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I n

P r i n t

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L i n e

I n

V i s i o n

Contains

MORE Protein MORE Fibre MORE Trace Minerals MORE Energy LESS Carbohydrates LESS Starch LESS Sugar LESS Sodium

PULSATING! Whitley’s Launch New Gluten Free Batter Flour

Are you happy with your lot? Or are you looking for...

Batter Options? We can help

Nice one Neoda

New chips from Amsterdam

50p fish ‘n’ Chips as Papa’s Fish and Chips in Willerby celebrated its 50th birthday

Issue 6 Volume 6 June 2016


Fish & Chips Senior Sales Specialist Vacancies in our following branches: Aston, Basingstoke, Doncaster, Leeds, Leicester, Manchester, Newcastle.

National wholesaler JJ Food Service is on the hunt for fish & chip sales specialists following its recent partnership with fish procurement experts Unique Seafood. JJ is now providing a consistent, reliable supply of high-quality fish and seafood products direct from fishing vessels to more than 30,000 customers in the UK.

Qualifications: • You will need to demonstrate a proven track record of success within the Fish & Chips sector. • You will understand trends, competition and have a clear strategy for success. • You will have excellent interpersonal skills, take responsibility for actions and be good at building long term relationships. • You will be competent with technology and be able to sell concepts in addition to product.

Job Benefits

Salary £25,000 Per Annum Negotiable subject to experience

We offer a permanent contract 28 days paid annual leave (including Bank Holidays) Enrolment into the Pension Scheme • Training to help you develop Long term career prospects and career progression opportunities

Apply Online: www.jjfoodservice.com or contact Human Resources: 01992 701 707 Candidates must be eligible to live and work in the UK. Only successful applicants will be contacted. JJ Food Service Ltd is an equal opportunities employer. 2 2 Chippy Chat & Fast Food Magazine • June 2016 Chippy Chat & Fast Food Magazine • June 2016


Product, Promotion, Price & Plaice!

Austen Dack Publishing Editor

A common theme to this month’s

Congratulations to KFE on their

Chippy Chat. The four p’s of marketing

20 years in the trade, we well and

were really out in force in the chippy

truly celebrated with them at their

world recently. I was out on the

incredible Summer Ball. Once again

road firstly at Papas at Hull, for their

here at Chippy Chat towers we have

amazing 50p fish and chip promotion

a lot to live up to for this years Chip

celebrating fifty years in the trade!

Barons’ Ball (tickets selling fast).

Then of course we have National Fish

We have chosen to donate a FREE

and Chip day. This year i chose to

advertising page to the work of the

stay at home and man the CC Twitter

fisherman’s mission. A hard hitting

account. The response was fantastic,

campaign, if you can help them too

well done NEODA. Some great stories

please do.

and pictures coming out from the

Finally, thanks to our foreign

day. Across the water we have the

correspondent Andrew Rogers for his

amazing ITICA 2 for 1 national chip day

article from the latest British Chippy to

promotion. We also have Whistler’s St

open in Amsterdam.

George’s Day promotion where they Chippy Chat Ltd

As usual to get in touch please email

served fish and chips at just £1.

Oak Lane Littleport Ely Cambridgeshire CB6 1RS

www.chippy-chat.co.uk info@chippychat.co.uk Twitter @Chippychat Facebook Chippy-Chat TEL 01353 865 966 FAX 01353 863 444 Managing Director John Boutwood Publisher Oliver Boutwood oliver@chippychat.co.uk Publishing Editor Austen Dack austen@chippychat.co.uk 07863123929 Subscriptions and Marketing Executive Amanda Waterfield amanda@chippychat.co.uk 01353 865 966

me austen@chippychat.co.uk

Say potato, say

Agrico. Specialist breeder and supplier of high grade seed potatoes, bringing innovative and tasty chipping varieties to the fast food trade

Design/Editorial Stuart Catterson stuart@cc-ff.com

Markies

Markies... • Absorbs less oil • Easy peeling • Year round availability • Consistent fry colours • Faster frying times

Accounts Claire Boutwood-Potter accounts@chippychat.co.uk Printed in the UK by The Magazine Printing Company Advertising Sales and Promotions austen@chippychat.co.uk For PR and Editorial editorial@chippychat.co.uk

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Chippy Chat & Fast Food Magazine • June 2016

Why not ask your local supplier today! Call: 01307

840 551

Email: potatoes@agrico.co.uk

www.agrico.co.uk @agrico_uk

Chippy Chat & Fast Food Magazine • June 2016

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By George they’ve got it!

A chip shop once again got into the St George’s Day spirit with a special discount day of fun.

E

very St George’s Day for the last five years, Whistler’s has sold fish and chips for £1 to celebrate the day and raise thousands for deserving people in the community. On Saturday, April 23, it was no different at its three shops in Westbourne, Fareham and Hayling Island, with cod and chips and sausage and chips selling at just £1 all day. Staff at Westbourne wore red and white, and this time decided to raise money for Friend Finder, a charity set up by brave 14-year-old Lewis Hine

Joint owner Rana Denholm said: “We chose Friend Finder as we are totally blown over by how a 14-year-old who has been through countless surgeries for a brain tumour, can still find the energy and drive to turn his tough experience into a positive one, and help others in similar situations. “For us, celebrating St George’s Day is a perfect way do what a traditional chip shop should do; being part of the local community and serving great fish and chips.” Shop manager Emma Jane Dorey said “The £1 promotion works brilliantly for us. We were busy all day in our Westbourne shop and we did over 800 portions. The staff are brilliant on what is an extremely hectic occasion, and we managed to raise over £600 for charity too.” Do you raise money for local charities? We would like to hear from you on what you offer and how well it works? Email austen@ chippychat.co.uk

How SuperSorb CarbonPads work. ®

Technology doesn’t stand still

=

Sieving: Particles large enough to see with the human eye are mechanically sieved and stopped on the top surface of the pad. Entrapment: When SuperSorb CarbonPads are manufactured, before the final drying process, the wet pad mixture is pulled through a vacuum in a process that makes each pad a depth filter. This makes one side of the pad porous and the other side very fine. ®

Since we introduced the white Superpad to the frying trade in 2003 we have continually worked with the manufacturer to achieve what we considered the perfect solution for cooking oil/fat filtration. After extensive research, development, testing and comparisons we are so impressed with results using the new SuperSorb CarbonPad. We intend to offer the new version as an updated alternative, alongside the white product. Activated carbon was chosen as the "active" agent due to its large reactive and adsorptive surface area. It has thousands of interconnected graphite-based platelets, which create interior channels, holes, and pockets. This increased adsorptive capacity over other filter types, results in a filter media that achieves superior particulate and organic contaminant removal. Each level teaspoon of activated carbon particles exceeds the surface area of a football field.

Call 01325 377189 or Buy online @ www.premier1filtration.com 4

Chippy Chat & Fast Food Magazine • June 2016

As the oil is pulled deeper in to the matrix of the pad during filtration, smaller and smaller particles are caught in a process called entrapment. Absorption: This is the process whereby inorganics, metallic ions and fine particles are absorbed in to the pad’s cellulose matrix, much like a sponge absorbs water. The carbon powder makes the pad extremely absorbent. Adsorption: This is the process whereby macromolecules, oxidants and organic compounds are neutralised by the active ingredients, such as carbon powder, that is incorporated in the matrix of the pad. The compounds are attracted to the structure of the pad rather like a magnet. These neutralised compounds cannot contaminate the oil. The activated carbon powder removes off-odours and tastes from the oil. SuperSorb CarbonPads remove sub-micron particles down to 0.5 microns – this is 100 times smaller than a grain of sand. ®

Chippy Chat & Fast Food Magazine • June 2016

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6

Diary Dates

8

But beware of warranties and clauses!

Business or pleasure, dates not to be missed

50p Fish ‘n’ Chips!

10

As Papa’s Fish and Chips in Willerby celebrated its 50th birthday

Bags of History

12

With Henry Jones, Queen Victoria and Florence Nightingale!

Building an Enviable Reputation From humble beginnings 50 years ago, to a group of 5 companies employing over 250 people.

16 18

From Farm to Frier

Goldensheaf quality goes all the way

Win a trip to New York

20 22

With Nortech Nortech so good we’ve named them twice!

Williams

The road to success

It’s next doors for Morrison

Award-winning Audrey’s Fish & Chips in Bridlington has recently doubled in size

Seven Up

Due to popular demand the Irish National Half Price Fish and Chips Day was back this year on Wednesday 25th May

Undress Your Customers?

London’s first Nude Restaurant to Open!

Reach Out – I was There

KFE continue their 20th year celebrations

24 26 28 32

Dark Seas

34

New-Chips in Amsterdam

36

Hungry for Success

38

The Fishermen’s Mission and dangers of fishing

Fish & chips make welcome return to Amsterdam

Panni Miltiadous is steadily building a small empire

Field to Frier Sustainably sourced potatoes your customers will love

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Chippy Chat & Fast Food Magazine • June 2016

Inside June 2016

Pride in Britain We must congratulate Neoda on this year’s fantastic National Fish & Chip Day

Mama Mia We have signed up yet another top band Abba Sensation for the CC Xmas Ball

Perfect Ten for Harry! Catchems End and Olley’s Fish Experience have both been awarded MSC certification

Property

42 44 46

Whether you’re on the move, or building an empire, take the first step on your journey here

49

Es 30 tab Ye lish ar ed s

You think you’re covered?

Frying Range Engineers Servicing all makes of ranges, covering East Anglia, East Midlands & London/M25 Annual Range Servicing • Insurance Certificates Duct Steam Cleaning • Repairs • Modifications

• • • • •

Refurbished / Rebuilds / New Traditional & Dutch Makes Extraction Systems & Ductwork Shopfitting Design & Refurbishment Fire Damage, Repairs & Upgrades

For prompt, efficient service please call:

01553 772935 sales@klsonline.co.uk

Chippy Chat & Fast Food Magazine • June 2016 In association with

Frying Ranges

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ADVERTISING FEATURE

So you think you’re covered?

Ryan’s customer James Low, Deep Blue Restaurants’ founder tells his story of vague and inappropriate insurance cover.

