Chippy Chat July issuu

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FJORD ESCORT! FISH & CHIP AWARD WINNERS VISIT NORWAY PAGES 18-21 www.chippychat.co.uk

austen@chippychat.co.uk

TEL 01353 658216

Issue 7 Volume 15 July 2025

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Chippy Chat & Fast Food Magazine • July 2025

Stoked Up in Suffolk

Frish & Chips in Milan

Chippy Chat & Fast Food Magazine • July 2025

Fish, Chips and Respect

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Fish, Chips & Respect A Day with the Chelsea Pensioners

By Stelios Theocharous

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his year marked the 10th anniversary of National Fish & Chip Day, and for the third year running, we were proud to collaborate with the Royal Hospital Chelsea by supplying the ingredients needed to serve 350 Chelsea Pensioners, a proper portion of the nation’s favourite meal.

For Ceres It’s one of the most meaningful things we do all year, goodwill gestures like this do matter. In business, it’s easy to get caught up in margins and numbers.

But sometimes, doing the right thing is reward enough.

Who Are the Chelsea Pensioners?

If you’ve never heard of the Chelsea Pensioners, they’re retired British Army

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Chippy Chat & Fast Food Magazine • July 2025

veterans who live at the Royal Hospital Chelsea in London. You might know them by their iconic scarlet coats and black peaked caps. But they’re so much more than a uniform.

Founded in 1681 by King Charles II, the Royal Hospital is more than just a care home, it’s a community that offers purpose, structure and camaraderie for ex-servicemen and women who have served their country. It’s a place steeped in history and honour.

Cod, Haddock, and a Dash of Debate One of the best parts of the day was hearing everyone’s memories and opinions on fish and chips. Just walking into the kitchen, a chap named “John” stopped us.

“Best fish and chips are from Lancashire,” he said proudly. That sparked the age-old Yorkshire vs Lancashire debate across the tables.

A short while later, “William” from Scotland proudly proclaimed haddock as the superior fish. Others were die-hard cod fans. No one had much time for plaice, mind you. And when it came to curry sauce, they were adamant: “It should stick to a chip, and never pour it on the fish!”

They even asked us to send Curry Sauce more often. I suspect they’d have it with every meal if they could!

Chippy Chat & Fast Food Magazine • July 2025

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Chippy Chat & Fast Food Magazine • July 2025

Chippy Chat & Fast Food Magazine • July 2025

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All at Sea Again!

T

his month’s main feature is from the

for their organisation skills & company, the

world of fish. Whether it be trawler

owners of Langøy, (the vessel we travelled

owner, fish merchant or training we hope

on) for an unforgettable voyage and the

you will find this very interesting.

many other Norwegians we met during

I’ve just come back from a trip to Norway

the trip.

organised by Seafood from Norway to

There are now only a few weeks before

Austen Dack

see first-hand just how their FAS fish is

the Isle of Ely/Chippy Chat Open Day.

Publishing Editor

caught, packaged, and frozen all in just a

Held on Sunday 7th September, the day is

few hours.

FREE to chip shop owners and managers

We were joined in Norway by the award

and will give you the first insight into the

winners from the National Fish & Chip

2025/26 potato crop. See pages 42-43 for

Awards held earlier this year. The three-

further details

day trip was a prize for all winners, with

To submit a press release and/or advert

those attending thrilled by the itinerary

please email me austen@chippychat.co.uk

including a glorious fishing trip in the

for information

Fjords, and the hospitality offered. My thanks to Victoria Braathen and Bojana

Regards

Dos Santos from Seafood from Norway

Austen

Chippy Chat Ltd Oak Lane Littleport Ely Cambridgeshire CB6 1RS

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

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Chippy Chat & Fast Food Magazine • July 2025

Chippy Chat & Fast Food Magazine • July 2025

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Queensferry Rules The Crab & Lobster Fish Shack In South Queensferry

Inside

July 2025

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Diary Dates

Business or pleasure, dates not to be missed

Sea it Say it Sorted!

Fish and Chip Award Winners on Unforgettable Educational Trip

Taking the Plunge Norway Educational Visit ‘Trip of a Lifetime’

Magnificent We Visit Iceland 2025 with the Top Three Fish & Chip Takeaways

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Unique Seafood Excellence in Sustainable Seafood Supply

Big Fish!

Smales - The largest supplier of Frozen at Sea Fillets to Fish Friers in the UK

Gad About!

Tradition & Experience Creates Excellence

Making Fish-story!

Why Top Shops Choose Collins Seafoods for Frozen-at-Sea Cod and Haddock?

The Penny Drops!

Changing Places Toilet officially opened in Tyndrum

In Hod we trust!

International Fish and Chip Shop

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Top 3 at the NFFF National Fish & Chip Awards

Hot Potatoes!

Find out how the 2025/26 potato crop is faring

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One of the UK’s leading suppliers to fish and chip shops

The Frozen At Sea Fillets Association

Three Go to Bergamo, Italy

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The Fast Show!

Oceans Apart

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Frish & Chips

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(FASFA) Executive Director Julie Waites discusses how marine protection is at the heart of our fishing industry

Hill Tops!

Middleton Foods is excited to announce

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that The Peter Hill Award is back for 2025!

Stoked Up! We pay a visit to the home of Stokes Sauces

The Benchmark!

Ben Shaws timeless British flavours

Move Over Darling!

The National Fish & Chip Awards

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2026 launches Chippy Chat & Fast Food Magazine • July 2025

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Chippy Chat & Fast Food Magazine • July 2025

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Queensferry First Glimpse Of Scotland’s Newest Fish & Chip Restaurant - The Crab & Lobster Fish Shack In South Queensferry

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head of its official recent opening date, The Crab & Lobster Fish Shack in South Queensferry has released some images of the restaurant, together with details of the delicious dishes & drinks which customers will shortly be experiencing.

A soft launch event was held on Thursday 5th June, providing an opportunity for some of the country’s top food bloggers and journalists to check out The Crab& Lobster Fish Shack, which is situated within the former Frankie & Bennys next to the Dakota Hotel in South Queensferry.

With an expansive open kitchen at its heart, where customers can watch a team of chefs at work, The Crab & Lobster Fish Shack has a laid back, cool, nautical vibe, inspired by the exclusive seafood destination that is “The Hamptons” in New York State.

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Offering high-end fish and chips, this vibrant new eatery showcases all types of fish, crab, and lobster, alongside seafood native to the coast of Scotland, sourced from the most trusted, high-quality suppliers of sustainable fish and seafood.

A quick look at the menu, which not only contains fantastic signature fish and chips, reveals that many of the signature Iberian touches for which Jack ‘O’ Bryan’s is known, and which have made the bar & kitchen such a success, are making an appearance, such as a delicious starter of squid with chorizo jam, crispy tempura oysters with buffalo aioli, Singapore crab, and Whole Lobster Piri Piri.

These delicious dishes feature alongside a white choice of classic fish suppers in a family friendly casual dining venue which hopes to be embraced by the local community, and lovers of fish & chips everywhere!

The over 55’s, a staple customer of fish & chip restaurants, are celebrated with “The Fish Shack Supper Club”, which offers them haddock & chips, bread & butter, and a pot of tea for only £15 per person.

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“We were absolutely delighted to hold our soft launch,” said Bryan Coghill, who has brought The Crab & Lobster Fish Shack to fruition, together with Head Chef son, Jack, wife Michelle, and daughter in law, Sarah.

