Chippy Chat March 2018 by Chippy Chat Magazine

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P r i n t

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V i s i o n

VEG OUT! New Pukka Veggie Tikka Masala Pie with Chickpeas and Spinach www. chippychat.co.uk

In a Barbie World!

austen@chippychat.co.uk

TEL 01353 865 966

Not a Drive-Thru!

Chippy Chat & Fast Food Magazine • March 2018

Magical Fish Terry Tour

Chippy Chat & Fast Food Magazine • March 2018

Issue 3 Volume 8 March 2018

Chippy Chat & Fast Food Magazine • March 2018

The Year March-es On! Well already approaching the

we have our great sausage feature

end of the first quarter of 2018!

too!

Hopefully it will be a busy one for

Our front-page partner for March is

shops and suppliers as we approach

Pukka Pies. They supply millions of

Mother’s day and Easter too.

pies to fish and chip shops across

Austen Dack

Congratulations to all at Friars

the UK and they are helping us

Publishing Editor

Pride. Once again, they have

celebrate National Pie Week.

delivered a fantastic trade show

If you would like to advertise,

with even more visitors it seemed

get involved or tell us some

than ever.

news please email me austen@

A busy offering this month for your

chippychat.co.uk – thanks for your

delights. First off we review many

support enjoy the issue.

of our oil and fat suppliers giving

Austen

you the chance to see what many top shops are using and why. Also, 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 865 966 FAX 01353 863 444 Managing Director John Boutwood Publisher Oliver Boutwood oliver@chippychat.co.uk Publishing Editor Austen Dack austen@chippychat.co.uk 07863123929 Subscriptions and Marketing Executive Amanda Waterfield amanda@chippychat.co.uk 01353 865 966 Design/Editorial Stuart Catterson stuart@cc-ff.com Accounts Claire Boutwood-Potter accounts@chippychat.co.uk Printed in the UK by The Magazine Printing Company Advertising Sales and Promotions austen@chippychat.co.uk For PR and Editorial editorial@chippychat.co.uk

Chippy Chat & Fast Food Magazine • March 2018

T-Rays of Chips! Councillor calls for fish and chips to be brought in during long meetings

Chippy Chat & Fast Food Magazine • March 2018

omments were made during debate over having a vending machine at Mid Devon District Council’s Phoenix House A district councillor has called for fish and chips to be brought in for members if meetings continue late into the evening. Councillor Ray Stanley’s comments were met with laughter as he said: “I think that if planning goes beyond 7 pm, we ought to have fish and chips brought in for the Council.” His comments came as part of an open debate held at the Mid Devon District Council’s scrutiny committee during a discussion on vending machines. Following a planning meeting in November which began at 2:30 pm and did not conclude until around 10 pm, Councillor Heather Bainbridge called for vending machines at Phoenix House where meetings take place. She said: “It would be so nice to have a vending machine in the foyer when we sit in meetings which go on for about six hours and the few meagre biscuits which have been put out have all been eaten usually by the public. “It doesn’t have to have unhealthy things. I used to go to an art class, and they had healthy snacks. They weren’t cheap, but they might have sustained one the other day in planning. “It’s just an idea which could even make money.” We think fish and chips are very much in order! Do you serve your local council? Email austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • March 2018

Inside

March 2018

A Brig-ht New Look!

Scottish fish and chip shop gets face lift

A Masterpiece!

New Pukka Veggie Tikka Masala Pie

Diary Dates

6 8 10 12 14 16 18 20 22 24 26 28 32 34 36 38

Field to Frier

Sustainably sourced potatoes your customers will love

The Potato Crop How’s it growin’ ?

Isle of Ely Open Day

Business or pleasure, dates not to be missed

Fresh crisp days of Spring

Nortech

For that Superior taste

FlavOil

Do yourself a Flav-our

Q Flying Oils & Fats Six of the best

Vito

HOT stuff in the World of oil filtering

Calum-a-tea

1,000-mile round trip by rail to Stonehaven

A Classic Banger

It’s all about the Ingredients

Socialable Sausages Mc Whinneys social sensation

Blakes Heaven

Quality and Innovation

Magical Fish Terry Tour

The story behind the Beatles visiting Smedley’s

No it’s Not a Drive Thru!

Car crashes into chippy - chips to body work

In a Barbie World!

One of Canada’s Finest Fish & Chip Shops

Mr C’s Field a Winning Team

Mister C’s of Selby - winner of Field to Frier

Chippy Chat & Fast Food Magazine • March 2018

Southern Style Gravy Mix A new addition to the May Flower family

Kings Transfer It’s your move

Es 30 tab Ye lish ar ed s

Top Tips from Frymax

Join us down on the farm

40 42 44 46 50

Frying Range Engineers Servicing all makes of ranges, covering East Anglia, East Midlands & London/M25 Annual Range Servicing • Insurance Certificates Duct Steam Cleaning • Repairs • Modifications

• • • • •

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

For prompt, efficient service please call:

01553 772935

sales@klsonline.co.uk Chippy Chat & Fast Food Magazine • March 2018 In association with

Frying Ranges

A Brig-ht New Look! One of the best-known names in the Scottish fish and chip shop scene, The Brig at Nethertown Broad Street, Dunfermline, currently celebrating twenty-one years of ownership under present owners, M Crolla & Sons, has unveiled a stunning new look. The shop displays an impressive new Florigo range, dazzling interior design with new crystal floor tiles, trendy exposed brick walls, and eye catching red, black and grey graphics. Outside there is brand new signage, including an etching of the new Queensferry Crossing on each of the two front windows. It’s a nod to how far the business has come since the very first Brig Café and Chip Shop opened at the same location in 1953. 6

Chippy Chat & Fast Food Magazine • March 2018

“When we acquired Brig One, as we now call it, in 1996, we decided to retain the name, and came up with our own Brig logo, which has served us well and become a real trademark,” said Marco Crolla, the eldest of the three brothers who own the two Brigs, plus two other fish and chip shops in Midlothian. “It was time for a refresh however at Brig One, to bring the shop in line with the look and style of Brig Two, which has been open Chippy Chat & Fast Food Magazine • March 2018

now for five years. The refurbishment here at Brig One, which holds a very special place in our hearts, has happily coincided with our 21st birthday, and the year that the new Queensferry Crossing has finally opened.” As Marco Crolla revealed the original Brig shop itself has served three generations, having been built by the Corrieri family and then acquired by another local Dunfermline family, the Aitkens who also ran a milk delivery business. The Crolla family bought the building from them in 1998. “We have some delightful old photographs of how the building used to look when it was the Brig Fish Bar and Café,” said Marco. “The daughters of the original owners are still alive, and we would very much like them to see the shop now, it would be another great way to mark the anniversary,” he added. In the past twenty-one years, The Brig has become Dunfermline’s leading name in quality fish and chips. Whilst 7

Chippy Chat & Fast Food Magazine • March 2018

this product is still the mainstay of the business, over the past few years many other types of food from kitchens of the world has been introduced to the menu, to present customers with an exciting eating experience. This has included freshly prepared pasta, pizza, and a range of marinated chicken skewers. New fish options at The Brig include a Fish Submarine Sandwich and homemade premium Fish Cakes. Sea salt is now available, instead of standard salt, and the business produces a homemade tartare sauce. Additionally, a new Panko breadcrumb option, which gives a really crispy coating on a fish fillet, is another choice to opt for. “As a 21st century ‘chip shop’, we must go beyond the realms of the conventional and reflect many kitchens of the world, as well as be aware of changing tastes and fashions in food,” said Giancarlo. “We have our own signature batter which is very much one of our USPs.” Across the businesses, M Crolla & Sons is using Bruce Davidson from Ocean Gold Fillets, based in Peterhead, as its new fish supplier. The fish is caught one day and, in its shops, the next. “It’s a fresher, higher quality product which means we can pass savings direct onto our customers,” said Marco Crolla. “ Commented Bruce Davidson: “The new look Brig is looking fantastic, and we are sure old and new customers alike will be very impressed. We are proud to be their fish suppliers of choice and have come up with a very bespoke service for them which suits their needs, as this is our unique business model. We are not a huge scale supplier and work with selected businesses.” “Together we can improve and maintain the high standards their customers expect, supplying the freshest, highest quality fish on a regular basis.” Brig One is planning to enter the Fish and Chip Shop of the Year Awards for 2018/19. “The award organisers are looking for a complete approach in excellence which we believe we can now more than demonstrate. It’s a very exciting time for us all,” finished Michael Crolla. Further details www.thebrigfishbar.co.uk

