Chippy Chat & Fast Food Magazine - April 2021

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www.chippychat.co.uk

V i s i o n

austen@chippychat.co.uk

TEL 01353 865 966

Issue 4 Volume 11 April 2021

See you at 1 Chippy Chatand & Fast Food Magazine •Banking April 2021 Chippy Chat Isle of Ely Open Day? On Success

A Sterling Job in Oz

Chippy Chat & Fast Food Magazine • April 2021

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Chippy Chat & Fast Food Magazine • April 2021

Chippy Chat & Fast Food Magazine • April 2021

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Hope Springs Eternal!On! The Year March-es

C

created uncertain Well ovid-19 alreadyhas approaching the chip shop end times of the for firstall quarter of 2018!

Austen Dack Publishing Editor

Austen Dack Publishing Editor

owners, & suppliers.

Hopefullystaff it will be a busy The one end for of March sees the first lifting of shops and suppliers as we approach restrictions shouldtoo. help us Mother’s daywhich and Easter all to eventually to living a Friars normal Congratulations all at Pride.

Once again, they have life. delivered a fantastic trade show When this virus is under control with even more visitors it seemed then I’m sure collectively Team than ever.

Fish & Chips will come back better A busy offering thisthan month for your and even stronger before. delights.

First off we review many We all need to work together to of our oil and fat suppliers giving make this happen. you the chance to see what many This month we have the first of top shops are using and why. Also, our range features of 2021. If you

are buying a newfeature range we looking have ouratgreat sausage we too!can help you decide. We can also you look at thefor financing Our help front-page partner March is options too.

We also announce Pukka Pies. They supply millions of details our Isle of Ely Open day pies to of fish and chip shops across in September. the UK and they are helping us celebrate National Pieadvertise, Week.

If you would like to If you would or liketell to us advertise, get involved some get involved or tellme us some news please email austen@ news please email me austen@ chippychat.co.uk – thanks for your chippychat.co.uk thanks for your support enjoy the–issue. support enjoy the issue.

Please continue to stay safe Austen everyone Austen Dack www.chippychat.co.uk

Chippy Chat Ltd Oak Lane Littleport Ely Cambridgeshire CB6 1RS

Chippy Chat Ltd

Oak Lane www.chippy-chat.co.uk Littleport Elyinfo@chippychat.co.uk Cambridgeshire Twitter CB6 1RS @Chippychat

Facebook Chippy-Chat www.chippy-chat.co.uk TEL 01353 865 966 info@chippychat.co.uk FAX Twitter 01353 863 444 @Chippychat Managing Director Facebook Chippy-Chat John Boutwood TEL 01353 865 966 Publisher FAX 01353 863 444 Oliver Boutwood oliver@chippychat.co.uk Publishing Editor Austen Dack Managing Director austen@chippychat.co.uk John Boutwood 07863123929 Publisher Subscriptions and Marketing Executive Oliver Boutwood Amanda Waterfield oliver@chippychat.co.uk amanda@chippychat.co.uk 01353 865 966 Publishing Editor Austen Dack Design/Editorial austen@chippychat.co.uk Stuart Catterson 07863123929 stuart@cc-ff.com

Design/Editorial Accounts Stuart Catterson Claire Boutwood-Potter stuart@cc-ff.com accounts@chippychat.co.uk Accounts Printed in the UK by Claire Boutwood-Potter The Magazine Printing Company accounts@chippychat.co.uk 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 • April 2021 Chippy Chat & Fast Food Magazine • March 2018

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Veg Out!

Hot off the back of their recent gold award in the Dorset Tourism Awards, Fish ’n’ Fritz, Weymouth decided to look for a way to say thank you to the local community.

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aul Hay, the owner of Fish ’n’ Fritz carried out some research and soon discovered, the demand for emergency food from Weymouth Foodbank grew by 33% in 2020. This equates to over 45,000 meals distributed to adults and children in the Weymouth area during last year. And the high demand is continuing this year.

Paul Hay explains “When I found out the truly staggering demand Weymouth Foodbank has, I knew it was an organisation we wanted to help out. Helen from the Foodbank told us about the need for fresh fruit and veg at this time of the year. So that’s what we did.”

Fish ’n’ Fritz donated 60 family fruit and vegetable boxes containing: potatoes, carrots, broccoli, onions, parsnips, cabbages, swede, apples, bananas and grapes.

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

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Chippy Chat & Fast Food Magazine • April 2021

Helen M “We are very grateful to Fish ‘n’ Fritz for donating fresh fruit and vegetable to give to our clients. We usually supply non-perishable food as this is much easier for us to store. However, knowing that this food was coming allowed us to plan accordingly. Having fresh food like this made a lovely change for our clients and was really well received. Thank you again for your kindness.”

Paul Hay Owner Fish ’n’ Fritz tells us more, “For me this donation was a way to say thank you to the local community who have supported us so much over the last 24 years. For many, the effects of the COVID crisis in 2020 and 2021 has been incredibly tough mentally, physically and financially; people are falling through the cracks and need help.”

How are you helping your community?

Email austen@chippychat.co.uk Chippy Chat & Fast Food Magazine • April 2021

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Inside

April 2021

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Cleaning Up!

Drywite Launch Anti-Viral Range

Diary Dates

Yes My Lady!

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

Mint-Lop Chip

10% Off Fresh Cut Chips

Is spearmint the key to a longer lasting potato?

Good Vibrations!

For Chippy Chat Readers!

Hewigo a sure bet for the future

The New Normall!

(via the chippy)!

The Complete Angler!

Stirling’s new fish and chip restaurant is catching on

Fish and Chip Clop!

Another great ‘Catch’ for Johnson Reed

Upwardly Mobile!

Frying on Perfection – Pro Fry Ltd

The Bee’s Knees!

Park Fisheries Covid Delivery for HT!

Dean Banking on Success MasterChef: The Professionals finalist realises his dream

Captain’s Able!

Skipper of Captain Andy’s cooks up a storm

Spring into Summer!

Skipper of Captain Andy’s cooks up a storm

Chip Chip Hooray!

Isle of Ely Produce and Chippy Chat are once again opening their doors

Chip and Spin!

Derelict pub transformed into a fish and chip restaurant and takeaway

Stratospheric Success Babylon tried by Top Shop

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Es 30 tab Ye lish ar ed s

Historic Range Company Celebrates 100 years

From Pavarotti to the BBQ

KFE helps launch Beach Buoys takeaway

Let’s Go!

