Discover the Ceres Range for your Shop!
by Stelios Theocharous
We develop products and solutions for busy food operators who need to serve premium food consistently, whether that’s fish and chips, pizza or chicken.
It’s no surprise that fish and chip shops remain at the heart of our business — it’s where we began. Today, our products are relied upon by pubs, restaurants, caterers and food businesses across the UK and beyond.
Everything we produce is designed to deliver consistency, streamline processes, and eliminate guesswork.
We create systems, not just products
We don’t create products in isolation, we design them to work seamlessly together in real service conditions and enhance the quality of the final product.
• Batter mixes designed for consistency
• Pre-dust and coating systems that work with our batter mixes to improve control and adhesion
• Sauces, gravy mixes and flavour systems created for output and repeatability
• Cleaning and supporting products designed for commercial use
• Bespoke systems tailored specifically to your operation
Used by the best operators in the UK
We support more than 4,000 foodservice businesses across the UK, including many of the most respected names in the industry.
Our customers include:
• The Magpie Café, Whitby
• The Scallop Shell, Bath
• Chez Fred, Bournemouth
• Outlaw’s, Cornwall
• The Scrap Box, Fish & Chip Takeaway of the Year 2026
• Millers Fish & Chips, York, and many more
Our customers don’t just try us – they rely on us
Our customers love the flexibility to shop with us online 24/7 when it suits them. Ordering is quick and easy, with no minimum spend or contracts, and free next-day delivery across mainland UK.
No friction. No delays. Just reliable supply when you need it.
See how Ceres performs in your shop
Open a trade account today in seconds and get instant access to trade prices. Or request a sample and test our products in your own business, under your own service
conditions, and order when you’re ready.
Purchase from your local supplier
We work with a number of suppliers across the UK and Ireland who stock selected Ceres products. Browse by region below to find your nearest listed supplier. Please note: stock can vary and may change without notice. Not all suppliers carry the full Ceres range. For full availability, please use our online store at www.ceres.shop
The Ceres Podcast
In November 2018, we launched the Ceres Podcast. This groundbreaking platform has now become a gathering spot for like-minded co-hosts:
• Mark Petrou, Petrou Bros
• Kelly Barnes, Krispies
• David Nicolaou, Auckley Friery
• David Miller, Millers Fish & Chips
Together, they embark on insightful conversations with the movers and shakers of the Food & Hospitality industry, forming the illustrious Podsquad.
At the Ceres Podcast, we take our time. There’s no rushing here - unless we’re late for dinner. We’re on a mission to uncover the deep-seated passions that motivate our guests, ranging from Chefs and Fish & Chip Shop Owners to Food Producers and Hoteliers, including everyone who makes the hospitality world spin.
Our discussions are as varied as the ingredients in a gourmet dish, catering
to anyone with a stake or interest in the bustling world of hospitality. If you’re eager to learn from the experiences and stories that shape this industry, the Ceres Podcast awaits you. Dive into our world, where learning is served with a side of laughter. www.cerespodcast.com
Shipping & Returns
At Ceres, we aim to provide clear, reliable and flexible delivery options for our customers.
Delivery at a glance
• Free mainland UK delivery on standard orders.
• Same-day dispatch target before 12pm (not guaranteed).
• Next-day delivery option available at checkout (subject to carrier performance).
• Pallet dispatch Tuesdays and Thursdays.
Order FREE samples with confidence Test selected mixes, coatings and products in your own business before placing a larger order. It is a practical way to compare performance, reduce guesswork and choose the right fit for your workflow.
• Test products in your own process
• Compare options with less risk
• Choose the right system for your business
• Move to larger orders with more certainty
To see the full range visit www.ceres.shop
Chicky Chat!
I can’t believe it is August already. It is time for many fish and chip shops to be very busy (we hope), as the schools break up and we all prepare for our summer holidays once again!
Editor
Austen Dack Publishing
This month we focus on some of the fine frying mediums for you to choose from, plus filtration systems too. Our front-page partner is Meadowvale Foods, and to celebrate we have changed the masthead for the very first time to Chicky Chat! They will tell you how by adding chicken to your menu you can increase your customer base and revenue.
There are only now a few weeks to go to our famous open day held at our Isle of Ely Produce farm HQ. With over 80 expected once again it is going to be a busy day, as we host some great speakers and predict the potato prices for the year ahead
Let us know if you would like to attend and/or exhibit please Email me at austen@chippychat.co.uk Visit our website at www.chippychat.co.uk
Finally best wishes and a speedy recovery to Andrew Crook!
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
Austen
Diary
Diary Dates
Business or pleasure, dates not to be missed...
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
6th December 2026
The Chippy Chat Ball
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
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
Beef Dripping wins big at National Awards
Four Henry Colbeck customers won big at the National Fish & Chip Awards 2026 - and each one fries in beef dripping produced by Duncrue Food Processors in Northern Ireland
Trenchers was named Fish and Chip Restaurant of the Year 2026. The Scrap Box took home Fish and Chip Takeaway of the Year 2026. Frosty’s was crowned Mobile Operator of the Year 2026. And Millers’, David Miller received an Outstanding Contribution to Fish & Chips 2026 award, after a plethora of industry awards over the years.
Different businesses. Different formats. Different parts of the trade. But they all have one thing in common…They all fry in beef dripping supplied by Henry Colbeck. More specifically, each of these awardwinning operators uses beef dripping produced by Duncrue Food Processors in Northern Ireland, with a range of products supplied exclusively through the Q Partnership (Friars Pride, Henry Colbeck
& VA Whitley) and including White Rose Beef Dripping, Prime Fry Beef Dripping and Colbeck Traditional Yellow Beef Dripping. For generations, beef dripping has been part of the fish and chip story. It delivers the flavour, finish and frying performance that many top operators believe sets their food apart. And, as this year’s awards show, it remains trusted by some of the very best in the business.
Kevin Thomas, Commercial Director, Duncrue Food Processors, said: “We are incredibly proud to see so many outstanding fish and chip businesses achieving national recognition while frying in beef dripping produced by Duncrue. These award wins are a real testament to the skill, passion and standards of the operators themselves, but it is also fantastic to know our products are trusted by some of the very best in the trade. Working with Henry Colbeck allows us to supply consistent, high-quality dripping to customers who care deeply about flavour, performance and tradition.”
