Chippy Chat November 2017 by Chippy Chat Magazine

I n

P r i n t

O n

L i n e

I n

V i s i o n

have making high oleic cooking oil down to a fine art

The Art of Oils www. chippychat.co.uk

www. editorial@chippychat.co.uk

TEL 01353 865 966

The Top Ten 1

Plan it!

The UK’s top ten Chippy Chat & Fast Food Magazine Fish & Chip• November 2017 Restaurants

Chippy Chat & Fast Food Magazine • November 2017

The Ultimate Sack Race This Char-ming Pan

Issue 11 Volume 7 November 2017 1

Chippy Chat & Fast Food Magazine • November 2017

Racing Potatoes! October was the sixth Ely Potato

grab your tickets whilst you can for

Race. A gruelling event which

our trip back to the 80’s! The Ball is

highlights our field to frier campaign,

on Sunday December 3rd. We still

and sees competitors running a ½

have opportunities for companies to

Austen Dack

mile course with sacks of potatoes on

sponsor the evening too.

Publishing Editor

their backs.

This month’s front page is a pop

The Top 10 chippy restaurants

art inspired creation for our partner

appear in-print as the battle hots up

Flavoil. We love to give our partners

to see who will be crowned the UK

ideas, which I hope you agree sets us

champion, also the IOE Field to Frier

apart from other trade magazines.

Top 3 too.

Keep in touch as usual

Places for the Chippy Chat Chip

austen@chippychat.co.uk

Barons’ ball are now very limited

Austen

Chippy Chat Ltd Oak Lane Littleport Ely Cambridgeshire CB6 1RS

www.chippy-chat.co.uk info@chippychat.co.uk Twitter @Chippychat Facebook Chippy-Chat TEL 01353 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

Say potato, say

Agrico.

Performer

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

Performer has... • Superb taste • Excellent fry qualities • Consistent dry matters • Good fry colours • Less waste

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

Chippy Chat & Fast Food Magazine • November 2017

Performer Chips

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 • November 2017

Brace and Chips! Lakeport Fish & Chips in Niagara Falls has re-opened after a vehicle drove through its window earlier in the year! The business which prides itself on its ‘English’ fish and chips is located just a short drive away from the spectacular falls themselves

he business posted photos of the damage to its Facebook page the morning after the crash, joking that someone “mistakenly thought we were drivethru!” Niagara Regional Police said the collision happened around 2:30 a.m. in the morning. Police said an unknown number of occupants fled the vehicle. They said officers responded to the scene, but were unsuccessful in locating the suspects. Police said they continue to investigate the incident. Police are still asking the occupants to come forward, and for any witnesses to contact police. Since the incident Lakeport has had a full makeover and is now fully functional again. Contact austen@chippychat.co.uk with your unusual stories

Chippy Chat & Fast Food Magazine • November 2017

HOSO High Oleic Cooking Oil

6 8

A breakthrough in cooking oil, a natural alternative to saturated fat

Diary Dates

Business or pleasure, dates not to be missed

Peas are Good...

Inside

November 2017

Field to Frier

10 12 14 16

...Especially on the inaugural International Mushy Pea Day

JFK

Frozen at sea means fresher fish for you!

A Chippy Tea Day!

National Tea Day ‘Fes-Tea-Val’

Field to Frier Finalists

Finalists for the Isle of Ely Produce backed Chippy Oscar announced

Three is the Magic Number

18 20 22 24 26 28

Howard’s Way

A life in the world of fish and chips

Norwegian FAShion Show

Wild, sustainable Norwegian cod and haddock

Jingle all the Way!

The Save & Select Christmas Promotion

NFFF chooses Checkit

The NationalFederation of Fish Friers has begun using Checkit’s digital food safety technology

Kingfisher are Go!

30 32

‘Frying’ Success - Fish & Chps On The Road

All that batters to me

A NEW fish and chip shop has opened in Southsea promising homemade beer batter

This Would be Big in Japan! An upmarket, Japanese-inflected fish & chip restaurant in Adelaide

This Char-Ming Pan

Long Story Short cafe in Melbourne serves up activated charcoal fish and chips

46 48 50

Santander UK gave our truly British institution a distinctly phishy twist

Chips are Down (& Up)

Fish and Chips Index reveals most cost-effective plaice to staycation

Es 30 tab Ye lish ar ed s

The Lite-BITE packaging

New Kids on the Block

National Phish & Chip Week

Hewigo introduce £1800 scrappage scheme!

Lite is Right

The UK’s top three new fish and chip shops have been revealed

Uk’s top three mulitple fish and chip operators announced

Take Scrap!

The Ultimate Sack Race! 28 teams smashed it over a half mile potato race course in Ely

Chippy Chat 2018 Year Planner For your crucial dates

40 42

Sustainably sourced potatoes your customers will love

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Chippy Chat & Fast Food Magazine • November 2017

For prompt, efficient service please call:

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sales@klsonline.co.uk Chippy Chat & Fast Food Magazine • November 2017 In association with

Frying Ranges

Chippy Chat & Fast Food Magazine • November 2017

Diary Dates

5th - 12th March British Pie Week Join the Upper Crust and bring the Great British Pie to the attention of your customers.

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

17th - 23rd March

December 3rd

Sports Relief

The Chip Barons’ Ball

The Chip Barons’ Ball is going...

If you are planning a Sports Relief promotion let us know. Email austen@chippychat.co.uk We may feature it on our website or in the Magazine.

30th March Good Friday

The Chip Barons’ Ball is on Sunday 3rd December this year, Chippies travel from all corners of the UK to don their DJs and posh frocks to celebrate Christmas in style.

Good FryDay 21st April

National Tea Day

www.ChippyChat.co.uk

Get the Kettle on! If you are planning a National Tea Day promotion let us know. Email austen@chippychat.co.uk

25 February FRY-IT! 10AM - 4.30PM PETERBOROUGH ARENA East of England Showground, Oundle Rd, Alwalton, Peterborough, PE2 6XE Sunday 25th February 2017 www.friarspride.com/fry-it

14th February St Valentines Day Time to spread the love. If you are planning a St Valentine promotion let us know. Email austen@chippychat.co.uk We may feature it on our website or in the Magazine.

