Chippy Chat July 2022

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P r i n t

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V i s i o n

Sustainability Matters Business Matters Origin Matters 87% of diners agree sustainable fish is important to them, but only one quarter know what to look for when visiting their local fish & chip shop.

Access free sustainability resources on the Seafood from Norway website

SFN_ChippyChat_Magazine_Cover_v2.indd 1

www.chippychat.co.uk

austen@chippychat.co.uk

TEL 01353 658216

16/05/2022 13:26

Issue 7 Volume 12 July 2022

1 Chippy Chat & Fast Food Magazine • July 2022 Still Hunky Dory in Melbourne

Chippy Chat & Fast Food It’s Magazine Now Open a • July 2022 for Entry Grower!

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Shake up your offering!

Get Ready for Summer Comments from Karen Heavey, brand manager for Kerrymaid

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enu-diversification within any foodservice outlet is key to unlocking new revenue streams and increasing profits, and no less so within the fish & chip shop sector. Although your customers’ primary mission is likely to be for a traditional menu item, by offering choice, consumers are likely to increase spend by adding additional items to their order.

Ice creams and shakes are a simple addition to any fish & chip shop menu, and will especially appeal to customers over the warmer months…so now’s the time to develop a dessert offering in your outlet.

Unsurprisingly, ice creams increase in popularity as the temperature outside rises.

The indulgently creamy taste of Kerrymaid Angelito Ice Cream Mix provides the taste of Irish dairy with the smooth texture customers will know and love.

Kerrymaid Angelito also offers a great yield, guaranteeing your outlet excellent profit margins while providing a tasty and consistent treat to customers. Offering greater versatility to operators, it can be used across multiple applications – and it provides a fantastic base on which to build flavours personalised to individual tastes, especially poignant given consumer uptake in dishes which can be customised.

Pairing Kerrymaid Angelito with the delicious DaVinci Drizzles range is a tasty and cost-effective way to add that element of personalisation to your dessert offering. Ideal for drizzling over sundaes and ice cream shakes, the

Chippy Chat & Fast Food Magazine • July 2022

DaVinci Drizzles portfolio wonderfully complements a variety of desserts.

Research suggests that millennial consumers have increasingly embraced menu items from their childhood, namely the 80s and 90s. From an indulgent Caramel Sauce to a Toffee with Devon Cream or zesty Sicilian Lemon flavours, DaVinci Drizzles can take customers back in time with nostalgic flavour combinations whilst providing the perfect opportunity to maximise your dessert offering and boost your seasonal ice cream sales.

Ice cream shakes remain on trend and can be an ideal cooling treat to take away during a warm summer afternoon. Kerrymaid’s indulgent and velvety Angelito Thickshake Mix is perfect for experimenting with some fun freakshakes to entice your customers.

But again, the key to creating a popular shake menu is to allow your customers to customise their shakes with a variety of topping flavours to suit their individual needs – and what better way to do this than by topping your shakes with the timeless flavours of the Davinci Drizzle range?

No matter your customers’ needs, pairing Kerrymaid Angelito base with a DaVinci Drizzle can help you to create inspiring dessert menus that push the boundaries of your craft in every serve.

For more information on Kerrymaid visit www.kerrymaid.com

Chippy Chat & Fast Food Magazine • July 2022

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SHAKE UP

The delicious DaVinci Drizzles Range is the perfect way to boost your menu and elevate your sales this summer. Partner our sauces with Angelito Ice Cream Mix to make a range of refreshing milkshakes and set your sales sizzling this Summer!

GET INSPIRED AND DISCOVER MORE FUN WAYS YOU CAN COMBINE ANGELITO AND DAVINCI PRODUCTS TOGETHER TO DELIGHT CUSTOMERS BY VISITING KERRY-FOODSERVICE.CO.UK 3

Chippy Chat & Fast Food Magazine • July 2022

Chippy Chat & Fast Food Magazine • July 2022

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s the holiday season we have our great sausage featureour July edition approaches too! features many of the top

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pies to fish and their chip submissions. shops across High prices and the UK and theyavailability are helping us been an issue in have

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chip shop owners’ calendar and features talks from lots of great

Thanks to all of our advertisers and contributors, have a great Summer of trade one and all.

For the latest news checkout our

get involved or also tell us fishsome alternatives too.

Austen Dack Publishing Editor news please emailOur meIsle austen@ of Ely Produce /Chippy g this month for your chippychat.co.uk – thanks for your Chat open day is now only a few

website

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support enjoy the issue. weeks away. There are a few

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Austen

www.chippychat.co.uk Contact me austen@chippychat.

FREE tickets left, plus one or two

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email me for full details. It is one

Austen Dack

Chippy Chat Ltd Oak Lane Littleport Ely Cambridgeshire CB6 1RS

www.chippy-chat.co.uk info@chippychat.co.uk Twitter @Chippychat Facebook Chippy-Chat TEL 01353 658216 FAX 01353 863 444 Managing Director John Boutwood Publisher Oliver Boutwood oliver@chippychat.co.uk Publishing Editor Austen Dack austen@chippychat.co.uk 07863123929 Design/Editorial Stuart Catterson Accounts Claire Boutwood-Potter accounts@chippychat.co.uk Advertising Sales and Promotions austen@chippychat.co.uk For PR and Editorial editorial@chippychat.co.uk

2018

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ChippyChippy Chat &Chat Fast & Food • July 2022 FastMagazine Food Magazine • March 2018

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Chippy Chat & Fast Food Magazine • July 2022

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Inside

JULY 2022

Worcester Source!

Hubbard’s choses Worcester site for new chippy

Diary Dates

Business or pleasure, dates not to be missed

David Chippy-Bound!

And he brings former US first lady with him

Box Clever!

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12 14 16 18 20 22 24 26 28 30 32

Still Hunky Dory!

A family of fishermen since 1927

It’s a Grower Babylon Growers Reporting Good Yields

Nortech Foods Launches ‘A Plaice in The Sun’ Holiday Giveaway for Chip Shop Owners

Game Changing Seafood From Norfisk

Offishally the best!

Smales famous for fish since 1937

It’s ohfishial!

The Original and the Best

Pride before & after traw Quality Fish Supplied Straight to you

The Age of the Train!

With Ben Shaws timeless fizzy soft drinks

Q: When is a fish not a fish?

A: When it’s a jackfruit

Talk about the Passion!

Collins leading the way for over 40 years!

Thanksgiving FREE 20ltr of Sarsons

Three... is the magic number for Simpson’s

Jake That!

