Chippy Chat May 2019 by Chippy Chat Magazine

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Chippy Chat & Fast Food Magazine • May 2019

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HOLL’s long use and shelf life reduces need for oil changes www.chippychat.co.uk

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austen@chippychat.co.uk

TEL 01353 865 966

New Tower of London! Chippy Chat & Fast Food Magazine • May 2019

The Race is On

Issue 5 Volume 9 May 1 2019

Fixed fee of £100 + VAT per month & 0% commission FOR EVER!

Call: 01332 742514 Visit: www.app4takeaways.com 2

Chippy Chat & Fast Food Magazine • May 2019

The Year On! National FishMarch-es & Chip Day and Fish & Chip Awards!

Austen AustenDack Dack

Publishing Editor Publishing Editor

Well already approaching thehas ell another Good Friday come and gone! With record end of the first quarter of 2018! temperatures many coastal shops Hopefully it will be a busy one for were reporting booming sales. A shops and suppliers as we approach mixed message from inland shops Mother’s day and Easter too. with some reporting strong business Congratulations all at than Friars and others a littleto slower a normalOnce Easter due to thehave lovely Pride. again, they weather. a fantastic trade show delivered We are just three months on from with even more visitors it seemed when Krispies were named the best than ever. independent fish and chip shop in Athe busy this month for Chip your UK offering at the National Fish and delights. Awards! First off we review many bit oil likeand painting the fourth bridge, ofAour fat suppliers giving the work never seems to stop for you the chance to see what many Nikki Hawkins and Andy Gray and all top shops are using and why. Also, those behind the scenes. This month

we great sausage the have searchour starts all over againfeature by Seafish, the custodian of the National too! Fish front-page and Chip Awards for for the March 2020 is Our partner winners. Add to this the many other Pukka Pies. They supply millions of categories, and there should be an pies totofish shopsWe across award suitand yourchip business. have the UK are helping us taken it and uponthey ourselves to run with multiple pages across the awards to celebrate National Pie Week. encourage even more entries in this If you would like to advertise, the 32nd year. get involved or tell us some It is also just a few weeks before news please email meday austen@ National Fish and Chip too. Once chippychat.co.uk – thanks for your again massive thanks to NEODA for organising. Let us what you support enjoy theknow issue. are doing on Friday June 7th to help Austen celebrate our national dish. Our website is www.chippychat.co.uk Email me at austen@chippychat.co.uk

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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 • May 2019 Chippy Chat & Fast Food Magazine • March 2018

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Catch of the Day! National charity, the Fishermen’s Mission launches a unique ‘Catch of the Day’ online auction

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 • May 2019

ational charity, the Fishermen’s Mission, is delighted to announce the launch of an exciting new fundraising initiative, its ‘Catch of the Day’ online auction. This involves a range of national artists and celebrities including Fern Britton, Alan Titchmarsh, Caroline Quentin and Jonathan Dimbleby among others, giving up their time to paint a ceramic sculpture in the shape of a fish. The ‘Catch of the Day’ sculpture stands around 35cm high and 35cm wide, perfect dimensions for a coffee table, sideboard or book case! We now have nearly 100 artists and celebrities who have agreed to paint or adorn a fish, glaze it and then return it to the Fishermen’s Mission HQ. Each completed fish is being individually photographed and displayed on a special auction page on The Fishermen’s Mission website. The auction page is now live with the bidding to run from Thursday 16th May to Sunday 19th May at 8pm when the public can make their bids. All funds generated will help underpin the Fishermen’s Mission’s work supporting active and retired fishermen and their families for every £1 raised from the sale of a ‘Catch of the Day’ fish, 88p will be spent on delivering emergency and welfare care to fishing families most in need.   The artists who have agreed to come on board are recognised locally and nationally, have exhibited in galleries and have a good online presence including social media. Twitter - @thefishmish / Instagram - @thefishmish / Facebook - @ fishermensmission Presenter and author, Fern Britton, told us about why she got involved: “I decided to wrap my fish in newspaper to remind me of my childhood when I would queue on a Friday night after Judo (yes Judo) to collect a newspaper-wrapped portion of juicy cod and chips. The heat of the fish on the inky paper added to the fragrance of my supper. When I was approached by the Fishermen’s Mission about ‘Catch of the Day’ I just knew I had to be part of this unique campaign - not only to raise money, but also to create national awareness of the everyday challenges and dangers our UK fishermen regularly face to get fish on our plate.” Chippy Chat & Fast Food Magazine • May 2019

Inside New Tower of London!

HRH The Princess Royal names state-of-the-art fishing vessel Kirkella

Diary Dates

May 2019

6 8 10 12 14 16 18 20 22 24 26 28 30 32 34 36 38 40

Spring Showers! V.A.Whitley - bringing the Innovators to you

Business or pleasure, dates not to be missed

Ant’s real Saturday Night Takeaway!

Exclusive to Goldfish Brand Sweet and sour concentrate

Iconic Favourite - New Look Unveiling Hammonds Sauces

Top of the Twee!

Double award for Lincolnshire chippy

The 2020 Vision!

Who will be the next Chippiy Champion?

Chip and Win!

Winners trade increased as much as 100%!

Have You Got The X Factor! Choosing an award to suit your business

Make a Date!

The all-Important dates & entry details!

Elbow Grease!

Hard work & determination pays off

R-EPOS-ition

Your online food delivery system

Pie-r Pressure!

Paignton Pier Chippy Co. - MSC certification

A Nation of Magpies!

Brits swipe £186 million worth of tableware

Batter for everyone

Goldensheaf has the answer

TheNordsee

The way they see fish

The Chips are Down! The Lite-Sized Solution

Isle of Ely Industry Open Day Come Down to the Farm

Chippy Chat & Fast Food Magazine • May 2019

Great Balls of Friers! The Chip Barons’ Ball is back

The Grand Tour! Blakemans welcomes champion chippy

Points Mean Prizes Humber Road Chippy Klucky winner

The Tenth Cod-mandment! 10th annual ITICA Fish & Chips Day

For Sale One SpeciAL Shop!

Es 30 tab Ye lish ar ed s

Britain’s Cod Talent!

42 44 46 47 48 50

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New Tower of London!

HRH The Princess Royal names state-of-the-art fishing vessel Kirkella

REENWICH – Her Royal Highness The Princess Royal named Britain’s newest distant waters fishing vessel recently in a ceremony attended by officers, crew and shareholders of Kirkella’s owner, UK Fisheries. The striking new vessel is named after the East Yorkshire village of Kirk Ella, and her home port is in the nearby city of Kingston upon Hull, which has a centuries-old tradition as an important base for the British fishing industry. Decked out in bunting and naval flags, the 81-metre, 4,000 tonne Kirkella arrived at Greenwich, steaming under a raised Tower Bridge before turning opposite the Tower of London and then returning to moor at Greenwich, close to Cutty Sark Gardens. Accompanied by Colonel Jane Davis, Vice Lord-Lieutenant of Greater London, Her Royal Highness toured Kirkella and met some of her officers and crew. Music for the ceremony and festivities was provided by the award-winning City of Hull Brass Band, and Her Royal Highness was introduced to Musical Director Stig Maersk and several of the band members. Some 350 guests attended the ceremonies,

Chippy Chat & Fast Food Magazine • May 2019

and they and more than 1,000 members of the public were treated to a delicious Kirkella-caught fish & chip lunch, courtesy of UK Fisheries. Sir Barney White-Spunner, Chairman of the Advisory Board of UK Fisheries, said the day had marked a fitting start to Kirkella’s career. “We’re delighted that Her Royal Highness was able to be with us to name this beautiful ship, which will help secure the future for our distant waters fishing industry and maintain the proud fishing traditions of the NorthEast of England,” he said. Kirkella, the UK’s most advanced fishing vessel, is as high as three London buses above the waterline. With a crew of 30 and trips lasting between four and six weeks each to waters 1,500 miles north of her home port of Hull, she lands around eight per cent of all the cod and haddock we enjoy in fish & chip shops across the country. For more information on Kirkella, see www.greatbritish.com or follow @ukfisheriesltd @greatbritfish#kirkella

Chippy Chat & Fast Food Magazine • May 2019

Diary Dates

21 Sept - 6 October British Food Fortnight Held in the autumn at the same time as harvest festival, British Food Fortnight is the biggest annual, national celebration of British food and drink

7-11 October Seafood Week 2019 Seafood Week is a nationally organised week to celebrate all things fish and seafood. It’s a great opportunity to try something new. This years Seafood Week from run between 7th-11th October 2019.

12th May KFE Annual Dinner Dance

21-27 Oct UK Sausage Week UK Sausage Week 2019 will run from 28th October to 3rd November – so put the dates in your diary today!

7th June National Fish & Chip Day National Fish and Chip Day 2019 In association with NEODA is on Friday June 7th. Let us know what you are doing.

8th-14th July Great British Pea Week Great British Pea Week, running from 8th to 14th July 2019, is an annual celebration of peas!