24th February - 4th March Real Bread Week Real Bread Week is the annual celebration of supporting your local, independent Real Bread bakery. 8

Chippy Chat & Fast Food Magazine • November 2017

The clue is in the name! If you are celebrating Good Friday in a special way let us know. Email - austen@chippychat.co.uk

16 - 22nd April UK Coffee Week If you are planning a UK Coffee Week promotion let us know. Email - austen@chippychat.co.uk

11th - 15th June Healthy Eating Week Highlight your Healthy options.If you are planning a Healthy Eating Week promotion let us know. Email - austen@chippychat.co.uk

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 • November 2017

Peas are Good We have had many celebrations for fish and chips but at last one of the nation’s favourite sides – has had its day!

e are talking about celebrating the humble yet might mushy pea. The perfect side the nations favourite comfort food fish and chips and loved by millions. The Harbour Lights in Falmouth are championing the cause of the mushy pea and have rolled out the inaugural International Mushy Pea Day to ensure it gets the lime light it deserves. Is the mushy pea truly international? It certainly is. We have friends throughout the world who serve up this legend to hungry guests in Australia, Canada, New Zealand and Japan to name a few. International Mushy Pea Day gives us all a platform to speak with our restaurants and takeaways guests about how moreish there are as well as shouting about how darn good there are for you. Packed full of protein with essential nutrients including iron, zinc, potassium and fibre. Rich in vitamins and low in calories there are almost a super food! Peter Fraser from Harbourside said “Our vision is we take mushy peas to the masses, to encourage our customers new

Chippy Chat & Fast Food Magazine • November 2017

and old to try this traditional side. With fun activities, opportunities to try different recipes alongside an opportunity to raise some cash for our favourite local charities feels like a winner. The website www. mushypeaday.com acted as a portal for ideas and activities for Mushy Pea Day. It also allowed all participating shops and our customers to share pictures and images on what’s happening around the country and the rest of the world. The scope for video demonstrating the perfect pea preparation, celebrity endorsements, recipes, fancy dress, competition etc is endless. The ideas the wackier the better. A mushy pea song was also produced from a talented fryer at our shop in Falmouth (Ed Rubensson). Anything that captures the imagination of the industry, means our customers have loads of silly fun has mileage.” The Harbour Lights offered mushy peas for free for the day to try and entice new fans. So much opportunity for good news stories for the industry. As well as a super chance for the trade, owners and fish and chip lovers to celebrate together. We will publish results from the 2017 day soon. To get involved in 2018 hello@ mushypeaday.com with the name of the shop and your ideas.

Chippy Chat & Fast Food Magazine • November 2017

BDSigns Ltd BDi ital B in partnership with

Creative Marketing for over

30 Years

INTERNAL SIGNS EXTERNAL SIGNS STATIC MENU SYSTEM ILLUMINATED MENU SYSTEM DIGITAL MENU SYSTEM DESIGN MANAGEMENT CORPORATE IDENTITY BRANDING LEAFLETS BANNERS POSTERS VINYL GRAPHICS LARGE FORMAT PRINTING

Find us on : www.bdsignsnottingham.co.uk 0800 1953622 Unit 18, Bailey Brook Industrial Estate, Langley Mill, Nottingham, NG16 4BE info@bdsignsnottingham.co.uk 11 Chippy Chat & Fast Food Magazine • November 2017

Chippy Chat & Fast Food Magazine • November 2017

JFK

and The Fisherman’s Festival – Klaksvik, Faroe Islands The Faroe Islands are an archipelago situated between the Norwegian Sea and the North Atlantic Ocean, with a population of around 50,000. The total area is about 1,400 square kilometres.

ishing is the main industry of the Faroe Islands and to protect local culture, the second largest city Klaksvik holds the Fisherman’s Festival in August every year. The festival is celebrated by the local residents with a series of events including competitions, exhibitions and lectures. JFK’s history goes back a century, to the early days of commercial fishing in the Faroe Islands, its home town of Klasksvik owes much of its development to the success of JFK during the early decades. After last years success, once again JFK invited Papa’s Barn in Ditton – (one of the UK’s top fish and chip shops announced by the 2018 National Fish & Chip Awards, organised by Seafish), to attend the Fisherman’s Festival and help with the celebrations. JFK arranged a temporary shop and exported potatoes from Isle of Ely Produce, Cambridgeshire for the Papa’s team to serve up fish and chips to the thousands of people of the Faroe Islands. Gavin Lewis from Papas Barn says: Big thanks to Jogvan and Hanus from JKF for flying us out to attend this year’s fishermans festival in Klaksvik. The event was even bigger than last year, if that was possible!!

Chippy Chat & Fast Food Magazine • November 2017

And we served nearly 9,000 portions of fish and chips - fabulous!! We always receive a warm reception from the people of the Faroe Islands and this year was no exception! Frying on the Florigo range once more, which was installed especially for us last year and using the world famous Isle of Ely in Cambridgeshire potatoes and of course the fish supplied by JFK we set about smashing the target of 7,500 portions which were served up last year!! The potatoes are all hand cut - the guys worked really hard to keep up with the queues forming right out into the distance. This has to be my most intensive/exciting/ busiest frying day of the year and we well and truly smashed last year by serving up 9,000 portions of chips - outstanding!! The event was another tremendous success and we made national evening news!! Best Ever!!

Chippy Chat & Fast Food Magazine • November 2017

Frozen at Sea = Fresher Fish for You

Frozen-at-sea has been called “fresher than fresh,” because within four hours from leaving the sea fish are already processed and frozen.

All JFK processing factories and trawlers produce in accordance with HACCP principles.

Chippy Chat & Fast Food Magazine • November 2017

Proud member of “Frozen at Sea Fillets Association”

Kósarbrúgvin 3, P.O. Box 56, FO-710 Klaksvík, Faroe Islands Tel +298 409900, Fax +298 409901, Email jfk@jfk.fo WWW.jfk.fo

Chippy Chat & Fast Food Magazine • November 2017

A Chippy Tea Day! After a sell-out inaugural event in 2017 at Kensington Roof Gardens the National Tea Day ‘Fes-Tea-Val’ organisers have confirmed that the 2018 event will be hosted at Chiswick House and Gardens.

es-Tea-Val organiser and Director at National Tea Day Marco Geraghty comments “We’re so excited about working with Chiswick House & Gardens to create a spectacular event for 2018. The sheer scale of the venue allows so many more people to join in the celebrations of all things British and educate themselves about our nation’s best-loved drink. The house and gardens there will provide the perfect setting to enjoy a cuppa and we can’t wait for it.” With tea-mania sweeping the UK on 21st of April each year, this year’s line up has been eagerly anticipated by tea loving Brits everywhere. Geraghty continues, “This years ‘Fes-Tea-Val’ is moving from a one-day event to a twoday family friendly British lifestyle

Chippy Chat & Fast Food Magazine • November 2017

festival. There’s also going to be a number of new features, which will include a dedicated Tea Ware museum, a Pavilion of Britishness and a Mixologists Tent. It’s fair to say that tea lovers across the UK have every reason to be very excited!” To find out more information at the event and to purchase your tickets for the 2018 ‘Fes-Tea-Val’ visit www.nationalteaday.co.uk National Tea Day is also a great chance for Chip Shops across the country to celebrate two of the Nations iconic traditions in one day. Chippy Chat are proud to be a partner of National Tea Day and will be helping you share the day with your customers If you would like to know more about the day please email austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • November 2017

From the modest potato chip to the finest fish fillet it’s all about what you fry it in. For the tastiest results go Superior, the most respected, refined and deodorised beef dripping in the business.

Box contains 20kg (4 x 5kg)

It’s naturally lower in trans fats, non-hydrogenated and delivers the highest performance with the greatest economy. Use Superior high frying fat and enhance the taste of your fried food.

For your nearest stockist call 01302 390880 or visit www.nortechfoods.co.uk

Chippy Chat & Fast Food Magazine • November 2017

CRUCIAL dates for 2018! We are planning for a fantastic 2018 already

ith this edition of Chippy Chat we are giving away a FREE 2018 wall planner with every copy. It is the perfect way of keeping tabs on deliveries, staff rotas and holidays and even writing down the key dates for your business over the coming 12 months. When you receive your wall planner please put it up and send us a picture of it in your shop to austen@chippychat.co.uk.

