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STAR FISH!

Collins Seafoods Growing Stronger Across the UK page 20-21 austen@chippychat.co.uk

TEL 01353 658216

Chat py ll 2 026

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www.chippychat.co.uk

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Babylon Stars at Open Day!

You Shall Go to the Ball!

Issue 9 Volume 16 September 2026

A National Treasure!

Curry Favour! The 28th National Curry Week takes place from the 5th to 11th October 2026. Here at Ceres, we’re ready to help you celebrate with our fantastic curry sauce

by Stelios Theocharous

e re s C urry S auce i s a pre miu m, concentrated commercial curry sauce mix used by fish and chip shops, takeaways, and restaurants across the UK. Blended by Ceres Pure Food Innovation, it is highly regarded in the foodservice industry for its smooth, balanced flavour profile that blends sweetness and spice with a mild hint of chili.

Thickening Window: The natural starches in the mix begin to activate and thicken the water between 62°C and 72°C. Maximum Thickness: The sauce reaches its optimal, full consistency at around 95°C. Crucial Tip: Avoid boiling the sauce. Keep it at a gentle simmer to prevent the starches from breaking down and thinning out.

Preparation & Technical Cooking Tips

One shop owner who loves the Ceres Curry Sauce Mix is Andrew Calleja from the Harbury & Clopton Catch “As we are not your traditional chip shop, I wanted a flavour from a curry sauce that was not traditional in taste and flavour and Ceres is certainly that. “The quality of Ceres is fantastic, and the products work really well with my concept. The curry sauce has a nice flavour and colour and it looks like a quality product so it complements my recycled containers and boxes.” Did you know our Curry Sauce is gluten free so can enjoyed by all your customers. Why stock two products when the only one you need is Ceres Curry Sauce? Are you looking to purchase a 5kg commercial catering pack for your business, or are you looking for instructions on how to use a sample pack visit ceres.shop! Also look out for our food labels too, with a special curry sauce one to complement our sauce!

To prepare the commercial mix, the powder is typically dissolved in cold water to form

HAPPY NATIONAL CURRY WEEK! Visit ceres.shop

Key Specifications & Features High Yield & Profitability: Built specifically for commercial margins, a single 5kg bag yields roughly 41kg of finished sauce (approximately 410 portions based on a standard 100g serving). Flavour Profile: A traditional chip-shop blend consisting of turmeric, cumin, coriander, fenugreek, tomato, onion, and a hint of chili. Allergens: It contains soya. Texture & Coating: Formulated to fully expand when heated, creating a thick, smooth consistency that perfectly coats chips and fish rather than pooling at the bottom of the tray.

a smooth paste before being transferred to a stovetop. According to the official Ceres Guide to Curry Sauce:

Chippy Chat & Fast Food Magazine • September 2026

OPEN DAY SUCCESS!

I Austen Dack Publishing Editor

t was so good to see so many of you at

This month we launch the 2026 Chip

the recent Isle of Ely Produce/ Chippy

Baron’s Ball. The date for your diaries is

Chat Open Day. Once again, we showed

Sunday 6th December. Email austen@

you first hand just what it takes to get

chippychat.co.uk if you would like to

a potato all the way from seed to you

attend and/or sponsor.

the friers. We gave away fish & chips,

In the next edition (October) we look

pies, sausages, sauces and of course the

at the world of frying ranges. The range

traditional open day slice of cake. It never

is one of your biggest outlays and our

ceases to amaze me how far some shops

contributors will have some amazing ideas

travel to see us, and we are very grateful. I

for you to read about.

must send a massive thanks to all speakers

If you have some news or would like

on the day, and of course the many

to be featured, please email me austen@

suppliers from across the industry who

chippychat.co.uk Thanks. Austen

sponsor the event.

Chippy Chat Ltd Oak Lane Littleport Ely Cambridgeshire CB6 1RS

www.chippy-chat.co.uk info@chippychat.co.uk Twitter @Chippychat Facebook Chippy-Chat TEL 01353 658216 FAX 01353 863 444 Managing Director John Boutwood Publisher Oliver Boutwood oliver@chippychat.co.uk Publishing Editor Austen Dack austen@chippychat.co.uk 07863123929 Design/Editorial Accounts Claire Boutwood-Potter accounts@chippychat.co.uk Advertising Sales and Promotions austen@chippychat.co.uk For PR and Editorial editorial@chippychat.co.uk

Chippy Chat & Fast Food Magazine • September 2026

Diary Dates Business or pleasure, dates not to be missed

Papa’s Do Preach!

10 14

New Whitby opening ‘bigger, better and built for the future’!

Hill Crest! Middleton Foods Peter Hill award is still open for entries

Inside

September 2026

Load up! Dinaclass Irish Curry Sauce turns simple

chips into delicious loaded fries in seconds

Down on the Farm The latest news from the NFFF

Boaty McBoat Plaice! Scotland’s only ‘sail-thru’ fish and chip shop is just 1hr away from Edinburgh

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

120 people

Don’t Look Back in Anger! Celebrating 40 Years: A Chippy at

the Heart of Salford

Star Fish! Collins Seafoods: Growing stronger

across the UK

Mission: Imbatterable — 10,000 Portions Later!

Golden Wonder! Mister Parkinson’s celebrate 50 years of trade

You shall go to the ball!! The Chippy Chat ‘Chip Barons’ Ball’ is back!

Get Loaded! Word on the Street is, Everything’s

22 24 28 30

Better with Fries

Going for Gold! Discover Goldfish Sauces

Worth While! SeaWorthy Wild Alaska Pollock

32 34

is the new star for your audience

A National Treasure The Fish & Chip Co.: South Africa’s

Champion of Value-Driven Seafood

Chippy Chat & Fast Food Magazine • September 2026

TALK CHIP TO ME K CHIP TO ME

NATIONAL CHIP WEEK IS GOING BIG FOR 2026

National Chip Week is back, with a new October date, with one mission: to help fish and chip shops give customers something new to get excited about.

year, it is IS all about “Chiploads Happiness” – big flavours, loaded chips, brilliant L CHIPThisWEEK GOING BIGofFOR 2026

Poster - Cut me out

FEATURE 183

specials and the kind of food customers cannot help but share.

