Chippy Chat & Fast Food Magazine -February 2022

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P r i n t

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L i n e

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V i s i o n

BABYLON

HIGH FRYER!

TOP SHOPS TRY NEW AGRICO BABYLON FRYING VARIETY PAGES 10-11 www.chippychat.co.uk

austen@chippychat.co.uk

TEL 01353 658216

Issue 2 Volume 12 February 2022

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Chippy Chat & Fast Food Magazine • February 2022

PIEfection

Gold Frankincense & Mure!

Chippy Chat & Fast Food Magazine • February 2022

The SpudsYou Love

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Chippy Chat & Fast Food Magazine • February 2022

Chippy Chat & Fast Food Magazine • February 2022

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Get Your Free Trade Show Tickets!

The Year March-es On!

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Austen Dack Austen Dack Publishing Editor

grico once again are our Well already approaching the this front-page partner end of the first We quarter of their 2018!new month. look at

Sunday 6th March 2022. FREE we have our sausage tickets aregreat available now. feature too! Similarly, What’s Cooking 2022

Hopefully it will be a busy one for breed Babylon which is making shops and suppliers as awe approach huge strides as chipping variety

Oursees front-page partner forColbeck’s March is the return of Henry

Mother’sinday andacross Easter too. shops the UK. We also Congratulations to allpotato at Friars look at other providers

Publishing Editor

Pukka Pies.

They millions of annual fish and supply chips exhibition piesfor tofish fishand andchip chip shops across shops, takeaways, the fast UK and arecaterers, helping us food they outlets,

Pride. Once they have and again, breeders in our first potato deliveredfeature a fantastic trade show of 2022!

celebrate National Pie Week. hospitality and more.

This time in If you would like to advertise, Edinburgh on Sunday 20th March.

with even more visitors it seemed Everyone at Chippy Chat is

get involved orall tell us some & Thanks to contributors

looking forward to attending than ever.

advertisers.

If you would like to news please email me austen@ feature your shop or products, chippychat.co.uk – thanks for your

Friar’s Pride show the A busy offering this trade month for at your Showground delights.Three First Counties off we review many in the return of the FRY of our oilMalvern. and fatIt’s suppliers giving I.T. annual exhibition you the chance totrade see what manyon

please emailthe meissue. at austen@ support enjoy chippychat.co.uk Austen Austen

top shops are using and why. Also, Chippy Chat Ltd Oak Lane Littleport Ely Cambridgeshire CB6 1RS

Chippy Chat Ltd

Oak Lane www.chippy-chat.co.uk Littleport Elyinfo@chippychat.co.uk Cambridgeshire Twitter CB6 1RS @Chippychat

Facebook Chippy-Chat www.chippy-chat.co.uk TEL 01353 865 966 info@chippychat.co.uk FAX Twitter 01353 863 444 @Chippychat Managing Director Facebook Chippy-Chat John Boutwood TEL 01353 658216 Publisher FAX 01353 863 444 Oliver Boutwood oliver@chippychat.co.uk Publishing Editor Austen Dack Managing Director austen@chippychat.co.uk John Boutwood 07863123929 Publisher Subscriptions and Marketing Executive Oliver Boutwood Amanda Waterfield oliver@chippychat.co.uk amanda@chippychat.co.uk 01353 865 966 Publishing Editor Austen Dack Design/Editorial austen@chippychat.co.uk Stuart Catterson 07863123929 stuart@cc-ff.com

Design/Editorial Accounts Stuart Catterson Claire Boutwood-Potter accounts@chippychat.co.uk Accounts Claire Boutwood-Potter Printed in the UK by accounts@chippychat.co.uk The Magazine Printing Company Advertising Sales and Promotions Advertising Sales and Promotions austen@chippychat.co.uk austen@chippychat.co.uk For PR and Editorial For PR and Editorial editorial@chippychat.co.uk editorial@chippychat.co.uk

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Chippy Chat & Fast Food Magazine • February 2022 Chippy Chat & Fast Food Magazine • March 2018

Chippy Chat & Fast Food Magazine • February 2022 Chippy Chat & Fast Food Magazine • March 2018

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Record Breakers!

Burnham-On-Sea fish and chip shop has world record bid confirmed

WE HAVE SUPPLIED INBUILT SUPERPAD SYSTEMS (TRIPLE FILTRATION) FOR FACTORY FITTING TO: MARTYN EDWARDS FRANK FORD KIREMKO (KFE) HENRY NUTTALL SCOTRANGE EDEN RANGE

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wo Burnham-On-Sea residents have received confirmation they set a new Guinness World Record by taking part in a nationwide online challenge for the most people simultaneously eating fish and chips!

Scott Theobold and Laura Cooper have this month received official Guinness World Record certificates after taking part in the challenge at Brit Chips in Burnham’s Adam Street.

They tucked into their traditional fish and chip suppers at the same time as 380 people around the country while being filmed on mobile phones connected to Zoom, in September.

Laura, pictured with her certificate alongside Brit Chips owner Keith Holman, says: “It was exciting to take part in this world record attempt – I’ve always wanted to be a world record holder! It’s great to have this confirmed by Guinness and so lovely of Brit Chips to host us and supply the food.”

Brit Chips owner Keith Holman, pictured with Laura, said: “We were delighted to take part in the event and hope that several of our customers enjoyed setting the record!”

Have you got a Guiness World Record?

WE HAVE ALSO RETRO-FITTED BASKET FILTRATION AND SUPER PAD UNITS TO SHOP INSTALLED RANGES. PLEASE CALL FOR ADVICE ON YOUR RANGE Email austen@chippychat.co.uk 4

Chippy Chat & Fast Food Magazine • February 2022

Chippy Chat & Fast Food Magazine • February 2022

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SustaiNORbility!

2022 Norwegian-UK Seafood Summit flies the flag for sustainability

Diary Dates

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Inside

FEBRUARY 2022

Business or pleasure, dates not to be missed

Frying Babylon a mile from where they grow

Be Prepared!

Fantastic Prepared Fresh Chips!

Doing the Legge Work!

Meijer Potatoes UK doing valuable work all year around, for you

Hug a Mug

Get your hands on a #supersagitta mug!

Great Service with a Smile!

Vic Graham’s customers tell all

Just Williams!

Williams is one of the most established potato merchants in the Westcountry

Upgrade Your Chips!

PG - Pre-Packed Fresh Cut Chips

Fix & Chips!

Green Flag celebrates 50th Birthday

Pukka Lends a Hand British Pie Week Sales Promotion

Looking for PIEfection

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Frinton welcome a second Chippy

Ocean’s Eleven!

Find Your Nearest Sustainable Fish & Chips

It’s Bin Emotional!

Tyndrum six-month litter picking campaign

Gold Frankincense & Mure!

Tasmania’s world class seafood

Carry on Frying!

One of the oldest chip shops in Skegness!

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Chippy Chat & Fast Food Magazine • February 2022

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Dram and Haddock opens at former Haarbour site in St Andrews

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Last chance to enter The British Pie Awards!

Two’s Company!

The Scotch Chippy!

Manchester Chippy United!

Foodies flocked to the city center for one of the country’s most beloved dishes

Herbie Goes Bananas!

Mr Chips in Reading reveals fresh new look

VANtastic!

Customers flock to new mobile chippy near Barrow

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Es 30 tab Ye lish ar ed s

LovEly Chips

Frying Range Engineers Servicing all makes of ranges, covering East Anglia, East Midlands & London/M25 Annual Range Servicing • Insurance Certificates Duct Steam Cleaning • Repairs • Modifications

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Refurbished / Rebuilds / New Traditional & Dutch Makes Extraction Systems & Ductwork Shopfitting Design & Refurbishment Fire Damage, Repairs & Upgrades

For prompt, efficient service please call:

01553 772935

sales@klsonline.co.uk Chippy Chat & Fast Food Magazine • February 2022 In association with

Frying Ranges

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Sustainorbility!

2022 Norwegian-UK Seafood Summit flies the flag for sustainability

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he annual Norwegian-UK Seafood Summit, hosted by the Norwegian Seafood Council’s UK Director, Hans Frode Kielland Asmyhr, took place digitally recently. It brought together experts from both the UK and Norway, to share knowledge and insight about sustainability, the steps that the industry have already taken to become more sustainable, and what is needed for a sustainable future.

Hans Frode Kielland Asmyhr detailed how Norwegian exports of cod and haddock to the UK rose by 10% last year.

