Chippy Chat and Fast Food Magazine by Chippy Chat Magazine

Chippy Chat & Fast Food Magazine • September 2014

The Top Twenty - Top of the Shops Austen Dack Publishing Editor

The Top 20 – Top of the Shops!

Our main feature this month is back to

We are proud to be first in-print trade

range purchases & services, we hope

publication to bring you the top 20

we can help you in choosing one of the

independent shops competing in the

biggest purchases you will ever make.

2015 Fish & Chip Awards organised by

Tickets for the Chip Baron’s Ball are selling

Seafish. Each of them is vying to be the

fast (December 7th) if you want to join the

No 1 shop in the UK. Online is lovely (www.

party please let us know ASAP.

chippychat.co.uk) and fast but it is lovely

Enjoy the read and don’t forget to contact

to carry you all in-print too!

me at austen@chippychat.co.uk if you

Elsewhere we report from Japan on the

have any news, PR or would like to join our

very first dedicated fish and chip shop

ever growing list of partners.

in the country. NFFF President Gregg

Chippy Chat In-Print, Online & In-vision

Howard was on hand to offer his support and experience for the opening.

Austen

Oak Lane Littleport Ely Cambridgeshire CB6 1RS

www.chippy-chat.co.uk

Es 30 tab Ye lish ar ed s

Chippy Chat Ltd

info@chippychat.co.uk Twitter @Chippychat Facebook Chippy-Chat TEL 01353 865 966 FAX 01353 863 444 Managing Director John Boutwood Publisher Oliver Boutwood oliver@chippychat.co.uk Publishing Editor Austen Dack austen@chippychat.co.uk 07863123929 Subscriptions & Marketing Executive Amanda Waterfield amanda@chippychat.co.uk 01353 865 966

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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Chippy Chat & Fast Food Magazine • September 2014

For prompt, efficient service please call:

01553 772935 sales@klsonline.co.uk In association with

Frying Ranges

Chippy Chat & Fast Food Magazine • September 2014

Inside September 2014

8 10

Top Twenty Announced

The 2015 National Fish & Chip Awards Independent Takeaway Fish and Chip Shop of the Year Award

12 16

Diary Dates

Business or pleasure, dates not to be missed.

Other Angel of the North

Corbridge, once again, is blessed with a chippy of its own!

Frankie’s Charity Cycle Record turnout for annual Charity Cycle Sportive

Chill!

Fish & Chips industry goes crazy for the Ice Bucket Challenge!

20 24

Young Friers Drywite have revealed the ten semi-finalists in this year’s Young Fish Frier of the Year

Big in Japan

Wet Wet Wet

Christmas Ball 2014

Potato crop problems following the freak downpour at the beginning of August

The Chip Baron’s Ball is back and will be held at the Holiday Inn in Peterborough Outside the Box A fully comprehensive set of boxes, food containers

44 46

Back to School

KFE School of Frying Excellence – Young Friers Event

Bert Heijerman

Hewigo owner Bert Heijerman dies aged 61

Property

Whether you’re on the move, or building an empire, take the first step on your journey here.

Taking chips to Tokyo

Range Finder

It’s a decision chippies have to live with for a long long time. Maybe we can help

Freddie the Frier

Frymax 60th

34 37 5

Freddie Flintoff finds himself on a sticky wicket

Frymax invited a group of Young Friers to visit the Frymax plant

Field to Frier Approved Field to Frier distributors

Chippy Chat & Fast Food Magazine • September 2014

Wet Wet Wet - Page 16

Chippy Chat & Fast Food Magazine • September 2014

The Top 20 The 2015 National Fish & Chip Awards Independent Takeaway Fish and Chip Shop of the Year Award Following judging, listed businesses have been short listed as Area Winning Shops in their respective geographical area, in the Independent Takeaway Fish and Chip Shop of the Year Award, as part of the 2015 National Fish & Chip Awards. Scotland

Northern Ireland

Area 1: Highland, Grampian, Tayside, Central, Fife

Area 5: Co. Fermanagh, Co. Tyrone, Co. Derry/Londonderry

Frankie’s Fish & Chips

The Dolphin Takeaway

Brae Shetland ZE2 9QJ

19 George’s Street Dungannon Co. Tyrone BT70 1BT www.frankiesfishandchips.com

Scotland

Northern Ireland

Area 2: Lothian, Strathclyde, Borders, Dumfries & Galloway

Area 6: Co. Antrim, Co. Down, Co. Armagh

Moore’s Fish & Chips

FishCity

254 King Street Castle Douglas Dumfries & Galloway DG7 1HA

69b Belfast Road Ballynahinch Co. Down BT24 8EB www.mooresfishandchips.co.uk

www.fish-city.net

Wales

North East England

Area 3: Flintshire, Isle of Anglesey, Conwy, Gwynedd, Denbighshire, Wrexham, Powys.

Area 7: Northumberland, Co. Durham, Tyne & Wear

Simply Fish & Chips

Carlo’s of Morpeth

36 Ty Newbyn Road Rhyl Denbighshire LL18 3SP

10-11 Newmarket Morpeth Northumberland NE61 1PS www.simplyfishandchips.net

www.carlosfishandchips.co.uk

Wales

Area 8: North Yorkshire, West Yorkshire, South Yorkshire, East Yorkshire

36 High Street Hirwaun Aberdare Rhondda Cynon Taf CF44 9SW

61-63 Micklegate Selby North Yorkshire YO8 4EA

Penaluna’s Famous Fish & Chips

www.penalunas.co.uk

North East England

Area 4: Ceredigion, Pembrokeshire, Carmarthenshire, Swansea, Neath, Port Talbot, Bridgend, Vale of Glamorgan, Rhonda Cynon Taff, Caerphilly, Cardiff, Newport, Monmouthshire, Torfaen, Blaenau Gwent, Merthyr Tydfil.

Chippy Chat & Fast Food Magazine • September 2014

Mister C’s

www.mistercs.co.uk

Chippy Chat & Fast Food Magazine • September 2014

North West England

London & South East England

Area 9: Cumbria, Lancashire

Area 15: Greater London, Middlesex, Essex

The Fish House

Henley’s of Wivenhoe

172-180 Dock Street Fleetwood Lancashire FY7 6JB

9 Vine Parade Wivenhoe Essex CO7 9HA www.thefishhousefleetwood.co.uk

www.henleysfishandchips.co.uk

North West England

London & South East England

Area 10: Merseyside, Greater Manchester, Cheshire

Area 16: Sussex, Kent, Surrey

Papa’s Fish & Chips

Papa’s Barn

68 School Brow Warrington Cheshire WA1 2TA

497 London Road Ditton Kent ME20 6DB www.PapasFishandChips.com

www.papasbarn.co.uk

Midlands

Central & South England

Area 11: West Midlands, Staffordshire, Derbyshire Shropshire, Herefordshire

Area 17: Buckinghamshire, Bedfordshire, Hertfordshire

SeaFish Restaurant

Broughton Fish & Chips

68 Cromford Road Ripley Derbyshire DE5 3FP

81 Tanfield Lane Broughton Milton Keynes Buckinghamshire MK10 9NJ www.seafishrestaurant.co.uk

www.broughtonfishandchips.co.uk

Midlands

Central & South England

Area 12: Northamptonshire, Worcestershire, Gloucestershire, Warwickshire

Area 18: Oxfordshire, Hampshire, Berkshire

Simpsons Fish & Chips

Ashley’s Fish & Chips

73-75 Priors Road Cheltenham Gloucestershire GL52 5AL

1 Milton Green Christchurch Road New Milton Hampshire BH25 6QJ www.simpsonsfishandchips.com

Eastern England

South & West England

Area 13: Lincolnshire, Rutland, Nottinghamshire, Leicestershire

Area 19: Devon, Cornwall, Somerset

Burton Road Chippy

Harbourside Fish & Chips

169 Burton Road Lincoln Lincolnshire LN1 3LW

35 Southside Street Plymouth Devon PL1 2LE www.burtonroadchippy.co.uk

www.barbicanfishandchips.co.uk

Eastern England Area 20: Wiltshire, Dorset, Avon

Grosvenor Fish Bar

Bishopston Fish Bar

28 Lower Gate Lane Norwich Norfolk NR2 1EL

264 Gloucester Road Horfield Bristol Avon BS7 8PR www.fshshop.com

South & West England

Area 14: Suffolk, Norfolk, Cambridgeshire

Chippy Chat & Fast Food Magazine • September 2014

www.bishopstonfishbar.co.uk

Chippy Chat & Fast Food Magazine • September 2014

Diary Dates

October

Isle of Ely Potato Race

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

Isle of Ely Produce, of Littleport, is gearing up for the relay race which will see teams race from the farmers’ market in the Market Place, to the end of High Street near the Cathedral. Each competitor will be required to run the race with a bag of potatoes on his or her back.

