Here’s to you Mr Robinson!
Robinsons Fish & Chips: Tradition, Quality and Community at Heart
For fourth-generation frier Martin Robinson, fish and chips is more than just a business - it’s a family legacy that can be traced back to a popular takeaway in Whitby in the 1940s.
“My family started at Royal Fisheries in Whitby,” says Martin. “They sold it to the Fusco family and then moved over to Teesside in the ‘60s because Whitby was very seasonal back then.
Today, Martin operates two fish and chip shops in Stockton-on-Tees, County DurhamRobinsons Traditional Fish & Chips and Family Robinsons. Both focus on traditional fish and chips, with Martin preferring to concentrate on what the family name is known for. “We’re a bit old-fashioned,” he admits. “We don’t do deliveries, no pizzas or kebabs — just proper fish and chips. It’s basic, but it works.”
For Martin, the secret to great fish and chips is simple: quality ingredients, customer service and consistency. “Fish and chips is basic food — it’s not about being fancy,” he says. “If you do it properly, you are just using a handful of natural ingredients, and you can create something great from that, something to be proud of.”
Passionate about serving great quality fish and chips, Martin sources Icelandic frozenat-sea cod and fresh haddock and opts for pre-prepared chips over chipping and peeling potatoes, which he says saves time and maintains quality. “It’s about ease, but
also consistency. The cost of labour and setting up a potato room can be significant, and with a good supplier, you know you’re getting the same quality every time.”
Martin also emphasises the importance of resisting shortcuts, especially when times get tough. “Everything’s skyrocketing in price, but you can’t start cutting corners because you’re only ever cutting back on your quality. You might save a few pounds in the short term, but in the long term, it can cost you your business. It’s very hard to build up a business, it’s very easy to lose it.”
Situated in residential areas, Martin’s shops are closely involved in their local communities, acting as hubs for people coming together. “People come in, bump into neighbours, and catch up while waiting for their order. It’s like a pub atmosphere in some ways. There’s a real sense of connection.”
Martin actively gives back to his community, sponsoring local football, rugby and cricket teams, and donating vouchers for fundraising raffles. “If you can help, you should help,” he says. “I’d rather support the local kids than let the taxman take it,” he adds. “Plus, we’re not the only shop in the area. People have other choices, but things like this keep them coming back to us.”
Giving back is about more than just generosity for Martin, it’s about recognising the people who have helped his business grow. For example, when Martin’s shop won a pallet of batter mix in a competition run by Ceres, he used the savings to provide 60 portions of fish and chips for a local
pensioners’ group. This group had placed one of the shop’s very first orders when it opened and continues to order once or twice a year to this day.
“When we told the organiser we wanted to give her the order for free, she didn’t understand why,” says Martin. “To her, it was just one or two orders a year she makes, but for us, being a new shop at the time, word spread so quickly from that order, and we started seeing people from that group coming in as regular customers once or twice a week. It became a stepping stone for growing the business, so it was our way of saying thank you.”
For the past decade, Martin has relied on Ceres products, including the Natural Batter Mix, Pre-Dust, Gravy Mix, Curry Sauce and Mushy Peas Seasoning, to maintain his high standards. “I first noticed Ceres when I read about them in industry magazines after Simpsons won Fish & Chip Shop of the Year in 2016. They used Ceres batter, so I tried it and liked what I saw. I’ve tried pretty much everything Ceres has brought out since and have stuck with them all because they deliver fantastic results, and the service is excellent,” he says.
The Natural Batter Mix, in particular, has become a staple. “It’s got a nice, light colour and forms a thin, crisp coating. It’s literally just three ingredients - two grades of wheat flour and a unique raising agent formula - so it’s simple and natural. That’s what fish and chips should be.”
The Mushy Peas Seasoning has also brought benefits, ensuring consistency and quality. Previously, seasoning peas was a bit of a guessing game, with the risk of variations depending on who was preparing them. Martin explains: “Now we know the exact amount of seasoning we need for the amount of peas we are putting on that day. Before it was three scoops of this and two scoops of that. If you got them the wrong way around, it wasn’t very nice!”
Martin appreciates the additional support Ceres provides, from podcasts - which Martin says are great for killing time during the morning prep - to direct communication with Ceres MD Stelios Theocharous.
“The product is important, of course, but I’ve always said with Ceres it goes beyond the product. Stelios is constantly at the end of the phone for advice or to bounce ideas off,” Martin says. “He’s helped tweak our batter and other aspects of the
process. It’s great to know you’ve got that kind of support.”
While Martin orders his batter from wholesaler Henry Colbeck, he will log in to the Ceres online shop for everything else. “I usually buy a month’s stock at a time, so I know I have everything I need, but it’s great if you realise you are on your last bag of something because you can place an order and get it the next day. And I’ve never been let down by that either.”
Reflecting on what it takes to run a successful business today, Martin emphasises three elements: cleanliness, service, and product. “Those are the basics,” he states. “If you get those elements right, you’ve got a chance of winning.”
And, he adds, never losing sight of your customers - especially when times are hard. Martin adds: “We’re certainly not getting the margins that we used to get, and the profit that we’re making is nowhere near where it should be, but I think it’s more important when things are tough to double down on trying to help. If we’re having a hard time, everybody’s having a hard time, so if you can, do your bit and help. It’s good for business because it raises your profile, but it also creates a lot of goodwill which customers will remember you for.”
Visit www.ceres.shop for Ceres product information
Austen Dack
Publishing Editor
Top of the Range!
Well,it’s been a busy few weeks for team fish and chips and Chippy Chat. First off, we visited London for the Seafood from Norway Conference & the National Fish and Chip Awards, previous to that Newcastle for the Colbeck What’s Cooking Show. It was a fantastic turnout in the North East and Isle of Ely Produce were proud to be showcasing varieties Meijer (Lady Jane) with incredible help from Terry Jones from Meijer and Paul Graham from PG Chips. Well-done to Georgina and the team for such a brilliant event.
Recently I was also asked to judge at the British Pie Awards again. Over 900 pies were baked for judging including many from fish and chips shops across the UK. The winning Fish and Chip Pie was from
Fish Over Chips, Grange-over-Sands, which is baked by The Farmhouse Kitchen, Southport.
This month we have the first of our range features of 2024. If you are looking at buying a new range, we can help you decide which one to go for. A new range can actually help you reduce your energy costs dramatically.
We also have a feature on potato and chips. We showcase some new varieties for you to try. Meijer who have developed Lady Jane as a variety for the chip shop sector are this month’s front-page partner If you would like to advertise, get involved or tell us some news please email me austen@chippychat.co.uk – thanks for your support enjoy the issue. 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
SurviVal!
