Chippy Chat November 2019 by Chippy Chat Magazine

www.chippychat.co.uk austen@chippychat.co.uk TEL 01353 865 966 Issue 11 Volume 9 November 2019

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Racing Spuds

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Chippy Chat & Fast Food Magazine • November 2019

Racing Potatoes & Free The Year March-es On!Chips!

Austen AustenDack Dack

Publishing Editor Publishing Editor

ctober saw the eighth annual Well already approaching the Ely Potato Race. A gruelling end of the first quarter of 2018! event which highlights our field to Hopefully it will be a busy one for frier campaign, and sees competitors shops and suppliers as we approach running a ½ mile course with 20 kg Mother’s and Easter sacks of day potatoes on theirtoo. backs. We Congratulations to all at Friars had some tremendous sponsorship

Pride. Once they have support for again, the races from many top fish and chip shops. We alsoshow managed delivered a fantastic trade to promote fish and chips to a wide with even more visitors it seemed selection of media too. This year we than ever. had mobile this chippy Pimpfor myyour Fish Aalso busy offering month from Newmarket giving out FREE delights. First off we review many chips to the crowd. of our oil and fat suppliers giving Places for the Chippy Chat Chip you the chance to see what many Barons’ ball are now limited grab top shops arewhilst usingyou and why. your tickets can for Also,

our glittering night! The Ball is on we have our great sausage feature Sunday December 1st. We still have too! opportunities for companies to Our front-page partner for March is sponsor the evening and get involved Pukka too. Pies. They supply millions of pies tomonth’s fish andfront chippage shops across This is for our the UK and theyThey are helping us their partner Keejays. tell us why celebrate Pieis Week. sweet andNational sour sauce being used many of the top and chips Ifbyyou would like tofish advertise, shops across or thetell UK.us some get involved This month we have you all a news please email megiven austen@ FREE year planner–to put upfor in your chippychat.co.uk thanks your shops. support enjoy the issue.

Austen Keep in touch as usual austen@ chippychat.co.uk Austen

Chippy Chat Ltd

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

Twitter @Chippychat

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

3 3

Fish ‘n’ FriTzQ! Team up to help those who are less fortunate

H n ht: Hele ft to rig r e g From le Mana egional e Bartle R n o and Sim T.Quality r e g a n a M Phillips . tz ri F Fish ‘n’

elen Bartle Regional Manager for T. Quality recently made a generous donation to Paul Hay from Weymouth’s award-winning Fish & Chip Shop, Fish ’n’ Fritz with a cheque for £150 to their ‘Suspended Coffee’ scheme. Helen tells us more: “When Paul told me about his ‘Suspended Coffee Scheme’, I was struck by its simplicity and effectiveness. I went back to the

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 • November 2019

office and told my boss Mike Crees about it they instantly got out the company cheque book and made this donation. Well done Paul and all your team for doing something amazing for those people less fortunate than ourselves.” Fish ’n’ Fritz ‘Suspend Coffee Scheme’ has been running for a several years now. When customers pay for their food, they can suspend a hot drink or some food for someone in the local homeless community. Paul says “With the Winter months fast approaching donations like this one from T.Quality are very important. The long-range forecasts are saying we are in for a hard Winter this year. This donation, when added to our ‘Suspended’ fund, allows us to support the local homeless people of Weymouth with a hot drink or hot food when they need it.” Paul Hay opened Fish n Fritz in 1997, 22 years ago and since opening has won countless awards and become a firm favourite with locals and visitors alike. Over the last three years, customers of Fish n Fritz have generously suspended many coffees ready and waiting for those in need. The ‘Suspended Coffee’ or ‘Caffè Sospeso’ is credited with starting in Naples, Italy. When someone has had good some luck, they would buy a ‘Sospese’, two coffees but only drink one, gifting the other to someone else. How do you help the more vulnerable people in your community? Email austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • November 2019

Keejays Goldfish

Sweet and Sour the In-Favour Flavour!

Diary Dates

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

Inside

November 2019

Business or pleasure, dates not to be missed

The rest are playing catch up!

Market Leaders!

Innovative Marketing Celebrated

Chip’s Away!

From Field to Frier Award top three

Making Plans

...f or a fantastic 2020

Friwite The certified sustainable seminar

The Pukka Chip-pie’s Choice Pukka’s and the great british Chippy

Lite-BITE® The chips are down

All Rise!

Food allergies and a major influencer

Trainers Make Tracks!

Three shops recognised in awards shortlist

Save & Select

Santa Claus is Coming to Town!

Your’e Hired!

Fish Frier Apprenticeships On The Menu

Still Flying!

Ten Year Anniversary with the Chippy Tea Song

Uni-Versatility Challenge! Menu Development and Innovation

Chile Chips! Mr. Fish & Chips has arrived in Santiago

Insure You have the Best! Wrapped Insurance for your business

We are the Champions! The Chip Barons’ Ball is Back

Chippy Chat & Fast Food Magazine • November 2019

Jail House Rock (and Chips) There’s a guy works down the Chip Shop...

The Grand Smashional! Rasing potatoes in Ely, Cambs

Ke-Congratulations! KeCo announce record sales growth

Come and Support W.I.F.C! Inaugural Women in Fish & Chips event

Racing to Sizzling Success! Blakeman’s Racing Certainty

42 44 46 48 50

Es 30 tab Ye lish ar ed s

Champion Sustainability

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Sweet and Sour the In-Favour Flavour! For over 30 years, at Keejays we have been producing our Goldfish Brand Curry Sauce concentrates for the foodservice market.

ack 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 takeaways. In 1987, 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.

Chippy Chat & Fast Food Magazine • November 2019

Our Goldfish brand Sweet & Sour can 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 ideal balance of sweetness coupled with a piquant vinegar hit, it is the perfect partner to family favourites, 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, if you keep the children happy then the parents are happy too! 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. Our Goldfish Sweet & Sour sauce enables you to upsell easily, it goes with battered prawns, halloumi sticks and squid as well as many other sides which you may offer. If you have a sit-down restaurant why not add a Sweet and Sour King Prawn dish to your menu, you can offer something different but quickly and easily. Choose Goldfish Brand, tried, tested and trusted for over 30 years in the Fish & Chip and Fast Food Industry. www.goldfishbrandprofessional.com For more information and distributors information please contact us on enquiries@keejays.co.uk or 01473 827304. Posters are available, just ask.

Chippy Chat & Fast Food Magazine • November 2019

Diary Dates The Chip Barons’ Ball

The Chip Barons’ Ball is Back

The British Takeaway Awards The British Takeaway Awards are the Oscars of the takeaway world. A place where we celebrate Britain’s best local takeaways and the people behind them.

9th February 2020 What’s Cooking?

Chat py

Yorkshire Event Centre, Great Yorkshire Showground, Harrogate 9.30am – 4.30pm

ll 2 019

1st December 2019

Chi p

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

January 27th 2020

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 non-refundable.

23rd January 2020 National Fish and Chip Awards 2020 National Fish and Chip Awards. Organised by Seafish it is the awards for the fish and chip industry.

What’s Cooking? is the leading, annual exhibition for the Fish & Chip and Fast Food Markets in the U.K. This year it is hosted in Harrogate

23 February Fry It 2020

1 2

9 0

East of England Showground, Peterborough. The ultimate exhibition for fish friers and the Fast food trade!

2nd – 8th March 2020 British Pie Week British Pie Week has been running since 2007. British Pie Week takes place the first full week in March (starting on a Monday) and lasts for 7 days.