“It was fantastic to see many of our friends, family, supporters and suppliers, along with media guests, come along to see what we have done to this incredible space. We treated them all to some amazing tempura oyster starters, crab delicacies, smoked salmon and caviar blinis, and then our signature fish and chips, served in our Crab & Lobster Fish Shack boxes,” said Bryan.

Rules!

Bryan added that The Crab & Lobster Fish Shack’s slogan- proudly emblazoned in neon lighting across the top of the open kitchen, as well as on the fish & chip boxes, is “Ye Cannae Beat a Crab & Fish Shack Fish Supper!”

“We are so excited to hear this tongue twister on people’s lips in the coming months!” said Bryan.

He finished by saying that The Crab & Lobster Fish Shack, together with Jack ‘O’ Bryan’s Bar & Kitchen in Dunfermline, are supporting the Cash for Kids charity as their chosen charity partner.

“We’re really looking forward to working with Cash for Kids, and are especially keen absolutely to support the fantastic Holiday Hunger initiative,” said Bryan.

“We will have an optional donation on the bill for customers at both of our venues. Our staff will be on hand to explain to customers what we are trying to achieve, there is no pressure to donate, but we are confident that our lovely customers will want to contribute to this worthy cause.”

Commenting from Cash for Kids, Charity Manager Vic Hendry said: “We are extremely grateful to receive this support from both restaurants and wish The Crab & Lobster Fish Shack all the very best. Jack ‘O’ Bryan’s are our Restaurant of the Year, as voted for by our listeners. Having two restaurants contribute to this will be fantastic.”

“The Holiday Hunger initiative provides an absolute lifeline for many youngsters trapped 7

Chippy Chat & Fast Food Magazine • July 2025

in food poverty, and is just one of the many strands of support that encompasses Cash for Kids, which all those who support and contribute to the charity will know, it’s not just about gifts at Christmas. We are involved in many community projects and initiatives.

We couldn’t do any of it without the support of both individuals and businesses like Jack ‘O’ Bryan’s and The Crab & Lobster Fish Shack, so once again, a big thank you from us,” she said. www.thecrabandlobsterfishshack.com www.jackobryans.com. www.cashforkids.org.uk Chippy Chat & Fast Food Magazine • July 2025

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

1st - 7th October 2025

7th-13th July 2005

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

returning from 7th-13th July, continuing its mission to inspire everyone to cook with peas.

26th September 2005

Macmillan Coffee Morning!

This year’s Coffee Morning day is Friday 26 September 2025

26th September to 12th October 2025

27th October – 2nd November 2025 UK Sausage Week

Celebrating the great British banger!

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

Chat py ll 2 025

This year, Great British Pea Week will be

Chi p

Great British Pea Week!

National Vegetarian Week

Ch ristmas Ba

British Food Fortnight 2025

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

7th September 2025

Isle of Ely/Chippy Chat Open Day

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 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!).

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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Sea it Say it Sorted!

Seafood from Norway and Industry Partners Host 2025 National Fish and Chip Award Winners on Unforgettable Educational Trip

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his June, Seafood from Norway, in collaboration with Norwegian Frozen at Sea, welcomed a new wave of the UK’s top fish and chip shops and industry stakeholders on an unforgettable educational journey to Northern Norway.

Held in Sortland, Vesterålen from 17th19th June, the three-day 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 from Norway’s cold, clear waters.

As part of its long-standing support for the UK fish and chip sector, the Norwegian seafood industry has proudly supported the National Fish & Chip Awards (NF&CA) for over ten years. In addition, it also sponsors the Environment and Sustainable Business Award, reflecting its dedication to responsible sourcing and sustainability. The Norway trip has become an iconic prize – offering winners a rare opportunity to witness the provenance and care behind the whitefish that anchors their menus.

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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 including Chippy Chat Editor Austen Dack - was warmly welcomed by the Mayor of Sortland, Grete Ellingsen along with local hosts Holmøy Maritime.

Expert meetings followed with the Norwegian Fishing Vessel Owners Association and the Norwegian Coast Guard, providing valuable insight into the science and governance behind Norway’s world-leading fishery management system. A further highlight was a video greeting from Norway’s Minister of Fisheries and Ocean Policy, Marianne Sivertsen Næss, who acknowledged the importance of the long-held seafood partnership between Norway and the UK. A highlight of the trip was a voyage aboard Langøy, a Norwegian Frozen at Sea member vessel owned by Prestfjord, part of the Holmøy Group. Onboard, guests experienced first-hand the craftmanship and sustainable practices that define Norway’s whitefish industry.

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

Chippy Chat & Fast Food Magazine • July 2025

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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.”

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.

The trip concluded with a tour of the Holmøy Production Facility - a state-ofthe-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.

Victoria Braathen, Norwegian Seafood Council UK Director, said: “It was a great pleasure to host the winners of the 2025 National Fish and Chip Awards in Sortland to celebrate their achievements. This year marks more than a decade of collaboration between Seafood from Norway and the UK’s iconic fish and chip industry. The trip provided a valuable opportunity to strengthen ties while showcasing the care and commitment that goes into delivering the high-quality Norwegian whitefish used by fish and chip operators across the UK.” 11

Chippy Chat & Fast Food Magazine • July 2025

2025 National Fish and Chip Award Winners in Attendance: • Yarm Road Fish and Chips, Takeaway of the Year • Finney’s Fish and Chips, Environment & Sustainable Business Award • Bells Fish & Chips, Restaurant of the Year • Brockley’s Rock, Community Engagement Award • Country Fried, Mobile Operator of the Year • Eric’s Fish and Chips, Digital Marketing Award • Fez & Cip, International Award • KFE, Outstanding Contribution to Industry • Mackerel Sky, Newcomer of the Year • Redcloak Fish Bar, Field to Frier • Taylor’s, Training & Development Award • The Scrap Box, Quality Accreditation Champion Award President of NFFF, the organisers of the NF&CA, Andrew Crook, said: “This trip to Norway is more than a celebration; 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.”

For more information about responsibly sourced seafood from Norway, visit www. seafoodfromnorway.co.uk Chippy Chat & Fast Food Magazine • July 2025

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Taking the Plunge Norway Educational Visit ‘Trip of a Lifetime’

By Austen Dack

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have been lucky enough to visit Norway numerous times as a guest on some of the world’s finest fishing vessels. This time it was with Holmøy Maritime, and their impressive Langøy playing host to the National Fish and Chip Awards winners of 2025.

The reaction from the journey has been amazing and I thought I would capture some of the comments from the winners on this page.

Paul Williams from KFE, winner of the Outstanding Contribution to Industry Award said. “It was everything and more than I imagined. The hospitality extended by Holmøy, Nor Seafoods and Seafood from Norway was on another level – they were the ultimate hosts.

The trip was action-packed. The tour of Langøy freezer trawler was impressive, and seeing the salmon farming process up close was fascinating. It’s so hard to give one highlight as there were so many – from speeding through the fjords on a RIB boat, watching eagles being fed, to seeing the investment Holmøy make in both their facilities and the well-being of their staff. Their professionalism and pure passion for their products really stood out. Their attention to detail is also remarkable and it’s exactly what we strive for as suppliers and shop owners. I will be forever grateful for this opportunity.”

