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Cerebration

Ceres shortlisted in The Caterer Supplier Awards 2026

Ceres has been named a finalist for Food Brand of the Year at The Caterer Supplier Awards 2026, marking a strong start to the year for the company.

Brought to you by the creators of the coveted Cateys, these accolades provide an opportunity for the industry to recognise those excelling in the supply side of the sector.

The awards celebrate standout suppliers across the hospitality industry that are setting new standards with innovative products, outstanding service and commercial creativity. This year’s awards feature 19 categories with 55 companies shortlisted across food, drink, equipment and technology.

Stelios Theocharous, Managing Director at Ceres, said: “We’re absolutely delighted to be shortlisted. We work hard to develop practical, high-quality products that genuinely help hospitality operators improve food standards and service, whether that’s through our ingredients, cleaning solutions or kitchen essentials. We also pride ourselves on supporting customers with relevant advice and industry insight, so it’s great to see that recognised at this level.”

Joining them in the finals are Donald Russell, Maldon Salt and Rushton’s.

The winners will be announced at an award ceremony on Thursday 16 April at One Moorgate Place, London, where guests will be treated to a three-course lunch, a drinks reception and entertainment. Afterwards, they will be able to network with key decision-makers from shortlisted companies as well as hospitality operators and consultants from the judging panels.

The judges for the awards include:

Adam Bateman, executive chef, Pan Pacific London

Paul Fletcher, head of food innovation, Red Engine

Henry Francis , senior kitchen design and developments manager UK and Ireland, Deliveroo

Tim Radcliffe, net zero food programme manager, NHS England

Harry Ridley, head of technology, Levy (Compass)

Oliver Rosevear, director of sustainability, Fuller, Smith & Turner

Laura Sharpe, director of operations, Firmdale Hotels

Margriet Vandezande-Crump, co owner/sommelier, the Greyhound at Beaconsfield

Time!

Adam Bateman said: “These awards recognise brands that are genuinely supporting hospitality operators and pushing the industry forward; not just talking about innovation but actually delivering it.”

The Caterer’s products and suppliers reporter Clare Nicholls added: “Somehow, the standard of entries for our Supplier Awards were even higher this year, which is quite a feat.

“It’s so important to reward food, drink, equipment and technology brands that are really helping to solve hospitality operators’ issues, especially when there are so many challenges in today’s market. I cannot wait to celebrate with the sector at our distinguished awards ceremony on 16 April.”

For more information on the awards visit thecaterersupplierawards.com

To find out more about Ceres please visit Ceres.shop

Austen Dack Publishing Editor

The NFFF NF&CA Awards Runners and Riders!

Wehave an exciting edition for this February. Inside we have listed all award catergories with all the finalists for the NFFF National Fish & Chip Awards 2026. The event is held at the Westminster Plaza, London on February 25th. It is one for all shops and suppliers not to miss, and there are only a handful of tickets left. The awards are hosted by TV’s Stephen Mangan who has starred in Alan Partridge, The Green Wing, The Split. He is also an accomplished broadcaster and stage actor. All shop owners are welcome to attend. For further ticket details visit thefishandchipawards.com.

This month our front-page partner is once again Friars Pride. With thousands of visitors, it’s annual Fry-It show is a one stop shop for fish and chip shop and takeaway owners. You will find lots of suppliers exhibiting the latest trends in our industry and what’s more the day is FREE to attend. More info can be found at friarspride.com/info/fryit/

If you would like to be featured in Chippy Chat as a chip shop owner or manager, or as a supplier please contact me austen@chippychat.co.uk

Thanks. 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

Media Players!

Middleton Foods Helps National Fish and Chip Awards Finalists Get Media-Ready!

Middleton Foods, one the UK’s leading manufacturers of chip shop ingredients, has demonstrated its commitment to championing the fish and chip industry by hosting a Media Day for finalists of the National Fish and Chip Awards 2026, in partnership with the National Federation of Fish Friers (NFFF). Chippy Chat Publishing Editor Austen Dack was in attendance.

Held just weeks ahead of the Awards ceremony in February, the event brought together finalists from across the UK for a practical and confidence-boosting day designed to not only prepare them for press, interviews and industry spotlight but to help promote their shops in the future. The atmosphere was energised, supportive and full of shared ambition, with fish and chip shops of every size keen to sharpen their media skills and make the most of their finalist status.

Speaking about the event, Ryan Baker, Sales Manager at Middleton Foods, says:

“The Media Day was all about giving the finalists the confidence to tell their stories with pride. Businesses work incredibly hard every day, and being shortlisted is a huge achievement. We wanted to create a bespoke workshop which really offered something meaningful, to make sure they left feeling prepared, supported and excited to step into the spotlight ahead of the Awards, and after. We’re always eager to champion the fish and chip industry and are very grateful

to the speakers who shared their expertise so generously, and to our Middleton Foods Development Chefs who helped make the day so special.”

Throughout the day, speakers from across the industry rotated through small-group sessions, offering expert guidance, personal insight and plenty of encouragement. Finalists left with practical tools to tell their stories with confidence, from interview techniques to social media tips and how to engage with local and trade press. The day also provided a valuable opportunity for networking, allowing businesses from every corner of the UK to connect with peers who share the same passion for quality, innovation and customer experience.

Middleton Foods ensured the event was not only informative but memorable, pausing the sessions with a generous lunch that showcased the company’s impressive product portfolio, which spans the entire foodservice sector. With excitement building towards February, Middleton Foods is proud to play a role in supporting the next generation of award-winning fish and chip businesses, helping them shine in the spotlight of the UK’s most prestigious fish and chip awards.

