CC January 26-issuu

www.chippychat.co.uk

austen@chippychat.co.uk

TEL 01353 658216

Issue 1 Volume 16 January 2026

Six go to Norway!

The Chippy Chat Party Photos are in!

Chip Chip Hooray!

Happy, non-Preachy and Grumpy!

Podcast no #234: The News Review takes on jobs, planning pitfalls and a new fryers’ venture

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pisode 234 of The Ceres Podcast, The News Review, brings the host Stelios Theocharous and co-host David Nicolaou back to a familiar format: pick the stories that matter to the trade, then pull them apart for meaning. What makes this episode stand out is the balance it strikes.

It is serious without being gloomy, practical without being preachy, and always rooted in what hospitality and fish and chip businesses are living through right now.

The conversation moves from the pressures squeezing hospitality employment, to a cautionary tale about planning enforcement, and then into the uncomfortable but essential topic of workplace safeguarding.

The result is an episode that feels timely, grounded, and genuinely useful for anyone

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Chippy Chat & Fast Food Magazine • January 2026

running a shop, restaurant, or takeaway.

Before the headlines, Stelios and David ease in with a bit of shop-floor chat and industry life. It is friendly and relaxed, but it also sets up the episode’s bigger point.

David shares how flat trading feels at the moment, and how the relentless price of cod is pushing shops to consider alternatives like saithe or pollock. Stelios backs the point with a reminder that customers will still pay for fish and chips at today’s prices, but only if the product is genuinely excellent. When fish and chips are no longer cheap, the standard has to rise with the price.

One of the most useful early takeaways is their shared view that offering a sensible alternative species is not a defeat. It is a way to keep customers in the category, rather than giving them a reason to walk away.

Stelios and David talk about David and Craig’s new venture, The Two Grumpy Fryers.

The tone here is light, but the underlying point is serious: good businesses evolve, and experienced operators are still looking for fresh ways to contribute to the industry.

It adds a personal, entrepreneurial note to the episode and signals that even in tough markets, there is room for smart new ideas.

They then discuss the Scottish awards expanding into the wider UK. Awards shape standards, attract talent, and influence what customers expect from the best shops. For fish and chip owners, the message is simple: these competitions are not just for show.

They are one more sign that the bar is rising nationally, and that reputation now travels further than ever.

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The first main story is stark: UK hospitality employment has fallen for 13 straight months, with major job losses since the October 2024 Budget. Stelios summarises the figures clearly and frames why this matters beyond politics. Less staff in the sector means fewer viable businesses, fewer entry-level jobs, and a weaker pipeline of future operators.

David chooses the story because it mirrors what operators feel daily. He describes businesses being on the back foot, not collapsing overnight but fighting a slow grind. When Stelios probes whether fish prices are the whole story, David is direct: yes, fish is a big driver, but it sits on top of wider pressure from energy costs, wage inflation, and shrinking disposable income.

A standout moment here is Stelios introducing “behind the range syndrome”, the idea that operators can become overconfident about their own standards and blind to change. His example of a shop insisting “nothing has changed” while quietly frying chocolate for TikTok customers lands as both funny and instructive. The point is simple: small changes stack up, and businesses need honest self-awareness if they want to stay relevant at higher price points.

They also tackle a question many owners will recognise: is takeaway fish and chips hospitality or retail? Stelios notes that government datasets often park fish and chips under retail, which may be one reason the trade struggles to get targeted support.

David still sees the work as hospitality in spirit, because the customer experience matters even if it is only five minutes at the counter.

This section closes on a practical, forwardlooking note. Both hosts agree that the shops that focus on doing fish and chips brilliantly will survive. The average, distracted menus and middling standards will not.

The second headline story could feel far 3

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removed from fish and chip shops at first.

A South London restaurant installs a major extractor fan without the right permission, misses court during family illness, and ends up facing a £2.5 million confiscation order under the Proceeds of Crime Act. But Stelios and David make it immediately relevant. Their discussion is less about sensationalism and more about what happens when owners take a casual approach to planning and compliance. David walks through the timeline and keeps circling back to one brutally simple question: why did they not just fix the issue when told to?

Stelios brings the nuance. He understands the cultural and human reasons owners sometimes delay dealing with authorities, especially during crisis, but he also stresses that UK institutions expect communication.

His own anecdote about nearly losing his licence after ignoring paperwork while his son was in hospital is a quiet reminder that the system can be fair, but only if you engage with it.

The practical takeaway is clear and repeated in different ways: Do not change signage, extraction, shopfronts, or layouts without written confirmation.

Treat planning officers as allies, not obstacles.

If you are in doubt, get professional advice early, because once a case enters the courts it becomes hard to stop the momentum.

For independent operators who often run on instinct and speed, this segment is a useful “slow down and protect yourself” moment.

To listen to more of this and the other useful podcasts visit www.cerespodcast.com To see the Ceres range visit www.ceres.shop Chippy Chat & Fast Food Magazine • January 2026

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Welcome to 2026!

H Austen Dack Publishing Editor

appy New Year from all at Chippy

available and testing well.

Chat! I can’t believe we are entering

There are several events for us to look

into yet another New Year! The last

forward to in the first quarter of the year.

eighteen months have not been easy,

The National Fish & Chip Awards are on

and it looks like 2026 will be tough too.

Feb 25th in London. There are still a few

But we do see some shops thriving.

tickets left although they are proving to

Using best practice and getting great

be popular with the announcement of as

advice from their suppliers is key to us

this year’s host. Add to that trade shows

all coming through this difficult patch.

for Henry Colbeck, and Friars Pride and

Here at Chippy Chat, we are always ere

planning for National Fish & Chip Day and

to help with that process.

it all adds up to a busy start to the year.

Our first feature of the year is all things

For stories, and or advertising

fish we look at several key fish suppliers,

opportunities please contact me

brands and vessel owners as they tell us

austen@chippychat.co.uk

what’s hot in their industry right now,

www.chippychat.co.uk

with prices high and quotas down new fish species such as Saithe are coming

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

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Chippy Chat & Fast Food Magazine • January 2026

Chippy Chat & Fast Food Magazine • January 2026

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6 8 10 12

It Must be Love Pictures from the Chippy Chat Ball!

Diary Dates

Business or pleasure, dates not to be missed

Bye Georgia, they’ve got it!

Employee of the Year finalists anounced

Fjordmidable!

Seafood from Norway: Strengthening

Inside

January 2026

the Fish & Chip Industry Through Partnership and Sustainability

Chip Chip Hooray!

Friars Pride - First for Fish

#JointheBabylonEmpire, Babylon

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Specialists in Frozen at Sea fish fillets!

Unique Seafood!

Excellencein Sustainable Seafood Supply

Star Fish!

Smales Raises over £16,000 for Sailors’ Children’s Society

40 Years of bringing freshness from Sea to Plate

National Fish & Chip Awards names

Back of The Net! Shirt Sponsorship by Crab & Lobster Fish Shack for Local Queensferry Football Team

Market Forces!

National Fish & Chip Awards shares details of marketing category finalists

Fish Source Community Centre!

(Agrico UK) Wins at British Potato Awards

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Community Engagement finalists

Burton Road Yippee!