September

Scottish Food and Drink Fortnight It will run from the 6th – 21st September: that’s 14 more days of the very best of Scottish produce. www.scottishfoodanddrinkfortnight.co.uk

The Great British Food COMMUNITY NEWS e Festival FORUMat Ragley HallLETTER A fantastic family foodie day out! 13th-14th Sept at Ragley Hall, Warwickshire for a fantastic, foodie packed weekend! www.thefestivalcalendar.co.uk/festivals/

Fry IT

The ultimate Exhibition is coming to the south coast! Bournemouth International Centre 10am - 4.30pm www.friarspride.com Tel: 01733 316400

Field Field IsleFieldof Ely Open Day Frier Frier Frier Field to Frier Event After the success Field Frierof last year Isle of Ely Produce are opening their doors again to chip shop owners and managers so they Field Field Field can see first hand the Frier process with their Frier Frier own eyes. Other suppliers to the industry are also welcome to attend. Field Frier

2015 March

British Food Fortnight The Best of British food celebrated for two weeks www.lovebritishfood.com

Chippy Chat Christmas Ball “Chip Baron’s Ball” is back at the Holiday Inn, Ch ristmas Ba Peterborough. There is a special discounted rate for Chippy Chat+ members. More on page 40 www.chippychat.co.uk

Chat py

KFE Open Day Meet the sales team and try before you buy Tel: 01778 380448 www.kfeltd.co.uk

December

British Sausage Week An annual celebration of the succulent sausage www.lovepork.co.uk

Ragley_2014

ll 2 014

HOME food/The_Great_British_Food_Festival_at_

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Chippy Chat & Fast Food Magazine • September 2014

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The coming of the other

Angel of the North Corbridge, once at the centre of a row over a visiting fish and chip van, finally, once again, is blessed with a chippy of its own!

ack In 2005, a van visiting Corbridge in Northumberland sparked accusations that it was attracting the wrong type of people and affecting the culture of the village. There were claims the van was lowering the tone, with calls for it to be removed from the market place to a car park on the south side of the village. Corbridge was being branded “the snobbiest village in Britain.” Now, the community finally has a fish and chip shop of its own - courtesy of 18th Century coaching house The Angel Inn, on Main Street. Managing director Kevin Laing explained how around two years ago, he and colleagues had been contemplating uses for a double garage in the site’s car park which had been used for storage.

Chippy Chat & Fast Food Magazine • September 2014

Over the last two years, the MD and team have worked through the planning process and a six month wait to get an electricity supply to the site. “Angelfish” has now finally opened under the management of inn chef Jonathan Dodds - with the produce served in artfully designed blue and white packaging. It sells cod, haddock and sole from the North Atlantic caught by North Shields fish merchants Frank Round, as well as sausage from JD Hall butchers of Corbridge - with Mr Laing describing use of local produce as “really important for us.” Punters will also be able to buy a bottle of Wylam Ale, wine or champagne to take away, with the premises fully licensed. Jonathan Dodds, manager of the new

Chippy Chat & Fast Food Magazine • September 2014

Package and content looking good

Angelfish takeaway fish and chip shop, said “It is great to have a fish and chip shop back in this community. Everyone has been really pleased to see us open and serve up the nation’s favourite food”. Jonathan a trained chef received his frying training from the NFFF to help him achieve a better understanding of what is needed in a modern chip shop. “We became NFFF members straight away, and the training we received from them was excellent, MD Kevin said on their Facebook page of the furore kicked up by the local press “Well, we are finally open! Sorry for the delay however, we hope you like the “chippy” and more importantly the quality and taste of the fish and chips.

Ready for the faithful On the menu

We really do appreciate the comments and support that we have received from all our customers and visitors. So far, the feedback and comments have been very nice and we really do appreciate the comments and support that we have received from all our customers and visitors. Some of the headlines in the local press have caused me some embarrassment however, the reviews have been great and I am sure the lovely people of Corbridge understand that we never created the headline and see the funny side of it. Our Head Frier Jonathan has become an overnight local chef celebrity and we are extremely pleased with his hard work and determination to provide great fish and chips. So, we will continue to maintain consistency and hope you can visit us soon”.

Chippy Chat & Fast Food Magazine • September 2014

Record turnout for annual Frankie’s Charity Cycle Sportive A record 56 cyclists took part in the fourth annual Frankie’s Charity Cycle Sportive to raise funds for the Fishermen’s Mission in Shetland on Sunday 31st August.

n fine late summer weather, thirty of them completed the 40 mile ride two times around a lap from Brae to Voe, up Dales Voe and back round to Brae with Colin Smith of Shetland Wheelers first home. Eleven did the 20 mile ride one lap of the same course with Jim Nicolson leading the group over the line, while 15 year old James Holt was the first of the 15 riders in the 10 mile ride from Brae to Voe and back. Paul Brannan from local electrical retailer George Robertson Ltd was on hand to present a set of Monster headphones to each of the winners. Aubrey Jamieson, superintendent of the Mission in Shetland, thanked all those who took part, emphasising that their support was “hugely welcome”. The furthest travelled participant was holidaymaker Carice Allen, from St Neots, Cambridgeshire, who took part on her last day before heading south on the ferry. “I had my bike with me, I’ve been here for three weeks staying in Camping Bods and decided it would be fun to get involved,” she said. “It was good. It’s the first thing like this

Chippy Chat & Fast Food Magazine • September 2014

that I have done and I went around in a good time!” After the cycling, a bumper raffle with a series of top prizes kindly donated by a wide range of sponsors was held, with the takings also going to the Mission. A final tally will be calculated over the next week. Since it began in 2011, the Charity Cycle Sportive has raised more than £10,000 for the Fishermen’s Mission. Frankie’s manager John Gold said: “It has been a record breaking event in terms of the numbers participants and the sums of money raised. “We’ll know the final total shortly, but I just want to thank everybody who took part, my own staff for working so hard to arrange everything, the Red Cross staff who provided medical back-up, the Shetland Motorcycling Training guys and Brae Garage for support out on the route.” Next year’s Charity Cycle Sportive, the fifth, will also be held on the last Sunday in August.

Chippy Chat & Fast Food Magazine • September 2014

Award Winning

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Telephone: 01253 836000 Follow us on Twitter @TripleFChips

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Chippy Chat & Fast Food Magazine • September 2014

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The Seed

The Result

Chippy Chat & Fast Food Magazine • September 2014

et an edge over the competition by using Mr Hugh’s Oil Extra Virgin Cold Pressed Rapeseed Oil. It is competitively priced to compete with longer life oils commonly used within the industry. We offer two types of Extra Virgin Oil that give significant health advantages, lower in saturated fat and rich in omega fatty acids* and with a high level of natural vitamin E. Because of their stability and resilience to oxidation our oils can withstand huge temperature variation which gives added flexibility to the user and because of their long life; resulting in less cleaning time and lower cost. Our oils can also be blended with other oils and fats to create the optimum frying medium tailored to your particular needs. The typical viscosity of cold pressed rapeseed oil is higher than that of soya and sun and is comparable to palm oil but with a higher smoke point** Mr Hugh’s offers a cost competitive, healthier and more versatile product that could potentially save you pounds and which the British Public are calling out for more and more. For information, advice or marketing materials, please contact Larchwood Foods Ltd, Tel: 01366 348 025, Email: office@ larchwoodfoods.co.uk, Website:www.mrhughs.com *Mr Hugh’s Extra Virgin Cold Pressed Rapeseed Oil contains less than 20% of the saturated fat content of Palm Oil, with only 7.7g per 100g, based on data from UCAS accredited laboratories. **Details of smoke points taken from research published on the HGCA website www.rapeseedoilbenefits.hgca.com

Chippy Chat & Fast Food Magazine • September 2014

Fish & Chips industry going crazy for the Ice Bucket Challenge!

he Ice Bucket Challenge started off as an awareness campaign; turned into celebrity fashion and soon after everyone else jumped on the bandwagon. We did not have to wait long for the Fish & Chips industry to participate. While throwing a bucket of ice cold water might not be the most pleasant of experiences -if done for the right cause, it can raise awareness and gather valuable donations. Elite Fish and Chips in Lincoln have shared the video of their staff doing the ALS Ice Bucket Challenge on Friday 22nd August on Facebook nominating Smales, Friars Pride and their local radio station. Friars Pride had accepted the challenge and on Wednesday 27th August David Briggs the Chairman, Nigel Swepson the Operations and Finance Director and Louise Marshall the Marketing Director have all lined up outside Friars Pride office in Peterborough to be soaked in icy cold water.

Staff’s donations have been sent to the St. George’s Hydrotherapy pool in Peterborough. The company then turned to social media to challenge their QP partners Henry Colbeck and VA Whitley, also nominating Seafish to complete the challenge. There are no signs this crazy fashion is about to slow down any time soon. And whilst we are waiting for the latest nominees to honour their duties, Burton Road Chippy in Lincoln organised an Ice Bucket Challenge gathering on Saturday at 3 pm with free chips to warm up the contestants. Chamberlains Fish and Chips, on the other hand, were more into dipping rather than pouring as their contestants jumped into a container of ice cold water in the video they shared on Facebook. Marcus French of French’s Fish shop took a completely different approach and instead of bucket of water, the fish frier found himself covered in batter in aid of the Fishermen’s Mission. Anything for charity, eh?

