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R A G TING INNO E N I FOR YOU, SINCE 1899 V & D T L N n D A e A r S ick e D t h t U a C rozen P B s r a e F ods l F e e & o P s F l & i s r e O p p i h C izzas P 2 27 AR G G N E I ORGANISED BY V.A.WHITLEY N S I E V I & D T P L N n A cke A S i + R LE

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THE PREMIER FREE FISH & CHIP AND FAST FOOD EXHBITION

OVER 80 QUALITY EXHIBITORS

SAVE THE DATE!!!!

FREE PARKING

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DRYWITE EQUIPMENT STORE

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ON-THE-DAY PROMOTIONS

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austen@chippychat.co.uk

What’s all the FUSH about

TEL 01353 658216

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SUNDAY 7th FEBRUARY 2027

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www.chippychat.co.uk

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Iceland to No.10

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Small Fry Grow Their Own Chips!

Issue 10 Volume 16 October 2026

Well Deserved!

Burton Road Chippy wins £1,500 of Ceres Batter Mix

imes are tough for hospitality, with rising ingredient, labour and energy costs, as well as VAT and business rates all putting pressure on margins. For Burton Road Chippy in Lincoln, winning a pallet of Ceres Batter Mix has been a welcome boost. The takeaway won the pallet after being randomly selected from customers who ordered £250 worth of product through our website. The prize, worth around £1,500, is the equivalent of 60 bags of batter mix – enough to keep the family-run business supplied for several months. Surprised by the size of the prize, owner Des Anastasiou said: “I was shocked, in a nice way. It’s a lot of batter, isn’t it? I think we’re going to have to start doing pancakes as well!” “Winning this amount of batter is going to last us about four to five months, which will help with our profit margins. We’re very appreciative of Ceres for running this promotion.” Having used Ceres Natural Batter Mix for many years, Des also relies on Ceres for its Curry Sauce and Gravy Mix, adding: “They are all great products, which is the first reason I use them, but secondly it is the service that we get from Ceres. Over the years, any problems, any questions, they are just a phone call away. It really is good to know you have a supplier like that.” Always looking for ways to improve the quality of his fish and chips, Des is not afraid to experiment and try something new. Having reviewed his current batter and considered whether there was an opportunity to improve its performance and finish, he decided to trial Ceres Yorkshire Batter Mix after it caught his

Chippy Chat & Fast Food Magazine • October 2026

attention when browsing the Ceres online shop. Des explains: “I like the look of it. The only way I can describe it is that it’s spiky. We’re going to give that a go for a few weeks and see what happens.” Des has only recently started ordering through the Ceres website regularly, finding it more convenient than phoning his wholesaler. He explains: “You can order any time, any day. You can order at 12 o’clock at night if you want to. I find ordering direct online at any time I wish to very easy and convenient” Commenting on the win, Stelios Theocharous, managing director at Ceres, says: “Burton Road is a great winner. They are a well-run and much-loved family business, and Des is always positive and looking for ways to improve his business and his product. We know how challenging things are for fish and chip shops at the moment, so we’re really pleased to be able to give something back and hope the team make the most of their batter.” Look out for lots more great giveaways from Ceres Visit www.ceres.shop to see the Ceres range

Chippy Chat & Fast Food Magazine • October 2026

Innovations 2027

V Austen Dack Publishing Editor

.A. Whitley’s next trade exhibition,

As the National Fish & Chip Awards

Innovations 2027, will take place on

approach once again we reveal the Top

Sunday, February 7, 2027, from 10:00 AM

40 Takeaways and also the Top 14 Drywite

to 4:00 PM at the Toughsheet Community

Young Fish Friers too.

Stadium in Bolton, England. Innovations

Tickets are now available for our Chippy

2027 is this month’s front-page partner.

Chat Ball on December 6th. Please email

See pages 6-7 for full details of how to get

me for details for sponsorship packages

your FREE tickets.

too.

This month we look at the world of frying

If you have some news or would like to

ranges as part of our monthly features.

be featured, please email me austen@

Thanks to all contributors. We also tell you

chippychat.co.uk

how to get involved with our annual year

Thanks

planner given out free to all shops.

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

Chippy Chat & Fast Food Magazine • October 2026

Inside

October 2026

FISH & WHITS! The Exhibition which brings Fish and Chips TO LIFE! ... IS BACK

You shall go to the ball!!

32 34 36 40

The Chippy Chat ‘Chip Barons’ Ball’ is back!

Diary Dates

8 10

Business or pleasure, dates not to be missed

30 years of frying innovation KFE and three decades working with Kiremko to develop frying ranges

Grand Designs! Florigo unveils its biggest frying range

redesign in nearly 20 years

Double Cream! The Latest two Hewigo Installations

Small Fry Dig Deep to Grow Their Own Chips!

Grandad we love you! Buy Blue, Protect Fish and Chips – says the Marine Stewardship Council

Forty Towers! National Fish & Chip Awards reveals

From Iceland to No 10 With Larry

The Italian Job! Mark Halliwell in the Italian sunshine

Babylon Stars at Open Day! IOE Farm Open Day Attracts over 120 people

14 16 18 20

UK’s top 40 takeaways

Out of the Frying Plan! Next month’s FREE 2027 Year Planner

T.Quality’s Handy Work! Raising Over £3,600 for Andysmanclub

The Young Ones! Next generation professionals set their sights on top fish and chip award

The Fush Supper The Story Behind Fush!