The Taste of Award-Winning Fish & Chips
For Trenchers, winners of Fish and Chip Restaurant of the Year 2026, consistency and performance matter - especially in a busy restaurant environment. “Prime Fry Beef Dripping is an excellent product which fries exceptionally well under the busiest conditions. The 5kg wrapped blocks are ideal for topping up our pans.” Said Andrew Wilkinson, General Manager at Trenchers.
Aman Dhesi, co-owner Owner at The Scrap Box, winners of Fish and Chip Takeaway of the Year 2026, beef dripping has been central to the business from day one. “I am very passionate about Beef Dripping. I have been using White Rose Beef Dripping since I opened the shop, and it is the highest quality that produces superb fish and chips with great flavour. I have never had an issue with White Rose.”
For David Miller of Millers Fish & Chips, one of the most respected names in the trade, who took home the Outstanding Contribution to Fish & Chips 2026, White Rose has been a long-standing part of their frying operation. “I have been using White Rose Beef Dripping for over a decade. My frying team love White Rose, and I would recommend it to anyone.”
And for Frosty’s, named Mobile Operator of the Year 2026, beef dripping is not just a cooking medium, it is part of the flavour profile customers come back for. “Beef Dripping is such an important part of my business. I use Colbeck Traditional Yellow Beef Dripping as it gives great flavour to my fish and chips which my customers love.”
Said owner, Cam Naylor
Douglas Colbeck , Sales Director at Henry Colbeck Ltd, said: “We are absolutely delighted for Trenchers, The Scrap Box, Millers and Frosty’s on their success at the National Fish & Chip Awards. These are exceptional businesses run by people who are passionate about quality, consistency and great-tasting fish and chips. The fact they all choose beef dripping supplied by Henry Colbeck, produced by Duncrue, is something we are very proud of. It shows that traditional frying still has a huge role to play in award-winning fish and chips, and we are honoured to support these customers operating at the very top of their game.”
A Proud Moment for Our Customers
Everyone at Henry Colbeck and Duncrue would like to congratulate Trenchers, The Scrap Box, Millers and Frosty’s on their outstanding achievements at the National Fish & Chip Awards 2026. Their wins are a credit to their teams, their standards and their continued passion for the fish and chip industry.
Henry Colbeck and Duncrue Food Processors: “Working Together to Deliver Award-Winning Fish & Chips for 45 Years”
To try Prime Fry, and/or White Rose or Colbeck Traditional Beef Dripping please contact Henry Colbeck on 0191 482 42424 or visit colbeck.co.uk
The Range
By Isaac Ewart
How Time Fries:
From being fully qualified at 15 to fully managing the business at 17, the business is growing stronger week by week, that is with massive thanks too Austen at Chippy Chat Magazine for showcasing us to the industry, and Georgina for the invite to the Henry Collbeck expo to demonstrate to the younger generation that the fish and chip industry is still very much alive to forge a career in!
Reliving Memories:
After seeing the process behind frying range refurbishment at a young age carried out by my father, I am very proud to have reintroduced this aspect to the business giving the customer a cost effective alternative to a new range, seeing the customers reaction after all the hard work put into the refurbishment is incredibly rewarding knowing it will last them for many years to come and allow me to continue maintaining the range and looking after the customer.
It is a testament to my father’s commitment and quality of refurbishment, for me to be servicing refurbished ranges he installed 20 years ago, one range I now maintain is 43 years old and underwent a full refurbishment 6 years ago, to this day the only part changed has been a pan contactor, which is why yearly maintenance is a cost saver in the long run!
Committed To Stay:
My father has always stressed the importance of investment, in both you and your equipment, which has always served him and the customer well throughout his career.
We have made some big investments including a new van to provide reliable service for the customer with a recognised livery, and a large investment made in the duct cleaning aspect of the business, purchasing brand new imported chemicals to the UK which is giving fantastic results for the customer, minimising the risk of ducting fires.
Quality service is my number one priority for the customer, with quality parts from leading manufacturers and suppliers in the UK and Germany, I frequently meet with suppliers and manufacturers to familiarise myself with new technology, this has given me the understanding to optimise control boxes allowing consistent quality with high output whilst maintaining a set standard, which i do not believe would be possible without the range running at optimum efficiency, as enjoyed by Andys Golden Fry, Johnstone, & Principle Café, Galston.
Fear of Failing the Legacy
As my father’s customers had a lot of trust in his ability after many years of maintaining the ranges, my biggest fear was customers being apprehensive of me disassembling their range, and then seeing parts laid around undergoing the cleaning process and
wondering if I could safely put the range back together.
However, the joy of seeing feedback from customers on Facebook & Google is truly heartwarming, for example feedback from David at Green Lane Fisheries, Soni from Sidhu Fish & Chips, Pez & Michelle at Almighty Cod, all renowned fish shops in the Northeast, and many more. It is rewarding to hear customers say I am providing the same quality service they
Whisperer!
have received from my father, and I will always strive to deliver this to customers.
Frying Into the Future:
We have a good customer base of catering trailers/showmen, maintaining trailers including Time & Plaice, Your Plaice or Mine, Ronnie’s Fish & Chips, and more with a notable recent installation on behalf of Express Catering for Stuarts of Driffield on the latest addition to their fleet, which looks to be serving them and the public well!
I am in early discussions with a manufacturer to produce ranges to my specifications in high efficiency and traditional format, and a mobile catering range, which will be branded to us and give customers a very cost-effective alternative.
Our interactive parts website will also allow customers direct access to all frying range spares we hold in stock; this will give the wider public better access to competitively priced spares for the majority of ranges, advice and a friendly chat is always available free of charge!
My Ultimate Reward
I asked my mother and father; how can I repay you both for the opportunities you have given me?
They replied; “We have been repaid 100x over, watching you become a confident engineer and being able to deal with and serve all our customers as we have for many years, that is payment enough for us.”
That is the ultimate goal I wanted to achieve, making my parents so proud.
Chippy
Crispy Chicken.
Some 40% 0f all meat consumed in the UK is Chicken and fried Chicken servings are increasing by up to 6% every year. This is because Chicken is healthy, good value for money, excellent quality, affordable and satisfying for people of all ages. Fried Chicken tastes absolutely delicious with a crispy fried coating which gives way to tender juicy Chicken. And there is no better place to buy fried Chicken than from the local chip shop.
