MagnifiCos!
Podcast Episode 247 - Fish Supply, EHO Inspections and Running a Better Fish & Chip Shop with Cos Michael
By Stelios Theocharous
Cos Michael returns to the Ceres Podcast for a follow-up conversation, building on the discussion from Episode 230.
In this episode, we explore some of the biggest challenges currently facing fish and chip shop operators, from fish supply and rising costs to changing customer behaviour and the realities of modern trade. Cos also shares a remarkable EHO inspection story that resulted in a long-standing five-star business being downgraded overnight, before successfully challenging the decision through the appeals process.
From there, we discuss why speed, simplicity and operational efficiency are becoming increasingly important, whether many businesses are carrying more complexity than they need, and how operators can make better decisions using strategic frameworks such as the Boston Matrix.
We finish by discussing the newly rebuilt Ceres Calculator Suite and why understanding your numbers is essential for making better business decisions in today’s market.
In this informative episode, why not listed whilst in your shop:
• Current trading conditions across the industry
• Fish supply challenges and alternative species
• Rising costs and changing customer expectations
• Lunch trade, menu design and service speed
• A real-life EHO inspection and appeal
• The hidden cost of complexity
• Menu engineering and operational efficiency
• The Boston Matrix explained simply
• Strategic thinking for fish and chip shops
• The importance of understanding your numbers
• The new Ceres Calculator Suite
If you haven’t already listened to it, make sure you also check out Episode 230, where Cos and I discussed staffing, customer service, technology, CRM systems, delivery platforms and the evolution of the fish and chip industry.
Sharpen your decision making with the Ceres Calculators.
Download your FREE copy of the Fish & Tips E-Book and boost your business today.
Ceres Online - www.ceres.shop
Ceres Podcast – www.ceres.shop/blog
Join the Ceres email list to keep updated and receive monthly offers.
Austen Dack Publishing Editor
Top Geir!
Thismonth’s main feature is from the world of fish. Whether it be trawler owner, fish merchant or training we hope you will find this very interesting. I’ve just come back from a trip to Norway organised by Seafood from Norway to see first-hand just how their FAS fish is caught, packaged, and frozen with sustainability at the heart of the process. We were joined in Norway by the award winners from the National Fish & Chip Awards held earlier this year in London.
The three-day trip was a prize for all winners, with those attending thrilled by the itinerary including a glorious trip in the Fjords onboard the glorious fishing vessel Geir. Many thanks to Bjørn-Erik Stabell and Bojana Dos Santos from Seafood from Norway for their organisation skills & company, to the owners of Geir too, for an unforgettable voyage and the many other Norwegians
we met during the trip. The National Fish & Chip Awards are now open for entries! These are the official awards for the industry and are organised by fish friers! The awards can give your shop the boost it needs in these testing times. Winners from 2026 are relaying sales uplift of between 3080% on pre awards figures. See pages 32-33 for full details.
There are now only a few weeks before the Isle of Ely/Chippy Chat Open Day. Held on Sunday 6th September, the day is FREE to chip shop owners and managers and will give you the first insight into the 2025/26 potato crop. See pages 42-43 for further details
To submit a press release and/or advert please email me austen@chippychat. co.uk for information
Regards
Austen
Chippy Chat Ltd
Oak Lane Littleport Ely Cambridgeshire CB6 1RS
www.chippy-chat.co.uk info@chippychat.co.uk
Twitter @Chippychat Facebook Chippy-Chat
TEL 01353 658216 FAX 01353 863 444
Managing Director John Boutwood
Publisher Oliver Boutwood oliver@chippychat.co.uk
Publishing Editor Austen Dack austen@chippychat.co.uk 07863123929
Design/Editorial
Accounts
Claire Boutwood-Potter accounts@chippychat.co.uk
Advertising Sales and Promotions austen@chippychat.co.uk
For PR and Editorial editorial@chippychat.co.uk
July 2026
Fish & Chips Co. - from newcomers to rising stars
“The Peter Hill award genuinely helps people starting out in the industry. The opportunity to learn, develop and access expert support is invaluable.”
To find out more, please visit our website
When Daniel Sandham and his wife took over Monster Fish & Chips Co. in Fort Augustus, it wasn’t part of a carefully planned business strategy. In fact, it all started with a chance conversation: “I bumped into the previous owner in my local shop one morning and he jokingly said, ‘You don’t fancy owning a chippy, do you?’ Daniel replied, ‘Yeah, of course I do,’” recalls Daniel. “A few months later, my wife and I had handed in our notices at work and taken over the business.”
The couple acquired the shop in late 2023 and officially opened in February 2024. Initially, they retained much of the existing menu, making just one key change by switching from frozen fish to fresh fish. The first year was spent learning the trade, understanding customer expectations and finding their feet in the fish and chip industry but they knew they needed to make some big changes if this was going to be a true success.
After closing for Christmas 2024, the business underwent a major transformation. Reopening in March 2025, Monster Fish & Chips Co. introduced a new range, recruited a fresh team and completely revamped the shop. Today, beautiful fresh fish with a delicious crispy batter is the standout favourite among customers, with consistency and quality driving repeat business. A key part of that success has been working with Middleton Foods. “We use Middleton Foods because they supply a great batter with excellent consistency,” explains Daniel.
