The World is
How Dan and Sophie have developed Bath Chippy
By Stelios Theocharous
Husband and wife Dan Meredith and Sophie McLeod have become firm fixtures in the Oldfield Park community of Bath since taking over The Oyster Shell in 2022. A little sister to the well-known Scallop Shell in the city centre, owned by chef and restaurateur Garry Rosser, the fish and chip takeaway shares the same standards and style but has a distinctly local feel.
The Oyster Shell sits on a street lined with everyday shops, including a butcher, fishmonger and post office. While most customers are residents, with the occasional tourist from the nearby, more affordable outof-town B&Bs, it is very much part of local life.
Dan had spent five years working under Garry as sous chef at The Scallop Shell before deciding it was time to be his own boss. Trained as a chef and with experience in gastro pubs, he was ready for the challenge when Garry offered him the opportunity to take over The Oyster Shell.
“At the start, it was intimidating,” says Dan. “But I’d already been trusted to run a 100-cover restaurant for Garry, so once I had a bit of belief in myself, I knew I could do it.
The hardest part wasn’t the cooking, it was learning the business side, the paperwork,
the ordering, all the things that come with ownership.”
Just like its big sister, cod and haddock are staples here, but Dan keeps things simple by offering a single portion size of around seven to eight ounces.
“We try and keep the price steady,” he says. “I only put them up for the first time last month, after three years. Everyone’s feeling it at the moment, so it’s about keeping quality where it should be while still being affordable.”
Everything is cooked fresh to order, evident by the lack of a hot box on the frying range.
“It’s not the way we do things,” explains Dan. “Once upon a time, when margins were better, you could afford to cook 10 fish and hope you sell them. Now, if you don’t sell them, that’s eating into your profits, so you’re better off having full transparency with a customer and saying it will be at least 10 minutes because we are cooking it fresh to order.”
While fish and chips remain the heart of the business, Dan has slowly added more options to widen the customer base. Specials like fresh hake and plaice appear when prices allow, while a grill built into the frying range means burgers are on the menu too, made with beef from the local butcher.
“Customers told us they liked our fish and chips but had to go elsewhere for burgers for the kids,” he says. “Now they can get it
all here. And it’s a proper burger made from 98% beef, the rest is seasoning.”
The biggest surprise hit has been the vegan options, which have been driving sales since Dan added them two years ago. “They have made a huge difference to sales,” he explains. “Before, vegans would come in and just get a bag of chips. Now they’re getting a full-on meal. We do a homemade chickpea fritter with sweet potato, carrot, spices and breadcrumbs. And then there’s tofish – tofu seasoned, wrapped in nori seaweed to mimic skin, and fried in batter in a separate fryer.
Dan has also introduced delivery with a branded car that doubles as advertising. “It helps drive walk-in orders too as it’s going around Bath all day so people see it and realise we’re just down the road,” he says.
time at The Scallop Shell.
“It’s the best batter I’ve used,” he says. “The taste is superior to anything else and I haven’t found a batter yet that comes anywhere close.
The taste doesn’t mask the fish, it adds to it. I know it’s called the Natural Batter Mix, but it is the best way to describe it. You get a natural crisp coating, and it’s consistent every time. And it mixes easily too – no lumps – and it holds together well.”
Dan tweaks it only by adding beer for extra flavour. “We pre-mix beer and water so when we need more batter, it’s just a case of adding the batter mix. Simple.”
our Oyster!
Online ordering has been made simpler too, with customers no longer needing to set up accounts. “Some customers don’t want to hand over details, and I understand that, they just want fish and chips,” Dan explains. “Now it’s much more user-friendly and we find our Friday slots start filling up from Tuesday. We even get people placing orders at six in the morning.”
Much of the menu is made from scratch, including fishcakes, mushy peas, mayonnaise and gravy. The one exception is curry sauce, which Dan buys from Ceres.
“At first, I couldn’t believe Garry when he said he didn’t make his own. After everything he taught me about making things from scratch with the best ingredients! I was stubborn about it at first, but Garry said take a bag and try it. When I did, I was like, ‘Wow, he was right’. The balance was spot on. Not a harsh Madras, not that powdery yellow stuff you see elsewhere. Just delicate, with a little kick at the end. And it saves so much time as we used to spend five hours peeling, cooking and blending. Now we make batches of 40 litres and get on with everything else.
“I’ve always been quite stuck in my ways, but now I’m of the opinion that if someone can do something better than I can, which Ceres clearly does with its curry sauce, I’ll use it!”
Another mainstay is Ceres Natural Batter Mix, which Dan brought with him from his
Appreciating Ceres because it’s a company that doesn’t cut corners, Dan adds: “Ceres get it. They understand what operators are dealing with. Some companies change recipes or shave things to save money, but Ceres keeps everything the same and that’s important. If the price has to go up, it has to go up, that’s the way it is.”
Dan is always experimenting with new products and procedures in a bid to improve the customer experience. “If something takes the batter up a level, I’ll use it,” he says. “If people are spending their hard-earned money with us, I want them to walk out thinking, ‘That was worth it and I can’t wait for next time.’”
www.ceres.shop
Chippy Chat & Fast Food
Austen Dack Publishing Editor
Pictures of You!
