Chippy Chat - April 2019 by Chippy Chat Magazine

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Pukka Pies Supports Fish & Chip Shops with Exciting Bank Holiday Customer Campaign 6-7 www.chippychat.co.uk

austen@chippychat.co.uk

Showtime At the Double

Chippy Chat & Fast Food Magazine • April 2019

TEL 01353 865 966

The Chippy Chat & Fast Food Magazine Last • April 2019 Supper

Issue 4 Volume 9 April 2019

Chippy Chat & Fast Food Magazine • April 2019

April Show-ers! The Year March-es On! nother great month in the world September 8th. If you would like to

Austen AustenDack Dack

Publishing Editor Publishing Editor

of fish and chips. Two wonderful Well already approaching the shows Fry It and What’s Cooking by end of the first quarter of 2018! Friars Pride and Colbecks were held Hopefully it will be a busy one for recently. Congratulations to all the Q shops suppliers as we approach teams and for making a huge effort for us all including Whitely whose Mother’s dayVA and Easter too. own show in Bolton is on Sunday 14th April. Congratulations to all at Friars The RANGE FINDER feature is Pride. Once again, they have back for its first appearance of 2019. delivered a fantastic trade Whether you are looking for ashow new with even moreor visitors seemed range, a service financeitwe have mostever. bases covered to help you decide. than This we this launch our Isle Ely A busymonth offering month forof your Open Day. Once again, this FREE day delights. First off we review many conjures up some brilliant speakers of ourinoil fat suppliers here Elyand including Krispies giving and you the chance to see what many Papas and Young Fish Frier champion Lauren Kellaway to name few. Also, top shops are using and awhy. The date for your diary is Sunday

attend either as a frier or supplier we have our great sausage feature please email austen@chippychat.co.uk. too! Don’t forget June 7th 2019 is Our front-page forThere March is National Fish andpartner Chip Day. Pukka Pies. on They supply millions of is lots going so get involved by visiting www.neoda.org.uk/ pies to fish and chip shops across fishandchipday I am to be the UK and they areproud helping uspart of the NEODA team helping to deliver celebrate National Pie Week. this event in 2019. IfThis youmonth wouldI like to Milan advertise, visited to try their get involved tell us some version of fish or and chips. It was a great trip, one I recommend toausten@ you all. news please email me Thanks to our new partners MEFF, chippychat.co.uk – thanks for your Florigo, Seafood Training and Herald support enjoy the issue. Quality Disposables. We couldn’t do it Austen without you. As usual email me austen@ chippychat.co.uk if you would like to be featured or join us as a partner.

Chippy Chat Ltd

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

Twitter @Chippychat

www.chippy-chat.co.uk Facebook Chippy-Chat info@chippychat.co.uk TEL 01353 865 966 Twitter @Chippychat FAX 01353 863 444 Facebook Chippy-Chat Managing Director John TEL Boutwood 01353 865 966 FAX 01353 863 444 Publisher Oliver Boutwood Managing Director oliver@chippychat.co.uk John Boutwood

Publishing Publisher Editor Austen Oliver Dack Boutwood austen@chippychat.co.uk oliver@chippychat.co.uk 07863123929 Publishing Editor Subscriptions and Marketing Executive Austen Dack Amanda Waterfield austen@chippychat.co.uk amanda@chippychat.co.uk 07863123929 01353 865 966 Design/Editorial Design/Editorial Stuart Catterson Stuart Catterson stuart@cc-ff.com stuart@cc-ff.com Accounts Accounts Claire Boutwood-Potter Claire Boutwood-Potter accounts@chippychat.co.uk accounts@chippychat.co.uk Printed in the UK by Printed in the UK by The Magazine Printing Company The Magazine Printing Company Advertising Sales and Promotions Advertising Sales and Promotions austen@chippychat.co.uk austen@chippychat.co.uk For PR and Editorial For PR and Editorial editorial@chippychat.co.uk editorial@chippychat.co.uk

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

3 3

Get Klucky with Meadow Vale! Eye-catching new look for Southern Fried Chicken Portions

WE HAVE SUPPLIED INBUILT SUPERPAD SYSTEMS (TRIPLE FILTRATION) FOR FACTORY FITTING TO: MARTYN EDWARDS FRANK FORD KIREMKO (KFE) HENRY NUTTALL SCOTRANGE EDEN RANGE

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

Chippy Chat & Fast Food Magazine • April 2019

eadow Vale Foods have given their Southern Fried Chicken portions a brand-new look, making it stand out in the freezer and be more appealing to customers. The current plain white packaging is being replaced with a strong Americanstyle look with upgraded cardboard, giving the product a more eye-catching presence, offering excellent Point of Sale opportunities to boost sales. Firmly established as a favourite, customers can expect the same highquality product as before, with the advantage of even more robust packaging. Meadow Vale have used traditional southern fried spices such as paprika, cayenne, cumin and garlic to develop an authentic coating. The coating holds to the chicken when deep fried or oven baked, making it look and taste great. The chicken thighs, drums and fillets are all packaged separately, allowing greater portion control and offering multiple menu ideas using the different cuts. There are a minimum of 14 pieces per bag or 42 pieces per box. The Southern Fried Chicken portions will now also feature Meadow Vale Foods Klucky promotion, with £250 and a box of Meadow Vale Homestyle Chicken available to win every month. This competition gives winners a great promotional opportunity for their business, and gets them featured on the Klucky website www.getclickywithklucky.co.uk, which has more than 1,000 active users. Meadow Vale foods Managing Director Nigel O’Donnell said: “We are constantly looking at ways we can improve the look of our products, and to increase shopper visibility and brand awareness, and so have refreshed the look of our 8kg Southern Fried Chicken Portions box. “The new look will give our wholesalers excellent Point of Sale opportunities, and customers can expect the same great taste and quality they get from any Meadow Vale Foods products”. For more information about all of Meadow Vale’s products and services please visit their website at www.meadowvalefoods.co.uk

Chippy Chat & Fast Food Magazine • April 2019

Inside Prize Winning Pies!

Pukka Pies Bank Holiday Campaign

Diary Dates

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

April 2019

Business or pleasure, dates not to be missed

Fish and Brits!

Jax Jones and Steels Corner House

KFE on a Mission... Mission Accomplished!

On the go with Florigo!

Niamh Caldicott and Maddi Powell

Helpful Wise & Good

Hewigo reliability today and tomorrow

TEE Time

From Fields To Fryer!

Fish and Chip Couple Celebrate 38 Years Of Serving Suppers

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

Mother Hubbards’s Expanding further south

Fry-It 2019 What a Blast

Tray-Bien!

3 Great Award Winning Shops use MEFF!

Quality Ranges Since 1865!

National Fish & Chip Day It’s back…and it’s bigger than ever!

Considered Training!

Flexible training that suits your business

Thanks To Mr Chip!

Herald Enjoys Surge In Sales

Well Doner To All!

British Kebab Awards Winners Revealed

Pie-r Pressure!

Holland’s Proud Naming Bid

Peak Practice!

Dr Grafton Swaps Hospital for Hospitality!

The Edinburgh Collective What’s Cooking 2019

The Last Supper

Three Go off to Milan Together

Chip Chip HollRay!

Thumbs-up for Holl in chip testing

Isle of Ely Industry Open Day Come Down to the Farm

Chippy Chat & Fast Food Magazine • April 2019

Es 30 tab Ye lish ar ed s

Henry Nuttall

Recycled Packaging

42 44 45 46 48

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

For prompt, efficient service please call:

01553 772935

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

Frying Ranges

Prize Winning Pies! Pukka Pies Supports Fish & Chip Shops with Exciting Bank Holiday Campaign!

he nation’s favourite pie brand, Pukka Pies, has announced it will be increasing its support for fish & chip shops, with a fun and light-hearted campaign for the first May Bank Holiday weekend. Pukka Pies will encourage its 30,000 followers to visit their local chippy through a series of posts and competitions on Facebook & Twitter. The campaign will feature images of proud Pukka stockists and the classic Pukka chippy tea. Further, Pukka Pies will invite consumers to snap and share pictures from their local chippies, for the chance to win great Pukka prizes. Rachel Cranston, Head of Marketing at Pukka Pies says: “For us brits, the first May Bank Holiday represents the start of the outdoors season, and this year we wanted to drive top of mind awareness of chippies to help drive footfall to our valued customers at this key time of the year.” Pukka Pies invite all stockists across the country to get involved with the campaign to make it reach even further. Make sure to maximise the opportunity by sending photos from your fish & chip shop to marketing@pukkapies.co.uk, and follow Pukka on Facebook & Twitter to like and share the posts. What’s more, you can also create your own Bank Holiday pie deal by using the customisable poster option in

Chippy Chat & Fast Food Magazine • April 2019

the Pukka point of sale portal (accessible via www.pukkapies.co.uk/trade). The campaign comes after an exciting time at Pukka Pies, with record investment in brand and product. Pukka’s position as the nation’s favourite pie brand is now stronger than ever with 1 million more households buying the brand , and 1 in 2 pie lovers now preferring Pukka Pies over any other pie brand. Rachel concludes: “Over the last 2 years we’ve increased our investment in the fish & chip shop channel, focussing on modernising our sales support kit and rolling out our new branding. We now offer our customers a bigger point of sale range and direct access to Pukka assets with our new trade website. We’re very excited to expand on this support with this channel exclusive campaign, and we hope that our customers will see the benefit from this investment.”

