Chippy Chat September 2019

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WHOLLESOME! HOLL’S GREAT HEALTH BENEFITS: LOW SATS FATS, ONLY A FEW TRACES OF TRANS FAT www.chippychat.co.uk

austen@chippychat.co.uk

TEL 01353 865 966

Issue 9 Volume 9 September 2019

1 Chippy Chat & Fast Food Magazine 2019Pier Open Day End• September of the Success Show

One of Real Madrid’s Finest

Chippy Chat & Fast Food Magazine • September 2019

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Chippy Chat & Fast Food Magazine • September 2019

Chippy Chat & Fast Food Magazine • September 2019

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Open DayMarch-es Success! On! The Year

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Austen AustenDack Dack

Publishing Editor Publishing Editor

would like to say a huge thanks to Well already approaching the all of you who attended our Isle of end of the first quarter of 2018!

Ely/Chippy Chat Open day recently.

Hopefully it will be a busy one for It’s a FREE day for the trade and we shops and suppliers as we approach couldn’t do it without the help of all Mother’s day andOur Easter too. of our sponsors. guest speakers Congratulations all across at Friars on the day were to from the Pride.

Once again, they have industry, and they were well received by the large audience.trade show delivered a fantastic It is part of ourvisitors commitment with even more it seemed towards the industry & another than ever. why you this should ask your Areason busy offering month for your potato merchant for potatoes delights. First off we review many supplied by Isle of Ely Produce. of our oil and fat suppliers giving In this month’s Chippy Chat we you the chance to see what many have a very special range feature. top shops arethe using and why.

Also, Catch up on latest news and ideas

from your favourite supplier and we have our great sausage feature range service providers. too!

If you are looking for an online Our front-page partner for March is ordering APP then see our great offer Pukka Pies.

They supply of on page 30-31 from APP4,millions saving you pies to fish and chip shops across over £400. This is on top of all the the UK and are helping us savings you they will make by not paying

celebrate National Pie Week. commission.

Finally, its show time already and If you would like to advertise, Friars Pride I’m pleased to announce get involved or tell us some are back in Peterborough on Feb news please email me austen@ 23rd 2020. Make a–date for one of the chippychat.co.uk thanks for your greatest FREE shows on earth! support enjoy the issue.

Keep in touch as usual austen@ 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 • September 2019 Chippy Chat & Fast Food Magazine • March 2018

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

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Always Coca-Cola!

World’s Favourite Cola Tops Brand Ranking

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oca-Cola retains title as the most valuable soft drink brand, bubbling up 19% to US$36.2 billion, while Pepsi’s brand value decreased by 8% American drinks giant, Coca-Cola, retains its position as the world’s most valuable soft drinks brand after recording a 19% increase in brand value to US$36.2 billion, according to the latest report

by Brand Finance, the world’s leading independent brand valuation consultancy.

The brand has further widened its lead, as second-placed Pepsi suffers an 8% drop in brand value to US$18.5 billion.

Aside from calculating overall brand value, Brand Finance also determines the relative strength of brands through a balanced scorecard of metrics evaluating marketing investment, stakeholder equity,

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

and business performance. According to these criteria, Coca-Cola is the world’s strongest brand across the food and non-acholic drink sectors with a Brand Strength Index (BSI) score of 89.94 out of 100 and a corresponding AAA+ brand strength rating.

With a rich 127-year long history, CocaCola is still the most consumed cola in the world, with a staggering 1.9 billion servings, across 200 countries, enjoyed each day. The brand’s recent success can largely be attributed to the uplift in sales of Diet Coke, following a slump lasting several years, as a result of successful marketing and rebranding campaigns.

As with all cola brands across the sector, Coca-Cola has had to contend with the perpetual decline in sales, which have fallen every year in the US since 2004, as well as the issues arising from the increase in health-conscious consumers and governments imposing taxes on sugar-laden products.

David Haigh, CEO of Brand Finance commented: “The soft drinks sector is facing scrutiny like never before in the Western world.

From high sugar content causing a stir, to the backlash over single-use plastic, brands are having to think fast to meet changing needs and circumstances.

Although Coca-Cola always has its sheer volume of sales to rely on, the brand needs to evolve with society if it wants to maintain it dominance in the sector.”

Are you still selling lots of Coca-Cola?

Email 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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Inside

September 2019

New Campaign Stars Great British Chippy

Diary Dates

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Business or pleasure, dates not to be missed

Pride of Scotland

Top fish and chip shops honoured

Test the Range of Champions KFE Free Fry Before you Buy Open Day

Go with the FLO! The difference is Florigo

Fryday I’m In Love

Fryday specialise in smoked fish - go with HN

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

Feast Your Eyes!

England’s Seafood FEAST 2019.

The Perfect Package!

Young Fish Frier 2020 - Top 10 announced

Feeding the 9,000!

Faroe Islands Trip August 2019

The Bay Kitty Bowlers!

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First fish & chip shop to pay real living wage

Gleethorpes

The End of the Pier Show!

Just Read!

This £400 saving will make you Appy

It Aint Half Hot Mum! Heatwave yes, but still serving

The Real Deal!

Open day Success!

7th annual Isle of Ely Produce open day

We are the Champions The Chip Barons’ Ball is back

Back In the Chain Gang!

UK’s best fish and chip chains named in national awards shortlist

Ready to cook up support - for the brave RNLI lifesavers

Colmans Gigging at the Temple of Cod

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Es 30 tab Ye lish ar ed s

Pukka Roots

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

• • • • •

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

One of Real Madrid’s Finest Fish Restaurants

Cromer Grabs!

We visit Cromer’s No1

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Chippy Chat & Fast Food Magazine • September 2019

For prompt, efficient service please call:

01553 772935

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

Frying Ranges

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Pukka Celebrates its Roots for New Campaign Starring The Great British Chippy Pukka, the UK’s favourite fish and chip shop pie brand , hits TV screens on 18th September in a new campaign urging pielovers to visit their local chippy. Chippy Chat Editor Austen Dack got a sneak preview

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Rothley Fisheries friers

Isaac Fisher (left) & Austen Dack on set

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t’s a sunny evening and a crew is filming at Rothley Fisheries, near Leicester, an NFFF member and one of the nation’s finest fish and chip shops.

Pukka’s campaign – featuring a new ‘The People’s Pie’ brand slogan in 30-second and 10-second ads – focuses on what makes the nation’s favourite pie brand so popular, with the chippy one of the ad’s stars.

“The fish and chip shop trade has been at the heart the Pukka story since we began in 1963,” explains Isaac Fisher, Pukka’s General Manager, “so putting the British chippy at the heart of our campaign – and reminding viewers that nothing beats a Pukka pie from the chippy – is key.”

The ad, running across TV and VOD, sees chippy owner and Pukka stockist Andreas Agathangelou flipping his sign to open before a young girl in slippers and her mother come into pick pie and chips for the family on a Friday evening.

It then shows the different ways that people enjoy Pukka – from the chippy, at home, or out and about. Filming also took place at the Pukka bakery to celebrate the attention to detail that ensures every one of the 1 million pies that leave the bakery each week are of the highest quality.

“The campaign is all about real people, so it was really important to include the people who make and bake Pukka pies, as well as the people who sell and enjoy them.

“We have also timed the campaign with the back to school period, as people look for great value takeaway options during this busy time in their lives. We’re confident our new campaign will do a great job for both Pukka and fish and chip shops that sell our pies.”