June 5th 2020 National Fish and Chip Day Following the resounding success of last year’s National Fish and Chip Day, NEODA is delighted to announce that Fish & Chip lovers across the UK are coming together again to celebrate the nation’s favourite dish on Friday, 5th June 2020.

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 8

Chippy Chat & Fast Food Magazine • November 2019

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Box contains 20kg (4 x 5kg)

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

For your nearest stockist call 01302 390880 or visit www.nortechfoods.co.uk

Chippy Chat & Fast Food Magazine • November 2019

The Rest are Playing Catch Up! National Fish & Chip Awards celebrates champion sustainability

ish and chip businesses that champion sustainable sourcing practices are being celebrated by the National Fish and Chip Awards. The top three shortlisted finalists for the Good Catch Award have been announced recently. The Good Catch Award is open to fish and chip businesses which champion sustainable fish from sourcing to serving. It tests businesses on their knowledge, use and promotion of sustainably sourced fish and links with certification from the Marine Stewardship Council (MSC). The three businesses which have netted a place on the 2020 Good Catch Award shortlist are: Fish and Chips at Weston Grove, Chester Paignton Pier Chippy, Paignton, Devon Pennaluna’s Famous Fish and Chips, Hirwaun, Rhondda Cynon Taf

Last year’s winners Frasers Fish & Chips, Penzance, Cornwall

The judging criteria assessed sustainable sourcing policies; with a focus on traceability and awareness of best practice in use of fish and shellfish produce, as well as customer service, staff training, market intelligence and wider marketing and promotional activity. Marcus Coleman, CEO of Seafish said: “Responsible sourcing is hugely important in the seafood industry, so it makes perfect sense to celebrate the fish and chip businesses that champion sustainability at the National

Chippy Chat & Fast Food Magazine • November 2019

Fish & Chip Awards. The shortlisted finalists have all demonstrated what’s possible when businesses take a proactive approach and promote the importance of sourcing fish in a sustainable way, helping us all enjoy fish and chips for generations to come. Well done to them all for their excellent work to date and best of luck in the next stage of the competition.” The award is supported by the Marine Conservation Society and the Marine Stewardship Council. Samuel Stone, Head of Fisheries and Aquaculture at the Marine Conservation Society, said: “The standard of entries in the Good Catch Award this year were exceptional, with each of the shortlisted businesses going the extra mile to demonstrate their commitments to sourcing seafood sustainably. They all made great use of the available resources like the Marine Conservation Society’s Good Fish Guide to learn about where and how their seafood is produced and how sustainable it is, which was fantastic to see. Loren Hiller, UK & Ireland Commercial Officer of Marine Stewardship Council, added: “Every year, the judging for the Good Catch Award gets more difficult, but many congratulations to the shortlisted businesses that clearly put sustainable fish sourcing at the heart of their fish and chips. We look for fish and chip shops who champion the MSC label showing a commitment by providing fully traceable and sustainable fish and chips. By using the blue fish label, they make it easy for their customers to eat the right seafood and have a positive impact on future generations.” For information on all announced awards shortlists, please visit https://www.seafish. org/article/finalists-and-winners To keep up to date with news of forthcoming awards announcements and results visit: https://www.seafish.org/fish-chip-awards or follow: @FishNChipAwards on twitter #FishnChipAwards. Chippy Chat & Fast Food Magazine • November 2019

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Chippy Chat & Fast Food Magazine • November 2019

Market Leaders! Innovative Marketing Celebrated in National Fish and Chip Awards Shortlist

ish and chip businesses that showcase exceptional skills in marketing, promotion and campaign delivery are being celebrated with the announcement of the top three shortlisted finalists in the Marketing Innovation Award, one of 14 categories in the 2020 National Fish & Chip Awards. The shortlisted businesses are: Fish ‘N’ Fritz, Weymouth, Dorset Fylde Fish Bar, Burscough, Lancashire Shap Chippy, Shap, Cumbria The Marketing Innovation award category gives businesses the opportunity to be recognised for their innovative marketing campaigns, social media content, marketing strategy planning and delivery of marketing assets as well as creative public relations and local community engagement activities.

Last year’s winners Nana Jan’s Chorley

The judging criteria assessed overall marketing and promotional activity over the last twelve months, ability to research and plan campaigns and measuring success from their diverse range of marketing activities. The shops were also judges on factors such as customer service, staff training, market intelligence as well as their quality of fish and chip product. Chippy Chat & Fast Food Magazine • November 2019

Marcus Coleman, Chief Executive Officer at Seafish, said: “Competition for customers has intensified with the increasingly wide variety of takeaway food businesses across the UK. Fish and chip shops and restaurants, such as the three shortlisted businesses, have must keep ahead of the curve by cleverly marketing their business and products to ensure they appeal to both their loyal customers and to potential new customers.” Isaac Fisher, General Manager at award sponsor Pukka, said: “Ever since we first started making and baking pies in 1963, fish and chip shops have been – and always will be – at the heart of our story. The quality of their marketing and promotional activity is key to growth and we’re thrilled to have the opportunity to recognise fish and chip businesses that lead the way in creativity and innovation, setting a high standard for their industry peers to aspire to. “Through our sponsorship of the Marketing Innovation award, we want to encourage all fish and chip shops and restaurants to strive for marketing excellence as it has a positive impact, including attracting new customers and in turn, increasing sales.” Pukka, the nation’s favourite fish and chip shop pie brand, launched their biggest ever cross channel campaign this Autumn – the People’s Pie – to drive footfall into fish and chip businesses across the country. The campaign has so far reached over 32 million people nationwide and will return to screens early on in 2020, following positive feedback from the industry. Over the coming weeks the three businesses will be judged again for consistency in their product and customer service. The winner of the Marketing Innovation Award will be announced at the 32nd National Fish & Chip Awards Ceremony in London on 23 January 2020. For information on all announced awards shortlists, please visit https://www.seafish. org/article/finalists-and-winners Chippy Chat & Fast Food Magazine • November 2019

SHOWROOM HAS OPENED

Chippy Chat & Fast Food Magazine • November 2019

Chip’s Away! Top three fish and chip businesses announced in From Field to Frier Award

ow the Seafish National Fish & Chip Awards turns its attention to the perfect quality chip with the announcement of the UK’s top three fish and chip business which champion the use of responsibly sourced, high quality potatoes. Each of the finalists has secured a place on the shortlist for the From Field to Frier Award backed by Isle of Ely Produce, one of 14 categories in the 2020 National Fish & Chip Awards. The top three finalists in this category represent the best in the UK. The shortlisted businesses (in alphabetical order) are: Fish and Chips at Weston Grove, Chester, Cheshire North Street Chip Shop, Forfar, Angus Yans Fish Bar, Cardiff, South Glamorgan The From Field to Frier Award category is open to fish and chip businesses which showcase fantastic potato knowledge and an ability to produce the finest quality chips. It recognises and rewards businesses for their use and promotion of high-quality produce from across the UK as well as their knowledge of potato varieties, seasonality and preparation practices. The judging criteria also assesses awareness of best practice in cooking the perfect chips as well as menu development and

innovation, customer service, staff training, market intelligence and wider marketing and promotional activity. Marcus Coleman, Chief Executive Officer at Seafish, said: “The National Fish & Chip Awards take great pride in celebrating fish and chip businesses, including one of the most essential components of the nation’s favourite takeaway - the humble chip. Excellence in this award starts with sourcing the right potato. This award not only measures the quality of the chip, it also recognises each business’ efforts to source responsibly, providing customers with traceable and sustainable products. We wish all of the finalists the best of luck for the final.”

