Chippy Chat October 2019

I n

P r i n t

O n

L i n e

I n

www.chippychat.co.uk

V i s i o n

austen@chippychat.co.uk

TEL 01353 865 966

Issue 10 Volume 9 October 2019

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Chippy Chat & Fast Food Magazine • October 2019

Big Ship

Big Ears

Chippy Chat & Fast Food Magazine • October 2019

Big in Japan

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Chippy Chat & Fast Food Magazine • October 2019

Chippy Chat & Fast Food Magazine • October 2019

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Racing Potatoes!

The Year March-es On!

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Austen AustenDack Dack

Publishing Editor Publishing Editor

ctober sees the running of the Well already approaching the eighth annual Ely Potato Race. end of the first quarter of 2018!

A gruelling event which highlights Hopefully it will be a busy one for our ‘field to frier’ campaign, and sees shops and suppliers as we approach competitors running a ½ mile course Mother’s day Easter with sacks of and potatoes ontoo. their backs.

Congratulations Friars A massive thankstotoall allat those fish and Pride.

Once again, they have chip shops who have come together to sponsor the event trade this year.

We delivered a fantastic show will highlight them with a race review with even more visitors it seemed in our November edition. than ever.

In this edition this our main feature is A busy offering month for your based around the lovely world of delights. First off we review many batter. We have many top shops of our oil and fat suppliers giving telling us why they choose their you the chance to see what many favourite brands. Also it’s national top shopsweek are using why.so Also, sausage too in and October look

out for ideas of how you can increase we have our great sausage feature your sales. too!

I’ve just come back from Norway.

Our front-page partner for March is To see first-hand just how FAS fish Pukka Pies.

They supply millions of is caught, packaged and frozen all in pies to fish and chip shops across just a few hours. We were joined by the are helping us the UK Topand Ten they best shops in the UK.

celebrate National Pie Week.

Places for the Chippy Chat Chip ball are now very limited.

IfBarons’ you would like to advertise, Grab your tickets whilst you can get involved or tell us some for the party of the year!

The Ball news please email me austen@ is on Sunday December 1st. for We your still chippychat.co.uk – thanks have opportunities for companies to support enjoy the issue. sponsor the evening too.

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

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

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

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Fish and Strips!

Burlesque evening at Deeping Sports and Social Club raises more than £5,000 for Sarcoma UK

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burlesque and fish and chips evening has raised more than £5,000 for the bone and soft tissue cancer charity Sarcoma UK.

WE HAVE SUPPLIED INBUILT SUPERPAD SYSTEMS (TRIPLE FILTRATION) FOR FACTORY FITTING TO: MARTYN EDWARDS FRANK FORD

Sisters Lizzie Hudson, 38 and Sam Haselgrove, 40 staged the event recently at Deeping Sports and Social Club in honour of their mum who is battling a rare form of sarcoma called Angiosarcoma.

Everyone tucked into fish and chips on the evening too.

Lizzie, who runs Deeping Kitty Kare pet sitting service, enjoys burlesque dancing as a hobby and attends classes in Stamford at Phoenix Belles Burlesque UK. Eight dancers from Phoenix Belles Burlesque UK performed three dances and the show was supported by Lady Babette Von Booty, a dance act, and Rachel Bea, a 1940s singer, who performed a 15 minute slot as people enjoyed a fish and chip supper from award winning Boundary Fish and Chip Shop of Market Deeping.

The event also included an auction with prizes including flights on a light aircraft, an overnight cruise and rides in a McLaren sports car.

What events have you supplied fish and chips too? Austen@chippychat. co.uk.

KIREMKO (KFE) HENRY NUTTALL SCOTRANGE EDEN RANGE

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

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Chippy Chat & Fast Food Magazine • October 2019

Chippy Chat & Fast Food Magazine • October 2019

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Inside

October 2019

UK’s best mobile operators

Diary Dates

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Business or pleasure, dates not to be missed

Berties Booster!

Edinburgh chippy Bertie’s serves up a record

Goldensheaf

Gluten Free - No Compromise!

Pick and Mix!

New Dolphin Fish Bar Chooses Ceres

Five Go Off to the Awards Who will be Top Trump?

TENse & Exciting!

UK’s Top 10 Fish and Chip Shops Announced

Big In Japan Scottish fish and chips in Japan

NEWsworthy of an Award?

Best Newcomer finalists for 2020 Announced

Just the Veganning!

A vegetarian ‘fish’ and chip shop in Leeds

WAREHOUse Party!

New Zealand’s beloved seafood poster

Just Read!

Online ordering

Harry Jamesden!

Harry Ramsden’s sold to Deep Blue

Bang On!

Blakeman’s Backing National Sausage Week!

Sausage Supreme!

Time for the Sausage to Take a Bow!

Forty-Second Street!

It’s All About the Ingredients

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Chippy Chat & Fast Food Magazine • October 2019

Ten go to Norway!

Sailing out to the Fjords onboard Granit

StarFish!

New Seasonal UK Seafood Award

We are the Champions!

The Chip Barons’ Ball is Back

The AL Lee Way!

AL Lee Farming Company Opens its doors to Chip Shop Owners

MatchmaKINGS! Long-established traditional Fishery

38 42 44

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Es 30 tab Ye lish ar ed s

Mob Handed

Frying Range Engineers Servicing all makes of ranges, covering East Anglia, East Midlands & London/M25 Annual Range Servicing • Insurance Certificates Duct Steam Cleaning • Repairs • Modifications

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

For prompt, efficient service please call:

01553 772935

sales@klsonline.co.uk Chippy Chat & Fast Food Magazine • October 2019 In association with

Frying Ranges

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MOB Handed!

Celebrating fish and chips on the move with the UK’s best mobile operators

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he UK’s best mobile fish and chip businesses have been named recently with the announcement of the top three finalists shortlisted for the 2020 National Fish & Chip Awards.

Organised by Seafish, the National Fish & Chip Awards is an annual UK-wide competition celebrating true excellence in the fish and chip industry. The Best Mobile Fish and Chip Operator award celebrates mobile businesses that have exceeded expectations in providing both great service and delicious fish and chips to their customers and recognises the significant contribution these businesses make in promoting the nation’s favourite dish, fish and chips.

In alphabetical order, the 2020 finalists are: Fish & Frites, Fife

Fitzy’s Fish & Chips, Merseyside

The English Indian, Staffordshire

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.

Marcus Coleman, Chief Executive at Seafish, said: “Running a successful mobile catering business is no mean feat – it requires a great deal of commitment, hard work and passion.

The 2020 Best Mobile Operator finalists have really impressed the judges by demonstrating impressive levels of promotional innovation and skill in producing fantastic tasting fish and chips.

“We’re extremely heartened to see a new generation of mobile fish and chip businesses make their mark with innovative operators jumping on opportunities, such as providing fish and chips at many major events music festivals, and wedding celebrations. These businesses are a real credit to the industry and we’d like to wish them all huge congratulations on their achievements to date.”

Terry Larkin, group general manager at JJ Food Service, said: “Mobile fish and chip businesses range from regional event catering to private parties and local community services and it’s great to see businesses exceeding expectations, serving gluten free options and a range of sustainable species.

“We care passionately about supporting the fish and chip shop industry and look forward to launching our Women in Fish and Chips conference next year which will inspire, support and connect owners and aspiring leaders.”

The overall national winner of the Best Mobile Operator 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: https://www.seafish.org/fish-chip-awards or follow @fishnchipawards / #fishnchipawards on Twitter.

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Chippy Chat & Fast Food Magazine • October 2019

Chippy Chat & Fast Food Magazine • October 2019

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SHOWROOM HAS OPENED

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Chippy Chat & Fast Food Magazine • October 2019

Chippy Chat & Fast Food Magazine • October 2019

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Diary Dates

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

20th October 2019

January 27th 2020

KFE Open Day

The British Takeaway Awards

This free to attend event is a great opportunity for you to test fry the new Kiremko High

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.