Chippy Chat & Fast Food Magazine • March 2018

Pukka Pies are spicing up the veggie offerings in FoodService with the launch of a New Veggie Pie Pukka Pies, the nation’s favourite pie brand has announced the arrival of its delicious new meat free pie - Veggie Tikka Masala with Chickpea and Spinach – into FoodService. This deliciously tasty pie is available nationwide and lands just in time for Pie Week 5th to 11th March.

his flavoursome pie has been created to give a tastier choice for the sizeable and growing group of consumers that are embracing a meat free diet. There are 1.2 million Vegetarians in the UK today, a number that keeps rising year on year. In addition, a staggering half of the population are reporting to be cutting down on meat. With this new pie, Pukka want to make sure that people can embrace a meat free diet without having to miss out on deliciously tasty pies. Encased in Pukka’s signature light and flaky golden puff pastry case is chickpea and spinach and other tasty veg gently cooked in a medium spiced Tikka Masala sauce. What’s more this Veggie Pie is Vegetarian Society Approved. Baldish Singhrai with Brian Rowell (Friar’s Pride) 8

Chippy Chat & Fast Food Magazine • March 2018

Baldish Singhrai Owner and Manager of Oh My Cod, Spalding said: “These are very good pies. It is very great to have something new and different to offer our vegetarian customers. We cooked the pies and served them to our customers, one even commented that the new tikka masala vegetarian pie was very tasty!” The new Veggie product is distinguished from the rest of the range with its crimped lid and grey foil. The launch will be supported with marketing materials for all new customers including A4 posters and window clingers. The new Veggie Tikka Masala pie will be available directly from Pukka Pies and from distributors nationwide and will be supported with strong promotional activity in the first two weeks of March. Spice up your Veggie offering today and place your order now! Veggie Tikka Masala Product Code: FBLVC

Contact Pukka Pies Limited The Half Croft, Syston, Leicester LE7 1LD T: 0116 264 4004 E: trade@ pukkapies.co.uk www. pukkapies.co.uk/trade Veggie Tikka Masala product code: FBLVC

Chippy Chat & Fast Food Magazine • March 2018

Diary Dates Business or pleasure, dates not to be missed...

5th - 12th March

13th May

British Pie Week

KFE Ball Join the Upper Crust and bring the Great British Pie to the attention of your customers.

17th - 23rd March

KFE Ball - Sunday May 13th tickets already over 70% sold. Call them on 01778 380448

1st June National Fish and Chip Day

Sports Relief If you are planning a Sports Relief promotion let us know. Email austen@chippychat.co.uk We may feature it on our website or in the Magazine.

National Fish and Chip Day 2018 In association with NEODA is on Friday June 1st. Let us know what you are doing.

11th - 15th June Healthy Eating Week

30th March

Highlight your Healthy options.If you are planning a Healthy Eating Week promotion let us know. Email - austen@chippychat.co.uk

Good Friday

Good FryDay

The clue is in the name! If you are celebrating Good Friday in a special way let us know. Email - austen@chippychat.co.uk

9th September Isle of Ely Open Day

Free Tickets Now Available

21st April National Tea Day

UK Coffee Week If you are planning a UK Coffee Week promotion let us know. Email - austen@chippychat.co.uk

2nd December The Chip Baron’s Ball

Chat py ll 2 018

16 - 22nd April

See page 44 for further details

Chi p

Get the Kettle on! If you are planning a National Tea Day promotion let us know. Email austen@chippychat.co.uk

Ch ristmas Ba

The Chip Barons’ Ball is on Sunday 2nd December this year, Chippies travel from all corners of the UK to don their DJs and posh frocks to celebrate Christmas in style.

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

Chippy Chat & Fast Food Magazine • March 2018

Top Tips from the Fryers Fresh Crisp Days of Spring As the fresh shoots of spring emerge, and our customers brave the evening air to come and buy their favourite take away, it’s a good time to think of ways you can help your food quality and your pocket. At Frymax, we want to help wherever we can, so why not check through this list of tips from the Frymax fryers and see how you can make the most of your oil, and also help you save costs.

Keeping it fresh… If Spring makes you think of spring cleaning, that’s also something you can do to help your oil last longer. No customer likes to see specs of dark or blackened crumbs coating their food. But it doesn’t have to get to that stage before particles of older food can start having a negative effect on your oil and your fried food flavour and quality. If you have an inbuilt filter system on your fryers, make sure it is used frequently and always, but safely, filter your oil when shutting down. Every time you fry a batch of food, especially anything sweet or salty like onion rings or battered items, be very careful to remove all possible crumbs, as these rapidly increase the rate your oil goes off. A good skimming tool and instructions to all your staff to use it often can really help extend the life and quality of your oil.

Keeping it clean... But also be wary when you are doing a full clean down. After cleaning fryers with detergent or degreasing agents and even when wiping down surfaces, make absolutely sure none of the detergent gets into your oil or is left in the system. Rinsing and drying are critical to removing the detergent which is another enemy to your oil’s life, and can cause safety issues when it promotes foaming. If you have any questions or want to add any of your own top tips, please contact us via the details below.

“The Fryers’ Favourite For Over 60 Years.” For information, advice, or customer support material please contact ADM Trading (UK) Limited. Tel: 01322 443025

e-mail: ukinfo@adm.com

Chippy Chat & Fast Food Magazine • March 2018

www.olenex-uk.com

Chippy Chat & Fast Food Magazine • March 2018

Still as Good as its Always Been - Non Hydrogenated Oil

- No Allergens

- No Additives

- Non GM

RSPO-1106018

The UK’s No.1 Frying Fat and “The Fryers’ Favourite for over 60 years” For information, advice, or customer support material please contact ADM Trading (UK) Limited. Tel: 01322 443025 13

e-mail: ukinfo@adm.com

Chippy Chat & Fast Food Magazine • March 2018

www.olenex-uk.com

Chippy Chat & Fast Food Magazine • March 2018

For that Superior taste! F

rom the modest potato chip to the finest fish fillet it’s all about what you fry it in. For the tastiest results go Superior, the most respected, refined and deodorised beef dripping in the business. It’s naturally low in Tran’s fats, non-hydrogenated and delivers the high performance with the greatest economy enhancing the taste of your fried food. The benefits Beef dripping is a traditional way of preparing food with an excellent flavour using 100% natural and non-allergenic ingredients. The use of beef dripping is a first choice for many fish and chip outlets. Animal fats are a key compound responsible for the excellent taste. By choosing beef dripping as a frying fat, the taste of potatoes and fried food is enhanced. A cooking fat for generations Beef dripping is a fat with a long tradition; it is an excellent frying fat that has proved its worth with food producers the world over. John and Carol Myers of Fulford Fish & Chip Shop in York are big fans of Nortech Foods and their Superior beef dripping. John, who bought the takeaway in September 2015 despite having no previous experience of running a fish and chip shop and has gone from strength to strength. The pair has been very careful not to make too many changes to the takeaway since taking over, so they still chip and

Chippy Chat & Fast Food Magazine • March 2018

peel the potatoes in the same way, make the batter to the same recipe and still serve 90% haddock. “It can be very dangerous to make big, big changes,” says John. “Plus, we want to remain a traditional fish and chip shop, serving fish and chips in the traditional way - and that means frying in beef dripping.” However, the one thing they did change was their brand of beef dripping, switching to Superior. John explains: “We tried a few different suppliers as we wanted something that was consistent and that produced a top-quality product. “We tried one pan first of all and were really happy with the results when we used Superior, so we changed fully. Although it is a little bit more expensive, we have less wastage so in the long run it’s actually cheaper. “I definitely wouldn’t change again now. We’ve got a really good, consistent product and that’s what everyone wants: consistency and top quality.” Nortech Foods. New technologies behind traditional tastes. For your nearest stockist ...

Contact Nortech Foods Limited Ings Road , Doncaster South Yorkshire. DN5 9TL T: +44 (0) 1302 390880 www.nortechfoods.co.uk Visit: info@nortechfoods.co.uk

Chippy Chat & Fast Food Magazine • March 2018

From the modest potato chip to the finest fish fillet it’s all about what you fry it in. For the tastiest results go Superior, the most respected, refined and deodorised beef dripping in the business.