Friars Pride and Pukka Pies Launching a Loyalty Scheme!

ast Food supplier Friars Pride and Pukka Pies have teamed up to give Friars Pride’s customers a chance to run a fully branded and funded loyalty scheme. The loyalty scheme runs from midAugust up until the end of the year to give takeaway owners and their customers the chance to take full advantage of the scheme and gain maximum reward. Fifty fish and chip shops who had registered on www.friarspride.com have been automatically enrolled into Friars Pride Marketing Club to then receive a package containing Pukka Pie branded loyalty cards, promotional poster and stamp. The idea is for shop owners to hand out cards to their most loyal customers and every time they purchase a pie or a pie meal, their card would get stamped. Having collected seven stamps on their card, the shop customer would then be eligible for a free Pukka Pie.

Chippy Chat & Fast Food Magazine • September 2014

At the end of the promotional period shop owners are expected to send fully stamped cards back to Friars Pride to claim back the number of pies they had given away for free! Linking with the current Pukka Pies television advertising the scheme presents a perfect opportunity to sell more pies than usual. Friars Pride and Pukka Pie are pioneering the idea of suppliers and manufacturers helping customers to help them grown sales using various marketing methods. The principle of The Friars Pride Marketing Club is to educate and guide takeaway owners on marketing their businesses without the need of a marketing team or a spending a lot of money. Friars Pride is planning on running several schemes similar to the loyalty scheme throughout the year approaching various manufacturers to participate.

Chippy Chat & Fast Food Magazine • September 2014

Easy to Peel Less Waste Golden Crispy Outside White and Tasty Inside That’s Divva

A New Breed of Chipping Potato is here!

s your chipping potato living up to your customer’s needs - do they wash and peel easily and cook perfectly every time? If the answer is not always, then we have the solution for you. There’s a new Divaa in town, a perfect chipping potato developed by seed experts Caithness to help you fry consistently great chips. Isle of Ely Produce will tell you which of the approved ‘Field to Frier’ wholesalers can supply you with Divaa. Call today. Divaa – The Perfect Chipping Potato

Call Isle of Ely Produce if you would like to trial Divaa today on 01353 863355 Visit• September www.trydivaa.com Divaa 17 17 Chippy Chat & Fast Food Magazine 2014 Chippy Chat & Fast Food Magazine • September 2014

Top Young Friers Announced After the marking of entry papers and a meticulous telephone interview, Drywite have revealed the ten semi-finalists in this year’s Young Fish Frier of the Year award.

Amanpal Dhesi, Brockfield Fisheries, Huntington, York

Lisa Lishman, (Center Left) and Andrew Hillier, (Center right), both of Harbourside Fish & Chips, Plymouth

Kat Deuchars, John Dory’s, Ballyhackamore, Belfast

Murray Watson, The Carron Fish Bar, Stonehaven, Aberdeen

Rachel Tweedale, The Elite Fish & Chip Company, Sleaford, Lincolnshire

Ryan Hughes, The Crispy Cod Fish Bar, Tonyrefail , South Wales

ll of the above young friers will be taking part in a skills challenge at NFFF HQ to demonstrate their talent in preparing and serving fish and chips. This will be followed by a 20 minute presentation highlighting their ambitions in the industry and how they see their careers going. The five highest scoring candidates elected by the judging panel will then battle it out in a mystery dining round, as well as a shop visit so the judges can gauge how well the young friers perform in their own shop. The judges will be particularly keen

Chippy Chat & Fast Food Magazine • September 2014

James Houlston, Our Plaice, Hagley, Stourbridge, West Midlands

Amy Grimwood, Mister C’s, Selby, North Yorkshire

Jonathan Leech, (Right) Garstang Fish and Chips, Garstang, Lancashire

to assess customer service, food preparation and business skills. All five will be invited to attend the National Fish & Chip Awards ceremony in London on Tuesday 20th January 2015 where the winner will be announced and presented with their trophy. The Young Fish Frier of the Year Award was launched by Drywite in 1995. It was established by Directors Kelvin Lee and Briar Wilkinson, in memory of their late father Malcolm Lee, who had always taken a keen interest in young friers and encouraged young people to succeed in the industry. Good Luck from Chippy Chat!

Chippy Chat & Fast Food Magazine • September 2014

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Chippy Chat & Fast Food Magazine • September 2014

Malins BIG Japan are going to be

By Caroline Howard

NFFF president Gregg Howard (my hubby) was approached by Japanese business men to assist them in setting up the first ever fish and chip shop in Japan. They were determined to be the first ever traditional British shop. After flying in from Tokyo on a couple of occasions where they firstly attended a three day fish frying skills course at the NFFF training school in Leeds, which proved to be invaluable for starting this business and to its success.

hey also had on job training at our shops, Our plaice in Hagley and Kidderminster. Where they were able to put into practice what they were taught at the training school. They learnt all aspects of the fish and chip business. The time spent in the UK helped them to create their own vision for a fish and chip shop that would be suitable for the Japanese market. Several UK suppliers were involved to make it as authentic as possible. A chipper, peeler and a filtration system were sent over to Japan. Also exporting UK batters, oils , mushy peas etc. to produce as near as possible authentic British fish and chips. On the 14th of July Gregg and I flew out to Tokyo to assist with the shop opening. On 20th July the shop now called Malin’s (named after the first UK shop) was opened to the public. As space is a premium in Tokyo

Chippy Chat & Fast Food Magazine • September 2014

the shop was compact but extremely stylish mainly stainless steel with white wall tiles and a wooden floor. The shop is in a prime location in the heart of Midtown Tokyo & is open 22 hours a day! The Japanese owners hosted a grand opening party with VIP guests including representatives from the British Embassy, & publishers of magazines and newspapers. The guests were then fed delicious British fish and chips. The Japanese seemed to enjoy this new way of cooking their fish and they were intrigued at putting malt vinegar on our hot food! Fish and chips have certainly gone global, Lets hope we see more Malin’s fish and chip shops throughout Japan. Chippy Chat & Fast Food Magazine • September 2014

Malins Review

–by Tokyo Families Website My family lived in London for years before moving to Tokyo. Stopping by a fish and chip shop, (fondly called the ‘chippy’ by the Britons), has been an important part of my family’s British culinary experience.

ho else thinks that the only place where one can get fish and chips here in Tokyo is at a British pub? While Britain’s age-old takeaway food is found in every street corner in the U.K (approximately 10,500), surprisingly, Tokyo, home to a number of culinary delights from almost all parts of the world, does not have any standalone chippies! On July 20, British businessman Dan Chuter, after wondering for years why there aren’t Fish and Chip shops in Japan, joined hands with two eager Japanese partners to launch the first. Malins , poised to be the template for ‘quick and best,’ its marketing slogan, opened its doors to woo foodies in Tokyo for two reasons: one, to offer an authentic British Fish and Chips and two, to deliver the best tasting

products using only the finest ingredients. The new British pay-as-you-go food stand is hard to miss. It sits on a small decent space along the busy Gaien Higashi street facing the Tokyo Midtown.

Tokyo, home to a number of culinary delights from almost all parts of the world, does not have any standalone chippies! Malins has modern and immaculate interior, white walls with a limited eatand-go seating style for 7-8 people. A transparent glass partition separates the frying zone and the counter which means you can peek at your order of battered cod, fish cake or pork sausage while Continued being prepared by the master frier.