Middleton Foods is a family owned and operated business. To find out more and to discover its comprehensive range of glazes, coatings, seasonings, mixes, batters and gravies, please call +44 (0)1902 608122 or visit www.middletonfoods.com.

Diary Dates

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

National Fish & Chip Awards 2026

National Fish & Chip Awards –Plaza Hotel, Westminster 25th February 2026

2nd-8th March 2026

British Pie Week

The annual celebration honours the diverse and beloved British pie with a week of events, promotions, and baking activities to encourage people to make, eat, and enjoy pies.

22nd March 2026

Fry IT 2026

Get ready to push your profits up catering for a growing trend.

Fry IT 2026 is on March 22nd 2026, Westpoint Exeter. A great FREE show where you will pick up innovative ideas from across the industry. Brought to you by Friars Pride get your FREE tickets today.

5th June 2026

National Fish & Chip Day

The big celebration for the UK’s fish and chip shops

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.

26th Sept, -12th- Oct 2026

British Food Fortnight

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

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.

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

The Pies Who Love You!

PUKKA DELIVERS ON QUALITY THIS BRITISH PIE WEEK

British Pie Week (2nd – 8th March) is fast approaching and what better way to celebrate and boost sales than ensuring chippy counters are stocked with iconic quality and taste from Pukka. With the brand’s quality stamp of approval clearly on the bottom of every pie foil, Pukka is making sure chippy owners can reassure their customers that they’re stocking their favourite pies.

Check your pie bottoms and Stock up NOW

- Contact your Pukka representative, wholesaler, or call 0116 264 4000

As the nation’s number one pie brand, Pukka has a strong relationship with the Great British Chippy, ever since the brand first started baking pies in 1963. With this icon status, comes many Pukka imitators to the pie market. And whilst Pukka welcomes this healthy competition, it’s only right that if it’s Pukka full-on flavour that customers are looking for, it’s Pukka they are definitely getting. Pukka’s rainbow foils are the only place you’ll find the ‘Pukka, Baking since 1963’ stamp on the base.

Pukka’s CEO Isaac Fisher explains why Pukka is the brand that owners should be stocking and how best to spot a genuine Pukka in such a busy market.

Free POS and resources

- Explore FREE POS and digital resources to spread the word and entice new customers, via pukkapies.co.uk/foodservice or by contacting Pukka’s customer service team.

“Pie and chips have been an essential part of chip shop menus for decades, offering a tasty, reliable and affordable meal that customers can’t get enough of.

As an icon in the industry, Pukka is the brand that pie fans expect to see when they visit their local chippy, and no one else delivers the same level of quality or distinctively Pukka taste”

“It’s important for chippy owners to serve food that they can trust to keep customers coming back for more. Luckily, we’ve made this easy,” continues Fisher, “Every single one of our pies comes with our logo stamped to the bottom of the foil tin. A stamp of quality and a stamp of assurance that your customers are getting the same great tasting Pukka each time. We’ve also created new high-quality POS to provide owners with impactful packages to help boost pie sales and increase footfall for chip shops.”

“British Pie Week is a fantastic opportunity to boost pie sales with the help of the nation’s well-loved brands. Last year’s unit sales figures during this calendar moment only reinforce that the nation is even hungrier for pies during this period, with Pukka sales growing by +50%.

“We’ve worked hard for decades to develop our full-on flavour portfolio of recipes. From our bestselling Steak & Kidney Pie and more traditional All Steak Pie and Chicken and Mushroom Pie, to our Cheese, Leek & Potato Pie, Plant Based Minced No Steak & Onion Pie and Plant Based No Chicken & Mushroom Pie, there really is something for everyone.

But at the end of the day, if Pukka is not on the tin, it’s not Pukka.” concludes Fisher.

TENsion Mounts in London! Takeaway of the Year Finalists!

Ten UK businesses deemed to be reigning supreme in the fish and chip game have made it to the Takeaway of the Year finals of the acclaimed National Fish & Chip Awards with Seafood from Norway as principal sponsor for 2026.

The awards are the cornerstone event for the UK fish and chip trade, which acknowledges and rewards the outstanding brilliance of businesses and individuals serving the beloved British dish. The annual ceremony is created by the industry for the industry and is proudly organised by the National Federation of Fish Friers (NFFF), which sets the bar for integrity, quality and performance.

SPONSORED BY

A series of assessments, interviews and inspections overseen by industry leaders, which also includes the category’s sponsors - BDSigns, Friars Pride, Henry Colbeck, McWhinney’s Sausages, Seafood from Iceland, Smales and V.A. Whitley - have determined which chippies are some of the biggest fish when it comes to product insight, sector knowledge, business best practice, fulfilling employer obligations, being sustainability focused, and much more.

The 10 Takeaway of the Year finalists are:

Bells Fish and Chips (Framwellgate), Durham, County Durham

The Fish Inn, Clacton-on-Sea Essex

Brockley’s Rock, Brockley, London

Harrison’s Fish & Chip Co, Oxfordshire

Mister C’s, Selby

Shaws Fish and Chips of Dodworth, Barnsley, Yorkshire

The Fish Bank, Sherburn-in-Elmet

The Scrap Box, York

Garioch Fish Bar, Inverurie, Aberdeenshire

Scotland

The Fish Works, Largs, Ayrshire

As the competition reaches its exciting final stages, entrants will face an

unannounced visit by an industry specialist, as well as taking part in an in-depth interview with a panel of respected judges from across the trade. This will decide the two runners-up and the overall winner.