Beyond supplying great ingredients, it’s the team at Middleton Foods that keeps this relationship strong as Daniel explains: “Colin Cromer was incredibly helpful when we first started. He visited the shop several times, brought samples for us to try and helped us work through loads of different batters until we found the one that perfectly suited what we wanted to offer.”
In 2025, Daniel entered The Peter Hill Award, recognising the significant support it provides to new operators: “It genuinely helps people starting out in the industry. The opportunity to learn, develop and access expert support is invaluable.” Reflecting on his experience, Daniel highlights the supportive nature of the sector and Middleton Foods’ role within it. “Everyone is so helpful and genuinely wants people to succeed. It’s a fantastic industry to be part of, and Middleton Foods have been brilliant. We would absolutely recommend working with them.”
As Monster Fish and Chip Co. continues to thrive, Middleton Foods looks forward to continuing their partnership and supporting them throughout their success.
Diary Dates
Business or pleasure, dates not to be missed...
6th - 12th July 2026
Great British Pea Week!
This year, Great British Pea Week will be returning from 6th-12th July, continuing its mission to inspire everyone to cook with peas.
6th September 2026
Isle of Ely/Chippy Chat Open Day
Isle of Ely and Chippy Chat Open Day – September 6th 2026 Join us on the farm to see how the 26/27 potato crop is faring. Great speakers, free samples and more.
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
6th December 2026
The Chippy Chat Ball
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
From sea to fryer: why one of the fish and chip
Norwegian Seafood Council and industry partners highlight how verified origin, traceability and supply chain transparency are giving operators stronger proof points behind the seafood they serve.
Provenance is becoming more than a sourcing message, according to the Norwegian Seafood Council (NSC).
For fish and chip shops, it is becoming one of the sector’s strongest commercial assets, helping operators build consumer trust, communicate quality, demonstrate consistency and reinforce value at a time when customers are increasingly value conscious.
With research showing that 76% of UK consumers find dishes and ingredients with provenance appealing¹, the opportunity for fish and chip shops lies in turning origin into a clearer customer story. By showing not only where their seafood comes from, but what that origin represents, from responsible harvesting and traceability to the care taken to protect quality, operators can justify quality, differentiate from competitors and help customers better understand the value of the seafood they are served.
Bjørn-Erik Stabell, UK Director at the Norwegian Seafood Council, said: “Fish and chip shops have always been built on trust. Customers may not always ask directly where their fish comes from, but they rely on operators to make the right choices on quality, sourcing and value.
“As consumer expectations evolve, provenance gives operators an opportunity to demonstrate quality, responsibility and consistency through the seafood they choose.
“By understanding not only the origin of seafood, but also the systems, standards and people behind it, operators can communicate with greater confidence, helping customers feel reassured about what they are eating and the value it represents.”
To demonstrate this in practice, NSC brought this year’s National Fish & Chip Awards winners to Western Norway for a three-day study trip, hosted in partnership with the Norwegian Frozen at Sea industry as part of NSC’s principal sponsorship of the awards.
During the visit, operators experienced every stage of the Norwegian whitefish supply chain first-hand, from catching, handling and frozen-at-sea processing aboard Geir, a Norwegian Frozen at Sea
industry vessel owned by HP Holmeset AS, to discussions with fisheries scientists, regulators and industry organisations about stock management, sustainability and traceability. The programme showed how country of origin can be supported by practical, customer-facing detail, giving operators clearer insight into where their fish was caught, how it was handled and how quality is protected from sea to fryer.
Gavin Dhesi, co-owner of The Scrap Box in York, winner of Fish & Chip Takeaway of the Year at the 2026 National Fish & Chip Awards, said: “Knowing where your fish has come from allows you to extend that story to your customer. It gives us another way to bring that provenance story to life and help customers understand the process behind the fish we serve.
chain make a real difference to the end product.”
The activity forms part of NSC and the Norwegian seafood industry’s wider work with the UK fish and chip sector, including Seafood from Norway’s role as principal sponsor of the National Fish & Chip Awards. By connecting operators directly with the people, processes and systems behind Norwegian seafood, NSC aims to support greater supply chain understanding and help shops communicate provenance, quality and value with confidence.
For more information about the Norwegian seafood industry and the work of the Norwegian Seafood Council, visit https:// en.seafood.no/
Sources:
1 Bidfood, Food and Drink Trends 2024.
provenance is becoming sector’s strongest tools
“When we open a case of fish now, we understand exactly where it has come from and the process that has gone into it, and our customers appreciate what we are serving a lot more when this is communicated.”
Andrew Crook, President of the National Federation of Fish Friers, said: “The value of this trip is that it helps operators understand the full journey behind the fish they serve. When you see the vessel, meet the crew and understand the care that goes into catching, processing and freezing the fish, you look at the product differently.
“That knowledge matters because it gives shops a stronger story to tell. It helps explain why consistency is so important, why provenance matters and why strong relationships across the supply
Top Geir!
Norway Educational Visit ‘Trip of a Lifetime’
By Austen Dack
Ihave been lucky enough to visit Norway numerous times as a guest on some of the world’s finest fishing vessels. This time it was on the impressive Geir playing host to the National Fish and Chip Awards winners of 2026.