8th September Isle of Ely Open Day Isle of Ely Produce and Chippy Chat are to once again open their doors to chip shop owners and managers so they can see firsthand the journey a potato makes (from seed through to field & farm) before it reaches their shops

1st December The Chip Barrons’ Ball

The Chip Barons’ Ball is Back

Chat py ll 2 019

‘The best one ever’ ‘Great hotel great food great entertainment and great company’ Just some of the comments following the 2018 KFE Ball held for the first time at The Belfry! www.kfeltd.co.uk/about-us/dinner-dance

Chi p

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

Ch ristmas Ba

Once again, the Chippy Chat Ball is back and will be held at the Holiday Inn Peterborough*. With space for over 200 people we are once again planning a great party for our industry. The date for you to save is Sunday 1ST December 2019. It will be a real grand occasion where you can catch up with all your friends and colleagues and also let your hair down too. Last year 8 out of the top ten fish and chip shops in the UK chose to attend with many other previous winners in attendance too. Not only is it a Great Christmas party, it has become the warm up party to the National Fish and Chip Awards! For tickets email austen@chippychat.co.uk or call him on 01353 658216 For rooms call the Holiday Inn Peterborough and quote CH7 or Chippy Chat on 01733 289900. *Holiday Inn Peterborough West, Thorpe Wood, Peterborough PE3 6SG **Tickets ordered for the ball and paid for are nonrefundable.

Keep up to date with trade events by visiting www.chippychat.co.uk and clicking on events. If you’re organising an event and would like to send us details so that we might mention it here and/or on the Chippy Chat website email your details to - austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • May 2019

FlavOil High Oleic Sunflower Cooking Oil

Henningan’s Top Shop Changes to Flavoil David Hennigan owner of award winning fish and chip shop Hennigan’s Top Shop has recently changed to Flavoil. He said “ We have been using it now for a few months and its the best oil we have ever used. “ Flavoil is a natural oil high in healthy fats, strong against oxidation, and is better for you. If you would like to try Flavoil’s High Olieic Sunflower Oil call Robin on 0207 1381 077 or visit www.flavoil.co.uk

Better in Every Way 9

207 REGENT STREET LONDON ENGLAND W1B 3HH

Chippy Chat & Fast Food Magazine • May 2019

Britain’s Cod Talent! Ant’s Real Saturday Night Takeaway!

ustomers queuing for their fish and chips at an award-winning fish and chip restaurant were delighted to meet one of the region’s best loved TV celebrities. The Harbour View Fish and Chip Restaurant in Seaton Sluice received a visit from Ant McPartlin and his family for their Saturday night takeaway. Ant is back on our screens with Dec for BGT, was taking a night off from filming. The restaurant voted the fourth best in the UK by Trip Advisor regularly has queues of people waiting for their food but the added bonus of seeing Ant pleased both the takeaway queue and those sitting enjoying their meals inside the packed restaurant. Manager Waseem Mir was pleased that the TV star had chosen Harbour View for his tea. “He was lovely and took the time to chat to our customers while he was waiting for his cod and chips. We’re delighted that he decided to visit us with his family.” Ant even posed for a selfie with some

Chippy Chat & Fast Food Magazine • May 2019

of the staff including Sharon Hill- Lees. “I couldn’t believe it when I saw him. Everyone commented on how well he looked and how nice he was to our customers. It really made my day.” The success of the Harbour View Restaurant can be traced back to excellent customer service; a passion for food and a reputation for only serving the best quality produce. Everything is cooked to order and queues often stretch out of the door, indeed, the restaurant has regular customers from Scotland and Yorkshire who visit for their weekly fish and chip tea. Who have you had in your chippy? Email austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • May 2019

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.

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

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Chippy Chat & Fast Food Magazine • May 2019

New and Exclusive to Goldfish Brand Sweet & Sour Concentrate A World of Delicious, Zesty Opportunities with Great Profit Margins

or over 30 years, at Keejays we have been producing our Goldfish Brand Curry Sauce concentrates for the foodservice market. Back in 1961, our founder, Mr Kee Wah Lee, developed his Chinese curry sauce for his restaurant in Clacton-on-Sea. A hit with family and friends, Mr Lee enjoyed sharing his recipe and it quickly became the base for most Chinese curry dishes across the UK served in Chinese restaurants and take-aways. Based on this success, in 1985 we began producing our convenient, versatile, ready to use curry paste on a grander scale for cooks and chefs to use in their own busy professional kitchens. A couple of years later, it was introduced into the fish and chip market and ever since, customers have been able to enjoy our creamy, smooth curry sauce with their fish and chips. Fast forward to 2019, and we have four excellent Goldfish Brand Curry Sauces available to our foodservice customers. However, we always felt like something was missing, which is why we have taken the bold step to revolutionise the Sweet & Sour sauce market. Drawing on our many years of experience of developing and making our curry sauce concentrates we have created our first Goldfish Brand Sweet & Sour Sauce concentrate, perfect for our fish and chip shop and fast food customers. Just like our Goldfish Brand curry concentrates, all that needs to be added is water to make an authentic Sweet & Sour sauce; which has been developed with the fish and chip market in mind. Our Goldfish brand Sweet & Sour can

Chippy Chat & Fast Food Magazine • May 2019

be made, portioned and cooled in cups, stored in the fridge and then re-heated in the microwave for convenience or alternatively it can be held in a Bain-maire. The sauce can be served hot as a pour over or dipping sauce, or it can be served as a cold dipping sauce as it thickens to a great consistency when chilled. The ideal balance of sweetness coupled with a piquant vinegar hit, it is the perfect partner to family favorites, such as scampi, chips and chicken as well as battered fish. A top serving suggestion is to serve both adult and child-sized portions – we guarantee it will be a success with the whole family! Soon they will all be hooked! One 4.5kg bucket will make approximately 75 x 7oz cups of professional-level, quality sauce. Efficient, extremely economical and easy to make you can offer your customers an authentic sweet and sour sauce at a fraction of the cost of a ready-made sweet and sour sauce. What’s more, because of our winning concentrate formula, we use less packaging than the equivalent amount of ready-made sauce. Good for you, your customers, the environment and fantastic for your profit margins. Offer your customers something different in these changing times, something new with the opportunity to earn great margins. Choose Goldfish Brand, tried, tested and trusted for over 30 years in the Fish & Chip and Fast Food Industry. HERE AT KEEJAYS WE ARE NOT TRYING TO CHANGE THE WORLD – JUST HOW WE MAKE SWEET & SOUR SAUCE. www.goldfishbrandprofessional.com For more information and distributors information please contact us on enquiries@keejays.co.uk or 01473 827304. Chippy Chat & Fast Food Magazine • May 2019

CREATORS OF AUTHENTIC SAUCES SINCE 1961

NEW AND EXCLUSIVE TO GOLDFISH BRAND WE ARE ABOUT TO REVOLUTIONISE THE SWEET & SOUR SAUCE MARKET

• Goldfish Brand Sweet & Sour is unique - it is a paste. • Just add water to make a smooth sauce, which can be held in a bain-marie. • Goldfish Brand Sweet & Sour is made by Keejays Ltd who make Goldfish Brand Curry Sauce concentrates. • Goldfish Brand is tried, tested and trusted for over 30 years in the Fish & Chip and Fast Food industry. • Fantastic margins. • Cost per cup is considerably less than ready to use Sweet & Sour sauces. • Efficient, economical and easy to make. • Easily achieve a professional taste and quality every time. • Quick to make in smaller batches means less wastage. • Developed with the Fish & Chip market in mind, with a perfect balance of sweetness and piquancy. Great with chips, scampi, chicken or even, dare we say it, fish. • Save on resources – less packing for equivalent amount of ready-made sauce.

HERE AT KEEJAYS WE ARE NOT TRYING TO CHANGE THE WORLD – JUST HOW WE MAKE SWEET & SOUR SAUCE. IF YOU WOULD LIKE TO BE KEPT UP TO DATE PLEASE GO TO OUR WEBSITE WWW.GOLDFISHBRANDPROFESSIONAL.COM 13

Chippy Chat & Fast Food Magazine • May 2019

13 PAGE Chippy Chat & Fast Food MagazineON • May 2019 COMPLETE YOUR INFORMATION THE DETAILS OR SIMPLY EMAIL ENQUIRIES@KEEJAYS.COM

New Look for an Iconic Favourite Fast food favourite Hammonds Sauces is unveiling a brand-new look for 2019 as the range of honest, British classics move to a square, ‘top down’ format.

he entire look and feel of the range may be new, but caterers can rest assured that the quality flavours of the nine-strong range of everyday sauces, which first found fame over 150 years ago in the north of England, remain as good as ever. The new top-down bottles are colour coded as per their previous incarnations and feature dual aspect labelling that means customers reaching for their favourite sauces can quickly identify their desired condiment which ever way up the bottle is placed. Chris Cannon, Commercial Controller at McCormick (UK), the brand owner of Hammonds Sauces, says it’s high time the iconic favourite benefitted from a facelift: “Led by the original and best Burger Sauce, the Hammond’s name has been a trusted staple of fast food joints up and down the UK for many years now – a fact in which we take immense pride. In moving to a new format and design – and making the bottle more practical for both operators and their customers alike – we want to introduce Hammonds to a new generation of sauce lovers, while reassuring caterers that it’s still the same great product that it ever was.” Russell Atalay is the owner of Atalay Kebab, a highly successful mobile operator based in Thame, Oxfordshire, with a legion of devoted local fans. This year the business landed the second of two consecutive Kebab Van of The Year gongs at the highly prestigious British Kebab Awards, helping crown