Thismonth we bring you even more pictures from our open day. The comments we have received are very kind and makes us even more determined to make it even bigger next year. It was so good to see so many of you at the Isle of Ely Produce/ Chippy Chat Open Day last month. There are still problems for us all at the moment, but shops came away with many ideas of how to help. I must send a massive thanks to all speakers on the day, and of course the many suppliers from across the industry who sponsored the event. We are already looking at open day 2026 and have pencilled in 06/09/26 as the date for your diaries.
This month we look at the world of sausages and frying ranges as part of our monthly features. Thanks to all contributors. We also tell you how to get involved with our annual year planner given out free to all shops. Tickets are available for our Madness themed Chippy Chat Ball on December 7th now. Please email me for details and also for sponsorship packages too If you have some news or would like to be featured, please email me austen@ chippychat.co.uk
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
Treasure Island
Faroese fisheries and food in focus at Fishmongers’ Hall
Diary Dates
Business or pleasure, dates not to be missed
Range Rover? Keeping Tradition Alive: Ranges Built for the Future
Range Anxiety? Don’t Worry...
With Hewigo the answer is always YES!
Bjørn Leader!
Bjørn-Erik Stabell Appointed UK Director of the 16 Norwegian Seafood Council, Bringing Global Expertise
Best Supporting Drama McWhinney’s Sausages!
Happy New Year! FREE McWhinney’s YEAR planner for 2026!
UK’s top fHenleys of Wivenhoe has served
McWhinney’s sausages for 20 years
Taylor Made!
Greater Manchester chippy levels up at
National Fish & Chip Awards
NBC –The Lexicon of Love!
Drywite Fish & Chip Shop Taste – made for
friers, not for supermarkets
The New Seekers!
Five businesses new to the fish and
chip scene have emerged as ones to watch by the National Fish & Chip Awards which has named them as contenders for the 2026 edition. London luxury goods store Fortnum & Maso
Babylon Stars at Open Day!
5 businesses named in National Fish & Chip Awards’ potato category
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 ers, f
Fish and Chips on the Jo!
Battered Chips Create Internet Sensation
for Coventry Chippy
Treasure
Faroese fisheries and food in focus at Fishmongers’ Hall
By Austen Dack
Minister of Fisheries, Jóhan Christiansen, opened the first ever Faroese event to be held at the historic Fishmongers’ Hall in London recently. Highlighting the long history of fisheries cooperation and trade between the Faroe Islands and the UK, he also underlined the shared objective of ensuring sustainability in fisheries and the potential for quality seafood to contribute much more to global food security. The seminar was moderated by sustainable seafood expert and author, John Goodlad from Shetland, and featured expert presentations on sustainable management, industry-led innovation and international cooperation, ending with a lively session of questions and discussion.
The very best of fresh Faroese seafood was on the menu for the reception, with an exciting selection of tasting dishes prepared by celebrated Faroese chef, Gutti Winther. Fresh and smoked salmon was provided by Hiddenfjord, while Rainbow Seafood sourced a range of different white fish species, and Faroe Ship transported a selection of beers provided by Faroese breweries, Oy and Føroya Bjór.
The event was organised by the Representation of the Faroe Islands in close cooperation with the Ministry of Fisheries, and with support from the Association of Faroese Fishing Vessel Owners and the Faroese Fish Producers Association.
Having visited the Faroes for the launch of
Island!
Gadus our group got to taste first hand many of the excellent local food and drinks during our trip. The highlight being tasting the cod and haddock freshly caught and then frozen at sea by the crew of Gadus. Our host from that Faroes trip was JFK Sales & Operations Director Jogvan Hansen was also a guest speaker at the above event. As Chairman of the Association of Faroese Fish Producers he was there with Stefan í Skorini, Director of the Faroese Fishing Vessel Association to chair a session on Promoting Faroese seafood quality and innovation. Other topics covered included assessing sustainability in Faroese fisheries, hosted by Marita Rasmussen, Director, Faroe Marine Research Institute & Durita í Grótinum,
Managing Director, Faroe Islands Sustainable Fisheries, and the International fisheries cooperation – challenges and opportunities hosted by Janet Skarðsá, Senior Adviser, Ministry of Fisheries and Infrastructure & Colin Faulkner, Deputy Director, External Fisheries Negotiations & Trade Policy, DEFRA.
The event delivered its showcasing of Faroese fisheries & foods with ease; with interesting speakers and delicious food and drinks I am sure that this event will become an annual event for us to look forward too. Ask your UK fish distributor to be supplied by Gadus
Photos by Karolina Krasuska
Chippy Chat & Fast Food Magazine
Chippy Chat & Fast Food Magazine
Diary Dates
Business or pleasure, dates not to be missed...
1st - 7th October 2025
National Vegetarian Week
Get ready to push your profits up catering for a growing trend.
19th October 2025
KFE Open Day
FREE to attend – book your space now call 01778 380 448 or emailsales@kfeltd.co.uk
Update your knowledge and learn trade secrets from your industry peers and KFE’s award winning trainers with live demonstrations and presentations.