Graeme Burrell from Takeaway Award winners Yarm Road Fish & Chips said: “It was an incredible few days learning more about the source of some of the finest quality seafood in the world. A huge thank you to Seafood

Chippy Chat & Fast Food Magazine • July 2025

from Norway, the National Federation of Fish Friers (NFFF), and Holmøy Maritime for their warm hospitality, generosity, and for sharing their knowledge and passion for sustainable fishing. We’re proud to serve top-quality Norwegian cod to our amazing customers — and after seeing the care and expertise that goes into sourcing it, we’re even prouder to bring it to your plate.”

Aman Singh from The Scrap Box, York winner of the Quality Accreditation Champion Award said. “Seeing where some of our white fish comes from and witnessing not just what it takes to get fish to our fryer, but the care that goes into making sure it can continue for generations to come was nothing short of incredible. One of the standout moments was our time aboard the F/T Langøy, which set off from Holmøy Maritime’s facility at Holmen and took us deep into the breathtaking Trollfjorden. It wasn’t just about the views — the whole value chain was represented, and we had the rare chance to share knowledge, stories, and ideas with those working at every stage of getting sustainable, high-quality Norwegian seafood to the UK.” For me (Austen) this whole trip was so worthwhile, engaging, educational and creates lifelong friends and partnerships across the fish and chip sector. I will never forget my 7am plunge into the 7-degree waters!

On behalf of the whole group, I would like to pass on my thanks to everyone involved with making this trip happen including Seafood from Norway, Holmøy Maritime and of course the National Federation of Fish Friers.

Here’s to the Norway 2026 adventure!

Chippy Chat & Fast Food Magazine • July 2025

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Magnificent!

We Visit Iceland 2025 with the Top Three Fish & Chip Takeaways

By Jossette Foster - NFFF Awards Team Member

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arm Road,Darlington, The Fish Works Largs and Kellaways Truro, were recently treated to a oncein-a-lifetime visit to Iceland to experience first-hand the country’s fishing culture and heritage courtesy of one of the award’s consortium sponsor Seafood from Iceland.

This year’s trip gave the group which also included Julie Waites from The Frozen at Sea Fillet Association, FASFA myself and media from the UK and America, a fantastic tour of the picturesque and breathtaking North and East areas of the Island.

After an internal flight we stayed at the fabulous Hotel Siglo in Siglufjörður a stones throw from the Artic Circle. We dined with the owners of Ísfélag followed by a welcomed dip in the hot tub.

The next day Jón Páll Kristófersson from Ísfélag welcomed them on board vessel Sólberg ÓF 1 for a full tour of the fish processing process. It was interesting to hear how every single part of the fish is used.

Our next stop was to a Fish & Chip stop at Fish&Chips Lake Mývatn This was most impressive and we all agreed outstanding fish and chips.

The evening stop took us to Eskifjörður for Dinner at Randulf’s Sea House which serves locally produced delicacies and freshly caught fish. Berglind and Sævar, the owners of Randulfs Sea House welcomed us like long lost relatives.

The next day it was Fisherman’s Day, and excitement was filling the air. We were guests onboard Blaengur for a vessel race, with all the families of the crew on board.

Chippy Chat & Fast Food Magazine • July 2025

That evening we were extremely lucky to be VIP guests at the Sailors’ dinner at Hildibrand hotel and then the Fisherman’s Ball. The generosity of the owner of Sildarvinnslan, GunnÞór Ingvarsson was second to none.

You cannot visit Iceland without a visit to Vök Baths, Egilsstaðir. A full two hours in heated pools with a dip in the cold lake for the bravest in the party.

Björgvin Pór Björgvinsson, project manager at Seafood from Iceland, sponsor of the award, says: “This Iceland trip with our National Fish and Chip Award Top 3 takeaways and a media team from the UK and America was very special. Our guests were extremely interested in the visits and were great fun to host, It was not possible to have a better group of inquisitive participants.”

In our visits we met a lot of interesting characters and all of them were so open to share their knowledge, experience and passion with us. Their generosity was in abundance. As valued guests we have returned to tell the story about Icelandic frozen at sea fish, how delicious it was, how responsibly sourced it is and how important the UK fish and chip sector is to the Icelandic fishing industry.

Graeme Burrell winner of the Fish and Chip Takeaway 2025 says: “Our hosts made sure we had an unforgettable time, totally immersing us in their culture and within a stunning e nv i ro n m e n t . Th e h i g h l i g h t s we re definitely spending time on a sea trawler to see the hard work put into the fishing process.”

For more information about Seafood from Iceland, please visit www.seafoodfromiceland.com.

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Unique Seafood: Excellence in Sustainable Seafood Supply Delivering Quality from “Net to Your Door”

By Martin Brown

Our Mission Unique Seafood was established with a clear vision: to provide UK customers with dependable, consistent quality and quantity of frozen-at-sea fish at exceptional value. This mission is achieved by sourcing directly from our own vessels at sea, bypassing middlemen and ensuring traceability throughout the supply chain.

Over the years, Unique Seafood has grown into a significant player in the seafood industry, known for its commitment to quality and sustainability.

Fjord to Fork: Expertise You Can Trust With a combined 200 years of experience and expertise in the seafood industry, the concept of “Fjord to Fork” underpins our operations. This approach guarantees fully traceable, sustainably fished premium products, delivered straight to your customers’ tables. Every product embodies our dedication to skillful fishing practices and environmental responsibility.

Products We Offer Unique Seafood is more than just a supplier of exceptional seafood. While our core

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focus remains on providing top-tier fish directly to fish and chip shops, fast food takeaways, and restaurants, our product range extends beyond seafood. We take pride in offering a versatile selection, including: • Seafood: Frozen-at-sea fish, sustainably sourced.

• Poultry: Leading quality chicken.

• Meat Products: Sausages, burgers, pies, and pasties.

• Specialty Items: Pancake rolls, buns, baps, breaded and battered foods.

• Dietary Options: Halal and vegetarian foods.

Unique Approach to Service and Quality At Unique Seafood, our motto is “Unique Service, Unique Quality, Unique Control.”

This encapsulates our commitment to: • Maintaining long-term relationships in wholesale, industrial, retail, and food service sectors.

• Offering dependable quality and value, without intermediaries.

• Ensuring full control throughout the supply chain—from “Net to Your Door.”

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A Leading Presence in the Industry Unique Seafood Group is recognized as one of the UK’s foremost players in the seafood industry. We pride ourselves on being a professional and trustworthy supplier, working to build enduring partnerships across the UK, Europe, and beyond. Our direct-to-customer model ensures that Britain’s fish and chip shops, takeaways, and restaurants receive consistent, high-quality fish products.

vast volumes of seafish at sea rapidly, hygienically and consistently. Fish friers can depend on superb Norwegian quality seafish delivered to your door.

Commitment to Sustainability Sustainability is at the heart of Unique Seafood’s operations. By sourcing directly from partner vessels at sea, we not only ensure the freshest products but also uphold responsible fishing practices. Our dedication to sustainable methods aligns with our customers’ growing demand for ethical and environmentally conscious food options.

FASFA We recognise the immense value of being part of this esteemed association Frozen At Sea Fillet Association.

Our commitment to excellence in the frozen at sea seafood industry is stronger than ever, the team are enjoying collaborating with fellow members to uphold the highest standards and promote sustainable practices.

We are a dedicated supplier of dependable quality fish direct to fish & chip shops, fast food takeaways & restaurants from our own vessels at sea, cutting-out the middlemen.