Efficiency Range in their newly refurbished Market Deeping showroom 01778 380448 for full details

28 Oct - 3 Nov 2019

9th February 2020

UK Sausage Week

What’s Cooking?

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

The Chip Barons’ Ball

The Chip Barons’ Ball is Back

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

Chat py ll 2 019

1st December 2019

Chi p

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

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.

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Chippy Chat & Fast Food Magazine • October 2019

23 February Fry It 2020

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West Point Arena Exeter, EX5 1DJ 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

Chippy Chat & Fast Food Magazine • October 2019

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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.

Box contains 20kg (4 x 5kg)

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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.

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

Chippy Chat & Fast Food Magazine • October 2019

Chippy Chat & Fast Food Magazine • October 2019

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Bertie’s Booster!

Edinburgh chippy Bertie’s serves a record 25,000 guests during Festival season 2019

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ne of Edinburgh’s leading fish and chip restaurant, Bertie’s ­Restaurant and Bar, served up a record number of tasty meals to hungry fringe festival-goers and locals last month.

The 300-cover eatery in the Old Town welcomed more than 25,000 guests during this year’s extravaganza and a ­staggering 17,000 portions of fish and chips were served by the team as record number of visitors enjoyed festivities across the city.

Bertie’s said they had served soaring numbers of both Chinese and American tourists keen to try a traditional fish supper – the most popular meal ordered.

Other popular dishes enjoyed by patrons included steak pie, traditional haggis, neeps and tatties, as well as chip shop favourites such as haddock or cod suppers, ­battered pork sausages and white pudding suppers.

The menu also features a vegan alternative and serves up the near-mythical deep fried Mars Bar among their dessert offerings.

Bertie’s cocktail menu also balances Scottish ingredients “with the zest of the seaside” and include an Irn-Bru sprits and a Buckfast Bramble.

Tony Crolla, chairman of Bertie’s owner Vittoria Group, said: “It’s been a fantastic first Fringe for ­Bertie’s, and we’re delighted to have welcomed so many new guests from both home and abroad to dine with us across the Vittoria Group.

“Fish and chips have never been so popular and with the growth of both Asian and American tourists flocking to Edinburgh, it’s the classic British dishes they want to try.”

The 11,000 sq ft restaurant, bar and takeaway in the former St John’s Church has quickly established itself as the ­capital’s go-to for a proper fish supper since its grand opening in January.

Earlier this summer, Bertie’s was among the winners at the inaugural Scottish Takeaway Awards.

More than 150 representatives of the best takeaways in Scotland gathered to celebrate their achievements with Bertie’s Restaurant and Bar picking up the award for Best in the Edinburgh regions. www.bertiesfishandchips.com How have local events helped you this Summer? Email austen@chippychat.co.uk

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Chippy Chat & Fast Food Magazine • October 2019

Chippy Chat & Fast Food Magazine • October 2019

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Heat up your sales NEW TV CAMPAIGN celebrating fish & chip shops

A S SE

EN ON

TV

NEW POINT OF SALE available to order at pukkapies.co.uk STOCK UP with the nation’s favourite fish & chip shop pie brand*

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

Call us to order now on: 0116 264 4004 11

*Censuswide study of 2,019 adults conducted between 19.07.2019 & 23.07.2019

Chippy Chat & Fast Food Magazine • October 2019

Chippy Chat & Fast Food Magazine • October 2019

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The batter everyone can enjoy!

With the demand for Gluten Free products on the rise, Goldensheaf has the answer to

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all your of 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 now for everyone to enjoy.

The rise of free-from 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.

No longer an option, customers expect to see dietary requirements catered for on menus, including the option of gluten free ingredients.

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Chippy Chat & Fast Food Magazine • October 2019

Quality assured Goldensheaf believe that quality should never be compromised no matter what the circumstance. We have a proud tradition 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!

Accreditation 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.

1 Coeliac.org.uk 2 Food and Drink News 3 Mintel Chippy Chat & Fast Food Magazine • October 2019

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Now you can serve a batter everyone can enjoy. With the famous Goldensheaf authentic taste and quality, Goldensheaf Gluten Free Batter is suitable for everyone

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Chippy Chat & Fast Food Magazine • October 2019

Foodservice

BORN AND BRED IN

Chippy Chat & Fast Food Magazine • October 2019 GAINSBOROUGH

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Pick and Mix! New Dolphin Fish Bar Chooses The Ceres | Natural Batter Mix!

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aul Graham and his family have been associated with fish and chips for many years. As Paul explains: “First my father worked in Fish and Chips and then I worked for him. I expect the reason I enjoy working in the Fish and Chips industry is because I have been bought up in Fish and Chips!!

Over 21 years ago I bought this local shop in a small village Caeharris, Merthyr Tydfil. I love the fact that I meet different people every day. It is a very friendly way of life.”

“I had known Stelios for a long time before I started to buy from him. I had used many different suppliers in the past then I tried Ceres | Natural Batter Mix and liked it straight away.

The Ceres | Natural Batter Mix is extremely easy to use and always consistent and, unlike other batter products it has a bit of give. Other batters on the market are not so forgiving, if you don’t make it exactly the same way with the exact quantities it can let you down.

That is not the case with Ceres | Natural Batter Mix.” “I make the batter with chilled water at 9am ready for lunchtime and then put it in the fridge ready to start frying. We start cooking at 11.30 ready to open at 12pm. For the evening, I make the batter up at 2pm, and pop it in the fridge ready

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Chippy Chat & Fast Food Magazine • October 2019

to cook at 4.30 ready for 5pm opening.

I would say make sure the batter mix is chilled, it will perform even better and produce an even crispier batter.

Ceres | Natural Batter Mix always has a lovely golden colour. I do make sure that I filter the oil every day as the state of the oil does reflect on the performance and taste of the batter. Oil care is very important for the colour, taste, texture of batter.”

“Cod and Chips are our best seller. We serve a nice quality fish and the Ceres | Natural Batter Mix complements it very well. I can’t praise Ceres | Natural Batter Mix enough and provided that the batter mix is used correctly it cannot be beaten by any other product.

I am proud and confident that I am serving a good product.”

Call 0845 3711 522 Email hello@theworldofceres.com www.worldofceres.com

Chippy Chat & Fast Food Magazine • October 2019

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To request your FREE sample today call 0845 3711 522 or email hello@worldofceres.com 15

Discover our full Ceres range at www.worldofceres.com Chippy Chat & Fast Food Magazine • October 2019

Chippy Chat & Fast Food Magazine • October 2019

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Five Go Off to the Awards

Top Trump?

Who Will Be...

ofitt r P n a Jord

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The Future of Fish and Chips Looks Bright as the UK’s Top Five Young Fish Friers Revealed

Alex Walker

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Age:

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Consistency

Chippy Chat & Fast Food Magazine • October 2019

Chippy Chat & Fast Food Magazine • October 2019

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he UK’s best Young Fish Friers have been revealed recently with the announcement of the top five finalists in the Drywite Young Fish Frier of the Year Competition. The remaining candidates will now battle it out to claim this prestigious title, which is one of 14 categories in the 2020 National Fish & Chip Awards. We also publish our infamous ‘DWYFF Top Trump Cards’ to help you choose your favourite!

