Chippy Chat June-25-Issuu

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Cloak1 and Swagger! ‘n’ Pics Chippy Chat & Fast Food Magazine • Fish June 2025

TEL 01353 658216

Big in Japan

Chippy Chat & Fast Food Magazine • June 2025

Issue 6 Volume 15 June 2025

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Cloak and Utilising our comprehensive product range while also tapping into our industry expertise is resulting in business growth and improved customer satisfaction at Redcloak Fish Bar Stonehaven

By Stelios Theocharous

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wenty-three-year-old Jamie Russo may seem like an overnight success, having won two prestigious industry awards this year - Drywite Young Fish Frier and Best Newcomer - just nine months after taking over Redcloak Fish Bar. However, his journey started much earlier, at the age of 14, when he took a part-time job at the takeaway until he turned 18.

Now the business owner, Jamie acknowledges there’s much more involved this time around: “There is a lot more stress in my life now. Before I just came in, did the job and got to go home stressfree! But Redcloak is a special place for me because it’s how I got into the industry. It is where I started.”

Introduced to Ceres by his previous employer, Jamie was interested in exploring how other Ceres products could improve his new takeaway. Equally keen to support new businesses, we sent Jamie a parcel containing samples of all the Ceres products. “At this point, I didn’t have a shop, so I had kilos of batter, curry, gravy, pre-dust, everything delivered to my house,” he says. “There must have been at least 50kg of batter!”

Saving the batter mix for when he

Chippy Chat & Fast Food Magazine • June 2025

finally had the keys to his shop, Jamie was immediately impressed with the quality and ease of use of the Ceres product range. These have not only opened up new avenues for Jamie to expand his menu but boosted his turnover too.

“I knew after using the Ceres Mushy Peas Seasoning it would be a lot easier for us because all the ingredients are in one tub. Staff can measure the amount that they need rather than having to add salt, sugar and artificial colourings and I know it’s always going to be consistent.

“The previous owner used tinned mushy peas and we are selling a lot more now we make our own. The staff always hope there’s some extra tubbed up at the end of a shift so they can take them home. At one point I had to tell the staff to stop eating them because we were going to run out.

They’ve got an addiction to them!”

Ceres batter, gravy and curry mixes are also now store-cupboard essentials, as is our Louisiana Seasoning. In a town with several well-established fish and chip shops, this has given the takeaway a point of difference.

“We do Louisiana-coated chips and we get regulars that now come in just for those,” he says. “We’ve also played around using it to create a spicy fish which we put on as a lunchtime special and it went down an absolute treat. I put it on anything, to be honest - if I’m frying chicken I throw some on - it’s so, so versatile.”

Jamie’s relationship with Ceres has grown beyond simply being a customer.

Chippy Chat & Fast Food Magazine • June 2025

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He values the educational aspect of understanding the products he uses, with managing director Stelios on hand to help him learn more about where they are sourced and how they should be handled.

Jamie explains: “Stelios has been brilliant from the start. He was there to give me advice on things like batter consistencies, storage of the batter, and why some weeks it is slightly different than others. Understanding that there are slight differences in the protein level in the wheat means I now know to make

constantly looking to improve, Jamie finds Stelios a useful soundboard when mulling over key business decisions, adding: “You can speak to Stelios about anything and he will help. For example, I asked him about self-service kiosks before we installed one recently. Another time, he advised me on issues relating to staffing.

Also, the wide range of articles Ceres produces on its blog is extremely helpful in keeping us up-to-date with what is happening in the industry and providing stories that we can take something from.

adjustments - either a slightly thicker or thinner batter - which means I can create a better product for my customers.”

Jamie uses the Ceres online shop for quick and reliable restocking of key ingredients as well as sourcing accessories that help him improve his products, such as our flow cups for batter. He comments: “Our main wholesaler comes twice a week but sometimes they don’t have everything in stock or I might have run out of something before they are due. The fact that I can easily go to the Ceres online shop and quickly order it for the next day takes so much stress away.”

A forward-thinking business owner

I found a recent one on self service kiosks particularly useful in making a decision to install one at Redcloak. I’m constantly looking at improving on what I’ve done so far and Ceres is a big part of that.”

Stelios Theocharous, Managing Director at Ceres, comments: “We are proud to have worked with Jamie from the beginning. He is a fantastic customer, he is very proactive and always wants to learn more about the industry, the processes and practices involved and the products available. He’s already accomplished so much, and we’re confident he will achieve even more in future.” stelios@worldofceres.com

Swagger!

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Chippy Chat & Fast Food Magazine • June 2025

Chippy Chat & Fast Food Magazine • June 2025

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A National Day of Celebration!

N Austen Dack Publishing Editor

ational Fish & Chip Day once again

Ambassadors house in London. This

managed to create quite a stir once

was a day of Inspiration in our industry,

again this year. Held on Friday 6th June it

hosted by Seafood from Norway. Most of

was great to see so many shops joining in,

the 2025 Fish and Chip Awards Winners

to promote our national dish. Organised

attended. It was a fantastic day which

by NEODA, the day delivered massive

started off at the Westminster Kingsway

exposure for fish and chips at a time when

College, School of Hospitality and Culinary

we need it most, well done NEODA and

Arts, where we saw the chef stars of

to all who took part. Here at Chippy Chat

tomorrow in action. Later we visited the

we celebrated the day in Hull with Smales.