Andrew Crook, president of the National Federation of Fish Friers, share his thoughts on this year’s contenders: “Fish and chips is a national treasure, and the skill, passion, resilience and desire to serve communities with the best food shown by the takeaways we’ve announced today is a great representation of what makes our industry so special. We can’t wait to reveal the winner in a few days’ time!”

Seafood from Norway’s Bjørn-Erik Stabell, UK Country Director for the Norwegian Seafood Council, adds: “It’s brilliant to see these top operators reach the final line-up for the highly revered Takeaway of the Year category, each of them a shining inspiration to the rest of the industry. Their pursuit of excellence drives further motivation for us in Norway to continue to match that dedication, working meticulously to supply the fish and chips industry with the best possible and sustainable cod, haddock, and emerging species like saithe.”

The 2025 Takeaway of the Year titan, Yarm Road Fish & Chips in Darlington, County Durham, will hand the trophy over to the new champion at the awards ceremony

Yarm Road Fish & Chips in Darlington, County Durham - 2025 Winner

Five go Wild in London!

The sit-down fish and chip experience is one of the most wonderful traditions in British culture and these five are doing it in unforgettable style, whether that’s using secret family recipes or cooking up a high-end take on traditional menus.

When it comes to judging, the committee looks for key characteristics such as proven sustainability, consistent quality and outstanding service and it’s these five fish and chip restaurants that have successfully met these criteria.

Noah’s, Bristol

Squires Fish Restaurant & Take Away, Braunton Devon

No1 Cromer, Norfolk

Trenchers of Whitby, Yorkshire

Whitby’s Restaurant & Take Away, Rotherham, Yorkshire

Crook is the president of the National Federation of Fish Friers (NFFF), which organises the event, says the awards brings the industry together to celebrate its finest. “We are so excited for these five businesses which have been set apart as the UK’s foremost fish and chip restaurants!

It’s a trio of independent, family-owned business – Friars Pride, Henry Colbeck and V.A. Whitleyknown as the Q Partnership – that are the sponsors for this year’s category, which an impressive 280 years’ collective experience in supplying the UK fish and chip market with goods and services.

To determine which one of the five has truly mastered the art of hospitality, anonymous inperson quality checks grading the food, setting and customer interaction will take place. It will be a nail-biting wait for all the finalists who will be invited to the awards ceremony on 25 February at the Park Plaza Westminster Bridge, to find out who will take on the mantle from current Restaurant of the Year winner, Bells Fish & Chips (Framwellgate Moor) Durham.

Field Trip!

Three chippies are topping the National Fish & Chip Awards’ charts as the UK’s most welloiled businesses when it comes to serving perfect portions of chips, edging them closer to Field to Frier award victory.

The category is a celebration of fish and chip professionals and their expert insights into serving crisp, fluffy and flavourful chips that enhance the meal, as well as being a standalone treat.

A team of specialists created a tough, multi-stage review of all aspects of the entrants’ businesses, looking particularly closely at their potato expertise and the intricacies of seasonality, selection processes, storage, preparation, frying techniques and serving sizes.

The three finalists are:

Linfords Traditional Fish and Chips, Market Deeping, Lincolnshire

Garioch Fish Bar, Inverurie, Aberdeenshire, Scotland

The Fish Works, Ayrshire Largs, Scotland

Sponsor Isle of Ely Produce is a UK-leading supplier of potatoes, with a 40-year history in delivering millions of bags to the fish and chip industry. It is co-sponsoring Field to Frier with Babylon potato producer Agrico UK, which has been successfully trialing the variety in fish and chip shops for the last few years.

The three chippies were kept on their toes for the final mystery shop challenge where their respective food was tasted and the overall experience graded. The Field to Frier title will be passed onto the new champion from 2025 winner Redcloak Fish Bar in Stonehaven.

Environment and Sustainable Business Award

Three businesses recognised as outstanding by the organisers of the National Fish & Chip Awards have been announced as 2026 finalists with the hope of receiving the Quality Accreditation Champion title.

The highly regarded award acknowledges all fish and chip outlets that have obtained National Federation of Fish Friers’ (NFFF) Fish & Chip Quality Accreditation Scheme status, which is designed to strengthen the principles of consistency, quality and ongoing development within businesses. These eateries can be identified by ‘Big Q’ Quality Accreditation signage at their premises, which lets customers know their meal has been prepared with five-star credentials behind it.

Chippies putting themselves forward for the competition –like 2025 award recipient the Scrap Box in York, Yorkshire - are honoured by the industry for their dedication to using the certification to set themselves allnew benchmarks. Sector experts review candidate approaches to criteria such as sustainable sourcing, food safety, hygiene, employee upskilling, customer service excellence, and of course having an appetising fish and chip menu.

The Three Nominated shops are:

Knight’s Fish Restaurant, Glastonbury, Somerset

Mister C’s, Selby,Yorkshire

Newington Fish Bar, Ramsgate, Kent

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.

Marketing Initiative of the Year Employee of the Year

Three professionals from County Durham, Devon and Yorkshire have stood out in the Employee of the Year category for the National Fish & Chip Awards and have made it to the final stage of the competition. The ones to watch for the Employee of the Year award have been nominated by their colleagues and the judges have selected the finalists based on their proficiency with food preparation, operational tasks, front-of-house service, leadership abilities, their resourcefulness, consistency in whipping up unbeatable fish and chips, plus more.

The three nominees are:

Donna WhitfieldBells Fish & Chips, Durham, County Durham

Zak Bishop - Squires Fish Restaurant & Takeaway, Braunton Devon

Hollie Hutton - Towngate Fisheries, Bradford, Yorkshire

Bobby Joyce is sales and marketing director at sustainable fish and seafood supplier

Smales, which is the sponsor of the award. He says:

“All of this year’s finalists have shown a huge amount of passion and care for the businesses they represent and consistently go beyond expectations in their role. This award is an excellent way to recognise and celebrate the people that really make a difference within a business and it’s clear that the three finalists are highly valued by their respective employers.”