Week is back, with a new October date, with one mission: For younger customers, particularly Gen Z, food is about more than filling a gap. chip shops give customers something new to get excited about. They want something indulgent, memorable and worth posting about. They want

about “Chiploads of Happiness” – big flavours, loaded chips, bold toppings, great sauces, customisable choices andbrilliant dishes that feel a little different kind of food cannot help but fromcustomers the everyday - And that is share. a huge opportunity for fish and chip shops. tomers, particularly Gen Z, food is about more than filling a gap. thing indulgent, memorable worth posting about. They MAKEwant IT YOUR OWN SOCIAL MEDIA ASSETS CHIPS ARE HAVINGand A MOMENT reat sauces, customisable choices and dishes that feel a little different National Chip Week works best when Chips are not just the side any more. ay - And that is a huge opportunity for fish and chip shops. shops put their own stamp on it. They are the base for some of the most popular, profitable and flexible menu Create a limited-edition loaded-chip special. MAKE IT YOUR OWN Run it for one week SOCIAL ASSETS ING A MOMENT ideas around. only. LetMEDIA customers National Chip Week works best when vote on their favourite topping. Offer a st the side any more. From loaded fries and chicken toppers to shops put their own stamp on it. free dip with every loaded portion. e for some of the most curry sauces, cheese, spicy seasonings and Give your team a challenge to create le and flexible menu street-food-inspired flavours, are Create a there limited-edition loaded-chip special. the ultimate chip countless ways to turnRun a familiar favourite it for one week only. Let customers dish. into atoppers reason for visit.favourite topping. vote ontotheir Offer a it classic with cheese and You could keep s and chicken to customers freedo dipnot with every portion. curry sauce, go big with chicken and spicy ese, spicy seasonings The beauty isand that shops need to loaded Give your a challenge to create toppings, or create something completely red flavours, there are reinvent everything. Great chipsteam are already the ultimate chipChip dish. unique to your shop. The important thing o turn a familiar favourite at the heart of the business. National is to make feel like an occasion. customers to visit. Week is simply the perfect excuse to it build You could keep classic with cheeseit and on that strength, add a little theatre and curry sauce, go big with chicken spicygives regulars something A goodand special at shops do not need to special customers can only get something toppings, or create completely new to try. A great special gives younger ng. Greatcreate chipsaare already for aNational limited time. important athing reason to visit for the first he business. Chip unique to your shop. Thecustomers is to make it feel like an occasion. time. he perfect excuse to build BUILT FOR and THE NEXTA GENERATION add a little theatre good special gives regulars something ustomersOFcan only get MORE A WEEK OF CHIPS new to try. A great special givesTHAN younger CUSTOMERS e. customers a reason to visit for the first National Chip Week is a chance to drive Younger customers are more adventurous time.are looking for footfall, add energy to your menu and with food than ever. They NEXT GENERATION create content that gets people talking bold flavours, generous portions and a THANtoA WEEK OFlocally. CHIPSUse the posters, social assets and S menu that gives themMORE something campaign materials. Take photographs National Chip Week is a chance to drive talk about. ers are more adventurous and videos of your specials. Get the team footfall, add energy to your menu and ver. TheyThey are looking forfood that looks good. also want involved. Ask customers what they want create content that gets people talking nerous portions andsaucy, a A stacked, loaded portion of chips to see next. locally. Use the posters, social assets and them something to social media: colourful, is made for materials. photographs importantly, have some fun with it. craveable and perfectcampaign for a quick post, Take Most and videos of your specials. Get the Because thisteam October, chips are not playing story or group chat recommendation. ood that looks good. involved. Ask customers what they want second fiddle... loaded portion of chips That is why this year’s campaign comes to see next. THEY ARE THE MAIN EVENT! l media: with colourful, ready-made social assets designed to Most importantly, have some fun with it. rfect forhelp a quick post, shops join the conversation in a way Because this October, chips are not playing hat recommendation. that feels current, playful and easy second fiddle... to share. year’s campaign comes THEY ARE THE MAIN EVENT! social assets designed to he conversation in a way t, playful and easy

Chippy Chat & Fast Food Magazine • September 2026

6th December 2026 The Chippy Chat Ball

Chat py ll 2 026

The Chippy Chat Ball is booked in.

Chi p

Diary Dates

Ch ristmas Ba

Business or pleasure, dates not to be missed... 20th September 2026 KFE Open Day

All the latest developments and innovations at their Market Deeping showroom

26th Sept - 12th Oct 2026 British Food Fortnight

British Food Fortnight is an annual celebration that takes place in late September, promoting the rich culinary heritage of the United Kingdom.

25th September 2026

Macmillan Coffee Morning! Donations from thousands of Coffee Mornings, big and small, help raise vital funds to support the almost 3.5 million people in the UK living with cancer

October 2nd-9th

National Chip Week 2026 A chance to celebrate all things chips! In association with Henry Colbeck, Friars Pride and VA Whitley

Chippy Chat & Fast Food Magazine • September 2026

THE TOUGHSHEET COMMUNITY STADIUM, BOLTON

2 27

SUNDAY 7th FEBRUARY 2027

7th February 2027 Innovations 2027

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

21st February 2027

What’s Cooking? 2027! Join us on Sunday 21st February 2027 at the Royal Highland Centre, Edinburgh, as we bring you one of the UK’s leading fish and chip and takeaway trade exhibitions dedicated to fish and chip shop, restaurant and takeaway owners from across Northern England & Scotland. Keep up to date with trade events by visiting www. chippychat.co.uk and clicking on events. If you’re organising an event and would like to send us details so that we might mention it here and/or on the Chippy Chat website email your details to - austen@chippychat.co.uk Chippy Chat & Fast Food Magazine • September 2026

Chippy Chat & Fast Food Magazine • September 2026

PAPA’S DO PREACH! New Whitby opening ‘bigger, better and built for the future’!

n iconic fish and chip chain has reopened in Whitby after a major investment, bringing new jobs and expanded dining space to one of the UK’s best-known seaside food destinations. Papa’s Fish & Chips has returned to Baxtergate in Whitby, marking the latest chapter for the family-run brand, which was founded in 1966. The company, known for its crispy batter, freshly prepared chips and traditional seaside restaurant experience, says the reopening reflects its long-term commitment to the town. Whitby has long been regarded as one of the country’s most famous places to enjoy fish and chips, attracting visitors from across the UK and beyond. Papa’s said it was proud to be bringing its offer back to a town so closely associated with the dish. Daniel Maund, director of operations at Papa’s Fish & Chips, said: “Whitby is one of the most famous fish and chip destinations in the world, so we’re incredibly proud to bring the Papa’s experience back to the town.” He added: “We’re passionate about serving high-quality food, creating memorable experiences for families, and continuing the tradition that has defined our business for nearly 60 years. This major investment reflects our confidence in Whitby and our long-term commitment to the town.” The reopening has created a number