Organised by Seafish, the public body that supports the £10bn UK seafood industry, the annual National Fish & Chip Awards recognises true excellence in the fish and chip industry. The Young Fish Frier of the Year award is coordinated by Drywite Ltd. Following several rounds of judging, the Top Five shortlisted finalists for this award are: • Adam Hutton, The Wetherby Whaler, Whetherby, Yorkshire • Alex Walker, Lows Traditional Fish & Chips, Westhill, Aberdeenshire • Charlie Collins, Frydales, Leicester, Leicestershire • Jordan Profitt, Packet Bridge Fish and Chips, Bolton Le Sands, Lancashire • Stephen Holden, Packet Bridge Fish and Chips, Bolton Le Sands, Lancashire In order to reach the final, the young friers first completed an intensive skills based assessment – which included chipping potatoes, making batter and frying fish. This was followed by a personal presentation and media interview during a comprehensive judging day at the headquarters of the National Federation of Fish Friers (NFFF)

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n Adam Hutto

Age:

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Training School in Leeds.

Marcus Coleman, Chief Executive at Seafish said: “We’re extremely proud of the top five candidates, who have showcased their skills and talent at every stage of the judging process. The Drywite Young Fish Frier of the Year Competition is a stand out category in the National Fish & Chip Awards, and the enthusiasm these young people have shown for their profession is truly admirable. They are the future of the fish and chip industry and we wish them all the very best of luck in the final round and beyond.”

Kelvin Lee, Managing Director of Drywite Ltd, said: “We’ve had an interesting mix of new faces and old hands who have previously entered the Drywite Young Fish Frier of the Year Competition, but all candidates have been highly skilled and very knowledgeable making the results very close. It will be really exciting to see who claims the title this year.”

Mark Drummond, Head Judge, added: “Judging the Drywite Young Fish Frier of the Year Competition is always an honour. Seeing the skills, knowledge and passion of young people in our industry is so rewarding and it’s very clear that the future of the industry is in very good hands.”

The final stage of the competition is a mystery shop visit, set to take place in the coming weeks, when the young fish friers will be judged on their practical skills within their own working environment. .

The overall winner of the Drywite Young Fish Frier of the Year Competition, as well as the candidates placed in second and third, will be announced at The National Fish & Chip Awards ceremony in London on 23 January 2020.

For more information visit: https://www.seafish.org/fish-chip-awards Or follow on twitter @FishNChipAwards

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haler Wetherby W

Sagitta Potatoes: Time r: Stop Superpowe omplacent & Not be C re a C

t: re Frying sec

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Chippy Chat & Fast Food Magazine • October 2019

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TENSE & EXCITING! UK’s Top 10 Fish and Chip Shops Announced

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he UK’s 10 top fish and chip shops have been announced. These shops are finalists in the Fish and Chip Shop of the Year Award, the flagship category in the 2020 National Fish & Chip Awards.

Organised by Seafish, The National Fish & Chip Awards are the UK’s premier awards for fish and chips businesses.

The UK’s 10 best fish and chip shops are, in alphabetical order: Carron Fish Bar, Stonehaven, Grampian Dolphin Takeaway, Duncannon, County Tyrone Fish and Chips @ Weston Grove, Chester Cheshire Golden Carp, Redditch, Worcestershire Hiks, Swansea, West Glamorgan HOOKED@31, Fishguard, Pembrokeshire Rockfish, Brixham, Devon Seafare, Guildford, Surrey Shap Chippy, Penrith, Cumbria The Cod’s Scallops, Nottingham, Nottinghamshire Fish and chips is the healthiest of the traditional takeaways providing an excellent source of protein, along with carbohydrate and many essential vitamins and minerals. The awards recognise outstanding businesses across the country that are serving incredible fish and chips and providing excellent customer service. Shortlisted businesses have gone above and beyond to secure their place in this stage of the competition and showcase the nation’s favourite takeaway dish.

It’s not just about food quality, there are a wide variety of additional factors that make these businesses outstanding, including: Excellence in the sustainable sourcing of key ingredients Staff training and development policies and career opportunities for young people Creation of innovative menu options for those with allergies and dietary requirements There are a number of rigorous judging stages to overcome en route to being named the best fish and chip shop in the UK, including mystery shopper judging visits and full business performance audits of premises, followed by presentations to an industry judging panel.

Marcus Coleman, Chief Executive Officer at Seafish, said: “These ten finalists represent the best fish and chips on offer the UK today. They are consistently excelling across all areas and providing their customers with healthy, high quality fish and chips on every visit. Each of them is a credit to the industry and should be commended on the commitment they have shown to maintaining its fantastic reputation.

“It’s not possible to get to this stage of our awards without giving 100%, and each one of them has shown enthusiasm in spades.

We’d encourage anyone who hasn’t paid one of these shops a visit to get down and see for yourself just how good they are.

Congratulations to all ten finalists, we wish them all the best of luck.”

The winner of the Fish and Chip Shop of the Year Award will be announced at The National Fish & Chip Awards’ 32nd anniversary awards ceremony in London on 23 January 2020.

To view the full shortlist visit: http:// www.fishisthedish.co.uk/win/nationalfish-chip-awards or follow @fishisthedish #FishnChipAwards

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Chippy Chat & Fast Food Magazine • October 2019

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#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 19

Chippy Chat & Fast Food Magazine • October 2019

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

He’s Big in Japan! (no jokes).

An Aberdeenshire chip shop owner has become a supper sensation after taking Scottish fish and chips to the rugby World Cup in Japan.

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alum Richardson took the taste of his award-winning shop the Bay, Stonehaven to the fan zones and restaurants of the tournament’s host cities and served over 4,000 portions of award-winning fish and chips.

His North Sea haddock and secret recipe batter were shipped out ahead of time and the Japanese people couldn’t seem to get enough of the taste.

In 2013, his business was voted Britain’s best independent chip shop.

Calum has been making friends and meeting key people in Japan ever since.

Calum was first invited out to Japan to make his fish and chips at the upmarket department store Hankyu.

This year he was asked to go to Japan for his ninth visit - this time to bring his signature dish to the rugby World Cup. Calum told BBC Radio Scotland’s

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Chippy Chat & Fast Food Magazine • October 2019

John Beattie programme: “I’ve been cooking in the fan zone in Yokohama for four days.

“Then we took over two Scottish themed bars in Yokohama. We have been serving fish and chips and whisky to the locals.”

Calum thinks he knows why his fish suppers are so popular.

He said: “We take all the fish from Peterhead. It is caught by the Peterhead trawler Budding Rose and my supplier will cut it, freeze it for me and send it out here. I take my own batter too - we try to make it as authentic as possible and that’s the key.

“They can get all their own fish here, but if you are taking something in, it makes it unique for them and they love anything that’s Scottish.”

Calum was even invited to attend a special reception at the British Embassy in Tokyo. He was early so ahead of his meeting to promote British Food, he went into the designer equivalent next door. There by chance he met the directors of Scottish Rugby. They invited him back to the

Chippy Chat & Fast Food Magazine • October 2019

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EAST YORKSHIRE

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Embassy the following evening to meet the Scottish team, manager and key sponsors such as Heineken. This has since led to them inviting him the Murrayfield to further the relationship for the Bay (and team fish and chips), and has even befriended a few of the players on social network sites .

He said: “They even offered me a free ticket but I couldn’t go because I was working.”

When he was not cooking in the fan zones, he was taking over small backstreet restaurants. The fish and chips went down well in the Yokohama bar Calum loves the hospitality and the warm welcome he gets in Japan.

He added: “They respect everyone and welcome you into restaurants. It is fantastic.”

“With the World Cup on, they were being so gracious to everyone. The other food served in the fanzone was mainly Japanese Street food, so everyone was interested in what we were serving.”

“Scottish produce is well respected here. To be able to promote seafood in a country that pioneers a lot of fish dishes is amazing.”

Calum is next out in Japan in March or April of 2020 and is in talks to agree a deal to take him out for the 2020 Tokyo Olympic Games.

Calum came away from the World Cup with a Gold Medal of his own. He asked his girlfriend Viktorija Kunickaite to marry him, and she said yes.

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21 Chippy Chat & Fast Food Magazine • October 2019 Mitchell Potatoes

Newsworthy of an Award?