Norwegian Ambassador’s residence and

Nick and David Miller were the guest friers

tried some lovely Norwegian seafood.

and PG Chips were on hand to supply

As usual email me austen@chippychat.

some fantastic pre-prepped Babylon chips

co.uk, with any news and or if you would

for the gathered crowds.

like to advertise with us.

Last month I visited the Norwegian

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 • June 2025

Chippy Chat & Fast Food Magazine • June 2025

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The Love Shack!

Join the team AT THE Crab & Lobster!

Diary Dates

Inside

June 2025

Business or pleasure, dates not to be missed

Super Normal!

Seafood from Norway Celebrates Fish & Chip Excellence with Inspiration Day in London

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pictures from National Fish & Chip Day 2025

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

Flavour of the Month!

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

Pukka Pies Boost sales with full-on flavour line up

Taylor Made!

Greater Manchester chippy levels up at National Fish & Chip Awards

Going for Gold!

Henleys of Wivenhoe has served McWhinney’s sausages for 20 years

Turn up the Taste Choose 42ND STREET Classic Pork Sausages… plus introducing the new

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42ND STREET Classic Deluxe 70% Pork Sausages.

Buy George, He’s Done It! Chip shop owner commissions Stunning Mining Tribute!

Come to the Farm for Diddly Squat!

Come to the Farm for Diddly Squat!

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honoured as the winner of the first-ever Community Engagement prize

The Magnificent Seven Thousands of people queue around the

Ben Shaws timeless British flavours

Big in Japan International Fish and Chip Shop

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Top 3 at the NFFF National Fish & Chip Awards

Hullabaloo!

We spend the day with Smales for National Fish & Chip Day

Eat Your Greens!

George-a-Green Fisheries: The fish and

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chip shop without social media is going viral!

Es 30 tab Ye lish ar ed s

Fish & Pics!

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

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

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block from outside Harry Ramsden’s for fish and chips after it offers classic dish for just 7 PENCE

The Benchmark!

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Chippy Chat & Fast Food Magazine • June 2025

For prompt, efficient service please call:

01553 772935

sales@klsonline.co.uk Chippy Chat & Fast Food Magazine • June 2025 In association with

Frying Ranges

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THE LOVE SHACK! Join the team AT THE Crab & Lobster!

A

s it plans its opening soon, The Crab & Lobster Fish Shack in South Queensferry, Scotland’s newest sit in fish and chip restaurant, is on the hunt for Scotland’s best hospitality staff!

The latest restaurant venture from respected hospitality family, the Coghills, who are behind the multi award winning, Jack ‘O’ Bryan’s Bar & Kitchen in Dunfermline, The Crab & Lobster Fish Shack, located in the former Frankie & Benny’s, next to the Dakota

Hotel, will showcase the very finest fish and chips, together with the full bounty of the sea.

The 180 seater restaurant, which has been empty since 2020, is currently being transformed, inside and out, into an exciting new dining concept Given a fresh new nautical look, themed on the Hamptons in the US, the eatery is on the lookout for staff across all positions.

Said owner, Bryan Coghill: “We are looking to fill a variety of positions, from kitchen porters to management level.”

Bryan said that he anticipated that the local community, all around what is a very vibrant and populated area, would be interested in applying.

“We are surrounded by lots of new housing,” he said. “If you’re a young person, or a student living in South Queensferry, it will be easy to walk to and from your place of work, and public transport is good. Likewise, it’s certainly not far to go across the bridge from Fife, or indeed from other parts of Edinburgh and the Lothians or across the UK. Please get in touch with us to discuss the range of exciting roles we’re looking to fill as we build the best hospitality team in the area.”

“We’re looking for staff who will thoroughly enjoy engaging with our customers at this fantastic new fish and chip restaurant.”

The full list of positions The Crab & Lobster Fish Shack is looking to fill includes: Kitchen Porter Commis Chef Chef de Partie Sous Chef Head Chef Deputy/Assistant manager A mix of full-time and part-time positions To contact Bryan, and send in CV’s & covering letters, please email hello@ thecrabandlobsterfishshack.com.

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Chippy Chat & Fast Food Magazine • June 2025

Chippy Chat & Fast Food Magazine • June 2025

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Chippy Chat & Fast Food Magazine • June 2025

Chippy Chat & Fast Food Magazine • June 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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Chippy Chat & Fast Food Magazine • June 2025

Chippy Chat & Fast Food Magazine • June 2025

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Chippy Chat & Fast Food Magazine • June 2025

Chippy Chat & Fast Food Magazine • June 2025

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w w w.t u s . g r o u p

FUELING SAVINGS EMPOWERING GROWTH Real results, real support - From the UK’s Most Trusted Energy Partner In today’s turbulent economic and environmental climate, UK businesses face mounting pressure from two fronts: rising energy costs and the urgent demand for sustainable operations. The need for clarity, stability, and innovation in this area has never been more pronounced. That’s where TUS Group steps in and thanks to a strategic collaboration with Chippy Chat, even more businesses across the UK can now access expert energy support when they need it most.

TUS Group isn’t just another energy consultancy. They’re a passionate force for progress, combining hands-on service with deep industry knowledge to help businesses of every size navigate the complex energy landscape.