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Why not try one of Meijer Potatoes Varieties

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 2021 In association with

Frying Ranges

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Cleaning Up! Drywite Launch Anti-Viral Range

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ollowing months of research and development Drywite has invested in and developed a new range of products for Friers to help protect their teams and also their customers.

Made in the UK, the Drywite Antiviral range addresses many of the challenges affecting us all in our daily lives, Bacterial infections from touching surfaces in a food environment and of course Coronavirus especially on surfaces.

As with every Drywite product, great care is taken to ensure every product is made to be suitable for use in a food environment and the Anti-Viral range is no exception.

With a surface cleaner suitable for work surfaces you can be sure that this product is effective against a multitude of Viruses and Bacteria including MRSA, Salmonella, Listeria and Coronavirus the Coronavirus from the surface The same would apply to our new wipes which address coronavirus on most surfaces in both the front of house as well as preparation areas, one wipe and dry. The superior performance wipe is effective against mould, fungi and even yeasts.

No range would be complete without a high-performance Hand Sanitiser and in a handy to use 500ml hand pump easy to use by everyone.

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Chippy ChippyChat Chat& &Fast FastFood FoodMagazine Magazine••April April2021 2021

The new Antibacterial Soap in a liquid form is available in a handy 5 litre pack and can be used with our wall mounted soap dispenser.

With this, the first of a range of new developments from Drywite, please look out for further new products coming soon from us, made with the Fryer in mind.

The new range is available now from your Drywite Distributor, if you would like to speak with one of our team please call us on 01384 569556.

Contact Visit: www.drywite.co.uk Email: sales@drywite.co.uk Drywite Ltd, The House of Lee, Park Lane Halesowen, West Midlands. B63 2RA T: 01384 569556

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AntiViral Range from Drywite

Introducing the Drywite AntiViral range of premium quality, antiviral and antibacterial products, proven to be effective against a wide range of bacteria and viruses, including coronavirus.

For more information please call 01384 569556 or E-mail: sales@drywite.co.uk 7

Chippy Chat & Fast Food Magazine • April 2021

KILLS BACTERIA

KILLS CORONAVIRUS

drywite.co.uk Chippy Chat & Fast Food Magazine • April 2021

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

July 5th - 11th Great British Pea Week Celebrate your mushy peas!

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e are looking on the bright side and starting to put some dates in our diary.

If you have anything to add please email austen@chippychat.co.uk . All dates are subject to change due to the pandemic

April 21st

September 12th Isle of Ely/Chippy Chat Open Day Back by demand the popular open day for chip shop owners

National Tea Day Serve a cup of the nations favourite brew alongside your fish and chips

September 18th - October 3rd British Food Fortnight

May 10th-16th National Vegetarian Week

Why buy British? · Our aim is simple... to encourage people to discover the diverse and delicious food made in Britain

A brilliant opportunity for businesses to show off their veggie and vegan products

October 9th

May 17th

Isle of Ely Potato race

Constitution Day The National day of Norway, celebrate your Norwegian cod and haddock

October 9th – Isle of Ely Potato race – The World’s fastest potato race in Ely, Cambs – FREE CHIPS!

December 5th National Fish and Chip Day in association with NEODA. Showcase your amazing food and shop

The Chippy Chat ‘Chip Barons’ Ball Chat py

ll 2 021

National Fish and Chip Day

Chi p

June 4th

Ch ristmas Ba

The Chippy Chat ‘Chip Barons’ Ball returns. Great reason to get together and finally have a party

Keep up to date with trade events by visiting www.chippychat.co.uk and clicking on events. If you’re organising an event and would like to send us details so that we might mention it here and/or on the Chippy Chat website email your details to - austen@chippychat.co.uk 8

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Mint-Lop Chip!

Is spearmint the key to a longer lasting potato?

By Austen Dack

H

ave you noticed a minty smell if you live close to a potato farmer storage site? If so it could be the new way that growers are fighting back against sprouting spuds!

Effective sprout suppression is a fundamental part of potato storage, (no chippy wants sprouting potatoes delivered) and although temperature can sometimes be used, sprouting has been in the main controlled by application of postharvest treatments, such as CIPC - long established as the major global sprout suppressant. In 2020 the use of CIPC gas was banned and other treatments have been trialled to help suppress those sprouts. However, how cost effective are these treatments at current market prices is a question on many grower’s mind.

Spearmint oil (facts from AHDB)

Spearmint oil had been used in the packing sector for some time (approval in 2012) with a proven track record of effective sprout suppression. The total storage cost for one application in a fridge store is just over 8% higher than the equivalent CIPC treatment.

However, for chipping, in ambient

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stores, costs may increase, with more applications of mint oil needed to control sprouting effectively. As such, an application of MH and 3 applications of spearmint oil, over an 8-month storage period, results in an increased storage cost of over 30%, which could affect how viable it is to store for the chip shop trade in future years.

Although mint oil has a strong natural odour, (the Isle of Ely Produce Farm smells like a Tic Tac factory) with an appropriate delay between treatment and unloading from store, growers have found no significant evidence of taint in the finished product.

Oliver Boutwood of Isle of Ely Produce said. “This is another added cost to the price of the delivered bag of chipping potatoes to the industry. CIPC was cheaper and more effective too on sprout suppression. Without passing on some of these costs, the long-term future of storing enough potatoes for the whole season for chip shops becomes under threat. Chip shops may also have to do more work on a stored potato in the future as there will be many more potatoes sent out with sprouts later in the season, which after rumbling and cutting are absolutely still fine to chip.”

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Good Vibrations!

KFE helps launch Beach Buoys takeaway

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ith their 2 AA Rosette seafood restaurant Buoy & Oyster in Margate, Kent, closed for six of the last 12 months due to Covid restrictions, Nadine and Simon Morriss finally pressed the button in January on a project they had been mulling over for the past two years to turn their downstairs space into a beachfront fish and chip takeaway.

Opening on 10th March for click and collect only, as well as traditional fish and chips, the menu also boasts loaded fries, vegan banana blossom and fresh cockles, whelks and jelled eels.

“Beach Buoys is a completely different style of cooking to the restaurant but also a different style of service too,” explains Nadine. “We haven’t got that two hours with a customer to perfect things, we’ve literally got a 20-minute turnaround time so the food and the service have got be spot on every time.

“The KFE range is phenomenal, and the fish and chips are fantastic. But because all the restaurants have been closed for the last five months, people aren’t just going for standard fish and chips, they are going for our small fry - boxes of squid or whitebait. So, we’re actually cooking a full restaurant menu on the frying range and managing to do it really quickly and to restaurant quality standard.”