Best Newcomer finalists for 2020 Announced

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he brightest new stars of the UK fish and chip industry have been revealed recently with the announcement of the Best Newcomer finalists for the 2020 National Fish & Chip Awards.

The Best Newcomer Award shortlist reveals the Top 10 fish and chip businesses making an impact in their first year in the industry. Shortlisted businesses have gone above and beyond to secure their place in this stage of the competition.

In alphabetical order, the finalists are: Bertie’s Restaurant and Bar, City of Edinburgh, Edinburgh Fish Kitchen 1854, Hengoed, Caerphilly Lewis’s Fish and Grill, Maidstone, Kent Redcloak Fish Bar, Stonehaven, Aberdeenshire Rowlies Fish and Chip Shop, Leigh, Greater Manchester Southend Pier Fish and Chips, Southend-On-Sea, Essex Tates of Rawcliffe, Goole, East Yorkshire The Chippy at Broken Cross, Stockport, Greater Manchester Toll Bar Chippy, Hope Valley, South Yorkshire WA14 Fish and Chips, Altrincham, Cheshire The award recognises business owners and operators with less than one year’s experience in the industry and those who have switched career from other business sectors. It provides a great entry point for new businesses to get involved with the National Fish & Chip Awards and competition participation and feedback can help businesses as part of their successful growth and development. Performing

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Chippy Chat & Fast Food Magazine • October 2019

well in this award category can be a sign of great things to come for a business. The 2019 Best Newcomer Award winner, Fish and Chips at Weston Grove from Chester, Cheshire have successfully gone on to secure a place in the 2020 Top 20 finalists for the flagship award category – UK Fish and Chip Shop of the Year.

Marcus Coleman, Chief Executive at Seafish, said: “The UK is the home of traditional fish and chip takeaways, so it’s fantastic to see new businesses challenging the norm by providing innovative business ideas and bringing in transferable skills from a diverse range of industries. We have 10 exceptional new business owners represented in this Best Newcomer shortlist and we wish all the shortlisted businesses the best of luck in the final round of judging.”

Andrew Marriott, UK Brand and Marketing Manager for award sponsor Frymax said: “The future of our industry relies on top-quality, highlymotivated fish and chip businesses, like the 10 featured on the shortlist for the Best Newcomer Award. We’re always looking for unique approaches to fish and chips, so it’s really rewarding to be a sponsor of this award category which celebrates the new, talented businesses that are passionately driven and producing great tasting fish and chips for their customers.”

For further information visit: www. seafish.org/article/finalists-andwinners Or follow @FishNChipAwards or #FishnChipAwards.

Chippy Chat & Fast Food Magazine • October 2019

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Just the Veganning!

A vegetarian ‘fish’ and chip shop has just opened in Leeds

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he first vegetarian and vegan fish and chip shop has opened in Leeds to give local veggies the chance to enjoy this staple Friday night takeaway once again.

A number of entirely vegan fish and chip shops have been popping up all over the country in recent years with the likes of Sutton & Son’s in London and Veg’n Out in Kent opening to put this muchloved British takeaway back on the Friday night menu.

Now Leeds has just welcomed the city’s first meat-free fish and chip shop as JJ’s Vish and Chips opened its doors on Kirkstall Road.

Run by owner Jess Jones, a vegetarian who was inspired by the rising popularity in meat-free diets to open the vegan eatery, the takeaway offers up vegan and vegetarian versions of classic menu items such as battered ‘fish’ made from banana blossom, vegan battered sausage, vegan calamari and vegan spam fritters.

Whilst the takeaway is not entirely vegan, Jones said: “Most of the food we will be selling is vegan, apart from the

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Chippy Chat & Fast Food Magazine • October 2019

battered halloumi cheese and we will also offer cheesy chips.”

Speaking to local news outlet LeedsLive about the decision to open the first vegetarian chippy in the north of England, Jones said: “A lot of places do options, but there’s nothing that’s completely vegan. I wanted to provide something for vegetarians, vegans, flexitarians – and even full meat eaters.

She added: “Leeds is lacking something like this. Other cities have a quite a lot of vegan and vegetarian options, but I thought there was a bit of a gap here.”

JJ’s Vish and Chips is now open for business on Tuesday, Wednesday and Thursday evenings as well as all day on Friday-Sunday What are you doing for Vegans? Email austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • October 2019

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WareHouse Party!

The secret behind New Zealand’s beloved seafood poster

T

he country’s most famous nautical poster has become a staple at fish and chip shops but the man behind the slice of Kiwiana has spent 14 years struggling to complete it, writes Matthew Rosenberg (STUFF NZ).

Terry Hann has an admission: the iconic New Zealand Seafood poster we’ve spent more than a decade poring over as we wait for our snapper and fat spuds is missing an important species. For 14 years the white warehou has taunted him.

What most people don’t realise is the fish on the prints aren’t illustrations.

They’re photographs, taken by 64-yearold Hann who lives in Greytown, one hour north of Wellington.

Despite his efforts, which have included multiple trips out on trawler boats, the

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Chippy Chat & Fast Food Magazine • October 2019

slippery creature whose Latin name is Seriolella caerulearemains remains the missing piece to his poster puzzle.

“It’s my lifelong ambition to get a white warehou,” he says. “I really want one.”

The white warehou is a cold water fish so in order to get one, Hann reckons he’d have to head south to the sub-Antarctic region on a trawler boat for weeks on end.

“My philosophy was to end up with the best-looking species specimens that I could ... the best possible out-of-water shot of a fish.”

The work isn’t always easy. All his gear was ruined when a large wave dumped on the boat. Another time, puffer fish almost got the better of him.

That particular voyage saw the crew haul in a large amount of the spiky fish which were “all puffed up”, according to Hann.

Worried they might die, he threw some gloves on and proceeded to throw them over the side of the boat. It wasn’t until later he found out the spikes were lethal.

Over a decade on, his legacy is a poster marking the walls of fish and chip shops nationwide, although exactly how many he’s not sure.

Hann estimates there would be thousands around the country, and emphasises the enigmatic warehou makes it an ongoing project.

Changes made over the past decade include the addition of both Latin and Māori fish names.

He’s also played with scale to show the comparative size of one fish against another, a marked change from the first poster he released in the early 2000s which looked like “a table of fish”.

What’s his favourite? It’s like picking a favourite child for Hann but the john dory is high up the list.

Most of all, he wants to immortalise the ocean dwellers for future generations, especially considering the current state of New Zealand’s fisheries.

“Yes [I’m worried], and that’s why I wanted to document them. Hopefully once I’m dead and gone, the resource will live on.”

Chippy Chat & Fast Food Magazine • October 2019

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

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Just Read!

This £400 saving will make you Appy Online ordering seems too expensive. Is it profitable for my business?

W

ith the rise of online ordering for takeaway food, the idea that it can actually cost you money has become a popular thought process for many business owners, but is this really the case?

When done correctly, online ordering can be very profitable. The trick is understanding the costs of receiving the orders and the long-term effect on your business, and then making the right choice about how you implement online ordering.

In the example below, we look at what using an online ordering platform could cost you for every order you receive through them.

Ordering Portal Charges: • 20% commission on order value (average) • 50p admin per order • VAT added to total cost Using the figures above on a single £20 order: • 20% commission = £4 • A charge = £0.50 • VAT on charges = £0.90 • TOTAL CHARGE for £20 order = £5.40 This example shows that on a £20 order you only receive £14.60, which means in total you have paid a whopping 27% to receive the order.

If you multiply this by 200-300 orders a month you can see that you are giving away £1000’s a month in fees to receive your online orders this way.

The arguments for using online ordering portals vary between ‘they do everything for you’, ‘they bring you more customers’, ‘it isn’t any cheaper to do it yourself’ or ‘it is too expensive to get your own service’. The truth is very different, and many of these arguments are myths, probably started by the online ordering portals themselves.