Meet The Happy Winners of Pukka’s

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Brand New Pos, Burton Road Chippy

What’s Cooking?

What’s Cooking

The X Tractor!

Farm Open Day date set for 2026!

Sprout of Time!

Viral festive favourite returned to

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Stirlingshire restaurant this Christmas

New Range Rover!

We talk to the youngest Commercial

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Gas Engineer/Specialist Frying Range Engineerin the UK – Isaac Ewart

Put a Tiger in Your Tank!

Six go to Norway for fries!

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Chippy Chat & Fast Food Magazine • January 2026

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It Must be Pictures from the Chippy Chat Ball!

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nce again, the Chippy Chat Ball was held at the Holiday Inn West Peterborough. With over 210 people attending, we held a record breaking Christmas party for our industry.

It was a real grand occasion where industry friends and colleagues met up and let their hair down too. We attracted many of the best fish and chip shops in the UK including lots of the award winners and runners up too.

Not only was it a Great Christmas party for owners, suppliers and staff, it was also the warmup party for the National Fish and Chip Awards!

The night included a fantastic 3 course meal, plus a whole host of entertainment on the evening. We had our Chippy Chat awards, a top Madness tribute band, plus the floor filling CC Disco to finish. Add to that the casino and fun photobooth, and a post-midnight bacon

roll, all guests went home happy.

Well done to our Golden Chip Award winners Phillip Purkis, Michael and Barry Dickman, Caroline Murphy, Terry Jones and Richard Turner.

Sponsors on the night included Blakemans, KFE, BD Signs, Isle of Ely Produce, Friars Pride, Smales, Premier 1 Filtration, Swift Order, & Meijer Potato UK. Preparations are already underway for the 2026 ball. Over 50% tickets have already been sold. Please let us know how many tickets/tables you require, and we will arrange invoicing and tickets for you and give you hotel details. The date is December 6th 2026.

We have some great sponsorship packages available too for the Ball please email austen@chippychat.co.uk for sponsorship and tickets.

Kindly sponsored by SINCE 1953

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Chippy Chat & Fast Food Magazine • January 2026

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Photo Booth Sponsored By

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Chippy Chat & Fast Food Magazine • January 2026

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

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.

8th February 2026

What’s Cooking? 2026

National Fish & Chip Awards 2026

National Fish & Chip Awards – Plaza Hotel, Westminster

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.

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.

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

Chat py ll 2 026

25th February 2026

26th Sept, -12th- Oct 2026

Chi p

After an incredibly successful 2025 show, they’re turning up the heat for 2026!

What’s Cooking? returns and they’re moving into Hall 1 at the Great Yorkshire Event Centre, Harrogate (yes, the big one!).

Ch ristmas Ba

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 8

Chippy Chat & Fast Food Magazine • January 2026

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 Chippy Chat & Fast Food Magazine • January 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 9

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Chippy Chat & Fast Food Magazine • January 2026

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Bye Georgia, they’ve got Bye Georgia, it!Gotham Light 30 - 36

they’ve got it!

Top fish and chip professionals recognised

by National Fish & Chip Awards

Top fish and chip professionals recognised by National Fish & Chip Awards

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hree 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.

Whether they’re frying up a storm, serving customers with a smile or coming up with ingenious ideas behind the scenes, these superstar employees are stepping up to the plate, showing dedication, teamwork and creativity with far-reaching impact within their workplaces and communities they feed.

The National Fish & Chip Awards recognise and underpin sector best practice and now in its 38th instalment, the standards continue to elevate year after year. A team of leading industry figures have designed a thorough review process, which examines candidates’ knowledge of the trade, approaches to sustainability and cooking top quality chippy food.

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, frontof-house service, leadership abilities, their resourcefulness, consistency in whipping up unbeatable fish and chips, plus more.

The golden guardians of great British grub being promoted to awarded-winning status like 2025 winner, Georgia Lye of Seafare Guildford in Surrey, are: County Durham - Donna Whitfield - Bells Fish & Chips, Durham Devon - Zak Bishop - Squires Fish Restaurant & Takeaway, Braunton

SPONSORED BY

Yorkshire - Hollie Hutton - Towngate Fisheries, Bradford The National Federation of Fish Friers (NFFF) organises the event and its President Andrew Crook comments that the nominees are true champions of the trade: “Employee

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of the Year is a big celebration of the people at the heart of our nation’s fish and chip shops and we are grateful for professionals like our finalists. They give themselves fully to all they do, whether it’s supporting their teammates, overcoming obstacles or running service like clockwork, it’s a demanding profession but they make it look effortless.

It’s a huge achievement to be up for this award and there’s no limit on how far Donna, Zak and Hollie can go in their careers.”

Bobby Joyce is sales and marketing director at sustainable fish and seafood supplier Smales, which is the sponsor of the award. He says of this year’s competitors: “The strength of the industry is the thousands of people working within it, who put their heart and soul in to ensuring that our national dish of fish and chips remains of the highest standard.

“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.”

Having taken home the prize earlier this year Georgia Lye from Seafare Guildford, shares a message of encouragement for the 2026 cohort: “The awards experience was surreal, it was incredible winning Employee of the Year and I’m proud to represent my family business, and the industry. The award has really put the business on the map, and lots of customers ask about it! Good luck to all the candidates this year, keep up your incredible work!”

Want to know who will seal the deal and win? Order your tickets for the National Fish & Chip Awards at https:// thefishandchipawards.com/event-tickets/.

For more information and bits on the National Fish & Chip Awards, please visit: www.thefishandchipawards.com.

Image credit: Seafare Guildford Chippy Chat & Fast Food Magazine • January 2026

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Fjordmidable!

Seafood from Norway: Strengthening the Fish & Chip Industry Through Partnership and Sustainability

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he UK’s fish and chip industry is an iconic part of British culture, and Seafood from Norway (SfN) is proud to play a key role in supporting its continued success. Our commitment goes beyond supply; it’s about education, sustainability, and celebrating excellence.

Celebrating Excellence SfN’s headline sponsorship of the National Fish & Chip Awards (NF&CA) reflects our dedication to the sector. These awards celebrate innovation, quality, and sustainability values we share. In 2025, Yarm Road Fish & Chips in Darlington claimed the top prize, while Finney’s Benllech in Anglesey won the Environment & Sustainable Business Award, highlighting the industry’s growing commitment to responsible practices. These awards are more than recognition; they set quality benchmarks and inspire operators to lead with integrity and care for the environment.

Cod & Haddock: At the Heart of Britain’s Favourite Dish Cod and haddock are the cornerstone species for fish and chips across the UK. Norway is a key supplier of these species, renowned for consistent quality and responsible harvesting. This partnership ensures that the nation’s favourite dish is built on sustainably managed resources.

In many regions, haddock is as beloved as cod, and both species remain central to maintaining the character and standard of fish and chips.

Behind this reliability is Norway’s frozenat-sea fleet, where fish are caught, filleted, and frozen within hours of capture. Frozenat-sea is not just a technical advantage; it’s a commitment to delivering the best possible product while reducing waste and maintaining sustainability.