Chippy Chat & Fast Food Magazine • September 2026

of new local jobs, with Papa’s saying its newly recruited team is made up of Whitby residents. The company believes the investment will not only strengthen its presence in the town but also support the wider community and local visitor economy. Mr Maund said he was excited to welcome customers back to a restaurant that would be “bigger, better and built for the future”. The Baxtergate restaurant has reopened with more than 250 covers, including over 100 on the ground floor. The expansion follows the purchase of a neighbouring property, allowing the business to create a larger venue capable of serving families, groups and coach parties. The additional space is expected to help the restaurant meet demand during busy periods, particularly in the summer months when Whitby welcomes large numbers of day-trippers and holidaymakers. Customers will be able to choose from a full fish and chip menu, alongside children’s meals, vegetarian dishes, gluten-free options and takeaway services. Papa’s said the refreshed restaurant has been designed to offer a welcoming experience for both locals and visitors. The company hopes the reopening will provide a boost for Whitby’s hospitality scene while continuing a tradition that has been central to Papa’s for nearly six decades. With its expanded premises, larger team and renewed investment, the business says it is looking forward to serving customers in the town for years to come. Chippy Chat & Fast Food Magazine • September 2026

Chippy Chat & Fast Food Magazine • September 2026

The Bay

Hooked on sea-stainability with

Chippy Chat & Fast Food Magazine • September 2026

“We wanted our gluten free batter to mirror our ‘normal’ batter... the result is a superb quality batter that our customers love.” Calum Richardson opened award-winning The Bay Fish & Chips in Stonehaven, Aberdeenshire in 2006. With a focus on sustainability, chef Calum is passionate about the environment; proudly putting sustainable, locally sourced fish and chips at the top of his menu. “We’re fortunate to be right on the seafront, and when you run a business which relies on produce straight from the sea it makes you very aware of your surroundings. We have a trusted reputation for leading the way on this, as recognised by winning the Sustainable Business Award at the Cateys.” Calum sells the freshest seasonal and most sustainable MSCcertified produce. “We proudly source 90% of our menu from within 50 miles of the shop; only serve fish from Marine Stewardship Council (MSC) accredited stocks – we were the first fish and chip shop in the UK to gain the MSC Chain of Custody to sell North Sea haddock and cod – and customers love that we offer a fish-based menu which shines a light on the fantastic local produce we have available to us; when it’s in season. Calum’s success with The Bay has resulted in many award wins, over 90 in fact. “Our awards include Fish & Chip Shop of the Year and Young Frier of the Year – which is particularly special as it shows where the journey started, truly cementing that there was a future in this industry for me.” Calum has known and worked with Middleton Foods for many years. “I knew the late Peter Hill for a long time; he’d often pop into the shop – never after my business – to see how everything was going. That’s the thing about Middleton Foods, they’ve no hidden agenda; they’re truly there for the industry. Nurturing new talent, supporting the trade and genuinely interested in seeing shops and people succeed. I’m delighted to judge The Peter Hill Award, which Middleton Foods launched in memory of Peter. It’s a fitting tribute for a wonderful man; a man I considered a great friend. I know he’d love everything the Award stands for, which is credit to Middleton’s.” Middleton Foods supply Calum with a range of batters and sauces. “I have numerous products from Middleton’s, including bespoke batter, bespoke gluten free batter and bespoke curry sauce. I also order gluten free curry sauce and gluten free gravy. I operate The Bay on the Road too – mobile event catering – which is exclusively gluten free. We wanted our gluten free batter to mirror our ‘normal’ batter, and tasked Middleton’s with developing a bespoke mix for us. Colin Cromar made the process simple and extremely efficient, and the result is a superb quality batter that we and our customers love”.

To find out more, please visit our website 13

Chippy Chat & Fast Food Magazine • September 2026

Calum’s final word? “Middleton Foods are the very best to work with. They’re genuinely passionate about the industry and are huge supporters of industry events. As a committed headline sponsor of National Fish & Chip Day – which puts our fantastic industry in the spotlight – they really get involved and fly the flag for our industry, and for that I thank them.”

Chippy Chat & Fast Food Magazine • September 2026

Top of the Hill! Last chance to enter the Peter Hill Award

aunched by Middleton Foods in memory of its late CEO, Peter Hill, in 2023; The Peter Hill Award is truly unique and reflects Peter’s passion for his beloved fish and chip industry, as Ryan Baker, Sales Manager, Middleton Foods explains: “Peter loved the industry so much and was always keen to support and nurture new talent in the trade he adored. The Peter Hill Award recognises newcomers to the industry, encourages new talent, promotes quality and excellence and allows us to give something back to the trade. We’d like to extend our thanks to our independent expert judging panel – Fred Capel, Nigel Hodgson and Calum Richardson – as well as Nikki Williams, Field Sales Manager, KFE and NFFF too, for their ongoing support. The Award is a true legacy to Peter and a fantastic way to keep our great friend’s memory alive. We can’t wait to see who enters this year, and to see who will win something money just can’t buy. A carefully curated prize pot, which encapsulates all the aspects of the industry Peter loved so much – areas he was so knowledgeable and passionate about – that will support the winner and benefit their business ongoing.” Previous winners include Oliver’s Chippy in Warton, Lancashire (2023) and SALT Fish & Chips in Cumbria (2024) and Monster Fish & Chips, Fort Augustus in 2025. Commenting on their achievement Daniel and Claire Sandham, Owners, Monster Fish & Chips Co. says:

Chippy Chat & Fast Food Magazine • September 2026

“We are incredibly proud and honoured to have received The Peter Hill Award for 2025. It’s a privilege to be recognised within the fish and chip industry so early in our journey, especially among so many dedicated and talented professionals. This award means a great deal and reinforces our commitment to maintaining the highest quality and standards in everything we do. I’d also like to thank our team, suppliers and industry partners for their continued support and collaboration.” The winner of The Peter Hill Award 2025 (Monster Fish & Chips) received a spectacular prize – £1,000 worth of Middleton Foods stock; design of their own, ‘own label’ bespoke batter mix; two places at the KFE School of Frying Excellence, with accommodation; two places on the NFFF Fish Frying course and membership of the NFFF for one year; 1-1 ForkedUp training with Calum Richardson, for 3 months; two tickets to the Fish & Chip Shop of the Year Awards 2026 (with hotel accommodation and travel expenses); a years’ support from Middleton Foods very own Batter Boys and additional support for National Fish and Chip Day 2026! Four runners-up will each received £300 of Middleton Foods stock and one place at the KFE School of Frying Excellence, with accommodation. The Peter Hill Award welcomes entries until 30th September 2026 from anyone new to the fish and chip trade. Full details on how to enter, the judges and the all-important prize, can be found here – www.middletonfoods.com/thepeter-hill-award.

