BathTime!
Octopus, bath tubs and generosity: The Scallop Shell quirks
By Stelios Theocharous
The Scallop Shell has come a long way since chef Garry Rosser first opened its doors 11 years ago. What began as a small, farm-based takeaway near Frome, Somerset, quickly outgrew its humble beginnings and relocated to the heart of Bath, where it now operates as a 96-cover restaurant spread across three floors, complete with a stunning roof terrace.
It’s not just the premises that have evolved. The menu, once focused purely on fish and chips, has expanded to showcase a wide variety of grilled fish and shellfish, all sustainably sourced — much from the south coast, alongside supplies from Peterhead and Tarbert on Loch Fyne. Potatoes are peeled and chipped on site daily, sauces and salads are made in-house, and every plate is served with Garry’s trademark generosity. This approach has earned The Scallop Shell a host of accolades, including an AA Rosette and the title of Fish & Chip Restaurant of the Year in 2016, as well as the admiration of renowned chef and family friend Marco Pierre White, who calls it his “favourite restaurant in
Wiltshire and Somerset”.
As a World Heritage city, Bath brings The Scallop Shell a diverse customer base, including loyal locals, returning regulars and international visitors. “We could never have anticipated it, but we’ve attracted a very large Asian market that loves shellfish and fish, and a huge American market that loves the traditionalness of fish and chips,” says Garry.
This demand has expanded the menu to include more grilled fish and shellfish, such as Cornish sole, skate, monkfish, mussels, scallops, and oysters. “If cod and haddock are on the menu, they will fly,” says Garry. “They are still the main draw, but grilled fish and shellfish are the wow factor.” Today, sales are split roughly 60/40 between fish and chips and other seafood dishes.
What sets The Scallop Shell apart from Bath’s crowded dining scene is a mix of quirks, quality and Garry’s instinct to do things differently. The roll-top ice bath displaying fresh fish, for example, was a happy accident. “It was honestly a mistake,”
Garry laughs, explaining how an architect pressed him for counter dimensions just as he spotted a copper bath in a shop window. Unable to afford it, he bought an old roll-top on eBay for £30. “It just became brilliant through no thought and now it’s quite iconic.”
Equally distinctive is Garry’s willingness to champion under-utilised species. An early advocate of hake, he continues to feature fish that are both sustainable and affordable, keeping prices fair without compromising quality.
Influencing the menu at the moment is climate change, as Garry explains: “We’re seeing species now we either rarely saw or never saw, and they’re coming in much more regularly as our waters warm. Two that come to mind are octopus and gilthead sea bream. We normally only see them around October, but we’re seeing them now in August and they’re superb. To enjoy them this time of year, you’d have to go to Spain, Portugal or southern France.”
Perhaps the restaurant’s most effective marketing tool has been its Fishermen’s Lunch, which includes fish, chips, mushy peas, tartare sauce and a mug of Yorkshire tea for £15.
“There’s nothing worse than having an empty restaurant,” says Garry. “This fills the restaurant, but more than that, it attracts people who maybe only eat out once a week. Sometimes it’s not all about profit, it’s about being nice to people.”
Consistency is another reason The Scallop Shell has seen growth. For 11 years, it has relied on Ceres products, particularly its Natural Batter Mix. Garry recalls how Ceres founder Stelios came down to help him get set up: “I like using individual, small companies. I like to know the person at the end of a telephone. But it was more than that, Stelios came down and helped us in the early days, which was huge because, although we knew what we wanted to achieve, we knew very
little about fish and chips.”
While many chip shops experiment with batter recipes, Garry prefers to rely on specialists. “We’re not experts in fish and chips. We haven’t been in this industry long enough to start playing around with our own flours, we haven’t got years of history where it’s been passed down through the family. We work with the experts in the industry, listen to them, and from that Ceres has created an excellent and consistent batter that customers love.”
Today, Garry still trusts Ceres for its quality and clean-label approach, lightening the batter with lager — “water is boring,” he insists — and seasoning it with vinegar and salt before running it through a Ceres Flow Cup.