From local Farms, fish and chip shops to large scale manufacturers, TUS is delivering tailored solutions that reduce costs, increase efficiency, and support the UK's wider drive toward net zero.

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Chippy Chat & Fast Food Magazine • June 2025

WHAT SETS TUS APART? It’s their commitment to personalised, proactive service. Through dedicated account consultancy, their clients receive more than just advice, they gain a long-term partner who monitors the market, anticipates changes, and provides real-time guidance. The result? Smarter purchasing decisions, reduced energy waste, and a clearer path toward sustainability.

KEY TO THIS MISSION ARE THE SERVICES TUS DELIVERS: Solar panel installations, voltage optimisation, water management systems, and other cutting-edge green technologies. These are not one-size-fits-all offerings—they’re custom-fit to the unique needs of each client, whether they’re an SME, a growing mid-market company, or a corporate giant. And with thousands of successful projects under their belt, the results speak for themselves.

Chippy Chat & Fast Food Magazine • June 2025

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HOW CAN TUS HELP YOUR BUSINESS? JOINING FORCES WITH CHIPPY CHAT Now, in joining forces with Chippy Chat, a well-known voice in the independent food retail sector, TUS is reaching even more businesses who can benefit from their forward-thinking approach. This partnership signals a powerful step forward, combining industry insight with grassroots engagement to ensure no business is left behind in the energy transition.

SO WHY CHOOSE TUS? Transparency, responsiveness, and genuine care for British enterprise are just the start. If your business is seeking to cut energy costs, improve operational efficiency, or lead the way in sustainability, TUS Group offers the expertise, tools, and support to make it happen.

THINK YOU’RE PAYING TOO MUCH FOR YOUR ENERGY? You probably are.

As part of our exclusive TUS & Chippy Chat Energy Partner Programme, we're offering a complimentary energy audit to all Chippy Chat members.

Just send us a recent copy of your energy bill, and our experts will: -Review your current contract tariff -Identify hidden savings -Offer tailored advice with no obligation -Let us do the legwork so you can focus on what you do best.

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READY TO SAVE? GET IN TOUCH Let’s build a smarter energy future together and call us today

0191 348 3947 EXT 219 11

Chippy Chat & Fast Food Magazine • June 2025

leanne.manson@tus.group Chippy Chat & Fast Food Magazine • June 2025

TUS.GROUP

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Super Normal!

Seafood from Norway Celebrates Fish & Chip Excellence with Inspiration Day in London

S

eafood from Norway hosted an Inspiration Day in London recently to celebrate the winners of the National Fish and Chip Awards (NF&CA), recognising their achievements and exploring the future of sustainable seafood in the UK’s hospitality sector.

The event, organised in collaboration with the National Federation of Fish Friers (NFFF), brought together leading industry professionals for a day of learning and collaboration. Highlights included a tour of Capital City College Westminster, where Head Lecturer José Souto showcased how sustainability is embedded in culinary education.

Carol ‘CJ’ Jackson, Master Fishmonger and CEO of the Seafood School at Billingsgate, led a hands-on cooking session featuring Norwegian saithe, demonstrating its versatility for modern menus. While Lisa Jenkins, CEO of the Royal Academy of Culinary Arts, reflected on the UK hospitality and future opportunities.

The programme concluded at the Norwegian Ambassador’s Residence.

In his welcome words, the Norwegian Ambassador to the UK, H.E. Tore Hattrem praised the enduring seafood partnership

between Norway and the UK: “The ties between our two countries run long and deep. Norway is a proud supplier of sustainable fish to the UK through our long-held seafood partnership. The Norwegian seafood industry is also honoured to be part of the National Fish & Chip Awards and the positivity this represents for the UK’s favourite dish.

Today’s gathering is a valuable opportunity to celebrate our longstanding relationship, and the talented fish and chip operators across the UK.” A networking lunch and panel discussion followed, led by NFFF National Fish & Chip Awards committee member Josette Foster with contributions from present and past NF&CA Takeaway of the Year winners, Will Burrell of Yarm Road and Kimberly and Ryan Hughes of Ship Deck.

The event concluded with a preview of the winners’ upcoming educational trip to Sortland, Norway. Organised by the Norwegian Seafood Council in collaboration with Holmøy and the Norwegian Frozen at Sea group, the visit will offer a behind-the-scenes look at Norway’s frozen-at-sea whitefish operations aboard the Langøy vessel.

On concluding the Inspiration Day, Victoria Braathen, NSC UK Director said: “It has been a privilege to host the NF&CA winners once again for a day filled with insight sharing, seafood inspiration and much-deserved recognition of their wins at this year’s Awards.

“We look forward to continuing to reinforce our support of these esteemed winners at this year’s educational trip in June where they will experience firsthand the lengths Norway goes to ensure the highest quality seafood is exported to and enjoyed by British fish and chip shops across the UK.” http://www.seafoodfromnorway.co.uk/

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Fish & Pics!

Here are a few pictures from National Fish & Chip Day 2025 in association with NEODA. Chippy Chat was on the road with Smales in Hull. Lots of shops took part and celebrated 10 years of our special day.

Thanks to sponsors The Q Partnership Hook and Fish Packaging Range and Middleton Foods. We will have lots more in our August edition and online too, at www.chippychat.co.uk.