E

arly one January morning in 2014 I received the dreaded news that our Reading shop had suffered a serious fire. The following day, I took another call with the news that our Godalming shop had also suffered severe fire damage. The old adage “bad news comes in threes” was sadly true as months later fire broke out in our shop in Southsea. With three profitable shops out of action I needed the full co-operation and support of our insurers to help us get the shops back up and running and, in the meantime, help us with the loss of income the business was suffering. Our Reading claim was finally settled almost eight months after the fire but our claims for Godalming and Southsea were declined using “warranties” & other clauses in the policy to decline them. One example they used was that we were not “in attendance” of the frying range at the time of the fires. The reality is that in both cases we were doing our morning “prep” no more than a few feet from the frying range when the fires occurred but in the opinion of the insurer we were not “in attendance”. We also discovered that “warranties” actually allow insurers to use reasons which are totally unconnected with the cause of a claim to decline it. Having two claims declined was a real challenge and it was only our scale that allowed us to survive the ordeal. We were so shocked by just how unsuitable our insurance cover was that we spoke to Ryan’s. As a result of our discussions, independent insurance

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Chippy Chat & Fast Food Magazine • June 2016

broker Ryan’s and RSA  Insurance Group have joined forces to offer our industry Wrapped, a new policy designed by the industry for the industry. Wrapped is not only designed to reflect the working practices of Fish & Chip shop operators but it will also offer a number of considerable benefits which are listed here. We learnt the hard way that it doesn’t pay to buy something as important as insurance on price or to buy generic products which just don’t reflect our daily working practices. We won’t be making that mistake again. Since our fires, we have decided to install ANSUL Fire Suppression Systems which protect our business and improve safety for staff and customers by reducing the risk of serious fire. We found that this can be done at a surprisingly reasonable cost and it has also reduced our insurance premiums.

The Wrapped Policy offers:

Attendance conditions reflecting ‘real life’ operational practices of the industry. Business interruption payments made as quickly as possible - RSA works with the policyholder at all times in respect of a loss to get the business up and running as quickly as possible. Generous discounts negotiated with RSA for businesses with a combination of the following: 4 5 Star Food Hygiene Rating 4 National Federation of Fish Friers Quality Award 4 World leading ANSUL fire suppression systems installed In addition Ryan’s offer: 4 Free 1st years membership of the National Federation of Fish Friers 4 Exclusively negotiated discounted terms and flexible finance for the purchase of world leading ANSUL fire suppression systems 4 Regular reminders to get those easily forgotten but essential servicing, safety and cleaning jobs done Call Ryan’s on 0800 223 0392 email wrapped@ryans.co.uk ryans.co.uk/wrapped Chippy Chat & Fast Food Magazine • June 2016

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The first insurance policy designed by the industry for the industry offers: • Attendance conditions reflecting ‘real life’ operational practices of the industry • Business interruption payments made as quickly as possible • Generous discounts negotiated for businesses with a combination of the following: • 5 Star Food Hygiene Rating • National Federation of Fish Friers Quality Award • World leading ANSUL fire suppression systems installed In addition Ryan’s offer : • Free 1st years membership of the National Federation of Fish Friers • Exclusively negotiated discounted terms and flexible finance for the purchase of world leading ANSUL fire suppression systems • Regular reminders to get those easily forgotten but essential servicing, safety and cleaning jobs done

call the Wrapped team at Ryan’s on 0800 0800 093 223 3018 0392 email wrapped@ryans.co.uk

ryans.co.uk/wrapped

Ryan’s is a trading name of Ryan Insurance Group Ltd which is authorised and regulated by the Financial Contact Authority ANSUL® is a global premium brand of Tyco Fire Protection Products

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Chippy Chat & Fast Food Magazine • June 2016

Chippy Chat & Fast Food Magazine • June 2016

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Diary Dates

October 8 Ely Potato Race The race sees local farmers and businesses teaming up to see who can race up and down the high street the quickest whilst carrying 20kg of locally grown chipping potatoes! All for charity! www.Isle0fely.co.uk

Business or pleasure, dates not to be missed... October 9

June 8

The Fish Frying & Fast Food Show

World Ocean Day The World Oceans Day theme for 2015 – 2016 is Healthy oceans, The ocean is the heart of our planet. Like your heart pumping blood to every part of your body, the ocean connects people across the Earth, no matter where we live. www.worldoceansday.org

Find out how you can turn the latest fast food trends and products into profits! Contact: 01323 765 472

December 4 The Chip Barons’ Ball CCCB-logo.pdf

1

15/12/2015

10:36

6

September 11 Isle of Ely Open Day Isle of Ely Produce and Chippy Chat are to once again open their doors to chip shop owners and managers so they can see firsthand the journey a potato makes before it reaches their shops. www.Isle0fely.co.uk

February 5 What’s Cooking? 2017 Another sure fire winner held at Newcastle Racecourse. Don’t Miss it. We’ll be there. www.colbeck.co.uk

September 27 - 28 Takeaway Innovation Expo Takeaway Innovation Expo is THE event to help you boost profits, build your brand, grow your business, and much more! www.takeawayexpo.co.uk

September 28

The Chip Barons’ Ball returns to Peterborough on Sunday 4th December this year, Chippies travel from all corners of the UK to don their DJs and posh frocks to celebrate Christmas in style. www.ChippyChat.co.uk

March 5 FRY I.T 2017 The ultimate Chippy Exhibition goes to Westpoint Arena, Exeter http://friarspride.com/fry-it-2017/

The KFE Fish & Chip Race Day Get on down to Nottingham Racecourse you can bet your shirt it’s going to be a big winner of a day! www.kfeltd.co.uk 8

Chippy Chat & Fast Food Magazine • June 2016

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

Chippy Chat & Fast Food Magazine • June 2016

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Chippy Chat & Fast Food Magazine • June 2016

Chippy Chat & Fast Food Magazine • June 2016

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Papa – Alpha + MORE than 3,000 fish and a tonne of potatoes were consumed recently as thousands of people took advantage of 50p fish and chips. Chippy Chat’s Austen Dack was there to lend a hand! By Austen Dack

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P

apa’s Fish and Chips in Willerby celebrated its 50th birthday by offering the nation’s favourite dish at 1966 prices. Extra staff were laid on for the day to accommodate the influx of hungry punters seeking their bargain meals Within half an hour of opening, Papa’s had to take in an extra delivery of fish as hundreds of eager people caused a rushhour gridlock in Willerby as they went to take advantage of the deal. Owner Sid Papas said: “It has been as busy as we expected with plenty of people queuing up by the time we opened. “By noon we had to bring in another delivery of fish. “We are just glad to see so many loyal customers coming to help celebrate our birthday. “We have six people serving the takeaway food so queues have not been too bad despite the number of people coming along.

Chippy Chat & Fast Food Magazine • June 2016

“Customers have been in good spirits and haven’t minded queuing up. The sunny weather certainly helped.” Having started in Margate in 1966, Papa’s now has 15 branches across the UK, but the offer is exclusive to the Willerby restaurant. Staff have been working through the night to prepare for the day. Austen said “It was my first visit to Papas at Willerby (also known as the World’s Largest Fish and Chip Shop). I was keen to show my support and also where possible help them on what turned out to be an incredible day of trading. I take my hat off to all of the staff and to Sid Gino & George for organising such a high profile promotion, the fish and chips were excellent too.” George Papadamou said “In less than a week we organised this promotion, with coverage on local radio in newspapers and on social network too we had over 3,000 people turn out. Thanks also to Austen for coming to visit us too.” With face painting and a bouncy castle to keep the youngsters happy whilst they queued it seemed that the Papas team had thought of everything. Are you running a promotion please let us know austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • June 2016

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WIN A HOLIDAY WITH SUPERIOR BEEF DRIPPING

This summer with Superior Beef Dripping you could win £1,000 in Thomas Cook holiday vouchers for the June and July prize draw, and even better, our August giveaway is a trip to New York for two worth up to £2,000 with £500 in spending money! Visit www.superiorprizedraw.co.uk for terms and conditions and look out for the prize draw card in your box of Superior Beef Dripping.

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Chippy Chat & Fast Food Magazine • June 2016

Chippy Chat & Fast Food Magazine • June 2016

For your nearest stockist please call: 01302 390 880 www.nortechfoods.co.uk

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BATTER OPTIONS

Henry Jones – Bags of History Way back in 1830s Bristol, a young baker, Henry Jones, perfected the method of making Self-Raising Flour. In 1845, he patented the method and as he was first in the market with such a product, quickly achieved worldwide success.

Q

ueen Victoria was an early user of Self-Raising Flour and in 1846 Henry Jones was appointed purveyor of patent Flour & Biscuits to her Majesty. His company subsequently held the Royal Warrant for five reigns. Henry achieved particular success with sales to the armed forces – he even supported Florence Nightingale when she complained in a letter to The Times of the poor quality Sour Bread that was supplied to troops in the Crimean.