A family favourite of course should be fried in the best possible medium to guarantee those mouth- watering results. And this is where Frymax comes in. Frymax is pure white premium palm which is additive free, contains no hydrogenated oil and less than 1% trans fats. It is healthier than animal fats and has a higher smoke point making it ideal for frying. Most importantly Frymax helps produce light golden brown batter which preserves the flavour of the chicken inside. No wonder Frymax has been the Fryers favourite for over 70 years.
Frosty the Go-Man
North-east mobile chippy takes first place at National Fish & Chip Awards
Frosty’s Mobile Chippy in Northumberland, has firmly parked itself at the top of the industry after winning the Mobile Operator of the Year award at the prestigious National Fish & Chip Awards, which was hosted by TV presenter and actor Stephen Mangan.
The Mobile Operator category recognises entrepreneurs delivering first-class standards whether they are in a field, car park, food fair, sports ground or at an event. Contenders must show they are streets ahead with their business acumen and ability to deliver restaurant-quality food in compact and unpredictable workspaces.
Owner Cameron Naylor, who pitches the van up in Northumberland and beyond, was able to keep cool under the pressure of the rigorous competition assessments, which is overseen by fish frying experts. He impressed them with superb quality food, spotless hygiene practices and customer service that earned him the victory ahead of The Posh Fish and Chip Company from Cardiff, Wales and The Chippie Van in Penrith, Cumbria.
Reacting to the win Cameron says: “I’m absolutely delighted to be named the Mobile Operator of the Year. To receive this recognition on a national stage is an incredible honour and a really proud moment for me. This award isn’t just mine; it belongs to the amazing people who support my business and to those that make all of this possible.
“My work isn’t just about fish and chips, it’s about being part of the small Northumberland communities that I serve, and I absolutely love what I do every day. A huge thank you to my brilliant suppliers for providing top-quality, consistent produce day in, day out. To my family, my incredible grandparents, and especially my girlfriend, Isabel for her unwavering support through the long days, late nights and everything
Mobile Operator of the Year
in between - this simply wouldn’t happen without you. And of course, to my loyal customers who support me all year round, through thick and thin - this is for you. I better get that open-top bus booked for the victory parade!”
The judges of the UK’s official fish and chip industry competition, which has been rewarding excellence since 1988, highlighted Cameron’s clear passion for food experiences and community engagement as his greatest assets.
A strong alignment with industry best practice, using sustainable sourcing and local suppliers and preparing everything from fresh daily to ensure quality is maintained, stock control is efficient and waste is minimised, was also credited for the win.
Category sponsor Premier1 Filtration was represented by Martina Cuccunato who is steering the business into the next chapter. She said of this year’s competition: “As proud sponsor of the Mobile Operator of the Year category at the 2026 awards, hosted by the NFFF, we’re delighted to celebrate the innovation and resilience that keeps this iconic industry connected.
“Supporting this category reflects our commitment to powering local businesses with reliable, future-ready connectivity. It’s an honour to stand alongside the very best in the sector and recognise the dedication that drives excellence across the UK fish and chips community!”
Premier 1 Filtration are the UK’s leading supplier of filter machines, filter papers and filter pads.
For more information on Premier 1 Filtration visit www.premier1filtration.com
SPONSORED BY
Colmans at 100: A Plaice in History
100 Years of Fish & Chips at Colmans centenary display
The century-old story of one of the North East’s most famous family-run restaurants is being retold as part of a special celebration on South Tyneside this summer.
Colmans Fish and Chips opened its first permanent premises on South Shields’ Ocean Road in 1926. And 100 years down the line, the town’s museum will display archive photographs and include first-hand testimonial provided by family and staff.
“We’re delighted to be hosting Colmans: 100 Years of Fish and Chips this summer,” said Adam Bell, Assistant Keeper, Social History at South Shields Museum and Art Gallery.
“Colmans is such a beloved and cherished institution in South Tyneside and we always want to celebrate the people and places that have made their mark in the local area.
“We can’t wait to share their story in this, their 100th year, and it’s something that we feel will be really popular with our visitors — particularly now that we’re entering the busy summer period.”
Colmans: 100 Years of Fish and Chips will take centre stage within the Stairwell Gallery at South Shields Museum and Art Gallery from August 1.
It premieres just weeks after renowned historian and Traitors star David Olusoga became the latest big name to sample the family-run restaurant’s worldfamous menu.
lunch at Colmans Seafood Temple in April.
“We are so excited that Adam and his team are telling the story of a fifth-generation family business that’s always been proud to call South Shields its home,” said Richard Colman Ord, director of Colmans Hospitality Group.
“This town, its people and the community are so close to our hearts and their story is intertwined with that of Colmans.
“Going through all of the archive material and working with the museum has been a highlight of our centenary year so far.
“We wanted to share this landmark anniversary with as many people as possible and this is the perfect way to do that.”
This is not the first time that Colmans have featured as part of a display at their hometown museum.
But Colmans: 100 Years of Fish and Chips is focused solely on a name synonymous with decades of mouthwatering dishes and unrivalled customer service.
“We did a big exhibition a couple of years ago called Scran,” added Adam.
“That was all about the history of local food and drink and of course we featured Colmans within that!
“This builds on the success of Scran and gives us the opportunity to delve deeper into the connection between a true South Shields success story and the community it serves.”
And the carefully curated display adds fresh momentum to a year of centenary celebrations which gathered pace when HRH The Princess Royal enjoyed a fish and chip
Earlier this month Colmans provided a glimpse of the future when they broke ground on an exciting new coastal village project on South Promenade. The family have also purchased Whitburn staple The Village Café — promising to retain the family favourite’s finest traditions and add a fresh twist.
Have you ever been part of a museum display with your shop?
Email austen@chippychat.co.uk.
colmansfishandchips.co.uk
OPEN DAY
Sunday 20th September 2026 10am – 3pm
Expand your menu, reach new markets and try out the latest technology – there’s something to help every fish and chip operator move their business forward.
Meet representatives from:
Test fry the Kiremko high efficiency range
See how you can reduce your gas bills and hear how we’ve secured our customers over £300,000 in energy saving grants to put towards the cost of a new Kiremko.
Live demonstrations
From Unox and award-winning trainers Gordon Hillan and Mark Petrou.