Box contains 15 20kg (4 x 5kg)

It’s naturally lower in trans fats, non-hydrogenated and delivers the highest performance with the greatest economy. Use Superior high frying fat and enhance the taste of your fried food.

For your nearest stockist call 01302 390880 or visit www.nortechfoods.co.uk

Chippy Chat & Fast Food Magazine • March 2018

Do yourself a Flav-our!

A new oil is making tracks in the Fish & Chip trade By Martin Mchugh – Flavoil

t is highly resistant to oxidation, it has no oily taste, and it is mostly healthy Omega 9 MUFAs (monounsaturated fatty acids) so healthy for customers and strong too so you simply top it up: so it is good for the environment too. London-based FlavOil has launched a high oleic sunflower oil called FlavOil HOSO which has been tested by some of the top chip shop operators in the country. Friers with decades of experience using other frying mediums have said that this is amongst the best oils they have ever used! They have received comments such as, “It is one of the best oil I have ever used” and “this is the best thing I have done to improve my food in many a year”. The customers have been happy too, commenting on the taste of the food and the crispy batter. Fish & Chips is the national dish and well cooked Fish & Chips is a great meal. The most successful shops are moving upmarket with MSC sustainable fish, properly prepared fresh potatoes and now, with carefully sourced healthy oil, the trend is likely to continue.

going and going, this oil just doesn’t break down like others I’ve used. Financially we are saving a small fortune, we used to throw away 4 drums of oil a week, now it’s zero. It is a great selling point to tell our customers we are now frying in probably the healthiest frying medium available for fish and chips. The oil has no odour and no taste so all you have is the great flavour of the product itself.”

Cost effective

FlavOil HOSO is a premium highperformance oil but it need not be expensive to use. The findings from our extensive trials are that an average chip shop will actually save money using FlavOil HOSO as there is no actual waste oil, which is not the case with other oils and fats. Waste oil management is therefore simplified too. The taste of food cooked in FlavOil HOSO is great too because of the neutral taste of sunflower oil. Why not try FlavOil HOSO yourself, contact Robin Tillmanns at FlavOil on 0207 1381 077 or simply email Robin at robin.t@flavoil.co.uk to arrange a free trial. ABOUT FlavOil FlavOil is a British company that imports sunflower oil from their own large farms in Europe. For more information and facts about FlavOil HOSO, www.higholeic.co.uk

Terry Collinson from Small Fry Bognor Regis said about FlavOil:

“It’s the best oil I have used in 40 years of frying. This oil gives me complete confidence on a busy Friday night, I know it will keep 16

Chippy Chat & Fast Food Magazine • March 2018

FlavOil High Oleic Cooking Oil

Top Ten UK Takeaway Harbourside, Plymouth uses FlavOil Sarah Lock owner of one of the UK’s Top Ten shops, Harbourside has recently changed to FlavOil. She said “We have been using FlavOil for several months and it is the best oil we have ever used. “ Flavoil lasts longer than other oils and the quality of food is fantastic.” FlavOil is a natural oil high in healthy fats, strong against oxidation, and is better for you.

If you would like to try FlavOil’s High Oleic Oil call Robin on 0207 1381 077 or visit www.higholeic.co.uk

Better in Every Way 207 REGENT STREET LONDON ENGLAND W18 3HH 17

Chippy Chat & Fast Food Magazine • March 2018

Q Frying Oils & Fats Choice, F Performance & Quality

ish Friers today have many different needs when it comes to oils and fats. Some want longer lasting oils, some are more concerned with the environment and sustainability while others are interested in healthier alternatives. The Q Range of Oils & Fats, developed by The Q Partnership, offers a variety of frying products to suit every requirement and help you to choose the right product for your business.

Q Toreno

Q Toreno is a refined and deodorised Irish Premier Jus Beef Dripping produced from the freshest quality raw material. Our processors make sure that they carefully select only caul and kidney fat as they are able to withstand frying at high temperatures; there is no soft body fat in Q Toreno. We’ve added a naturally occurring anti-oxidant, specifically developed for beef dripping, which gives it a longer frying life in comparison with ordinary, standard deodorised drippings. Q Toreno is the perfect choice if it’s long lasting, finest quality Irish dripping that you require.

Q XL

Q XL is a refined and deodorised beef dripping produced in Europe from premium grade raw material. If you’re looking for a reliable dripping that produces traditional tasting fried food then choose Q XL – the dripping that excels.

Q Bronze

For An Improved Frying Performance Q Bronze is a refined and deodorised beef dripping produced in Germany to an extremely high standard. It has the added benefit of an anti-oxidant which makes it incredibly resistant to breakdown during use and ggives it an extended frying life. Q Bronze is the perfect choice if it’s premium quality, deodorised, long-lasting German dripping that suits your operation.

Q Gold

– NOW RSPO Certified The Natural Choice Q Gold is produced from fully sustainable palm oil. It’s a naturally coloured, premium quality palm with no hydrogenated fats. If being socially and environmentally aware is a factor then Q Gold is the one for you.

Q Platinum

Power & Performance Q Platinum brings together a blend of palm and hydrogenated palm to produce an oil with an exceptional frying life. It is all about power and performance; it’s the heavy duty frying oil for heavy duty frying operations. If you’re looking for all-vegetable oil which will resist breakdown in an environment with a high output, then take a look at Q Platinum.

Q Silver

Extreme Quality for Extreme Temperatures Q Silver is a unique mix of palm. Hydrogenated palm and rapeseed oil. The blend has been specifically developed to produce an oil with a distinctive savoury note and aroma which will interest friers who are looking for a vegetable oil with a similar taste profile to dripping. In addition, Q Silver has an exceptional frying life as the blend is resistant to breakdown at high temperatures and performs even under the most demanding frying conditions. If it’s vegetable you’re after which compares with dripping on taste and gives you a long frying life then Q Silver fits the bill.

For more information, please contact your nearest Q Partnership supplier Friars Pride on 01733 316400

Chippy Chat & Fast Food Magazine • March 2018

Henry Colbeck on 0191 482 4242

V A Whiltey on 01706 364211

Chippy Chat & Fast Food Magazine • March 2018

VITO – HOT Stuff in the World of Oil Filtering

Cooking oil filtration is often talked about in the Fish & Chip Industry, so why should you filter? Well there is the obvious answer that you will save money on your oil costs but there are equally other important factors to consider…

here is a filtration system suitable for all types of fish & chip businesses, it’s just a matter of doing your research. Cooking oil/fat will always rise in price whether you are using a premium or more standard oil you want to get the best out of it. The VITO system filters under pressure using a vortex method directly in the fry pan while oil/fat is hot and used straight after each service without having to let your pans or oil / fat cool down. Filtering oil at high temperature will ensure the best possible filtration. The Idea of The VITO oil filtration system is to filter several times every day and keep topping up with fresh oil. Of course eventually you will need to change your oil but using VITO daily will reduce these costs by up to 50%, furthermore with not having to wait for your pans too cool down you will save on labour costs as an added extra. The VITO can be used in conjunction with either built in filtration or mobile systems again saving time and effort for your team. Manufactured in Germany to the highest standards and sold in 150 countries worldwide, with a 2 year comprehensive warranty we really do know what oil filtration is all about. Let your customers know

The VITO system is available from approved selected distributors

Henry Nuttal 20

Chippy Chat & Fast Food Magazine • March 2018

Contact you distributor for further detail

Chippy Chat & Fast Food Magazine â&#x20AC;˘ March 2018

I would go 500 miles and I would go 500 back! Was a fish supper at Calum Richardson’s revered Bay fish and chip shop enough to lure me into a 1,000-mile round trip by rail to Stonehaven? Maybe not quite but throw in a Morrissey concert in Aberdeen on the Friday evening and a trip into the Granite City for dinner, and our (Oliver Boutwood and I) 36hour dash was well and truly underway.

fter 8 hours travelling up the East Coast we arrived at Stonehaven. Calum jumped on with some lovely Bay homemade pea fritters to help mop up some of the train beers (Craig Foster). We checked into the new Marriot Hotel in the city which was fantastic, before dropping into a local bar for a pre-dinner libation. Calum’s local knowledge did us proud for dinner. The Moonfish Café food was incredible. Under the watchful eye of Master Chef Professional Brian McLeish. We had pressed pork, egg, crackling, & piccalilli to start, a lovely piece of halibut with potato, cabbage, & apple for main and a rhubarb custard, ginger, & champagne for sweet. Paired with carefully chosen gins and wine, this establishment is a credit to the city. We were then whisked away to see Morrissey. Love or loathe (and I love), the former Smiths front man came to the Oil town with a start of tour swagger. With a mixture of old songs and new plus the odd cover, most of the crowd left happy. No trip out with Calum is complete without a few further beverages, and after one for the ditch we adjourned, excited to be visiting The Bay in just a few hours time. Sunday morning came, we were given a tour of Stonehaven by Calum, with glorious sun shine greeting us at the harbour. We then drove to the Bay Chip Shop which has majestic views.