22 24 28 30

Chippy Chat & Fast Food Magazine • October 2026

FISH & WHITS! The Exhibition which brings Fish and Chips TO LIFE! ... IS BACK

A Whitley, the premier supplier to the Fish and Chip and Fast Food Trade in the North West of England, North Midlands and North and Mid Wales, will be hosting Innovations 2027 - The North West’s major exhibition for the Fish & Chips and Fast-Food Trade - giving you the opportunity to visit a huge number of first-class exhibitors who will be presenting outstanding product innovations and concepts covering a range of food products, drinks, packaging developments, hygiene solutions and the latest catering equipment all designed for your business. TOUCH, TASTE AND TRY!! Over 80 expert exhibitors will be on hand to discuss which cooking oils and batter mix products are best suited for your business or even sample some great tasting curries and gravies. Why not try the many superb fish products on offer, including skinless, boneless tightly graded Cod or Haddock. Spend some time with our LIVE demonstrations including the cutting crew who will be preparing fish ready to be fried - showing how to maximise profit in your business! Many exhibitors will be cooking their products ready for you to sample, including the excellent 42nd Street Frozen Foods, featuring our ‘Classic Sausage’, the number one selling catering sausage, quality Beefburgers and a great range of whole muscle chicken products for you to taste. You can also enjoy tasting pies and puddings from various exceptional bakers. If it is packaging you are after, then look out for our great range of ‘Real Food’ and ‘Hook and Fish’ branded packaging as well as our new range of Newsprint design packaging, the environmentally friendly range of Bio Boxes, and excellent range of corrugated boxes, not forgetting the LiteBite packaging to. We have all the latest

Chippy Chat & Fast Food Magazine • October 2026

packaging developments on show, alongside a broad range of carriers - all specifically designed for the Fish and Chip Trade. We look forward to bringing you all the latest in Digital Signage options, EPOS Systems, Payment Providers, as well as great sauce brands, and all the very latest chicken products. There will also be industry experts on hand from the NFFF, Chippy Chat, Fry Online and National Fish and Chip Day all demonstrating great ways to be more involved with this great industry! Come and talk to our Waste Oil Collection Service experts, who will be on hand to answer any of your queries. We will be announcing confirmed exhibitors over the coming weeks. • All the latest in product development - including LIVE demonstrations and seminars. • Visit the Drywite Equipment Shop and enjoy huge savings on our extensive range of catering equipment and utensils. • Take advantage of the many moneysavings offers which will only be available on the day. • Bring the whole family - Children can take part in a fun kid’s competition with great prizes to be won - even meet Errol Finn!! • Fantastic on the day Prize Draws Entry to Innovations 2027 is completely FREE!! All V.A.Whitley customers will automatically receive a personal invitation for the exhibition three weeks beforehand. If you are not a customer of V.A.Whitley then please call 01706 364211 and we will be delighted to send your invitation OR scan the QR Code below for all the latest updates and register your interest. Regular updates will be posted on our Website and Socials – www.vawhitley.co.uk/ innovations for all the latest news! We look forward to welcoming you to Innovations 2027!!

Chippy Chat & Fast Food Magazine • October 2026

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R 2 27 A G E N SUNDAY 7th FEBRUARY 2027 I V & D T L N n D A cke A r e D i t h t U a C rozen P B s r a s e F od l F e e & o P s F l & i s r e O p p i h C izzas R P A G G N E I N DON’T MISS OUT!! S I E V I & T n P N L A e A S C

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Chippy Chat & Fast Food Magazine • October 2026

SUNDAY 7th FEBRUARY 2027 to the TOUGHSHEET COMMUNITY STADIUM, BOLTON KEEP UP-TO-DATE ON OUR WEBSITE & SOCIALS

DiaryDates The Chippy Chat Ball The Chippy Chat Ball is booked in.

Chat py ll 2 026

26th October – 1st November 2025

6th December 2026

Chi p

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

Ch ristmas Ba

UK Sausage Week

Ccelebrating the iconic British banger with competitions, promotions, and events nationwide.

9th November 2026 National Pudding Day

British Pudding Day celebrates the rich and diverse culinary tradition of British puddings every November 9. It’s a day to explore everything from sweet sticky toffee to savory Yorkshire puddings, highlighting their unique place in U.K. cuisine. Gather ingredients, try a new recipe, and share your favorite British pudding creations. THE TOUGHSHEET COMMUNITY STADIUM, BOLTON

6th December 2026 KFE Santa Fun Run

Get into the festive spirit with us on the morning of Sunday 6th December as we take to the beautiful Burghley Park, Stamford, for a charity Santa Fun Run! Contact KFE to get your space

2 27

SUNDAY 7th FEBRUARY 2027

7th February 2027 Innovations 2027

The Premier Exhibition for the Fish & Chip trade in the North West of England and Wales. The aim is to create an enjoyable day out for customers and exhibitors alike and to give our suppliers the opportunity to demonstrate new and innovative concepts as well as to profile and re emphasise the quality of our traditional products.

21st February 2027

What’s Cooking? 2027! Join us on Sunday 21st February 2027 at the Royal Highland Centre, Edinburgh, as we bring you one of the UK’s leading fish and chip and takeaway trade exhibitions dedicated to fish and chip shop, restaurant and takeaway owners from across Northern England & Scotland. Keep up to date with trade events by visiting www. chippychat.co.uk and clicking on events. If you’re organising an event and would like to send us details so that we might mention it here and/or on the Chippy Chat website email your details to - austen@chippychat.co.uk 8

Chippy Chat & Fast Food Magazine • October 2026

30 years of frying innovation This year marks 30 years of KFE and three decades working with Kiremko to develop frying ranges around the needs of UK fish and chip shops

rom early round pans and analogue controls to today’s flat-bottom pans, digital Fry controls, triple filtration and pans offering a market-leading 97% efficiency, we’ve continually moved frying technology forward. The goal has always been to make frying more efficient, help operators deliver a consistent product and reduce running costs. Today, our high efficiency pans and builtin filtration can save up to 50% on gas and fat, while our easy-to-use digital Fry controls make day-to-day operation simpler and staff training quicker. Add a choice of front panel designs, powder coating and LED lighting, and there is plenty of scope to create a range that looks as good as it performs. We can also tailor each frying range to how a shop works, for example, the top box. Whether that means hot boxes, basket shelving, plate storage or even incorporating your logo on the customer side, there is no one-size-fits-all approach. We design the range around your shop, your operation and your needs, using the latest available technology.