Education and Inspiration SfN invests in education through initiatives

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like the Inspiration Day at Westminster Kingsway College and immersive study trips to Norway. These trips give NF&CA winners the chance to meet the Norwegian fishing fleet, see sustainable practices first-hand, and understand the work behind every responsibly sourced fillet. Experiencing the frozen-at-sea process and engaging with industry experts helps operators appreciate the complexity and care involved in bringing premium seafood to UK consumers.

In 2025, we also explored new opportunities for saithe and received promising feedback from operators. This work reflects the industry’s need to remain adaptable and underscores the importance of innovation and forward thinking. Supporting the trade in trialling new species, such as Norwegian saithe, helps safeguard menu consistency and business resilience while maintaining customer quality.

Collaboration Strong participation from the Norwegian frozen-at-sea industry, alongside our Fish & Chips partners, highlights a shared commitment to collaboration and learning.

Through the trip and the awards showcase, we came together to exchange insights and strengthen relationships, because this is how we become stronger together.

Looking Ahead Our commitment continues in 2026 as the headline sponsor of the National Fish & Chip Awards and sponsor of the Environment & Sustainable Business Award. In February, we’ll celebrate the industry’s best at the awards ceremony and host a dedicated Fish & Chips session at the Norway–UK Seafood Summit in London - sharing market insights and exploring how sustainability and consumer trends will shape the future.

Later in the year, NF&CA winners will again join us in Norway to experience frozen-atsea operations up close, reinforcing the link between responsible sourcing and longterm industry success.

The Seafood from Norway Mark When you see the Seafood from Norway mark, it’s more than a label—it’s a promise of quality, responsibility, and trust.

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Friars Pride – Here at Friars Pride, we have always prided ourselves on our service to you – and we pride ourselves on being specialists in Frozen at Sea fish fillets.

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e keep direct relationships with fa n t a s t i c ve s s e l s a n d f i s h i n g companies. This allows us to offer you a constant supply of numerous quality brands and sizes of frozen at Sea Cod and Haddock. Rammi, Royal Greenland, Gadus, Thorfish, plus many others – are supplied to us direct from the vessel, so we can supply you with the top fish available.

In these uncertain times, we will work hard for our customers to make sure we have the top quality Frozen at Sea Cod and Haddock always available for them.

From Iceland to Greenland, Faroe Islands to Norway and even further…

As fish specialists, we can cater for your fish and chip shops’, or catering businesses’ needs and preferences. With frozen at sea fillets available from Iceland, Faroe Islands, Greenland, Norway, and other countries, we have got the perfect fish for your business.

Here is a look at just some of the options we have available for your fish and chip shop this New Year.

Rammi Cod and Haddock – Catching Every Month This Icelandic fishing company has been catching and supplying the finest quality fish for Friars Pride for close to twenty years. Just like us, they are a family business dedicated to continually innovating and investing to ensure that you can provide your customers with the quality of fish and chips that they have come to love you for. Using the latest

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state-of-the-art technology aboard their fishing vessel The Solberg, Rammi can fish for the finest quality Cod that is Frozen at Sea within 2 hours.

This locks in the flavour and goodness for us to bring you a natural sweet tasting cod fillet ready for you to fry. Frozen at Sea Rammi Cod fillets are available in easy-to-use tighter graded skinless, boneless sizes, as well as traditional sizes of skinless and skin on pin bone in Cod and Haddock fillets.

Thorfish Cod and Haddock – Catching Every Month Introducing Tómas Þorvaldsson (producing 20.43kg cases) and Hrafn Sveinbjarnarson GK-255 – Raven – (producing 18kg cases) these Thorfish trawlers operate out of Grindavík, Iceland and are catching superior Icelandic Frozen at Sea cod and haddock.

Icelandic waters are cold and nutrient-rich fishing grounds, these are ideal conditions and give the fish a clean, fresh flavour when cooked. All the cod caught by the Tómas and Raven are sustainably sourced to help to ensure a long-term future for both cod stocks and the fish and chip shops. The cod caught meets globally recognised standards for sustainability, stock health, and environmental impact. This gives you peace of mind, knowing that you are serving your customers a responsibly sourced, sustainable product.

Thorfish vessels are a state-of-the-art icefish trawler designed to handle fish with the utmost care- from sea to plate. Every cod delivered is sustainably sourced and is known for its delicate flavour and flaky texture. When you choose Thorfish you are choosing some of the very best Icelandic cod available.

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First for Fish Faroese JFK Gadus Cod – New Landing in January JFK holds a cornerstone position in the history of the development of the Faroese fishing industry over the past 100 years and they have become an important part of the UK fish and chip market.

Our direct partnership with JFK Gadus for over 20 years means that we can supply you with a range of frozen at sea Cod fillets, including skin on and skinless traditional sizes.

JFK Gadus are a leading fish producer with vast resources and expertise; our portfolio includes sea- frozen fish from the Barents Sea and processed fish from Faroese waters. They also engage in international joint ventures and operate in the Faroe Islands’ pelagic industry.

intense umami flavour. The meat from the Atlantic Cod around Greenland has the time to fully develop an intense and slightly sweet flavour; the cold and clean surroundings make the cod grow slower than elsewhere.

As one of our direct partner suppliers, Royal Greenland supplies Frozen at Sea Cod in skin on and skinless pin bone fillets in all the traditional sizes.

Royal Greenland is owned by Greenland and as a truly vertically integrated company, Royal Greenland is at the centre of a wealth of competencies, cultures, knowledge and accumulated experience, bringing wild caught, high-quality seafood from the North Atlantic and the Arctic Ocean to consumers around the globe.

Faroese Enniberg Cod and Haddock – New Landing in January

From Our Family Business to Your Family Business

Premium Frozen-at-Sea Cod and Haddock – Arriving This New Year. We’re excited to announce that the new Emerald trawler is now landing exceptional quality skin-on PBI Cod and Haddock, frozen at sea to preserve peak freshness and flavour.

Alongside this, the renowned Enniberg continues to produce exceptional fish fillets, expertly frozen at sea to lock in the natural taste and texture that fish and chip shops love. All products come from the established Faroese fishing company, a trusted and long-standing partner of Friars Pride. Their commitment to excellence ensures consistently high standards of Cod and Haddock fillets, making them a favourite among fish and chip professionals nationwide – quality you can taste.

Friars Pride is a family business that cares about your business, we understand that frozen at sea fish is an important part of your fish and chips. We invest in our infrastructure within our depots and on our vehicles to make sure we can store and deliver fish in top quality condition. Combine this with our large stock holding of quality frozen at sea brands, and we can give you a continuous supply of frozen at sea fillets all year round.

Royal Greenland Cod – Landing In The New Year Royal Greenland’s Atlantic Frozen at Sea Cod is appreciated for its great flavour, firm meat and

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Contact Friars Pride Head Office & Peterborough Depot Oxney Road Industrial Estate Peterborough PE1 5YW T: 01733 316408 Fx: 01733 316425 www.friarspride.com

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Unique Seafood: Excellence in Sustainable Seafood Supply Delivering Quality from “Net to Your Door”

By Martin Brown

Our Mission Unique Seafood was established with a clear vision: to provide UK customers with dependable, consistent quality and quantity of frozen-at-sea fish at exceptional value. This mission is achieved by sourcing directly from our own vessels at sea, bypassing middlemen and ensuring traceability throughout the supply chain.