2021 was in fact the best ever year for Norwegian seafood exports as a whole, across all species, which reached 3.1 million tonnes. Fish & chip shops as well as retail, benefitted from this growth and Hans urged the industry to encourage consumers to embrace the health advantages, as well as to become “more sustainability aware”.

CEO of the Norwegian Seafood Council (NSC), Renate Larsen, reminded the audience of the current food crisis we find ourselves in globally. She emphasised the need for sustainably caught fish and seafood to be part of the solution in the future of food debate, as well as being included as an important element of the flexitarian diet.

CJ Jackson from the Billingsgate Seafood School explained how the public – who can buy fish in Billingsgate from 6am and attend the Seafood School to learn how to cook fish and seafood properly – tend to rely on their fish retailers to understand sustainability.

As most fish is sold precut in retail, CJ underlined how important storytelling is, so consumers understand the connection between pre-cut fillets and where they come from.

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Chippy Chat & Fast Food Magazine • February 2022

Cod and haddock are by far the most popular fish of choice in fish & chip shops.

Recent research shows that 9 out of 10 diners (87%) agree that sustainable fish is important to them, yet only a quarter (24%) know what to look for when it comes to sustainable fish in their fish & chip shop. This backs up CJ’s point and shows there’s an opportunity to better signpost and tell consumers about the origins of their fish supper.

Hans adds: “As we move into the new year, we aim to work even more closely with operators to educate them on the importance of origin and sustainability.

We will be providing them with all the tools they need to tell the story and reassure their customers that they can eat cod and haddock with confidence, when they choose Seafood from Norway.”

The summit hosted other spokespeople including:

• Bjørnar Skjæran, Norwegian Minister of Fisheries

• Marcus Coleman, CEO of Seafish • Tor Bjørklund Larsen, Norwegian Fishermen’s Association

• Claire Roper, Head of Marketing &

Innovation, Foodservice for Quorn Foods

• Cameron Moffat, Young’s Seafood Sustainability Manager

• Hans Petter Næs, Norwegian Seafood Research Fund

For further insight and opinion on seafood as a part of a sustainable future, please access the webinar by visiting: http://bit.ly/NSCSeafoodSummit2022 To learn more about Norway’s unique location, diverse seafood, generations of experience, and industry-leading sustainable fishing techniques, go to seafoodfromnorway.co.uk Chippy Chat & Fast Food Magazine • February 2022

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Every fish counts.

For more than 120 years Norway has been a global leader in marine research and sustainable stock management.

Our deep-rooted knowledge gives confidence our precious resources are responsibly managed and harvested using the best possible insight.

Knowledge begins with experience.

Choose Norwegian seafood.

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Chippy Chat & Fast Food Magazine • February 2022

Chippy Chat & Fast Food Magazine • February 2022

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

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e are looking on the bright side and starting to put some dates in our diary.

If you have anything to add please

email austen@chippychat.co.uk . All dates are subject to change due to the pandemic

March 6th

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What’s Cooking 2022? - Henry Colbeck Save The Date!

The leading exhibition for Fish & Chips, Pizzas, Kebabs and so much more!

Sunday 20th March Royal Highland Centre Edinburgh EH28 8NB

April 21st British National Tea Day National Tea Day is the time Britain takes to celebrate its longstanding relationship with the steeped drink. Their love for tea is so deep that collectively they consume more than 60 billion cups a year. That’s upwards of 165 million cups a day

May 27th National Fish & Chip Day National Fish & Chip Day 2022 In association with NEODA is on Friday May 27th.

Let us know what you are doing.

September 11th Isle of Ely/Chippy Chat Open Day

10:00 to 16:00

Fry IT 2022 - Friars Pride

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March 20th

The chip shop owner’s day out of the year!

FRY I.T. 2022 will be held at the ‘Three Counties Showground’ in the beautiful setting of the Malvern countryside in Worcestershire.

Sunday 6th of March 2022 – 10:00 to 16:00 The FRY I.T. trade exhibition is designed with fish friers, chippies, takeaway, restaurant and café proprietors and caterers in mind. The trade show offers you the opportunity to meet manufacturers and suppliers to the industry, taste test products before you buy and get MARCH yourself up to date with 2022 10am – 4pm the latest products, developments, and information in the trade.

Save the date!

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Three Counties Showground, Malvern, Worcestershire WR13 6NW

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March 7th - 13th 01733 316 436 Exclusive show day offers and promotions Try before you buy – take and sample a variety of products Take a look at brand new industry innovations

marketing@friarspride.com

British Pie Week

ALL COMPLETELY FREE!

For more information, visit: friarspride.com/info/information/fryit

December 4th The Chippy Chat Ball

Brought to you by

British Pie Week has been running since 2007. British Pie Week takes place the first full week in March (starting on a Monday) and lasts for 7 days.

The Chippy Chat Ball is booked in, fingers crossed, pandemics allowing we will be back next year.

Chat py ll 2 022

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Chi p

Register to attend:

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Ch ristmas Ba

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

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Chippy Chat & Fast Food Magazine • February 2022

Chippy Chat & Fast Food Magazine • February 2022

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Chippy Chat & Fast Food Magazine • February 2022

Chippy Chat & Fast Food Magazine • February 2022

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LovEly We fry Babylon a mile from where they were grown

By Austen Dack

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sle of Ely Produce have been promoting a Chip Ambassador role to promote the great British Chip in association with Agrico.

The Chip Ambassadors are part of an UK wide group of shop owners and fryers who will promote best practice for potato buying, storing, and of course frying. The chain will also include key growers too like PJ Lee & Sons, and A. L. Lee Farming Company, as IOE looks to nurture the relationships they have grown across the whole supply chain during the last twenty years.

Agrico have partnered with Isle of Ely Produce to bring new varieties into the trade initially via our Chip Ambassadors.

The first one Babylon has been sampled at some of these ambassadors to back up the results of the early trial successes.

We have travelled (keeping to covid restrictions) to many great shops in the last few months with Babylon. The overwhelming result of all of this testing is Babylon as a variety is looking like a star of the future.

This month we went to my local shop The Fish House in Ely. The shop has been situated in the heart of the city since 1923 and ran by Ian Kilby for the last ten years!

Ian said “I am proud to be the custodian of the shop at this time. We have customers coming into the shop who have been using it for decades. Their children and grandchildren now come in.”

The shop is a busy city centre site which has two other operators within a small radius of it. Ran with a combination of staff and Ian the site is well respected in the area and well known for fish and chips cooked well. The pandemic has bought some problems to the business as of course have rising prices.

“The uncertainty over Christmas about what restrictions were going to be in place

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Chippy Chat & Fast Food Magazine • February 2022

Chippy Chat & Fast Food Magazine • February 2022

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Chips! was difficult to juggle. Prices rising and shortage of key ingredients have also been a challenge too”. Ian added The shop uses locally grown potatoes in the main season and sources much of the rest of it’s supplies from Friar’s Pride.

The moment of truth arrived. The Babylon were expertly fried (in beef dripping) and dispatched for us to try. Ian’s knowledge of varieties was very good and he knows exactly what his customers like. He was very happy with the appearance of the Babylon and even happier with the taste. “Babylon fried well, they hold well in the box, plus have a good crisp outer and lovely soft middle.”

It was good to spend time with Ian and his team, and for me not to have a long journey home too!

Oliver Boutwood Isle of Ely Produce Director says. “It’s good to hear 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 Sales Manager said: “We are thrilled to be working closely with Isle of Ely Produce & the Chip Ambassadors to launch two exciting 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/or become one of our ambassadors.

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Chippy Chat & Fast Food Magazine • February 2022

Chippy Chat & Fast Food Magazine • February 2022

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Be Prepared!

Fantastic Prepared Fresh Chips!

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ylde Fresh and Fabulous are a well-established family run potato business based on the Fylde Coast between Preston and Blackpool. We are a prominent UK potato processor supporting our local rural economy with a growing number of employees and use of local suppliers and contractors. We grow, harvest, store, process and deliver fresh chips and potato products under the FFF brand to distributors around the UK. We operate 24 hours a day 365 days a year.

We are BRC accredited and Red Tractor approved making us a reliable leading supplier to the fish and chip shop industry.

At Fylde Fresh & Fabulous we pride ourselves on maintaining high standards across the entire potato process. The key success factor in producing quality potato and chip products starts with our own potatoes grown on selected land and stored under exacting conditions. We are passionate about growing our own spuds and there is nothing better than seeing them grow from seed to ending up on a customer’s plate!