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Chippy Chat & Fast Food Magazine • June 2016

The matter was soon rectified and Henry Jones Self-Raising flour became the standard from the Army to the Admiralty. It’s comforting to know that the name behind Henry Jones Batter Mixtures has such a long history and pedigree. In fact, the Henry Jones name now represents a range of Batter Mixtures which have all the characteristics of the original products: quality, excellence and consistency. Following in the footsteps of its original makers, its production uses the most trusted methods of growing, milling and blending to create some of the finest products available to fish and chip shops throughout the UK. To find out more about Goldensheaf b atter mix tures , v is it www.ker r yfoodservice.co.uk. or call the FREE Customer Careline on 0800 138 1938. Chippy Chat & Fast Food Magazine • June 2016

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Chippy Chat & Fast Food Magazine • June 2016

Chippy Chat & Fast Food Magazine • June 2016

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BATTER OPTIONS

Building an Enviable Reputation From humble beginnings of a single fish and chip shop in the heart of the West Midlands, just over 50 years ago, to a group of 5 companies employing over 250 people. A family owned business Middleton Foods, produce Batters, Breadings, Meat Glazes, Coaters, Reformed Products and Catering Mixes. New Gluten Free Factory

Middletons has opened a new 5,000 square feet stand-alone Gluten Free factory at its site in Willenhall, West Midlands, dedicated specifically to manufacturing gluten free products to ensure there is no cross contamination of the product. There are tolerances for claiming your product is Gluten Free of less than 20 parts per million, however at Middletons we like to ensure there is no cross contamination risk by removing all wheat products from the environment. The building took six months to complete and can produce over 100 tonnes of naturally gluten free batter, curry and gravy mixes as well as a range of seasonings and bakery products per week. With the gluten free market growing significantly, Middleton Foods was eager to create an environment in which all wheat products were removed, giving full control over manufacturing and eliminating the risk of crosscontamination completely. As a company Middleton Foods are committed to developing a whole range of gluten free products across the fish and chip and fast food sector, Food service and the Butchery and processors markets. 14

Chippy Chat & Fast Food Magazine • June 2016

Middleton’s Gluten Free batter mix

Middleton’s Gluten Free batter mix has grown into one of the leading Gluten Free products in the Fish and Chip industry. It took several years to develop and fine tune the recipe into the great product it is today. All Middletons products go through rigorous testing process before being launched to the market. Middleton’s currently offer its Gluten Free Batter Mix, which is now available in the 1kg bag and a larger 16kg bag. Made using Doves Farm gluten free flour, the batter mix is endorsed by the Coeliac Society and carries the internationally recognisable crossed grain symbol identifying gluten free products. In addition the Middletons product is listed on the Coeliac UK website and Middleton’s work alongside Coeliac UK to promote the correct usage of Gluten Free products in restaurants and take aways. Middletons have produced a leaflet and poster which is free to all Fish and Chip shops offering guidance for fish and chip shops serving Gluten Free food.

Contact T: 08453 706550 Visit: www.middletonfoods.com

Chippy Chat & Fast Food Magazine • June 2016

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Fre e f r but no om gluten t from t as te!

Serving suggestion

Chippies Choice Gluten Free Gravy Mix 2.5kg

A classic natural rich flavoursome gravy that makes the perfect accompaniment to any meal. It’s Gluten Free & contains no artificial colours, no hydrogenated fat & is suitable for vegetarians.

For a free sample Tel: 08454 706550 or Email: glutenfree@middletonfoods.com 15

www.middletonfoods.com Chippy Chat & Fast Food Magazine • June 2016

Chippy Chat & Fast Food Magazine • June 2016

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BATTER OPTIONS

From Farm to Frier Goldensheaf quality goes all the way…

W

hen market-leading Goldensheaf Standard was first launched over 65 years ago, its watchwords were “natural” and “quality” and those values hold just as true today right across the range of Goldensheaf batter mixtures. It’s not by chance that Goldensheaf is the number one best selling batter mix across the UK: a huge amount of effort goes into making sure it’s the best, at every stage of its creation. The process of ensuring Goldensheaf’s quality begins right in the fields where the crops are grown. The company’s experienced buyers select the best wheat grains and growers are vetted to make certain they adhere to strict quality standards. They undergo regular checks in order to maintain those standards. Once the wheat arrives at one of Goldensheaf’s UK manufacturing sites, it is milled in a completely controlled environment so that it remains free from contamination of any kind. At the end of the milling process, the flour is tested and

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Chippy Chat & Fast Food Magazine • June 2016

blended to the Goldensheaf recipe using only natural colours. The batter mix is tested at every stage of production to ensure that our quality is consistent and utterly reliable. The final test is undertaken before it leaves the premises to reach wholesalers and finally, the customer, in perfect condition. And dedication to quality doesn’t stop with the product itself. Goldensheaf’s “Frying Squad” customer-facing team of experts located around the country has vast experience of working in the fish frying market. From training in batter preparation to more general business advice, they are each on hand to assist friers. Their motto “We’re here to help!” is genuine and never taken lightly. Whether it’s an on-site that’s needed, or a quick phone call, they’re always on hand to offer support. To find out more about Goldensheaf batter mixtures, visit www.kerryfoodservice.co.uk. or call the FREE Customer Careline on 0800 138 1938. Chippy Chat & Fast Food Magazine • June 2016

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Chippy Chat & Fast Food Magazine • June 2016

Chippy Chat & Fast Food Magazine • June 2016

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BATTER OPTIONS

Im-Pulse Purchase It’s New... It’s Different... It’s Healthy …. and It’s GLUTEN FREE!!

W

hitley’s new Pulse Batter Flour is made NOT from a conventional Wheat Flour but from 100% Natural Pulse Flour. Made in our dedicated Production Facility, Pulse Batter Flour naturally contains more protein, more energy, more fibre and more trace minerals with less carbohydrates, less sodium, less starch and less sugar than Wheat Based Batters. More importantly, when analysed by Foodtest Laboratories Ltd they found that the oil absorbed during frying was reduced by up to 46%! - producing a far less greasy product. Extended trials with a number of our customers have also shown that Pulse has a better yield factor requiring up to 33% less flour to produce the same quantity of batter!

Offering You and Your Customers a host of benefits… Contains MORE Protein Contains MORE Fibre Contains LESS Starch Contains LESS Sugar Contains LESS Carbohydrates Contains LESS Sodium REDUCED Oil Pick Up GREATER Yield

Carl Heery of ‘Fairfield Place’, Buxton says “Pulse is truly fantastic! It makes my oil last longer, it goes a lot further than normal batters and gives a superb, tasty coating that has definitely increased my fish sales! Nigel Hodgson of ‘Hodgson’s Chippy’, Lancaster found that our Pulse “Mixed well, used a lot less flour and was very smooth. The batter was crisp and stood well in the hot cabinet. The taste was excellent with no ‘pallet cling’. It really complemented the taste of the fish and the reduction in oil pick up was remarkable!!” John Greenslade of ‘The Kerry Lamb’, observed “there is a lot less oil pick up and the frying media stays cleaner for longer. The batter coats very evenly unlike more ‘bubbly’ traditional batters. It has a very pleasant taste and the customer response has genuinely been excellent. Whilst the base raw material for Pulse costs more than the cost of Premium Wheat Flour, the gap is narrowed considerably because of its much reduced oil pick-up and its greatly improved yield factor - making your frying media and the Pulse Flour go a lot further. Customers are finding that they can fry 20%-25% more fish in the same amount of oil and from the same amount of batter flour.

The analysis from the data above proves there can be up to a 46% reduction in oil pick up when comparing a standard wheat based batter (FP1) to NEW Whitley’s Pulse Batter Flour (FP2/FP3) Because of the visible differences when making up Pulse Batter Flour compared to a Traditional Batter Flour – we have produced a tutorial video which you can view online at www.vawhitley.co.uk/newwhitleys-pulse-batter-flour/ FREE Point of Sale Material is now available so you can tell your customers about the many benefits deriving from you using Pulse Batter Flour. Samples of Whitley’s Pulse Batter Flour are now available - seeing and tasting is truly believing!! It will make your already healthy product even healthier - as the perfect balanced meal!

Exclusively Available from... VA Whitley www.vawhitley.co.uk 01706 364211 @VAWhitley1899

Henry Colbeck Friars Pride www.colbeck.co.uk www.friarspride.com 0191 482 4242 01733 316400 @HenryColbeck @FriarsPride Members of The Q Partnership

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Chippy Chat & Fast Food Magazine • June 2016

Chippy Chat & Fast Food Magazine • June 2016

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IN TR OD UC IN G. .. 19

Chippy Chat & Fast Food Magazine • June 2016

Chippy Chat & Fast Food Magazine • June 2016

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Nortech Nortech, so good we’ve named them twice!

WIN a trip for two to New York with

spending money and more with Superior Beef Dripping & Nortech Foods. If you fancy taking a break or a holiday then Nortech Foods have just the tonic for you! A fantastic new promotion which runs between June and August with some fantastic holiday prizes up for grabs.

H

ow about a sunshine break in Spain or a Cruise around the Fjords the choice is yours? Nortech Foods are giving away two lots of £1,000 in Thomas Cook travel vouchers one in June and one in July to put you on your way to your dream holiday destination. In August they will give you the chance to win a superb £2,000 dream trip to New York for two, and £500 in spending money too. You could be walking down Broadway with a friend or visiting the Statue of Liberty all courtesy of Nortech and their Superior brand. So in all £4,500 is up for grabs! A unique voucher code will be placed inside every 20kg box of Superior Beef Dripping (4x5kg) purchased between June and August. All you have to do is to enter this code online at the website address given with the code for you chance to win. All winners will be picked at random. This year’s competition is earlier than usual so look out for those lucky codes! Superior is refined and deodorised 100% British Beef dripping which is non hydrogenated and is naturally low in trans fat.

For your nearest stockist please call 01302 390880. www.nortechfoods.co.uk Usual Nortech rules apply. Full terms and conditions will be published online 20

Chippy Chat & Fast Food Magazine • June 2016

Chippy Chat & Fast Food Magazine • June 2016

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9 out of 10 kids prefer the taste of SnowShock slush. Call our sales team today: 0191 238 6666

www.snowshock.com 21

Chippy Chat & Fast Food Magazine • June 2016

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Chippy Chat & Fast Food Magazine • June 2016

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Reliability, Consistency, Customer Service and Loyal Staff set Williams on the Road to Success Philip Williams reveals his journey from farming the fields of his father’s farm to now being one of the most recognised potato merchants and supplier of catering equipment in the South West, across the UK and also overseas.

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oasting a career spanning over four decades in the potato industry, son of a farmer, Philip, barely out of his teens knew that a career following in his father’s footsteps was not for him, being ambitious by nature he wanted to follow a different path and decided to open his own fruit and veg shop in his home town of Kenton. By the age of 20 Philip had already built up a strong customer base and was supplying potatoes to fish and chip shops around the South West Country. All his hard work soon paid off and as the business grew he decided to swap fruit and veg for potatoes, and very soon earned a good reputation in the potato industry. Not content to stop there - Philip was now supplying potatoes to fish and chip shops, cafes and hotels. He recognised that there was a gap in the market to offer a service repairing equipment, servicing and re-gritting customers’ potato peelers. He seized the opportunity to start the very successful ‘Williams Catering Products’, which alongside Williams Potatoes has grown from strength to strength!