Chippy Chat & Fast Food Magazine • May 2019

Russell’s 30 years at the helm of the family-run business, built on an ethos of high-quality produce and speedy service. For three decades, Russell has made Hammond’s Burger Sauce his elixir of choice, helping enhance a six-strong burger menu and being offered up to diners who crave a little more variety in their kebabs. “The day I arrived in the UK, I was working at my cousin’s place, and they were using Hammond’s. I said, ‘what is this pink stuff?’ I tried it and have been in love ever since. “In 30 years, I’ve never changed it. When one of my old suppliers stopped stocking it and started pushing their own brand, I stopped using the supplier. “Nothing gets close to Hammond’s. It just works so well and brings out the flavours beautifully. “Good quality is at the heart of everything we do, from the meat we source from our butcher down to the fresh salad ingredients, we’ve built a reputation for honest produce. You don’t cheat your customers and they would know if we used any other sauce than Hammond’s. It’s played a big part in our success.” McCormick Flavour Solutions is the owner of Hammonds and provides ingredients and inspiration for chefs and caterers across foodservice, supplying several trusted brands including: Frank’s RedHot, French’s, Schwartz, Noël’s, Bick’s, Camp Coffee and Old Bay. www.mccormickflavoursolutions.co.uk/ brands/hammonds

Chippy Chat & Fast Food Magazine • May 2019

The great taste of...

NEW BoTTLE

whichever way you

Sleek new look Easy grip bottle Good for front & back of house A favourite for over 150 years

‘‘ Nothing gets close to Hammonds Burger Sauce. In 30 years I’ve never changed it!

‘‘

Good, honest, everyday sauces. Now even easier to use.

russell Atalay, owner of Atalay Kebab. Winner of the Kebab van of The Year, British Kebab Awards 2017 & 2018.

Check out the website for more information and to view the full range 15

www.mccormickfs.co.uk

Chippy Chat & Fast Food Magazine • May 2019

Top of the Twee! Double Regional Award Win for Lincolnshire Chip Shop!

he Elite Fish & Chip Company is celebrating once again after clinching two regional awards at the East Midlands Federation of Small Businesses (FSB) Celebrating Small Business Awards 2019. The Lincolnshire-based chain which has outlets in Ruskington, Lincoln and Sleaford, scooped the Family Business of the Year award for the second year running as well as the Community Business of the Year award. Rachel Tweedale, Co-Director at The Elite Fish & Chip Company, said: “We’re absolutely thrilled to have been named East Midlands Family Business of the Year for a second year in a row! “Last year we celebrated our 30th anniversary year and as part of the celebrations we committed to a £30,000 fundraising campaign to be split equally between three charities which all have a close connection to the Elite. To have our fundraising efforts recognised with the Community Business of the Year Award is the icing on the cake for us! “We wouldn’t have won these awards without the hardwork and dedication of all our loyal staff - and it goes without saying that we wouldn’t have been able to reach our ambitious £30,000 fundraising target without the generosity of our loyal customers, who always show us their full support for worthy causes.”

Chippy Chat & Fast Food Magazine • May 2019

As regional winners of the Family Business of the Year, members of staff at the Elite Fish & Chip Company will be heading to the glittering UK final on Thursday 23rd May at Battersea Evolution, where the UK category winners and FSB Business of the Year 2019 will be announced. This double award win follows a recent spate of success for the family-run chain, which earlier this year featured in The Book of Amazing People. In honour of its 30th anniversary, The Elite Fish & Chip Company has committed to a year-long £30,000 fundraising campaign to be divided equally between The RAF Association, the RNLI and Sleaford Dementia Support. The familyrun business will be raising money for the three charities until March 2019. To find out more about The Elite Fish & Chip Company’s fundraising efforts, follow its Facebook, Twitter and Instagram feeds or visit: www.elitefishandchips.com. Have you won any awards in your region? Email austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • May 2019

The 2020 Vision! Who will be our National Fish & Chip Awards Champion? The 2020 National Fish and Chip Awards are now open for entry. The process which takes over nine months to crown the winners is the largest promotional platform for the UK’s 10,000 fish and chip shops and gives all finalists the chance to market themselves to a local national and even international audience! By Austen Dack

ere at Chippy Chat we dedicate over the year over 50 pages to the awards and Isle of Ely Produce are a proud sponsor of the Field to Frier Award. Over the next 8 pages we will take you through the awards process. But why enter the awards? Celebrating the great tradition of fish and chips, the annual National Fish & Chip Awards showcase the best talent, quality and choice offered by fish and chip businesses across the UK. Rewarding excellence, the awards also put successful businesses on the map, via regional and national media coverage. Now in their

32nd successful year and recognised as one of the most prominent and respected seafood industry events in the UK, the awards have come to be regarded as the ‘Oscars’ of the fish and chips world. Established in 1988, the awards, organised by Seafish, continue to support the wider fish and chip industry by: • Rewarding individual excellence in a range of different award categories. • Playing a role in raising quality standards and providing a benchmark for all fish and chip businesses to aspire to. • Entering the awards can also add excitement in motivating staff to be the best. • Providing a robust platform from which to undertake a wide variety of media activity promoting the fish and chip sector and its many diverse facets, and to encourage the continued consumption of fish and chips amongst both the UK population and visitors to the country. Entering the awards is easy and the accolade of being judged one of the best fish and chip businesses in the UK can have an enormous positive impact on business. Media activity undertaken by Seafish in relation to the awards generates fantastic publicity for both participating businesses and the wider fish and chip sector. Across the award categories, various judging rounds culminate at a prestigious awards ceremony in London in January where all the award winners are announced. This year’s worthy champions Krispies of Exmouth are approaching mid-way of their crowning year and are continuing to show just why they came out on top of all the shops that entered in 2019.

Chippy Chat & Fast Food Magazine • May 2019

Chip and Win! Winners Trade Increased by as much as 100%! Travel and learn In several of the award categories, shortlisted businesses also have the opportunity to join various all-expensepaid industry study trip visits, providing the opportunity to learn more about where our seafood comes from. Previous visits have included trips to destinations including Norway and north east Scotland. Boost to business The accolade of being shortlisted in the awards can have an enormous impact on business – previous Regional winners of the flagship Fish and Chip Shop of the Year Award category have seen their turnover increase by up to 50% and some past National winners have seen their turnover increase by as much as 100%! However, at every stage of the awards there are fantastic local PR and marketing opportunities for businesses just by being part of the awards. One of the main benefits of participation is the valuable performance feedback report that is supplied post-judging, providing often very valuable impartial insight to a shop’s operations – a process that if undertaken with a commercial mystery dining company could cost shop owners in the region of £100. Just one of the many benefits to be derived from being a part of the National Fish & Chip Awards.

Chippy Chat & Fast Food Magazine • May 2019

Past winners The awards have made the world of difference to business owners including Craig and Nikki at Kingfisher Fish and Chips. “2017 was a fantastic year for us as national winners of the Fish and Chip Shop of the Year Award. Winning the title provided us with many new and exciting opportunities, including being invited to Japan to showcase award-wining fish and chips to Japanese consumers. It was an honour to represent Seafish and the National Fish & Chip Awards on a global scale”. Craig Maw and Nikki Mutton, Kingfisher Fish and Chips, Plympton, Plymouth, Devon New for 2020 In addition to a simplified and streamlined online entry process, the 2020 awards program welcomes a new award category – the Seasonal UK Seafood Award. Sponsored by the Scottish Seafood Association www.scottishseafoodassociation.com and the Scottish White Fish Producers Association https://swfpa. com, this award category will recognise and reward fish and chip businesses for their knowledge, use and promotion of the abundance of fresh seasonal fish and shellfish species from UK coastal waters. It will take into account judging criteria including sustainability, responsible sourcing, traceability and best practice with regards to the sourcing and use of seasonal UK fish and shellfish.