Once again, we have had incredible support from the trade to help support this great free tool. The main sponsor is once again Crucial Sauces, but a big thanks to all of our partners! 2017 has been brilliant for us here at Chippy Chat towers here’s to a great 2018! 16

Chippy Chat & Fast Food Magazine ine • November 2017

Chippy Chat & Fast Food Magazine • November 2017

Still as Good as its Always Been - Non Hydrogenated Oil

- No Allergens

- No Additives

- Non GM

RSPO-2-0677-16-100-00

The UK’s No.1 Frying Fat and “The Fryers’ Favourite for over 60 years” For information, advice, or customer support material please contact ADM Trading (UK) Limited. Tel: 01322 443025 17

e-mail: ukinfo@adm.com

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www.olenex-uk.com

Chippy Chat & Fast Food Magazine • November 2017

Three is the Magic Number… Uk’s top three multiple fish and chip operators announced

hree of the UK’s leading fish and chip businesses with multiple sites have been revealed recently as part of the 30th anniversary National Fish & Chip Awards, organised by Seafish. Shortlisted as finalists for the Best Multiple Fish and Chip Operator Award one of 15 categories in the 2018 National Fish & Chip Awards – the three businesses that will now compete for the top title in this award category are: Catch Seafood with three premises across West Yorkshire and Newcastle upon Tyne Harlees Fish and Chips with seven premises across Wiltshire and Dorset The Good Catch with six premises across Merseyside, Manchester, Cheshire and Liverpool Open to businesses that operate three or more establishments, the finalists have been assessed against a wide variety of judging criteria including responsible sourcing policies, outlet appearance and facilities, menu development and innovation, supplier relationships, marketing and promotional activity, and staff development and training.

Chippy Chat & Fast Food Magazine • November 2017

Over the coming weeks, judges will make unannounced visits to premises of respective businesses to undertake further assessment of business practices, in addition to assessing both the quality of the fish and chips on offer and levels of customer service provided. This final stage of competition judging will determine the overall national winner who will be announced at the 30th anniversary awards ceremony. Award sponsor Terry Larkin, Group General Manager at JJ Food Service Limited and FOODit, added: “The standard of entrants this year was very strong – in particular, we were impressed with the effort made to position fish and chips as a healthier option in the fast-growing home delivery market. It was great to see operators successfully engaging with consumers on social media to promote dishes and increase sales. Businesses have also shown a strong commitment to the responsible sourcing of fish.” The winner of the Best Multiple Fish & Chip Operator Award will be announced at The National Fish & Chip Awards’ 30th anniversary ceremony in London on 25 January 2018. For more information visit www. fishandchipawards.com or follow @ FishnChipAwards #FishnChipAwards.

Chippy Chat & Fast Food Magazine • November 2017

Frying Oil

a shining example of

unbeatable performance There are few things more valuable to your business than your frying oil. So for the finest, purest oil, choose Q Platinum. A blend of 2 ultra-durable all-vegetable oils, Q Platinum is a true heavy duty oil that shines in even the most productive takeaway - and stays in gleaming condition for so much longer. That means less waste, less hassle and more reliable results every time.

• Blend of 2 highly durable all-vegetable frying oils for long life and unbeatable performance

• Power and performance - heavy duty frying oil • Resists breakdown in a high productivity takeaway • Available in 12.5kg packs • Eligible for Save & Select loyalty points

Contact your nearest Q Partnership Supplier for further information

Henry Colbeck Limited Gateshead Tyne & Wear 0191 482 4242 www.colbeck.co.uk

VA Whitley & Co Limited Heywood Lancashire 01706 364211 www.vawhitley.co.uk

Chippy Chat & Fast Food Magazine • November 2017

Friars Pride Limited Peterborough Cambridgeshire 01733 316400 www.friarspride.com

THE Q PARTNERSHIP

Chippy Chat & Fast Food Magazine • November 2017

Take Scrap! Hewigo introduce £1800 scrappage scheme!

ewigo are offering up to £1800 to customers who scrap their old range for a new Hewigo Advantage High Efficiency model. For anyone who has an old standard range those savings could rise by an additional £2300 plus from fuel savings alone in the first year. Phillip Purkiss MD of Hewigo UK says “This is an excellent incentive to invest in Hewigo High Efficiency but especially if you have a standard range. The savings could be massive. The scrappage scheme works out at £600 per pan up to a maximum of £1800 for any type or size range. On top of that we quote that customers could save 31% on fuel. This is based on the average saving of existing

Chippy Chat & Fast Food Magazine • November 2017

high efficiency customers, although we know that some have achieved over 40%. There are also other potential savings on cooking oil and raw materials.” Hewigo were one of the first companies to introduce High Efficiency ranges into the UK and their performance and reliability are well proven and certificated. The scrappage offer is available on ranges ordered from 1st January 2018 with finance available if required.

Contact Hewigo (UK) Ltd Bateman House Little Fields Way Oldbury West Midlands B69 2BT Visit: www.hewigo.com T: 0121 544 9120 E: sales@hewigo.com

The UK’s

No.1

Chippy Chat & Fast Food Magazine • November 2017

manufacture Efficiency fry

Save £4000 Save £4000 in the first 12 Months when you scrap your old range for a Hewigo High Efficiency. Hewigo ranges are renowned for excellent value. Now it just gets better. We will give you up to £1800* for your old range when you buy a new Hewigo Advantage High Efficiency. Whatsmore our customers’ experience of High Efficiency, over 15 years, shows that you could save another £2232** on fuel costs alone in your first year. Over £4000 in total. And of course there are proven further savings on oil consumption and raw materials.

Isn’t time you started to scrap and save? Call us now on

0121 544 9120 for full details

advantag Bateman House, Little Fields Way 2BT

*£600 per pan up to a maximum for any size range of £1800 ** Based on data from our customers. Dependent on turnover you could expect to save 31% on your Oldbury, West Midlands, B69 fuel bills compared to a standard range. On an example of £600 per month that’s a saving of £2232. 21 21 Chippy Chat & Fast Food Magazine • November 2017 Chippy Chat & Fast Food Magazine • November 2017 Available on all orders placed from 1st. Jan 2018. Finance available.

www.hewigo.com

Lite is Right

The Lite-BITE packaging WILL help to grow your business, because your customers say so!

enry Colbeck developed the Lite-BITE packaging concept to provide Fish Friers with the opportunity to market an ALTERNATIVE portion size of Fish & Chips to attract new customers and to help boost your lunch time trade. The Lite-BITE concept comes at a time when there has been an increase in the amount of publicity surrounding fast food and portion control. The Lite-BITE enables for a portion controlled meal whilst still enjoying one of the nation’s favorite food. The largest independent research into the Fish & Chip market was conducted with the aim to raise the profile of the nations most savoured meal and to support Fish & Chip shops in understanding their customers wants. What are your customers saying? A survey of 1,500 people found that more customers are health-conscious than ever before with 36% of customers stating that they would order a smaller amount of Fish & Chips as a healthier option whilst 1 in 3 would prefer a choice of serving sizes. Furthermore 60% of people surveyed said yes to either dieting regularly or keeping to a healthy diet. How can you grow your business and increase profits? Structured packaging can help you keep an eye on portion sizes as you cannot overfill a box unlike with paper. Offering reduced portion sizes through the Lite-BITE® can deliver to an untapped health conscious market who may not buy Fish & Chips due to over filling portion sizes, or, it can help you lighten up your lunch time trade by offering manageable portion sizes, perfect for mealdeals.