Every batch of Triple F Chips is frytested and quality-assessed before being distributed. You can always guarantee reliability and quality with our freshly cut Triple F Chips thanks to our high levels of compliance, and only supplying the best potato produce possible.

Our investment in our supply chain is going to be critical in navigating some of the choppy waters that the economy is going through at the moment. Despite a wet and cold May, this season’s crop has grown in reasonably good conditions and harvest has gone well. Our storage crops are all nicely dry and down at their ideal temperatures to ensure longevity.

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Chippy Chat & Fast Food Magazine • February 2022

However, as has been reported widely in the press recently we believe that there will be significant challenges to overcome in this year’s crop.

All farmers are experiencing higher costs to grow crops this season. Fertiliser prices have doubled from last year and fuel has gone up by 63%. Seed potato prices have also risen and the overall availability is lower due the trade ban on seed between the UK and the EU. Increased energy prices will also have an impact on storage costs. The price of other crops such as wheat is rising which will increase competition and therefore the cost of land. Coupled with labour shortages and the spiralling cost of logistics we could potentially be in for a rocky ride.

Regardless of these predictions we will endeavour to continue to deliver our quality FFF chips to fish and chips shops customers around the UK at the best prices. We also hope that being transparent about these challenges will encourage all fish and chip shops to prepare and engage with their suppliers to find solutions that will minimise the impact to everyone in the supply chain.

We would like to congratulate Isle of Ely Produce & Chippy Chat on their British Potato Award for Marketing recently.

James Crossley from FFF said. “We are proud to work with both IOE and Chippy Chat, and their national award was well deserved.”

To order fresh prepped chipping potatoes visit www.fyldefreshandfabulous.com

Chippy Chat & Fast Food Magazine • February 2022

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Chippy Chat & Fast Food Magazine • February 2022

Chippy Chat & Fast Food Magazine • February 2022

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Doing the Legge Work!

Meijer Potatoes UK doing valuable work all year around, for you.

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hilst the winter months may not involve a huge amount of work in the field for the potato growers supplying the UK chip shop market…….it does not mean that valuable work isn’t taking place behind the scenes to ensure your favourite varieties are ready for another fantastic new season crop this summer.

Seed growers are busy forming plans - from greenhouse mini-tuber growing that starts the whole process over many years (the 2022 mini tubers will end up as your ware potato crop in 2027-28!), to commercial growers producing seed that will generate your ware crops next year.

These growers are also busy grading and sending out last years seed crop to farms ready for planting this spring.

Meijer Potato UK work with over 50 seed growers across the UK to produce a number of varieties for the trade across all sectors. As well as newer introductions to the chipping market like Lady Anna, Lady Terra and Lady Jane, we are also the producers for the well-established early favourite Accord. Its bold, white fleshed tubers and ability to give chip shops an excellent fry colour very early

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Chippy Chat & Fast Food Magazine • February 2022

in the season, have ensured its place as a premium early chipper.

To ensure this crop is ready in time for shops when stored potatoes are running out or diminishing in quality, many early ware growers take delivery of their seed in November/December to allow the seed potato to warm up and produce a small sprout that gives it a head start when it’s planted in early March.

One of our key seed growers is Yorkshire based Stockdale Ltd - our biggest producer of Accord seed. They have been busy grading for several weeks now to ensure the best quality seed for farmers, before loading it into ventilated 1.25t bags for delivery.

Once unloaded at the destination farms, the seed is prepared for ‘chitting’ - either putting the seed in mesh crates, jumbo bags hung on frames, or in the traditional wooden chitting trays. Well renowned Norfolk grower and Isle of Ely supplier, Pete Legge, uses this method with his Accord seed, there is more labour and time spent but it allows seed to create a good strong ‘chit’ with lower risk of damage and crop disease when planting.

Later main crop variety seeds (like Lady Anna) will be delivered nearer to planting, so the crop is mature in time for a safe harvest in good conditions, but not too early that the crop quality is lost before the end of the storage season.

Many tasks to ensure growers can provide the best quality potatoes all year round, whilst relying on a little bit of good fortune from Mother Nature too!

Meijer Potato UK would like to offer their congratulations to Chippy Chat and Isle of Ely for their win at the British Potato 2021 Awards, it recognises their valuable work to bring all sectors of our trade together, is well deserved and Meijer are proud to be involved with them!

Chippy Chat & Fast Food Magazine • February 2022

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We are passionate about potatoes and their potential

For decades Meijer Potato has been breeding only the best varieties to suit the demands of the market.

We focus on ensuring reliable fry appearance, texture and flavour to give you a premium product. Helping you to deliver the perfect chip that both looks and tastes great!

Everybody deserves to enjoy food.

We are Meijer Potato

Accord Early favourite, white fries and that fresh new season taste

Bayfield Brecks Barns, Garden Lane Letheringsett, Holt, Norfolk, NR25 7DZ Tel: 01263 710602

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Lady Anna Great taste, less waste, premium fries

Lady Terra A whiter fry with dry matter to extend that new season feeling

info@meijerpotato.co.uk www.meijerpotato.co.uk



Chippy Chat & Fast Food Magazine • February 2022

Chippy Chat & Fast Food Magazine • February 2022

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Get your hands on a #supersagitta mug!

Sagitta have long since been a favourite chipping potato for the nation’s 10,000 fish & chip shops. They are a good shape which helps reduce preperation time and waste, and fry very well to give a great tasting chip

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Chippy Chat & Fast Food Magazine • February 2022

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any of you are frying Sagitta at the moment and our friends at HZPC have come up with a great giveaway for you to enjoy using whilst working in your shops. We have another 50 fantastic #SuperSagitta mugs up for grabs for fish and chip shop owners.

Many of you saw them at our Chippy Chat IOE Open Day, where suppliers and friers were all keen to get their hands on a mug. Local company Profry (who specialise in building bespoke Mobile Fish & Chip Vans) love their new bright new mugs and have been promoting them on their social network sites.

Already the owners of many top shops in the country have their hands on one of this year’s desirable freebies! Burton Road Chippy, Lincoln and the Fiddlers Elbow, Leintwardine were amongst the first in getting hold of this must have item and are happy with their prize! Lesley Graves co-owner of Burton Road Chippy said.”

We have been frying some Sagitta recently, and as usual they were very good. They produce a lovely golden chip, and the fry is lovely. We were pleased to receive our mug and will look after it. I think we were the first shop in the UK to get one!”

The mugs have been winging their way right across the UK (as do Sagitta) as we speak. Lee Penaluna received his in Hirwaun, Aberdare Wales. He was very pleased with both his mug and also the Sagitta he has been using in his Chippy Chat & Fast Food Magazine • February 2022

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famous fish & chip shop. Lee said. “We are always pleased to use Sagitta in our shop, they have a great yield size and shape are very good with very little work, they also make a great tasting chip.”

In Scotland, Sagitta mugs have arrived at both the Bay at Stonehaven & The Fish Hoose Thornton. Owner Colin Cromar is pictured with his mug & is pleased to promote Sagitta in his shop.

Fish & Chip Guru Mark Petrou uses locally grown Sagitta at his Petrou Bros shop in Chatteris. Mark said “The Sagitta have been great this season, they have a golden colour, fry well and our customers really enjoy them” Thanks for my mug, it comes in handy in the shop” he added.

One of our mugs even ended up in one of the most well-known fish and chip towns in the UK, Whitby. Fish and Chip Shop of the year winner Stuart Fusco received one at his Quayside Restaurant. He said “It was nice to receive a mug, we use Sagitta when they are available and find them easy to use, good size and a very nice fry colour.”

Finally on the coast of North Norfolk, renowned chef and fryer Eric Snaith was pleased to grab a mug at his shop Erics.

He said “‘We’re always happy when frying Sagitta at our three shops, they have the perfect balance in texture and the flavour is great. I’m a big fan and so are our customers.”

If you would like to get a #supersagitta mug, all you need to do is to follow Sagitta on Twitter https://twitter.com/supersagitta .Then post a picture on the page of you frying in your shop. The best ones will get a mug. * We will also be giving away mugs at both the Friars Pride Show on March 6th and Henry Colbeck show on March 20th. *Mugs are limited in number and available whilst stocks last.

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Chippy Chat & Fast Food Magazine • February 2022

Chippy Chat & Fast Food Magazine • February 2022

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Great Service with a Smile!