Jake swaps the Ambulance for Chip Van

Master Fry! Who will be our National Fish & Chip Awards Champions?

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Chippy Chat & Fast Food Magazine • July 2022

Come and join us!

Queue Up-ton!

The long chippy queue that has led regulars to become friends

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Es 30 tab Ye lish ar ed s

SuperNormal!

FREE Industry Open Day

36 38 40

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

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

For prompt, efficient service please call:

01553 772935

sales@klsonline.co.uk Chippy Chat & Fast Food Magazine • July 2022 In association with

Frying Ranges

5

Worcester Hubbard’s choses Worcester site for new chippy

E

xcitement built ahead of the grand opening of Worcester’s newest fish and chip restaurant. Mother Hubbard’s Famous Fish and Chips opened its doors for the first time in May. On the Friday evening before friends, family and councillors were invited to take a look inside as the final touches were put in place.

Former mayor of Worcester Allah Ditta was impressed by what he saw. He said: “It is so good to have something new and a fresh face. I just hope that there’s an appetite for it and I’m fairly certain there will be because it offers something different and it is family orientated.”bard’s takes up a spot previously occupied by Owner of the franchise, Zahid Lone, said the first 1,000 customers through the door on the first day got their fish and chips for just 45p.

One of the city’s newest councillors, Shafaz Ditta, was one of them. He said: “I was down there fighting to be first in line.

“Any business that will create jobs and provides a boost for the economy is a go in my books. “I wish them all the success in the world and I hope people come here.”

The restaurant offers on-site dining as well as a takeaway option. Perhaps the standout feature is the large video screens on the counters and ceiling showing video clips of sharks and fish, creating an almost aquarium-like atmosphere.

There is also a nod to Worcester’s past, with photographs of the city from times gone by. These include some historic

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Chippy Chat & Fast Food Magazine • July 2022

Chippy Chat & Fast Food Magazine • July 2022

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Source!

Tallow Hill landmarks such as the Beehive pub, which closed in 2002, and Shrub Hill Hospital, previously known as Hillborough, which shut in 1978.

Councillor Ditta added: “It is great because not only is this restaurant about the food but it celebrates Worcester’s culture and history too.”

Occupying the former Pizza Hut building on Shrub Hill Retail Park, Mother Hubbard’s opened on Saturday, May 21. Hundreds of people waited in line for the chance to get a fish and chip supper for 45p - the price of the meal when the first Mother Hubbard’s opened in Bradford in 1972.

Franchise owner, Zahid Lone, said: “I am really happy with the crowd we have and thankful for everybody that has come down to join us today. One of the first to try the new restaurant was Cricket star Azhar Ali. Are you opening more shops? Email austen@chippychat.co.uk

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 • July 2022

Chippy Chat & Fast Food Magazine • July 2022

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Macmillan Cancer Support’s biggest fundraising event

Sept 18th – Oct 3rd British Food Fortnight British Food Fortnight 2022 is set to be the biggest and most popular yet with communities and organisations across the county making plans to take part.

July 4th - 10th

December 4th

Great British Pea Week

The Chippy Chat Ball

It aims to increase awareness and understanding of the provenance and heritage of peas, giving British consumers a reason to celebrate the little green nutritional wonders during harvesting time.

The Chippy Chat Ball is booked in, fingers crossed, pandemics allowing we will be back next year.

Chat py ll 2 022

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

World’s Biggest Coffee Morning

Chi p

Diary Dates

September 30th

Ch ristmas Ba

September 11th Isle of Ely/Chippy Chat Open Day The chip shop owner’s day out of the year!

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

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Chippy Chat & Fast Food Magazine • July 2022

Chippy Chat & Fast Food Magazine • July 2022

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Chippy Chat & Fast Food Magazine • July 2022

Chippy Chat & Fast Food Magazine • July 2022

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David Chippy-Bound!

And he brings former US first lady with him

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taff at a South Shields fish and chip shop were left “thrilled” after former US first lady Hillary Clinton popped in for a surprise visit. The ex-Secretary of State was in the area to deliver the annual South Shields Lecture, talking politics with former Labour politician and South Shields MP David Miliband.

74-year-old Hillary discussed gun violence in the US, Donald Trump’s reelection bid, and her love for Channel 4’s Derry Girls at the event recently.

And the US politician topped off her visit with a meal at the much-loved Colmans, a family-run staple in South Shields for generations.

The fish and chip shop first started out as a small beach shack all the way back in 1905 before moving to Ocean Road in 1926.

Owner Richard Ord said that he “couldn’t speak highly enough” of their celebrity guest. She ordered a crab to start & the classic fish and chips, complete with mushy peas and tartare sauce. “The staff were thrilled - and she was so wonderful to all of them,” Richard said of Mrs Clinton. “She was absolutely wonderful with everybody.”

She may be famous for her proximity to the Oval Office, but Hillary has strong family ties to the Northeast.

H e r g re a t - g ra n d fa t h e r J o n a t h a n

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Chippy Chat & Fast Food Magazine • July 2022

Rodham was a coal miner from Stanley in County Durham back in the 1800s - a fact that she was happy to share with fellow diners in Colmans.”She was very proud of her Northeast connections,” Richard recalled. “She was just delighted to be in the area.”

The former presidential candidate also paid tribute to the Queen as she gave her lecture during the Platinum Jubilee celebrations, recounting what it had been like to meet Her Majesty.

“She has been a remarkable unifier and symbol for a long time in your country’s history,” Hillary said.” In meeting her she is quite funny, quick to laugh or make a quip, she is very smart and she knows a lot,” she added.

Who famous have you had in your shop? Email austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • July 2022

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The Class of ’88 By the late 1980’s the British public’s food tastes had become cosmopolitan with considerable growth in Indian and Chinese takeaway’s and gourmet food ranges in supermarkets. Nevertheless Fish and Chips still remained the Nation’s favourite takeaway with the Class of ‘88 numbering around 15,000 shops.

They were attracting a more diverse range of customers who were paying around £1.60 - £2.00 for medium cod and chips. Greaseproof paper was introduced and newspaper for wrapping phased out on hygiene grounds. A BSE outbreak also resulted in many shops switching from animal fats to vegetable oils for frying.

By 1988, Frymax was still the number one brand. It was exactly the same product as on launch with no additions or modifications and remained pure white palm which is additive free, contains no hydrogenated oil and less than 1% trans fats. Frymax guaranteed consistently good results and long lasting performance without deterioration in quality and had become firmly established as the Fryers Favourite.