Retro fish and chip restaurant in Glasgow is celebrating its 150th birthday this year after opening in 1875
Scotland’s “oldest fish and chip shop,” renowned for serving up “delicious suppers,” continues to delight customers after nearly 150 years of service.
Val d’Oro, located on London Road in Glasgow’s city centre, has earned the title of “Scotland’s oldest fish and chip shop.”
This beloved takeaway first opened its doors in 1875 under the name The Swiss Restaurant by the Beltrami family. It was later renamed Val d’Oro in 1938 when the Corvi family took over, and has remained in their ownership ever since. The shop was once run by the famous tenor Luigi Corvi, who was known for serenading Celtic fans with his opera singing before matches at Parkhead. His popularity even led to an invitation from Queen Elizabeth II to perform at the opening of the Scottish Parliament in 2011.
Val d’Oro remained open during World War Two and saw its peak popularity in the second half of the 20th century. Over the years, it has attracted a number of celebrities, including Frankie Boyle, Jimmy Logan, and Paul and Linda McCartney, according to BBC News.In recent years, Luigi’s brother Enrico, a trained theatre actor, and his son Gianluca have taken the reins at the restaurant. However, the walls are adorned with nostalgic photographs of Luigi and the entire Corvi family, capturing the essence of the shop’s long history. Inside, the décor has retained its old-fashioned charm, with original tables and chairs enhancing the retro atmosphere. Aside from its classic fish and chips, Val d’Oro offers a variety of dishes, including scampi and chips, haggis, steak pies, smoked sausage, pizza crunches, fritters, and a selection of filled rolls.
Do you have an important milestone coming up? Email austen@chippychat.co.uk
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Diary Dates
Business or pleasure, dates not to be missed...
FRY I.T. is back, and this time the show will be coming to NAEC Stoneleigh in the Midlands! The exhibition looks forward to showcasing great ways to improve your offerings with the latest innovative products and services for the fish and chip and fast-food sector!
21st APRIL 2025
National Tea Day!
National Tea Day is celebrated on April 21st in the United Kingdom to celebrate the country’s love of tea
18th May 2025
The KFE Ball
Time once again for the KFE Ball. An evening of fun and surprises at the wonderful Belfry hotel. To book or for further information, please e-mail Tanya Henderson at sales@kfeltd.co.uk or call 01778 380448.
6th June 2025
The National Fish & Chip Day
National Fish & Chip Day 2025 - Friday 6th June. The biggest day on the fish & chip calendar –National Fish & Chip Day returns for it’s 10th Anniversary in 2025
7th-13th July 2005
Great British Pea Week!
This year, Great British Pea Week will be returning from 7th-13th July, continuing its mission to inspire everyone to cook with peas.
26th September 2005
Macmillan Coffee Morning!
This year’s Coffee Morning day is Friday 26 September 2025
7th September 2025
Isle of Ely/Chippy Chat Open Day
Isle of Ely Chippy Chat Open Day – September 7th 2025
Join us on the farm to see how the 25/26 potato crop is faring. Great speakers and also free samples and more.
1st - 7th October 2025
National Vegetarian Week
Get ready to push your profits up catering for a growing trend.
7th December 2025
The Chippy Chat Ball
The Chippy Chat Ball is booked in.
Keep up to date with trade events by visiting www. chippychat.co.uk and clicking on events. If you’re organising an event and would like to send us details so that we might mention it here and/or on the Chippy Chat website email your details to - austen@chippychat.co.uk
Take Hatt!
Couple selling village chippy after 45 years behind the fryer
When Robert Hatt began working at Tony’s Fish & Chips 45 years ago, the nation’s takeaway was still served wrapped in newspapers.
The shop has traded for a century, and the retiring 65-year-old is hoping a new owner can keep the tradition alive in the Sheffield village of Mosborough.
Robert offers a basic menu, but customers still queue out of the door. His chips are cooked in beef dripping, there’s a secret recipe for the batter and he lays off the sugar in the mushy peas.
“There’s a million chip shops using oil and a handful that are traditional,” says Robert, who bought the business from his brother-in-law, the eponymous Tony, in 2002.
As a result, locals say Tony’s has become an institution in the well-kept village - and they don’t want to lose this long-standing heart of the community.
“Everyone tells you everything in a chip shop, it’s like a hairdressers,” says Robert’s wife of 27 years and business partner, Helena.
“We have lovely customers, they have been coming in a long time - people from London who come back, people from Australia who have moved out who come back and visit.
“We have old people who come with
their plates and their knives and forks and flasks. They bring their plates in and sit in their car and eat.”
Robert’s tales from thousands of shifts behind the counter include a colourful incident when he ended up covered in ketchup after he found himself in the middle of an argument between a member of his staff and his partner.
“I walked in and thought he was bleeding - the kids were screaming,” recalls Helena with a smile.
On another occasion, one unhappy customer, a little worse for wear, smashed a glass panel in the entrance door after the shop had run out of mushy peas.
They returned the next day to apologise.
Habits may change - Robert no longer sells as many pies as he once did and his opening hours have been sliced as “people don’t go out like they used to” - but the tradition of a chippy tea from Tony’s has been part of life in Mosborough for more than 100 years.
“I don’t know what we are going to do when he goes,” says another regular customer, Linda Aldis, while she waits in the queue during the lunchtime rush.
A community notice board hangs on the wall behind her as the freshly stocked counter keeps customers warm while they wait.
“I’ll leave it in good hands,” answers Robert reassuringly.
After selling the business he plans to spend more time with Helena and their grandchildren, but not before handing over his secrets to the next custodian.
“I hope whoever takes it keeps it going the same,” says Robert.
“Some changes are good, but others are bad. If I saw a kebab machine in a chippy, I wouldn’t go in it.”
Make Hewigo part of your future
At our factory at Oldbury, West Midlands Hewigo has earned a reputation for its response to change.
Leading the drive for increased efficiency and innovative design, we have made this possible through financial strength and investment.
Continuity too. Jason Bate, Works Manager started with us as an apprentice and now forges the next chapter of the Hewigo story whilst still benefiting from the experience of MD Phillip Purkiss.
Long term benefits
So when you invest in a Hewigo Range you are assured of the finest engineering standards. Flexibility is built-in to cope with the demands of the progressive take-away which often go well beyond just fish and chips.
In this highly competitive environment good design is important to attract customers: Front panel options including individual laser cut designs, variable LED lighting, heated glazed counters and much more are all part of the package.
We’ve always got your back
It is likely that the Hewigo engineer who built your range will install and service it in the future. A claim we are proud to make and a clear commitment to the ongoing support our customers expect.
You can contact us 24 hours a day and in the unlikely event of a breakdown preventing trade we will be on site within 24 hours. We will never leave you stranded.