We ask Vic Graham’s customers about their fantastic potato delivery services

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ic Graham first started selling potatoes back in 1975 and has since become a trusted name within the industry. By building strong relationships with both the growers and the fryers and ensuring a reputation based on trust in providing the best frying potatoes, they have become the chosen supplier for numerous fish & ship shops, takeaways, restaurants, and pubs throughout the Northwest.

As a family run business, our team of staff are also part of the family. We wouldn’t be where we are today without the enthusiasm and work ethic of our team, many of which have been with us for years, even decades in some cases!

We are dedicated to looking after all our customers by offering superb quality products at a fair and competitive price.

Mark, Vic’s youngest son, joined the business full time in 2000, building up his experience first-hand he worked his way through every aspect of the business – from van lad to driver, running the office and managing the accounts through to the buying and selling, on a daily basis.

In July 2019 with Vic wanting to take steps into retirement after 45 years, the business changed to Vic Graham & Son Ltd. Mark now runs the business,

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Chippy Chat & Fast Food Magazine • February 2022

driving it forward whilst maintaining the relationships and reputation already built.

The business has gone from a 1-man delivery service to a team dedicated to providing the best service. Four vehicles go out daily to various areas within the NW, each carrying up to 12 tonnes. The rounds are now purposely arranged so that if you are running short, a vehicle will always be close by.

Based in Bury, Greater Manchester, we are ideally located to cover all areas within the Northwest – Manchester, Leeds, Blackpool, Preston, Blackburn, Burnley, Stockport, Ashton, Oldham and Rochdale are just some of the areas covered. All surrounding areas are easily reachable for us to accommodate your needs.

Don’t just take our word for it, here are a few of our customers thoughts on our service: John Hills – Hills Fish & Chips Middleton Manchester “Here at Hills, we pride ourselves on using the best ingredients in our fish & chips. One of the main components are the potatoes we source. Thankfully Vic Graham are on-hand to look after us.

They deliver to us on a regular basis and their service is fantastic. Their knowledge of what varieties are available is second to none and this helps us to provide Chippy Chat & Fast Food Magazine • February 2022

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a consistently good product to our customers.”

Umar at K2 Taj Chippery & Curry House, Blackburn “We have been using Vic Graham for our potatoes for many years. They always deliver us the best potato available, whatever time of year it is. Their drivers are very friendly, and the service is very good, from the warehouse to the drivers they have always been on point with us and go way beyond to keep us happy.

Their knowledge of potato varieties and what suits us best is fantastic too.”

Sykes Fish & Chips Swinton “We use Vic Graham for our chipping potatoes for a number of reasons. They have a great service; they deliver on a regularly basis and have lots of varieties to choose from. The lads who deliver are extremely helpful, nothing is too much trouble. They always give us the best price too.”

Armstrong’s Fish & Chips Prestwich “I’ve been a customer of Vic Graham’s now for over 30 years & never once have I thought of changing potato suppler.

Why? Because having deliveries Mon, Wed, & Friday you need to know the potatoes are going to be of the highest standard possible at any time of year. I now count them as personal friends. Their hard work ethic and never in it to make a fast buck has built up Vic Graham’s to what it is now.”

Tracy from Taylor’s Fish & Chips Blackpool We couldn’t be happier with the product & the friendly team who deliver. Nothing is too much trouble. They have a great choice of potatoes and also give us the best prices too.

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Chippy Chat & Fast Food Magazine • February 2022

Contact Vic Graham & Son Ltd T: 01204 887415 www.vicgrahamwholesalepotatoes.co.uk email potatoes@vicgraham.com

Chippy Chat & Fast Food Magazine • February 2022

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Just Williams!

Williams is one of the most established potato merchants in the West Country

W

ith over 40 years of experience specialising in supplying the best frying potatoes to fish and chip shops, restaurants, hotels, and takeaways. Using their own fleet of vehicles deliveries which are customised to fit their customer’s requirements. Their understanding of the areas they deliver to are second to none.

They source potatoes from only the best growers and suppliers throughout the UK who meet stringent quality standards.

Their potatoes are tested for their dry matter and sugar levels to ensure that you get the best fry. Even the warehouse is kept at a constant temperature of around 10°C all year round which is recommended for a better fry.

Frying varieties include – Agria, Accord, Cabaret, Caesar, Challenger, Leonardo, Maris Piper, Maris Bard, Markie’s, Performer, Sagitta and more.

As well as supplying potatoes to fish and chip shops, cafes and hotels Williams is the areas best for repairing, servicing and re-gritting customer’s potato peelers and chippers, as well as carrying ample stock of both new and used machines.

The company’s success is its reputation for reliability and is now able to offer new and second-hand equipment repair and supply spare parts and also part exchange old equipment for new, covering all of the U.K. and overseas.

One of the key things of William’s success is continuing reliability, if a customer finds themselves stranded and urgently needs potatoes or their chipper or peeler has broken down, this company and its workforce will be there to help you out Two of their customers told us just why they choose Williams for their potatoes.

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Chippy Chat & Fast Food Magazine • February 2022

Danny Hennesy - The ProperFish & Chips Co “Williams Potatoes have looked after our shops for over 5 years. Their knowledge of the trade coupled with their reliable and friendly service is second to none.

Having been in the industry for over 25 years ourselves, we know a good merchant when we find one. When it comes to potato quality, we are meticulous. Williams always meets our high standards.“

Lorraine Arnold - Paignton Pier Chippy Co. “We have been working with Williams now for many years, we find them extremely reliable and they source excellent frying potatoes which is a key to serving award winning fish and chips. As a family run business, they always go above and beyond.”

Williams delivers potatoes to the following areas Bristol, Somerset, Dorset, Plymouth, North Devon and everywhere in between.

Williams were pleased to see Isle of Ely Produce win a National Potato Award. MD Brendon Williams said. “Isle of Ely have been working hard to promote potatoes in the fish & chip arena, and they deserved this recognition.”

Contact Williams T: 01626 890871 T: info@williamspotatoes.co.uk Visit: www.williamspotatoes.co.uk

Chippy Chat & Fast Food Magazine • February 2022

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Brendon Williams Brendon Williams Managing Director

We Expanded through Lockdown!

Expanding in lockdown!

Scott Williams

In the ever-changing world that we live in today due to the global pandemic and lockdown, Williams Catering Products would like to reassure all our customers in these uncertain times that we are still here for you & that our business is expanding. Here at Williams Catering Products we have not stood still, in fact, we have grown from strength to strength and constructed another new purpose-built warehouse, ready for increased workshop demand.

If you are looking for a new or refurbished peeler or chipper, we are still one of the largest family run businesses to offer this equipment. We are extremely reliable, offer professional workmanship and a friendly service.

We are always looking to move our business forward.

m strength to strength

Please call us on 01626 890871 or Email info@williamspotatoes.co.uk for all your enquiries.

Full range of new and refurbished equipment, accessories and parts

ed Re-Gritting

Showroom

Bold R1

Full 2 Year Warranty & Free Delivery

Part Exchange option 21 Chippy Chat & Fast Food Magazine • February 2022 available info@williamspotatoes.co.uk

Fleet Van

01626 890871

Bold B56

Servicing - Repairs Baked 21 Chippy Chat & Fast Food Magazine • February 2022 Re-Gritting Service www.williamspotatoes.co.uk

Workshop

atoes throughout the Westcountry

UPGrade Your Chips!

PG - The Home of Pre-Packed Fresh Cut Chips

P

G Chips have been lovingly producing the finest chippy chips for you since the year 2000. The new millennium saw the introduction of an exciting new product for the fish and chip industry. One that would reduce overheads, take the worries of buying potatoes away along with the preparation of them, eliminate preparation areas whilst maximising shop space, no waste to dispose of or pay for as 100% yield in every bag, no worries about staff turning in for preparation and holidays to cover or illness etc.

PG Investment Over the past 20 years we have invested each year in new equipment, vehicles, facilities, and staff. This has resulted in a state-of-the-art production facility with full metal detection, starch recovery system, vacuum packaging, potato waste recovery with compacter and holding refrigeration along with all our vehicles being refrigerated. All our potato waste is collected and processed into animal feed which is collected daily by a local farmer who then feeds his cattle with it. We like to think we are doing several councils a massive favour by reducing what goes into the public drainage systems.