Over the years, Unique Seafood has grown into a significant player in the seafood industry, known for its commitment to quality and sustainability.

Fjord to Fork: Expertise You Can Trust With a combined 200 years of experience and expertise in the seafood industry, the concept of “Fjord to Fork” underpins our operations. This approach guarantees fully traceable, sustainably fished premium products, delivered straight to your customers’ tables. Every product embodies our dedication to skillful fishing practices and environmental responsibility.

Products We Offer Unique Seafood is more than just a supplier of exceptional seafood. While our core

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focus remains on providing top-tier fish directly to fish and chip shops, fast food takeaways, and restaurants, our product range extends beyond seafood. We take pride in offering a versatile selection, including: • Seafood: Frozen-at-sea fish, sustainably sourced.

• Poultry: Leading quality chicken.

• Meat Products: Sausages, burgers, pies, and pasties.

• Specialty Items: Pancake rolls, buns, baps, breaded and battered foods.

• Dietary Options: Halal and vegetarian foods.

Unique Approach to Service and Quality At Unique Seafood, our motto is “Unique Service, Unique Quality, Unique Control.”

This encapsulates our commitment to: • Maintaining long-term relationships in wholesale, industrial, retail, and food service sectors.

• Offering dependable quality and value, without intermediaries.

• Ensuring full control throughout the supply chain—from “Net to Your Door.”

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A Leading Presence in the Industry Unique Seafood Group is recognized as one of the UK’s foremost players in the seafood industry. We pride ourselves on being a professional and trustworthy supplier, working to build enduring partnerships across the UK, Europe, and beyond. Our direct-to-customer model ensures that Britain’s fish and chip shops, takeaways, and restaurants receive consistent, high-quality fish products.

vast volumes of seafish at sea rapidly, hygienically and consistently. Fish friers can depend on superb Norwegian quality seafish delivered to your door.

Commitment to Sustainability Sustainability is at the heart of Unique Seafood’s operations. By sourcing directly from partner vessels at sea, we not only ensure the freshest products but also uphold responsible fishing practices. Our dedication to sustainable methods aligns with our customers’ growing demand for ethical and environmentally conscious food options.

FASFA We recognise the immense value of being part of this esteemed association Frozen At Sea Fillet Association.

Our commitment to excellence in the frozen at sea seafood industry is stronger than ever, the team are enjoying collaborating with fellow members to uphold the highest standards and promote sustainable practices.

We are a dedicated supplier of dependable quality fish direct to fish & chip shops, fast food takeaways & restaurants from our own vessels at sea, cutting-out the middlemen.

Call us today on 01638 718888 or visit www.uniqueseafood.co.uk

A Promise of Quality and Trust Unique Seafood embodies its name— unique in service, quality, and control. Our operations are tailored to meet the needs of every customer, ensuring premium products and outstanding service. With a legacy of reliability and a future focused on sustainability, our promise remains steadfast: delivering excellence from fjord to fork, net to door.

• Top Quality FAS Cod & Haddock direct from Net to your Door • Serve your customers sustainable MSC Barents Sea certified seafish • Call Unique Seafood direct - Granit’s exclusive UK distributor

GRANIT The flagship Granit vessel, is one of the largest and most advanced boat of the Norwegian fishing fleet. State-of-the-art on board technologies process and freeze

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Star Fish!

Smales Raises over £16,000 for Sailors’ Children’s Society

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or over 85 years the Smales family have been supplying Fish & Chip shops across the UK with premium quality Cod & Haddock. Founded in 1937, Smales remains wholly and independently owned by the Smales family with the third and fourth generations actively working in the business today. During this time the company has developed an excellent reputation throughout the UK, thanks to its sourcing of the finest fish and seafood, coupled with its experienced and dedicated team of employees.

From being the first UK importer of Frozen at Sea fillets for distribution to the Fish & Chip sector, we have built strong trading links with many prominent quota holding fishing companies throughout Europe, which allows us to offer our customers the widest choice of Frozen at Sea brands in the market. This strong supply base means we can provide reassurance and continuity to thousands of businesses – including many winners of the National Fish & Chip Awards (of which we are a proud sponsor). Today we are the largest supplier of Frozen at Sea fillets direct to Fish Friers with over a million portions of Cod or Haddock for fish & chips being sourced through our distribution network every week!

The Smales distribution network covers the whole of England and Wales via our 7 regional distribution centres that provide a

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reliable, friendly delivery service direct to your door, and through selected haulage partners we also arrange frequent deliveries to Scotland, Ireland, Europe and beyond!

In 2025 the Smales team were involved with many events to help with the profile of the industry. These included The National Fish & Chip Awards, National Fish & Chip Day, The Isle of Ely Open Day, being a proud supporter of the Sailors’ Children Society and also sponsoring and attending the Chip Barons’ Ball. They were also awarded a Humber Visionary Leader Award for their outstanding vision, leadership and innovation.

Bobby Joyce Sales & Marketing Director said “Smales are delighted to get involved with cross industry promotions. We gave away Norwegian Saithe as a variety to try this year at the IOE open day. We also organised a FREE fish and chip giveaway to celebrate #nationalfishandchipday. We gave away hundreds of portions of fish and chips with a suggested donation going to the Sailors’ Children’s Society raising an incredible £1,000! We then later pledged to raise £10,000 for them in our Christmas appeal. We actually smashed that target raising over £15,000 with the help of our valued suppliers and customers.”

The team at Smales are aiming for an even bigger 2026, bringing both suppliers and customers together to support our fantastic fish and chip community. We wish you all a Happy New Year Contact Smales today on 01482 324997 to discuss how we can support your business.

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Fish Source!

Bringing Freshness from Sea to Plate for Over 40 Years

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t Collins Seafoods, we’ve spent over four decades delivering the finest Frozen at Sea fish to families and businesses across the UK. With one of the most respected fishing fleets in the world, proud to operate 365 days a year, catching, freezing, and processing the tastiest fish in the sea.

Our cod and haddock are caught in pristine waters and frozen within six hours, preserving the fresh taste of the ocean. This commitment to quality has made us a trusted name in seafood, known for importing and distributing only the best Frozen at Sea produce.

From our bases in County Durham and Yorkshire, we supply hundreds of fish and chip shops and restaurants across the North of England. Our dedicated and friendly team ensures that every customer’s needs are met, while our extensive range of products goes far beyond fish. In addition to our fillets, we offer fishcakes, scampi, sausages, and other savoury treats, all designed to make every fish supper truly special.

We also supply many wholesale customers across the UK and Ireland with Frozen at Sea cod and Haddock from coldstores in Grimsby and Co. Kildare.

A Rich History of Excellence Since our launch in 1980, we’ve grown into a key part of the global seafood industry.

Millions of people across Britain have enjoyed our fish over the years, and we’ve built a reputation for quality and trust.