Chippy Chat & Fast Food Magazine • September 2014

Continued

There are many ways to spice up Britain’s national dish depending on the place where it is served. In Belgium, the locals eat it with tartar sauce or mayonnaise. In France, some shops put a lemon zest. Malins takes a purist stance, leaving condiments other than the traditional British malt vinegar and salt out of the kitchen. All orders come with a side dish of good, old mushy peas that bring out the flavour of the fish. For a truly authentic fish and chips experience, Malin’s has imported from the UK, all ingredients, drinks, technique, and equipment. Even the master frier (Philip) is from the UK. The food has its healthy appeal. Nutritionists say thick potato cuts absorb less oil than thin ones. An average portion of fish and chips has 42 percent less fat than a Turkish kebab and contains 595 calories compared to 900 calories of a Big mac set (with fries) or 870 of an average tomato and cheese pizza. Now on its 150th year, Britain’s beloved takeaway food has survived many wars and historical happenings around the globe. With the growing Tokyo foodie population being given yet another smart food choice not to mention the rising number of healthy eaters ditching meat for low-calorie fish, we hope it’s here in Japan for many decades to stay. Long live the chippy! www.malins.jp

Chippy Chat & Fast Food Magazine • September 2014

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Chippy Chat & Fast Food Magazine • September 2014

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THE Q PARTNERSHIP

Chippy Chat & Fast Food Magazine • September 2014

Hewigo UK poses the question

High Efficiency Ranges –Are we making the most of what they can do? High efficiency ranges have been available for over thirteen years and represent an important part of the frying scene. Hewigo was one of the first to introduce this type of frying ranges and we have manufactured more high efficiency ranges than all other UK manufacturers combined.

n a high efficiency system the burner works on a gas to air ratio which is perfectly maintained throughout the burning process. Other elements of the system ensure that the maximum heat is transferred to and retained at the pan. The result is over 90% efficiency compared with around 65% for a standard range. Operators can expect to make substantial savings. At Hewigo we estimate, based on our customers’ actual experience, that these savings are 30% in fuel consumption, 40% in oil usage and 20% in raw materials. Add to this the reduced emission of waste gases and you can see it’s an attractive proposition. Your customers also benefit: When cold chips are put into the pan the drop in temperature of the oil is much less and the recovery time to optimum cooking temperature much quicker, so that the cooking time is at a higher average temperature and up to 40% quicker. Less oil is absorbed into the food leading to a tastier and healthier product. Fuel costs, despite possible government intervention, will no doubt continue to rise and a 30% cut in gas consumption is worth the longer term investment. An important point: If you are going the high efficiency route ensure that the range you buy actually is. As mentioned the best high efficiency ranges operate above 90% efficiency and have certificates to prove it. Gastec approval for example, is recognised

Chippy Chat & Fast Food Magazine • September 2014

as the pinnacle of achievement. When claims are made, ask to see the certified evidence. Make sure that your range is properly serviced to maintain the highest levels of efficiency and waste gas output control. Your service engineer should use a gas analyser to do this. It’s all part of the credibility factor.

What some our customers say about Hewigo High Efficiency: “Much faster, a dream to use, easy to clean and far cheaper to run.” John Xenofontos, Fish Bits Doncaster.

“Easy to operate, reliable and with the speed and versatility to cope with high levels of demand.” Kevin Price, Drayton Manor Park.

“I really love this range; it makes life easier all round for every one of our staff.” Mehmet Patak, Sea Spray, Coventry.

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

Chippy Chat & Fast Food Magazine • September 2014

manufacture Efficiency fry

The UK’s

No.1

manufacturer of High Efficiency frying ranges

the sign of effiency

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

FOR SCOTLAND AND IRELAND: FOR ENGLAND AND WALES: Massey for Catering Ltd. Hewigo UK. Bateman House 17b Maghaberry Road, Moira Little Fields Way Oldbury Craigavon, BT67 0JE. County Armagh West Midlands B69 2BT t t 0044 (0)28 92 619009 t 0121 544 9120 www.masseycatering.com www.hewigo.com www.hewigo.com 25 25 Chippy Chat & Fast Food Magazine • September 2014 Chippy Chat & Fast Food Magazine • September 2014

0121 544 9120

EFFECTIVE IMPRESSIVE EFFICIENT! We asked “Why do many of the country’s best shops choose KFE?”

Mathew Williams

The Crispy Cod

o back 7 years and Mathew Williams was a chef working in some of the best Michelin star restaurants in South Wales, but after finding the perfect site in Tonyrefail he opened The Crispy Cod. Fast forward 7 years, numerous awards later and finishing in the top 10 fish and chip shop of the year many years running, his business had outgrown his traditional frying range. After speaking to some of the top chip shops in the land his mind was made up. He opted for a 4 pan high efficiency Kiremko. Mathew has not looked backed since. The main word Mathew uses to describe his range is “Effective”. “I can’t believe the speed (high efficiency) which gives me continuous fresh products to serve to my customers. It’s like the British Gas advert with the flame as soon as I turn on within two minutes im up and running. It’s the best thing I’ve done here in the shop and since purchasing my range turnover has increased by 25%. Any teething problems with the installation are dealt with quickly by the team of engineers on call – even an afternoon call will see someone on the doorstop at 8am the next morning! With KFE you become part of the family they are genuine hard working people who share the same desire as me to be the best. Another great thing about the range is the fact that it is saved me £1,000 a year on my power bills too”.

Chippy Chat & Fast Food Magazine • September 2014

Mal Atwal

Brothers Fish Bar

FE were delighted to welcome Mal & Narinder to the Kiremko family. An ambitious and well established business man Narinder knew what he was looking for and with Mal, his brother set to find the ideal replacement for the range that he inherited when purchasing his new shop in Billericay, Brothers Fish Bar. After visiting the showroom and watching the Kiremko range in action he was suitably impressed and the deal was done over a pint of Guinness and handshake. With finance put in place and a shopfit carried out the new counter sonado style range was delivered and the shop open to eager customers. With the built in grill it’s given a extra dimension to his business, which is great for his customers. This was soon followed by KFE installing their second range into existing Ilford site. Mal said “When we decided to change our range supplier we did lots of research. What we look for most in a range is high efficiency. The kiremko from KFE gives us this and also we find them very easy to control too. The service we have received from KFE thus far has been very good too.”

Fred Capel

Chez Fred

red Capel of Chez Fred in Bournemouth who won the Caterway Award for Outstanding Achievement at the 2014 Fish & Chip Awards said “Ive been a fan of the Dutch style of cooking fish and chips – they were so different & innovative from what had come before. I’ve been a Kiremko customer for just over 10 years. KFE look after you and we have an honest and open relationship. Their service has always been great and they were at their best a few weeks ago when I had a problem with my fish pan which left me at a lower capacity at the prime time of the season. KFE sent someone straight out and within a few days (parts and all) had fixed something which I was thinking which could have taken weeks. My Kiremko range allows me to fry chips separate from fish (ideal for a large shop) which means if I take on somebody new I can train them on chips first before they move onto fish. Also basket frying chips allows more volume. My current range has lasted for ten years – in a really busy shop. I went to Holland in March to visit the Kiremko Factory, it is so impressive – they are always looking to evolve and improve and happy to listen to friers in order to achieve this”.

Chippy Chat & Fast Food Magazine • September 2014

Looks Fabulous Highly Functional The frying range is usually the biggest piece of equipment you will buy and is on show to all. As such it needs to be as attractive as it is functional.

&T are pleased to offer a FREE Range Planning Service and regularly work with designers and shop fitters to ensure their range delivers the all important impact you hope for. P&T offer a wide choice of counter fronts. When you choose a Preston & Thomas range,you choose the steel and panel colour and design. If you want something extra then they can build it into your design. Servicing - As part of P&T’s aim to provide a complete frying package they are able to offer comprehensive servicing and maintenance for your new fryer. Who better to service your range than the original manufacturer. Preston & Thomas have been very busy since their rebrand and have fitted out some

Chippy Chat & Fast Food Magazine • September 2014

fantastic new shops with their impressive ranges. Recent installations include the Fu Yau fish bar Byfleet & London’s oldest fish and chip restaurant The Rock and Sole Plaice. With over 100 years of experience why not choose Preston & Thomas for you next range installation. When you want something special, just ask! They are waiting to build it for you.

Contact Preston & Thomas Ltd 1a Crabtree Close, Gravesend Road, Wrotham, Sevenoaks, Kent TN15 7JL Email: prestonandthomas@hotmail.co.uk Visit: www.prestonandthomas.co.uk T: 01372 727424

Chippy Chat & Fast Food Magazine • September 2014

We don’t make ranges for everyone…

…we only make them for you Preston & Thomas have been manufacturing high-quality custom-made fish and chip frying equipment for over 100 years and although the company is now under new ownership, Preston & Thomas will continue to provide the same high standards that you have come to expect. Every frying range we produce is unique – expertly designed and crafted to each of our customer’s specific requirements, to suit their location, premises and budget. We are also constantly updating and innovating so that our products offer the very latest in range design and technology. Our tailor-made Counter, Island, Wall and Canteen ranges are hand-built using the highest quality materials. Combined with your choice of finishes and our high efficiency XHE Burner System, Preston & Thomas can offer a proven, reliable, quality product with a nationwide Sales, Installation and After Sales Service that is second to none.

Preston & Thomas For more information please call 01372 727424 / 07958 140954 www.prestonandthomas.co.uk • prestonandthomas@hotmail.co.uk

The UK’s leading quality range supplier 29

Chippy Chat & Fast Food Magazine • September 2014

DMS – Great Chamber Maids! If you are looking for a company to come and service your extraction system for you then look no further than Duct Maintenance Services (DMS).