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Chippy Chat & Fast Food Magazine • February 2022

Local authorities will be getting stricter with what goes down your shops drain in the future and will require specialist equipment that is likely to not only be expensive but will also leave you with approximately 5kg waste from each 25kg bag to then dispose of!

With a six day shelf life if stored correctly in a refrigerator and deliveries in most cases taking place three times per week Mon,Wed, Fri or Tue, Thur, Sat depending on your location.

Although we are not currently available nationwide this is something we are working on and hope to bring news on this in the near future. We currently deliver to the following areas Greater Manchester Lancashire Merseyside Cheshire Yorkshire Humberside North Staffordshire North Derbyshire North Wales Cumbria Scottish Borders Lothian Chippy Chat & Fast Food Magazine • February 2022

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Some of our Key Shops

Mark Drummond Town Gate Fisheries As we are a busy but small shop space is at a premium. Using PG Chips freed up valuable space previously used to do potato prep. If stored and used correctly they are identical quality to doing your own and no more expensive when you take staff time into account.

actively seek feedback to ensure their customers are happy. Why keep peeling yourself when you get save labour, save water, lower risk of accident or injury, increase profits and raise your bottom line on any fish and chip shops most popular product…chips!

Raf Chandler Hillycroft Fisheries I have been using PG chips to supply us with freshly prepared ready to fry chips for over 8 years. It has saved me a lot of space in a tight kitchen as now we only need a fridge to store the chips in rather than a pallet for the potatoes and all the infrastructure for the rumbler, chipper, eyeing tank, not to mention the half dozen barrels of chips we had to dance around whilst working on a busy day! Now we just go to the fridge and open a 10kg bag as we need it. Not only has it saved us space but also made my operation more efficient and when all costs have been considered I found it to be cost neutral when compared to prepping our own.

Contact paul@pgchips.co.uk 07930 370440

Cem Oktem Westgate fish and chips/Packet Bridge We have been using PG Chips for over 2 years now and have never looked back! Paul is able to source the best potatoes available throughout the year from some of the best farmers in the country in order to provide the best chips possible. The vacuum packaging is second to none and for me it’s these two things that make them the best pre prepared chips for frying on the market.

Shap Chippy and Shappy Wheels We have used pre prepared chips for a couple of years from the team at PG Chips and they have been superb. We won 2nd best fish and chip shop 2020 using these chips and our business has gone from strength to strength. No more mornings with your hands in cold water peeling potatoes, no more worrying about what goes down your drains. PG source the best frying potatoes on the market and

“PG Chips are an excellent chip, very consistent and very sustainable. They fry very well and taste excellent. I find that they are very cost effective, saving you water, power, wages, cleaning, servicing of equipment and time” David Miller Millers Fish & Chips Haxby

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Chippy Chat & Fast Food Magazine • February 2022

Chippy Chat & Fast Food Magazine • February 2022

paul@pgchips.co.uk 07930 370440 Elton Fold Mill, Bury BL8 1FZ

@freshpgchips

New website coming soon.

23

Fix & Chips!

Green Flag celebrates it’s 50th Birthday

L

ast year Direct Line Group’s breakdown provider Green Flag celebrated 50 years of service. In those fifty years, it’s grown from being run from a room above a chip shop in Bradford to now being positioned as the challenger brand in the UK rescue market.

From the start Green Flag has always tried to be different and instead of having a large fleet of vans it uses a nationwide network of garages who have the local knowledge to rescue and fix cars around the clock. Green Flag handle 2 million calls a year* and despite lockdown have continued with its ongoing transformation with the launch of a new claims system in 2020.

To celebrate its humble beginnings in their salt and vinegar filled headquarters, Green Flag offered people the chance to redeem a free portion of fish and chips from the Frying Squad who visited three locations across the UK: London, Manchester and Bristol.

Frying Squad fried 300 portions of fish and chips to give away in each location on a first come first served basis.

Mark Newberry, Commercial Director at Green Flag, commented: “It’s very exciting to be celebrating our 50th birthday. Since founding the business above a fish ‘n’ chip shop back in 1971, we’ve always had big ambitions here at Green Flag, using our network of local independent recovery experts to deliver excellent service and

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Chippy Chat & Fast Food Magazine • February 2022

great value breakdown cover some five decades.”

For those who couldn’t make the giveaways they gave away 50 x £50 in Deliveroo vouchers. The vehicle recovery provider also carried out a survey and found Bristolians voted fish and chips as the most British dish - beating the Sunday roast.

Their research revealed the most British dish of all time is fish and chips, securing an incredible 69 per cent of the vote, beating a full English breakfast (60 per cent) and a Sunday roast (57 per cent) to the post.

The research went on to show the ultimate way to enjoy a fish and chip meal is by the seaside (54 per cent) followed by eating with fingers (44 per cent), over a knife and fork (19 per cent). Half of the nation (50 per cent) admitted to enjoying the meal the nostalgic way – wrapped in newspaper.

Have you teamed up with a national brand for a fish & chip promotion? Email austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • February 2022

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Simply the Best

There is Frymax and then there are other cooking oils. The difference is that we have been producing the same product with the same delicious results for over sixty five years. No changes, no additions and no modifications. Open a box of Frymax and you will see pure white premium palm. It is additive free, contains no hydrogenated oil and less than one per cent trans fats. Frymax is sourced from approved, certified production units and is one hundred per cent sustainable and traceable.

Why has Frymax not changed in over sixty five years? Because we and top fryers know that to produce the best you have to use the best and there is none better than Frymax.

RSPO-2-0677-16-100-00

Frymax – No Ordinary Cooking Oil For information, advice, or customer support material please contact ADM Trading (UK) Limited. e-mail: frymaxinfo@adm.com 25

Chippy Chat & Fast Food Magazine • February 2022

www.frymax.co.uk Chippy Chat & Fast Food Magazine • February 2022

25

Pukka Helps Fish and Chip Shops Leverage British Pie Week Sales Boom with Promotion*

By Austen Dack

26

Pukka, the UK’s favourite fish and chip shop pie brand , is offering an unmissable promotion for British Pie Week (7th-14th March) to help fish and chip shop owners during this crucial sales period.

Over the past two years, our industry has been heavily impacted by the coronavirus pandemic. But throughout this, one thing became clear – we have so many hardworking and resourceful people throughout the entire supply chain. As we emerge from government restrictions, we’re optimistic about the future, especially with such a busy sales period for the industry around the corner – British Pie Week. That’s why I was thrilled to hear about the helping hand Pukka will offer fish & chip shops to help them capitalise on the anticipated surge in sales.

Pukka’s General Manager, Isaac Fisher, explains: “As British Pie Week fast approaches, we’re working closely with wholesalers to encourage them to offer our bestselling chip shop recipe – Minced Beef & Onion – at a lower cost to fish and chip shops. Running from 21st February to 5th March, the offer could see chippy owners benefit from up to a 50% profit margin on Minced Beef & Onion, as well as our awardwinning Vegan Minced Steak & Onion recipe, when purchased from participating wholesalers.

We also have a range of bespoke POS available to help outlets serve more customers, such as an eyecatching British Pie Week poster, heater signs, greaseproof paper and our coveted open/closed sign – all available on request.”

Industry challenges over recent years have resulted in many business owners experiencing higher financial pressures

Chippy Chat & Fast Food Magazine • February 2022

than usual. The introduction of this deal – which sees Pukka absorb the price difference – demonstrates the role the bakery continues to play in encouraging people to visit their local chippy.

Fisher continues: “This offer combines two much-loved British favourites – The People’s Pie and the Great British chippy. That’s why we’re confident it will see strong uptake from chippy lovers nationwide – at a time when pies will be top of people’s minds – driving footfall during this key sales period. But our support doesn’t stop there.

“Ever since we first started making and baking pies in 1963, fish and chip shops have been, and always will be, at the heart of our story. That’s why we want to continue lending a helping hand to fish & chip shops year-round through our free Social Media Toolkit and digital POS portal, designed to help chippy owners make the most of their social media channels and generate higher sales growth through merchandising. It’s free to download at pukkapies.co.uk/ foodservice and we urge businesses to take full advantage,” concludes Fisher. *Available via participating wholesalers

How to order

Contact your local wholesaler

Social Media Toolkit

To download tips, tricks and FREE assets to make the most of your social media channels, visit pukkapies.co.uk/ foodservice

Chippy Chat & Fast Food Magazine • February 2022

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The People’s Pie

CELEBRATE BRITISH PIE WEEK with our

CHIP SH P

BESTSELLER AND AWARD-WINNING VEGAN RECIPE Offer ava il between able February 21st -5th Marc h

Take advantage of a profit margin of up to 50% on Minced Beef & Onion and Vegan Minced Steak & Onion via participating wholesalers 27

Chippy Chat & Fast Food Magazine • February 2022

Chippy Chat & Fast Food Magazine • February 2022

27

Looking for Last chance to enter The British Pie Awards!