Contact Pukka Pies Limited T: 0116 264 4004 F: 0116 264 009 E: info@blackburnfryingranges.co.uk www.pukkapies.co.uk The Halfcroft, Syston, Leicester, LE7 1LD

Chippy Chat & Fast Food Magazine • April 2019

14th April Innovations 2019 Macron Stadium, Bolton The North’s Premier Fish & Chips and Fast Food Exhibition promises to be the biggest and best yet!

21st April National Tea Day Get the Kettle on! If you are planning a National Tea Day promotion let us know. Email austen@chippychat.co.uk

29th APRIL - 5th MAY UK Coffee Week If you are planning a UK Coffee Week promotion let us know. Email - austen@chippychat.co.uk

12th May KFE Annual Dinner Dance ‘The best one ever’ ‘Great hotel great food great entertainment and great company’ Just some of the comments following the 2018 KFE Ball held for the first time at The Belfry! www.kfeltd.co.uk/about-us/dinner-dance

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

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

1st December The Chip Barrons’ Ball

Chat y p ll 2 019

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

National Fish & Chip Day

Chi p

Diary Dates

7th June

The Chip Ch Barons’ ristmas Ba Ball is Back

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

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

Chippy Chat & Fast Food Magazine • April 2019

Fish and Brits! Brit Award nominee Jax Jones has confessed his secret love affair with Steels Corner House Fish and Chip Restaurant.

he London-born DJ, songwriter, remixer and producer is hooked on Steels, in Cleethorpes, saying its fish and chips are “like a cuddle with each bite”. Jax, otherwise known as Timucin Lam, was nominated for a Brit Award for British Video with his song Breathe, featuring Ina Wroldsen in the 2019 ceremony. Jax - whose wife is from Grimsby - is always welcome at Steels where owner Ian Stead is now eagerly awaiting being able thank him for his kind words. During an interview with cooking channel Twisted, Jax said: “I’m here with Twisted and they’re going to put a spin on my favourite hangover foods - it’s fish and chips. “Fish and chips has a special place in my life. Every Friday throughout my teens after a long week, my mum would be bringing in the fish and chips. “And I’ve only gone and married a girl from up north. She’s from Grimsby which is a fishing town and they have really famous fish and chips there. “I want to shout out the place - it’s called Steels. Big up Steels.” He added: “Every time we go to

Chippy Chat & Fast Food Magazine • April 2019

visit her family I go there. I get the jumbo. It’s not crazy expensive but you get the bread and butter and the fish and chips, and it’s just glorious. “It has now become such a tradition that I reach Steels every time I go and now every relative in her 25-piece family buys me Steels vouchers, which I now collect and treat the whole family at Steels.” Ian and Steels’ long-serving staff are “overwhelmed” with Jax’s response to their restaurant, saying “he’s a genuine customer who is a lovely man”. Ian said: “Jax’s response to Steels is absolutely brilliant - I love it. “He didn’t need to say all those wonderful things, he isn’t being sponsored. He’s a genuine customer who appears to love our fish and chips and that’s so heartwarming and wonderful. “He will have to give us a heads up next him he’s coming so that I can meet up with him. I can’t thank him enough for his lovely words. It’s brilliant and it really made me laugh and smile.” Who do you have in your chippy? Email austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • April 2019

From the modest potato chip to the finest fish fillet it’s all about what you fry it in. For the tastiest results go Superior, the most respected, refined and deodorised beef dripping in the business.

Box contains 20kg (4 x 5kg)

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

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

Chippy Chat & Fast Food Magazine • April 2019

KFE Mission Accomplished! KFE 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

he frying range is THE key component in your business, the engine room that drives it forward and the decision on which equipment to install is one of the most important you will ever make, The investment is similar to that of a good quality car BUT you won’t be changing this in 2-3 years. Price is obviously important but you must consider savings that could be made with certified High Efficiency pans and built in filtration, the importance of after sales service support, and if you are new to the business, the help and support offered by The KFE School of Frying Excellence. KFE recognise the market changes and as such their working showroom was upgraded at the start of the year and a new 3 Pan Kiremko high efficiency wall pan was installed. Powder coated white with a heated gantry section it is a real show stopper and reflects the move in trend back to the wall range; allowing customers a clear view of their food being prepared. Some other hot trends KFE have noticed over the past year include: Gluten Free. – It’s estimated that 8.5 million people in the UK have now gone “gluten free” and it’s a very fast-growing

Chippy Chat & Fast Food Magazine • April 2019

area and such fish and chip shops are now looking into setting their shops up to be able to accommodate this growing market. KFE have responded by offering the option of an isolated pan featuring a divide between it and the adjacent pan to prevent any cross-contamination. The hot box above can also been designed so that oil can drain back into the gluten free pan, while the filtration for this particular pan can be set to drain only, meaning staff can’t return contaminated oil back to the pan. With shops like Harbourside in Plymouth going gluten free it is certainly something to consider when looking at a new range. The Real Food Cafe in Tyndrum, Perthshire, had built this concept into their Kiremko range. With gluten free accounting for about £40,000 of its annual sales and the business accredited by Coeliac UK, it takes its responsibility for serving safe gluten free food very seriously. Filtration. - KFE have offered built in filtration on all of ranges as standard for many years but are finding more customers are now looking at the triple filtration system. Ian Whyte of Skippers in Turiff is a long term customer and had this fitted on his new range. ‘So far we have not had to dump any fat from either of our chip pans and can still see the bottom of both pans which is a very clear indication that it’s doing its job properly and making us a huge saving on vegetable fat. Getting twice the life span out of our fish pans also making it a very Chippy Chat & Fast Food Magazine • April 2019

good return indeed’. If ordered with a new range this has no additional cost to your range! Trading in your range The main reason for changing your range after 5 plus years is due to the ever changing technology on the ranges. KFE customer Ian Whyte has recently installed his 3rd Kiremko range and said ‘I thought best to jump now and stay ahead of the game therefore always being able to deliver a great product to our customers. It does not take long in the fast evolving world that we live in nowadays to be left lagging behind, also great to that if you have looked after your range it can still have a good value.’ So why not call KFE now and find out how they can help you too! KFE have a dedicated Sales team with over 150 years in the industry so why not arrange for your Area Sales Manager to visit or pop along to the showroom in Market Deeping and give the range a test fry yourself! This month KFE took to the road with a team of their Award Winning customers on a charity fundraiser, KFE on a Mission which raised a fantastic £15,000 for the Fishermen’s Mission. KFE would like to thank their wonderful team of trainers for giving up their time to support the cause – Calum Richardson of The Bay, Tim & Kelly Barnes of Krispies, Craig Maw & Nikki Mutton of Kingfisher, Lesley Graves & Des Anastasiou of Burton Road Chippy, Mark Petrou of Petrou Brothers, Fred Capel of Chez Fred, Gordon Hillan, Stuart Fusco of Quayside and Garry Rosser of The Scallop shell who hosted the charity dinner.

COST SAVINGS AND HAPPY CUSTOMERS – what a new Kiremko Range can do for your business

It’s very easy for us to sing the praises of our Kiremko Ranges as we live and breathe them every day, but we wanted to get honest feedback from some of our customers. Jason Fish from Jason’s in Norwich

Call KFE on 01778 380448 or email sales@ kfeltd.co.uk to find out more on how they can help and their upcoming events.

KFE ON A

MISSION

MONDAY 25TH – WEDNESDAY 27TH MARCH

2019

THE SCHOOL OF FRYING EXCELLENCE IS BACK ON TOUR

GET TRAINING FOR YOUR WHOLE TEAM FROM AWARD WINNING TRAINERS, IN EXCHANGE FOR A DONATION

WHAT COST SAVINGS HAVE YOU SEEN WITH YOUR KIREMKO RANGE? • Our gas bill has gone down by 40% • We use 3-5 fewer blocks of dripping per week • Turnover is up yet we’re using the same amount of potatoes

HOW HAS IT HELPED YOUR BUSINESS?

AND JOIN US FOR OUR CHARITY DINNER AT THE SCALLOP SHELL, BATH

In support of

WITH THE SUPPORT OF OUR FRIENDS AT

Chippy Chat & Fast Food Magazine • April 2019

• My customers are enjoying better quality chips • The shop is much busier than it used to be • My Kiremko Range is paying for itself with an increase in sales and clear cost savings

To ﬁnd out how a Kiremko Range can change your business, give us a call 13 & Fast Food Magazine • April 2019 on Chippy 01778Chat 380448 or email sales@kfeltd.co.uk

On the go with Florigo! Fresh Fish!