Call us today on 01638 718888 or visit www.uniqueseafood.co.uk

A Promise of Quality and Trust Unique Seafood embodies its name— unique in service, quality, and control. Our operations are tailored to meet the needs of every customer, ensuring premium products and outstanding service. With a legacy of reliability and a future focused on sustainability, our promise remains steadfast: delivering excellence from fjord to fork, net to door.

• Top Quality FAS Cod & Haddock direct from Net to your Door • Serve your customers sustainable MSC Barents Sea certified seafish • Call Unique Seafood direct - Granit’s exclusive UK distributor

GRANIT The flagship Granit vessel, is one of the largest and most advanced boat of the Norwegian fishing fleet. State-of-the-art on board technologies process and freeze

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Big Fish!

Smales - The largest supplier of Frozen at Sea Fillets to Fish Friers in the UK

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or over 85 years the Smales family have been supplying Fish & Chip shops across the UK with premium quality Cod & Haddock. Founded in 1937, Smales remains wholly and independently owned by the Smales family with the third and fourth generations actively working in the business today. During this time the company has developed an excellent reputation throughout the UK, thanks to its sourcing of the finest fish and seafood, coupled with its experienced and dedicated team of employees.

From being the first UK importer of Frozen at Sea fillets for distribution to the Fish & Chip sector, we have built strong trading links with many prominent quota holding fishing companies throughout Europe, which allows us to offer our customers the widest choice of Frozen At Sea brands in the market. This strong supply base means we can provide reassurance and continuity to thousands of businesses – including many winners of the National Fish & Chip Awards. Today we are the largest supplier of Frozen at Sea fillets direct to Fish Friers with over a million portions of Cod or Haddock for fish & chips being sourced through our distribution network every week!

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The Smales distribution network covers the whole of England and Wales via our 7 regional distribution centres that provide a reliable, friendly delivery service direct to your do, and through selected haulage partners we also arrange frequent deliveries to Scotland, Ireland, Europe and beyond!

Recently the Smales team joined the educational study trip to Norway with the winners from the 2025 National Fish and Chip Awards.

Bobby Joyce Sales & Marketing Director said “Smales have been importing Frozen At Sea fillets from Norway for five decades and over that time have forged strong relationships with our quota holding suppliers. Their commitment to innovation and quality is second to none and are always investing time and finance to ensure quality and sustainability remains at the forefront of everything they do. The Fish & Chip Awards annual visit to Norway is now a highlight of the industry and have helped educate and inspire fish friers to raise standards and understand the effort that is required to produce a consistently brilliant frozen at sea Cod or Haddock fillet. We were thrilled to be on board Langoy with this year’s winners as it is a vessel we work closely with and supply thousands of shops their products every year.

Plus, this year there was something new for the trip as it headed north to Sortland for the first time; home to the impressive facilities of Holmoy Maritime who we have a trading history with going back to the 1980’s!”

The team here at Smales Fish Merchants also organised a FREE fish and chip giveaway to celebrate #nationalfishandchipday. We gave away hundreds of portions of fish and chips with a suggested donation going to the Sailors’ Children Society raising an incredible £1,000!

Contact Smales today on 01482 324997 to discuss how we can support your business.

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Gad About!

Tradition & Experience Creates Excellence

By Julie Waites

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FK is one of the largest fishing companies in the Faroe Islands and is proud to supply the UK’s Fish & Chip Shops with its premium quality frozen at sea filleted fish caught by their flag ship vessel - The Gadus. Bringing together tradition and experience to create excellence.

The Gadus, which was a huge investment, and sits at 88.1 metres long and 18.3m wide. with a 1200 tonne fish room capacity and with fishmeal and fish oil production on board. The fishmeal cargo holds 350 tonnes, and the fish oil tank 120 tonnes.

The Gadus has the care of the catch at its forefront, ensuring the quality is maintained throughout, along with a low CO2 emission and utilises 100% of the fish caught. Crew welfare and retention is of the utmost importance, and each of the 32

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crew members have their own cabin, and crew facilities include Wi-Fi access, sauna, jacuzzi, Xbox room.

A wild caught, natural product deep frozen within hours of being caught, with fresher than fresh taste offering consistent premium quality.

JFK/Gadus continue to be proud sponsors and supporters of the NFFF UK National Fish and Chip Awards.

Contact your UK Distributor to be supplied by Gadus

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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 21

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Making Fish-story!

Why Top Shops Choose Collins Seafoods for Frozen-at-Sea Cod and Haddock?

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hen it comes to frozen-at-sea cod and haddock, few names carry the weight of experience, quality, and service like Collins Seafoods.

With over 45 years of expertise, our company has built a reputation as a trusted supplier to fish and chip shops and restaurants across the UK — and for good reason.

From the moment our fish is caught to its arrival to you, we control every part of the process. Our fleet of vessels, including the celebrated Kirkella — the only UK factory trawler — operates to the highest standards in some of the cleanest fishing grounds in the world. Because we freeze our cod and haddock within hours of the catch, you receive fish that locks in its peak freshness, taste, and texture.

We’re proud to supply many awardwinning shops and restaurants, including those that have been crowned Takeaway of the Year, Yarm Road Fish and Chips and Restaurant of the Year Bells Fish & Chips by the National Federation of Fish Friers at the 2025 National Fish and Chip Awards which Collins were proud to attend. These customers choose us because they know our fish is the perfect starting point for their menus — delivering consistent quality that keeps customers coming back.

With regular deliveries across the North East and Yorkshire, we make sure you never run short of top-grade frozen-atsea fish. Our experienced drivers and logistics team ensure your order arrives

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on time and in perfect condition, allowing you to plan ahead with confidence.

And when you have questions, our friendly, knowledgeable staff are just a phone call away. Our team understands the trade and can offer practical advice — whether it’s help choosing the right size and grade of fish for your menu, discussing sustainability, or tackling any issue you might face.

At Collins Seafoods, we appreciate that customers want more than just a supplier; they want a partner. Our deep understanding of the seafood industry, long-standing commitment to sustainability, and uncompromising focus on customer satisfaction set us apart.

When you choose us, you’re choosing decades of experience, unparalleled traceability, and a passionate team dedicated to delivering the very best.

Trust Collins Seafoods to keep your business well-stocked with frozenat-sea cod and haddock that your customers will come back for time and time again.

CONTACT COLLINS SEAFOODS NORTH EAST: Unit 2, Park 2000, Heighington Lane Business Park, Newton Aycliffe, County Durham DL5 6AR Tel: 01325 315544 Web: www.collinsseafoods.co.uk Email: sales@collinsseafoods.co.uk COLLINS SEAFOODS YORKSHIRE: Unit 2, Felnex Crescent, Cross Green Industrial Estate, Leeds, LS9 0SN Tel: 0113 2498832 Email: salesyorkshire@collinsseafoods.co.uk

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The FASt

As one of the UK’s leading suppliers to fish and chip shops, with a UK-wide personalised delivery network, we’re here to enable you to achieve success for your business and customers.

By Anthony Osborne – FAS 2000/Fastnet

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AS 2000 & Fastnet Fish both understand the unique needs of fish and chip shops like yours. As a seasoned owner, you strive to offer your customers the very best, and so do we.