Chippy Chat & Fast Food Magazine • May 2019

Launching 1st May 2019, categories for entry include: To find out more, vist: www.seafish.org/fish-chip-awards For further information email: awardsenquiry@seafish.co.uk

Enter the 2020 National Fish & Chip Awards and celebrate excellence in our industry! • Fish & Chip Shop of the Year

• Best Foodservice Operator

• Best Multiple Operator

• Best Newcomer

• Fish & Chip Restaurant of the Year

• Best Seafood Week Campaign

• NFFF Fish & Chip Quality Award Champion

• From Field to Frier

• Best Mobile Fish & Chip Operator • Marketing Innovation • Good Catch - The Sustainability Award 21

• Drywite Young Fish Frier • Seasonal UK Seafood Award • Staff Training & Development

• Menu Development & Innovation

Chippy Chat & Fast Food Magazine • May 2019 Chippy Chat & Fast Food Magazine • May 2019 Pictured, Tim and Kelly Barnes of Krispies Fish & Chips, Exmouth, Devon - Winners of the 2019 Fish and Chip Shop of the Year Award

THE 2020 AWARDS – HAVE YOU GOT THE X FACTOR! Choosing an award to suit your business and skill set is always a great place to start. Each award offers its own added benefits and with the right PR will drive extra sales through your door. AWARD CATEGORIES The National Fish & Chip Awards encompass a variety of different award categories: Fish and Chip Shop of the Year Award Open to all independent fish and chip businesses with a takeaway facility. Fish and Chip Restaurant of the Year Award Open to all independent fish and chip restaurants. Best Mobile Fish and Chip Operator Award Open to operators of mobile fish and chip businesses. Best Multiple Fish and Chip Operator Award Open to fish and chip operators with three or more outlets including franchises. Best Newcomer Award Open to owners of fish and chip shop/ restaurant businesses that are new to the industry and who have been in control of their respective business since no earlier than 1 May 2018. Staff Training and Development Award Open to all fish and chip businesses. Best Foodservice Operator Award Open to all foodservice operators that serve fish and chips but where fish and chips is not their core offering – such as 22

Chippy Chat & Fast Food Magazine • May 2019

pubs, cafes, department stores, hotels, travel and leisure outlets. From Field to Frier Award – Isle of Ely Produce Open to all fish and chip businesses and rewarding knowledge and promotion of responsible sourcing and sustainability practices regarding potatoes and chips. Drywite Young Fish Frier of the Year Award Open to all applicants who are aged 25 years or younger as of 31 December 2019. Marketing Innovation Award Open to all fish and chip businesses. Good Catch – The Sustainability Award Open to all fish and chip businesses and rewarding knowledge and promotion of responsible seafood sourcing and sustainability practices. Menu Development and Innovation Award Rewarding businesses that are excelling in educating and informing their customers on dietary and healthy eating choices and also the nutritional values of fish and chips. NFFF Quality Award ‘Champion Award’ Open to all current National Federation of Fish Friers Quality Award holders. Best Seafood Week Campaign Award Open to entry from all fish and chip businesses who participate in Seafood Week 2019 (4-11 October). Seasonal UK Seafood Award Recognising and rewarding fish and chip businesses for their knowledge, use and promotion of the abundance of fresh seasonal fish and shellfish species from UK coastal waters. Chippy Chat & Fast Food Magazine • May 2019

Cо a la оs r winners all at KFE!

The National Fish and Chip Awards 2019 2

1ST CAPTAIN’S FISH AND CHIPS

KRISPIES Fish and Chip Shop of the Year 2019

Fish and Chip Shop of the Year 2019

ALEX WALKER

Drywite Young Fish Frier of the Year Award (2ND Place)

KRISPIES

Staff Training and Development Award

LOW’S TRADITIONAL FISH & CHIPS

3RD

Fish and Chip Shop of the Year 2019

PAPA’S FISH & CHIPS

FRASERS FISH & CHIPS

From Field to Frier Award

The Good Catch Sustainable Seafood Award

QUAYSIDE RESTAURANT & FISH BAR

ANDREW CROOK OF SKIPPERS & NFFF PRESIDENT

Best Seafood Week Campaign Award

HARBOURSIDE FISH AND CHIPS

Healthy Eating ‘Fish and Chips’ Award

Outstanding Achievement Award

e! Well DTо HE TO ALL S & T FINALIS RS E N N WI

Cо a la оs also to Lauren Kellaway, Drywite Young Fish Frier of the Year Winner

and Trenchers Restaurant, Fish and Chip Restaurant of the Year Award

The Company of Choice for Award Winning Fish and Chip Shops

01778 380 448 sales@kfeltd.co.uk kfeltd.co.uk 23

Chippy Chat & Fast Food Magazine • May 2019

OFFICIAL SPONSOR

Chippy Chippy Chat Chat & Fast & Fast Food Food Magazine Magazine • March • May 2019

Make a Date!

The All-Important Dates & Entry Details! Planning which awards you enter will make it easier for you to make up your minds which awards are for you. The main award closes in June as does the Young Fish Frier. If you are planning to enter these then you will need to start planning sooner rather than later.

CLOSING DATES

The respective closing dates for the submission of completed entries to the various award categories are: Fish and Chip Shop of the Year Award 30 June 2019 Drywite Young Fish Frier of the Year Award 30 June 2019 Best Multiple Fish and Chip Operator Award 30 June 2019

ENTER AND WIN

All businesses entering the awards by 31 July 2019 will also be entered into a free prize draw to win a trip to London – to Best Mobile Fish and Chip Operator Award 31 July 2019 visit Billingsgate Fish Market and attend a masterclass course at the Billingsgate Good Catch - The Sustainability Award Seafood Training Course. The chance 31 July 2019 to enjoy some great seafood and see Best Newcomer Award the sights of London! This prize trip will 31 July 2019 include travel, accommodation, course Seasonal UK Seafood Award attendance fees and all related travel 31 July 2019 expenses for two people.

Fish and Chip Restaurant of the Year Award 31 July 2019

Staff Training and Development Award 31 August 2019 Menu Development and Innovation Award 31 August 2019

HOW TO ENTER

The awards are free to enter. To find out more and to enter visit www.seafish.org/ Marketing Innovation Award article/about-the-awards or for further 31 August 2019 information e-mail awardsenquiry@ Best Foodservice Operator Award seafish.co.uk 30 September 2019 You can also keep up to date with all the From Field to Frier Award latest awards news via 30 September 2019 https://twitter.com/FishnChipAwards. NFFF Quality Award ‘Champion Award’ 30 September 2019 Best Seafood Week Campaign Award 31 October 2019 24

Chippy Chat & Fast Food Magazine • May 2019

The 2020 awards open for entry on 1 May 2019 – and entries can be submitted at https://fishandchips.awardsplatform.com Chippy Chat & Fast Food Magazine • May 2019

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Chippy Chat & Fast Food Magazine • May 2019

Elbow Grease! Hard Work & Determination Pays Off By Dominic Eusden – Fiddler’s Elbow Fish and Chips

et me take you back to the year our journey began in the Fish & Chip industry. It all began in February 2013 when the owner of the shop was notified by his current tenants that they were vacating the building at the end of their lease in April. He knew that with the way the current market was and failed attempts of selling previously, finding a buyer was not going to be an easy task. Before he leased it out, I used to work for him in the shop for 7 years and with his turnover at only £55k and his tenants’ turnover at £65k I knew that there was potential for growth. The tenants moved out on the 8th April 2013 and we moved in on the 9th April, with little funds left after buying the lease we knew that we had to get the shop opened as soon as possible so we decided that we would open that Friday. We left the unpacking for our accommodation and got straight into getting the shop cleaned and organised, working almost 20 hours per day to get the shop ready and getting stock delivered we made it to Friday. Running on almost fumes we thought yep we made it and not knowing what to expect as the previous tenants did not keep to opening hours and customers were unsure when the shop would be open. Its 8am and time to get the potatoes rumbled…………here’s where the

Chippy Chat & Fast Food Magazine • May 2019

fun starts……….the rumbler isn’t working, this would explain why the previous tenants were using frozen chips (I was told the machinery was working and no I never checked, hindsight on my behalf), with the kind help from friends, family and villagers they peeled potatoes by hand for an entire week whilst we got a new motor for the potato rumbler. As time went on, more problems arise putting more strain on the already limited cashflow, but we tackled each one that came. With every day that passes and the warmer weather coming we were getting busier by the day, frying on an old 2 pan range which was already second hand when the building was converted into a chip shop back in 1971. Queues were out of the door and up the next street, our first years trading saw a pre-tax turnover of £125k. In May 2016 after 5 failed attempts with our Business Bank we approached another bank and after discussing our needs and our mortgage was finally approved. Now as owners we knew that we can make the necessary improvements that this building sorely needed. We couldn’t keep affording to turn customers away so in August/September 2016 we had visits from Barland Shopfitters & Florigo to discuss having a new range and refurbishment planned. With the new range and design agreed Chippy Chat & Fast Food Magazine • May 2019

the refurb was going to take 3 weeks to complete. Thankfully the refurb took one day less than the 3 weeks timeframe which gave us the time to familiarise ourselves with the new layout. After being closed for an entire month and with a newly refurbished shop we were overwhelmed with the return of old and new customers and we are now going from strength to strength. After becoming NFFF members back in 2016, we knew that we wanted to learn as much as we can about this industry so we attend as many events as possible, these include the Isle of Ely Open Day, NFFF Ball, The Chip Barons’ Ball and trade shows throughout the country. Its by attending these events we have become friends with a lot of fabulous people within the industry who are just as passionate about fish & chips as we are, and it was by talking to these people we were told about the various awards. During 2018 we entered The National Fish & Chip Awards which we were pleased to reach Top 60 for the Independent Takeaway, we were nominated for the British Takeaway Awards and our customer votes got us to the Top 5 finalists for the West Midlands again, we then had the results back from the FryMagazine Best 50 which we are pleased to say that we made. So what are our plans going forward. That’s simple, enter the National Fish & Chip Awards again as well as other awards, plans to do the Q Awards & MSC certification with the NFFF are also long overdue. Portion control, light bites, calorie and nutritional testing are also things we want to do. Invest in the staff with more in-house and external training and encourage the younger staff members to enter the Drywite Young Fish Friers Awards. Refurbishment on the kitchen and prep room are also on the agenda. Personally we haven’t had an easy time and almost saw the doors to the shop close for good just before Christmas, but with the hurdles that we’ve already faced and the support from friends within the industry we are still here to tell our story and for that we are extremely grateful, its an industry we adore are passionate about. We have so many people to thank but here are just a few: Kelly & Tim Barnes, David, Lesley & Nick Miller, Lesley & Des, Craig & Nikki, Andrew Crook & the NFFF team Chippy Chat, Isle of Ely Produce, and so many more. 27

