizza and Burgers market to introduce new trade which is proving very popular with the locals. This addition has seen a healthy uplift in trade over the recent months.

We feel the business would suit a variety of purchasers from an owner/operator, to even a multiple group looking for an established traditional fish and chip shop.

Location - The business is located on a high street position and benefits from having a bus stop on its door step. There is also a large shopping arcade across the road from the business. On street parking is available however this is limited

Premises - The business trades from a single storey lockup premises. The fixtures, fittings and décor are of good standard and are included in the sale. The property has a prominent frontage and is well branded.

Premises - The business trades from a single storey lock-up premises. The fixtures, fittings and décor are of good standard and are included in the sale.

The property has a prominent frontage and is well branded.

Tenure - We are advised that the premises are Leasehold with 24 years remaining.

Tenure - We are advised that the premises are Leasehold with a 24 year lease. Rent £15,000 per annum

Financial Profile - No longer trading but was achieving weekly takings of up to £1,800 when trading.

Financial Profile - Weekly Takings of £2,000

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Chippy Chat & Fast Food Magazine • March 2015

Chippy Chat & Fast Food Magazine • March 2015

48

AWARD WINNING FISH & CHIP SHOP

MIDDLESBROUGH • WT £1,800 when trading (currently closed) • Excellent location • Outside seating • Well presented • Offers Invited, Leasehold • 143153

FISH AND CHIP SHOP

WOLVERHAMPTON • WT £6,000 • Based on a busy shopping parade • 3 bed accommodation included • EPC Rating G • £179,950, Leasehold • 141946

FISH & CHIP SHOP AND HAIR & BEAUTY SALON

NELSON • WT £1,500 - £2,000 • Two businesses in one • Busy main road location • EPC rating E • £180,000, Freehold • 41420

FISH & CHIP SHOP/TAKEAWAY

DONCASTER • WT £2,500 • Central to a large residential area • 2 bed accommodation • EPC rating F • £32,450, Leasehold • 41467

INDIAN TAKEAWAY

FISH & CHIP SHOP

NORTH EAST • WT £1,200 • Well established • Fantastic growth potential • Enviable trading location • £59,950, Leasehold • 143159

AWARD WINNING TRADITIONAL FISH & CHIP SHOP

BOWNESS-ON-WINDERMERE

FISH & CHIP SHOP

FISH & CHIP SHOP

BUSY VILLAGE FISH & CHIP SHOP

BOURNEMOUTH

RAMSGATE, KENT

SHREWSBURY

• WT £2,000 - £2,500 • Centrally located within large student community • Well equipped • Excellent reputation • £79,950, Leasehold • 143661

• Established over 20 years • Main road location within residential area • 2 bed accommodation • Low rent • £124,950, Leasehold • 143693

• WT £3,000 • Well established on a busy high street • New equipment • EPC Rating D • £100,000, Leasehold • 142686

INDIAN TAKEAWAY

FRIED CHICKEN TAKEAWAY

PERI PERI CHICKEN EAT-IN AND TAKEAWAY

BASINGSTOKE

LIVERPOOL

HARROW

• WT £6,500+ • Busy main road between the town centre and main caravan park • Very popular amongst tourists • Fully equipped and in excellent order throughout • £360,000, Leasehold • 142545

• WT £2,500 • Town centre location • Used on Just Eat and Hungry House • Outside catering • £59,950, Leasehold • 142666

• WT £5,500 • Prominent main road location • Superbly equipped throughout • EPC Rating D • £69,995, Leasehold • 142643

• W/T £4,000 • Town centre location • 2 floors • Excellent reputation • £95,000, Leasehold • 142863

WELL ESTABLISHED FISH & CHIP SHOP

FISH & CHIP SHOP

SHREWSBURY

NORTH EAST

FISH & CHIP SHOP/TAKEAWAY

TRADITIONAL ENGLISH FISH & CHIP SHOP

SOUTH GLOUCESTERSIRE

EAST YORKSHIRE

• WT £3,500 • Excellent trading position on busy high street • Close to busy college and factories • EPC Rating G • £150,000, Leasehold • 142687

• WT £4,000 • Well presented and established business • Award winning Fish and Chips • Also offers sandwiches, pies & pastries • £120,000, Leasehold • 143158

• WT £2,700 • Prominent location and very popular with locals and students • Great online reviews for quality food • EPC Rating D • £130,000, Leasehold • 143291

• W/T £800 - £1,000 • Popular Residential area • Loyal customer base • EPC Rating D • £24,950, Leasehold • 142976