Chippy Chat & Fast Food Magazine • September 2026

Down on the The latest news from the NFFF

n Sunday, 6 September, the annual Isle of Ely Produce Open Day took place. This event gives attendees useful information about what potato prices are likely to be this year and the reasons behind them. The seminars also offer insight into how other shops are integrating technology into their businesses, promoting alternative species, and the benefits of entering the National Fish and Chip Awards. What struck everyone this year was how professional these small, independent businesses are, often matching and surpassing large national chains. They are using AI to streamline their operations, as well as sourcing and marketing new species of fish. The quality of the presentations was excellent too, a sure sign that the future of this great industry is in safe hands. It was truly inspirational. All presenters were 2026 National Fish & Chip Award winners, and they really did prove just why they are so successful. We were also joined by Dawn Butler MP, who has a passion for fish and chips and took time out of her busy schedule to open the day and learn more about the sector.

Chippy Chat & Fast Food Magazine • September 2026

This event has gone from strength to strength and is an amazing opportunity to meet other operators and share ideas. We are already looking forward to next year. Fish & Chips in the Press The NFFF has once again featured across media from all over the UK. The most recent was with Times Radio discussing the rising price of fish and chips. Andrew delivered a good account of the trade and the issues we are facing, and he once again underlined why the government should be looking at a 10% cut in vat for the hospitality industry. A recent cut in Southern Ireland to 9% was cited with businesses in Northern Ireland citing this lower rate as a significant cross-border competitive disadvantage. Andrew discussed this with NFFF Ni board member John Lavery on a recent trip to Belfast. He was also in Northern Island to meet representatives from Duncrue Food Processors and also William Ly, Owner of Camseng International Foods Limited and Golden Glen. Whilst in Belfast Andrew did a live interview with Nicky Cambell on Five Live on the general state of the economy and how it effects small businesses.

Chippy Chat & Fast Food Magazine • September 2026

Farm! National Fish & Chip Awards Organisation for the National Fish & Chip Awards is well underway. Some of the awards will move from entry level to actual judging soon. There is still time to enter a few of the awards including; Fish and Chip Newcomer of the Year Award - 06.10.2026 Field to Frier Award -13.10.2026 International Fish and Chip Operator of the Year -13.10.2026 Menu Innovation Award – 03.11.2026 Marketing Campaign of the Year Award - 10.11.2026 Community Engagement Award 01.12.2026 Team Development Award – 01.12.2026 NFFF Quality Accreditation Champion 01.12.2026

see the new NFFF online training website. Starting with the Complete Fish and Chip Management Theory Course. This is the official theory course of the National Federation of Fish Friers which has been developed over 40 years. This course will teach you everything you need to know to set up and operate a fish and chip shop. This best practice training is so important to have to refer to should anything go wrong in the future. It is advisable to then book a practical course to follow on from this theory course. Covering everything from employing people to packaging and portion control. 24/7 HR helpline, Supportis This members FREE helpline continues to be popular with members most enquiring about absence management and contracts and employee handbooks.

Environmentally Sustainable Business Award -08.12.2026 If you would like to enter the 2027 awards, please visit www.fishandchipawards.com for more details NFFF Launches new training website

If you’d like to know more about the NFFF including details of how to become a member please visit www. nfff.co.uk

Log onto training.nfff.co.uk and you will

Chippy Chat & Fast Food Magazine • September 2026

Boaty McBoat Plaice! Scotland’s only ‘sail-thru’ fish and chip shop is just 1hr away from Edinburgh

ne of the UK’s most unique dining experiences can be found in a fish and chip shop just outside of Edinburgh. This fish and chip shop is continually talked about online because of its delicious food and amazing riverside views is right here in Scotland, just a stone’s throw from Edinburgh. What’s more, the location has a unique selling point as it has a drive-thru - but it’s not for cars. McMonagles fish and chip shop in Clydebank is a modern dining room on a moored boat which floats on the Forth and Clyde Canal. While you can go in and order your food on foot, they also have the UK’s first “sail-thru”, which allows boats to sail up to the window, order their food, and tuck in while they cruise along the water. The restaurant was shared on TikTok by Chris Lawlor, who regularly posts videos about places to visit in the country. In his video, he filmed himself attempting to receive his fish and chips from the sailthru window, but admitted that for those

Chippy Chat & Fast Food Magazine • September 2026

in kayaks, it’s easier just to get out and go into the restaurant on foot. He said: “Did you know that, in Scotland, there is a drive-thru chip shop for boats, where you sail up to the window, order fish and chips from the canal, then head back onto the water with your food?” “If you’re using a kayak or a paddle board, and it’s too high to reach [the window], you can actually walk in the front door, as this is a restaurant shaped like a ship. It’s called McMongles in Clydebank.” According to the McMonagles website, they are the “only” place to offer their unique sail-thru experience, which they describe as the “ultimate blend of tradition, innovation, and adventure”. The website reads: “Fancy picking up your order by boat? Simply sail up to our window, place your order, and enjoy award-winning fish and chips on the water. “It’s the ultimate blend of tradition, innovation, and adventure - and it’s only at McMonagles. Whether you arrive by land or by canal, we’re here to serve up something special with every visit.” Do you have an unusual entry point? Email austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • September 2026

Star Fish! Collins Seafoods: Growing stronger across the UK

t has been an exciting year of development for Collins Seafoods, with the business continuing to grow its presence across the UK and build on its relationship with the fish and chip trade. A key milestone has been the opening of Collins Seafoods South West in Plymouth. Since opening in April, the new depot has extended the company’s reach into Devon, Cornwall and the wider South West, bringing Collins Seafoods closer to customers across the region. With Keith Treloar as Sales Manager South West, the team has been busy developing relationships with businesses throughout the area and establishing the new depot as an important part of the Collins Seafoods operation. The South West depot joins the established North East and Yorkshire depots, giving Collins Seafoods three locations from which to support customers across the UK. For businesses in the South West, the new depot provides a direct link to Collins Seafoods and brings the company’s products, expertise and dedicated sales support to a new market. With an extensive range of products available, Collins Seafoods works closely with fish and chip operators to help them find the right products for their individual businesses. From Frozen at Sea cod and haddock through to a wide selection of complementary products, the aim is to provide customers with quality, choice and dependable service from a supplier that understands the trade. The local sales teams are an important part of that approach. Being able to speak directly with customers, understand what matters to their individual businesses and offer advice and support helps Collins Seafoods build relationships that go beyond simply supplying products.

Chippy Chat & Fast Food Magazine • September 2026

It has also been a year of recognition for Collins Seafoods. In February, the company was named Supplier of the Year at the National Fish & Chip Awards, an important achievement that recognises the hard work and commitment of the entire team. For Collins Seafoods, these developments are all part of the same bigger picture: continuing to invest in the business so that it can better serve its customers and support the trade. From the established North East and Yorkshire operations to the new South West depot, the company is continuing to build a strong network across the country, backed by a dedicated team with a clear focus on customer service. As the business looks ahead, Collins Seafoods is ready to build on this progress and continue developing its relationships with fish and chip businesses throughout the UK. With three depots, an experienced team and a commitment to quality and service, Collins Seafoods is the perfect choice for your business. Get in touch with your local team today and discover what Collins Seafoods can do for you.

