Chippy Chat August-issuu

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Chippy Chat & Fast Food Magazine • August 2025

Chippy Chat & Fast Food Magazine • August 2025

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Opening Batter!

How Ceres has developed a bespoke batter for Pisces

By Stelios Theocharous

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C

os Michael has operated multiple fish and chip shops across Manchester and Liverpool. With a diverse range of locations, customer preferences, and shop styles - some he has owned and operated, others he has managed or eventually handed over to employees - Cos has developed a good understanding of what works where, regional variations, and how to tailor each shop to its surroundings.

Now, however, he’s focused solely on one site: Pisces, which he has run for the past 25 years. They specialise in good fish and chips and are passionate about it too.

While the focus remains firmly on fish and chips, Cos isn’t afraid to innovate with recent additions, including white bait and salt-andpepper squid. “We’re fortunate. Because we’re very well-known, we aren’t always trying to attract new customers; we’ve established a very strong, staple customer base now. However, we still need to keep them engaged, which means mixing things up, doing things on a seasonal basis, and adding some variety. I also think long-term, and with the issues that we’re facing as an industry, it’s about what else is out there that can align with what we’re about - fish - and

Chippy Chat & Fast Food Magazine • August 2025

that are good little profit makers. Without too much effort, you’ve got a bit more variety, and without losing what you’re known for.”

A close eye on consumer habits, helped by the huge amount of data Cos collects from his EPOS, helps guide these changes. “We’re always looking at the habits of customers for takeaway and delivery and using that to decide what to introduce next. We make sure a new item is marketed well because once customers have seen it and given it a go, you start to see the retention and repeat business back on those particular items.”

To help make the business more efficient for the team led Cos to develop a bespoke batter with Ceres, replacing a long tradition of hand-mixing different flours to create the perfect blend.

“There were only one or two people in the team who had the responsibility of blending the batter, and even then, it wasn’t identical every time. Sometimes, we would find it needed a lot more effort and work to get it consistent, so consistency was one of the key reasons for having a bespoke batter made,” explains Cos. The result has been a custom formula that ticks numerous boxes, not least consistency.

“All our preparation team can now just get on and make it, which relieves us from another job. The few times I’m not there, I know the product will be the same as if I were there.

Chippy Chat & Fast Food Magazine • August 2025

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And because we can delegate more, it helps staff feel more valued. It gives them that extra bit of responsibility and shows that we trust them. It’s also proved financially beneficial for us as we get a much higher yield than with our previous product.”

With the delivery side of the business growing since recently taking on Just Eat, the new batter also meets another key demand: holding its crispness during transit. “We’ve invested in good packaging to keep moisture down, but there’s a limit to how far that goes. With our bespoke batter, I’ve got more confidence that when it leaves, it’s got every fighting chance of getting to the customer the same as if they ate it in the shop.”

The development process with Ceres to create a bespoke product was smooth and straightforward, with Cos adding: “Stelios sent me numerous samples and said, ‘Keep using it, you’ll know when it’s right.’ We tweaked it a few times but didn’t need to go back and forth too much. It was quite easy.”

Customer response has been overwhelmingly positive, with customers expressing their love for the new batter. “It looks great - the colour, the texture - it helps sell because people eat with their eyes,” says Cos. With Pisces reaching the top three in the Environmental & Sustainability category at the 2025 National Fish & Chip Awards, responsibility has long been a priority for Cos, and the new batter ticks that box, too.

“One of our long-term goals was a low carbon footprint. The ingredients in our bespoke batter are all British; in fact, it’s made four miles down the road from us. Even the packaging is made in the United Kingdom.

It supports our local economy and farming, something we promote to our customers.”

The success of the batter has opened new doors, with Pisces now looking at collaborations with other local eateries.

“We’re known famously regionally, and because our batter is now unique, we’re looking at approaching local pubs and restaurants to collaborate with us,” explains Cos. Cos is full of praise for the relationship with Ceres, describing Stelios as innovative and genuinely supportive. “Because of Stelios’s knowledge and experience, he saves you from doing all the research and development. You can just speak to him, he’s very open, and he’s not pushy, he genuinely wants the best for you.

He wants your product to be the best it can be.” www.Ceres.shop facebook.com/CeresPFI Twitter/Ceres_PFI Instagram Ceres_PFI 3

Chippy Chat & Fast Food Magazine • August 2025

Chippy Chat & Fast Food Magazine • August 2025

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Save Money Swiftly!

Austen Dack Publishing Editor

I can’t believe it is August already. It is

and reduce calls with Swift Order.

time for many fish and chip shops to be

There are only now a few weeks to go

very busy (we hope), as the schools break

to our famous open day held at our Isle

up and we all prepare for our summer

of Ely Produce farm HQ. With over 100

holidays once again!

expected once again it is going to be a

This month we focus on some of the fine

busy day, as we host some great speakers

frying mediums for you to choose from,

and predict the potato prices for the year

plus filtration systems too. Our front-page

ahead

partner is Swift Order, an easy-to-use

Let us know if you would like to attend

platform that enables you to receive online

and/or exhibit please

orders from your customers commission-

Email me at austen@chippychat.co.uk

free. You will increase orders, lower costs,

Visit our website at www.chippychat.co.uk

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

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Chippy Chat & Fast Food Magazine • August 2025

Chippy Chat & Fast Food Magazine • August 2025

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Inside

August 2025

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Diary Dates

I Got You Babe!

Business or pleasure, dates not to be missed

Babylon Tried by Nation’s Top Shops

Income Pax!

Hot Potatoes!

Chance to takeover busy hight street

Find out how the 2025/26 potato

shop in Hexham

crop is faring

WonderFil!

The Future is Orange!

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How Bravo Fish & Chips Transformed Their

Battered Chips Create Internet Sensation

Filtration Process with Premier 1 Filtration

for Coventry Chippy

Liker Grove! to Fish & Chips at Weston Grove, finally!

