The Silver
Krispies Celebrate 25 Years by Raising £25,000
By Kelly Barnes
When I first floated the idea of raising £25,000 in a single day, people looked at me like I’d lost the plot. But if you know me, you’ll know once I’ve got an idea in my head, there’s no stopping me. This whole thing started back in October 2024, when I sat down and thought, “Right, 25 years of Krispies deserves something special.” What better way to celebrate than by giving back to the community that’s supported us from day one?
From Teenagers with a Fryer to 25 Years of Family
When Tim and I opened our first shop, I was 22 and he was just 19. We had no staff, no savings. Fast forward twenty-five years, and Krispies has become a part of our community — something bigger than just a chippy. So, to mark the milestone, we wanted to do something with real meaning.
That’s how the Krispies Big Charity Challenge was born: £25,000 for 25 years.
Why
We Chose HeadsUP
Choosing a charity was easy. We went with HeadsUP, a small Devon-based charity supporting children’s mental health in local primary schools. They run everything
from classroom workshops to one-to-one counselling sessions, helping children deal with anxiety and build confidence. Knowing that a day of frying fish could help change lives… that’s what it was all about.
The Madness Behind the Magic
We started planning seriously in January. There were brainstorming sessions, wild ideas, even talk of celebrity appearances! But in the end, we went back to what we do best — serving great fish and chips, this time for £5 a portion with every penny going to charity.
Then came the prep. Thirty cases of fish. One hundred sacks of potatoes. A mountain of boxes that never seemed to end. I was in at 7am with my kids helping prep fish, and they still remind me about it! But having them there made it feel even more special — a real family affair.
By noon, queues were forming. By 7pm, we had to stop taking walk-ins because we were completely sold out. The tills crashed, the Wi-Fi dropped, and one customer pulled out a ukulele and started playing. Suddenly my staff were singing along while still serving chips — chaos, but joyful chaos.
Teamwork Makes It Happen
I asked my team to donate their time that day, and every single one of them said yes.
That’s because at Krispies, we don’t do “bosses” and “staff” — we’re equals. We’ve got people who’ve been with us for sixteen years and new faces who just joined, but everyone worked side by side.
Paula from HeadsUP came down to see it for herself. When I told her we’d hit £8,000 in pre-orders before the doors even opened, she was speechless. Later that night, she said she’d never seen teamwork like it. I told her, “It’s like ballet — when you put the right people in the right places, it’s beautiful to watch.”
A Community Effort
It wasn’t just our team — the whole town got behind it. We even held a children’s art competition to promote the event. The winning entry came from eight-yearold Ellyse O’Connor, whose bright, happy
Because that’s what it’s all about — community, connection, and purpose. It reminded me that even in tough times, people still turn up for each other.
When I talked about it on The Ceres Podcast, I said it was more than a fundraiser — it was a celebration of what makes our industry special: teamwork, generosity, and love for what we do.
Final Thoughts
If there’s one thing I’ve learned, it’s that fish and chips can do more than feed people — they can bring them together.
Fish and chips is what we do, but community is who we are.
These two pages were donated by Ceres to tell this extraordinary story. What are you doing in your community?
Email austen@chippychat.co.uk
Machine!
drawing captured exactly what the day was about — fish, chips, and smiling faces.
Local schools shared the event in their newsletters, and we reached out to over 100 businesses in Exeter and Exmouth. Our social media consultant worked wonders — one of our videos got 90,000 views!
Our Incredible Suppliers
We couldn’t have done it without our amazing suppliers: Ceres, KFE, Mitchells Potatoes, T. Quality, Friars Pride, Smales, and SJB Foods. Every single one stepped up to help. From Ceres donating our curry to Smales supplying beautiful fish, their support turned an ambitious dream into a reality.
The Day Itself
It was like a Friday night rush — but for nine hours straight. At one point, I swapped shops with Tim, gave him a quick peck on the cheek, and dashed back to keep up with the orders. It was non-stop frying, laughing, singing, and, yes, a few tears. By the end, we’d raised £24,196.51. Technically shy of £25,000, but let’s be honest — that’s close enough!
What I Took Away
By 10pm, my feet were aching, the oil was low, and I swore I’d never do it again. Of course, give me a few months and I’ll probably be planning the next one.
Austen Dack Publishing Editor
Fry-It 2026!
It’stime once more to promote Friar’s Pride Fryit show. It is FREE to all fish & chip shop owners and in 2026 will be held in Exeter on March 22nd. It is a fantastic event where you will find lots of new ideas and innovations for your shop. We are also promoting the Henry Colbeck What’s Cooking? 2026 too, which will be held on Feb 8th 2026 in Harrogate.
Included in this issue once again is a FREE giant wall year planner, perfect for your staff holidays and also to pinpoint key dates for 2026, such as the NFFF Awards,
IOE Open day, Fish & Chip Day and more. Thanks to all suppliers who sponsored it including McWhinney’s the title sponsor once again.
Already we are thinking ahead to Christmas, we will have our special front page advent calendar made up from suppliers to the trade. If you would like to be involved, please get in touch.
Email austen@chippychat.co.uk if you have a story or would like to advertise.
Thanks. 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
Twin
Champion Duo and Dual Mountain Challenge
By Austen Dack
So mid-October saw a long overdue trip up to see the winner of Field to Frier, Red Cloak Fish Bar in Stonehaven followed up the next day by the glittering MSC awards which this year was hosted in the wonderful Signet Library in Edinburgh.
It’s a 1000-mile round trip to meet the critically acclaimed frier Jamie Russo at his Red Cloak shop. A multiple award winner Jamie fought hard to win the 2025 Field to Frier gong sponsored by Agrico and Isle of Ely Produce.
After 7 hours on a train, I was ready to try their fish and chips. As we entered the shop I could see a bright modern space, well laid out with a self-service ordering kiosk to back up the servers. Next to a convenience store and coupled with a pizza outlet Red Cloak has scope to become a real hub in the Stonehaven area.
My ‘poison’ was chosen, a lovely piece of fresh haddock, chips and a portion of baked beans, Stokes sauce and their homemade tartare sauce. My food was expertly fried by mum Frances, the Ceres batter was crisp, golden and tasty and the East Anglian Sagitta crisp to touch and filled with fluffy potato. To complete the trio father Tommy had heard of my trip and had come in to see me, it’s lovely to see a thriving family shop.
