CC April issuu

I n

P r i n t

O n

L i n e

I n

V i s i o n

Babylon at

the Fry-It Show see pages 30-31

www.chippychat.co.uk

austen@chippychat.co.uk

TEL 01353 658216

Issue 4 Volume 16 April 2026

Millers are happy Singing Blues

Looking for Piefection in Melton Mowbray

Fish & Chips under the Aurora Borealis

You can have your cake and eat it!

The Principal Cafe, a family-run fish and chip takeaway in Galston, near Kilmarnock, has turned to Ceres Fishcake Mix to reduce food waste and increase profits.

C

laire and Eddie Thomson have been running The Principal Cafe with their two children, Abi and Josh, for three years. Looking for ways to improve the business, Claire and her son attended the KFE Frying School of Excellence last year, where they were shown how to make fishcakes with leftover trimmings.

“Before introducing fishcakes last July, any small or leftover fish pieces we had, I would throw away,” says Claire. “After seeing how easy homemade fishcakes were to make, I thought, no, I’m not going to waste anything anymore. There’s profit there to be made, so I took it on board.”

Now, any haddock trimmings are used in plain fishcakes or smoked haddock, leek and cheese varieties. And using Ceres Fishcake Mix has made the process quick and simple, as Claire explains: “Ceres Fishcake Mix is absolutely brilliant. You just add water and your fish trimmings, there’s no mashing or boiling potatoes, which saves time, and you get a really great tasting product.”

High standards The mix allows Claire to maintain the shop’s high standards while keeping preparation manageable for a small team. All fishcakes are made once a month when enough trimmings have been collected, before being shaped, weighed for consistency and frozen. When ordered, staff simply take

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them from the freezer, breadcrumb them and cook them straight from frozen.

Selling at £4.40 for plain and £4.80 for smoked haddock, the fishcakes – being almost pure profit – have become a valuable addition to the menu. And while many customers order them as a meal with chips, others add them on to their main orders, boosting overall sales. Claire comments: “With the price of fish going up, it’s important to have additional items on the menu. Fish is the most popular, and add-ons like sides or fishcakes bring profits up without overcomplicating the menu.”

The family’s commitment to quality extends across their business as they invest in training, source local ingredients and prepare many of their sides themselves, from tartare sauce to mushy peas. “Rather than add lots of new items to the menu, we try to make use of what we have,” Claire explains. “Like with the fish trimmings, any leftover mushy peas, we batter and turn into pea fritters. It’s using ingredients we’ve already got and turning them into something we can sell.”

Increased profitability By using Ceres Fishcake Mix, The Principal Cafe has added variety and increased profitability with little additional outlay.

Claire concludes: “It’s a brilliant addition.

We try and keep our wage bill down by doing as much as we can ourselves, so fishcakes are another great homemade item and we’re not wasting anything.

Ceres Fishcake Mix is perfect for our small, family-run shop.” www.ceres.shop Chippy Chat & Fast Food Magazine • April 2026

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Range Rover!

W Austen Dack Publishing Editor

ell, it’s been a busy few weeks for team fish and chips and Chippy Chat.

First off, we visited London for the Seafood from Norway Conference & the National Fish and Chip Awards and previous to that Harrogate for the Colbeck What’s Cooking Show. It was a fantastic turnout and Isle of Ely Produce were proud to be showcasing varieties Meijer (Lady Jane) with incredible help from Terry Jones from Meijer and Paul Graham from PG Chips and of course Babylon. Well-done to Georgina and the team for such a brilliant event.

Top marks also to the team from Friar’s Pride. This year’s Fry It took us back to Exeter. Once again, we were trialling Babylon with the help from our friends at William’s Potatoes and Duncrue. The room was full of suppliers from across the UK and hundreds of chip shop owners went home happy.

Recently I was also asked to judge

at the British Pie Awards once again.

Over 900 pies were baked for judging including many from fish and chips shops across the UK. This month we have the first of our range features of 2026. If you are looking at buying a new range, we can help you decide which one to go for. A new range can actually help you reduce your energy costs dramatically.

We also have a feature on potato and chips. We showcase some new varieties for you to try. Agrico who has developed Babylon as a variety for the chip shop sector are this month’s front-page partner If you would like to advertise, get involved or tell us some news please email me austen@chippychat.co.uk – thanks for your support enjoy the issue.

We are the only printed and delivered magazine dedicated to fish and chips!

Austen

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 Accounts Claire Boutwood-Potter accounts@chippychat.co.uk Advertising Sales and Promotions austen@chippychat.co.uk For PR and Editorial editorial@chippychat.co.uk

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Chippy Chat & Fast Food Magazine • April 2026

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Inside

April 2026

Pictures of You Lots of industry events and gatherings

Diary Dates

8 8 10

Business or pleasure, dates not to be missed

SimPLY the Best Collins win Best Supplier at the awards and open new South West Depot in Plymouth!

Double Cream!

The Latest two Hewigo Installations

No Range Anxiety Upgrade and save with KFE & Kiremko!

Go with the Flo!!

The Standard Behind the Spotlight

Taking Stock A New Chapter in Gluten-Free Fish & Chips

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Mallinson’s of Oldham and Chippy T’s Exciting Revamp

Singing The Blues!

UK’s chippies urged to get MSC

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certified or risk the future of fish and chips

A Bald Move!

The 2026 British Pie Awards won

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by Wigan Pie Maker

Jane Fonder!

Exciting times at Meijer Potato UK, as we

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continue to develop our great tasting variety, Lady Jane!

Win D Miller!

Win D Miller! National Award Winners

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The Scrap Box and David Miller both use PG Chips!

The X-Factor!!

Fry It 2026 – We sampled Babylon in Exeter!

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Aye Aye The chip your fish has been waiting for

Pole Position!

Spotlighting Polesworth Fish Bar, proud

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owners of Pukka’s brand new POS

The X Tractor!

Farm Open Day Date set for 2026!

World Party Three chip shops battle for International title at National Fish & Chip Awards

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Pictures of You! (and me)

I

By Austen Dack

t has been a busy few weeks of the year for me. With lots of industry events and gatherings all to chat about team fish and chips and how we can work together as we steer through some pressing times. Let me know if you have an event you would like me to cover by emailing austen@ chippychat.co.uk

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Chippy Chat & Fast Food Magazine • April 2025 2026

Chippy Chat & Fast Food Magazine • April 2026

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Perfect chips time after time • Reduces excess starch for a better quality chip when fried • Prevents oxidisation in freshly peeled and chipped potatoes • Creates a drier chip, reducing frying medium breakdown • Smaller bottles keep fresher for longer • Anti-clumping formula for free flowing use • No trace on cooked chips • The perfect formula for consistent chips - time after time • Proudly made in the UK

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www.ceres.shop

Chippy Chat & Fast Food Magazine • April 2026

Chippy Chat & Fast Food Magazine • April 2026

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

21st APRIL 2026

26th Sept - 12th Oct 2026

Get ready, tea lovers! This April 21st, they’re throwing a HUGE party for the 10th birthday of British National Tea Day. Perfect with fish & chips!