The trip on Geir into the Fjords was fantastic. The crew were so passionate and the small group numbers gave us a one to one behind the scenes look into how fish are tracked, caught, cut and frozen as well as a taste of what it’s like to live onboard Geir for weeks at a time. The visit offered a unique perspective on the scale, skill and technology involved in bringing highquality seafood from Norwegian waters to markets such as the UK.
Participants also gained insight into Norway’s approach to sustainable fisheries, including the science, regulation and responsible resource management that sit behind the industry. With UK fish and chip shops relying on high-quality fish, this part of the trip provided important context around provenance and the work that takes place long before fish reaches the frier.
Alongside time on the vessel, the day also included a fjord experience, RIB boat rides, networking and an evening dinner at the famous Alnes Fyr lighthouse with members of the Norwegian Frozen at Sea group.
The reaction from this trip has been
amazing and what struck me most was the level of expertise, energy and cohesion within and between the NFFF National Award winners. It gives me a renewed hope that this industry which has been hit by so many factors including staff costs, energy, quotas and more still has a bright future ahead.
The (official) National Fish & Chip Awards are a robust and thorough way to take stock of your business. Getting through to the finals and even the top 40 shops in the UK (takeaway) will not only give you sales uplifts of up to 80% but also much needed FREE local, national and international PR. The 2027 competition is now open so take a look at the categories on pages 32-33!
For me this whole trip is so worthwhile, engaging, educational and creates lifelong friends and partnerships across the fish and chip sector. As Bjorn Erik says, “We are stronger together” Once again to cement that bond some of the group took a 7 am plunge into the 8-degree Fjord waters!
On behalf of the whole group, I would like to pass on my thanks to everyone involved with making this trip happen including Seafood from Norway, all the staff and management from Geir and of course Andrew & Caroline from the National Federation of Fish Friers. Here’s to the 2027 adventure.
More than 7,200 fish and chip shops identified in landmark study of the UK’s favourite takeaway
Around 7,210 fish and chip shops operate across the UK, according to one of the first comprehensive attempts to map and analyse the nation’s favourite takeaway.
The new report, published today (29.06.26) by Seafish reveals the scale, diversity and importance of a sector that supports jobs and communities across all four nations, while providing a key route for the public to access seafood.
The report also highlights how fish and chip businesses continue to adapt to changing consumer tastes, with many expanding their menus while maintaining a much-loved food tradition that sits at the heart of UK culture.
The Seafish study, which was supported by the Frozen at Sea Fillets Association (FASFA) and the National Federation of Fisher Friers (NFFF), provides one of the most detailed pictures to date of the UK’s fish and chip sector. It also sheds light on the species sold on menus, regional preferences, pricing, diversification and the current challenges facing businesses.
The report’s findings include:
• Around 7,210 independent fish and chip takeaway shops are operating across the UK.
• Cod, haddock, scampi and fishcakes are the most common seafood products found on menus.
• Haddock dominates in Scotland and parts of Yorkshire and the Midlands, while cod remains the most common choice elsewhere in the UK.
• Based on Seafish’s sample, the average price of haddock and chips is £10.29, while cod and chips costs £11.41.
• Many businesses have expanded their menus beyond traditional fish and chips to include products such as burgers, pizzas and kebabs.
• Rising costs and recruitment challenges remain important issues for businesses across the sector.
Report author Jennifer Robson, Head of Future Readiness at Seafish, said: “Our report confirms that fish and chips is very much alive and kicking in the UK - it remains one of the nation’s most iconic and recognisable meals, enjoyed by millions of people every year. We embarked on this research to better understand a sector that plays a very important role in local economies and communities across the UK and provides a vital route through which consumers can enjoy seafood.
“Fish and chip shops also play an important role in connecting the public with a wide range of seafood beyond the traditional cod and haddock – for example lesser-known species such as plaice, skate and pollock, that can offer excellent eating quality and greater choice.”
Andrew Crook, President of the NFFF said: “This is a very welcome report - its findings help us not only to benchmark the fish and chip sector, but also start to calculate its value to the economy. The findings also highlight the resilience and adaptability of fish and chip businesses. While the sector faces challenges, businesses continue to evolve in response to changing consumer preferences and operating conditions while maintaining a food tradition that remains an important part of British culture.”
Julie Waites, Executive Director of FASFA said: “To help the industry, government and wider society to better understand and highlight the sector’s contribution, we endorsed Seafish to undertake an initial independent Fish and Chip Takeaway Analysis Report. The report aims to demonstrate the importance of the sector, provide an evidence-based assessment of its current position and support greater recognition of its value. Ultimately, the goal is to help ensure businesses remain viable while continuing to provide consumers with an accessible, nutritious and valuable source of protein.”
Seafish carried out the analysis using a sample of data from multiple sources, including FASFA, NFFF, Food Standards Agency records, food delivery platforms and online menu information.
The report can be found on Seafish’s website at: www.seafish.org/about-us/news-blogs/ seafish-publishes-landmark-study-of-the-uks-favourite-takeaway-meal/
Unique Seafood: Excellence in
Delivering Quality from “Net to Your Door”
By Martin Brown
Our Mission
Unique Seafood was established with a clear vision: to provide UK customers with dependable, consistent quality and quantity of frozen-at-sea fish at exceptional value. This mission is achieved by sourcing directly from our own vessels at sea, bypassing middlemen and ensuring traceability throughout the supply chain. Over the years, Unique Seafood has grown into a significant player in the seafood industry, known for its commitment to quality and sustainability.