Chippy Chat & Fast Food Magazine • March 2018

It was 11.50 am and we took a tour of the shop. It is small but perfectly formed with every inch planned to make the staff and customer journey as comfortable as possible. In the tattie room we were greeted with potatoes grown less than 2 miles from where we live! Mark Gilbert (the farmer) was pleased with our social network interaction. On the stroke of 12 noon Calum, Stuart and the team opened the door. Instantly over 20 people streamed in for what seemed a relentless but very well organised Saturday lunch time shift. On the menu for us was haddock, chips, fishcake, scampi and some homemade mushy peas. The haddock was so white, and full of flavour, the chips fluffy on the inside a glorious colour and crisp to touch. Jimmy Buchan’s scampi melted in the mouth. All to soon it was time for us to get back on the train for our 8-hour journey back. Like many others of you out there we applaud great fish and chips, and yes, I was very pleased to make a 1,000 mile round trip to try these, and of course to listen to his master’s voice. Heaven Knows I’m not Miserable Now Austen

Chippy Chat & Fast Food Magazine • March 2018

The Nation’s No1 Fish & Chip Shop SausageIt’s All About the Ingredients! The 42ND STREET frozen food range prides itself on choosing only the finest ingredients, guaranteeing quality and consistency with every bite, ensuring your customers return time after time. From the best-selling 42ND STREET Classic Sausage to whole chicken breast 42ND STREET Fillet Bites and Chicken Fillet Burgers, you can be assured that you are serving the finest food with the finest ingredients.

The ORIGINAL 42ND STREET Classic truly special – this percentage of pork means that it can justifiably be called a pork sausage – a status not many others can claim! The 42ND Street Classic Sausage is perfect either battered or simply fried and can be cooked straight from frozen. Due to popular demand, the same unmistakeable taste of The ORIGINAL 42ND STREET Classic Sausage is also available in Gluten Free! Fish & Chip Shops across the UK have now sold enough 42ND Street Classic Sausages to cover the 3459 miles all the way from London to New York’s 42ND Street and more! Why not boost sales even further in your business by promoting your 42ND Street Classic Sausage menu option by taking advantage of FREE point of sale; whether it’s posters, digital menu material or door signs, there is something to catch your hungry customer’s eye.

he ORIGINAL 42ND STREET Classic Sausage is number one in fish and chip shops for a reason. Produced from only quality prime cuts of pork, the Classic Sausage has been specifically developed to ensure fantastic flavour coupled with a succulent yet firm bite. The high pork content of 50% is what makes 42ND STREET... it’s all about the ingredients!

The 42ND STREET Sausage range includes: The Original 42ND STREET Classic Sausage The Original 42ND STREET Gluten Free Classic Sausage The Original 42ND STREET Deep Fry Sausages 42 ND Street products are exclusively available from the Q Partnership: Friars Pride on 01733 316400

Chippy Chat & Fast Food Magazine • March 2018

Henry Colbeck on 0191 482 4242

V A Whiltey on 01706 364211

Chippy Chat & Fast Food Magazine • March 2018

Really Sociable Sausages! McWhinney’s Social Network Sensation

ince 1898 McWhinney’s Sausages have been famous for making the very finest Irish Pork Sausages across the chip shop, restaurant and hospitality trades. However, in more recent times they’ve also established a global reputation across social media. With an audience of over 115,000 followers across Facebook and Twitter, McWhinney’s Sausages really know what matters to the public, and how to engage and entertain their fans and followers. The secret? Well, it’s vital to promote the McWhinney’s and Bigfoot Sausages brands by creating compelling content, and giving away some fantastic prizes. Hot on the heels of January’s Notebook giveaway in which the Bigfoot Sausages Facebook page distributed 5 stunning 4GB Notebooks, the company is now announcing 5 different winners of Microsoft Lumia 550 Smartphones! It’s through this dedication to exciting giveaways that the McWhinney’s and Bigfoot Sausages brands have carved out a stellar reputation as the place to be on social media! As MD Kevin McWhinney said, “We have a wide and loyal customer base across the UK and Ireland, and we love to reward our fans with fantastic prizes. Social media is a great place to promote our products, but it’s also the ideal platform to have a bit of fun with our customers. Our prize bonanzas have proven to be a real hit over the last few years, so

Chippy Chat & Fast Food Magazine • March 2018

we’re more than happy to keep going. We’ve already given away thousands of prizes, and we’ve loads of exciting ideas in the pipeline.” You can find McWhinney’s Sausages on Twitter (@McWhinneysSgs) and on Facebook (Bigfoot Sausages), so make sure you jump on board. Who knows…you could be one of the next big winners!

Contact McWhinney’s Sausages Ltd, 10 Balloo Way, Balloo Industrial Est., Bangor, Co. Down, N. Ireland, BT19 7QZ Tel: 028 9127 1811 Fax: 028 9127 1795 Email: info@mcwhinneys.com Web: www.mcwhinneys.com

Chippy Chat & Fast Food Magazine • March 2018

McWHINNEY’S

SAUSAGE BREAKFASTS

WE USE

BECAUSE WE CARE! Quality Irish Pork Sausages

Telephone: 0044 28 9127 1811 | Website: www.mcwhinneys.com 27 27 Chippy Chat & Fast Food Magazine • March 2018 Chippy Chat & Fast Food Magazine • March 2018

Blake’s Heaven

Blakemans Reaches Milestone with Quality and Innovation

lakemans have reached the milestone of 65 years in the sausage and meat manufacturing business in one of the most up to date facilities producing consistently high quality products. Their extensive range of fresh frozen sausage manufactured from only the finest ingredients are complimented by an array of cooked products. The versatility of the facility allows for the production of sausages, meatballs and stuffing balls in endless flavour and size combinations. The Blakeman’s ‘Supreme’ brand synonymous with quality, taste, consistency and value, the biwords of a company with 65 years experience in the food industry producing the now famous deep-fry, non-split ‘Supreme Sausage’ having Blakeman’s secret seasoning formula developed for an economical customer led alternative to fish. This is now a mainstay with Fish & Chip establishments nationwide. With this broad spectrum of products that are available in various sizes including

Chippy Chat & Fast Food Magazine • March 2018

a gluten free version of the ‘Supreme Sausage’, we are the market leaders here to help you increase your business. We have created and produced an ever expanding list of spectacular products for clients, ranging from a pork and chorizo meatball, Aberdeen Angus meatball, gastro sausage, hot dog sausage as well as a collection of reduced fat, reduced sodium, sugar free and gluten free products. Innovation in the fast-changing markets are catered for by our bespoke development kitchen where recipes are fine tuned for taste, texture and appearance, to meet with customers exact specifications. These new products give the casual dining, gastro pubs, hotels and quick service sectors a high quality alternative for their menu, a bonus in this rapidly evolving eating out market. Keeping pace with the changing demands of catering and retail customers, Blakemans have developed an unbeatable product range having achieved this status by the continued investment in its state of the art manufacturing, storage and distribution premises.