27th October – 2nd November 2025
UK Sausage Week
Celebrating the great British banger!
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.
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 and they’re moving into Hall 1 at the Great Yorkshire Event Centre, Harrogate (yes, the big one!).
February 25th 2026
National Fish & Chip Awards 2026
National Fish & Chip Awards – Plaza Hotel, Westminster
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.
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.
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 Power of Ten!
10 proven benefits of choosing Kiremko
Rising costs in ingredients, labour and energy are challenges every fish and chip shop faces. While we can’t control these increases, we can help you take charge of them by investing in a Kiremko frying range.
Here are 10 ways a Kiremko frying range can help your business:
1. Slash energy bills by up to 50%
Our high efficiency pans are the most efficient on the market, certified at up to 94%. That means less energy wasted, faster heat-up times and big reductions in your monthly bills.
2. Built-in triple filtration saves up to 30% on oil
Daily, hassle-free filtration keeps your oil clean, making it last longer and saving you thousands a year on frying medium.
3. Simple digital controls for easy training
Kiremko’s Fry controllers make frying straightforward. New staff can be trained quickly, while existing employees can upskill with ease, keeping your wage costs under control.
4. Standby settings reduce energy
During quiet periods, pans can switch to standby so you’re not burning through gas or electricity. With rapid heat recovery, you’re back up to temperature in seconds when the rush returns.
5. Cut your carbon footprint
High efficiency means a 50% reduction in carbon emissions. Save money while doing your bit for the planet, plus it’s a great story to promote to customers.
6. Healthier, better quality food
Less oil is absorbed into your food, producing a lighter, healthier product while making your oil last longer. It’s a win for your customers and your bottom line.
7. Save on potatoes
Reduced oil absorption means chips don’t shrink as much so you serve fewer chips per portion without compromising on customer satisfaction. And, the ability to basket fry means you can have blanched chips ready to finish in just a few minutes, ensuring you stay ahead of the rush.
8. Increase throughput, boost profits
Kiremko ranges are built for performance. Faster frying and consistent results mean
you can serve more customers, more quickly, leading to increased profits.
9. Peace of mind with warranty
Every new Kiremko comes with a two year parts and labour warranty as standard. Extended cover up to 10 years is available, giving you a decade of worry-free frying.
10. Grants and unrivalled support
We’ve already helped 10 shops secure a combined £250,000 in grant funding towards new ranges. Plus, with 12 engineers serving the whole of the UK, we keep your downtime to an absolute minimum.
These are the reasons why Kiremko is the frying range company of choice for award-winning fish and chip shops
“We were promised 25% but realistically we’re getting a 50% saving on our energy costs just from getting more efficient friers. It was a big investment for the business, but it’s been well worth it.”
Adrian Fusco, Quayside, Whitby
“We broke our record on Good Friday by at least 40%, and we didn’t break a sweat. It’s me who finds it hard now –not the range.”
Mark McManus, The Frying Yorkshireman, Gargrave
“When I changed to a Kiremko, my gas bill dropped from £900 a month to £300, that’s an incredible saving.”
David McLeod, McLeods Fish & Chips, Inverness
“We are saving up to £800 a month in gas, but we’ve also got a saving in oil too, because we went for the threestage filtration which keeps the oil cleaner for longer.”
Mark Sullivan, Big Fry, Egham
Contact
KFE Ltd, Units A & B Bentley Business Park, Northfields Industrial Estate, Market Deeping, Peterborough. PE6 8LD
E: sales@kfeltd.co.uk
T: 01778 380 448 www.kfeltd.co.uk
KFE OPEN DAY
Sunday 19th October 2025 | 10am – 3pm
Update your knowledge and learn trade secrets from your industry peers and KFE’s award winning trainers with live demonstrations and presentations.
TEST FRY THE KIREMKO HIGH EFFICIENCY RANGE
See how you can reduce your gas bills and hear how people have secured carbon grants when buying a new HE Kiremko range.
LIVE DEMONSTRATIONS
From Unox and award winning trainers Gordon Hillan and Mark Petrou.
GUEST SPEAKER
Join us to hear from our surprise leading industry guest speaker, more details to follow!
Meet representatives from:
CHAT TO REPRESENTATIVES FROM TOWER LEASING
Find out how many extra portions of fish and chips you need to sell each day to pay for a new range!
NETWORKING
Meet and discuss ideas with other shop owners and leading suppliers.
FREE GOODY BAG
For all attendees.
Range Rover?
Keeping Tradition Alive: Ranges Built for the Future
Running a chippy is no small feat — long hours, loyal (and ever more demanding) customers, and of course, the heartbeat of it all: your frying range. But here’s the question many shop owners are quietly asking themselves… is it time for an upgrade?
The truth is, investing in a new range isn’t just about shiny stainless steel (though let’s be honest, a fresh look never hurts). It’s about the knock-on benefits that keep your business running smoothly and profitably.
Why It Pays to Switch
With today’s technology, new ranges deliver fast recovery times and can cut your gas bills by up to 50%. That’s serious savings every single month. Add in the tax efficiencies of upgrading, and you’re not just frying fish — you’re futureproofing your finances.