British Food Fortnight is an annual celebration that takes place in late September, promoting the rich culinary heritage of the United Kingdom.

National Fish & Chip Day The big celebration for the UK’s fish and chip shops

6th - 12th July 2026

Great British Pea Week!

This year, Great British Pea Week will be returning from 6th-12th July, continuing its mission to inspire everyone to cook with peas.

6th September 2026

Isle of Ely/Chippy Chat Open Day

Isle of Ely and Chippy Chat Open Day – September 6th 2026 Join us on the farm to see how the 26/27 potato crop is faring. Great speakers, free samples and more.

25th September 2026

Macmillan Coffee Morning!

Donations from thousands of Coffee Mornings, big and small, help raise vital funds to support the almost 3.5 million people in the UK living with cancer

October 2nd-9th

National Chip Week 2026 A chance to celebrate all things chips! In association with Henry Colbeck, Friars Pride and VA Whitley

6th December 2026 The Chippy Chat Ball The Chippy Chat Ball is booked in.

Chat py ll 2 026

5th June 2026

British Food Fortnight

Chi p

National Tea Day!

Ch ristmas Ba

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

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Chippy Chat & Fast Food Magazine • April 2026

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GREAT GADUS

The new GADUS has been constructed with great care to ensure high quality products based on the positive feed-back from our UK chip shop customers.

We have over 100 years of fishing experience, and best practice too.

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

JFK’s purpose is to work in harmony with the environment and to promote sustainable utilization of the fish stocks.

ASK YOUR FISH SUPPLIER FOR FAS GADUS TODAY.

Read more about our certifications on www.jfk.fo 9

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Chippy Chat & Fast Food Magazine • April 2026

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SimPLY the Best Collins Seafood win Best Supplier at the awards and open new South West depot in Plymouth!

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e at Collins Seafoods are excited to introduce Collins Seafoods South West, our new depot in Plymouth! Fresh from being named Supplier of the Year at the National Fish and Chip Awards, we are proud to be bringing our award-winning seafood, expertise, and support directly to businesses across Devon, Cornwall, and the wider South West.

Heading the Plymouth depot are Depot Manager Leesa Davis and South West Sales Lead Keith Treloar, both highly experienced in the regional fish and chip sector. They are joined by Katie Richardson who will assist in sales and is no stranger to being on the purchasing side of the telephone. Their deep local knowledge and long-standing relationships with operators in the area will help ensure that Collins Seafoods becomes a trusted partner for businesses new to our brand.

For over 45 years, Collins Seafoods has been dedicated to supplying the finest Frozen at Sea fish across the UK. Our cod and haddock are caught in some of the cleanest waters on the planet, including Iceland, Norway, Greenland, and the Barents Sea, and frozen within hours to preserve their freshness and flavour.

Alongside fillets, we offer a wide range of complementary products including scampi, fishcakes, sausages, and other savoury favourites, helping businesses create outstanding fish and chip meals that customers love.

As part of the Seagold family and in partnership with global seafood leader Samherji, we combine decades of tradition with world-class expertise. Our fleet, including vessels such as the Kirkella,

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operates all year round to bring premium fish from sea to supplier, maintaining the highest standards at every stage.

The launch of Collins Seafoods South West represents more than a new depot; it is our commitment to building relationships with fish and chip businesses in the region. While we have long supported operators across the North East and Yorkshire, the South West is a new and exciting opportunity to introduce our products, share our knowledge, and provide the same reliable, high-quality service for which we have become known nationally.

We look forward to meeting businesses across Devon and Cornwall and demonstrating how Collins Seafoods can enhance their offerings. To find out more about what we have to offer and to see how we can help support your business, visit our website or give our sales team a call. We are looking forward to partnering with you to bring the very best from sea to plate.

CONTACT 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 COLLINS SEAFOODS SOUTH WEST Unit 20 Walkham Business Park, Burrington Way, Plymouth, PL5 3LS TEL: 01752 328222 EMAIL: salessw@collinsseafoods.co.uk Chippy Chat & Fast Food Magazine • April 2026

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Double Cream!

The Latest two Hewigo Installations Hewigo continues the exacting standards at Allestree Fish Bar.

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he Allestree Fish Bar in Derby took delivery of a new Hewigo 4-Pan High Efficiency counter range earlier this year.

Located in a busy shopping parade, with senior and primary schools close-by and modern housing surroundings, the Fish Bar is very much a part of the local community.

When we were there, the shop was closed, but many people passed and waved to owner Tom Serghi, including a double European Cup (now Champions League) winner, Terry Burns.

Tom is meticulous in everything, from producing consistently high-quality food to the equipment he uses. “I looked at several range options, but it was always Hewigo that stood out both for value and how I want to run my shop. The service is first class.”

These standards have developed through generations, as Tom’s family has been in the business ever since his grandfather opened a shop in Aston, Birmingham in 1947 and his father carried on the tradition. “Things have changed so much. This new range is a dream to use with automatic filtration, fast recovery

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speed, lights over the pans, saves money and it looks great” adds Tom. “We are delighted that we have built an individually tailored range for Tom to give him the confidence to operate trouble-free for years to come.” Says Hewigo Manufacturing Director Jason Bate.

Plain Sailing at Mariners with Hewigo Nic and Preet Singh run the busy Mariners Fish Bar in Mackworth, Derby, which benefits from their vast experience and now from a new Hewigo 3-pan High Efficiency range.

“We’ve always been great fans of Hewigo and recommended them to many of our friends” says Nic. “Sometimes I think I might be one of their best salesmen” The couple ran a successful shop in Sunderland but came back to Derby to take over Mariners, a shop owned by Preet’s brother who sadly passed away.

Never afraid of a challenge, Nic and Preet boast an extensive menu and a delivery or phone collect service. The shop is highly visible with its distinctive lilac branding and prominent position. The branding is carried through into the main area with coloured LED lit front panels set off by Mariners custom-designed anchor logo.

“The Hewigo High Efficiency is superb,” says Preet: Speed, reliability, and many extra features. It looks good but is a real workhorse, essential to offer our wide menu.