With our diverse range of high-quality frozen at sea fillets; our IQF range; and our sundry products, you can maintain the taste and quality your customers love, knowing you are getting the best possible value due to our well-established wholesale buying power. We maintain close relationships with all the major vessels which catch, process and freeze your cod and haddock fillets within a few hours of catching, ensuring the highest quality of freshness is locked in. We supply every grade of sea frozen fillets to meet the needs of fish and chip shops the length and breadth of the UK. Head office, Fastnet Fish, is located in Grimsby, the original fishing capital of the world. Our UK coverage is achieved through our depots: Westcountry Seafoods in Plymouth and Southern Seafoods in Reading.

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We’ve been depended on to supply the UK’s top retail producers and food manufacturers for the past four decades. We understand your needs to source a diverse array of frozen fish and seafood products which satisfy your clients’ appetites for food quality, value for money, safety and sustainability. With a sea of product choices backed by a UK-wide delivery infrastructure, we pride ourselves on our ability to meet your stringent quality requirements.

As one of the country’s leading providers of FAS (Frozen at Sea) Fillets, we buy directly from state-of-the-art vessels catching the finest quality fish around the world. This premium product is frozen within 4 hours of catching and is widely regarded as the best quality available in the market.

One such vessel is the Langøy which recently hosted the award-winning shops from the NFFF National Fish & Chip Awards in Sortland North Norway. I was there to join the winners and to demonstrate to them the strength of our partnership between FAS 2000 Nor Seafoods and Holmoy. Langøy is a factory trawler owned by Prestfjord AS. This company is owned by the Holmøy family.

The company, which was established in 1972, operates Langøy and three other trawlers.

She has become an innovative, climatefriendly producer of cod and haddock fillets for the UK fish and chip market.

Langoy is a floating factory, with many processes across the operation entirely automated, including the sorting, weighting, Chippy Chat & Fast Food Magazine • July 2025

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Show! heading and cleaning of the fish, as well as the packing and processing of the fillets.

The Fish and Chip Shop Award Winning group enjoyed the sea route inland through jaw-droppingly beautiful landscapes in the Fjords, and they collectively could not help but appreciate how much work, investment, and ingenuity goes into sourcing the fish our customers in the UK enjoy at our local chip shops and restaurants.

Norway has very strict catch limits, or quotas, that are enforced by the Norwegian Coast Guard. Nearly 70 percent of the Coast Guard’s resources go in to ensuring that fishing activities are in line with Norwegian regulations. Fishing vessels are boarded as often as daily to monitor that their quotas are not exceeded.

Quotas are the subject of continuous research and assessment by regulators, industry representatives and scientists, all with the long-term viability of fish stocks in mind. To minimise the risk of catching younger fish that have not yet reproduced, fish stocks are constantly monitored for where they are in the ocean at any given moment and what age they are.

With the world’s best fishing grounds right outside their factories, the fishermen are able to bring raw material of the highest quality. Holmoy dedicates every available resource in preserving this quality and freshness in every step of production.

It was brilliant to see the UK’s best shops onboard Langøy and at the Holmoy state of

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the art processing facilities. We are proud to supply both cod and haddock from this vessel (and many others) and know firsthand just how good they are.

Our relationship with the family and crews is very important to us, and to visit firsthand with the award-winning shops to see the attention to detail and care was incredible.

Reliable Delivery We understand the importance of freshness, and our efficient delivery service ensures that your order arrives promptly at doorstep.

Rigorous quality control guarantees every product meets stringent standards, ensuring consistently exceptional taste and freshness.

Our commitment to efficiency ensures that your orders are delivered promptly, keeping your fish and chip shop operations running smoothly.

Delicious and Affordable: Discover a range of frozen fish and seafood options that strike the perfect balance between delicious taste and budget-friendly prices.

CONTACT FAS2000 for a competitive price and the best cod and/or haddock for your businesss Email: tony@fas2000.co.uk matt@fas2000.co.uk Telephone: +44 (0) 1892 832084 Address: Unit N-P Paddock Wood Distribution Centre, Tonbridge, TN12 6UU Contact Fastnet on 01472 240777 www.fastnet.fish Chippy Chat & Fast Food Magazine • July 2025

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Oceans Apart!

The Frozen At Sea Fillets Association (FASFA) Executive Director Julie Waites discusses how marine protection is at the heart of our fishing industry.

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rozen at Sea (FAS) fish fillets are caught by stateof-the-art modern vessels that invest in technology and innovation to ensure fishing gear protects and maintains the ocean floor. Our members frozen at sea vessels catch by longline and trawling, and they adhere to strict regulations whilst catching and preparing the fish. It is in all of our interests to protect the marine environment and sustain the future of Cod and Haddock.

The recent David Attenborough film Ocean is confusing to the public regarding fishing practices as a whole, and we encourage readers to understand the evidence-based facts. The film makes some significant points about the need to protect the seas and fish stocks so that we can provide valuable protein to the increasing global population. The debate around marine protection is a vital one, but the facts and messages need to be accurate.

Frozen at Sea Fillets of cod and haddock are caught in the deep, cold, clear waters of the North Atlantic and Barents Sea. Stocks are closely managed and caught in line with scientific and legislation recommendations for sustainable sourcing. Selective gear technology and scientific and evidence-led fisheries management, which our Frozen at Sea fleet adheres to, are proof of the fishing industry’s commitment to continually improved sustainability. For example, dragging trawls were long replaced with rolling methods, and

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state of the art technology, large trawl mesh and sieves ensure only the species targeted are caught.

When we look at our FAS catching areas in more detail, we see that where there are vulnerable marine ecosystems these are closed to bottom trawling and, in particular, beam trawling (seen in the Ocean film), a practice with a particularly high environmental impact, and we do not beam trawl for frozen at sea fillets of cod and haddock.

We also highlight a major International study by Bangor University, where the impacts of trawling has found that seabeds are in good health where trawl fisheries are sustainably managed and contribute to the broader ecosystem. In 24 regions across the world, it was found that two-thirds of the seabed were not trawled at all, and 1.5% of the seabed was impacted by trawling.

Frozen at Sea fillets continue to be caught in line with scientific and legislative recommendations, so you can be sure that your favourite Fish and Chip supper can be eaten with a clear conscience now and into the future.

We continue to navigate the challenge with geo-political impacts, increased food prices, demand on supply, increased running costs and quota reductions. But we remain proactive and focused, driven by increased consumer demand and technological advancements in our sector. The convergence of innovation and sustainable practices will pave the way for new economic opportunities - Julie Waites, Executive Director FASFA If any shops or suppliers have further questions on marine protection or any other related topics, please do not hesitate to contact Julie.

For more information on FASFA and its members, please visit www.fasfa.co.uk

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Stock up now through your Pukka representative, wholesaler, or by calling 0116 264 4000

Chippy Chat & Fast Food Magazine • July 2025

Chippy Chat & Fast Food Magazine • July 2025

*Circana 52wk GB Chilled Sales to 11th May 2025

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Hill Tops!

Middleton Foods is excited to announce that The Peter Hill Award is back for 2025!

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aunched by Middleton Foods in memory of its late CEO, Peter Hill, in 2023; The Peter Hill Award is truly unique and reflects Peter’s passion for his beloved fish and chip industry, as Ryan Baker, Sales Manager, Middleton Foods explains: “Peter loved the industry so much and was always keen to support and nurture new talent in the trade he adored. The Peter Hill Award recognises newcomers to the industry, encourages new talent, promotes quality and excellence and allows us to give something back to the trade. We’d like to extend our thanks to our independent expert judging panel – Fred Capel, Nigel Hodgson and Calum Richardson – as well as Nikki Williams, Field Sales Manager, KFE and NFFF too, for their ongoing support.