Today most of our customers take out our annual service contract, generally agreed to be one of the best in the industry. It gives you service priority, no call-out charge, zero hourly rate, annual service included, rapid response, substantial discount on parts and peace of mind.
To strengthen our future commitment to our customers nationwide we have developed partnerships on Sales and Service in key geographical areas.
Massey Catering - one of Northern Ireland’s finest Catering Equipment Distributors and part of Hewigo’s success over many years
+44(0) 28 9261 9009 www.masseycatering.com info@masseycatering.co.uk
17B Maghaberry Road, Craigavon, Northern Ireland, County Down. BT67 0JE
We also work with Paul Tortalano. Scotland. Simon Hammond. East of England. Les Mathieson. South of England Coast.
Go with the Flo!
What a difference a Florigo range makes
Whether you’re frying fish in a local chippy or a chef in a large capacity restaurant, choosing the best range can make a significant difference to your business. A well-chosen frying range not only improves cooking efficiency but also offers better control over a more consistent product and even energy savings.
When you choose a Florigo range you don’t just get a piece of equipment but a full design to delivery service and once your range is installed our maintenance and backup will continue to provide an unparalleled service for the life of the range.
Our expert team of advisors will help you with choosing the best range for your business every step of the way. We not only offer advice on the best configuration to give you the maximum output, but we can help you design your kitchen layout including fire suppression.
Our ranges use high efficiency pans giving you excellent temperature control and fast recovery times giving you a consistent product every time. Not only that but with energy prices always on the rise there are savings to be had if your pans are performing at maximum efficiency.
Active Triple Filtration comes as standard with every range and unlike other three stage filtration systems there is no cassette to empty on the end of a cold flexible pipe full of solid oil. We even heat the filter tank to keep solid oil, liquid.
If your range is performing well, you feel more confident and in control, and during your busy season you can easily keep up with the demand giving your customers the best possible product.
Florigo are proud to have our ranges powering the last 2 years NFFF National Fish & Chip Awards ‘Takeaway of the Year’ winners and the current ‘Restaurant of the Year’ winner.
Join our champions and Fry Florigo. Whatever your range or fire suppression needs, Florigo are here to help, so get in touch today.
Phone number 01527 592 000
Email address info@florigo.co.uk
Why choose Florigo?
“Since having the Florigo range installed, the suberb recovery times of the high efficiency pans has allowed us a much smoother service and the range has no problem on busy days coping with 700+ covers. The build quality of a Florigo is second to none and our installation was seamless”
Wayne Blackham General Manager at No1 Cromer
Increase Profits with Kiremko
Invest now for substantial savings and increased capacity
You’ve likely asked yourself this question often: When is the right time to invest in new equipment? With rising costs and growing customer expectations, the answer is simple - now. Investing in energy efficient technology that reduces costs is essential, and a Kiremko frying range offers a proven solution, resulting in substantial gas and oil savings, and the capacity to handle increased volumes.
Cost savings
Ali and Katrina Hasanbasoglu experienced the benefits firsthand when they installed a four pan Kiremko island range at Mackerel Sky in Stamford Bridge, York. Since opening in 2023, they have seen their gas bills reduce by a third - a crucial advantage for a new business building its trade and reputation. Their success was recently recognised when they won Newcomer of the Year at the National Fish & Chip Awards 2025.
Katrina highlights the financial challenges they faced early on: “When we signed our gas and electric contracts in January 2023, everything was so high. We had a restaurant before this, and the most we paid was 14p per unit. When we came in here, it was 35p per unit. If we hadn’t got the high efficiency Kiremko, we would have been looking at double, if not triple on our bills. Because of the efficiency, we are saving on our fuel.”
Beyond the energy savings, the Kiremko range offers user-friendly features such as built-in timers and an integrated oil filtration system which Katrina says are invaluable for newcomers. “When you’re new to the industry like we are, it’s important to know that the machine we are using has got our back.”
Increased volume
The benefits of a Kiremko range extend beyond cost savings. At Knights Fish Restaurant in Glastonbury,
Somerset, a five pan Kiremko island range paid for itself within a year. George Moray, manager and fifth-generation, was astonished by the increased trade it accommodated. What had been an average of 580 sales per hour during peak season jumped to nearly 1,000 per hour during the shop’s quieter periods.
“Being high efficiency, we were expecting the range to have energy savings and oil savings, and it does, but what I’ve realised is it’s not just about the cost savings,” George explains. “It’s actually about the fact we’re able to produce more. Therefore, the range is going to pay for itself anyway because more is coming in and more is going out frequently on the hour.”
Diversifying
If you need extra capacity but aren’t ready to invest in a new frying range just yet, Kiremko’s standalone Fado unit provides a flexible solution.
Featuring the same powerful pans as Kiremko frying ranges, a Fado unit delivers consistent, high quality fried food anywhere. Ideal for increasing capacity at busy times, catering to the crowds at festivals, or offering specialty menu items like gluten free fish and chips or fried chicken, the Fado is designed for versatility.
What’s more, for a daily leasing cost equivalent to selling a single portion of fish and chips, a Fado unit makes expanding capacity both affordable and practical.
Investing in energy efficient equipment that saves money is no longer a luxury - it’s a necessity, and businesses like Mackerel Sky and Knights Fish Restaurant highlight how Kiremko frying ranges are helping fish and chip shops grow despite rising costs.
KFE Ltd, Units A & B Bentley Business Park, Northfields Industrial Estate, Market Deeping, Peterborough. PE6 8LD
E: sales@kfeltd.co.uk
T: 01778 380 448 Fx: 01778 348 558 www.kfeltd.co.uk
REDUCE GAS, INCREASE PROFITS!
With gas and electricity prices continuing to rise for businesses, investing in an energy-saving Kiremko frying range is the first step to keeping costs down.
Our high efficiency frying ranges are saving customers OVER 50% on their gas bills compared to traditional frying ranges.
SEE THE BENEFITS STRAIGHT AWAY
With our new Kiremko, we are experiencing a 50% decrease in gas consumption and we were granted an interest-free loan and a cash back grant of £20,000 by Business Energy Scotland and the Energy Saving Trust, primarily attributed to this efficiency.
Sean Geddes, The Grill, Fraserburgh, Aberdeenshire
When I changed to a Kiremko my gas bill dropped from £900 a month to £300, that’s an incredible saving. It’s so much more fuel efficient and that huge saving every month allowed me to speed up the process of replacing other bits of equipment that needed updating.
David McLeod, McLeod’s Fish & Chips, Inverness
Gas savings have been massive at Egham, we are saving up to £800 a month with our Kiremko. It means the range will have paid for itself in five years.