The latest equipment
Get hands-on with two of our latest showroom additions –SwiftOrder’s digital pre-order app and our Qook! kitchen suite.
Chat to representatives from Tower Leasing
Find out how many extra portions of fish and chips you need to sell each day to pay for a new range!
Guest speaker
Having reviewed almost 200 fish and chip shops, The Chippy Tour's Stephen Peel will share insights from his travels and discuss what makes a memorable fish and chip shop.
FREE goody bag
For all attendees.
“I looked at all the different batter ranges and now we’re on the Blend 30, and for me, it’s the best for my fish and chips.”
Garioch Fish Bar in Inverurie has long been a local favourite, but for Glen Morrison, taking over the family business was a learning curve. “It was my dad Murray’s shop. I was thrown into the deep end taking on the shop and as I got started and the more I got stuck in I started to see room for improvement,” he recalls. Determined to elevate the quality of his offerings, Glen began experimenting with different products and techniques, ultimately discovering the ideal batter solutions with Middleton Foods..
The team at Garioch Fish Bar uses Middleton Foods’ Gold Batter for a range of products including white pudding, black pudding, haggis pudding, and jumbo sausages. For fish and chicken, Glen opted for Middleton’s Blend 30, praising its crispiness and light texture. “I looked at all the different batter ranges and now we’re on the Blend 30 and for me it’s the best for my fish and chips,” he explains. Complementing these, they also use Rooster’s
Southern Fried Breading for added variety to their menu.
The relationship with Middleton Foods has been pivotal. Glen highlights, “It’s been really good working with Colin. He comes in regularly to see how we’re getting on. Really positive, always
finding new ways to help. It’s been a great relationship between Garioch and Middleton Foods.” This support mirrors Glen’s own dedication to excellence. The business consistently engages with its community through initiatives such as free giveaways and free kids’ meals, reflecting a shared passion for quality and customer care.
“With Middleton Foods batter, the most popular item is the fish. We strive for consistency, quality, and are passionate about what we do.” Glen notes. His efforts were recognised when he won Young Frier in February 2025, underscoring the impact of his commitment and the products he trusts. “Try out the products and make the best-informed decision for your business. That’s what I did and if I didn’t think Blend 30 was the best, I wouldn’t use it,” he affirms.
For Garioch Fish Bar, Middleton Foods is more than a supplier, it’s a partner that shares the same high standards. Together, Glen and his team continue striving to be the best possible version of themselves, serving the community with excellence and passion.
Garioch Fish Bar Where quality meets community
To find out more, please visit our website
“I looked at all the different batter ranges and now we’re on the Blend 30, and for me, it’s the best for my fish and chips.”
To find out more, please visit our website
Garioch Fish Bar in Inverurie has long been a local favourite, but for Glen Morrison, taking over the family business was a learning curve. “It was my dad Murray’s shop. I was thrown into the deep end taking on the shop and as I got started and the more I got stuck in I started to see room for improvement,” he recalls. Determined to elevate the quality of his offerings, Glen began experimenting with different products and techniques, ultimately discovering the ideal batter solutions with Middleton Foods..
The team at Garioch Fish Bar uses Middleton Foods’ Gold Batter for a range of products including white pudding, black pudding, haggis pudding, and jumbo sausages. For fish and chicken, Glen opted for Middleton’s Blend 30, praising its crispiness and light texture. “I looked at all the different batter ranges and now we’re on the Blend 30 and for me it’s the best for my fish and chips,” he explains. Complementing these, they also use Rooster’s Southern Fried Breading for added variety to their menu.
The relationship with Middleton Foods has been pivotal. Glen highlights, “It’s been really good working with Colin. He comes in regularly to see how we’re getting on. Really positive, always finding new ways to help. It’s been a great relationship between Garioch and Middleton Foods.” This support mirrors Glen’s own dedication to excellence. The business consistently engages with its community through initiatives such as free giveaways and free kids’ meals, reflecting a shared passion for quality and customer care.
“With Middleton Foods batter, the most popular item is the fish. We strive for consistency, quality, and are passionate about what we do.” Glen notes. His efforts were recognised when he won Young Frier in February 2025, underscoring the impact of his commitment and the products he trusts. “Try out the products and make the best-informed decision for your business. That’s what I did and if I didn’t think Blend 30 was the best, I wouldn’t use it,” he affirms.
For Garioch Fish Bar, Middleton Foods is more than a supplier, it’s a partner that shares the same high standards. Together, Glen and his team continue striving to be the best possible version of themselves, serving the community with excellence and passion.
You looking for increased footfall?
Join the Q!
The latest news from the NFFF
The NFFF Fish & Chips Quality Accreditation scheme aims to attract shops in the industry who are looking to stand out from the crowd and highlight their commitment to providing the very best products and standards across their business.
Show you’re one of the UK’s best
Why not have your business independently assessed by an experienced, industry approved assessor, helping you to pick up on areas where you can improve your business.
Get ahead of your competition
Putting your business through the NFFF Quality Accreditation scheme will enable you to stand out from other Fish & Chip Shops in your area.
Increase your footfall
By being a Quality Accreditation holder, you will show to your customers that your highquality products are well worth the visit for.
Multi award winning shop French’s at Wells Next to Sea has held the accreditation over a multi-year period and said this about gaining the award once again this year
“We’re so proud to have received our Quality Accreditation Award
A massive thank you to our amazing staff who give 100% every day, and to all of our customers for coming back time after time to keep us busy. We might have received
the award but you’re all the reason we earned it.”
Frenchs won the Quality Accreditation Champion category at the National Fish and Chip Awards in 2024.
For NFFF members the Accreditation Scheme costs just £150 + vat.
Other top shops who hold the NFFF Accreditation Scheme include The Scrap Box, York, Fish City, Belfast, The Fish Bar Newington and Angell’s Fisheries
One of the newer fish and chip shops to benefit from the Quality Accreditation Award is Monster Fish & Chips Fort Augustus
They have been educating their customers on their social sites about what the scheme means.
“You’ve probably seen the little red Q on our window, walls and social media… but what does it actually mean?
We’re proud to have held the Fish & Chip Quality Accreditation since October, but we’ve never properly explained what it stands for.
“The Q is awarded to fish & chip shops that meet high standards in food quality, food safety, sustainability, customer service and the way the business is run behind the scenes. It’s independently assessed, not simply applied for.