Chippy Chat & Fast Food Magazine • September 2019

The Power of Pukka Half of people enjoy pie and chips from their local chippy at least once a year They buy pie and chips from the chippy 14 times per year – compared with 16 times for fish and chips Pukka is the nation’s favourite pie brand by a country mile – polling three times as many votes as its nearest rival Pie lovers are also brand loyal – they expect their local chippy to stock their favourite pie brand

Two out of three consumers think pies from the chippy taste better than shop-bought pies.

Here’s why: Taste Not sure why, they just are Chip shop salt & vinegar Soggy pastry and texture Serving them upside down

Point of Sale & Ordering Pukka is backing the campaign with a suite of point of sale materials for the fish & chip shop trade, including open/closed signs, posters, swinger pavement signs, and wall-mounted signs All will be available from the Pukka trade section of the Pukka website @ https://www.pukkapies.co.uk To order Pukka pies directly, call now on 0116 264 4004 Or contact your local wholesaler All figures Censuswide survey of 2,019 UK adults conducted between 19th-23rd July 2019.

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20th October This free to attend event is a great opportunity for you to test fry the new Kiremko High Efficiency Range in their newly refurbished Market Deeping showroom 01778 380448 for full details

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

1st December

21 Sept - 6 October

The Chip Barons’ Ball is Back

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

29th September NFFF Ball Taking place at the Crowne Plaza Hotel Newcastle Upon Tyne Tickets are on sale £75.00 pp, visit nfffball.com for further details.

4-11 October Seafood Week 2019 Seafood Week is a nationally organised week to celebrate all things fish and seafood.

It’s a great opportunity to try something new. This years Seafood Week from run between 4th-11th October 2019.

The Chip Barons’ Ball

Chat py ll 2 019

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

Chi p

Diary Dates

KFE Open Day

Ch ristmas Ba Once again, the Chippy Chat Ball is back and will be held at the Holiday Inn Peterborough*. With space for over 200 people we are once again planning a great party for our industry. The date for you to save is Sunday 1ST December 2019.

It will be a real grand occasion where you can catch up with all your friends and colleagues and also let your hair down too. Last year 8 out of the top ten fish and chip shops in the UK chose to attend with many other previous winners in attendance too. Not only is it a Great Christmas party, it has become the warm up party to the National Fish and Chip Awards!

For tickets email austen@chippychat.co.uk or call him on 01353 658216 For rooms call the Holiday Inn Peterborough and quote CH7 or Chippy Chat on 01733 289900. *Holiday Inn Peterborough West, Thorpe Wood, Peterborough PE3 6SG **Tickets ordered for the ball and paid for are nonrefundable.

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!

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

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Pride of Scotland!

Around 150 representatives of the best

takeaways in Scotland gathered recently at the at Marriott Hotel Glasgow to celebrate their achievements, with many top fish and chip shops honoured.

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oores of Castle Douglas were given the outstanding takeaway of the year, whilst Anstruther ran away with the best takeaway.

Takeaways have been around for so long and are an integral part of our high streets and our culture. There is no doubt that it is a fast-growing sector and will continue to shake up Scotland’s economy as more and more food entrepreneurs chose to provide food on the go and delivery services.

The inaugural Scottish Takeaway Awards 2019 provided a great opportunity to showcase those who performed well over the past years and are considered the best choice by the public.

The awards also celebrated top establishments that strive to be different. They commended those who deliver great food to their customers in a timely manner, making it easier to enjoy their delicious meal all the while in the comfort of their homes.

Several of the awards were split into local regions to ensure the diverse range of businesses from across Scotland were recognised for providing unique dishes, creating a true gastronomic paradise.

Irfan Younis, CEO of Creative Oceanic said: “Although in our first year, we are honoured by the fantastic response we have had from the public who was so keen to vote for their favourite takeaways.

“This industry has grown massively over the past years and we aimed to seek out, reward and thank those who have managed to make a real difference by serving fantastic food, using the best of ingredients.

“The winners are an outstanding example of excellence whose dedication to be the best has made them stand out among the rest.

“We would like to congratulate all finalists and winners for their amazing achievements.”

The full list of chippy winners of the first Scottish Takeaway Awards 2019 are: Fish N’ Chips Takeaway of the Year North: Dolphin Fish & Chips (Macduff) Fish N’ Chips Takeaway of the Year Central: Anstruther Fish Bar (Anstruther) Fish N’ Chips Takeaway of the Year South West: Dino’s (Ayr) Fish N’ Chips Takeaway of the Year South East: Bertie’s Proper Fish & Chips (Edinburgh) Fish N’ Chips Takeaway of the Year Overall Winner: Anstruther Fish Bar Outstanding Takeaway of the Year: Moore’s Fish and Chip Shop (Castle Douglas)

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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.

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 Box contains 20kg (4 x 5kg) 11 Chippy Chat & Fast Food Magazine • September 2019 Chippy Chat & Fast Food Magazine • September 2019

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KFE OPEN DAY SUNDAY 20 OCTOBER 11AM - 3PM

Update your knowledge and learn some trade secrets from your industry peers and KFE’s award winning trainers in a series of live demonstrations and presentations • Guest speakers

• Live demonstrations

Award winning trainers Gordon Hillan, Mark Petrou and Nigel Hodgson will be carry out a series of live demonstrations

• Advice & promotions from industry representatives Meet some of our industry colleagues including BD Signs, CF Capital, DryWite, Friars Pride, Kerry Foods, Middleton Foods and TQuality

• Meet the KFE Sales Team

• Test fry the Kiremko High Efficency Range

To book your spaces call 01778 380448 or email sales@kfeltd.co.uk

T 01778 380 448 E sales@kfeltd.co.uk W www.kfeltd.co.uk KFE Ltd, Business Park, elds Industrial Estate, 2019 12Bentley Chippy Chat & FastNorthfi Food Magazine • September Market Deeping, Peterborough PE6 8LD

Test the Range Free Fry Before you Buy Open Day

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FE are a family business supplying the highest quality frying ranges, after sales service and The School of Frying Excellence. The company of choice for many Award Winning Fish and Chip Shops.

We can provide lots of testimonials from leading fish and chip shop operators on why they work with KFE. “We’ve worked with the Williams Family for the last 15 years. I would recommend KFE to anyone who wants a new frying range, the build quality of the range is second to none and the service has always been outstanding. For the customers the power behind the fryers had helped us to create an amazing product and keep up with the consistency that we always strive to achieve.”

Tim & Kelly Barnes, Krispies in Exmouth, National Fish and Chip Shop of the Year Winner 2019 At Colmans, KFE has been an integral part of our business for many years. The quality of the equipment outshines anything we had used before, and the quality of product really shines through because of this. We have sustainability at the heart of our Ethos which is another reason we use Kiremko, because they are high efficiency our energy usage decreased dramatically meaning a more eco-friendly product also. I think the main thing that KFE offer, is the first class family service day in day out. Our families have worked alongside each other for almost 20 years now. It is this service which separates them from the rest – reliable, professional and personal service at its best!

Richard Ord, Colman’s of South Shields, National Fish and Chip Shop of the Year Winner Chippy Chat & Fast Food Magazine • September 2019

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Realise the potential in your business with the KFE Family Scholarship Are you a passionate team of individuals that would benefit from some expert training and advice?

of Champions!

However the only way you will truly know is to find out for yourself, so come along to the KFE Open Day on Sunday 20th October and understand how KFE can help you and your business.

• Test fry the Kiremko high efficiency range with Award Winning frier Gordon Hillan at the reign.