Mark Sullivan, Big Fry, Egham, Surry & Farnborough, Hampshire
Zero Plus Fish Bar, Cardiff
Embracing high efficiency for the first time, owner Zohaib Hussain has installed a four pan Kiremko wall range.
With four high efficiency pans and built-in triple filtration, the new Kiremko frying range is using 50% less fat compared to the two pan range it superseded. Based on oil savings alone, the range will pay for itself in less than three and a half years.
Zohaib Hussain, Owner
You’ll Never Walk Alone!
“Simply put, Mallinson’s of Oldham just deliver…”
The Walkden Bar is a popular and busy shop, open both lunchtimes and evenings, first opened in 1985 by Dimitry’s dad, Stelios or Steve as he’s also known, recently underwent a complete update, with a full shopfit and a new frying range.
“We were doing the whole shop, walls, floor, ceiling and whilst we had everything out, we decided to update the range too as it was coming up to 20 years old.”
The old range was also a Mallinson’s of Oldham. A three pan right hand range, manufactured in 2003.
“It’s never had a new pan, not one in 20 years. We obviously look after our pans, service the range every year, and that’s helped”
Dimitry also wanted to take advantage of the new shopfit to reconfigure the range slightly.
“At the weekends, Friday and Saturday nights customers are queuing of the door, which is great for business, but we wanted to try and improve the speed at which we could serve them.”
with the range and the counter, it’s exactly what I’d imagined and what we always wanted.”
So why Mallinsons?
“In a nutshell, we trust you guys to deliver. We’ve a long-standing relationship with Mallinson’s, that stretches back to when my dad was running the business. Your ranges have always performed, the service has always been great. Martin (Director at Mallinson’s of Oldham) has kept in contact with us over the course of the shopfit and has always been available to address any questions or discuss our requirements. When there’s a lot of things to go consider on a project, and it’s been manic at times, it’s good to have an element that just works. From the initial design to the install and commissioning, Mallinson’s have just delivered.”
“To get 20 years out of a range and never change a pan, is fantastic for us. It’s why we only ever considered Mallinsons when looking for a replacement.”
Dimitry needed a bespoke counter to act as an extension of the range, longer than before, and had 4 wrapping stations on it, one more than the previous shopfit.
“I’m really happy
Four weeks on, Dimitry commented “I’m so happy with the new frying range and the counter, it’s exactly what I’d imagined and what the shop needed. That extra wrapping station at the weekends will make a huge difference to both the customers and our staff and the quality of the workmanship is second to none.”
Contact Mallinsons on: 01706 299000 Or Email sales@mallinsonsofoldham.com
The Range Rovers!
Specialising in Frying Range Services, Maintenance, installations and Repairs throughout the UK
Here at Discount Range Services, we deliver efficient and cost-effective frying range service, installationd and repairs nationwide.
Trust Discount Range Services to deliver frying range services and repairs throughout the UK. We work mostly with fish-and-chip shops, but we are fully qualified to carry out electrical and gas safety work on commercial ranges and equipment. Backed by more than 45 years of experience, we work on ranges from a wide variety of manufacturers, including Hopkins, Haddock, Frank Ford, Henry Nuttall, and Martyn Edwards. We also carry an array of parts to ensure we deliver quick and efficient repairs.
Fully Certified Engineers
Our dedicated staff possess all the relevant qualifications for fryer and range maintenance, including: Services - Fully Certified Engineers
• Gas Safe Registered for Commercial Catering
• COM CAT Qualified from Levels 1 to 5
• Level 3 Electrical Installation
• 18th Edition Electrical Regulations
This means our engineers are qualified to provide certificates for insurance purposes. We also offer full installations, repairs, and maintenance services for your frying range, which includes changing leaking pans or upgrading you to a safety interlock on your canopy appliances.
High Standards
We stock a variety of parts so that we can conduct repairs and maintenance without delay when we attend your property. No matter what model it is, we efficiently repair your fryer so that you can get back to business as usual. The high standard of our work is suitable for you to take out insurance on your fryers and avoid any potentially costly problems in future.
Cost-Effective Services
Our dedicated engineers specialise in fitting, servicing, and repairing frying ranges. From unexpected breakdowns to annual servicing, all our solutions are tailored to your requirements.
Gas Safety
All of our engineers are Gas Saferegistered with all up-to-date qualifications including COM CAT 4 and 5 for fish-and-chip ranges. This means we can certify your gas work at your premises for insurance purposes. We also employ fully qualified electricians.
Take a note of our number today
We travel across the UK to ensure your commercial business remains fully operational. We offer a FREE quotation over the phone so don’t hesitate to contact us. Let us know the make and model of your range and we will give you a competitive quote backed by our industry leading service.
Don’t take our word for it here are a couple of testimonials from our customers
Never Been Let Down
Never been let down by these guys. Reliable, trustworth & well priced. When I was new to the game they advised me & helped as much as they could....Wouldn’t look anywhere else for service or repairAndrew Lawson Horbury Fisheries
Fantastic Guys
“Fantastic guys! Always will try and get you up and running if you’ve got a problem. Would highly recommend them.” Mark Merritt GJ’s Fish and Chips
Reliable, Very Fair Prices
“These guys are great. Reliable, very fair prices. Always on time. Always attend on a call out. Would definitely recommend.” Ryan Tate – Station Lane Fisheries
Please contact us with any questions or comments using the information below. We look forward to hearing from you. Contact Details Liam: 07833 681319 Paul: 07753 687188 Email: liam@discountrangeservices.co.uk
Gone and Gerry!
Farewell to a Jersey Institution: Gerry’s Fish Bar
Gerry Paradiso, the beloved owner of Gerry’s Fish Bar in St Helier, has fried his last batch of chips recently. Although Gerry is retiring, the legacy of his renowned fish and chip establishment will continue under its familiar name.
Gerry’s Fish Bar has been a staple in Jersey for over three decades, with its opening in 1983. The venue has become central to debates about the best “chippy” on the Island, drawing regulars from far and wide. Gerry Paradiso, originally from Italy, came to Jersey in 1973 with plans for a short stay. However, his life took a different turn when he met Gloria, a girl from Madeira. The couple has remained together ever since, becoming fixtures of the local community.
Despite changes in the industry, the love for fish and chips endures. Gerry’s has seen three generations of customers, many of whom have been loyal patrons since Gerry’s days at Angelo’s in New Street. “Lots of people still love their fish and chips, and we’ve been really busy since the pandemic,” Gerry shared. His secret to perfect chips is tailoring the cooking method to the potato season, ensuring all chips are made fresh from local spuds.
The business landscape has shifted, with staffing challenges and rising overheads necessitating shorter opening hours. Gone are the days of a bustling back street, once lively with pub-goers seeking a latenight snack. However, Gerry’s has adapted, maintaining its loyal following.