The Scallop Shell’s curry sauce comes from Ceres too, adapted from a recipe Garry once made in-house. He comments: “We were making our own curry sauce, and it was really lovely, a traditional curry sauce with spices and apple and chutney and tomatoes. When we learned that Ceres could make us something bespoke that came very close and all we had to do was add water, it just didn’t make sense to keep making it ourselves. Their version is very close, it’s cost-effective, and the profit margins are superb. Labour is so expensive now, too, that it just makes sense.”
www.Ceres.shop
Austen Dack Publishing Editor
OPEN DAY SUCCESS!
It was so good to see so many of you at the recent Isle of Ely Produce/ Chippy Chat Open Day. Once again, we showed you first hand just what it takes to get a potato all the way from seed to you the friers. We gave away fish & chips, sausages, sauces and of course the traditional open day slice of cake. It never ceases to amaze me how far some shops travel to see us, and we are very grateful. I must send a massive thanks to all speakers on the day, and of course the many suppliers from across the industry who sponsor the event.
This month we launch the 2025 Chip Baron’s Ball. The date for your diaries is
Sunday 7th December. Email austen@ chippychat.co.uk if you would like to attend and/or sponsor. The band Gladness are joining us for the evening to celebrate 50 years since the launch of Madness. In the next edition (October) we look at the world of frying ranges. The range is one of your biggest outlays and our contributors will have some amazing ideas for you to read about.
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
The Fish & Snip Awards!
Artist cuts out and sews her own chip shop
The National Fish & Chip Awards has made a well-deserved ‘fuzz’ over textile artist Lucy Sparrow’s showstopping Sew Your Soul installation ‘Bourdon Street Chippy’ by honouring her with a one-off ‘Most Heartfelt Chippy Opening of the Year’ accolade.
Bourdon Street Chippy, exhibiting at Lyndsey Ingram gallery in Mayfair, was this summer’s must-visit immersive experience, which has already seen thousands of visitors devouring the full-size takeaway’s 65,000 individually hand-sewn items made entirely from felt, including all the fixtures and fittings.
Lucy’s remarkable workmanship and exceptional attention to detail has resulted in a joyful celebration of the iconic British dish, earning her the ultimate seal of approval from the National Fish & Chip Awards, with the exclusive ‘Most Heartfelt Chippy Opening of the Year’ title.
Regarded as the fish and chip industry’s most prestigious prize-giving event, the National Fish & Chip Awards serves as the benchmark for industry standards and excellence. The annual ceremony is organised by the National Federation of Fish Friers (NFFF), and its Treasurer Caroline Murphy explains that the sustainability and quality of Lucy’s craft parallels the art of cooking perfect fish and chips.
“There’s no denying how impressive Bourdon Street Chippy is! The hard work Lucy has put into creating the intricacies of shaping the felt to replicate the batter
texture, the design consistencies, precision sewing and the due diligence in researching the subject matter is pure brilliance - it perfectly showcases the nostalgia and love the UK has for the dish.
Caroline continues: “Having fish and chips is a deeply embedded British custom and the way Lucy has captured the excitement and anticipation of walking in, placing an order and sitting down to share it with family, friends and loved ones through the medium of felt is second to none. Her recognition of the brands, industry certification standards and iconography are the touches that really make Bourdon Street Chippy a winner in our eyes. Presenting her with the ‘Most Heartfelt Chippy Opening of the Year’ is to show our appreciation of her talent, which is elevating the nation’s love for fish and chips even higher.”
On receiving the award Lucy comments: “My work seeks to transport my audience into a joyous alternative reality that is both completely familiar, yet totally unique. This award is a wonderful acknowledgement that I have achieved this with the Bourdon Street Chippy. I am grateful to the National Fish & Chip Awards for receiving my work with the same joy and enthusiasm that I brought to its creation and I will proudly display the award in the shop for the rest of the exhibition.”
The National Fish & Chip Awards 2026 will reveal its 14 category winners in February at the industry ceremony, which takes place in London.
For more information and bits on the National Fish & Chip Awards and Lucy Sparrow, please visit: www.thefishandchipawards. com and www.sewyoursoul.co.uk.
Diary Dates
Business or pleasure, dates not to be missed...
26th September 2005
Macmillan Coffee Morning!
This year’s Coffee Morning day is Friday 26 September 2025
26th September to 12th October 2025
British Food Fortnight 2025
This is the 24th year of the national celebration of the diverse and delicious food that Britain produces.
