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Chippy Chat & Fast Food Magazine • June 2015

S

lush has seen a huge resurgence in recent years and there’s a good reason why. Done well, it will sell and sell and sell. At a very good profit too.

The resurgence has been led by leading supplier Snowshock who have increased their business 8 fold in the last 4 years, now selling over 3.5 million cups per year.

When deciding which slush company to go with you need to make sure you are buying the best equipment because a good one will give many years of service. It’s a false economy to save a little bit on the purchase price only to have to buy another one a couple of years later or constantly pay to have it repaired. You also need good backup. Most slush companies only offer a return to base warranty (at your cost). Interuption to sales can lose you customers, so an on site warranty is highly recommended.

Snowshock only sell the best machines made

by Carpigiani, the undisputed worlds leading manufacturer for over 60 years.

Snowshock have customers 13 years old with the same equipment, still going strong. They all enjoy a free lifetime parts warranty, an industry first, that others simply can’t offer.

All slush is not the same! You don’t want your slush to be a short term novelty that simply fades away. This can and does happen with poor quality slush. Your customers have to really enjoy your slush, thats what keeps them coming back for more.

Snowshock slush leads the way in quality and holds its vibrant colour all the way through, with incredible flavours that your customers will thoroughly enjoy.

Branding is very important in todays world and the Snowshock theme is carried throughout the machine, point of sale and cups. Snowshocks fresh, colourfull and appealing image gets your customers confidence, followed through with a great slush, ensures your customer loyalty and repeat business.

Snowshocks figures say it all: Average customers make over £5000 per year profit.

With machines still going strong after 12 years they have made over £60,000 profit so far.

What’s more the machine pays for itself in around 6 weeks, with the free stock that comes with it!

Buy with confidence, you simply can’t lose.

Chippy Chat & Fast Food Magazine • June 2015

2

Pull in some new trade!

This month a new partner to us here at

decided to give the top 6 a free reign.

CC! Pulled Meats are offering you the

One event that has been growing every

Austen Dack

chance to make some extra money in

year is the Isle Of Ely Produce Open day.

Publishing Editor

your tills. Their Pulled Pork is ready to

This year it is on September 7th. Not

serve in minutes and can be kept in a

only will you learn everything you need

bain-marie for up to 4 hours!

to know about the potato but you will

I am delighted to announce this month

see some key speakers from across the

our guest editor is none other than

trade too. Spaces are limited and FREE so

Rachel Tweedale (Dri-Wite Young Fish

please apply for your space today.

Frier of the Year). I am proud to sit on

As usual contact me at Austen@

the steering group for the National Fish

chippychat.co.uk if you want to get

and Chip Awards and media training and

involved

writing is something the young friers

Oak Lane Littleport Ely Cambridgeshire CB6 1RS

www.chippy-chat.co.uk info@chippychat.co.uk

Es 30 tab Ye lish ar ed s

Chippy Chat Ltd

Austen

were very interested in indeed so we

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

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

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

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

3

Chippy Chat & Fast Food Magazine • June 2015

For prompt, efficient service please call:

01553 772935 sales@klsonline.co.uk In association with

Frying Ranges

Chippy Chat & Fast Food Magazine • June 2015

3

Have a Beer or Two on Us! We know how much are readers love a bottle of great British Ale so we decided to offer a lucky winner the chance to win a couple of cases!

W

e have teamed up with www. bestofbritishbeer.co.uk for our latest competition prize which consists of 500ml bottles from some of the following breweries Oakham Ales - Cambridgeshire Oxfordshire Ales - Banbury Monty’s - Mid Wales Stonehouse Brewery - Shropshire Cheddar Ales - Somerset Williams Bros - Scotland Windsor & Eton Brewery - Windsor “Best of British Beer has been created to champion the heroes of one of Britain’s best loved industries - brewing. They scour the land looking for the finest microbreweries

and the best award winning beers and deliver them direct to you in fabulous gift selections.

The collections have been borne out of a desire to drink better beer and promote the independent breweries producing beer in small quantities that you may not otherwise come across.

They select their fine ales from visiting festivals and breweries and finding out how the beer is produced. Then, they let our independent tasting panel assess each brew to see if it should be included in their range.

All you have to do to stand a chance of winning is to email us austen@chippychat. co.uk, your name and chip shop address – Good Luck. Closing date is June 30th 2015.

All usual Chippy Chat competition rules apply. Editor’s decision is final.

If you have a competition prize for our readers please get in touch too!