A new range also means fewer headaches: no more pricey repairs swallowing up profit, fewer outages on those busy Friday nights, and peace of mind knowing your setup is fully compliant with the latest insurance standards. If your current installation doesn’t meet updated legislation, your insurer may not even pay out if disaster strikes.
And let’s not forget appearances: a modern, high-efficiency range gives your shop a fresh edge, attracting new customers and delighting your regulars with a smarter, sharper environment.
The Mallinson’s
Advantage
So why Mallinson’s? Because we don’t just sell ranges — we stand by them. Our energy-efficient models run at up to 90% efficiency and can be installed in as little as two days by our expert team. With national coverage and decades of knowhow, we deliver the personal touch that
keeps chippies across the UK running strong.
And here’s the real game-changer: if your current range is 20 years or older, Mallinson’s will buy it back — paying above market value. We’ll repurpose what we can, recycle the rest, and put cash back in your pocket to make upgrading easier than ever. Combine that with flexible payment options, and there’s never been a simpler way to futureproof your shop.
Proof from the Frying Line
But don’t just take our word for it:
“Mallinson’s gave us a compliant installation and an incredible buyback deal.” – Tracy, Blackpool
“We upgraded from two pans to three — the new look has transformed the shop.” – Jamal, Taylor’s
“The customer service was second to none, and the upgrade to high efficiency has been a game changer.”
– Roger, Ashburton
“Our new modern wall range was the perfect finishing touch to our refurbishment.” – Gill, Green Hut
The Bottom Line
If you want to save money, attract more customers, and sleep better at night knowing your shop is compliant, efficient, and futureproof — the answer might just be yes.
Mallinson’s — where tradition meets innovation.
Is my range built to the highest engineering standards to give years of consistently high performance?
Is it supported by quick, on-the-spot help when I need it and backed by a Service Contract recognised as one of the best around?
Does the manufacturer carry a stock of immediately available spare parts which goes well beyond the adequate?
Has the manufacturer an enviable track record of technical and design innovation?
Most Importantly. Does my supplier have the financial strength to ensure it will still be around in the future?
Hewigo’s answer to these questions will always be a resounding YES
From Fryer Pans to Yorkshire Hills
The Premier1 Filtration Story
From their base in Yorkshire, Premier1 Filtration brings together a team who combine skill, commitment, and genuine care for each other and their work.
What unites them is not just a shared job, but a shared purpose, to design, build, and support filtration machines that make a real difference in kitchens across the UK and beyond.
The company’s roots trace back to 1992, when founder Jeff was running two fish and chip shops in Stockton-on-Tees. Like many in the trade, he faced the constant frustration of frying oil deteriorating too quickly, driving up costs and affecting food quality. With his engineering background, Jeff quickly realised that existing filtration systems weren’t good enough. They worked, but not well enough. His determination to solve that problem became the foundation for Premier1 Filtration.
That spirit of improvement is still at the heart of the company today. Every machine is designed, built, and finished in North Yorkshire, often with the rolling countryside visible through the workshop doors.
Each unit is made with care and attention, shaped by decades of learning and refined by listening closely to customers. Over the years, machines have been adapted with bespoke solutions for unusual layouts and on occasions, accessories have even been redesigned for left-handed users. At Premier1 Filtration, the philosophy has always been simple, the machine should fit the customer, not the other way around.
Premier1 Filtration have always looked at the bigger picture, not stopping at machines alone but supporting every part of the
filtration process. Their approach has always been to make life easier for the customer while ensuring the very best results. It’s a philosophy that runs through everything they provide, from the machines themselves to the filter media that keeps them performing at their best.
Among these, the Superpad filtration papers stand out as a favourite with many kitchens. They do more than catch the obvious scraps of batter or chips, they also trap the fine carbon particles that quickly spoil oil. They’re quick to change, easy for staff to handle, and they help kitchens keep oil in better condition for longer.
The difference is clear in the feedback from those who use Premier1 Filtration’s solutions every day.
The National Award Winning Garioch Fish Bar in Inverurie put it simply.
“We now use Premier1 Filtration Paper every single day in our pans. We previously used filter bags, but switching to this paper has been a game-changer, it removes more carbon, is far quicker to change, and keeps our frying medium in better condition.”
But Premier1 Filtration is defined by more than its products. The team itself has a family feel, many of them having worked together for years. Every Wednesday they wear pink to raise awareness of breast cancer; a tradition they’ve kept for a long time, because awareness shouldn’t be just one day a year. From time to time, they gather over fish and chips, not just to share a meal but to remind themselves why their work matters. These small but meaningful traditions reflect the culture of care, pride, and integrity that runs through the business.
Today, Premier1 Filtration is best known for the Merlin Maestro, the company’s flagship machine. It combines robust engineering with practical features such as preheat motor protection, modular sub-assemblies for easier servicing, and quieter operation. It is a machine that symbolises everything the company stands for, quality,care, and innovation built on real experience. www.premier1filtration.com 01325 377 189
Premier 1 Filtration The Choice of Champions!
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.”