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Reliability, Consistency, Customer Service, Loyal Staff... Philip attributes his company’s success to his reputation of reliability and offering new and second hand equipment repairs, supplying spare parts and exchanging old equipment for new. Extending this service to the whole of the UK and now overseas. One of the key factors to Williams Catering and Potatoes success is continuing reliability - if a customer finds themselves stranded and urgently needs potatoes or their chipper or peeler has broken down, his company and its workforce will be there to help them out. Available five days a week or by appointment on Saturday and Sundays. Alternatively you could visit the Williams showroom to get a replacement! (They hold over 300 chipper/peelers in stock). Philip also insists that his business is enjoying the success it is today because of his many loyal hard-working staff which include Steve Hervin and his son Brendon - “they have been so loyal to me over the years and have really helped me push the business forward” - says Phil. Williams Potatoes… Now one of the most established potato merchants in the West country with over 40 years experience in supplying the very best frying potatoes to fish and chip shops, restaurants, hotels and takeaways. Many Chippy Chat & Fast Food Magazine • June 2016

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varieties are available which include: Agria, Accord, Cabaret, Caesar, Challenger, Maris Piper, Maris Bard, Markie’s, Premier, Sagitta and many more. All the potatoes are sourced from only the best growers and suppliers throughout the UK who meet very stringent quality standards. The potatoes are tested for their dry matter and sugar levels to ensure that you get the best fry. Williams’ have their own fleet vehicle and great knowledge of the delivery area ensuring a happy customer base.

The Home of Commercial Catering Products Suppliers of New and Refurbished: Peelers ~ Chippers ~ Full Prep Lines ~ Batter Mixes ~ Oil Filters Prep Sinks & Tables ~ Drywite Many Brands - including: Bold, IMC, and Crypto  However big your kitchen, whether it be a fish and chip shop, cafe or large restaurant having the right equipment at your fingertips can not only maximise the efficiency of your kitchen, but also allows you to concentrate more on quality which in turn leads to satisfied customers. Williams offers new and second-hand equipment - Peelers, Chippers, Oil filters and much more, for all your kitchen needs. Spare Parts…. Williams keep a large amount of new and secondhand parts for all makes and models of potato peelers and chippers. Customers can choose either new or second hand parts depending on their particular requirements. Williams specialise in various brands including Bold, IMC Crypto and many more. They have trained technicians who can install your parts in our workshop or basic jobs can be carried out on site at your premises. We can also order specialist items with a short leadtime. Parcel and pallet delivery service available. Spares include: Belts, Shafts, Seals, Gears, Motors, Bushes, Bearings, Drive pins, Blades, Cowls, Gaskets, Pinions, Rotors, Liners, Plates, Switches, Knife block parts and many more… why wait days or weeks for your urgent replacement part as it’s all in stock at Williams. (Parcel and pallet delivery service available) Services include: Hire, Buying your old equipment, Delivery, Collection, Reconditioning/ Refurbishing, Regritting, Repair. To contact: Williams Potatoes/ Williams Catering Call: 01626 890871 Email: info@williamspotatoes.co.uk Website: www.williamspotatoes.co.uk 23

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Chippy Chat & Fast Food Magazine • June 2016

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It’s next doors for Morrison Award-winning Audrey’s Fish & Chips in Bridlington has recently doubled in size

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N award-winning chip shop that once dyed its fish blue to celebrate the Tour de Yorkshire has undergone a £112,000 expansion. Audrey’s Fish and Chips in Bridlington has bought out a neighbouring sewing shop to create a new restaurant area. The expansion, which has come about as a result of a funding package from a local bank, has enabled the chippy to double the number of diners it can accommodate and create disabled access. Owner James Morrison said: “We’re getting busier and busier year on year, and even have to turn people away at peak times, so when the owners of the sewing shop next door decided to retire it seemed like a great opportunity to expand.” “In just four weeks and four days James and the team completed the ambitious project. “The holiday season is so precious to us in Brid, we wanted to be open for the first bank holiday in May. We cracked the whip and with a lot of effort made our deadline. It has made such a difference, we are now getting group bookings, wheelchair users plus the local council are recommending us to the artists who come to the resort as the place to go too.” Mr Morrison turned his fish blue to mark the colours of the Tour de Yorkshire last year. He said at the time: “We tried the food colouring and it’s turned out really well. “It’s not the most appealing-looking fish, but it’s got people talking. “It tastes exactly the same - it still tastes great. Some people might just need to eat it with their eyes closed!” Audrey’s also became known for its deep-friend Christmas puddings and battered parsnips during the last festive season. Are you thinking of/in the middle of expanding, tell us more just email austen@chippychat.co.uk

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Chippy Chat & Fast Food Magazine • June 2016

Chippy Chat & Fast Food Magazine • June 2016

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Aah! Pies Available frozen in four delicious flavours

Steak, Steak & Kidney, Chicken & Mushroom and Minced Beef & Onion flavours available to order in case sizes of 12x235gms. Each pie is wrapped in its own heatproof film.

Order from your wholesaler or Call: 02920 853200 | Email: Bisto@petersfood.com 25 Chippy Chat & Fast Food Magazine • June 2016 Chippy Chat & Fast Food Magazine • June 2016

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Seven Up! Due to popular demand the Irish National Half Price Fish and Chips Day was back this year on Wednesday 25th May, the one day offer was valid all day in participating Irish Traditional Italian Chippers across the country.

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he Irish Traditional Italian Chippers Association (ITICA) has announced their seventh annual day was a huge success with over 200,000 people visiting shops to celebrate over 130 years trading in Ireland. Customers were treated to half price fish and chips to celebrate the annual tradition and to thank communities for their continued support over the years. Currently with over 200 members around the country, ITICA was created to promote and build on the traditional values and ethos of the Irish Italian chipper community in Ireland providing excellent service and quality of food to their customers. All ITICA member chippers carry

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the official ITICA logo, which assures customers of the highest levels of quality and service. The Irish Italian chipper culture was started by members of the Irish Italian community who arrived in Ireland in the 1880s from a group of small villages in Val Di Comino in southern Italy. “We look forward to ITICA National Fish & Chips Day every year,” said Peter Borza, chairman, ITICA. This year once again we exceeded all expectations numbers wise, with over 200,000 diners. We also received more media coverage and also lots more tweets and facebook mentions than previous years. Thanks to all of the shops who took part and also our sponsors too. We gave away thousands of instant prizes on the day a trip to Rome and also a seven day cruise.” WWW.ITICA.IE

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World Famous Saveloy London’s Finest Since 1867

The Gillard’s Saveloy has been made to the same outstanding recipe for generations – it is widely regarded as the finest of all saveloys, we hope you will agree. Please call us today and start selling the very best saveloy money can buy... 27

Chippy Chat & Fast Food Magazine • June 2016

029 2085 3200 Chippy Chat & Fast Food Magazine • June 2016

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Undress Your Customers? London’s first Nude Restaurant to Open!

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new pop-up restaurant coming to central London this summer will give diners the option to eat in the nude. The Bunyadi, which is opening in June for three months, will be split into clothed and unclothed sections, and even feature staff in the nude with certain body parts covered up, Time Out reports. The concept is so popular over 30,000 people have signed on the waiting list on the restaurant’s website including me! Created by the pop-up company Lollipop, The Bunyadi will extend its naked theme to the menu, with vegan and non-vegan dishes made with all-natural ingredients and cooking methods, and served on handmade clay plates with edible cutlery, according to a press release from the event creators. “The idea is to experience true liberation,” Seb Lyall, the founder of Lollipop, said in the release. “People should get the chance to enjoy and experience a night out without any impurities: no chemicals, no artificial colours, no electricity, no gas, no phone and even no clothes if they wish to.” The decor will also be stripped back, with bamboo and wicker partitions and earthy wooden furniture, while the space — which caters to 46 diners at a time — will be illuminated by candles, which are likely to provide more flattering lighting for those in the nude.

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“Everything patrons interact with is bare and naked,” Lyall said in the press release. Tickets will cost in the region of £55-65 per person, and include food and drink on a tasting menu. They will be available on a first-come, first-served basis. Diners will have access to gowns, changing rooms, and lockers, where they can leave their clothes and their modern lives behind  Partitioned by bamboo and wicker, nude diners will be able to maintain some privacy from others inside the restaurant. (Courtesy of the Bunyadi) Just thinking if you were to do the same what dishes would be popular on the menu. Why not tweet your own suggestions on @ chippychat. Ours are... Battered Sausage Pickled Gherkins Deep Fried Curly Wurly Buttered Baps Tasty Saveloy Chippy Chat & Fast Food Magazine • June 2016

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WHOLESALE

Serving the fish and chips shops of the East Midlands and beyond Zan Fish Wholesale provides an efficient and reliable service for fish and chip shops. Operating from our base in Derby, as part of the Zan Fish chain, we use our added buying power to offer businesses the best price on products. And, with decades of experience running our own local fish and chip shops, we know exactly what our business customers need.