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

B

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

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

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

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

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

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

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

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Chippy Chat & Fast Food Magazine • June 2025

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

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

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

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

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

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

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

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

HHHH “5 stars—more if I could!”

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

Want to experience the same benefits?

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

Chippy Chat & Fast Food Magazine • June 2025

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Premier 1 Filtration The Choice of Champions!

Yarm Road Takeaway of the Year

Mackerel Sky Newcomer of the Year.

Glen Morrison - Garioch Fish Bar Drywite Young Fish Friers

Finney’s Fish and Chips Sustainability Award

Georgia Lye, Seafare Guildford Employee of the Year

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

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Chippy Chat & Fast Food Magazine • June 2025

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Flavour of the Month!

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

By Martin McHugh - Flavoil

I

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

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

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

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

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

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

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

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

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

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

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Chippy Chat & Fast Food Magazine • June 2025

Chippy Chat & Fast Food Magazine • June 2025

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The Original High Oleic Chippy Chat & Fast Food Magazine • June 2025 frying medium Chippy Chat & Fast Food Magazine • June 2025

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BOOST SALES WITH FULL-ON FLAVOUR LINE UP FROM THE NATION’S NO.1 PIE BRAND

A

ll eyes are on the chippy following National Fish & Chip Day, meaning that there’s no better time to keep up momentum to drive profits – and Pukka is here to help make that happen.

As the nation’s number one pie brand , Pukka has been a family favourite in fish & chip shops for over 60 years, so it’s learnt a thing or two about how to step up sales.

Austen Dack, Chippy Chat’s Publishing Director, finds out more.

Ever since it first started making and baking pies in 1963, Pukka has proudly remained at the heart of the Great British Chippy, baking pies that continue to be a staple on menus up and down the country.

While the industry faces ongoing pressures, including rising costs, Isaac Fisher, CEO at Pukka, wants to remind owners that pies – particularly Pukka pies – continue to deliver excellent value for customers looking for that authentic chippy experience.

“As a reliable and tasty takeaway option, fish and chip shops have always been the hub of local communities.

However, we understand the pressures many owners are facing. That’s why now is the perfect time to strengthen your offering with menu items that balance value, flavour and tradition,” says Fisher.

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Chippy Chat & Fast Food Magazine • June 2025

“National Fish & Chip Day gave the chippy a boost, but just because it’s been and gone doesn’t mean momentum has to stop. At Pukka, we’re here to help shops keep their counters exciting and their customers satisfied, with a full-on flavour pie range that’s baked to deliver on taste and value.

“From the All Steak Pie and Cheese, Leek & Potato Pie, to the Plant Based No Chicken & Mushroom Pie, Pukka’s extensive portfolio means there really is a Pukka for everyone. Our Steak & Kidney Pie remains a bestseller, making it a musthave product for chippy owners to stock all year round.

“As well as championing our traditional pie line up, we’re constantly looking for fresh ideas to bring excitement to counters up and down the country. To do this, we launch on-trend limited-edition recipes – like the Peri Peri Chicken Pie and Chip Shop Chicken Curry Pie - to create excitement amongst both your existing customers and new, younger customers.

We’re cooking up more innovation behind the scenes that chip shops will be able to get their hands on later this year.

“On the topic of fresh ideas, we’re set to launch brand new bespoke POS to help drive footfall – watch this space.” concludes Fisher.

Chippy Chat & Fast Food Magazine • June 2025

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BOOST SALES WITH THE * NATION’S NO.1 PIE BRAND STOCK UP NOW ON PUKKA’S FULL-ON FLAVOUR LINE UP

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

Chippy Chat & Fast Food Magazine • June 2025

Chippy Chat & Fast Food Magazine • June 2025

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

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Taylor Made!

Training and Development Award

Greater Manchester chippy levels up at National Fish & Chip Awards

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SPONSORED BY

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aylors in Stockport has been named as the top performer in the Training and Development category at the National Fish & Chip Awards ceremony, which was hosted by TV personality Matt Baker.

The fish and chip industry has been acknowledging and rewarding businesses which are providing enriching options that nurture team members so they can upskill and grow in their roles. The Training and Development award is a key fixture within the prize line-up, as high-quality fish and chips is the delicious result of having masterful friers.

The competition’s top three ‘fry-nalist’ businesses – Taylors, Stockport, Eric’s Fish & Chips in Thornham, Norfolk and Mister C’s in Selby, Yorkshire – showcased their dedication to building and empowering their workforces. The fish and chip sector commands quality service and high standards, which requires investment in training so that frying talent is equipped with the skills and knowledge to ensure the sector continues a forward progression.

All shone brightly throughout the industry panel’s extensive appraisal processes, but it was Taylor’s which passed the numerous tests with distinction. Its Director Anne Wallace OBE speaks of the unforgettable moment when the business was called as the winner: “We are absolutely delighted to have won this prestigious award. Taylors has always been passionate about training. We were once asked “why train your staff and then what if they leave? We replied, “what if we don’t train them and they stay?” We know that are staff are key to the success of our business.”

Andrew Crook, president of the National Federation of Fish Friers, which arranges the National Fish & Chip Awards, says continuous employee training and development is

Chippy Chat & Fast Food Magazine • June 2025

the backbone of successful fish and chip businesses. “While being a skilled frier is a critical element for a chippy, building a strong foundation where a team is motivated and has chances to step through new doors, is an invaluable and necessary investment.