Contact James T. Blakeman & Co. Ltd. Millennium Way, High Carr Business Park Newcastle - U - Lyme, Staffs ST5 7UF Tel: 01782 569610 Fax: 01782 569611 E-mail: admin@blakemans.co.uk www.blakemans.co.uk

Chippy Chat & Fast Food Magazine • March 2018

Magical Fish Terry Tour! The real story behind the Beatles visiting Smedley’s Fish and Chip Shop

he first week of filming for the Magical Mystery Tour television special saw a number of scenes being filmed between Newquay and London. The coach party had stayed for three nights at the Atlantic Hotel in Newquay. Following breakfast on this morning, a brief scene was filmed in front of the coach and hotel in which the entire party cheered and waved to the cameras. The coach then left for London, stopping for several scenes en route. The first of these was unused in the final edit, but involved people crowding into a tiny chip shop, Smedley’s at 108 Roman Road in Taunton, Somerset. The Beatles were filmed firstly from behind the counter ordering food, and then in the main part of the shop eating their lunch. The Beatles were at Smedley’s fish and chip shop, Taunton, on 15 September 1967 The shop’s proprietors, James and Amy Smedley, were said to be the grandparents

Chippy Chat & Fast Food Magazine • March 2018

of “little” Nicola Yale (or Hale, as she was known in the film). Mrs Smedley’s niece was employed to recruit extras for Magical Mystery Tour, hence the connection. More filming took place in a country pub, a hall, a hostel and on board the coach. During the latter, accordionist Shirley Evans led the coach party with a number of singalong songs including Toot Toot Tootsie, When Irish Eyes Are Smiling, When The Red, Red Robin Comes Bob, Bob, Bobbin’ Along and the Can Can. The coach dropped John Lennon, George Harrison and Ringo Starr off in Virginia Water, Surrey. Paul McCartney remained on board until its destination, Allsop Place in London. A second week of filming for Magical Mystery Tour began on Monday 18 September 1967. Who has been in your shop? email me austen@chippychat.co.uk.

Chippy Chat & Fast Food Magazine • March 2018

YOUR WINNING TEAM

Proud to be... the Range Company of Choice for Award Winning Fish and Chip Shops •

Over 125 years of sales experience

•

Nationwide network of engineers

•

The industry’s best after sale service

Chippy Chat & Fast Food Magazine • March 2018

T 01778 380 448 E sales@kfeltd.co.uk W kfeltd.co.uk KFE Ltd, Bentley Business Park, Northfields Industrial Estate, Market Deeping, Peterborough PE6 8LD Chippy Chat & Fast Food Magazine • March 2018

No it’s Not a Drive Thru!

Car crashes into chippy suffers chips to body work

he owner of a fish and chip shop has confirmed no one was injured when a car ploughed into the building. Emergency services were called to Papa’s Super Fish Takeaway Rochester recently following reports a car had crashed into the business. It is thought the driver, an elderly woman, had got stuck on the wet road in front of the shop. When she tried to reverse out she went through the shop window. Julia Matheou, who owns the business with her husband Kiki, said at first they did not know when they would reopen. Speaking to KentOnline, Mrs Matheou said: “It was a tragic accident and it’s devastating the shop had to close but the most important thing is that no one was hurt. “The lady got her car stuck between some metal posts in front of the shop and when she went into reverse she came in. She wasn’t hurt either and her son came to get her. “There’s a huge step up to the shop front so I really don’t know how it happened. “It was outside of shop hours so there was only a few of the girls prepping in the back but fortunately no one was hurt. “Fortunately the damage is all superficial and we will endeavour to get back open to customers as soon as we can.” Have you had any mis-haps? email austen@chippychat.co.uk.

Chippy Chat & Fast Food Magazine • March 2018

In a Barbie World! Take a look at one of Canada’s Finest Fish and Chip Shops

arb’s Fish & Chips is floating in Victoria BC’s Inner Harbour at the vibrant Fisherman’s Wharf. Over thirty years ago, a lady named Barb started serving fish and chips on the dock at Fisherman’s Wharf. She had a 100-pound bag of potatoes and ran out before the end of the day because they were so popular! Ever since, Barb’s has been drawing people to the waterfront. Here you can enjoy watching all the activity – fishing, sail, charter and house boats, seals playing in the harbour, sea planes taking off and landing – as you sit at open-air picnic tables eating Barb’s tender-crisp pieces of halibut, cod or sockeye salmon and fries. Barb’s Fish & Chips Seafood Restaurant opened in 1984 (between March and October), and has continued to grow and expand ever since. Word of mouth and positive community support have helped make them a landmark in Victoria, being voted #1 ‘Best Fish and Chips’ for the past 33 years. They pride themselves in serving quality, freshly made food. All of their burgers, chowder, dips, dressings, carrot cakes

Chippy Chat & Fast Food Magazine • March 2018

and famous chocolate chunk cookies are made in our Prep kitchen and brought daily to the restaurant. And their friendly crew is the best! Barb’s has also had the honour of being a film set for the series, “Sea Hunt”, as well as being featured on the TV Food Network, mentioned in the novel “Deep Sting” and a Harlequin Romance novel entitled “Wild Passage”, in addition to numerous newspaper articles and such travel guides as “Best of the Pacific Northwest” and “Lonely Planet”. Barb’s was also rated by Sunset Magazine as one of the “Top 10 seafood spots by the sea in North America”

Pacific Halibut

Halibut has always been a choice eating fish due to its delicious firm white meat and is often the premier fish at gourmet restaurants. Halibut is the largest member of the flounder family and can sometimes reach 40 years of age and weigh in excess of 500 pounds. At Barb’s Place, they source Halibut directly from BC’s West Coast fishermen who fish the waters from

Chippy Chat & Fast Food Magazine • March 2018

Alaska to California. They buy fresh whole fish and filet it in our kitchen into beautiful white and flakey quarter-pound servings.

Atlantic Cod

Atlantic Cod is lean and white with a sweet, delicate taste which flakes tenderly when cooked. The Atlantic cod (Gadus morhua) is one of 59 species of the family Gadidae. The cod family is the most numerous and best represented of fishes in the Canadian area. A marine fish which occurs mainly in icy waters of the northern seas. Generally, cod average 2 to 3 kg in weight and about 60 to 70 cm in length. They usually do not exceed 30 kg, but there is one record of a cod that weighed about 96 kg and was more than 180 cm long. Atlantic Cod has a lower moisture content than its Pacific cousin and this makes it better for battering and deep frying.

Oysters

Oysters are a favorite of food lovers worldwide and can be eaten raw or cooked. However, they are prepared, oysters are popular for their delicate, nutty flavour and briny tang. At Barb’s they serve fresh local oysters from the world-famous Fanny Bay on Vancouver Island. They have yet to find a pearl in their oysters, but they do make a jewel of a meal!

Dungeness Crab

Barb’s purchases whole live Dungeness crabs and cooks them fresh in the kitchen, ready to serve to you steaming hot and succulently flavourful.

Mussels

The blue mussel is the most common variety found and harvested from along the wild BC Pacific coast. Mussels have a rich, buttery taste that makes them considered a delicacy the world over. At Barb’s they serve mussels steamed to perfection, offering succulent, rich and sweet meats that are plump and tender.

Seafood Chowder

If you want a real treat, try their home-made Seafood Chowder. This isn’t just clam chowder with a few potatoes thrown in, it is a real meal in a bowl. Delicious fresh pieces of halibut; salmon; smoked salmon; clams; mussels; freshly chopped vegetables; seasoning and all in a cream base and served with garlic toast. This chowder is always a crowd pleaser and has been their staple dish for over a decade. Whether you are a tourist or a Victoria resident looking for a great meal and an excursion that is out of the ordinary try Barbs. www.barbsfishandchips.com 37

Chippy Chat & Fast Food Magazine • March 2018

Mr C’s Field a Winning Team The National Fish & Chip Awards last month saw Mister C’s of Selby, North Yorkshire, recognised as the winner in the category Field to Frier.

ark and Denise Corbally, owners of Mister C’s were in London with some of their team including Peter Calvert who also won Drywite’s Young Fish Frier of the Year. Mark commented on their double award victory saying “We are really happy to have been recognised at the awards this year, it means a great deal to everyone at Mister C’s I know the team have been watching the results come in on social media sharing it with our customers in real time! The Field to Frier is particularly special as we work with a local farmer, Martin Pashley, we work with Martin to perfect every part of our process literally from the field which means our chips are the best they can be. Its great to be recognised for this effort.” Mister C’s potatoes are farmed around 12 miles from Mister C’s shop and restaurant, the Yorkshire countryside offers rich soil, low laying flat ground and irrigation which are all ideal for potato growing. The location of the farm allows the Mister C’s team to visit as frequently as needed, sharing industry knowledge on how the farm can help the quality of chips through their farm techniques, storage and transport to the shop. Martin delivers twice each week and they are placed in a purpose-built storage facility, situated at the rear of the building for easy access for deliveries and near the preparation area. Potatoes are received in paper sacks, stacked on wooden pallets away from the walls, the storage facility has two delivery doors which enables easy to manage stock rotation. Working with Martin Pashley, Mister