A study done by one of the online portals, during their merger with another business, states that around 80% of customers would probably order direct from the businesses they listed, even if they didn’t use the portals. This means that up to 80% of the orders you could receive from using an online portal, would have come to you anyway, so why are you giving away up to 27% of your order for an

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Chippy Chat & Fast Food Magazine • October 2019

existing and regular customer? The simple answer is you shouldn’t!

The alternative to the online portals is getting your own online and mobile App ordering system that allows you to offer the same kind of convenience and freedom to your customers, but you receive the orders, and more importantly, all the money, direct to your bank.

App4 already works with hundreds of food businesses across the UK, with many Fish & Chip Shops included in that list. We provide each business with their own individual ordering system, fully branded and customised to their requirements, for a fixed monthly fee with NO commissions, admin fees or hidden extras.

We have been providing our service for over 5 years now and our customers generally save over £10,000 a year in online ordering fees, they see an average increase in customer spend of around 20% and over 50% of our customers have recommended us to another business.

We try to make the process of getting your own online ordering as simple as possible. Once we have a copy of your menu and logo, we design everything for you to check and sign off. Once you’re happy with the look and feel we build your App, populate your menus and supply you with the equipment to get going.

Finally, we provide full training on using the system and we start marketing your new service using social media to get people using it. As part of the package we also include some physical marketing materials, to help you promote in store and to your regulars.

We have teamed up with Chippy Chat to offer an exclusive package to all their readers, so you can start saving £1000’s a year and get the most out of online ordering. If you join App4 before the 31st October, and use code ‘CHIPPYCHAT6’ when signing up, we will give you the first 6 months half price on our App & Website package, saving you almost £400.

To f in d ou t more p lea s e v is it www. app4takeaways.com/chippychat6 or call 01332 742514. Please remember to quote ‘CHIPPYCHAT6’ to get the full details of the offer.

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

Call: 01332 742514 Visit: www.app4takeaways.com 29

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Harry Jamesden!

‘World Famous’ Harry Ramsden’s sold to Deep Blue

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ish and chip company Deep Blue Restaurants will take over Harry Ramsden’s 34 sites, as well as its brand, in a debt free deal.

Harry Ramsdens was previously owned by the Boparan Restaurant Group, which also controls Ed’s Easy Diner and Giraffe.

The sale comes after a period of slow decline for the Yorkshire business, as the casual dining sector continues to battle rising costs and falling footfall.

James Low, founder and chief executive officer of Deep Blue, said: “We are delighted with this transaction which has accelerated our growth, making us the largest player in the market by a considerable margin.

“Our immediate focus will be on the integration of the business into the Deep Blue organisation.

“Our amalgamation with Harry Ramsden’s is a key milestone in our development but we remain committed to exploiting the unparalleled opportunities within the sector for further expansion.”

Deep Blue has more than 20 restaurants, predominantly in the south and east of England.

Tom Crowley, chief executive officer of Boparan Restaurant Group, said: “This is

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Chippy Chat & Fast Food Magazine • October 2019

an important strategic move for BRG and one which enables us to simplify our future business and allow us to focus on the opportunities for our core brands of Giraffe, Ed’s Easy Diner, Fishworks and the roll out of Slim Chickens, whilst still retaining an ongoing interest in the fish and chip sector.”

Harry Ramsden’s was started 90 years ago in West Yorkshire but has struggled recently, after falling to a £5 million loss in its most recently filed accounts and closing a number of restaurant sites.

Boparan Restaurant Group said it will retain an interest in the enlarged business as part of the move.

The move will also see Boparan Restaurant Group, which owns other chains such as Giraffe and Ed’s Easy Diner, exit the business after more than nine years.

Boparan has also sold other parts of its overall business in recent years, such as Goodfella’s frozen pizzas and the red meat division of Two Sisters, in a bid to improve its finances.

Chippy Chat Publishing Editor said: “It will be interesting to see how James and the team will utilise the Harry Ramsden name in the future. Clearly it is an iconic brand. I am sure James will quickly work out what is needed to ensure a smooth transition for the two names.” harryramsdens.co.uk deepbluerestaurants.com

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David Henley always fries in David Henley has run a successful, award winning fish and chip shop for over 15 years. His secret is simple, to produce great tasting fish and chips every time.

To achieve this, David has built up a store of knowledge as to which are the best ingredients to use and in particular which frying medium will deliver consistent results every time ...and that frying medium is Frymax.

He knows that Frymax is pure white premium palm, made from the highest quality raw materials. And that there is none better at giving long lasting performance, which is so important in the current economic climate.

Frymax has been the fryers favourite for over 50 years and has rightly earned the reputation as the number one cooking oil. It is as good today as it was when launched all those years ago. David Henley recognises its worth and the role Frymax plays in making his fish and chips taste really great.

Member of the National Edible Oil Distributors Association

Frymax - No Ordinary Cooking Oil. For information, advice, or customer support material please contact Olenex Trading (UK) Limited: Tel: 01322 444836 31

Chippy Chat & Fast Food Magazine • October 2019 e-mail: ukinfo@olenex.com

Chippy Chat & Fast Food Magazine • October 2019 www.frymax.co.uk

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BANG ON! Blakeman’s Backing National Sausage Week!

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s the winter nights draw in there’s nothing more satisfying than a bangon Blakeman’s sausage supper from the local chippy.

Blakeman’s has been feeding hungry bellies for more than 65 years serving up high quality and good taste in every mouthful.

And with UK Sausage Week on the horizon, what better way to beat the winter blues than with a comforting teatime classic.

James T Blakeman & Co is one of Europe’s leading manufacturers of sausage and meat products, earning a reputation for excellence and consistency.

Last year the Staffordshire business won three awards in the UK Sausage Week honours.

Head of Business, James Morris said the recognition was a reflection of the business’s dedication to delivering a hearty taste of home to customers - wherever they may be.

“Here at Blakeman’s we believe that food is supposed to make us feel good - the more care and attention put into the manufacturing process, the better the end product will be,” he said.

“And while our family business is growing, we have never lost sight of that. Our customers can always rely on Blakeman’s.”

In addition to a wide variety of bespoke recipes made to order, Blakeman’s own range of sausages has an army of fans especially

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when accompanied with the classic dinner table favourites such as chips, gravy and mushy peas.

Whether away visiting family, on holiday or travelling for work, the Blakeman’s sign is a symbol of perfection for hungry tums.

“UK Sausage Week shines the spotlight on one of the nation’s favourite foods - but one with a humble reputation,” added James.

“In fact there is nothing more enjoyable than a freshly cooked, sizzling winter warmer like sausage and chips as the dark and colder weather descends.

“And with everyone having such busy lives, it is comforting for customers to know they can enjoy still enjoy a Blakeman’s sausage from the fish and chip shop or takeaway wherever they may be.

“The UK meat industry has faced some challenging times, but we have never wavered from our commitment to quality and taste.

“We only use select cuts from long standing suppliers with proven standards of excellence which meet the Blakeman’s test.

“Sticking by our principles can sometimes be tough in today’s market but that’s what makes Blakeman’s one of the best.”

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

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Blakemans Sausages UK SAUSAGE WEEK 28 October – 3 November 33

Chippy Chat & Fast Food Magazine • October 2019

BLAKEMANS.CO.UK

Chippy Chat & Fast Food Magazine • October 2019

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Time for the Sausage to Take a Bow! The actual origin of the humble sausage is like the history of many other foods, not entirely known...

I

t is believed they were being made in the Middle East in the Bronze Age, and they were seemingly popular with the Ancient Greeks and Romans. The word sausage derives from the Latin salsisium, meaning something that has been salted, and over the century’s sausage has been adapted to fit climate and cultures across the globe, and as such what should go into a sausage varies widely depending on geography.