Fjord to Fork: Expertise You Can Trust
With a combined 200 years of experience and expertise in the seafood industry, the concept of “Fjord to Fork” underpins our operations. This approach guarantees fully traceable, sustainably fished premium products, delivered straight to your customers’ tables. Every product embodies our dedication to skilful fishing practices and environmental responsibility.
Products We Offer
Unique Seafood is more than just a supplier of exceptional seafood. While our core focus remains on providing top-tier fish directly to fish and chip shops, fast food takeaways, and restaurants, our product range extends beyond seafood. We take pride in offering a versatile selection, including:
Seafood: Frozen-at-sea fish, sustainably sourced.
Poultry: Leading quality chicken.
Meat Products: Sausages, burgers, pies, and pasties.
Specialty Items: Pancake rolls, buns, baps, breaded and battered foods.
Dietary Options: Halal and vegetarian foods.
Unique Approach to Service and Quality
At Unique Seafood, our motto is “Unique Service, Unique Quality, Unique Control.” This encapsulates our commitment to:
Maintaining long-term relationships in wholesale, industrial, retail, and food service sectors.
Offering dependable quality and value, without intermediaries.
Ensuring full control throughout the supply chain—from “Net to Your Door.”
A Leading Presence in the Industry
Unique Seafood Group is recognized as one of the UK’s foremost players in the seafood industry. We pride ourselves on being a professional and trustworthy supplier, working to build enduring partnerships across the UK, Europe, and beyond. Our direct-to-customer model ensures that Britain’s fish and chip shops, takeaways, and restaurants receive consistent, high-quality fish products.
Commitment to Sustainability
Sustainability is at the heart of Unique Seafood’s operations. By sourcing directly from partner vessels at sea, we not only ensure the freshest products but also uphold responsible fishing practices. Our dedication to sustainable methods aligns with our customers’ growing demand for ethical and environmentally conscious food options.
A Promise of Quality and Trust
Unique Seafood embodies its name— unique in service, quality, and control. Our operations are tailored to meet the needs of every customer, ensuring premium products and outstanding service. With a legacy of reliability and a future focused on sustainability, our promise remains steadfast: delivering excellence from fjord to fork, net to door.
Sustainable Seafood Supply
GRANIT
The flagship Granit vessel, is one of the largest and most advanced boat of the Norwegian fishing fleet. State-of-theart on board technologies process and freeze vast volumes of seafish at sea rapidly, hygienically and consistently. Fish friers can depend on superb Norwegian quality seafish delivered to your door.
Top Quality FAS Cod & Haddock direct from Net to your Door
Serve your customers sustainable MSC Barents Sea certified seafish
Call Unique Seafood direct - Granit’s exclusive UK distributor FASFA
We recognise the immense value of being part of this esteemed association Frozen At Sea Fillet Association.
Our commitment to excellence in the frozen at sea seafood industry is stronger than ever, the team are enjoying collaborating with fellow members to uphold the highest standards and promote sustainable practices.
We are a dedicated supplier of dependable quality fish direct to fish & chip shops, fast food takeaways & restaurants from our own vessels at sea, cutting out the middlemen. Call us today on 01638 718888 or visit www.uniqueseafood.co.uk
Chippy
FWorth While!
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.
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.
SeaWorthy Wild Alaska Pollock is the new star for your audience!
Frozen at Glee!
Flying the Flag for Frozen at Sea Fillets -
by Julie Waites
from The Frozen at Sea Fillets Association (FASFA)
The Frozen At Sea Fillets Association (FASFA) Executive Director Julie Waites describes who Fasfa are, and how the membership works.
FASFA (the Frozen at Sea Fillets Association) is a trade organisation representing members who are vessel owners, suppliers, importers, and distributors of frozen-at-sea (FAS) filleted fish. FASFA works to enhance the understanding of frozen-at-sea fish throughout the supply chain, media, and trade sectors. The Association and its members promote the environmental benefits, quality standards, and operational practices associated with frozen-at-sea fillets, helping to raise awareness and confidence in these products across the market.
FASFA was founded in September 2000. Boyd Line were the first drivers. The late Thomas Boyd and Tim Cartwright-Taylor founded the association, along with others who are still active members today. Their goals were to bring together importers and catchers of frozen at sea fish, to collaborate on quality, and to promote frozen at sea cod and haddock fillets. There was a strong drive for uniformity to help with the collaboration. This early period saw many practical testing conducted on packaging improvements, the cut of the fish and quality improvements through better handling. This was hugely successful, and quickly resolved and drove the quality mindset, which we are immensely proud to
promote to this day.
The association has continued to develop, and to raise trade awareness of the highquality products that our catchers, suppliers and importers provide. The Association collaborates closely with other organisations to promote and strengthen our core themes such as the National Federation of Fish Friers and Seafish.
Today’s members account for the majority of frozen at sea imports into the UK, including significant vessel owners and businesses from the UK, Norway, Iceland, Faroe Islands and the USA. Some of our international members have long-standing ties with many fish and chip business owners, and they frequently visit them in person, as well as being key supporters for the National Fish and Chip Awards.
*The Norwegian-Russian scientific working group (JRN-AFWG) for fish stocks in the Barents Sea have released its quota advice for the Barents Sea stocks.