T Niamh Caldicott

Maddi Powell

he Florigo Family would like to welcome the bright eyed and bushy-tailed Niamh Caldicott into our team. As a new member to our Marketing team we are excited to see what great things she will accomplish over the coming months. Niamh says she is focusing on company growth and customer experience. “It is a privilege to work for a company that has such a fantastic product and one with so many unique benefits. I want to share these quality fryers with everyone and really show them why Florigo is so special. I have a few ideas moving forward,” she shared with a beaming smile, “from hashtag campaigns that anyone can join to big events for our clients to say thank you for their continued support and love of our products. Watch this space!” Maddi Powell, our Marketing Executive, and Niamh are ready to tackle 2019 with gusto. We are excited to see what they will be launching this year.

Part of the FRY I.T. Crowd On Sunday 17th March the Westpoint Arena in Exeter was the place to be! The place was packed and filled with lots of fabulous suppliers showing their wares. One such supplier was us! With a beautiful, freshly oiled range shipped over especially for the day from the factory in Holland, the stall was glowing! – Thanks to all the stainless steal and our Halo Lights. It was great to see everyone, and we want to thank the lovely people who gave us feedback on the event and signed up for our Prize Draw! We enthusiastically announced the randomly selected winner on the 22nd March. Congratulations Jonathon Crawford, who is our lucky winner! Bad luck to everyone who missed out this time but keep an eye out for more competitions we are running soon!

We would love to hear from you. Give us a call on 01527 592000 and speak to Niamh about what you need. Or visit us on Florigo.co.uk to find out more. 14

Chippy Chat & Fast Food Magazine • April 2019

Helpful Wise & Good Hewigo reliability today and tomorrow

ustomers have always recognised the reliability of Hewigo ranges. Yet not only that, but Hewigo’s reliability, over many years, to deliver the latest technology, stylish options and support service. All Hewigo ranges are built or finished in the West Midlands and have benefitted from the creativity of both our UK and Dutch engineers. We were the first to introduce High Efficiency and in fact we are the only manufacturer to have well-established factories in the UK and the Netherlands. Our continued commitment to the UK is apparent in many areas: More than £200,000 has been invested to equip our new Service Department for the challenges of the next few years. Underpinned by our highly-rated Annual Service Contract where customers can opt for one of two levels, the best of which gives: No call out charge, a zero hourly rate, annual service included, breakdown response within 48 hours and 20% discount on gas and electrical parts. Recent investment in new machinery delivered September 2018 amounts to over £300,000 - a sign of our faith in the market and the necessity to offer class-leading ranges equipped with innovative features such as:

Crystal heated serving counter.

Here the top of the counter can be inset with glass, often with a crystal ‘crazed’ effect that

Chippy Chat & Fast Food Magazine • April 2019

is colour-lit by LED from below. The effect is most unusual and also means the top of the counter is warm to the touch.

Angled diamond effect front panels

Stainless steel front panels can be flat, curved (concave or convex) but the most recent and striking presentation is a diamond effect which reflects light in different directions.

Intelligent Chip Box

Almost all chip box heating is controlled by Simmerstat this works on electrical resistance which may result in the need for constant control by the operator and an uneven temperature. Hewigo have introduced a thermostatically controlled heat box which detects temperature and controls automatically to a pre-set value. We have combined this with a fan heater to provide more even distribution of heat within the chip box. The result is a better product. We are not the cheapest on the market but nor are we the most expensive. We concentrate on continuing to deliver excellent value and service for you today and tomorrow.

Contact Hewigo (UK) Ltd Bateman House Little Fields Way Oldbury West Midlands B69 2BT Visit: www.hewigo.com T: 0121 544 9120 E: sales@hewigo.com

The UK’s

No.1

manufacture Efficiency fr

Hewigo have built more High Efficienc frying ranges in the UK than all the other manufacturers put together.

16 Chippy Chat & Fast Food Magazine • April 2019 No wonder. We’ve been making them for over 12 ye

That’s over 12 years of experience and proven efficiency available to y

And because we manufacture in the UK, our support and service is j

The Engineer who services your Hewigo Range is probably the one who built it! That’s the sort of personal relationship that comes with a Hewigo Range.

With our highly rated, Service Contract you can look forward to:

• No call out charge • Zero hourly rate • FREE annual service • 24hr rapid response • 20% off parts Many of our engineers started as apprentices and some have over 20 years’ experience so they know what’s important to you.

• Minimum disruption to your business

Reliability and value. Today and tomorrow. 0121 544 9120 www.hewigo.com 17 Chippy Chat & Fast Food Magazine • April 2019

advantag Bateman House, Little Fields Way. Oldbury, West Midlands, B69 2BT 17 Chippy Chat & Fast Food Magazine • April 2019

It’s Tee Time!

3 Great Award Winning Shops Explain Why They use MEFF!

t’s a proud moment in the history of Martyn Edwards Frank Ford as it has been announced that the Top 3 Fish & Chip shops in the Teesside area all use Martyn Edwards Frank Ford ranges! Regional newspaper The Evening Gazette announced the winners of ‘Teesside’s best Fish and Chip Shop’ after a staggering 3000 votes. The winners, Seabreeze in Redcar, Fish Face in Seaton Carew and Oliver’s Fish & Chips in Redcar, are all elated with the announcement. Speaking to the Evening Gazette about the achievement, Seabreeze owner Nicola Atkinson said “This is absolutely fantastic! Everyone is so excited! We would just like to thank everyone who voted for us, it’s just brilliant.” Since winning the award, Seabreeze have announced they are undertaking a complete refurbishment and have ordered not one but two brand new ranges for their shop. In order to keep up with their popularity, they have invested in two of Martyn Edwards signature ranges; a six-pan Omega and a two-pan Omega wall range, both with built-in filtration and high-efficiency. In second place was Fish Face Fish and Chips, based in Seaton Carew. Owner Sue Atkinson spoke of the award “We’re absolutely ecstatic about the award! We’re a family business and we’ve really tried to make our customers happy.” When asked about his

Chippy Chat & Fast Food Magazine • April 2019

equipment, Sue said “We’ve used Martyn Edwards since we began – their service has been second to none! The ease-of-use really makes a difference for our staff and we’ve noticed a lot of savings.” The company directors of Martyn Edwards, Stan Price and Dave Atkinson said about their ranges: “Over the years we’ve honed our craft to provide the best and most effective ranges available. We’ve been in this business for so long, the industry is in our blood!” Martyn Edwards Frank ford have over 120 years of specialist manufacturing experience within the frying industry and their enduring desire to design and create bespoke, one of a kind ranges, tailored for each and every customer keeps them tirelessly working and developing on newer ideas and styles. From counter, island, wall and anything in between, Martyn Edwards will be there to help you design the ideal range for your needs. The company prides itself on being an energy efficient, money saving company which helps customers reduce their running costs and improve their profitability. Martyn Edwards thoroughly field-test all their innovations to make sure they are ready for a market which relies on reliability.

Contact Martyn Edwards Frank Ford Limerick Road, Dormanstown Redcar, Cleveland TS10 5JU T: 01642 489868 Email: sales@me-ff.com Visit: www.me-ff.com

Chippy Chat & Fast Food Magazine • April 2019

At Martyn Edwards Frank Ford, we offer our customers the very finest, efficient fish and chip frying equipment. • UK service network • Excellent value for money • Comprehensive product range Traditional Roll & Hinge Lid, Continental Omega & Crossover

If you want to be a master in the art of frying, call Martyn Edwards Frank Ford. 01642 489868 • sales@me-ff.com • www.me-ff.com 19

Chippy Chat &TS10 Fast Food Limerick Works, Limerick Road, Redcar, Cleveland, 5JUMagazine • April 2019

Chippy Chat & Fast Food Magazine • April 2019

Quality Ranges Since 1865! Q & A with Jack Price from HENRY NUTTALL What do you see as being the biggest change in the industry over the last 5 years? For the industry as whole, I believe itâ&#x20AC;&#x2122;s the quality and standard of shops now which continues to surprise me. The passion and professionalism of the owners is fantastic, and because of this the quality of food, service and appearance of these shops is what really sets this industry apart. This is hugely helped from the industry awards, as well as the great effort and accreditations from the NFFF in helping operators strive for a certain standard. It really is an industry like no other, so its great to be involved with a company which has supplied the industry since the beginning (Almost!). How has Henry Nuttall changed in the last five years? We are continually trying to improve and update the range, this includes updates with 3 stage integral filtration as well as continually updating features with our High Efficiency. We have been manufacturing HE Ranges for over 5 years; however, it has improved further with development of the intelligent control, which is essentially the Brain of the function. This is set to continue, with the current development of a new controller, with the technology of remote