• Meet award winning trainer Mark Petrou and Nigel Hodgson who will be carrying out a series of live demonstrations and talks • Meet some of our industry colleagues including BD Signs, CF Capital, DryWite, Friars Pride, Kerry Foods, Middleton Foods and TQuality • Find out more about the KFE Family Scholarship, an exciting year long support package available to one lucky fish and chip business.

• Take a tour of the KFE School of Frying Excellence premises and book onto a course on the day to receive a 50% discount!

At KFE we are investing in the future of the fish and chip industry by launching a unique scholarship programme that will help one UK based fish and chip shop or restaurant realise their ambitions.

Our scholarship awardee will be supported for one year with dedicated training, mentoring and expert advice from our award-winning trainers and sales team. We are able to assist with frying, improving profitability, sourcing raw materials, staff training and marketing.

You don’t have to be a KFE customer to take part.

Register for the chance to be awarded our very first KFE Scholarship All you need to do is send a 250-word email to sales@kfeltd.co.uk telling us why you and your team should be awarded the scholarship.

Visit www.kfeltd.co.uk for more details

Closing date for entries 01/10/2019

• Excellent opportunity to network with likeminded people over some tasty fish and chips and a glass of bubbles.

To book your spaces call 01778 380448 or email sales @kfektd.co.uk

Contact KFE Ltd, Units A & B Bentley Business Park, Northfields Industrial Estate, Market Deeping, Peterborough. PE6 8LD E: sales@kfeltd.co.uk T: 01778 380 448 Fx: 01778 348 558 www.kfeltd.co.uk

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T 01778 380 448 E sales@kfeltd.co.uk W www.kfeltd.co.uk KFE Ltd, Bentley Business Park, Northfields Industrial Estate, 13 MarketChat Deeping, PE6 8LD Chippy & FastPeterborough Food Magazine • September 2019

Go with the FLO! Excitement is brewing with the National Fish and Chip Awards finalists being announced, we are one step closer to finding out who will come out on top! We at Florigo are always proud to have worked with many award-winning shops over the years, who continuously go from strength to strength.

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lorigo is one of the most advanced brands on the market with an exceptional build quality and many unique features that are not available anywhere else. We understand the problems a busy kitchen can face and therefore do our best to design and build equipment that will make life easier. We will help you with the shop layout and advise you based on our experience, what range type and specification will work for you and provide the reasons behind our proposed design. Our goal is to help improve your business so you can reach your goals, such as winning awards!

With the recent reveal of the National Fish and Chip Awards Top 20 Takeaways, we took the opportunity to catch up with one of this year’s finalists Dominic & Linzi, proud owners of Fiddlers Elbow, about their Florigo frying range.

Fiddlers Elbow invested in their range in February 2017. They chose a High Efficiency 3 pan counter range. Their range has Active Triple Filtration, Halo Lighting, and Mirror Doors!

Why did you choose a Florigo Frying Range?

We looked at several different ranges.

We picked Florigo because their ranges had more of the features that we required.

We were impressed with the Active Triple

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Chippy Chat & Fast Food Magazine • September 2019

Filtration system. The system allows us to keep the oil-free from carbon particles which also helps the life of the oil. In return, this improves the quality of our food that we cook and serve our customers.

The Halo lighting is also a great addition to the frying range. It doesn’t only make the range look fantastic, but it also makes it much easier to see the food cooking.

Basket frying also makes cooking easier and with the quick recovery time, it helps us serve customers fast, making it much more efficient.

When competing for the National Fish and Chip Awards how does frying with a Florigo benefit you?

Other than some of the features mentioned earlier, our Florigo range takes a lot of the hard work out of frying. This enables us to interact more with the customers.

Florigo would like to wish Fiddler’s Elbow and all the finalists announced so far, the very best of luck for the National Fish and Chip Awards. We hope you enjoy a successful rest of the year ahead.

Head over to our blog to read more about Fiddlers Elbow and the awards! www.florigo.co.uk/blog/ Contact us today to find out how our high-quality frying equipment can help you unlock the true potential of your business.

Contact Florigo Frying Equipment B.V. 19 Colemeadow Road North Moons Moat Redditch B98 9PB T: +44 (0)1527 592 000 E: info@florigo.co.uk www.fryingsolutions.co.uk

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FriWite – Certified Sustainable Palm Oil: Your chance to get the facts Friars Pride, Henry Colbeck and V A Whitely, (The Q Partnership Ltd) have been certified 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 main stream media and on social platforms has escalated.

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or 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.

Your chance to get the facts In order to offer information to the Fish & Chip Industry and give a balanced view on palm oil, The Q Partnership has worked to bring together key organisations to deliver a one-day seminar. FriWIte - Certified Sustainable Palm Oil: Your chance to get the facts.

The seminar, which will be held on Sunday the 13th October at Chester Zoo, sets out palm oil facts from organisation

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Chippy Chat & Fast Food Magazine • September 2019

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) have all pledged their time and support to share 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.

Louise Marshall – Marketing Director, Friars Pride commented: “No one has stepped forward to offer the complete picture on palm oil to the fish and chip sector. There is much mis-information spread through social networks as well as our main stream media. It is important for our industry, through FriWite, to have an opportunity to find out more detail and be informed of the bigger picture on palm oil from independent experts. We hope that this event will prove popular and believe it will be beneficial in re-addressing the balance.”

Places for the event are FREE of charge but are limited. Follow the registration process online at www.friwite.com or scan the QR code on the advertisement.

You will be contacted once your place is reserved and tickets will be provided.

Spaces will be limited to two people per business.

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Free Seminar: 13 Oct 2019 Chester Zoo 10am-3pm In conjuction with:

Roundtable on Sustainable Palm Oil (RSPO)

certified sustainable palm oil: your chance to get the facts FriWite is bringing the fish & chip industry a FREE one-day seminar offering fish friers and key industry leaders the alternative viewpoint on certified sustainable palm oil.

This FREE one-day event will be held at Chester Zoo and will give those attending the opportunity to listen to, and network with, Conservation Experts from Chester Zoo who are successfully working with palm plantations in Borneo, Malaysia.

Chester Zoo

EFECA - Experts in Sustainable Forest & Agricultural Advice

The seminar will include refreshments, a networking lunch and key talks from the speakers below: Fay Richards (Communications Manager (Europe & Africa)

Round Table on Sustainable Palm (RSPO)

Conservation Expert

Chester Zoo

Judith Murdoch (Sustainable Palm Oil Expert & EFECA SCSS Auditor)

EFECA

Attendees will also have the chance to find out more about RSPO (Round Table on Sustainable Palm Oil) from Fay Richards, RSPO’s Communications Manager (Europe & Africa). RSPO are the organisation working to drive certificated sustainable palm oil through the entire supply chain worldwide.

Judith Murdoch, Sustainable Palm Oil Expert & EFECA SCSS Auditor, who has worked on numerous projects linked to sustainable palm oil, will be sharing her knowledge on the reality of alternatives to palm oil and their impact on the environment, biodiversity and people.

What will you gain from the day?

Meet the RSPO face to face and find out detailed information about their work Listen to the conservation experts from Chester Zoo and hear of their successes Discover why moving away from palm oil is not the solution Learn more about using 100% certified sustainable palm oil Gain advice on how to tackle difficult questions about palm oil Q&A sessions and networking during the day

How to secure your place?

Places are limited. It is important to register your attendance. To register NOW, please visit www.friwite.com/register Or scan the QR code to complete the online form. You will be contacted by a member of the team.