Chippy Chat & Fast Food Magazine • March 2018

C’s frequently review potato variety and use around 4 different varieties overall with Ramos, Saggita being particular favourite’s due to their consistency throughout the seasons. This season Mister C’s has found Ramos are frying really well and producing good results. Mister C’s share this feedback with Martin, the farm has a purpose built, temperature controlled storage facility means Martin is able to supply the Ramos variety for most of the season. Since the January Award ceremony, Mister C’s team have been busy, not just with the increase in footfall from customers following the PR around the awards, but also working with organisations locally to share their success. Over the next few months Mister C’s is holding educational visits from local Schools and Colleges for students to understand the process of preparing fish and chips before cooking their own lunch. Local MP, Nigel Adams is also visiting the shop which is great honour for Mark, Denise and their team. You might think this would be taking up all their time, but the Mister C’s team are also busily launching a new delivery service for the local area. Mister C’s customers are able to order online currently for collection, in March the new delivery service will be available for lunchtimes to local businesses and teatimes for people in their homes. Mister C’s management team has regularly attended the Isle of Ely Industry Open Day over the years and recognise this as being an important part of their Field to Frier success, offering the opportunity to share industry knowledge and pick up ideas from other shop owners and suppliers. Mister C’s will be presenting at this year’s event in September. Chippy Chat & Fast Food Magazine • March 2018

POWER CUT! ACT NOW AND SAVE MONEY ON YOUR SHOPS GAS AND ELECTRICITY

Your energy bills are one of the most expensive elements of running a fish and chip shop. Here at Chippy Chat we have joined forces with Smart Utility Management to help you reduce these costs.

mart Utility Management are one of the fastest growing independent Energy Consultants in the UK. Their team of energy specialists work closely with thousands of businesses across the UK each year, helping them to reduce their energy consumption and negotiate more competitive energy deals thanks to a SMART approach to utilities management. If you are a business consumer, switching energy supplier or setting up a new account in your premises can make a big impact on cutting your bills. • Gas and electricity is a major cost for any fish and chip restaurant • Energy prices are ever-changing and there is a lot of uncertainty because of “Brexit” • Managing this to maximise profit should be a priority but there simply isn’t enough time in the day!

Chippy Chat has teamed up with Smart Utility Management to help the Fish and Chip and Fast Food industry remove this problem and maximise profitability!

Chippy Chat & Fast Food Magazine • March 2018

SMART negotiate directly with suppliers to deliver the best energy solutions for your business needs. You will get a FREE initial analysis of your current contract and usage, allowing you to make the most informed decision to enhance your business and ultimately, save you money. Smart Utility Management are a unique team of energy professionals with over 50 years’ experience in the utilities sector. They support over 20,000 businesses and commercial properties across the UK, helping them to reduce their energy bills, consumption levels and carbon footprint. SMART are passionate about reducing energy consumption and pride themselves on achieving great savings for their customers. Due to a close relationship with leading energy suppliers, they can procure the best energy solutions and services on the utilities market for your needs. Their passionate team work on your behalf to manage every aspect of the process, making sure your energy saving journey is smooth and hassle free. Contact SMART now to see how much THEY can save you on your gas or electricity renewal! Step 1: Call and speak to your dedicated account manager Step 2: Give them permission to assess your energy contracts with your current supplier Step 3: We will call you back to provide you with the most appropriate renewal quotation for your business. To help you save money on your gas and electric call 0191 300 8543 and quote Chippy Chat

Chippy Chat & Fast Food Magazine • March 2018

Approved Field to Frier Distributors South West - Midlands - Wales

We are a Long established family firm of potato merchants, leading fish & chips shop suppliers and stockists of catering supplies. Our customers cover a wide area including Gloucestershire, Herefordshire, Somerset, Worcestershire, South Wales & Wiltshire.

Mason Potatoes have decades of experience We source potatoes from only the best growers and suppliers who meet our stringent quality standards By using our own fleet of vehicles our deliveries are customised to fit specific customer requirements We have an understanding of the region we cover that is second to none Our extensive range of dry goods and sundries ensures that we offer a unique service to our customers We focus on delivering the highest quality at the most competitive price To protect our customers against the ever changing price of one of their basic commodities we offer the security of fixed price contracts for our potatoes

R & M Potatoes Ltd Unit 1, 2 Lesgarn Villas, Stones Abersychan Pontypool NP4 6TH

Supplier of good quality potatoes Ring

07811 134475 anytime

420 Blackburn Rd, Chorley, PR6 8HX

soltashe@googlemail.com

WILLIAMS Potatoes Suppliers of potatoes throughout the Westcountry phone

01626 890871 www.williamspotatoes.co.uk info@williamspotatoes.co.uk

Visit...

www.masonpotatoes.co.uk You can call us on:

01989 762000 Midlands, Wales & South-West

P o t a t o e s

L t d

Now Supplying North and West Lon don Mitchell Potatoes (Estab 1883) is proud to be one of the UK’s longest established potato merchants, a record built on quality and reliability.

G Marsh Potatoes Stand 4 Wholesale Fruit Market Hickman Avenue Wolverhampton West Midlands WV1 2TX

07831 299757 (Paul)

07711 623007 (Andy)

North West

Woodward

Annual fixed price contracts: We offer fixed price contracts to help you manage your budget without the worries of price fluctuations.

Finest Quality Chipping Potatoes Call : Richard

We stock all frying varieties.

01926 633 323

www.mitchells-potatoes.co.uk @mitchellpots

Potatoes

T: 0151 4245449 M: 07885 636713

Mitchell Potatoes Chippy Chat & Fast Food Magazine • March 2018

North West

Anthony Swift (Liverpool) Reliable daily deliveries throughout the North-West Guaranteed quality supplies throughout the year.

Specialist supplier to fish and chip shops

0151 526 5318 aj.swift@live.com

A reliable supplier of wholesale potatoes and freshly cut PG Chips based in Manchester, you just can't beat Vic Graham for our quality, service and price.

Consistent quality: Our large supplier base and vigilant quality control helps provide consistent quality all year round. Punctual deliveries: We run a fleet of modern vehicles with 24hr breakdown assistance.

01254 830305

Catering for many restaurants, pubs and takeaway businesses, we have over 35 years' experience in the industry and have established ourselves as the trusted name amongst chip and potato suppliers. Once you've tried us, you won't want to leave, here's why: u We are suppliers of the best frying potato in the North West u Delicious and fresh pre-cut PG Chips u We use only quality Lincolnshire and Cambridgeshire potatoes u We pride ourselves on our punctual delivery, Monday to Saturday, within a 50 mile radius of Manchester u We offer excellent value for money Vic Graham Ltd South Boyd Street, Tottington, Bury, Lancashire, BL8 3NA

T: 01204 887415 Potatoes@vicgraham.com

www.vicgraham.com North West 40

Chippy Chat & Fast Food Magazine • March 2018

Sustainably sourced potatoes your customers will love Scotland

Yorkshire

North-East & Borders

Fraser

Call the Potato Professionals Today Bridlington Scarborogh Pickering

Pontefract Wakefield Bradford Leeds

NORTH YORKSHIRE

LANCASHIRE

Thorne Barnsley Sheffield Doncaster Rotherham Goole Grimsby

YS H IR

LINCOLNSHIRE

AF ST

NOTT ING

HA MS

HIR E

SOUTH YORKSHIRE

CHESHIRE

Call 01670 521801 07850 772578 brrygraham@aol.com

Central and Southern England

SH IR E

Eagle Hill

Established 80yrs

Marketing

37 Craigboy Rd Telephone: 028 9188 2280 Donaghadee 028 9188 3519 BT21 OLP Mobile Numbers: 07802882280 N.Ireland 07801585945 Fax: 028 9188 3394 www.eaglehill.co.uk

H & E R Hubbard Potato Merchant

Specialising in the Fish & Chip Shop Trade Glebelands, Church Lane, Dover, Kent, CT15 7JP