With five pans, Beach Buoys has the extra capacity it will need to keep the queues moving come the summer, while the addition of two heated gantries provides somewhere for pre-orders to stay warm - and organised - until collected.

Built-in triple filtration is also proving an added bonus with the pair seeing savings on oil compared to the volume they get through on their induction cooking suite upstairs.

And while the island configuration replicates the organised restaurant kitchen the team is familiar with, creating a back-of-house team dedicated to frying and a front-of-house team serving and

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boxing up food, it’s how user-friendly the range is that Nadine says will be the main benefit as they look to recruit and train extra staff over the peak summer months.

Nadine comments: “The fact that the temperatures and timings are all set, giving procedures for how everything needs cooking, means there is limited room for error. This is going to make a big difference to us being able to produce a consistent, quality product and means when the restaurant reopens, we don’t have to be nervous. We have a team that’s capable and understands exactly how to fry without needing Simon or myself there.”

With the restaurant closed and uncertainty as to when it would reopen, investing their government-backed Bounce Back loan into the project felt like a risk. But already it is paying dividends, something Simon and Nadine are grateful to KFE for.

“We knew how to cook AA rosette food, but we had never cooked fish and chips at this high volume before,” says Nadine.

“KFE guided us through the whole process. They even took us to Chez Fred in Bournemouth and The Scallop Shell in Bath to see how they fry. Having KFE there, their guidance and their expertise, has got us here. We honestly couldn’t have done it without them.

“We’ve been told already by so many of our regulars that our fish and chips are the best they’ve ever had and that, for us, is what we wanted.

“We are really proud to be part of the fish and chip industry and the KFE family, and we are excited to be a part of both for many years.”

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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NEW LOWER PRICES S

1-2-1 TRAINING TARTING FROM £400

Coronavirus has put a stop to so much, don’t let staff training and development be one of them.

• • • • •

Full day’s training for up to four staff from the same bubble.

Expert tuition from one dedicated award-winning trainer.

Courses tailored to your needs on all aspects on running a fish and chip shop.

Ideal for beginners & experienced friers.

Covid-safe training environment at our dedicated School of Frying Excellence or onsite at your shop.

Book now

T 01778 380 448 E sales@kfeltd.co.uk W kfeltd.co.uk 13

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Let’s Go! Hewigo a sure bet for the future

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he pandemic shows how quickly conditions can change. As a Hewigo customer, when this happens, you can count on the full backing of a range manufacture that has the same confidence in the future that you have: • £600,000 has been invested in a fibre cutting machine, hybrid pressbrake and state of the art shearing machine to make the manufacturing at Oldbury in the West Midlands more automated and efficient. Also over £200,000 to equip our new Service Department for the challenges of the next few years, underpinned by our highly-rated Service Contract • Our ranges offer more value than ever. Extras, which many other companies charge for, are now part of the standard package from Hewigo. Your working environment is just a little bit more trouble free and efficient.

• Having an autonomous manufacturing facility in the UK we are unaffected by economic changes such as our relationship with Europe and can respond rapidly to any of your requirements.

• Our eye is sufficiently on the ball to market changes. We have developed a ‘Click Collect’ range with new features that give more emphasis on the practicalities of collection and delivery. Phillip Purkiss MD of Hewigo UK says “This is not a range for everyone as there will be many who will return to conventional ways once the pandemic is over. However there is no doubt that Click & Collect will take a greater share of turnover in the progressive outlet” The financial capacity within Hewigo means constant innovation, stylish options and the latest technology. You can be assured that not only are you getting a best value range but a commitment to the future for service, parts and business support.

For further details call Hewigo on 0121 544 9120 or visit www.hewigo.com

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

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manufacture Efficiency fry

EXTRAordinary ranges from Hewigo

• Frylite • Triple Filtration • Fish Drainers in Cabinet and Pan • Tongs and Chip Scoop Holders • Coloured LED front panel lighting • Choice of front panel design including new ART DECO style or powder coated • SMART thermostatically controlled chip box • Your cash register integrated free

Important extras come as standard Great value from Hewigo frying ranges Call us

0121 544 9120 | www.hewigo.com Bateman House, Little Fields Way, Oldbury, West Midlands, B69 2BT 15 Chippy Chat & Fast Food Magazine • April 2021

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The New Normall!

Historic Range Company Celebrates 100 years With New Owners and Branding

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020 was a momentous year in more ways than one for frying range manufacturer Mallinson’s of Oldham. As well as celebrating its 100th anniversary the company also welcomed new owners to the factory in Lancashire.

With the previous owners easing into semi-retirement after more than 40 years each with the business, a new generation has taken the reins.

Lifelong friends Martin Lever and Mark Esner have accumulated over 50 years of experience between them in the course of their working careers and when the opportunity arose to purchase Mallinson’s they leapt at the chance, as Martin explained.

“Mallinson’s is a 100-year-old manufacturing business with a fantastic reputation for first rate traditional craftsmanship and reliability. When we heard that Terry, Howard and Gary were contemplating a well-earned retirement we wanted to talk to them about becoming involved in the business”. Mark added “it is a privilege to be able to steer such a highly respected name in British manufacturing through the next chapter of its long history”.

Operating from a 9,500 sq ft factory in the Pennine town of Shaw near Oldham, Mallinson’s prides itself on the handmade quality of its frying ranges each of which are made to every customer’s specific requirements. Quality does not have to mean expensive though.

“We have a small and highly experienced team at the factory, with more than 250 years’ experience of steel fabrication, electrical engineering and gas engineering between them” said Martin. “It is a close-knit

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team, and we want to protect that. This helps us to manage our costs and we pass the savings on directly to our customers.”

One thing that has changed under the new ownership is the company’s branding. After more than 25 years with the same brand, Martin and Mark felt it was time for a refresh. The revamped website and marketing materials strongly reflect the values of the company, from its British manufacturing heritage to its solid reliability.

So how have the new owners found the first twelve months at the helm and what are their aims for the next twelve months?

Martin commented “we have been delighted with the support of our loyal team at the factory including Terry, Gary and Howard who have all stayed with the company in various roles. We have also been really pleased with the feedback from customers old and new as we have carried on the great work that they expect of Mallinson’s”. Mark added “We have a brilliant team who are passionate about manufacturing and passionate about delighting our customers. We have made a few tweaks in addition to the brand refresh such as expanding the decorative options on the range by offering high resolution graphics as well as traditional formica and curved stainless steel finishes and this has been a hit with customers.