Glen Morrison - Garioch Fish BarDrywite Young Fish Friers
Yarm RoadTakeaway of the Year
Mackerel SkyNewcomer of the Year.
Finney’s Fish and ChipsSustainability Award
Georgia Lye, Seafare GuildfordEmployee of the Year
Bjørn Leader!
this role over the past three terms. Their work has laid a strong foundation we can continue to build on.”
Bjørn-Erik Stabell Appointed UK Director of the Norwegian Seafood Council, Bringing Global Expertise to Key Market
The Norwegian Seafood Council (NSC) has appointed Bjørn-Erik Stabell as its new UK Director, succeeding Victoria Braathen, who has led the Council’s UK marketing efforts since September 2022.
With a background in FMCG marketing from his time at Procter & Gamble, and over two decades of experience at the NSC, Stabell brings a unique blend of commercial insight and seafood industry expertise to the role. In his most recent position as Head of Strategy and Sustainability, he played a central role in shaping the NSC’s global sustainability agenda and market development strategies.
Stabell’s international experience includes serving as NSC Director for Spain, where he led in-country marketing activities, and as Global Marketing Manager in Norway, where he was instrumental in developing the global whitefish marketing strategy.
He said: “The UK is a very important market for Norwegian seafood. Together with my local colleague Bojana, my good colleagues at the NSC in Tromsø and the Norwegian exporters, I am looking forward to embarking on such an exciting assignment as this. It will be fun to create something together with strong and skilled players in both Norway and the UK.
“I’m fortunate to follow in the footsteps of accomplished professionals who have held
Stabell’s global profile has grown in recent years through extensive participation in international seafood industry events, where he has engaged leaders on sustainability, trade, and aquaculture, and contributed to discussions on innovation, transparency, and trust.
“My focus will be to highlight the benefits of Norwegian seafood - from the coveted favourites cod and haddock to emerging species making their way onto menus, such as Norwegian saithe,” he added.
His tenure will begin with a series of initiatives, including an educational trip to Norway for UK hospitality stakeholders, followed by a roundtable event hosted by Seafood from Norway ambassador chef Michel Roux. High on the agenda will be the NSC’s sponsorship of the National Fish & Chip Awards, celebrating outstanding businesses and individuals, and spotlighting the long-standing collaboration between the UK’s iconic dish and Norway’s greatest export.
Austen Dack Chippy Chat Editor said: “We welcome Bjorn to the role as UK Director for the Norwegian Seafood Council. I have met him a few times already and we look forward to working with him here at Chippy Chat. At our recent Isle of Ely open day Bjørn was pleased to see so many chip shop owners trying Norwegian Saithe which has already led to some of them to putting it on their menus.
“Lykke til og velkommen Bjørn-Erik!” www.seafoodfromnorway.co.uk
Best Supporting Drama –McWhinney’s Sausages!
Supporting Scott McWhinney & Rory Ingham in the Dramathon Marathon – October 2025
We’re calling on the incredible fish and chip community to rally behind two inspiring individuals – Scott McWhinney of McWhinney’s Sausages and his good friend Rory Ingham – as they take on the Dramathon Marathon this October in support of two life-changing charities. Who They’re Running For
1. Little Heroes
An independent charity dedicated to making a measurable difference in the lives of sick children and their families at The Royal Belfast Hospital for Sick Children. From emotional support to practical help, Little Heroes is a beacon of hope for families during their most challenging times.
2. Fortune Kids
A visionary charity working to provide well-rounded education to children in Tanzania. Their mission is to empower students to succeed and help lift the 65 million Tanzanians living in poverty by finding sustainable, community-driven solutions.
This fundraising challenge was originally inspired by Alan and Malachy, who completed a climb of Mount Kilimanjaro to raise awareness and support for Fortune Kids. Their incredible journey sparked the beginning of this wider campaign, which continues to grow thanks to the dedication of supporters like Scott and Rory.
Why It Matters to Us
Scott has long been a champion of the fish and chip industry, and McWhinney’s Sausages are a staple in many of our shops. This is our chance to give back and show our support for someone who’s always supported us – and to help make a real difference in the lives of children both locally and globally.
How You Can Help
• Donate: Every pound makes a difference. Contributions will go directly to the charities.
https://www.gofundme.com/f/fortunekids-little-heroes
• Spread the Word: Share this message with your customers, suppliers, and fellow shop owners.
• Fundraise: Host a charity night, add a donation option to your till, or run a special promotion with proceeds going to the cause.
• Cheer Them On: Follow their journey and send messages of encouragement on social media.
Let’s show the strength and heart of the fish and chip community. Together, we can help Scott and Rory cross the finish line knowing they’ve made a real impact.
“We’ve never been tempted by another brand of batter because Middleton Foods have it just right.”
Beautifully situated adjacent to Torquay’s marina, with spectacular views across the Bay, Pier Point has become a landmark destination for locals and visitors alike. In 2020, owners Lorraine and her team cemented their love of this stunning location by taking over the business, giving it a fresh new lease of life and starting an exciting new chapter.