FISH & CHIP SHOP

PIZZA/FISH & CHIP SHOP

FISH & CHIP RESTAURANT/TAKEAWAY

PIZZA FRANCHISE GROUP

WALSALL

SURREY

• WT £3,500 • Available individually or as part of a four shop “chain” • Excellent branding • Scope for further expansion • £70,000, Leasehold • 141755

LEICESTER

• WT £4,000 - £4,500 • Busy high street trading position • Massive online ‘just eat’ delivery trade • EPC Rating C • £74,950, Leasehold • 142362

WALSALL

• WT £4,300 • Superb Presentation & Fixtures • Close to Town Centre, Walsall college, sports college and cinema • £89,950, Leasehold • 141751

• W/T £6,000 • Excellent reputation • Established for 20 years • 4 brands + 1 premise for sale • Offers Invited, Leasehold • 143007

PIZZA DELIVERY BUSINESS

CHICKEN AND PIZZA TAKEAWAY

FISH & CHIP & FAST FOOD TAKEAWAY

SANDWICH SHOP WITH 2 DELIVERY ROUNDS

CHESTER

FAVERSHAM, KENT

WATFORD

BROCKLEY, LONDON

HAMPSHIRE

• WT £4,000 • Main road location • Well presented lock up premises • EPC rating D • £79,950, Leasehold • 143555

• W/T £3,500 • Only Pizza Delivery Company in the area • Excellent reputation and fantastic reviews • Sale includes vehicle • £69,950, Leasehold • 143152

• W/T £4,500 • Main road location • Excellent reputation • EPC rating D • £79,950, Leasehold • 143500

• WT £2,500 • Well presented premises with 14 covers • Great reputation and trading location • EPC rating B • £100,000, Leasehold • 141953

• T/O £220,000 • Excellent reputation • 2 Jiffy vans included in sale • EPC rating C • £190,000, Freehold • 143307

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

Janners Fish & Chip Takeaway on the Market in Mousehole! 

Award-Winning Fish & Chip Restaurant on the Market in Cornwall!

K

ings Business Transfer are delighted to introduce Port and Starboard, located in Indian Queens, Cornwall, to the market!

Port and Starboard is the most famous of all the fish and chip shops within the South West. The traditional business offers an assortment quality fish and is located with adequate parking for the many coaches that regularly stop at the location. The business has operated for over 40 years and has been owned by the current vendor for the last 5 years. It is reluctantly being sold due to other personal commitments.

The current vendor has renovated the business to its current impressive standards. The presentable business boasts a fully functional commercial kitchen, including a 5 pan Florigo range along with other quality equipment.

There is seating for 82 covers internally with parking for 16 vehicles and an arrangement for an additional 40 parking places. The business has shown steady growth over the years and its last financial year (July 2014) had a net turnover of £658,083.

Port and Starboard currently trades Monday to Saturday with limited opening hours. This means there is a fantastic opportunity to extend the trading hours, which will ultimately enhance overall profitability. The restaurant is also licensed, offering a variety of alcoholic beverages.

Attached to the business is the owners accommodation, being accessed remotely via an external staircase.

The grounds are impressive incorporating a parking area, grassed areas, neat and tidy hedging and a large assortment of planters and hanging baskets. Recently the owner’s accommodation has been renovated to an exceptionally high standard and is light and spacious.

There is also a garage located on site, with a storage area above.

The business is for sale on a freehold basis, for offers in the region of £1,250,000. If you require any further information on this business please do not hesitate to contact us on 0844 7011 823, quoting the reference 43024.

To find out more details about the businesses available for sale, and sold, through Kings Business Transfer please visit: www.kingsbt. co.uk

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Chippy Chat & Fast Food Magazine • March 2015

K

ings Business Transfer are pleased to introduce a well-established traditional English Fish & Chip Takeaway for sale in Mousehole, a harbour village just four miles from Penzance.

Janners has been owned and managed by the vendor for ten years and has been run as a fish and chip shop, serving local residents and visitors to the area. The business trades at lunch time and evenings in the summer, during the winter it trades for three days. The business is predominantly a fish and chip shop offering takeaway food and drinks.

Excellent opportunity exists to provide an extended menu and to increase the opening hours.

The property has attractive granite elevations and is found on the main route into the village. The residential upper parts on the first and second floors are accessed by a separate entrance from the fish and chip shop. The ground floor is laid out as a fish and chip shop with minimal seating, a kitchen area, storage and prep areas. There is a small store to the front of the property and a shared yard to the rear with liquid petroleum gas store. The threebedroom flat occupies the two floors above the shop.