By Austen Dack

28

T

he British Pie Awards are back, and there’s still a chance for you to enter the best chippy pie category?

After Covid-19 forced a delay in 2021 they are back in their Pie Week home in March and pie makers across the country are battling out to be named the best.

There are 800 entries overall across 23 categories – including a vegan category which provided 2019’s winner.

The winners of the awards will be announced on Friday March 4th with judging taking place on March 2nd.

Organisers said it has been a “tough” couple of years, but the 150 judges are back & excitedly looking forward to sampling the hundreds of entries.

The British Pie Awards attracts pie producers large and small from across the country. The event is judged in Britain’s pie capital, Melton Mowbray, and last year 813 pies were entered in 23 categories The one that interests us the most is for the best Chip Shop pie. Won recently by The Cods Scallops and last year by Mud Foods. If you have your own homemade pies why not enter!

The Cod’s Scallops Chicken, Ham and Leek Pie was awarded class champion in the Fish & Chip Shop Pie category.

Judges gave the pie top marks with comments including “great bake”, “lovely flavour”, and “nice pastry”. Made with pastry created to a recipe bespoke to The Cod’s Scallops, which includes extra

Chippy Chat & Fast Food Magazine • February 2022

butter, the pie is filled with home-cooked, locally sourced chicken, gammon and leaks, and a touch of cream. Owner John Molnar comments: “We were so pleased to win another award for our pies. Last year we won with our Steak and Ale Pie so two out of our three pies on the menu are now award-winning. “We make our pies upstairs in the development kitchen and a lot of time and effort has gone into getting them right.”

Mud Foods sells pies, squiches (square quiches) and sides of beer battered chips, mash or sweet potato fries.

Christian said: “We have our staple pies, the ones we do year in and year out, and then we come up with new varieties each year. “Last year we have the hearty beef and potato pie, pulled pork in a sticky BBQ sauce and a scrumpy cheese and onion pie.”

Christian prides himself on the quality of the ingredients used in his pies from the butter in the pastry to the locally sourced items.

The pies use meat and dairy from the Goodwood Estate, the scrumpy cider is Heart of Hampshire from Mr Whiteheads, which is between Petersfield and Alton and the porter ale in the steak and ale pie is from Greyhound Brewery in Storrington.

Mud Foods was started in 2009.

Christian initially worked in financial services, but during a conference in 2007 he realised he needed to do something else.

Based in Midhurst, it entered 15 pies in Chippy Chat & Fast Food Magazine • February 2022

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Piefection! total last year and came away with awards for all those entered including class champion in the Speciality Meat and Game Pie category with its game pie and class champion in the Fish and Chip Shop category with its chicken chip shop curry pie.

Mud Foods’ most popular pie is steak and ale, but during lockdown they saw an increase in the amount of orders of the vegan pie. mudfoods.com Enter your homemade chippy pies here www.britishpieawards.co.uk

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Two’s Company!

FRINTON which famously lost a hard-fought campaign to keep out a fish and chip shop is in line for its second… after almost 30 years!

T

he seaside town hit the national headlines in 1992 when Nice Fish and Chips - now Young’s Other Plaice - opened despite vociferous objection from residents and councillors.

Many feared the move would taint the reputation of the tranquil resort, which unlike its kiss-me-quick neighbours Clacton and Walton, does not revel in amusements or traditional seaside attractions. The town also famously lost a battle against the opening of its first pub – the Lock and Barrel – in 2000.

Peter Goring has now applied for change of use to open a fish and chip shop at a former book shop, next door to his existing Pier One fish restaurant. A report by the applicant says the shop will be used as a takeaway while supporting the kitchen of the neighbouring restaurant, allowing a wider menu for customers. The two premises will be linked with a new opening to allow staff to move between the two.

Frinton councillor Nick Turner said times have changed and that he is

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“ambivalent” about the plans at the moment. “The Pier One restaurant is well respected and have made a success of themselves,” he said. Like all businesses, they have gone through hard times with the pandemic and are still here. And it would be good to see an empty shop taken on.”

“I don’t think the thought of a fish and chip shop will be as contentious as it was in the past. The other fish and chip shop has been integrated into Frinton and works well – as does the pub.”

“Many of the older generation who objected to the fish and chip shop in the 90s were against it because they conflated fish and chip shops with being on the bottom of the pile.” One gentleman told me he had worked hard his whole life and was proud to live in a town without a fish and chip shop – and the opening of one would reduce what he had achieved in life.”

The application is for the new shop states it would be open daily from 10am to 10pm. A report added: “The premises are located in a town centre location with predominantly retail uses with nighttime comings and goings with existing uses along Connaught Avenue such as restaurants, a pub, Sainsbury’s and the Co-Op. Are you the only shop in your town?

Email austen@chippychat.co.uk Chippy Chat & Fast Food Magazine • February 2022

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Fresh from Norway, and read y to fry

Norfisk cod and haddock is a premium quality product developed specifically to compliment the needs of the fish and chip industry.

Frozen at sea to lock in freshness, this line-caught Norwegian fish is

your way

Consistent price Continuous supply line

headed and gutted within hours of being caught then processed into fillets as quickly as possible for ultimate convenience, ready to be fried.

All Norfisk fish is longlined which reduces greenhouse gas emissions and provides a sustainable source of fish,

Pan ready Responsible sourcing

available all year round.

Quality Norwegian longlined

Don’t take a risk, insist on

31

Chippy Chat & Fast Food Magazine • February 2022

www.norfisk.co.uk sales@norfisk.co.uk Chippy Chat & 01925 Fast Food Magazine • February 2022 649236

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Ocean’s Eleven!

How to Find Your Nearest Sustainable Fish and Chips

S

eafood lovers can now, for the first time, easily find their nearest fish and chip shop serving sustainable seafood with a new digital list launched by the recently.

Around 80 fish and chips shops from Northern Scotland down to Devon and Cornwall have been certified as sustainable to the Marine Steward Council’s standard for sustainable fishing.

From these, eleven fish and chip shops have been named as regional heroes for “going above and beyond” in putting sustainability at the heart of their businesses During the recent Sustainable Seafood Week, consumers were urged to choose seafood products with the blue MSC ecolabel on and this includes MSC certified fish and chips.

The label means the consumer can trust where the fish or seafood has come from while ensuring there will be plenty of fish left in the sea for future generations.

Millers in Haxby, York, is a fourthgeneration family run fish and chip shop

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Chippy Chat & Fast Food Magazine • February 2022

who often use their platform to raise awareness about the importance of serving sustainable seafood using the blue MSC ecolabel.

“Being MSC certified sends out a really strong message that people want to hear,” says Nick Miller. “It says that, as a fish and chip shop, you are doing the right thing – not just by the environment we live in now, but for future generations.”

Lee Penaluna, from Penaluna’s Famous Fish & Chips in the Brecon Beacons, Wales, says: “Why wouldn’t you consider sustainability over the alternative? Why would you want to exhaust the products that serve your business?

“As a regional hero, it falls on us to continue promoting all the best practices of the industry and to promote quality fish and chips which you can only get by using quality products.”

Kyriacos Karoulla, from Brockley’s Rock, in London, says: “Healthy oceans are vitally important to us while continuing with the nation’s iconic fish and chips heritage. This should be top of agenda for all serving fish not just chippies alone.”

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Loren Hiller, MSC Commercial Manager, UK & Ireland, said: “Fish and chip shops play a vital role in educating their customers about sustainable fish and chips and we’re excited to be able to launch this list today showing exactly where seafood lovers can find their nearest sustainable fish supper.

“We’re asking everyone to join the national sustainable seafood movement. We can only make a difference if we all play a part.”

MSC UK hosted a series of activities for Sustainable Seafood Week, including Sustainable Seafood Suppers with top British UK chefs showing how to make a variety of delicious sustainable seafood meals, for the whole family to enjoy. Chefs Mitch Tonks, James Strawbridge and Elizabeth Haigh hosted ocean-themed cooking classes and share their top culinary tips.