Aninfluential group of chippies have made a big impression in the Marketing Initiative of the Year category at the National Fish & Chip Awards and will be heading to London in February to find out which one of them will be verified as the best for campaign creativity. The judges for Marketing Initiative of the Year have been looking for strategies which resulted in effective storytelling, brand awareness, a strong online presence and audience engagement all coming together in a golden campaign.

The three nominees are:

Taylors, Stockport

Greater Manchester

Stones Fish and Chips, Acton, London

The Scrap Box, York, Yorkshire

“Keeping fish and chips at the forefront of people’s minds requires bold thinking and a good grasp of what will bring customers through the door on a regular basis,” says Andrew Crook, president of the National Federation of Fish Friers (NFFF), which oversees the annual awards. “The experts reviewing the entries have spoken highly of the flair, playfulness and brilliant rollout of the initiatives. This category is always one where people’s energy and excitement for the sector is powerfully demonstrated and we’re really proud of the final three for the refreshing impact their making.”

Frozen potato processing business Agristo and their potato brand Aye Aye is the sponsor of the award.

Mobile Operator of the Year Award

Things

are revving up for three fish and chip businesses which an expert panel at the National Fish & Chip Awards has recognised as the nation’s best in the Mobile Operator of the Year category. With many unique variables to contend with compared to brick-and-mortar eateries, such as remote locations, compact setups with limited equipment, operational hurdles, customer reach, not to mention the weather. The award is a celebration of businesses that are on-point serving fish and chips with unwavering quality, time after time.

The three nominees are: Frosty’s Tyne & Wear, Newcastle Glamorgan Posh on Wheels, Cardiff

The Chippie Van, Penrith, Cumbria

“It’s essential that the National Fish & Chip Awards acknowledges and praises the agility mobile fish and chip outlets have, as the amount of skill it takes to repeatedly produce excellent fish and chips while contending with numerous variables, is a level of demand which is not to be undervalued.”

says NFFF President Andrew Crook Premier1 Filtration is this year’s category sponsor, and new owner Martina Cuccunato, say of the trio: “Mobile operators are a real driving force within our industry, taking fish and chips to communities and events right across the country. The dedication it takes to maintain quality and consistency in everchanging environments is truly impressive.

Eric’s Fish and Chips Digital Marketing winner 2025

Country Fried Mobile Operator of the Year2025

Georgia Lye - Seafare GuildfordEmployee of the Year2025

TRADITIONAL CHIP SHOP CHIPS

SAVE TIME & EFFORT

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

CONSISTENT YEAR ROUND

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

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

READY TO USE

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

RELIABLE SUPPLY

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

The next generation of exceptional fish and chip professionals have been making themselves known to industry experts and the National Fish & Chip Awards has selected the UK’s most impressive five who are now finalists racing towards the Drywite Young Fish Frier of the Year title.

The entrants have faced pressurefilled live tasks and interviews, with sector specialists challenging them to showcase their understanding of the end-to-end cooking process taking on feedback and improving at each stage.

Drywite Young Fish Frier of the Year launched more than 30 years ago and Kelvin Lee, managing director of Drywite Ltd, says of the rising stars: “The judges face a very difficult task in choosing the best from five extremely talented young people whose skills are of the highest calibre. It will be a real honour for me to award this year’s winner with the much-coveted Malcolm Lee Trophy.”

This award is sponsored by Drywite

Theall-new Menu Innovation category in the 2026

National Fish & Chip Awards has brought a platter of exceptional businesses into the spotlight but three fantastic chippies have made it to the final, having being recognised for their creative flair and forward thinking in developing and broadening the appeal of the iconic takeaway.

The panel of experts reviewing contenders’ menus have assessed the thinking behind the menu concepts and skills involved, taking into consideration flavour profile selection, sustainable viability and how each chippy is able to balance creativity with a consistently outstanding product.

The Three Finalists are

Andrew Crook president of the National Federation of Fish Friers (NFFF) says: “The launch of Menu Innovation has been a brilliant platform for fish and chip shops to showcase their imagination and passion for the industry. Business owners have a shifting landscape, high customer expectations and diverse dietary preferences to consider and manage, so it’s a fine balance to devise a menu which ultimately satisfies the requirements.”

This award is sponsored by the NFFF

International Fish & Chip Operator Award

Food spots in Iceland and the Netherlands are hoping to blow the competition out of the water, following the news that they are finalists in the International Fish & Chip Operator of the Year category at the 2026 National Fish & Chip Awards.

Fish and chips is an iconic dish here in the UK but businesses from around the world are pulling out all the stops to bring the traditional British culinary experience to customers in nations far and wide. Three have stood out from the crowd, presenting impressive credentials when it comes to sourcing, environmental and business sustainability, and authenticity of the cuisine.

The three overseas fish and chip shops nominated are:

Fish & Chips Lake Mývatn Iceland, Issi Fish & Chips, Reykjanesbær Iceland, Beryl’s Fish & Chips & Veggies, Deventer The Netherlands

Andrew Crook from the NFFF said: “When it’s a chippy from overseas it’s just another reminder of the special, cross-cultural appeal of fish and chips. That’s the power of great food - it transcends borders, languages and generations. It’s a great privilege that the awards team can help steer the finalists to their next levels of success.” Fez & Cip in Brunei received the accolade at the 2025 Award ceremony

Newcomer of the Year

Theymay be fresh on the scene, but three newbie outlets are rising fast up the ranks in what has been another exciting competition. Industry insiders have sized up the trio of businesses from every angle, checking that the fish and chips are excellent, standards are high, operations are smooth, and all the details in between are also first-rate.