“This is a highly skilled profession to be in and Taylor’s is doing amazing things for its employees to enjoy long-lasting and fulfilling career paths.” Andrew continues.

“We are appreciative of the committed efforts of our winner and finalists in making sure that members of the fish and chip community are adaptable to changing times, with new technologies being introduced, sustainable practices to adhere to, as well as customer expectations. The sector is transforming, and we have great people who are setting a fantastic example of how to embrace the new.”

The category’s sponsor is Blakemans, a leading manufacturer of sausage and meat products for more than 70 years in Europe.

Sales Director James Morris praises the new champion for leading by example and inspiring other fish and chip shops: “The competition this year was closer than ever.

All three finalists demonstrated a key focus towards staff training and development, what this means to their business and how they are constantly evolving to meet this everchanging landscape.

“However, Taylors on this occasion turned out the worthy winner and its unwavering commitment to staff development shone through during the interview stage.

Congratulations from all at Blakemans for your success at this year’s awards.”

For more information and bits on the National Fish & Chip Awards, please visit: www.thefishandchipawards.com.

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Chippy Chippy ChatChat & Fast & Fast Food Food Magazine Magazine • February • June 2025

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Going for Gold!

Henleys of Wivenhoe has served McWhinney’s sausages for 20 years, and the restaurant currently sells up to 1,000 of them every week

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enleys of Wivenhoe, a chippy hidden away on a housing development in Wivenhoe, Essex, is anything but ordinary. It’s a shop that likes to try new things, from its wet fish counter where patrons can select their own fillet to, holding the world record for the fastest-cooked piece of chips, set in 2007 at just three minutes and forty seconds.

Owner David Henley has owned the takeaway for over 30 years and in his pursuit of quality has been serving McWhinney’s Gold sausages for over 20 years.

David explains: “Back then, catering sausages had a bad reputation, to be honest. They were always splitting and shrinking and you were never sure what was in some of them. So, trying to find a good quality sausage was hard. We tried them all, and just really weren’t happy with them.”

The turning point came at a trade show, which David remembers well as it was the same time McWhinney’s was running an advertising campaign in Times Square in New York! “McWhinney’s sent us samples of its Gold sausages, and they were absolutely amazing.

We’ve been using them ever since and our customers keep coming back,” says David.

Another of McWhinney’s products that customers come back for is its gluten free sausage. David adds: “It’s another product that sets the standard for the industry. We did a taste test with our customers and they could not tell the difference – firm, meaty and very succulent.”

David says quality has always been central to Henleys offering, commenting:

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“When you’re running a busy shop, the last thing you want is poor quality sausages. I can honestly say, we’ve never had a problem with having to return a box. They spend so much time and detail with their production that the product always arrives in extremely good condition.”

Price-wise, McWhinney’s may cost a little bit more, but it pays dividends as Henley’s sells close to 1,000 sausages a week. David adds: “With the price of fish increasing, we have to look at products like sausages that have a higher profit margin. We’re looking at £10 for fish and chips, but we can do sausage and chips quite easily for £4.50 at lunchtime, or £5 with a can of drink, which appeals to the customer.”

It’s not just the product that David has been impressed by, but the people behind the business. “McWhinney’s put their hands in their pockets to support our industry. They’re always sponsoring events like the National Fish & Chip Awards or the Isle of Ely Open Day. Scott, the MD, even put on the Bigfoot costume at the Isle of Ely day last year – it must have been nearly 90°F!” David also praises McWhinney’s support of its charity work, adding: “We’ve donated food to Beacon House, a local homeless charity, for over a year now. We do sausages and chips for 40 staff and clients every other Monday, and McWhinney’s always helps us out.

Although they are based in Ireland, it’s still a very personal touch you get, like you’d get from a local supplier.”

McWhinneys 028 9127 1811 www.mcwhinneys.com

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Sizzle Up

Your Life with Our Sausages!

For our full range contact info@mcwhinneys.com

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www.mcwhinneys.com

Chippy Chat & Fast Food Magazine • June 2025

Chippy Chat & Fast Food Magazine • June 2025

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Turn up the Taste!

Choose 42ND STREET Classic Pork Sausages… plus introducing the new 42ND STREET Classic Deluxe 70% Pork Sausages.

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RIGINAL 42ND STREET Classic Sausages continue to be chosen by fish & chip shops and takeaways across the country for a reason. They keep customers coming back for more! And now introducing the brand new 42ND STREET Classic Deluxe Sausages, the sausage you know and love but now with 70% pork.

Produced from the highest quality, prime cuts of pork shoulder, 42ND STREET Classic Deluxe Sausages have a unique seasoning blend and a 70% meat content, to ensure their fantastic flavour is coupled with a succulent yet firm bite.

These versatile sausages will appeal to any shop wanting to offer everything from traditional sausage and chips meals to battered sausages and sausage baps, and are also a staple, proven favourite in kids’ meals too - and it’s convenient to offer as it can be cooked straight from frozen.

At Friars Pride, Henry Colbeck and VA Whitley, collectively known as

the Q Partnership, we pride ourselves on choosing only the finest ingredients for our 42ND STREET food range, guaranteeing quality and consistency with every bite, to ensure your customers return time after time. On top of this, you will also earn Save + Select Rewards Club points on your purchase of 42ND STREET Classic Sausages.