For more information, contact David Parnell on 07914 607 372 or email: david.parnell@zanfish.co.uk

ZAN FISH WHOLESALE LTD Unit 4d Sinfin Industrial Estate Tel 01332 989 052 Sinfin Lane, Email wholesale@zanfish.co.uk 29 Chippy9GL Chat & Fast Food Magazine • June 2016 Website www.zanfish.co.uk/wholesale Chippy Chat & Fast Food Magazine • June 2016 Derby. DE24

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Reach Out – I was There To continue the 20th year celebrations KFE hosted their annual Dinner Dance on Sunday 15th May at the beautiful Forest of Arden Hotel and Country Club near Birmingham. By Austen Dack

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T

he day started early, with the traditional Kiremko KFE Golf Tournament. The event has grown in recent years and they were delighted that a new team, England B, made up from sponsors, competed for the international trophy and the newcomers did well taking home the trophy on their first occasion. The team was made up of David Lovell from Kerry’s, Vince Willows of Friars Pride, Reece Head from Fry, Gary Keeley of CF Capital and Richard Evans from Leicester Machine Movers. The overall Trophy was retained for the first time by the previous year’s winner, Reece Head with a total of 35 Stapleford points and Matt Henderson, KFE’s Finance Manager won the Whoosh B******s trophy on his first appearance with a tremendous 5 points! The evening started in style with a

25%

Chippy Chat & Fast Food Magazine • June 2016

sales increase

The Champagne Fairy’s magic - now you see them, now you don’t

spectacular champagne reception and saxophonist before a wonderful three course meal was served in the beautiful marquee. Entertainment started with some fantastic table magic by top UK magician, Paul Martin and then the evening really kicked off with original Drifters member Roy G Hemmings’ “Reach Out To Motown” show which is a celebration of 50 years of Motown, with hits by The Supremes, Martha Reeves and the Vandellas, The Four Tops, The Temptations, Marvin Gaye, Stevie Wonder and Lionel Richie to name but a few. Judging by a packed dance floor they were great! The KFE Dinner Dance raffle raised £1125 which was split between the Fishermen’s Mission and CLIC Sargent. This charity was selected this year by KFE’s Nick Williams and Matt Henderson who are running the Great North Run later this year to support them, if you would like to donate more please do now at https://www.justgiving.com/kfe The evening event was a great success with many customers and suppliers asking if this event can be topped- Yes it can, watch this space for 2017!

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Dark Seas The Fishermen’s Mission The national charity that works solely to provide support for fishermen and their families, recently spoke out about the dangers of fishing.

‘I

n the past four weeks 9 fishermen have died at sea, and of that number, two have yet to be found. We simply want people to be aware of how dangerous fishing is and the human cost that is paid for the fish we take for granted’.  ‘Despite this shocking figure there is very little coverage in the media.  News is reported in a small way but there is no bringing together of the facts to reveal the full story.  It is rare for us to speak up in this way but such are our concerns that we feel morally bound to voice our fears’. ‘There are thousands of families around the UK coastline who, over the years, have lost someone to the sea and, of those, many have never been found and brought home.  For these families it means years of

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standing still and a life lived without closure,’ Here are some of the facts that we find so shocking. If you work as a fisherman from 16 to 65 then you have a 1 in 14 chance of dying at work. The fatality rate on UK Fishing Vessels is 60 per 100,000, in Agriculture it is 9.1 and in Construction 2.3.  Looking at 2016 there has been to date 1 death for every 910 fishermen. ‘We witness first-hand the pain and the trauma. We would like the deaths and injuries to our fishermen to be given the profile that informs the public of the high price of fishing and the human costs involved.’ The Fishermen’s Mission – Providing a lifeline of welfare and support to fishermen and their families. www.fishermensmission.org.uk

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New-Chips in Fish & chips make welcome return to Amsterdam Award-winning chef Justin Brown’s new venture in Amsterdam has been welcomed with open arms in a city where Brits form the largest ethnic minority from a Western country. The thousands of British expats have had to do without a fish and chip shop since the closure of Al’s Plaice several years back. So when ‘The Chippy’ opened its doors and fired up its fryers for the grand opening in May, Chippy Chat’s Amsterdam correspondents were more than happy to join the opening night. By Andrew and Beverley Rogers

With a wealth of experience behind him and successful pop-up fine dining restaurants in Amsterdam, Justin and his team have set out to offer a chip shop experience and considerably more besides. The Chippy is an integral part of an edgy new cocktail bar called Cafe Scrapyard, complete with resident DJ at the weekends. It offers a traditional menu which includes beer battered fish (cod, haddock and plaice), homemade pie of the day, battered sausage and homemade sides and sauces. Those with a sweet tooth can tuck into the dessert of the day, or an ice cream sundae. There are even rumours of sticky toffee pudding to come in the near future. Sampling the dishes that The Chippy has to offer, we have to say that the fish, chips and sauces were all delicious. Our

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personal favourite was the exceptional homemade steak pie and the exquisite mushy peas. The cocktails were delicious too: the ‘Licence Tequila’ was a fiery little number but it’s caps off to the bartender who made the lethal ‘Peachy Blinder’. Chippy Chat writers don’t go in for gratuitous boozing, of course, so we were pleased that, despite the venue being packed with people looking to sample the unique combination of food and drinks, Justin was kind enough to take a few minutes out from greeting guests to discuss his new venture. You’ve had a very successful career as a chef in the UK so what brought you to Amsterdam? I came here over a year ago to be with my Dutch girlfriend Emma, who I met in Australia! It’s actually been a great move as there are so many options in this vibrant city. I’ve set up a fine dining company in Amsterdam called ‘Verzet’, which is Dutch for resistance. We’ll be cooking for lots of VIPS at June’s Taste Amsterdam festival and we already have a good following thanks to two successful pop up ventures. What’s your thinking behind The Chippy? I’ve been a chef all my life. While I wouldn’t say I am an entrepreneur, I am very entrepreneurial and really enjoy learning about the business side of things. Having

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Amsterdam! worked in some high-end restaurants in London and Australia, I felt the time was right to offer a more casual concept where people can relax over good drinks and great food. I previously won several awards for my batter in the UK so this seemed the ideal chance to plug the fish & chip gap in Amsterdam. What makes you think that a fish and chip shop will work in Amsterdam? If it was only a fish and chip shop then I still think it would work because I think we have the quality and the audience. But we’re not just offering fish and chips – this is a place where people will come to have anything from a fine cocktail to a homemade pickled egg. Everything here is homemade, including the mushy peas, the curry sauce and the gravy. We are only cooking with fresh sustainable fish from Ijmuiden. We can even name the area in which the fish were caught and I’ve been on the boat and met the captain. Was it a business decision to focus on these areas? Not really, it’s the way I like to do things. I always make sure I know where the food I am using comes from. The potatoes for the chips are Dutch and we are having the water content tested every week. If it’s not right, we’ll change the variety of the potato to ensure we get the best chips. Nothing is going to be left to chance in The Chippy… You can find The Chippy at KINKERSTRAAT 24, 1053 DV, AMSTERDAM (INSIDE CAFE SCRAPYARD)

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PLEASE NOTE

PLEASE SEE OUR CATCH OF THE DAY SPECIALS BOARD

A COVER CHARGE OF 75p pER pERSON AppLIES WHEN DINING IN THE RESTAURANT

STARTERS

DESSERTS

Simply Ice Cream, from Kent Mussel Bhajji with Cucumber & Mint Yoghurt .............................. £3.50 Garlic Butter Baked Scallops ............................................... (each) £2.20 Vanilla .............................................................................................. NON FISH Salt and Pepper Squid ..................................................................... £5.50 Chocolate ......................................................................................... Mussel Popcorn ............................................................................... £3.50 Strawberry ....................................................................................... Served with Chips Pot of Cockles .................................................................................. £3.00 Honeycomb .................................................................................... £6.50 Whelks .............................................................................................. £3.00 FISH Folkestone Fried Chicken ............................................................... BEER BATTERED THE CHIPPY’S HOMEMADE SIDES AND SNACKS Pan Fried Cumberland Sausage ..................................................... £5.75 Roll Mops ......................................................................................... £4.00 £9.25 DRINKS cooked in our homemade Jellied Eels ........................................................................................ £4.50 batter, Kentish Pie, Mash & Mushy Peas .................................................... Served with FrieS and lemon Fries and Sea Salt ............................................................. 3.00

Plate of Smoked Salmon and Lemon 9.50 Kentish Pip ................................ Cider ABV 6% ......................................................... 500ml SMALL FRY Cod .................................................................................. 9.95 BATTERED FISH Chip Butty ....................................................................... 3.65 330ml Peroni ABV 5.1% .......................................................................... Haddock .......................................................................... 10.50 Pickled Hens Egg ............................................................. 1.25 each 500ml Rocktop Ale ABV 4.6% ................................................................. Served with Chips 10.95 Served withPlaice Chips............................................................................... and Lemon Wedge The Kernal London Brewery Table Beer ABV ................... 330ml Pickled Onions ................................................................. 1.003.1% each Fish Bits ............................................................................................ Cod ................................................................................................... £8.50 Pint Whitstable Bay Pale Ale ABV 3.9% ............................................... House Salad £5.75 ..................................................................... 3.00 Smokehouse Fish Fingers ............................................................... Haddock ........................................................................................... £8.50 Whitstable Bay Pale Ale ABV 3.9% .......................................... Half Pint Grilled Corn £5.75 on the Cob .................................................. 2.50 Scampi ............................................................................................. £5.75 Pint Plaice ................................................................................................ £8.25 Whitstable Bay Blond ABV 4.5% ................................................... Curry Sauce ..................................................................... 1.25 GRILLED FISH Breaded Chicken Strips .................................................................. £5.75 Whitstable Bay Blond ABV 4.5% ............................................. Half Pint Rock ................................................................................................. £7.00 Gravy ............................................................................... 1.25 Domaine St Felix, Languedoc White Wine ABV 12.5% .............. 175ml Rock & Sole ...................................................................................... and herb butter, Grilled with a Garlic£9.50 Tartare Sauce .................................................................... 1.25 Domaine St Felix, Languedoc Red Wine ABV 12.5% .................. 175ml Mussel Bhajji Bap with Cucumber & Mint Yoghurt ...................... with FrieS or £7.75 Salad and lemon Served SIDES Mushy Peas ...................................................................... 1.25 Domaine St Felix, Languedoc Rose Wine ABV 12.5% ................ 175ml Scraps (when available) .................................................... 0.50 Cod .................................................................................. 9.95 Coca-Cola ............................................................................... 330ml Smokehouse Pickled Egg ..................................................... (each) £0.80 BREADED FISH Haddock .......................................................................... 10.50 Diet Coca-Cola ....................................................................... 330ml Smokehouse Pickled Onions or Gherkins ..................................... £0.95 Ribena ...................................................................................... 300ml Plaice ............................................................................... 10.95 Bread Roll and Butter ...................................................................... £0.65 Served with Chips and Lemon Wedge Schweppes Lemonade ............................................................ 330ml DESSERTS Chips ................................................................................................ £2.00 Old Jamaica Ginger Beer ......................................................... 330ml Crab Cake ......................................................................................... £8.50 Chip Butty ........................................................................................ £2.65 Chegworth Valley Apple Juice ............................................... 250ml Mackerel .......................................................................................... £7.75 Mushy Peas ...................................................................................... Battered Mars£0.95 Bar ............................................................ 3.50 NON FISH Fentimans Victorian Lemonade ............................................ 275ml Fish Finger Butty with Tartare Sauce ............................................. £7.50 Curry Sauce ..................................................................................... £1.20.............................................................. Battered Snickers 3.30 330ml Kingsdown Still Water ............................................................ Gravy ................................................................................................ Served with FrieS The Chippy’s£1.00 Ice Cream Sundae ....................................... 5.50 330ml Kingsdown Sparkling Water .................................................. Tartare Sauce ................................................................................... (For 2 people or £0.85 a big challenge for 1) BAKED FISH Cup of Tea ........................................................................................ Dessert of the Day ........................................................... 4.95 Battered Sauasage ............................................................. 9.50 Cup of Coffee ................................................................................... Served withHomemade Chips and Lemon Pie of Wedge the Day ............................................... 10.50