The Award is a true legacy to Peter and a fantastic way to keep our great friend’s memory alive. We can’t wait to see who enters this year, and to see who will win something money just can’t buy. A carefully curated prize pot, which encapsulates all the aspects of the industry Peter loved so much – areas he was so knowledgeable and passionate about – that will support the winner and benefit their business ongoing.”

Previous winners include Oliver’s Chippy in Warton, Lancashire (2023) and SALT Fish & Chips in Cumbria (2024).

“We are incredibly honoured to win this wonderful award, it shows that the hard work we put in isn’t going unrecognised and I’m really glad we can share this with our customers.

Huge thanks to our amazing team here who haven’t only been committed to their roles but have also motivated me to strive for more.”

Benjamen Seed, Owner, SALT Fish & Chips.

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Previous runners-up include Catch, Porthleven, Cornwall; Frydays, Kendal, Lancashire; Sea Blue Fisheries, Clowne, Sheffield; The Anchor, Bexley, Kent; The Friary, Beauly, Scotland; Angell’s Fisheries, Newark; Anstruther Fish Bar, Anstruther; Harrison’s Fish & Chip Co., Oxford; Jojo’s Van, Stafford; and Toll Bar Fish & Chips, Stoney Middleton.

The Peter Hill Award sparks considerable interest throughout the industry, which means winning is even more special. It isn’t just the kudos of being the winner, but the amazing prize is hugely beneficial to the winning business. Visiting the Middleton Foods site to enjoy a guided factory tour and press the button on the production process of your very own batter mix, is absolutely magic!

The winner of The Peter Hill Award 2025 will receive a spectacular prize – £1,000 worth of Middleton Foods stock; design of their own, ‘own label’ bespoke batter mix; two places at the KFE School of Frying Excellence, with accommodation; two places on the NFFF Fish Frying course and membership of the NFFF for one year; 1-1 ForkedUp training with Calum Richardson, for 3 months; two tickets to the Fish & Chip Shop of the Year Awards 2026 (with hotel accommodation and travel expenses); a years’ support from Middleton Foods very own Batter Boys and additional support for National Fish and Chip Day 2026!

Four runners-up will each receive £300 of Middleton Foods stock and one place at the KFE School of Frying Excellence, with accommodation.

The Peter Hill Award welcomes entries until 30th September 2025, from anyone new to the fish and chip trade.

Full details on how to enter, the judges and the allimportant prize, can be found here – www. middletonfoods.com/the-peter-hill-award.

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Stoked Up! We pay a visit to the home of Stokes Sauces

By Austen Dack

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t was a beautiful day as myself and NFFF President Andrew Crook headed east to visit the home of Stokes Sauces deep in beautiful rural Suffolk. We were there to go behind the scenes at the brand’s factory and hearing the inspiring story behind the rise of its range of quality sauces, jams and chutneys. We were joined by the management team from both VA Whitely and Friars Pride.

Our visit to Stokes Sauces included not just a fascinating tour around the business’s immaculate factory (a converted stables) but a wonder around the beautiful grounds of Rendlesham Hall, with its menagerie of rescue animals including rabbits, chickens, d o g s , s he e p, d e e r, e m u s, wallabie s, Shetland ponies, donkeys and more.

Tours over, we sat down with the Stokes Sauces leadership team including MD Rick Sheepshanks to learn more about the origins of the business and its passion for people, planet, and quality ingredients.

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Getting the basics right Stokes began with the idea of finding the best version of every ingredient going into the jar, which saw Rick travelling to Greece to find the best Koroneiki olive oil, using only British free-range eggs and investing in a particular variety of sweet Mediterranean tomatoes.

“There’s no cheating, there’s no skimping, we want the best,” he concludes. “Taste is an emotional reaction. If you like it, you’ll want more, if you don’t, you won’t.”

Putting people at the heart of the business “People are the centre of our business,” says Rick. “Whether that’s our team (around 80 people), our suppliers or our customers. It’s important to be kind, which is about treating people how we would want to be treated. It doesn’t mean there isn’t tough love, but we want to be kind to our team, our suppliers, our customers, our consumers and our environment.”

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Stokes Commercial Director Chris Reeve adds “We are taste without compromise. One thing that makes it easy not to compromise is that we make everything ourselves.

We’ve converted a stable block into our factory and having that control allows us to choose where we buy our ingredients from, how we mix them, how we pack them, and that end product is therefore uncompromisingly good.”

“Stokes is a brand known for quality, our visit and tour around the factory really highlighted their focus to achieve this running throughout the operation.

They have a great team and their passion to produce the best sauces possible really shone through.” Reflected Andrew Crook.

Stokes Sauces have just been awarded for the 3rd time the coveted Carbon Charter GOLD in recognition of the company’s passionate commitment to the environment. The company is striving to deliver a ‘zero landfill’ policy, part of this was the launch of a 100% recyclable plastic bottle, and now recyclable sachets are on schedule to launch this year too, both developed in response to growing customer demand.

Stokes have developed a great brand, taste and ethos and is now starting to be used by many great fish and chip shops across the UK. One of these is Hennighan’s Fish & Chips. Gemma Hennighan said: “We are proud to be part at the beginning of the Stoke’s journey! Well done V.A Whitley 31

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done for being one of the first suppliers to introduce such a great product into the industry, our customers love them.”

You can order direct from the Stokes website or through VA Whitley and Friars Pride and Henry Colbeck. The face behind Stokes Sauce for the fish and chip market is Kate Mills. Kate loves our sector and has a passion for getting involved whether it be at trade shows, talking to shops about their range or being at the KFE or Chippy Chat Ball!

Kate said: “It was a real privilege to host our first Fish and Chips Industry site visit.

We are now supplying through all three members of the Q-Partnership and it was a pleasure to welcome members of the team on site along with Andrew and Austen.

Next date in the diary is the Isle of Ely Produce open day in September- please introduce yourself and grab a sample.”

It was so good to visit Kate and the team at their Suffolk factory. Stokes are becoming an important cog in the fish and chip industry, combining quality with price for both bottles and sachets I can see why shops are changing brands. Many award-winning shops have now switched to Stokes. Contact them or your Q Partnership Rep for some samples today.

For more information about Stokes contact Kate at sales@ stokessauces.co.uk or ask your Q-Partnership rep.

Visit stokessauces.co.uk Chippy Chat & Fast Food Magazine • July 2025

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THE BENCHMARK! Totally timeless British flavours – that’s Ben Shaws.

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rom humble beginnings in 1871, Ben Shaws has stood the test of time with timeless fizzy soft drinks that are proudly British. Nothing beats your favourite classic meal accompanied with a can of your favourite Ben Shaws flavour.

Ben Shaws has been in the fizziness for 150 years and champions bold flavour exploration.

Whilst some flavours come and go – the classic British flavours of Dandelion & Burdock, Bitter Shandy, Cloudy Lemonade and Cream Soda remain the most refreshing flavours to serve with your favourite classic dishes.

Ben Shaws has seen many changes over the 150-year history, but one thing has stood the test of time; the fantastic taste that you’ll never forget. Which is your favourite classic flavour? It might be Dandelion & Burdock or Bitter Shandy, but rest assured it is always Ben Shaws.