We are in no doubt that the supply chain will continue to have a tough year ahead with increased food prices, demand on supply, increased running costs and further quota reductions in 2026. But we remain proactive and focused, driven by a slightly improved 2021-year class stock, therefore better quota proposals for 2027*, increased consumer confidence and technological advancements. The convergence of innovation and sustainable practices will pave the way for new economic opportunities.
- Julie Waites, Executive Director FASFA
The final quotas are normally announced in October.
They advise that catches for Northeast Arctic cod should not exceed 312 667 tonnes in 2027. This advice is 16% higher than the advice for 2026, and 10% higher than the quota in 2026.
For Northeast Arctic haddock, the scientific advice is that catches should not exceed 180 336 tonnes in 2027. This is 18% higher than the advice and quota for 2026.
FASFA members can be found on our website www.fasfa.co.uk
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
on www.jfk.fo
A Month That Really Was Off the Scale!
Busy month for Collins Seafoods
June proved to be a memorable month for everyone at Collins Seafoods, bringing together community spirit, industry recognition and celebration. From supporting hardworking NHS staff on National Fish & Chip Day, to our Managing Director representing the business in Norway, and finally marking the retirement of a much-valued colleague on 1 July, it has been a period that reflects the values at the heart of our business.
National Fish & Chip Day provided the perfect opportunity to give something back. Collins Seafoods was proud to work alongside Time & Plaice and Your Plaice or Mine to serve hundreds of complimentary fish and chip meals to NHS staff at St James’s University Hospital, part of Leeds Teaching Hospitals NHS Trust.
The event highlighted the strength of collaboration within the industry, with generous support from suppliers including Smales, Fastnet, Great Grimsby Traditional, Henry Colbeck, Middleton Foods, Chippies Choice and W A Everatt, alongside fish supplied by Collins Seafoods. Throughout the afternoon, the dedicated teams from Time & Plaice and Your Plaice or Mine worked tirelessly to serve freshly cooked meals, while also raising £350 for the Sailors’ Children’s Society. It was a fantastic way to recognise the incredible work carried out by NHS staff every day and demonstrated what can be achieved when the fish and chip industry comes together for a common cause.
Shortly afterwards, our Managing Director, Craig English, travelled to Norway as one of the winners of the National Fish & Chip Awards, joining fellow award recipients on an educational trip hosted by the Norwegian Seafood Council. The visit provided a fascinating insight into Norway’s world-renowned seafood industry, allowing attendees to learn more about sustainable fishing, seafood production and the journey from sea to plate.
The experience reinforced the importance of quality, sustainability and strong partnerships throughout the supply chain—principles
that remain central to Collins Seafoods. Craig returned with valuable knowledge and inspiration that will continue to benefit both our business and the customers we serve.
The beginning of July also marked the end of an era as we wished Kevin Hayton a happy retirement following many years of dedicated service. Throughout his career, Kevin became much more than a salesman; he built genuine friendships with customers across Yorkshire through his honesty, knowledge and commitment to exceptional service.
Having previously owned his own fish and chip shop before moving into sales, Kevin understood the trade from every angle and was always happy to share his expertise. As he often said, delivering fish was never just about making deliveries-it was about getting to know people and building lasting relationships.
On July 1st, Kevin officially began his wellearned retirement, swapping selling fish for catching it. Everyone at Collins Seafoods would like to thank him for his loyalty, friendship and dedication over the years, and we wish him many happy and healthy years ahead.
As June drew to a close and July began, these three occasions perfectly reflected what Collins Seafoods is all about: supporting our communities, investing in our industry and valuing the people who have helped build our business.
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
Lord of the Wings
Chicken Train is helping operators build legendary wing menus ahead of National Chicken Wing Day on 29th July
The popularity of chicken wings continues to grow across the UK. According to online food ordering platform Foodhub, 13% of consumers order chicken wings several times a week from their local takeaway or restaurant, while 61% typically choose them as a side dish or starter.
For fish and chip shop operators looking to capitalise on this demand, Chicken Train’s range of Piri Piri Marinades and Breaders makes it easy to offer a profitable and versatile chicken wing menu, from traditional fried wings to piri-piri grilled options. Made with premium ingredients and seasonings, the products work perfectly together to deliver the authentic appearance, flavour and texture customers expect.
Four step method
Built around a simple four step preparation method, Chicken Train enables shops to introduce consistently high-quality piri-piri grilled chicken wings with minimal disruption to existing routines.
Step 1 : Starts with the Chicken Train Piri Piri Base Marinade, which operators mix with 5ml of oil and 200ml of water, add the wings and leave to marinate for around four hours.
Step 2 : Steam the chicken to produce tender, juicy and succulent meat without the need to add fats or oils.
Step 3 : Finish on the grill or oven to lock in moisture and create a deliciously crispy skin.
Step 4 : Just before serving, give the wings a generous basting with one of Chicken Train’s four marinades, adding a final layer of flavour and colour.
A choice of marinades
The Chicken Train range includes four marinades in Mild, Hot, Extra Hot and Lemon and Herb varieties, available in 2kg resealable
tubs, all designed to work alongside the Piri Piri Base Marinade.