Call – 01304 830437 Mob: 07885 174722

Family owned potato supplier based in Henfield, Sussex. Telephone : 01273 492341 John Mobile : 07850 361 999 Peters Mobile : 07860 483197 info@ehillsandsons.co.uk www.ehillsandsons.co.uk

Mansfield Ashbourne Notts Derby Dronfield

LEICESTERSHIRE

North Lincolnshire Scunthorpe

Area Covered

Fixed price contracts available Potatoes replaced within 12hrs in the unlikely event of you being dissatisfied All batches rigorously checked and test fried Ring today for your free sample

Lomas Potatoes

London & South East

01909 562327 (3 lines) 07932 155677 (Andy) 07703 263033 (Garry) (E,Yorks, N,Yorks, W,Yorks)

allomas@btconnect.com North East

For a Fast and Reliable Service Call John or James Suppliers of Top Quality Chipping Potatoes for Over 30 Years into Milton Keynes and Sourounding Area Little Brickhill, Milton Keynes. MK17 9DN

01908 377537 01908 271498 We cover Cambridge, London, Oxford, Reading and now Rugby The finest, freshest potatoes grown from the best Cambridgeshire soil Vast range of varieties to suit you Long established family business Friendly and reliable services We deliver when it’s convenient for you Importers of potatoes for quality all year round Fixed price contracts

Delivering quality sourced potatoes to Fish & Chip shops daily throughout the North East and North Yorkshire We are a family run company with family values, originally started in the 1940, the company is now run by Gordon Cracknell, third in a generation of Potato merchants. Strong relationships which have been built up over the years with suppliers across the UK and Europe enable us to supply the premium quality potatoes that our clients want. All major varieties of potatoes ranging from Maris Piper, Ramos, Saggitta, Challenger, Agria, Amora, Accord, Maris Bard and Premiere.

Call -

Telephone: 0207 987 7890 & 0207 987 8456 Wisbech: 01945 772242 Largest distributor of potatoes and Lordchips, rapeseed oil, frymax, battermix, gherkins, & sauce

Hunters Potatoes

(S,Yorks, N,Yorks, Notts)

Eden House, High Hesleden, Hartlepool, TS27 4QF

( Northumberland )

Daily deliveries throughout the North-East, supplying fryers with the best chipping potatoes available in the marketplace Consistent quality throughout the year.

Northern Ireland

Potato

EAST YORKSHIRE

WEST YORKSHIRE GREATER MANCHESTER

Tel : 01358 742345 Mob : 07799 661333

Delivering quality potatoes throughout your region

BWH Graham

01429 836255

R.A.W Potatoes Ltd Call: Graham White T: 07855 940013

Chippy Chat & Fast Food Magazine • March 2018

D S P S Dennis Supreme Potato Supplies Tel: 01353 741914 Mob: 07931 540 515 Mob: 07528 819456 Email: dspspartners@yahoo.co.uk Web: www.dennispotatoes.co.uk

Gloucester Wholesale

Unit 15a Bamfurlong Ind Park Cheltenham Gloucestershire GL51

Tel: 01452 856111 Mobile: 07774 675303

Chippy Chat & Fast Food Magazine • March 2018

How are Spuds Shaping Up This Year? The 2017/18 potato crop whilst may have been one of abundance, it has had its problems and they are set to continue for a few weeks yet. By Austen Dack

L to R - Oliver Boutwood Isle of Ely Produce, Steve Barclay MP and Richard Lee of PJ Lee & Sons

any shops are reporting niggles with them and we thought we would look at some of the reasons why. Reports are coming in of mis-shaped, bruising, hollow and potatoes and inconsistent fry colours. David Mitchell from Mitchell Potatoes said: “This year’s crop has been unique in many ways. Unlike tins of beans and fizzy drinks we our marketing the best of what nature delivers. The weather during growing season and harvest will affect greatly the end product, and many forces have added up to deliver an inconsistent but abundant crop. Unfortunately, this looks set to continue until the end of the season as those in store will not be any different in quality to stock already in the market place. The good thing is although shops may have to work harder with what we have, at least the prices are relatively low, so there is room in the margins for a little waste. Imagine if they were a little wasteful and in short supply at a higher price? We will deliver the best potato available at the best price and will hope that that the 2018 crop is a little less problematic.” Richard Lee from PJ Lee & Sons a major UK Grower said: “The Potato Council (AHDB) have predicted correctly a large crop this season with high carry over due to heavy yields being achieved all across the UK. The grower however may have had high

Chippy Chat & Fast Food Magazine • March 2018

yields, but quality is down, the season has produced large tubers and sporadic growth which has given us mis-shaped tubers some of which are carrying damage. So yes, there is a surplus but there is unfortunately still a shortage of high quality frying chipping potatoes for the market. There will be a two-tier price going forward with prices slowly increasing as season goes on for quality product, as lower quality stock comes under pressure to find a home. It is Very unusual to have such high yields coupled with poor quality In recent years we have set the bar high for quality and that is a challenge in the current growing season.” Oliver Boutwood from Isle of Ely Produce said: We are busy now assessing the stock left in our stores. We are finding that the quality is varied with a high percentage of samples found to have hollow heart and/or are mis-shaped. They can also have a mixed fry colour especially Agria and Markies. The best stock is in short supply, so the race is on to secure these for our buyers from now until the end of the season. It is also a wet start to 2018, and the new seasons planting maybe delayed. Growers are cutting back on acreage on ‘earlies’ due to poor prices. We will need the old crop to last a little longer therefore we are expecting things to get a little tighter, & prices are set to rise. There is a lot of poor quality stock that will struggle to find a home and put further financial pressure on growers. This could result in farmers coming out of growing potatoes altogether, which will have a knock-on effect in seasons to come www.isleofely.co.uk

Chippy Chat & Fast Food Magazine • March 2018

Isle of Ely Industry Open Day Isle of Ely Produce and Chippy Chat are to once again open their doors to chip shop owners and managers so they can see first-hand the journey a potato makes (from seed through to field & farm) before it reaches their shops

By Austen Dack

n 2017 we had over 120 friers and suppliers join us for one of the best industry days out of the year. The event will be held on Sunday 9th September (9.30 am start) in Ely,

Producing Quality Cambridgeshire Producing QualityPotatoes Maris Piper Markies - Divaa - Agria Cambridgeshire Potatoes Our strength is continuity of supply Maris Piper - Markies - Divaa - Agria Call your local wholesaler today Our strength is continuity of supply Call your local wholesaler today and ask for PJ Lee Potatoes

Cambridgeshire and will be available on a first come first served basis. It is FREE for all chip shop owners and managers. The day is once again supported by the NFFF. It is an important day for suppliers too, as much of the day will be spent exchanging ideas from across the industry, and attendees are given key time to talk to sponsors/ exhibitors on the day. In fact we are offering suppliers a great rate to attend on the day to come and show friers what they do. With prices from just £249, (to help us pay for the day) why not come and display your products. If you need a bigger space please call/email us and we will tailor the package to your needs. Already we have a great line up of speakers pencilled in (with a full AV stage set up) including National Fish and Chip Independent Takeaway winners Millers of Haxby, and Field to Frier winners Mr C’s. Sponsors and suppliers for 2017 included Middleton Foods, Kerry Food Service, Drywite, Pukka Pies, Friars Pride, Wrapped Insurance, KFE, T Quality, Vito and P J Lee & Sons. Please contact me if you would like to sponsor or exhibit? Also, included in the day will be an optional visit to one of the biggest potato farmers in Cambridgeshire. In the evening many people stay on in Ely and meet up later for a meal and a few drinks whilst discussing the latest trends in the industry and how everyone can get involved with promoting fish and chips!

If you would like to attend the event please email amanda@chippychat.co.uk (as a chip shop) or exhibit/sponsor please call Austen Dack on 07863 123 929 or email me at austen@chippychat.co.uk 44

Chippy Chat & Fast Food Magazine • March 2018

Sunday 13th May 2018 The Belfry Resort & Spa

Book Now DIRE

Lichfield Road, Wishaw, Sutton Coldfield, B76 9PR

C WITH KTLY FE

Join us for a fantastic evening of entertainment from world class band e2 and surprise guests throughout the night. Golf The KFE Golf tournament will take place at the majestic fairways and carpet smooth greens of the world renowned Brabazon course.

Dress code Black Tie. Book early as there are limited places available.