MS are at the very front of the queue when it comes to customer safety and air hygiene. All work carried out by their team will exceed the guidelines of the tr19 and BSEN 15780-11 regulatory standards. They pride their selves on the cleanliness of their work. They don’t come in make a mess and leave. Everything will be restored to its previous condition. All of their work is certified which will be either a 6 or 12 month cover certificate. Before and after (photos & videos) of their work are available upon request. They offer a very thorough clean and service of your ductwork system. Award winning shop Chamberlains has been using DMS to service their ducts & we spoke to Dan at Chamberlains to ask him what they look for from a duct maintenance company and why he uses DMS? How often are your ducts cleaned? We look to service our ducts every 9-12 months Why choose DMS for the job? We knew Dale from DMS first as a customer of the shop. He came in to give

Chippy Chat & Fast Food Magazine • September 2014

us a quote and review our practices. His references from other shops were first class so we took DMS on from there. What are their prices like at DMS? At Chamberlains we wanted to receive the best service and advice before price and DMS delivered this. They not only found proven flaws in other work carried out but delivered camera and video evidence on how they managed to put this right. That said DMS also saved us over £250 too. Would you recommend DMS to others? Yes they offer a reliable well priced & thorough service and are always updating, training and checking to make sure they are doing the job correctly.

Contact Duct Maintenance Services Birmingham, UK Tel: 0121 286 6661 or 07733242382 Email: info@ductms.com Visit: www.ductms.com/

Chippy Chat & Fast Food Magazine • September 2014

Duct cleaning All works Extraction servicing Canopies certified for Range maintenance insurance Air handling units Air conditioning systems Fire dampers tested/installed Access doors supplied and fitted Before & after photos upon request

Duct Cleaning and Air Hygiene Specialists Licensed to Kill Grease, Grime and Bad Smells The villain

Here at DMS we believe the least disruption caused to your business the better. That’s why we work around your business needs at any time or day at no extra charge.

DON’T HESITATE CALL NOW!! Before

After

Before

After

Before

31 Email: info@ductms.com Chippy Chat & Fast Food Magazine •www.ductms.com September 2014

After

Making a clean getaway

31 Tel:Chat 0121 286 07733242382 Chippy & Fast Food6661 Magazine • Mob: September 2014

Young Friers happy to go

Back to School

KFE School of Frying Excellence – Young Friers Event The KFE School of Frying Excellence opened its doors to the 2015 Young Friers entrants on 13th August. The day was an insight into what is offered on the 2 day courses that are run monthly by Award Winning friers Gordon Hillan, Mark Petrou and Nigel Hodgson.

urrent Young Frier of the Year Winner, Leigh Foster said of the event; “Another brilliant day at The KFE School of Frying Excellence with young fish friers. As well as a huge opportunity to learn a lot more, from species of fish to different ways of cooking them it’s a good way to get involved with and talk to not only just others within the competition but previous winners and trainers with a lot of advice to give. After having a full day of learning all of this it was ended with a cook off!” The young friers were split into teams and asked to cook 3 dishes from the different fish provided. Congratulations to all whom attended, a special well done to the winning team, the green team! Formed of Lewis Lowrie, Andy Hillier, James Houlston, Ryan Hughes, Jamie Toland and Rachel Tweedale. Well done also to runners up, the blue team; Amy Grimshaw, Murray Watson, Adam Borley, Ashley Betteridge, Lisa Lishman, Gareth Hickling, Tarah Finlay and Kat Deuchars (not pictured). Briar Wilkinson of Drywite said “The Garry Rosser Experience, put on by KFE for this year’s contestants in The Drywite

Chippy Chat & Fast Food Magazine • September 2014

Young Fish Frier of the Year Competition, which took place on August 13th was once again a huge success. “Chef Garry Rosser was supported by Calum Richardson, Gordon Hillan and Mark Petrou, all of whom are previous winners of the Fish & Chip Shop of the Year. Calum Richardson and wife Lindsay were both young frier award winners in 2002 and 2006 which is a good indication of the success the young winners can achieve.’ ‘Once again, KFE proved how professional they are in everything they do! Thanks everyone - it was a FANTASTIC EXPERIENCE.’ Paul Williams of KFE concluded ‘I am a great supporter of The Young Friers as they are the future of this industry and educating them with product knowledge is vitally important. After the success of last year’s Garry Rosser Experience people were keen for us to host a similar event which is exactly what we did. Using the basis of our School of Frying Excellence award winning training team, adding Fish and Chip Shop of the Year winner, Calum Richardson and top fish chef Garry Rosser we created a day of in depth teaching and a fun team challenge.

Chippy Chat & Fast Food Magazine • September 2014

When Your Frying Range Breaks Down, Get A Speedy Response Get Range Response!

cialist e p S e g n Chip Ra & h llation s a i t F s n • I • • Repair e c i • Parts v r e •S

Range Response has over 30 years of experience of working in fish and chip shops. We specialise in the service, breakdown and installation of frying ranges nationwide.

At Range Response you can be confident in our guarantee that safety and reliability are always maintained. Range Response also offer a duct cleaning service to coincide with your service, this can be carried out at night to avoid any disruption to your working day. All duct cleaning comes with certificate and picture evidence whilst adhering to current cleaning regulations. If you would like to contact one of our technical engineers for advice regarding your breakdown,

Safety & Legal stuff It is now against the law for anyone to work on gas appliances who are not gas safe registered. All our engineers are gassafe registered and hold the COM CAT 4 qualifications for frying ranges. Also, under gas safety regulations, it is required that all gas appliances are serviced annually. Failure to comply with these regulations could cause insurance companies to invalidate your insurance. As part of our service to you, we will create up-to-date logs of your last service. We will then contact you directly, in advance, so that you are aware of when the service is needed, making sure that you remain legal and, most importantly, safe. 33

Chippy Chat & Fast Food Magazine • September 2014

Tel: 07500 334 533 Email: sales@rangeresponse.co.uk Web: www.rangeresponse.co.uk FORUM TVFORUM TV

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Chippy Chat & Fast Food Magazine • September 2014

Young Friers Enjoy Frymax 60th As part of its 60th anniversary celebrations, Frymax invited a group of Young Friers to visit the Frymax plant in Purfleet, Essex to increase their knowledge about frying media. The day was organised by Kerry Primarolo, Technical Account Manager, Olenex Trading (U.K.) Limited, which owns the Frymax brand.

n addition to a tour of the production facilities led by Pack Hall Manager Dave Seath, the group also participated in sessions on the refining process, oil management and the nutritional aspects of oils and fats. Andrew Marriott, Brand Manager, discussed sustainability and also explained how oils and fats are traded in the international market place. Andy Lodge, Refinery Manger, then explained the refining process. The group was able to view oils at different stages of refining and see first-hand Frymax’s superior quality through its unique processing. Kerry Primarolo led a session on the science of oils and frying, leading to a discussion on good oil management. Jo Bruce, Research and Development Manager, titled her talk about nutrition ‘The Good, The Bad and The Delicious,’ and discussed some of the challenges the trade faces in relation to nutrition. These sessions enabled a sharing of knowledge from friers using a number of different frying media. Alex Bracewell of Godwin’s North West spoke for the group when he said, “I had a great time and learnt a lot about good oil management and best practices whilst frying. It was also good to speak to industry professionals who could explain to us about the science of frying.” The group was surprised by the scale of the operation and the number of procedures and

Chippy Chat & Fast Food Magazine • September 2014

processes involved to ensure that Frymax customers always receive a consistently high quality product. Craig Buckley, Drywite / NFFF Young Fish Frier of the Year 2011 commented, “During the day we came to appreciate the effort that goes into producing such a good product before we even start cooking with it.” This sentiment was echoed by Andrew Crook, Skippers Fish Bar, “We left with a sense of how much effort and cost goes into making Frymax so special.” After the tour, Kerry Primarolo said, “We were pleased to welcome some of the best young friers in the country to spend a day with us discussing oils and fats. The positive feedback from all the participants has encouraged us to arrange another open day in a few months’ time.” In the evening, the group was invited to join the Frymax 60th Year boat trip on the River Thames where they had the opportunity to mix and converse with 150 leading members of the fish and chip trade.

Contact Erymax Olenex Trading (UK) Limited Tel: 01322 444836 e-mail: ukinfo@olenex.com www.frymax.co.uk

Chippy Chat & Fast Food Magazine • September 2014

Nigel Hodgson always fries in Nigel Hodgson knows a thing or two about the Fish and Chip business. He has won the National Fish and Chip Shop of the Year Award and both he and his shop manager Paul Eden have been winners of the Drywite / NFFF Young Fish Frier of the Year Award. Nigel is also a trainer at the prestigious KFE School of Frying Excellence. Nigel’s byword is “consistency”ensuring that top quality fish and chips are produced using fish from sustainable stocks and locally grown potatoes. He is most particular about the frying medium he uses, insisting on a fat that produces perfect results every time. The brand Nigel chooses and recommends is Frymax. Frymax is produced from top quality pure white premium palm, which is additive free, contains no hydrogenated oils and less than 1% trans fats. Not only does it guarantee consistently good results, its performance is long lasting without any deterioration in quality. Nigel Hodgson knows that if you want to continue to produce the best, there’s none better than Frymax, the fryers favourite for over 50 years.