The Service Contract is excellent value and gives us great back up” Phillip Purkiss, Managing Director of Hewigo adds “Nic and Preet know exactly what they want and we seem to have delivered. It just shows that the best advertisement is a satisfied customer.”

For further information call 0121 544 9120 Chippy Chat & Fast Food Magazine • April 2026

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Back to the Future Arriving in the UK over 30 years ago, Hewigo set new standards in range manufacture.

British engineering combined with Dutch technology.

Skip to the present. The same standards.

But as the takeaway market changes, Hewigo meets the challenge with innovative, contemporary design, 93% efficient ranges, bespoke choice and service second to none.

Independent and financially strong, we are investing in people and manufacturing to keep you ahead of the game. The future is just as bright as the past.

Make Hewigo part of your future

Call us

0121 544 9120 | www.hewigo.com Bateman House, Little Fields Way, Oldbury, West Midlands, B69 2BT 13

Chippy Chat & Fast Food Magazine • April 2026

advantag

Chippy Chat & Fast Food Magazine • April 2026

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No Range Anxiety Upgrade and save with KFE & Kiremko!

W

ith energy prices continuing to often uses buckets that hold around 8-10lb rise and margins under pressure, of chips, but a three basket chip pan on a many operators are taking a Kiremko can hold 15lb. Even at the higher closer look at where their biggest costs lie. end of traditional frying, that means around For fish and chip shops, the frying range is 50% more chips per fry, increasing potential often the single largest consumer of energy, revenue. but it is also where significant savings could Increase revenue be made, especially when upgrading to a Operators should also consider how a new high efficiency Kiremko frying range. range can support business growth. Tanya KFE Managing Director Tanya Henderson explains: “With a Kiremko, we can integrate says: “A new frying range can save you equipment such as an Adieu grill that allows money, generate more output and increase burgers and grilled seafood to be cooked your menu range, all things that help alongside traditional fried products.

Since businesses that are under pressure 2020, KFE Adding a hob creates space for right now.” has helped preparing homemade sauces or customers secure Energy savings pan-frying fish, while a gluten over £300,000 in Energy efficiency is one of the free pan can safely cater for grant funding, with biggest advantages of newer coeliacs, expanding the menu some businesses ranges. A high efficiency Kiremko to attract new customers and receiving support frying range features the most increase revenue.” covering up to 50% energy efficient pans on the Bringing everything together of the cost of a market at up to 94%, meaning far in one range can also improve new frying more of the energy you pay for is workflow and reduce staffing costs range. used for cooking rather than lost as by allowing one team member to heat. Combined with powerful burners manage multiple cooking processes and rapid recovery times, operators see in one place. And because modern ranges significant reductions in both energy and oil are more powerful and efficient, you may costs. find you can downsize your equipment “Our customers regularly tell us they’re without losing capacity. For example, a shop saving over 50% on their gas bills,” Tanya currently operating a four pan traditional explains. “What’s more, our pans require range may be able to switch to a three pan less oil to run, and our built-in filtration helps Kiremko high efficiency frying range that is extend the life of the oil you do use. Filtration both cheaper to run and cheaper to buy. systems alone can reduce oil usage by up to “If you’re worried about rising costs, in 30%, helping operators cut another major particular energy, give us a call,” Tanya cost.” adds. “There are so many ways in which a While investing in new equipment might Kiremko can save money while increasing feel daunting in uncertain times, weighing throughput, which helps pay the range back up the productivity gains should always in a surprisingly short time.” be factored into the equation. Take chips For further information, contact KFE on as an example. Traditional open frying 01778 380 448 or e-mail sales@kfeltd.co.uk

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Go with the Flo!

The Standard Behind the Spotlight

T

he National Fish and Chip Awards always serve as an important reminder of just how much this industry continues to evolve.

Every year the standard rises, expectations become sharper, and the businesses reaching the final stages demonstrate just how much dedication sits behind a truly exceptional fish and chip operation.

This year’s awards once again showcased businesses doing exactly that, and it was particularly rewarding to see so many familiar names recognised - including a strong number of Florigo customers taking home major awards across several categories.

Among them, The Scrap Box stood out by securing both Takeaway of the Year the headline award of the evening - and Marketing Innovation, reflecting not only excellent product standards but also a clear understanding of how modern fish and chip businesses need to communicate, evolve and stay visible.

Trenchers took Restaurant of the Year, a category that continues to demand exceptional consistency, service and longterm operational strength, while James Ellams of Fish & Chips @ Weston Grove was recognised as Drywite Young Fish Frier of the Year - another hugely respected award that reflects the strength of talent continuing to come through the industry.

It was equally encouraging to see Donna Whitfield of Bells Fish & Chips recognised as Employee of the Year, alongside further success for Bells through their Community Engagement award. Harrison’s Fish & Chip Co received recognition for Menu Innovation, while Millers Fish & Chips saw David Miller deservedly acknowledged for Outstanding

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Contribution to the Industry. Beyond the winners, a number of our Florigo-operated customers also reached finalist stage this year - which in itself reflects the depth of quality currently operating across the sector.

The businesses that consistently perform at the top end of the industry are usually the ones that understand that standards are built operationally long before they are recognised publicly. The customer sees the end result, but behind that sits an enormous number of decisions that shape consistency - from how a frying range performs across service, to how efficiently a team can work when pressure is high.

That is also why equipment conversations matter more than they sometimes get credit for. Not because equipment wins awards on its own - it never does - but because when operators are chasing excellence, reliability and consistency behind the scenes become part of the bigger picture.

That is why so many successful operators continue refining every area of the business, even when they are already performing at a high level. Awards may celebrate a moment, but what they really recognise is a mindset one that keeps improving, keeps questioning, and keeps aiming higher.

For suppliers, it is always a privilege to support businesses working at that level, not because awards define success, but because they highlight the operators who continue to push standards forward for the wider trade.

Congratulations to every finalist and winner this year. Simply reaching that stage reflects the kind of commitment this industry should always be proud of. www.florigo.co.uk Chippy Chat & Fast Food Magazine • April 2026

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Mallinson’s would deliver exactly what her dream shop needed.

Taking Stock!

A New Chapter in Gluten-Free Fish & Chips: Mallinson’s of Oldham and Chippy T’s Exciting Revamp

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t Mallinson’s of Oldham, we are proud British manufacturers of frying ranges.

We create bespoke, high-quality solutions that have been designed to meet the needs of modern, forward thinking chip shops. Recently, we had the pleasure of working with Tracy Stock, the ambitious new owner of Chippy T, a thriving fish and chip shop in Southport that’s become an awardwinning go-to destination for gluten-free fish and chips. Together, we designed and installed a state-of-the-art, high-efficiency four-pan continental style island range that’s now helping Tracy elevate her business to new heights.