Our focus is on continuing to produce the best quality reliable ranges for the most competitive price. That is our main objective”.

Contact Mallinson’s today to talk to them about your next range. They cover the whole of the UK and even have ranges dotted across the world.

Contact Mallinsons of Oldham Trent Industrial Estate, Duchess St, Shaw, Oldham, OL2 7UT mallinsonsofoldham.com 01706 299000 Mallinson’s of Oldham Limited

BR AND GUIDELINES

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“I couldn’t be happier with the service i received from the guys at Mallinson’s who went above and beyond all expectations” ANG’S FISH BAR

All of our ranges are handcrafted and bespoke to your shop. We give a market leading 8 year warranty on pans.

Great quality at a Fair Price, with no hidden extras. Full UK coverage contact us for a no obligation quote today Mallinson’s of Oldham, Trent Industrial Estate, Duchess St, Shaw, Oldham, OL2 7UT 01706 299000 office@mallinsonsofoldham.com

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MALLINSON’S GREAT BRITSH FRYING RANGES SINCE 1920

Fish and Chip Clop!

Another great ‘Catch’ for Johnson Reed

L

ooking to finance a new chip shop venture or is your existing premises in need of refurbishment? The UK chip shop sector is seeing a surge of interest, with new shops starting up and existing premises being refurbished and re-opening.

New technology and energyefficient chip shop equipment is expensive to purchase, so leasing facilities can be a real advantage in staying ahead of your competitors.

Fish isn’t the only thing being caught at the Clopton Catch.

It’s fair to say it’s catching the attention of the locals too.

With trade sky high it seems they have a great chance of landing more business in the coming months.

Formerly a new start that others passed on, Johnson Reed saw the potential and ideas Andrew Calleja, owner, had for the place and instantly wanted to help secure their latest equipment to help them grow.

Aside from the amazing fish and chips, the range of beverages and the service, the decor and atmosphere all contribute to making it a truly special addition to the offering in Stratford-upon-Avon.

Owner, Andrew wanted to expand by adding and upgrading their equipment to

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ensure they could continue to provide a high-quality service and product to their customers. We couldn’t wait to make it happen, and the results have been phenomenal.

“Mark and his team helped us massively in expanding and upgrading our equipment. They were supportive and attentive throughout, making it easy, clear and simple. Thanks again, Johnson Reed.”

Andrew Calleja, Clopton Catch “This may be one of the nicest looking chip shops in the UK, the level of detail is amazing. We love to see clients’ plans come off and being a part of it when others turned them away is even more satisfying, we love helping and supporting businesses.”

Mark Johnson, Johnson Reed If you’re looking to open, expand or grow your chip shop business, and need help securing finance or equipment, get in touch with us, call 0161 429 6949, email info@johnsonreed.co.uk or visit www.johnsonreed.co.uk/chipshop

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Upwardly Mobile!

Frying on Perfection – Pro Fry Ltd

I

t’s a warm evening, around 5pm and you are thinking about getting fish and chips for tea. The local Fish and Chip van is in the village, serving on a beautifully crafted frying range, where you can see freshly cooked, crispy battered cod in the heated top box and the staff are serving hot chips from the chip dump, which get your mouth watering.

There is a queue of a few people, but you aren’t concerned because with those twin burners under each pan, they get through the queue in no time and you’ll be walking home with your delicious fish and chips ready to eat it with your family. The locking lids for each pan means no oil has spilt around the range during its travels, it looks superb. The customers are happy, the staff are happy, what a great place

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to get your food from. You know you’re buying with confidence when, where your food is cooked, looks this good!

The Regal Frying Range is crafted using top quality, food grade stainless steel, so not only are your customers left imagining their fish and chips cooking ready for next week’s evening meal, but you can be confident that the extra money spent on quality means higher customer quantity.

Be smart like Pro Fry Ltd, choose The Regal Frying Range.

Contact Tel: 01778 342915 Email. info@profryltd.uk www.profryltd.uk

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PRO FRY LTD

WWW.PROFRYLTD.UK

FAST FRYING BEAUTIFULLY CRAFTED BRILLIANTLY EFFICIENT COME AND SEE FOR YOURSELF WHAT ALL THE FUSS IS ABOUT

THE REGAL FRYING RANGE QUALITY RANGE. QUALITY PRODUCT.

2, 3 & 4 PAN RANGES VARY IN SIZE TO SUIT YOUR NEEDS

TWIN BURNERS

SAFETY TRAVEL LIDS

UNDER EACH PAN FOR FAST RECOVERY

TO ENSURE OIL DOESN'T SPILL WHILE TRAVELLING

21 Chippy Chat & Fast Food Magazine • April 2021 www.profryltd.uk 01778 342915

21 info@profryltd.uk

Chippy Chat & Fast Food Magazine • April 2021

The Bee’s Knees!

Park Fisheries Covid Delivery for HT!

S

imon and Gail have owned Park Fisheries on Beeston Road Leeds for 19 years. Pre-Covid, members of their older community would meet every Friday at St Matthew’s to have a sit-down fish and chip lunch, rustled up

by Simon and Gail and hosted by Holbeck Together(HT).

When Covid hit, Simon got in touch to let them know they would continue to support our weekly activity in any way they could. Although we couldn’t continue our lunch and afternoon activities at St Matthew’s, we wanted to keep things as

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close to ‘normal’ as possible, with their favourite fish and chips delivered to their doors.

That first week, Park Fisheries donated the fish and chips order for over 40 older members of the community free of charge. It was early on in the crisis and so much was still unknown, but they said they wanted to do what they could for those who couldn’t get out.

Instead of one driver who would rush the lunches back to St Matthew’s, we now needed a team of four to deliver the meals to individual houses. Wanting to ensure that each client received a piping hot meal even at home, Park Fisheries bought four thermos bags especially for us.

Despite working with a reduced team, Simon and Gail went the extra mile, adapting the system to enable our fantastic volunteer to sort the orders into delivery lists and get the meals out in record times. Despite the Friday lunch queues they never fail to have our order perfectly right and ready to go, and always with a cheerful smile.

Thank you to the whole team at Park Fisheries!

Simon said:“It’s been very busy since last March. Everyone is finding it difficult, all small businesses, but we’re finding a new normal. We’ve reduced our hours a bit but our priority is to continue doing what we’re doing. It’s been our most stressful year, but you keep going, we’ll find our way through it, we always do. I couldn’t do it without Gail. She’s the backbone.