Big Ben Time!

Ben Shaws: The Taste of Timeless

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British Summers

Super NorMal! UK’s top fish and chip shops and industry stakeholders set sail for North Norway

A British Favourite Drywite’s Iconic Fish & Chip Shop Taste

Curry Favour!

Keejays launch new sweet & fruity Curry Dip!

ComFort Food!

A family-owned chip shop is

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changing its menu in collaboration with the London luxury goods store Fortnum & Maso

Box Clever!

Dingle business The Fish Box is built

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upon a family seafaring heritage

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Chippy Chat & Fast Food Magazine • August 2025

Chippy Chat & Fast Food Magazine • August 2025

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Chippy Chat & Fast Food Magazine • August 2025

Chippy Chat & Fast Food Magazine • August 2025

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Chippy Chat & Fast Food Magazine • August 2025

Chippy Chat & Fast Food Magazine • August 2025

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

26th September 2025

November 9th 2025

This year’s Coffee Morning

A day dedicated to honouring the diverse and beloved world of British puddings, both sweet and savoury

7th September 2025

Isle of Ely/Chippy Chat Open Day

7th December 2025 The Chippy Chat Ball The Chippy Chat Ball is booked in.

Chat py ll 2 025

day is Friday 26 September 2025

National Pudding Week

Chi p

Macmillan Coffee Morning!

Ch ristmas Ba

Isle of Ely Chippy Chat Open Day – September 7th 2025 Join us on the farm to see how the 25/26 potato crop is faring. Great speakers and also free samples and more.

Sunday February 8th 2026 26th September - 12th October British Food Fortnight 2025

This is the 24th year of the national celebration of the diverse and delicious food that Britain produces.

1st - 7th October 2025

National Vegetarian Week Get ready to push your profits up catering for a growing trend.

27th October – 2nd November 2025 UK Sausage Week Celebrating the great British banger!

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Chippy Chat & Fast Food Magazine • August 2025

What’s Cooking? 2026

After an incredibly successful 2025 show, they’re turning up the heat for 2026!

What’s Cooking? returns they’re moving into Hall 1 at the Great Yorkshire Event Centre, Harrogate (yes, the big one!).

Wednesday, 25th February 2026 National Fish & Chip Awards Plaza Hotel, Westminster Keep up to date with trade events by visiting www. chippychat.co.uk and clicking on events. If you’re organising an event and would like to send us details so that we might mention it here and/or on the Chippy Chat website email your details to - austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • August 2025

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Chippy Chat & Fast Food Magazine • August 2025

Chippy Chat & Fast Food Magazine • August 2025

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Flavour of the Month!

FlavOil High Oleic Sunflower Oil is a Game-Changer for Fish and Chip Shops

By Martin McHugh - Flavoil

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n our beloved world of fish and chips, the focus has long been on the food — the perfect crisp batter, the golden chips, the nostalgic aroma. But today, the frying medium is stepping into the spotlight, and for good reason. Among the many oils available, FlavOil High Oleic Sunflower Oil (HOSO) is leading the way, offering a more profitable, healthier, more efficient, and environmentally friendly solution for modern chippies.

Unlike generic high oleic sunflower oils, FlavOil was the first HOSO introduced to the UK market, setting the benchmark for quality and performance. Its origin story matters too: while many oils are poured and repackaged multiple times before reaching kitchens, FlavOil is packed directly at the source, maintaining purity and delivering a lower Total Polar Materials (TPM) reading — a key indicator of oil quality and longevity.

Chips are good for you From a health perspective, high oleic sunflower oil is rich in monounsaturated fats and low in saturated fats. This means FlavOil supports heart health while still delivering the frying performance needed to uphold our fish and chips tradition.

Foods absorb less oil, fry faster at lower temperatures, and taste cleaner and crisper — all without the greasy after-feel.

One of the unique traits of high oleic sunflower oil is that it darkens quickly, which might raise concerns at first glance.

However, FlavOil HOSO is extremely resistant to oxidation, meaning it doesn’t break down like conventional oils when exposed to heat and air. The oil stays stable and performs consistently over time, extending its usable life and improving the flavour profile of your food.

FlavOil also excels in sustainability and practicality. Delivered in a bag-in-box format, it uses 80% less plastic than traditional containers. This packaging not only reduces environmental impact but is also splash-free thanks to its sealed, air-free design. It’s easier to store, more weight-friendly, and much safer and cleaner to use in a busy kitchen.

With a 24-month shelf life and Kosher and Halal approvals, FlavOil caters to a wide range of dietary needs and operational demands. For shop owners, this means a longer-lasting, more versatile product that can reduce waste, save money, and broaden customer appeal.

In a fiercely traditional sector, FlavOil HOSO bridges the gap between heritage and innovation. It retains the authentic flavour and texture that loyal customers love, while introducing modern benefits that support health, sustainability, and efficiency.

So if you’re still using generic fry oils, it might be time to reconsider. FlavOil High Oleic Sunflower Oil isn’t just good for frying — it’s good for business, for your customers, and for the planet. That’s a golden opportunity worth taking. www.flavoil.co.uk

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Chippy Chat & Fast Food Magazine • August 2025

Chippy Chat & Fast Food Magazine • August 2025

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Chippy Chat & Fast Food Magazine • August 2025

Chippy Chat & Fast Food Magazine • August 2025

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Income Pax! Chance to takeover busy hight street shop in Hexham

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long established and highly successful Fish & Chip Shop Business is for sale Paxton’s in a prime central Hexham location, including the shop premises with three tenanted flats above. Boasting the impressive Hexham Abbey, this town never fails to impress. The monastery-turned-abbey was built in 674 AD, and the eerie crypt from the original building still remains today, with some of the dusty stones coming from the Roman ruins of Hadrian’s Wall. Northumberland, where Hexham is located, saw a record-breaking 10.5 million visitors in 2024 many of whom will visit the town itself.