Chippy Chat & Fast Food Magazine â&#x20AC;˘ April 2019

access. This will allow the control parameters and behaviour to be altered from our service office, eliminating the need for an engineer visit on certain occasions. We are also now manufacturing Electric Ranges again, as this seems to be a growing market with many new locations not having access to Gas. These ranges are also controlled buy our intelligent controller so do offer much improved performance compared to Electric Frying Ranges of late. What do you see the advantages are of buying a range through HN? We are a long-standing British manufacturer and a Family business, so like many of our customers, we have a similar ethos of hard work and passion in what we do. And I believe that is a big appeal to many of our customers. We manufacture and engineer to a very high level, using the highest quality materials. We continue to build our ranges in traditional manner which means that our ranges are part welded rather than fully welded. This allows our range to be stripped down to the frame for quick access for servicing and maintenance. This means that pans can be changed quickly and without welding, making them much more cost efficient. We also have a host of technology and additions available for our ranges, with HE

Chippy Chat & Fast Food Magazine â&#x20AC;˘ April 2019

blown air Buner system, leading intelligent controller and 3 stage integrated filtration system. We also offer many other features such as above pan lighting, which creates fantastic visibility on the Pan when frying. We are very confident that we have created an outstanding frying range which we are very proud of! Can we come and see a range in action before buying? Yes, we have a dedicated showroom at our Head Office and factory. This is fully operational so you can have a Test Fry and see the range in action. We will also be looking at holding Open Days a few times a year where everyone is welcome. There is also the ability to view recent installs closer to our customers if they do not want to travel to Sheffield. For example, we have a fantastic customer in St Neots called Mick Cox, who really is a great operator and is more than happy to allow people to see and use his HN Range. He has been a huge help for us and has taught us much along the way. Do you arrange finance if we purchase a range with you? Yes, we work with several lenders with the goal of trying to secure our customers with the best rate. The funders we use all have a good knowledge of the industry, so they have very high acceptance rates. This is great, as majority of our ranges are sold via finance, due to the benefits of leasing being tax efficient. Once you have included the total amount of tax savings over 3 or 5 years, this almost makes the borrowing interest free.

Chippy Chat & Fast Food Magazine • April 2019

How long have you been making Frying Ranges in the UK We are the original Frying Range Manufacturer, Since 1865! We recently had a re – brand to celebrate 150 years of trading. We also thought it was important re brand to showcase the changes within Henry Nuttall. Though we continue to continue manufacture and engineer in many traditional ways, we also now provide leading high efficiency systems, so a re-brand is a great way to bring this to light. Do you cover the whole of the UK? Yes, we cover the whole of the UK and have also done plenty of shops throughout Europe, Asia and recently New Zealand! What about service and repairs? Yes, again we cover the whole of the UK. We have engineers based at our head office and factory in Sheffield as well as a further dedicated Sales & service office in Bristol where we have a further 3 engineers. This allows us to effectively cover the UK. However, we also do have further agreements with verified sub-contractors across all regions, including Scotland, to ensure we can continue meet our SLA to our customers.

Contact For more information on our Frying Ranges or for a free site survey, please call us on 01909 560808 or you can email us on sales@henrynuttall.co.uk

Chippy Chat & Fast Food Magazine • April 2019

National Fish & Chip Day 2019 It’s back…and it’s bigger than ever! By Ryan Baker NEODA President

riday 7th June will see people across the country celebrating their love of fish and chips as they come together on National Fish and Chip Day! Last year’s event was a phenomenal success with more people than ever before enjoying fish and chips as daily sales hit an all time high for many fish and chip shops across the country. Social media was awash with recipe suggestions for the perfect batter and single, double or even triple-cooked chips from celebrity chefs and members of the public alike. Mouthwatering photos were the order of the day as the #nationalfishandchipday hashtag started trending at 9 in the morning and stayed there all day! Quite simply…everyone was talking about fish and chip! BBC Breakfast News reported live from Portsmouth BBC Radio 2 DJ’s talked about fish and chips all day long and a National Fish and Chip Day poster was proudly on display in Roy’s Rolls Café on Coronation Street! This is just a selection of the many highlights that ensured 49,240,000 people were reached through print and broadcast media an increase of 7.23 million year on year. This year we are delighted to be selling some fabulous new t-shirts, available in S, M, L and XL in red, white and blue (pics attached) and caps. These t shirts are undated so can be used again and again. They can be ordered online at the National Fish and Chip Day website www. nationalfishandchipday.org.uk and we are delighted that so many shops have already purchased this merchandise from the recent exhibitions. The website also has the latest downloadable posters to print and display, plus logos, social media headers, a press release template for you to add

Chippy Chat & Fast Food Magazine • April 2019

details to and circulate to your local press and an updated Campaign Toolkit packed full of ideas and hints and tips for getting the most from National Fish and Chip Day 2019. Things like running competitions in the build up to the day in the shop and on social media streams, running an offer “free side with every fish and chip meal” on the day, or a promotional price to help customers celebrate – Fish and Chips for £5 all day on National Fish and Chip Day. You can decorate your shop with balloons or bunting and create a real buzz on the day. It really is very simple to get involved and it doesn’t have to be costly. You can do as much or as little as you are able to – but whatever you do, you will be part of a huge, nationwide celebration of the nation’s favourite dish! This year we are very excited to announce a series of Roadshows that we are putting on around the country. Winners of the Fish and Chip Shop of the Years, Krispies say of the day, “National Fish and Chip day is a fantastic way to celebrate a dish that’s close to the nation’s heart. Fish and Chips help to create memories and we are very excited to be celebrating with our team and our customers”. This event is championed by trade organisation, The National Edible Oil Distributors Association (NEODA). NEODA represents all the major refiners, key packers and distributors of edible oils as well as suppliers of non-oil products (such as batter mix, sausages, packaging, range manufacturers and potato preservatives) in the UK. What are you waiting for?! Come and join us in celebrating the nation’s favourite dish on National Fish and Chip Day 2019! Ryan www.nationalfishandchipday.org.uk Chippy Chat & Fast Food Magazine • April 2019

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Considered Training! Flexible training that suits you and your business

o you want to motivate your workforce, improve the experience of your customers and ensure your business reputation is first class? Successful food businesses are often the ones that invest in developing their people with regular learning and training. Seafish, the public body supporting the £10bn UK seafood industry, offer a variety of flexible food safety and health & safety training programmes to suit the needs of people working in a busy fish frying business. Our Elementary level programmes can be studied using our open learning self-study workbook. The food hygiene pack is available in Lithuanian, Polish and Portuguese as well as English. Once a candidate has completed their study programme they can take the short invigilated exam that leads to a nationally recognised and regulated qualification. The exam is a 30 question multiple choice test and our UK wide community of invigilators can usually organise an exam onsite at your business at a convenient time. All candidates get access to a free online version of our open learning modules and an online testing portal to help them get ready for their exam, or to generate a company training record. Candidates can also study our Introductory level food hygiene in the seafood industry programme, a short three to four hour taught course, delivered at a venue that is suitable to

Chippy Chat & Fast Food Magazine • April 2019

your business. This is ideal for a group of up to 15 trainees and can be taught in eight languages including English, Welsh and Polish. Trainees complete a 20 question multiple choice exam at the end of the course to achieve a nationally recognised and regulated qualification. If you are the owner, manager or supervisor, you may wish to consider our Intermediate food safety qualification. This online eLearning programme allows the student to study at work or at home which means you can learn at a time, place and pace that suits you. A tutor is also allocated to provide telephone support. No travelling to college is involved and when you are ready, we’ll organise the exam at a place and time that is appropriate to you. Learners who pass any of the exams for the programmes outlined above receive a nationally recognised and regulated qualification from Seafish and the Royal Environmental Health Institute for Scotland. More information on all of these courses is available on the Seafish website at https://www.seafish.org/training-onshore To book a course, email onshore@ seafish.co.uk or telephone 01472 252300. Our approved exam invigilators for the open learning and online programmes include the National Federation of Fish Friers and the KFE School of Frying Excellence.