“It’s a symbol of quality, professionalism and a commitment to continually raising
standards.
Thank you for supporting a business that’s committed to quality every day.”
Full details of the scheme can be found at www.nfff.co.uk/quality
Isle of Ely Open Day
The NFFF is a proud partner of the open day held at Isle of Ely Produce. With over 100 representatives from shops, suppliers and the farming side, the day will tell us about the potato crop for the year ahead. NFFF representatives will be there with Andrew Crook introducing the day and also interviewing key winners from this years National Fish & Chip Awards. Email austen@ chippychat.co.uk if you would like to attend.
National Fish & Chip Awards 2027 –
The Official Awards of the Fish & Chip Industry!
The National Fish and Chip Awards celebrate the best of the best in fish and chips. It is a fantastic event and a great platform for the fish and chip industry as a whole. We encourage all fish and chip shops to enter and push their standards to new heights. Have you got what it takes? With 16 categories to go for there is an award for everyone to have a go at, with winning shops recording sales uplifts of between 30-80!
Entries for the National Fish and Chip Awards 2026 are now open! Visit:
www.thefishandchipawards.com to start your entry
Andrew Crook NFFF President. Andrew would like to thank everyone for their well wishes after his recent procedure. He is back at his desk already and is looking forward to seeing you all again soon.
Electronic Sales Suppressions
The NFFF are pleased to say that we are now involved with a consultation on this important subject involving tax fraud. The Government are looking at blockchain systems being built into epos to easily check if any sales have been removed.
Join the NFFF
The National Federation of Fish Friers (NFFF) is the only official body that represents the fish and chip industry, protects the interests of fish friers and their businesses, and promotes the fish and chip brand. It’s an organisation run by fish friers, for fish friers - and to our members, we’re the 5th emergency service! With many member benefits and a strong voice for your industry, why not join today.
From as little as £3.86 a week for peace of mind knowing you are only a phone call away from industry advice why would you not be a member!
www.nfff.co.uk/membership
C’s the Day! Mister C’s Rolls Back the Years for 45th Anniversary Celebration
By Amy Horsley
The first week of June was a very special one for us at Mister C’s. Not only did we celebrate National Fish and Chip Day, but we also marked our 45th anniversary — a milestone that means a great deal to our team, our customers and everyone who has been part of our story.
To celebrate, we wanted to bring a real sense of fun to the shop while giving something back to the community that has supported us for so many years. With that in mind, we put on two special promotions:
A “Roll up and Roll Back” Tombola — customers could buy tickets for the chance to win one of 45 portions of fish and chips at the price they were when we first opened: just 50p! It created a fantastic atmosphere, sparked plenty of memories of Mister C’s over the years, and helped raise an incredible £192.50 for the Fishermen’s Mission.
We also ran a “Voucher Treasure Hunt”, hiding £45 worth of vouchers around our town centre. This included a golden voucher, hidden at the very first site of Mister C’s as a nod to where our journey began. Teaser photos and clues were posted on social media, and all six vouchers were found in record time.
Alongside the promotions, we decorated the shop, the staff wore National Fish and Chip Day T-shirts and hats, and the whole team worked hard to make the day feel like a proper celebration. Even with the usual busy Friday service, there was a real party atmosphere from start to finish, with customers joining in and sharing their own stories of visiting Mister C’s.
For us, the day was not only about fish and chips, but also about local support, loyal customers and the hard work of our team. Combining our anniversary with National Fish and Chip Day gave us the perfect opportunity to recognise the people who have helped us reach 45 years.
Mark Corbally, owner of Mister C’s, said: “It was wonderful to celebrate such a milestone anniversary at the same time as National Fish and Chip Day. Our team did a fantastic job of creating a real party atmosphere, even while serving a busy Friday shift. I’d like to say a big well done and thank you to our team and long-standing customers who have made 45 years possible. I’d also like to thank our suppliers, who go above and beyond for us when we need them. Without all these people, 45 years would not have been possible. Here’s to the next 45!”
Have you had an event you would like us to cover?
Email austen@chippychat.co.uk
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A New Chip Off the Block!
Fourth Generation of Leadership for 93-Year-Old Family Business
GDrywite Limited has announced the appointment of Saffie Dowty as Sales Director, marking the fourth generation of her family to take a leadership role in the 93-year-old Halesowen business.
Drywite evolved from the Pioneer Potato Company Ltd, which was founded in 1933 by Saffie’s Great Grandfather, Harold G Lee, when his fourteen-year-old son Malcolm had the inspired idea of selling ready-peeled potatoes in the local area of Smethwick and West Bromwich. To overcome the problem of peeled potatoes discolouring when kept out of water, Malcolm and his father formulated their own preservative. This caused such interest among local fish friers that they soon gave up peeling potatoes to concentrate on the production of the preservative, which they patented and named Drywite.
benefit from using genuine Drywite Products. Drywite Ltd has operated from its current premises in Park Lane, Cradley, Halesowen, since 1960 and, while much has changed over the years, its principal business values remain the same, with a focus on innovation, product quality, customer service, and longterm relationships.
Commenting on the appointment, Managing Director Kelvin Lee said:
In 1935, the company changed both its name and its business direction to become Drywite Ltd, concentrating on the manufacture of Drywite Potato Preparation. Today, most vegetable processing companies, fish friers, and general caterers throughout the world
“I am delighted to welcome my daughter Saffie to join Drywite as Sales Director. Saffie’s appointment reflects our family’s ongoing commitment to our business, our customers, and the industries we supply. Having grown up around our company and its values, she has both a strong understanding of the business and a real passion for supporting our customers. She also brings a wealth of sales expertise, with over ten years’ experience as Sales Manager for a multinational company in the agricultural sector. I am sure that my father and grandfather would have been delighted to know that, after 93 years, the company is still in safe hands.”
Kelvin Lee and Saffie Dowty - Drywite
Harrison’s dips into menu innovation!
Since taking home the Keejays-sponsored Menu Innovation Award at the National Fish & Chip Awards 2026, Harrison’s Fish & Chip Co. has added a number of the supplier’s sauces to its menu
Ryan Harrison launched Harrison’s Fish & Chip Co. in Oxford in 2021 and has become known for testing new products, flavours and different species of fish. He has also been working with sauces from Keejays as a way to bring fresh options to his menu.