1st - 7th October 2025
National Vegetarian Week
Get ready to push your profits up catering for a growing trend.
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
Keep
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 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
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.
Fjord Gone Conclusion!
Here at Chippy Chat we would like to say thank you to Victoria Braathen of Seafood from Norway for her support for the fish and chip industry over the last three years. Victoria, as the UK director for the Norwegian Seafood Council, was involved in promoting high-quality, sustainable Norwegian seafood, such as salmon, cod, and trout, to the UK market. Obvious highlights of her tenure were the hosting of the UK’s award-winning fish and chip shops in Norway and I had the pleasure to join her on a few of these trips. She was also very vocal in her support of the NFFF organised National Fish and Chip Awards for which Seafood from Norway have taken the mantle as the principal sponsor. I met Victoria at many events on the fish and chip calendar in the last three years and it’s safe to say she will be missed.
We wish Victoria the best of luck in her new role. It has been an absolute pleasure working with you and we hope you keep in touch. Her position has been filled admirably by BjornErik Stabell who recently attended the Isle of Ely Produce Open Day.
Curry Up!
Welcome National Curry Week to your chippy
Fish and chips may be Britain’s undisputed national dish, but hot on its heels comes curry. And with National Curry Week taking place from 6th-12th October, fish and chip shops have the perfect opportunity to bring the two together with one simple, costeffective ingredient - Dinaclass Curry Sauce. This much-loved sauce, which bridges the gap between classic British and Indian culinary traditions, is not only the perfect companion to a portion of fish and chips but also a smart way to extend menus with innovative options themed for the occasion. From curry saucetopped burgers to loaded curry chips with toppings such as cheese, chicken, or even doner meat, these creative offerings entice customers into trying something new while enjoying the comfort of a familiar flavour.
Dinaclass has a comprehensive range of curry sauce mixes that are perfect for the occasion. This includes traditional, Irish, glutenfree, vegetarian, with or without sultanas and microwaveable, ensuring all consumer preferences and operator needs are fully catered for. Available in powdered format in a range of sizes from 500g up to 10kg, they can be mixed with water and are ready in minutes for convenience and speed.
To maximise the week-long celebration,
Dinaclass suggests offering special deals, such as a complimentary pot of curry sauce with every order of chips, or cross-selling a portion with items like curry-flavoured pies.
If you have an alcohol license for your premises, why not bring in a special beer for the occasion such as Kingfisher, one of India’s best-selling premium lagers?
Operators can always take the celebrations viral by hosting a competition that encourages customers to share their most creative ways of enjoying Dinaclass curry sauce on social media, with prizes for the best ideas.
Karen Heavey, Brand Manager at Kerry Foodservice, comments: ”Dinaclass uses a unique blend of curry spices to create a range of sauces specifically tailored for chip shops, offering a distinct and flavourful experience. Perfect for National Curry Week, they will help attract customers while celebrating the fusion of British and Indian cuisine.”
For more information, visit eu.kerryfoodservice.com/pages/Dinaclass
NATIONAL CURRY WEEK
October 6th - 12th
Salt Solution!
Fish & chips remains one of the UK’s best-loved meals - a dish steeped in tradition, comfort and flavour. And as customers become more health-aware, they’re increasingly looking for small, practical changes that help them make better choices without giving up the things they enjoy.
That’s where LoSalt® comes in.
LoSalt® is the UK’s leading reduced sodium salt. It contains 66% less sodium than standard table, sea or rock salt - but is used in exactly the same way. It delivers the same salty flavour, making it a simple, low-effort swap your customers will appreciate.
It’s not about removing salt completely - we know that’s difficult, as our taste buds and palates are used to it. But offering a healthier option, like LoSalt, gives customers more choice without asking them to compromise on flavour.
Recent figures show:
Dr. Sarah Jarvis, GP and medical broadcaster, says:
“Salt is a big part of how we enjoy food in the UK - especially fish & chips. But offering LoSalt as an alternative is a small, easy step that could help reduce sodium intake without changing the experience.”
With more people focused on looking after their health - whether for blood pressure, heart health or family wellbeing - this is a great opportunity for fish and chip shops to show they’re listening to their customers and evolving with the times.