Alongside frying expertise, they work closely with operators on planning requirements, local authority approvals, odour and noise control and complete ventilation systems. And Kiremko is just part of what KFE offers. We can help equip the wider preparation kitchen with Bold chippers and peelers, Unox ovens, Fado stand-alone fryers, Adieu grills and much more. It means you can work with one supplier rather than juggling multiple equipment companies. For many customers, however, it is the back-up that makes the difference. Our nationwide team of 10 engineers provides support across the UK, backed by five-and10-year pan warranties and service contracts to help keep equipment performing at its best. For further information, contact KFE on 01778 380 448 or visit www.kfeltd.co.uk An Elite partnership The impact of investing in the latest Kiremko frying technology can be seen at The Elite Fish & Chip Company in Lincoln. Operations Manager Nigel Tindall compared the first three months of its new Kiremko frying range with the same period the previous year. Despite increased turnover and more volume moving through the range, gas consumption fell by 17%, equivalent to around £5,000 annually, while fat usage fell by 19%, representing a further saving of around £7,000. Adding up to a combined annual saving of £12,000, Nigel says: “You have to weigh up the investment, but when you look at what a new Kiremko delivers, the savings are clear.” Th e E lite Fis h & Ch ip Company has worked with KFE for 30 years, purchasing multiple ranges across its sites. Nigel says: “The Kiremko brand and KFE as a company are trusted names within the industry for reliability and performance. “For other shops considering KFE and Kiremko, it’s the reliability and service that really matter. It gives you the confidence in buying a product that’s going to not only make you money but also be reliable.”

Sales team with industry experience Our sales team is unique in that it brings real industry experience, including former award-winning operators who understand the pressures of running a busy fish and chip shop. 10

Chippy Chat & Fast Food Magazine • October 2026

HOW WOULD YOU LIKE TO SEE YOUR GAS BILLS DROP? It’s not often bills go down, but with a Kiremko high efficiency frying range, you could save up to 50% on your gas costs. That’s real savings from day one.

HIGH EFFICIENCY. LOWER RUNNING COSTS

MORE REASONS TO £

Kiremko high efficiency frying ranges are designed to help reduce energy use, lower running costs and deliver consistent performance, day after day.

UP TO 94% PAN EFFICIENCY More of the gas you pay for goes into cooking, helping to reduce fuel use without compromising on performance.

PROVEN SAVINGS “ We were promised a 25% gas saving, but realistically, we’re getting 50% saving on fuel.”

Adrian Fusco, Quayside Fish & Chips, Whitby

CHOOSE KIREMKO • SMARTER CONTROL Seven years ago, we pioneered range touchscreen controls with Fry Control for pans and filtration. Last year, we introduced a main touchscreen panel to manage all other range functions.

• LOWER OIL USE Consistent heat retention can help reduce oil consumption, while built-in triple filtration helps extend oil life further.

• FASTER, CONSISTENT COOKING Stable pan temperatures and fast recovery help you cook more volume quickly and consistently through busy service.

Talk to KFE about your next frying range

11 Chippy Chat &W Fast Food Magazine • October 2026 Kfeltd kfeltd T 01778 380448 kfeltd.co.uk

• DESIGNED AROUND YOUR BUSINESS Choose from five frontage styles – Jubilee, Sonado, Prego, Allegro and Monaco – with over 216 colours powder-coated colour options and sleek downlights.

• BUILT-IN FIRE SUPPRESSION Fire suppression can be discreetly integrated into the range, keeping the overall finish clean and streamlined.

• PEACE OF MIND BUILT IN Every Kiremko range comes with a two-year parts and labour warranty as standard, with the option to extend the pan warranty to 10 years.

Chippy KFE LtdChat & Fast Food Magazine • October 2026

Grand Designs! Florigo unveils its biggest frying range redesign in nearly 20 years

or almost two decades, the shape of a Florigo frying range has remained instantly recognisable. The technology has developed, but the overall design has largely stayed the same. For 2027, that changes. Florigo has unveiled its biggest range redesign in nearly 20 years, introducing touchscreen controls, a cleaner frontage, custom colour finishes and several practical changes for busy frying teams, while retaining the core frying technology operators already know. Goodbye knobs and switches Perhaps the most noticeable change is what has disappeared. Traditional knobs, dimmers and switches have been moved from the front of the range to a touchscreen control bar at eye level. From here, operators can manage pan temperatures and filtration as well as features such as the hotbox lighting. Moving the controls leaves the front of the range noticeably cleaner. Filtration handles are concealed behind doors, creating a smoother surface with fewer areas for grease and debris to collect. For a piece of equipment that is cleaned day in, day out, that’s more than a cosmetic change. A range that becomes part of the shop design The redesign also gives operators more choice over how their range looks. Front panels can be powder coated in a chosen colour, allowing the equipment to complement a shop’s branding or interior rather than a stainless-steel finish. Florigo has introduced coloured LED lighting at floor level, casting light underneath the range. The feature is unique within the sector and

Chippy Chat & Fast Food Magazine • October 2026

gives operators another way to carry their shop colours through the frying or serving areas. Small changes with a busy service in mind Not every part of the redesign is there to be noticed by customers. The hotboxes have been raised slightly above the pans to provide additional clearance around fire suppression nozzles. That gives friers more room when handling baskets during a busy service. It’s a relatively small design change, but one that’s been made with the realities of working fish and chip shops in mind. Familiar underneath While the exterior has changed substantially, the core frying engineering hasn’t. Active Triple Filtration remains standard, alongside the frying technology and performance characteristics existing Florigo operators will already be familiar with. That combination is the thinking behind the redesign: modernise the areas that affect usability, cleaning and appearance without changing the fundamentals of how the range cooks. A new chapter with QBTEC The new range follows Florigo joining the QBTEC group, bringing together Florigo UK’s experience of the British fish and chip sector with the Dutch manufacturer’s wider design, engineering and production capabilities. For Florigo, the 2027 range is the first major visible result of that next chapter. The new generation The redesign is being applied across Florigo’s range formats, including counter, island and wall configurations. For operators considering replacing an existing range or wanting equipment for a new shop, Florigo can advise on layouts, specifications and the different options available. Visit florigo.co.uk or call 01527 592 000 Chippy Chat & Fast Food Magazine • October 2026

Our New 2027 Florigo Range, 20 Years in the Making Touchscreen or OLED Controls

Smooth, Clean Finish

Customisable Powder-Coated Front Panels

All controls have been removed from the body of the range and moved to a top bar - fully touchscreen, including lighting controls for the hot box.