CONTACT COLLINS SEAFOODS NORTH EAST: Unit 2, Park 2000, Heighington Lane Business Park, Newton Aycliffe, County Durham DL5 6AR Tel: 01325 315544 Web: www.collinsseafoods.co.uk Email: sales@collinsseafoods.co.uk COLLINS SEAFOODS YORKSHIRE: Unit 2, Felnex Crescent, Cross Green Industrial Estate, Leeds, LS9 0SN Tel: 0113 2498832 Email: salesyorkshire@collinsseafoods.co.uk COLLINS SEAFOODS - SOUTH WEST: Unit 20, Walkham Business Park, Burrington Way, Plymouth, PL5 3LS TEL: 01752 328222 Email: salessw@collinsseafoods.co.uk

Chippy Chat & Fast Food Magazine • September 2026

Mission: Imbatterable — 10,000 Portions Later! By James Ellams

hat do 10,000 portions of fish and chips, one ruined frying top and a football shirt have in common? For James Ellams, they all came with an unforgettable trip to Klaksvík in the Faroe Islands for JFK-sponsored Fishermen’s Day. Winning the Drywite Young Fish Frier of the Year award opened doors, but I never expected one to lead me to the breathtaking, rugged beauty of the Faroe Islands. I fell in love with the scenery, but what made the trip unforgettable was the incredible warmth of the people. I was proud and honoured to be invited by Klaksvík-based fishing company JFK to join the team for Fishermen’s Day (Sjómannadagurin). From the moment we arrived, the hospitality from Jógvan, Hanus and the JFK family was superb. They welcomed us warmly, treated us to whisky tasting and a fantastic steak dinner, and made us feel like family. Jógvan and his father’s strong belief in community also showed their investment in young people and the future of our industry. But we were there to do a job, and what a job it was. Huge crowds descended on Klaksvík’s West Harbour, with queues stretching for miles. It takes a special team

Chippy Chat & Fast Food Magazine • September 2026

to serve that many fish and chips, and I was honoured to fry alongside fellow British chefs from Lewis’s Fish and Grill in Kent – Gavin Lewis, Telmo Diogo Martins Cerveira and Daniel Anthony Dance. Jógvan also joined us on the line, and his frying skills were first class. Handling this volume required high performance equipment, and the exceptional Kiremko and Florigo frying ranges helped us maintain quality and speed throughout the marathon session. The set up was immense. Florigo had engineer Mark on site, who got fully involved and even broke a sweat frying. By the time the queues cleared late into the night, we had smashed last year’s record. With the event sponsored by JFK, we used its world-class Gadus fish to serve an astounding 9,000 to 10,000 portions of fish and chips free of charge to the community, including deliveries to local medical centres and care homes. It was an exhausting, exhilarating 14hour shift, and my official frying top, kindly produced by the NFFF and featuring all our brilliant sponsors, was ruined by the end. It was so thoroughly battered that I left it behind, terrified I’d make the airplane cabin smell like a busy chip shop if I brought it home! Before we left, I watched Klaksvík vs Riga FC in the UEFA Conference League, which as a big football fan was an incredible experience. Of course, I bought the team shirt, featuring JFK alongside the team’s other sponsors, with Gadus advertisement boards also around the stadium. Ultimately, it was a deeply rewarding experience that proved just how universally loved a good plate of fish and chips really is.

Chippy Chat & Fast Food Magazine • September 2026

GREAT GADUS

The new GADUS has been constructed with great care to ensure high quality products based on the positive feed-back from our UK chip shop customers. We have over 100 years of fishing experience, and best practice too. Steps are taken at every juncture of the fishing process to ensure that JFK’s frozen-at-sea products are as fresh as possible. Frozen-at-sea has been called “fresher than fresh,” because within four hours from leaving the sea the fish is processed and frozen, locking in goodness perfect for your customers. JFK’s purpose is to work in harmony with the environment and to promote sustainable utilization of the fish stocks. ASK YOUR FISH SUPPLIER FOR FAS GADUS TODAY.

Read more about our certifications on www.jfk.fo 23

Chippy Chat & Fast Food Magazine • September 2026

Golden Wonder! Mister Parkinson’s celebrate 50 years of trade

arkinson’s, based on Eastgate, has been a family-run stalwart of Louth’s retail scene since 1976 and has continued to thrive ever since under the expert stewardship of co-owners Sharon Foster and her husband Marcus. “It takes a long time to get a good name in Louth, but we hope we are still doing a good job,” says proud Sharon, 60. “There is tough competition, but we are still here and we still keep trading. We would like to thank all of our customers over the years.” To mark the 50th anniversary, Parkinson’s decorated the shop with banners and balloons and also gave their dedicated supporters a special treat. For on Friday, July 24, the first 50 customers received a £5 discount on their orders. The Parkinson’s story began when Sharon’s mum and dad, Dave and Edna Parkinson, ran a chip shop in Leigh, near Manchester, where they came from. They scoured the country searching for bigger and better – and landed in Louth where they opened their first business in 1976 on Brackenborough Road. Sourcing the best fish from Grimsby Docks and perfecting their batter, Dave and Edna’s fish and chips took Louth by storm. Nine years later, they switched to the current Parkinson’s premises on Eastgate, and Sharon and Marcus took over the reins in 1988 when her parents retired. Open from 11.30 am to 2 pm and 4 pm to 8 pm on Mondays to Fridays and all day Saturdays, the shop, which doubles up as a restaurant, prides itself as a traditional chippy. While accepting the world is moving forward at a rapid pace, Parkinson’s has yet to embrace the order-and-delivery platforms such as Just

Chippy Chat & Fast Food Magazine • September 2026

Eat, Deliveroo, Food Hub and Uber Eats. “Everything in this country has changed since Covid, but we’ve not gone down that road,” says Marcus, 65. “We are more traditional.” One change Marcus has had to accept over the years is the price of fish, which he describes as “horrendous” and the like of which “we have never seen before”. “Potato prices are also up and, like any business, we are finding everything so expensive. “We try and keep our prices as low as possible, but we still need to make a living. We are lucky that we are still going strong – thanks to all the people who support us.” “We are proud to run a place where we see our regulars return every week,” says Sharon. “And we welcome new customers who try our fresh food for the first time. “It is a family business through and through, and many people have joined our team over the years, including our daughters and nephews.” Those daughters are Becky Foster, who lives in Newcastle and is expecting a baby in September, and Hannah Foster, who lives in Lincoln. There are two grandsons too – threeyear-old Ari and one-year-old Rio. Making up the Parkinson’s family are the many members of staff the business has employed over the years, including nine at present, all well versed in asking: “Open or wrapped?” As the birthday celebrations continue, Sharon and Marcus have one final message: “We continue to fry and serve our food with the same passion as when it all began.” Are you celebrating a milestone? Email austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • September 2026

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Chippy Chat & Fast Food Magazine • September 2026

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By Austen Dack

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

Chippy Chat & Fast Food Magazine • September 2026

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

Perfect chips time after time • Reduces excess starch for a better quality chip when fried • Prevents oxidisation in freshly peeled and chipped potatoes • Creates a drier chip, reducing frying medium breakdown • Smaller bottles keep fresher for longer • Anti-clumping formula for free flowing use • No trace on cooked chips • The perfect formula for consistent chips - time after time • Proudly made in the UK

www.ceres.shop

Chippy Chat & Fast Food Magazine • September 2026

Get Loaded!