• Condiments (like table salt) are one of the top three sources of sodium in the UK diet
• 60% of consumers say they’d consider switching to a reduced sodium salt if they understood the health benefits
• 41% would do so on a doctor’s recommendation
LoSalt is available in both foodservice tubs and individual sachets, so it’s easy to introduce front-of-house with no changes to your kitchen setup. There’s no compromise on flavour, no impact on prep - just a simple product swap that helps support healthier habits.
So if you’re looking for a way to add value, meet customer demand and stay ahead of the curve, why not stock LoSalt? Same taste. Less sodium. No compromise.
For trade samples or to stock LoSalt in your shop, contact: Mike Lloyd (m.lloyd@losalt.com)
A British Favourite
A BRITISH FAVOURITE
Drywite’s Iconic Fish & Chip Shop Taste Drywite’s Iconic Fish & Chip Shop Taste
WWhen 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. 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.
en 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 NonBrewed Condiment (NBC) in preference to malt vinegar, since its introduction in the early 20th century and rapid rise in popularity in the 1940’s.
also delivers the same bold flavour as the original - a market-leading product that proves dietary inclusivity doesn’t mean compromising on taste.
free but 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.
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.
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.
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.
In response to demand from busy chip shops, Drywite now also supplies a 15-litre ready-to-use NBC with an integrated tap, offering both convenience and efficiency without losing the flavour that has made the brand famous.
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, 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.
Recognizing the growing demand for gluten-free 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
Drywite Fish & Chip Shop Taste - the tradition lives on, one portion at a time.
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.
Oil Change?
Lifecycle Oils Launches First Own Brand Edible Oils Range
Used cooking oil collection and green fuel generation specialists launch a range of sustainably sourced fresh cooking oils to “complete the loop” on circular oils and fats service for UK foodservice businesses.
Leading used cooking oil collection, recycling and green fuel generation specialists, Lifecycle Oils, has launched its brand of responsibly sourced cooking oils for foodservice businesses in the UK.
The new range includes vegetable oil, rapeseed oil, and sustainably sourced palm oil, with solutions to suit highstreet eateries, chain restaurants, fish and chip shops, and independent takeaways nationwide.
Lifecycle Oils provides a circular oils and fats service to the food industry, including the supply of fresh oils, fat, oil and grease management and the collection of used cooking oil. The company then processes the waste oil into a feedstock that can be converted into sustainable plant-based fuels such as biodiesel alternatives and sustainable aviation fuel (SAF).
Adam Thompson, CEO of Lifecycle Oils, explains:
“Having our brand in the market isn’t just about providing great value or real choice to customers – it ensures that we have complete control over the sourcing, quality and sustainability of all the oils we provide to customers.”
“Our mission is to provide a fully circular oils and fats service – from the supply of responsibly sourced fresh oil to the supply of sustainable biofuels. The new Lifecycle Oils range completes this loop – providing foodservice customers with a convenient, value for money solution that covers the complete lifecycle of their edible oils.”
The Lifecycle Oils fresh oil range is available in a range of sizes and formats to suit customer requirements. All oils in the new range are suitable for Halal, vegetarian and vegan diets. All Lifecycle palm oil products contain 100% certified sustainable palm oil.
Headquartered in Walsall, with 12 sites nationwide, Lifecycle Oils employs 250 people and is one of the fastest-growing sustainable energy businesses in the UK. The company is backed by specialist investors, Gresham House.
Additional information about Lifecycle Oils and the new range can be found at www.lifecycleoils.com
Star Fish!
Quality, Consistency and Sustainability from Collins
By Elaine Armstrong
For nearly 45 years, Collins Seafoods has been dedicated to supplying the UK fish and chip industry with premium Frozen at Sea products that combine quality, consistency, and sustainability. Since first importing in 1980, the company has built its reputation not only on the excellence of its seafood but also on its commitment to supporting customers and helping their businesses thrive.
Operating as part of Seagold Limited and owned by Samherji—one of Europe’s most respected and responsible fishing companies—Collins Seafoods aligns with some of the strictest sustainability standards in the sector. Its modern fleet, including Blaengur, Emeraude, Lodairo, Santa Princesa, Kirkella, and the recently added Berlin, is fully MSC-certified, giving customers complete confidence in both the quality and traceability of supply.