Because all controls and filtration access are now behind doors rather than on the exterior, the entire surface is smooth and wipe-clean.

The front panels can be powder coated in any colour to match the shop's branding or decor.

Floor Level Lighting

Hot Box Clearance

Award Winning Commercial Catering Equip.

Instead of a standard LED strip, the new range projects multicoloured LED light across the floor - an effect that can be matched to the shop's colour scheme.

The hot boxes have been raised slightly above the pans to give clearance for fire suppression nozzles and easier basket access.

From the ranges behind 2026 Takeaway of the Year, Restaurant of the Year and Young Fish Frier of the Year comes the redesigned model for future award winners.

Bold new look. Same legendary performance. Discover how Florigo can transform your kitchen. 13

Chippy Chat & Fast Food Magazine • October 2026

Visit florigo.co.uk or call us on 01527 592 000

Want to talk about your next range, upgrade or service plan? Scan the QR Code, today! Chippy Chat & Fast Food Magazine • October 2026

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

he Allestree Fish Bar in Derby took delivery of a new Hewigo 4-Pan High Efficiency counter range earlier this year. Located in a busy shopping parade, with senior and primary schools close-by and modern housing surroundings, the Fish Bar is very much a part of the local community. When we were there, the shop was closed, but many people passed and waved to owner Tom Serghi, including a double European Cup (now Champions League) winner, Terry Burns. Tom is meticulous in everything, from producing consistently high-quality food to the equipment he uses. “I looked at several range options, but it was always Hewigo that stood out both for value and how I want to run my shop. The service is first class.” These standards have developed through generations, as Tom’s family has been in the business ever since his grandfather opened a shop in Aston, Birmingham in 1947 and his father carried on the tradition. “Things have changed so much. This new range is a dream to use with automatic filtration, fast recovery

Chippy Chat & Fast Food Magazine • October 2026

speed, lights over the pans, saves money and it looks great” adds Tom. “We are delighted that we have built an individually tailored range for Tom to give him the confidence to operate trouble-free for years to come.” Says Hewigo Manufacturing Director Jason Bate. Plain Sailing at Mariners with Hewigo Nic and Preet Singh run the busy Mariners Fish Bar in Mackworth, Derby, which benefits from their vast experience and now from a new Hewigo 3-pan High Efficiency range. “We’ve always been great fans of Hewigo and recommended them to many of our friends” says Nic. “Sometimes I think I might be one of their best salesmen” The couple ran a successful shop in Sunderland but came back to Derby to take over Mariners, a shop owned by Preet’s brother who sadly passed away. Never afraid of a challenge, Nic and Preet boast an extensive menu and a delivery or phone collect service. The shop is highly visible with its distinctive lilac branding and prominent position. The branding is carried through into the main area with coloured LED lit front panels set off by Mariners custom-designed anchor logo. “The Hewigo High Efficiency is superb,” says Preet: Speed, reliability, and many extra features. It looks good but is a real workhorse, essential to offer our wide menu. The Service Contract is excellent value and gives us great back up” Phillip Purkiss, Managing Director of Hewigo adds “Nic and Preet know exactly what they want and we seem to have delivered. It just shows that the best advertisement is a satisfied customer.” For further information call 0121 544 9120 Chippy Chat & Fast Food Magazine • October 2026

Back to the Future Arriving in the UK over 30 years ago, Hewigo set new standards in range manufacture. British engineering combined with Dutch technology. Skip to the present. The same standards. But as the takeaway market changes, Hewigo meets the challenge with innovative, contemporary design, 93% efficient ranges, bespoke choice and service second to none. Independent and financially strong, we are investing in people and manufacturing to keep you ahead of the game. The future is just as bright as the past.

Make Hewigo part of your future

Call us

0121 544 9120 | www.hewigo.com Bateman House, Little Fields Way, Oldbury, West Midlands, B69 2BT 15 Chippy Chat & Fast Food Magazine • October 2026

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Chippy Chat & Fast Food Magazine • October 2026

Small Fry Dig Deep to Grow Their Own Chips! Local children have been getting their hands dirty to discover exactly where their chips come from, thanks to a new Chip Growing Club organised by The Fish Bank in Sherburn in Elemet By Austen Dack

he project was created to give local children a fun, hands-on experience of growing one of their favourite foods — from a tiny seed potato right through to the finished chips on their plate. Owner Jonathan France said the idea came from wanting to tackle something he hears increasingly often. “We hear a lot about children not knowing where food comes from, and I wanted to try and change that for our local children.” Each child was given a seed potato to take home, where they looked after it on the windowsill and watched it “chit”, learning how potatoes begin to sprout before they can be planted. Once their potatoes were ready, the children brought them back to The Fish Bank and planted them in potato planters in the shop’s garden. They helped water and look after the plants, with staff also keeping an eye on them as the potatoes grew.