The three nominees are:

The Cottage Blackpool, Lancashire

Monster Fish & Chips Co., Fort Augustus, Inverness-shire

The Crab & Lobster Fish Shack, Edinburgh & The Lothians South Queensferry

“Our final three fired up their fryers less than two years ago and are showing huge potential as being leaders in the pack,” says Andrew Crook.

Andrew Marriott, UK brand & marketing manager at Frymax, sponsor of the award, praises the startups for making great strides: “ADM/Frymax is proud to be sponsoring the Newcomer of the Year award. Our three finalists have recognised the opportunities available to build thriving businesses and have overcome any problems encountered. Let us hope that they all have long and successful careers, like Frymax.”

Training and Development Award

The judging panel has put its shortlisted group forward as businesses showing great passion for investing in their teams. From the get-go with inductions, onboarding and ongoing training, to additional qualifications and leadership opportunities, the finalists are nurturing continuous excellence in the field.

The three nominees are:

Bells Fish and Chips Yarm Road Fish and Chips, (Framwellgate Moor) Darlington, Co Durham

Stones Fish and Chips, Acton, London

One of the event organisers and president of the National Federation of Fish Friers is Andrew Crook who says: “Training isn’t just something to do, it’s a clear indicator that every individual is highly valued and part of something special. Greater things are coming to the 2026 Training and Development finalists and it’s a pleasure to thank them for their wonderful contributions to the fish and chip trade.”

Jim Morris is sales director for Blakemans comments: “Blakemans continued sponsorship of the Training and Development award is a testament to this industry’s long-standing commitment to nurturing talent within familyrun businesses. As advocates for investing in people, these finalists have shown how employee development plays a vital role in empowering individuals to grow and thrive in the fish and chip industry.”

Mackerel Sky Newcomer of the Year - 2025

Taylors Training and Development awardwinners2025

Fez & Cip International Fish and Chip Operator 2025

Hew Goes?

Phillip Purkiss stands down as MD at Hewigo with Jason Bate taking over

By Austen Dack

Irecently visited Hewigo at their Oldbury factory to talk to Phillip Purkiss about his remarkable career, and Jason Bate on taking over the reigns of this fantastic range manufacturing and service company.

Phillip, you have been involved with making and marketing frying ranges for over 49 years, please can you describe (briefly) your journey from the start to now?

and a ManTech fibre laser flatbed-cutting machine in 2019. These developments allow us to build complete frying ranges using minimal manual measurement, blending traditional craft with modern efficiency. While proud of our heritage, embracing advanced manufacturing is essential to offer our customers more choice at competitive prices.

Hewigo have Dutch owners. Tell us what makes you different from other Dutch made ranges (including what you do in the factory, eg finishing or building from scratch)?

I began my career in 1977 as an apprentice at G. Mallinson & Son Ltd, qualifying with a Higher Technician’s Certificate in Mechanical & Production Engineering. In 1983, along with several former Mallinson colleagues, I co-founded Consort Ranges, a cooperative. After selling my share, I joined W. H. Bateman & Son in 1989, which became Hewigo in 1991. In 1995, we acquired land in Oldbury and constructed a purpose-built factory, modelled on the specialist facility in the Netherlands.

Hewigo has been on the same site in Oldbury for 30 years. Tell us about the changes that have happened over the years (technology, staff, investment etc?

Hewigo has now been based on the same site for 30 years, with continuous investment in machinery and manufacturing techniques. Key upgrades include a SafanDarley servohydraulic press brake and guillotine in 2018,

As part of a wider group, Hewigo (UK) Ltd benefits from Dutch ownership, with frying ranges supplied across Europe at a similar facility in Winterswijk, the Netherlands. This partnership gives our customers access to shared technology and innovation - British manufacturing expertise combined with Dutch technology. Operating two factories also allows us to balance workload efficiently: Most ranges are 100% built in the UK, while others are part-manufactured in the Netherlands and always finished and qualitychecked in the UK before installation. After all, nobody understands the marriage of fish & chips better than the British do. Hewigo is proud to be the only remaining family-run business in its sector in the Netherlands, with a trading history approaching 100 years.

Please describe Jason’s Hewigo journey over the past 28 years from starter to becoming the new MD?

Jason Bate joined Hewigo in 1998 as an apprentice pan welder and gradually expanded his skills across sheet metal, gas work, electrics, installation, and service. His dedication and development culminated in his appointment as Managing Director in 2025, allowing me to step down in 2026. Supported by his brother Jonathan and long-time friend Ajay, Jason leads a strong team, providing stability and confidence that ensures the long-term success of Hewigo (UK) Ltd for customers, suppliers, and employees.

On the day of my visit, we went to the Blue Submarine Fish & Chip Shop. Why did he choose Hewigo?

To showcase our work, we visited Tony Andreous, owner of the Blue Submarine in Dudley, to see one of our frying ranges in action. Tony, born into the industry, eventually took over the family-run fish & chip shop from his parents. He has been a Hewigo customer for many years, reflecting the loyalty we enjoy across generations. I have been fortunate to work with thirdgeneration F&C shop owners, some of whom have remained friends and customers since my days at Mallinsons.

Your excellent service back up is a major reason in your success. What are your guarantees if a shop signs up on a service contract?

Regulations in our industry have steadily increased. All ranges are CE approved, supported by a yearly surveillance contract, and F&C shop owners must

have annual servicing by a Gas Safe registered engineer. To meet this demand, we invested around £250k in a dedicated Service Team, comprising Yvette, our Service Administrator, and two full-time Service Engineers, with plans for a third. We manufacture 40–50 ranges per year, all requiring ongoing maintenance.