RSPO-2-0677-16-100-00

Frymax – In a Class of its Own 11

For information, advice, or customer support material please contact ADM Trading (UK) Limited. e-mail: frymaxinfo@adm.com www.frymax.co.uk Chippy Chat & Fast Food Magazine • July 2022

Chippy Chat & Fast Food Magazine • July 2022

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Box Clever!

Nortech Foods Launches ‘A Plaice in The Sun’ Holiday Giveaway for Chip Shop Owners

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his summer, Nortech Foods Ltd is showing support for fish and chip shops across the UK by giving three lucky businesses the chance to win a holiday as part of a giveaway aptly titled “A Plaice in the Sun”.

Nortech is hiding three separate tickets – bronze, silver, and gold – in boxes of Superior Frying Fat, their popular refined and deodorised beef dripping product.

Each ticket is tied to a special holiday prize. The finder of the golden ticket will win a £2000 TUI holiday voucher, the silver a £1000 Tui voucher, and the bronze ticket a weekend break for two.

Nortech has launched the giveaway to reward fish and chip shops, following the many challenges facing the industry over the last few years.

The coronavirus pandemic combined with inflation and supply chain issues have forced business owners to find new ways of working, with many taking significant financial hits as a result.

Having recognised the hardships that food retailers have faced Nortech wanted to give back and show their support through a fun giveaway that recognises and celebrates the unwavering efforts of everyone working within the industry.

Commenting on the initiative, Leanne Green, Sales and Commerical Manager at Nortech Foods said: “We’ve seen first-hand just how difficult the challenges of the last few years have made things for the frying industry.”

“Despite this, we’ve been amazed by the commitment that our customers have shown in the face of adversity and their dedication to doing the best they can. From business owners through to the serving staff working at the frontline of the fish and chip industry - our Plaice in the Sun giveaway is our way of giving back and saying a huge thank you to the people who make what we do possible.”

A Plaice in the Sun will run from 13th June - 31th August, and is open to owners of fish and chip shops nationwide. Superior customers should check inside the box to see whether they have been successful.

Each ticket will contain information about the prize, including details on how to claim it.

Full terms and conditions can be found at www.nortechfoods.co.uk Recognised for its premium quality and performance, Superior Frying Fat is one of Nortech’s best-known brands. Made from 100% natural British beef dripping, Superior has the advantages of being low in trans fats and non-hydrogenated, which enables fryers to quickly and easily serve up great tasting food that hasn’t been compromised by the substance it is cooked in.

From potato chips through the fish fillets – this product is perfect for frying and is popular throughout the fish and chip sector.

Nortech Foods Ltd supplies an extensive selection of animal and vegetable fats to a wide variety of industries but is renowned for their Beef Dripping and Lard products. With years of experience in the industry, Nortech understands its customer’s needs in delivering quality products, services and value and is a company associated with trust and reliability. The company has also invested heavily in its vegetable oil packing facilities and increasing its portfolio of sustainable palm, HPKO, Sustainable Shortening and Coconut Fats.

To find out more about Nortech Foods Ltd and their High Frying Fat solutions, please visit: www.nortechfoods.co.uk

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Chippy Chat & Fast Food Magazine • June July 2022 2022

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Super Normal?

Game Changing Seafood From Norfisk!

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t Norfisk we procure only the highest quality long-line Norwegian Cod and Haddock. All fish is responsibly sourced and ‘Frozen at Sea’ on board select vessels resulting in a premium fillet of optimal standards.

“Our brand of longline fillets is fast becoming a game changer for interleaved boneless fillet supply into the Fish & Chip sector” says Commercial Director Matthew. “ We l aunch e d ou r trawled version of the brand into Ireland in 2018 and have had huge success there. Continuity of product and supply all year round at stable prices is clearly a big plus for friers.

The industry is undoubtably short of longline fillets that are pan ready, so we saw a gap in the market. In the current climate it’s all about food safety and consumers are fully conscious of the long-term planet gains as a reflection of what they consume and thrive on knowing this before they eat. More selective fishing, intact seabeds, lower greenhouse emissions and unwanted bycatch are just a few of the benefits of long-lining and consumers love to see and hear these facts.”

Matthew goes on to say “more recently we have progressed the brand with long-line fillets into our range. Our processing partners have decades of experience in buying only the best quality fish and we felt obligated to offer a higher volume of premium boneless fillets to the fish frying trade. Our state-of-the-art facilities take the headed and gutted fish down to temperature that barely allows them to fillet the fish then within minutes it’s interleaved and plate frozen.”

Research company Nofima have analysed and compared fish caught by long-lining and fish from trawler catches. This has shown that line-caught fish has a whiter flesh and gives a firmer fillet. The most important reasons for the better flesh quality of line-caught fish are better bleeding out and less compression damage,” says researcher Bjørn Tore Rotabakk.

Both the compression damage and the poor bleeding out are caused because trawling brings up from five to twenty tons of fish onto the deck each time, while with long-lining the fish are brought on board one by one. Researchers have carried out chemical, technical and sensory analyses in order to assess fish quality.

Taste assessors have judged the fish on colour, texture, smell, splitting and surface, while chefs at the Gastronomic Institute have assessed the flavour. The conclusion of both groups is that line-caught fish has a much higher quality.

So, whilst Norfisk is relatively new to the market it’s not aiming to revolutionise the industry – only to offer the more conscious buyer a convenient alternative to trawled and to compliment the Fish and Chip sector, one that they know prides itself on very high standards!

Contact T: 01925 649236 www.norfisk.co.uk E: mc@marisseafoods.co.uk

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Fresh from Norway, and ready

Norfisk cod and haddock is a premium quality product developed specifically to compliment the needs of the fish and chip industry.

Frozen at sea to lock in freshness, this line-caught Norwegian fish is

to fry your way Consistent price Continuous supply line

headed and gutted within hours of being caught then processed into fillets as quickly as possible for ultimate convenience, ready to be fried.

All Norfisk fish is longlined which reduces greenhouse gas emissions and provides a sustainable source of fish,

Pan ready Responsible sourcing

available all year round.

Quality Norwegian longlined

Don’t take a risk, insist on

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Chippy Chat & Fast Food Magazine • July 2022

www.norfisk.co.uk sales@norfisk.co.uk Chippy Chat & Fast Food Magazine • July 2022 01925 649236

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Shrimply the Best!