Chippy Chat & Fast Food Magazine • October 2026

Then came the exciting bit — harvest day. The children got stuck into the planters, digging through the soil and pulling out the potatoes they had grown themselves. Seeing the results of their efforts proved a real highlight, with plenty of excitement as each potato was unearthed. But the lesson didn’t stop there.The freshly harvested potatoes were cleaned up with the children before being prepared and turned into chips. They were then cooked at The Fish Bank, with the children, parents and staff sitting together in the garden to enjoy fish and chips made from their very own crop. The children also took the rest of their potatoes home to make other dishes with their families. For the children, it was great fun, but they also learned how potatoes grow, what they need to thrive and how a whole potato eventually becomes the chips that arrive on their plate. They got to see the entire journey for themselves — rather than simply being told about it. The parents were equally impressed with the experience. One parent said: “Layla loved it and definitely a life skill.” Another added: “Aubrey has loved this! She asked, ‘When can we do it again?’” That reaction says it all. The children enjoyed the experience so much that they are already asking to do it again next year. And if the smiles, muddy hands and enthusiasm on harvest day were anything to go by, The Fish Bank may have just started a new local tradition — one potato at a time. Chippy Chat & Fast Food Magazine • October 2026

h s i f d l o G rand B

CURRY DIP CURRY DIP CURRY DIP CURRY DIP CURRY DIP CURRY DIP *insert chips here*

Chippy Chat & Fast Food Magazine • October 2026

Goldfishbrandsauces.com

Chippy Chat & Fast Food Magazine • October 2026

Grandad we love you! Buy Blue, Protect Fish and Chips – says the Marine Stewardship Council

ish and chip shops across the country have been celebrating Sustainable Seafood September with a month of social posts, campaigns and instore activities. The Buy Blue, Protect Dinner campaign from the Marine Stewardship Council (MSC) has a simple message: sustainable fishing helps keep your favourites on the menu. By choosing seafood carrying the blue MSC ecolabel, consumers can help protect the dishes they love, and the oceans they come from, for many dinners to come. Joelle Bennett, from Weston Grove Fish and Chips, in Chester, said they have put their family at the heart of this year’s campaign, including photographs of her grandfather Alexander Henderson, known as Grandad Alex. She said: “As a family business, sustainability and the MSC are incredibly important to us. That’s why this year our campaign focused on members of our family, including my 97-year-old grandfather and my children who are all lovers of fish. We have been able to show that sustainable fish is wonderful for all ages to enjoy. The family photographs used also promoted our long-term commitment to the MSC. This approach certainly strook a chord with our customers’ families too.” Harbour Lights in Falmouth has also featured the MSC Buy Blue, Protect the Ocean message on its social channels. Pete Fraser, owner of Harbour Lights

Chippy Chat & Fast Food Magazine • October 2026

and Frasers Fish and Chips, said: “Harbour Lights was one of the first fish and chip shops in the UK to become MSC certified and we have greatly valued that relationship for many years. Since 2005, we have made the commitment to only sell responsibly sourced fish and we regard MSC as the gold standard in terms of sustainability.” Rowan Williams, MSC UK & Ireland Commercial Officer, said: “It’s wonderful to see so many chippies publicly celebrating their commitment to sustainable fish as part of MSC’s Sustainable Seafood September campaign. It’s vital that we all work together to protect fish stocks, so that coming generations can continue to enjoy this dish the British public all know and love.” As part of this year’s campaign, top chefs have highlighted dishes they would like to protect for future generations. Cornwall-based chef and author James Strawbridge produced this year’s Dishes Worth Protecting collection of recipes which can be found on the MSC website. Retailers and brands supporting the campaign include Waitrose, Whole Foods, Aldi, Asda, Ocado, Iceland and Princes. About the Marine Stewardship Council (MSC) The Marine Stewardship Council (MSC) is an international non-profit organisation that sets globally recognised standards for sustainable fishing and seafood traceability. The blue MSC ecolabel helps consumers identify and choose seafood that comes from well-managed, sustainable fisheries. Chippy Chat & Fast Food Magazine • October 2026

Chippy Chat & Fast Food Magazine • October 2026

Forty Towers! National Fish & Chip Awards reveals UK’s top 40 takeaways

he top 40 fish and chip shop contenders for the prized Takeaway of the Year category have been officially announced by the National Fish & Chip Awards with Seafood from Norway as principal sponsor. Selected from entries across the UK, the businesses on the longlist have impressed judges with their outstanding food quality, customer service, industry expertise and commitment to sustainable practices. Representing fish and chiploving communities, these exceptional takeaways now move one step closer to claiming one of the highest honours in the fish and chip industry, as the search for the nation’s best chippy gathers pace. The Takeaway of the Year category is proudly supported by some of the biggest names in the fish and chip sector. Their backing helps recognise the hard work and ambition of operators delivering fantastic food experiences for communities. This year the sponsors are BD Signs, Friars Pride, Henry Colbeck, McWhinney’s Sausages, Seafood from Iceland, Smales and V.A. Whitley. Andrew Crook, president of the National Federation of Fish Friers (NFFF), which runs the awards, comments: “As we celebrate the 39th year of the National Fish & Chip Awards, it’s brilliant to see talent, passion, excellent professionalism and dedication to their craft on display. Every year, the Takeaway of the Year standard continues to rise, and this new list of top 40 contenders exemplify that. “It’s the people behind these businesses that make our industry what it is. We are proud to celebrate the owners, teams and young talent whose passion and hard work keep this much-loved tradition thriving. Recognition like this is about far more than trophies – it’s about acknowledging the individuals who go above and beyond for their customers and communities every single day.” The competition’s judges, which is made up of sector specialists, longlisted the 40 businesses to progress to the next round of assessments for the UK’s most prestigious awards of its kind. Aman Dhesi, co-owner of The Scrap Box in York, Yorkshire, which is the current Takeaway of the Year titleholder, says: “More than six months on from winning, we’re still seeing the impact of the award. 20

It gave the business a huge boost, as did reaching the top 10 the year before but probably the biggest thing has been the opportunities it’s opened up for us outside the shop, from media and travel to meeting people across the industry

and getting involved in some really exciting projects.” For more information and bits on the National Fish & Chip Awards, please visit: www.thefishandchipawards.com

The top 40 takeaways with eyes on the prize are: Bristol

Bishopston Fish Bar, Jolly Fryer

Devon

Chippies Plaice, Newton Abbot Taffs Fish and Chips, Torrington

Dorset Somewhere Else Fishy, Sherborne Essex The Hook of Halstead Greater Manchester Taylors, Stockport Hampshire Berties, New Milton Best Fry, Southampton Mike’s Traditional Fish and Chips, Eastleigh Mister Pink’s, Milford-on-Sea