Our service contracts start at £605 + VAT, covering annual servicing and discounted labour and parts. All new ranges come with a 1-year guarantee, while our pans carry a 5-year guarantee. Customers who take out a service contract within three months of installation benefit from an extended 10year pan warranty, ensuring reliability and peace of mind.

Finally, Phillip what happens after Hewigo, I know you will be around for at least a year, but what are your plans after that?

Looking ahead, I will continue to support the next generation at Hewigo for as long as they want me involved. I’m also excited to spend more time travelling and enjoying life with my very supportive wife, Paulineafter all, they say that behind every good man is a great woman.

From my apprenticeship in 1977 to the advanced manufacturing, loyal customers, and talented team we have today, Hewigo (UK) Ltd represents a rare blend of heritage, innovation, and personal dedication. It’s a story of craft, progress, and continuity - one that will continue for generations to come.

As Phillip bows out at Hewigo, we all wish him well in his retirement and Jason good luck with his plans, we will be back to see how things are shaping up.

If you would like a company visit, please email austen@chippychat.co.uk

Chippy

Coastline

takes centre stage in Blyth with

“Middleton’s Allgold has been a staple from the start. We started with Allgold. We continue to use Allgold. We’ve never changed.”

In Blyth, Northumberland, Coastline Fish & Chip Restaurant is a local institution. For 25 years, the family-run chippy has been serving locals and visiting tourists with the freshest, premium quality fish and chips. Located in a former games arcade, Coastline has become the star of the show and taken centre stage on the Blyth seafront, as Domenico says: “Coastline has literally transformed the seafront. Our passion for serving a quality British classic has seen us put our heart and soul into Blyth beach, and our investment has certainly encouraged development of the area.”

Born to Italian parents, it’s no surprise Domenico’s passion is gelato and so, the family opened Ciccarelli Gelateria and Coastline. “The arcade is a large premises, and we needed something alongside Ciccarelli. So, we opened Coastline as well. Fish and chips brought people to Blyth! We employ 100 staff during peak summer season, making us one of the area’s largest employers; and have a fantastic reputation, of which we’re very proud.”

From day one, when Coastline opened, Domenico has used Middleton Foods products: “I did my research prior to opening, and the one name which kept being mentioned was Middleton Foods. Reliable. Reputable. A family business, like ours. I needed to work with them, and I’m very happy to say I’ve never looked back. I will never use anyone else.” Domenico uses Middleton Foods curry sauce, gravy and Allgold batter mix. “Middleton’s Allgold has been a staple from the start. We started with Allgold. We continue to use Allgold. We’ve never changed. It gives a medium colour and finished batter texture which our customers love. It appeals to our Northern customer-base and holds fantastically in the hot cupboard.”

“Our relationship with Middleton Foods is great, and working with Lee is brilliant. Lee is always available, and always able to support our business with solutions that satisfy our needs. We’ve recently been working with Lee to use Middleton Foods’ unique coating system, Rooster’s, to enhance our menu with a fried chicken offering.”

“Middleton Foods is a massive part of Coastline’s success,” concludes Domenico, proudly.

Curry Favour!

Don’t let the pubs have all the luck this St Patrick’s Day

While the pubs may be pouring the pints this St Patrick’s Day, there’s no reason they should pour all the profits. Fish and chip shops can get in on the celebrations too with Dinaclass Irish Curry Sauce, a flavourpacked addition that’s perfect for the day.

A smooth and fruity curry with a spicy kick, Dinaclass Irish Curry Sauce offers something a little different for customers celebrating on 17th March. It’s a simple way to add a seasonal twist to fish and chips and turn a quiet Tuesday into one of the busiest nights of the week. And with strong profit potential, St Patrick’s Day makes it the ideal time to encourage staff to upsell a portion with every meal.

2kg tub of Irish Curry makes 100 x 4oz portions

2kg tub cost £11.00

100 4oz cups with lids cost £8.60

100x 4oz cup portions sold at £1.50 = £150 sales

PROFIT = £130.40*

10kg bag of Irish Curry makes 500 x 4oz portions

10kg bag cost £50.00

500 4oz cups with lids cost £43.00

500 x 4oz cup portion sold at £1.50 = £750 sales

PROFIT = £657*

*This is an approximate example and exact prices will vary

Supplied in powdered format, Dinaclass Irish Curry Sauce is quick and simple to prepare. making it ideal for busy chip shops. It can be ready in minutes by simply adding water and can be kept warm in a bain marie throughout service. What’s more, if demand runs higher than expected, fresh batches can be mixed and served on the spot without slowing down the queue.

To build on the atmosphere of St Patrick’s Day, fish and chip shops can have fun by dressing the team in green or running a friendly competition to see which staff member serves the most curry sauce. For customers, simple promotions work well, such as a “Lucky Dip” for anyone who buys Dinaclass Irish Curry Sauce, with prizes including a free pot of curry sauce or a complimentary portion of fish and chips on their next visit.

Dinaclass Irish Curry Sauce is available in 500g, 2kg, 5kg and 10kg pack sizes, making it easy for outlets of all sizes to join in the St Patrick’s Day celebrations. For more information, visit eu.kerryfoodservice.com/pages/Dinaclass

Catch of the Day! Catch 92 is Edinburgh’s latest fish & chip shop

Located in the West of the city, the takeaway offers locals “fresh, flavoursome food made with care”

Classic items featuring on the menu include fish and chips, burgers, kebabs and pizzas. A statement from the team says: “Welcome to Catch 92 Edinburgh, your local spot for fresh, flavoursome food made with care.