These unique, high-quality pork sausages are available in a range of sizes, including for the original Classics - 8s (2oz), 6s (3oz) and 4s (4oz), the Deluxe 70% 8s (2oz), and 4s (4oz) and there’s an original Classics gluten free version in 4s (4oz) available too. All come in 4.45kg packs.

Why not boost your sales even further by promoting 42ND STREET Classic Sausages in your shop? The Q Partnership offers free POS - request yours today by contacting your supplier!

42ND STREET... It’s all about the Ingredients! The 42ND STREET brand is all about offering consistent, high-quality food, time after time. The range also includes 42ND STREET Chicken Bites and Chicken Fillets, made using 100% whole muscle chicken breast in a golden crispy coating, and great tasting 42ND STREET beef burgers made from prime cuts of beef. Contact your supplier to find out more about 42ND STREET products!

Exclusively Available from: 42ND STREET products are exclusively available from the Q Partnership:

Available from: Exclusively Available Exclusively from: Friars Pride Henry Colbeck Ltd. 01733 T: 0191 482 4242 316 400 www.friarspride.com W: www.colbeck.co.uk 28

Henry Colbeck Henry Colbeck Ltd. Friars Pride Ltd. T: 0191 482 4242 0191 316400 482 4242 T: 01733 W: www.colbeck.co.uk www.colbeck.co.uk W: www.friarspride.com

Chippy Chat & Fast Food Magazine • June 2025

Henry Colbeck Ltd. VA Whitley Co Friars Pride Ltd. &&Co. T: 0191 482 4242 V.A.Whitley Ltd. T:W: 01733 316400 01706 364 www.colbeck.co.uk T: 01706 364211 211 W:www.vawhitley.co.uk www.friarspride.com W: www.vawhitley.co.uk

Fr V.A.Whitley T:

T: 01706 3642 W:

W: www.vawhitl

Members of The Q P of The Q•Partnership Chippy Chat & Members Fast Food Magazine June 2025 28

It’s all about the ingredients 

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CLASSIC PORK 4s, 6s & 8s

finest cuts of pork · firm meaty bite · 4s, 6s & 8s available unique flavour profile · fry or grill from frozen All part of the 42ND STREET range of quality frozen meat products including a selection of chicken products and beef burgers as well as our famous sausages.

exclusively available theMagazine Q Partnership Chippy Chat & from Fast Food • June 2025 29

Friars Pride Ltd Henry Colbeck Ltd V.A. Whitley & Co Ltd Tel: 01733 316 400 Tel: 0191 482 4242 01706 364 211 Chippy Chat & Fast Food Magazine • June Tel: 2025 29 www.friarspride.com www.colbeck.co.uk www.vawhitley.co.uk

Buy George, Chip shop owner commissions stunning sining Tribute

By Austen Dack

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T

V presenter and National Fish & Chip Award’s 2025 host Matt Baker recently launched a touching tribute to the long and rich mining history of a North East town. “George” - a miner’s head steel sculpture - was officially unveiled outside Bells Fish and Chips in Seaham and I was proud to be there to see it.

This stunning piece by North East sculptor Ray Lonsdale, has been positioned outside the Seaham Harbour shop. The sculpture is Lonsdale’s latest addition to the seaside town and joins the Tommy statue on the seafront. It was commissioned by Graham Kennedy, owner and chef proprietor of Bells Fish and Chips, to pay tribute to the town’s long and rich mining history and his own father and father-in-law who both spent their lives mining coal in the local area.

Speaking on the town’s mining heritage, Graham said: “When we acquired this

Chippy Chat & Fast Food Magazine • June 2025

property we realised we were to be sited directly on the railway line which took coal to the Harbour from the Londonderry Pits a few miles inland. Sitting in our restaurant, looking out towards the North Sea, the harbour still dominates the view.

“Remembering my dad and my fatherin-law and all those who contributed to the coal mining community in the North East, I wanted to commission this statue for them and for the community today here in Seaham. Coal mining is a huge part of my own family’s history and of the town of Seaham’s history, it’s in our blood.

“If you’ve been to Bells at Seaham you’ll have noticed we have paid tribute to this history throughout the restaurant but I wanted something outside as well for everyone to enjoy and to remember the sacrifices people made while mining coal.

“We trust that George will stand on this spot for many generations to come. When families visit and look into George’s face, may they respectfully remember all coal miners and their families.

At the grand unveiling event, crowds were also entertained by the Pittington Colliery band and pit banners, including Chippy Chat & Fast Food Magazine • June 2025

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He’s Done It! those from Vane Tempest Colliery.

Of all the fish and chip restaurants I’ve visited this site with the addition of the statue has to be the most spectacular of all of them all. I advise anyone who is looking for ideas to visit Graham and his team to see what they have achieved.

Congratulations to him and his team for their magnificent service on the night, especially to manager Donna who is not only meticulous with her planning and service but who also can keep Graham in check too.

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Come to the Farm for Diddly Squat!

Come to the Farm for Diddly Squat!

By Austen Dack

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W

e can’t wait to see you all at the Isle of Ely Produce Open Day once again on Sunday September 7th 2025.

The event put on by John, Oliver and Claire Boutwood and hosted by myself 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 Cambridgeshire for the 10th annual Isle of Ely Produce & Chippy Chat open day.