One third of fisheries around the world have been fished beyond sustainable limits, and a further 60% are fished to their maximum capacity.

Some 7 in 10 (72%) of seafood consumers agree that in order to save the ocean, we have to consume fish and seafood only from sustainable sources, according to research conducted for MSC by independent research consultancy, GlobeScan. Choosing the blue MSC ecolabel is an easy way for consumers to help safeguard seafood supplies for the future and keep the oceans teeming with life.

Are you certified by the MSC? Contact austen@chippychat.co.uk

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It’s Bin Emotional!

Tyndrum café collected over a tonne of litter during its six-month litter picking campaign

T

he award-winning, Real Food Café in Tyndrum launched a litter picking campaign on 30 May to tackle the ongoing issue of littering in the local area and the impact it was having on the natural environment. The litter picking campaign was part of an initiative to protect and maintain Tyndrum and the surrounding areas in support of the #RespectProtectEnjoy campaign from VisitScotland and took place on the last Sunday of every month until 26 December.

Over the four-month period, nearly 100 volunteers, aged 9-83, collected a total of 1.02 tonnes of litter in Tyndrum and the surrounding area, mostly consisting of drinks cans and plastic bottles as well as wet wipes and nappies. Café Manager, Colin McGeoch took on the responsibility of providing safe guidance around the litter picking areas as well as providing volunteers with the equipment required.

In return for taking part, volunteers were able to enjoy a free portion of fish and chips for their efforts. The café welcomed volunteers from across Scotland, from Glasgow to Dunblane.

Café Manager, Colin McGeoch who managed the project said; ‘‘These past six months have really been an eye-opener to how committed our community and visitors are to fight the litter issue. We are lucky to live and work in such a stunning part of the world but it’s so important that we maintain the area and do our bit to avoid it becoming a dumping ground.

Like most people that visit, we have respect for this tiny corner of Scotland and all its beauty, but from the figures, we know there’s still some way to go. We are overwhelmed by the support and look forward to running the campaign in 2022.’’

Co-owner of the Real Food Café and Regional Food Tourism Ambassador for Forth Valley and Stirling Sarah Heward, who created The Tyndrum Infrastructure Group in 2020 has supported Colin with this project. Sarah said: “We are so pleased to share how much of a difference this group has made to the local area and to be part of a project making a difference in Scotland. The problem of littering is still a huge issue in the wider community across rural areas. The infrastructure group prioritises social issues and the lack of availability of services to communities. We will continue our fight against littering and promote recycling as well as working with authorities to secure the necessary facilities to dispose of waste efficiently.’’

In 2020 the Café won the NFFF’s Quality Award Champion at the National Fish & Chip Awards and was crowned Best Informal Dining Experience at the national Thistle Awards.

The Real Food Café, Tyndrum, Perthshire, FK20 8RY |01838 400 235 | info@therealfoodcafe.com Twitter: @therealfoodcafe | Facebook: TheRealFoodCafe |www.therealfoodcafe.com

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YOU’RE INVITED!

To THE ‘must visit’ trade show of 2022 Designed for everyone in the Fish & Chip & Fast Food Industry.

Owners, Managers, Friers & Team Members – Everyone’s Welcome!

SAVE THE DATE!

Sunday 20th March 2022. 10am-4pm.

Edinburgh – Royal Highland Showground.

DON’T MISS OUT New products & innovations • Exclusive offers on the day Sample a wide range of products • Try new technology

FREE TICKETS 4 VISITORS Are you a Henry Colbeck Customer?

We’ll send you your free tickets direct before the day.

Not a Henry Colbeck Customer?

Register for free tickets @ Eventbrite today www.eventbrite.com/e/whats-cooking-2022-tickets-220554373067

EXHIBITOR INVITATION – JOIN US!

Would you like to exhibit at ’What’s Cooking’?

Register your interest by email @ marketing@colbeck.co.uk and we’ll be in touch.

What's Cooking? is brought to you

by Henry Colbeck Ltd More than just a supplier!

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Chippy Chat & Fast Food Magazine • February 2022

Chippy Chat & Fast Food Magazine • February 2022

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marketing@colbeck.co.uk/Scotland 01236 425656/England 0191 482 4242/colbeck.co.uk

Gold Frankincense Jill & George Mure established Mures Fish House in 1973 in Battery Point, Hobart. When they struggled to source quality, fresh, local seafood, George went fishing. More than 40 years on, now owned by Will & Jude Mure, it remains a vertically integrated Tasmanian business from hook to plate that showcases the finest and freshest local seafood.

M

ures Tasmania currently incorporates a 76-foot-long lining vessel, Diana (named after Will’s Grandmother), a processing factory, a range of gourmet seafood products distributed nationally, George Mure wine range, and three seafood restaurants on Hobart’s waterfront, Victoria Dock.

Upstairs is the award-winning a-lacarte Seafood Restaurant, Mures Upper Deck. With an international reputation for Tasmania’s world class seafood, Mures Upper Deck is the ultimate seafood experience in Hobart. The views across Victoria and Constitution Dock are stunning. Mures Upper Deck offers an extensive wine and beverage list with a strong focus on what Tasmania has to offer. A dining experience that must not

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Chippy Chat & Fast Food Magazine • February 2022

be missed. Mures Lower Deck, situated on the ground floor, is a licensed Seafood Bistro open for breakfast, lunch and dinner 7 days a week. Famous for fresh fish and chips, oysters, grills and gourmet seafood share platters. Fresh fish can be bought from the Fish Mongers with the Cafe offering 32 flavours of delightful icecreams.

Sustainability has always been a key part of the Mures mission, long before it was part of the current social issues that we face today. When Jill and George Mure first established Mures Fish House in 1973, they campaigned for the advancement of ecologically friendly fishing methods.

Their values and ethos still inform the operational practices of our business to this day.

They are now a Sustainable Tourism Accredited Business and their commitment extends well beyond pure fishing methodologies. They continually explore the integration of ecofriendly practices in each department of the business, as well as providing educational opportunities for schools.

The importance of the work they do now will protect our oceans and environment for our future generations. In March 2020, Mures Tasmania has become the first independent retailer in Tasmania, and

Chippy Chat & Fast Food Magazine • February 2022

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& Mure! only the second restaurant in Australia to achieve Chain of Custody Certification for Marine Stewardship Council (MSC) and Aquaculture Stewardship Council (ASC) certified products.

The Hobart waterfront is an unmissable spot to visit. Not just for it’s colourful locals - we’re looking at you Sammy the seal or the beautiful heritage listed buildings of Hunter Street, or even the stunning backdrop of the city with kunanyi/Mt. Wellington beyond. It is also a mecha of activity and events.

From summer celebrations such as the Sydney to Hobart Yacht Race, Taste of Tasmania, and the biannual Australian Wooden Boat Festival to the beating heart of Dark Mofo in winter there’s always something new to explore. So whether you’re eating fish & chips on the dockside, celebrating the festivities, or just after a moment to sit in the sun and watch the local fishing fleet coming and going, the waterfront will always deliver a memorable experience.

Mures Tasmania recently won the Veiola Best Environmental & Recycling Practice Award at the 2021 Tasmanian Hospitality Association Awards for Excellence.

Victoria Dock, Hobart | mures.com.au | (03) 6231 2121 | Social: @murestasmania

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Carry on Frying!

One of the oldest chip shops in Skegness!

T

he first known chippy in Skegness was Renshaw’s ‘noted hot fried fish and chips saloon’ in the 1890s. By 1905 it was in the hands of the Collingwood family.

The Epton family took over in 1929, starting with Andy’s grandmother, Margaret.

“Everyone called her Ma Epton. It was like a front room in the winter and in the summer everybody was turfed out and they cooked for the holiday trade.”

The business, which today is a takeaway and eat-in restaurant, expanded in the 1960s when Andy’s father Ken and his brother Joe knocked through to next door. Andy learnt the family trade with his grandad in the mid-70s before joining full-time when he left the Royal Navy in 1983.

A favourite with locals and tourists alike, the chip shop is in the town rather than the main tourist throng on the seafront, but trade has changed over the decades.

“In those days there were the working men’s clubs that turned out and there were thousands of people on the street at 11pm so we got home about 1am and were back in the morning, serving customers at 10.30am.

“At that time, it was 50/50 of people

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Chippy Chat & Fast Food Magazine • February 2022

staying through the week or a fortnight and they were here for a good time. Now more than ever it’s the day tripper.