Chippy Chat & Fast Food Magazine • May 2019

R-EPOS-ition Your Online Food Delivery System Grow Sales and Reduce Commissions with Casio!

asio EPOS Solutions launches integrated technology bundle to help independent fast food operators grow online sales Why rely on passing traffic via aggregator food delivery apps and pay up to 25% commission, when you could be building a loyal customer base and paying no commission with Casio’s new Digital Ordering Bundle? The all-in-one technology bundle of EPOS, online ordering and integrated payments gives smaller takeaway restaurants the tools to compete with much larger businesses for a share of the fastgrowing online delivery market – and to do so without third party delivery apps. Casio, the leading provider of hospitalityfocused EPOS solutions, has launched the new bundle, specifically designed to help independent restaurants grow sales and make the most of the huge demand for online ordering. Created in partnership with online digital ordering platform provider Preoday and payment services provider Paymentsense, the new product bundle enables operators to build brand loyalty, control valuable customer data - in turn growing their takeaway revenue stream. Benefits of the new bundle include: Pay zero commission - avoid up to 20% commission on every order placed through aggregator service apps Build a loyal customer base - acquire new customers, and increase loyalty in existing ones, with targeted notifications and promotions. By understanding your customers, you can improve their experience and keep them coming back for more Reinforce your brand identity - brand your own mobile app and web ordering system exactly how you want. The customisable interface allows you to reinforce your brand identity, while offering your customers an improved experience that will keep them coming back again and again

Chippy Chat & Fast Food Magazine • May 2019

Control your customer data - the system grants complete access to customer data, which is often withheld by aggregator services, so you have full visibility of your customers and their preferences Provide better customer service - we’ve enabled you to take total control over your customer service, including delivery deals and menu creation. The user interface not only allows you to easily update your menus with promotions and offers, it also provides your customers with a hassle-free experience. The new product solution, which costs just £165 per month, features: A FREE easy-to-use Casio V-R200 EPOS system (worth £1,100) with 3-year warranty, training and installation, along with a Casio UP400 kitchen printer Venues receive their own bespoke branded mobile app and online ordering webpage, powered by Preoday Online payment solution and card machine integrated with the Casio V-R200 EPOS system, provided by Paymentsense – enabling businesses to efficiently accept customer payments online and in store Operators choosing to sign up to this bundle will also benefit from expert installation and ongoing support from all three companies. Scott Grant, Systems Divisional Manager, UK at Casio, said: ““At Casio we are dedicated to ensuring the technology at the heart of an operator’s business puts them on the road to success. Online and mobile ordering is growing at a phenomenal pace with greater numbers of consumers wanting to enjoy their favourite food in the comfort of their own home. Independent takeaways are well-placed to tap into this demand through their loyal customer base but need to have an integrated technology solution that works seamlessly for their business and drives sales.” Casio EPOS has a rich and long-standing heritage in the sector, having manufactured electronic cash registers for over 40 years, launching its first specialist product in 1976 and the world’s first Android platform EPOS terminal in 2012. For further information about Casio’s online and mobile ordering bundle and to request a demo visit: http://epos.casio.co.uk/ freeepossystem

Chippy Chat & Fast Food Magazine • May 2019

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Chippy Chat & Fast Food Magazine • May 2019

AND

Chippy Chat & Fast Food Magazine • May 2019

Pier Pressure! Paignton Pier Chippy Co. net MSC certification

aignton Pier Chippy Co. have earned the coveted MSC certification which means they can now use the MSC blue fish label on their cod, haddock and plaice suppers. The blue MSC label comes with a solid guarantee that the fish is sourced from a certified sustainable fishery. The demand for traceable, sustainably caught fish and seafood is increasing around the world. In fact, recent MSCcommissioned research* has shown concern for our future, with 83% of seafood diners agreeing that we need to protect seafood for future generations. It also shows that 8 in 10 seafood diners (81%) want sustainability claims independently verified. Owner Lorraine Arnold, although relatively new to the industry, is passionate about providing quality fish and chips that is sustainably sourced and believes that when it comes to providing high quality, there can be no compromise. So much so, Paignton Pier Chippy Co. was one of the finalists of the UK’s best new fish and chip shops at the 2019 National Fish & Chip Awards. Having the MSC blue fish label on the menu means that all the fish served at Paignton Pier Chippy Co. is traceable back through the supply chain – from certified

Chippy Chat & Fast Food Magazine • May 2019

sustainable boats to the final point on sale in their shop. Lorraine Arnold, owner of Paignton Pier Chippy Co., said: “Paignton Pier Chippy Co. are delighted to have been awarded the MSC certification within our first year of opening, and being 1 of only 3 Fish & Chip shops in Torbay to receive it! Being 100% committed to only using fish from sustainable sources, ALL of the fish sold at Paignton Pier Chippy Co. is MSC certified, Cod, Haddock and Plaice. We believe The Fish & Chip industry has a huge responsibility in ensuring our fish supplies are plentiful for future generations, and Paignton Pier Chippy Co. is humble in playing a small part in this very important scheme” Loren Hiller, Commercial Officer at MSC, said: “Paignton Pier Chippy Co. clearly realise how crucial sustainable sourcing is for the future of the industry as well as their customers. They recognise that the MSC blue fish label can play an important role in giving customers independent assurance that their fish comes from a sustainable source and that it can be traced from ocean to plate. Our research finds that the MSC label is a really important tool for consumers when choosing sustainable option quickly and easily. We’re delighted to have them on board, and more chippies should follow in their footsteps!” Becoming MSC certified is easier thanks to a partnership between MSC and the NFFF. Restaurants or shops that already hold a Quality Award can apply for MSC certification at a discounted price. Visit www.nfff.co.uk/pages/become-msccertified for more details. Are you going for MSC? Austen@chippychat.co.uk Chippy Chat & Fast Food Magazine • May 2019

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Please contact your local distributor/ r/ supplier for further information. 31 Chippy Chat & Fast Food Magazine • May 2019 Chippy Chat & Fast Food Magazine • May 2019

A Nation of

Magpies!

Brits Swipe £186 million Worth of Stolen Tableware

t seems we may be a nation of kleptomaniacs as new research has revealed that 17m of us have stolen tableware - glasses, cups, napkins, cutlery, condiments - in our homes. Catering equipment supplier Nisbets uncovered the staggering results following a survey of Brits, in which they were asked about their attitudes towards stealing such items from bars and restaurants. Many of us are only too happy to fill our cupboards and drawers with items picked up from eating and drinking establishments, with 3m of us admitting that every single item of crockery, glassware, cutlery and soft tableware (napkins and tablecloths) in our home is stolen. One in three of us (36%) have at least one or two stolen cups/glasses and one in 10 (9.6%) have one or two pieces of stolen cutlery. 18-24-year-olds are the biggest offenders with more than a third (34%) admitting to having done so and 26% have at least one or two stolen items in their home. The 25-35year olds are not far behind at 31% and 4554s at 28%. 54+ are the most likely to steal condiments with 30% often swiping sachets and bottles. When it comes to the frequency of how often people steal, a shocking 4m of us do so more than once a week. Sheffield is the worst when it comes to how often people steal with 17% admitting to pocketing something more than once a week. 90% of people in Bristol say they have never stolen tableware. In contrast, every single person surveyed in Belfast admitted they have at least one or two stolen cups/glasses in their home, along with 89% of Leeds and 80% of Edinburgh.