Among the additions is Keejays Goldfish Brand Curry Dip, which is sold in either 350g bottles or 2oz pots for 50p, matching the price of the shop’s other sauces. “Keejays Curry Dip has got a nice sweetness to it – a sweet curry flavour – and it’s thick, so it’s a good quality sauce,” Ryan comments.
The dip has also led to a new menu line, as Ryan explains: “We already do a chicken burger with mayo, cheese and lettuce, but now we’re offering a curry chicken burger with the curry dip as a topping. We just wanted to do something a bit different, and this has that katsu curry flavour about it, which is quite popular at the moment.”
The takeaway is also trialling Keejays Chinese Curry Sauce Concentrate, serving it from Monday to Thursday when there is spare space in the bain marie.
“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.”
For Ryan, keeping a balance between tradition and experimentation is key to encouraging repeat visits. “You have to keep the core basics,” he says. “But the variety helps you stay different and gives customers another reason to visit.”
Co-founder Sammy Lee and national sales manager Jon Kingsbury congratulated Ryan and the Harrison’s team on winning the Menu Innovation Award, acknowledging the dedication, hard work and commitment they show to their community and the wider industry.
You can see the Keejays range at the Isle of Open Day on September 6th Keejays 01473 827304 www.keejayssauces.com
Jane – See More!
Meijer distributes Lady Jane Variety to Top Shops!
We’re at the end of what has been a challenging season for the potato trade, with poor prices and many quality problems with samples too – here’s hoping we experience some more positive times ahead of us all this season!
To end the 2025-26 crop window, Meijer Potato UK wanted to put our new variety Lady Jane to the test and see what it would deliver when used at the end of the season – a very challenging period for farmers and shops as samples approach the end of their shelf life.
From longstanding Cambridgeshire grower RB Gott, we collected almost 2 tonnes of his Lady Jane potatoes and distributed them to chippies across the UK. Delivered either as 25kg bags or prep chips (many thanks to both PG Chips and Jess Turner Ltd for sorting these) we received fantastic, honest feedback from all who participated. This is
crucial to what we do as breeders and assists greatly in our future product management with brand new varieties.
2026 Takeaway of the year winners The Scrap Box in York received some prep chips and were happy with the results –‘considering the time of year they were very good, possibly slightly on the dry side (we’ve tweaked our growing advice to farmers to deal with this so a great example of how your feedback makes a difference!), but fried really well with good colour and also held well in the box.’
2026 Young Fish Frier winner James Ellams from Weston Grove in Chester was really pleased with the quality of the fry and taste of Lady Jane - it was also very interesting to discuss his personal development in the industry and to see how well run the shop was when I visited him during a busy Friday teatime service. He also took the opportunity
to use the free samples to donate meals to the homeless in Chester – a great gesture.
2025 Young Fish Frier finalist Kieran Bulpit from Donington Fish and Chips in Lincolnshire sent us a detailed report on the sample for which we’re most grateful – the fry produced a ‘lovely chip, good colour, holds well, tastes good’ Perfect!
2025 Mobile Operator of the year Country Fried from Blackburn used their prep chips during an evening at one of their regular visits to Clitheroe and they went down well ‘fluffy inside, crispy outside, absolutely irresistible!’
We also dropped some prep chips at Skippers of Euxton in Lancashire, home turf for NFFF president Andrew Crook. Another top shop and the sample was enjoyed by all when I dropped them off – I’ll leave the final word to his manager though who arrived from behind the range to announce, ‘these are absolutely banging!’ I don’t think there’s anything more to add!
We had many more shops who received samples and gave their feedback – we’ll tell you more about those very soon – and if you want to try Lady Jane too please get in touch and we will arrange delivery of a free sample!
Chippy Chat & Fast Food Magazine •
Chippy Chat & Fast Food Magazine •
Hooked on
UK Fish & Chip Award Winners Discover Iceland’s Seafood Story
In early June, Business Iceland (Íslandsstofa) organized a delegation visit to Iceland for the winners of the UK National Fish & Chip Awards 2026, alongside industry stakeholders and selected media representatives. The itinerary offered guests a comprehensive overview of the Icelandic seafood sector, coinciding with the traditional Fishermen’s Day (Sjómannadagur) weekend in Patreksfjörður. They were joined by Chippy Chat Publishing Director Oliver Boutwood. Participants engaged in corporate site visits and gained deep insight into how deeply integrated the seafood industry remains within the socioeconomic fabric of Iceland’s coastal communities. The initiative was conducted under the auspices of Seafood from Iceland, a joint marketing project managed by Business Iceland in close cooperation with Fisheries Iceland (SFS) and domestic seafood companies nationwide. The British award winners operate toptier fish & chips establishments across the United Kingdom, where premium Icelandic seafood plays a vital role. The delegation visited leading producers of sea-frozen fish, including Þorbjörn and Grindavík Seafood in Grindavík, as well as Hraðfrystihúsið Gunnvör in Ísafjörður, where they toured the freezer trawler Júlíus Geirmundsson ÍS-270.
While the unique landscape and favorable weather of the Westfjords defined much of the journey, the British delegates cited the exceptional hospitality of the local communities as the true highlight of their visit.
The Fishermen’s Day program in Patreksfjörður provided an immersive cultural experience. The group participated in a historical walking tour of the town, engaged in discussions with local mariners, joined a celebratory coastal cruise aboard the vessel Núpur BA-69, and took part in the traditional rowing competitions. The evening concluded with a community barbecue featuring cod caught by the delegation earlier that day, followed by attendance at the annual Fishermen’s Day gala.
The itinerary also highlighted regional innovation, featuring site visits to Kerecis in Ísafjörður and Nordic Fish Leather in Tálknafjörður. These companies demonstrate circular economy leadership by processing fish skin into advanced medical woundcare products and premium leather goods, respectively. Additionally, the group visited prominent natural landmarks, including Dynjandi waterfall, Látrabjarg cliffs, and the Bolafjall viewing platform.
The delegation sampled Icelandic takes on classic fish & chips, visiting Fisherman in
Suðureyri for a culinary walking tour and Issi Fish & Chips in Njarðvík. The feedback from the British operators confirmed the high standards of Icelandic preparation and raw materials.