The business has a very healthy turnover and profit margin and should appeal to a variety of potential buyers. The sale includes all fixtures and fittings and current stock. The very experienced owners who are retiring can also provide assistance during a handover period.

Business Details This highly regarded and long-standing business has been successfully run by the current owners since 1982, having been bought from the founding owners who established in 1939. The business shows extremely consistent accounts and an extremely healthy profit margin. There is no advertising outlay due to the high level of loyal and regular customers derived from the local residents and businesses, as well as the high volume of footfall and passing traffic due to the close proximity to popular tourist attractions, regular markets and high street shopping.

The Building The freehold building consists of the shop premises which is over two floors and includes the main retail area, back preparation area and a basement level with toilets. In addition, there are three studio flats above the shop, with independent access. All are currently tenanted.

Premises Details Shop premises are in good condition throughout, occupying a busy highly desirable town centre location with excellent foot fall. With a total retail area of 60.78 sq/m (654 sq/ft) Flat One Comprises of a living/dining room, kitchen, one bedroom and a bathroom.

The rent is currently charged at 395pcm.

Total Area 36 sq/m.

Flat Two Comprises of a living/dining room, kitchen, one bedroom and a bathroom.

The rent is currently charged at 435pcm.

Flat Three This is a studio bed-sit with a bathroom. The rent is currently charged at 350pcm.

Location Busy prime trading location within historic central Hexham, Northumberland. Overlooking the ‘Shambles’, Hexham Abbey and Old Gaol it enjoys excellent footfall from both locals and tourists. Regular market and event days also ensure this is regularly busy with pedestrian traffic Stock & Equipment The range of equipment includes a 3-pan Preston & Thomas fryer, Large peeler, Chipper, Cooler, Filter machine, Dishwasher, Hob, Hot water dispenser, Fridge freezer, Two Freezers, Counter & Till, Service lift and Emergency fire shutter. Menu board and Cafe Tables & Chairs.

Current Trading Hours Mon - Sat 11:00 AM - 8:00 PM If you would like to sell your shop please email austen@chippychat.co.uk for details.

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Chippy Chat & Fast Food Magazine • August 2025

Chippy Chat & Fast Food Magazine • August 2025

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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 13

Chippy Chat & Fast Food Magazine • August 2025

Chippy Chat & Fast Food Magazine • August 2025

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Chippy Chat & Fast Food Magazine • August 2025

Chippy Chat & Fast Food Magazine • August 2025

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WonderFil! How Bravo Fish & Chips Transformed Their Filtration Process with Premier 1 Filtration

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ravo Fish & Chips is a family-run business committed to quality.

Officially taken over by Antonio in 2016 from the previous generation. While the team was passionate about delivering top-quality fish and chips, their oil filtration process was time-consuming and inefficient. Up until mid2023, oil was cleaned manually, leading to significant oil wastage and operational inconvenience. On average, they were disposing of two full containers of oil every two weeks, increasing costs and environmental impact.

Determined to find a more efficient and cost-effective solution, Bravo Fish & Chips explored various filtration machines which did not meet their expectations.

A breakthrough came when a fellow shop owner, who owned two Premier 1 Filtration machines, highly recommended the Merlin Maestro. Impressed by the feedback, Bravo Fish & Chips did their research and got in touch with Danny from Premier 1 Filtration.

Antonio recalls, “Danny’s service was excellent—very punctual, and he did exactly what he said he would. The whole process was straightforward and professional.”

Despite admitting to having no technical background, the Bravo Fish & Chips team found the Merlin Maestro incredibly easy to use. The machine arrived, and within just a few hours, it was unpacked, set up and running in the shop.

“I watched the instructional video once or twice, and now I could do it with my eyes closed!” Antonio Cleaner Oil, Better Food, & Cost Savings – an Immediate and Undeniable Impact

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Chippy Chat & Fast Food Magazine • August 2025

Antonio at Bravo Fish & Chips has seen a real difference in his business since using the Merlin Maestro. Previously, manually filtering oil could only remove surface debris, but now the oil stays cleaner for longer, giving it a fresher appearance and improving overall quality.

He’s also noticed cost savings, as he now gets more use out of his oil and finds himself with extra stock at the end of the week.

Without the need for regular oil collections, the workspace has become cleaner and safer too.

In terms of day-to-day operations, filtration has become an effortless part of the routine.

“By the time the pans have heated, the oil is ready to go,” Antonio explains.

With cleaner oil, the food quality remains consistently high—no more black particles, no risk of cross-contamination, and the ability to filter during service when needed.

Reflecting on the entire experience—from ordering to customer support and product performance—Bravo Fish & Chips couldn’t be happier. “ D a n n y w a s a s t a r ! W i t h D a n n y, communication was excellent. He always got back to me quickly.”

We asked Bravo Fish and Chip if they recommend Premier 1 Filtration to other fish and chip shop owners? Their response….

HHHH “5 stars—more if I could!”

In fact, they’re actively recommending the Merlin Maestro to fellow shop owners, even convincing the ‘old school’ operators to make the switch!

Want to experience the same benefits?

If you’re ready to cut costs, improve oil quality, and improve operations, get in touch with Premier 1 Filtration today!

Chippy Chat & Fast Food Magazine • August 2025

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Premier 1 Filtration The Choice of Champions!

Yarm Road Takeaway of the Year

Mackerel Sky Newcomer of the Year.

Glen Morrison - Garioch Fish Bar Drywite Young Fish Friers

Finney’s Fish and Chips Sustainability Award

Georgia Lye, Seafare Guildford Employee of the Year

Steve Calvert MD at Premier 1 Filtration, said: “Congratulations to all winners from the National Fish & Chip Awards and the NFFF. Premier1 Filtration are one of the major suppliers of Filter Machines, Filter Papers and Filter Pads to Fish and Chip Shops, Takeaways, Restaurants, Schools and Hospitals across the UK and Europe. We deliver to many of the best fish and Chip shops in the UK.”