Word on the Street is, Everything’s Better with Fries

ccording to Booker1, blended global cuisines, quality fast food for sharing, and loaded and topped dishes are among those set to shape the dining out sector in 2026. It also claims that loaded fries are booming across the out of home sector due to their visual appeal, excellent value for money and being highly adaptable to personal tastes. As well as being perfect for a main, side, sharing dish and take away, loaded fries are easy to assemble and quick to serve, says the report. Some fish and chip shop owners are adding loaded fries to their menus to create extra revenue streams! Global Street Food Leans into Loaded Fries In a twist on the Mexican trending Birria Tacos – cheesy ‘pull’ and dunking videos abound on social media – many street food traders are offering birria fries or ramen as variations; other global toppings that can be found atop fries are Korean bulgogi and butter chicken2. With fries being the loaded dish that consumers are most likely to engage with over the next 1-2 years (55%)3, operators should look to popular global dishes and flavours and adapt to suit a loaded fry format. To turbo-charge your fast-food offer, look no further than Lamb Weston’s Really Crunchy Fries for a memorable street food experience! Their unashamed visible coating ensures a crunchy finish and with a hold time of over 30 minutes, these fries will reduce waste and ensure customer satisfaction, making them ideal for loading up and serving dirty. 1 Booker Food & Drink Trends for 2026, Dec 2025 2

Street Food Hub, The Hottest Street Foods of Summer 2025, Aug 2025

3 CGA by NielsenIQ and Bidfood 2026 Food and Drink Trends consumer survey, sample size 2,000 (UK adults); data collected May 2025

For more innovative ideas, recipes and potato inspiration, head over to www.lambweston. eu/uk , call 0800 963962 or email us at salesUK@lambweston.eu

Chippy Chat & Fast Food Magazine • September 2026

Going for Gold! It’s National Curry Week October 5th to October 11th, so it’s time to stock up on your favourite curry sauce brand Goldfish! SMOOTH, VELVETY SAUCES

ur range of four easy to use delicious c u r r y s a u ce s a re i n a u n i q u e concentrated format that guarantees to provide, by just adding water and heat, a smooth, creamy, velvety sauce with no lumps - even without sieving. As used in Fish and Chip shops and Chinese Takeaways throughout the country. The concentrate is so versatile it can be used as a flavouring and thickening ingredient in many different recipes as well as for the more traditional uses. Here at Keejays, we have been producing speciality sauces and concentrates for over 35 years. We work closely with retailers, wholesalers, food manufacturers and professional chefs to create amazing flavours which we are proud to present. While fish and chips may be Britain’s undisputed national dish, curry follows close behind. With National Curry Week running from 5th-11th October, fish and chip shops have an ideal opportunity to combine the two using one simple, cost-effective ingredient: Goldfish Curry Sauce & dip. Keejays is also proud to have expanded its popular Goldfish Brand range with the launch of its Curry Dip, a sweet and fruity curry dipping sauce that blends fragrant curry spices with subtle fruity notes and a slow-building heat. Goldfish Brand Curry Dip adds a bold twist to a wide variety of dishes, whether it’s chicken, chips, wraps, burgers, vegetables, grilled meats or even salads. This versatile dip can be drizzled, dunked, poured, or stirred into

Chippy Chat & Fast Food Magazine • September 2026

recipes, offering something for every taste and every menu. Ryan Harrison form Harrison’s Fish & Chips, Oxford has been trying the Goldfish Curry sauce range “We already sell chip shop curry sauce but wanted to give people another option,” Ryan says. “A lot of curry sauces are powders, but this is a concentrated paste that’s already been cooked down so it’s full of flavour. We just add water and heat it. It’s just as easy to use as a powder but you can really taste the difference.” The Chinese Curry Sauce is sold in 7oz pots for £2, with staff prompted to mention it at the till. “These add-ons are important,” Ryan explains. “People are already coming in for fish and chips, and the condiments have a higher margin, so we really try to push them. We even have a little note on the till reminding staff to offer mushy peas, curry sauce or homemade tartare. About half of customers will choose at least one.” Made using clean ingredients with no artificial preservatives, Goldfish Brand Curry Dip delivers bold, honest flavour with consistent quality. It is made in small batches by Keejays, an independent family-run business based in the heart of Suffolk. For operators looking to offer something different, or consumers wanting a quick flavour boost, Goldfish Brand Curry Dip is a must-have. Contact Keejay’s on 01473 827304. www.goldfishbrandsauces.com

Chippy Chat & Fast Food Magazine • September 2026

Worth While!

SeaWorthy Wild Alaska Pollock is the new star for your audience!

or an industry built on tradition, the UK fish and chip sector is entering a new era. With shifting quotas, ongoing supply pressures, and growing customer demand for sustainability and value, 2026 will reward businesses that make smarter sourcing choices. Increasingly, one species is standing out from the crowd: SeaWorthy wild Alaska pollock. At American Seafoods, we’re seeing this shift firsthand. From large wholesalers to independent chippies, operators are looking for more than just fish—they want consistency, quality, and a product they can stand behind with confidence. SeaWorthy wild Alaska pollock delivers on all counts. Harvested from the pristine, icy waters of Alaska and managed under some of the world’s most rigorous fisheries standards, pollock represents sustainability at its best. Science-led quotas, strict monitoring, and long-term stock health ensure a dependable future supply—giving businesses confidence in both availability and responsible sourcing. In a market where not all pollock are equal, SeaWorthy wild Alaska pollock stands apart for its proven reliability, traceability, and integrity. Just as importantly, it brings stability to the plate. In an environment where supply chains remain unpredictable, working with a species—one with reliable volume and consistent pricing can make a real difference to margins. For operators navigating rising costs, it’s a smart, future-ready choice that delivers both performance and peace of mind.