FriWite – exclusively available from: Henry Colbeck Ltd Friars Pride Ltd V A Whitley Ltd www.colbeck.co.uk www.friarspride.com www.vawhitley.co.uk 482& Fast 4242 01733 316400 01706 364211 19 0191 19 Chippy Chat Food Magazine • September 2019 Chippy Chat & Fast Food Magazine • September 2019

Feast Your Eyes!

A Celebration of Seafood: England’s Seafood FEAST 2019

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ngland’s second Seafood Feast returns to the English Riviera, south Devon, from 20 September to 6 October giving visitors the chance to dine on some of the best seafood in the world exactly where it’s landed.

Part of the wider Seafood Coast initiative which promotes restaurants, fishing and maritime experiences around England’s entire coastline to international visitors, the Seafood Feast is a two-week long extravaganza of seafood set menus, taster platters, crabcracking masterclasses, chef events and more across the English Riviera - Brixham, Paignton and Torquay.

At the heart of the Feast is Brixham Fish Market, the location for the most valuable catch in England, boasting 40 species of fish and shellfish for sale at its daily auction. For die-hard seafood fans, daily tours of the market will kick off from 6am.

Award-winning chef Mitch Tonks, owner of restaurant micro-chain Rockfish, is passionate about encouraging others to enjoy seafood: “The world of seafood can be a bit of a mystery sometimes, we often stick to the things we know. Our Seafood Coast in England has the most amazing range of species caught and landed in our waters by our fishermen.

“The Feast is a really fantastic couple of weeks showcasing all of that, people can visit and try

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so many different things. It really is feasting; feasting on all the variety, going from place to place and trying something different, it’s like a seafood trail. I suggest getting your map out early and planning where to go and what to eat, time to feast!”

The southwest of England has a welldeserved reputation for local sourcing and passionate producers; aside from the local catch of the day, visitors can sample local beer, cider, wine or gin while dining.

The Feast also dovetails with British Food Fortnight, a celebration of the delicious food readily available across Britain.

Brixham Seabass “The Seafood Feast is a fantastic opportunity to celebrate the outstanding quality of fish and seafood in our local waters,” says Samantha Richardson, director of the National Coastal Tourism Academy which promotes the Seafood Coast within its England’s Coast brand.

“As the British love-affair with local food and drink continues to grip the nation, England’s Seafood Coast showcases the very best of locally-caught seafood to an international audience.

“Our research shows many international visitors know very little about our coastline or the wealth of excellent restaurants around the coast, so events like the Seafood Feast are perfect for increasing awareness and demonstrating we offer far more than excellent fish and chips!”

For a lucky few Feast visitors, there’s the chance to dine on lobster at Agatha Christie’s holiday home Greenaway House on the River Dart but there’s also the option of crossing the Tor Bay on a heritage sailing trawler, join a fish cooking class, a foraging workshop and much more.

Find out more on www.theseafoodfeast. co.uk and discover more on the Seafood Coast here www.englandscoast.com/en/ seafood-coast

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The Perfect Package!

The FRY I.T. Show Is Back! Get Your FREE Tickets Now!

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RY I.T. is back in 2020, and the exhibition is returning to Peterborough for another exciting, action-packed show. Once again, this show is brought to you by Friars Pride and will take place on Sunday 23rd February 2020.

The show will be held at the Peterborough Arena, PE2 6XW and will be a day filled with special offers, new products, new innovations, helpful information and seminars. So, don’t miss out on your chance to get ready for the 2020 season with a show that is not to be missed.

This year we will be having a special focus on packaging, including the environmental impact and changes that are on the horizon. There will be loads of information available, including a dedicated helpdesk that will contain information and advice on packaging and the Envirocare label – including what it means and what to look out for. As a member of the Food Packaging Association, we believe packaging is an important subject that many shops and

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businesses are starting to ask questions about.

We are hearing more exciting stories of shops moving away from having any kind of plastics in their business and moving into packaging that is recyclable.

A perfect example is Graham and his team at The Fish & Chip Catering Co., they have completely switched away from having any plastic in their packaging, they now only use recyclable or compostable packaging in their three vans– a move that more businesses are making. So, don’t miss out on all the packaging information that will be at FRY I.T. 2020, of course alongside all the usual great products and innovations that will be on show.

Want to share your packaging stories with us and your fellow fish fryers? Get in touch, email marketing@friarspride.com Sign Up Now – Why Wait?

Get Your FREE Tickets!

Tickets for FRY I.T. 2020 are FREE! So there is no reason to wait, you can book online by going to www.friarspride.com/fryit We look forward to seeing you at another great and exciting show!

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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 23

Chippy Chat & Fast Food Magazine • September 2019

Chippy Chat & Fast Food Magazine • September 2019

@FriarsPride

@FriarsPrideLtd

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Feeding the 9,000!

Faroe Islands Trip August 2019

By DWYFF Winner 2019 Lauren Kellaway

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I

was invited by Jogvan Hansen from JFK at the Fish & Chip awards, just after I had found out that I was the winner of DYFFY, to be a part of their annual ‘Seaman’s Festival’. Firstly, the view of the islands from the plane were incredible, just before landing on the island of Vagar, which is where the airport is based. JFK is based in Klaksvik, which is a about an hour away from the airport. On the way to my Hotel we stopped at a few sightseeing spots so I could get photos of the beautiful scenery.

On the Friday Morning we were picked up and went to JFK headquarters to meet Hanus Hansen, learn a little bit about what it is JFK does; have a look at the factory and we had the chance to go on board a vessel that was in the Harbour.

We got to visit the pop-up fish and chip shop that is put up just for the ’Seaman’s Festival’ every year. In the afternoon we were invited out on a fishing trip. We were given full wet weather overalls to wear which was very much needed as it started to rain and was a little bit cold!

We managed to catch a few 32oz+ cod between us, not far from the shore. There also happened to be a major water fight going on as we got back to Klaksvik, including the water jets from the navy and fire hoses from the firemen. Let’s just say we got soaked considering we were just in a small fishing boat! It was hilarious!

Chippy Chat & Fast Food Magazine • September 2019

Oliver Boutwood’s suit didn’t quite keep all the water out…

The day of the Seaman’s Festival. We got down the shop around 8.30 in the morning and that’s when all the prep started, there was a team individually hand chipping potatoes, a few people cutting fish and lots of making up of boxes and setting up the shop so it would run efficiently throughout the day. We started frying around 10.30, as we sent out around 1,000 portions of fish and chips to the elderly who wouldn’t be able to make it down the festival. There was already a queue forming at this point... and the queue kept growing all day! We also had 250 portions of fish and chips delivered by Helicopter to a children’s Christian summer camp.

The quay was packed all day, and everything was free! Overall, we cooked around 9,000 portions of Fish and Chips and finished frying just after midnight.

The next day Oliver and I were invited to join Jogvan and his family on a speed boat trip around one of the islands. It was incredible to see the diverse landscape of the mountains and how the Faroese sheep manage to get everywhere!

I would recommend visiting the Faroe Islands to anyone and I will certainly be going back!

A big thank you to Jogvan, Hanus and family for making me feel so welcome and all their generous hospitality.

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SO FAR-OE

SO GOOD! JFK is dedicated to providing quality cod and haddock for you. The capacity to deliver on our promises of high quality is one of the company’s key trademarks. Production is done onboard the incredible fishing vessel Gadus.