Why not let your customers know that the Lite-BITE meal is a healthier alternative and get FREE point of sale materials with your first order.

Chippy Chat & Fast Food Magazine • November 2017

Friars Pride on 01733 316400

Henry Colbeck on 0191 482 4242

V A Whiltey on 01706 364211

Chippy Chat & Fast Food Magazine • November 2017

Howard’s Way! By Gregg Howard

My life in fish and chips

was literally born into the fish and chip trade! In 1968 when I was 3 years old my parents opened their first fish and chip shop in the front room of our house. Potatoes were prepared in the outbuildings and my dad collected the fish from Birmingham market in his trusty Minivan. A Whales arse and a bucket of chips was often the cry from regular customers, very quickly my father got more and more involved and eventually gave up his two jobs delivering sacks in a lorry in the daytime and running a credit drapery round at night . In 1970 the local competitors shop came up for sale so this was purchased and the front room of our house was turned back into our family home my parents often joked that we had had more people in our front room than everybody else in the street! My first jobs were potato boy and opening the broad sheet newspapers for wrapping the chips in. Our menu was simple fish sausage chicken chips peas. My dad always maintained he invented the Battered Sausage! In the shop it was very basic we had

Chippy Chat & Fast Food Magazine • November 2017

no till, microwave, hot box or filtration systems back then. Fish and chips were the forth meal of the day we sold a 3-4 oz fish and 8oz’s of chips. While I was at college in 1984 in Halesowen I mentioned to my dad that there was a garage that had closed that would make an amazing fish and chip shop. Planning was achieved, and we installed a four pan Middleton’s frying range in preparation for it being a very busy shop. Thankfully we weren’t wrong ‘Our Plaice’ very quickly became the best fish and chip shop in the whole area. In 1988 we opened a second shop in Quarry Bank Our Plaice Too which I ran for one week short of 15 years before again seeing the opportunity to open another Our Plaice in Hagley. I opened this with Caroline, stepping away from the family partnership. We attained our first NFFF quality award and I decided to enter the prestigious National fish and chip awards - where we got to the top 20. On our first entry we were pleased to get that far. So, the following year we entered and after 9 months of vigorous judging we reached the top ten and were off to London to the finals. To our delight we were crowned champions and handed the prestigious cup by James Martin. I was so pleased I could share that moment with my parents they were so proud. Winning the award was fantastic for

Chippy Chat & Fast Food Magazine • November 2017

our shop greatly increasing turnover. Attracting customers from far and wide and raising the profile of our business which we continue to build on each year. We also spread out into outside catering with the purchase of our fish and chip van. We currently hold NFFF Quality awards in our shops and 5 star EHO ratings. We were honoured and proud to be invited to an evening maritime reception at the palace to acknowledge our achievements. The Queen picked us from the guest list to personally be presented to her at the reception. I was approached by the NFFF in 2005 to get involved. As our family had been involved with the Federation since the 1960s. This involvement was the start of an exciting journey for me, bringing many difficult decisions on how the way the federation was to become. I gathered around me trusted pears from the industry to take the Federation forward. Working with Bill Crook we hatched a plan and ironically more recently handing over my presidency to Andrew. Bill was a great man and he would be so proud of Andrew and his commitment to our industry. It wasn’t easy at times but needed to be modernised if it was to survive. As I have said I have seen many opportunities come my way and being approached by a Japanese business man to assist in opening the very first traditional English fish and chip shop in Japan must be my career highlight. This connection has moved on and I had the opportunity to open a new shop under a different brand last year ‘The Chip Shed’ in Warwick. We continue to pride ourselves in being a third-generation family run business offering quality fish and chips. The recipe is simple and hasn’t changed in all those years. Quality products, Quality shop, Quality staff. In 2018 we are excited to welcome the next generation of our family and who knows they may even be another budding fish fryer.

Chippy Chat & Fast Food Magazine • November 2017

The Norwegian FAShion Show Offer your customers wild, sustainable Norwegian cod and haddock with a conscience as clear as the waters they were sourced from

o say the UK enjoy eating cod and haddock is an understatement. The Brits’ love affair with fish & chips has helped make the UK one of the biggest markets for cod and haddock in the world, consuming nearly 238,700 tonnes over 130,400 tonnes respectively every year. But with a relatively low domestic catch for these species (4% cod and 22% haddock), there is a continued reliance on imports to keep these humble species on British chip shop menus. Over the last 70 years, Norway has played a vital role to help satisfy demand and keep cod and haddock a constant for chip shop menus. Nearly 60,000 tonnes of cod and just over 40,000 tonnes of haddock from Norway are exported to the UK every year from one of the most abundant and scientifically managed stocks in the world. And long may this continue. The Norwegian frozen at sea (FAS) fleet all fillet and freeze their catch at sea, and are committed to Norway’s principles of providing sustainable seafood of exceptional quality. To ensure the fish supplied to customers tastes as fresh as possible, the vessel workers carefully fillet, grade, pack and quick-frozen to below -20°C within a few hours of

Chippy Chat & Fast Food Magazine • November 2017

being caught to lock in the Arctic freshness, keeping it tasting as fresh as can be. From pioneering management and regulations to diverse fishing fleets, everything the Norwegians do has sustainability at its heart. So important is sustainability that it has underpinned the entire cod fishing process since 1987, the year the Norwegians first imposed the discard ban. For the years since, there have been virtually no cases of illegal, unreported or unregulated cod fishing in Norwegian waters. The Marine Stewardship Council’s fishery certification programme and seafood ecolabel recognises and rewards sustainable fishing. And Norway has reaped these rewards. It is now home to one of the highest proportions of MSC-certified fisheries in the world – 100% of North East Atlantic cod and haddock is certified. Over the years the industry has evolved from free fishing to strict regulations. Fisheries use a range of catch methods, from trawling to hand-line, and Norway was the first country to implement a quota system. The quotas that have been put in place are recommended by the International Council for the Exploration of the Sea (ICES) – a leading international research body which assesses stocks and helps the Norwegians plan. By implementing these strict quotas, it enables them to maintain healthy fish stocks, ensuring they have never – and will never – overfish. Meaning that cod and haddock will continue to have a sustainable place on fish & chip shop menus for generations to come. codfromnorway.com @NorwaySeafood Chippy Chat & Fast Food Magazine • November 2017

Chippy Chat & Fast Food Magazine • November 2017

Jingle all the Way! The Save & Select Christmas Promotion is now available to customers of The Q Partnership – Henry Colbeck, VA Whitley and Friars Pride.

ave & Select is the long running customer loyalty scheme which has been running for almost 25 years ago. Traditionally many of our customers collect and then redeem their points to help towards Christmas shopping. It gives you some great rewards to choose from making Christmas 2017 even brighter and better than ever before. Just 250 Save & Select Points can be exchanged for £10.00 worth of vouchers from a great choice which includes Sainsbury’s M&S and the new Love2shop Gift Card. Love2shop Vouchers are the UK’s leading multi-retailer gift voucher. They can be redeemed in over 20,000 stores, restaurants and attractions, with over 150 top brands to choose from such as Argos, Debenhams, HMV, Iceland, New Look, River Island, TK Maxx, Matalan, Mothercare, Pizza Express, Superdrug and Halfords. www.highstreetvouchers.com Points can also be turned back into vouchers to spend with your Q partnership partner. Jacqueline Pearson, Head of Marketing at Henry Colbeck and Save & Select Brand Manager commented; “We love giving our customers something to say thank you for their business and Save & Select provides us with the ideal opportunity to do just that. The choice of vouchers is very appealing as it provides the flexibility for customers to treat themselves to exactly what they want, when they want it.”