The From Field to Frier Award is sponsored by Isle of Ely Produce. Oliver Boutwood, Director at Isle of Ely Produce, commented: “The From Field to Frier Award continues to capture the attention and imagination of both farmers and friers alike. Great quality potatoes are at the heart of our business, our annual open day event at our Cambridgeshire premises, attended by representatives and award winners from across the industry, highlights the potato supply process. As the sponsor of this award, it’s heartening to see so many forward-thinking fish and chip businesses placing importance on the responsible sourcing of their potatoes and allowing their customers the chance to learn more about where the potatoes they are eaten were grown. Congratulations to the finalists”. To keep up to date with news of forthcoming awards announcements and results visit: https://www. seafish.org/fish-chip-awards or follow: @FishNChipAwards on twitter - #FishnChipAwards. Last year’s winners Papa’s Fish and Chips

Chippy Chat & Fast Food Magazine • November 2019

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Chippy Chat & Fast Food Magazine • November 2019

CRUCIAL dates for 2020! We are planning for a fantastic 2020 already

ith this edition of Chippy Chat we are giving away a FREE 2020 wall planner with every copy. It is the perfect way of keeping tabs on deliveries, staff rotas and holidays and even writing down the key dates for your business over the coming 12 months. When you receive your wall planner please put it up and send us a picture of it in your shop to austen@chippychat.co.uk.

Once again, we have had incredible support from the trade to help support this great free tool. The main sponsor is once again Crucial Sauces, but a big thanks to all partners! 2019 has been brilliant for us here at Chippy Chat towers here’s to a great 2020! 16

Chippy Chat & Fast Food Magazine • November 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 17

Chippy Chat & Fast Food Magazine • November 2019

FriWite – Certified Sustainable Palm Oil: Your chance to get the facts.

n order to offer information to the Fish & Chip Industry and give a balanced view on palm oil, The Q Partnership has worked together to bring key organisations to deliver a one-day seminar. FriWIte - Certified Sustainable Palm Oil: Your chance to get the facts. With over 60 attendees the seminar was well attended by key customers and suppliers wanting to get the facts about palm oil from organisations that can demonstrate why palm oil production should continue and what negative effects moving away from palm oil will have. RSPO, Chester Zoo and EFECA (Experts in sustainable forest and agricultural advice) all shared their knowledge on this subject in order to give Fish and Chip shop owners wider information on 100% certified sustainable palm oil and valid reasons why palm oil should continue to be used as a frying medium and food ingredient.

FriWite is exclusive to Friars Pride, Henry Colbeck and V A Whitley. For more information, please make contact with your supplier. 18

Chippy Chat & Fast Food Magazine • November 2019

Friars Pride, Henry Colbeck and V A Whitely, (The Q Partnership Ltd) have been audited members of RSPO (Round Table on Sustainable Palm Oil) for over three years. During this time the misinformation and negative coverage of Palm Oil through mainstream media and on social platforms has escalated. The seminar gave Fish and Chip shop owners wider information on 100% certified sustainable palm oil and valid reasons why palm oil should continue to be used as a frying medium and food ingredient. For the Fish & Chip Industry and a number of food producing sectors it is both difficult and often not practical to replace palm oil. Ceasing using palm oil is also not in line with key findings and views held by organisations such as RSPO, conservation experts at Chester Zoo and many other conservation groups. We believe the event was beneficial in re-addressing the balance of the bigger picture on palm oil from independent experts. The whole seminar was filmed for those that could not attend. If you would like a copy of the filmed seminar or more information about FriWite and RSPO, please visit www.friwite.com

Friars Pride on 01733 316400

Henry Colbeck on 0191 482 4242

V A Whiltey on 01706 364211

Chippy Chat & Fast Food Magazine • November 2019

Fry ReSPOnsibly with

2-0638-16-000-00

And be ReSPOnsible towards: • Wildlife • People • The Environment

FriWite® is produced using only RSPO certified sustainable palm oil. What does this mean for you? When you use FriWite you can be assured that the utmost is being done to protect wildlife, people and the environment. This makes FriWite a winning combination with its pure and light fry, extended frying life and no hydrogenated fat. To find out more about FriWite and our RSPO membership go to:

friwite.com rspo.org

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FREE poster & window sticker available

Exclusively available from The Q Partnership: Henry Colbeck Ltd Friars Pride Ltd V A Whitley Ltd www.colbeck.co.uk www.friarspride.com www.vawhitley.co.uk 19 19 Chippy Chat & Fast Food Magazine • November 2019 Chippy Chat & Fast Food Magazine • November 2019 0191 482 4242 01733 316400 01706 364211

The Chip Pie’s Choice Pukka’s People’s Pie campaign places the great British chippy at its heart

Will, Claire and Phil in Pukka’s bakery

(1).This was Pukka commissioned research 2019 (2). Censuswide survey of 2,019 UK adults conducted between 19th-23rd July 2019

ukka has reaffirmed its position as the UK’s favourite fish and chip shop pie brand , in a campaign urging pielovers to visit their local chippy. Chippy Chat Editor, Austen Dack, reflects on a successful campaign launch and the industry’s response. It wasn’t that long ago that I found myself in a small village to the north of Leicester, amongst a crew setting up to film at Rothley Fisheries, NFFF member and one of the nation’s finest fish and chip shops. The crew were there to film Pukka’s new nationwide TV campaign, which places the British chippy at the heart and captures the Friday night buzz. The highly anticipated ad hit screens on 18th September and included a clear message for Pukka pie lovers to get down to the local fish and chip shop. The 30-second and 10-second ad versions were launched across TV and VOD and reminded viewers that nothing beats a Pukka pie from the chippy. They have so far reached over 32 million people nationwide, according to the familyowned business. The ad, which has just finished its first run, was aired across popular channels including ITV, Channel 4 and Sky and was broadcast from Wednesday to Saturday, when research shows people are most likely to consider eating pies for their evening meal. (1) “We started our journey in fish and chip shops over 55 years ago,” explains Isaac Fisher, Pukka’s General Manager. “They are our bread and butter, and we still have a van fleet that delivers directly to 1,200 fish and chip shops within a 90-mile radius of our bakery in Syston, Leicestershire. So, it was the right decision for us as a brand to go back to our roots and celebrate our heartland.”

Chippy Chat & Fast Food Magazine • November 2019

The campaign has taken the fish and chip industry by storm and overall, Pukka continues to be the nation’s favourite pie brand by a country mile, polling three times as many votes as its nearest rival. (2) Following positive feedback from the industry, the ad will return to screens early on in 2020 – a key time as people look for great value takeaway options after Christmas. “The People’s Pie campaign demonstrates our long-term commitment to supporting chippy owners. It’s here to stay, and we’re confident the recent advert and marketing activities will do a great job for both Pukka and fish and chip shops that sell our pies. We’re looking forward to embarking on the next part of our journey together,” concludes Fisher. Point of Sale & Ordering - Pukka continues to back the People’s Pie campaign with a suite of point of sale materials for the fish and chip shop trade, including open/closed signs, posters, swinger pavement signs, and wallmounted signs. All are available from the Pukka trade section of the Pukka website www.pukkapies.co.uk New Veggie Cheese, Leek & Potato Pie Pukka’s award-winning and vegetarianfriendly Cheese, Leek & Potato pie is available to stock in fish and chip shops. To order directly, call now on 0116 264 4000 or contact your local wholesaler

Chippy Chat & Fast Food Magazine • November 2019

Heat up your sales AWARD-WINNING Veggie Cheese, Leek Potato pie now available for fish chip shops1 NEW POINT OF SALE available to order at pukkapies.co.uk STOCK UP with the nation’s favourite fish chip shop pie brand 2

Order your free open/close sign from www.pukkapies.co.uk

Call us to order now on: 0116 264 4000 21

Winner in the Vegetarian-Vegan category at The Grocer New Product Awards 2019 2 Censuswide study of 2,019 adults conducted between 19.07.2019 & 23.07.2019 Chippy Chat & Fast Food Magazine • November 2019

Chippy Chat & Fast Food Magazine • November 2019

The Chips are Down! The Lite-BITE®

The Lite-Sized Solution for the Fish & Chip Industry

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!