Steps are taken at every juncture of the fishing process to ensure that JFK’s frozen-at-sea products are as fresh as possible. Frozen-at-sea has been called “fresher than fresh,” because within four hours from leaving the sea the fish is processed and frozen.

Ask your wholesaler for Gadus today

All JFK processing factories and trawlers produce in accordance with HACCP principles

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Proud member of “Frozen at Sea Fillets Association”

Chippy Chat & Fast Food Magazine • September 2019

Kósarbrúgvin 3, P.O. Box 56, FO-710 Klaksvík, Faroe Islands Tel +298 409900, Fax +298 409901, Email jfk@jfk.fo WWW.jfk.fo

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The Bay Kitty Rowlers!

The Bay becomes UK’s first fish & chip shop to pay real living wage

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n a first for the UK fish and chip shop industry, The Bay has announced its commitment to paying employees the ‘Real Living Wage’. The Bay has received the accreditation from the Living Wage Foundation, a charity which sets out to improve earnings for all.

The Stonehaven-based chippy, which was voted Britain’s best eating experience by Lonely Planet last year, employs 22 team members in its busy sea-front shop.

Findings from the Living Wage Foundation have revealed that hospitality is the largest low-paid sector in Scotland with 67% of employees receiving less than the real cost of living.

Speaking of the accreditation, Founder of The Bay Fish and Chips, Calum Richardson said: “I have always believed that wherever you work, you should be paid both fairly and well, therefore The Bay is proud to have been recognised as a ‘Real Living Wage’ employer.

“We’re incredibly lucky to have an awardwinning team who all contribute towards serving up the best sustainably-sourced fish and chips around.”

Unlike the UK National Living Wage (£8.21 per hour) which is mandatory for all employees over the age of 25, the voluntary hourly rate calculated by the Living Wage Foundation (£9.00 per hour) is paid to employees from the age of 18.

As part of the accreditation, Calum Richardson will join a Living Wage Hospitality Steering Group to help increase wages for Scotland’s lowest paid workers.

Jack Evans, Living Wage Scotland Manager said: “We are delighted to welcome The Bay Fish and Chips to the Living Wage movement. By becoming accredited they have joined the growing movement of over 1400 companies in Scotland who recognise that Living Wage

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accreditation is the mark of a responsible employer.

“They are also raising the bar for employers within the hospitality industry and I hope that this public commitment to their staff encourages other hospitality employers to follow their lead.

“Living Wage Scotland plan to work with more of Scotland’s hospitality employers to ensure that more workers receive a real Living Wage”.

ABOUT LIVING WAGE • The real Living Wage for the UK outside of London was announced on 5th November 2018, and is £9.00 per hour. This figures are calculated annually by the Resolution Foundation and overseen by the Living Wage Commission, based on the best available evidence on living standards in London and the UK. • Living Wage Scotland is hosted by The Poverty Alliance, in partnership with the Living Wage Foundation, and is funded by the Scottish Government • Over the past 4 years, over 37,000 people in Scotland have had a pay rise as a result of their employer becoming accredited as a Living Wage employer. For an example of one of them click here: https://youtu. be/MaagH0UPXNo. £63.5m in extra wages have gone into workers’ pockets in Scotland since the voluntary movement began.

• More than 1400 employers headquartered in Scotland have become accredited.

Accreditation is voluntary. In the UK, there are over 5000 accredited employers.

• Accredited Living Wage employers in Scotland span private, public and third sectors. SMEs make up 75% of the total number of employers and half of Scotland’s local councils accredited. Find out more at www.scottishlivingwage.org/accredited.

Do you pay the real living wage? Email austen@chippychat.co.uk Chippy Chat & Fast Food Magazine • September 2019

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Gleethorpes The End of the Pier Show!

Twelve tonnes of potatoes and 10,000 hungry mouths – is this Britain’s busiest fish and chip shop?

By Austen Dack

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welve tonnes of potatoes and great shoals of fish have been feeding the many thousands at Papas Fish and Chip shop on Cleethorpes Pier for Armed Forces Weekend recently.

Not only was the resort hosting The Armed Forces Weekend but it was the hottest day of the year with glorious sunshine.

Dino Papas, one of the family members who runs the business on Cleethorpes Pier, said “We had people queuing for when we opened at 11.30am on that Saturday morning.

“We had our fish van on standby making regular trips to the market so we are always stocked up and we had tonnes

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of potatoes ready and we can get more from our supplier.

“We had been taking reservations for this weekend about a couple of months ago and we had full orders by about three weeks before. This is the busiest we have been.

“We have been here over two years now, but we have not had a day a busy as this.

We have had to bring in extra staff from our other restaurants and have about 70 staff on in total.

“We are delighted there has been such a good turnout for Armed Forces Weekend. This is our third Armed Forces Day and it has certainly been the biggest and the best.”

Restaurant supervisor Chloe AshfordSmith said “We had a lot of good feedback and no complaints at all. Everyone has said the food was really nice and that we

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are doing a really good job.”

It is estimated 12 tonnes of potatoes were consumed over the weekend and around 19,000 people served.

Dino said “We are proud that we have served so many people and have attracted people to Cleethorpes.

Our Visit!

After hearing about the success of the Pier, I thought it was about time we visited them to see for ourselves. Papas are our Field to Frier Fish and Chip Awards winner 2019, so myself and Isle of Ely Produce MD John Boutwood headed north for our visit. We were greeted by Dino and George plus father Sid on our arrival ready for our inspection and of course fish and chip dinner.

I wasn’t sure what to expect. Maybe the site of a structure that was in need of repair, and a half empty dining hall (it can feed over 500) perhaps? It was a Tuesday lunchtime, pre-school holidays with a slight dampness in the air. The first surprise was the considerable car park.

It was already starting to fill, and we had a few minutes to walk in order to reach the pier itself. As we walked in already over 200 people were seated all tucking into fish and chips and the various accompaniments.

The inside was amazing, huge chandeliers, a decadent ball room and lots of space despite the 500 plus covers.

We ordered the haddock and chips, home-made tartare sauce and mushy peas with bread and butter. The food arrived in perfect time to take in the spirit 29

of the vista. The haddock batter was a perfect golden colour, crisp to touch. The fish itself was white, meaty and fell apart to eat.

A big part of the Papas success is their staff. Our two servers Lauren and Shannon were incredibly bubbly, had a great attention to detail and showed us a genuine interest. Papas staff training is second to none and it shines through the whole building from greeter to pot washer. The girls are rewarded with lots of tips and the scheme Papas runs enables them to collect lots of what they have taken boosting their earnings considerably.

All to soon its time to head home. The family now have 9 shops, but this one, a PIER has to be the most impressive. I have to wonder what’s next on their list to turn into a fish and chip shop – Buckingham Palace?

Sid Papas, owner said: “I am so proud to be the owner of The Pier.

“Buying it was the best deal of my life by 100 per cent.

A lot of people had doubts about it but it has proved a great success.“ I would advise anybody to take a trip to Cleethorpes to see this operation. There are so many large seaside buildings like this across the UK either closed or in need of help. This Pier personifies Great Britain and I hope it stays like it for many years to come.

Chippy Chat & Fast Food Magazine • September 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?

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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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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 30th September, 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 31

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It Aint Half Hot Mum! Heatwave Doesn’t Stop Fish And Chip Restaurant Serving

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ith the UK’s highest recorded temperatures scorching the North East, one of the hottest venues for quality fish and chips is being very cool about their huge queues and glowing recommendations from customers near and far.