Smales famous for fish since 1937

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or over 80 years the Smales family have been supplying Fish & Chip shops across the UK with premium quality Cod & Haddock. Founded in 1937, Smales remains wholly and independently owned by the Smales family. During this time the business has developed an excellent reputation throughout the UK, thanks to its sourcing of quality fish and seafood, coupled with its experienced and dedicated team of employees.

From being the first UK importer of Frozen at Sea fillets for distribution to the Fish & Chip sector, we have built strong trading links with quota holding fishing companies in Norway, Iceland, Faroe Islands, Russia and many other countries, which allows us to offer our customers the widest choice of Frozen at Sea brands in the market as well as providing reassurance and continuity to thousands of businesses throughout the country including many winners of the National Fish & Awards. Today we are the largest supplier of Frozen at Sea fillets direct to Fish Friers and supply many leading vessel brands – as well as specialising in the supply of Line Caught Norwegian fillets.

Our range of products extends further than Frozen at Sea fillets and we offer Individually Quick Frozen fillets such as Haddock, Plaice and Sea Bass; an extensive list of Seafood items including Prawns, Scampi, Fish Cakes and Squid;

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Chippy Chat & Fast Food Magazine • July 2022

plus a number of core Fish & Chip menu items like Sausages, Pies, Coated Chicken and much more.

The Smales distribution network covers the whole of England and Wales via one of our 7 regional distribution centres, offering a reliable, friendly delivery service direct to your door, and through selected haulage partners we also arrange frequent deliveries to Scotland, Ireland, Europe and beyond!

We continually train and invest in key personnel which allows us to ensure our customers have access to the best and most relevant market information as well as a high standard of customer service.

As a result of recent investments in our infrastructure we offer a weekly next day delivery service to our customers throughout the UK. The company continues to work closely with long standing supply partners to enable us to introduce and develop innovative products in order to give our customers the choice and variation they need to stay ahead of the market.

With over 380 combined years of experience in the industry, our knowledgeable sales team are on hand to give the best advice on brand or product availability, pricing and delivery service.

Contact Smales today on 01482 324997 to discuss how we can support your business.

Chippy Chat & Fast Food Magazine • July 2022

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It’s ohfishial!

Letchworth chippies have become part of a Sea Change

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wo chippies have been part of a Sea Change in Letchworth Garden City this month. As part of Seafood from Norway’s latest campaign, Rock’s Fryer and Oh My Cod! in the heart of the Hertfordshire town have been serving up sustainably sourced Norwegian cod and chips to customers and educating on the benefits of choosing sustainable seafood – for us and the planet.

Fish and chips are well known to be one of the nation’s favourite dishes and it is often the entry point to seafood for many consumers.

Seafood from Norway recognises that this is a valuable channel for maximising the Sea Change campaign messaging. By partnering with local chippies, Seafood from Norway has been able to increase awareness of the Norwegian origin of fish served during the promotions, as well drive awareness of sustainable seafood as a delicious protein alternative.

Hans Frode Kielland Asmyhr, UK Director, Norwegian Seafood Council, comments: “Consumers should be aware that by purchasing from a sustainable shop, they are contributing to the future of our oceans and its fish stocks. I’m extremely happy to see how well the local community of Letchworth has reacted to our fish and chip activities, as well the Sea Change campaign as a whole.”

Seafood is too often forgotten in the future of food debate and what makes a sustainable, healthy diet. Research even shows that Brits only eat about half of the Government’s recommended two portions of fish a week.

This is where Sea Change comes in. The campaign aims to turn the tide on the silence surrounding seafood as part of a sustainable diet, and demonstrate how sustainably sourced seafood can indeed play a big part in helping to meet the world’s growing food demand.

Moreover, by choosing Seafood from Norway, fish and chip shops can be confident that they really are serving their customers the best quality sustainable seafood.

The fish and chip promotions were hugely successful, Mr Sandhu, owner of Rock’s Fryer, commented: “The Norwegian FAS cod was of exceptional quality. We have been impressed by the large white flakes and delicate taste - and our customers certainly agreed!

We’ve really enjoyed taking part in the Sea Change promotions, introducing residents to delicious cod from Norway, and helping tell their sustainability story. It will definitely feature more on our menus in the future.”

The promotions helped to educate families on sustainable seafood and the important role it has in the future of food through fun, interactive educational activities. Family favourite Mr. Cod joined each promotion to hand out educational boxes for children which included a sustainable seafood fact sheet, colouring sheets, a branded puzzle and a Sustainable Seafood hero badge.

The Sea Change in Letchworth is part of a pilot, with a view to replicating in other areas in the UK and other global territories. Look out for updates on further Sea Change projects in the near future.

To learn more about Norway’s unique location, diverse seafood, generations of experience, and industry-leading sustainable fishing techniques, go to https://seafoodfromnorway.co.uk/

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Sustainability SustainabilityMatters Matters Business BusinessMatters Matters Origin OriginMatters Matters Almost Almost9 9inin1010UK UKdiners dinersunderstand understand the theimportance importanceofofsustainable sustainableseafood… seafood… …but …butonly onlya aquarter quarterknow knowwhat whattotolook look for forinina afish fishand andchip chipshop shop

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Chippy Chat & Fast Food Magazine • July 2022

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Pride comes before the

Quality Fish Supplied Straight to your Business

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or over 45 years Friars Pride have been supplying high-quality Cod and Haddock fillets to Great British fish and chip shops. As a wholesaler of fish, we pride ourselves on the strong relationships we have built with fishing trawlers to allow us to give you a constant supply of quality fish throughout the year. We have a supply of top quality Frozen at Sea fillets of Cod and Haddock sourced from the artic waters surrounding Iceland, Greenland, Faroe Islands, Norway, and the Barents Sea. As well as a large range of premium low glaze IQF fillets of Cod, Haddock, Plaice, Hake, and Dogfish. Our range of premium IQF fillets are tightly graded with a low glaze and packed in smaller cases - perfect for additional species or smaller caterers.

Our direct partnerships with frozen at sea fishing vessels include quality brands such as Rammi Solberg, Thorfish, Gadus, Sjurdarberg, Enniberg, Line Caught Leinebris, Royal Greenland, and Glacialis.

We will be including other brands as different vessels land throughout the year.

As a family run business, like most of the fish and chip shops we supply, we understand the need to be flexible. That’s why we offer a range of different sizes and options of fish fillets including skinon pbi, skinless pbi and skinless boneless.