For further information about Save & Select contact your Q Partnership supplier; 28

Chippy Chat & Fast Food Magazine • November 2017

Friars Pride on 01733 316400

Henry Colbeck on 0191 482 4242

V A Whiltey on 01706 364211

Chippy Chat & Fast Food Magazine • November 2017

Turn your POINTS into ChrISTmaS PrESENTS! with

Save +Select The Loyalty Scheme for customers of Henry Colbeck, VA Whitley and Friars Pride. You can exchange just 250 Save & Select Points for a great choice of £10.00 vouchers or gift cards from Love2shop and Sainsbury's.

Redeem your points now in time for Christmas shopping! Gift Cards accepted at thousands of High Street outlets including: M&S, Boots and PC World!

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For further details contact your local Q Partnership supplier: Henry Colbeck Limited Seventh Avenue, Team Valley Trading Estate Gateshead, Tyne & Wear NE11 0HG

Tel: 0191 482 4242 www.colbeck.co.uk Chippy Chat & Fast Food Magazine • November 2017

VA Whitley and Co Limited Milward House, Fir Street, Heywood, Lancashire OL10 1NW

Friars Pride Limited Oxney Road Industrial Estate, Oxney Road, Peterborough, PE1 5YW

Tel: 01706 364 211 Tel: 01733 316 400 www.vawhitley.co.uk www.friarspride.com 29 Chippy Chat & Fast Food Magazine • November 2017

Fish Friers’ Federation chooses Checkit for digital food safety in its Training Academy Cambridge, September 2017 – The National Federation of Fish Friers (NFFF) has begun using Checkit’s digital food safety technology as a teaching aid for students learning about safety and hygiene. Students attending courses at the training academy will be able to use Checkit’s innovative digital food safety solution and learn how to optimise compliance and manage all the food safety tasks required to run a fish & chips business safely and successfully.

stablished in 1913, the National Federation of Fish Friers is a members’ organisation for many of Britain’s 10,500 fish & chips businesses. Around 250 managers, staff and new business owners undertake training at its academy each year, with the number expected to grow. As the NFFF saw cloud-based systems growing in popularity across all areas of retail, it decided to make digital food safety management part of its training academy. Committed to teaching best practice, as outlined by the Food Standards Agency (FSA) in its Safer Food Better Business guidelines, the NFFF chose Checkit’s digital food safety management system, as it comes preprogrammed with checklists based on the guidelines. “We want to promote and protect the fish & chips industry, and showcasing the latest technologies that are available to help improve the way businesses are run is a way of doing that,” says Andrew Crook, President of the NFFF. “Managing food safety digitally is much more convenient compared to a paper-based system, and leaves business owners with more time to focus on developing other aspects of the business.”

Chippy Chat & Fast Food Magazine • November 2017

A member-led organisation, the NFFF offers peer-to-peer advice and is dedicated to raising the standards of the industry through training, qualifications and the NFFF quality awards scheme. At its training academy in Leeds, the federation offers various courses covering all aspects of the business from marketing to food hygiene. The bespoke training facilities feature a fully functional fish & chips shop-style training kitchen, where students can learn the skills in a real-life environment. Checkit replaces time-consuming and error-prone paper-based procedures with a touchscreen handset, which prompts staff when checks are required and provides simple instructions on what needs to be done. Completed tasks are automatically time-and user-stamped and recorded to a secure Cloud account to form an audit-ready trail of work carried out. The system gives managers complete visibility of all compliance tasks and enables multiple sites to be monitored remotely in real time. The Checkit solution is now installed in the training kitchen where students will use it to manage all the required food safety, cleaning and hygiene tasks. The NFFF will also continue to teach the paper-based hygiene management practices, but expects the trend towards digital alternatives to keep increasing. “Digital systems are becoming the norm because of the way businesses progress: many business owners become multiple operators, which makes management challenging as they can no longer be on site at all times. Checkit gives them confidence - they know they have a system in place to make sure the essential food hygiene tasks are taken care of, even when they are not there,” said Andrew. To learn more about Checkit’s Digital Food Safety System visit www.checkit. net/solo and Request a Demo or call 01223 941450

Chippy Chat & Fast Food Magazine • November 2017

WANT AN EASIER WAY TO MANAGE FOOD SAFETY? NO PAPER. NO MISSED CHECKS. NO WORRIES

Checkit is a digital food safety management system that really will make your life easier. Created with the help of food inspectors, Checkit alerts you when checks are due or overdue, compiles your food safety records automatically, and saves time and money. Once you’ve experienced Checkit, you’ll never go back to paper diaries and checklists.

BOOK A FREE DEMO TODAY. SPEAK TO US ON 01223 941450 OR VISIT 31

Chippy Chat & Fast Food Magazine • November 2017

Chippy Chat & Fast Food Magazine • November 2017 www.checkit.net

Kingfisher Are Go …. ‘Frying’ Success For Fish And Chips On The Road

he National Fish & Chip Awards have concluded their tour of the UK after giving away over 2,000 free portions of fish and chips to lucky passers-by. From Monday 23 October to Friday 27 October, Craig Maw and Nikki Hutton of Kingfisher Fish & Chips in Plymouth – the UK’s best fish and chip shop - visited five UK cities, serving 400 delicious portions of the nation’s favourite takeaway in each city (hot on the heels of their Japanese tour). The tour formed part of The National Fish & Chip Awards’ 30th anniversary celebrations, with the striking green ‘Kingfisher Fish & Chips on the go…’ van covering almost 1,000 miles, stopping in Glasgow, Newcastle, Manchester, Birmingham and London. Marcus Coleman, Chief Executive at Seafish, organisers of The National Fish & Chip Awards, commented: “Fish and chips are undeniably British. Whether served with ketchup, mushy peas or one of the more unusual condiments, not much else compares to a piping hot portion.

Chippy Chat & Fast Food Magazine • November 2017

“From Glasgow to London, locals came out in their thousands to get a taste of the UK’s best fish and chips, and gave rave reviews as they experienced first-hand exactly why Kingfisher are the number one fish and chip shop. “We’ve always known that our country has a special place in its heart for fish and chips – after all they’re a British institution - but the response and engagement received on the road trip has been phenomenal.” Commenting of the success of the roadshow, Craig Maw and Nikki Mutton, co-owners of Kingfisher Fish & Chips in Plymouth, Devon, added: “What a fantastic week! The support in each city has been absolutely amazing. We’ve seen queues of up to an hour long and heard some fantastic feedback on our fish and chips. “We’re proud to be flying the flag for fish and chips, helping to raise standards and promote sustainability. Through this road trip, we hope we’ve encouraged more people to treat themselves to the UK’s favourite takeaway food.” For more information visit www. fishandchipawards.com or follow @ FishnChipAwards #FishnChipAwards.