At the heart of the company’s promise is its Frozen at Sea process. Within just six hours of being caught, fish are processed and frozen on board, preserving their natural flavour, texture, and integrity. This approach ensures that every portion delivered to operators across the UK maintains a consistently high standard, supporting shops in delivering the best possible product to their customers.
Collins Seafoods has always seen its role as more than that of a supplier. A knowledgeable sales team works closely with operators to secure the most competitive deals, while a reliable network of drivers ensures timely and efficient deliveries. Feedback from customers is actively welcomed,
enabling the company to adapt services and provide practical solutions that help businesses operate more effectively. This spirit of partnership is central to the company’s philosophy, with longstanding relationships built on trust, reliability, and mutual growth.
Alongside its commercial activity, Collins Seafoods continues to look forward, investing in ways to reduce its carbon footprint, supporting local charities, and exploring new innovations to strengthen its offer to customers. Growth and progress are seen not just as goals for the company itself, but as opportunities to create a positive impact on the wider industry and the communities it serves.
After more than four decades, the values that shaped Collins Seafoods in its early years remain unchanged: a commitment to quality products, responsible sourcing, exceptional service, and genuine support for customers. By combining these principles with a forward-looking approach, the company continues to play a vital role in the success of the UK fish and chip industry, bringing the sea to the plate with consistency and care.
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
Gadus Batter than the rest!
‘Celebrating our Seamen and women’ (Seafarers)
Since fishing industry in the Faroe Islands is the main business, it takes a whole week to show and tell about the seaman’s life in the port of Klaksvík.
Every third week of August in the Faroe Islands is marked with Seaman’s day. ‘Sjómannadagur” which was held on the 23rd of August this year.
The Faroese are really proud of their fishing industry and have a lot of things to share and talk about. So when the Seaman’s day finally arrives in Klaksvík, the whole week is devoted to conferences, lectures, exhibitions and workshops. But on Friday and Saturday the main events happen. And for some there is the traditional Seaman’s day swim across the fjord and on Friday huge friendly festival water fight.
On Saturday the main competitions are among vessels and guests. This is also where many different companies in the Seafood industry offer free food, such as cod, mackerel, salmon and more.
The Gadus team do fish & chips on this day, where the work started from early in the morning to late at the night, and did
an incredible 9.000 plus portions of fish & chips on that one day.
As in past years, skilled Fish and Chips friers from the UK were in charge of frying the delicious cuisine.Craig Lewis from Lewis Fish & grill in London together with experienced chefs, Telom and Ruben Martins Cerveira, were once again prepared to serve as much as they could do together with the Gadus team. The first 1,000 plus portions were delivered to the hospitals, elderly homes, care homes and other Klaksvík locations.
The fish supplied is premium from the JFK vessel, The Gadus, and the chips were created from fresh potatoes from Isle of Ely Produce, England, which are ideal for the purpose. To reduce wait time, each person can receive no more than four servings. 2 tonnes of fish and 3.5 tonnes of potatoes were used and thoroughly enjoyed by the islanders.
Frozen at sea filleted fish is vital to British interests as 90% of the UK’s fish and chip shops use the Cod and Haddock produced this way. A wild caught, natural product deep frozen within hours of being caught, with fresher than fresh taste offering consistent quality and price.
To order from the Gadus, contact your local distributor.
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
“The results speak for themselves: two different customers with different tastes, both loving the same product.”
To find out more, please visit our website
Nestled in the picturesque seaside village of Benllech, Finney’s Fish & Chip Shop has been delighting locals and visitors alike since 2009. This family-run business was established with a single goal: to offer high-quality, wholesome, and memorable fish and chips by the coast.
Named after a childhood nickname in the family, “Finney’s” reflects the warm, welcoming, and family-centred values that underpin everything they do. Whether it’s loyal locals or holidaying tourists, everyone is made to feel like part of the extended Finney’s family.
Owners Carol and Mike Hulme, proudly run the shop, with a commitment to doing things the right way - from making as much as they can homemade, to maintaining their Coeliac UK accreditation. Finney’s makes full use of Middleton Foods’ extensive Gluten Free product range, helping them cater confidently to coeliac and gluten-sensitive customers. Their line-up includes a bespoke Gluten Free Batter, Gluten Free Curry Sauce, as well as Gluten Free Gravy, Gluten Free Southern Fry Gravy, and a selection of Gluten Free Breadings.