No visit to Stonehaven is complete without seeing fish and chip and Forked Up guru Calum Richardson. He had just conquered Manaslu! Standing at an impressive 8,163 meters, this
majestic peak dominates the Mansiri-Himal subrange of the Himalayas. What an inspiring story as Calum also raised £5,000 for MS, to help his sister Karen and others. I was to walk up Arthur’s seat the next morning with Andrew Crook and over a couple of pints I gained some valuable breathing techniques to help with our 251m climb!
The next morning it was a lovely day for our walk. I may have missed the odd turning but withing an hour from the hotel we were at the summit overlooking Edinburgh. Calum’s advice paid off and both Andrew and I survived enough to visit the oldest pub in Scotland; The Sheep’s Heid. Dating back from the 14th century it is a must visit if you are in the area.
Belfast’s Fish City was the big foodservice winner at the Marine Stewardship Council UK Awards in Edinburgh, landing two of the major prizes.
The seafood and fish and chip restaurant, which has been committed to sourcing and serving sustainable produce since it opened in 2013, was named MSC UK Marketing Champion 2025.
Receiving his award at a glitzy ceremony at the Signet Library in Edinburgh last night, owner John Lavery said: “In this current climate and difficulties in the fish and chip industry, it’s never been more important to introduce other species to alleviate the pressure on what the public regard as the ‘go to’ such as
cod and haddock. Being MSC certified means that the public can trust what is on their plate and can contribute to the mission we are on.”
The second of Fish City’s awards was MSC UK Foodservice Champion 2025 which was won by Aaron Norton, Fish City’s Social Media Manager, for his efforts in masterminding the restaurant’s social media campaigns and ongoing activities.
After receiving his award, Aaron said: “It’s a huge honour to win an MSC award. As an individual and speaking on behalf of Fish City, we take sustainability so seriously. It’s part of who we are. We partner with MSC to ensure sustainable seafood is there for future generations.”
Peaks!
Another fish and chip winner was The Scrap Box in York, named MSC UK Newcomer of the Year 2025, in part for a video series, Will It Fry?, designed to explore MSC-certified species in a creative way. The series achieved over 200,000 views across social media. Judges were also impressed with Saithe September, launched in Sustainable Seafood September, to encourage customers to try a lesser-known species.
Taking to the stage to collect his award, owner Aman Dhesi said: “We’re so proud to win the newcomer of the year. We’ve only been MSC certified for a year, but, in that time, this has become one of the foundations that’s allowed The Scrap Box to be trusted when it comes to fish and chips.
“Hopefully we’ve shown that even in challenging times, independents can thrive — and that sustainability and tradition really can go hand in hand.”
Rowan Williams, MSC UK & Ireland Commercial Officer, said: “Restaurants have such an important role in influencing consumer behaviour. Both Fish City and Scrap Box have taken that responsibility and run with it –changing their customers’ buying habits for the better while also taking their workforce on their sustainability journey with them.”
All too soon it was time for the 500-mile trip home. A tiring two-day trip that would have been easy to skip, but so worth it to support team fish and chips.
Diary Dates
Business or pleasure, dates not to be missed...
9th November 2025
National Pudding Day
A day dedicated to honouring the diverse and beloved world of British puddings, both sweet and savoury
7th December 2025
The Chippy Chat Ball
The Chippy Chat Ball is booked in.
8th February 2026
What’s Cooking? 2026
After an incredibly successful 2025 show, they’re turning up the heat for 2026!
What’s Cooking? returns and they’re moving into Hall 1 at the Great Yorkshire Event Centre, Harrogate (yes, the big one!).
25th February 2026
National Fish & Chip Awards 2026
National Fish & Chip Awards –Plaza Hotel, Westminster
2nd-8th March 2026
British Pie Week
The annual celebration honours the diverse and beloved British pie with a week of events, promotions, and baking activities to encourage people to make, eat, and enjoy pies.
22nd March 2026
Fry IT 2026
Get ready to push your profits up catering for a growing trend.
Fry IT 2026 is on March 22nd 2026, Westpoint Exeter. A great FREE show where you will pick up innovative ideas from across the industry. Brought to you by Friars Pride get your FREE tickets today.
5th June 2026
National Fish & Chip Day
The big celebration for the UK’s fish and chip shops
6th September 2026
Isle of Ely/Chippy Chat Open Day
Isle of Ely and Chippy Chat Open Day – September 6th 2026 Join us on the farm to see how the 26/27 potato crop is faring. Great speakers, free samples and more.
26th Sept, -12th- Oct 2026
British Food Fortnight
British Food Fortnight is an annual celebration that takes place in late September, promoting the rich culinary heritage of the United Kingdom.
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
The Notting Hill Carnival!
7p Fish & Chips at Harry Ramsden’s Notting Hill – one day only!
To celebrate the opening of Harry Ramsden’s Notting Hill, they turned back the clock to where it all began.
So on Saturday 1st November, the first 500 people through the door enjoyed their famous fish & chips for just 7p — the original 1928 price.
Yes, you read that right. Seven pence. One day only.
It was a once-in-a-lifetime chance to taste one of the world’s most iconic fish and chips at the price Harry first served them for almost 100 years ago.
Why 7p?
In 1928, Harry Ramsden opened a small hut in Yorkshire and sold his first portion of fish and chips for 7 old pence.
To honour that heritage — and to mark their arrival in the heart of West London — they brought that price back for one incredible day.
Where & When
Harry Ramsden’s Notting Hill
Saturday 1st November
Doors opened at 11:30 – and they went very quickly! There were queues, big smiles, and the unmistakable smell of freshly fried fish and chips drifting through Notting Hill.
What They Got
A classic, freshly cooked portion of Harry’s beef dripping fish & chips — sustainably sourced, golden, crisp, and served exactly as Harry himself intended.
Have you done a special deal for an occasion recently? Email austen@ chippychat.co.uk
Rest Assured!
Top 5 Best Fish & Chip Restaurants Announced
The National Fish & Chip Awards has reached a fork in the road in the Restaurant of the Year category, saying goodbye to half the contenders and announcing the five fantastic fish and chip restaurants continuing on as 2026 competition finalists.
The sit-down fish and chip experience is one of the most wonderful traditions in British culture and brilliant restaurants in Bristol, Devon, Norfolk and Yorkshire, are doing it in unforgettable style, whether that’s using secret family recipes or cooking up a high-end take on traditional menus.
When it comes to judging, the committee looks for key characteristics such as proven sustainability, consistent quality and outstanding service and it’s these five fish and chip restaurants that have successfully met these criteria.
much attention to detail into how the fish, potatoes and other produce and ingredients are prepared and cooked, so that every bite is knock-out. Having restaurants like these in our towns and cities is essential for keeping our great British tradition alive and the beauty of the awards process is that it helps chippies maintain and elevate standards.”