Chippy Chat & Fast Food Magazine • May 2019

Biggest tableware thieves by city: Cardiff – 36% Southampton - 35% London - 33% Liverpool - 32% Newcastle - 27% It’s not only stolen tableware that costs businesses money, broken plates and glasses

accounts for around £2,000 in lost revenue per business per year (average 10 glasses and two plates per week) . David Di Gioacchino, Marketing Campaign Manager at Nisbets, commented on the findings: “Giving your customers an unforgettable experience is a double-edged sword – sometimes they’re so impressed, they clearly want to take a bit of that experience home with them. While it’s certainly a compliment, it can quickly leave businesses understocked on the essentials, not to mention out of pocket. That’s why we recommend they stock up on their most popular – and most pilfered! – items in advance. To support local establishments, we’d suggest you don’t assume the cup comes with the coffee.” Do you have things go missing in your restaurant? Austen@chippychat.co.uk (As a collector of glasses, I always offer to pay for any I add to my collection)

Chippy Chat & Fast Food Magazine • May 2019

The UK’s Best Newcomer Chooses When Josette and Richard Foster opened Fish and Chips @ Weston Grove in Chester in 2016 they knew that only the best quality, delicious fried food would attract customers and keep them coming back for more. That is why they chose industry favourite Frymax as their cooking medium. Importantly, for Josette and Richard, as Chester Zoo sustainable palm oil champions, Frymax is fully RSPO certified, is produced from approved and certified production units and is 100% sustainable and traceable. The results? They have trebled turnover over the previous business, have achieved the NFFF quality award and MSC accreditation and against stiff opposition were placed in the top 50 of the UK’s best Takeaways by the respected FRY magazine. The reward? Fish and Chips @Weston Grove was voted the the recent National Fish and Chip awards.

T ne ake w a w Fr lo w ym ok w a a .fr x t ym w th ax ebs e g .c ite rea o. o t uk n

worthy winner in the “UK’s Best Newcomer “ category at RSPO-2-0677-16-100-00

The Fryers’ Favourite For Over 60 Years. For information, advice, or customer support material please contact ADM Trading (UK) Limited. e-mail: frymaxinfo@adm.com www.frymax.co.uk 33

Chippy Chat & Fast Food Magazine • May 2019

The batter everyone can enjoy! With the demand for Gluten Free products on the rise, Goldensheaf has the answer to all your batter needs!

ntroducing the new Goldensheaf Gluten Free batter from the UK’s leading batter. Now you can serve a batter which everyone can enjoy! With the same authentic taste and quality you would expect from Goldensheaf, our new Gluten Free Batter guarantees the same experience for your customers. Here at Goldensheaf we are passionate about providing quality batters to Fish and Chip shops, we are proud to introduce our brand-new Gluten Free Batter in line with Coeliac Awareness Week. This year Coeliac awareness week falls 13th May and runs until 19th May.

What is Coeliac Disease?

Coeliac disease is a lifelong autoimmune disease caused by a reaction to gluten.1 Coeliac disease is a common illness which affects 1 in 100 people within the UK.¹ Gluten can be found in hundreds of every day products such as bread, pasta and cereals to name a few, which can be challenging to those who suffer from the illness. In recent years the demand for ‘free from’ products has seen a sharp rise with 1 in 10 people actively avoiding gluten or cutting it out of their diets completely². The UK free-from market has grown by 133% between 2013 and 2018³ which is evidence to the fact that gluten free products are something consumers expect to see on menus in 2019. Goldensheaf believe that quality should never be compromised no matter what the circumstance. We have a proud tradition 34

Chippy Chat & Fast Food Magazine • May 2019

of excellence and popularity which means that you can rely on every product in the Goldensheaf range to be of the finest quality and to perform consistently well. On this occasion, Goldensheaf have gone the extra mile to bring a batter everyone can enjoy. We have taken our expertise and wealth of knowledge to craft this new Gluten Free Batter. Offering the same great quality, authenticity and taste of our standard batters. Your customers can now enjoy their favourite takeaway with absolutely no compromise! Goldensheaf Gluten Free Batter Mixture is Coeliac Society accredited. The batter is suitable for use with fish, sausages, chicken, burgers and other Gluten Free foods. Siobhan McNickle, Senior Marketing Manager at Kerry Foodservice says ‘We are delighted to bring this product to the market. We feel offering this new Gluten Free batter will give operators a chance to bring the nations favourite takeaway to even more customers. Goldensheaf Gluten Free Batter has been created with the same care and expertise of all our batters and would be a great addition to any menu to meet the growing demand of Free From products!’ For more information please contact your Kerry Foodservice representative. 1Coeliac.org.uk 2Food and Drink News 3Mintel

Chippy Chat & Fast Food Magazine • May 2019

Foodservice

BORN AND BRED IN Chippy Chat & Fast Food Magazine • May 2019 GAINSBOROUGH35

Where This month we take a look at Nordsee a quality fish restaurant chain seen across parts of Europe but in Germany especially where they have many outlets. Where we have a Greggs they have Nordsee….

A passion for fish

hen Adolf Vinnen, Paul Barckhan, Wilhelm Oelze and Johann Friedrich Lampe signed the charter on the morning of April 23, 1896 founding the “Deutsche DampffischereiGesellschaft NORDSEE”, these farsighted Hanseatic entrepreneurs embarked on an adventure: Starting with 16 fish steamers, the goal was to bring the best of the seas to plates across Germany. The first sales counter opened in Bremen the same year. A year later, a private port was put into operation. Thanks to further mergers in 1930, the foundation was laid for its own powerful fishing industry. In 1955, the branch network has already grown to 250 locations. With the launch of the NORDSEE Quick Restaurants in 1965, NORDSEE showed its pioneering spirit and offered a completely new gastronomic concept. After more than 120 years, Nordsee still stands for unbroken passion, respect and a pioneering spirit in dealing with fish and its preparation. They are experts in fish, offering fresh and natural fish every day to their appreciated customers.

Chippy Chat & Fast Food Magazine • May 2019

Sustainability at NORDSEE At NORDSEE, sustainability is a very important concern, which is pursued with the highest standards 36

Chippy Chat & Fast Food Magazine • May 2019

Excellence is Normal! in all areas of the company. Responsibility for employees and for society as well as the protection of the environment are deeply rooted in the corporate DNA. This applies to the development of fish specialties as well as store design, packaging, and the energy consumption in each restaurant. These are just a few of the many important efforts made in sustainability. Consciousness and sensitivity to sustainable development are growing steadily and are becoming increasingly important to NORDSEE suppliers, service providers and customers as well as employees.

Responsible purchasing The aim is to source the fish through environmentally friendly and preserving fishing. They are a member of the Federal Association of the German Fishing Industry and Fish Wholesale e. V. The “Sustainable Fisheries” initiative founded in 1996 formulates the purchasing agreements by which they abide. NORDSEE fish is 82.4% wild and 17.6% aquaculture. In total, they source 86.5% of raw fish stock from certified stocks. Leader is the Alaska pollock, followed by herring and pollock.

Berlin Branch We popped in for a light lunch after visiting the TV Tower in Berlin in Alexanderplatz. I tried their Alaska pollock fillet, which is described as their absolute classic among NORDSEE dishes! It was served with a spicy potato salad and a tartar sauce. It was delicious. You can sit down inside or out and have a meal or use the takeaway option. There was a wide range of fish from white fish to salmon. Meals were around 13 euros and were fresh and well cooked. Items were also cooked to order so you do not have to take what is in the hot pre-cooked section. Takeaway sandwiches were a cheaper option around 4-6 euros and you could also order chips. Staff were very helpful explaining the different types of fish and offers. For further info www.nordsee.com/en

Purchasing agreements for sustainable fishing The relationships with key suppliers have existed for decades and are based on the highest quality standards. Beyond the trust placed in them, some time ago they have developed binding rules in the form of mission statements, a code of conduct for suppliers and service providers, and a guideline for sustainable procurement. This package of measures helps to anchor sustainability throughout the supply chain and contributes to the careful use of natural resources and the resources of the sea. Fresh, natural ingredients & the best preparation! Nordsee love their fish and want everyone to enjoy fresh and easy-to-eat fish with a clear conscience. That is why they consciously avoid using flavour enhancers, artificial flavours and genetically-modified ingredients. Their fish products also come exclusively from regulated 37 catches.

Chippy Chat & Fast Food Magazine • May 2019

The Chips are Down! The Lite-BITE®

The Lite-Sized Solution for the Fish & Chip Industry

The Lite-BITE® in Industry With over 400 Fish & Chips shops in the UK already offering the Lite-BITE®, why not add the Lite-BITE® to your menu today and see how offering an alternative sized portion can benefit your business. For more information or to find your nearest Lite-BITE® please visit www. fishandchipslite.co.uk.

he Lite-BITE® is an alternative sized meal solution designed specifically for the Fish & Chip industry to increase sales by attracting new customers. Consumer habits are changing and there is a whole market of potential customers who still want to enjoy Fish & Chips but in a more manageable sized portion. The Lite-BITE® offers a visually appealing, portion-controlled meal to help you market your business and offerings without giving away your profits! Benefits to businesses • Structured packaging helps you keep an eye on portion sizes, ensuring that you cannot overfill and give-away too much food or profit! • Offering the Lite-BITE® to an untapped market will help to re-ignite your trade, particularly at lunchtime. • Easy-assemble boxes provide a faster serving time than traditional wrapping. • Perfect for meal deals or the health conscious. • The Lite-BITE® box allows for a ‘panperfect’ product with no crushing or sweating.