We also offer many different fillet sizes

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trawl (and after)

including traditional frozen at sea 5-8oz, 8-16oz, 16-32oz and 32oz+; and popular tighter graded sizes for skinless boneless frozen at sea fillets 4-6oz, 6-8oz, 8-10oz, 10-12oz, 12-16oz. This ensures you can select the fish that suits your business to provide your customer base with their favourite fish and chips.

To find out more about the fish we stock and about Friars Pride, please visit www.friarspride.com or call 01733 316400. We are always happy to help

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The Age of the Train!

Training and apprenticeships available for fish and chip businesses

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raining delivers long-term benefits for you, your staff, and your business.

Being engaged with a training programme will have a positive impact on staff development and retention.

At Seafish, we are currently offering subsidised training programmes for people working in fish and chip businesses. These are available in user friendly formats including self-study online learning and remotely delivered taught courses.

Our Elementary Food Hygiene and Elementary Health & Safety programmes are fully subsidised and effectively free of charge, with successful candidates receiving a nationally recognised qualification awarded by the Royal Environmental Health Institute of Scotland (REHIS). They can be completed by serving staff and fish friers and both are studied for using online learning materials in written and video format. This allows the learner to study at a place, pace, and time suitable to them, with the multiple-choice exam invigilated via Zoom. The Elementary Food Hygiene learning materials and exam papers are now also available in Welsh, thanks to funding received from the Welsh Government.

One business which has benefitted from this kind of training is The Welcome Fryer in South Molton, Devon. Owner Mark Dimelow says: “The application process was simple and many of my team have successfully completed the Elementary Food Hygiene and Elementary Health & Safety qualifications. It is fantastic to see them applying their new knowledge in their job roles.”

T h e I n t e r m e d i a t e F o o d H yg i e n e eLearning programme is an attractive alternative to a three-day taught course.

Like the Elementary courses, a learner can study when and where they wish to. It is 50% subsidised and can be completed by

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supervisors, team leaders and managers.

The online remotely invigilated exam consists of 20 questions which require short written answers.

Our Principles of Fish Quality Assessment course is also 50% subsidised and is delivered via Zoom as a half-day course. It focuses on the Torry assessment scheme.

The optional post-course assignment is aimed to help the learner make better decisions about fish quality.

Apprenticeships provide another great way of supporting staff. Combining practical on the job training with additional study, an apprentice is employed by a business while they gain experience and knowledge, important to their job role. We work together with organisations (see opposite page) that offer apprenticeships across the UK for the seafood industry.

One fish and chip shop which is benefitting from employing an apprentice is Towngate Fisheries in Bradford. Hollie Hutton is currently studying a Level 3 Senior Production Chef apprenticeship, which is helping her to learn new skills and knowledge relevant to her job along with developing her ability to be a team leader. Owner of Towngate Fisheries, Mark Drummond highlights: “Having an apprentice working in the business has helped develop staff training systems. We hope that Hollie will continue to work at Towngate Fisheries after completing her apprenticeship. It gives us something to promote on our social media and helps show we are a professional business with high standards.”

To register your interest in any of our subsidised training programmes or to find out more about apprenticeships, please email onshore@seafish.co.uk.

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Apprenticeships can support your business!

Apprenticeships support staff development so that employees gain important skills and knowledge.

Apprentices help to boost productivity and the quality of your cooked product.

Apprenticeships help to attract new talent and lead to more applications when advertising job roles.

Apprenticeships can be completed by existing staff as well as new recruits.

Apprenticeships assist with staff retention.

To get involved with apprenticeships or to find out more, please email onshore@seafish.co.uk or contact one of the following providers: • England; HIT Training: info@hittraining.co.uk • Scotland; Polaris Learning: info@polaris-learning.com • Wales; Coleg Cambria: kate.muddiman@cambria.ac.uk

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Q: When is a fish not a fish?

A: When it’s a jackfruit Jack and Bry unveils the World’s First Unbreaded Jackfruit Fish Fillet “It’s as close to the real thing as you can get without an actual fish.” CornwallLive

J

ack & Bry, is an award-winning UK plant-based food company delivering great tasting protein alternatives across the US and UK marketplaces. It has now launched the world’s first unbreaded jackfruit fish fillet which aims at delivering authentic whole food - plant based alternative to fish. Being jackfruit based it delivers a real food/less processed alternative than many other plant based products.

“The texture of the fillet was also impressively similar to that of real fish, with a soft yet meaty consistency that reminded me of the flakiness of haddock or rock.” said Ryan Morwood, food reporter for UK based news outlet ‘The Packet’ at a recent local press tasting event.

After a successful launch at the popular Lewis Hamilton and Leonardo DiCaprio backed Neat Burger in London fish focused eateries such as the Harlees fish and chip restaurant group, Jack & Bry confirmed their intentions to bring the product to more restaurants/fish and chip shops in the 2nd half of 2022 to meet the demand for meat/fish alternatives.

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Chippy Chat & Fast Food Magazine • July 2022

Jack & Bry are on a mission, to take jackfruit to the next level with a diverse range of tasty, sustainable and nutritiously superior whole food plant-based meat/fish alternatives.

In a short space of time, Jack & Bry have amassed an impressive line-up of highprofile customers and partners which includes Zizzi, Prezzo, Pizza Express, Ocado and most notably Papa Johns, who now stock their flagship ‘Jackfruit Pepperoni’ across the UK and select European stores with over 50 million pepperoni slices sold by the end of 2021.“We’ve changed the minds of climate conscious pizza eaters and burger lovers with our jackfruit pepperoni and gourmet jackfruit burgers; we now want to focus our efforts even further, beyond land and into the ocean with our world’s first jackfruit fish fillet.” said Bryony Tinn-Disbury, Jack & Bry’s Founder & CEO. Currently the jackfruit fish fillet is distributed through Smales (Contact: 01482324997 or info@smales.co.uk), a high quality fish distributor.

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25

Talk about the Passion!

Collins leading the way for fish for over 40 years!

Here at Collins Seafoods, we are proud to be industry leaders in providing the highest quality Frozen at Sea fish throughout the UK and Ireland. Since the business was established in 1980, we have been passionate about providing our customers with the finest, sustainable products. At our two depots in County Durham and Leeds, we have dedicated teams that consistently deliver an excellent service to fish and chip shops, wholesalers, and restaurants. We are best known for distributing Frozen at Sea cod and haddock, but we also have a large variety of sundries available.

What makes you stand out?