It’s a trio of independent, family-owned business – Friars Pride, Henry Colbeck and V.A. Whitley - known as the Q Partnership – that are the sponsors for this year’s category, which an impressive 280 years’ collective experience in supplying the UK fish and chip market with goods and services.
SPONSORED BY
Bristol - Noah’s
Devon - Squires Fish Restaurant & Take Away, Braunton
Norfolk - No1 Cromer
Yorkshire - Trenchers of Whitby
- Whitby’s Restaurant & Take Away, Rotherham
Andrew Crook is the president of the National Federation of Fish Friers (NFFF), which organises the event, says the awards brings the industry together to celebrate its finest. “We are so excited for these five businesses which have been set apart as the UK’s foremost fish and chip restaurants!
“The contenders have such love for what they do, selecting only quality produce for customers and placing
To determine which one of the five has truly mastered the art of hospitality, anonymous in-person quality checks grading the food, setting and customer interaction will take place. It will be a nailbiting wait for all the finalists who will be invited to the awards ceremony on 25 February at the Park Plaza Westminster Bridge, to find out who will take on the mantle from current Restaurant of the Year winner, Bells Fish & Chips (Framwellgate Moor) in Durham.
Seafood from Iceland is also thrilled to once again offer the winner and two runners-up an unforgettable journey to Iceland’s remote and breathtaking Westfjords. This unique experience will give them the opportunity to discover the heart of Iceland’s seafood industry firsthand – from the pristine waters to the passionate people behind it.
For more information on the National Fish & Chip Awards, please visit: www. thefishandchipawards.com.
Fish & Chip Restaurant of the Year
Exeter Marks the Spot!
FRY I.T. 2026 is Coming to Westpoint Exeter!
Mark your calendars:
Sunday 22nd March 2026 Westpoint Centre, Clyst St Mary, Exeter, Devon, EX5 1DJ.
Get ready, Southwest - the UK’s most exciting trade show for the Fish & Chip, Takeaway, and Food Service industry is back, bigger and better than ever! Proudly hosted by Friars Pride, FRY I.T. 2026 is the ultimate day for food lovers, industry pros, and anyone passionate about great British takeaway fare.
Set in the stunning Westpoint Centre Exeter, the South West’s largest and most versatile arena, this event offers the perfect mix of business and fun. With 150 acres of beautiful countryside, free onsite parking, and a location just minutes from the M5 and the vibrant city of Exeter, it is easy to get to and impossible to forget.
What is FRY I.T.?
Think of it as the must-attend event for fish & chip shops, takeaways, pubs, cafés, restaurants, and caterers of all kinds. Each year, it gets bigger, bolder, and more delicious. FRY I.T. is your chance to:
Meet top suppliers and manufacturers face-to face.
Taste-test products before you buy. Discover brand-new innovations, equipment, and ideas for your business.
Stock up on insider knowledge about the latest trends and developments in the industry.
What’s in Store for 2026?
We’re bringing together over 70 exhibitors, including some of the biggest and most trusted. From fish and frozen goods to sauces, packaging, drinks, frying ranges, and EPOS systems - if it is essential for your shop, you will find it here.
More Than Just an Exhibition
Our friendly and knowledgeable sales reps will be on hand to answer your questions and guide you to the best deals. And do not miss the Drywite Equipment Shop, where you can snap up must have items and equipment on the day to upgrade your business instantly.
Join the Industry Gathering of the Year
Whether you own, manage, or work in a takeaway, fish & chip shop, or catering business, this is the place to be. Enjoy exclusive one-day-only promotions, free samples, and unbeatable industry insights.
Date: Sunday 22nd March 2026 - 10:0016:00
Venue: Westpoint Centre Exeter, Clyst St Mary, Exeter, EX5 1DJ
Tickets: FREE - register now at tinyurl. com/fryit-2026-tickets or scan the QR code.
Need help registering?
Contact us: marketing@friarspride.com 01733 316 400
From our family to yours - we cannot wait to see you at FRY I.T. 2026!
YOUR FREE YEAR planner for 2026 is a McWhinner!
By Austen Dack
We are all hoping for a great New Year! Enclosed with this edition of Chippy Chat we are giving you ALL a FREE 2026 YEAR PLANNER. It is the perfect way of keeping tabs on deliveries, staff rotas and holidays and even writing down the key dates for your business over the coming 12 months, like National Fish & Chip Day, The NFFF National Fish & Chip Awards, Pie Week and of course the Isle of Ely Produce Open Day. When you open your GIANT year planner, please put it up and send us a picture of it up in your shop to austen@chippychat.co.uk.
Once again, we have had incredible support from the trade to help make this great free tool. The main sponsor this year is once again McWhinney’s Sausages, a big thanks to them and indeed all of our partners!
We will soon be working on the year planner for 2027, so if you are a supplier to the trade and would like all year-round advertising, please email austen@chippychat.co.uk!
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.”
Georgia Lye, Seafare Guildford -
The Young Ones!
UK’s best 10 young friers are on a roll towards industry award success
Agroup of young professionals have been named as semi-finalists in the Drywite Young Fish Frier of the Year category at the National Fish & Chip Awards 2026.
The talented individuals, aged 25 and under, who are hoping to become the 27th winner of the Drywite Young Fish Frier of the Year award, have been showcasing masterful skill when it comes to the intricacies of cooking the perfect portion of fish and chips.
The 10 candidates who are progressing through to the third round of the competition have shown standout talent and knowledge of different types of oil, chipping potatoes and frying techniques, among many other elements, to consistently deliver an excellent meal.
This year’s emerging industry trailblazers hoping to follow Drywite Young Fish Frier of the Year 2025 winner Glen Morrison of Garioch Fish Bar in Inverurie, Scotland, are:
Abigail Barker - Millers Fish and Chips in Haxby, Yorkshire
Kieran Bulpit - Donington Fish and Chips in Spalding, Lincolnshire
Amy Crombleholme - Hunters Fish & Chips in Louth, Lincolnshire
James Ellams – Fish & Chips @ Weston Grove in Chester, Cheshire
Matthew Faulkner - Cox’s at the Lighthouse in St Neots, Cambridgeshire
Charlie James – Pier Point in Torquay, Devon
Ben Langlands - Anstruther Fish Bar in Anstruther, Scotland
Dylan MacDonald - Lows Traditional Fish & Chips in Aberdeen, Scotland
Jack Spencer - Queens Drive Fish & Chips in Ossett, Yorkshire
Megan White - Herts & Essex FoodsThe Golden Fillet in Clacton, Essex
Young Fish Frier of the Year
Kelvin Lee is the managing director of Drywite Ltd, which spearheaded the initiative 30 years ago, says the semi-finalists are a credit to the businesses they work at and the industry: “I am very pleased to see both new and old faces reaching this year’s Drywite Young Fish Frier of the Year semi-final, all are extremely talented young people, and I wish them all the very best of luck in the next round of the competition.”