A lot of people tell us we’re a well-oiled machine! We work well together, it just flows. There’s time you’re running round like silly idiots but it just works, I don’t know how!”

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Fabulous

Fish Roe Fritters A PROTEIN PACKED NUTRITIOUS MEAL

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Dean Banking on Success MasterChef: The Professionals finalist realises his dream of opening a high-end chippy in the town centre, called Haarbour.

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ife chef Dean Banks opened his new modern fish and chip shop and restaurant in St Andrews to the public recently.

An idea he dreamed up years ago, the chef and entrepreneur has generated 20 new jobs as a result of the new eatery, Haarbour.

Located on Alexandra Place, the concept sees a traditional chippy meet Dean’s modern take on cooking and explores fish and chip offerings from across the world.

Taking five months to renovate and bring the idea to life, Dean and his team have been working on the project since May. He said: “It has been a dream of mine for around four years, maybe a bit more. I was thinking about it before I did MasterChef: The Professionals and I remember when I first walked in to do the skills test, Marcus Wareing had asked about my background and what I had achieved. I spoke about Haarbour, and how I wanted to have this fish and chip shop that was more than just that and fused different styles.

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“It evolved since Haar more and more and this image I had in my head is now real. Myself and my operations manager have just been walking around with tradesmen telling them what we want and it is so great to see it all come together the way it has.”

Putting a spin on the way a traditional fish and chip shop is run, Dean has invested in new equipment which he says will improve the ordering process and wait times for food.

“We’ve got the front entrance of the shop which is our takeaway area and it’s your classic chippy front. We have a new system in place which will sort this old way of queueing for half an hour after placing your order,” said Dean.

“Our system will allow you to get your order in really quickly and means there’s a shorter waiting time. I’m using a style which is popular in the ski resorts in the Alps. You place your order, are given you buzzer and can go off to the pub or wait in your car, and then you can just come back when the buzzer goes off. We set it up to help with social distancing, but Chippy Chat & Fast Food Magazine • April 2021

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at new Chippy! we’ll keep it in place as it is a really good system.”

Open seven days a week, Dean has added 20 new members of staff to his books and plans to operate from noon to 10pm daily.

He said: “We have added 20 new staff to the business. The restaurant will be serving from noon until 10pm, but for now with the restrictions we’ll be running it until 6pm. It is an all day service, no booking, just walk-in only and somewhere you can grab a quick bite to eat.

“It is a two-metre zone in the restaurant so we can seat around 28 covers. We could normally seat 45-50 covers and we have an area outside that seats another 16. In full swing it is a 70-cover restaurant.

We’ll play with the opening hours of outside to see if people want to brave the cold or not.”

An ambassador of using high quality, local produce in his restaurant Haar, Dean will transfer the same ethos to Haarbour, utilising the best products and produce local businesses have to offer.

From developing his own sausage for their sausage supper, to making his own batter, not to mention sourcing most ingredients from St Andrews itself, Dean is looking forward to welcoming guests for the first time today.

He said: “We’re taking away that traditional feel of fish and chips and modernising it really. It will feature my fusion style of food, taking lots of inspiration from my travels across the world. What I noticed when I was traveling is that there’s so many countries that have their own variations of fish and chips, so I’m going to put those dishes on the menu. I’ve got a Korean style haddock which is made using sesame tempura 25

Chippy Chat & Fast Food Magazine • April 2021

with gochujang, and proper fish and chips with my own curry sauce which everyone seems to love at Haar.

“Our batter has taken us around a month to develop and it will be a sourdough version which gives a really good crunch, and, we’ve even sourced a whole heap of local soft drinks – and we’ve of course got Irn-Bru, too.

“We’re basing ourselves around the fish and chips in the restaurant, but we have little snacks like crab and lobster brioches, Scottish oysters and things like that. We’ll also be using seasonal fish that comes in and our daily board will change to accommodate what comes off the boats. ”

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Captain’s Able!

The skipper of Captain Andy’s cooks up a storm

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t’s been all hands on deck since Captain Andy’s opened its doors in the Chemainus Public Market recently.

People can’t get enough of their fish and chips and there’s a definite void being filled.

“I guess because it’s been a long time since there’s been any in this town,” said Donna Middlemiss, who’s serving the role of Captain Andy for now.

Middlemiss (nee Sauve), who turns 60 in December, was contemplating retirement when market manager Laurie Douglas reeled her in to cook up and dish out the fish and chips in the restaurant. To say people have been a little eager for the opening is an understatement.

Everyone was especially anxious that first day to be among the first patrons.

“When it was 10 to 11, there was a big lineup in the lobby,” noted Middlemiss, who has an extensive background in food service and restaurants around the area.

Of her many years in line cooking, Middlemiss spent a dozen at the Doghouse Restaurant in Duncan and 10 years at the Saltair Pub when Peter Mathews was the owner before working five years in the deli at 49th Parallel Grocery. She did all the daily specials and the soups and sauces during her days at the Doghouse.

“Now I’m back slaving over fryers again,” she quipped.

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“People have known about my cooking in this town for 30 years. They’ve always liked my food.

“I’ve been doing fish and chips since the Doghouse. Fish and chips was popular at the pub, too.”

Salmon fish and chips have slipped their way into peoples’ consciousness and palates. It’s offered at Captain Andy’s, along with choices of either cod or halibut.

Home cut fries, poutine and popcorn shrimp are popular accompaniments.

“We do chicken strips as an alternative for people who don’t like fish,” Middlemiss added.

Middlemiss is loving the opportunity to work in a new kitchen and adores the decor.

“They did a beautiful job in here,” she said.

Captain Andy’s is open seven days a week from 11 a.m. to 8 p.m.

Chippy Chat & Fast Food Magazine • April 2021

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Spring into Summer!

Time to order a great profit yielding Slush machine for your shop

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pring is underway and there’s optimism in the air too. With lockdown hopefully behind us soon, Britain is gearing up for a great summer. We’re all eager to get back to the things we took for granted, a drink in the pub, a day out in the country or a trip to the seaside. Since holidays abroad are uncertain, most families are looking to make the most of what we have here in the UK. The public are booking home trips & holidays in record numbers & fish & chips, slush drinks and ice cream will be much sought after, and something that you need to be thinking about order volumes now.

Snowshock have been in the slush business since 2003 and we have never seen such a busy start to a new year.

Business owners more than ever are gearing up now to take advantage of the Staycation trend and the fact that their customers are going to be around more this year, spending their money.