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.

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.

Lite BITE is exclusive to Friars Pride, Henry Colbeck and V A Whitley. For more information, please make contact with your supplier. 22

Chippy Chat & Fast Food Magazine • November 2019

Friars Pride on 01733 316400

Henry Colbeck on 0191 482 4242

V A Whiltey on 01706 364211

Chippy Chat & Fast Food Magazine • November 2019

The Lite-Sized soluon for Fish and Chips

Only 650 calories*

Earn a better margin

Increase your lunchtime trade

Reduce waste

Add your shop to our Lite-BITE map! *based on a serving of 5oz Fish and 5oz Chips

www.ﬁshandchipslite.co.uk Exclusively available from Henry Colbeck

V.A.Whitley

Friars Pride

ww.colbeck.co.uk www.vawhitley.co.uk www.friarspride.com 0191 482 4242 01706 364 211 01733 3162019 400 23 Chippy Chat & Fast Food Magazine • November 2019 Chippy Chat & Fast Food Magazine • November @HenryColbeckltd @VAWhitley1899 @FriarsPrideltd Members of The Q Partnership

All Rise! Senior restaurateurs put food allergies at top of table as major influencer in restaurant choice

hile all the focus may have been on food and service in the past, restaurateurs believe that catering to people with food allergies is now an equally great influencer in people’s decision to visit a restaurant. A survey of 350 senior restaurateurs including CEOs, Finance Directors, Restaurant Managers and Managing Directors throughout the UK revealed almost eight in ten of them (79%) believe a successful restaurant will depend on its ability to provide more variety for those with food allergies, which can leave families fearing to eat outside their own home. Food allergies are on the rise, particularly in the West, affecting around seven per cent of children in the UK and nine percent of those in Australia, while across Europe two percent of adults have allergies to food such as peanuts, dairy and shellfish. In the study by Bookatable, Europe’s leading online restaurant reservation service, the restaurateurs revealed that catering for people with medical conditions such as diabetes and coeliac (76%), vegetarians (75%) and vegans (73%) was also influential in people’s decision to eat at their restaurant, while the topics of sustainability, provenance and welfare weren’t far behind. When asked about what was influencing restaurant visits, the respondents said providing sustainable food options (70%), healthier eating options (70%), food provenance (69%) and high welfare

Chippy Chat & Fast Food Magazine • November 2019

meat and animal products (63%) were key, while reducing food waste (55%) was also important to diners. They are interesting learnings for restaurants that are keen to attract customers and succeed in a tough trading environment. Senior restaurant personnel confessed that things are not always in their favour and they believe the industry as a whole is facing many challenges such as growing customer demand/expectation (43%), too much competition (42%), pressures of profit margins (37%), staff retention issues (36%), heavy discounting (32%), higher staff costs (45%), supplier costs (41%) and equipment costs (39%), and a reduced pool of candidates to choose from (29%). Among the consumer behaviour affecting them was less disposable income for people to eat out (41%), fewer bookings (34%), Brexit concerns that have made customers spend less (37%) and a growing preference for using takeaway services such as Deliveroo (43%). In welcome news, over half (52%) of those questioned said their restaurant was more profitable than a year ago, while 22% revealed they were making less profit and a quarter said it was the same - the remaining restaurants hadn’t been open long enough to tell. Michel Cassius, Bookatable’s Chief Executive Officer said: “It seems every restaurant has challenges to face, while having to go the extra mile to meet the needs of ever discerning customers. It’s no longer enough to rely on a good service, great menus and first-class service to encourage diners into a restaurant. Even having food allergy, vegan and vegetarian options are considered standard by diners these days.” A taste of the great British seaside a stone’s throw from Liverpool Street Station, Fish Market uses Bookatable. For further information please visit http://www.bookatable.co.uk

Chippy Chat & Fast Food Magazine • November 2019

Top Shops Find Out What Makes Our No 1 Potatoes So Good

Only the finest potatoes from A L Lee Farming Company’s fields and stores make it into their No 1 bags – The No1 Chipping Potatoes. We are growers of quality chipping potatoes which are available right the way through from now until July. We are the No 1 choice for Markies, Maris Piper, Divva, Agria, Ramos, Royal and Performer. We were proud to have over 100 chip shop owners at our farm finding out just why we are the best. Malachy Mallon owner of the Award Winning Dolphin in Dungannon said “With AL Lee producing quality potatoes like the No1 it makes our job so much easier” Our chippy customers love to fry our No1 chipping potatoes. Contact your merchant and ask for No 1 from AL Lee through Isle of Ely produce today, or call the number below.

01353 863355 www.allee-farms.co.uk

Chippy Chat & Fast Food Magazine • November 2019

Trainers Make Tracks Three shops recognised in National Fish & Chip Awards shortlist

reating delicious fish and chips is about so much more than what ends up on the plate. Today the National Fish & Chip Awards focuses on the importance of supporting the individuals who work in the industry as it celebrates three fantastic businesses, which really look after their own, with the announcement of the finalists in the Staff Training and Development Award category. Organised by Seafish, the National Fish & Chip Awards is an annual UK-wide competition celebrating true excellence in the fish and chip industry. The Staff Training and Development Award recognises businesses that have exceeded expectations by providing great staff training opportunities and apprenticeships for their employees - the people who make and serve up the nation’s favourite takeaway. In alphabetical order, the 2020 finalists are: Fylde Fish Bar, Burscough, Lancashire Harbour Lights, Falmouth, Cornwall Wetherby Whaler, Wakefield, West Yorkshire

Last year’s winners Krispies Exmouth

Marcus Coleman, Chief Executive at Seafish, said: “Supporting new members of staff within fish and chip businesses is essential in ensuring that they continue to thrive. The shortlisted businesses in the Staff Training and Development Award have shown fantastic apprenticeship opportunities, clear staff

Chippy Chat & Fast Food Magazine • November 2019

training programmes and unique ways to help staff to achieve their career goals. “We’re extremely heartened to see such great staff training and development at the centre of these businesses, and to see them make their mark within the industry. These businesses are a real credit to the industry, and we’d like to wish them all huge congratulations on their achievements to date.” Philip Blakeman, Managing Director at award sponsor James T. Blakeman & Co Ltd, said: “As a family business with over 60 years’ experience, staff training has always been an important part of our success. “The owners of fish frying establishments cannot overlook the importance of quality training for young staff members. As a proud sponsor of The National Fish & Chip Awards, this category showcases the businesses that are a credit to the industry. We would like to congratulate the finalists in reaching this stage of the competition.” As part of the judging process, businesses were appraised against a wide range of criteria including sustainable sourcing policies, staff training processes, marketing activity and the quality of product served to their customers. The overall national winner of the Staff Training and Development Award will be announced at the National Fish & Chip Awards ceremony, held in London on 23 January 2020. For more information about the awards visit: www.seafish.org/fish-chip-awards or follow @fishnchipawards / #fishnchipawards on Twitter.