We are the only seafood supplier in the industry that is owned by a fishing company - this means our customers are buying Frozen at Sea cod and haddock directly from the fishermen themselves. The high-skilled crew on board the vessels have a vast knowledge of fish processing which has been developed over many generations, and we work with modern factory trawlers such as Kirkella, Baldvin, Blaengur, Geir, Lodairo, and Santa Princesa to name a few.

Why is it important to provide the finest quality fish for your customers?

Our customers are the heart and soul of our business, and it’s crucial we can offer them the healthiest, tastiest and most sustainable products possible. Our Frozen at Sea fish are caught, processed and frozen within a six-hour window of leaving the sea, meaning that the taste, texture or quality is never compromised.

Additionally, we are MSC-certified, meaning we can offer our customers full traceability on all products, and they can track them back to the source.

What is sustainable fishing?

By working with the Marine Stewardship Council, we are consistently finding new ways to improve sustainability in our working practices, while also making sure there will be a steady ongoing supply of seafood for future generations to enjoy the nutritious benefits of fish. Sustainable fishing methods minimise the impact on the environment, meaning the processes help maintain a functioning ecosystem for species in the Ocean, and protect their habitats and food supply.

This is one of the most important factors to us when running our business – ensuring that we follow relevant procedures to protect the environment and the future of Contact species in the ocean.

What is next for Collins?

We are constantly adapting to become more sustainable, on land and at sea.

In June, we installed electric vehicle chargers at our Northeast depot, and we look forward to reducing our carbon footprint as much as possible, while continually providing a reliable, professional service for our fantastic customers.

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Chippy Chat & Fast Food Magazine • July 2022

COLLINS SEAFOODS NORTH EAST: Unit 2, Park 2000, Heighington Lane Business Park, Newton Aycliffe, County Durham DL5 6AR Tel: 01325 315544 Web: www.collinsseafoods.co.uk Email: sales@collinsseafoods.co.uk

COLLINS SEAFOODS YORKSHIRE: Unit 2, Felnex Crescent, Cross Green Industrial Estate, Leeds, LS9 0SN Tel: 0113 2498832 Email: salesyorkshire@collinsseafoods.co.uk

Chippy Chat & Fast Food Magazine • July 2022

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www.collinsseafoods.co.uk 27

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Crafted for quality, served with pride

Claim your freE 20ltr sample & POS kit today!^

Show your customers you’re a QUALITY CHIPPY!

Find out more at

www.switchtosarsons.co.uk @SarsonsForChippies

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Chippy Chat & Fast Food Magazine • July 2022 Chippy Chat & Fast Food Magazine • July 2022 ^Free 20ltr sample & POS T&Cs apply. Full details at www.switchtosarsons.co.uk

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Three

is the magic number!

New Simpsons Fish and Chips opens its doors in Gloucester

G

loucester residents can finally enjoy some of the county’s finest fish and chips, as hugely popular chippie, Simpsons Fish and Chips, opens its third venue in the county.

Run by Bonny Ritchie since 2009, the new Quedgeley site is the sister to its Cheltenham and Stroud chip shops.

Ritchie – who was awarded the coveted title of UK’s Best Takeaway by Seafish in the National Fish & Chip Awards 2016 for her Cheltenham hotspot – is delighted with the new site.

She said: ‘Quedgeley is such a friendly area – we can’t it’s great to meet our new neighbours.

‘We have been busy with our revamp, putting up our iconic Simpsons murals

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Chippy Chat & Fast Food Magazine • May July April2022 2022

and installing a new floor. After all the hard work, the team was so excited to open the doors.’

Simpsons also took part in and (jointly) won the BBC Top Takeaway Award for Fish and Chips recently. Pitched against four other award-winning shops Bonny had to fry against the clock and then have delivered her dishes to various members of the public to judge.

The new takeaway at The Orchard Centre, just off Bristol Road in Quedgeley, is open from Tuesday to Saturday, with lunch served from midday to 2pm. The doors reopen from 4.30pm to 8.30pm for supper. Takeaways are also available for delivery via Deliveroo.

Chippy Chat & Fast Food Magazine • July 2022

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Fabulous

Fish Roe Fritters A PROTEIN PACKED NUTRITIOUS MEAL

MAKE A DIFFERENCE. CHOOSE GUARANTEED SUSTAINABLE FISH.

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

31 Chippy Chat & Fast Food Magazine • July 2022 Chippy Chat & Fast Food Magazine • July 2022

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Jake that!

Jake swaps the Ambulance for Chip Van

I

t’s early days for The Frying Squad, a mobile fish and chips van that does regular rounds through Suffolk villages, but the Great Blakenham-based business owner thinks he’s in for a busy summer.

James Bugg, 28, has worked in the ambulance service for three years but recently branched out to open a catering business alongside the emergency shifts.

For around two months he’s worked full-time in ambulances and part-time manning The Frying Squad, but a rising demand has prompted him to make a swap: the food business is going to be his day-to-day with a side helping of emergency response.

He said: “I decided I’m going to make a real go of the business, though still keep my foot in the door.

“I worked for a couple of mates over the past two years who own catering vans and I really enjoyed it and enjoyed the cooking aspect so started thinking about getting a van.

“I asked them what they recommended, and they said there weren’t many fish and chip vans that go to events.

“So, I bought one and now I’ve got events coming out of my ears.”

Mr Bugg has been booked for a number of festivals and events taking him across the region with appearances at Eastbourne and Ipswich Maritime Festival.

But he says his “bread and butter” is in the villages, where he’s been finding

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his feet as a trader, making rounds and selling plenty of meals.

He added: “I like meeting all sorts of people from different parts of the country and the freedom of this.

“I’m self-taught, I spoke to local shops and watched YouTube videos and absorbed all of that advice, picking the bits I like for my business. “It’s been an interesting ride.”

As well as the standard chip shop menu, The Frying Squad also caters for vegans and vegetarians (with a separate fryer used to avoid any contamination) and Mr Bugg is also exploring gluten free options.

“I think it’s going to be a very busy summer,” he said. “Covid has ruined things for everyone the last few years, so I think this year, hopefully, we’ll have a bigger influx of people at events, and they’ll be letting their hair down. “And then winter is the quiet period for mobile catering, but that works well because winter is the busiest time for the ambulance service because of the winter pressures, so I can jump on and do some extra shifts there.

“It’s good to be on the road finally, it’s exciting. “It’s also a bit of a challenge, always thinking where we’re going to be next, and the fuel price rise is a bit of a nightmare. “But I’m sure we’ll be alright.”

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We are passionate about potatoes and their potential

For decades Meijer Potato has been breeding only the best varieties to suit the demands of the market.