Thanks to Middleton Foods’ Gluten Free range, Finney’s has crafted a menu that doesn’t compromise on taste or texture. Their gluten free fish and chips are light, crispy, and cooked fresh to order - so good that most customers don’t even realise they’re gluten free! Carol explains, “We went to Middletons with our recipe for batter and they were able to replicate it, giving us consistency and quality.”
But Finney’s success with gluten free dishes doesn’t stop at fish and chips. Their bespoke gluten free curry sauce, developed with Middleton Foods, is fast becoming one of their most popular sides. “It has the perfect blend of fruity and spicy with just enough of a kick to keep everyone happy. The process of creating the custom sauce was refreshingly simple and fast. And the results speak for themselves: two different customers with different tastes, both loving the same product.” Carol says.
Behind this success is a strong partnership with Middleton Foods and their account manager, Lee Woodward as Carol praises the relationship they’ve built over the years: “Lee is lovely, funny, honest, and always there when you need help, whether it’s giving menu advice or new product information - he’s awesome!”
For Finney’s, choosing Middleton Foods has always been about more than just the product - it’s about the people, the shared values, and the ability to create something special together. From bespoke gluten free innovations to on-the-ground support from a trusted account manager, Middleton Foods has become a key part of the Finney’s story.
Carol Hulme’s final word? “I would definitely recommend Middleton Foods – they’re all you can really ask for.”
Big Ben Time!
There’s nothing more British than fish and chips—and nothing pairs better with it than a cold, refreshing Ben Shaws. With a heritage dating back to 1871, Ben Shaws has been a trusted name in soft drinks for over 150 years, offering flavours that customers know, love, and remember.
From Dandelion & Burdock to Cloudy Lemonade, Ben Shaws brings a sense of tradition to your menu. These familiar favourites are especially popular in the summer months, when customers are looking for something cool, nostalgic, and satisfying to enjoy with their meal.
Why Stock Ben Shaws?
• Proven Popularity: Our classic flavours have stood the test of time and continue to appeal to all generations.
• Easy Upsell: A chilled can alongside a portion of fish and chips is a simple way to increase order value.
• Trusted British Brand: With deep roots in British food culture, Ben Shaws adds credibility and character to your offering.
The Flavours Your Customers Will Recognise:
• Root Beer (330ml only)
A smooth, distinctive American classic— great on its own or as a float.
• Cloudy Lemonade (330ml / 500ml) Crisp, zesty, and refreshing—perfect for warm days and salty chips.
• Bitter Shandy (330ml / 500ml)
Made with real British beer, this soft drink delivers a familiar pub-style taste.
• Dandelion & Burdock (330ml / 500ml)
A bold, botanical blend that’s been enjoyed for centuries—rich, unique, and unmistakably British.
• Cream Soda (330ml)
Sweet and smooth with a nostalgic twist—ideal for customers looking for something a little different.
• Summer Berries (330ml / 500ml)
A vibrant, fruity option that’s especially popular with younger customers and families.
A Simple Way to Elevate Your Menu
Ben Shaws isn’t just a drink—it’s a way to offer your customers more of what they love. Whether you’re a traditional chippy or a modern takeaway, adding Ben Shaws to your fridge is a smart, low-effort way to enhance your offering and boost your bottom line.
Ben Shaws: Perfect with fish & chips
THE TRUCK
BABYLON STARS AT OPEN DAY!
By Austen Dack
Over 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.
Massive thanks to 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, 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
STOPS HERE!
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. Tickets will be available soon. If you would like to attend as a supplier and/ or be a sponsor please contact austen@chippychat.co.uk
Light Up Your Pie Sales for Free!
Enter to win Pukka’s new eye-catching POS – just like supreme fish bar
By Austen Dack
For Britain’s fish and chip shops, the right tools can make all the difference in attracting customers. Supreme Fish Bar in Loughborough has recently installed Pukka’s new POS to help make their shop standout. Now, Pukka is giving another chippy the chance to do the same through its competition. Fish & Chip shops have been Pukka’s heartland ever since the brand baked its first pie over 60 years ago. As the nation’s no.1 pie brand, Pukka continues to support the trade with smart, attentiongrabbing solutions that can help chippy owners draw in customers, like its new POS kits.