“Our ethos is simple - when it comes to providing good, quality food, there can be no compromise,” says Lorraine Arnold, Owner. “That’s why we are committed to using only the best ingredients whilst still maintaining competitive prices. Community is so important to us so we want our customers to be confident that every time they dine with us, they are enjoying quality produce. As we always say, quality isn’t expensive, it’s priceless!”
Pier Point Bar & Restaurant offers relaxed, informal dining in a luxurious modern interior with postcard-perfect views of Torbay. Alongside the restaurant and bar, Pier Point Fish & Chips has a loyal local following thanks to its focus on freshly prepared, homemade dishes. The menu features locally sourced fish and chips such as cod, hake, haddock, as well as grilled fish including seabass, mackerel, prawns, mussels and more, depending on seasonality. Signature items include homemade fishcakes, halloumi fries, squid, and a hugely popular fish sarnie, while creative additions like vegan battered cauliflower bites with curry mayonnaise showcase the team’s creative talent and passion for high quality, inclusive food.
Pier Point worked with Jason to develop the ideal batter for their business, creating a light and crispy own-label blend. Alongside this, they offer a wide selection of Middleton Foods productsfrom their incredibly popular curry sauce and rich, flavourful gravy to a gluten-free batter that doesn’t compromise on taste. “We’ve never been tempted by another brand of batter because Middleton Foods have it just right,” Lorraine explains. “The curry sauce gets compliments all the time. Customers think it’s something really special, and it is a testament to the quality of the product.”
After visiting Middleton Foods’ factory, Lorraine was impressed by the level of care and innovation that goes into product development. She also credits Jason, for his exceptional support: “Jason goes above and beyond! He’s always on hand to help whenever we need him and that type of support is just so valuable.”
Award-winning and proud supporters of both Rowcroft Hospice and The Fishermen’s Mission, Pier Point embodies how quality ingredients, dedicated service, and a passion for excellence can create an unforgettable experience - where every customer is treated as a VIP.
In the NOVEMBER edition of Chippy Chat, we are once again giving you ALL a FREE 2026 WALL 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. Key dates like the National Fish & Chip Awards, National Fish & Chip Day, Pie Week and of course the Isle of Ely Produce Open Day & Chippy Chat Ball.
When you open your GIANT year planner, please put it up on your wall and send us a picture of it in your shop to austen@chippychat.co.uk
Once again, we have had incredible support from the trade to help support this great free tool. The main sponsor this year is once again McWhinney’s Sausages, but a big thanks to all of our partners!
We have a few spaces left so if you are a supplier to the trade and would like all yearround advertising email austen@chippychat.co.uk!
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
Henleys 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:
“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
Taylor Made!
Greater Manchester chippy levels up at National Fish & Chip Awards Training and Development Award
Taylors in Stockport was 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.
SPONSORED BY
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
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.
NBC –The Lexicon of Love!
Drywite Fish & Chip Shop Taste – made for friers, not for supermarkets
WFor generations, fish friers have relied on Drywite to deliver the flavour their customers expect and the value their business needs. Our powder treatments are recognised worldwide, and our name is firmly associated with quality and a deep understanding of the industry.
A BRITISH FAVOURITE
customers, delivering the same bold flavour without compromise.
Drywite’s Iconic Fish & Chip Shop Taste
When it comes to the unmistakable flavour of traditional British fish and chips, one name has remained at the heart of the industry for generations: Drywite Fish & Chip Shop Taste. The Fish Frying Trade has traditionally used Non-Brewed Condiment (NBC) in preference to malt vinegar, since its introduction in the early 20th century and rapid rise in popularity in the 1940’s.
Non-Brewed Condiment (NBC) has been the go-to choice of the fish and chip trade since the 1940s, and Drywite has led the way with a product trusted for its consistency, quality, and cost-effectiveness.
Unlike malt vinegar, NBC was developed specifically for the fish and chip industry, offering a clean, bold flavour that can be liberally applied to a proper portion size. With Drywite, friers know exactly what they are serving: consistent quality at an economical price.
To support busy shops, we supply NBC in a 15-litre ready-to-use container with an integrated tap, designed for speed, convenience, and efficiency while maintaining the flavour and value Drywite is known for.
also delivers the same bold flavour as the original - a market-leading product that proves dietary inclusivity doesn’t mean compromising on taste.
In response to demand from busy chip shops, Drywite now also supplies a 15-litre ready-touse NBC with an integrated tap, offering both convenience and efficiency without losing the flavour that has made the brand famous.
Our Maltflaven NBC Essence, first launched in 1935, remains a staple in traditional shops almost 90 years later. Malt may have its place on the supermarket shelf, but in the fryer and on the counter, NBC continues to be the trade’s product of choice.
Often mistaken for malt vinegar, NBC is actually a dilute acetic acid - similar in appearance to vinegar but offering a distinct flavour that’s become the hallmark of a proper portion of fish and chips. For over 60 years, Drywite’s NBC has stood out for its consistency, quality, and ability to bring out the best in fried food.
As the fish and chip industry has evolved, so too has Drywite’s product range. Today, alongside the classic Original Flavour, the company offers crowd favourites like Pickled Onion Flavour and Extra Salty, catering to changing tastes while staying true to its roots.