With long-serving manageress Stella Calisto also stepping back, Gerry and Gloria look forward to enjoying more leisure time and travel. However, they will continue to manage their guest house, Avoca Villa, during the summer.
Though Gerry is retiring, he has given the new owners permission to keep the iconic name. After a brief closure, Gerry’s Fish Bar was expected to reopen before Easter, ready to serve its cherished fish and chips to the community once more. The spirit of Gerry’s will live on, a testament to the enduring appeal of this beloved establishment.
Are you retiring? Email austen@chippychat.co.uk
Job Doner!
Kebab Pie Claims UK Title
In a delightful twist on a traditional favourite, a kebab pie has emerged victorious at the prestigious British Pie Awards. This pastry, inspired by a popular takeaway dish, was crafted by Boghall Butchers of Bathgate in West Lothian and has captured the attention of pie enthusiasts and judges alike.
The kebab pie made its mark among over 900 entries, showcasing its unique flavour profile and impressive craftsmanship. The filling, a hangover-friendly concoction, consists primarily of chicken, beef, and a chili marinade complemented by a sweet chili sauce. The chief judge praised the pie for its “excellent overall bake and presentation,” highlighting its appeal in both taste and appearance.
Held in Melton Mowbray, Leicestershire— renowned for its pork pies—the British Pie Awards celebrate the art of pie-making. This year’s competition saw a blend of traditional and innovative entries, with the kebab pie standing out for its Turkishinspired twist. Judges commended Boghall Butchers for their inventive approach, marking their 50th anniversary with this award-winning creation.
Following their triumph, the supreme champions are set to take their prizewinning pastry to Japan. As part of British Food Week in October, the kebab pie will be showcased, offering an international audience a taste of British culinary ingenuity.
Austen Dack, Editor of Chippy Chat, judged the Best Fish and Chip Pie category. The winner, the Big John’s Highland Flinger by The Farmhouse Kitchen Co, faced stiff competition. Served at the Fish Over Chips in Grangeover-Sands, it impressed with its savory excellence. Notable runners-up included the Chicken, Leek, and Ham Pie from The Cod’s Scallops in Nottingham, and the Northern Cheese and Onion Pie from the Town Street Fryer in Stockport.
Matthew O’Callaghan, chairman of the Melton Pork Pie Association and host of the British Pie Awards, lauded the winners for their blend of traditional skills and culinary creativity. “The pie is Britain’s most important contribution to world food heritage,” he stated. The awards not only celebrate time-honored recipes but also embrace modern twists, reflecting a passion for pie-making that continues to evolve.
The Main Jane!
The Meijer Potato UK team were out in force in the Northeast recently, as we continue to showcase our newest introduction,
By Terry Jones
ALady Jane
great weekend in the area began with some Lady Jane chips being taken to the fantastic Bells Fish and Chips in Durham, owned and expertly run by Graham Kennedy. A busy Friday teatime service meant that the restaurant was absolutely packed and the takeaway staff dealing with a long queue of customers all keen to sample the product of what we now know has been announced as the 2025 UK best fish restaurant at the recent national awards ceremony (congratulations!).
A tour of the site (which acts as a hub for Graham’s other outlets too) showed me the care and attention that his team of staff put into delivering the best, most consistent product possible. Their almost year-round use of Agria potatoes and analysis of the details of each individual field crop showed me that they are striving daily to make every portion as good as the last one. This meant that the Lady Jane sample they cooked up had a high bar to meet, and it was great to see it not only fried exceptionally well, but they were ready in less time and also kept their colour and texture better after we had left the samples for 10-15 minutes.
A great start to the weekend, and thanks go to Graham for having me there and giving such detailed insight into what he needs from his potato supply
– this is vital feedback for us as variety breeders to help us know if we are on the right path with our variety development programme.
Following this, colleagues Ben and George joined me as we prepared for the Henry Colbecks ‘What’s Cooking 2025’ show in Newcastle Arena. After setting up the show we had a great night at the event dinner on the Saturday evening and as always it’s good to catch up with the growing number of businesses we are interacting with. The main event on Sunday was a huge success, well organized as ever by the team at Colbecks, and overall a great showcase for the trade.
We spent the day meeting takeaway owners from far and wide to discuss their businesses and individual demands from the potatoes they use, whether fresh, frozen or prepared. We gave out hundreds of samples of Lady Jane chips, that had been expertly prepared for us by Paul Graham at PG Chips, and many of the visitors were impressed with the quality of the product we were using that day. The Lady Jane looked and tasted great, both on our own stand and the others who used them to help showcase their products.
Over the coming weeks, we will be taking more samples of Lady Jane to a number of leading shops that we have spoken to over the last few months, and we look forward to meeting them and reporting back in future editions – please let us know if you would like us to visit you too!
The Champion Chips!
Try our Award-Winning Pre-Cut Chips!
By Paul Graham
PG Chips have been lovingly producing the finest pre-prep chippy chips for you since the year 2000. They help you to reduce overheads, take the worries of buying potatoes away along with the preparation of them, maximising shop space, with no waste to dispose of & 100% yield in every bag. Also no worries about staff turning in for preparation and holidays to cover or illness etc.
We are pleased to announce that not only were we a sponsor of the National Fish & Chip Awards 2025, but we amazingly had three shops in the Top 10, with the winner being Yarm Road Fish & Chips, Darlington
PG Investment
We have invested each year in new equipment, vehicles, facilities, and staff. This has resulted in a state-of-theart production facility with full metal detection, starch recovery system, vacuum packaging, potato waste recovery with compacter and holding refrigeration along with all our vehicles being refrigerated. All our potato waste is collected and processed into animal feed. Local authorities will be getting stricter with what goes down your shops drain in the future and will require specialist equipment that is likely to not only be expensive but will also leave you with approximately 5kg waste from each 25kg bag to then dispose of!
With a six-day shelf life if stored
correctly in a refrigerator and deliveries in most cases taking place three times per week, you should never have any waste. Although we are not currently available further south WATCH THIS SPACE (keep in contact). We currently deliver to the following areas.