Chippy Chat & Fast Food Magazine • November 2019

Santa Claus is Coming to Town! The Save & Select Christmas Promotion is now available to customers of The Q Partnership – Henry Colbeck, VA Whitley and Friars Pride.

ave & Select is the long running customer loyalty scheme which has been running for 25 years. Traditionally many of our customers collect and then redeem their points to help towards Christmas shopping. It gives you some great rewards to choose from making Christmas 2019 even brighter and better than ever before. Just 250 Save & Select Points can be exchanged for £10.00 worth of vouchers from a great choice which includes Sainsbury’s M&S Amazon and the Love2shop Gift Card. Love2shop Vouchers are the UK’s leading multi-retailer gift

voucher. They can be redeemed in over 19,000 stores, restaurants and attractions, with over 150 top brands to choose from such as Marks & Spencers, Debenhams, Boots, Matalan, PC World, Argos, Curry’s, WH Smith, River Island & New Look Points can also be turned back into vouchers to spend with your Q partnership partner. Jacqueline Pearson, Head of Marketing at Henry Colbeck and Save & Select Brand Manager commented; “We love giving our customers something to say thank you for their business and Save & Select provides us with the ideal opportunity to do just that. The choice of vouchers is very appealing as it provides the flexibility for customers to treat themselves to exactly what they want, when they want it.”

For further information about Save & Select contact your Q Partnership supplier; Save & Select is available from Friars Pride, Henry Colbeck and V A Whitley. For more information, please make contact with your supplier. 28

Chippy Chat & Fast Food Magazine • November 2019

Friars Pride on 01733 316400

Henry Colbeck on 0191 482 4242

V A Whiltey on 01706 364211

Chippy Chat & Fast Food Magazine • November 2019

Your’e Hired! Fish Frier Apprenticeships On The Menu Across The UK

othing is more nostalgic than fresh fish and chips by the seaside. Engrained in our culture, there’s now more than 10,000 fish and chip shops around the UK. But with a 34% rise in the number of fast food outlets in the last 10 years, eateries are facing increased competition. And to be head and shoulders above the rest, fish and chip businesses need a welltrained, knowledgeable and motivated workforce with the right skills. One great way to attract and develop the staff that fish and chip businesses need is through Fish Frier Apprenticeships. Seafish, the industry body supporting the £10bn UK seafood industry, recently announced new training providers serving North Wales and England, with existing providers in Northern Ireland, South Wales and Scotland. Apprenticeships are available to individuals of all ages, roles and levels of experience, and the benefits for both employee and employer are plentiful. For one, apprenticeship programmes can develop staff so that they have skills directly relevant to a businesses’ unique operations. This can help boost a businesses’ productivity, and the quality of its service and products. Meanwhile, advertising a new job role with an apprenticeship attached can help encourage a greater number of quality applications, ensuring businesses are attracting the best candidates right from the start. One fish and chip business that has reaped the benefits of Fish Frier Apprenticeships is the Wetherby Whaler. The family-run Yorkshire business has grown to boast six restaurants with takeaways across the region, serving

Chippy Chat & Fast Food Magazine • November 2019

almost 750,000 portions of haddock to its customers every year. Sharell Richardson, Senior Manager of the Wetherby Whaler, said: “Within our restaurants we have a wealth of very driven, ambitious individuals. It’s them who’ve inspired us to bring apprenticeships into the business. “Not only do we want to invest in our team by giving them industry-recognised training, but we also want to shatter the misconception that a job in fish and chips doesn’t offer career development. This type of training will give them the chance to build a strong foundation to advance in the industry. “We are embarking on an apprenticeship programme soon in partnership with Seafish recognised apprenticeship provider, Blackpool and the Fylde College.” It’s important to remember that apprenticeships aren’t just for new staff, nor are they just for those starting out their career. Those in well-established roles can take part in the training. While the perfect fry is at the heart of fish and chip businesses, apprenticeships are also available for other roles in the industry, from front-of-house and management to the back-office. With opportunities available across the UK, businesses of all sizes should act now to find out how they can benefit. The six training providers for Fish Frier Apprenticeships across the UK are: Blackpool and the Fylde College (England) Polaris Learning (Scotland) Cambrian Training (Wales) Coleg Cambria (Wales) Southern Regional College (Northern Ireland) HIT Training (England) For more information on Fish Frier Apprenticeships, and details of your local provider, please visit: https://www.seafish. org/article/fish-frier-apprenticeships or scan the QR code here on your smartphone.

Chippy Chat & Fast Food Magazine • November 2019

Still Flying! Ten Year Anniversary with the Chippy Tea Song By Louise Sproat

hen we first opened our doors in October 2009, we asked ‘The Lancashire Hotpots’ if they would come in to launch our new take away/restaurant in Marshside and to our surprise they said yes! It was an amazing start to our launch as ‘The Lancashire Hotpots’ fans came from miles and miles to watch them and really put us on the map especially playing their ‘Chippy Tea’ song! We have now been given a great opportunity to relive the moment and say thank you for all the support to all our customers and have a great night celebrating our 10th Birthday. For those that might not know us, we are an independent family run fish and chip take away and restaurant in Marshside, Southport. Banico, a third-generation fish fryer, along with Jodie by his side started a new brand which has been welcomed by the community with open arms since it opened in October 2009. Wanting to spread the brand whilst keeping it local, in 2015 Banico opened a takeaway in Birkdale village and then in July 2018 opened another new restaurant and take away in Burscough on the flourishing retail park. Banico and Jodie with their team of 60 employees and managers have worked extremely hard to create a happy and thriving place to work and since 2011 have won an accolade of awards some regional and others national. A highlight coming in 2018 when were chosen to represent the North West in the National Fish and Chip Awards! The motto ‘Fish & Chips, not as it is, not as it was, but how it should be’ is followed throughout all their choices when it comes to the everyday running of their three establishments. The environment also plays a part with regards to sustainable fishing as all our three shops are MSC certified and our love of serving great quality food saw us gaining the NFFF Quality Award earlier this year. We spend a lot of time raising money for local charities whilst also following the national fundraising events and love to give back to the local community as much as is possible. So, time creeps up on us and in the blink of an eye, and here we are celebrating our 10th Birthday in Marshside. With a ten day offer celebration to thank the local community, our loyal customers and hard-working staff. But the icing on the cake is as mentioned above was the return of the Lancashire Hotpots on Friday 18th October to perform for us once again ten years later. Even more so as they are in the middle of their UK tour and have been forthcoming in taking the day out to perform their ‘chippy tea’ song amongst other well-known favourites and to support such a British tradition. What anniversary are you celebrating and how? Email austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • November 2019

#FishAndChipMemories

As a family we’ve worked in the fish & chip shop business for over 40 years. From running our own shops, through to setting up KFE selling our world-class frying ranges. We love this industry…Whether it’s enjoying fish & chips by the sea, the joy of opening a new shop or restaurant, or a wedding proposal over a battered cod and mushy peas, fish & chips have an amazing ability to evoke warm feelings and fond memories. Our MD Paul Williams shares some of his favourite fish and chip memories.