Andrew Crook, President of the National Federation of Fish Friers (NFFF), accompanied the delegation and emphasized the strategic value of the visit: “Our guests from the UK experienced an unforgettable journey through the Westfjords. We observed firsthand how efficiently Iceland utilizes marine resources, transforming raw materials into not only premium dietary protein but also high-value medical applications and sustainable leather. This represents exceptional value creation. Throughout the region, the hospitality was unmatched, and it is clear that Icelanders maintain a profound commitment to the sustainable management of their
Iceland!
fisheries. Observing how deeply the seafood industry is woven into daily life underscores that the cod fishery remains the bedrock of these communities.”
The delegation has since returned to the United Kingdom, taking with them an appreciation for the quality of Icelandic seafood, community hospitality, and environmental stewardship.
More than just a sightseeing trip, the Westfjords experience offered a deeper understanding of Iceland’s fishing heritage and the communities that continue to shape the nation’s identity. Through conversations with fishermen, visits to pioneering seafood businesses, and time spent on the water, visitors gained a genuine appreciation for the industry that has helped define Iceland for generations.
Award-Winning UK Establishments in Attendance:
• The Scrap Box (1st Place, Takeaway of the Year)
• Trenchers of Whitby (1st Place, Restaurant of the Year)
• Noah’s (2nd Place, Restaurant of the Year)
• Whitby’s Restaurant & Take Away (3rd Place, Restaurant of the Year)
Chippy Chat & Fast Food
Oh, Come all Ye Faithful!
Traitors star David Olusoga visits
world famous fish and chip restaurant
It was another one for the history books as Traitors star David Olusoga became the latest big name to sample one of the North East’s most famous menus.
The Gateshead-raised television presenter and producer proved to be a popular diner at Colmans’ Ocean Road restaurant — chatting with staff and posing for pictures at the award-winning South Shields staple.
And after wowing a sold-out audience at the annual South Shields Lecture, historian Olusoga tucked into his post-event meal alongside invited guests from across the worlds of politics, entertainment and business.
“David was an absolute gentleman, and everybody loved him,” said Richard Colman Ord, director of Colmans Hospitality Group.
“We’ve been lucky enough to welcome a few famous faces to our restaurants over the years and David’s visit will live long in the memory. “As anyone who heard him in conversation with David Milliband will know, he’s passionate about the North East and is such an engaging storyteller.
“To welcome one of the world’s greatest historians to Ocean Road, in the year Colmans celebrates its centenary, is incredibly fitting.
“He was keen to find out about our own place in the history of South Shields and find out more about the family’s story and our roots.”
Prior to visiting Colmans, an honest and forthright Olusoga had thrilled a capacity crowd at Harton Academy during an 80-minute South Shields Lecture.
Hot topics included North East culture, his own upbringing as a mixed-race child on Tyneside and, of course, his memorable stint as a Faithful in the ratings-topping Celebrity Traitors.
Olusoga talked of the time Paul Gascoigne picked him off the floor in the schoolyard after bullies had bundled him over.
Olusoga follows the likes of James Corden, Hillary Clinton, Sting and Sir John Major as the star turn at the South Shields Lecture.
Colmans are proud sponsors of an event that shines a global spotlight on South Tyneside and Richard added: “These nights are very special.
“When you look at the calibre of guests, the topics they discuss and the lasting effect the lecture has on our community it’s impossible to over-estimate its impact.
“David brings history alive and is an inspiration to so many generations — including all of the young people in the room at Harton.”
Colmans has long been a favourite haunt for celebrities keen to experience its legendary fish and chips.
2025 South Shields Lecture star Corden posed with staff and customers on his latest visit while local stars Jade and Chris and Rosie Ramsey are regulars.
Earlier this year HRH The Princess Royal enjoyed a fish and chip lunch at Colmans Seafood Temple — kicking off the 2026 centenary celebrations in style.
Who have you had famous in your shop? Email Austen@chippychat.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 certifications on www.jfk.fo
Running a Mobile Fish and Chip Shop In France! Vive La Fry!
Lorna Whellem is the co-owner and operator of Le Petit Poisson, a popular mobile fish and chip catering business based in the Charente/Dordogne region of southwest France!
Together with her partner Paul, she runs the business out of Renée, in their beautifully restored 1979 vintage Citroën HY van. They specialize in serving traditional British fish and chips for local weekly village routes, garden parties, weddings, and public events across the region.
The Van (Renée): The name “Renée” translates to “born again,” which they chose because the van was completely rebuilt from a dead heap of metal before being custom-fitted with professional frying equipment.
The Business: After living in France for 14 years, Lorna and Paul took a “leap of faith” to start Le Petit Poisson (French for “The Little Fish”), leveraging their background in catering.
Why the HY Van
“When we were deciding on the vehicle to use for our new venture, we had so many ideas to choose from. But as soon as we saw the HY van, we knew it was the right type of van for the job! Living where we do (Charente), you just don’t see many of these wonderful vans but there are lot that have been customised and used as food vans in the UK.
We very quickly fell in love with the ‘piggy face’ type and thought that the French folk, would love to see this classic renovated to its former beauty and a trip down memory lane for many.”
Our Van
“Once we made the final decision, the hunt began for a renovation company that could help us. We searched all over Europe and eventually found a couple of second hand ‘almost completed’ vans in the UK. We thought we maybe we could just finish
off with some internal renovations, but we soon realised the costs were very high as these vehicles really hold their money being a vintage classic. By complete fluke, we stumbled across Ryan Antony Classics, who were based just 10 miles from my family home in Essex!”
The Food:
They travel around various locations and local communes (primarily across regions like Charente and Dordogne), serving classic fish, chips, and traditional sides like mushy peas and curry sauce
Custom Menu Options
While they are famous for traditional Cod and Chips, Lorna and Paul offer a broad mix-and-match event menu to cater to various dietary preferences:
Seafood & Meat: Traditional large cod, scampi, calamari, 100% chicken breast fillet pieces, and sausages.
Vegetarian & Sides: Homemade falafels with sweet chilli sauce, camembert bites, chilli cheese balls, giant onion rings, and classic mushy peas.
Homemade Desserts: Freshly made crêpes, lemon tarts, chocolate brownies, and a signature white chocolate cheesecake.
The Frying Process
To ensure top quality and cater to healthconscious diners, the business fries its food using rice bran oil. This specific oil is chosen because it has a high smoke point, does not alter the natural flavour of the fish, and offers distinct health benefits over traditional frying fats.