Chippy Chat & Fast Food Magazine • November 2017

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Chippy Chat & Fast Food Magazine • November 2017

All that batters to me

A NEW fish and chip shop has opened in Southsea, promising homemade beer batter and a traditional treat with a twist. The Fisherman’s Kitchen in Clarendon Road is run by business partners Gary Moreton-Jones and Ian Clarke.

ary, chef and co-owner, has worked in the restaurant industry for years and wanted to bring a new concept to Portsmouth. They wanted a modern twist whilst retaining all that’s best about a fish and chip restaurant. Gary said: ‘We looked for a long time for the right spot in Portsmouth. We wanted to make it close to houses to meet the takeaway aspect and this spot feels just right. ‘We’ve had so many customers come in to tell us how happy they are that they finally have a fish and chip shop on their doorstep!’ ‘We make everything ourselves from scratch. ‘Our fish come straight from the boats and our specials board introduces items you won’t find in your regular chippy. ‘Soon we’ll offer crab scotch eggs with curry sauce, for example. We also make delicious fish cakes.’ The team make their own beer batter from scratch, something Gary was advised against. He said: ‘One warning I kept being given was to not make my own batter – I spent six months becoming

Chippy Chat & Fast Food Magazine • November 2017

a batter expert and I think we make a delicious beer batter!’ Choosing what to order isn’t easy. The menu features traditional ‘chippy’ options, as well as some more contemporary offerings including buttermilk calamari, a soft shell crab burger, monkfish scampi and a Malaysian seafood curry. The latter is made from cod cheeks, monk fish, king prawns and scallops with coconut milk, lemongrass, fresh chilli’s, fresh ginger, and is served with coconut rice. The owners are keeping produce local. The potatoes used for their chips are grown in Hayling Island. Gary said: ‘We will not compromise on fresh, quality produce. Everybody loves the staple fish and chips but, as well as the traditional serving, we offer fried and grilled fish options with different accompaniments. Our menu is quite diverse.’ ‘The feedback so far has been fantastic. We’re pleased to be up and running and in the next couple of weeks we hope to offer a delivery service but, if you’re in the area, pop down and try our delicious fish and chips!’ Website: www.thefishermanskitchen. co.uk Facebook: www.facebook.com/ Thefishermanskitchen Twitter: www.twitter.com/ FishermansKitch Instagram: www.instagram.com/ thefishermanskitchen

Chippy Chat & Fast Food Magazine • November 2017

This Would be

Big in Japan! WHAT IT IS: Smallfry Seafood — an upmarket, Japanese-inflected fish & chip restaurant that caters to office workers. By Tim Watts

he interior is a clean, polished mix of blue tiles, travertine walls and stained wood. WHERE IT IS: In the heart of the South Australian capital of Adelaide. Smallfry Seafood is the local fish ‘n’ chip shop you loved as a kid, scrubbed up a bit. This newcomer feels more like a tapas or yakitori bar than a corner takeaway, and it’s serving fresh, simple seafood. The Japanese dining influence runs through the venue – from Asahi on tap to the bottles of mirin, soy and Kewpie mayonnaise behind the bar, and the noren (a traditional Japanese door curtain) displaying the kenji letters for “seafood”. A traditional Aussie curtain (made from strips of transparent PVC) hangs in the entrance, for a touch of bogan-chic. Japanese philosophy guides the menu, too. “They’re serious with their seafood,” says owner Jack Lim, who works the grill alongside business partner Nick

Chippy Chat & Fast Food Magazine • November 2017

Wang. “We wanted to be reminded of that mentality – to treat seafood that way.” Ingredients are delivered daily and handled delicately. “With fresh seafood, you really don’t do too much,” Lim says. He looks for quality as well as freshness. He serves Coffin Bay oysters and Port Lincoln kingfish, but prefers scallops from Japan because they’re bigger than those farmed here. Lim and Wang met studying accounting at university but traded their calculators and pocket protectors for a deep fryer and messy aprons shortly after graduation. The pair’s first venture was the shiny chrome food van, Papa’s Gourmet Hotdogs, which they operated together until 2014. The menu at Smallfry includes a throwback to the pair’s dawg-slinging days, in the form of a lobster roll that’s Lim’s favourite dish. “It’s perfect for something light,” he says. The menu is familiar, but Lim and Wang have added their own twists and tweaks – such as the pickled-ginger coleslaw accompanying the karaage chicken burger. It’s cleaner and less creamy than expected, with good bite. There’s Long Island chowder, NYC Lobster with herb butter,

Chippy Chat & Fast Food Magazine • November 2017

sashimi, burgers and battered or grilled fish – served with chips or rice. The chefs have spent the past few weeks perfecting their (secret) batter recipe and finessing the homemade dipping sauces. Aesthetically the bar is more urban than it is beachside. And there’s not a Chikko Roll poster in sight. “We wanted to create something warm,” Lim says. Sans-Arc’s Matiya Marović toned down the familiar blue and stainless steel combination of suburban fish ‘n’ chip shops, introducing timber cladding and oyster-shell tiles for a sense of the contemporary. The booth and central tables are fashioned from cool grey-blue cement, speckled with glass fragments. FRAME Creative delivered the graphics and branding. Smallfry Seafood aims to entice lunchtime and after-work crowds. Situated on the strip of Waymouth Street near Thrift Shop, The Gallery and Proof, it’s well positioned for both. Smallfry Seafood 4a/8 Waymouth Street, Adelaide 5000 Hours: Mon to Sat 11am–9pm facebook.com/smallfryseafood

Chippy Chat & Fast Food Magazine • November 2017

This Char-Ming Pan Long Story Short cafe in Melbourne serves up activated charcoal fish and chips The owner of a Melbourne cafe says the activated charcoal fish and chips dish on her menu is extremely popular, despite some customers telling her it looks like “something you’d see at the bottom of a toilet”.

ocial media has lit up today with images of the $19 dish from Port Melbourne’s Long Story Short cafe, which comes with beetroot labneh, chips and salad. “I’m sure it tastes great but looks very unappealing to eat, I wouldn’t eat it based on that, it looks like a burnt poo on a plate,” one commenter wrote on the cafe’s Instagram account. Another commenter wrote: “Despite how it tastes, it looks terrible. And the health benefits of the addition of activated charcoal would be negated by the cooking process, the fats and oils in the food.” Others said “that looks like deep fried poo” and described the dish as “a turd on a plate”. The fish batter is made with activated charcoal, is a popular health food ingredient renowned for its cleansing, purifying and detoxing properties. Japanese women have been using it for centuries in their skincare routines, but lately it’s become a trendy “superfood”, sold in tablet or powder form and is often mixed with water or in a smoothie. Long Story Short owner Ly Nguyen said while her cafe had received lots of negative comments on social media, the dish was selling well.