We will have some brilliant industry speakers lined up including National

Chippy Chat & Fast Food Magazine • June 2025

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 all-important 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 for the year ahead.

For lunch visitors will be served fish and chips. With lovely Norwegian cod/haddock supplied

by Smales and Seafood from Norway. The chips will be made from new varieties 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

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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

2024 Sponsors

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Chippy Chat & Fast Food Magazine • June 2025

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The Magnificent Seven Thousands of people queue around the block from outside Harry Ramsden’s for fish and chips after it offers classic dish for just 7 PENCE

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housands of people have queued outside Harry Ramsden’s in Bournemouth, Dorset, as the eatery offered fish and chips for just seven pence.My name is George, and I’m the proud fifth-generation manager of Knights Fish Restaurant. I grew up listening to stories, watching my family and grandparents give everything they had to this place. And now it’s my turn to keep the fire (or fryer!) burning.

The world-famous fish and chip shop celebrated their relaunch of a classic dish by giving out almost 2,000 portions for the original price it was offered for when it opened in 1928.

Staff at the shop had been planning for

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this day for over eight months but were still shocked by the thousands of punters who showed up to the shop, which sits around 100 metres from Bournemouth Pier.

Mohammad Shaikh, General Manager at Harry Ramsden’s, said: ‘We were expecting a big queue and people started lining up before 10am. We’ve got five to six people working in the kitchen and four on security.

‘A total of 1,928 portions were prepared in honour of the year the brand was founded.

‘Seven-pence fish and chips is about taking it back to how it was back in the day. It’s nostalgic. We expected a lot of people, maybe not quite this many, but it’s fish and chips, so I’m not surprised.’

The cheap price is a call back to how much the dish was originally costed when the store was opened in 1928 Local resident Rachel Cowie said: ‘I know all about their history - my grandma, my granddad, we all love their fish and chips, and we love a good queue in this country, don’t we?

Jeanette Kowski added: ‘I’ve had Harry Ramsden’s quite often. But the experience of queuing up for it, for just seven pence and in beef dripping that’s something special. I’ve never had it looked like that before.’

Are you planning a fish and chip promotion? Email Austen@chippychat. co.uk Chippy Chat & Fast Food Magazine • June 2025

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

F

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 01509 674915 Chippyor Chatcall & Fast Food Magazine • June 2025

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International Fish and Chip Shop Top 3 at the NFFF National Fish & Chip Awards

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ffen Bar is a popular bar in Tokyo’s Toranomon district, known for serving fish and chips and other pub fare like beef pie. It’s a casual spot that is enjoyed by people for its relaxed atmosphere and reasonable prices, especially for those looking to enjoy a pub meal and drinks. The bar is located in the Toranomon area, which is also known for its trendy hotspots. It is owned by Mr. Osamu Fukuda and we asked him how it came about.

Why did you open your fish and chips pub in Tokyo, Japan?

About thirty years ago, I was working as a barman when I was in my twenties.

Since I love single malt Scotch whisky so much, I travelled to Scotland to visit many distilleries. I rented a car and I drove around Scotland for two weeks. I didn’t have much money so I stayed in cheap B&Bs. My dinner was mainly takeaway fish and chips. It was the first time to had fish and chips and I fell in love with the taste.

I was also surprised to see such a huge

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Big

fish portion and so many chips. The fish looked like a big rice straw sandal but it was delicious. It had such an impact that I decided at that moment “ I will open a British pub with single malt whisky and fish and chips in Japan.“ Here I am now, I have a British Pub in Tokyo called Affen Bar which offers single malt whisky and fish and chips. The dream came true.

Who comes to your British pub in Tokyo and what is it like?

It is located in an office area in Toranomon in Tokyo. The majority of my customers are office workers during the week. Additionally, we get Japanese people who previously lived in Britain and British people who live in Japan come to reminisce and taste British food and drink again. Foreign tourists and many Japanese people who love Scotch Whisky and British food come and visit the pub too. Our food is basically British style with some adaptations for the Japanese palate. Our pub is similar to other pubs in Chippy Chat & Fast Food Magazine • June 2025

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the world. People visit on their own or with their friends and family; they enjoy eating, drinking and watching shows on the big screen, especially premier league games.

Other than fish and chips, what are your signature dishes?

Of course, our fish and chips is our no 1 signature dish. Everything is homemade by our British chef.

We have many kinds of British style sausages. We also have bangers and mash, pie and mash, as well as sausage and piccalilli.

We also have haggis on the menu. For drinks, our specialities are single malt whisky as well as gin & tonic and cocktails. Guinness and Fuller’s London Pride Pale Ale are on tap and available anytime.

What’s next?

I was delighted to have been nominated to the top three in the category for the International Operator of the Year at the Fish and Chip Awards 2025. I enjoyed being at the magnificent ceremony and meeting people

in Japan! from the industry.

I have cousins in London, Germany and America. They are all striving for success internationally in their profession. I would also like to do my best in my career. One day I would like to have some branches of Affen Bar in foreign countries.

If you visit Tokyo, please pop into our pub, Affen Bar. We look forward to meeting you.

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Hullabaloo!