Once again, butchers, manufacturers, retailers, takeaways and trade associations in the UK will be championing and raising the profile of the great British sausage. This will include hosting their own sausage events, special promotions, new product launches, competitions and tastings to celebrate UK Sausage Week 28th October – 3rd November.

Chip shops across the UK sell millions of sausages a year and this week is yet another way to promote your shop in your community.

McWhinneys are very proud to b e suppliers to some of the finest chip shops the length and breadth of the UK. As every year passes more and more chip shops are converting to their high quality Irish Pork Sausages. Millions of their Sausages every month are enjoyed

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through thousands of outlets and the one thing all these outlets have in common is that they understand their customers Supported by Meat Management magazine, UK Sausage Week 2019 is a fantastic opportunity for the industry to showcase and get behind one of the nation’s culinary delights. Not only does Meat Management organise the UK Sausage Week competition in September, but will also put together and publicise a selection of sizzling sausage recipes which will be available for businesses to use and distribute to their customers.

UK Sausage Week organiser Emma Cash of YPL Exhibitions & Events said: “The week gets off to a ‘banging’ start with our celebration lunch on 28th October where we announce the competition winners, including the UK Supreme Sausage Champion. We are also delighted to confirm that TV celebrity chef Lesley Waters is able to join us as our 2019 ambassador for UKSW”.

How are you celebrating the great British Banger? Email austen@chippychat.co.uk

Contact McWhinney’s Sausages Ltd, 10 Balloo Way, Balloo Industrial Est., Bangor, Co. Down, N. Ireland, BT19 7QZ Tel: 028 9127 1811 Fax: 028 9127 1795 Email: info@mcwhinneys.com Web: www.mcwhinneys.com

Chippy Chat & Fast Food Magazine • October 2019

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htiw ylno edaM krop fo stuc emirp

Fry & Try the Elite, it’s Forty-Second Street!

The Nation’s No1 Fish & Chip Shop Sausage - It’s All About the Ingredients and new stylish point of sale!

T

• • • •

he 42ND Street frozen food range prides itself on choosing only the finest ingredients, guaranteeing quality and consistency with every bite. Why? To ensure your customers return time after time. From the best-selling 42ND Street Classic Sausage to whole chicken breast 42ND Street Fillet Bites and Chicken Fillet Breasts, you can rest assured that you are serving the finest food with the finest ingredients.

50% pork, from quality cuts of meat The ORIGINAL 42ND Street Classic Sausage Same great exclusive taste is number one in fish and chip shops for a FREE, new reason. design POS available – posters and digital Produced from only quality prime menu board content cuts of pork, the Classic Sausage has been ND STREETto developed ensure fantastic Classic Sausages Drive your specifically sales with 42 flavour coupled with a succulent, yet firm bite. The high pork meat content of 50% is what makes The ORIGINAL 42ND Street Classic truly special – this percentage of pork means that 42nd Street Classic Sausages can justifiably be called a pork sausage!

The 42nd Street Classic Sausage is perfect either battered or un-battered and is cooked

It’s all about the ingredients

straight from frozen. Due to popular demand, the same unmistakeable moc.taste scissofal42ND cpohStreet spihc.www Classic Sausages are also available in Gluten Free, both 8’s and 4’s!

Camera – action: To give your sales a boost, we’ve been in the photo studio to create stunning new point of sale material that is both eye-catching and contemporary.

Thinking forward, we know that many of you are working with digital displays or menu boards; therefore, we have created content that can be uploaded to your screens in addition to the more traditional poster formats. If you are already using 42nd Street Classic Sausages, please contact your nearest Q Partnership supplier and make sure that you receive the new point of sale to display in your shop.

Not using 42nd Street Classic Sausages?

It’s time to fry & try! If you would like to try 42nd Street Classic Sausages or, for more information, please contact your supplier; Friars Pride, Henry Colbeck or V A Whitley.

A 42nd Street Classic Sausage fact: By 2018 Fish & Chip Shops across the UK had sold enough 42nd Street Classic Sausages to cover over 3459 miles, that’s all the way from London to New York’s 42nd Street and beyond!

42ND Street... it’s all about the ingredients!

- The Original 42ND Street Classic Sausage - The Original 42ND Street Gluten Free Classic Sausage 42nd Street products are exclusively available from the Q Partnership: 42nd St is exclusive Friars Pride,

No.1 selling sausage in fish and chip shops Henry Colbeck and V A Whitley.

For more ND STREET Classicplease To try the quality of the 42information, Sausagesmake in your shop call:

contact Henry Colbeck Ltd www.colbeck.co.uk 0191 482 4242

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with your supplier.

Friars Pride Ltd www.friarspride.com 01733 316400

V A Whitley Ltd www.vawhitley.co.uk 01706 364211

Chippy Chat & Fast Food Magazine • October 2019

Friars Pride on 01733 316400

Henry Colbeck on 0191 482 4242

V A Whiltey on 01706 364211

Chippy Chat & Fast Food Magazine • October 2019

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It’s all about the ingredients • 50% pork, from quality cuts of meat • Same great exclusive taste • FREE, new design POS available – posters and digital menu board content • Drive your sales with 42ND STREET Classic Sausages

No.1 selling sausage in fish and chip shops To try the quality of the 42ND STREET Classic Sausages in your shop call:

Henry Colbeck Ltd www.colbeck.co.uk 0191 482 4242 37

Friars Pride Ltd www.friarspride.com 01733 316400

Chippy Chat & Fast Food Magazine • October 2019

V A Whitley Ltd www.vawhitley.co.uk 01706 364211

Chippy Chat & Fast Food Magazine • October 2019

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Ten go to Norway!

Sailing out to the Fjords onboard Granit

A

round three weeks ago I received an email for the Norwegian Seafood Council inviting me to Alesund along with this years Top Ten Fish and Chip Shops. Our hosts would be none other than Hans Frode Kielland Asmyhr, and the owners of Granit a magnificent £35 million trawler.

It would be my second trip to Norway the last being in 2016, where we took to sea aboard the Leinebris with Daniel Harbo Pinheiro to see a long liner in action. It would be interesting to see the difference between the two, and the processes taken before the fish reaches our UK shops.

We flew via Heathrow to Alesund with a brief stop at Oslo. My travelling companion was none other than NFFF President Andrew Crook, who I met up

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with the evening before for a quick beer an electronic recce for the trip ahead.

We arrived in Alesund in perfect sunshine, particularly pleasing that we had missed out on the previous 18 days rain and little sign of the sort of wind that made the class of 2016 (previous to my first trip) very seasick.

With little time to settle the group met and we walked into the middle of the town for our first evening meal of the trip. The establishment was called Bro. It was to be at least 9 courses of the most delicious seafood you could order. Each course was introduced by the restaurant manage Fredrik Sjøberg.

My top 3 favourite courses served were Salted and dried cod with buttersauce

Chippy Chat & Fast Food Magazine • October 2019

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with Avruga caviar, leaf beet, spruce butter Puffed cod skin with bacon and chili mayonnaise Blinis with Kalix Roe served with sour cream The next morning Granit had silently cruised into the moorings adjacent to the hotel. Named Granit after the solid Norwegian rock, it is closely related to the forces of nature. As of today, it is still one of the largest vessels of its kind in Norway (over 80 metres) and it is a state of the art-ship when it comes to the speedy processing facilities onboard. It is owned

by Halstensen who were founded in 1897.

Granit owner Inge Halstensen was waiting to greet us on deck!

As we jumped onboard the sheer scale of the vessel was hard to take in. She was built in 2017 and is one the latest in a series of sophisticated factory trawlers built at Tersan for owners in Norway, Iceland, Canada and Russia. With a 34 strong rotating crew, Granit can stay out for 5 weeks at a time and has space to fast freeze and store thousands of tonnes

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Chippy Chat & Fast Food Magazine • October 2019

of fillets. This new vessel replaces an older trawler of the same name, built in 1989, which is now fishing for owners in New Zealand as San Granit.