Mousehole is a traditional village with a great community spirit. The hub of village life thrives around the primary school, local pub, and a collection of active communities including the Mousehole Male Voice Choir, the Pantomime, the Carnival and Mousehole Harbour Lights at Christmas.

Nearby Newlyn School of Art is renowned in the art world and is rich in cultural heritage, with numerous resident artists working in the area. Penzance is also nearby and is widely known as one of the premier towns of Cornwall, located on the south coast. There is a resident population of some 20,000 plus which is boosted during the summer months with the tourist visits to the area. In addition the town has good road and rail links.

It is rare for such an excellent business opportunity to become available as we see here, being in walk in condition and offering exceptional lifestyle possibilities, viewing is highly recommended to offer the best opportunity of securing this business. The business offers scope to expand and trading figures show year on year growth - truly an opportunity not to be missed. The business is for sale on a freehold basis, for offers in the region of £375,000. If you require any further information on this business please do not hesitate to contact us on 0844 7011 823, quoting the reference 43205.

To find out more details about the businesses available for sale, and sold, through Kings Business Transfer please visit: www.kingsbt.co.uk Chippy Chat & Fast Food Magazine • March 2015

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

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

Fish & Chip Shops For Sale Across the UK

w w w.k ingsbt.co.uk

FISH & CHIP SHOP

COBHAM NELLY'S OLDHAM

£50,000 LEASEHOLD

GIOVANNI'S FISH BAR £100,000 ABERDARE LEASEHOLD

> Traditional English Fish & Chip TakeAway > Busy main commuter route > W/t £1,000 (limited opening times) > Refurbished 1 bed accommodation

> > > > >

Fish & Chip Take Away and Café 34 cover dining area Turnover circa £5,000 p/w Prime town centre location Valuable equipment

Ref: 39102

Ref: 43312

£25,000

FISH & CHIP TAKEAWAY

LANCASHIRE

£220,000

FISH & CHIP TAKEAWAY

SHREWSBURY

£34,000

SOLD

£90,000

SOLD

PULBOROUGH

SOLD

FISH & CHIP RESTAURANT

SOLD

RECENTLY SOLD BUSINESSES

MORE BUSINESSES FOR SALE

FISH & CHIP SHOP DORSET > > > > >

£169,950 LEASEHOLD

Fish & Chip Shop and Café 16 seated places & Take Away service Fish & Chip Shop takings £3,000 p/w Café turnover circa £600 p/w Prime main road location

Ref: 43275

GREENBANK FISH & CHIPS £145,000 MERSEYSIDE LEASEHOLD > > > > >

Well established Fish and Chip Shop Excellent main road position Turnover circa £5,000 p/w Situated in highly populated area Extensive and loyal customer base

Ref: 43212

FISH & CHIP RESTAURANT £210,000 WEST YORKSHIRE LEASEHOLD

GOLDEN HOUSE LIVERPOOL

> > > > >

> > > > >

Lucrative Fish & Chip Restaurant Excellent town centre location Turnover circa £4,000 p/w 2 storey, terraced premises Highly reputable- est. over 50 years

Ref: 43229 51

£410,000 FREEHOLD

Chinese Take Away/ Pizza Take Away Excellent main road position Turnover circa £2,000 p/w 5 bedroom flat Excellent scope

Ref: 43189 Chippy Chat & Fast Food Magazine • March 2015

www.kingsbt.co.uk

@Kings_BT

Penzance - £375,000 W/T £2,000

F/H REF: 43205

Grantham - £150,000 W/T £2,000

F/H REF: 43167

Devon - £134,950 Annual t/o £170,000

L/H REF: 43144

Nottingham - £174,995 W/T £4,500

L/H REF: 43149

Liverpool - £69,950 W/T £3,250

L/H REF: 42589

Coventry - £175,000 W/T £3,000

L/H REF: 43069

Clwyd - £135,000 W/T £4,500

L/H REF: 43050

St Columb - £1,250,000 Annual t/o £658,000+

F/H REF: 43024

Lincolnshire - £200,000 W/T £7,700

L/H REF: 43013

Grantham - £375,000 W/T £1,000

F/H REF: 42445

Market Rasen - £300,000 W/T £1,400

F/H REF: 40795

Chippy Chat & Fast Food Magazine • March 2015

www.kingsbt.co.uk/blog

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Chippy Chat & Fast Food Magazine • March 2015

Chippy Chat & Fast Food Magazine • March 2015

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