In 2018, we strengthened our longstanding partnerships with industry leaders Samherji and Seagold. When Seagold acquired Collins Seafoods, it marked the beginning of a new chapter for our company. While our day-today operations remain unchanged, this

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partnership has allowed us to expand into new markets and continue delivering the best seafood to our customers.

Our flagship vessel, Kirkella, along with our wider fleet, benefits from this partnership, which has also given us the opportunity to invite customers to step aboard and see our state-of-the-art facilities firsthand. Backed

by Samherji’s global expertise, we’ve gone from strength to strength, combining tradition with innovation to maintain the highest standards.

Our Fleet Our world-class fleet includes exceptional vessels such as Blaengur, Emeraude, Lodairo, Santa Princesa, Kirkella, and our newest ship, the Berlin. These vessels operate in some of the coldest and cleanest waters on Earth, including Iceland, Norway, Greenland, and the Barents Sea, to bring the freshest fish back to Britain.

Get in Touch If you’d like to learn more about our products, services, or history, we’d love to hear from you. Whether you’re a fish and chip shop owner, a restaurant manager, or simply a seafood lover, our team is here to help. Contact us today to discover how Collins Seafoods can serve you 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

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Bye Georgia, they’ve got it!Gotham Light 30 - 36 Brockley’s Rock in London the 2025 winner

Community Centre!

Top fish and chip professionals recognised

by National Fish & Chip Awards

National Fish & Chip Awards names Community Engagement finalists

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cts of kindness and doing good deeds for others are regular activities for many high-street businesses and the National Fish & Chip Awards has been seeking to find chippies with deep connections to their neighbourhoods and a ‘pull together’ attitude which delivers more than expected.

The awards’ judging panel has had a tough task deliberating over the six shortlisted businesses announced last month but three have edged ahead with their creativity and commitment to social impact and will continue in the competition as finalists.

They are: County Durham Bells Fish and Chips, Seaham Bells is hugely proud of Seaham’s heritage in the mining industry and paid tribute to it by designing one of its chip shops around the seaside town’s roots. There’s also George, the miner’s head sculpture, that it commissioned to honour previous generations. The team also hosts events for a local charity supporting stroke victims, as well as providing opportunities for schoolchildren to learn about Seaham’s past and have a delicious meal after. This has become so popular, Bells is in the process of devising a child-friendly history book of the local area.

Staffordshire Jojo’s Fish & Chips, Stafford

SPONSORED BY

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From the sponsorship of 200 grassroots football teams to the e-bike delivery service for vulnerable community members, feeding thousands of people for free during National Fish & Chip Day and monthly litter picks to keep the surrounding areas clean and tidy, Team Jojo’s is always looking out for ways to enhance community relations. The

Chippy Chat & Fast Food Magazine • January 2026

town will no doubt be looking forward to the Christmas parade and annual hospice fundraiser that the chippy also organises.

Yorkshire Time and Plaice, Doncaster Showing strong social responsibility values is Time and Plaice owner Lee Robinson who regularly provides hot meals for the homeless, as well as making sure local schoolchildren are well fed at their campout events. He also sponsors a local boy’s football team and even bought a young player a pair of boots he wanted. Another athlete was able to compete in national and European events thanks to contributions from the business.

The category sponsor is JFK, a leading, community-focussed fish producer from the Faroe Islands, with a hugely impressive fishing history and expertise in North Atlantic sea-frozen ground fish and processed fish from cold, clear Faroese seas.

Jógvan Hansen, its sales and operations director, gives his best wishes to the finalists: “The JFK team would like to say ‘thank you’ to all who entered the Community Engagement category, as it has been inspiring to learn of the fantastic causes, initiatives and support fish and chip shops are providing. JFK is also a business that holds local relations in very high regard, and we also do all we can to be a helping hand to others. Congratulations to this year’s top three and we look forward to celebrating them at the upcoming awards.”

Brockley’s Rock in London was the 2025 winner and the new titleholder will be announced at the National Fish & Chip Awards ceremony on 25 February at the Park Plaza Westminster Bridge in London. www.thefishandchipawards.com.

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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 23

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Before

Burton Road Yippee!

Meet The Happy Winners of Pukka’s Brand New Pos, Burton Road Chippy

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or many chip shops, Pukka has been at the heart of counters since the moment they first opened their doors.

Burton Road Chippy – winners of Pukka’s new POS competition – is no exception.

Their relationship with the nation’s no.1 pie brand goes back decades. Austen Dack, Chippy Chat’s Publishing Editor, speaks to the owner about their journey to become the successful chip shop they are today.

In a career that has lasted over 45 years, Register your interest in the new Burton Road Chippy POS and stock up on Pukka’s bestsellers ow n e r D e s h a s - Email chipshoppos@pukkapies.co.uk, spent his whole working life in the contact your Pukka representative, chip shop industry: wholesaler, or call 0116 264 4000.

“I started my first business in Lincoln in the 80s, but I’ve always loved the area of Burton Road as it has a real sense of community within the city, so I kept my eyes open for an opportunity to open my own chip shop there. In 2003, I opened Burton Road Chippy and we’ve been here ever since.

“From that very first day, we’ve been stocking Pukka, and for us and our customers, no other brand compares when it comes to quality. Over the years we’ve tried pies from 24

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different suppliers, but I always go back to Pukka, and my customers continue to tell me it’s their favourite. Our bestseller used to be the Pukka Steak & Kidney but in more recent years, this has changed to Pukka All Steak.”

Pukka’s relationship with chip shops across the country has truly stood the test of time – they’re not just an integral part of the brand’s story and heritage, but very much an ongoing priority today. That’s why giving something back to the owners who’ve proudly stocked Pukka for so many years felt so important to the pie brand.

Launched in Autumn 2025, Pukka’s new POS offers chip shop owners a fresh and exciting way to elevate the visual appeal of their shop to drive footfall, all while allowing each shop’s individual identity to shine through.

As the winners of Pukka’s competition, which awarded them the eye-catching POS and installation for free, Burton Road Chippy told us what the prize means to them.

Des continues: “The timing was spot-on to give our shop a boost as we approach the colder months. Our favourite piece is 100% the neon sign, customers have mentioned how great it looks and its nice warm glow will help to draw customers in from the cold.

We are already selling more pies and sales of pie and gravy have definitely increased.”

Cost of living pressures and food inflation have tested chip shops in recent years, but Burton Road Chippy are remaining positive.

For them, Pukka’s POS support landed at a Chippy Chat & Fast Food Magazine • January 2026

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crucial moment, giving them exactly what they needed as they explored fresh ways to keep customers excited and engaged.

Des adds: “We’ve faced challenges and we’ve experienced price increases on a number of commodities, but we’re still trading and still hopeful. Chip shops are an icon within British culture, so I don’t think they’ll ever cease to exist, it may just be that more shops like ours will start to introduce different items on menus, as the price of fish continues to rise.”

Pies are a staple on any chip shop menu, particularly now in light of ingredient price rises. As many other takeaways become more expensive, pie and chips from the chippy remain an affordable, dependable choice for priceconscious customers, young and old. And with classics like Steak & Kidney, Minced Beef & Onion, and Chicken & Mushroom, the Pukka range helps shops offer those reliable favourites that people return for time and time again.