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Chippy Chat & Fast Food Magazine • August 2025

Chippy Chat & Fast Food Magazine • August 2025

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Liker Grove!

At the 2020 National Fish & Chip Awards (the last time Seafish backed the event), the Field to Frier gong sponsored by Isle of Ely Produce went to Fish & Chips at Weston Grove, in Upton near Chester. Unfortunately, the pandemic delayed my visit and now five years later I have finally made it

By Austen Dack

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was in Chester in the weekend for a family birthday for local Paul McHugh and it seemed to make sense to make the further trip to see our former winners.

We were greeted at the shop by James Ellams, aged 22 one of the shop managers.

James recently made history by becoming the youngest ever recipient of a prestigious Acorn Award, a national accolade recognising the brightest rising stars under 30 in the UK hospitality industry. He is also a Drywite Young Fish Frier Finalist at the 2025 awards too.

Originally the shop was run by Josette and Richard Foster. They together courted great attention and won lots of awards until Richard’s unfortunate passing and it’s easy to see why. With an imposing frontage as you walk in you get an idea of the achievements gained in just a few years. Josette still holds

Chippy Chat & Fast Food Magazine • August 2025

court and has implemented lots of ideas and measures which make this unit a very special place to visit. Richard is also fondly remembered at the shop too.

They are a small, independent, family run business with an amazing team who have won many national accolades for their responsibly sourced traditional fish and chips.

Amongst their roll call they have been Recognised as the third best takeaway in the UK at the National Fish and Chip Awards (plus two more awards, 1st for their chips and 1st for sustainability.

MSC certified GF UK accredited Heinz food heroes 2020/21 Plastic free pioneers for the city of Chester Gold sustainable palm oil champions for Chester Zoo NFFF quality award holders Makaton friendly Dementia friendly Providers of apprenticeships

Chippy Chat & Fast Food Magazine • August 2025

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Their commitment is to provide excellent quality food and the highest standard of customer service, their team strive every day to bring customers the best experience!

Onto the food we (myself and Sarah) simply had to have the haddock (fish fresh frozen at sea from the Thor vessel Iceland). One of our guests none other than Chippy Pat’s other daughter Celiac aficionado Mandy had the GF option. It was good to see that even on a very busy Friday evening our whole group could eat together with James and the on-shift team taking allergen requested food very seriously.

The pre-cut chips were local new potatoes, a personal favourite at this time of year with a buttery taste. GF Mandy’s son Charlie loved his McWhinney’s battered sausage. With an assortment of sauces (again GF where needed) and armed with a Ben Shaw shandy the meal it made a perfect Friday meal out before our Saturday gathering the next day.

Our hotel of choice for this stay was the funky Moxy Hotel in Chester, where modern flair meets playful comfort in the heart of the city. Check in was at their buzzing bar with a welcome drink from Koala Keith (brilliant host). It is decked out with chic furnishings and social spaces, and they even had a pinball machine too. Rooms are modern bright and comfortable too. Breakfast was extensive with choice of hot and cold dishes served with a variety of teas/coffees and juices.

Chester has a bewitching beauty and unique atmosphere which make it one of Britain’s most popular places for an unforgettable short break. The ancient city is a breath-taking experience with each chapter of Chester’s history etched into the very fabric of the city.

Walk where Roman Legionnaires marched to war, Viking raiders wreaked havoc and Norman invaders conquered Anglo Saxons.

On Saturday we walked off our fish and chips and subsequent libations with a hike up Moel Famau - the highest hill in the Clwydian Range and the highest point (county top) of the county of Flintshire in Wales In the evening we had a table for twenty booked for Paul’s 60th birthday. He had no idea that we were all there to help him ‘celebrate’. It was at the acclaimed La Fattoria Italian restaurant. Plenty of homemade pasta, pizzas and garlic breads were on offer. With over 40 years’ experience the La Fattoria experience made us feel like we were in the heart of Italy.

In all a perfect weekend stay, combining fish & chips, walking, eating and drinking too. www.fishandchipsatwestongrove.co.uk www.marriott.com/en-gb/hotels/manocmoxy-chester 19

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Chippy Chat & Fast Food Magazine • August 2025

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Chippy Chat & Fast Food Magazine • August 2025

THEFISHANDCHIPAWARDS.COM

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AWARDS@NFFF.CO.UK

Fish and Chip Takeaway of the year Fish and Chip Restaurant of the Year Fish and Chip Mobile Operator of the Year.

Fish and Chip Newcomer of the year International Fish and Chip Operator of the Year Field to Frier Award Community Engagement Award Marketing Initiative Award NFFF Quality Accreditation Champion Training and Development Award Environmental and Sustainable Business Award Drywite Young Fish Frier of the Year Employee of the Year Menu Innovation Award

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Chippy Chat & Fast Food Magazine • August 2025

THEFISHANDCHIPAWARDS.COM

Chippy Chat & Fast Food Magazine • August 2025

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AWARDS@NFFF.CO.UK

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Chippy Chat & Fast Food Magazine • August 2025

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Big Ben Time!

Ben Shaws: The Taste of Timeless British Summers

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here’s nothing more British than fish and chips—and nothing pairs better with it than a cold, refreshing Ben Shaws. With a heritage dating back to 1871, Ben Shaws has been a trusted name in soft drinks for over 150 years, offering flavours that customers know, love, and remember.

From Dandelion & Burdock to Cloudy Lemonade, Ben Shaws brings a sense of tradition to your menu. These familiar favourites are especially popular in the summer months, when customers are looking for something cool, nostalgic, and satisfying to enjoy with their meal.