The Harbour View in Seaton Sluice recently featured in a Discovery Channel TV documentary about Northumberland specifically made for Australian and New Zealand audiences. As a result, the restaurant welcomed a tourist from down under when he and his wife popped in for fish and chips while holidaying in the region.

Manager, Waseem Mir said: “It’s quite ironic that this couple came from a very hot part of the world to enjoy their fish and chips on a very hot day. I’d like to think the temperatures reminded them of home, but they did say they’d never tasted anything like our cod and chips back in Australia.” (AND IN A GOOD WAY TOO - Ed) On a more serious note, the restaurant, voted the fourth best in the UK by Trip Advisor has been looking at ways to help its staff cool down while cooking and serving meals.

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“Fish and chip restaurants are very hot places to work at any time of the year but in high summer the temperatures can be very challenging as our deep fat fryers can reach temperatures of 180°C,” said Mr Mir. “We encourage our staff to drink plenty of fluids and take regular breaks and we’re very lucky that we have ice cream in abundance from our Sprinkles Ice Cream Parlour. We’ve also thought of our canine friends by putting extra water bowls out for them to have a refreshing drink.

“Thankfully we have air conditioning in our restaurant and it’s really lovely to look out of our windows and see so many people enjoying the beach and walks around Seaton Sluice in the hot weather.

How did you get around the hot weather?

Email austen@chippychat.co.uk

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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 33

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

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

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Family Fortunes!

Lincolnshire Chip Shop Crowned National Champions!

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he Elite Fish & Chip Company is celebrating after being named as national champions in the food and drink category at this year’s National Family Business Awards.

Staff from the family-run business, which has outlets in Ruskington, Lincoln and Sleaford, enjoyed a night of glitz and glamour on Saturday (13th July) to celebrate this year’s National Family Business Awards at the iconic Wembley Stadium.

Adrian Tweedale, Director at the Elite Fish & Chip Company, said: “We’re absolutely delighted to have won the national title for the food and drink Family Business of the Year! This award win is the highest accolade for a family business – and we’re thrilled to be adding more silverware to

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our trophy cabinet.

“We wouldn’t be where we are without our hardworking and dedicated staff, as well as our amazing customers who have shown loyalty to us over the last 30 years. This award tops off what has been a hugely successful time for our business after we raised more than £32,000 for three wonderful charities to mark our 30th anniversary.”

The award win comes after a busy and successful period for the Elite Fish & Chip Company; earlier this year the familyrun firm celebrated a double award win at the East Midlands Federation of Small Businesses (FSB) Celebrating Small Business Awards 2019.

The National Family Business Awards recognise the very best in family-owned businesses across the UK and Ireland.

This year’s awards marked a decade of showcasing the very best in family-owned businesses and have become the highest and most sought-after accolade a familyowned business can take home.

To find out more about The National Family Business Awards, visit: http:// thenationalfamilybusinessawards.com/ To find out more about The Elite Fish & Chip Company, follow its Facebook, Twitter and Instagram feeds or visit: www. elitefishandchips.com.

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The Real

Bistronómika - One of Real Madrid’s Finest Fish Restaurants

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hef Carlos Del Portillo, who trained at the restaurants of the Ritz and Velázquez 128, has opened his own restaurant, Bistronómika, in the famous district of Las Letras (soon to be Calle de Ibiza).

Although it is not a seafood restaurant per se, the chef does have a particular fondness for such delicacies, preparing wild fish and seafood imported from Galicia, Asturias, Cadiz, and the Canary Islands. Tasty fish such as sargo, brill, tub gurnard, ballan wrasse, rubberlip grunt, red-banded sea bream, or northern red snapper, which he prepares with a Japanese twist, combining sweet, savoury, and acidic flavours. There is also a perfect selection of wines and beers to pair with the food, made mostly in Madrid.

Carlos del Portillo cemented his deep knowledge of cooking in the prestigious School of Hospitality of the Casa de

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Campo in Madrid, sharing classrooms and student corridors with renowned chefs such as Alberto Chicote or Paco Roncero.

He left behind his student stage by tanning in some of the mythical Madrid kitchens of the 90s, such as the Hotel Ritz, Príncipe y Serrano or the Casino de Madrid. Thanks to that previous baggage, Del Portillo dominates today the different culinary techniques managing to connect with his creations with all kinds of audiences. The Madrid chef always bets on a kitchen made from a high-quality product, whose combination with the best cooking techniques, with special attention to grilling, and a great respect for the trade, result in a very characteristic offer.

Bistronómika is his personal project; a space to prepare the kitchen that feels and believes. In short, a dream come true.

The current restaurant is cosy and inviting, with wood-panelled walls, ingenious lamps with seafaring motifs, table legs made from chains, a small

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Deal! interior courtyard with colourful flowers, and an open kitchen, so that diners can watch Carlos del Portillo and his colleague Charlie Castellanos as they rustle up their culinary delights, a team that works in perfect harmony and coordination.

Bistronómika is, in every rule, a restaurant dedicated to the sea, grilled, to the spoon ... It is likely that there is no better description than that offered by Carlos del Portillo, architect and chef: In Bistronómika, we simply cook! Fish and seafood support the offer, but not just any fruits of the sea: to some more classics such as bluefin tuna, oyster, carabinero, Galician mussel or anchovies, all kinds of specimens from cold or hotter waters are joined, Mediterranean or Atlantic, which are hard to find in Madrid. Thus, depending on the season, in Bistronómika it is possible to taste fish and shellfish such as scorpion, theft, snapper, black xargo, royal xargo, coruxo, pinto, maragota, bluefin tuna, canary tuna, cherne, xarda, conger, anchovy, anchovy, branch, red shrimp of Denia, red shrimp of Garrucha, cockles of the estuary, blue crab, chicharro, blond, pinto, nécora, cañaíllas, clams, thin shell or bowling, among many others.

Carlos del Portillo manages to give all of them, fish and seafood, the exact point of cooking thanks to an innate talent to achieve such precision.

Meanwhile, a seafood dish, one with meat emerges, the only one offered in its menu: Madrid’s tripe. This apart, Del Portillo is clear: “In

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Bistronómika we cook the sea.”

When the cold starts and the fresh vegetables are in full season, the spoon offer is well nourished: Del Portillo achieves funds of great power and depth thanks to the use of the best raw material and measured cooking and slow running.

In charge of the room is Silvia Manzano.

His landing in the hospitality industry came when he studied law, in principle, with partial dedication. Over time, he hung up his robe before putting it on and put himself fully into a sector he soon fell in love with. “I love my job, and although I dedicate many hours, I do not change it for anything,” he clarifies. The truth is that the service offered by Silvia Manzano is close and attentive: his casual and professional style is consistent with modern times.

Bistronómika opened its doors at the end of winter 2016 in the Las Letras neighborhood, and in the summer of 2019 it moves to Ibiza Street, currently being part of the Bulbiza project. Bistronómika is in a cozy place with sinuous shapes and marked warmth, with a large profusion of oak, and a counter full of seafood and fresh fish that presides over the room.

The dining room is bright and can accommodate 32 people. Its facade is reminiscent of the classic Parisian bistros.

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Cromer Grabs!

We visit Cromer’s No1 Austen Dack

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ecently we took a trip to East coast favourite Cromer in search of sand sea and a great chippy. We found all three with the latter being Cromer No1, a great fish and chip shop/ restaurant.