A Perfect Fit for a Dream Shop Eighteen months ago, Tracy took over Chippy T, recognising its potential and the need for modernisation. With her industry experience and as a coeliac, Tracy was committed to offering trustworthy gluten-free fish and chips, establishing the shop as a glutenfree destination. She implemented rigorous measures, including separate utensils, storage, prep areas and a dedicated fryer to prevent cross contamination. When her old frying range became unreliable, Tracy sought an upgrade to support her ambition of becoming a recognised, award-winning gluten-free operator. After extensive research, she chose Mallinson’s of Oldham for their British craftsmanship, attention to detail, and value for money. She required an open top, high efficiency range with customisable features and flexible finance, ensuring her investment matched her vision for safe, high-quality, gluten-free food. Tracy felt confident that

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Handcrafted Excellence: Built to Last Mallinson’s handcrafts every range in-house using premium commercial grade stainless steel, ensuring durability, efficiency, and reliability for modern shops. Tracy’s new fourpan continental style island range at Chippy T embodies these values, combining increased efficiency and reduced energy consumption with rapid, consistent cooking—ideal for a fast-paced shop.

From initial consultation to final installation, Mallinson’s collaborated closely with Tracy to create a bespoke setup that maximises both practicality and aesthetics. The new range allows Tracy to prepare gluten-free fish and chips faster while maintaining strict separation of pans and cabinets. Two built-in bain marie units keep gluten-free products separate, ensuring operational efficiency and adherence to high standards.

The Installation: Smooth and Efficient The installation was seamless, completed in just two months from the initial consultation to the grand reopening with minimal disruption.

Tracy praised the Mallinson’s team for their professionalism and helpfulness, exceeding expectations throughout the process.

A Gamechanger for Chippy T Since the installation, Chippy T’s customers have noticed the difference immediately and have been blown away by the upgrade which also includes a brand-new counter. The new range has allowed Tracy to serve her delicious, gluten-free fish and chips faster and more consistently and with a redesigned shop and an extra pan, “the frantic and hectic Friday night panic is a thing of the past” commented Tracy. Tracy has also been able to increase her serving station from two servers to five which has reduced queuing time and increased customer satisfaction. Tracy’s ambition of being an award-winning provider of offering high-quality, gluten-free food has truly come to life with the help of Mallinson’s.

A Partnership Built on Trust and Excellence Mallinson’s approaches each project as a partnership, tailoring solutions and financing to each client. Their expertise and commitment ensure successful outcomes for businesses like Chippy T. About Mallinson’s of Oldham With a century of experience, Mallinson’s is renowned for handcrafted, high-performance frying solutions and works closely with clients to deliver custom solutions for new shops or upgrades.

Contact us today. mallinsonsofoldham.com 01706 299000 Chippy Chat & Fast Food Magazine • April 2026

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Singing The Blues!

UK’s chippies urged to get MSC certified or risk the future of fish and chips

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wo of the UK’s most popular purveyors of fish and chips are calling on their industry colleagues to secure a healthy future for the nation’s favourite dish by joining them in a new group of sustainable chippies.

Millers in Haxby, near York, and The Real Food Café in Tyndrum, at the north end of the Loch Lomond & Trossachs National Park, are two of the 17 businesses certified as sustainable to the Marine Stewardship Council (MSC) Chain of Custody standard and showcased on the MSC’s website www. msc.org/uk.

David Miller, who runs Millers with his son Nick, said: “Fish and chips is iconic. It’s the best comfort food there is. We got MSC certification in 2017 because it’s the right thing to do, it’s what people want and we need to look after fish for the future. I’d love every fish and chip shop in the country to be certified.”

Every portion of fish and chips, mostly haddock, but cod too, that Millers sells every year comes with the MSC’s easily identifiable blue ecolabel which provides customers with the guarantee that it’s been caught from healthy stocks. Each member of the team has also been trained so they can tell customers exactly where it’s from – down to the precise boat and catch location.

Sarah Heward, owner of The Real Food Café, a magnet for mountain walkers, climbers and cyclists, which sells more than 52,000 portions of fish and chips annually, says being MSC certified is in perfect keeping with the core value of the business.

“We rank the sustainability of food from the sea as absolutely crucial,” she said. “With wild haddock, that means we need to be very responsible with how it is managed and that really resonates with customers.

“It’s good for the environment and raises

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public perception of the industry – there is no downside to it. We are all using the same resources and need quality fish so we should invest in the future to ensure we can keep our businesses running.”

Both businesses make the most of their certification, highlighting the blue ecolabel on their menus, and showcasing it on social media.

“We are very vocal on social media,” says David. “If you can get that generation, who are already aware of sustainability, to say to Mummy and Daddy ‘choose the MSC chip shop’ then that’s a win. It’s the right thing to do and it’s right for business.”

David’s lifelong work was recognised with the Outstanding Contribution Award at the annual National Fish and Chip Awards ceremony in London in February, whilst the Real Food Café was rewarded for its commitment to environmental best practice through winning the Environment and Sustainable Business Award at the same event.

The National Federation of Fish Friers (NFFF) has recently set up an MSC Group Certificate to facilitate fish and chip shops achieving MSC certification, enabling more shops to demonstrate their commitment to sustainable seafood. Businesses interested in certifications should contact Rowan Williams from MSC UK & Ireland at rowan.williams@ msc.org. The full list of certified chippies with more information about sustainable fish and chips and the stories behind them can be found by following the link below www.msc.org/uk/sustainable-fish-andchips-uk-ireland

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Brockley’s Rock & 22

: the secret to crafting a stand-out menu

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“The result is a signature batter that strikes the ideal balance: a golden, crisp coating that’s still light, keeping the fish perfectly steamed, succulent and intact.”

For more than 14 years, Brockley’s Rock has been a beloved staple in the heart of Brockley, offering its own refined take on the classic fish and chip experience. Owner Kyri Karoulla, who brings over 35 years of industry expertise, set out to create something both traditional and distinct - fish and chips that honoured heritage, while embracing modern expectations around sustainability, quality, and dietary inclusivity.

“We wanted traditional fish and chips, but done differently to how everyone knows it,” Kyri comments. From day one, presentation and sustainability were core to Brockley’s Rock’s philosophy. Biodegradable boxes and paper bags became part of their identity, ensuring the fish remained crisp, while also reflecting their commitment to recyclable and traceable materials. The Brockley community has embraced this approach wholeheartedly, offering unwavering support for which Kyri remains deeply grateful.