Why Stock Ben Shaws?

• Proven Popularity: Our classic flavours have stood the test of time and continue to appeal to all generations.

• Easy Upsell: A chilled can alongside a portion of fish and chips is a simple way to increase order value.

• Trusted British Brand: With deep roots in British food culture, Ben Shaws adds credibility and character to your offering.

• Bitter Shandy (330ml / 500ml) Made with real British beer, this soft drink delivers a familiar pub-style taste.

• Dandelion & Burdock (330ml / 500ml) A bold, botanical blend that’s been enjoyed for centuries—rich, unique, and unmistakably British.

• Cream Soda (330ml) Sweet and smooth with a nostalgic twist—ideal for customers looking for something a little different.

• Summer Berries (330ml / 500ml) A vibrant, fruity option that’s especially popular with younger customers and families.

A Simple Way to Elevate Your Menu Ben Shaws isn’t just a drink—it’s a way to offer your customers more of what they love. Whether you’re a traditional chippy or a modern takeaway, adding Ben Shaws to your fridge is a smart, low-effort way to enhance your offering and boost your bottom line.

The Flavours Your Customers Will Recognise: • Root Beer (330ml only) A smooth, distinctive American classic— great on its own or as a float.

• Cloudy Lemonade (330ml / 500ml) Crisp, zesty, and refreshing—perfect for warm days and salty chips.

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Chippy Chat & Fast Food Magazine • August 2025

Chippy Chat & Fast Food Magazine • August 2025

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s e l b s b e l u b b B u B st e b r i e at th

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Chippy Chat & Fast Food Magazine • August 2025

Chippy Chippy Chat Chat & Fast & Fast Food Food Magazine Magazine • August • July 2025 To stock contact: info.uk@refresco.com or call 01509 674915

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Super NorMal! Recently, Seafood from Norway, in collaboration with Holmoy Maritime, Nor Seafoods and Prestfjord AS welcomed the UK’s top fish and chip shops and industry stakeholders on an unforgettable educational journey to Northern Norway

By Johan Oksholen Sales Director Nor Seafoods

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he trip marked over a decade of this collaborative initiative, which celebrates the enduring bond between Norway’s fishing industry and the UK’s beloved fish and chip sector and one here at Holmoy we had looked forward to enormously.

Held in Sortland, Vesterålen in June, the threeday programme immersed the 2025 National Fish and Chip Award winners in Norway’s fishing culture. Participants gained valuable insight into how the cod and haddock served in UK shops is responsibly harvested by Nor Seafoods from Norway’s cold, clear waters.

The group – which included this year’s National Fish & Chip Awards winners, The National Federation of Fish Friers (NFFF), The Frozen at Sea Fillets Association (FASFA), invited industry stakeholders and the media – was warmly welcomed by the Mayor of Sortland, Grete Ellingsen as well as key personnel from Holmøy Maritime.

In his welcoming remarks, Knut Holmøy, CEO of the Holmøy Group, extended heartfelt

Chippy Chat & Fast Food Magazine • August 2025

congratulations to the award recipients and warmly thanked industry colleagues from both Norway and the UK for making the journey to Sortland.

“The sea has always been at the heart of life here in Northern Norway,” Holmøy said. “As a family-owned company with deep roots in the local community, Holmøy is built on generations of dedication and a profound respect for the ocean that sustains us.

We are proud to carry that legacy forward through the sustainable harvesting of premium seafood from the cold, clear waters of the Arctic. Over the next three days, we look forward to sharing experiences, exchanging stories, and celebrating our shared passion for the sea — and the extraordinary food it provides.”

A highlight of the trip was of course a voyage aboard Langøy, a Norwegian Frozen at Sea member vessel owned by Prestfjord, part of the Holmøy Group. Under the watchful eye of Bjørn Olaf Nordvold (the skipper on Langøy) guests experienced first-hand the craftsmanship and sustainable practices that define Norway’s whitefish industry.

Guests could see for themselves the journey of the Haddock and Cod destined for their shops from catch to through preparation to storage all carefully staged for wellbeing and freshness to ensure the product received is as fresh as the day it is caught.

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Beyond the voyage, the itinerary offered a rich mix of cultural and operational insights. A visit to the historic fishing site of Sildpollen gave guests a taste of tradition, where they enjoyed the local speciality saithe mølje. While some participants tried their hand at fishing in the fjord, others were introduced to the Holmøy offices and whitefish storage facilities, gaining a closer look at the day-to-day operations that support the region’s seafood industry.

The trip concluded with a tour of the Holmøy Production Facility – a state-of-the-art site that showcases the Norwegian seafood industry’s commitment to innovation and the ongoing advancement of sustainable seafood production.

Set against the backdrop of Norway’s dramatic landscapes and endless daylight the trip showcased the journey of cod and haddock from ocean to plate. It also fostered meaningful collaboration between UK operators and Norwegian industry leaders, highlighting the shared values of quality and transparency that underpin both sectors.

Ragnhild Slotsvik Gjøsdal MD of Nor Seafoods said “It was a great pleasure to host the winners of the 2025 National Fish and Chip Awards in Sortland to celebrate their achievements.

The trip provided a valuable opportunity to strengthen our ties while showcasing Nor Seafoods care and commitment that goes into delivering the high-quality Norwegian whitefish used by fish and chip operators across the UK. We would like to thank all those who visited” President of NFFF, the organisers of the NF&CA, Andrew Crook, said: This trip to Norway is more than a celebration;

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Chippy Chat & Fast Food Magazine • August 2025

it’s a powerful reminder of the deep-rooted partnership between the UK and Norwegian seafood sectors, demonstrating the passion and attention to quality throughout the supply chain, from the catching sector to those who cook and serve it. Experiencing first-hand the innovation, care, and sustainability that define Norway’s fishing industry gives our winners a renewed appreciation for the quality of the seafood they serve — and the people behind it. Thanks to all at Nor Seafoods, Holmoy and the owners of Langoy for our special trip” Langøy is factory trawler owned by Prestfjord AS. This company is owned by the Holmøy family. The company, which was established in 1972, is operating Langøy and three other trawlers.