Member of the National Edible Oil Distributors Association

Frymax - No Ordinary Cooking Oil. For information, advice, or customer support material please contact Olenex Trading (UK) Limited: Tel: 01322 444836 35

Chippy Chat & Fast Food Magazine • September 2014 e-mail: ukinfo@olenex.com

Chippy Chat & Fast Food Magazine • September 2014 www.frymax.co.uk

Chippy Chat & Fast Food Magazine • September 2014

Approved Field to Frier Distributors

eld

Scotland

Tel : 01358 742345 Mob : 07799 661333

FieldWoodward Frier

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Potatoes

Finest Quality Chipping Potatoes Call : Richard

T: 0151 4245449 M: 07885 636713

Sustainably sourced potatoes your customers will love.

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www.masonpotatoes.co.uk You can call us on:

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01626 890871 www.williamspotatoes.co.uk info@williamspotatoes.co.uk

West Midlands

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Call : Ozzy Tel : 07956 858659

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07711 623007 (Andy)

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JSS

Call Jez Ward T : 01709864074 POTATOES M :07802 382291 email : jez555@hotmail.co.uk

R.A.W Potatoes Ltd Call: Graham White T: 07855 940013

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Hunters Potatoes

07831 299757 (Paul)

420 Blackburn Road, Chorley, PR6 8HX soltashe@googlemail.com

North East Family owned potato supplier based in Henfield, Sussex. Telephone : 01273 492341 John Mobile : 07850 361 999 Peters Mobile : 07860 483197 info@ehillsandsons.co.uk www.ehillsandsons.co.uk

Bucks and Beds

G Marsh Potatoes Stand 4 Wholesale Fruit Market Hickman Avenue Wolverhampton West Midlands

Masters & Co Ltd

T: 0207 987 7890

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Unit 15a Bamfurlong Ind Park Cheltenham Gloucestershire GL51

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Chippy Chat & Fast Food Magazine • September 2014

Eagle Hill Potato

Marketing

Telephone: 028 9188 2280 37 Craigboy Rd Donaghadee 028 9188 3519 BT21 OLP Mobile Numbers: 07802882280 N.Ireland 07801585945

Field

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Chippy Chat & Fast Food Magazine • September 2014

WET! WET! WET!

Amanda Waterfield catches up with Fred Hartley and discusses some potential potato crop problems following the freak downpour at the beginning of August…

oday, I am speaking to Fred Hartley about the potato damage he has experienced on his farm at Upwell. It seems that during the intense rainfall in August of this year a number of farmers in the Upwell, Cambridgeshire and certain areas of Lincolnshire have experienced a small loss of potatoes in certain pocket areas of their farms. The rain came down unexpectedly so quickly and heavy (over 6 inches of rain over one weekend has been recorded in certain areas), that it was a complete overload to the drainage systems, which resulted in the fields becoming completely water logged - a potato that sits under water for up to 48 hours becomes a problem potato damaged and rotten.

Out in the Field Fred Hartley, - Upwell, Cambridgeshire

Fred takes us through the events that led up to the potato damage of August 2014: “Taking it from the start of the year - there was no winter at all, so there was a real job making a seed bed, extra machinery was used until we were happy with the seed bed we used for the potato crop this year. From then on, once the potato crop was in the ground, we have had a marvellous growing season, with warm nights - April, May, June, July and warm days and rain whenever the crop wanted it, so we were really looking at a large high quality crop. Then came August 9th - I have never seen rain like it! One of our men on the farm in Outwell emptied his rain gauge three times and clocked 130mm of rain over the weekend, which I have recorded onto our rainfall figures chart. This means in the month

Chippy Chat & Fast Food Magazine • September 2014

of August we had 6 ¾ inches of rain which is unheard off and it completely overwhelmed the drainage system. All the fields are only pumped once and are gravity fed into the main drains and then pumped at St. Germans. We farm roughly half in this area around Upwell and the other half is at Lakesend where the land is pumped twice and the drainage pumps on the farm at Lakesend pump into the major rivers and the major rivers are pumped out at St. Germans again. So, we were able to get rid of the water much quicker at Lakesend then we were here. We had to rely on gravity to get the water off the fields at Upwell and the fields, dikes and culverts were overwhelmed and it took nearly a week to get any sense of normality back! In that time, although the potato foliage looked green they were rotten underneath. We are now in a situation where the potatoes are rotten at the bottom but, on the top of the ridge the potatoes are okay. Apparently, the Boston area, a silt soil area much like Upwell, had the rain in 2007 and in that year had to wait for the rotten potatoes to disintegrate completely and then try and pick the ones off from the top of the ridge by setting the harvester a little bit higher to pick up the top ones. But the land dried out and the potatoes at the top of the ridge went green, so unfortunately nothing could be salvaged. We had a go at harvesting our potatoes after two weeks, over the bank holiday weekend and lifted about 3 acres and it was mostly rotten potatoes. There were some sound potatoes in there but, they

Chippy Chat & Fast Food Magazine • September 2014

Field Frier

Grow Them

Field Frier

F F

Field Frier

Rotten potatoes got all snarled up with the rotten ones, so we put them over a grader and put them into boxes, blew them over the bank holiday weekend to dry them ready for grading on the Tuesday. It took all day to do 30 boxes, the same time it took for us usually grade and store 300 boxes. After the weekend we went into the shed to check on the potatoes and all you could hear was the dripping of one box into the next one and onto the floor where the potatoes had gone to mush!

We don’t really know what is going to rot and what isn’t I grow 500 acres of potatoes and I have had a small isolated proportion of this affected. I am not only waiting for the potatoes to dry out but, I am also waiting for the rotten potatoes underneath to disappear because it is the half rotten ones that are taking all the sorting out, we don’t really know what is going to rot and what isn’t. When we have the potatoes up, we don’t really know whether they are going to store. I have monthly rainfall figures here dating back to 1829 and there is only three occasions from then until now that there has ever been 6 inches of rain recorded - June/ July 1880 and October 1903 - so a very rare occurrence indeed. It’s been a worrying time with financial losses being made, also over the next few weeks it is a bit of a uncertain waiting game, not knowing the extent of the damage, the quality and how it will affect storing. The rainfall of August the 9th was totally unexpected and it was a freak act of nature which could not be avoided”. A neighbouring farmer has also experienced the same problems as Fred, the same potato damage and faces the same uncertainties regarding the future of his crop both with quality and storing. I would like to thank Fred Hartley for taking the time to show me around his farm and to convey the message to Fish & Chip Shops around the UK that the journey of the potato from field to frier can be a rocky ride…... 39

Chippy Chat & Fast Food Magazine • September 2014

Field Frier

Patches of the field showing damage

Field Frier

Field Frier Rotten potatoes alongside good ones

Onions left around the edge of where the water sat

Red Onions weathered the storm fine

It only affected pockets of land, these potatoes are OK Chippy Chat & Fast Food Magazine • September 2014

F F

FORUM

NEWS e

LETTER

The Chip Baron’s Ball is back and will be held at the Holiday Inn in Peterborough on Sunday 7th December. With space for over 250 people.

e’re planning a fabulous CHRISTMAS party for the industry. A real grand occasion. Starting with a delicious three course Christmas dinner, followed by a fantastic act and then finally a great disco for you to have a boogie and let your hair down. We’ve taken onboard the sound issues of last year, and will be providing some first class talent without blowing away your ear drums! It’s an excellent way to reward staff, relax with loved ones and catch up with friends in the trade. For those wishing to stay the night we have agreed a special rate with the hotel of just £65 for a double room (including breakfast). Car parking is FREE, and there’s FREE wifi too. Ticket prices are just £59 each or a table of ten will be £550. Call 01353 865 966 to pre-book your tickets today. Or email Amanda@chippychat.co.uk Book early to avoid disapointment. Places for this event are limited. Sponsors -The ball is supported by KFE, Smales and Isle of Ely Produce. If you are interested in sponsoring the Ball too please email austen@ chippychat.co.uk.

FORUM

Chippy Chat Plus member discount NEWS e LETTER £55 per ticket and just £500 for a table of ten. If you’re not already a member, ask amanda about the benefits when booking, this could be a good time to join.Chat 40

Ch ristmas Ba

The delicious thre e course menu has been released (you choose) Festive Dinner Menu 20 14 Cream of British onion

Chicken liver pate, wi

, parsnip and apple sou

p (v) th Clementine and dry Vermouth syrup (v)

Chilled galia melon wi

th homemade ginger spi ced, apple, celery and sultana chu tney

*** Roasted Breast of turkey , bacon wrapped sage and onion stuffing, apricot and cranberry chipolat a sausage and thickened pan juices ser ved with honey roasted carrot and Swede, sautéed Brussel s sprouts with chestnuts and fondant potato Grilled supreme of sea -reared trout, with a chu nky fresh tomato and basil sauce served with saffron ric e, buttered broccoli and honey roa sted carrots Timbale of aubergine, courgette and butternu t squash, with a chunky fresh tomato and basil sauce served with saffron rice, buttered broccoli and honey roasted carrot s (V) *** Christmas pudding wi th brandy sauce Salted caramel and cho colate torte with buttersc otch sauce Fresh pineapple with pomegranate, sliced kiw i and cassis flavoured whipped cre am

ll 2 014

COMMUNITY

Chi p

Chat py ll 2 014

Let’s Have a Ball!