£2.25 £2.25 £2.25 £2.25

£4.25 £3.50 £4.00 £4.25 £4.00 £2.00 £4.00 £2.05 £4.25 £4.25 £5.25 £1.00 £1.00 £1.00 £1.00 £1.00 £2.50 £2.75 £1.50 £1.50 £1.00 £1.00

Beer Battered Chicken Goujons ....................................... 9.95 All Prices include VAT Plaice ................................................................................................ £8.25 FIND US ON FACEBOOK: FACEBOOK.COM/SMOKEHOUSEFOLKESTONE Mackerel .......................................................................................... £7.75 Where possible, we serve fresh, local fish from sustainable stocks, caught FOLLOW US ON TWITTER: @SMOKE_HOUSEFIND US ON FACEBOOK FACEBOOK.COM/THECHIPPY Sea Bream ........................................................................................ £8.25 daily – preferably from right outside these harbour walls. We make our own 1 BACK STREET, FOLKESTONE, KENT CT19 6NN TEL: 01303 884 718 FOLLOW US ON TWITTER Ray Wing .......................................................................................... £8.75 batters, mush@THECHIPPY our own peas and keep your eyes peeled for daily specials!

WWW.THE SMOKEHOUSE FOLKESTONE .CO.UK

THECHIPPY.NL

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Hungry for Success Panni Miltiadous is steadily building a small empire. He now has five shops; four on the Wirral and one in North Wales all carrying the ‘Hungry’s’ name. Eighteen months ago he opened a new shop in Tranmere and his latest project is a complete refurbishment of his shop in Eastham. This includes a forty seater restaurant in the adjacent premises.

P

anni is always striving for the highest standards and as a result he has again turned to Hewigo. Due to the depth of the premises he decided on a 3-pan Island range which gives the serving staff more space and the possibility of seating at the front. The range is fitted with a heated top display cabinet in three sections, computerised temperature control and built-in twin-pipe filtration. The front panels are finished in

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striking matt red which has become the trademark of the Hungry’s brand. “You cannot stand still and while consistent quality is a very high priority, I try to do something new in each of my shops,” says Panni. “I’ve found Hewigo’s flexible approach to range manufacture very helpful and always great value for money.” He adds, “I wanted to make the restaurant area a little different from the usual fish & chip restaurant offering a range of speciality coffees, homemade cakes, fish dishes which are not fried and other locally sourced fresh food.” Phillip Purkiss, Managing Director of Hewigo says, “Panni is a great customer, pushing the boundaries in this corner of the Wirral and we are very pleased that he finds us the ideal partner.” For further information contact Hewigo on 0121 544 9120 or www.hewigo.com

Chippy Chat & Fast Food Magazine • June 2016

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T: 0800 043 5523 E: info@barlandshopfitters.co.uk W: www.barlandshopfitters.co.uk

Not Just Another Shopfitter Design with a difference, specialists in fish and chip shops, commercial kitchens, prep rooms and dining areas. Top quality materials and unbeatable craftsmanship. From frying ranges to cold storage solutions and everything in between. 39 39 Chippy Chat & Fast Food Magazine • June 2016 Chippy Chat & Fast Food Magazine • June 2016 Value for money by producing interiors that function day after day, year after year.


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We are a Long established Frier family firm of potato merchants, leading fish & chips shop suppliers and stockists of catering supplies. Our customers cover a wide area including Gloucestershire, Herefordshire, Somerset, Worcestershire, South Wales & Wiltshire.

Field Frier

Mason Potatoes have decades of experience We source potatoes from only the best growers and suppliers who meet our stringent quality standards By using our own fleet of vehicles our deliveries are customised to fit specific customer requirements We have an understanding of the region we cover that is second to none Our extensive range of dry goods and sundries ensures that we offer a unique service to our customers We focus on delivering the highest quality at the most competitive price To protect our customers against the ever changing price of one of their basic commodities we offer the security of fixed price contracts for our potatoes

R & M Potatoes Ltd Unit 1, 2 Lesgarn Villas, Stones Abersychan Pontypool NP4 6TH

Supplier of good quality potatoes Ring

07811 134475 anytime

420 Blackburn Rd, Chorley, PR6 8HX

soltashe@googlemail.com

WILLIAMS Potatoes Suppliers of potatoes throughout the Westcountry phone

01626 890871 www.williamspotatoes.co.uk info@williamspotatoes.co.uk

Visit...

www.masonpotatoes.co.uk You can call us on:

01989 762000 Midlands, Wales & South-West

P o t a t o e s

L t d

Now Supplying North and West Lon don Mitchell Potatoes (Estab 1883) is proud to be one of the UK’s longest established potato merchants, a record built on quality and reliability.

G Marsh Potatoes Stand 4 Wholesale Fruit Market Hickman Avenue Wolverhampton West Midlands WV1 2TX

07831 299757 07711 623007 (Andy)

North West

Annual fixed price contracts: We offer fixed price contracts to help you manage your budget without the worries of price fluctuations.

Finest Quality Chipping Potatoes Call : Richard

01926 633 323

www.mitchells-potatoes.co.uk @mitchellpots

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Potatoes

T: 0151 4245449 M: 07885 636713

Mitchell Potatoes Chippy Chat & Fast Food Magazine • June 2016

Anthony Swift (Liverpool) Reliable daily deliveries throughout the North-West Guaranteed quality supplies throughout the year.

Specialist supplier to fish and chip shops

0151 526 5318 aj.swift@live.com

Catering for many restaurants, pubs and takeaway businesses, we have over 35 years' experience in the industry and have established ourselves as the trusted name amongst chip and potato suppliers.

(Paul)

Woodward

We stock all frying varieties.

North West

A reliable supplier of wholesale potatoes and freshly cut PG Chips based in Manchester, you just can't beat Vic Graham for our quality, service and price.

Consistent quality: Our large supplier base and vigilant quality control helps provide consistent quality all year round. Punctual deliveries: We run a fleet of modern vehicles with 24hr breakdown assistance.

01254 830305

Once you've tried us, you won't want to leave, here's why: u We are suppliers of the best frying potato in the North West u Delicious and fresh pre-cut PG Chips u We use only quality Lincolnshire and Cambridgeshire potatoes u We pride ourselves on our punctual delivery, Monday to Saturday, within a 50 mile radius of Manchester u We offer excellent value for money Vic Graham Ltd South Boyd Street, Tottington, Bury, Lancashire, BL8 3NA

T: 01204 887415 Potatoes@vicgraham.com

www.vicgraham.com North West 40

Chippy Chat & Fast Food Magazine • June 2016


Sustainably sourced potatoes your customers will love Scotland

Yorkshire

North-East & Borders

Fraser

Call the Potato Professionals Today Bridlington Scarborogh Pickering

Pontefract Wakefield Bradford Leeds

NORTH YORKSHIRE

LANCASHIRE

YS H IR

HA MS

HIR E

Thorne Barnsley Sheffield Doncaster Rotherham Goole Grimsby

LINCOLNSHIRE

AF ST

E

FO

NOTT ING

RB

( Northumberland )

Daily deliveries throughout the North-East, supplying fryers with the best chipping potatoes available in the marketplace Consistent quality throughout the year.

Call 01670 521801 07850 772578 brrygraham@aol.com

Central and Southern England

RD SH IR E

Eagle Hill

Eagle Hill

Established 80yrs

Marketing

Telephone: 028 9188 2280 37 Craigboy Rd Donaghadee                     028 9188 3519 BT21 OLP Mobile Numbers: 07802882280 N.Ireland                             07801585945 Fax: 028 9188 3394 www.eaglehill.co.uk

H & E R Hubbard Potato Merchant

Specialising in the Fish & Chip Shop Trade Glebelands, Church Lane, Dover, Kent, CT15 7JP

Call – 01304 830437 Mob: 07885 174722

Family owned potato supplier based in Henfield, Sussex. Telephone : 01273 492341 John Mobile : 07850 361 999 Peters Mobile : 07860 483197 info@ehillsandsons.co.uk www.ehillsandsons.co.uk

M

Masters & Co Ltd

T: 0207 987 7890

Mansfield Ashbourne Notts Derby Dronfield

LEICESTERSHIRE

North Lincolnshire Scunthorpe

Area Covered

Fixed price contracts available Potatoes replaced within 12hrs in the unlikely event of you being dissatisfied All batches rigorously checked and test fried Ring today for your free sample

Lomas Potatoes

London & South East

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SOUTH YORKSHIRE

CHESHIRE

Northern Ireland

Potato

EAST YORKSHIRE

WEST YORKSHIRE GREATER MANCHESTER

DE

Tel : 01358 742345 Mob : 07799 661333

Delivering quality potatoes throughout your region

BWH Graham

01909 562327 (3 lines) 07932 155677 (Andy)

Hunters Potatoes For a Fast and Reliable Service Call John or James Suppliers of Top Quality Chipping Potatoes for Over 30 Years into Milton Keynes and Sourounding Area Little Brickhill, Milton Keynes. MK17 9DN

01908 377537 01908 271498

(S,Yorks, N,Yorks, Notts)

07703 263033 (Garry) (E,Yorks, N,Yorks, W,Yorks)

allomas@btconnect.com North East

We cover Cambridge, London, Oxford, Reading and now Rugby The finest, freshest potatoes grown from the best Cambridgeshire soil Vast range of varieties to suit you Long established family business Friendly and reliable services We deliver when it’s convenient for you Importers of potatoes for quality all year round Fixed price contracts

Delivering quality sourced potatoes to Fish & Chip shops daily throughout the North East and North Yorkshire We are a family run company with family values, originally started in the 1940, the company is now run by Gordon Cracknell, third in a generation of Potato merchants. Strong relationships which have been built up over the years with suppliers across the UK and Europe enable us to supply the premium quality potatoes that our clients want. All major varieties of potatoes ranging from Maris Piper, Ramos, Saggitta, Challenger, Agria, Amora, Accord, Maris Bard and Premiere.