The cod and haddock are marketed by Nor Seafoods in Norway and distributed through Smales and Fastnet Fish Ltd / FAS 2000 Ltd in the UK. Give them a call today both Smales and Fastnet deliver fish across the UK.

Chippy Chat & Fast Food Magazine • August 2025

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A BritishFAVOURITE Favourite A BRITISH

Drywite’s Iconic & Chip ShopShop Taste Taste Drywite’s IconicFish Fish & Chip

WW

en it comes to the unmistakable

free but also delivers the same bold flavour

Drywite Gluten Free Non-Brewed Condiment, this is designed to meet the needs of coeliac and gluten-intolerant customers, it’s not only gluten and wheat

for chip shops to deliver the flavour their customers know and love.

Drywite Fish & Chip Shop Taste - the tradition lives on, one portion at a time.

hen it comes to the unmistakable flavour also delivers the same bold flavour as the original as the original - a market-leading product flavour of traditional British fish of traditional British fish and chips, one - a market-leading product that proves dietary that proves dietary inclusivity doesn’t mean and chips, one name has remained name has remained at the heart of the inclusivity doesn’t mean compromising on taste. compromising on taste. at the heart of the industry for generations: industry for generations: Drywite Fish & Chip Shop In response to demand from busy chip shops, In response to demand from busy chip Drywite Fish & Chip Shop Taste. The Fish Taste. The Fish Frying Trade has traditionally used Drywite now also supplies a 15-litre ready-toshops, Drywite now also supplies a 15-litre Frying Trade has traditionally used NonNon-Brewed Condiment (NBC) in preference to use NBC with an integrated tap, offering both ready-to-use NBC with an integrated tap, Brewed Condiment (NBC) in preference malt vinegar, since its introduction in the early 20th convenience and efficiency without losing the offering both convenience and efficiency to malt vinegar, since its introduction in century and rapid rise in popularity in the 1940’s. flavour that has made the brand famous. without losing the flavour that has made the the early 20th century and rapid rise in Often mistaken for malt vinegar, NBC is actually a Of course, no mention of Drywite would brand famous. popularity in the 1940’s. dilute acetic acid - similar in appearance to vinegar be complete without a nod to Maltflaven, the Of course, no mention of Drywite would Often mistaken for malt vinegar, NBC but offering a distinct flavour that’s become the company’s pioneering Non-Brewed Condiment be complete without a nod to Maltflaven, is actually a dilute acetic acid - similar hallmark of a proper portion of fish and chips. For Essence launched in 1935. Still going strong in the company’s pioneering Non-Brewed in appearance to vinegar but offering a over 60 years, Drywite’s NBC has stood out for its its 90th year, Maltflaven is a favourite among Condiment Essence launched in 1935. Still distinct flavour that’s become the hallmark consistency, quality, and ability to bring out the best traditional fish friers who know their customers going strong in its 90th year, Maltflaven is of a proper portion of fish and chips.

For in fried food. prefer its distinctive taste to malt vinegar.

As the fish friers who a favourite among traditional over 60 years, Drywite’s NBC has stood out As the fish and chip industry has evolved, so too original and still the best, it continues to be know their customers widely prefer its distinctive for its consistency, quality, and ability to has Drywite’s product range.

Today, alongside the used across the trade. taste to malt vinegar. As the original and bring out the best in fried food. classic Original theand company crowd Now in its third generation, remainsto a be widely used still the best,Drywite it continues AsFlavour, the fish chip offers industry has evolved, favourites like Pickled Onion Flavour and Extra proudly British, family-run business, committed to across the trade. so too has Drywite’s product range. Today, Salty, catering to changing while Original staying trueFlavour, upholding frying generation, trade, Now in the itsfishthird Drywite alongside thetastes classic the quality, supporting to its roots. company offers crowd favourites likeand preserving the heritage of the nation’s favourite remains a proudly British, family-run Pickled Recognizing theFlavour growing and demand for Salty, gluten- catering takeaway. trusted network of wholesale committed to upholding quality, Onion Extra to With abusiness, free fish & changing chips, we introduced Drywite Gluten partners, it’s never been easier for chip shops to supporting the fish frying trade, and tastes while staying true to its Free Non-Brewed Condiment, this is designed to deliver the flavour their customers know and love. preserving the heritage of the nation’s roots. meet the needs of coeliac andthe gluten-intolerant Drywite Chip Shoptakeaway.

Taste - the With tradition a trusted network Recognizing growing demand for Fish &favourite customers, gluten-free it’s not only gluten and wheat free but lives on, one portion at a time. of wholesale partners, it’s never been easier fish & chips, we introduced

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Chippy Chat & Fast Food Magazine • August 2025

Chippy Chat & Fast Food Magazine • August 2025

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The UK’s No.1 & the fish friers’ choice since the 1930’s!

The Original & Still the Best Traditional Fish & Chip Shop Taste Drywite has been manufacturing our products in the UK for the Fish & Chip trade since 1933, and we continue to be a proud supporter of the industry. Our condiments have been the fish friers’ favourite for generations, bringing that unrivalled Great British taste to our fish and chips!

Suitable for Coeliacs

Made from 100%

Suitable for

GLUTEN FREE

RECYCLABLE MATERIAL

VEGETARIANS & VEGANS

For more information please call 01384 569556 or email Chippy Chat & Fast Food Magazine • August 2025 31 sales@drywite.co.uk

drywite.co.uk 31

Chippy Chat & Fast Food Magazine • August 2025

Curry Favour!