Looking ahead to 2026, Des and the team at Burton Road Chippy are optimistic and confident in their ability to deliver a continued quality of service to their customers, despite the challenges the industry is facing.

“It’s going to be another challenging year but as always, we’ll be looking after our lovely customers.” concludes Des. Pukka’s new POS is a must-have for any chip shop owner looking to refresh their space. Point of Sale available to purchase from Pukka includes a bold illuminated protruding sign, an eye-catching pavement swing sign, a stand-out hanging neon sign, and an upgraded open/closed sign – all in Pukka’s iconic orange, designed for high-impact, whilst ensuring your shop’s branding remains at the forefront.

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ook 9 - 12tham book 9 - 12 kjgk o oy oy oy oliy ly liy oly oly ly ly ly y o o uy iut o poi ir ur po u urui Gotham book 9 - 12 indented Book 9 - 12tham book 9 - 12 kjgk o oy oy oy oliy ly liy oly oly ly ly ly y o o uy iut o poi ir ur po u urui Gotham book 9 - 12 indented Book 9 - 12tham book 9 - 12 kjgk o oy oy oy oliy ly liy oly ol

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Best Fry & 28

: a recipe for success Chippy Chat & Fast Food Magazine • January 2026

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“It’s a huge part of why our customers come back and why we get so much positive feedback online amongst the fish and chip community.”

Best Fry, part of the Lee Group, has become a highly respected name in the fish and chip industry thanks to a strong and consistent focus on quality.

The Lee Group began in 1988, expanding over the years to six successful sites and winning numerous industry accolades such as Best Fish and Chip Shop in Hampshire as voted by local Daily Echo readers.

Offering a traditional fish and chip menu, the secret to Best Fry’s success is their choice of batter - Middleton Foods Kings Extra Gold. “The batter works really well; it comes out perfect every time,” says John Henry Lee, Company Director of Lee Group. “It’s a huge part of why our customers come back and why we get so much positive feedback online amongst the fish and chip community.”

Innovation is also embedded in the Best Fry approach.

The team created their own utensil - The Lee Fish Lifter designed to make it easier for staff to handle fish without breaking the perfectly crisp batter. For John, it comes down to simple principles: “A lot of the top fish and chip shops have the same things in common… quality ingredients, quality fish and quality oil.”

John’s long-standing partnership with Middleton Foods has been a natural fit. “I’ve known Wayne for a long time. I sampled Middleton Foods batter years ago and that’s what we continue to use to this day,” explains John. “Wayne, Jason and Lee visit regularly, and we’ve built a great relationship with them all both personally and professionally.”

Having visited the Middleton Foods factory, John adds: “It’s great to see the process of how they create these batters.

And ultimately, they’re a great bunch of guys and we work really well together.” Lee Group now proudly uses over 16 tonnes of Middleton batter every year, serving customers excellent fish and chips, one perfectly battered portion at a time.

To find out more, please visit our website

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FARM OPEN DAY DATE SET FOR 2026!

By Austen Dack

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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 • January 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

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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.

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

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Sprout of Time!

Viral festive favourite returned to Stirlingshire restaurant this Christmas

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he Real Food Cafe in Tyndrum once again offered its festive menu, featuring the return of its cult favourite Deep-Fried Brussels Sprouts that became a nationwide media sensation when they first launched two years ago.

What began as a tasty twist on the humble sprout has grown into a much-anticipated tradition for Scotland’s iconic roadside diner, and this year’s announcement generated strong reaction.

Ahead of the menu release, the restaurant teased the return of the sprouts with a Facebook post that revealed the sprout to be as popular as ever.

The sprout poll revealed that 71% of respondents plan to order them, with a further 20% naming them their ‘festive favourite.’ The comments reflected the sprout’s famously Marmite status, ranging from “Definitely coming in for some!” and “Really, really want to try these!” to one follower suggesting the dish might be “worth the 9-hour drive.”

Owner Sarah Heward said, “We introduced the sprouts in December 2023 as a bit of fun and had no idea how much of a sensation they would become.

I was interviewed on national radio, and almost every Scottish newspaper wrote about them the sprouts took on a bit of a life of their own, moving from ‘soggy side’ to ‘golden, crispy hero’ status. The following year, there was another media whirlwind

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when we shared our recipe. Our recent sprouts poll reached more than ten thousand people, and the reactions were instant. Most people can’t wait to order them, others are intrigued, and a few are baffled and slightly horrified, which, to be honest, is exactly what we love. Christmas food should be joyful, surprising, a little bit playful, and of course, get everyone talking and excited!”

She added, “This year’s menu was our most festive yet. We’ve created a collection of warming treats that feel like a tummy hug on a cold December day.”

Customers over the festive season enjoyed a Pigs in Blankets Roll, served daily between 7.30am and 5pm, while the Christmas Comfort Food selection, available from 11am, featured a Bacon, Brie and Cranberry Toastie served with handcrafted chips, and the indulgent Christmas Loaded Chips, a festive feast of cheesy chips topped with pigs in blankets, crispy onions, Brussels sprouts and gravy. Sides include Fried Brie Parcels with cranberry sauce, the restaurant’s famous Deep-Fried Brussels Sprouts with a honey and mustard dip, and traditional Pigs in Blankets with gravy. Festive hot drinks were also on the menu, including a Gingerbread Latte and Vanilla Hot Chocolate, alongside a build-your-own option with syrups such as Festive Cake, Mulled Wine, Gingerbread and Peppermint.

Completing the festive line-up was The Real Food Cafe’s now-famous Cinnamon Muffin Roll, which was crowned Scotland’s Bakery Product of the Year at the 2025 Scotland Food & Drink Excellence Awards.

What did you offer on your festive menu?

Email austen@chippychat.co.uk Chippy Chat & Fast Food Magazine • January 2026

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New Range Rover!

We talk to the youngest Commercial Gas Engineer/Specialist Frying Range Engineer in the UK – Isaac Ewart How it all begun: My family had a frying range repair/ refurbishment business, so I was fortunate enough at a young age to see the full process behind frying range refurbishment, seeing them being dismantled, every nut and bolt removed, reassembled, then installed in shops across the northeast alongside my father, which ignited my passion for engineering.

Career Kickstarter: At the age of 13 I studied mechanical engineering and system designs, gaining my qualifications in the engineering field After the years of visiting shops and listening to very similar stories of customers not feeling fully satisfied with the service that they are receiving from engineers, I felt for sure I could give them the quality service that their business deserves, and was confident they would be a returning customer, so I chose commercial catering which to this date has proved to be the right choice for me.

Little did I know my future training would be intense and meticulous, as my centre for assessments would be where gas safe inspectors are trained and assessed, so the pressure was on to achieve the highest standard.

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From 15 & Qualified to 16 & Management: At the age of 15 I was fully qualified, and on the job working while still grasping all the experience my father had to offer, being allowed to identify faults and liaise directly with customers and relay to them my findings, should my father find the fault different to the one in which I have identified he would show me his way of approaching the issue, which allowed me to re-evaluate my findings and reflect that to the customer, as some things require years of industry experience to see the true fault.