We focus on ensuring reliable fry appearance, texture and flavour to give you a premium product. Helping you to deliver the perfect chip that both looks and tastes great!

Everybody deserves to enjoy food.

We are Meijer Potato

Accord Early favourite, white fries and that fresh new season taste

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Lady Anna Great taste, less waste, premium fries

Lady Terra A whiter fry with dry matter to extend that new season feeling

info@meijerpotato.co.uk Bayfield Brecks Barns, Garden Lane www.meijerpotato.co.uk Letheringsett, Holt, Norfolk, NR25 7DZ  Tel: 01263 710602 Chippy Chat & Fast Food Magazine • July 2022 Chippy Chat & Fast Food Magazine • July 2022

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Who will win the Premierchip!

Search for National Fish & Chip Awards Champions begins The 2023 National Fish and Chip Awards are now open for entry. The process which takes over six months to crown the winners is the largest promotional platform for the UK’s 10,000 fish and chip shops and gives all finalists the chance to market themselves to a local national and even international audience!

BUT WHY ENTER THE AWARDS?

C

elebrating the great tradition of fish and chips, the annual National Fish & Chip Awards showcase the best talent, quality and choice offered by fish and chip businesses across the UK. Rewarding excellence, the awards also put successful businesses on the map, via regional and national media coverage. Now in their 34th successful year and recognised as one of the most prominent and respected seafood industry events in the UK, the awards have come to be regarded as the ‘Oscars’ of the fish and chips world.

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Established in 1988, the awards, now organised by the NFFF (National Federation of Fish Friers), continue to support the wider fish and chip industry by: •

Rewarding individual excellence in a range of different award categories.

•

Playing a role in raising quality standards and providing a benchmark for all fish and chip businesses to aspire to.

•

Entering the awards can also add excitement in motivating staff to be the best.

•

Providing a robust platform from which to undertake a wide variety of media activity promoting the fish and chip sector and its many diverse facets, and to encourage the continued consumption of fish and chips amongst both the UK population and visitors to the country.

Categories include

AWARD CATEGORIES FOR 2022 Fish & Chip Takeaway of the Year Award Fish & Chip Restaurant of the Year Award From Field to Frier Award (Sponsored by Isle of Ely Produce) Staff Training & Development Award Sustainability & Good Environmental Practice Award Quality Accreditation Award Supplier of the Year Multiple Operator of the Year Award Mobile Fish & Chip Operator Award Best Newcomer Award Entering the awards is now easier than ever and the accolade of being judged one of the best fish and chip businesses in the UK can have an enormous positive impact on your business. To enter visit thefishandchipawards.com.

Media activity undertaken by the NFFF in relation to the awards generates fantastic publicity for both participating businesses and the wider fish and chip sector.

Across the award categories, various judging rounds culminate at a prestigious awards ceremony in London in February at the Plaza Westminster Hotel where all the award winners will be announced.

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Still Hunky A family of fishermen since 1927

A

t Hunky Dory, family is at the heart of everything we do.

Our man behind the Hunky magic, Greg, was raised on the water, standing proudly beside his Greek Dad & Grandfather on their commercial fishing boat. When school holidays rolled around, you could find Greg behind the counter at his family’s fish & chip shop. As a seafoodlover, Greg’s Dad was well known as one of the friendly faces at the Melbourne Fish Market for years. When Hunky Dory opened its doors in 2004, Greg’s family were by his side. They have all proudly worn a Hunkys t-shirt along the way; Greg’s Grandfather was still rocking one in-store until he was 91!

We are blessed to see our Hunky family grow over the years & are so grateful for our beautiful family in-store who spread the Hunky Love every day.

Our mission at Hunky Dory has always been the same – to shake up the Fish & Chip game & give it a healthy spin.

Whether you’re craving a succulent piece of grilled salmon or a crispy potato cake, at Hunkys everyone has a seat at the table, to be as healthy (or as naughty) as you like.

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Chippy Chat & Fast Food Magazine • July 2022

Traditionally fish and chips have been a take away food, but HD wanted to create a comfortable and casual setting where customers could dine in and enjoy a glass of wine or a beer with their food.

They take pride in preparing and cooking fresh, tasty and healthy meals made to order. Their mouth-watering seafood is delicious and tasty incorporating unique marinades and sauces that will keep customers coming back. Their menu provides many healthy options such as simply grilled fish and wholesome salads to create a perfectly balanced meal.

Celebrate National Fish & Chip Day with the hunky fishermen dishing fish tacos for one day only In celebration of National Fish and Chip Day, Hunky Dory Fish and Chips created fish tacos for one day only.

Australia’s family of fishers brought the nostalgia of childhood fish and chip Friday back on June 3 – and true to form, they put a healthy spin on the offering.

The team created a trio of hot and crispy panko crumbed fish tacos with cabbage, aioli and a little drizzle of HD spicy sauce that went down a treat as the weather got a little frosty.

For the Hunky Dory family, the day is Chippy Chat & Fast Food Magazine • July 2022

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Dory! about more than just a perfectly fried fare.

Founder Greg Robotis says he was “was raised on the water”, standing proudly beside his Greek dad and grandfather when Hunky Dory first opened its doors back in 2004. Grateful for the support over the last 17 years, Greg says the day is about creating something fun for customers and family. “[The fish taco] is like a party in your mouth, I was hooked after the first bite and couldn’t wait for our customers to try them,” he says.

Hunky Dory has six outlets in Australia. www.hunkydory.com.au

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It’s a

Babylon Growers Reporting Good Yields

B

abylon is the new chipping variety from Agrico. Bred in Holland, Babylon was selected from a background with a history in producing the finest quality fries.

Babylon was selected in 2006 and the variety is developing in the fresh chip sector and also in the processing market for “Roasties” production.

In the field the Babylon growers have reported good yields and storability with crops stored throughout the season until June, ensuring continuity of supply to customers from October to June.

The fry quality has been excellent, as good as, and even better than Agria, being the customer feedback.

Peter Legge at A.L. Legge Farms is well

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Chippy Chat & Fast Food Magazine • July 2022

known to Chippy Chat readers, he was the host farmer at the Isle of Ely Chippy Chat Open Day in 2021. Pete has been growing Babylon for the last two seasons on his farm at Southery in Norfolk.

Pete commented that all his Babylon crop has been well received by his fish and chip shop customers with initial trial loads being followed by repeat orders and increased volumes. Feedback from his customers has been very positive, with comments that the Babylon taste and texture exceeds that of Agria.