With thanks to our Sponsors

T 01778 380 448 E sales@kfeltd.co.uk W kfeltd.co.uk 45

KFE Ltd, Bentley Business Park, Northfields Industrial Estate, 45 Chippy Chat & Fast Food Magazine â&#x20AC;˘ March 2018 Deeping, Peterborough PE6 8LD

Chippy Chat & Fast Food Magazine â&#x20AC;˘ March 2018 Market

Mayflower present their all-new, never before seen Southern Style Gravy Mix

he launch of Southern Style Gravy Mix will take Mayflower onwards and upwards as it replicates the success of the current Mayflower Curry Sauce Mixes. Many years of development has come together to perfect this Southern Style Gravy Mix. Time has been spent adapting and altering each recipe. Once it was just right, King Asia Foods felt they had a secret recipe that they had to hold onto tightly! King Asia Foods founded in 1985 pride’s itself in producing quality driven oriental products. They strive to work with customers in creating innovative food solutions within the retail and foodservice sectors. Mayflower came about by Kin Him Fong, the founder of King Asia Foods, he stated “we wanted to emulate Chinese dishes from restaurants and take away outlets but through retail and offer a convenient way of enjoying this cuisine. The success of Mayflower has become the heart and soul of King Asia Foods!” Mayflower Curry Sauce Mix is the market leader, the success of this product has led to the launch of another sauce that will stand shoulder to shoulder with its siblings. The marketplace currently has a vast number of trends that are emerging and making sure product developments are meeting these different trends is essential. The vegetarian market is being met by this product because it is suitable for both vegetarians and vegans. Mintel Academic research suggests that while there is a concern for welfare of animals and the planet, the reasons behind choosing vegetarian products is leaning towards another key trend of health and wellbeing.

Chippy Chat & Fast Food Magazine • March 2018

Every day consumers are opting for American Inspired dishes, shown through the success of many fast-food outlets. King Asia Foods wants to take advantage of this ever growing cuisine. The Southern Style Gravy Mix aims at the heart of social media trending ‘fakeaway’ culture. Mayflower is bridging the gap between American culture and the Great British menu. The Southern Style Gravy Mix is completely versatile and unique as there has been a gap in the market for this style of gravy for many years now. The Southern Style Gravy Mix retail release has started to create a real buzz on social media.

Instagram Comments: #MayflowerGravy “… the Southern Style Gravy was immense! It’s 100% being made again.” @Slimminglouise28 “Mayflower Gravy, in love with this stuff, especially over chicken.” @healthy_holly_mfp “Whoop whoop!!! Finally found the mayflower gravy!! Had it for dinner tonight on sw chips with broccoli and steak!! Was delish!!” @lifelovesnlosingweight “Mayflower gravy is amazing!...I tried it with chips, steak & peas. 3.5 syns for 100g.” @chescas_sw

Contact For more info and a FREE sample Tel: 01302 760070 Email: info@kingasia.co.uk Web: www.kingasia.co.uk

P M @MayflowerTastesGood N @MayFlowerTasty

Chippy Chat & Fast Food Magazine • March 2018

New Appointments at Drywite

Left to Right - Kelvin Lee, Susan Grant, Martin Clarke and Dr Matthew Cave

Austen Dack

ll at Chippy Chat were sad to learn of the passing of Briar Wilkinson, and the huge void she has left in the world of fish and chips. She helped us immensely in the early stages of Chippy Chat, and was always there to offer words of advice. Kelvin has issued the following statement on behalf of the team as they look to consolidate and grow their business in the future.

Chippy Chat & Fast Food Magazine • March 2018

Although we had a very sad start to this year, I am now very pleased to bring you better news with the announcement of three new appointments to Drywite Limited’s Board of Directors. Susan Grant has been appointed as Finance and Administration Director, Dr Matthew Cave has become Operations Director and Martin Clarke is now Sales and Marketing Director. Susan, Matthew and Martin have worked extremely well together as our senior management team for some time and I am confident, as we celebrate our 85th year, these appointments will secure the long-term future for Drywite in all sectors, ensuring continued growth as we further progress with investing in our business. Regards Kelvin Lee Managing Director Drywite Ltd 01384 569556

Chippy Chat & Fast Food Magazine • March 2018

A PROSPEROUS START TO 2018 WITH THE ‘REEL’ EXPERTS Buyer demand is particularly high around this time of the year and we have seen significant levels of interest in fish and chip businesses. With over 25 years of experience in the sector, we provide a professional and honest approach to selling your business. CURRENT OPPORTUNITIES FISH BAR, SOMERSET

(45963) £700,000

•

Delightful English fish and chip shop with takeaway and eat in services, scope for development

•

Turnover in excess of £500,000 net and growing (over £9,600 per week)

•

Excellent potential to expand, ideal investment, group buyer or development potential, PP development prior authorised

•

Viewing recommended

MANTLES FISH & CHIPS, LINCOLNSHIRE

(45355)

£530,000

KING KOD PRESTON

Reference: 45552

£124,950

> Excellent location > High potential > Viewing recommended

•

Offers Considered, Fabulous Traditional English Fish & Chip Take Away and Restaurant

•

Weekly Turnover £3,300, Genuine Growth Potential

•

Immaculately Fitted, Superbly Equipped, 3 Bed Accommodation

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Retirement Sale

THE COTTAGE BLACKPOOL Reference: 45777

£380,000

> Open to offers > Top UK chip shop and restaurant > Weekly turnover £7,000 approx

Chippy Chat & Fast Food Magazine • March 2018

WOLDS FISH BAR NOTTINGHAM Reference: 45854

£350,000

> Fabulous traditional English fish and chip shop > Weekly takings £9,000 > Immaculately fitted

PHILPOTT’S FISH & CHIPS SOUTHAMPTON Reference: 44905

£55,000

> Annual turnover approx. £74,000 > 2 bedroom owners flat

Chippy Chat & Fast Food Magazine • March 2018

TO BUY: 0844 2488 259 TO SELL: 0844 2488 260

POTTER FISH BAR GREAT YARMOUTH Reference: 45860

£465,000

> Traditional restaurant with alcohol license > Owner run with good reputation > Peaceful Location

ABINGTON PLAICE, NORTHAMPTON Reference: 46010

£119,995

> Well populated residential area, fitted to high standard

THE KINGFISHER LUDLOW

WONG’S FISH & CHIPS STOCKPORT

Reference: 43228

Reference: 45650

£229,250

> Substantial investment opportunity > 3 story detached property > Highly populated area

£164,999

> Excellent main road location > Weekly turnover £1,000

RECENTLY SOLD

PHIL’S YER TUM ROCHDALE Reference: 44567

> Well known fish & chip take away > Weekly takings £1,700 (5 days only), no weekends, terrific potential

CANNOCK ROAD FISH BAR WEST MIDLANDS Reference: 44422

> Well known traditional fish and chip takeaway > Weekly takings £2,500 (6 short openings) > Valuable equipment

MARKET STREET FISH & CHIPS WIGAN

CONNELLYS BURNLEY

THE ROCK & SOLE PLAICE WEST YORKSHIRE

Reference: 44891

Reference: 44634

Reference: 45317

> Monopoly position, highly populated residential area > Weekly takings £2,500 (6 short openings), fantastic growth potential

> Weekly takings £1,200 approx > Extremely busy Main Road Location > High Potential

takeaway with 24 cover dining room > Weekly takings £1,800, just 10 openings, no weekends/ late evenings, fantastic potential

FISH & CHIP SHOP DEVON

DANNY’S FISH & CHIPS MANCHESTER

THE POPLAR FISH BAR IPSWICH

Reference: 41414

Reference: 41959

> Prime main road position (A6), close to town centre > Weekly takings £1,200 (6 days only) > Scope to extend hours

> Excellent town centre location > Weekly takings £3500 > Two bedroom owner’s accommodation currently let out

Reference: 45183

> Lifestyle business opportunity, centrally located within easy reach of cities and beaches > Averaging £9,000 per week on restricted hours > Fantastic growth potential

Chippy Chat & Fast Food Magazine • March 2018

> Traditional fish and chip

51 Chippy Chat & Fast Food Magazine • March 2018 POWERED BY

www.businessbuyers.co.uk @Business_Buyers

.co.uk

Chippy Chat & Fast Food Magazine • March 2018