Chi p

COMMUNITY

a Food Magazine • September 2014 Chippy Chat C&hrisFast tmas B

Chippy Chat & Fast Food Magazine • September 2014

The packaging range for Fish Friers who think “outside the box” The Hook and Fish Packaging Range is a fully comprehensive set of boxes, food containers, greaseproof paper and bags printed in a fresh and contemporary design to suit the needs of modern age Fish Friers and their customers.

EXCLUSIVELY AVAILABLE FROM THE Q PARTNERSHIP FRIARS PRIDE, HENRY COLBECK & VA WHITLEY

he latest innovation, and what makes the Hook and Fish range so unique is the range of plastic side dishes containers. Both the clear and the printed food containers are fully recyclable and microwaveable. Their sizes vary from 4oz, to 7oz and up to 10 oz (for those who like to give a little bit more extra). They stack and store neatly, nesting closely one into another saving valuable space in any shop. Both the clear and the branded pots hold hot food well without transferring excessive heat when ladling content from bain-marie to pot. The food holds at temperature for up to 15 minutes and in case it is still not hot enough to a customer likes, they can be popped into a microwave at any time!

The full Hook and Fish Range offers: Single corrugated boxes for standard Fish & Chips Two compartment boxes for those who like the idea of perfect portion control MK boxes for a high standard of presentation and the convenience of a pre-erected product Printed greaseproof paper to add a finishing touch to your perfect Fish & Chips Jumbo box bags for those large orders to fit all the boxes in a branded bag High density carrier bags for convenience and style Clear plastic food containers ideal for any side dish/little extras Printed 4 oz containers for topping the presentation off with a branded pot

Chippy Chat & Fast Food Magazine • September 2014

Hook and Fish pots can also be prefilled and stored in a hot box to reduce serving bottlenecks during busy periods. Having attractively packaged side orders on display during the ordering process can only help to increase sales. These square clear containers are perfect for extras such as grated cheese, coleslaw salad or even homemade tartare sauce . They will enhance presentation and prevent side dishes from spilling all over the main dish. With a variety of innovative products to choose from and also the crisp and fresh design, Hook and Fish Packaging Range can be your shop’s signature image to make sure you stand out from the crowd! Contact your nearest Q Partnership distributor to change over to the Hook and Fish. For further Information contact your nearest Q Partnership supplier; Henry Colbeck Limited www.colbeck.co.uk 0191 482 4242 VA Whitley & Co Limited www.vawhitley.co.uk 01706 364 211 Friars Pride Limited www.friarspride.com 01733 316400

Chippy Chat & Fast Food Magazine • September 2014

THE NEW HOOK & FISH

PACKAGING Exclusively available to The Q Partnership

HOOK & FISH

PACKAGING

Contact your nearest Q Partnership Supplier for further information. 43

www.colbeck.co.uk

www.vawhitley.co.uk

www.friarspride.com

0191 482 4242

01706 364211

01733 316400

Chippy Chat & Fast Food Magazine • September 2014

Batter turns Frier

Freddie Flintoff found himself on a sticky wicket when he bowled up at a Preston fish and chip shop.

he cricketer was serving up the catch of the day to customers at the Moor Nook Chippy, ahead of a new television series. But bosses at the Pope Lane shop said the former England all-rounder needed more practice before he was taken on full-time. “It was a really good day,” said owner Sharon Rayton. “He is doing a TV programme, out in January on Sky 1, and they have bought a fish and chip van and he is going around the country selling fish and chips. “My husband Steven was showing him the ropes of preparing fish and how you get the chips and he worked and served people.” “Then they film him coming in and in the kitchen area preparing the fish and then they filmed him serving. “He was absolutely fantastic - really really down to earth and a lovely man. Amongst other shops he visited was none other than No 1 UK shop The Quayside at Whitby. Stuart Fusco owner said “Freddie loves fish and chips and was very enthusiastic indeed, he caused quite a stir here, and nothing

Chippy Chat & Fast Food Magazine • September 2014

was too much trouble”. He added. In Whitby Stuart and Freddie first played beach cricket and then went onto produce some fine fish and chips for the locals and tourists. He even entered the local raft race with Stuart. When asked if Freddie was better at frying than Stuart was at playing cricket, Stuart replied “Yes he was, I’m atrocious at cricket, and he started to get the hang of frying” The programme will be aired in January.

Freddie and the staff of the Moor Nook Chippy in Ribbleton, Preston. Preston Where Freddie was born and fed.

Chippy Chat & Fast Food Magazine • September 2014

Bert Heijerman Hewigo owner Bert Heijerman dies aged 61

ert Heijerman, son of the founder of frying range manufacturer Hewigo, has passed away in Holland at the age of 61. He had been the Owner and Managing Director of the company, which has two factories in Holland and the UK, since the sudden death of his father in 1987. Until that time, following national service in the Dutch army where he operated British made Centurion tanks, he was forging a successful career in banking – an experience that he always maintained taught him the value of financial prudence. “Never spend more than you can afford” was his often quoted philosophy. He will be particularly remembered here as the man who rescued the ailing Bateman business in the early 90’s and alongside Phillip Purkiss, the UK General Manager and some of the existing staff rebuilt the company into today’s Hewigo UK. He always had great faith in the British operation and forcefully backed his judgement in 1996 when he invested in a new purpose built factory at Oldbury, West Midlands. Hewigo UK has since become one of the most successful home based range makers, skilfully combining British manufacturing expertise with the latest technology, often

Chippy Chat & Fast Food Magazine • September 2014

developed in Holland. Most notable was the pioneering introduction of high efficiency ranges which set the benchmark for other manufacturers to follow. A thoughtful and cultured man, Bert loved music and was director of a local choir. He also had a passion for travel. His unassuming manner often hid a steely single mindedness and a sharp eye for a business opportunity. Always the first to expound the importance of family values, it strongly influenced his private and commercial life. A consequence is that Hewigo is now fortunate that, just as Bert was able to take over from his father, his two sons Stephan and Bjorn are experienced and well equipped to continue the successful running of the company. Phillip Purkiss who is the face of Hewigo in the UK said, “Bert became a very close friend to myself and family and gave me the opportunity to be there at the start of Hewigo in the UK. He was a man who, once he had faith in you, backed you to the hilt. We and the industry have lost someone who quietly, yet very much in his own way, set the highest standards for frying range manufacture and business integrity both here and in Europe.”

Chippy Chat & Fast Food Magazine • September 2014

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

North-East & Borders

BWH Graham ( Northumberland )

Daily deliveries throughout the North-East, supplying fryers with the best chipping potatoes available in the marketplace Consistent quality throughout the year.

Call 01670 521801 07850 772578 brrygraham@aol.com

POTATO SUPPLIERS

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Punctual deliveries: We run a fleet of modern vehicles with 24hr breakdown assistance. Annual fixed price contracts: We offer fixed price contracts to help you manage your budget without the worries of price fluctuations. We stock all frying varieties.

01926 633 323

www.mitchells-potatoes.co.uk @mitchellpots

Mitchell Potatoes

We are a Long established family firm of potato merchants, leading fish & chips shop suppliers and stockists of catering supplies. Our customers cover a wide area including Gloucestershire, Herefordshire, Somerset, Worcestershire, South Wales & Wiltshire. Mason Potatoes have decades of experience We source potatoes from only the best growers and suppliers who meet our stringent quality standards By using our own fleet of vehicles our deliveries are customised to fit specific customer requirements We have an understanding of the region we cover that is second to none Our extensive range of dry goods and sundries ensures that we offer a unique service to our customers We focus on delivering the highest quality at the most competitive price To protect our customers against the ever changing price of one of their basic commodities we offer the security of fixed price contracts for our potatoes

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www.masonpotatoes.co.uk You can call us on:

01989 762000

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

Lomas Potatoes 01909 562327 (3 lines)

07932 155677 (Andy) (S,Yorks, N,Yorks, Notts)

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

allomas@btconnect.com

Advertise here. You’re reading this, others will too. Call 01353 865 966 Now

Chippy Chat & Fast Food Magazine • September 2014

Whether you’re on the move, or building an empire, take the first step on your journey here