The fish and chip shops are facing many pressures at present and so are their customers, but a quality product will always generate repeat business and Babylon has the qualities to produce fries with excellent taste and texture to keep the customers coming back for more.

Chippy Chat & Fast Food Magazine • July 2022

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Grower!

For the future Agrico continues to develop the Babylon variety and to work with the supply chain from the top potato growers, like Peter Legge, through Isle of Ely Produce and Chippy Chat to market and promote Babylon from field to fork.

Isle of Ely Produce have also been promoting a new Chip Ambassador role to promote the great British Chip in association with Agrico. The aim will be to carry on and extend 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 A.L. Legge, as IOE looks

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Chippy Chat & Fast Food Magazine • July 2022

to nurture the relationships they have grown across the whole supply chain over the last forty years.

Oliver Boutwood Isle of Ely Produce Director said. “It was great for us to be supporting Agrico and our farmers with new varieties. It is important for chip shops all over the UK to try for us to get the results we need for the trial.”

Alex Moore National Sales Manager for Agrico says: “It is nice to see Babylon being tried by so many shops. We are very happy to see the variety continuing to get the same positive results.”

Babylon has been fried and tried across the UK including at the Colbeck show and the IOE field to Frier event.

If you would like to try Babylon and become a chip ambassador, please email austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • July 2022

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North West

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

Specialist supplier to fish and chip shops

0151 526 5318 aj.swift@live.com

Call the Potato Professionals Today Bridlington Scarborogh Pickering

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Established 80yrs Fixed price contracts available Potatoes replaced within 12hrs in the unlikely event of you being dissatisfied Area Covered

All batches rigorously checked and test fried Ring today for your free sample

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THE HOME OF QUALITY CHIPPING POTATOES! Mitchell Potatoes (Estab 1883) is proud to be one of the UK’s longest established potato merchants, a record built on quality and reliability.

We serve many of the UK’s best fish and chip shops

CONSISTENT QUALITY:

Our large supplier base and vigilant quality control helps provide consistent quality all year round.

FREE Industry Isle of Ely Produce and Chippy Chat are once again opening their doors to chip shop owners and managers Isle of Ely Produce and Chippy Chat are once again opening their doors to chip shop owners and managers on Sunday September 11th 2022! It is one of the industry events of the year, which was came back in 2021 after the pandemic.

The event starts at 9.30 am at our farm in Ely, Cambridgeshire with a coffee and a chance to talk to industry colleagues. It is invaluable, not only do chip shop owners and staff find out first-hand how the potato crop is faring for 2022/23, but 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 sponsoring the day, which include Pukka Pies, Middleton Foods, Premier 1 Filtration, TQ, Vito, Drywite, Friars Pride, Preoday (Qikserve), Agrico,

Norfisk, McWhinney, Seafood from Norway, BD Signs, Meijer Potatoes UK, ASAP Filtration, Panaepos, Smales & more.

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

You will watch presentations on our giant AV, with full staging, from award winning fish and chip shop owners, giving you valuable advice for your shop. Guest speakers include NFFF President Andrew Crook, Sarah Heward from the Real Food Café, Kaylee Frost from Harlees Fish & Chips, Nick and David MIller, Josette Foster from fish and chips at Weston Grove plus more.

We will also have Oliver Boutwood back with his Q&A sessions, plus the chance for you to try Babylon,

PUNCTUAL DELIVERIES:

We run a fleet of modern vehicles with 24hr breakdown assistance.

P o t a t o e s

L t d

Contact / Follow Us

01926 633323

www.mitchells-potatoes.co.uk info@mitchells-potatoes.co.uk mitchellspotatoes @mitchellpots 40 Chippy Chat & Fast Food Magazine • July 2022 @mitchellpots

Chippy Chat & Fast Food Magazine • July 2022

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Open Day

! s u n i jo d n a Come

a new chipping variety from Agrico, and lots of samples and freebies too.

It’s the FREE industry event not to miss!

The event is suitable for all levels of management and also young friers too. Maximum of 3 tickets per shop. FREE refreshments will also be served We will also be going out in the evening in Ely for an industry dinner. In 2021 over 60 people stayed in Ely for the meal and drinks.

To get tickets email austen@chippychat.co.uk and we will send you a link to the FREE tickets

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Chippy Chat & Fast Food Magazine • July 2022

Producing Quality Cambridgeshire Potatoes

Piper - Cambridgeshire Markies - Divaa - Agria Potatoes ProducingMaris Quality Our strength–isAgria continuity of supply – Sagitta Maris PiperMarkies – Challenger Call your local wholesaler today

Our strength is continuity of supply ‘Potatoes grown with passion for the more discerning customer’

Contact Isle of Ely Produce, and ask for 00!

Chippy Chat & Fast Food Magazine • July 2022

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Queue Up-ton!

The long chippy queue that has led regulars to become friends

A

hungry group of friends met queuing up at the same fish and chip shop and say there is nowhere better to get a chippy tea - having been regulars for decades.

U p to n F i s h S ho p, i n Upton , n e ar Gainsborough, has been open since 1948 and has been using the same fish batter recipe that was first devised by its founder Mrs Logndon since it had opened. It’s one of the only coal-fired fish and chip shops in the country and is famous for its long queues, particularly in the summer, because people cannot get enough of its traditional cooking methods.

Sally Clarke, 48, co-owner of the fish

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shop said: “From day one we have been keeping it the same. We’ve not changed anything, except from introducing curry sauce. We have a lot of regulars, but they’re not all local. People come from all over. Some from Retford, Scunthorpe, Gainsborough and Lincoln. You couldn’t do it from people just from Upton.”

“They spend an hour out there each week and have got to know each other quite well.” She added The regulars even had a Christmas party this year and have got to know each other over the decades queuing outside the fish shop each week.

“The coal fire makes all the difference,” said Mick Goulding, 65, from Retford.

Mick has been queuing outside the chippy every Friday for 30 years. Others have been for longer. “It’s down to the fire,” he continued. “It’s the batter recipe. Some batter recipes makes it go all watery, but this one doesn’t. It goes back to the days of Mrs Longdon. You still get the scraps with it as well. Don’t go in there expecting a wide range of choices.”

One punter chimed in: “It’s fish and chips or it’s chips and fish.”

Do your customers go out together?

Email austen@chippychat.co.uk Chippy Chat & Fast Food Magazine • July 2022

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For more information visit www.mcwhinneys.com or call 028 9127 1811 44

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