We spend the day with Smales for National Fish & Chip Day

By Austen Dack

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F

or National Fish and Chip Day this year we were once again set the challenge by Lee, Simon and Bobby at Smales to feed over 300 people with fish and chips in Hull to raise money for the Sailors’ Children’s Society, a national Hull-based charity supporting families of seafarers through bereavement, serious illness, and financial hardship.

The event was one of many to be set up

by NEODA across the UK to celebrate our national dish.

Isle of Ely Produce sent some Babylon potatoes up to PG Chips who prepped them expertly in time for the big day itself.

Smales provided the fish, Bobby Joyce from Smales organised the roadshow and asked fish and chip stalwarts David and Nick Miller (Millers Haxby) to come across with their impressive mobile chip trailer to fry the mini portions for which the Hull public were asked to donate to the charity.

Alongside David and Nick & Dan, Richard Turner once again arrived from KFE to give him them hand on the day.

We were also joined by NFFF President Andrew Crook who stayed for an hour

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before leaving to open his own shop for the busy evening trading period, and Jogvan Hansen from JFK, Gadus.

This event took place between 11.30 am and 1.30 pm near the Cenotaph in Hull city centre, where the public enjoyed freshly cooked fish and chips. All proceeds from the suggested £2 donation went directly to the Sailors’ Children’s Society. To make things even more exciting, anyone who donated £5 or more was also entered into a prize draw to win one of four amazing prizes including free fish and chips for a year, sponsored by Seafood from Norway.

Bobby Joyce, Sales and Marketing Director at Smales, said: “We ran this event last year and it was such a brilliant success that we knew we had to do it again. We’re really proud to partner with Sailors’ Children’s Society – and also once again team up with PG Chips and Isle of Ely Produce with their Babylon chips.”

Adding to this Simon Smales, CoOwner, said “As the third generation of a Hull family the has been in the seafood industry for 88 years, we are proud to support the iconic national dish that we supply 1 million portions of fish for every week and also a great charity who are looking after the welfare of seafaring families across the country.”

Rhiannon Beeson, Head of Fundraising

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and Marketing at Sailors’ Children’s Society, added: “We were thrilled to be working with Smales on this fantastic initiative. All funds raised will go directly to families who rely on the sea for their livelihoods – from those braving the North Sea to those working further afield. Life as a seafarer is incredibly demanding, and we’re here to support those families when they need us most. We’re so grateful to Smales for choosing to support our mission.”

Alex Moore Managing Director of Agrico Uk Ltd said: “Once again we are thrilled to see Babylon being tried and fried by the best chip shop owners in the UK. The feedback has been amazing. We have invested in Chippy Chat via Isle of Ely Produce for the biggest UK trial of a new variety and have been very happy with the results.”

David Miller co-owner of Millers Haxby said. “It was a delight to fry Babylon potatoes. They were easy to use, good size and the end product was soft inside a great colour and crisp to touch.”

It was the 10th year of National Fish & Chip Day this year. The main sponsors were The Q Partnership Henry Colbeck, Friars Pride and VA Whitley with their Hook & Fish Packaging, and Middleton Foods

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Eat Your Greens!

George-a-Green Fisheries: The fish and chip shop without social media is going viral!

By Austen Dack

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ecently we visited a chip shop that is causing a sensation across social networks when itself has no presence on any of the major platforms!

George–a-Green Fisheries in Lupset, Wakefield is located on George a Green Road, in the heart of a large residential area.

The front of this traditional chip shop is bedecked with black planters and has a small seating area complete with picnic benches for diners to sit at. .Damien Schofield who has been the owner now for over 20 years welcomed us into the shop which at 11am already had its fair share of customers.

Despite not having their own social media channels, George-a-Green Fisheries is regularly dubbed the “best fish and chips” by online reviewers. They are also revered on many of the Facebook fish and chips fan pages too.

One you tuber praised George-aGreens for the “beautiful colour” of the food as well as eating the “best mushy peas” he has ever had on his channel. I did quiz Damien on this unique dark colouring especially the chips. He cited the secret to his chips was in fact down to the farmer keeping them at a very low temperature for him. When potatoes are

Chippy Chat & Fast Food Magazine • June 2025

then processed into chips or fries, this type of storage can result them being a darker colour! They are also fried in beef dripping too.

Another rave review read “Visited here after seeing the reviews. These were probably some of the best chips I have had in my life with the extra help that it is new potato season but the flavour of them chips with the unique pickled onion vinegar was amazing. Great to see you can transfer via bank transfer as I don’t have cash and (it’s cash only).”

At just £9.50, for a portion of fish and chips Damien has tried to keep the cost down. “We try to keep costs down for our customers, but it’s hard nowadays with the price of fish almost doubling, and everything else going up in price too” he said We had a fish and chips, a fish special (a very large piece of fish), beans and mushy peas and two drinks all for around £16 Whatever the day and weather, people seem to queue to grab these traditionally cooked fish and chips, with fish cake butties selling out most days. Damien gave us one of these to try. It was massive, & great value too, I’ve never seen a fishcake with so much fish packed inside!

I can see why this shop is gaining traction. It serves good value fish and chips with a nostalgic air to it. Thanks, Damien too, for the fishcake!

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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 43

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Chippy Chat & Fast Food Magazine • June 2025

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www.mcwhinneys.com

Chippy Chat & Fast Food Magazine • June 2025

Chippy Chat & Fast Food Magazine • June 2025

44