Greater Manchester Lancashire Cumbria Yorkshire North Wales Teeside
Some of our Award-Winning & Nominated Shops
Will Burrill – Yarm Road Fish & Chips Winner of NFFF Best Takeaway National Fish and Chip Awards 2025
We moved on to PG Chips about 4 years ago now and they’ve been a real game changer for us. We were a bit concerned about the chips’ treacherous journey over the M62 when we signed up with Paul but not once have we been let down, despite the 2-hour drive! Our delivery driver Jordan is part of the furniture at Yarm Road now!! The chips themselves have always been perfect and we attribute a lot of our success to the consistency and quality of the product. No dreaded scrappy bits, no bruising and the vat pack really holds the freshness until we need them. It’s also the shape of the vat pack that we really like compared to other options. They’re a perfect block so stack really nicely allowing us to
maximise space in our fridges. We get 3 drops a week so there’s no worrying about chips turning. They will easily last 5 days if stored correctly and at the right temperature so with 3 drops you really can’t go wrong. Paul/PG have obviously been operating decades so his timing on getting on to new crops and varieties is always bang on the money. Price wise, PG Chips has always been extremely competitive, but as with anything you have to pay for quality and that’s something we’ve never shied away from. Market forces will always play a part but we feel PG is always fair and excellent value. The chips fry beautifully, we blanche and then hot fry. It’s quite easy to get that fluffy on the inside and crispy on the outside finished product. We’ve always had very positive feedback from our customers. All in all, I would recommend PG Chips to any operator out there. You can remove all of the labour costs, maintenance costs and training time of rumbling, eyeing and chipping your spuds. It’s not for everyone but we wouldn’t look back now!
Aman Dhesi Co-Owner The Scrap Box, York – Top 10 Takeaway of the Year 2025, and Quality Accreditation Champions
We’ve been with PG for about 10 years now as we used them just before we sold our first shop. Knowing they worked for us before we moved to a site that lacked space for prepping spuds was a God send. Even now it’s something we worry little about because the quality remains excellent.
Prices do go up and down but only in relation to the potato market as a whole, and there have been cheaper varieties when the prices have gotten crazy so they understand the problems the industry faces when costs spiral.
We do have a back and forth with Paul, but our main interaction is through the delivery drivers. We have great comrade with Jordan who not only loves a chip butty, but also is so enthusiastic about the spuds and the industry as a whole. It was actually Jordan who encouraged us to enter the awards as he saw the potential of the shop. He’s a credit to Paul’s business.
I think there were 3 of PG’s shops in the final 10 of takeaway of the year which shows the quality of his product. Plus, many shops I rate highly in the industry are users of PG David Miller Millers, Haxby – Takeaway of
the Year 2018
PG Chips are an excellent chip, very consistent and very sustainable. They fry very well and taste excellent. I find that they are very cost effective, saving you water, power, wages, cleaning, servicing of equipment and time. Paul is very proactive in making sure that his customers are happy. One of the best decisions we have made as a business.
Jonathan France – The Fish Bank, Sherburn – Top 10 Best Takeaway, 2025 I’ve been using PG chips for the last four years, the last three of which we have made Top 10 at the National Fish & Chip Awards.
I wouldn’t go back to doing anything else. The operational benefits are superb. Chips aren’t a lunch pin in our operation anymore. We’ve never been let down on service and the quality is the best out there.
At the time of writing our latest google review stated, “just had some of the best chips of my life today”.
“PG Chips are an excellent chip, very consistent and very sustainable. They fry very well and taste excellent. I find that they are very cost effective, saving you water, power, wages, cleaning, servicing of equipment and time”
David Miller Millers Fish & Chips Haxby
paul@pgchips.co.uk 07930 370440
PG Chips Ltd. Harvey Street, Bury BL8 1FZ. @freshpgchips website precutchips.co.uk
TOP 10 FIELD TO FRIER
Linford Crispy!
Linfords Traditional Fish & Chips – Award winning chip shop in Market
Deeping serves Babylon.
By Austen Dack
The fish shop is located in Market Deeping town centre. It is a historic and picturesque market town in south Lincolnshire, on the north bank of the River Welland and connected to the A15.
The Linford’s menu has a choice for all the family, from their kid’s menu to Southern Fried Chicken, Homemade Fishcake, Burgers with a choice of filling, Sausages and Pies and of course their award-winning Fish & Chips.
The Linford family have been frying some of the best Fish & Chips in the Peterborough area since 1989 with Chris Pithey taking over the business in May 2019. Chris had worked alongside Paul Linford for many years prior to taking over the business and has blended the
traditional ideas with a modern twist.
They offer high quality food, friendly service, and a clean environment. Not many would be able to resist the family’s secret batter giving that traditional flavour. The shop has benefited from the wealth of experience of two generations by blending traditional ideas with a modern feel. They are proud to be consistently voted one of the top 10 Fish & Chip shops in the U.K, plus in the 2025 awards Top Ten in the Field to Frier award and had a young fish frier in the Top 8 in the whole of the UK!
The restaurant is right next door to the takeaway. They serve all the usual favourites like southern fried chicken, pies, burgers and sausages, and of course our award-winning fish and chips – cooked exactly how you like it either battered, steamed or baked in cajun spices. The only difference is you can now relax and enjoy table service in their stylish
30-seater restaurant. It also carries an alcohol license and offers you a choice of red, white and rosé wines as well as a selection of local beers from Round Corner Brewery in Melton Mowbray or our delightful coffee from Two Chimps in Oakham.
As a regular customer of C.V. Stebbeds & Son a leading wholesale potato delivery company, supplying takeaways and fish and chip shops in East Anglia (which is now ran by the magnificent Amy Hopkin of Isle of Ely Produce), Chris was asked to trial Babylon, a chipping variety from Agrico, as part of our Chip Ambassador campaign.
Chris always asks for the best potato varieties to be delivered into him so was pleased to be part of our marketing drive for Babylon. He said “After frying Babylon for a few days it was clear to me that they are going to be one of my go to varieties in the coming years. They fried well, held up in the top box plus were fluffy in the middle but crisp to touch. We pride ourselves in serving the best chips, and we will be asking for Babylon again for our customers here at Linfords.
Alex Moore Sales Manager for Agrico said: “We have been working with Isle of Ely and Chippy Chat to champion best practice in regard to new varieties. Babylon is one variety which has already tested well in chippies across the UK. We were thrilled once again to be a co-sponsor of the Field to Frier Award at the 2025 National Fish & Chip Awards and taking some Babylon out for our finalists to trial.”
Would you like to trial Babylon? Please email austen@chippychat.co.uk.
Chippy Chat & Fast Food
READY TO USE
Save time and e ort in the kitchen: the chips are ready in just 5 minutes from defrosting.
CONSISTENT YEAR ROUND
Consistent quality: ensures the same great taste, texture, and appearance every time.
HEALTH BENEFITS
Gluten-free: suitable for customers with dietary restrictions.
Cooked in sunflower oil: known for its health benefits.
No chemicals or colorants: a natural and healthy product.
ENVIRONMENTALLY FRIENDLY
No water pollution: designed to minimize environmental impact.
Less waste: storing the product frozen reduces spoilage and ensures a reliable backup stock.