Eden House, High Hesleden, Hartlepool, TS27 4QF Call -

01429 836255

R.A.W Potatoes Ltd Call: Graham White T: 07855 940013

Chippy Chat & Fast Food Magazine • June 2016

D S P S Dennis Supreme Potato Supplies Tel: 01353 741914 Mob: 07931 540 515 Mob: 07528 819456 Email: dspspartners@yahoo.co.uk Web: www.dennispotatoes.co.uk

Gloucester Wholesale

Unit 15a Bamfurlong Ind Park Cheltenham Gloucestershire GL51

Tel: 01452 856111 Mobile: 07774 675303

Chippy Chat & Fast Food Magazine • June 2016

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Chippy Chat & Fast Food Magazine • June 2016

Chippy Chat & Fast Food Magazine • June 2016

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Pride of Britain! By Austen Dack

W

ell if the first year was a ‘quiet launch’ (due to time) then we must congratulate Neoda on this year’s fantastic National Fish and Chip Day. Much of my day was spent on Twitter watch and it was such a delight to see our national dish trending, topping the charts for much of the time. Shops across the UK were all keen to tell consumers that we should be proud to eat fish and chips. The day also coincided with a victorious U turn bigger than the reversal of the pasty tax by Guardian journalist Alexi Duggins. In February he called fish and chips ‘the most disgusting meal on Earth.’ This was off the back of the National Fish and Chip Awards and the great PR we received. In one single pin prick Alexi had seemingly burst our balloon. Here is a copy of one of the emails I sent to the Guardian Dear Editor We spend thousands every year (as an industry) investing in promoting our dish as nutritious healthy and wholesome (fresh fish, fresh potatoes, & peas). In one article he has once again set us back. Perhaps he would like to write a report in the Guardian again after visiting Simpsons in Cheltenham - who have just won UK’s best fish and chip restaurant. Here they will cook him the best fish and chips in the land! On Friday June 3rd 2016 it is National Fish and Chips Day. To help make up for this blight it would be brilliant if the Guardian can help us by getting behind us to promote it. Perhaps we can have Alexi  walking up and down Kings Cross station wearing a sandwich board promoting fish and chip day! Things have changed a lot since he was in a chip shop as a kid - perhaps a shift in one now would confirm this too? Regards Austen Dack

In the Guardian article he wrote after the Simpsons visit (published on National Fish and Chip Day) he said “Finally, it’s judgment time”. “You’ll be wanting to taste the fish and chips then?” asks (James) Ritchie. “After all, I’m here to see if good fish and chips can be a culinary joy. And it turns out that it can.” Finally, again well done to Neoda and well done to the industry. We take great pleasure in printing photographs sent to us and posted online from across the UK. Here’s to 2017. 43

Chippy Chat & Fast Food Magazine • June 2016

Chippy Chat & Fast Food Magazine • June 2016

43


Mama Mia – Here We Go Again! The Chip Barons’ Ball is back and the big news is that hot on the heels of (not) The Rolling Stones in 2014 and (like) The Beatles for 2015 we have signed up yet another top band Abba Sensation!

T

he Super Trooper four will appear at the Holiday Inn in Peterborough. With space for nearly 300 people we are planning a really great party for the industry. It will be a real grand occasion where you can catch up with all of your friends and colleagues and also let your hair down too. Last year 7 out of the top ten fish and chip shops in the UK chose to attend with many other previous winners in attendance too. The all-important date for your diaries is Sunday December 4th 2016. Places for this event are already limited many people who attended in 2015 have already pre-booked. Please can you email amanda@chippychat.co.uk if you wish to attend and also how many tickets you require?

Chippy Chat + members will receive precedent for tickets and also a discounted rate too. Many members saved the membership alone with this reduced table cost! Prices are just £66 each or £600 for a table of ten, with Chippy Chat + plus members paying just £60 and £540 respectively. A massive thanks to Smales, Kerry Foods, Blakemans, KFE, Isle of Ely Produce and Youngs (Kingfrost) who have already signed up to be our partners for the evening. We have some great sponsorship packagers available for the Ball please email austen@chippychat.co.uk. The high quality three course meal will also feature the voice of the stars Pete Jay and then finally a great disco for you to have a boogie too. The photo booth and casino will be there to entertain you again too. We will also have a special rate at the hotel for staying over too. Car parking & wi-fi will be FREE. Call 01353 865 966 to pre-book your tickets today.

Sponsors

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Chippy Chat & Fast Food Magazine • June 2016

Chippy Chat & Fast Food Magazine • June 2016

44


AWA WIN RD NIN G

Triple F Chips are used across the UK in multiple award winning chip shops and restaurants ● ● ● ● ●

Quality Fresh Chips No Prep Time No Water Charges No Mess Next Day Delivery

As featured on The Hairy Bikers Come Dine with Me

Why not give us a try? Call for your free sample today!

Follow Sam our farm manager on Twitter, for tales from around the Fylde Fresh & Fabulous Farm

01253 836000 or visit our website for more details

45

#SamsSpuds

www.fyldefreshandfabulous.com

Chippy Chat & Fast Food Magazine • June 2016

Chippy Chat & Fast Food Magazine • June 2016

45


FREE OPEN DAY TICKETS

Grab them while you can! It is time once more to start promoting the annual Isle of Ely Produce Open Day. Already over 400 fish and chip owners have visited the farm in Ely Cambridgeshire to find out more about the potatoes which end up in their shops.

By Austen Dack

T

he all-important date is Sunday 11th September 2016. We’ve moved it to a Sunday so hopefully more shops can make it. Last year chip shop owners from as far afield as the Shetland Islands flocked to the area to see just how the humble spud gets from the field to their fryer. It is also a unique event as it showcases lots of new products and also invites key industry presenters to give key pointers on how to market your business and current trends.

Last years attendies visited a potato farm followed by a tour of the the Isle of Ely of proccessing and storage plant hosted by IOE Director Oliver Boutwood.

There were many speakers, slide shows and even a short movie tracking the journey a potato makes on it’sway to the chippy Lucy Frazer MP for South East Cambridgeshire started proceeding followed by the President of the NFFF - Gregg Howard

As always - Tea, coffee, sandwiches, and cake and much more cake

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Chippy Chat & Fast Food Magazine • June 2016

Chippy Chat & Fast Food Magazine • June 2016

46


Many suppliers to the industry also attended, making it one of the largest events of its kind in the UK. This year we will include a trip to a local grower who will be harvesting the 2016 crop. (weather permitting). We will try to predict potato prices for 2017 and also have some great potatoes on trial. In 2015 the opening speech of the day was by National Federation of Fish Friers president Gregg Howard, who opened the day with a presentation about how important knowledge of chip preparation, storage and frying is to serving great fish and chips. The NFFF are in 2016 becoming an event partner, and will be promoting the FREE day to their members. Last year more than 100 people gathered at the farm and were welcomed by myself and I went on to deliver them the packed agenda for the day. This year due to popular demand we have space for over 150 people. With more than 10,000 chip shops in the UK, the potatoes from East Cambridgeshire and the Fens play a key part in supplying an industry which has an annual retail spend which tops £1.2billion. John Boutwood, managing director of Isle of Ely Produce said: “Our purpose is very much to be at the heart of our business communities and to champion their aspirations and to support them. “This open day helps cement our position further and increased the bond we already have within the trade.” Sponsors of the day last year included Union Norge, Middleton Foods, Kerry Foodservice and Drywite. If you would like to attend this year as a supplier or as a sponsor (we have lots of display space) please contact austen@ chippychat.co.uk . This year we already have some great speakers lined up including 2016 Champions Simpsons of Cheltenham, & Field to Frier Winner Craig Buckley from the Fish Bar in Crewe. 47

Chippy Chat & Fast Food Magazine • June 2016

Entry for the day is FREE and will fill up quickly. Included in the day is tea/coffee, lunch and the chance to chat to some great likeminded chip shop owners. Chippy Chat Plus members will get first chance to get spaces (maximum three per shop). In the evening we will meet up and have some food and drinks! Please email amanda@chippychat. co.uk if you would like to reserve a space.

Producing Quality Cambridgeshire Producing Quality Potatoes Maris Piper - Markies - Divaa - Agria Cambridgeshire Potatoes Our strength is continuity of supply Maris Piper - Markies - Divaa - Agria Call your local wholesaler today Our strength is continuity of supply Call your local wholesaler today and ask for PJ Lee Potatoes

Chippy Chat & Fast Food Magazine • June 2016

47


Perfect Ten for Harry! Catchems End and Olley’s Fish Experience have both been awarded MSC certification recently with Olley’s gaining an incredible tenth award!