Hertfordshire The Corner Plaice, Rickmansworth Lancashire The Cottage, Blackpool Lincolnshire Catch 22, Tattershall Linfords Fish and Chips, Market Deeping Pips Chips, Cleethorpes London Chipping Wharf Fish & Chips, Bow Fish! Kitchen, Southwark Skipjacks, Harrow Merseyside The Good Catch (Freshfield), Liverpool Norfolk Grosvenor Fish Bar, Norwich Nottinghamshire Angell’s Fisheries, Newark Oxfordshire Harrison’s Fish & Chip Co., Oxford

Somerset Knights Fish Restaurant, Glastonbury Suffolk Tulula’s Fish & Chips, Halesworth Surrey The Hake, Weybridge Seafare Guildford Yorkshire The Fish Bank, Sherburn-in-Elmet Northern Ireland County Antrim Browns Award Winning Fish and Chips, Belfast Merchant Fish and Chips, Ballymena County Down The Frying Squad (Balloo), Bangor McCann’s Fish & Chips, Newcastle Scotland Aberdeenshire Garioch Fish Bar, Inverurie Lows Traditional Fish & Chips (Westhill), Aberdeen Ayrshire Enzo’s Fish and Chips, Irvine The Fish Works, Largs Inverness-shire Hilton Chip Shop, Inverness Monster Fish & Chips Co., Fort Augustus Wales Powys Hennighan’s Fish & Chips Bottom Shop, Machynlleth Vale of Glamorgan Farnhams Fish and Chips (Boverton), Llantwit Major.

SPONSORED BY

Max Langlands – Anstruther Fish Bar in Fife, Scotland

Chippy Chat & Fast Food Magazine • October 2026

uses its platform to normalise te reo Māori. Every customer interactive touchpoint— from the bilingual menu options to staff greetings and social media updates— embraces the Māori language. Through this unique integration of culture and cuisine, the Matthews family has built a powerful movement that fosters cultural confidence and community inclusivity across Christchurch. Brick-and-Mortar Storefronts Fu sh ope rate s pe r man e n t physi cal locations across Christchurch, each designed to deliver top-tier hospitality to both local residents and travellers. 1. Fush Wigram (The Flagship Restaurant) Located at 104 The Runway within The Landing at Wigram Skies, this flagship eatery is where the Fush journey began. Unlike standard takeaway shops, Fush Wigram is a fully licensed, sit-down restaurant offering a vibrant, family-friendly atmosphere, complete with table service and a selection of local alcoholic beverages.

h s u F e Th

The Story Behind Fush

ush is an innovative, whānauowned (family-owned) hospitality b us i ne ss b as e d in Ō tau tah i (Christchurch), New Zealand, that has completely redefined the traditional Kiwi fish and chip experience. Founded i n l ate 2 016 by Māo r i entrepreneur Anton Matthews, alongside his wife Jess and sister Māia, the business emerged from a simple desire: to replace the often greasy, uninspiring, paper-wrapped takeaways of their childhood with premium, sustainably sourced kai (food) served in a warm, welcoming community environment. While Fush quickly gained a reputation for serving exceptional seafood, it has evolved into something far grander than a local chippie. Today, it stands as a cultural phenomenon and a vibrant bilingual business. Grounded in the deeply held Māori values of aroha (love), manaakitanga (hospitality and generosity), and kaitiakitanga (guardianship and environmental sustainability), Fush

Chippy Chat & Fast Food Magazine • October 2026

The menu focuses on premium, battered-to-order fresh fish, exceptionally crispy Southern-style fried chicken, and massive burgers made with highquality, real ingredients. Dedicated to being fully inclusive, the kitchen features comprehensive gluten-free options, allowing diners with dietary restrictions to enjoy authentic battered fish and chips without compromise. 2. Fush Christchurch Airport Expanding its reach to global and domestic travellers, Fush operates a dedicated outlet inside the Domestic Departures Lounge at Christchurch Airport. This location adapts the highquality, cooked-to-order philosophy of the flagship restaurant into a fast-casual format. It gives departing passengers one last opportunity to enjoy iconic, premium New Zealand seafood and experience genuine Māori hospitality before catching a flight. Mobile Units and Major Event Venues Recognising that great food should travel to where the people are, Fush has

Chippy Chat & Fast Food Magazine • October 2026

extended its footprint far beyond static brick-and-mortar walls through a highly successful mobile and stadium catering strategy. 1. The Fush Waka (Mobile Food Trucks) The “Fush Waka” represents the mobile arm of the business. Comprising custombuilt food trucks, these mobile units are fully equipped to replicate the highstandard kitchen output of the Wigram flagship restaurant. The Fush Waka fleets travel across the Canterbury region, operating daily for private events, corporate catering, weddings, and local community gatherings. Hiring a Fush Waka requires a minimum spend threshold depending on the booking year, ensuring that hosts can treat large gatherings of guests to freshly fried, piping-hot fish and chips, hot dogs, and crispy chips directly on-site. When not booked for private functions, the trucks are regular fixtures at major public festivals, markets, and regional events.

remains uncompromisingly dedicated to its core pillars. By choosing only sustainably caught fish, cooking every order fresh, and teaching the community new Māori kupu (words) one plate of fish and chips at a time, Fush has successfully merged commercial hospitality with meaningful social impact.

! r e p p u S 2. Fush at One NZ Stadium Fush acts as a premium food and beverage vendor at One NZ Stadium (formerly known as Orangetheory Stadium) during major event days, such as sports matches and international concerts. To handle the high-volume demand of stadium crowds without sacrificing quality, Fush operates three distinct service locations across the venue: • Concourse Level (Northwest Corner & East Stand): Two separate downstairs units built for high-speed walk-up ordering, serving up game-day staples like classic fish and chips, hot chips, and fish burgers. • Level 3 (The Club): An upscale upstairs stadium outlet providing premium service to guests looking for a top-tier dining experience while watching live events. A Sustainable and Cultural Legacy Whether serving a sit-down meal in Wigram, feeding hurried travellers at the airport, or catering a massive crowd at a stadium from a Fush Waka, the business 31

Chippy Chat & Fast Food Magazine • October 2026

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You shall go to the ball!! Ch ri The Chippy Chat ‘Chip Barons’ Ball’ is back! Come and celebrate Christmas in style with fellow friers, farmers & top industry suppliers.