“We’re all about great taste, quality ingredients, and giving our customers the best experience—every time you order. From perfectly cooked fish and chips to loaded favourites, crispy bites, and comfort classics, our menu is designed to bring you great food that hits the spot. Whether you’re popping in for collection or placing an order online, we make sure every meal is prepared fresh and served with the quality you expect.

We’re proud to serve the Edinburgh community and grateful for the support of

our loyal customers. Your satisfaction means everything to us and we’re here to make sure every visit brings you delicious food and friendly service.”

On their Facebook page they wrote:

“You showed up, you supported and you gave us love and we appreciate you all so, so much! We absolutely loved serving you fresh, delicious goodness all night last night and despite giving the community not even 2 days’ notice, we appreciate you all turning up for us and supporting your new local chippy!

We hope you all loved your food just as much as we loved making it for you! There were queues last night, just as we hoped there would be!

Thank you for welcoming us so open heartedly and for all the wonderful well wishes we received. We hope to see you all again soon.”

The chippy will be opened from 4pm to 10pm every day. Locals can pop in to collect or order online via the Catch 92 website. Delivery is available for certain parts of Edinburgh.

Are you opening a new chippy? Email austen@chippychat.co.uk

What’s Occurring?

‘Gavin

and Stacey’ Chippy has closed

Boofy’s Fish and Chips has sat under the western shelter in Barry for 25 years, serving up delicious meals to thousands of tourists and locals alike, but they served their final tray of chips this weekend ahead of their closure.

The business announced on December 16 that they would be closing with a statement on Facebook, with owner Neil ‘Boofy’ Clemo saying: “It’s been a whirlwind 25 years of mine and my family’s life and it’s time to hang up my boots.

Neil said “I would like to thank you all for visiting us, eating with us and generally being part of our family. I would like to thank you all for visiting us. Eating with us and generally being part of our family. I also would like to thank my current staff, past staff and everyone involved in the 25- year history of Boofys.”

It’s hailed by many as the best chippy on the Island”, with thousands of customers making the pilgrimage and fitting it into their extensive Gavin and Stacey themed

sightseeing programme to channel their inner-Smithy, sitting on the wall just outside with their feet swinging below and a steaming hot pile of chips on their lap.

The chip shop was said to be Nessa’s favourite eatery in the town and is where the legendary Smithy Special was ordered – an impressive order of three battered sausages and chips.

Since news of Boofy’s imminent closure broke, regulars flocked to the Island during the cold snap to say goodbye to this institution on the Island, with some customers even waiting half an hour in the queue to get their last fix of their famous chips.

Like many businesses on the Island, Boofy’s saw a massive jump in trade following the airing of Gavin and Stacey in 2007 and even featured in the final scene of the series finale in 2010, in which all four main characters sat on the Western Shelter wall with his chip shop on prominent display.

Speaking to the Barry and District News at the time of this episode’s airing, Mr Clemo said that he had had 15 texts and 20 Facebook messages as soon as it had aired.

He said: “I had people from all over the country texting me.

“You can’t pay for advertising like that and all it cost me was a couple of bags of chips and a nice smile!”

It’s no secret that endings also mean beginnings so it’s only a matter of time before we find out who will be taking over this stellar location on the seafront.

Have you had anyone famous in your shop? Email austen@chippychat.co.uk

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

Out of the

Panikos V at The Psarou Fish Tavern in Paphos

Psarou Fish Tavern in Paphos is owned and managed by Panikos V (Vasiliou), who is frequently present and personally oversees the restaurant’s operations. The restaurant is known for being a family-run business that attracts many locals, highlighting its authentic, personal touch. Reviewers consistently praise Panikos and the team for their friendly, professional service and hospitality, which contributes significantly to the tavern’s welcoming atmosphere.

The menu features daily selections of freshly caught fish, including grilled dorada, calamari, and shrimp, all prepared to perfection. The inviting atmosphere is complemented by friendly, attentive staff, ensuring a memorable dining experience. Guests can enjoy generous portions,

especially the renowned fish meze, often shared among friends during lively gatherings.

The new Psarou location is so much better. It is set back from the busy road, so customers are not disturbed by the noise from the traffic. There is a spacious interior and an outdoor terrace with views overlooking an orchard. Like most fish restaurants, there are two options: select from the menu or choose your fish by weight from the display fridge.

The Psarou Fish Tavern in Paphos comes highly recommended by seafood enthusiasts. They regularly comment on the following:

Seabass Specialty: Reviews often single out the whole grilled seabass as a highlight—remarkably fresh, perfectly

Frying Pan!

cooked, and generously portioned.

Fish Meze Quality: The mezes are also praised as a genuine celebration of seafood, with hot dishes like fried calamari, king prawns, baby octopus, and traditional marida (tiny fried fish).

Wine & Service: The extensive wine selection impresses customers too. Staff were consistently described as friendly and attentive over multiple visits.

Overall Experience: Outstanding ingredients quality delivered a “truly memorable experience,” which explains why the restaurant is often busy with cars lined up outside.

Freshness: Guests appreciate being able to choose their own fish to be freshly grilled.

Ambiance: Located away from the main tourist areas, the tavern offers an

authentic, peaceful atmosphere.

Pricing: Prices are reasonable for the quality (about €28–€32 per person for meze), though some late 2025 visitors noted that portion sizes seemed less generous compared to the cost.