Moby Dick’s Fish Restaurant - Shirley, Southampton

• W/T £3,500 • Town centre location • Fully Licensed • X56 covers • EPC Rating D & E • Potential to build flats at the rear • Bus/Prop £725,000

ituated in Shirley, Southampton, the business operates from a mid terraced shop on a small parade with parking to the front, located a mere 50 metres from the high street. The takeaway area is accessible from the main entrance at the front of the building and houses a large service counter, with a lit menu display above. Behind the counter, the restaurant is equipped with a 5 pan mallisons island range, 2 tills and a filter machine. A kitchen/prep area, washing up area, and small office can be accessed from here. This includes a wet room containing a peeler and chipper, as well as providing general storage. To the rear of the shop there is a walk in fridge and a separate walk in freezer. There is also passageway that provides access to the licensed restaurant area with seating for 56. At the back of the building, there

Chippy Chat & Fast Food Magazine • September 2014

are stairs leading up to the 1st floor accommodation which includes 2 double bedrooms, a large lounge, a kitchen and bathroom. There is also a roof terrace externally. Behind the building is a yard area, enclosing a large garage providing parking space. There are also 2 outbuildings which could be demolished and residential properties could be built (subject to planning permission). The Next Step Viewings/Meetings – 08447 011 888 viewings@knightsbridgeplc.com Strictly by appointment through the offices of Knightsbridge Ref: 142861

Chippy Chat & Fast Food Magazine • September 2014

AWARD WINNING TRADITIONAL FISH & CHIP SHOP

BOWNESS-ON-WINDERMERE • WT £6,500+ • Busy main road between the town centre and main caravan park • Very popular tourist destination • Fully equipped and in excellent order throughout • £360,000 LEASEHOLD • 142545

FISH AND CHIP SHOP

KESWICK

FISH & CHIP TAKEAWAY

LONDON • 5 Star Food Hygiene rating • Well presented premises with 14 covers • EPC Rating B • Good trading location • £110,000 LEASEHOLD • 141953

FISH AND CHIP SHOP

PERI PERI CHICKEN EAT-IN & TAKEAWAY

DONCASTER

HARROW, MIDDLESEX

• Chippy takeaway operated on limited hours • High weekly turnover • 1 bedroom accommodation • Well equipped & presented • £79,950 LEASEHOLD • 35435

• WT £2,500 • EPC rating F • Recently refurbished to a high standard • 2 bed accommodation • £32,500 LEASEHOLD • 41467

• WT £4,000 • Town centre location • Regular, repeat custom • 10 covers • £120,000 LEASEHOLD • 142863

FISH, CHIP & KEBAB SHOP

FISH & CHIP SHOP AND HAIR & BEAUTY SALON

FAST FOOD TAKEAWAY

MAIDSTONE, KENT

NELSON

NEWHAM, EAST LONDON

• WT £1,200 • Prominent location on a main route into Leeds • 2 bed owners accommodation • Freehold property • £174,950 FREEHOLD • 141807

• WT £5,000 • EPC Rating D • Main road location • 3 bedroom flat • £145,000 LEASEHOLD • 142530

• WT £1,500 - £2,000 • Two businesses in one • Busy main road location • Great scope for development • £180,000 FREEHOLD • 41420

• WT £4,000 • Main road location • Good passing trade • Seating area • £124,995 LEASEHOLD • 142564

BUSY FISH & CHIP SHOP

FISH AND CHIP SHOP

FISH & CHIP SHOP/RESTAURANT

BUSY VILLAGE FISH & CHIP SHOP

WELL ESTABLISHED FISH & CHIP SHOP

NOTTINGHAM

• Run under management • 30+ years trading history • £95,000 LEASEHOLD • 142915

FISH & CHIP SHOP

SMETHWICK • WT £2,000 • Excellent location on a busy shopping parade • 3 bed accommodation • EPC rating G • £40,000 LEASEHOLD • 41574

FISH & CHIP SHOP

STOKE-ON-TRENT • WT £1,200 • Prime location • EPC rating F • Huge scope for further development • £39,500 LEASEHOLD • 141923

LEEDS

FISH & CHIP SHOP/TAKEAWAY

• WT £1,000 • 3 bed owners accommodation • Presented to a high standard • EPC rating D • £300,000 FREEHOLD • 142182

• WT £2,200+ • Excellent busy high street trading position close to busy college and multiple factories

FISH & CHIP & FAST FOOD TAKEAWAY

ROCHDALE • WT £1,200, • Well established business • Main road location • EPC Rating C • £35,000 LEASEHOLD • 142733

TAKEAWAY

DOUBLE FRONTED CHINESE RESTAURANT/TAKEAWAY

WALLASEY, WIRRAL • WT £2,500 - £3,000 • EPC Rating E • Good reputation • Loyal & regular customer base • £259,995 FREEHOLD • 142467

Chippy Chat & Fast Food Magazine • September 2014

SHREWSBURY

• WT £3,000 • EPC Rating D • Excellent trading position • New equipment • £100,000 LEASEHOLD • 142686

• WT £3,500 • EPC Rating G • Excellent trading position • Busy high street • £150,000 LEASEHOLD • 142687

FISH & CHIP SHOP

FISH & CHIPS / CHINESE TAKEAWAY

SOUTH WEST LONDON • WT £2,000 • Superb reputation and reviews • Densely populated area • EPC rating F • £50,000 LEASEHOLD • 142129

SHIRLEY, SOUTHAMPTON • WT £3,500 • EPC Rating D & E • 56 cover restaurant • Potential to build flats at the rear • £725,000 FREEHOLD • 142861

STAFFORDSHIRE

• WT £3,500 • Main Road Location • Well presented throughout • Rent £175pwx • £79,950 LEASEHOLD • 141769

ST HELENS

• Well established • Scope for growth • Ideal first purchase • Rent has been set by arbitration likely to stay the same or reduce after 4 years • £110,000 LEASEHOLD • 37518

• WT £3,200 • Town Centre Location • Well presented premises • 3 Bed living accommodation currently let at £650pcm • £121,995 LEASEHOLD • 141888

FISH & CHIP RESTAURANT/TAKEAWAY

CAFÉ & FISH & CHIP SHOP

FISH & CHIP SHOP

WALSALL

WOLVERHAMPTON

• WT £4,000 • Superb Presentation & Fixtures • Close to Town Centre & Leicester College • 19 Years Remaining on lease • £89,950 LEASEHOLD • 141751

• WT £2,000 • City Centre location • Two storey property, 56 covers • EPC rating D • £45,000 LEASEHOLD • 141685

• WT £5,000 • EPC rating G • 3 bed accommodation included • Long term lease, Rent £22,000pax • £179,950 LEASEHOLD • 141946

Chippy Chat & Fast Food Magazine • September 2014

Property Whether you’re on the move, or building an empire, take the first step on your journey here

BUYER GRABS OPPORTUNITY TO EXPAND WELL-KNOWN NEWSAGENTS

ings Business Transfer are delighted to announce the sale of Chris’s News, a popular newsagents located in the Sittingbourne area of Kent. Our client, Mr Neel Patel, acquired Chris’s News in 2011, following extensive refurbishment throughout the shop to bring it up to the high standards it holds today benefitting from good quality fixtures and fittings; he decided to put the business to the market due to other business commitments. Following 4 viewings, an offer was accepted in December and the sale completed in 6 months. Mr Patel was pleased with the service received from the Kings Business Transfer office, commenting “I felt the service received was smooth and communication from Daniel was strong and efficient throughout the whole process.” The purchaser, Mr Ramachandran, became interested in Chris’s News due to the potential it offered to introduce convenience goods together with the Newsagents and Cards / Gifts side of the store. Daniel Morris, Sales Negotiator at Kings Business Transfer, commented “I was able to liaise confidently with the solicitors to ensure the sale came to a successful completion, I am delighted I was able to find a suitable purchaser for this great opportunity!” Kings Business Transfer are continually looking for suitable businesses to keep up with our buyer demand, if you have considered the sale of your newsagents, contact our offices on 0844 3877 311.

Chippy Chat & Fast Food Magazine • September 2014

The Codfather

ings Business Transfer is delighted to introduce The Codfather to the market. This traditional fish and chip shop provides an excellent opportunity for a new owner to take over a well established business located on a busy main parade of shops within a densely populated residential area. Located in St Helens in Merseyside, The Codfather has earned an enviable reputation within the area establishing a loyal customer base. After recently receiving a Gold Chip Fryer Award, they have also enjoyed press coverage in local newspapers which has given the business a boost. The Codfather operates in a prominent position from a single fronted property which provides a well appointed ground floor lock up premises. The business is thriving and lucrative, yet is operated entirely by staff due to our clients other commitments, therefore presenting an excellent opportunity for an ambitious operative to potentially extend the opening hours and introduce a delivery service which would undoubtedly increase the weekly takings. Our clients have decided to put the business on the market due to their other business commitments, giving a new owner an excellent opportunity to take over a lucrative, traditional fish and chip shop. Kings Business Transfer is offering The Codfather at £49,950 for the leasehold interest. If you require any further information on this business please do not hesitate to get in contact on 0844 248 8257.

Chippy Chat & Fast Food Magazine • September 2014