Chippy Chat & Fast Food Magazine • September 2026

Frozen at sea within hours of catch, SeaWorthy wild Alaska pollock locks in natural freshness, texture, and nutritional value at its source. Delivered as skinless, boneless fillet portions, it is designed for ease and versatility across modern menus with formats suited for everything from finger foods and fish nuggets to tacos, hot pots, stews, fishcakes, and, of course, fish and chips. No further trimming or cutting is needed; simply defrost your pollock 1 kg stick and you have consistent, all-natural fillet portions ready to use across multiple meal occasions. For fish and chip shops, this kind of flexibility is a true competitive edge. While the traditional fish supper remains at the heart of every menu, today’s customers are looking for variety sharing bites, lighter options, and family-friendly choices. Pollock makes it easy to deliver all of this without adding complexity. And when it comes to fish and chips, it truly shines. Its mild flavour and delicate flake create the perfect base for a crisp, golden batter, while its naturally lean profile ensures a lighter, cleaner finish. The result? A dish that feels indulgent, yet never heavy exactly what modern consumers want, delivered with consistency every time. Health is also playing a bigger role in purchasing decisions. Low in fat, high in protein, and cleantasting, SeaWorthy wild Alaska pollock aligns perfectly with the shift toward better-for-you meals without compromising the classic fish and chip experience. As the industry looks ahead, the question is no longer just what we serve, but how it performs for our customers, our businesses, and our future. SeaWorthy Wild Alaska pollock isn’t just an alternative—it’s a smarter evolution. For further information or to place your order, please contact your Q-Partnership member representative. Chippy Chat & Fast Food Magazine • September 2026

Chippy Chat & Fast Food Magazine • September 2026

A National

The Fish & Chip Co.: South Africa’s Champion of Value-Driven Seafood

he Fish & Chip Co. stands proud as one of South Africa’s fastest-growing and most celebrated fast-food takeaway franchise networks. Operating nationwide with a passionate commitment to its motto, “Fresh, Hot and A Lot”, this beloved brand has successfully captured the hearts and appetites of millions of South Africans. By blending incredible affordability with exceptionally generous portion sizes, the franchise has created a community-focused dining experience that keeps loyal patrons coming back week after week. With over 180 stores thriving across industrial hubs, bustling transit stations, and modern shopping malls, the brand is widely recognised as a premier destination for comforting, high-quality local takeaway food. The incredible popularity of the chain is backed by prestigious public accolades.

Chippy Chat & Fast Food Magazine • September 2026

Over the years, it has earned multiple nominations in the Fast-Food Restaurant category for the Sunday Times Top Brand awards and proudly secured the coveted “Readers Choice Best Fish & Chip Franchise” award from Independent and The Star newspapers. These awards mirror the overwhelmingly positive customer sentiment found online. Across major consumer review platforms, thousands of diners continuously celebrate the franchise for its unbeatable meal combos, flawless kitchen turnarounds, and friendly in-store service. The Culinary Magic: Satisfying and Authentic The menu at The Fish & Chip Co. focuses strictly on perfecting traditional South African comfort food classics. Instead of chasing complex or expensive culinary trends, the brand invests its energy into Chippy Chat & Fast Food Magazine • September 2026

maximizing flavour and portion sizes across a tightly curated selection of fan favourites: The Crispy Golden Seafood: The true anchor of the menu is their sustainably caught hake or snoek. Customers routinely praise the signature batter, which cooks to a perfect golden crunch while sealing in the natural moisture and flaky texture of the fresh fish. Traditional Slap Chips: A legendary South African staple, the franchise’s traditional “slap chips” are thick-cut from premium local potatoes. Prepared soft and intentionally steeped in salt and vinegar, these chips deliver a mouthwatering, deeply nostalgic taste experience. Savory Smoked Russians: A massive hit among meat lovers, their heavily seasoned smoked sausages—available as standard or decadent cheese-stuffed varieties—serve as the perfect protein-packed companion to any meal. Feast-Sized Sharing Deals: Built to embrace South Africa’s vibrant culture of communal eating, the franchise offers massive multiperson platters like the Village Share. These giant bundles pile multiple portions of golden fish, savory Russians, fresh bread rolls, and

Treasure! over a kilogram of steaming hot chips into a single, affordable family box. 1. Exceptional Customer Service and Freshness A primary highlight across positive reviews is the warm hospitality and fast, efficient service provided by local employees. Visiting customers at The Fish & Chip Co. Mall of the South in Johannesburg South regularly share their delightful experiences online. One highly satisfied family recently shared a review on TripAdvisor, stating, “Serves the best Fish and Chips in Johannesburg South,” while highly rating the branch’s exceptional value, attentive service, and top-tier food quality. Another local diner eagerly agreed, posting on Google Maps, “Great customer service by the team. I will definitely come back, the food is very nice!” 2. Piping Hot Quality and Perfect Portioning Food quality consistency is another area where top-performing stores earn substantial praise. Regular patrons at The Fish & Chip Co. Glen Village in Pretoria East frequently express their admiration for how quickly orders are fulfilled without compromising on fresh-out-of-the-fryer heat. Reviews 37

Chippy Chat & Fast Food Magazine • September 2026

consistently emphasize that the batter retains an exquisite, non-greasy crunch, while the soft, vinegar-infused chips are served in massive, overflowing boxes that easily exceed expectations for a quick budget lunch. 3. Unbeatable Value for Working Families For daily commuters and budget-conscious workers, the brand’s low pricing structure is seen as an absolute lifesaver. Promotional solo deals, such as the famous Laduma Combo, are constantly applauded by online reviewers as the best value-for-money lunch available in the fast-food market. Customers love that they can walk into a store with a small amount of change and walk out with a heavy, deeply satisfying meal that fuels them for the rest of the workday. The Final Verdict: A National Treasure The Fish & Chip Co. has firmly cemented its legacy as an indispensable icon within South Africa’s competitive culinary landscape. By continuously executing its simple promise of serving fresh, piping-hot meals in massive quantities, the franchise satisfies both the pockets and the cravings of its diverse customer base. Chippy Chat & Fast Food Magazine • September 2026

Load up! Dinaclass Irish Curry Sauce turns simple chips into delicious loaded fries in seconds

rom major chains such as Five Guys and Domino’s to independent burger joints and pubs, loaded fries are firmly established on menus. Filling, easy to share and simple to customise, loaded fries offer fish and chip shops a straightforward way to turn a familiar, low-cost menu item into a more substantial meal. With fish prices continuing to rise and margins under pressure, operators are looking closely at where additional profit can be made. Loaded fries provide one option, using a product already at the heart of the menu – chips. Adding Dinaclass Irish Curry Sauce gives operators a simple starting point. A medium curry sauce combining fruity sweetness with a gentle spicy kick, it is perfect for pouring over chips on its own or using as the base for a more substantial loaded fries option. Grated cheese, spring onions, crispy chicken goujons or pulled chicken breast can all be added to create different combinations. A regular portion of chips priced at around £3 can quickly become a £7-8 meal, with relatively little additional ingredient cost. Another hugely popular dish originating in Ireland that is now gaining traction here is the Spice Bag. Traditionally made with chips, shredded chicken, onions, peppers and a blend of spices, everything is tossed together in a bag before being served with a pot of curry sauce for dipping. The versatile concept can also be adapted with a range of proteins and fillings, including vegetables