My earliest memory was of the fish and chip van driving round the village on a Friday night and having fish and chips with salt, vinegar, tomato sauce and salad cream !! I have too many memories to mention but just some of them include opening our first brand new shop in Leicester, buying and totally refurbishing The Boundary in Market Deeping and many days and nights out with industry friends and family. My motivation for setting up KFE…Aviy and I had owned Fish and Chip shops for nearly 20 years but in 1996 I was also working for Servequip, a London company that sold and serviced various top quality brands of catering equipment when I met Gijs Okkerman, the owner of KIREMKO. The rest is history. I love Fish and Chips! We are unique in being the original “fast food” (prefer fresh food) but the best thing about our industry is the people in it. There are so many characters, both suppliers and operators, many of which I am proud to call both customers and friends.

Share your memories with us on social media

#fishandchipmemories 33

Chippy Chat & Fast Food Magazine • November 2019

33 T: 01778 380448 E: sales@kfeltd.co.uk www.kfeltd.co.uk Chippy Chat & Fast Food Magazine • November 2019

UniVersatility Challenge! National Fish & Chip Award for Menu Development and Innovation

he UK’s top three fish and chip businesses excelling in menu development and innovation have been revealed today as part of the 2020 National Fish & Chip Awards. The three businesses shortlisted as finalists for the Menu Development and Innovation Award are: Sutton & Sons, with branches in Stoke Newington, Islington and Hackney in London

Fish City Belfast, Belfast

Penaluna’s Famous Fish & Chips, Hirwaun, Rhondda Cynon Taf

The Menu Development and Innovation Award is open to all fish and chip businesses –including independent shops/restaurants or multiple groups – in the UK. The award acknowledges fish and chip businesses that excel in educating and informing their customers on dietary and 34

Chippy Chat & Fast Food Magazine • November 2019

healthy eating choices and the nutritional values of fish and chips. Judges looked for evidence of menu development and innovation when promoting healthier options. They also assessed customer health awareness methods and employee training procedures focusing on dietary requirements, ‘free from’ products, allergens and ingredients knowledge. Marcus Coleman, Chief Executive at Seafish, said: “The Menu Development and Innovation Award recognises businesses that go above and beyond to showcase the nutritional value of fish and chips. These three outstanding finalists are a credit to the industry and have worked hard to create menus which highlight versatility on a variety levels including healthy options and dietary requirements. “In addition to excelling in this category, each finalist is committed to serving the highest quality fish and chips whilst educating customers on the many nutritional benefits of eating fish and shellfish. We wish them the very best of luck in the final.” A portion of fish and chips can also contribute towards one of the recommended five a day portions of fruit and vegetables if mushy peas are included. It can also be one of the recommended two portions of fish a week that we should all be eating as part of a balanced diet. Fish and chip shops and restaurants cater to a diverse range of lifestyle and health choices by providing small portion size choices, gluten free options and various types of fish species. Innovation is key for many businesses, with fish and chip shops constantly evolving and adding varied and interesting options to their menus. The winner of the Menu Development and Innovation Award will be announced at the 32nd National Fish & Chip Awards’ ceremony in London on 23 January 2020. To view the full shortlist visit: http:// www.f i s h i st h e d i s h .co. u k /w i n /n a t i o n a l fish-chip-awards or follow @fishisthedish #FishnChipAwards. Chippy Chat & Fast Food Magazine • November 2019

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Please contact your local distributor/ r/ supplier for further information. 35 Chippy Chat & Fast Food Magazine • November 2019 Chippy Chat & Fast Food Magazine • November 2019

Chile Chips!

Mr. Fish & Chips: the traditional London dish has arrived in Santiago

his is our very first chip shop abroad feature from Chile. It is written by a local and tells us how their version differs from ours but still tries to follow the tradition! Balls of jaiba (imitation crab meat) wrapped in polenta, fried Ecuadorian shrimp, reineta sandwich with Chilean salad, and the star dish, the classic Fish & Chip: fried southern hake with french fries, are some of the delights you can catch in a Mr.’s Fish premises every day. Mr fish has two stores, located in the communes of Ñuñoa (Irarrazaval 3247) and Providencia (Carlos Antúnez 1823), Mr. Fish presents the benefits of the sea in an unusual format perhaps for Chile, but classic in England. We are talking about the famous dish of fish & chips, which would be fried fish and chips. Camilo Godoy, one of the three partners, says that they started this new venture recently (first shop in 2013) and that they were always attentive to the gastronomic field and to the fact that the concepts of novelty and quality coincide. “We believe that the gastronomic offer in Santiago still has a

Chippy Chat & Fast Food Magazine • November October 2019 2019

lot to grow. There are some very saturated niches like sandwiches. Although there are varieties, the sandwich support is the same” he says. Although the origin of this preparation is not entirely clear in Chile, they know it was the English who completely took over this type of food. If today one speaks of English food it is not easy to imagine a scene in the same way as one relates French or Peruvian cuisine, apart from the overwhelming breakfasts with beans included, but the truth is that fish & chips are already a dish established by the British throughout the world. Regarding the products used, Godoy is emphatic in pointing out the freshness of what they occupy, noting that the fish they use is the same as Chile exports to Europe and that it is not easy to find in the common market. “We are using a fish that is subject to the same standards that Europe requires for sale and our supplier gives us that level of fish,” he says. The southern hake and french fries are presented in an attractive format, which includes the paper that assimilates the

Chippy Chat & Fast Food Magazine • November 2019

newspaper with which this fried fish and french fries were formerly sold through the streets of London. The prices of good dishes range from 3,900 to 8,000 pesos (£4.50 to £9.00), all in an environment that with a detail not less than many diners can take into account when you want to eat fried or grilled fish: there is no fish smell fried and, therefore, do not remain smelling of sea fry in your clothes. Chile is one of the countries with the lowest consumption of fish in the world. With 4,000 kilometers of coastline, Chileans consume about 7 kilos of fish a year, half of this amount, during Easter. This, contrasted with the almost 50 kilos consumed by the Japanese. When you visit Mister Fish you cannot fail to notice the diversity of the public that frequents them; From an elderly couple happy to find a place to eat a good fish, groups of friends accompanying their meal with a shop and parents with their young children excited about the idea of eating fish. Mister Fish is characterized by offering a small and specialized menu of premium fish, accompaniments and homemade sauces, all handcrafted by their chefs. Its location in Ñuñoa is located in Irarrázaval 3247 near the intersection with José Pedro Alessandri, and the one located in Providencia is located in Carlos Antúnez 1823 with Doctor Luis Middleton Street, one block from the Pedro de Valdivia station. Their opening hours, in both branches, are between 12.00 and 22.30.