I have been lucky to receive direct technology training from Germany and UK manufacturers with direct access to most high efficiency burner controls and parts, due to my fathers respected industry connections.

Where is the business at & going?

I secured a contract with Henry Nuttall Frying Ranges, carrying out repairs/services & installations across the UK. Three of my proudest achievements throughout the year have been maintaining some well-known shops including, The Principal Cafe Scotland, Stephensons Market Plaice Chippy Crook, & Grandpas Fish Bar Lanchester, that’ve all gone on to win some fantastic awards due in a small part to the ranges being optimised allowing them to produce the same consistent quality.

After beginning to incorporate social media into the business despite my father’s objections, I have gained two shops which we would not have got by word of mouth, the feedback left by them was heartwarming, and proof that our services and social media work in tandem.

My father agreed that my projection was right, and knows the business will thrive with me, therefore I intend to launch an interactive website soon. isaacewart@hotmail.com 07446 526320 Northern Catering Engineers Ewarts Specialist Gas Services Chippy Chat & Fast Food Magazine • January 2026

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Put a Tiger in Your Six go to Norway for fries!

By Austen Dack

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slo, the capital of Norway, sits on the country’s southern coast at the head of the Oslofjord. It’s known for its green spaces and museums. We travelled in pursuit of the best portion of chips in the city and also to visit the small town of nearby Horten to watch a band from Rhodes, Greece play as part of their Nordic tour. In the tour group was Oliver (isle of Ely), Ann, Mel, Andrew (Crook NFFF), Sarah and me (Austen). We were later joined by locals Hans, Monica, Kjell and Vergard.

Our Oslo bolthole was to be the Radisson Blu Plaza Hotel. Very close to the station which in turn was only a 20-minute train from the airport. With over 670 rooms and suites, there is a variety of on-site dining options and also a chic sky bar. I also enjoyed their fitness centre with pool and sauna. We were upgraded to a stunning Fjord view room, and the vista certainly didn’t let it down.

If the weather’s fine, I always check out the local free walking tour in order to get my

Chippy Chat & Fast Food Magazine • January 2026

bearings. Tourists often face the challenge of missing key sights and cultural insights when exploring a city alone. This guided walking tour through Oslo’s vibrant streets offered a chance to discover iconic landmarks and hidden gems with a guide. We saw the iconic Tiger Sculpture that earned Oslo its name as “Tiger City” the walls of Akershus Castle, formerly an old medieval castle, Oslo Opera House, Oslo Cathedral, the Norwegian Parliament, and more. Meanwhile Mel went off to hunt high and low for Morten Harket’s house!

After the tour we visited Oslo’s main Christmas market, Jul i Vinterland, which invites you to enjoy a few hours of pure Christmas magic right in the city centre.

The market includes an extensive shopping street with sales stands filled with gifts, clothing, toys and much more. Charming food stalls offer everything from traditional Norwegian Christmas favourites, via doughnuts and crêpes to Indian and Mexican street food.

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Tank!

One stand took our attention of course, we had to try the fries from Fries Brothers. It’s literally just fries with ketchup and mayo, but the way they fry their potatoes is insanely good. Skin-on, lightly salted, super crispy, and so naturally flavourful. The young vibrant friers created a mini theatre for each portion served which we translated to around £9 a cone. The variety was Agria and they tasted extremely good.

In the evenings we toured some of the best bars of Oslo. One evening we were met by Hans Frode Kielland Asmyhr friend and former colleague from Seafood from Norway! Hans provided us with an excellent array of watering holes including of course Churchill’s Bar, Oslo.

We ended up at the top of Radisson Blu Plaza Hotel, in an international rooftop bar with a New York-like atmosphere and vibe.

The entire floor is dedicated to a bar with a unique design and a breathtaking view.

With world-class bartenders and DJs it was a great experience, 110 meters above the city.

Next day, we went off by train to Horten.

The journey was also to include a trip across the Moss to Horten Ferry. To our surprise the

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ferry which carries around 2 million people a year was FREE!. It was also like most things in Norway immaculate.

Horten is located on the western shore of the Oslofjord in Vestfold, Eastern Norway’s ‘sunshine coast’. This seaside town has a rich cultural life. We did a tour of a few main bars in town, and I have to say the people were incredible and so pleased to see us. Saxon King was our favourite with lots of screens for football and a huge outdoor area with a pool table. In Kroa which looked like someone’s house a lady gave me her Christmas jumper.

Next, we were off to see Izzy Dizzy. I have seen them many times in Rhodes (where they are from) and also a couple of times on tour too in Amsterdam and Manchester. However, this was to be our most off-piste venue to see them yet. First a quick beer at the downstairs Horten Bors where we also dined on free mini doughnuts, then to the main event in the Blues’N live music venue and bar. It was Andrew’s (Crook) 50th birthday night out and he and the band celebrated it in style. An evening of very tight well played mainly cover songs ensued. Well done to the whole band who were bemused by their English following who had travelled over 1000 miles to see them.

Soon it was time to go home. Yes, it can seem expensive (between £8-14 for a beer) but on my seventh trip to the country it really didn’t disappoint,

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#JointheBabylonEmpire

Chip Chip

Babylon (Agrico UK) Wins at British Potato Awards

By Alex Moore, Agrico UK Sales Manager

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grico’s new chipping sensation came out top at the recent British Potato Awards and I was there to help pick up the gong alongside Chippy Chat Editor Austen Dack. The British Potato Industry Awards take place every other year, providing a showcase for new innovations and talent in the industry and Babylon came top in the marketing award much of which we done with the help of the fish and chip and farming sectors.

Babylon a new Chipping Variety The relationship with our growers has been the cornerstone of our business for many years. Delivering a staged introduction process to gain market acceptance of a new potato variety has always been carefully managed in order that the variety gains traction with the farmers first. When Babylon came along, we decided that through clever (but not expensive) targeted marketing to the end user we could speed up the adoption process of the variety at the grower end, increase consumption and give us both accelerated sales and traction in the marketplace.

To launch we held a meeting in Stilton where over 100 growers, fish and chip shop owners and trade were briefed on the coming of Babylon. Fish and chip shop owners presented on the day to the farmers (a first) on what it is they looked for in a perfect chip and why Babylon was looking so strong. This was backed up by a field day for 50+ growers.

The #JointheBabylonEmpire campaign was developed in the following ways Potato Merchants John Boutwood MD of Isle of Ely Produce said: “We knew Babylon was special from the 38

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start. We have been using our supply chain of farmers merchants and also our marketing arm via Chippy Chat to promote Baylon to the fish and chip shop trade. This forward-facing marketing has seen bigger than usual gains for a new variety in the last two years, firstly seed sales and now just starting the third-year tonnage sales to shops too on a high.

Richard Pearson from R Potato Ltd. Richard said “For the last 20 years, we have had a very close working relationship with Agrico, especially with Agria, as we specialise in servicing the majority of the top end Fish & Chip shops on the South Coast who only want a yellow flesh potato.

Chip Shop Ambassadors To reach the top 3000 fish and chip shop owners we teamed up with Chippy Chat magazine to target award winning chip shop owners. All who tried Babylon were impressed and they all said they would add it to their list of preferred varieties to ask for it from their own merchant. Fish and Chip Takeaway of the Year winner Geoff Whitehead said: “It is always nice to try a new variety. With Babylon we knew that this was going to be a great addition to our offering.