Chippy Chat & Fast Food Magazine • September 2026

and scampi, making it an easy way for operators to create varied dishes around Dinaclass Irish Curry Sauce. National Curry Week With National Curry Week taking place from 5th–11th October, loaded fries also allow fish and chip shops to put curry sauce at the centre of the menu. Rather than relying on a short-term promotion or introducing a completely new dish, operators can use ingredients they already stock and add a loaded fries option as a special or keep it on the menu year-round. Dinaclass Irish Curry Sauce is part of the Kerry Foods range of curry sauces. For customers looking for a more traditional flavour, Curry Sauce Without Sultanas offers a familiar tangy taste with a mild aroma. Vegetarian Society Approved and Gluten Free variants are also available, helping operators cater for different dietary requirements, while a microwaveable option is available for added convenience. Quick to prepare Dinaclass Irish Curry Sauce is available in 500g, 2kg, 5kg and 10kg packs, with preparation quick and simple – just add water and heat. Once made, it can be held in a bain marie throughout service, and if demand runs higher than expected, fresh batches can be mixed and served on the spot without slowing down the queue. For fish and chip shops looking for practical ways to make more of existing menu staples, loaded fries offer a straightforward addition – and National Curry Week provides a timely reason to put them in front of customers. For more information, please visit https:// eu.kerryfoodservice.com/pages/dinaclass. For expert industry advice and to request a sample, you can also call the Frying Squad on 0800 138 1938. Chippy Chat & Fast Food Magazine • September 2026

A curry sauce mix to Indulge the taste buds

a symphony of sweet and spicy perfection! Savour the delightful blend of sweet flavours that dance on the palate, followed by a tantalizing spicy kick that leaves your customers wanting more!

“Incredible taste, and our customers can’t get enough! Since adding the sauce to our menu, we’ve seen a significant boost in sales – a true profit opportunity we couldn’t ignore!”

TO ORDER YOUR SAMPLE VISIT: EU.KERRYFOODSERVICE.COM

Chippy Chat & Fast Food Magazine • September 2026

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

Over 120 friers, farmers & suppliers recently travelled to Ely Cambridgeshire for the annual Isle of Ely Produce & Chippy Chat open day, some from as far away as Norway!

Chippy Chat & Fast Food Magazine • September 2026

he event put on by John, Oliver and Claire Boutwood at their farm in Ely is hosted by Chippy Chat Publishing Editor Austen Dack. It highlights the journey the potato makes before it hits the shops. It is the culmination of their ‘field to frier’ platform, which this year also included the story of the potato seed too. The day although dedicated to the potato in recent years has taken on the mantle of being a showcase for what’s also best practice in the industry. Some of the best fish and chip shop owners from across the UK presented on the day from a 30-foot impressive AV stage show set up in one of IOE’s potato storage sheds. Special guest on the day was MP for Brent East Dawn Butler. Dawn has been a champion of a few fish and chip shops in London and was also at this year’s National Fish & Chip Awards. The day was opened by Andrew Crook President of the NFFF who outlined the many benefits of being a NFFF member. Our featured farmer this year was once again (Dr) Michael Neaverson from Neaverson

Chippy Chat & Fast Food Magazine • September 2026

Growers Ltd. Michael gave the room an honest assessment of the potato crop for the year ahead. For lunch visitors were served fish and Babylon chips from the award-winning mobile Pimp My Fish. The lovely Norwegian cod was supplied by Smales and sponsored by Seafood from Norway. The chips were made from Babylon potatoes and gave the variety one of its biggest tests yet with over 100 guests all queueing up to try them. Also on hand sampling on the day were the team from Pukka Pies & McWhinneys.

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

CORNER! Massive thanks to our sponsors on the day.

2026 Sponsors

The 2026 Isle of Ely Open Day was once again well received by representatives from across the supply chain right from the seed growers to the friers themselves. Date for the diaries for our 2027 day is Sunday September 5th. Tickets will be available soon. If you would like to attend as a supplier and/ or be a sponsor please contact austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • September 2026

Don’t Look Back in Anger!

Celebrating 40 Years: A Chippy at the Heart of Salford By Helen Cartwright & Angela Owen

his year marks a very special milestone for our family here at Kingfishers as we celebrate 40 years of serving the people of Salford. Our story began in 1986 when our father took the leap and bought the fish and chip shop. Back then, Salford was in its pomp. The market was thriving, the shopping precinct was bustling with shoppers, and the town centre was alive with people. It was a vibrant place to do business, and our dad quickly became part of a close-knit community where customers weren’t just customers – they were neighbours and friends. Fast forward to 2012, when my sister and I proudly took over the family business. Salford had changed dramatically. The oncebusy market had been demolished, many familiar businesses had disappeared, and the town centre was facing difficult times. Like many independent retailers, we found ourselves navigating an entirely different landscape. But rather than look back with regret, we chose to look forward with determination. We worked tirelessly to rebuild the business, staying true to the values our father had instilled from the very beginning. We believed that serving great fish and chips was only part of what made our shop special. Just as important was creating a place where everyone felt welcome, appreciated and valued. Over the years, we’ve been fortunate to serve generations of families. We’ve watched children grow into parents themselves, and now they bring their own children through our doors. Those relationships mean everything to us. We know many of our customers by

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name & celebrate their milestones with them. Today, we’re proud to say that our fish and chip shop has returned to its roots as a true community hub. It’s a place where people know they can enjoy a great chippy dinner and even with the ever-rising cost of fish, potatoes and utilities we have always kept our prices as reasonable as possible so our customers may carry on enjoying traditional fish and chips always receive a warm welcome, a friendly smile, and genuine appreciation for their custom. We celebrated this remarkable anniversary giving our customers a slice of 1986 selling 1000 portions of fish & chips for the price it was back then £1.80 and have holding a fun day. DJ, bouncy castle, cake stall and raffle & tombola to raise money for a local charity close to our hearts Dancing with dementia. Our message is a simple one: thank you. Thank you for your loyalty, your kindness and your unwavering support across the generations. We are incredibly proud to have been part of Salford’s story for the past 40 years, and we look forward to serving our wonderful community for many more years to come. We also need to offer special thank you to our potato supplier Bennetts potatoes for their kind donation of potatoes for our event and JL Owen Ltd who kindly donated as well.

Chippy Chat & Fast Food Magazine • September 2026

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