This year, Ben Shaws embarked on an exhilarating journey, attending numerous trade events across the country. We handed out point of sale materials and refreshing samples, bringing our timeless British flavours to enthusiastic fans. Each event was a fizzy celebration of our heritage and bold flavours.

Embrace the magic, mayhem and madness and join us on a crazy journey of flubbles (flavoured bubbles) to discover our whizzy fizzers of nostalgic niceness by adding a little fizz to your Fry-days and trying Ben Shaws today.

Explore the rest of the Ben Shaws range available in a 330ml aluminium can and 500ml PET format: Root Beer (330ml only)

Keep it under your (cowboy) hat, Root Beer is the cool, classic taste of the USA. Great with or without a scoop of ice cream, whatever floats your boat!

Cloudy Lemonade (300ml / 500ml) It might be cloudy but it’s bursting with the brightness of zingy lemons – how refreshing!

Bitter Shandy (300ml / 500ml) Made with British beer, the refreshing flavour of Bitter Shandy tastes just like the stuff from the pub – but don’t be fooled by the feisty exterior, this drink is softer than it looks!

Dandelion & Burdock (300ml / 500ml) The eccentric, botanical blend of wild and unruly dandelions and the purple flowering Burdock, sounds rather daft but did you know, our British ancestors have been making this mysterious combination since the middle ages, proving it’s totally timeless!

Cream Soda (330ml) Take your taste buds on a trip to the seaside, the nostalgic flavour of cream soda is just like having an ice cream on the sea front but without the threat of low flying seagulls.

Summer Berries (330ml / 500ml) Embrace summer with Ben Shaws Summer Berries, our refreshing soft drink bursting with vibrant, natural berry flavours. Perfect for warm days or a fruity pick-me-up, it invigorates your senses with every sip. www.benshawsdrinks.com

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

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

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Move Over Darling!

The National Fish & Chip Awards 2026 launches

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t’s that time again when UK and international fish and chip businesses are invited to take part in the industry’s flagship competition, the NFFF National Fish & Chip Awards, to determine who the standout operators and individuals will be for 2026. Chippy Chat Editor Austen Dack was there to join in the celebrations.

The launch took place at Takeaway of the Year 2025 winner Yarm Road Fish & Chips brand-new restaurant in Darlington. Directormanager Will Burrell speaks of the success the business has achieved in the four months since earning the acclaimed title: “It’s hard to put in the words the impact that winning Takeaway of the Year has had on our business.

The week following our win, when the word had gone out, our trade went through the roof. “Having been operating for eight years, we thought we had achieved peak trade, but we couldn’t have been more wrong. Our trade increased by 30% and has continued on this trajectory.”

Will continues: “For anyone wishing to enter the awards, just do it, seriously! We’re just a humble little chippy with a passion for what we do. Winning seemed impossible, but if we

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can do it, with the right mindset and drive, anyone can! Enter the awards, and if you don’t win, use your feedback to come back stronger. It’s such an amazing and rewarding process and our business really flourished throughout.”

Run by the industry for the industry, the National Fish & Chip Awards is open to all 10,000+ fish and chip businesses in the UK, as well as overseas. It’s free to enter and an improved application process has been introduced for this year’s hopefuls.

The judging process is led by prominent sector experts, and each category has its own set of rounds, with shortlisted hopefuls required to complete a combination of interviews, tasks, skills tests, inspections and the make-or-break taste-testing portion of the assessment which happens during a mystery visit.

All eyes are on this year’s awards and Seafood from Norway’s Victoria Braathen, UK Director of the Norwegian Seafood Council, is excited for the potential to come.

“As we proudly return as principal sponsor of the 2026 National Fish & Chip Awards, Seafood from Norway continues to honour the deep-rooted connection between our sustainably sourced seafood and the UK’s most iconic dish.

“This partnership is more than a sponsorship — it’s a celebration of the people and businesses who bring fish and chips to life with passion, care, and commitment to quality. On behalf of the Norwegian seafood industry, we’re proud to support the next generation of talent and the hardworking operators who uphold this cherished tradition across the UK.” Shortlisted businesses will be announced from September and the ceremony to reveal the winners will take place in February in London.

Chippies that believe their takeaway, restaurant or mobile unit could be number one are encouraged to take the leap towards official confirmation simply visit www. thefishandchipawards.com.

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Frish &

Three Go to Bergamo, Italy

By Austen Dack

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ack in 2018 I travelled with two friends Dan and Guy to Milan the aims were to watch a top tier Italian league game (Inter Milan v Lazio) and to search out some good local fish and chips.

The trio (including myself) reunited once more this time to go to Bergamo.

Bergamo has all the charm of an old Italian city, made all the more enjoyable by the fact it wasn’t always packed with tourists. It has quaint narrow cobblestone streets, beautiful architecture, picturesque churches and squares (piazzas), and plenty of good places to eat and just sit and enjoy the day or evening. The raised old town is only accessible by funicular railway unless you are feeling fit and walk it.

The local team are called Atalanta Bergamasca Calcio, commonly referred to as Atalanta, based in Bergamo, who compete in Serie A, the top tier of the Italian league system. By coincidence the team they played on the dates we visited was Lazio (again). The fish and chip restaurant I found was simply called Frish but more of that later.

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Our home via Air B&B for the stay was nestled in the old town in between two wonderful bars. The ‘art house’ in the heart of the upper city had direct access from Piazza Vecchia. As soon as you enter, you are in the living room, a cozy and bright space with high walls that create a sense of breadth. Looking up, you’ll notice a magnificent fresco painted on the ceiling, which adds a touch of history and charm to the room.

Located in the centre we were only a few steps away from the major tourist attractions such as: the Cittadella, Piazza Vecchia, the Cathedral of Bergamo, the Basilica of Santa Maria Maggiore, the Venetian Walls, and more!

On our first day to get to acclimatise us to the local culinary scene we signed up for a Bergamo foodie tour. We discovered the gastronomic culture of Bergamo on this delicious 3-hour food tour. Our food journey took us from the origins of Lombardy’s culinary traditions to the contemporary Bergamo food scene of today. The tastings on offer depend on the availability, season, and the chef’s choices.

Some of our tastings on this tour included

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a traditional aperitivo accompanied by a glass of locally sourced Valcalepio red wine; Casoncelli Pasta filled with different stuffings; Foaide, a traditional Sunday pasta dish from the Bergamo area; Polenta with lard and cheese; and grilled handmade bread with taleggio cheese. We also tried the excellent stracciatella gelato.

On the day of the match after a short stop at the Morla Bistro for a few local beers and an excellent homemade lasagne we made our way to the Gewiss Stadium for a top of the table clash between Atalanta and Lazio.

We were stationed next to the Lazio away fans who remained fervent for much of the match. It was a great game in which the visitors despite being pinned back for much of the time came out victors 0-1.

The final purpose of the trip was to find the local version of fish and trips. Frish located in the new town provided us with just that.

It is the first place in Bergamo (but not only) dedicated to Fish and Chips.

Chips!

Founded by chef Luca Adami the concept Is based around ‘all in a paper bag’, where each dish is served in biodegradable packaging to respect the environment and aid consumption, both on site and take-away.

The menu, completely gluten free thanks to the use of rice flour, allows anyone to enjoy a simple but quality culinary experience.

From cod to squid rings, through frogs and anchovies all served with crispy chips. We had the fish and chips at 12 Euros and they were very good indeed, so fresh and just as at Finney’s Benllech you would never tell they were gluten free.