Designed for the trade
NBC was developed specifically for fish and chip shops, and Drywite continues to centre its business around the trade. Malt vinegar may be popular in the local supermarket, but our NBC is Fish & Chip through and through.
Drywite’s heritage is rooted in innovation built around friers, and our NBC range has grown alongside the trade. We don’t sell to supermarkets, so our focus has always remained on the needs of our fish and chip customers. The popularity of our flavour speaks for itself, with members of the public regularly contacting us to ask where they can buy a bottle to use at home. Nothing else delivers that distinctive fish and chip shop taste.
Halal-Friendly by Nature
Some malt vinegar producers dismiss NBC as an inferior acetic acid product, yet their own halal status relies on the acetic acid produced through brewing. Drywite’s NonBrewed Condiment is formulated with acetic acid, but not brewed from alcohol, making it naturally halalfriendly while delivering the bold flavour the trade expects
Recognizing the growing demand for glutenfree fish & chips, we introduced Drywite Gluten Free Non-Brewed Condiment, this is designed to meet the needs of coeliac and gluten-intolerant customers, it’s not only gluten and wheat free but
Of course, no mention of Drywite would be complete without a nod to Maltflaven, the company’s pioneering Non-Brewed Condiment Essence launched in 1935. Still going strong in its 90th year, Maltflaven is a favourite among traditional fish friers who know their customers prefer its distinctive taste to malt vinegar. As the original and still the best, it continues to be widely used across the trade.
Now in its third generation, Drywite remains a proudly British, family-run business. Our commitment is unchanged: to support the fish frying trade, maintain the highest standards, and preserve the heritage of the UK’s best-loved takeaway. With a trusted network of wholesale partners, we make it easy for every shop to serve the flavour their customers know and trust.
Now in its third generation, Drywite remains a proudly British, family-run business, committed to upholding quality, supporting the fish frying trade, and preserving the heritage of the nation’s favourite takeaway. With a trusted network of wholesale partners, it’s never been easier for chip shops to deliver the flavour their customers know and love.
Drywite Fish & Chip Shop Taste - the tradition lives on, one portion at a time.
Drywite Fish & Chip Shop Taste – Traditional Flavour. Proven Quality. Exceptional Value.
Truly Gluten Free
Our Gluten Free NBC is exactly that — fully gluten and wheat free. While some malt vinegar products qualify as gluten-free despite containing trace levels, NBC offers complete peace of mind for friers serving coeliac and glutenintolerant customers
In addition to our Original Flavour, we offer varieties such as Pickled Onion and Extra Salty, ensuring shops can provide the range their customers enjoy. We also produce a Gluten Free NBC, formulated for coeliac and gluten-intolerant
Better value where it counts
NBC consistently outperforms malt vinegar on cost per portion, helping shops protect margins without compromising taste. Delivering real savings based on realistic portion sizes, not on teaspoon measures… it is simply the most economical option.
Newcomer of the Year Award
The New Seekers!
Five businesses new to the fish and chip scene have emerged as ones to watch by the National Fish & Chip Awards which has named them as contenders for the 2026 edition.
The Newcomer of the Year Award is an opportunity for chippies to ‘sea’ how they are faring since opening their doors for the first time since 1 January 2024 onwards. As the most in-depth competition of its kind in the UK, entrants of the National Fish & Chip Awards are assessed against industry benchmarks designed to stretch, inspire and improve the participating businesses.
Scoring highly for produce and industry knowledge, quality, business operations, sustainability, customer service and the end product, to mention just a few of the measures, the hopefuls are a step closer to receiving the baton from 2025 winner, Mackerel Sky in Stamford Bridge, Yorkshire.
Here are the businesses with fresh ideas for the longstanding takeaway favourite:
Bristol
Fisk & Frite
West Midlands
Skippers, Sutton Coldfield in Birmingham
Lancashire
The Cottage, Preston
Scotland
Inverness-shire
Monster Fish & Chips Co., Fort Augustus
Edinburgh & The Lothians
The Crab & Lobster Fish Shack, South Queensferry
celebratory moment. “The fish and chip industry is one where the professionals within it really do live and breathe their craft, so when we welcome new businesses to the fold, there’s a great sense of collective excitement to see them succeed.
“These new arrivals are showing impressive passion and innovation right out of the gate, and we’re sure with steer and encouragement from us and the wider industry, things will only get better for each of them. We’re excited to champion them on their journeys and seeing what they do next.”
Cooking oil solutions expert, Frymax is the sponsor of the award, with its UK Brand & Marketing Manager Andrew Marriott speaking of the significance of the category. “Frymax is once again proud to sponsor the Newcomer of the Year award. This category is extremely important for our industry as new entrants are a key driving force in the growth of the fish and chip trade and their entrance into the business is vital for our future prosperity.
“This award recognises those who have shown initiative, commitment and commercial acumen while also offering great products as they enter our brilliant industry.”
SPONSORED BY
Andrew Crook, president of the National Federation of Fish Friers (NFFF), which is responsible for delivering the prestigious event, describes the category as real
Up next for the shortlist will be the mystery shop visits, where the strongest three will be announced as finalists later in the year. The awards ceremony will be held on 25 February in London at the Park Plaza Westminster Bridge, where the Newcomer of the Year recipient will lift the trophy.