But why stop there? Give your chicken wings that signature crispy coating and final layer of flavour with Chicken Train Breaders. Ideal for operators looking to offer a product that rivals the popular high street chicken chains, the range is available in three varieties: the original Southern Fried Chicken, Southern Fried Hot for customers who enjoy a little extra heat, and Southern Fried Light & Crispy, which delivers a lighter coating and a crispier bite. All are supplied in 12.5kg recyclable packs, making it easy to create consistently great tasting fried chicken wings that complements any menu.
Karen Heavey, Brand Manager at Kerry Foodservice, says: “Chicken wings have universal appeal, and with Chicken Train Marinade and Breaders operators can really make their menus stand out and encourage repeat custom. They’re a great option for all types of outlets, but if you’re near a university, college or school, they’re an absolute must. Young people love a chicken wings and chips meal deal. Add a drink and you’ve got an easy upsell.”
How to serve chicken wings
Wings are a versatile menu addition and can be incorporated in several ways:
• As a side order alongside fish and chips, burgers or other core menu items.
• As an add-on upsell at the point of purchase to help increase average spend.
• As part of a meal deal, for example wings, chips and a drink, offering customers added value.
• As a sharing option for families and groups, particularly during key sporting occasions.
• On delivery platforms, where sides like wings often boosting average order values
For more information, visit eu.kerryfoodservice. com/pages/chicken-train. For expert industry advice and to request a sample, call the Frying Squad on 0800 138 1938.
Step 1
Cook the Salt & Chilli Shredded Chicken and chip shop chips using your preferred method
Step 2
Once the shredded chicken is cooked, Toss the chips along with the chicken in a bowl with chilli, spring onion and coriander and mix.
Step 3
In a hot wok or large frying pan, add a little oil and quickly stir-fry sliced onions, mixed peppers, and fresh chillies until just softened but still vibrant
History of the spice bag
The spice bag is a popular Irish fast-food dish that originated in Dublin around 2006. It is believed to have been created by Chinese takeaway restaurants to feed late night staff members
the dish typically contains chips, crispy chicken, onions, peppers, and spices, all shaken together in a paper bag.
It quickly became a favourite across Ireland and is now considered a modern Irish comfort food.
Step 4
Add the cooked chips into the pan with the veg, followed by the Salt and Chilli Shredded Chicken. Toss everything together over high heat so the flavours combine and the chips pick up the seasoning.
Step 5
Serve in a bag or tray and garnish with sliced chillies, spring onion, and curry sauce all over to finish. Ingredients
Hill Crest!
Middleton Foods is excited to announce thatThe Peter Hill Award is back for 2026!
Launched 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:
“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.
The Reel Thing!
Fish and chip businesses in the UK and beyond can now go for gold as the National Fish & Chip Awards launches its 39th official industry competition for 2027.
Top categories including Takeaway of the Year, Restaurant of the Year and Drywite Young Fish Frier of the Year are now open, alongside Field to Frier, Newcomer of the Year and Menu Innovation.
Since 1988, the awards have raised standards, supported growth and encouraged focus on sustainability, training and employee welfare.
UK takeaways, restaurants and mobile units can enter 16 free categories, with overseas shops eligible for the international award. Full details and applications are at www. thefishandchipawards.com.
The National Federation of Fish Friers (NFFF) organises the event, dubbed the ‘Oscars’ of the trade. Seafood from Norway will once again headline sponsor the February ceremony held in London.
passionate about our national dish. It’s important to spotlight the sector and those showing how delicious, relevant and necessary fish and chips remain today.
“The National Fish & Chip Awards celebrate standout people and businesses across the supply chain, giving them confidence, momentum and recognition to support growth.”
He adds: “Chippies are central to communities, serving a classic dish and often offering young people their first workplace experience. New and established talent are bridging tradition and modernity, showing the industry’s potential.
“There is a lot to gain from taking part, and we’re excited for the awards to remain a coveted seal of approval.”
Bjørn-Erik Stabell, UK Country Director for the Norwegian Seafood Council, says: “For us, the awards are more than sponsorship; they are a valued partnership with the NFFF and wider industry, built on shared ambition.
“They celebrate the best of the industry while sharing knowledge, strengthening relationships and inspiring progress across the seafood value chain.
“We are delighted to continue as principal sponsor in 2027 and look forward to celebrating the people and businesses driving the industry forward.”
The 2027 launch took place today at Trenchers of Whitby, February’s Restaurant of the Year, with industry guests and Yorkshire organisations attending.
Andrew Wilkinson, general manager at Trenchers, says hosting the launch in Whitby, the spiritual home of fish and chips, was special: “Winning Restaurant of the Year meant so much. Guest numbers rose immediately, during judging and after the ceremony.
“It was hugely positive, and the team’s pride has been amazing. For anyone considering entering, I see only positives: marketing, customer engagement, staff development, peer learning and business growth. Good luck for 2027.”
Aman Dhesi, co-owner of The Scrap Box, which won Takeaway of the Year, says: “Winning has changed our lives. Business has grown exponentially over two years, and the awards have renewed our drive to go further.
Entrants gain valuable feedback through interviews, live tasks, inspections and anonymous taste tests, with hospitality experts joining the judging panel this year.
Andrew Crook, president of the NFFF, says the awards help shortlisted and winning businesses thrive: “The fish and chip industry is special because of the brilliant people
“For anyone thinking of entering, there’s nothing to lose. It’s a chance to improve efficiency, and with low barriers to entry, it’s worth putting your shop forward.”