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Photo Booth Sponsored By

By Austen Dack

nce again, the Chippy Chat Ball is back and will be held at the Holiday Inn West Peterborough. With space for over 200 people, we are once again planning a great Christmas party for our industry. The date for you to save is Sunday 6th December 2026. It will be a real grand occasion where you can catch up with all your industry friends and colleagues and also let your hair down too. Previously we have attracted many of the best fish and chip shops in the UK including lots of the award winners and runners up too. Why not treat your staff! Not only is it a Great Christmas party, it also has become the warmup party to the National Fish and Chip Awards, and the last chance for the 2026 winners to celebrate their success together! We will have in attendance TOP farmers, friers and their staff and suppliers all under one roof! Places for this event are already limited many people who attended before having already prebooked.

Chippy Chat & Fast Food Magazine • September October 2026 2026

Prices are £89 a ticket or a table of ten for £800. This includes a fantastic 3 course meal, plus a whole host of entertainment on the evening. We will have our fun Chippy Chat Awards, a fantastic tribute band, plus the floor filling CC Disco to finish. Add to that the casino and fun photobooth, & this will be the Christmas party for you all to attend. We have some great sponsorship packages available too for the Ball please email austen@ chippychat.co.uk for details. Previous sponsors include Middleton Foods, Seafood from Norway, Blakemans, KFE, BD Signs, Premier 1 Filtration, Isle of Ely Produce, Drywite, Friars Pride, Smales, Pukka Pies and Kerry Foods We will also have a special rate at the hotel for staying over too which will include breakfast. Car parking & wi-fi will be FREE. Email austen@chippychat.co.uk with your ticket requirements. * *All tickets ordered will be invoiced and are nonreturnable Chippy Chat & Fast Food Magazine • October 2026

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 33

Chippy Chat & Fast Food Magazine • October 2026

Chippy Chippy Chat Chat & Fast & Fast Food Food Magazine Magazine • September • October 2026

From Iceland The latest news from the NFFF

Taste of Iceland

he NFFF was recently invited to support Seafood from Iceland at its From Sea to Fry-Day: An Icelandic–British Lunch, part of London’s inaugural Taste of Iceland event. Andrew Crook addressed the large audience, highlighting the importance of the UK’s relationship with Iceland for fish supplies, particularly at a time when stocks are lower than usual. He then introduced Aman Dhesi of The Scrap Box in York, winner of the 2026 National Fish & Chip Awards Takeaway of the Year. In an engaging Q&A with Andrew, Aman described the benefits of winning the top award and reflected on the winner’s trip to Iceland in June this year. Seafood from Iceland is an award sponsor. As part of their well-earned recognition, The Scrap Box and the top three finalists in the Best Restaurant category enjoyed a memorable trip through Iceland’s remote Westfjords. Highlights included celebrating Fishermen’s Day in Patreksfjörður, tasting some of the freshest seafood and, naturally, soaking in Iceland’s famed hot springs. The special guest was H.E. Þórdís Kolbrún R. Gylfadóttir - Ambassador of Iceland to the United Kingdom. The mobile chippy for the day was Penaluna’s Famous Fish & Chips all the way from Hirwaun, Aberdare. John and Lee Penaluna were joined by Arman and they expertly fried Icelandic fish and freshly cut chips for the gathered guests.

Chippy Chat & Fast Food Magazine • October 2026

Fish & Chips in the Press/Meetings It has once again been a busy month for the NFFF as it works to bring the industry and its members into closer alignment with other bodies and associations under the “stronger together” mantra. Activities included meetings with the Foodservice Equipment Association, a wastewater seminar at Crossness Pumping Station, the launch of the Kebab Awards at Speaker’s House and an invitation to 10 Downing Street. Notable media appearances this month included interviews with GB News talking about the proposed ban of some foods in schools, the Daily Mail, what makes a good fish and chip shop, The Guardian on costs and new operators coming through, LBC about how fuel costs are affecting fishermen and BBC Radio 5 Live to talk about the independent hospitality sector and fish and chips. The National Fish & Chip Award announcements have made most of the nationals many regionals plus lots of international press too. Restaurant and Takeaway Expo The UK’s dedicated trade event connecting restaurant and takeaway operators with the suppliers, technology and ideas shaping the industry took place recently. Andrew joined a seminar on the Nationwide Caterers Association (NCASS) stand to discuss rising

Chippy Chat & Fast Food Magazine • October 2026

to No 10

(with Larry)

costs across the restaurant and takeaway sector. The previous speaker was the pinkhaired “Spud Man”, Ben Newman, who spoke about topics including the importance of social media in the catering industry. The day provided a valuable opportunity to meet many NFFF members and associate members. Congratulations to Oil Chef on winning the Best Restaurant Solution Award at the expo. National Fish & Chip Awards Judging is well underway across many categories. The Top 40 Best Takeaways have now been announced, along with the top Drywite Young Fish Friers. There is still time to enter several categories, including: • Menu Innovation Award – Closing 03.11.2026 • Marketing Campaign of the Year Award Closing 10.11.2026 • Community Engagement Award - Closing 01.12.2026 • Team Development Award – Closing 01.12.2026 • NFFF Quality Accreditation Champion Closing 01.12.2026 • Environmentally Sustainable Business Award - Closing 08.12.2026

Chippy Chat & Fast Food Magazine • October 2026

To enter the 2027 National Fish & Chip Awards, please visit www.fishandchipawards.com for more details. NFFF Fish & Chips Quality Accreditation scheme The NFFF Fish & Chips Quality Accreditation scheme is designed for businesses that want to stand out from the crowd and demonstrate their commitment to delivering the highest standards and products across every area of their operation. Why take the Quality Accreditation? The Quality Accreditation scheme is the benchmark for running a fish and chip business. It builds customer confidence and awareness while helping your business stay one step ahead. The Quality Accreditation also gives you the opportunity to have your fish and chip business independently assessed by an experienced, industry-approved assessor. The assessment can identify areas for improvement, helping to make your processes and procedures smoother and easier to manage.