Andrew Crook, president of the National Federation of Fish Friers (NFFF) which puts the event together, adds: “Each year this category gets even more amazing and our 2026 semi-finalists are in a league of their own. The approaches they take with prepping batter and potatoes, fish portioning and the many details that go into frying, are done with precision and great respect for the produce.
“These are ambitious individuals who are immersing themselves in industry experiences and training, they are visiting each other’s shops, sharing tips and pushing the boundaries of what they can do. It is refreshing to see and exciting to know that Britain’s treasured comfort food is in the hands of these extraordinary young professionals.” Next on the menu for the 10 hopefuls is an in-depth assessment by experienced industry judges at the semi-finalists’ respective shops, where every aspect of their role will be examined. This will determine who the final few friers will be. The awards ceremony in London on 25 February at the Park Plaza Westminster Bridge will see one of them lifting the prestigious Drywite Young Fish Frier of the Year award.Tickets for the fish and chip shop industry’s must-attend event are available now at https://thefishandchipawards.com/ event-tickets/.
For more information and bits on the National Fish & Chip Awards, please visit: www.thefishandchipawards.com.
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
Curry Favour!
Keejays launch new sweet & fruity Curry Dip!
Keejays is proud to launch its new Curry Dip condiment. A Sweet and fruity curry dipping sauce which offers a deliciously aromatic blend of ripe fruity notes and a bouquet of authentic curry spices. It delivers a perfect balance of natural sweetness and savoury depth, with a subtle warmth that lingers on the palate. Rich, tasty, and irresistibly moreish, it’s a versatile condiment that brings a contemporary twist to traditional curry flavours.
This new Goldfish Brand Curry Dip adds a bold twist to a wide variety of dishes, whether it’s chicken, chips, wraps, burgers, vegetables, grilled meats or even salads. This versatile dip can be drizzled, dunked or poured, offering something for every taste and every menu.
Jon Kingsbury, National Sales Manager at Keejays, comments: “We’re really excited to introduce the Goldfish Brand Curry Dip. It delivers an authentic curry flavour with a modern twist. Dip it, drizzle it, or stir it in, it is the ultimate all-in-one curry companion, perfect accompaniment to every meal.”
Goldfish Curry Dip is ideal for chicken shops, fish and chip shops, kebab houses, pizzerias, and Indian or Chinese takeaways, it is available in 8 x 1.27kg catering bottles as well as 8 x 350g top-down squeezy bottles, making it ideal for use back and front-of-house.
Made using clean ingredients with no artificial preservatives which delivers bold, honest flavour with consistent quality. It is by Keejays, an independent family-run business based in
the heart of Suffolk.
Dip it, drizzle it, dunk it—your meals just got tastier! Perfect for nuggets, wraps, chips, pizza crusts, noodles, and more. For operators looking to offer something different, or consumers wanting a quick flavour boost, Goldfish Brand Curry Dip is a must-have.
Contact us today: 01473 827304
Enquiries@keejays.co.uk Transform every dish with Keejays!
Chippy Chat
“Why would you not use Middleton Foods when they’ve invested so much time, effort and money into making a product so good?”
In 1997, Larry and Amanda Kellaway took over the well-established Golden Fry chip shop in the Cornish village of Threemilestone, just outside Truro. Over two decades later, the family business has evolved into Kellaways – a modern fish and chip shop that honours its traditional roots while embracing innovation.
“Over the past 21 years we’ve updated and refurbished in keeping with industry changes - always focusing on high quality, while maintaining traditional values,” says Lauren Kellaway, Manager and Director since 2015. The Kellaway family’s commitment to progress has seen the business thrive over the years and their dedication was recognised in 2019 when Lauren won the Drywite Young Fish Frier of the Year award. In 2025, the shop achieved third place in the prestigious National Fish and Chip Awards 2025 - a testament to their consistency and excellence.
Kellaways offers a menu that combines tradition and quality, from cod, haddock and battered sausages to burgers made with locally sourced meat. Their medium cod and battered sausages are the most popular items, both coated in Middleton Foods’ Gold Batter. “Batter is a massive part of fish and chips,” Lauren explains. “We’ve been going for 28 years because we use good quality products that fry consistently and deliver the same quality week in, week out. Middleton Foods’ batter delivers exactly that.” Kellaways also serves Middleton’s Smooth & Spicy Curry Sauce - another customer favourite that complements their focus on flavour and consistency.
Lauren’s partnership with Middleton Foods extends beyond the product itself. Having visited the factory in Willenhall, she was impressed by its investment in technology and innovation. “It was great to see how much Middleton Foods has invested to make everything run so smoothly,” says Lauren. “Why would you not use a company that puts so much time, effort and money into making such a good product?”
She also credits Middleton’s outstanding customer support, particularly from Jason, their local representative. “Jason is amazing - always there if we need anything. The support from him and the team has been fantastic.” For Lauren and the Kellaway family, working with Middleton Foods is about shared values and pride in the fish and chip industry. “They genuinely care,” says Lauren. “It would be silly not to work with them.”
Box Clever!
Collins Customer Scrap Box wins at MSC Awards!
At Collins Seafoods, our main priority has always been –and always will be – you, our customers. For nearly 45 years, we’ve proudly supported the UK fish and chip industry, supplying premium Frozen at Sea products that deliver on quality, consistency, and sustainability.
From day one, quality has been at the top of our list. Since we first began importing in 1980, we’ve built our reputation on delivering seafood you can depend on – fish that fries perfectly, tastes exceptional, and meets the high standards your customers expect. It’s this dedication to excellence that has made Collins Seafoods a trusted partner to fish and chip shops across the UK.
But quality doesn’t stop at our products. It runs through everything we do – from the service we provide to the relationships we build. Our success has always been tied to the people we serve: hardworking shop owners, passionate fryers, and dedicated ambassadors for Britain’s favourite meal. Together, we’ve raised standards, shared knowledge, and strengthened our industry from the ground up.