The decor, is inspired by the atmosphere of a beach kiosk , offers a welcoming environment, designed to make customers feel at ease.

Frish are looking to expand from Bergamo, the founder’s city, to other Italian cities with a replicable format, capable of reconciling taste, simplicity and sustainability.

All too soon it was time to head home, I recommend Bergamo as a place to visit and Frish for the interpretation of our fantastic dish.

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The Penny Drops!

6½ years after the journey began, we proudly announce that a Changing Places Toilet officially opened in Tyndrum.

By Sarah Heward Real Food Café Tyndrum

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hat is a Changing Places Toilet, and why is it important?

Changing Places Toilets (CPT) are fully accessible toilets designed for people who need extra support to use the bathroom safely and with dignity.

They are essential for over 240,000 disabled people in the UK, including those with profound and multiple learning disabilities, muscle-wasting conditions, cerebral palsy, motor neurone disease,

multiple sclerosis, and those who have experienced serious injuries or strokes.

Some older people also rely on them.

Standard accessible toilets work for some disabled people—but not for everyone.

Changing Places toilets provide the additional space and specialist equipment needed, such as: • A height-adjustable changing bench and sink • A ceiling hoist system • A shower and modesty screen with enough space for a wheelchair user and up to two carers ith medical advances and a growing population living longer, more people than ever need access to these facilities.

Yet, there are still not enough available particularly throughout rural Scotland.

Without them, many families and carers are unable to go out and take part in everyday activities and explore the country in a manner that others may take for granted. Changing Places toilets offer a safe, hygienic, and dignified solution—

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making inclusion possible.

Why Tyndrum?

Geographically, Tyndrum is a busy travel hub sitting in the middle of a black hole larger than the size of Wales when it comes to the provision of a Changing Places Toilet.

The addition of this facility opens the possibility of day trips to the north end of the National Park for people living in the central belt, it means those travelling further afield to and from the West Coast and the islands can travel with dignity, and finally it offers locals the opportunity to enjoy some shopping and have a meal in Tyndrum.

Personally, I am delighted that we have succeeded in making this a reality, because I know firsthand what a huge positive difference it will make to people’s lives.

When my dad became ill with a degenerative neurological disease, I learned very quickly about the challenges faced by those with complex needs, and the impact on their families and careers.

It’s been a long and frustrating journey, but the result is worth it because it will be life enhancing for those who need it.

The journey stared at an Accessible Tourism Workshop organised by The Loch Lomond & Trossachs National Park which I attended on 1 November 2018, a couple years after dad died. This informed and galvanised me to start the quest to build a CPT in Tyndrum.

A lack of awareness and knowledge about CPT’s was the first hurdle to overcome, but here local community journals, social media and the café customers helped spread the word and create a breakthrough which came in the form of public funding to carry out a formal feasibility study and public consultation in 2020.

The café customers really got behind the campaign, which we called ‘Spend a 39

Chippy Chat & Fast Food Magazine • July 2025

Penny Scotland’ aligning themselves with values they supported and wanted to align themselves with.

Having completed this initial step with huge and positive feedback – 96% agreement that a Changing Places Toilet in Tyndrum would be a beneficial facility from both a social and economic point of view.

The next challenge was finding land with suitable access to and from the A82, and of a sufficient size to build the facility which has to have two dedicated disabled car parking places.

Securing a site was a significant issue because of the lack of any publicly owned land or existing infrastructure in Tyndrum, but when The Green Welly Stop a long established business in the village with a large footprint came forward and offered to get involved with a suggested location on their land, this was a game changer.

As a result, in 2020 I set up The Tyndrum Infrastructure Group, an OSCR registered charity, as a vehicle to manage this project and recruited a board of first-class volunteer Trustees.

Naively, I thought the funding would be straight forward after the difficulties of finding a plot, because of a manifesto pledge made by the Scottish Government in 2021, but it was not to be.

So the journey to build it continued, the search for the money involved thousands of emails, countless meetings, a public consultation and petition, throughout which we were spurred on by the support of some fantastic charities, individuals and organisations. Eventually, we succeeded in securing a grant of over £300K, large enough to build the facility which came via Stirling Council from the UK Shared Prosperity Fund.

This project demonstrates people power in action. It’s about collaboration and relentless, focused, teamwork in the pursuit of a common goal.

It would not have happened without the input, advice, and sheer hard work of a generous and talented group of people, enabling us to complete the build on time and budget.

It’s a first class facility, which is now an asset to our community, accessible tourism and the wider rural economy.

It feels like a fitting legacy to my dad. I think he’d have approved because it would have enabled him to come and eat his Fish & Chips at the café, and go to the toilet with dignity whilst on his visit.

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In Hod we

Family-run Hodgson’s Chippy represents one of Lancaster’s and UK’s true business success stories. Established in 1998, the shop has been extended and improved over the years, winning a host of industry-related accolades along the way

By Austen Dack

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H

odgson’s Chippy has won the National Fish & Chip Shop of the Year Competition and became the First ever Fish and Chip Shop to have two Drywite Young Fish Fryer Award winners working at the same shop.

Nigel and Linda have been in the fish frying trade since 1988 and serving the people of Lancaster together for over 20 years.

Nigel and Linda started working together at Linda’s parents’ shop on Coulston Road.

Years later, when Linda’s parents decided

Chippy Chat & Fast Food Magazine • July 2025

to retire, Nigel and Linda decided to buy their own shop on Prospect Street.

To achieve this, they had to sell their much-loved house and uplift the children to live above the chip shop. The pair were determined to turn the run-down terraced shop around and began investing money into renovation and the finest frying technology. This investment and Nigel and Linda’s knowledge and commitment was to set them apart from most other fryers.

Hodgson’s Chippy was thrilled to announce that they had won the UK’s Fish and Chip Shop of the year 2005/06. Their aim has always stayed the same to produce delicious Fish and Chips from the finest ingredients they can buy.

With this in mind here at Isle of Ely we wanted to see how co-owner Nigel Hodgson

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trust! would get on frying Babylon – a variety of potato from Agrico that we have been trialling in the last three years. Nigel said; “We fried Babylon in the shop recently and we were very impressed! They were bold in size and gave us a great yield from the bag.

They fried well producing a perfect crisp outer and fluffy inside too. Our customers are really impressed with them too. We look forward to having some more Babylon in the shop soon.”

Agrico UK Ltd Managing Director Alex Moore said “It is great to see shops like Hodgson’s Chippy frying Babylon. We are glad they enjoyed them. Due to the response to this promotion more farmers are actually growing them next season meaning we will have higher quantities available.”

Oliver Boutwood Isle of Ely Produce Director said: “The trial of new varieties through Chippy Chat is just another part of our marketing drive to help the fish and chip industry. Babylon continues to grow in popularity thanks to our efforts in promoting it across the UK at shops and events.”

If you would like to trial Babylon in your shop, please email austen@chippychat.co.uk 41

Chippy Chat & Fast Food Magazine • July 2025

Chippy Chat & Fast Food Magazine • July 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

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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

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varieties 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 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 43

2025 Sponsors

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Chippy Chat & Fast Food Magazine • July 2025

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Sizzle Up

Your Life with Our Sausages!

For our full range email info@mcwhinneys.com

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www.mcwhinneys.com

Chippy Chat & Fast Food Magazine • July 2025

Chippy Chat & Fast Food Magazine • July 2025

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