To learn more about the NFFF, including how to become a member, please visit www.nfff.co.uk

Chippy Chat & Fast Food Magazine • October 2026

The Italian Job! Heny Colbeck Sales Manager Mark Halliwell swapped Scotland for the Italian sunshine recently, joining the Big Al’s team from Kepak at a very special celebration of food, family and shared heritage in Villa Latina By Austen Dack

eld on 7 August in the heart of Italy’s Valle di Comino, the annual Fish & Chips festival celebrates the remarkable bond that has connected this part of Italy with Scotland for more than a century. Generations ago, many families left towns and villages across the Valle di Comino, in Italy’s province of Frosinone, to build new lives in Scotland. Through hard work, enterprise and a passion for good food, many went on to establish the cafés, takeaways and fish and chip shops that became an important part of Scottish communities. Today, these families remain at the heart of Scotland’s fish and chip industry – and many are longstanding and highly valued Henry Colbeck customers.

Chippy Chat & Fast Food Magazine • October 2026

The festival brings that shared story full circle. For one evening, Villa Latina was filled with Scottish music, bagpipes, dancing and, of course, plenty of freshly cooked fish and chips. Local families were joined by members of the Scottish Italian community who had travelled back to celebrate the lasting connection between their two homes. Mark attended alongside the Big Al’s team from Kepak, with support from Duncrue Food Processors and Rich Sauces. Together, the suppliers helped introduce one of this year’s new dishes: the Scottish Burger, which proved a huge success with visitors. Henry Colbeck was thanked by the Mayor of Villa Latina, Luciano Persichini, and the Municipal Administration for helping to make the event possible. Scotland’s Italian family businesses have helped shape the country’s fish and chip culture over generations. They are not simply an important part of the market we serve; they are part of the history, character and continued success of our industry. As a business that has supported fish and chip shops, relationships like these mean a great deal to us. They are built across generations and extend well beyond products and deliveries. They are founded on trust, loyalty, shared experience and a genuine commitment to helping family businesses thrive. A huge thank you to Mark for representing Henry Colbeck, to the Big Al’s team for getting involved along with Duncrue Food Processors and Rich Sauces, and to the people of Villa Latina for such a warm welcome. Chippy Chat & Fast Food Magazine • October 2026

Chippy Chat & Fast Food Magazine • October 2026

NO ONE PUTS BABYLON IN THE Babylon Stars at Open Day! By Austen Dack

Over 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!

Chippy Chat & Fast Food Magazine • October 2026

he event put on by John, Oliver and Claire Boutwood at their farm in Ely is 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 30-foot impressive AV stage show set up in one of IOE’s potato storage sheds. Special guest on the day was MP for Brent East Dawn Butler. Dawn has been a champion of a few fish and chip shops in London and was also at this year’s National Fish & Chip Awards. The day was opened by Andrew Crook President of the NFFF who outlined the many benefits of being a NFFF member. Our featured farmer this year was once again (Dr) Michael Neaverson from Neaverson

Chippy Chat & Fast Food Magazine • October 2026

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 award-winning mobile Pimp My Fish. The lovely Norwegian cod was supplied by Smales and sponsored by Seafood from Norway. The chips were made from Babylon potatoes and gave the variety one of its biggest tests yet with over 100 guests all queueing up to try them. Also on hand sampling on the day were the team from Pukka Pies & McWhinneys.

After lunch the group all went via bus to see how the 26/27 crop was faring and then had a tour around the AL Lee family farm. Director Sarah Lee was on hand to show them the new crop. The verdict was that potatoes will not reach record prices, but shops that are looking for the best will have to pay a premium and the potatoes could be smaller than usual due to the heat. Yields will be down. In the evening over 60 people attended an industry dinner and drinks in Ely. Oliver Boutwood IOE director said “It was a privilege to have so many attend our farm open day again. Babylon took centre stage once again! The next year for potatoes could be challenging so make sure you ask your merchant for potatoes supplied through Isle of Ely Produce.” If you are a shop and would like to try Babylon, please email austen@chippychat.co.uk.

CORNER! Massive thanks to our sponsors on the day.

2026 Sponsors

The 2026 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 2027 day is Sunday September 5th. Tickets will be available soon. If you would like to attend as a supplier and/ or be a sponsor please contact austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • October 2026

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STEP 4 COAT THE SKEWERS IN THE THREE DIFFERENT SAUCES, GARNISH AS DESIRED WITH THE CHILLIES AND SPRING ONIONS. SERVE.

SIZZLING CHARGRILLED CHICKEN SKEWER X 3 CHIP SHOP CHIPS X 200G STEP 2 HOT HONEY X 30ML FINELY SLICE THE CHILLIES AND SPRING BUFFALO SAUCE X 30ML ONIONS LENGTHWAYS AND SET ASIDE MAYO X 5ML FOR GARNISH. SMOKEY BBQ SAUCE X 30ML BATTER X 150ML STEP 3 EST. SPRING ONION X 10G DIP THE SKEWERS INTO THE BATTER, CHILLIS X 10G ENSURING THEY ARE FULLY COATED, SESAME SEEDS X 5G THEN DEEP FRY UNTIL GOLDEN BROWN CORIANDER X 5G AND CRISPY. 42 Chippy Chat & Fast Food Magazine • October 2026 CRISPY ONIONS XChippy 5G Chat & Fast Food Magazine • October 2026

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Chippy Chat & Fast Food Magazine • October 2026

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