Shortlisted chippies will be announced from September, with winners crowned next February.
For more information on the National Fish & Chip Awards, visit www. thefishandchipawards.com.
Chippy
Southwold Fish & Chip Shop Company was purchased by Martyn and Lucy Hicks on May 31, 2025.
The shop was previously known as Marks Fish & Chip Shop and was owned by Alan and Jane Palmer for 24 years until they retired.
It reopened under new ownership on June 16, 2025, after undergoing a refurbishment and replacing previous equipment.
The pair had previously refurbished properties and were “excited” to purchase and renovate the shop.
Lucy Hicks, the owner, said: “It’s been really hard work but very rewarding.”
The Beautiful South!
The owner of a chippy is celebrating the first year in business.
“It has definitely built in popularity since we opened, and we have seen growing support from customers. I have interacted with the customers to get feedback, and I’ve used that to alter things, like changing the batter and even upgrading the fryer. We now have regulars who come every week or every month. People have really been spreading the word as we also get people from across the Norwich area and Essex .”
She added: “I have found we have been successful by listening to customer feedback, and working in the environment, as this means I know what we need to make it successful. We have also tried to keep the menu straightforward, so we keep the product good. We have also been trialling products to see what’s popular.”
She added: “I just want to say thank you to all the customers as I am really grateful for their support. Also, thank you to the team, both my husband and Uncle John. I am appreciative of everyone’s support, both locally and from holiday makers.“
In the future, they plan to renovate and make improvements to more areas of the shop.
The chippy sources some of the food locally, like the potatoes and bread, as a way to “support other local businesses”. Before opening the chip shop, Lucy Hicks worked in the construction industry for 20 years and Martyn Hicks worked for a UK-based manufacturing global high-end boat building company for 30 years.
Fuel’s
Sea Fuel, Brisbane celebrating 30 years of golden fish and chips
About Sea Fuel
Welcome to Sea Fuel, a place where you can enjoy the taste of premium quality seafood specialties both dine-in or take-away.
Ensuring fresh and sustainable seafood ingredients, we offer excellent consistency in all our meals – promising the same great taste every single time.
Specializing in traditional fish and chips, exotic flavoured seafood dishes, and freshly prepared salads, all our recipes are authentic and have been passed on through generations without compromising the original great taste.
Founded and run by a family of seafood lovers and fish and chips specialists, Sea Fuel takes pride in serving premium quality and delicious tasting seafood dishes in the West End area of Brisbane, Australia.
Renowned for its wide variety of aromatic, enjoyable, and freshly cooked seafood dishes, Sea Fuel was formally established almost three decades ago.
Today, it not only serves its customers some of the most authentic and traditional seafood dishes but also complements them with a wide assortment of salads, beers, and wines.
Using sustainable Australian fish from the best and premium suppliers in the region, we believe that the quality of the ingredients is the real magic behind the great-tasting creations of our master chefs.
From golden crumbed fillets to succulent grilled snappers to the old-time favourite battered fish, we have it all.
The key to our success is simple: providing quality consistent food that taste great every single time. We pride ourselves on serving our customers delicious genuine dishes like: Fish & Chips, Seafood, Salads.
Our passion
Sea Fuel is a family-owned restaurant that has been delivering premium quality, great-tasting, and affordable Seafood for almost three decades in the Vulture Street, West End, Brisbane.
Born to deliver its clients one of the greatest pleasures of life, we are open to anyone who loves the smell of salt, vinegar and the aroma of freshly cooked fish.
At Sea Fuel, we emphasize using a wide variety of sustainable Australian fish and follow traditional cooking recipes and approaches and produce some of the most excellent local tastes.
Offering a wide range of beverage options, our bar caters to all types of choices, including crisp ciders, chilled
Gold!
and frothy beers both bottled and fresh from the tap. For the more mature drinkers or special occasions, there is a magnificent selection of wines and champagnes as well.
Tasting Sea Food like Never Before
At Sea Fuel, we work with our heart and soul to ensure that you get the best tasting seafood in town accompanied by the friendliest service and an atmosphere that makes every visit unforgettable.
Born from a passion, created with love, and served with care, all our seafood delicacies are made from the freshest fish and all other authentic local ingredients that will make you lick your fingers till the last bite.
www.seafuel.com.au
Chippy Chat & Fast
Fries to Eternity!
Growing Confidence with Eternity
For potato growers supplying the processing sector, finding varieties that combine agronomic resilience with reliable processing performance is increasingly important. At Coggon Bros Ltd, the search for a variety offering consistent fry colours, long-term storage and lower input requirements led them to Eternity.
“We were looking for a new variety which was suitable for long-term storage with consistent fry colours,” explains John Coggon. “We were also looking to reduce our nitrogen inputs. Eternity, even though we are still in the early stages of using the variety, ticks these boxes.”
Alongside its processing credentials, Eternity’s dual PCN resistance and tolerance package was another key attraction.
“PCN resistance is an important trait to have within the farm’s cropping rotation,” says John. “The ability to bring down PCN counts using Eternity is a bonus of the variety.”
Recent growing seasons have provided a stern test for potato growers across the UK. Despite prolonged dry periods, Eternity has continued to impress in the field.
“The past two years have been a serious test for new varieties due to limited water availability,” says John. “Eternity maintained a bold canopy throughout drought periods, while dry matters remained stable when other varieties began to spike.”