Chippy Chat & Fast Food Magazine • November 2017

“People are saying ‘This looks like something you’d see at the bottom of a toilet’, but in saying that, the response has been phenomenal. We get loads of people coming in to order the dish, so we knew we had to stick it out,” Ms Nguyen told news. com.au. “We wanted to incorporate fish and chips into our menu, but we don’t do standard dishes. We always like to have a twist to our dishes ... that’s one of our points of difference,” Ms Nguyen said. The dish comes with beetroot labneh, chips and salad. “It tastes like regular fish and chips, it’s nice and crispy on the outside. We use all premium products. We don’t compromise on quality. We support local suppliers ... you get what you pay for. “If you look, there are a lot of negative comments. Some of them are very hurtful as well, but we notice hundreds of people are ordering it. There’s a shock factor, but people are intrigued. Everybody who orders it finishes it,” she said. Other items on Long Story Short’s menu include a deconstructed souvlaki ($21), a deconstructed fruit salad ($16) and a cold drip coffee tiramisu ($17).

Chippy Chat & Fast Food Magazine • November 2017

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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. 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. 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

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Chippy Chat & Fast Food Magazine • November 2017

The National Fish & Chip Awards Reveal ‘Field To Frier’ Shortlist We are always excited to name the finalists for the Isle of Ely Produce backed Chippy Oscar! As usual we are humbled by the number of entrants and also the quality too Austen Dack

hree of the UK’s leading fish and chip businesses offering the perfect chip have been revealed recently as part of the 30th anniversary National Fish & Chip Awards, organised by Seafish. Shortlisted as finalists for the From Field to Frier Award – one of 15 categories in the 2018 National Fish & Chip Awards the three shops that will now compete for the top title in this award category are: • Harbourside Fish and Chips, Barbican, Plymouth • Mister C’s, Micklegate, Selby • Towngate Fisheries, Idle, Bradford Recognised for their efforts in creating the perfect chip, businesses have been assessed against a wide variety of judging criteria with a specific focus on their policies and procedures in the responsible sourcing of potatoes. They were also assessed on their potato knowledge, including types and seasonality, storage and preparation of raw ingredients. Over the coming weeks, judges will make further in-depth visits to review both the front and back-of-house practices of the respective businesses. This final stage of competition judging will determine the overall national winner who will

Chippy Chat & Fast Food Magazine • November 2017

be announced at the 30th anniversary awards ceremony. Awards sponsor Oliver Boutwood, Director at Isle of Ely Produce, commented: “This award has really captured the attention and imagination of both farmers and friers alike, and has become a part of our intrinsic values at Isle of Ely. “So much so that we hold an annual open day at our premises for potato growers, farmers and trade including friers, to gain further insight into the potato supply process. Attended by over 100 people in 2017, we have plans to make the 2018 open day even bigger and better.” Austen Dack said “We also organise the world’s only potato street race, with everyone from Ely in Cambridgeshire getting involved and teams sprinting for glory with 20kg potato sacks on their backs; it’s a great day not to be missed, with many of our top UK fish and chip businesses and shops as sponsors. “Overall, I’m so pleased to see that fish and chip businesses are really starting to think about the whole journey of the potato. Some are even able tell customers which field their potatoes are grown in! Congratulations to our finalists and good luck.” The winner of the From Field to Frier award category will be announced at The National Fish & Chip Awards’ 30th anniversary ceremony in London on 25 January 2018. www.fishandchipawards.com

Chippy Chat & Fast Food Magazine • November 2017

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The Ultimate Huge crowds lined the street as 28 teams smashed it over a half mile potato race course in Ely. Official starters for the day included MP Lucy Frazer and Ely Town Mayor Richard Hobbs

two-man Atrium gym team were crowned worthy men’s champions whilst Elyte Fitness took the ladies cup and St John’s school the Corkers Crisps Children’s Maiden Stakes. The winning farmers were Motts Farms and J Gilbert & Sons. The race is the World’s only potato street race and is likened to the Grand National. The farmers are the stable with the jockeys coming from organisations from across the area. This year’s event featured the fire service , ambulance service, local gyms plus some dinosaurs and even a team of running potatoes! The sixth annual potato race is organised by Isle of Ely Produce to celebrate the region’s potato growers and the local harvest festival. Isle of Ely produce director Oliver

Chippy Chat & Fast Food Magazine • November 2017

Boutwood said: It was lovely to see so many people coming out to support the teams today. “We are happy to play such an important part in the community and will continue to invest in these types of events in the future. “The event underlines our pledge to support the journey of the potato from the field to the frier.” More than £3,000 was raised for local charities some of which will go to the local Rotarians who helped steward the event along the high street. The pot will be divided up later, for local schools and charities. Alongside the three winning teams were twenty five other teams who competed in what was hailed the most keenly contested race yet, according to organisers. A fiercely contested children’s race between St Mary’s, St John’s and The Lantern primary schools saw the St John’s team lift the Corkers Crisps trophy for the second time. The three schools share the £500 prize for their endeavours. Austen Dack, of organisers Isle of Ely

Chippy Chat & Fast Food Magazine • November 2017

Sack Race! Produce, said: “It was a fantastic set of races and we look forward to welcoming everyone back again next year. If you would like to run or sponsor please let us know.”

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Chippy Chat & Fast Food Magazine • November 2017

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Chippy Chat & Fast Food Magazine • November 2017

New Kids On The Block! The UK’s top three new fish and chip shops have been revealed as part of the 30th anniversary National Fish & Chip Awards, organised by Seafish

hittled down from a top 10 shortlist for the Best Newcomer Award - one of 15 categories in the 2018 National Fish & Chip Awards - the finalists that will now compete to clinch the title of ‘UK’s best new fish and chip shop’ are:

Fish and Chips @ Weston Grove in Chester, Cheshire

Malt and Anchor in Cirencester, Gloucestershire

Quayside Restaurant & Fish Bar in Gourdon, Aberdeenshire 46

Chippy Chat & Fast Food Magazine • November 2017

To reach this stage of the competition, the three shops have been appraised across a variety of judging criteria including innovative approaches to running a new fish and chip shop, promotional activities and sustainable and responsible sourcing policies. They also received mystery shopping assessments by industry experts, evaluating both product quality and customer service levels. Over the coming weeks the finalist shops will face further in-depth judging visits from an awards auditor, assessing both front and back-of-house operational aspects. This final stage of judging will determine the overall national winner who will be announced at the 30th anniversary awards ceremony. Marcus Coleman, Chief Executive at Seafish, said: “The future of the fish and chip trade relies just as much on new entrants coming into the industry as it does on the sustained success of established shops. “The calibre of entries in this category continues to get stronger every year which is very encouraging. It’s no easy feat starting a new business, especially in an industry that is quite niche, extremely reputable and filled with thriving, longestablished businesses. “Our finalists should be applauded for their successful start in the world of fish and chips – they have taken the challenges and demands that come with a new business in their stride, demonstrating exceptional levels of commitment, talent and dedication. I hope other fish and chip start-ups are encouraged to follow their exemplary lead.” Andrew Marriott, UK Brand and Marketing Manager for award sponsor Frymax, the leading all-vegetable frying fat for the fish and chip trade, added: “The standard of this year’s finalists seems to have scaled to new heights with three fantastic, high quality entries – whoever wins will be a great ambassador for our industry.” The winner of the Best Newcomer Award will be announced at The National Fish & Chip Awards’ 30th anniversary ceremony in London on 25 January 2018. For more information visit www.fishandchipawards.com or follow @FishnChipAwards #FishnChipAwards.