One of the biggest challenges in the early years was finding a gluten-free batter that could truly match the flavour and texture of traditional batter. “After extensive searching, we discovered Middleton Foods’ Premium Plus Gluten Free Batter, which was a real turning point for the business.” Says Kyri. The product’s exceptional quality allowed them to confidently introduce a fully gluten-free offering. With that success, they later expanded into a dedicated vegan menu, allowing them to cater seamlessly for both coeliac and vegan customers. “These additions have absolutely become a strong part of our identity and success.”

Beyond gluten-free and vegan solutions, Middleton Foods collaborated with Kyri and his team to develop a bespoke regular batter mix that is now central to Brockley’s Rock’s reputation.

Working closely with Wayne Gambell from Middleton Foods, the process was highly collaborative - “It was refreshing to have a partner that listened,” says Kyri. “We went back and forth until we created a brilliant bespoke blend that was truly ours.” Visiting the Middleton Foods factory further deepened their appreciation for the craftsmanship involved. “The result is a signature batter that strikes the ideal balance: a golden, crisp coating that’s still light, keeping the fish perfectly steamed, succulent and intact”.

It’s a batter that embodies Brockley’s Rock’s attention to detail and Middleton Foods’ passion for fish and chip excellence.

Kyri sums it up simply: “100%, we would absolutely recommend Middleton Foods. With this partnership, Brockley’s Rock hasn’t just elevated its product, they’ve helped make the shop truly legendary.”

To find out more, please visit our website

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Chippy Chat & Fast Food Magazine • April 2026

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A Bald Move!

The 2026 British Pie Awards won

by Wigan Pie Maker

By Austen Dack

A

chicken pie from Wigan was officially the Supreme Champion at this year’s British Pie Awards The British Pie Awards were held in the UK’s pie capital, Melton Mowbray, today (Friday March 6).

More than 1,000 pies entered the competition this year, and there were 26 categories in which they could pick up an award. But only one can be named Supreme Champion.

After meticulous judging from a panel of 187 pie aficionados, the grand title for 2026 was awarded to the Chicken Kiev Pie from Baldy’s Pies in Wigan.

A judge described the winning specimen as ‘a beautifully crafted pie with a pastry lid topping of panko, parsley with a hint of garlic which makes the pie so interesting to look at’. They added the creation was filled with ‘melt in the mouth tender chicken’ and had a subtle flavour that didn’t ‘overpower the natural flavours of the chicken’.

Matthew O’Callaghan, the chairman of the Melton Pork Pie Association and host of the British Pie Awards, said: ‘From time-honoured regional recipes to bold and contemporary flavour combinations, this year’s entries demonstrate just how firmly the pie remains at the heart of British food culture.

‘As this year’s Supreme Champion, Baldy’s represents the very pinnacle of craftsmanship and innovation, a true celebration of quality ingredients, skill and dedication. It has been an immense pleasure to witness such extraordinary standards once again.’

The winner of the best fish and chip pie category (judged once again by myself and Andrew Crook) was the Sunday roast chicken pie entered by John Molnar from the Cod’s Scallops, Nottingham.

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Chippy Chat & Fast Food Magazine • April 2026

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Jane Fonder!

Exciting times at Meijer Potato UK, as we continue to develop our great tasting variety, Lady Jane!

W

e have in the last 12 month again been distributing samples to many of the UK’s top fish and chip shops, and we received excellent feedback from many award winning businesses.

Amongst those who graciously supported us to test and report back on samples were last year’s top award winners Yarm Road from Darlington, Finneys in Benllech (their video of the sample being processed ended up on our global media platforms!), Millers of Haxby and Bells Fish and Chips in Durham.

All experienced a Lady Jane sample that cooked evenly, with a consistent golden chip, had a pleasant texture, super taste and also kept well in the hot box. Consistency is key with samples and it was great to receive 100% positivity from all who tried them. Thanks to all for their time and it really does help us so much in ongoing variety development!

In February this year Meijer Potato were again present for the Henry Colbeck Ltd ‘What’s Cooking 2026’ show, on this occasion we were at the Yorkshire Event Centre in Harrogate.

After setting up for the show we enjoyed the kind hospitality of Colbecks on Saturday evening and as always, it’s good to catch up

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with everyone involved in the event. Sunday’s event was a great success for us too. We spent the day meeting takeaway owners from far and wide to discuss their businesses and individual demands from the potatoes they use, whether fresh, frozen or prepared. It was good to have repeat visitors now familiar with what we do and also reporting back on good experiences with some of our more established varieties on the market like Lady Anna.

We gave out hundreds of samples of Lady Jane chips, that had been expertly prepared for us by Paul Graham at PG Chips (many thanks to Paul for the support he gives us), and many of the visitors were impressed with the quality of the fresh prep product we were using that day. The Lady Jane looked and tasted great, both on our own stand and the others who used them to help showcase their products.

Whilst trade remains challenging for all of us in the supply chain, it’s so encouraging to see every business at these events striving to develop their offer, to remain relevant to their customer base and ensure that quality fish and chips remains at the heart of this fantastic takeaway industry.

Over the coming weeks, we will be taking more samples of Lady Jane to a number of leading shops that we have spoken to over the last few months, and we look forward to meeting them and reporting back in future editions – please let us know if you would like us to visit you too!

Chippy Chat & Fast Food Magazine • April 2026

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Win D Miller!

National Award Winners The Scrap Box and David Miller both use PG Chips!

By Paul Graham

P

G Chips have been lovingly producing the finest pre-prep chippy chips for you since the year 2000. They help you to reduce overheads, take the worries of buying potatoes away along with the preparation of them, maximising shop space, with no waste to dispose of & 100% yield in every bag. Also, you have no worries about staff turning in for preparation and holidays to cover or illness etc.

We are pleased to announce that we had many of our shops nominated at the recent National Fish & Chip Awards with the overall winner being The Scrap Box, York. We were also thrilled to see David Miller win the industry Outstanding Achievement Award too.

PG Investment We have invested each year in new equipment, vehicles, facilities, and staff. This has resulted in a state-of-the-art production facility with full metal detection, starch recovery system, vacuum packaging, potato waste recovery with compacter and holding refrigeration along with all our vehicles being refrigerated. All our potato waste is collected and processed into animal feed.

Local authorities will be getting stricter with what goes down your shops drain in the future and will require specialist equipment that is likely to not only be expensive but will also leave you with approximately 5kg waste from each 25kg bag to then dispose of!

With a six-day shelf life if stored correctly in a refrigerator and deliveries in most cases taking place three times per week, you should never have any waste.

Although we are not currently available

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further south WATCH THIS SPACE (keep in contact). We currently deliver to the following areas.