Chippy Chat & Fast Food Magazine • November 2019

Chippy Chippy Chat Chat & Fast & Fast Food Food Magazine Magazine • November • October 2019

Insure You have the Best! Why you should have Wrapped Insurance for your business

hoosing the right insurance for your shop is probably one of the most important decisions you will ever make. With costs rising and profits squeezed it may be tempting to go for the cheapest option and end up when claiming coming across hurdles and obstacles and delays to getting paid out. Wrapped developed by the fish and chip trade is an insurance policy that aims to give you the protection you deserve at a time of great need. Two top award-winning shops Kingfisher and The Bay both have Wrapped Insurance and tell us why they think you should be too. Kin g f i s he r F i s h & C hi p s is almost unrecognisable from the business it was a few years ago. Switching things up a gear from the minute they took over, they moved from pre-prepared chips to chipping and peeling their own potatoes, carried out a full refurbishment of the premises, installed a five pan high efficiency frying range and put sustainability at the heart of the business. Wanting to protect the thriving business they next looked at their insurance policy after speaking to several friers in the trade whose claims were not paid out due to inadequate or inappropriate cover. “Running a busy fish & chip shop is hard work, having the right insurance, is one less thing to have to worry about. Using wrapped fish and chip shop insurance has provided us with the cover and peace of mind we require for our business. “

Chippy Chat & Fast Food Magazine • November 2019

Nikki Mutton – Co-Owner Kingfisher Fish & Chips The Bay’s success story is down to an incredible team effort with Calum at the helm. He has not only put The Bay on the map through industry awards but is also leading the way for sustainable businesses in Europe and beyond. Calum and The Bay team are dedicated to raising the profile of the whole fish and chip industry. They believe in promoting best practice across the shop which includes everything from using the best local ingredients to encouraging environmentally issues including such as packaging and waste. “Wrapped is a Fish and chip shop Insurance created by fryers for fryers. This is a policy made specific for our industry not a general policy with a kitchen photo on it. Made in normal terminology for everyone to understand and covers what we actually need. Too many people buy on price and not on cover. It’s too late after an incident to wish you had proper cover.” Calum Richardson Chef Director – The Bay Fish and Chips For Further information contact Ryan’s 0800 223 0392 wrapped@ryans. co.uk www.ryans.co.uk/wrapped Ryan’s is a trading name of Ryan Insurance Group Ltd which is authorised and regulated by the FCA

Chippy Chat & Fast Food Magazine • November 2019

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Chippy Chat & Fast Food Magazine • November 2019

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Chippy Chat & Fast Food Magazine • November 2019

We are the Champions! The Chip Barons’ Ball is Back and we have a great act for 2019

nce 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. We are proud to announce this year’s special guest act is none other than Queen II. Queen II provide a breath-taking show at any venue! They have been touring Britain and Europe captivating audiences with their nostalgic show! The band faithfully recreates the energy, excitement and emotion of a classic Queen concert! An authentic four-piece line up delivers powerful vocals, driving rock anthems and closest sounding guitarist yet! Every show is packed with costume changes! Including that famous outfit from ‘I Want To Break Free’! All shows feature some of the UK’s finest professional musicians using authentic instruments and equipment, including the ‘red special’ guitar, Grand Piano and a silver sparkle ‘Roger Taylor style’ drum kit! This 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 prebooked. 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 £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 packages available too for the Ball please email austen@

Chippy Chat & Fast Food Magazine • November July 2019 2019

Chippy Chat & Fast Food Magazine • November 2019

chippychat.co.uk. This year’s sponsors already include Premier 1 Filtration, 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, the fantastic Queen 11 and then a great disco for those who wish to party the night away. We 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 nonrefundable.

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Chippy Chat & Fast Food Magazine • November 2019

Jail House Rock (& Chips)

They come from far and wide every September to celebrate Elvis Presley and this year’s celebration in Porthcawl was no exception.

housands of people from across the world - many dressed as the great man himself - descended on Porthcawl to celebrate the King through hundreds of events, including performances, an awards show for tribute acts and even a Best Dressed Hound Dog contest for your four-legged friends. The festival opened on Friday, September 27 and continued until Sunday, September 29 and among the shows were the Elvis Gospel Show and Elvis Orchestrated which features American Elvis tribute act Kraig Parker with the 20-piece Cardiff Philharmonic Orchestra. The festival concluded with the

Chippy Chat & Fast Food Magazine • November 2019

traditional trilogy show featuring three Elvis tributes performing Sun Studio, ‘68 Special and Vegas sets. Beales Fish and Chip Restaurant in Porthcawl once again joined in with the fun, by putting on their own Elvis shows. (There was a guy worked down this chip shop who sweared he was Elvis). On their facebook page they said “Awh another Elvis weekend over It’s been fun, brilliant entertainment from Leigh Casling and Simon Patrick, all of our customers thoroughly enjoyed themselves! We look forward to doing it all again next year!” Our Best Elvis Songs Fin the Ghetto A Little less Codservation Hound Dog - Fish Has Elvis played in your shop, email austen@chippychat.co.uk?

Chippy Chat & Fast Food Magazine • November 2019

Call: Graham White T: 07855 940013

Chippy Chat & Fast Food Magazine • November 2019

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

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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. 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.

01926 633 323

Divaa and Jonathan Waters Potatoes Come out on Top

bumper crowd lined the street despite the rain as the teams smashed it over a half mile potato racecourse in Ely High St. The Ely Potato Race akin to Monaco is the most famous potato street race in the world! A two-man Atrium gym team were crowned worthy men’s champions running with Jonathan Waters potatoes, whilst the Divaa Girls stole the women’s crown (running with a bag of Divaa Chipping Potatoes), both taking home the trophy and £100 in prize money. The seventh annual potato race was organised by Isle of Ely Produce to celebrate the region’s potato growers, fish and chips and the local harvest festival. Isle of Ely produce director Oliver Boutwood said: It was lovely to see so many people coming out to support the teams today. “We are happy to play such an important part in the community and will continue to invest in these types of events in the future. “The event underlines our pledge to support the journey of the potato from the field to the frier.”

New for 2019 was the addition of a mobile chippy ‘Pimp my Fish’ from Newmarket. They served fresh free local chips for the duration of the event. John who runs the mobile chippy said. “It was great to be involved with this event, we were nonstop with people wanting to try chips in between and after the races.” More than £1500 was raised for local charities some of which will go to the Ely Hereward Rotarians who helped steward the event along the high street. The rest will be giving to the Ely Mayor’s Charities. Alongside the three winning teams were twelve other teams who competed in what was hailed the most keenly contested race yet. The children’s race between St Mary’s, St John’s and Isle of Ely Primary schools saw the St Mary’s team lift the Oliver’s Potatoes Trophy. Austen Dack, of organisers Isle of Ely Produce, said: “It was a fantastic set of races again this year with some great free chips to keep the crowd warm, we look forward to welcoming everyone back again next year.”

www.mitchells-potatoes.co.uk @mitchellpots 44

Chippy Chat & Fast Food Magazine • November 2019

Mitchell Potatoes

Chippy Chat & Fast Food Magazine • November 2019

Smashional! Thanks to all chip shops who sponsored a heat and the races in general. These included Towngate Fisheries, Frenchs, Skippers, Mister C’s, The Fish Hoose, The Bay, Andys, Yans, Cox’s Lighthouse, Burton Road Chippy, and current 2019 champions Krispies.

UAL ELY IS PROUD TO SPONSOR OF ELY POTATO RACE

ffer you attentive, personal, local service for your and investments. Call 01353 662 454 for a quote or pop in Thomas Place, Ely, CB7 4EX or email ely_agency@nfumutual.co.uk

nion Mutual Insurance Society Limited.