Event Catering Services
Outside of their scheduled weekly village stops, Lorna uses Renée for private bookings. They travel across France to provide full-service catering—complete with cutlery, condiments, and napkins—for diverse gatherings: [1, 2, 3]
French-British weddings
Private garden parties and anniversaries
Charity music evenings
Regional festivals, such as the Brantôme ‘So British’ Weekend
Pre-Ordering Information
Because they serve fresh, individually battered fish cooked to order from Renée’s custom setup, queues can build up quickly during peak summer nights. Regular customers typically monitor their weekly postings to pre-order or book tables directly at the partner venues (like the local bars) to ensure seating and guarantee their meal before popular slots fill up.
In conclusion, Le Petit Poisson is far more than a standard food truck; it is a highly successful, community-centric fusion of British culinary tradition and French village culture.
Award-Winning Linford’s Gets Chipper Over Babylon!
The fish shop is located in Market Deeping town centre. It is a historic and picturesque market town in south Lincolnshire, on the north bank of the River Welland and connected to the A15
By Austen Dack
The Linford’s menu has a choice for all the family, from their kid’s menu to Southern Fried Chicken, Homemade Fishcake, Burgers with a choice of filling, Sausages and Pies and of course their award-winning Fish & Chips.
The Linford family have been frying some of the best Fish & Chips in the Peterborough area since 1989 with Chris Pithey taking over the business in May 2019. Chris had worked alongside Paul Linford for many years prior to taking over the business and has blended the traditional ideas with a modern twist. They offer high-quality food, friendly service, and a clean environment. Not many would be able to resist the family’s secret batter giving that traditional flavour. The shop has benefited from the wealth of experience of two generations by blending
traditional ideas with a modern feel. They are proud to be consistently voted one of the top 10 Fish & Chip shops in the U.K, plus in the 2026 awards they finished in the Top Three in the Field to Frier award too!
The restaurant is right next door to the takeaway. They serve all the usual favourites like southern fried chicken, pies, burgers and sausages, and of course our award-winning fish and chips – cooked exactly how you like it either battered, steamed or baked in cajun spices. The only difference is you can now relax and enjoy table service in their stylish 30-seater restaurant. It also carries an alcohol license and offers you a choice of red, white and rosé wines as well as a selection of local beers from Round Corner Brewery in Melton Mowbray or our delightful coffee from Two Chimps in Oakham.
As a regular customer of C.V. Stebbeds & Son a leading wholesale potato delivery company, supplying takeaways and fish and chip shops in East Anglia (which is now managed by Amy Hopkin of Isle of Ely Produce), Chris was asked to trial Babylon, a chipping variety from Agrico, as part of our Chip Ambassador campaign.
Chris always asks for the best potato varieties to be delivered into him so was pleased to be part of our marketing drive for Babylon. He said “After frying Babylon for a few days it was clear to me that they are going to be one of my go to varieties in the coming years. They fried well, held up in the top box plus were fluffy in the middle but crisp to touch. We pride ourselves in serving the best chips, and we will be asking for Babylon again for our customers here at Linfords.
Alex Moore Sales Manager for Agrico said: “We have been working with Isle of Ely and Chippy Chat to champion best practice in regard to new varieties. Babylon is one variety which has already tested well in chippies across the UK. We were thrilled once again to be a co-sponsor of the Field to Frier Award at the 2027 National Fish & Chip Awards and taking some Babylon out to our finalists to trial.”
Entry is now open for the 2027 National Fish and Chip Awards. If you think you have the best chips, and all-round knowledge of potato choice, preparation and frying visit www.thefishandchipawards.com and start your entry.
Would you like to trial Babylon? Please email austen@chippychat.co.uk.
Shack Attack!
A Very Successful First Year For Crab & Lobster Fish Shack!
With its new Taste of Summer Menu launched, and awards season kicking off for another year, The Crab & Lobster Fish Shack is looking to put itself on the culinary map once again!
The South Queensferry restaurant is entering the UK’s biggest industry awards for the fish & chip sector - Best Restaurant in the National Fish & Chip Awards.
Bryan reflected on the awards success enjoyed by The Crab & Lobster Fish Shack last year, the first of which was in its first few months of opening.
“We were named Forth One’s Restaurant of the Year, and picked up the hotly contested Runner Up spot in the Best Newcomer Award at the National Fish & Chip Awards,” he said. “It was brilliant to be recognised so soon after launching, and a clear indication that we were on the right path in elevating fish & chips to a new level.”
“We welcomed the opportunity to enter these awards,” Bryan continued. “They may take up time and money, but are very much worth it for the traction they bring to the business. We felt we had created something special in bringing The Crab & Lobster Fish Shack to fruition, making use of a redundant Restaurant building which has been brought back to life. Fortunately, the award judges agreed with us.”
Stating that “it’s the “big one” we want now, the Best Restaurant Award at the National Fish & Chip Awards”, Bryan said that he and his team, which includes son Jack, who is Head Chef, wife Michelle, and daughter in law, Sarah, were loving working in South Queensferry.
“It’s very buzzy and vibrant here with lots of passing trade,” said Bryan. “We have lots more ideas to implement in the business throughout the rest of the year. We’re always adding to the menu with new dishes and drinks.”
“As highlighted in the Taste of Summer Menu, our Fish Shack Supper Club has been really popular, and remains a firm part of our offering,” he said. “Running Monday to Friday, 1130am to 3pm, customers can have traditional battered or gluten-free battered haddock served with proper chippy chips, our home-made tartar sauce, bread and butter, and a pot of team, all for just £15 each.”
“Listen out for our current radio campaign with Radio Forth, which promotes this. We’re going to have one listener winning free fish & chips each month for a year.”
Along with sponsorship of local South Queensferry football team, the KSQ Galaxy & Rapids, the restaurant is till supporting Cash for Kids as its adopted charity.
“We’re currently asking for donations of “invisible” fish suppers,” said Bryan. “We have special leaflets on every table, with a QR code to make it super simple to donate. All money raised will go to Cash for Kids whom it’s our pleasure to support. We’re always looking to give something back to our community.”
“We’re planning a more ambitious fundraiser for next year,” said Bryan. “We hope to make it a bit different from the norm.”
Further Details: www.
thecrabandlobsterfishshack.com
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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