Greater Manchester Lancashire Cumbria Yorkshire North Wales Teeside See what some of our Award-Winning & Nominated Shops say about PG Precut chips Aman Dhesi Co-Owner The Scrap Box, Winner of NFFF Best Takeaway National Fish and Chip Awards 2026 and Best Marketing Campaign said “We’ve been with PG for over 10 years now as we used them just before we sold our first shop. Knowing they worked for us before we moved to a site that lacked space for prepping spuds was a God send. Even now it’s something we worry little about because the quality remains excellent. Since winning the main award in February things have gone mad here but PG regular deliveries mean we never run out of chips.

We do have a back and forth with Paul, but our main interaction is through the delivery drivers. We have great comrade with Jordan who is so enthusiastic about the spuds and the industry as a whole. It was actually Jordan who encouraged us to enter the awards as he saw the potential of the shop. He’s a credit to Paul’s business.

I think there were a few of PG’s shops in the final 10 of takeaway of the year which shows the quality of his product. Plus, many shops Chippy Chat & Fast Food Magazine • April 2026

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I rate highly in the industry are users of PG. It shows you that shops who use pre-cut fresh chips can go on and win the awards.”

David Miller, Millers, Haxby – Winner Outstanding Achievement “I was so proud to win the 2026 Outstanding Achievement Award. I really love this business and all of the friends I have made over the years. Using the finest ingredients is just one reason the Miller’s team have excelled over the years. Congratulations to our very own Abigail Barker too for being runner up in the Drywite Young Fish Frier Award.

PG Chips are an excellent chip, very consistent and very sustainable. They fry very well and taste excellent. I find that they are very cost effective, saving you water, power, wages, cleaning, servicing of equipment and time. Paul is very proactive in making sure that his customers are happy. One of the best decisions we have made as a business. “ Jonathan France – The Fish Bank, Sherburn – Top 10 Best Takeaway, 2026 “I’ve been using PG chips for the last four years, the last three of which we have made Top10 at the National Fish & Chip Awards.

I wouldn’t go back to doing anything else. The operational benefits are superb.

We’ve never been let down on service, and the quality is the best out there.”

“PG Chips are an excellent chip, very consistent and very sustainable. They fry very well and taste excellent. I find that they are very cost effective, saving you water, power, wages, cleaning, servicing of equipment and time” David Miller Millers Fish & Chips Haxby paul@pgchips.co.uk 07930 370440 Elton Fold Mill, Bury BL8 1FZ

X @freshpgchips

www.freshcutchips.co.uk www.precutchips.co.uk “When the best use the best!”

Call PG to find out more about their fine precut chips on 07930370440 www.precutchips.co.uk 29

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Chippy Chat & Fast Food Magazine • April 2026

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The Ex Fry It 2026 – We sampled Babylon in Exeter!

By Austen Dack

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T

his year the brilliant Friar’s Pride Fry It! 2026 returned to Exeter and was better than ever! Over 60 exhibitors turned up to the Westpoint Arena recently to showcase their products and services to Friars Pride customers and the Fish & Chip Industry as a whole.

Customers attending Fry It! 2026 where treated to a range of food samples, entertainment and advice from industry leaders during the daylong event as well as it being a great opportunity for networking and support.

Suppliers for packaging, oils & fats, frozen at sea fish, equipment, display technology and frozen foods flocked in from across the UK and Europe to attend this trade show.

The event was well attended by chip shop owners from across the Southwest as well as attracting interest from potential new shop owners and suppliers.

Here at Chippy Chat & Isle of Ely Produce, we were once again out in force this time sampling the new Agrico chipping variety Babylon to the thousands who turned out

Chippy Chat & Fast Food Magazine • April 2026

on the day. We were ably assisted by Kevin Thomas from leading dripping supplier Duncrue, who was on hand to actually fry Babylon for chippy owners on the day. The chips were supplied by Isle of Ely Produce via Williams Catering Products who supply potatoes, and peelers and chippers from their base in Exeter.

Kevin Thomas said: “We fried Babylon today at Fry It and they tasted really good.

They fried well looked great and had a great colour. “ Babylon were tried by hundreds of shops at the show and also crucially by lots of other suppliers to the trade.

Isle of Ely Produce have been promoting a 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 have become part of an UK wide group of shop owners and

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-Factor! fryers who will promote best practice for potato buying, storing, and of course frying.

Oliver Boutwood Isle of Ely Produce Director said. “It was great for us to be at Fry it 2026 trialling Babylon via Duncrue and Williams. It is important for shops all over the UK to try Babylon and see the gains that it has made as a variety.

Alex Moore Agrico UK MD says: “It is nice to see Babylon going on tour and be tried by so many shops. We were very happy to see the variety at these shows and get the same positive results.”

Here at Chippy Chat we would like to send a massive thanks to all Friars Pride staff and management for putting onFryit 2026! We also thank them for using Chippy Chat as part of their marketing platform for the show too.

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

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Chippy Chat & Fast Food Magazine • April 2026

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AYE AYE: The chip your fish has been waiting for

I

magine this: your perfectly cooked fish, paired with chips that are crispy on the outside, fluffy on the inside – every single time. No more “potato rollercoaster”, no more guessing games with prep, waste and quality.

Meet AYE AYE – chips no fish lover can resist.

You told us what you need in your shop: A clean, appetising look in the tray Great taste and that classic chip-shop bite

Less hassle with prep, waste and rising costs AYE AYE chips are designed for exactly that.

Pre-cooked & fast: From defrosted to ready in about 5 minutes – so you serve more customers in less time.

Always consistent: The same quality, year-round, whatever the potato season does.

Ready for new rules: With water drainage taxes on the horizon, AYE AYE helps you cut water use and waste. Less water pollution, fewer headaches – better for your margins and the environment.

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Chippy Chat & Fast Food Magazine • April 2026

AYE AYE is more than just another chip in the freezer. It’s a simple way to take control of quality, speed and costs – while giving your customers the chips they expect with the fish they love.

Want to know more?

Find out more here: www.ayeayechips. co.uk and request your free sample!

Because your fish deserves the best, and your customers deserve AYE AYE. Chippy Chat & Fast Food Magazine • April 2026

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EN

DORSED

B NA

SH FR IER

S

Y

TIONAL

ATION

O

OIL

M

ER

F LO W E R

SAVE TIME & EFFORT

CONSISTENT YEAR ROUND

ENVIRONMENTALLY FRIENDLY

Saves on labor and energy costs: pre-cooked and pre-fried, ready in just 5 minutes from defrosting.

Consistent quality: ensures the same great taste, texture, and appearance every time.