Avoid additional costs: with the upcoming water drainage tax in the UK, using our pre-cooked potatoes helps you save money and avoid the new tax.
SAVE TIME & EFFORT
Saves on labor and energy costs: pre-cooked and pre-fried, ready in just 5 minutes from defrosting. This e icient cooking method ensures consistent quality while significantly reducing overall expenses.
RELIABLE SUPPLY
Always have a backup stock: ensures you have a reliable supply ready to go whenever you need it.
Brock’s Climbing!
Brockley’s Rock in London was recently honoured as the winner of the first-ever Community Engagement prize at the National Fish & Chip Awards 2025 for its outstanding efforts in giving back to its local area
The all-new category was introduced to acknowledge the integral role fish and chip shops and restaurants play in neighbourhoods throughout the country and their ability to open doors of opportunity through compassionate contributions to support community causes.
After a detailed selection process comprising in-depth applications, interviews and assessments conducted by industry experts, Brockley’s Rock triumphed over the other finalists Pier Point in Torquay, Devon and Zero Plus Fish & Chips in Cardiff, Wales.
The southeast London chippy has been decorated with the prestigious Community Engagement winner title for its impressive commitment to community service, charitable actions and connecting people of all generations together.
It has been making a fantastic positive difference, with owner Kyriacos Karoulla identifying a significant problem with wasteland which was affecting the local vicinity. He took the lead and collaborated with other neighbourhood businesses, delivered a solution which transformed the area into a clean, safe, and better community environment for all.
Kyriacos who received the award from TV presenter Matt Baker at the ceremony, says: “What an honour to have Brockley’s Rock win the award for community engagement by the NFFF! After 30 years in the trade, I’ve learned that it’s the people – my fantastic team, our loyal customers, and the wonderful local community – who make it all so rewarding. We’re so proud to be part of this neighbourhood, and this recognition means
the world to us. A huge thank you to the NFFF for shining a light on the importance of community spirit. Here’s to fish, chips, and bringing people together!”
Andrew Crook, one of the organisers of the awards and president of the National Federation of Fish Friers (NFFF), says of the news: “The addition of the Community Engagement category at the National Fish & Chip Awards has been a long time coming and it has surpassed all expectations.
“Brockley’s Rock is most certainly an anchor within its locale, and we are so proud of what the team is doing to strengthen community ties and spread positivity. It’s businesses like this that make the fish and chip industry so special, and we are delighted to have such an incredible winner as the debut recipient of the award – the bar has been set very high!”
The category sponsor - leading fish producer JFK – is a solid supplier of products from sustainable fisheries, leading the way in the Faroe Islands and a strong connection with supplying fish to the UK for over 100 years. JFK has been run by local Faroese families for generations and the business values corporate responsibility and community support. The local football team in Klaksvík made it to the conference league, becoming the first in Faroese history. JFK is their primary backer, as well as all local sports in the Faroe Islands.
JFK Sales and Operations Director Jógvan Hansen is full of high praise for the winner: “We have been delighted to support and sponsor the Community Engagement Award at the 2025 National Fish & Chip Awards. Congratulations to Brockley’s Rock a welldeserved winner, and congratulations to all the finalists. It has been great to hear about all the community initiatives and we look forward to collaborating with them in the future.”
Contact your local UK supplier and ask for Gadus. www.jfk.fo
For more information and bits on the National Fish & Chip Awards, please visit: www.thefishandchipawards.com.
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
Come to the Farm for Diddly Squat!
Come to the Farm for Diddly Squat!
By Austen Dack
We can’t wait to see you all at the Isle of Ely Produce Open Day once again on Sunday September 7th 2025. The event put on by John, Oliver and Claire Boutwood and hosted by myself highlights the journey the potato makes before it hits shops. It is the highlight of their ‘field to frier’ platform, which also this year includes 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 will present on the day from a 40foot impressive AV stage show set up in one of IOE’s potato storage sheds. In 2024 over 100 friers, farmers & suppliers travelled to Ely Cambridgeshire for the 10th annual Isle of Ely Produce & Chippy Chat open day.
We will have some brilliant industry speakers lined up including National
Fish and Chip shop takeaway award winners Will Burrell from Yarm Road Chip Shop in Darlington, Field to Frier winner Jamie Russo from Redcloak Fish Bar, Jonathan France from the Fish Bank,Sherburn and David and Nick Miller from Millers Haxby. More will be announced soon.
Plus, we will give visitors the all-important lowdown on the 2025/26 potato crop and how it could affect you in the year ahead with a trip out to see the crop for yourselves. Our featured farmer this year is once again (Dr) Michael Neaverson from Neaverson Growers Ltd. Michael will give the room an honest assessment of the potato crop for the year ahead. For lunch visitors will be served fish and chips. With lovely Norwegian cod/haddock supplied by Smales and Seafood from Norway. The chips will be made from new varieties including Babylon and will give them one of their biggest tests yet with over 100 guests all queueing up to try them. McWhinney’s will be there to serve their best in Europe sausages
plus there will be free teas and coffee with homemade cake too. With more suppliers to be added.
In the Evening over 50 stayed in Ely and headed out for a meal and a few beers in 2024. It is always good to reserve your hotel rooms in Ely for this early.
Thanks again to last year’s sponsors. This open day put on by the Boutwood family and Isle of Ely Produce is a big investment for this industry. Any other suppliers who would like to sponsor/present and/or have a stand on the day please email austen@ chippychat.co.uk
If you would like to attend as a frier or supplier and want details of please in the first instance email austen@chippychat. co.uk and we will send you the link for FREE tickets
Places at the open day are at a premium but thanks to the sponsors still FREE.
Have you been to a previous open day? Let us know your thoughts – email austen@ chippychat.co.uk
2024 Sponsors
Fish and Trips!
Experience The North Norfolk Fryer
Visitors can once again set sail on a culinary journey aboard The North Norfolk Fryer, a beloved seaside experience that brings together the charm of railway travel and the delight of traditional fish and chips. Departing from the quaint town of Sheringham, this unique dining train offers an unforgettable evening out on the rails.
Schedule and Booking
The North Norfolk Fryer departs at 6:30 PM on many Wednesdays and at 6:00 PM on select summer Fridays. Due to its popularity, advance booking is essential. To secure a spot, you will need to contact the Bookings office at 01263 820800.
Culinary Delights
Indulge in cod and chips cooked the traditional Sheringham way, fried in beef fat from one of Sheringham’s premier chip shops Dave’s Fish Bar. They also cater to all dietary preferences with
gluten-free and vegetarian options, ensuring everyone can enjoy this seaside favourite. Children’s portions are available too, making it a perfect family outing.