C

atchems End, in Bewdley, is proud to announce it is currently the only shop in Worcestershire to be awarded MSC Chain of Custody certification. It’s now serving customers certified, sustainable and fully traceable line-caught cod and haddock. The shop has been serving fish and chips since the seventies and recently, the present owner, George Georgiou, decided to completely refurbish the shop and gain certification. George had previously bought his cod and haddock as line-caught, and once he discovered through his son Andy that it would be a relatively easy process to apply for and achieve MSC certification, it became clear this was an essential ‘next step’ for the business. Catchems End now offers MSC certified cod, haddock, plaice and hake on their menu, sourced from their MSC certified supplier, fish merchant F Smales and Son. Andy was pleased with the MSC’s straightforward certification process and staff training. Owner George Georgiou explained his delight with the certification and being able to promote the sustainable MSC fish available on his menu. “A few years ago I started selling line-caught cod and haddock and was impressed by not only the quality, but how much more environmentally

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Chippy Chat & Fast Food Magazine • June 2016

friendlier it was for the ocean. My son Andrew noticed that quite a few shops had gained MSC certification – so as we source MSC certified fish, it was logical for us to be proud of this and promote it to our customers. I was therefore really keen for Catchems End to go through the certification process as a next step. By gaining MSC certification we can really inform customers about how the fish they are buying is sustainable and helping to safeguard the future of fish stocks for generations to come.” Meanwhile in South London Cornish hake joins nine other MSC endorsed species on the menu at Olley’s including cod, haddock, plaice, scallops and mussels. Olley’s Fish Experience in Herne Hill has been serving Cornish hake for some time, but it was only in June last year that the fishery received the MSC stamp of approval. Ever since then, Olley’s owner, Harry Niazi, has been working with his fish merchant, Southbank Fresh Fish, to secure a supply of this ever-popular species. Harry explains: “Although  Olley’s has MSC chain of custody, the fishing boat has chain of custody and our fish merchant has chain of custody, there was a break in the chain  between boat and London arrival and, for us to be able to promote the MSC status to our customers, every part of the supply chain had to be certified. We’ve been pushing from day one to have that broken link closed up and I’m delighted to say that it has and that we can now serve our customers with this fantastic product.” Chippy Chat & Fast Food Magazine • June 2016

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Whether you’re on the move, or building an empire, take the first step on your journey here

The Fish & Chip Company Sold in Perth and Kinross

Market Street Fish & Chips for Sale in Wigan, Greater Manchester

K

ings Business Transfer are pleased to offer for sale Market Street Fish and Chips; a well-established and popular fish and chip restaurant and takeaway in Wigan, Greater Manchester. The business occupies a prime trading location in the heart of Wigan town centre. Set amongst major high street retailers, with the local college located within a short walking distance, the area is a hive of activity throughout the day. As a result, the business benefits from consistent passing trade. The successful restaurant and take away currently operates on just six short openings only, and therefore offers new owners immediate scope to increase trading hours. There is also scope for the new owners to introduce a greater variety menu, which may further increase weekly sales. Market Street Fish and Chips operates from a highly visible and imposing three-storey property which provides spacious and versatile business accommodation. The sales area is well presented with attractive décor, providing a welcoming environment and seating for up to 28 people. The business is fitted to a very high standard with a range of good quality catering equipment, including a regularly serviced and wellmaintained 3 pan gas island range. Also included in the sale is a residential accommodation which is located on the first and second floor of the property. The accommodation comprises of a lounge, kitchen and bathroom on the first floor, with two bedrooms and a second bathroom on the second floor. With this in mind, the business represents and ideal investment for a family unit. Kerry Taylor, Sales Negotiator at Kings Business Transfer comments “This is an exciting opportunity to purchase a popular take away and restaurant that occupies a prime trading position which has terrific future growth potential. The business is now only being offered for sale due to the retirement of the vendors. Viewing is highly recommended to avoid disappointment”. This fantastic restaurant and take away is being offered for sale, exclusively through Kings Business Transfer, on a freehold basis for offers in the region of £250,000. If you require any further information on this business please do not hesitate to contact us on 0844 7011 823, quoting the reference 44634. To find out more details about the businesses available for sale, and sold, through Kings Business Transfer please visit: www.kingsbt.co.uk

B

ruce & Co. are delighted to announce the sale of The Fish & Chip Company in Perth and Kinross. Located in Auchterarder, and being close to Gleneagles Hotel and Golf Courses, the business enjoys a prime trading location, resulting in high levels of trade from both locals and tourists. The Fish & Chip Company has been operated by the same family since 1937, passing down to the second generation. The vendors, Mr and Mrs Giannandrea, finally decided to sell after many successful years of trading due to their wish to retire. The business occupies a traditionally built terraced building. The property incorporates 2 floors; the ground floor provides the business accommodation, with an attractive owner’s accommodation located on the first floor. The owner’s accommodation is substantially sized with 2 large double bedrooms. The business trades successfully throughout the year, but with limited opening hours. This therefore gives the buyer immediate scope for further development. Interest in the fish and chip shop was high, with an impressive 7 viewings. The business was acquired by a private buyer on a freehold basis. Jayne Adamson, Sales Manager at Bruce & Co. commented “I am glad that Mr and Mrs Giannandrea can relax and enjoy their time off following the sale. I wish them all the best for the future, and would also like to wish the buyer all the best in the future of the business” To find out more details about the businesses available for sale, and sold, through Bruce & Co please visit: www.bruceandco.co.uk


To Buy: 0844 3877 308 Email: buying@kingsbt.co.uk

Twitter: @Kings_BT Blog: www.kingsbt.co.uk/blog

To Sell: 0844 3877 307 Email: selling@kingsbt.co.uk

NOW

INCLUDES

> Excellent main road location > Weekly turnover approx. £2,800 > Excellent potential and scope > Well presented, large trading areas > Good condition throughout

REF: 44601

FREEHOLD

£450,000

Abu's Fish & Chips & Zanzi Braai BBQ Grill, Gloucester This is an excellent opportunity to purchase a very well established fish and chip shop on one side with a potential seating area, and a BBQ grill on the other side with seating for up to 16 people. This is two businesses with separate accounts in one business premises, with excellent potential for future growth.

The Coylton, Ayr The property is superbly presented and fully fitted with all necessary equipment required to operate a business of this nature. The business premises is offered in excellent condition and needs no further work before new owners could commence trading. > Excellent trading location

> Turnkey business

> Fitted with modern equipment

> Genuine scope

> Well established customer base

> Excellent opportunity

REF: 44223

LEASEHOLD

£175,000

Al's Plaice, Gloucestershire Having been in present ownership since 2012, the chip shop has traded on its current site since 1894. This highly renowned business has earned a truly enviable reputation for offering the finest fresh cuisine with a warm and friendly service.

> Excellent trading location

REF: 44549 50

FREEHOLD

£99,950

Chippy Chat & Fast Food Magazine • June 2016

> Weekly turnover £1,750

> Well presented

(7 short openings)

> Well established

> Valuable equipment

Chippy Chat & Fast Food Magazine • June 2016

50


WWW.KINGSBT.CO.UK

PHIL’S YER TUM

Offering local service on a national basis

GRANADA RESTAURANT £180K

DAISY FISHERIES

> Prime trading location > Weekly takings £1,700 - only 5 days trading > Monopoly position > Low overhead costs

> > > > >

> > > > >

Ref: 44567

Ref: 43996

£59,950

LANCASHIRE

LEASEHOLD

ANDYS FISH BAR LTD

TIPTON > > > > >

£175K

LEASEHOLD

18 Cover dining area Immaculately fitted Weekly takings £4,000+ Well presented Superbly equipped

FISH & CHICKEN BAR

FIFE

£135K

FREEHOLD

Well established Fully equipped Excellent locale Well performing Great opportunity

OFFERS INVITED LEASEHOLD

Well established New, modern equipment Potential to increase sales Ideal first time business Alcohol licence

Ref: 44216

£180,000 LEASEHOLD

Prime town centre location W/t £4,200 - £4,500 Immaculately fitted Valuable modern equipment Genuine scope for growth

ZOUK

PAISLEY

LEEDS

Excellent main road location Well established Weekly t/o £2,200 - £2,400 Fantastic reputation Genuine scope for growth

SALT & VINEGAR

SHEFFIELD > > > > >

£65,000

LEASEHOLD

£65,000

LEASEHOLD

> > > > >

LEASEHOLD

Excellent trading location Weekly sales in excess of £5k Established for over 40 years Family run business Community supported

Ref: 42446

MUNCH

> > > > >

> > > > >

FREEHOLD

Town centre location Established in the 1960’s Well performing Excellent opportunity High quality, well presented

ST ANDREWS

£79,950

LEASEHOLD

> Populated residential area > Good condition throughout > Income £2,755 per week - limited trading hours > Excellent potential

THE JOLLY FRIAR LTD

SOUTHAMPTON

£185K L/H

> Fish and chip, pizza and burger shop, well established > Weekly t/o £5,000 > Prime trading location > Owner’s accommodation

GOLDEN FRY

GLASGOW > > > > >

£69,995

LEASEHOLD

Popular village location Brand new modern equipment Turnover circa £4,200 p/w Excellent opportunity Ideal 1st time business

Ref: 41611

£94,995

LEASEHOLD

High footfall location Excellent customer feedback Recently refurbished Modern equipment Excellent opp. to expand

Ref: 43792

ESSEX

Ref: 44498

HILTON CHIP SHOP £290,000

HIGHLAND

FISH 4 U

Ref: 44545

Excellent main road location Weekly t/o approx. £2,200 Populated residential area Great reputation Fantastic scope to increase t/o

RENDEZVOUZ F&C £499,995

Ref: 43120

FREEHOLD

Ref: 43870

Well est. Indian takeaway Great location Range of modern equipment Recently refurbished Great turnkey business

KELSO

£225,000

Ref: 44356

Ref: 44096

EDINBURGH > > > > >

HALESOWEN

> > > > >

Ref: 43171

THE RIG

Multi award winning Prime trading location Immaculately presented Weekly t/o £5,000 plus Freehold option available

MISS FISH > > > > >

LEASEHOLD

Ref: 44211

Ref: 44360

> > > > >

LANCASHIRE

CLAUDIO’S

GLASGOW > > > > >

£150,000 FREEHOLD

Well established Fully equipped Excellent locale Well performing business Fantastic opportunity

Ref: 43262


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Chippy Chat & Fast Food Magazine • June 2016

Chippy Chat & Fast Food Magazine • June 2016

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