After taking a look at the rooms & services on board for the crew, including a forty-seater restaurant, it was time to see the nets in action. As regiment as the changing of the guard at the Palace, every team member had precision tasks to perform in order for the nets to be cast accurately and safely. A visit then below board to the ship’s factory, showed us just how quickly the fish are readied for British fish and chip shops, the whole operation from catch to freezer taking less than three hours. The fillets are frozen to -18° within 3 hours and stored at around -25°C. The Top Ten Fish and Chip shop representatives were enjoying their celebrity status onboard Granit. There we re s eve ral pr in te d pu blication journalists vying for interviews, plus a Norwegian tv crew who were asking them their views on the effect of Brexit and how they made it to be one of the coveted 10 shops in the UK!

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Within a couple of hours of leaving Alesund we were cruising through the Fjords. No signs of the rough seas of 2015, mother nature was behaving herself and putting on an imposing show for us. Think of Norway’s fjords as main roads with side streets and narrow back alleys – a bit like the canals of Venice gone XXL. There followed a quick trip onto the ships bridge to meet the Captain. He explained some of his duties and showed us how he could gauge both the catch and conditions.

As a surprise several of the top ten had secretly cooked fish and chips for the Captain, and owner Inge, for which they were most grateful.

In the evening we visited the Panoramic Polarbjørnen Restaurant, at the Scandic Parken Hotel. With fairytale views and more fish dishes this time we were joined by more vessel owners who were all keen to meet our chippy VIPs. The next morning, we followed Granit to visit the Brodrene Sperre fish processing factory where the whole catch was unloaded from the previous five weeks. We toured the site and got to see first-hand where the catch goes before it gets delivered to the UK and the rest of the world.

After that a debrief from Hans, and a farewell from Inge there was just time to climb the light house at Alnes. This 22m wooden structure built in 1922 looks very quaint. Its multi-step steep climb rewards you with a 360-degree breath-taking view however be warned it moves in the breeze and I was quicker to get down than up!

All too soon our trip was at an end. In a couple of days, we had learnt so much. The care, attention, investment, environment and the passion are what makes Seafood from Norway so good, and why they are proud to deliver their fish to the UK fish and chip market.

Thanks to Hans, and the owners and crew of Granit for a great trip, fantastic hospitality and sharing your knowledge and country with us. Also, to the Top 10 Finalists, Fadil, John, Murray, Donna, Christina, Christopher, Emir, Ashley, Charlette & George (-200 pts).

Fellow media bods Camille and Tanwen & Gavin, Jacob from Seafish, Seth from the MSC and of course Andrew Crook for keeping us all entertained.

A special mention to Celestine too, who meticulously organised us all from start to finish.

Norway for now it is farvel, men jeg kommer tilbake!

Austen

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Chippy Chat & Fast Food Magazine • October 2019

Chippy Chat & Fast Food Magazine • October 2019

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Call: Graham White T: 07855 940013

Chippy Chat & Fast Food Magazine • October 2019

Chippy Chat & Fast Food Magazine • October 2019

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StarFish!

Use of UK fish and shellfish celebrated as Top 3 fish and chip shops in newSeasonal UK Seafood Award category are announced

T

he UK’s top three fish and chip business which champion the use of sustainable, seasonal fish caught in UK waters have been revealed recently.

Each of the finalists has netted a place on the shortlist for the Seasonal UK Seafood Award, a brand-new award which is one of 14 categories in the 2020 National Fish & Chip Awards.

The Seasonal UK Seafood Award category is open to fish and chip businesses which celebrate and promote seasonal seafood choices to customers.

It recognises and rewards businesses for their knowledge, use and promotion of the fantastic variety of fresh seasonal species sourced from UK waters.

The judging criteria also assessed sustainable sourcing policies; with a focus on traceability and awareness of best practice in use of seasonal UK fish and shellfish, menu development and innovation, customer service, staff training, market intelligence and wider marketing and promotional activity.

The top three finalists in this category represent the best in the UK. The shortlisted businesses are: Sutton and Sons, London

Something Else Fishy, Milborne Port, Somerset

Marcus Coleman, Chief Executive Officer at Seafish, said: “This new award category showcases leading fish and chip businesses which are helping to promote a diverse range of fish species and the availability of great local fish and shellfish across the country. The shortlisted businesses have demonstrated real commitment to quality in a number of areas, not just the product, and have worked extremely hard to earn their place on this list.”

This Seasonal UK Seafood Award is sponsored by Scottish Seafood Association and the Scottish White Fish Producers Association (SWFPA).

Mike Park, CEO of SWFPA, said: “Encouraging businesses to use sustainable seasonal seafood products is really important. We’re delighted to be the partnering with the Scottish Seafood Association as first sponsors of this brand-new award which celebrates businesses that champion and support their local fishing community by making the best use of UK fish and shellfish.

We wish all the finalists the best of luck and look forward to seeing which of the shortlisted businesses will be awarded the title for the first time.”

Over the coming weeks the three businesses will be judged again for consistency in their product and customer service. The winner of the Seasonal UK Seafood Award will be announced at the 32nd National Fish & Chip Awards Ceremony in London on 23 January 2020.

To keep up to date with news of forthcoming awards announcements and results visit: https://www.seafish.org/fish-chip-awards

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

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0

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Save the Date!

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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 43

Chippy Chat & Fast Food Magazine • October 2019

@FriarsPride

Chippy Chat & Fast Food Magazine • October 2019

@FriarsPrideLtd

43 @friarspride

We are the Champions!

The Chip Barons’ Ball is Back and we have a great act for 2019

O

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 11. Queen II are the Queen 11 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

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Chippy Chat & Fast Food Magazine • October July 20192019

Chippy Chat & Fast Food Magazine • October 2019

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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, 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.

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

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Chippy Chat & Fast Food Magazine • October 2019

Chippy Chat & Fast Food Magazine • October 2019

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The AL Lee Way! AL Lee Farming Company Opens its doors to Chip Shop Owners

A

s a family run business, A L Lee believe that a team of loyal and dedicated staff that share their passion for farming is one of their most important assets.

Several members of staff have been working for the company since shortly after Tony Lee founded the company in 1958. This provides them with an invaluable wealth of knowledge and experience which benefits younger members of staff and ultimately their clients, fish and chip shops.

The farm was established in 1958 by Tony Lee who started with just 3 acres in Ely, Cambridgeshire and with the addition of his children Stephen, Robert and Sarah they have worked together to expand the farmed area to over 12,000 acres today.

In September A L Lee Farming opened the farm for the “Field to Frier” Open Day in partnership with Isle of Ely Produce.

As over 150 attended, Sarah and James Thorp, operations director invited over 100 fish and chip shop owners onto the farm to give them an insight into the hard work and investment required to bring their potato brands to the shops.

Prior to the visit the audience were shown a brief video presentation and introduction by Sarah followed by a full presentation by James Thorp who talked about the key elements of the business. James highlighted the true ethos of A L Lee Farming Company as being key to bringing top brands to the market.

• • • • •

Attention to detail Investing in the land Investing in machinery Loyal staff Constant re-investment

Farming some of the best peaty soils in the UK in the East Anglian Fens means most of the land is below sea level. Water is pumped out and away in the Winter (Land Drainage) and pumped in and on in the Summer (Irrigation). This requires massive investment for soil and crop quality to be maintained.

In addition to growing 2,500 acres of potatoes (approx 45,000 tons) primarily for chips, the farm also produces onions, green beans, sugar beet, wheat, oilseed rape and winter beans.

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Chippy Chat & Fast Food Magazine • October 2019

Investment into staff and machinery is on a large scale. The business employs over 50 staff at peak times, 40 tractors costing up to £40,000 each as well as 6 potato harvesters.