Less waste: no peel residue and storing the product frozen reduces spoilage.

HEALTH BENEFITS

READY TO USE

RELIABLE SUPPLY

Gluten-free, cooked in sunflower oil, no chemicals or colorants.

Save time and effort in the kitchen: the chips are ready in just half the time from defrosting.

Always have a backup stock: ensures you have a reliable supply ready to go whenever you need it.

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Chippy Chat & Fast Food Magazine • April 2026

Chippy Chat & Fast Food Magazine • April 2026

FIND OUT MORE: AYEAYECHIPS.CO.UK

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D

S

UN

E

WIT ADE H

F

F

FI

TRADITIONAL CHIP SHOP CHIPS

Pole Spotlighting Polesworth Fish Bar, proud owners of Pukka’s brand new POS

P

ukka has been part of the Great British Chippy ever since the brand baked its first pie in 1963. For many fish and chip shops across the UK, it’s a trusted staple that has stood the test of time. One of these shops is Polesworth Fish Bar, which has been serving its community since 1984 and stocking Pukka pies for more than four decades. Now, the shop is among the first in the country to get their hands on Pukka’s brand new eye-catching POS – designed to help chippy owners refresh their shopfronts and attract even more customers through their doors.

Polesworth Fish Bar owner Peter has been working in the chip shop industry for an incredible 50 years this year and has stocked Pukka for 42 of them.

Peter says: “I started my first job in a chip shop in 1976. I aspired to create my own business in the industry, and I worked up my expertise in chip shops in Glasgow, Birmingham and Gloucester before it was time to buy my own shop in Polesworth. Pukka has been a key part of that journey for me and it’s the brand I can rely on and trust for its quality.

“Our Pukka bestsellers are Steak & Kidney and Chicken & Mushroom. Customers continue to choose pies from Pukka because they know they can rely on them for great taste and quality – it’s why we’ve never needed to stock pies from anyone else.”

Chip shops are central to Pukka’s heritage, so the brand wanted to give something back to the owners who have supported it for decades – people like Peter. That’s where the new POS comes in.

Launched in Autumn 2025, the range was designed to help shops refresh their look and drive footfall in a bold but authentic way – giving chip shops a modern lift while still allowing their own identity to shine through.

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Position!

The POS range includes a bold illuminated protruding sign, a striking hanging neon sign, a pavement swing sign and an upgraded open/closed sign – all in Pukka’s iconic orange and designed to catch the eye of passing customers.

Peter continues: “My favourite piece of Pukka’s new POS is the illuminated sign. It’s a real head turner and has had a positive impact on our shop already, encouraging people to stop and take a look at our menu.

You can never go wrong with pie and chips and the investment that Pukka has put into supporting the chippy community only reinforces this.

“I’m excited to see more positive reactions from our customers off the back of the installation. The shop isn’t ours, it belongs to the town and it’s great to see them embracing the refresh and our new look.”

Like many fish and chip shops across the country, Polesworth Fish Bar has faced its fair share of challenges over the years – from the disruption of Covid lockdowns to the cost pressures facing the industry today.

Yet one thing remains constant: the appeal of pie and chips. Even in challenging times, this is a reliable option for price-conscious customers who still want to enjoy a takeaway without the huge price tag.

Peter says: “In Covid, when they allowed us to open our shop again it was great. The

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Chippy Chat & Fast Food Magazine • April 2026

Join the waitlist for Pukka’s new POS and stock up on Pukka’s bestsellers - Demand for Pukka’s new POS has been incredibly strong. To join the waiting list and register your interest, contact your Pukka representative, wholesaler, or email chipshoppos@pukkapies.co.uk

whole town came to show their support and our first customer through the door when we opened had been coming here for 20 years.

We take great pride in the continued quality, value and accessibility we’re able to provide our customers and Pukka is a major part of this story.”

Despite the pressures facing the sector, Peter and his son-in-law George remain positive about the future.

“With costs going up it’s been tough on everyone, but Pukka’s new POS couldn’t have come at a better time. It’s given our shop a refresh and encouraged more people through our doors – it’s given me such a boost. I’m super happy” concludes Peter.

Looking to refresh your shop like Polesworth Fish Bar? Pukka’s new POS range is designed to help chip shops stand out on the high street while keeping their own identity front and centre.

Chippy Chat & Fast Food Magazine • April 2026

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FARM OPEN DAY DATE SET FOR 2026!

By Austen Dack

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O

THE X

ver 120 friers, farmers & suppliers recently travelled to Ely Cambridgeshire for the annual Isle of Ely Produce & Chippy Chat open day, some from as far away as Norway!

The event put on by John, Oliver and Claire Boutwood at their farm in Ely was hosted by Chippy Chat Publishing Editor Austen Dack. It highlights the journey the potato makes before it hits the shops. It is the culmination of their ‘field to frier’ platform, which this year also included the story of the potato seed too. The day although dedicated to the potato in recent years has taken on the mantle of being a showcase for what’s also best practice in the industry. Some of the best fish and chip shop owners from across the UK presented on the day from a 30foot impressive AV stage show set up in one of IOE’s potato storage sheds.

Special guest on the day was a brand-new liveried BABYLON articulated lorry! As part of our promotion of the variety the lorry will be seen on the roads by millions of people every year.

Chippy Chat & Fast Food Magazine • April 2026

Alex Moore Agrico MD said This is the second fully branded Babylon lorry that we have produced. As we step up Babylon production then we will need these lorries in order to get supplies out to merchants & chip shops!

Our featured farmer this year was once again (Dr) Michael Ne ave r s on from Ne averso n Growers Ltd. Michael gave the room an honest assessment of the potato crop for the year ahead.

For lunch visitors were served fish and Babylon chips from the 2025 award winning best mobile Country Fr ie d. Th e love ly Nor wegi an saithe was supplied by Smales and sponsored by Seafood from Norway. It was the biggest single taste test for the cod variety and most people who tried it were impressed. The chips were made from Babylon potatoes and gave the new variety one of its biggest tests yet with over 100 guests all queueing up to try them. Also on hand frying on the day were the team from McWhinneys.

A massive thanks to all of our sponsors on the day too. After

Chippy Chat & Fast Food Magazine • April 2026

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lunch the group all went via tractor to see how the 25/26 crop was faring and then had a tour around the IOE farm. The verdict was that potatoes will not reach record prices, but shops that are looking for the best will have to pay a premium.

Also displaying on the day were Drywite, The Q Partnership, BD Signs, Panaepos, LoSalt, and Meijer Potato UK, Middleton Foods, Swift Order, Servemate, Stokes Sauces and Keejays.