Traditional Fish & Chips

“Fish and chips” (or variations like “Sea Breams & Chips”) are available, but the focus is on high-quality, fresh fish served with accompanying fries. The fish offered is usually the fresh “catch of the day,” such as sea bass, sea bream, or red mullet, which patrons can often select themselves, rather than traditional cod or haddock used in UK chippies.

The emphasis is on simple, fresh preparations, primarily grilled or lightly fried, accompanied by homemade fries and local salads.

Chippy

FARM OPEN DAY DATE SET FOR 2026!

By Austen Dack

OTHE 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.

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 Neaverson from Neaverson 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 Fried. The lovely Norwegian 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

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. Email austen@chippychat.co.uk if you would like to attend. If you would like to attend as supplier and/or be a sponsor please also contact austen@chippychat.co.uk

The

Grand National!

Field to Frier Finalists announce plans for National Chip Week

With the winner of the Field to Frier Award being revealed in London later this month the three finalists have been doing an extra test to turn their thoughts to National Chip Week which this week falls in October from Friday 2nd Oct to Friday 9th October. The award is sponsored by Isle of Ely Produce and Agrico UK’s Babylon chipping variety.

The traditional date for Chip Week has always fallen in October but the new date gives shops the chance to celebrate their biggest seller – with chips as soon as they have come out of the ground! Backed by the Q Partnership Henry Colbeck, Friars Pride and VA Whitley chip week gives the trade a kick start to the traditional winter period and can be a platform for new dishes to attract new customers into shops.

Isle of Ely and Babylon potatoes will be helping these shops along the way.

The three finalists of Field to Frier are

Garioch Fish Bar, Inverurie

Linford’s Fish & Chips, Market Deeping

The Fish Works, Largs

We look forward to following up on the three finalists with more of their ideas some of which are listed below.

Garioch Fish Bar

From Field to Frier…Chips for Every Generation.

Our goal for national chip week is to promote chips for every generation.

This year we want to start advertising about the national chip week months in advance to create a larger audience.

Education First, Reward Second

For the next generation, we believe education will always outlast discounts. A deal might bring a child in once — but understanding why their local chipper matters can bring them back for life.

A Field to Frier Kids Leaflet, which will be put into the local schools.

A bright, friendly, information-based leaflet aimed at primary and early secondary school pupils. The leaflet will be designed to inform, not lecture — helping

children (and parents) understand what makes a proper chip shop different.

The leaflet will clearly show the difference in what children are being served:

Using simple, child-friendly language:

Our chips: potatoes, peeled, cut and cooked

Our ingredients: whole, recognisable, locally sourced where possible

Our cooking: fresh, daily and transparent

At the bottom of the leaflet:

“Bring this leaflet into the shop during National Chip Week and receive a free kid’s meal.”

The Middle Generation: Families, Workers & Local Traders

The Hake & Chips Deal. Buy & Try Hake and receive free chips for national chip week.

National Chip Week will also be used to educate customers about alternative fish species.

Hake & chips promoted with chips advertised as “free” within the deal

Clear messaging around sustainability, availability and price stability

The Older Generation: Community & Care

During National Chip Week, we will focus on care home collection and delivery across our entire community, ensuring nobody is excluded.

£5 Fish & Chips for Care Homes

Delivered or collected

Specifically for residents who grew up with traditional fish & chips

A thank-you to those who built and supported our village of Inverurie.

Linford’s Fish & Chips

From Our Fields to Your Fork

A celebration of British farming, local people, and the humble chip.

Campaign Overview

The campaign is deliberately shaped around the current UK cultural movement, where public interest in British farming has grown significantly. Recent years have seen farming move into the mainstream conversation, driven by increased media coverage, greater awareness of food provenance, and the popularisation of farming life through television and social media. Customers are now more curious than ever about where their food comes from, who produces it, and the challenges faced by British farmers.

Campaign Objectives

Champion British potato farmers and the work they do and the struggles they can face

Make the chip the hero product for the full week

Increase sales of chips

Strengthen our position as a community focused, family run business

This content will be shared through:

Short form video content across the week (reels / stories – combined at the end of the week into a short 5-minute video)

In shop storytelling for customers not on social media

We will engage with Isle of Ely to allow us to film content on their farm and their potato harvest for the year – showing the different stages of the process prior to the potatoes reaching our shop. We would love to tell their story as well as our story.

Key messages used consistently: Great chips start in British fields and are finished with care in our fryers

Today’s chips come from local British fields, grown by families like ours.

In Shop Storytelling

To ensure the campaign reaches all customers, not just those online, we will use:

Table cards and counter cards

Posters and chalkboards

Leaflets sent with orders

The Fish Works

National Chip Week 2026 –The Fish Works, Largs

“Design Your Own Loaded Chips” –Community-Led Promotion

To drive engagement and boost chip sales throughout the week, we will launch a “Design Your Own Loaded Chips” competition in the lead up to National Chip Week.

Customers are invited to:

Design their own loaded chips

Name their creation

Submit ideas directly to us

The initiative will be rolled out across:

Local nurseries, primary schools, and academies

Local sports teams and youth groups

The wider community in-store, online and in local press

Largs Thistle FC players and LTFC youth teams as well as LTFC girls and women’s teams

This ensures participation from all age groups, creating excitement and a genuine sense of ownership.

Winners on the Menu

Winning entries will:

Be added to our menu during National Chip Week

Receive a voucher to use in store

Rather than a single winner we will select multiple winning designs, creating a full National Chip Week specials menu made up entirely of customer-designed loaded chips. These will sit alongside our already popular loaded chip range, reinforcing the chip as the star of the week.

Alex Moore MD of Agrico UK said “It is great to get involved with ideas for National Chip Week for 2026. The new date in October means we will have some lovely new crop Babylon potatoes to help them promote.