It is time you too discovered SnowShock’s tasty and vibrant range of all things slush related, from commercial slush machines to syrups and additional slush consumables. As the proud UK

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supplier of premium slush products, we provide you with an excellent product and service that will help drive profits for your business.

Our slush machine deals all include enough free stock to more than cover the outlay and we offer instalments too, not forgetting 12 months onsite warranty and free delivery.

Slush is incredibly popular and profitable too. Snowshock Slush syrups are only £11.99 delivered. Each bottle of syrup makes 110 drinks, at £1.50 per drink that s £165 return!

Our expert SnowShock staff are here to help you along the way and are happy to provide more information about the range of slush products we offer.

Contact Snowshock Unit 2 Whitehouse Road Industrial Estate Newcastle Upon Tyne NE15 6LN Tel: 0330 053 6132 www.snowshock.com

Chippy Chat & Fast Food Magazine • April 2021

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Chippy Chat & Fast Food Magazine • April 2021

Chippy Chat & Fast Food Magazine • April 2021

Same price to call as 01 or 02 landlines - including from mobiles. Prices correct at time of publishing - Q1 2021.

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Chip Chip I Hooray!

Isle of Ely Produce and Chippy Chat are once again opening their doors to chip shop owners and managers

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

sle of Ely Produce and Chippy Chat are once again opening their doors to chip shop owners and managers on Sunday September 12th 2021*!

It is one of the industry events of the year, which was unfortunately cancelled in 2020 due to the pandemic.

The day starts at 9.30 am at our farm in Ely, Cambridgeshire with a coffee and a chance to see industry colleagues.

The day is invaluable, not only do chip shop owners and staff find out first-hand how the potato crop is faring for 2022, they also get an idea about predicted cost and quality of the crop for the year ahead.

Add to that lots of key suppliers will be exhibiting on the day, previously we’ve had Pukka Pies, Middleton Foods, Kerry, Premier 1 Filtration, TQ, Vito, Drywite, Friars Pride, McWhinney, Seafish, Goldfish, Seafood from Norway, BD Signs & Agrico.

Watch presentations on our giant AV, with full staging, from award winning fish and chip shop owners, giving you valuable advice for your shop.

In 2019 we heard from Krispies, Papas, DWYFF Winner Lauren Kellaway, Malachy Mallon & more.

We will also have Oliver Boutwood back with his Q&A sessions, plus the chance for you to try Babylon, a new chipping variety from Agrico, and samples and freebies from suppliers.

Our strength is continuity of supply Call your local wholesaler today and ask for PJ Lee Potatoes

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It’s the FREE industry event not to miss!

The event is suitable for all levels of management and young friers too. Maximum of 3 tickets per shop. FREE refreshments will be served too.

We will also be going out in the evening in Ely for an industry dinner. In 2019 over 60 people stayed in Ely for the meal and drinks.

Get your tickets here Email austen@chippychat.co.uk for ticket details. *All will depend on pandemic. Site will be as safe as needed, and government advice will be followed on the day for your safety.

Please email austen@chippychat.co.uk if you would like to be a sponsor and/or exhibit on the day.

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Chip and Spin!

Derelict pub transformed into a fish and chip restaurant and takeaway

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pinners Fisheries opened as a takeaway in the former Spinners Arms in Wakefield Road, Dewsbury, recently. The restaurant, which has an alcohol licence, will open later when Covid-19 restrictions allow.

“It’s an exciting time,” said Sofia, 37.

“The timing might not be perfect with the pandemic but the support of the local community has been amazing so far so hopefully that’s a good sign.”

Back in June Sofia and Simon, 42, drove past the up-for-sale pub as they headed off to North Yorkshire for the weekend to celebrate their wedding anniversary. Sofia recalled: “When we saw the pub, which is on the main road and has a large car park, I turned to Simon and said: That would be an amazing fish shop.There was a for sale board and Simon started Googling it and we rang the same day and arranged to go and see it.”

Things moved quickly from there and the couple bought the building and negotiated a separate deal with Kirklees Council which owned the car park.In total the couple have invested £500,000, a sum which Sofia admits “makes my eyes water!”

The pub, recently known as The Cotton Mill, closed in 2018. It has had a chequered history and was also an Indian restaurant at one point. Sofia said: “The pub had a conservatory on the side but inside it had an odd layout with two big supporting columns. We have spent a lot of money on the structure to create an open plan layout.”

So far the new business has taken on eight full and part-time staff with maybe

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another four or five when the restaurant is able to open. Our other shop The Golden Fish has done well during the pandemic and Sofia said: “During the first lockdown we were very busy as the likes of Greggs and Subway were closed and fish and chips were a treat. People were having more takeaways and our regulars came more often and we got new customers as well and many of those new customers have stayed with us.”

The couple are undaunted at launching a new venture in the midst of a pandemic and Sofia added: “I remember speaking to our business bank manager and we were warned that we’d have to budget for fewer tables because of social distancing.

This was back in June and, perhaps naively, most of the population thought that by the end of the year we’d be back to normal. I’m still glad we’ve done it even though we can’t open the restaurant yet.

The timing will never be perfect, there will always be something, so let’s just go for it.

Sofia thanked the tradesmen for helping transform the premises in just 19 weeks.

Have you renovated during the pandemic? Email austen@chippychat. co.uk

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Stratospheric Babylon tried by Top Shop

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sle of Ely Produce have been promoting a new Chip Ambassador role to promote the great British Chip in association with Agrico. The aim will be to carry on the good work promoting chipping potatoes at their hugely successful open days, and through the ‘Field to Frier’ award.

The Chip Ambassadors will become part of an UK wide group of shop owners and fryers who will promote best practice for potato buying, storing, and of course frying. The chain will also include key growers too like PJ Lee & Sons, and A. L. Lee Farming Company, as IOE looks to nurture the relationships they have grown across the whole supply chain during the last twenty years.

Agrico have partnered with Isle of Ely Produce to bring two new varieties into the trade initially via our Chip Ambassadors. The two varieties Babylon and Lugano will be sampled at some of these ambassadors to back up the results of early trial successes.

This month I visited Eric’s at Thornham.

I met with owner Eric Snaith and manager Craig Blythe ahead of a busy Friday shift.

It was a bit different to my previous visit.

Eric’s is very much a destination shop, and somewhere to sit and dine not far from the North Norfolk Coast. In covid times, the large sit in area is redundant, with the team very much reliant on incoming

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Success orders on their new(ish) click and collect service.