Sustainability is another cornerstone of who we are. We’re proud to supply responsibly sourced, fully traceable seafood that helps protect our oceans for future generations. Across the fish and chip sector, more businesses are embracing sustainable practices, and we’re committed to supporting them every step of the way.
We recently attended the MSC and
ASC UK Awards at the beautiful Signet Library in Edinburgh, celebrating progress in sustainable and responsible sourcing across the seafood industry. We were especially proud to see one of our valued customers, Aman Dhesi of The Scrap Box York, recognised as MSC UK Newcomer of the Year – a fantastic achievement that reflects the shared commitment across our network to making responsible sourcing the standard in the fish and chip trade.
At Collins Seafoods, we are also investing in our future to make the business the best it can be. Recent improvements include the installation of solar panels to reduce our carbon footprint, EV chargers to support greener travel, and stand-up desks to create a healthier, more dynamic workplace for our team. These updates reflect our ongoing commitment to doing the right thing – for our customers, our people, and our planet.
After nearly 45 years, one thing remains unchanged – our passion for quality seafood and our dedication to those who serve it.
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
Histori
Next stop Everest for intrepid explorer!
Calum Richardson, a 52-year-old chef and business owner from Aberdeenshire, revealed earlier this year that watching his older sister Karen battle multiple sclerosis (MS) made him realise he needed to “go and do stuff” while he could. For Calum, that “stuff” was hiking and climbing mountains, and he set himself the eventual goal of climbing Everest –the tallest mountain in the world.
The father-of-four, who owns The Bay Fish and Chips in Stonehaven as well as hospitality business coaching programme Forked Up, has just taken a huge step towards his goal by summiting Manaslu in Nepal. At 8,163m (26,781 ft), it’s six times the height of Scotland’s Ben Nevis, and just a few hundred metres shorter than Everest. He took on the challenge in
aid of the MS Society and has already raised more than £4,800 of his £5,000 target, with money still coming in.
Calum, who served in the Royal Navy before entering the food and drink industry, said: “It still feels quite surreal to be honest. I loved every minute of it. The highlight for me was walking over the very narrow ridge, five minutes from the summit, when the sun was coming up. It was more than you can imagine. I hadn’t summited but I felt like I had. At that moment there was just me and my guide, there was no one else around, and it felt very personal. The hardest part, both mentally and physically, was between Camps 1 and 2. There are lots of crevasses in the ice and you have to cross them on ladders. There are folk called
the ladder doctors! If you’re going across and a crevasse gets bigger or a new crevasse comes up, the guides will get on the radio and let the ladder doctors know.”
To prepare for climbing Manaslu, Calum worked with a breathing coach and specialists in altitude acclimatisation, as well as exercising to increase his fitness level. He says this preparation, and trusting his guides from Nepalese trekking company Elite Exped, helped him succeed.
emotional. I recorded a video for Karen, which I posted on Instagram, and I sent her a voice message as well. I really got quite emotional doing those, because it means so much to me.
Speaking about the feeling of reaching the summit, Calum continued: “It was very
“I’d put an oxygen mask on when I woke up after spending the night at Camp 3, which is at about 7,000m, and I wore it up to Camp 4 and then to the summit. I took the mask off at the summit to record the messages and take some photos but I didn’t realise how quickly you run out of breath without it in the ‘Death Zone’ [altitudes above 8,000m where low air pressure and lack of oxygen mean the human body can’t function properly for long].
Cal!
“I celebrated at the summit with a Japanese whisky – a Yamazaki 12 Year Old. A good friend bought me a bottle and I took some with me in a hip flask. The sun was up; it was just amazing. And then the reality hits – you’re only halfway when you’re at the top and you’ve got to come all the way down!
Everest was always my plan, but it was only going to be a plan if I could summit Manaslu. While we were waiting to summit, I asked my guide if he thought Everest was within my grasp. He said 100%. So, I’m going to do it in April.”
While on the mountain, Calum “bumped into” another Scottish climber raising money for the MS Society: 29-year-old Alan Rae from Tore in the Highlands. It’s crazy how it ended up happening – us both being on Manaslu at the same time, raising money for the same charity.
“Loads of people have put their hand in their pocket for this climb and made a donation to the MS Society. I’ve always said, it doesn’t matter if it’s £1 or £100, it means a lot.
Calum’s sister Karen Richardson, 56, a retired nurse said: “Knowing I inspired Calum to climb Manaslu feels incredible. It makes me feel special, but it’s also really special that he wanted to do it for other people with MS, because he’s seen the way it’s impacted me and our whole family.
“It was exciting and really emotional following Calum’s climb on social media. You could see the emotion in him in some of those posts. And it was terrifying!”
Jo Anderson, Director for Scotland at the MS Society, said: “With huge admiration on his extraordinary achievement and massive thanks to Calum for raising vital funds to help us stop MS in its tracks. By taking Karen’s story to the top of the mountain, Calum has also helped increase awareness of a condition that affects more than 150,000 throughout the UK.”
There’s still time to sponsor Calum at: www.justgiving.com/page/calumrichardson-6
DogFish & Chips!
The Real Food Cafe in Tyndrum, Scotland’s iconic roadside diner, has been crowned Scotland’s Favourite Dog-Friendly Cafe, and is now believed to be the first restaurant in Scotland to serve a dedicated Doggy Fish & Chips
In addition to the recent accolade, The Real Food Cafe has, over the last few years, scooped six national industry and consumer awards for its fish and chips and regularly appears on ‘Best Fish & Chips’ lists, underlining its reputation as one of the country’s best restaurants for both people and their pets.
Known by dog lovers for its homemade dog biscuits, baked with flour, cheese, carrot and a dollop of butter, The Real Food Cafe has now gone one step further, partnering with the Sir Woofchester brand to serve up a dog-friendly take on Britain’s favourite dish.
Fish & Chips Dog Bowl (£5.95) – a 120g grain-free dinner bowl made with a salmon and trout base, sweet potato ‘chips’, peas, and dried sprats.
Scampi Fries for Dogs (£2.75) – a scampi-and-pea snack complementing the full dog bowl offering.
Both dishes are available for dine-in or takeaway and have been enthusiastically taste-tested this week by the cafe’s canine clientele. A Christmas special for dogs is already in planning.
The Real Food Cafe Founder and CoOwner, Sarah Heward said:
“Dogs are every bit as important to The Real Food Cafe as our lovely human customers, so introducing a proper menu and treats for our four-legged friends is something I’ve been
looking to do for a while. It’s a real joy for all the team here to see how much the dogs enjoy their fish and chips while their owners tuck into ours! Being named Scotland’s Favourite Dog-Friendly Cafe really is such a wonderful accolade. On a busy day, we’ll welcome up to 50 dogs throughout the day, travelling with owners from various locations across Scotland and the UK, walkers on the West Highland Way, and families en route to the islands. Many plan their stop because of our warm, inclusive, dog-centric approach, which includes a dog washing station and now, their very own doggy menu.”