Chippy Chat & Fast Food Magazine • April 2019

Herald Enjoys Surge In Sales Of Wooden Cutlery – Thanks To Mr Chip! Quality disposables manufacturer and supplier, Herald has reported approximately 90 per cent repeat orders of its popular Mr Chip birchwood chip fork as an increasing number of fast food establishments switch from plastic to wooden, more environmentally-friendly disposables

ollowing on from the news that orders have risen by almost 30 per cent, at the end of last quarter, across all of Herald’s natural birchwood cutlery selection, the successful sales figures for the Mr Chip quality wooden chip forks proves that the trend for natural products has been established across a variety of outlets. Part of quality Rootier range, the cutlery choice sits alongside a mix of wooden stirrers, skewers, ice-cream and lolly sticks, icecream spoons and chopsticks. Managing director of Herald, Yogesh Patel believes that the wooden goods have become best sellers in recent months thanks to consumer demand: “The consumer is most definitely driving sales at the moment in the UK market. “When it comes to quality disposables, the consumer wants more than just plastic options and the catering industry is moving to meet that demand and to offer more choice. Natural products are generally regarded as more environmentally-friendly, presenting a conscientious, worthy option that sits better with the growing majority. “We’ve thoroughly embraced this concept and are constantly extending our overall range to cover a full mix of materials, including eco and completely compostable choices.” Yogesh is particularly pleased that Herald’s Mr Chip brand is enjoying such healthy sales: “Mr Chip is a personal favourite of mine as the customers love it and that single product accounts for a large proportion of our wooden catering disposables turnover. It’s great to be associated with an eco-friendly product that has a healthy customerbase, with the potential for future growth.” With over thirty years since its inception, Herald is renowned for its vast catalogue of goods that provides an unrivalled breadth of choice. It’s been careful not to sacrifice quality for price and adheres to a standard, refusing to stock products that fall below a certain grade in order to protect the company’s reputation and its customers’ expectation. A family-owned business, Herald provides an extensive range of products to the food retail, catering, bar and FM sectors. As well as importing goods from all around the world, the company has expanded its manufacturing arm. Its current product range includes plastic cups, paper cups, cutlery and other related tableware; bar disposables, including plastic glasses and cocktail accessories; food containers and packaging; novelty straws; bakery products; candles; and disposable aprons, gloves, headwear and other janitorial items. For further information on Herald and its products, log on to www.heraldplastic.com or call 0208 507 7900.

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A natural choice Our quality Mr Chip and Rootier collection has become a best seller as more and more customers demand a sustainable solution for their on the go, disposable purchases. Now including a selection of cutlery, stirrers and skewers, the natural birchwood range is a great alternative to plastic, providing a more environmentally-friendly, disposable option to meet public demand. Choose from our Rootier range and improve your business offering.

Chippy Chat & Fast Food Magazine â&#x20AC;˘ April 2019

For further information Tel: 0208 507 7900 sales@heraldplastic.com www.heraldplastic.com

Chippy Chat & Fast Food Magazine â&#x20AC;˘ April 2019

Well Doner To All! Just Eat British Kebab Awards Winners 2019 Revealed

he kings and queens of the kebab industry were crowned recently at a glittering ceremony to celebrate their contribution to the British economy. The 7th British Kebab Awards took place in the ballroom of the Park Plaza Westminster Bridge Hotel in front of more than 1,200 guests including 110 MPs and members of the House of Lords. Labour Party leader, Jeremy Corbyn, attended and addressed the event. Amongst over 100 MPs and Lords, were Shadow Secretary of State for Education Angela Rayner, Shadow Secretary of State for International Development Dan Carden and Shadow Secretary of State for Communities and Local Government Andrew Gwynne. Also, in attendance were Conservative candidate for the London Mayoralty, Shaun Bailey, Joanne McCartney AM, Leonie Cooper AM, and Amjad Bashir MEP. Winners took to the stage triumphing in 16 categories, ranging from Chef of the Year, to Fine Dining, to Kebab Van of the Year, as well as eight regional awards for the best kebab restaurants across the UK. Tens of thousands of members of the public had voted for more than 5,000 local restaurants and takeaways in the competition, around one in four of the estimated 20,000 throughout the UK. The winners were taken from a shortlist of 155 entries judged by a panel including Labour MP Jonathan Reynolds; Assistant General Secretary of Unite, Steve Turner; Chief Political Correspondent of the Financial Times, Jim Pickard; and Cobra

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Beer Sales Director, Samson Sohail. The annual event is the only one to recognise the contribution made by the kebab industry to the British economy - worth more than £2.8 billion a year, supporting around 200,000 jobs across restaurants, suppliers and the food industry. Graham Corfield, UK Managing Director of awards sponsor Just Eat, said: “There are so many brilliant finalists in this year’s 16 categories, all of which have been nominated due to their significant contribution to the industry. It’s incredibly important to celebrate the thousands of kebab restaurants across the UK and we’re delighted that we’re able to sponsor the British Kebab Awards for another year.” Ibrahim Dogus, Lambeth-based restaurateur and founder of the British Kebab Awards, said: “The kebab is an unsung cornerstone of high streets across the country, and the simply superb quality of this year’s entries shows that British small businesses can more than compete on a world stage of cuisine. What is also just as important is that we must not let Brexit hinder the UK’s flourishing restaurant and takeaway industries, which employ so many people often from migrant backgrounds.” Every day, more than 1.3m kebabs are sold across Britain from over 20,000 kebab outlets selling 2,500 tonnes of lamb and chicken doner each week, while 200 doner kebab manufacturers see a combined turnover in excess of £750m. Chippy Chat & Fast Food Magazine • April 2019

The full list of winners and runners-up: Just Eat Best Delivery Winner: Batman Grill Highly Recommended: Wallington Express Customer Satisfaction Winner: Uni Kebab Best Value Restaurant Winner: Veyso’s Romford Highly Recommended: Ruyam Fine Dining Restaurant Winner: Skewd Kitchen Best Kebab Restaurant in North and West London Winner: Testi Restaurant Highly Recommended: Best Kebab Restaurant in South and East London Winner: Lara Grill Best Kebab Restaurant Regional Winner: Alim-Et Restaurant Highly Recommended: Turknaz Restaurant Best Takeaway in London Winner: Archway Kebab Best Takeaway Regional Winner: Master Kebabs Kebab Van of the Year Winner: Ahmed’s Bar-B-Q Best Newcomer Restaurant Winner: Doner & Gyros Aylesbury Highly Recommended: Usta Highly Recommended: Antep Kitchen Oxford Best Kebab House in Scotland Winner: Ada Restaurant Highly Recommended: Verdo BBQ Restaurant Best Kebab House in Northern Ireland Winner: Chaska Enniskillen Best Kebab House in Wales Winner: Golden BBQ Winner: Wales Kebab Chef of the Year Winner: Ahmet Kabayel / Pircio Young Chef of the Year Winner: Bekzod Khamrakulov / Hazev Sustainability Award Winner: I Am Doner 29

Chippy Chat & Fast Food Magazine • April 2019

Pier Pressure! Holland’s Proud Naming Bid

ancashire has long been regarded as homeland to the humble pie, but to celebrate the recent British Pie Week, Holland’s Pies is going a step further by officially renaming its iconic Meat Pie, to the Lancashire Meat Pie, signalling the start of an application for protected status. Lancashire baker Holland’s Pies is proud to announce it is beginning the process to formalise Lancashire’s pastry heritage under the Protected Food Name Scheme. The scheme already covers products such as the Cornish pasty and Cumberland sausage, and Holland’s is hoping that the Lancashire Meat Pie can join the list. The pie, synonymous with the region, has been baked in Baxenden as far back as the 19th century and enjoyed by generations of people for just as long. In addition to its history, the pie’s unique cooking method and ingredients set it apart from other pastry goods, making it an ideal candidate for protected status. Cooked in specially designed tins, as opposed to foil trays, this gives the pies their famous ‘fried bottom’ effect and ensures that the carefully seasoned beef and pork and tasty jelly is kept inside the pie until the first bite is taken. Holland’s is calling on pie fans to support its application for protected status by signing a petition on Change.org, to show the powers that be how passionate fans

Chippy Chat & Fast Food Magazine • April 2019

in the North West want to help secure the pie’s heritage. Leanne Holcroft, Brand Manager at Holland’s Pies, commented: “We’re going through an uncertain time here in the UK, but one thing still stands – the nation’s love of pies! “The Meat Pie is a unique product that’s undeniably synonymous with the region. It’s not only a part of our heritage here at Holland’s, but also the thousands of fantastic people across Lancashire. This is why we’re starting the process to protect it as a regional product and ensure that only proper Lancashire Meat Pies can be made in the region they were born and bred in.” To back Holland’s Pies’ application to obtain protected status for the Lancashire Meat Pie, visit their Facebook page (@ HollandsPiesOfficial) or Twitter (@ HollandsPies) and sign the petition: https://www.change.org/p/departmentfor-environment-food-rural-affairs-helpprotect-the-lancashire-meat-pie

Chippy Chat & Fast Food Magazine • April 2019

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

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

The Fryers’ Favourite For Over 60 Years. For information, advice, or customer support material please contact ADM Trading (UK) Limited. e-mail: frymaxinfo@adm.com www.frymax.co.uk 31

Chippy Chat & Fast Food Magazine • April 2019

Peak Practice! Dr Grafton Swaps Hospital for Hospitality!