09/10/2017 11:16

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

The race has already been seen around 10,000 times on facebook live (it was screened in its entirety and received PR from across the UK too. All great news for promoting fish and chips and potatoes in a unique environment. All competitors got to keep their potatoes as part of their entry fee. If you would like to sponsor or run in next year’s race email austen@chippychat.co.uk 45

Chippy Chat & Fast Food Magazine • November 2019

Ke-Congratulations! KeCo announce record sales growth

eCo Foodservice Packaging Ltd., one of the UK’s leading carton board packaging manufacturers, is celebrating its fourth birthday with the announcement of its increased sales growth, by 30%. The Company has experienced a sustained sales growth year-on-year since its conception back in 2015 and is pleased to share news of such strong growth in 2019. Celebrating the Company’s success John Young, Sales and Marketing Director, KeCo Foodservice Packaging Ltd. comments: “When KeCo was founded, the Company’s primary focus was to service the fish and chip sector with specifically produced packaging products to meet the changing demands in material requirements. This was as the move from EPS boxes (expanded polystyrene) to a more environmentally friendly alternative started to take off. As a result of servicing the core suppliers to this market, it was quickly realised there was a need for local production of other packaging items – like folded carton boxes. It was then KeCo and its Directors invested in the site location at Kimbolton, Cambridgeshire; with the aim of producing what is now an established range of premium quality disposable packaging solutions.” With almost 40 years’ experience in food packaging, KeCo’s extremely knowledgeable workforce and competent 46

Chippy Chat & Fast Food Magazine • November 2019

o p e r a t i n g structure allow the Company to service an industry widely affected by consumer behaviour. As consumer preferences and expectations towards packaging evolve, especially with the continued greater awareness of the environmental impact of packaging, so too does the innovation and NPD invested in by KeCo. John continues: “We embrace the opportunities these considerations from consumers bring and enjoy reacting to the extremely competitive nature of the food-to-go market – which is very much accelerated by packaging developments and global menu influences. As a result we invest in our capabilities to deliver quality packaging products to the marketplace – products our customers have confidence in. Having more than doubled our workforce since we started, such commitment to investment within the Company and the products we develop is proven by our strong sales growth. We’re very proud of what we’ve achieved so far, and further investment in our people and products to maintain demand for our packaging concepts continues.” With its BRC AA accredited UK manufacturing facility, creative design expertise and customer support team, KeCo is also able to manufacture bespoke products to suit an operator’s specific requirements. For more information please visit www.kecofsp.com. *Conforms to EN13432, the European standard which recognises the compostability of packaging.

Chippy Chat & Fast Food Magazine • November 2019

Save the Date! What’s Cooking? 2020 The leading exhibition for Fish & Chips, Pizzas, Kebabs and so much more!

Sunday 9th February Yorkshire Event Centre Harrogate HG2 8NZ For more information about visiting or to book a stand please contact; Jackie Pearson - jackie.pearson@colbeck.co.uk Heather Ainsworth - heather.ainsworth@colbeck.co.uk

Henry Colbeck Limited Seventh Avenue, Team Valley Trading Estate, Gateshead, Tyne and Wear NE11 0HG South Caldeen Road, Calder Street Business Park, Coatbridge, Lanarkshire ML5 4EG 47

Chippy Chat & Fast Food Magazine • November 2019 www.colbeck.co.uk

Chippy Chat & Fast Food Magazine • November 2019

Come and Support W.I.F.C! Top UK fryers to speak at inaugural Women in Fish & Chips event

eading female fish and chip shop owners have been confirmed to speak at the inaugural Women in Fish and Chips conference, organised by JJ Foodservice. The event is taking place on January 13th, 2020 in central Birmingham and is offering best practice tips from industry leaders, including the UK’s no.1 fish and chip shop, Krispies. Kelly Barnes, Joint owner of the Exmouth-based shop overcame great hurdles to help her business to become the UK’s leading shop – she will be revealing her top tips on ‘How to Win in Fish and Chips’ on the day. Other early-confirmed speakers include Caroline Murphy, Director of the Wetherby Whaler, one of Yorkshire’s most recognised brands with five awardwinning branches. Caroline will share her experiences in opening and growing successful shops in her presentation ‘How to Grow Your Business’. Social media-savvy Lesley Graves, coowner of Burton Road Chippy in Lincoln will reveal how shops can grow their press and PR coverage. Lesley has been in the industry for more than 30 years, running

Chippy Chat & Fast Food Magazine • November 2019

several fish and chips shops in and around Lincoln. Her activity on social media has helped her to develop key contacts within the media and press, resulting in TV appearances as well as radio and press coverage. The guest speaker of the day is Sarah Heward, joint owner of The Real Food Café in Tyndrum. Sarah has gone from being almost bankrupt to achieving a turnover of more than £1.5 million after quitting the London rat race to open her own fish and chips diner. Group General Manager for JJ Foodservice, Terry Larkin, said: “We are very excited about our first event and hope that our programme will help to deliver top business tips from the industry’s best shops.”

Chippy Chat & Fast Food Magazine • November 2019

Save the Date!

FISH ‘N’ CHIPS

Sunday 23rd February 2020 10am – 4pm Brought to you by

PETERBOROUGH ARENA, East of England Showground, Oundle Rd, Alwalton, Peterborough, PE2 6XE

Ticket registration open NOW! www.friarspride.com/fry-it 01733 316444 49

Chippy Chat & Fast Food Magazine • November 2019

@FriarsPride

@FriarsPrideLtd

49 @friarspride

Blakeman’s Racing Certainty Sizzling Success At National Awards Ceremony

lakemans, the UK’s leading sausage manufacturer is celebrating an award win from the National Racecourse Catering Awards which were held at Ascot Racecourse recently. Scooping the award for Best Food Supplier to a Racecourse, Blakeman’s have been supplying their ‘Gourmet Grill’ Premium Pork Hotdog sausages to Staffordshire based Uttoxeter Racecourse since April 2018. The partnership first begun when Uttoxeter Racecourse were looking for a sponsor and supplier for their popular Sausage and Cider Festival race day fixture. With a commitment to choose local, Newcastle Under Lyme based Blakeman’s was a natural choice for the racecourse. Following this initial success Blakeman’s relationship with the racecourse and the racing fraternity flourished, with the introduction of a pop-up BBQ tent and a branded food outlet grill in the betting hall at the course. Now more than 9,000 Premium Pork Hotdog sausages have been sold to race goers and with the introduction of the branded food outlet, have seen this product range increase with additions of meatballs, burgers and sausage whirls. “The Gourmet Grill Hotdog is a firm favourite with our customers” comments Brian Barass General Manager at Uttoxeter Racecourse “Although local to the racecourse, Blakeman’s are the UK’s leading sausage manufacturer and having them on board ensures that we continue to provide high-quality food to our customers. We thank them unreservedly for their hard

Chippy Chat & Fast Food Magazine • November 2019

work and commitment in supplying quality food to our customers” continues Barass “We are delighted that James and the team have won this thoroughly deserved award – well done” Nominated for the award by the catering and hospitality team at Uttoxeter Racecourse, Blakeman’s were judged against five other finalists on the evening from across the UK before taking home the winning accolade. The National Racecourse Catering Awards is an annual event which celebrates catering achievements across the UK’s racecourses. James Morris, Head of Business at Blakeman’s commented “What a fantastic surprise to win a national award, we are truly delighted. We have forged a great relationship with Uttoxeter Racecourse and one we know will continue to flourish. We hope that the success of this win and the strength of our relationship, will open more opportunities to introduce our range of award-winning sausages to additional race courses and other sporting venues across the UK” continues Mr Morris. Blakeman’s will proudly add this award to their trophy cabinet, alongside other prestigious achievements such as; Manufacturer of the Year at the Staffordshire Chambers’ 2018 Business Awards, plentiful UK Sausage week awards and a Family Business Award in 2018.

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 • November 2019