Dog owners are already giving the new dishes a ‘paws-up’:
Paula and Keith Arkle of Morpeth say their long-haired miniature dachshund, Dotty “is unbelievably fussy normally, but she loved it! It’s a great fun product and we love to spoil her. We’re big fans!”
Livingston couple, John and May say it was their Samoyed, Bella that first brought them to The Real Food Cafe. “We didn’t like leaving her in the car while we ate, but here, she’s as welcome as we are. Since finding it, we’ve returned many times, and the doggy fish and chips will keep drawing us back.”
The Real Food Cafe does have a few house rules to ensure a pleasant environment - a ‘Three Bark Strike’ policy, no wet, muddy, or anxious dogs indoors, and a reminder for owners to bring their own towels.
Supplied by Cobbs Group, the new dog menu further enhances The Real Food Cafe’s reputation as one of Scotland’s favourite pit stops for both humans and hounds.
Do you cater for pets on your menu? Email Austen@chippychat.co.uk
The Sausage Role!
Young Fish Friers Champion Quality and Innovation on Blakeman’s Visit
Young Fish Friers and other special guests from The Fish & Chip Industry suppliers such as Smales and V.A Whitley were recently welcomed to one of the UK’s leading sausage manufacturers, James T. Blakeman & Co Ltd, for a day packed with insight, innovation and inspiration.
The visit, arranged by James Ellams, young fish frier at Weston Point in Upton, Chester, marked a step in the professional development of these young friers, offering a behind-the-scenes glimpse into the heritage and high standards behind the Blakemans name. With decades of expertise in sausage production, Blakemans has long been a trusted partner to the fish and chip trade, and the day served as both a celebration of tradition and a look towards the future.
The day began with a presentation on Blakemans’ rich history—from its humble beginnings to its position today as a leading supplier of quality meat products across the UK. For many of the attendees, it was an eye-opening experience to learn about the meticulous processes and quality controls involved in every stage of production.
This was followed by a guided factory tour, where the group saw first-hand the scale, precision, and care that goes into producing sausages that are a staple on fish and chip shop menus nationwide. From sourcing ingredients to final packaging, the tour demonstrated our commitment to consistency, flavour and innovation.
Lunch was served; showcasing a selection of Blakemans’ innovations with the Classic Jumbo Sausage. These creative twists on traditional favourites sparked conversations around menu diversification and customer appeal, offering the young friers inspiration to take back to their own shops. With margins tighter than ever, the ability to offer something new while maintaining quality is a valuable edge.
After lunch, the young friers took part in a practical troubleshooting session which focused on frying the perfect sausage-an essential skill for any frier looking to reduce waste while delivering the best customer experience. Guided by James Morris, Sales Director, who has over 20 years of experience of developing the perfect sausage, the young professionals explored common challenges in frying; sausage splits, oil temperature, and cook time. The discussion, problem-solving and shared learning was something to be admired and is something everyone can take away from the experience.
As the industry continues to evolve, it’s opportunities like these that ensure its future is in capable hands. Blakemans always are eager to support the young and upcoming talent in the industry and provide the fundamental knowledge on the products to get the very best out of the young friers and the product itself. James Morris, Sales Director, says on the day ‘it was a pleasure to welcome members of the Young Fish Friers to see our modern state of the art manufacturing facility. Sponsoring the Staff Training & Development Award at The National Fish & Chip Awards is really important to us, this ties in nicely in seeing the next generation of this fabulous trade developing into future industry leaders. Having the opportunity to engage with this next generation of fish friers and play a part in developing their knowledge further is an honour. We hope to carry this on as a tradition for many years to come.’
www.blakemans.co.uk
MOB HAPPY!
Things are revving up for three fish and chip businesses which an expert panel at the National Fish & Chip Awards has recognised as the nation’s best in the Mobile Operator of the Year category.
The 38th annual competition has welcomed entries from chippy businesses which run pop-up services from mobile units, vans and trucks at festivals, weddings, corporate events and on high streets the length and breadth of the UK.
With many unique variables to contend with compared to brick-and-mortar eateries, such as remote locations, compact setups with limited equipment, operational hurdles, customer reach, not to mention the weather. The award is a celebration of businesses that are on-point serving fish and chips with unwavering quality, time after time.
The three chippies heading down the fast lane to awards victory are:
Tyne & Wear - Frosty’s, Newcastle
Glamorgan - Posh on Wheels, Cardiff
Cumbria - The Chippie Van, Penrith
“It’s essential that the National Fish & Chip Awards acknowledges and praises the agility mobile fish and chip outlets have, as the amount of skill it takes to repeatedly produce excellent fish and chips while contending with numerous variables, is a level of demand which is not to be undervalued.” says president of the National Federation of Fish Friers (NFFF) Andrew Crook, one of the award organisers.
SPONSORED BY
“Our finalists have such refined, innovative processes in place which have inspired the seasoned judging professionals to no end. When service is flawless and the food tastes like heaven, you know you’re onto a winner! We have three amazing chippies here which
are doing wonders for the industry.”
Premier1 Filtration is this year’s category sponsor and its current owner, Steve Calvert, and new owner Martina Cuccunato, say of the trio: “Mobile operators are a real driving force within our industry, taking fish and chips to communities and events right across the country. The dedication it takes to maintain quality and consistency in ever-changing environments is truly impressive.
“At Premier1 Filtration, we’re proud to support these businesses that go the extra mile to deliver great food and service. We’re also in the process of developing a new mobile filtration machine, designed specifically for operators on the move which we’re excited to launch very soon.”
Simon Mathews, owner of Country Fried in Blackburn, Lancashire - which is the current recipient of the Mobile Operator of the Year award - reflects on the team’s success since taking the title: “Winning the Mobile Operator of the Year award has been an incredible milestone for us. It’s a real testament to the dedication, creativity, and passion our team brings to everything we do.
“The recognition has given us a huge boost, not just in visibility, but in confidence. Our customers have noticed the difference too; there’s a real buzz around what we’re doing. Since the winning, we’ve doubled down on consistency, customer service, and finding new ways to deliver great food wherever our customers are.
Before the finalists pull up to the awards ceremony on 25 February at the Park Plaza Westminster Bridge in London, live video inspections will take place to see which one will emerge as the mobile chippy master.