Exclusively available to Friars Pride, Henry Colbeck and V A Whitley Lite BITE is exclusive to Friars Pride, Henry Colbeck and V A Whitley. For more information, please make contact with your supplier. 38

Chippy Chat & Fast Food Magazine • May 2019

Friars Pride on 01733 316400

Henry Colbeck on 0191 482 4242

V A Whiltey on 01706 364211

Chippy Chat & Fast Food Magazine • May 2019

The Lite-Sized soluon for Fish and Chips

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ww.colbeck.co.uk 482Food 4242Magazine • May 2019 Chippy Chat0191 & Fast @HenryColbeckltd

V.A.Whitley

Friars Pride

www.vawhitley.co.uk www.friarspride.com 01706 364 211 01733 3162019 400 39 Chippy Chat & Fast Food Magazine • May @VAWhitley1899 @FriarsPrideltd Members of The Q Partnership

Come Down to Get Your FREE Tickets! Isle of Ely Industry Open Day Isle of Ely Produce and Chippy Chat are to once again open their doors to chip shop owners and managers in 2019, to show you why you should be asking for Isle of Ely Produce merchanted potatoes! By Austen Dack

ast year the day was invaluable not only did chip shop owners and staff see first-hand the journey a potato makes (from seed through to field & farm) before it reaches their shops, but they also found out first hand of what the 2018/19 potato crop was fairing, giving them heads up on both expected cost and quality of the crop. This year we plan to let you know how the 2020 crop looks and also of how we are looking to new varieties which can grow in ever changing environments It was also a day for fryers to get together in an unique environment and exchange tips, try new products and also listen first hand to presentations across the day from industry experts. In 2018 we had over 120 friers and suppliers join us for one of the best industry days out of the year and 2019 we already have lots of owners and friers registered to attend.

The event will be held on Sunday 8th September (9.30 am start) in Ely, Cambridgeshire and will be available on a first come first served basis. It is FREE for all chip shop owners and managers. The day is once again supported by the NFFF. It is an important day for suppliers too, as much of the day will be spent exchanging ideas from across the industry, and attendees are given key time to talk to sponsors/exhibitors on the day. In fact we are offering suppliers a great rate to attend on the day to come and show friers what they do. With prices from just £249, (to help us pay for the day) why not come and display your products. If you need a bigger space please call/email us and we will tailor the package to your needs. Already we have a great line up of speakers pencilled in including National Fish and Chip Takeaway winners Krispies, Malachy Mallonn, and Field to Frier winners Papa’s. Sponsors and suppliers for the day in 2018 included Middleton Foods, Kerry Food Service, Drywite, Pukka Pies, Seafood from Norway, HOLL Oil, Frymax, Friars Pride, Wrapped Insurance, KFE,

Expect to see a plethora of top industry speakers on the stage

Chippy Chat & Fast Food Magazine • May 2019

North West

Chippy Chat & Fast Food Magazine • May 2019

North West

Anthony Swift (Liverpool) Reliable daily deliveries throughout the North-West Guaranteed quality supplies throughout the year.

Specialist supplier to fish and chip shops

0151 526 5318 aj.swift@live.com

the Farm!

Call the Potato Professionals Today

Delivering quality potatoes throughout your region

Bridlington Scarborogh Pickering

Pontefract Wakefield Bradford Leeds LANCASHIRE

EAST YORKSHIRE

WEST YORKSHIRE GREATER MANCHESTER

HA MS

SH IR

LINCOLNSHIRE

A FF ST

NOTTI NG

CHESHIRE

Thorne Barnsley Sheffield Doncaster Rotherham Goole Grimsby

HIR E

SOUTH YORKSHIRE

D ER

T Quality, VITO P J Lee & Sons, Seafish and more. Please contact me if you would like to sponsor speak and/or exhibit? Also, included in the day will be an educational visit to a potato farm in Cambridgeshire. Isle of Ely Produce sell potatoes through merchants across the UK. Make sure you ask your supplier what potatoes they have that come via Isle of Ely Produce. In the evening many people stay on in Ely and meet up later for a meal and a few drinks whilst discussing the latest trends in the industry and how everyone can get involved with promoting fish and chips! If you would like to attend the event please email austen@chippychat.co.uk (as a chip shop) or exhibit/sponsor please call Austen Dack on 07863 123 929. Maximum 4 FREE tickets per shop.

NORTH YORKSHIRE

D SH IR E

Mansfield Ashbourne Notts Derby Dronfield

LEICESTERSHIRE

North Lincolnshire Scunthorpe

Established 80yrs 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 Area Covered

Lomas Potatoes

01909 562327 07932 155677 (Andy)

(3 lines)

(S,Yorks, N,Yorks, Notts)

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

allomas@btconnect.com

Midlands, Wales & South-West

P o t a t o e s

L t d

Now Supplying North and West London Mitchell Potatoes (Estab 1883) is proud to be one of the UK’s longest established potato merchants, a record built on quality and reliability.

Expect to see big names from the industy

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.

Annual fixed price contracts: We offer fixed price contracts to help you manage your budget without the worries of price fluctuations. We stock all frying varieties.

Call: Graham White T: 07855 940013

Chippy Chat & Fast Food Magazine • May 2019

01926 633 323

www.mitchells-potatoes.co.uk @mitchellpots

Chippy Chat & Fast Food Magazine • May 2019

Mitchell Potatoes

Spring Showers! V.A.Whitley - Bringing the Innovators to you!

nnovations, the North West’s major exhibition for the Fish & Chips and Fast Food Trade, returned on Sunday 14th April when V.A.Whitley hosted the widest range of Exhibitors they had ever seen. Held at the University of Bolton Stadium, the show was again a great success with a busy, constant flow of visitors throughout the day. Bringing together a huge number of first-class exhibitors who presented outstanding product innovations and concepts covering a range of Food Products, Drinks, Packaging Developments, Hygiene Solutions and all of the latest Catering Equipment. The event saw all the latest packaging products to innovate and inspire. With the environment being at the forefront of all things packaging related. Innovations saw many new product launches which are now available from V.A.Whitley which include Bio-Fri-Forks, the NEW ‘Fold It, Bin It’ Corrugated Fish and Chip Box, the extended Birchwood cutlery range and the new Hook and Fish 4oz and 7oz board Containers. Norebo (Glacialis) and Rammi (oCean

Chippy Chat & Fast Food Magazine • May 2019

Reserve and oCean Premium) both had a very successful show - presenting the best in Frozen-At-Sea products - allowing fryers to learn all they needed to about their fish - including how to get the most from it with ‘The Cutting Crew’ master Nigel Hodgson, who was on hand with his culinary cutting skills. There were three market leading Oil Filtration Companies on hand to show all their latest innovative methods of getting the most from your oil – including a debut for VITO UK. Plenty of new Frozen Foods were launched at the event - which were all very received by Fish Friers and families alike. NEW products from Whitby Seafoods, Youngs, Innovate Foods and Holmesterne Foods proved to be massive hits with new lines which will shortly be added to an already extensive frozen food range. All the best in Fats, Oils and Beef Drippings were on offer including several new products such as Whitley’s 2x10 litre Rapeseed Oil, High Oleic Sunflower Oil and Prime Fry Beef Dripping being introduced. If it was Digital Signage that customers desired, then BD Signs and CR Signs were on hand to offer expert advice and equipment to match. Customers travelled from far and wide to take advantage of promotions on the day as well as plenty of sampling to get the taste buds tingling! From Shakes to Slushes, Pies to Packaging - Innovations had it all. Look out for details of Innovations 2021 - it’ll be here in no time!! Chippy Chat & Fast Food Magazine • May 2019

Chippy Chat & Fast Food Magazine • May 2019

The Chip Barons’ Ball is Back

Once again, the Chippy Chat Ball is back and will be held at the Holiday Inn Peterborough*. With space for over 200 people we are once again planning a great party for our industry. The date for you to save is Sunday 1st December 2019. It will be a real grand occasion where you can catch up with all your friends and colleagues and also let your hair down too. Last year 8 out of the top ten fish and chip shops in the UK chose to attend with many other previous winners in attendance too. Not only is it a Great Christmas party, it has become the warm up party to the National Fish and Chip Awards! We have TOP farmers, friers and suppliers all under one roof! Places for this event are already limited many people who attended in 2018 have already pre-booked. Chippy Chat + members will receive precedent for tickets and a discounted rate too. Many members saved the membership alone with this reduced table cost! Prices are

Chippy Chat & Fast Food Magazine • May 2019

£66 a ticket or a table of ten for £600 for CC+ members. Normal prices are £72 and £648 for a table of ten! We have some great sponsorship packagers available too for the Ball please email austen@chippychat.co.uk. Last year’s sponsors included Seafood from Norway, Blakemans, KFE, BD Signs, PJ Lee & Sons, Isle of Ely Produce, Drywite, Friars Pride, Smales and Kerry Foods The high quality three course meal will also feature the voice of the stars Pete Jay, a surprise band (to be announced) and then a great disco for those who wish to party the night away. We will also have a special rate at the hotel for staying over too which will include breakfast. Car parking & wi-fi will be FREE. For tickets email austen@chippychat. co.uk or call him on 01353 658216 For rooms call the Holiday Inn Peterborough and quote CH7 or Chippy Chat on 01733 289900. *Holiday Inn Peterborough West, Thorpe Wood, Peterborough PE3 6SG **Tickets ordered for the ball and paid for are non-refundable.