Keejays launch new sweet & fruity Curry Dip!

K

eejays is proud to launch its new Curry Dip condiment. A Sweet and fruity curry dipping sauce which offers a deliciously aromatic blend of ripe fruity notes and a bouquet of authentic curry spices. It delivers a perfect balance of natural sweetness and savoury depth, with a subtle warmth that lingers on the palate. Rich, tasty, and irresistibly moreish, it’s a versatile condiment that brings a contemporary twist to traditional curry flavours.

This new Goldfish Brand Curry Dip adds a bold twist to a wide variety of dishes, whether it’s chicken, chips, wraps, burgers, vegetables, grilled meats or even salads.

This versatile dip can be drizzled, dunked or poured, offering something for every taste and every menu.

Jon Kingsbury, National Sales Manager at Keejays, comments: “We’re really excited to introduce the Goldfish Brand Curry Dip. It delivers an authentic curry flavour with a modern twist. Dip it, drizzle it, or stir it in, it is the ultimate all-in-one curry companion, perfect accompaniment to every meal.”

Goldfish Curry Dip is ideal for chicken shops, fish and chip shops, kebab houses, pizzerias, and Indian or Chinese takeaways, it is available in 8 x 1.27kg catering bottles as well as 8 x 350g top-down squeezy bottles, making it ideal for use back and front-of-house.

Made using clean ingredients with no artificial preservatives which delivers bold, honest flavour with consistent quality.

It is by Keejays, an independent family-run business based in

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Chippy Chat & Fast Food Magazine • August 2025

the heart of Suffolk.

Dip it, drizzle it, dunk it—your meals just got tastier! Perfect for nuggets, wraps, chips, pizza crusts, noodles, and more.

For operators looking to offer something different, or consumers wanting a quick flavour boost, Goldfish Brand Curry Dip is a must-have.

Contact us today: 01473 827304 Enquiries@keejays.co.uk Transform every dish with Keejays!

Chippy Chat & Fast Food Magazine • August 2025

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ComFort Food!

A family-owned chip shop is changing its menu in collaboration with the London luxury goods store Fortnum & Mason

P

eter’s Fish Factory in Margate has been rebranded and will serve ‘specials’, while also offering Fortnum & Mason traditional 181 brown sauce.

There will also be ‘bait and barley’ dish, using the shop’s own fish with Fortnum’s Kentish India Pale Ale batter.

Peter Curtis, who opened the seafront shop

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in 1984, says the offer came out the blue.

He said: “I got a call about it all and I went to sleep and I woke up in the middle of the night and I thought it must be April 1st.”

Fresh, deli and bakery buyer Antonio Zoccola, who chose Peter’s Fish Factory on behalf of Fortnum & Mason, said: “This year we wanted to try and highlight those lovely stories from local growers and producers and try and bring a little bit of joy through food with these unexpected collaborations “ The rebrand was in place until 31 July.

Who have you collaborated with at your shop? Email austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • August 2025

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es k ca tes h is inu f e m d a 30 m e er m d Ho un in

Profit from perfect fishcakes We have sourced three types of British potato flake, British parsley and a unique blend of herbs and spices to make this easy but delicious fishcake mix. Our versatile mix cuts prep time, consolidates ingredients and takes the hard work out of fabulous homemade fishcakes and croquettes.

Need some inspiration? Ask us for recipes we’re bubbling with ideas!

Turn your fish offcuts into pure profit British potato and parsley, onion, salt and pepper - that’s it 15 delicious recipes at worldofceres.com Your versatile, time-saving kitchen essential No more lost time boiling potatoes

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0845 3711 522 worldofceres.com

Chippy Chat & Fast Food Magazine • August 2025

Chippy Chat & Fast Food Magazine • August 2025

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Box

Dingle business The Fish Box is built upon a family seafaring heritage that goes back generations. It is more than just food, it’s a labour of love explains Micheál Flannery.

“W

e’re a family of fishermen.

My father was a fisherman and his father before him and his father before. It’s been a fishing family since 1920 that has over 100 years of fishing heritage. It’s such a hard job, it has to be in you to do it.”

So explains Micheál Flannery, co-founder of the wildly popular The Fish Box restaurant in Dingle, aka Flannery’s Seafood Bar. “With the trawler we catch a lot of the fish ourselves. We just thought that by combining this with local bread, local beer and local vegetables we would be able to create really nice food at a really nice price and be able to have our food tell a story for us” Flannery co-founded The Fish Box in 2018 with his brother Patrick. His mum Deirdre is

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Chippy Chat & Fast Food Magazine August 2025 Chippy Chat & Fast Food Magazine • July•2025

head chef and his sister Eimear also works in the restaurant. Almost the entire menu comes from the day’s catch from the family’s own trawler which docks in Dingle..

The popularity of The Fish Box can be seen in the rave reviews and world-of-mouth praise from satisfied tourists and locals alike.

The Green Street Dingle restaurant was awarded the Best Seafood Restaurant Award at the La Chef Ireland Awards in recognition of the boat-to-plate approach that has been hugely successful for the Flannery family.

“My mother was a chef and my father was a fisherman. My brother Patrick and I saw a market opening.

“With the trawler we catch a lot of the fish ourselves. We just thought that by combining this with local bread, local beer and local

Chippy Chat & Fast Food Magazine • August 2025

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Clever! vegetables we would be able to create really nice food at a really nice price and be able to have our food tell a story for us.”

Flannery emphasised how The Fish Box is a full family affair. “We’re all emotionally invested in this. My brother is now fishing the boat full-time for us. My uncle and my father prepare it and my mother cooks it.”

Now employing 25 people with plans to expand into the adjoining building, Flannery said that The Fish Box’s relationship with Bank of Ireland through Business Banking has been instrumental in its growth story.