Supreme Fish Bar in Loughborough –who has stocked Pukka for over two decades – is one of the first chip shops to give the new merchandise a go.
Supreme Fish Bar says: “We’ve been stocking Pukka pies every week for 20 years, with the Chicken & Mushroom Pie being our bestseller. We really appreciate Pukka offering us this new kit and taking care of the whole installation. It makes us feel valued as a customer.
“It’s bold and eye-catching – even the subtle details of the pie in the open & closed sign turning into an empty foil on the other side, it’s clever. The neon sign is my favourite, it really stands out.”
Pukka CEO, Isaac Fisher says: “At Pukka, supporting the chip shop industry is at the heart of what we do, and launching our new range of POS is a key part of this.
“Supreme Fish Bar, one of our longeststanding partners, is a perfect example of how implementing the right tools can really bring a shop to life. Our new kits are designed to catch the eye and pull in customers, while letting each shop’s own identity take centre stage. Giving another chip shop the chance to try this through our competition is just the start – we hope to see many more shops benefit across the country.”
Pukka’s new POS kits include a bold illuminated protruding sign, an eye-catching pavement swing sign, a stand-out freestanding A-frame, and an upgraded open/ closed sign – all in iconic Pukka orange, designed to bring attention to your shop while keeping your brand at the forefront. A new neon hanging sign ensures your shop can attract customers both day and night.
Enter the competition before 17th October for your chance to win the full POS kit.
1 Circana GB Chilled & Frozen Pie Value Sales 52wk Data to 03.08.2025
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
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
Masster
Kansas fish restaurant scores high with patrons
Astylish seafood specialist serving oysters, cocktails & more for lunch, dinner & weekend brunch Mass
Street Fish House & Raw Bar is worth a look. Its menu features a rotating blend of boutique oysters, fresh fish entrées, among other options to appease any palate.
This stylish establishment is known for its wide range of fresh seafood options and impressive raw bar. Guests can start their meal with delectable shrimp & crab spring rolls or appetizing tuna tartare before moving on to the main dishes. The restaurant offers a relaxing yet energizing atmosphere, creating an enjoyable dining experience for all seafood enthusiasts. The stylish bi-level eatery exudes an intimate vibe with exposedbrick walls, long wood tables, and chairs, and a blackboard showcasing the daily specials.
The a la carte menu also features in-house smoked meats, gourmet burgers, and fresh salads, and the bar program serves a regularly rotating wine list that focuses on sustainable and natural wines, seasonally inspired craft cocktails, and craft and draft beers.
Mass Street Fish House & Raw Bar offers “great food and service” with “fresh seafood” and an “amazing atmosphere.” Patrons do rave about the “delicious oysters” and “phenomenal drinks.” It’s a favourite spot in Lawrence for “celebrations” and “date nights,” featuring a diverse menu and excellent staff. A “bustling” yet charming venue!
Ayrick Madeira is the executive chef and proprietor and was involved in uncovering the restaurant’s original limestone walls.
You can try the fish and chips, or unique dishes such as Ahi tuna nachos or Smoked Salmon Cubano Sandwich. Enjoy the charming ambiance with background jazz music and outdoor patio seating
One diner recently commented “Last night’s dinner at Mass St. Fish House with friends was simply grand, I bathed my King Crab Legs in butter and enjoyed every bite. They were cooked perfectly and slid out of the shells. I also ordered the asparagus which was flavoured simply delightful. One friend enjoyed the Halibut, while the other had Fish & Chips with a side of grilled shrimp. We shared a shrimp cocktail along with the delicious bread they bring out. We had lots of questions & our server was very familiar an answered them. Service was outstanding I look forward to returning and possibly trying something new [the menu is huge].”
www.massfishhouse.com
Chefs!
Chippy Chat & Fast
The Holy Friar!
Reverend Makes Profit at Community Shop
If you like knowing where your money goes, Solihull is home to one of the most ethical chip shops in the country.
Chelmund’s Fish & Chips was created through a social enterprise firm in 2018, consisting of Three Trees Community Centre, Chelmsley Wood Baptist Church and Olive Branch Kitchen.