Book your table at the fish and chip industry’s hot-ticket celebration by visiting https:// thefishandchipawards.com/event-tickets/.
Mobile chippies gear up for National Fish & Chip Awards finals
WELCOME TO THE HOUSE OF FUN!
The Chippy Chat Ball is back! Come and celebrate Christmas in style with fellow friers, farmers & top industry suppliers.
By Austen Dack
Once again, the Chippy Chat Ball is back and will be held at the Holiday Inn West Peterborough. With space for over 200 people, we are once again planning a great Christmas party for our industry. The date for you to save is Sunday 7th December 2025.
The big news for this year is we have signed Gladness the UK’s best Madness tribute band to play at the event. The band have played over 2,000 gigs and are the closest thing to the real thing out there.
It will be a real grand occasion where you can catch up with all your industry friends and colleagues and also let your hair down too. Previously we have attracted many of the best fish and chip shops in the UK including lots of the award winners and runners up too. Why not treat your staff
Not only is it a Great Christmas party, it also has become the warmup party to the National Fish and Chip Awards, and the last chance for the 2025 winners to celebrate their success together!
We will have in attendance TOP friers,
farmers, staff and industry suppliers all under one roof!
Places for this event are already limited many people who attended before having already pre-booked.
Prices are £79 a ticket or a table of ten for £749. This includes a fantastic 3 course meal, plus a whole host of entertainment on the evening. We will have our fun Chippy Chat Awards, the Madness Tribute band, plus the floor filling CC Disco to finish. Add to that the casino and fun photobooth, this will be the Christmas party for you to attend.
We have some great sponsorship packages available too for the Ball please email austen@chippychat.co.uk for details.
Previous sponsors include Middleton Foods, Seafood from Norway, Blakemans, KFE, BD Signs, Premier 1 Filtration, Isle of Ely Produce, Drywite, Friars Pride, Smales, Pukka Pies and Kerry Foods
We will also have a special rate at the hotel for staying over too which will include breakfast. Car parking & wi-fi will be FREE.
Email austen@chippychat.co.uk with your ticket requirements. *
*All tickets ordered will be invoiced and are non-returnable
The
Three businesses named in National Fish & Chip Awards’ potato category
It’s exciting times for three UK fish and chip shops which will have a great start in 2026, having made the finals in the potato category of the National Fish & Chip Awards.
The Field to Frier award, salutes businesses with a deep understanding of potato selection and chip preparation – a complex process that requires superb skill to produce outer crunchiness and a fluffy interior for that eye-closing, chip-eating experience the nation knows and loves.
The most prestigious awards ceremony in the fish and chip industry is overseen by experts who peel back the layers of contender businesses to unearth those which are serving the highest quality food and are setting new standards of all-round greatness in sustainability, environmental approach, employment practice, customer service and more.
The awards are organised by the National Federation of Fish Friers (NFFF) and its president, Andrew Crook, is rooting for the hopefuls: “Sinking your teeth into a portion of chip shop chips is one of life’s simplest but greatest pleasures, however, the amount of knowledge and care that goes into it is astounding, it’s an art! There’s nothing our most successful entrants this year don’t know about soil environment, potato varieties, seasonal differences, cooking methods, oil selection, the list goes on! The passion they are showing is infectious and we are thrilled for them all.”
The shortlisted fish and chip shops for the Field to Frier award are:
Lincolnshire - Linford’s Traditional Fish and Chips, Market Deeping
Scotland
Aberdeenshire - Garioch Fish Bar, Inverurie
Ayrshire - The Fish Works, Largs
Three Network!
Sponsoring the Field to Frier award is Isle of Ely Produce, which supplies more than two million bags of potatoes into the fish and chip industry each year. It has been joined again this year as an award partner by the Agrico variety Babylon. Babylon is a relatively new variety that has been trialed at fish and chip shops across the UK with great success over the last few years.
Isle of Ely Produce Director Oliver Boutwood says: We are thrilled to educate Fish & Chip shops across the UK on how to choose, store, fry and finally serve the perfect chip. Our Field to Frier Top 3 have all proved their knowledge thus far and we wish them luck when we get to London!
Alex Moore, MD for Agrico UK, adds: Many of these finalists have tried Babylon and educated their customers on what breeds are best for them to use at the right time. We are proud to be part of this process.
The next judging round will see two businesses eliminated and a winner chosen. This final three will head to the Park Plaza Westminster Bridge, London on 25 February to find out who will be named the potato supremo.
For more information and news on the National Fish & Chip Awards, please visit: www.thefishandchipawards.com.
About Isle of Ely Produce:
Isle of Ely Produce supplies over 2 million bags of potatoes into the UK’s fish and chip shops a year! That’s around 70 million portions of chips. It has strong links to hundreds of growers and has educated thousands of chip shops on potato choice, storage and much more via its Field to Frier platform. Each year they hold an open day at their farm to showcase the potato industry and to demonstrate the potato crop for the year ahead. www.isleofely.co.uk
About Agrico UK – Babylon: Agrico UK offers new and innovative varieties of potatoes of proven quality, developed to meet both the present and future demands of the UK market. Babylon is one of the latest varieties winning praise from many of the UK’s best fish and chip shops. Babylon is proud to be the joint sponsor of the Field to Frier Award.
www.agrico.co.uk
If you would like to try Babylon in your shop (for free), please email austen@chippychat.co.uk
Catch 22!
No escaping the delights of Catch of the Day fish restaurant Hamburg
Kaispeicher B at the Magdeburg and Brooktor harbours was built in 1878/79, commissioned by the silo company J.W. Boutin based on plans by Bernhard Georg Jacob Hanssen and Wilhelm Emil Meerwein. The tenstorey brick building is thus around ten years older than the houses in the Speicherstadt and today the oldest warehouse in Hamburg. The façade with its gables, cornices and pointed arches already shows the neo-Gothic style of the “Hanover School”, typical of the Speicherstadt. Like the other buildings in the Speicherstadt it was a functional building - but a representative. It is surrounded on two sides by water. Barges and ships came from the Elbe into the Magdeburger Hafen and were unloaded with winches via their loading doors. From the Brooktorhafen smaller boats transported the goods onwards. On the ground floor of the “Maritimes Museum”, the meeting point of the Magdeburg harbor and the “Brooktorhafen” you will find Catch of the Day Fish Restaurant. It is the perfect place for a lunch of tender matjes fillet or a late afternoon crispy fried fish to top off your city trip in Hamburg. A location with gorgeous views over the fleet and the “HafenCity”. Since they support environmental sustainability, they serve locally sourced seafood at the “Catch of the Day” restaurant, with small delights from the mainland, scrumptious breakfasts as well
as cake and coffee in the afternoon sun. You can expect fresh, sea produce and the heartwarming charm of Hamburg encapsulated in a modern Hanseatic atmosphere. Seafood is just as much a part of Hamburg as the seagulls, “Moin Moin” and the Millerntor are. When dining at the Catch of the Day, you will find everything that warms a Northern German’s heart: Lobscouse, lobster, salmon and plaice; all freshly caught, served as a simple yet refined dish. Whether it is for lunch after a boat trip on the harbour or just an afternoon snack – eating fish by the Fleet in Hamburg is always a great idea. Not only do they serve fresh fish, hot soups, and genuine Hamburg hamburgers; they also use spices sourced from the nearby Reeperbahn and organic potatoes. Before you leave, you must try the “Rode Brütt”, once you have, it is only then that you will truly know the real taste of Hamburg.