Armed with some pre-cut Babylon I gave them to Craig to fry alongside some Sagitta. Their KFE range, is one of the longest in Europe, and is ready for the expectant deluge of customers once restrictions are lifted and the stay cation culture of 2020 resumes.

Once cooked and plated, both Eric and Craig tucked into some Babylon chips. Eric was impressed by the fry colour, crispy outside and size of the sample. Craig said Babylon compared well to the well proven Sagitta, and tasted great. Both said they would be happy to add it to the list of varieties that their three shops order in the near future.

Afterwards we had a walk around the outside. I was impressed that even during a pandemic, Eric had still been working on the site, using any downtime to make it even better for customers when things start to take a turn for the better.

Oliver Boutwood Isle of Ely Director says. “It;s good to hear Eric’s like the allround good characteristics of Babylon. We are pleased with this partnership between Agrico IOE and chip shop owners.”

Alex Moore, Agrico UK Sales Manager said: “We are thrilled to be working closely with Isle of Ely Produce & the Chip Ambassadors to launch two exciting new varieties. As a business we are always trying to breed better tasting and more sustainable potato varieties.”

Chip shop owners already signed 35

Chippy Chat & Fast Food Magazine • April 2021

as Chip Ambassadors for Isle of Ely Produce include Colin Cromer – The Fish Hoose, Kerry Brennan – Golden Union, David Henley – Henley’s, Richard Ord Jr – Colmans, Eric Snaith – Eric’s, Kelly & Tim Barnes – Krispies, Lauren Kellaway – Kellaways, Charlie Collins – Frydales, Fred Capel- Chez Fred, Matt & Ashley Phillips – Shap Chippy, Malachy Mallon The Dolphin Takeaway, Richard Foster – Fish and Chips at Weston Grove, Emir Hikary – Hiks, Alan Shillingford – Shillingfords, Gregg Howard The Chip Shed, Ian Wallis Henry’s Hunstanton, John Hudgell Pimp my Fish, The Petrou Brothers and Sarah Heward – The Real Food Café.

We will be featuring Babylon and Lugano reviews in the coming months.

Email austen@chippychat.co.uk if you would like to try them for yourselves.

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Yes My Lady!

Why not try one of Meijer Potato UK’s Varieties

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eijer potato UK have some great chipping varieties for you to try and fry! Here are three of them for you to look out for.

Lady Anna A long-term storage variety for late season frying, light yellow flesh, good shape with shallow eyes so exceptionally low peeling waste. Superb taste with reliable fry colour.

Mitchell Potatoes – David Mitchell said ‘We and our customers always value proven long term storage varieties with premium fry quality, and Lady Anna is now an established part of our chip shop delivery programme.’

Ali Wells from Wellies Fish & Chips said “They fry nice and crispy on the outside and fluffy inside. A moist chip that can be on the sweeter side for this time of year.

They are a good clean chip with little damage, only the occasional bit of green skin.

Farmer and merchant Marcus Avery is a key potato supplier to the coastal market in North Devon. He said ‘I’ve been growing Lady Anna for 5 years now, and I’m so happy with the variety. We have been waiting 40 years for something that gives my customers chips of such high quality, and 90% of them are now using it every season’ Lady Terra An early maincrop variety that is sold off the field but can also be used for storage into the new year. A whiter fry with a great fresh taste and reliable fry colours.

Growers love its resistance to key diseases and the low risk of any internal defects.

Crowland Fresh Produce commented: ‘We have had Lady Terra for a couple of years now, with harvesting possible from early August and some good yields too.

There has been positive feedback from the end users we supply, and everybody was positive about a repeat order. The sample had a nice shape to it and fitted well in our early market.”

Lady Jane - Future Star?

The stable of Meijer Potato UK varieties is always expanding, and Lady Jane looks a strong contender for the coming seasons. It produces high quality yellow fleshed chips with a taste to compete against the current market leaders. Farming with the reduced use of chemicals and water is always a hot topic and a constant challenge for growers. Lady Jane’s robust plant with phenomenal resistance to potato blight allows farmers to maintain crop quality whilst using less chemicals and saving water too. A variety for a greener, more sustainable future. www.meijerpotato.co.uk Are you using any of the Meijer Potato varieties above?

Email austen@chippychat.co.uk

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10% OFF FRESH CUT PRE-PREP CHIPS FOR CHIPPY CHAT READERS! D DUE E D N E T X E OFFER CCESS OF U S E H T O T UNCH ONLINE LA

In March Chippy Chat we linked up with FFF to offer you a discount on their pre-prep chips! The offer clearly went down well so we have extended it until the end of April!

F

ylde Fresh & Fabulous are one of the UK’s most established potato producers, providing national coverage, supplying freshly peeled potatoes and chips under the FFF brand. We are BRC accredited and Red Tractor approved making us a reliable leading supplier to the fish and chip shop industry.

At Fylde Fresh & Fabulous we pride ourselves on maintaining high standards across the entire potato process. The key success factor in producing quality potato and chip products starts with the growing of the raw material right here on the Fylde Fresh and Fabulous farm in the heart of the Fylde countryside.

Using a combination of in-house growing and a number of dedicated potato growers, Fylde Fresh and Fabulous can always guarantee that the majority of raw material is home produced and processed.

This method also ensures that every FFF chip ending up as an accompaniment to a fresh fish fillet at your local fish and chip shop can be fully traced back to the field along with its growing regime and history.

After harvesting our produce, we store the potatoes in temperature-controlled environments to ensure they are as fresh as the moment they were plucked from the soil.

Every fresh batch of Triple F Chips is fry-tested and quality-assessed before being distributed. You can always guarantee reliability and quality with our freshly cut Triple F Chips thanks to our high levels of compliance, and only supplying the best potato produce possible.

Powered by potatoes!

All of our potato peelings go into our very own anaerobic digester! This, balanced with whole crop silage and animal manure, produces sufficient gas to generate up to 1800KWe per hour of both thermal heat and electricity. All generated heat is used in the offices, the farm site and in the Fylde Fresh and Fabulous factories.

The Future for FFF Fylde fresh and Fabulous have now made it even easier to order our chips. FFF chips are now available to buy online from our website fyldefreshandfabulous.com . We have extended our offer to all Chippy Chat readers, you will get a 10% discount off your first order. Simply quote the code CC001 on the website to take advantage of this offer.

Visit www.fyldefreshandfabulous.com

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From Pavarotti to the BBQ (via the chippy)!