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
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
Five Stars!
5 businesses named in National Fish & Chip Awards’ potato category
It’s exciting times for 5 UK fish and chip shops which are off to a great start in the 2026 National Fish & Chip Awards having made the shortlist in the potato category.
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, chipeating 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 allround 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.”
Spanish City, Whitley Bay
Garioch Fish Bar,
The shortlisted fish and chip shops for the Field to Frier award are:
Tyne and Wear
Trenchers, Spanish City, Whitley Bay
Lincolnshire
Linford’s Traditional Fish and Chips, Market Deeping
Scotland
Aberdeenshire
Garioch Fish Bar, Inverurie
Lows Traditional Fish & Chips, Aberdeen
Ayrshire
The Fish Works, Largs
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 5 have all proved their knowledge thus far and we wish them luck in the next round!
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. The final three will head to the Park Plaza Westminster Bridge, London on 25 February to find out who will be named the potato supremo.
TheFishWorks, Largs, Ayrshire, Scotland
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
Lows Traditional Fish & Chips, Aberdeen, Scotland
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
Fish and Chips on the Jo!
Five Great Places for Fish and Chips in Joburg
By 2Summers
Fish and chips have been a cheap, popular meal in Joburg since the early gold-mining days. It’s not really possible to do a definitive “top five” ranking of fish and chip shops: Everyone has their own favourite for their own reasons – nostalgia or taste or a combination of both. But here are five fish and chip shops I’ve enjoyed.
1) Solly’s Corner (Fordsburg)
Solly’s serves many South African fast food specialties in addition to fish and chips – Russians, Viennas, fried polony, frikkadels, etc., all halal of course – but the fish and chips is notable for the Indian masala seasoning sprinkled on top. Solly’s gives fish and chips a particularly South African flair and that’s what I like about it. Plus, Solly’s is such a fun place to go and absorb the vibe.
2) The Fish and Chip Shop (Victoria Yards)
Victoria Yards is a funky arts hub in Lorentsville. It’s not the kind of place you’d not expect to find a fish and chip shop tucked among the organic vegetable gardens and art galleries. And yet there it is – the Fish and Chip Shop.
The Fish and Chip Shop in Victoria Yards. Inside the Fish and Chip shop. It’s a little hipper than an average fish and chip shop, as are its customers. But that doesn’t make the food any less cheap and tasty.
This shop is so pleasant and it has a very sweet origin story, which I just read about now on the Fish and Chip Shop website. I love the fact that the fish and chips are still about R60 even though the clientele is more affluent than that of an average fish and chip shop. Also these
fish and chips are really, really good.
I decided to spring for the slightly more expensive hake and calamari combo the last time I went to the Fish and Chip Shop, although I’ve also enjoyed the plain fish and chips on previous visits. The chips are particularly fresh.
3) Tiberius Fish Emporium (Sandringham)
Tiberius Fish Emporium is in a shopping centre in the heart of Joburg’s biggest Jewish neighbourhood. Hence, this is probably one of the few places in Joburg selling kosher fish and chips.
The fish and chips at Tiberius is a bit fancier than at the other shops – it’s the only place on this list where the fish is served on an actual plate and not in paper. Tiberius is also more expensive –R120 for a platter, while the others are all around R60 or slightly less. I thought my meal was worth the price though and after all, this fish is holy.
Tiberius is a deli and bakery as well as a fish shop, selling all kinds of kosher treats. I also love the people-watching in this part of Joburg.
4) MaxBox Fish and Chips (Sophiatown)
The other day I saw a post on the “I Love Melville” Facebook page asking for local fish and chip recommendations. Someone suggested MaxBox in Sophiatown (which is very close to Melville) and I was intrigued. “MaxBox” is such a cool name.
MaxBox is a franchise, with locations all over Gauteng province. I don’t normally blog about fast-food chains but I think this is a fun one so I’m making an exception. Also MaxBox wins the prize for cheapest fish and chips, at R34 ($2.35) for a generously sized portion.
I ordered my MaxBox fish and chips with salt and vinegar, as I always do. The salt and vinegar tasted so good that I didn’t even add ketchup. I’m so glad Sophiatown is close to my house because the smell nearly killed me on the way home.
5) Fish Hook (Darrenwood)
Fish Hook is the place I went on my birthday – the fish and chip shop that motivated me to write this post in the first place.
Fish Hook is tucked into a nondescript little building in Darrenwood, between Cresta and Linden. The owner is Welman Son, who was born in Joburg after his parents immigrated here from China in the 1940s.
I had a very brief conversation with Welman that day as we waited for my fish to fry. I’m not sure why but it had a big impact on me. Welman seems like such a kind, genuine man. I had been feeling melancholy when I came in, contemplating my advanced age, but I left Fish Hook with a spring in my step.
I mentioned offhand to Welman that it was my birthday. He refused to let me pay.
Welman’s fish and chips. I’m not sure what he puts in the fried coating but it was fantastic. I reheated the second half in the oven the next day and it still tasted great.