Included in Your Ticket
The £37.50 ticket includes:
• Travel from Sheringham to Holt and back
• Traditional fish & chips
• A locally made tub of Ronaldo’s ice cream to complete your meal
A licensed bar is also available on board, offering a selection of beverages to enhance the dining experience.
Journey Details
The train ride from Sheringham to Holt and back takes approximately 90 minutes, providing ample time to savour the meal, enjoy the scenic views, and relax in the comfortable, nostalgic ambiance of their railway carriages.
Why not join them for an evening of delicious food and delightful company aboard The North Norfolk Fryer—where the spirit of the seaside meets the nostalgia of steam train travel. www.nnrailway.co.uk
Does your shop supply other activities? Email austen@chippychat.co.uk
From our family to yours
Industry
Renowned Suppliers for the Fish & Chip, Takeaway, Restaurant, Pub & Food Service Sector
to all the participants of the National Fish & Chip Awards 2025, especially the Winners of our sponsorship categories YARM ROAD, Darlington (Takeaway of the year winner), and BELLS, Framwellgate Moor (Restaurant of the year winner).
WonderFil!
How Bravo Fish & Chips Transformed Their Filtration Process with Premier 1 Filtration
Bravo Fish & Chips is a family-run business committed to quality.
Officially taken over by Antonio in 2016 from the previous generation. While the team was passionate about delivering top-quality fish and chips, their oil filtration process was time-consuming and inefficient. Up until mid2023, oil was cleaned manually, leading to significant oil wastage and operational inconvenience. On average, they were disposing of two full containers of oil every two weeks, increasing costs and environmental impact.
Antonio at Bravo Fish & Chips has seen a real difference in his business since using the Merlin Maestro. Previously, manually filtering oil could only remove surface debris, but now the oil stays cleaner for longer, giving it a fresher appearance and improving overall quality.
He’s also noticed cost savings, as he now gets more use out of his oil and finds himself with extra stock at the end of the week. Without the need for regular oil collections, the workspace has become cleaner and safer too.
In terms of day-to-day operations, filtration has become an effortless part of the routine.
Determined to find a more efficient and cost-effective solution, Bravo Fish & Chips explored various filtration machines which did not meet their expectations.
A breakthrough came when a fellow shop owner, who owned two Premier 1 Filtration machines, highly recommended the Merlin Maestro. Impressed by the feedback, Bravo Fish & Chips did their research and got in touch with Danny from Premier 1 Filtration.
Antonio recalls, “Danny’s service was excellent—very punctual, and he did exactly what he said he would. The whole process was straightforward and professional.”
Despite admitting to having no technical background, the Bravo Fish & Chips team found the Merlin Maestro incredibly easy to use. The machine arrived, and within just a few hours, it was unpacked, set up and running in the shop.
“I watched the instructional video once or twice, and now I could do it with my eyes closed!” Antonio
Cleaner Oil, Better Food, & Cost Savings –an Immediate and Undeniable Impact
“By the time the pans have heated, the oil is ready to go,” Antonio explains.
With cleaner oil, the food quality remains consistently high—no more black particles, no risk of cross-contamination, and the ability to filter during service when needed.
Reflecting on the entire experience—from ordering to customer support and product performance—Bravo Fish & Chips couldn’t be happier.
“Danny was a star! With Danny, communication was excellent. He always got back to me quickly.”
We asked Bravo Fish and Chip if they recommend Premier 1 Filtration to other fish and chip shop owners? Their response…. HHHH “5 stars—more if I could!”
In fact, they’re actively recommending the Merlin Maestro to fellow shop owners, even convincing the ‘old school’ operators to make the switch!
Want to experience the same benefits?
If you’re ready to cut costs, improve oil quality, and improve operations, get in touch with Premier 1 Filtration today!
Premier 1 Filtration The Choice of Champions!
Steve Calvert MD at Premier 1 Filtration, said:
“Congratulations to all winners from the National Fish & Chip Awards and the NFFF. Premier1 Filtration are one of the major suppliers of Filter Machines, Filter Papers and Filter Pads to Fish and Chip Shops, Takeaways, Restaurants, Schools and Hospitals across the UK and Europe. We deliver to many of the best fish and Chip shops in the UK.”
Glen Morrison - Garioch Fish BarDrywite Young Fish Friers
Yarm RoadTakeaway of the Year
Mackerel SkyNewcomer of the Year.
Finney’s Fish and ChipsSustainability Award
Georgia Lye, Seafare GuildfordEmployee of the Year
Catch of the Day!
Fisherman’s Catch, Clogherhead
The Fisherman’s Catch Fish Shop is located on the harbour at Clogherhead in county Louth. The shop, which was opened by its proprietors John and Michelle Kirwan in August 2009, is unique in that its produce is caught and delivered directly to the shop from its own fishing boat, the M.F.V. Argonaut IV, which is based in Clogherhead, but fishes the waters of both the Irish and Celtic seas.
The Kirwan family are 4th generation fishermen who specialise in seine netting, which is the oldest and most environmentally friendly way of catching fish. The fish, which are caught and delivered directly from the harbour to the shop, are filleted on the premises and displayed for sale on the shop’s ice counter. The shop also stocks a
large selection of whole fish that can either be purchased whole or filleted and D-boned to order. A range of locally sourced shellfish is also available.
Fishermans Catch fish shop is located on the harbour at Clogherhead in County Louth. The shop sells a wide variety of white fish; hot chowder, fish and chips and tea or coffee are sold in the mobile chip van.
The freshly caught fish are delivered directly from the harbour to the shop’s ice counter. A wide variety of white fish species are available for sale, including haddock, whiting, pollock, hake, ling, cod, plaice, lemon sole, monkfish, gurnard, red snapper, john dory, brill, turbot, squid and other seasonal species. The shop also stocks a range of locally sourced shellfish. Fish can be purchased in the shop either as whole fish or filleted, which is done on the premises.
For over 160 years, the Kirwan family have been fishing in the waters off Clogherhead using seine netting, one of the oldest and most environmentally friendly methods of fishing.
John Sr, a lifelong seine net fisherman, retired from fishing at the age of 65. He continues to visit the Fisherman’s Catch fish shop to check on how his grandson Jonathan, the fourth generation of Kirwans and the youngest seine net skipper in Ireland, is doing out at sea. Jonathan now operates the Argonaut IV, after his father, John Jr, took a step back in order to open the Fisherman’s Catch with his wife Michelle.
After fishing with his father on the Ros Oithír and Seán Óg, John Jr acquired and became skipper of the fishing boat Argonaut IV in 2003, until opening the fish shop in 2009.
Daily special offers are available in the shop, depending on the catch.
In 2018, the shop purchased a mobile chip van and now sells fish and chips from the mobile unit.