Customers loved them straight away a nice size, crisp taste and nice fluffy inside.”

Events Add to this we attended and showcased Babylon to over 2,000 fish and chip shops at the Q Partnership shows of VA Whitley, Friars Pride and Henry Colbeck.

National Fish & Chip Day Agrico teamed up with fish supplier Smales and local mobile units to give away over 800 portions of Babylon and Fish free to the general public in both 2023 and 24.

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Hooray! fish etc, it also gave us a chance to ‘sell’ the story of Babylon to other sales reps who visit shops all over the UK. National Fish & Chip Awards Sponsorship In 2023 Agrico UK decided to take a share in the sponsorship of a National Fish & Chip Award. Co-sponsored by Babylon and Isle of Ely Produce, the Field to Frier Award looks to reward excellence in the Fish and Chip Industry and find the shop that creates the UK’s best chip. The winners are crowned at the Plaza Westminster, London in front of over 700 people.

Grower Tie In Agrico UK’s strategic promotion of Babylon through the #JoinTheBabylonEmpire campaign has created real, lasting value for UK seed growers—positioning them at the forefront of a rising, premium market segment with strong technical support and end-user demand already established.”

to help launch Babylon. As a business we are always trying to breed better tasting and more sustainable potato varieties. We place a lot of emphasis on product management and this link with the Chip Ambassadors, merchants and the growers will help us ensure that each area of the supply chain know how to get the best out of our varieties Since we started the #jointhebabylonempire campaign we have seen the following Seed sales of the variety have increased dramatically Demand from the end customer (chips shops) has significantly increased and the variety is requested over other chipping varieties. Babylon has been seen by over 8,000 fish and chip shop owners and managers and tried by over 2,000 of them

Social Network Babylon has been seen across fish and chip shop’s X, Instagram and Facebook over 100,000 times in the last two years.

Results/Conclusion The idea behind the campaign was to launch a new variety with the idea of connecting directly with the end user to create the demand for the variety. Enabling us to confidently plan production levels, give the ware growers confidence they had a market for the variety and promote UK production.

The results have been groundbreaking, giving us very much a new way of marketing a new variety.

Our varieties have made up a large proportion of the potatoes supplied to the chip shop sector over the years. However, previously we have had very little interaction with the shops themselves. We are thrilled to be working closely with the chip ambassadors 39

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Back of the Net! Shirt Sponsorship by Crab & Lobster Fish Shack for Local Queensferry Football Team

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he Crab & Lobster Fish Shack in South Queensferry is lending its support to Kirkliston & South Queensferry Football Club 2009 team, having supplied branded strips to KSQ’s Galaxy and Rapids teams which compete in the SERYFA (South East Region Youth Football) League.

A registered charity, KSQ FC welcomes children from ages 5 and up. Formed in 1991 to foster football within Kirkliston, South Queensferry, and the surrounding areas, the club’s main aim is to promote the benefits of football, teamwork, and community involvement. Currently with over 1,000 members, the club is supported by more than 100 volunteer coaches and a committee. Every year it starts a new age group, so there’s always a pathway for kids to get involved and progress through the club.

KSQ’s Rapids team had a fantastic season last year, winning their league title & league cup in Division 4. Over the years the 2009’s have picked up several divisional Cup wins across different teams.

Bryan Coghill, owner of the Crab & Lobster Fish Shack in South Queensferry, said: “It is our pleasure to lend our support to KSQ FC. As a new business that’s currently still bedding into the local community here in South Queensferry, we are keen to give back. So far, we’ve been welcomed with open arms, and appreciate the custom from local people as we have been establishing our new sit down fish & chip restaurant, and take away service. Denis, who is the Head Coach, contacted us, and it was our pleasure to provide

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branded strips. We will continue to support KSQ FC all we can in the coming months.”

Head Coach of the KSQ FC, Denis Staskewitsch, said: “We are extremely grateful to Bryan and the team at The Crab & Lobster for their support. They are one of two local South Queensferry businesses that have contributed to the costs of new strips, along with fundraising that we do ourselves at the club. Help like this is very much appreciated.

The strips will be worn with pride as we continue the season.”

“The Crab & Lobster Fish Shack is a fantastic addition to South Queensferry’s dining scene,” Denis went on to say. “It’s great to see something positive come out of the old Frankie & Benny’s site, and we are particularly pleased to hear that the restaurant was named Restaurant of the Year in the recent Forth Awards. And that it’s been nominated in the National Fish & Chip Awards as one of the best new Fish & Chip Restaurants in the country. We wish them all the best for that, let’s hope they can bring another prize back to South Queensferry.”

The Crab & Lobster Fish Shack, along with its sister business, Jack ‘O’ Bryan’s in Dunfermline, also supports Forth One’s Mission Christmas Appeal and has been raising money since the summer.

Further details on Kirkliston & South Queensferry Football Club at www.ksq.org. uk, and on facebook at Kirkliston & South Queensferry FC. Further details on The Crab & Lobster Fish Shack at www.thecrabandlobsterfishshack. com.

Who have you sponsored at your shop?

Email austen@chippychat.co.uk Chippy Chat & Fast Food Magazine • January 2026

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2025 winner Eric’s Fish and Chips in Thornham, Norfolk

Market Forces!

National Fish & Chip Awards shares details of marketing category finalists

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n influential 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.

Standing out in a sea of food outlets requires a stack of originality, buckets of authenticity and a heap of effort to engage customers. A hefty order to meet and that’s why the Marketing Initiative award is a chance to recognise fish and chip shops that are promoting the UK’s timeless treasure to great success.

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. Anticipation for the awards has now skyrocketed as the conversation turns to the three finalists hoping to follow in the footsteps of 2025 winner Eric’s Fish and Chips in Thornham, Norfolk. They are: Greater Manchester Taylors, Stockport London Stones Fish and Chips, Acton Yorkshire The Scrap Box, York

“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 42

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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 is the sponsor of the award and its UK country director Richard Storer says: “We’re incredibly proud to sponsor the Marketing Initiative of the Year award. At Agristo, creativity and innovation go hand in hand — and with AYE AYE, we’ve brought that same marketing mindset into the fish and chip sector. We’re looking forward to celebrating the inspiring ideas and initiatives that continue to move this industry forward.”

Caroline Southard, marketing manager at Eric’s Fish and Chips, speaks of the team’s win at the 2025 edition: “It’s been excellent to be recognised for our creative and inventive approach to marketing. Eric has always been a forward-thinking chef, experimenting and thinking up new dishes, such as our Japanese fish burger and our popular small plates.

“It was a natural jump for us to develop campaigns such as Tryday Fryday for kids, to help them taste new and different flavours – particularly good for the fussy eater. These types of approaches are a big win in our community, and our marketing has got more and more people interested in trying the different flavours we have to offer.”

The winner will be revealed at the awards ceremony on 25 February at the Park Plaza Westminster Bridge, London.

For tickets and news visit www.thefishandchipawards.com.

SPONSORED BY

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