In the evening over 50 people attended an industry dinner and drinks in Ely.

2025 Sponsors

TRACTOR! Oliver Boutwood IOE director said “It was a privilege to have so many attend our farm open day again. Babylon took centre stage, plus all of the other suppliers present. We look forward to seeing everyone again next year.”

If you are a shop and would like to try Babylon, please email austen@chippychat.co.uk.

The 2025 Isle of Ely Open Day was once again well received by representatives from across the supply chain right from the seed growers to the friers themselves.

Date for the diaries for our 2026 day is Sunday September 6th. if you would like to attend. as a supplier and/or be a sponsor please contact austen@chippychat.co.uk

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Chippy Chat & Fast Food Magazine • April 2026

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Crispy Chicken.

Some 40% 0f all meat consumed in the UK is Chicken and fried Chicken servings are increasing by up to 6% every year. This is because Chicken is healthy, good value for money, excellent quality, affordable and satisfying for people of all ages. Fried Chicken tastes absolutely delicious with a crispy fried coating which gives way to tender juicy Chicken. And there is no better place to buy fried Chicken than from the local chip shop.

A family favourite of course should be fried in the best possible medium to guarantee those mouth- watering results. And this is where Frymax comes in. Frymax is pure white premium palm which is additive free, contains no hydrogenated oil and less than 1% trans fats. It is healthier than animal fats and has a higher smoke point making it ideal for frying. Most importantly Frymax helps produce light golden brown batter which preserves the flavour of the chicken inside. No wonder Frymax has been the Fryers favourite for over 70 years.

RSPO-2-0677-16-100-00

For information, advice, or customer support material please contact ADM UK Ltd. e-mail: frymaxinfo@adm.com www.frymax.co.uk 39

Chippy Chat & Fast Food Magazine • April 2026

Chippy Chat & Fast Food Magazine • April 2026

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CHAMPIONING EXCELLENCE SINCE 1988

REGISTRATION IS NOW OPEN

WHO WILL BE NEXT YEAR’S WINNERS? SCAN HERE TO FIND OUT MORE OR VISIT THEFISHANDCHIPAWARDS.COM

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Chippy Chat & Fast Food Magazine • April 2026

THEFISHANDCHIPAWARDS.COM

Chippy Chat & Fast Food Magazine • April 2026

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AWARDS@NFFF.CO.UK

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Chippy Chat & Fast Food Magazine • April 2026

Chippy Chat & Fast Food Magazine • April 2026

41

World

Three chip shops battled for International title at National Fish & Chip Awards

By Austen Dack

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I

t’s the coolest outcome for Iceland’s Fish and Chips Lake Mývatn which is celebrating huge success after the chippy by the water was announced recently as the National Fish & Chip Awards’ International Fish & Chip Operator of the Year winner.

In a Chippy Chat Chip Shop Abroad special we herald the three shops who made it to the stage at the awards!

This category highlights standout overseas operators flying the flag for the treasured dish, with sourcing, sustainability and authenticity at the heart of the judging.

The event was fronted by TV host and entertainer Stephen Mangan and hundreds of guests from the fish and chip world saw Fish and Chips Lake Mývatn taking the prestigious title ahead of Issi Fish & Chips in Reykjanesbær, Iceland and The Netherlands’ Beryl’s Fish

Chippy Chat & Fast Food Magazine • April 2026

& Chips & Veggies in Deventer.

The judging committee awarded the chippy by the water the top prize for its sustainable approach. The streamlined menu has Icelandic cod as the star ingredient sourced from an award-winning vessel which prioritises sustainable managed resources. The fish is prepared lightly crumbed to reflect traditional cooking methods which hooks in travellers seeking an experience authentic to Iceland.

Fishing is deeply rooted in the familyrun business’ heritage, so freshness and quality are key driving forces, alongside cultural pride, with family recipes used in homemade sauces for a distinctive touch.

Sarah Petursson, owner of Fish and Chips Lake Mývatn, says of its new awardwinning status: “We are absolutely thrilled that Fish and Chips Lake Mývatn has been named the International Fish & Chip Operator of the Year at the National Fish & Chip Awards 2026! We would sincerely like to thank the National Federation of Fish Friers for the fantastic opportunity to participate in this great competition, which is already creating an unforeseen adventure with endless possibilities in the future.

“This recognition means so much to us, as our family lives have been shaped Chippy Chat & Fast Food Magazine • April 2026

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Party! by fishing for generations. This award celebrates our entire team, and our commitment to using only high-quality, sustainably sourced fish, delivering fast, friendly and memorable service, and proudly combining the tradition of fish and chips with our Icelandic identity.”

The National Federation of Fish Friers (NFFF) is the industry association which brings the illustrious event to life. It’s also the sponsor for the category and its President Andrew Crook says: “Fish and chips hold the most special place in British food culture and there’s a deep connection to Iceland, with its crystal-clear waters producing the freshest seafood which is supplied to fish and chip outlets all over the UK. This is a win for the industry as well as Fish and Chips Lake Mývatn, there’s so much appreciation and respect for each other’s expertise and customs.

“The business has stunning product to work with to recreate authentic fish and chip meals and to win an award from the nation that’s obsessed with the dish, is such a special achievement and a fullcircle moment. International Fish & Chip Operator of the Year is a fantastic result for Fish and Chips Lake Mývatn and things are about to get even busier for the wonderful team!”

Jürgen Kostverloren co-owner of Beryls said: Besides the homemade batter, the quality of the oil also plays a major role in the flavour. “Using high-quality oil sears the batter faster. This keeps the juices in the fish, resulting in a very crispy fish”.

But what is the ultimate secret to

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success? “It’s all the elements that make us create something perfect. If we take something out, the secret is essentially lost, and it’s no longer the same”.

Issi fish and chips, located in Njarðvík, Iceland, is a beloved stop for travelers seeking quality seafood. Known for its perfectly cooked fish and crispy fries, the establishment prides itself on friendly service and a welcoming atmosphere.

Many customers rave about the freshness of the ingredients and the family-run charm that makes each visit memorable.

Location: Issi fish and chips is conveniently situated near the airport, making it an ideal stop for travelers before or after flights. Apparently, fish and chips is in Issi’s blood.

His very own grandfather was the first in Iceland to open a fish and chip shop – all the way north in Akureyri.

As well as making the Top 3 we think Issi also won best dressed man at the awards!

Why not plan a visit to the top three if you are visiting Iceland or Holland For more information on the National Fish & Chip Awards, please visit: www. nfff.co.uk/awards.

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Try McWhinney's

GLUTEN-FREE SAUSAGES

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