TV chef Galton Blackiston of Michelinstarred Morston Hall got into the seaside spirit when he opened this upmarket chippie with co-owner Spencer Gray along the North Norfolk coast in Cromer. Given his gastronomic pedigree, it’s no surprise that local produce is at the heart of things here, including seafood off the boats.

Simple ideas and keen prices for the whole family are the order of the day, whether you sit down to eat in the restaurant or queue at the takeaway counter. Battered cod, haddock and plaice are the mainstays, but also look for Cromer crab cakes, hanger steak burgers and mushy pea fritters.

No 1 Cromer has four departments for you to choose from!

Downstairs

They have the Downstairs Restaurant offering traditional Fish and Chips, Crab Salads, Luxury Hot Drinks and much more.

With space for a few hundred covers, it’s perfect for families and couples looking for a fantastic seaside fish and chip meal.

Upstairs

The Upstairs Restaurant (is where we went) is available to book and is perfect for those special occasions or simple gatherings with friends or family! Upstairs@No 1 offers an interesting European inspired menu using, where possible, fresh and local produce

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and ever-changing beautiful views over the Northern Sea. Of course, you can have the fish and chips up there too.

Just visiting?

The Takeaway staff will happily box up some Fish and Chips for you to enjoy in specially designed No.1 boxes.

Ice Cream

Or visit the Cromer No1 Ice cream counter offering Whippy, Soft Scoop Ice Cream and Coffee to go.

Upstairs we were greeted by Becki and Kwame. Kwame was a tremendous asset to Cromer No1. His gentle persuasive manner led us to having a lovely marmalade gin, whilst people watching from on high overlooking a glorious sandy Cromer beach. I was visiting with my friends Sam and Evy, and we had already perambulated up and down the Pier and enjoyed a pre supper drink at the nearby Hotel De Paris.

On to the food, (we were mainly there for the fish and chips) but again Kwame suggested the prawns. We ordered some to share and once again his recommendations were spot on. The huge succulent prawns were large meaty and the garlic sauce devine. The main event was their line caught frozen at sea haddock and chips.

They were expertly made chips. sweet flakes of white meaty fish. And the batter tick, tick, tick!

I loved the bucket and spades that the kids meals are delivered in/with, im tempted next time to ask for that.

Galton has taken over a large building in Cromer and turned it into a fish and chip success. A must visit if you are in or around the East Coast www.no1cromer.com

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Fabulous

Fish Roe Fritters A PROTEIN PACKED NUTRITIOUS MEAL

MAKE A DIFFERENCE. CHOOSE GUARANTEED SUSTAINABLE FISH.

Please contact your local distributor/ r/ supplier for further information.

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Open Day Success!

Over 140 friers and trade suppliers travelled to Ely Cambridgeshire for the 7th annual Isle of Ely Produce open day.

By Austen Dack

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he event put on by John, Oliver and Claire Boutwood and hosted by myself (Chippy Chat Publishing Editor Austen Dack) highlights the journey the potato makes before it hits shops. It is the culmination of their ‘field to frier’ platform which also includes sponsorship of a National Fish and Chip Award.

With a new layout (we had outgrown the old one) and lots of exciting speakers from across the industry, everyone seemed to have a great day out.

The day although dedicated to the potato in recent years has taken on the mantle of being a showcase for what’s also best practice in the industry. Many top chip shop owners presented during the day from a full AV stage show set up in one of IOE’s potato storage sheds.

Highlight of the day was Krispies from Exmouth the current UK champions. Tim and Kelly showed us just why they are the best in the UK with benchmark activity in a thrilling keynote speech. Other speakers included DWYFF Lauren Kellaway, Richard

Wardell Jacob Brydon and Nikki Hawkins from Seafish, Mark Drummond, Pukka Pies, Malachy Mallon, Barry Dickman & Dino and George from Papa’s.

Our featured farmer this year was AL Lee Farming Company. Sarah Lee herself was on hand to introduce before handing over to farm manager James Thorp. He took over 100 people to his farm giving them a running commentary as they approached the farm before jumping out to see the potato growing process first hand. James was a great speaker and the group all complimented him on his fantastic tour.

Other highlights included tasting the new Pukka Pie veggie variety, tastings from McWhinney Sausages, Keejays plus fish (via Smales) from Norway (off the Ramoen) and chips (Divva variety), which were expertly fried by Mark Bennett and his team from Dorset.

In the evening over 50 people dined and drank into the night in Ely all reflecting on the day itself.

We are already planning next year’s event. If you would like to attend as a frier or supplier and want details of tickets and/or sponsorship please email austen@chippychat.co.uk

A plethora of top industry speakers on the stage

In the Frame

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Chippy Chat & Fast Food Magazine • September 2019

North West

Chippy Chat & Fast Food Magazine • September 2019

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North West

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

Specialist supplier to fish and chip shops

0151 526 5318 aj.swift@live.com

Call the Potato Professionals Today

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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

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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.

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Call: Graham White Continued over page >>> T: 07855 940013

Chippy Chat & Fast Food Magazine • September 2019

01926 633 323

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Chippy Chat & Fast Food Magazine • September 2019

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Mitchell Potatoes

>>> Continued

It was a great day for meeting up with old friends, and trade contacts.

AL Lee Farm Tour

A BIG Thankyou to all of this year’s Sponsors

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Chippy Chat & Fast Food Magazine • September 2019

Chippy Chat & Fast Food Magazine • September 2019

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Want to Make a Perfect Chip? Ask for Goldies!

PD PRODUCE Scotland PD Produce supply over 350 chip shops throughout

Scotland, with the best chipping potatoes you can buy. Over the year that’s over 17 million bags of chips fried by our chip shop customers.

Ask for Goldies!

Goldie’s are PD Produce’ own brand of first-class chipping potatoes. Goldie’s chipping potatoes are carefully selected and scrupulously tested from farms across the country for the best peel, fry colour and most importantly taste! Only the best makes it into the Goldie’s bag!

Call PD on 0141 552 5559 www.chipshoppotatoesscotland.co.uk 43

Chippy Chat & Fast Food Magazine • September 2019

Chippy Chat & Fast Food Magazine • September 2019

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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 • September July 2019 2019

Chippy Chat & Fast Food Magazine • September 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 • September 2019

Chippy Chat & Fast Food Magazine • September 2019

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Back In the Chain Gang!

UK’s best fish and chip chains named in national awards shortlist

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he UK’s three best multiple fish and chip business have been revealed netting a place on the shortlist for the Best Multiple Fish and Chip Operator Award, one of 14 categories in the 2020 National Fish & Chip Awards.

The Best Multiple Fish and Chip Operator category is open to fish and chip businesses with more than three outlets within the UK including franchises, and is hotly contested.

The top three finalists in this category represent the best in the UK. They will now compete in further assessment in their quest to become the nation’s number one.

The businesses shortlisted for the award are:

Sutton and Sons, London

Fusco’s of Whitby, North Yorkshire

Daniel’s Fish and Chips, Dorset

As part of the judging process, each business is carefully assessed on a variety of elements including sustainable sourcing policies, menu development and innovation, staff training policies and processes and wider marketing and promotional activity. Judges review the application forms and assess the quality of fish and chips on offer and the levels of customer service provided by staff through mystery dining visit of three of the operator’s locations.

Over the coming weeks the three businesses will be judged again for consistency in their product and customer service across their multiple sites, before the winner is revealed at the final awards ceremony held in London in January 2020.