Chippy Chat & Fast Food Magazine • May 2019

The Grand Tour! Blakemans welcomes owners of the country’s best chippy

im and Kelly Barnes go to great lengths to make sure that what they serve their customers is top notch. And the fact Krispies in Exmouth currently holds the title of the “UK’s No 1 Fish and Chip shop” shows their approach clearly works. So they jumped at the chance to tour the impressive James T. Blakeman and Co. Ltd complex in Newcastle-under-Lyme, Staffordshire. The company is one of Europe’s leading suppliers of sausage and meat products and the fish and chip shop industry is a key part of its business. Tim and Kelly met Managing Director Philip Blakeman at the National Fish and Chip Awards this year when he presented them with the Staff Training and Development Award. The couple clocked up an impressive “awards double” that night when they also scooped the overall title of best chippy in the land. Tim said: “We have visited the farms where we get our potatoes from so we know their journey from field to fryer. We have also been to Norway to check out our cod sourcing. “So, being able to see where our sausages come from was equally as important to us. And it has been a fantastic experience. “We already use Blakemans’ products but if we hadn’t done so before the visit we most certainly would afterwards. The tour of the site was a real eye opener and

Chippy Chat & Fast Food Magazine • May 2019

the obvious pride from the staff in what they do, the amount of work that goes into producing the sausages we sell and the attention to quality, cleanliness and detail was very impressive indeed.” Tim and Kelly’s family business opened in 2000 and has gone from strength-tostrength. They now have a staff of 25 and their Staff Training and Development Award clearly illustrates how nurturing, developing and training their team is as high on their list of priorities as sourcing the best products for their customers and knowing in detail how important items – such as the sausages they serve – are produced. James Morris, Head of Business Development at Blakemans, said: “We are incredibly proud of the fact we are a family business with more than 60 years’ of history and experience behind us. And whilst we take pride in our heritage we always have a focus on our future which is why developing talent and training staff are important parts of our success. “Tim and Kelly have the same focus in their family business and it was an absolute pleasure to welcome them to Blakemans and show them around the site. “Whilst our businesses may be different in terms of size, we have some things in common such as priding ourselves on quality and excellent customer service.”

Chippy Chat & Fast Food Magazine • May 2019

Points Mean Prizes!

Humber Road Chippy scoops Klucky’s £250 prize for February

ebruary’s winner of the £250 Meadowvale Klucky prize is Updesh Nijjar from Nottingham’s Humber Road Chippy. Updesh said: “The on-pack promotion caught my eye and so my daughter Sukhi, who is 7, helped me enter all the numbers, but we never thought we would be lucky enough to win. “When we found out we had won we were over the moon. Sukhi told relatives we had won the lottery, she was so excited. We will definitely carry on entering, the prizes are great and the products fantastic. “I’ve been in the industry for 17 years and have always used Meadow Vale products. We use Meadow Vale’s chicken nuggets and the hot and spicy fillets, and the quality is amazing. We wouldn’t use anything else.” Klucky Points are collected by redeeming unique codes which are found on the back of 18 of Meadow Vale’s products. These points can then be redeemed for prize draw entries to win cash prizes, bags of chicken and regular star prizes.

Meadow Vale’s Managing Director Nigel O’Donnell said: “We love to hear from our loyal customers and Klucky allows us to reward them and go out and meet them face-to-face. Congratulations to Updesh and his family on this win – we are pleased to have been their favoured supplier for the past 17 years”. For more information on the promotion, visit Klucky in his prize barn at www.getclickywithklucky.co.uk

Producing Quality Cambridgeshire Potatoes MarisProducing Piper - MarkiesQuality - Divaa - Agria Cambridgeshire Potatoes Our strength is continuity of supply Maris - Markies - Divaa - Agria CallPiper your local wholesaler today Our strength is continuity of supply Call your local wholesaler today and ask for PJ Lee Potatoes

Updesh with his wife Amy and children Sukhi and Manraj.

Chippy Chat & Fast Food Magazine • May 2019

The Tenth Cod-mandment! Itica announces date for the 10th annual ITICA National Fish & Chips Day

he Irish Traditional Italian Chippers Association (ITICA) has announced that its 10th annual ITICA National Fish & Chips Day will take place on Wednesday, 22nd May 2019. All ITICA members throughout Ireland will offer their customers half-price fish and chips to celebrate the 130 year-old tradition.  “We look forward to ITICA National Fish & Chips Day every year,” said Peter Borza of ITICA. “It is a hectic but funfilled day that gives us the opportunity to celebrate around 130 years of the ‘one and one’ and most

Chippy Chat & Fast Food Magazine • May 2019

importantly to thank our local communities for their ongoing support.   “We established ITICA back in January 2010 to highlight the heritage behind the Irish Italian chippers in Ireland, and emphasise what makes our family run chippers unique. The response each ITICA National Fish & Chips Day over the past few years has been amazing and we hope that everyone will join in again this year.” Currently with over 150 members around the country, ITICA was created to promote and build on the traditional values and ethos of the Irish Italian chipper community. All ITICA member chippers carry the official ITICA logo, which assures customers of the highest levels of quality and service. The day attracts over 200,000 people into fish and chip shops and in mid-week too. The Irish Italian chipper culture was started by members of the Irish Italian community who arrived in Ireland in the 1880s from a group of small villages in Val Di Comino in Southern Italy.   www.itica.ie Chippy Chat & Fast Food Magazine • May 2019

Chippy Chat & Fast Food Magazine • May 2019

FOR SALE

One SpeciAL Shop! Award Winning Shop is on the Market and it’s a Bargain!

around 90,000, with the wider borough containing over 170,000!

e are delighted to announce the sale of this multi award-winning Traditional Fish & Chip Shop. Located on Denmark Street in Bedford the shop is thought to be the oldest in Bedford with trading records going back 100 years to 1919. As such the shop benefits from being well known throughout Bedford with customers frequently telling stories of how their parents and grand-parents visited the shop. The shop is in the Castle Quarter, an affluent area of Bedford and benefits from its proximity to a large park, multiple schools and to a high population per sqm, including the University of Bedford. There are no other local Fish & Chip shops within walking distance or without a lengthy drive. The park attracts over 3/4 million visitors a year, with the boating festival boasting crowds of over 300,000 last time out. The Kite festival also attracts over 30,000 people. What’s Bedford got going for it (according to the Guardian)? Good schools. Lovely parks. Smashing Victorian redbrick houses. Great train links. That lovely waterfront. Great place to bring up kids. The population of Bedford is

Branding The shop was professionally rebranded and re launched in the summer of 2016 which has led to an increased turnover and has resulted in a strong reputation within the local community. Over 750 people are subscribed to their social network sites.

Chippy Chat & Fast Food Magazine • May 2019

New Range In July 2018 the shop had a brand new, custom made Kiremko (KFE) 4 pan high efficiency gas range installed. This investment led to massive improvements in gas, electric and oil usage. The range still has a full warranty until July 2020 and pan warranty until July 2023. Other equipment includes multiple fridge and freezers including a brand new counter top freezer. A new Bold R1 Chipper (9 months old), a 20kg tumbler (18 months old), a full epos system with additional printer and essentially everything you need to operate. Storage The property itself is very spacious with an amazing amount of storage room. The owner has regularly benefited from Chippy Chat & Fast Food Magazine • May 2019

the amount of storage space by buying stock in bulk to enjoy lower ingredient costs. Along with the shop which has a large waiting area and washing area there is a separate office leading to a courtyard. From the courtyard there is a large potato storage and preparation room 4 storage rooms and rear access to the attached house. Accommodation The house is a large 4 bedroom with family bathroom, living room and Kitchen. This is currently sublet to tenants who have been in place since 2016. This rental income covers half of the lease payment however could also be a great place for the owners to live in. The shop currently employs 7 zero hour contracted staff. 1 is a fryer who works full time hours and the others work as and when required. This is enough staff to allow the owner to work as and when they want rather than needing to work full time. The business sees around a 30% increase in turnover during the summer months. This is due to the Local Park & Schools. Averaged turnover is £3,500 p/w and we get through over 30 bags of potatoes per week. Lease The lease is currently due for renewal and the landlords want to renew for 20 years however this is up for negotiation. The rent is £21,800pa. It is protected under the landlord and tenant act meaning guaranteed renewal. The landlords have no wish to sell the freehold. Contact Tel; 07856 777961 Email: kirankdulay.va@gmail.com If you’re planning to sell your Chippy contact austen@chippychat.co.uk 51

Chippy Chat & Fast Food Magazine • May 2019

Quality Irish Pork Sausages

WHEN IT COMES TO QUALITY PORK SAUSAGES... McWhinney’s fly higher than the rest!

To find out more about McWhinneys Sausages, visit us at www.mcwhinneys.com 52 52 Chippy Chat & Fast Food Magazine • May 2019

Chippy Chat & Fast Food Magazine • May 2019