A Chippy Chat with Ben Bartlett and His Love of Fish and Chips

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any people will know Ben Bartlett as BBQ Ben, World Champion BBQ’er, but few will know of his passion for Fish and Chips. Yes, this BBQ master may know a lot about cooking over the coals, but his other passion is good ol’ Fish and Chips.

In the Begnning Ben Bartlett grew up around food and always knew he would end up doing something with food. If it was not food it may have been Opera, yes Ben Bartlett is a man of many talents and is a trained opera singer. He always had a passion for healthy food and food that filled a person up. As a Bristol boy, fish and chips was always something he loved, he has done since he was a kid.

Fish and Chips, he believes is the Nation’s Favourite fast food for many reasons.

Encouraging People to Eat Fish For many years Ben Bartlett has been a Seafish Ambassador and has been encouraging the Great British Public to eat more fish.

Educating people of the nutritional value of fish in the diet and being an avid supporter of the almost marginalised UK fishing industry, Ben knows his stuff when it comes to fish. “For a lot of people, the local chippy is the only time they eat fish and the only place they will buy fish from, the fact the fish is covered in batter and then deep-fried is not wrong. As long as fish is eaten it is a good thing” he adds knowing just how big a part of British life the local Fish and Chip shop is.

Award Winning Fish and Chips Throughout his culinary career Ben has won awards and supported many food related competitions throughout the UK. On talking to him about these he says his favourite competition of all is the National Fish and Chip Shop of the Year awards.

These awards demonstrate the high standards of the industry, the chance of free publicity, feedback from seasoned friers and food experts and allow a shop to benchmark themselves with their competition. “I like this for a few reasons” he explains, “Firstly, I get to taste some of the best fish and chips in the country and secondly I get to meet some amazing people who not only play a big part in communities throughout the UK but have their own secrets to cooking the perfect serving of Fish and Chips”.

There are many reasons behind this award not happening this year, but Ben has suggested he would be more than happy to work with someone commercially and make this competition incredibly special. “Fish and Chips needs to be celebrated, and the fact that shops have had to adapt with changing Covid guidelines should not go unrecognised” he says “and there is always so much competition between Chippies to become Britain’s number one. Right now, Britain could do with some cheering up so why not do it with Fish and Chips”. www.bbqben.co.uk

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Chippy Chat & Fast Food Magazine • April 2021 Chippy Chat & Fast Food Magazine • July 2020

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The Complete Angler!

Stirling’s new fish and chip restaurant is catching on

By Ben Kelly InDaily Adelaide Ind News

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his month we ‘visit’ Storling near Adelaide, Australia Skippered by two accomplished chefs, Angler is Stirling’s refined fishand-chippery baiting customers with everything from carp burgers to scallop pies and dry-aged seafood sausages.

Fish and chips are traditionally associated with the coast, but at Stirling, customers are driving up from the Adelaide plains just to seek out a $6 chip butty from new takeaway restaurant and fishmonger, Angler.

Catching even more interest than the chips, which are hand-made with real potatoes, is an offering of woodfiregrilled seafood, dry-aged seafood smallgoods such as kingfish pastrami, and a focus on the underutilised South Australian fish varieties.

Angler opened last January, founded by local businesswoman Amanda Prance in partnership with her nephew and accomplished chef Sam Prance-Smith.

The concept for a combined takeaway/ fishmonger business came about after the pair shared a disappointing meal of takeaway fish and chips.

“We were just sitting there eating these disgusting fish and chips and Sam

Chippy Chat & Fast Food Magazine • April 2021

said imagine if we actually had our own restaurant, and described the concept which Angler is about today – restaurantquality food in takeaway form,” says Prance.

Along with its refined take on fish and chips, Angler also sells fresh fish and a unique array of smallgoods prepared in a dry-ager, which is more traditionally associated with beef.

All produce is ethically-sourced, through a partnership with Fair Fish SA which puts more money back into the pockets of local fishermen for their catch.

This includes often-discarded varieties such as leather jackets and sand whiting.

Customers will also find redfin, mulloway, and snook on the menu.

Prance-Smith has worked in top venues such as Heston Blumenthal’s famous three Michelin-starred Fat Duck Restaurant, as well as celebrated kitchens in Melbourne. Closer to home, the chef’s resumé includes the Star of Greece and the Salopian Inn. After Angler opened in January, a second chef with Michelin three-star experience, Jeremy Arrascaeta, landed at Prance-Smith’s doorstep by fluke.

Originally from the Netherlands,

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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

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recipes as well, they’re organised, but they change constantly; there’s not one thing in the agers that will be the same week-afterweek,” says Arrascaeta.

Angler has introduced a new twist on the classic chip sandwich (chip butty), made with a black squid-ink bun.

“It’s not a normal chip butty.

We do a black bun with squid ink, which is a very nice contrast with those golden crispy chips,” says Arrascaeta.

Prance says Angler has embraced varieties of fish that anglers often throw back and aims to educate consumers about the challenges faced by local fishermen.

But now the boys are pushing boundaries and we’ve really got a following of people asking what we’re doing next: pastrami kingfish, all the smallgoods, varieties of sausages, and dumplings,” Prance says.

“We’ve got a scallop pie: we now only do it on a Sunday because it was getting too busy, selling 150 a week. People would come just for the scallop pie,” she says.

“For the chips, the boys go to great lengths to use real potatoes, because most fish and chip shops use reconstituted frozen chips, which you can’t really call a potato.”

Bridlington Scarborogh Pickering

Pontefract Wakefield Bradford Leeds

D ER

Arrascaeta was working as a chef on Kangaroo Island at Hanson Bay Sanctuary and Flinders Chase Café, which was destroyed by December’s bushfires.

After evacuating the island and driving to Stirling, Arrascaeta was looking for a campsite when he parked in front of Angler where the dry ager in the window captured his curiosity. He walked in, and Smith offered him a job.

The Dutch chef has since introduced carp bacon and the carp burger, along with an assortment of dry-aged seafood creations.

“Carp bacon kind of confuses you the first time you try it because it’s got all the flavours of bacon,” says Arrascaeta.

“Carp is great produce. Because it’s so oily, if you handle it right you can actually do so much more than what people think.”

The ever-changing menu features leather jackets, sand whiting, and Tommy ruffs when in season. Angler sources Coorong mullet, mulloway, and carp from Coorong Wildlife.

Arrascaeta is the dry-aging expert, curing everything from sashimi to fish sausages and barramundi crackling.

“I love organised chaos. And that’s the same for my dry-age

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