aving spent a little over 35 years in industry, the last 12 being in technological research Dr Peter Grafton and his wife Kirsten, who has worked for over 30 years in the laboratories at Chesterfield Royal Hospital decided it was time for a change. Pete and Kirsten spent most of their spare time walking with their border collie; Poppy, in the Peak District. They decided this was where they wished to spend time working together. After undertaking research around businesses for sale they opted to buy the Toll Bar Fish and Chip shop in Stoney Middleton. The shop is the most amazing building steeped in history. Built in 1844 at a cost of £144 Pete and Kirsten realised that they had found their dream. The building was showing signs of wear and was shabby and neglected. Pete and Kirsten had the stonework repaired by a local mason and the woodwork repaired and painted, the addition of ‘Chip’ the dog, a period table and chairs, gold leaf painted original cast signs and the outside work was complete. Inside was also redecorated, more work on floors and tiling is yet to be complete. A flagship nine photo illuminated collage added the finishing touch to the walls

Chippy Chat & Fast Food Magazine • April 2019

inside, new lighting is planned for later in the year. The menu board was hand painted by a local vintage sign writer with new items added to improve the choice for the much-valued customer. The shop’s speciality is the 12oz skinless and boneless Cod which sells at great value for £5.20, accompanied with chips and peas you have a meal to fill a giant for only £8.40. This is the popular choice within the Peak for locals and visitors alike. Pete and Kirsten hold the Peak close to their hearts and immediately embarked on a mission to take out plastic packaging. This task is now almost complete with bio degradable cardboard trays, paper bags and tubs replacing plastic and full-size wooded forks also replacing plastic. It is anticipated that 30,000 items of plastic packaging will be removed within the first 12 months. Pete and Kirsten believe this is a great move forward to stop plastic waste littering the Peak District. The employees known as ‘Team Toll Bar’ have been kitted out with new uniforms and have initiated many recent events to involve our valued customers. A recent competition “how many peas in the pop bottle’ attracted over 500 entries with

Chippy Chat & Fast Food Magazine • April 2019

the winner guessing only 2 peas out, the winner received a £10 voucher to spend in the shop. The Valentine ‘fork draw’ attracted over 100 entries in one night and saw the winning lady receive a free fish supper. Entrants put the phone number of a loved one on one side of the fork and their name on the other, the winner was pulled out at closing time by the last customer of the day. A specials board has been introduced with garlic cheese balls proving to be popular. Specials change weekly, with favourites returning regularly. Friday is joke night with ‘fishy jokes’ attracting great attention; “where does a fish keep its money” and “what does a fish say when it gets bail” receiving some great guess answers...go on have a guess yourself. With the summer around the corner Pete and Kirsten are looking forward to welcoming more tourists from the U.K. and overseas to the Toll Bar. Many customers state that the Toll Bar is by far the prettiest chip shop they have ever seen, the shop must be photographed 100 times a day in the summer months. The Toll Bar is a grade 2 listed building, Pete and Kirsten believe the only grade 2 listed chip shop in the U.K. This can cause problems, but we all believe the prettiest chip shop should stay just as it is; unique, quirky and a fun place to visit. Right outside the shop there is Grove Garden which has seats to sit on and enjoy your meal watching crystal clear water run through the garden under the most amazing Walnut tree. With free sweets in jars on the way out for the drive home we feel the Toll Bar is well worth a visit no matter how far the drive. Mention Chippy Chat to Pete or Kirsten for a special treat. Please be considerate when parking as our neighbours are very kind towards the shop. Would you like to be feature? – austen@chippychat.co.uk 33

Chippy Chat & Fast Food Magazine • April 2019

The Edinburgh Collective O

ver 60 exhibitors turned up for The Leading Exhibition for Fish & Chips at The Royal Highland Centre, Edinburgh to showcase their products and services to Henry Colbecks customers and the Fish & Chip Industry as a whole. Customers attending What’s Cooking? 2019 where treated to a range on food samples, entertainment and advice from industry leaders during the day long event as well as it being a great opportunity for networking and support. Suppliers for packaging, oils & fats, frozen at sea fish, equipment, frying ranges and frozen foods flocked in from

Chippy Chat & Fast Food Magazine • April 2019

across the UK and Europe to attend the Edinburgh trade show. The event was well attended by customers from both Scotland and England as well as attracting interest from potential new customers and suppliers. Everyone at Henry Colbeck would like to say a big thank you to everyone who attended What’s Cooking? 2019. Keep an eye on our social media for updates for What’s Cooking? 2020.

Chippy Chat & Fast Food Magazine • April 2019

The Last Three Go off to Milan Together By Austen Dack

yself and two friends Dan & Guy set off ‘wife free’ recently to Milan. We flew via the excellent Heathrow Terminal 5, where we enjoyed BA’s Business Class Hospitality. (Loved the Heathrow Pods). Our base was to be the Radisson Blu Milano. Although a little out of the city, the hotel was well served by trains, trams, buses, & taxis, with the centre of Milan a little over 20 minutes away. (The old yellow trams were my favourite). This four-star hotel offered many recreational opportunities, including an indoor pool, a steam room, and a wellstocked fitness centre. Additional amenities at this hotel included complimentary wireless. Included in our deal was the signature super breakfast buffet. An expansive selection of hot and cold breakfast options which gave us plenty of fuel to get ready for a full day of sightseeing. Milan is Italy’s fashion and design capital, it has an international cosmopolitan outlook, a vibrant food and drink scene and scores of hotels to suit all budgets. Historical edifices sit next to modern skyscrapers, while several of the city’s buildings have spectacular interior courtyards that remain largely undiscovered. But what largely draws visitors is the city’s excellent shopping – designer stores line the Quadrilatero D’Oro district. Then there are the cultural attractions, notably the Duomo, the Scala opera house and the Pinacoteca

Chippy Chat & Fast Food Magazine • April 2019

di Brera art gallery and, at the Convent of Santa Maria delle Grazie, Leonardo Da Vinci’s famous mural of the Last Supper. For us it was to visit the San Siro, relax in a few bars, some organised sights and to find some ‘Italian’ fish and chips. On the first evening I challenged the Head Chef at the Hotel, Evgeny Sergeev to cook us some fish and chips. With Russian roots and Italian heart, Evgeny developed his professional skills at Grand Hotel Villa Serbelloni in Bellagio, and most recently at Mandarin Oriental in Milan. He declined to tell me his secret batter recipe, but needless to say it was perfect. It was a super-crispy but light batter made with sparkling water which steamed the fish (seabass), so it was really moist. The chips too were hot to the touch, crispy on the outside, full of fluffy mash and very tasty. Food was a major part of the weekend, we enjoyed freshly made pizzas, pasta, salt wrapped seabass, and a wonderful 2am kebab at the Fantasia ‘Turkish Kebap’ situated just behind our hotel. On the Saturday we took a trip to Lake Como, just a 45-minute train ride from Milan. It is easy to fall under the spell of Lake Como. At first it is the magnificent views that are so mesmerising. There’s the deep blue of the lake, grand villas half submerged by exquisite greenery, boats dotted about in small harbours along the lakeside, chestnut forests covering the hills in the foreground Chippy Chat & Fast Food Magazine • April 2019

Supper! and all this framed by the mountains of the Alps in the distance. We took a ride on the funicular railway to take in yet more views of the lake. It only takes about 7 minutes to get to the second station, but around a further 30-minute walk for the best vantage points. On the Sunday we wandered around the city taking in the Castle, Duomo, Arco della Pace, and the Last Supper painting by Leonardo Da Vinci. In the afternoon we went into at Tapas de Pescado. The owners, with more than 20 years into this world of restaurants, offer an experience that immediately involves you: an inviting menu, fast service (respecting the right time), but above all, excellent tapas of very fresh fish. There are many typical Spanish tastes to share, and in different ways: carpaccio, tartare, mixed fried, sashimi but also prawns, skewers, slices of fish, salads and even “fish and chips”. Naturally I was intrigued by Spanish fish and Chips served in Milan, and I was no to be disappointed. In the evening we made our way to the San Siro to watch Inter take on Lazio. It was an amazing atmosphere with a plethora of beer stands, food stalls and football memorabilia outside the ground to keep the 70,000-crowd happy. Our own last supper after the match was a return to the Fantasia Kebab shop. Three lovely kebabs each served with a final Milanese beer all for just €18. For a short break Milan has it all to offer food, drink and culture. I would recommend it very much, and if you choose to stay the Radisson Blu don’t forget to ask for his signature fish and chips. www.radissonblu.com/en/hotel-milan 37