NEW KIDS ON THE BLOCK!
Hot trio of new fish and chip shops make industry award finals
The National Fish & Chip Awards is championing chippies from the North of England and Scotland, as the breakthrough businesses in the UK industry, announcing them as finalists in the Newcomer of the Year category. They may be fresh on the scene, but three newbie outlets are rising fast up the ranks in what has been another exciting competition. Industry insiders have sized up the trio of businesses from every angle, checking that the fish and chips are excellent, standards are high, operations are smooth, and all the details in between are also first-rate.
Each of the finalists has pushed the boat out, showing fearlessness in elevating the expectations of what a rookie fish and chip shop can do. The hard work has paid off, with recognition from the trade’s foremost awards positioning them as next big things, like current Newcomer of the Year titleholder Mackerel Sky in Stamford Bridge, Yorkshire.
The new chippies frying up a storm and hoping to scoop the prize are:
Lancashire - The Cottage, Blackpool
Scotland
Inverness-shire - Monster Fish & Chips Co., Fort Augustus
Edinburgh & The Lothians
- The Crab & Lobster Fish Shack, South Queensferry
“Our final three fired up their fryers less than two years ago and are showing huge potential as being leaders in the pack,” says Andrew Crook, one of the event organisers and president of the National Federation of Fish Friers (NFFF). “They are bringing fire
to the industry, which is so important to have, and the awards process encourages entrepreneurial spirit and the evolution in how fish and chips is enjoyed by the nation while maintaining the traditional foundations. This is a superb final – well done to them!”
Andrew Marriott, UK brand & marketing manager at Frymax, one of the UK’s leading sustainable frying oil specialists and sponsor of the award, praises the startups for making great strides: “ADM/Frymax is proud to be sponsoring the Newcomer of the Year award. In 1954 Frymax was the newcomer to the industry and here we are over 70 years later, demonstrating that a good quality product positioned correctly can stand the test of time.
“Also, it is worth remembering that despite the setbacks of the last few years, fish and chips is, and will remain, the nation’s favourite meal. Our three finalists have recognised the opportunities available to build thriving businesses and have overcome any problems encountered. Let us hope that they all have long and successful careers, like Frymax.”
The final marks of excellence for the chippies will be made during anonymous visits to grade the customer experience and high-stakes taste test. The competitors and hundreds of industry guests will find out who has come out on top at the 25 February awards ceremony at the Park Plaza Westminster Bridge, London.
You can now book your tickets for the unmissable National Fish & Chip Awards at https://thefishandchipawards.com/eventtickets/.
For more information and bits on the National Fish & Chip Awards, please visit: www.thefishandchipawards.com.
Mackerel Sky Newcomer of the Year
FARM OPEN DAY DATE SET FOR 2026!
By Austen Dack
OTHE X
ver 120 friers, farmers & suppliers recently travelled to Ely Cambridgeshire for the annual Isle of Ely Produce & Chippy Chat open day, some from as far away as Norway!
The event put on by John, Oliver and Claire Boutwood at their farm in Ely was hosted by Chippy Chat Publishing Editor Austen Dack. It highlights the journey the potato makes before it hits the shops. It is the culmination of their ‘field to frier’ platform, which this year also included the story of the potato seed too. The day although dedicated to the potato in recent years has taken on the mantle of being a showcase for what’s also best practice in the industry. Some of the best fish and chip shop owners from across the UK presented on the day from a 30foot impressive AV stage show set up in one of IOE’s potato storage sheds.
Special guest on the day was a brand-new liveried BABYLON articulated lorry! As part of our promotion of the variety the lorry will be seen on the roads by millions of people every year.
Alex Moore Agrico MD said This is the second fully branded Babylon lorry that we have produced. As we step up Babylon production then we will need these lorries in order to get supplies out to merchants & chip shops!
Our featured farmer this year was once again (Dr) Michael Neaverson from Neaverson Growers Ltd. Michael gave the room an honest assessment of the potato crop for the year ahead.
For lunch visitors were served fish and Babylon chips from the 2025 award winning best mobile Country Fried. The lovely Norwegian saithe was supplied by Smales and sponsored by Seafood from Norway. It was the biggest single taste test for the cod variety and most people who tried it were impressed. The chips were made from Babylon potatoes and gave the new variety one of its biggest tests yet with over 100 guests all queueing up to try them. Also on hand frying on the day were the team from McWhinneys.
A massive thanks to all of our sponsors on the day too. After
lunch the group all went via tractor to see how the 25/26 crop was faring and then had a tour around the IOE farm. The verdict was that potatoes will not reach record prices, but shops that are looking for the best will have to pay a premium.
Also displaying on the day were Drywite, The Q Partnership, BD Signs, Panaepos, LoSalt, and Meijer Potato UK, Middleton Foods, Swift Order, Servemate, Stokes Sauces and Keejays.
In the evening over 50 people attended an industry dinner and drinks in Ely.
2025 Sponsors
TRACTOR!
Oliver Boutwood IOE director said “It was a privilege to have so many attend our farm open day again. Babylon took centre stage, plus all of the other suppliers present. We look forward to seeing everyone again next year.”
If you are a shop and would like to try Babylon, please email austen@chippychat.co.uk.
The 2025 Isle of Ely Open Day was once again well received by representatives from across the supply chain right from the seed growers to the friers themselves. Date for the diaries for our 2026 day is Sunday September 6th. Email austen@chippychat.co.uk if you would like to attend. If you would like to attend as supplier and/or be a sponsor please also contact austen@chippychat.co.uk