“In the summer it’s 6 o’clock as High Street is deserted. The seafront can be quite busy but they don’t venture into the town like they used to. In the winter I’m finished by 3 o’clock in the afternoon.”

Epton’s has served plenty of famous faces over the years, stars from summer season shows at the Embassy Theatre. “We’ve had Sid James, Hattie Jacques and Joe Pasquale.

Danny La Rue after the show would phone out to treat all his stage staff to fish and chips at night.”

The best quality and freshest ingredients are used.

Andy said: “Everything is locally sourced as much as possible. Potato merchants as they’ve gone down the line they’ve been bought out but it’s basically it’s the same merchants. We build up relationships the old-fashioned way still.

“Fish used to be caught by our own fleet but obviously that’s a thing of the past now but we have dealt with the same fish merchants since the early 1960s. They’ve gone from father to son the same as us.”

“I want to do the product as close as I can as I learnt with my grandad. It’s a simple product, fresh potatoes, the freshest fish you can source, the best quality, and good quality ingredients to put it together,” said Andy.

“Skeggy is two towns, summer to winter, I love both. We get a fair trade from local residents but not what it used to be. I make my money off the tourists.

“It’s good honest work and the majority of customers are fantastic.

Are you the oldest chippy in your area? Email austen@ chippychat.co.uk Chippy Chat & Fast Food Magazine • February 2022

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39 Chippy Chat & Fast Food Magazine • February 2022 Chippy Chat & Fast Food Magazine • February 2022

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The Scotch Chippy!

Fish and chip shop Dram and Haddock opens at former Haarbour site in St Andrews

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aking over the fryers at what used to be Haarbour in St Andrews, the Dram and Haddock has opened its doors to local fish and chip fanatics on Alexandria Place.

Owner Fraser Ogston designed the layout and structure of the premises when it opened as Haarbour.

He says: “I designed the layout of the venue when it was first opened and have now decided to open it as Dram and Haddock, which is a fish and chip restaurant takeaway. We make our own whiskies, and we’ll soon be bottling that and selling our own Scotch whisky.”

Since opening its doors, Fraser is delighted with how popular it has been among local food fans, who have the option to sit in or take away their meal.

“It’s been very popular since we opened and every week is getting busier and busier,” he continues.

“We’ve got a 40-seater restaurant to the rear of the property and the takeaway to the front. So, we do both sit-in and takeaway and both are served from the fryers in the middle of the restaurant.

“The aim is to basically be a nice highend fish and chip shop.”

With a team of expert fryers taking the reins in the kitchen, Fraser notes that high-quality fish and chips is not easy to

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pull off, but he has every confidence his team will succeed.

“There are chefs who think they can fry fish and chips but it’s a completely different thing than what you’d normally make in the kitchen,” he adds. “There’s a knack to it and a way of the batter, a way of cooking it. It’s not just a case of making a batter and pretending that’s your fish and chips.

“These guys need to be experienced and the fryers we’ve bought into the business used to work in fish and chips shops and know how to put the fish in the fryer, how to properly use the batter and how you nurse it in the fryer.

“It’s not just a case of coming along with a recipe and thinking you can cook fish and chips. You have to have 10-15 years of experience in doing so, which the Dram and Haddock guys all have.

They’ve worked since teenagers in the fish and chip industry learning how to cook proper fish and chips.”

Heading up the kitchen team is chief fryer Adam Smith, who has 10 years of experience behind him.

He says: “I’ve been working in fish and chips for 10 years now and this opportunity came up, which I’m delighted to take on.” People can sit in and takeaway, and we also do deliveries via EcoEats.”

Do you sell your own beers/spirits?

Email austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • February 2022

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Manchester Chippy United!

Foodies flocked to the city center to celebrate one of the country’s most beloved dishes

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he Manchester Food and Drink Festival hosted ‘Manchester’s biggest chippy tea’ recently Marking the midpoint of the annual festival, which was postponed last year due to Covid, the special night was held with several different stands serving their take on the British classic.

Traders included Great Ancoats Street restaurant, Street Urchin, which served its unique version of seafood, including squid or mackerel tempura, as well as fresh oysters. The restaurant opened in 2019 and has battled the pandemic to build loyalty, with the festival giving more people the chance to try its food.

Owner Rachel Choudhary, who runs the restaurant with her husband Kevin, said: “It’s nice to be outside, out of the restaurant and see some sunshine.

“It’s completely different being in a restaurant – we’re really a sit-down

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Chippy Chat & Fast Food Magazine • February 2022

table service place and it’s just a lot more laid back.”

He is joined in the line-up by Ancoatsbased Hip Hop Chip Shop, which serves its popular street food over the classic dish of fish and chips.

For lovers of traditional fish and chips, Anchors from Didsbury is on the menu.

The old restaurant has become a takeout in containment, the food court is now transformed into a new bar, and the festival is a new experience for the family team.

Chis Brumby, son of owners Len and Veronica, said: “We’ve never done anything like this before. We had to refresh everything here, but it was really good.”

A vegan offering is available at Ardwickbased JJ’s Vish and Chips, with ‘tofish’ on the menu – made with tofu and a nori leaf to give it that traditional fishy flavour.

The company only started in January as a delivery only but plans to open its first store in Levenshulme soon.

Ella Stewart, Supervisor, said: “It works really well. It’s nice to have customers who have been vegans for a while, and they say they haven’t eaten fish and chips in years. “ She said, “I had Hip Hop Chip Shop chips, Paul had Street Urchin, that was lovely.

“It’s very nice to be here – I think it’s better that it’s also outside, because it feels safer.”

Have you taken part in a festival dedicated to the chippy? Email austen@ chippychat.co.uk Chippy Chat & Fast Food Magazine • February 2022

41

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Herbie Goes Bananas!

Mr Chips in Reading reveals fresh new look

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FISH and chip shop in Reading has revealed its new look after it was boarded up for renovation works. Mr Chips located in Oxford Road Reading had people thinking it was gone for good after rumours circulated that it had shut its doors. One local even said they saw Herbie’s Pizza measuring up at the site, but they were a little hasty with their tape measures!

However, the fish and chip shop has been renovated giving it a fresh new look for customers to enjoy.

Owner Mr Sandhu gave the local newspaper The Chronicle a first look and revealed when the takeaway will be opening its doors again. He said: “We try to give a new look to our customers, and it feels very good to be re-opening again.”

The shop has a modern, clean feel to it with quirky coloured stalls giving it a fresh look. The logo looks clean and clear too, making it stand out outside Broad Street Mall.

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Chippy Chat & Fast Food Magazine • February 2022

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VANTASTIC! Customers flock to new mobile chippy near Barrow

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UNGRY customers are flocking to sample some fresh fish and chips out of a newly renovated vintage van.

The Old Smithy fish and chip shop in Leece Lane, Roose has expanded their business by opening a new takeaway which operates out of a Citroen HY 1955 van.

Known as ‘The Smithy Van’, the vehicle was converted last year to serve up fish and chip shop favourites like sausages, scampi and fish cakes whilst on wheels.

The van will also provide food favourites at events, with this year’s calendar already filling up.

Calvin Addenbrook, who has owned The Old Smithy for two years, said the van has proved ‘hugely popular’ since launching late last year.

The 30-year-old said: “We had the idea a couple years ago and decided to just go for it in summer.

“There’s nothing like this that anyone’s doing around the area so there’s definitely a gap in the market. We saw the van and thought let’s go for it and bought it from a trader in Essex.”

Mr Addenbrook said he may consider purchasing another van if the business venture continues to take off. He said: “We’ve already had quite a few bookings already for this year for engagements, weddings, christenings and private parties.

“It’s proving really popular; we’ve been getting loads of enquiries. We’re looking for another staff member for the van because it’s proving so popular. We feel really proud that the hard work is paying off.”

The Old Smithy also has another business opening in the coming weeks attached to their fish and chip shop in Roose.

Known as ‘AJs Bistro’, named after Mr Addenbrook’s son Asher Jay, the eatery will sell mainly burgers and pizzas from a new and ‘exciting’ menu.

Have you bought a mobile unit? Email austen@ chippychat.co.uk

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Chippy Chat & Fast Food Magazine • February 2022

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Chippy Chat & Fast Food Magazine • November February 2022 2021

Chippy Chat & Fast Food Magazine • February 2022

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