“We’ve been with Bank of Ireland since Day one and they have been more than obliging with us. Anything we’ve asked of them we wouldn’t have been able to get started without them and they were able to share our vision.”

Crucially, The Fish Box is an environmentally conscious business that prizes sustainability and doing business responsibly.

“We’re trying to add value to our seafood, reduce our days at sea so that we’re not buying so much fuel. Any litter we find at

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sea we bring it in, so that we’re cleaning the ocean as well.”

The Fish Box is always looking to the future.

“We’re building a platform so that the next generation has something to build on.

“My father’s first grandson Conor is now 14 years old and he has started to show an interest in the boat. We haven’t roped him into the restaurant just yet, but we’re working on it!”

Chippy Chat & Fast Food Magazine • August 2025

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I Got You

Babylon Tried by Nation’s Top Shops

By Austen Dack

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I

sle of Ely Produce & Chippy Chat have once again in 2025 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

Chippy Chat & Fast Food Magazine • August 2025

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 1,000 shop owners have sampled Babylon already this year.

Again, the results were fantastic

Chippy Chat & Fast Food Magazine • August 2025

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Babe!

Oliver Boutwood Isle of Ely Director says. “It’s good to hear so many shops like the all-round 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.

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Chippy Chat & Fast Food Magazine • August 2025

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Hot Potatoes!

Find out how the 2025/26 potato crop is faring

By Austen Dack

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W

e can’t wait to see you all at the Isle of Ely Produce Open Day which this year will be held on Sunday September 7th 2025. The event put on by John, Oliver and Claire Boutwood and hosted by Chippy Chat Publishing Editor Austen Dack highlights the journey the potato makes before it hits shops. It is the highlight of their ‘field to frier’ platform, which also this year includes 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 will present on the day from a 40foot impressive AV stage show set up in one of IOE’s potato storage sheds.

In 2024 over 100 friers, farmers & suppliers travelled to Ely

Chippy Chat & Fast Food Magazine • August 2025

Cambridgeshire for the 10th annual Isle of Ely Produce & Chippy Chat open day. And it is FREE to attend.

We will have some brilliant industry speakers lined up* including National Fish and Chip shop takeaway award winners Will Burrell from Yarm Road Chip Shop in Darlington, Field to Frier winner Jamie Russo from Redcloak Fish Bar, Jonathan France from the Fish Bank, Sherburn and David and Nick Miller from Millers Haxby. More will be announced soon.

Plus, we will give visitors the allimportant lowdown on the 2025/26 potato crop and how it could affect you in the year ahead with a trip out to see the crop for yourselves. Our featured farmer this year is once again (Dr) Michael Neaverson from Neaverson Growers Ltd. Michael will give the room an honest assessment of the potato crop and prices for the year ahead.

For lunch visitors will be served fish and chips. With lovely Norwegian cod/haddock supplied by Smales and Seafood from Norway. The chips will be made from new varieties

Chippy Chat & Fast Food Magazine • August 2025

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including Babylon and will give them one of their biggest tests yet with over 100 guests all queueing up to try them.

McWhinney’s will be there to serve their best in Europe sausages plus there will be free teas and coffee with homemade cake too. With more suppliers to be added.

In the Evening over 50 stayed in Ely and headed out for a meal and a few beers in 2024. It is always good to reserve your hotel rooms in Ely for this early.

Thanks again to last year’s sponsors. This open day put on by the Boutwood family and Isle of Ely Produce is a big investment for this industry. Any other suppliers who would like to sponsor/present and/ or have a stand on the day please email austen@chippychat.co.uk If you would like to attend as a frier or supplier and want details of please in the first instance email austen@chippychat.co.uk and we will send you the link for FREE tickets

2025 Sponsors

Places at the open day are at a premium but thanks to the sponsors still FREE. Have you been to a previous open day? Let us know your thoughts – email austen@chippychat.co.uk *speakers subject to changes on the day 41

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Chippy Chat & Fast Food Magazine • August 2025

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The Future is Orange!

Battered Chips Create Internet Sensation for Coventry Chippy

By Austen Dack

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A

Coventry fish and chip shop went viral after adding a Black Country delicacy to its menu. Cooper’s Fish Bar on Gulson Road in Stoke has become an internet sensation since adding ‘battered chips’ to its offering and has been ‘non-stop’ ever since.

The chip shop is owned by Bali Basra, who was gifted the chippy from her mother and late father in 1995. It was previously owned by Mr Cooper in the 1950s, who lived above the shop before it was passed over to Bali.

The shop celebrated its 30th anniversary earlier this year, where Bali herself says there’s ‘never been a week’ where she hasn’t had a chippy and that her own family, kids and friends visit the shop. The outlet has built a reputation with the locals she said, adding the ‘quality of food’ and ‘freshness’ is what makes them stand out from other establishments in the city.

The Black Country delicacy of battered

Chippy Chat & Fast Food Magazine • August 2025

chips, known as ‘orange chips’, are chunky chips dipped in a vibrant orange batter and deep-fried, but what is within the batter remains a mystery. Cooper’s have gained over 200,000 likes on TikTok, with videos raking up to nearly one million views on the social media platform, with people all over the UK visiting.

Bali said she wanted to try ‘something different’ and didn’t realise how much it ‘blew up’: “We just wanted to try something a bit different, so we popped it on TikTok, not thinking much of it, then it just blew up. It’s been non-stop ever since. We started battered chips for a bit of fun, really, something tasty and a bit nostalgic.

“What’s been really lovely is getting to meet so many people from all over the UK, the support’s been amazing, and we honestly appreciate every bit of it.”

What have you done to create footfall and social media presence? Email austen@chippychat.co.uk Chippy Chat & Fast Food Magazine • August 2025

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Chippy Chat & Fast Food Magazine • August 2025

Chippy Chat & Fast Food Magazine • August 2025

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Chippy Chat & Fast Food Magazine • August 2025

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