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Chip Chip HollRay! Thumbs-up for Holl in chip testing

newly-introduced high health, high temperature cooking oil sustainably produced by northern European growers is getting a big thumbsup from leading potato supplier, Isle of Ely Produce following extensive test frying. To such an extent that it sees the High Oleic Low Linolenic oil produced from speciallybred and locally- grown rapeseed being a real asset for the industry’s future. “We’ve been testing HOLL oil with our main chipping varieties after one of the most challenging potato-growing seasons in recent memory as part of our quality assurance programme,” explains chief fieldsman, Matthew Grindling – the company’s main link between farmer and chip shop. “We test-fry every batch of potatoes on farm in our own mini-chip shop for colour, taste and sugar content – amongst other qualities – before packing and delivery. Following the positive reaction of the many Field-to-Fryer open day visitors to HOLL-fried chips last autumn, we’ve been trying it across Ramos, Maris Piper, Agria, Sagitta, Diva, Caberet, Challenger, Markies, Performer, Eurostar and other key varieties over recent months. “The oil gave us a very honest sample. It wasn’t ‘clingy’ and really let the flavour

Chippy Chat & Fast Food Magazine • April 2019

come through. It held-up particularly well with repeated use too, needing noticeably less frequent changing. “The real proof was in the eating,” he adds. “Across our many varieties it produced consistently good chips, fluffy in the middle and crisp to the touch. Along with its health benefits and the added value of reliable and sustainable local production, it ticks an awful lot of boxes in today’s market.” The particular stability of chip quality after repeated HOLL fryings comes from the oil’s carefully-controlled fatty acid composition. Independent scientific studies show it has the highest smoking point of all mainstream frying oils. Not only that but it has proved 40% slower to deteriorate than conventional rapeseed or soybean oils and produces 20% less oxidised compounds than high oleic sunflower oil. A high level of monounsaturated fatty acids, just the right balance of omega 6 and omega 3 fatty acids and a natural richness in antioxidants like Vitamin E mean the oil also offers substantial health benefits. Always ask your merchant for potatoes sourced via Isle of Ely Produce. For further information visit: www.weloveholl.com or email: info@weloveholl.com Chippy Chat & Fast Food Magazine • April 2019

t s u J

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HOLL

ith

If your oil isn’t HOLL, you’re missing out. • The best heat stability for long use and shelf life = reduced oil changes • Great health benefits: low sat fats, and only few trace trans fat • Chips are golden crisp, fluffy in the middle and non-oily to the touch • Oil produces the truest flavor of the product • Reliable and sustainable UK production

For39further information visit• April www.weloveholl.com or email: 39 Chippy Chat & Fast Food Magazine 2019 Chippy Chat & Fast info@weloveholl.com Food Magazine • April 2019

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

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

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

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

Chippy Chat & Fast Food Magazine • April 2019

North West

Chippy Chat & Fast Food Magazine • April 2019

North West

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

Specialist supplier to fish and chip shops

0151 526 5318 aj.swift@live.com

the Farm!

Call the Potato Professionals Today

Delivering quality potatoes throughout your region

Bridlington Scarborogh Pickering

Pontefract Wakefield Bradford Leeds LANCASHIRE

EAST YORKSHIRE

WEST YORKSHIRE GREATER MANCHESTER

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NOTTI NG

CHESHIRE

Thorne Barnsley Sheffield Doncaster Rotherham Goole Grimsby

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SOUTH YORKSHIRE

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

NORTH YORKSHIRE

D SH IR E

Mansfield Ashbourne Notts Derby Dronfield

LEICESTERSHIRE

North Lincolnshire Scunthorpe

Established 80yrs Fixed price contracts available Potatoes replaced within 12hrs in the unlikely event of you being dissatisfied All batches rigorously checked and test fried Ring today for your free sample Area Covered

Lomas Potatoes

01909 562327 07932 155677 (Andy)

(3 lines)

(S,Yorks, N,Yorks, Notts)

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

allomas@btconnect.com

Midlands, Wales & South-West

P o t a t o e s

L t d

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

Expect to see big names from the industy

Consistent quality: Our large supplier base and vigilant quality control helps provide consistent quality all year round. Punctual deliveries: We run a fleet of modern vehicles with 24hr breakdown assistance.

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

Call: Graham White T: 07855 940013

Chippy Chat & Fast Food Magazine • April 2019

01926 633 323

www.mitchells-potatoes.co.uk @mitchellpots

Chippy Chat & Fast Food Magazine • April 2019

Mitchell Potatoes

From Fields To Fryer! Fish And Chip Couple Celebrate 38 Years Of Serving Suppers

amsay’s Fish and Chips has become a firm family favourite throughout the Yorkshire Dales, with households planning their weekly meals around visits from the van, and during 2019 the mobile takeaway will celebrate an impressive 38 years of serving suppers. It all started when farm labourer, Richard Ramsay, and his wife, Pauline, realised that with a five-month-old daughter to look after they would need to find an inventive way to increase their income. Wanting to spend more time together, Richard was chatting in the pub one Friday evening about there not being many fish and chip shops in the Yorkshire Dales. Unbelievably, on Monday morning whilst reading the local paper there was an advertisement showing a fish and chip van for sale. A viewing followed, along with two hours of training and the rest, as they say, is history. Richard comments: “We can’t quite believe we’ve had the van for 38 years. We’ve served families for three generations throughout the Dales and have an archive of stories to tell as a result. It’s hard work, there’s no doubt about it, but we have some banter. Our customers know what to expect; I’m the grumpy one and Pauline keeps people happy. It works. We’re a team.”

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Pauline adds: “Working and living together has its challenges. There are sometimes that I look back and wonder how we have managed it, but the truth is, we wouldn’t know what else to do. We have regular customers in every village and there are some real characters. I think we will celebrate with a bottle of fizz and of course – a fish supper, curry and peas!” Ramsay’s Fish and Chips has attracted national and even international attention over the years with appearances on television programmes, a spot on the Welcome to Yorkshire advert and customers from as far afield as Australia making annual trips for their ‘chippy tea’. Visitors regularly comment that they can’t imagine a holiday without their haddock or cod supper and having only ever missed five evenings due to extreme weather and illness. The van visits different villages on a set route from Tuesday to Friday and can be found in Swaledale, Wensleydale and Coverdale. Other notable launches in 1981 include the first DeLorean DMC-12, the First London Marathon,and Donkey Kong is released. Are you celebrating an anniversary? Email austen@chippychat.co.uk Chippy Chat & Fast Food Magazine • April 2019

Chippy Chat & Fast Food Magazine • April 2019

The Chip Barons’ Ball is Back

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

Chippy Chat & Fast Food Magazine • April 2019

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

Chippy Chat & Fast Food Magazine • April 2019

Mother Hubbards’s Expand Further South

ish and chip shop chain Mother Hubbard’s started by Coronation Street stars coming to Leicester A national fish and chip shop chain started by two Coronation Street stars is opening a branch in Leicester. The company already has more than 20 outlets in the UK, mainly in the north of England - and now it is opening its first Midlands branch here in Leicester. The building is currently undergoing a £250,000 refit and will be turned into a 24seat diner. It is expected to create up to 20 jobs. The first Mother Hubbard’s was opened in Bradford in 1972, by Coronation Street stars Bernard Youens and Jean Alexander who played long-serving characters Stan and Hilda Ogden.

The brand now has more than 20 locations in the UK such as Bradford, Leeds, Batley, Sheffield, Halifax, Wakefield, Oldham and Blackburn. According to the company, Mother Hubbard’s serves “the nation’s most loved premium fish and chips.” On the menu at the new Leicester branch, you can expect to see traditional fresh fish and chips, as well as fish cakes, scallops, sausages, pies, battered chips, homemade curry sauce and mushy peas. Mother Hubbard’s was named Best Food Establishment in the 2018 English Asian Business Awards. There are plans for a further six branches to open in the south region this year. Is there a famous connection to your chippy? Austen@chippychat.co.uk

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

Chippy Chat & Fast Food Magazine • April 2019

What A Blast!

The Friars Pride annual trade show for fish and chip shops and caterers rocketed into life on the 17th March 2019 in Exeter! Hosted at Westpoint Arena the show was once again a great success - with the registration kept busy as a constant flow of visitors entered the Westpoint Arena throughout the morning!

ith over 70 stands, there was plenty for everyone to get their teeth into – quite literally. There was everything a fish and chip shop could need, from fish and oils to ranges and EPOS systems to packaging, FRY I.T. 2019 had everything – even an entertainment stand for the children. From Packaging To Peas FRY I.T. 2019 had one of the widest ranges of exhibitors we have seen! From the Innovate stand offering up a range of innovative products, which could be tasted, to Aimia Foods serving Shmoo milkshakes. With customers travelling from far and wide to have a look around the show to get their on-the-day only promotions on top of trying out a range of new products, this show has once again proven to be a playground for fish and chip shops and caterers alike. Once again this year we saw a range of fish on show, with cooked samples from Rammi and stands by Glacialis, JFK Gadus, Royal Greenland and Leinebris, there was great information available for visitors to learn about their fish – as well as make the most of great promotions. Leinebris Fish On the packaging front there was a great range on display, we had corrugated, card trays, compartment boxes, Lite-Bite boxes,

Chippy Chat & Fast Food Magazine • April 2019

pots and bags – giving you, our customer, a massive range of packaging to choose from! Not Just An Exhibition The on-the-day seminars proved very popular – especially the fats and oil management seminar, which was presented by Andrew Crook and Craig Maw from the NFFF. These seminars offered invaluable advice for which will help many of the visitors that attended the seminars. Also presented on the day was information about online ordering, with Proday’s Ben Duncan-Clark presenting. Speaking about ordering options, including online app ordering devices. Along with the great stands and seminars, there was also an equipment shop. The shop was selling a vast amount of equipment and items, which proved to be very popular on the day. Ready For FRY I.T. 2020? While FRY I.T. 2019 is over, you can still look forward to all your products you ordered on the day being delivered soon. On top of this, planning for FRY I.T. 2020 is already underway, so keep an eye out on our Chippy Chat news pages for more information on FRY I.T. 2020. You could also look out for on Facebook (@FriarsPrideLtd) or Twitter (@ FriarsPride) to keep up to date with FRY I.T. 2020 news!