“Eternity has given us a new option for long-term storage due to its dormancy and stable sugars. As a growing crop, drought tolerance and PCN resistance are massive benefits to us. With the extreme dry periods we have seen in recent years, varieties like
Eternity will be key going forward.”
Why IPM Believes Eternity is a Variety for the Future.
At IPM Potato Group, we believe Eternity combines the agronomic and processing characteristics required for modern potato production.
As growers face increasing challenges from climate variability, rising costs and pest pressures, Eternity has been developed to help future-proof potato production through its dual PCN resistance and tolerance package.
From a processing perspective, Eternity combines strong dormancy with stable sugars, helping maintain consistent fry colours throughout storage and enabling processors and chip shop operators to deliver a reliable product throughout the season. Its ability to perform with lower nitrogen inputs also aligns with the industry’s growing focus on sustainability and resource efficiency.
“At IPM, we see Eternity as much more than another chipping variety. It is a variety designed to meet the challenges of modern potato production while delivering the quality and consistency that processors and consumers expect.”
For Coggon Bros, Eternity is already proving its worth in the field. For IPM, it represents a new generation of processing variety, combining sustainability, resilience and consistent frying performance. Eternity is demonstrating that high-quality chips and future-proof potato production can go hand in hand.
www.ipmpotato.com
Babylon on Fire!
Babylon Tried by Nation’s Top Shops
By Austen Dack
Isle of Ely Produce & Chippy Chat have once again in 2026 been promoting in association with Agrico a new chipping variety Babylon. The aim is to carry on the good work promoting chipping potatoes at their hugely successful open days, and through the ‘Field to Frier’ gong at the National Fish & Chip Awards, which this year was won by Redcloak Fish Bar, Stonehaven.
The Chip Ambassadors have become part of an UK wide group of shop owners and fryers who will promote best practice for potato buying, storing, and of course frying. The chain will also include key growers too like PJ Lee & Sons, and A. L.
Lee Farming Company, as IOE looks to nurture the relationships they have grown across the whole supply chain during the last twenty years.
Agrico have partnered with Isle of Ely Produce to bring new varieties into the trade initially via our Chip Ambassadors. The first one Babylon has been sampled at some of these ambassadors to back up the results of the trial successes.
We have been involved with many great shops in the last few months trialling Babylon. The overwhelming result of all of this testing is Babylon as a variety is very much a great new variety for shops to use. We have also done some shows & events too meaning the public trying Babylon on mass too. Over 500 shop owners have sampled Babylon already this year.
Again, the results were fantastic Oliver Boutwood Isle of Ely Director says. “It’s good to hear so many shops like the allround good characteristics of Babylon. We are pleased with this partnership between Agrico IOE and chip shop owners.”
Alex Moore, Agrico UK MD said: “We are thrilled to be working closely with Isle of Ely Produce & the Chip Ambassadors to launch our new varieties. As a business we are always trying to breed better tasting and more sustainable potato varieties.”
We will be featuring more reviews in the coming months, and at the Isle of Ely Open Day, where you can try them for yourselves. Email austen@chippychat. co.uk if you would like to try them and/and or become one of our chip ambassadors.
Chippy Chat & Fast Food Magazine •
Chippy Chat & Fast Food Magazine •
FARM OPEN DAY DATE SET FOR 2026!
By Austen Dack
OTHE X
ver 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!
The event put on by John, Oliver and Claire Boutwood at their farm in Ely was 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 30foot impressive AV stage show set up in one of IOE’s potato storage sheds.
Special guest on the day was a brand-new liveried BABYLON articulated lorry! As part of our promotion of the variety the lorry will be seen on the roads by millions of people every year.
Alex Moore Agrico MD said This is the second fully branded Babylon lorry that we have produced. As we step up Babylon production then we will need these lorries in order to get supplies out to merchants & chip shops!
Our featured farmer this year was once again (Dr) Michael Neaverson from Neaverson 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 2025 award winning best mobile Country Fried. The lovely Norwegian saithe was supplied by Smales and sponsored by Seafood from Norway. It was the biggest single taste test for the cod variety and most people who tried it were impressed. The chips were made from Babylon potatoes and gave the new variety one of its biggest tests yet with over 100 guests all queueing up to try them. Also on hand frying on the day were the team from McWhinneys.
A massive thanks to all of our sponsors on the day too. After
lunch the group all went via tractor to see how the 25/26 crop was faring and then had a tour around the IOE farm. The verdict was that potatoes will not reach record prices, but shops that are looking for the best will have to pay a premium.
Also displaying on the day were Drywite, The Q Partnership, BD Signs, Panaepos, LoSalt, and Meijer Potato UK, Middleton Foods, Swift Order, Servemate, Stokes Sauces and Keejays.
In the evening over 50 people attended an industry dinner and drinks in Ely.
2025 Sponsors
TRACTOR!
Oliver Boutwood IOE director said “It was a privilege to have so many attend our farm open day again. Babylon took centre stage, plus all of the other suppliers present. We look forward to seeing everyone again next year.”
If you are a shop and would like to try Babylon, please email austen@chippychat.co.uk.
The 2025 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 2026 day is Sunday September 6th.
if you would like to attend. as a supplie r and/or be a sponsor
please contact austen@chippychat.co.uk