Chippy Chat & Fast Food Magazine • November 2017

GoodLuck Luckto toNicky! Nicky! Good Beauty is the Beast! Drywite have announced the Drywite have creation of aannounced new role ofthe Drywite creation of a new of Drywite Young Fish Frierrole of the Year ‘The Worlds Young Fish Frier of the Year Co-ordinator. Co-ordinator.Man Strongest

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artin Clarke Sales and Marketing artin Clarke anddelighted Marketing Manager saidSales “We are that Manager said “We are delighted Nicky Lewis has been appointedthat to the Nicky Lewis been appointed to the new role which shehas takes control immediately. new role which she takes control immediately. Nicky is well known in the industry, and will Nicky in the and industry, and will bringis well her known enthusiasm organisational bring her enthusiasm and organisational abilities, along with her wide knowledge of hen Mrto Philip Blakeman first metof Eddie abilities, along with hercompetition. wide knowledge the industry the Nicky will Hall he told him that he was brought the industry to the competition. Nicky will be at all Industry exhibitions, working to up onthe Blakemans sausages, so weatthought bedevelop at all Industry exhibitions, working to competition and present the it would be great to get him in and to pull the develop the competition and present at the NFFF Introduction Day (10/4/17) and Bestfirst This year’s winner of the Drywite Young Contact order produced the (10/4/17) new £1.3 and million NFFF Introduction Bestpound This year’sofwinner theGeorge Drywite Young Practice Daysfrom too.”Day Fish Frier the Yearofwas Papadamou cooking plant. Practice Days too.” Fish Frier of the Year and was&George Papadamou Nicky will also be organising their renowned James T. Blakeman Co. Ltd.He from Papas Fish Chips. said “I am The blossoming relationship with renowned Eddie has now from Papas Nicky will also be organising their FishWay, and Chips. He said “I Nicky, am Millennium DYFFY factory visits and everything looking forward to working alongside seen the largest product in Blakemans history a 12” looking DYFFY factory visits and everything High Carryear Business Parkwinner. forward to working alongside associated with the competition. during my as the My Nicky, diary is high meat sausage named ‘The Beast’ in duringNewcastle - Lyme, associated with competition. mystarting year- U asto the winner. Mysure diary Look content out forthe the new website too which already fill up and im sheiswill honour of Eddie and his achievement. Staffs ST5 7UF Look out for the new website too which already starting fill up andthis im very sure important she will Nicky is creating, introducing registration for be brilliant at to organising Tel: 01782 569610 So putisyour customers to theregistration challenge for to see if be brilliant Nicky creating, introducing DYFFY 2018! platform.”at organising this very important Fax: 01782 569611 29054 Williams Potatoes Advert.pdf they too can tackleFRY ‘The Beast.’ 1 31/01/2017 09:40 platform.” DYFFY 2018! E-mail: admin@blakemans.co.uk 29054The Williams Potatoes Advert.pdf are 1 packed 31/01/2017 in 09:40 Beast 12”FRYsausage 5.19Kg www.blakemans.co.uk cartons (Frozen)

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Chippy Chat & Fast Food Magazine • November 2017

National Phish and Chip Week One of the UK’s leading banks recently ran a national campaign across the UK using our treasured dish

hree quarters of Britons report being targeted by scammers with phishing emails, smishing texts and vishing calls. With each person targeted receiving an average of 16 fraudulent emails, texts or calls last year, adding up to a total of 600 million phishing, smishing and vishing attempts in the UK in the last twelve months*. To raise public awareness of this issue Santander UK gave our truly British institution a distinctly phishy twist: by launching a fish and chips van that accepted payment in the form of phishing emails and smishing texts. The van visited: Manchester,Liverpool, Leicester, Birmingham, Cardiff, Bristol, London, Leeds, & Glasgow The Phish & Chips van stationed in prominent locations, gave away portions of fish and chips in exchange for a phishing email. Santander were behind the project to

Chippy Chat & Fast Food Magazine • November 2017

raise awareness of the UK’s phishing problem. It’s a form of fraud in which the attacker tries to learn information such as account passwords by sending an email pretending to be a reputable organisation, usually a bank. All you had to do was to go to the Phish & Chips van and show staff a scam phishing email or smishing text, printed out or on their phone or tablet, in exchange for a FREE portion of fish and chips or battered halloumi and chips, along with some advice on avoiding the tricks criminals use in their attempts to steal people’s money and identities. Customers without a phishing email or text to show alternatively took a short quiz to identify a scam email or text.

Chippy Chat & Fast Food Magazine • November 2017

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Chippy Chat & Fast Food Magazine • November 2017

Where the Chips are Down (& Up) Fish and Chips Index reveals most cost-effective plaice to staycation

ew research revealed the most costeffective staycation destinations in Great Britain, using the cost of fish and chips as a barometer. Looking at the top 25 domestic holiday destinations from the Great Britain Tourism Survey the Fish and Chip Index takes into consideration prices in 250 food outlets to discover the average cost of fish and chips across Great Britain, and uses this as the benchmark to see which locations offer better value for money. Blackpool towered above the rest as a portion of fish and chips came in at just £5.19, over £1.00 cheaper than the national average of £6.20. It was closely followed by Harrogate at £5.24 and Leeds at £5.39. Unsurprisingly, London charges the most for our national dish, with an average cost of £8.90, followed by Weymouth at £7.03 and Brighton at £6.70. The difference between the most expensive and cheapest fish and chips across the country is £3.71, a 71.5 per cent uplift for the same meal in different British holiday hotspots. The cost of haddock throughout Great Britain is steady, so variations in prices broadly reflect local premiums rather than additional costs. Commenting on netting the top spot in the inaugural Fish and Chip Index, Cllr Campbell, Deputy Leader of Blackpool Council said: “We’re thrilled that Blackpool has been recognised as offering the best

Chippy Chat & Fast Food Magazine • November 2017

value pound for pound among Britain’s favourite staycation spots. “Blackpool has received considerable investment in recent years and undergone extensive regeneration, with a view to reclaiming its reputation as Britain’s most beloved seaside town. At the same time, it offers terrific value for money, without compromising on quality, something we’re looking forward to showing holidaymakers this summer.” LEAST EXPENSIVE 1. Blackpool 2. Harrogate 3. Leeds 4. Great Yarmouth 5. Windermere 6. Liverpool

£5.19 £5.24 £5.39 £5.40 £5.63 £5.74

MOST EXPENSIVE 1 London 2 Weymouth 3 Brighton 4 Bournemouth 5 New Forest 6 Torbay

£8.90 £7.03 £6.70 £6.70 £6.69 £6.64

Chippy Chat & Fast Food Magazine • November 2017

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The choice of National Chippy Winners of the Independent 51 preferred 51 Chippy Chat & Fast Food Magazine • November 2017 Chat & Fast Food Magazine • November 2017 Takeaway Fish and Chip Shop of the Year Award

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Chippy Chat & Fast Food Magazine • November 2017

Eddie ‘THE BEAST’ Hall The World’s Strongest 522017 Chippy Chat & Fast Food Magazine • November 2017 Man