Contact Friars Pride Head Office & Peterborough Depot Oxney Road Industrial Estate Peterborough PE1 5YW T: 01733 316408 Fx: 01733 316425 www.friarspride.com

Chippy Chat & Fast Food Magazine • April 2019

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. 47 Chippy Chat & Fast Food Magazine • April 2019 Chippy Chat & Fast Food Magazine • April 2019

Recycled Packaging -

Tray-Bien! Paying for Sustainable Packaging As a nation, Brits are more conscious of the environmental impact of what we eat and drink than ever before. The concept of sustainable packaging in the food and drink sector isn’t so much a trend looking ahead in 2019, but an expectation as consumers become increasingly eco-savvy. For takeaway food and drink businesses, the higher costs of recyclable packaging may feel like a barrier – but is convincing consumers to go green actually that hard a sell? Nisbets asked 1,000 members of the public what they think about takeaway businesses using recyclable packaging. And almost 50% (49%) told THEM they’d be willing to pay extra if their next curry, pizza or fish and chips came in sustainable packaging. Meanwhile, almost a third (31%) of Brits would actively steer clear of a takeaway that didn’t use packaging that can be recycled. So, does it now pay for takeaway businesses to be more environmentally aware? The UK’s Most EcoFriendly Cities With other research into single-use plastic consumption, recycling efficiency, air quality and green space putting Edinburgh top of the class, it’s little wonder that Scotland’s capital leads the way here too. Nearly half (47%) of people from Edinburgh claim they’d avoid a food 48

Chippy Chat & Fast Food Magazine • April 2019

and drink vendor who didn’t use recyclable packaging. Only 27% of Glaswegians are happy with paying more for their food and drink packaging to be recyclable – compared with 61% of Sheffield residents. On the other side of the Irish Sea, more than 80% of people in Belfast admit sustainable packaging has no part to play in what takeaway they use – closely followed by their counterparts in Wales’ capital, Cardiff (76%). A Generation Game? When it comes to sustainable packaging, there is a much clearer difference in opinion between the generations. For 18-24-yearolds, paying more for sustainable packaging isn’t regarded as a problem; nearly 60% of young people are willing to do so, compared to 35% of 35-65-year-olds and just 15% of over-65s. In addition, more than a third (36%) of 25-34-year-olds would do their best to avoid a food and drink vendor that didn’t use recyclable packaging, compared to 27% of 45-54-year-olds. What This Means For Takeaway Businesses The idea of switching to sustainable food and drink packaging is one that takeaways should give serious thought to. This research shows, at the very least, that people care about what impact they have on the environment – and increasingly expect businesses to help them mitigate their footprint wherever possible. There are also the business implications of having an engaged workforce. Our survey shows that younger people are more tuned into international and environmental issues than older generations. And it’s this younger generation that’ll make up half the labour market in 2020. Going green could be the key to retaining happy workers who’ll go that extra mile for you. Have you switched? Let us know austen@chippychat.co.uk? Chippy Chat & Fast Food Magazine • April 2019

Chippy Chat & Fast Food Magazine • April 2019

Veg Out-Standing! Vegan pie tops the British Pie Awards for the first time! The 11th British Pie Awards has crowned a vegan pie as Supreme Champion a first in the history of the Awards. The world-renowned Awards, which take place in the Rural Capital of Food, Melton Mowbray, saw close to 900 pies entered from a staggering 176 producers in a battle to be named “Pie of Pies”. The Awards mark the grand crescendo of British Pie Week (4th – 8th March 2019) each year.

he Curried Sweet Potato and Butternut Squash Vegan Pie, made by Butcher, Jon Thorner’s Ltd, was commended by Head Judge Colin Woodhead for its moist and well-balanced filling: “There are a number of challenges to making a good vegan pie and this has cracked it. The pastry was exceptional with a crispness that complimented the filling.” The Somerset-based farm shop opened in 1979 and has been baking hand crimped pies since 2005, priding itself on using locally sourced, high quality produce. The Vegan Pie Class was a brandnew category for 2019 and received the second highest number of entries with a total of 68 pies in the running to be crowned Class Champion, as well as going through to be considered for overall Supreme Champion of the 2019 Awards. This year’s British Pie Awards consisted of 23 pre-assigned classes that professional bakers, butchers and chefs can submit

Chippy Chat & Fast Food Magazine • April 2019

their “pie-fect” creations to; from a traditional Steak and Ale Pie Class to a Free From Pie and even a Pasty Class. Each class is awarded a Class Champion for that category and Highly Commended runner’s up. This year’s “specialist class” championed another of the nation’s favourite staples: the Fish & Chip Shop Pie. A Steak and “Scale” Ale Pie by The Cods Scallops fish and chip shop restaurant in Nottingham was awarded Class Winner. With Brits eating around £1billion-worth of pies each year, the Awards is a delectable celebration of the rich heritage of the British pie. Aiming to promote protected regional specialities, as well as shining the spotlight on excellent British produce, the Awards welcomes producers, large and small, from all over the UK to enter their pastry-shrouded creations. Matthew O’Callaghan, Chairman of the British Pie Awards, said: “This year’s Supreme Champion was outstanding and well deserving of the accolade. From its very appearance on the judging tray you knew it was going to do well and it didn’t disappoint when it was opened and tasted. This pie isn’t just for vegans, it’s a pie for everybody. With this award we can truly say that veganism is now entering the mainstream of British food.” For more information on the British Pie Awards and a full list of the winners, visit www.britishpieawards.co.uk and follow @BritishPies on Twitter. Chippy Chat & Fast Food Magazine • April 2019

POWER CUT! ACT NOW AND SAVE MONEY ON YOUR SHOPS GAS AND ELECTRICITY

Your energy bills are one of the most expensive elements of running a fish and chip shop. Here at Chippy Chat we have joined forces with Smart Utility Management to help you reduce these costs.

mart Utility Management are one of the fastest growing independent Energy Consultants in the UK. Their team of energy specialists work closely with thousands of businesses across the UK each year, helping them to reduce their energy consumption and negotiate more competitive energy deals thanks to a SMART approach to utilities management. If you are a business consumer, switching energy supplier or setting up a new account in your premises can make a big impact on cutting your bills. • Gas and electricity is a major cost for any fish and chip restaurant • Energy prices are ever-changing and there is a lot of uncertainty because of “Brexit” • Managing this to maximise profit should be a priority but there simply isn’t enough time in the day!

Chippy Chat has teamed up with Smart Utility Management to help the Fish and Chip and Fast Food industry remove this problem and maximise profitability!

Chippy Chat & Fast Food Magazine • April 2019

SMART negotiate directly with suppliers to deliver the best energy solutions for your business needs. You will get a FREE initial analysis of your current contract and usage, allowing you to make the most informed decision to enhance your business and ultimately, save you money. Smart Utility Management are a unique team of energy professionals with over 50 years’ experience in the utilities sector. They support over 20,000 businesses and commercial properties across the UK, helping them to reduce their energy bills, consumption levels and carbon footprint. SMART are passionate about reducing energy consumption and pride themselves on achieving great savings for their customers. Due to a close relationship with leading energy suppliers, they can procure the best energy solutions and services on the utilities market for your needs. Their passionate team work on your behalf to manage every aspect of the process, making sure your energy saving journey is smooth and hassle free. Contact SMART now to see how much THEY can save you on your gas or electricity renewal! Step 1: Call and speak to your dedicated account manager Step 2: Give them permission to assess your energy contracts with your current supplier Step 3: We will call you back to provide you with the most appropriate renewal quotation for your business. To help you save money on your gas and electric call 0191 300 8543 and quote Chippy Chat

Chippy Chat & Fast Food Magazine • April 2019

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

Call: 01332 742514 Visit: www.app4takeaways.com 52

Chippy Chat & Fast Food Magazine • April 2019