Marcus Coleman, Chief Executive Officer at Seafish, said: “This award category showcases the leading multiple fish and chip businesses across 46

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the country. The shortlisted operators have demonstrated real commitment to quality in a number of areas, not just food, and have worked extremely hard to earn their place on this list. There’s a tremendous amount of talent to be seen across these businesses, and we wish them all the best for the final as we know how much this competition means to all of them.”

Ryan Baker, Middleton Foods, said: “We’re proud to sponsor this award category and seeing the enthusiasm of the multiple operators in their businesses, their commitment to consistently high quality fish and chips is fantastic to see.

We work closely with the fish and chip industry, and the difference an award can make to the success of a multiple operator business can be significant.”

The winner of the Best Multiple Fish and Chip Operator Award will be announced at The National Fish & Chip Awards’ 32nd annual awards ceremony in London on 23 January 2020.

The National Fish & Chip Awards have continually grown in scale and stature since their formation in 1988, and are now recognised as one of the most prominent and respected seafood industry events in the UK. For information on all announced awards shortlists, please visit https:// www.seafish.org/article/finalists-andwinners 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

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Consistently Good!

UK’s best fish and chip chains named in national awards shortlist

T

he UK’s Top 10 Fish and Chip Restaurants have been revealed recently as part of the 2020 National Fish & Chip Awards. Organised

by Seafish, the public body that supports the £10bn UK seafood industry, the awards are the UK’s premier awards for fish and chip businesses.

The UK’s Top 10 Fish & Chip Restaurants are, in alphabetical order: Fish! Borough Market, Borough Market, London Fish City Belfast, Belfast Knights Fish & Chip Restaurant, Glastonbury, Somerset Malt and Anchor, Cirencester, Gloucestershire Quayside Gourdon Limited, Gourdon, Aberdeenshire Saltwater Fish Restaurant, Torquay, Devon Something Else Fishy, Milborne Port, Sherborne, Dorset The Cods Scallops, Nottingham, Nottinghamshire The Fisherman’s Wife, Whitby, North Yorkshire Trenchers Restaurant, Whitley Bay, Tyne and Wear

These 10 finalists will now compete for the chance to take home the coveted title of the ‘UK’s best fish and chip restaurant. The restaurant award category is open to all UK fish and chip businesses with a sitin restaurant at the main business location.

Fish and chips is the UK’s national dish and each portion is an excellent source of protein, carbohydrate and many essential vitamins and minerals. The National Fish & Chip Awards recognise outstanding restaurants 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.

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It’s not just about food quality; there are a wide variety of additional factors that make them great, 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 Judges will make a final round of visits to each of the restaurants for mystery dining assessments, before crowning the UK’s best fish and chip restaurant on 23 January 2020 at the award ceremony in London.

Marcus Coleman, Chief Executive at Seafish, said: “The UK is world-renowned for fish and chip takeaways, but there are plenty of incredible restaurants serving tasty, healthy fish and chips to sit in customers day in day out. We have 10 of these exceptional restaurants represented in this list.

Each is a credit to our industry and we wish them all good luck in the final round of judging.”

Award Sponsor Alan Pearce, Field Sales Manager at Goldensheaf, added: “These top 10 restaurants have proven themselves to be focused on providing the best sit in fish and chips dining experience available in the UK today. Each of them excels in a number of different areas from the quality of food they offer through to their commitment to sustainability and the way in which they support and develop their staff. Any one of them would make a worthy winner, best of luck to them all.”

The winner of the Fish and Chip Restaurant of the Year Award will be announced at The National Fish & Chip Awards’ 32nd anniversary ceremony in London on 23 January 2019.

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

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HOST A FUNDRAISING FISH SUPPER THIS AUTUMN 11-27 OCTOBER 2019

Our crew members drop everything when their pagers go off ― even a home-cooked meal with the family.

Will you host an RNLI Fish Supper and support our lifesaving work?

Ready to cook up some support for the brave RNLI lifesavers – in the company of your favourite people?

SIGN UP FOR YOUR FREE FUNDRAISING PACK AT RNLI.ORG/FISHSUPPER

The RNLI is the charity that saves lives at sea

Royal National Lifeboat Institution (RNLI), a charity registered in England and Wales (209603), Scotland (SC037736), the Republic of Ireland (20003326), the Bailiwick of Jersey (14), the Isle of Man, the Bailiwick of Guernsey and Alderney

Fish Supper is the RNLI’s annual charity and social event of the Autumn which supports their lifesaving work.

T

he brave RNLI volunteer crews are ready to drop everything – even their supper – at a moment’s notice to go to the rescue of people in trouble on the water. The money raised when you host a Fish Supper supports all aspects of their lifesaving work and could help buy kit for the crew members or fuel for one of the lifeboats.

Events like Fish Supper raise vital funds for their lifesaving work.

9,412 people rescued by RNLI lifeboat crews in 2018 26 people saved a day on average

Your tasty fundraising Fish Supper will help give lifeboat crews everything they need to save lives. Just prepare a fishbased meal and invite your friends or family around for a fun night, in return for donations to the RNLI. You don’t have to be a top chef or even a fish-lover to take part – veggie options, fish fingers and fine dining are all allowed!

To sign up or donate to Fish Supper, please visit RNLI.org/ FishSupper To learn more about the Fish Supper RNLI fundraising campaign. please contact: Terry James - RNLI Fundraising Manager Email: terry_james@rnli.org.uk Mobile: 07585 888 416

Over 248 UK and Channel Island beaches patrolled 32,207 beachgoers helped by RNLI lifeguards in 2018 48

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Extraordinary Colmans Seafood Temple sponsor South Tyneside Festival!

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ummer Festivals are on the rise across the UK. Whether at a certain venue i.e a racecourse or local park they are providing opportunities for shops to engage with their customers through sponsorship, selling product to festival goers and getting product placement opportunities with a whole host of stars – all good for Team Fish & Chips GB. The South Tyneside Festival is an annual three-month celebration of music and culture in a unique setting. This fabulous summer festival brings three months of free entertainment to the vibrant seafront resort of South Shields.

The highlight each year is four open-air concerts on summer Sunday afternoons, which take place in Bents Park right next to the beautiful beach and seafront of South Shields. This year’s line-up kicked off with Marti Pellow, before 90s band the Lightning Seeds took to the stage the following week. will After that an 80s

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flavour with Midge Ure and Nick Heyward performing, while the talented Gabrielle brought the concert programme to a close in style on Sunday 4 August.

Entry was free of charge, or you could purchase a Priority Plus ticket which allowed you in earlier to pick the best spot.

One of the main sponsors of the event was Colmans Seafood Temple, South Shields. Richard Colman Ord said. “It’s always a pleasure to sponsor the South Tyneside Events concerts in the park which always host some fantastic shows.

We also sometimes get the pleasure of sending our famous fish and chips for the acts to enjoy, Marti Pellow of Wet Wet Wet, Ian Broudie and the Lightning Seeds plus Gabrielle have all sampled our delights and they loved them!”

Richard was proud to serve all the acts some of their fish and chips and got the chance to hang around backstage during some of the concerts.

Colmans Seafood Temple is a family orientated seafood restaurant serving the finest coastal cuisine. They use local

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Events! and seasonal produce wherever possible and have sustainability and responsible sourcing methods at the heart of their ethos.

Situated on South Shields Seafront, panoramic windows offer unrivalled views of the fantastic coastline! At Colmans, they prepare original and delicious seafood dishes which are cooked to order.

I was lucky enough to visit at their opening night party, and the investment, care and attention to detail is impressive.

What summer events have you sponsored?

Email austen@chippychat.co.uk

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