Costing £120,000 to open, last year marked the first year Chelmund’s made a profit, meaning the chip shop was able to start supporting the community. A future aim from Three Trees Community Centre is to set up social enterprise advice classes and employ local people to volunteer at local charities.
“Any profits from Chelmund’s goes back into the community. Nobody’s getting a yacht out of this,” said Neil Roberts, Three Trees Community Centre director. He added: “Being a community-owned business, you get twice the value for money. “Often businesses are owned by people who don’t live in the area. They take a profit - which they’re meant to do
- but then they’re off. “This is owned by community organisations. If the Church pulled out for example, they wouldn’t be able to take the money with them. “That’s the joy of it. The longer the chip shop is successful, the more the community has an income stream. “It might support a club that your child goes to. It might support an adult group that you go to, this area’s got a great sense of community.
“I know many fish and chip shops have a community feel, but I want the people in this area to feel like: ‘this is ours’.”
Neil, who is the reverend at Chelmsley Wood Baptist Church received the British Empire Medal (BEM) for his efforts in the community in 2016. A challenge for any business is to keep heads above water, but Chelmund’s manages to keep prices affordable with a mini fish and chips with curry sauce currently costing £7.
Neil added: “We’re a good local fish and chip shop and aim to be the best here.
“That’s the main thing. If we can do that, the customers will come.”
Is your shop at the heart of the community? Email Austen@chippychat. co.uk
The Primary Sauce!
By Kate Mills Stokes Sauces
Stokes Sauces have exploded onto the Fish & Chip scene
It has been a year since Stokes attended our first Fish and Chip trade event, at Isle of Ely Produce in 2024. We are delighted that the number of fish and chip shops moving to Stokes is growing exponentially. Stokes is proving a quality sauce, works with Fish and Chips, and it supports your margins by increasing sales.
Jamie Russo from Redcloak Fish Bar in Stonehaven, has swapped to Stokes sachets.
‘The sachets have been a huge hit with our customers, and we have a lot of them who come back raving about how great it tastes. Just last week we had a customer in saying that it is the best mayo that she has ever tasted.
The ketchup sachet is also larger than your regular sachet 40g - and there is enough in a sachet to do your meal!
Crunching the figures May-July 25 against last year, across the mayo and ketchup sachets there is an average increase of 53%,’ Jamie sells sachets at 60p.
Jamie continues, ‘We have got the sachets on display on our side of the counter the staff are able to quickly grab them.’
‘Stokes is not only better value for money, but the products are made using much higher quality ingredients which leads to customers coming back time and time again for sauce.’
Christian at Flora Tearooms Dunwich, swapped to Stokes in 2024. He owns a sit in restaurant, and until 2024 gave away generic sauce sachets.
‘I had been giving them away for free for years, and I assumed my regulars would complain.
I was very keen on the Stokes sachets, and if I was going start charging for sauce
it had to be a quality product to validate the cost to them.
I love the portion size too. I could say, you are getting 4 times the portion now.
When people enter the restaurant Stokes is displayed at the till and I often hear ‘Stokes! I love Stokes.’ From the kitchen range.
In 2024 The Flora Tearooms bought 27,840 Stokes sachets across the range.
If sold at 50p each this is a turnover of £13,920. Which equals approx £8,352 extra income.
Not forgetting the added margin of all the ‘free’ sachets previously cutting into the cost of the menu.
Knock on effect of people sampling sachets- increased retail bottles sales.
Growth in retail ketchup of 125% YOY 23 to 24.
Cora Cleary– Scarlett’s Fish and Chips Anglesey a destination take-away for holiday makers.
“People see Stokes ketchup as a little bit of everyday luxury – it feels special, but still affordable. Customers instantly recognise the quality, and you can hear it in their reactions when they come into the shop: ‘Oh, wonderful – it’s Stokes ketchup!’
Being a premium product in good portion size I can sell with a higher price point and my customers don’t question it. We also sell a lot of bottles to families for use on their holiday.
I’ll admit, I was nervous about making the change after years of using the leading brand, but switching to Stokes ketchup, tartare sauce and mayonnaise has been one of the best decisions I’ve made. It hasn’t just delighted customers – it’s boosted our sales by 20%.”
If you would like to hear more about joining the growing fleet of shops selling Stokes please contact Kate, by scanning the QR Code or emailing sales@ stokessauces.co.uk