1 ha (2.4 ac) of potatoes costs around £7,000 to produce.

Key varieties include Markies, Ramos, Divva, Agria, Maris Piper, Performer and Royal.

Bag Brands No 1 - Premium quality Markies & Agria Leader of the Pack - Premium Markies Cathedral - Various quality varieties Famous Ramos Friesland Fries - Quality Piper and Markies Many further brands are included to prevent brand dilution.

Following the presentation, a short coach ride took the 100 strong contingent to see the farm accompanied by James Thorp, Tony and Sarah Lee. Attendees were shown the farm storage, sampling and grading facilities as well as samples dug from every potato field as James explained the growing, storage and crop handling processes required to deliver the best possible chipping potatoes to the shops.

Ashley Phillips from Shap Chippy UK Top Ten shop said: ‘It was fascinating to see the amount of time, money and care AL Lee Farming Company put into their products, which is more than just potatoes. Not only that but it was good to see their presentation showing their passion and inspiration for our wonderful industry!’

Sarah Lee of Al Lee Farming Company said: “It was a privilege to pay host to so many top fish and chip shop owners and show them our business. Our bag brands are renowned for their quality, and we showed them the hard work and commitment that goes into producing each and every one of them.”

John Penaluna from Penaluna Famous Chip Shop said: We’re impressed with the work that Al Lees put in to provide the Fish & Chip Industry with recognised quality chipping potatoes. At our recent visit we were told of innovative ways the family are using to look at producing greater yields, this will inevitably support Fish & Chip shops in the future.

We always look forward to a delivery of A L Lee sacks as we know we can rely on the quality of the contents”.

Isle of Ely Produce market the Al Lee bag brands across the UK via your local wholesaler/merchant.

Chippy Chat & Fast Food Magazine • October 2019

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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

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Chippy Chat & Fast Food Magazine • October 2019

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MatchmaKings!

First time buyer acquires long-established traditional Fishery situated in Northowram, West Yorkshire.

H

aving successfully operated in the locality for a number of years, Northowram fisheries is a highly popular traditional English Fish & Chip shop takeaway situated in the village of Northowram, near Halifax, West Yorkshire.

Northowram is best known for its annual scarecrow festival.

The business cultivated a loyal following of repeat custom, renowned throughout the community for providing the finest fresh cuisine, served from a hospitable, cleanly and welcoming premise. The fishery also boasts a 5-star food hygiene rating, reflecting its meticulous approach to upholding the highest standards and quality of service.

After putting the business onto the market to pursue a fresh business venture, Vendor, Andrew Culpan, received an offer for his business after a single viewing, with the successful bid being made by first time buyer Andrew Feather. Stating that the potential profitability of the sector and the prominent location of Northowram Fisheries drew his attention to the business, Andrew hopes to continue the success of his new business.

Delighted with the efficiency and professionalism shown throughout the sale, Vendor, Andrew Culpan, said; “Kings Business found me a buyer within 1 month of it being on the market. Dylan was with me every step of the way and kept me in the loop with regular, friendly and supportive contact. I felt that he had

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Chippy Chat & Fast Food Magazine • October 2019

my needs at the forefront of discussions in relation to my business and he was very encouraging and helpful.”

“I found Dylan and Kings Business to be very professional, accommodating and responsive. I would not hesitate in recommending them. I would particularly like to thank Dylan for doing a fantastic job, you really are a great asset to Kings Business.”

Lead Negotiator of the sale, Dylan O’Kane commented; “Mr Culpan was a delight to work with, really on the ball and forthcoming with documents required. I wish both parties all the best for the future.”

Kings Business

Kings Business, part of Altius Group, is the specialist broker dealing in the Licensed, Leisure and Retail sectors. Altius Group is a market leader in business sale transactions for small to medium size enterprises. The group includes some of the most wellrespected and leading business brokers in the marketplace. Altius Group offers a sector-specialist approach, tailored to the requirements of our clients. With over 40 years’ experience in business selling, we have a proven track record of delivering successful sales, constantly striving to surpass the expectations of our clients.

www.kingsbusiness.co.uk YOUR NEW BUSINESS WITH TOFIND SELL 08442488260 TOBuyer SELL 08442488259 demand is particularly high around th

seen significant levels of interest in fish and 48 we provid Chippy Chat & Fastof Food Magazine • October 2019 years experience in the sector, approach to selling your business.

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Chippy Chat & Fast Food Magazine • October 2019

Chippy Chat & Fast Food Magazine • October 2019

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FIND YOUR NEW BUSINESS WITH THE ‘REEL’ EXPERTS Buyer demand is particularly high around this time of the year and we have seen significant levels of interest in fish and chip businesses. With over 25 years of experience in the sector, we provide a professional and honest approach to selling your business.

CURRENT OPPORTUNITIES Naze Lane Chippy, Lancashire

(46511)

£245,000 •

Annual turnover of £83k

•

Traditional Fish & Chip shop in a prime trading position

•

Good sized 3-bedroom accommodation

•

Opportunity to increase sales from flat rental

F/H

The White Dolphin, Nottinghamshire

(47088)

£199,995 •

Weekly turnover of £5k

•

Well-established Fish & Chip shop with immaculate 2-bed accommodation

•

Prime location in a high residential area

•

Viewing recommended F/H

Mantles Fish & Chips, Lincolnshire

(46746)

£124,999 •

Weekly turnover of £3k with genuine growth potential

•

Fabulous traditional English Fish & Chip take away & restaurant

•

Prominent trading position

•

Immaculately fitted with 3-bedroom accommodation

F/H

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Chippy Chat & Fast Food Magazine • October 2019

Chippy Chat & Fast Food Magazine • October 2019

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TO BUY: 0844 2488 259 TO SELL: 0844 2488 260

TO BUY: 0844 2488 259 TO SELL: 0844 2488 260

CONFIDENTIAL SALE

Patti’s Plaice South Yorkshire

Reference: 45394 (F/H)

£109,999

> Weekly turnover of £1k > Recently renovated to a modern high spec > Scope to increase turnover > Prominent main road position

Jingling Lane Chippy Cumbria Reference: 46911 (L/H)

Fish Bar Kent

Reference: 47154 (F/H)

Offers Invited

£89,999

> Weekly turnover of £2k with a profit of £40k plus > Delightful traditional English Fish & Chip takeaway > Fantastic growth potential

> Annual turnover of £84k > Traditional English Fish & Chip shop > Large shop with an attached cottage, 4-bedroom accommodation

RECENTLY SOLD

Colley Lane Fish Bar

Lotus Fish Bar Gwent

West Midlands

Reference: 46458

Reference: 45686

> Weekly turnover of £1k > Well-established Fish & Chip shop takeaway > 1-bedroom living accommodation > Fitted to a high standard

The Mermaid Fish Bar Derbyshire

> Weekly turnover of £950 > Well-established Fish & Chip shop and former Chinese takeaway > 4-bedroom living accommodation

Weeks Fish & Chips

Reference: 46167

Monmouthshire

> Recently refurbished traditional fish bar > Fantastic location in the market town of Chesterfield > Massive potential > Recently refurbished

> Weekly turnover in excess of £6.5k > Take away service and restaurant with alcohol licence > Excellently presented throughout

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Reference: 44219

Chippy Chat & Fast Food Magazine • October 2019

Wong’s Fish & Chips Cheshire

Reference: 45650 > Weekly turnover of £1k > Excellent main road location > Fantastic scope to increase turnover > Well-presented business

John’s Fish & Chips Merseyside

Reference: 45924 > Annual turnover in excess of £99k > Fantastic scope to increase turnover > Well-presented business

Chippy Chat & Fast Food Magazine • October 2019 BY 51 POWERED

www.kingsbusiness.co.uk

Kings Business Kings Commercial

@Kings_BT

.co.uk

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 52

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

Chippy Chat & Fast Food Magazine • October 2019

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