The new Merlin Masterfry is now the UK’s Most Powerful and Efficient Filter Unit

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Call 01325 189377 189 CALL NOW! 377 - 01325 or buy 4 Or Buyonline online@ @www.premier1filtration.com www.premier1filtration.com4 Chippy Chat & Fast Food Magazine • June 2015

Chippy Chat & Fast Food Magazine • June 2015

Inside June 2015

8 10

12 16

18

Diary dates

Business or pleasure, dates not to be missed

Eric’s

The boy with the thorn in his Side!

Pulling Power

Waking up to the phenomenon of slow cooked pulled pork

Mix with the Best

Kerry batter mixes - Quality ingredients are key to success

Going with the Flow

With one of the UK’s leading manufacturers of batter mix Middleton Food Products

The same great taste and quality under a new name

It’s time to raise the curtain, It’s time to light the lights...

20 Ceres at John Dory’s 22 Chippys on Stage

24

34

Elite Grant a Wish

Arthur’s Dream comes true thanks to The Elite Fish & Chip Co

National Fish & Chip Awards There’s still time to enter the

26

Guest Editor

As part of their prize from the 2015 Young Fish Frier of the Year the six finalists have all been given a ‘guest editor’ column in Chippy Chat. This month we start with winner Rachel Tweedale.

The Italian Job 36

The Open Day 38

Field to Frier 40

There’s been a lot of talk regarding Rome street food

Isle of Ely Produce and Chippy Chat open their doors

42 44

46

Sustainably sourced potatoes your customers will love

Potato Breaders

Ever thought about what goes into creating a potato variety?

On the Brighton Line

Fish + Liquor has become the latest addition to Brighton’s foodie scene

Property

Whether you’re on the move, or building an empire, take the first step on your journey here.

28

Awards!

Having a Ball with KFE

KFE put on a great evening at the Forest of Arden complex

30 32

5

1 + 1 = 200,000!

A real celebration of fish and chips across the water in Ireland!

The Chip Baron’s Ball

The Ball is back and will be held once again at the Holiday Inn in Peterborough

Chippy Chat & Fast Food Magazine • June 2015

Guest Editor Rachel Page 34

Chippy Chat & Fast Food Magazine • June 2015

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

29

Takeaway Innovation Expo

2015

From building a better business to cutting edge kitchen kit London, ExCel www.takeawayexpo.co.uk/

June

8

World Oceans Day

www.worldoceansday.org

14

KFE Open Day

Try before you fry!

Market Deeping, Peterborough PE6 8LD www.kfeltd.co.uk

19

Fish Friday

The Fishermen’s Mission www.fishermensmission.org.uk

October

11

The Fish Frying & Fast

Food Show Doncaster Racecourse www.tquality.co.uk

December

6

Chippy Chat

Chip Baron’s Ball www.chippychat.co.uk

September

7

Isle of Ely Produce

Open Day

www.isleofely.co.uk

13

NFFF Highland Fling

Crieff Hydro, Strathearn House, Crieff, Perthshire

www.federationoffishfriers.co.uk

19

British Food Fortnight

www.lovebritishfood.co.uk

8

Chippy Chat & Fast Food Magazine • June 2015

Book your tickets now amanda@chippychat.co.uk

Keep up to date with trade events by visiting www.chippychat.co.uk and clicking on events.

Chippy Chat & Fast Food Magazine • June 2015

8

There’s a clear reason Norwegian cod and haddock tastes so good. And it’s not just our water.

Norway’s pristine waters give our cod and haddock their distinctively chunky, succulent white flesh.

But just as importantly, our vessels freeze their catch at sea to lock in the Arctic freshness. Wherever you see the Norge logo in fish & chip shops, you can rest assured that the cod or haddock you order is the real thing, of exceptional quality and sustainably caught from our abundant stocks. Enjoy!

To stock Norwegian, please contact one of our suppliers:

Norge

seafoodfromnorway.co.uk

9

@norwayseafood

Chippy Chat & Fast Food Magazine • June 2015

Chippy Chat & Fast Food Magazine • June 2015

9

The boy with the Sitting pretty along the picturesque Norfolk coast at Drove Orchard, Eric’s Fish & Chips harks back to the traditional British fish and chip restaurants of the past with a modern menu seasoned with contemporary European cuisine, carried over from Eric’s three AA Rosette restaurant...

S

pritz a wedge of lemon and fill your lungs with the fresh, salty sea air as you tuck into a good ol’ fashioned fill of the daily catch.

Using local, seasonal produce – some sourced within mere miles of the restaurant – Eric’s Fish & Chips champions artisan producers, British farmers and sustainably caught fish.

THE LOOK Step inside the restaurant to find industrial-meets-maritime with interiors designed by Shaun Clarkson ID. Think stripped back lighting, a timber-stacked counter with a bold yellow top and weathered wooden touches amongst a colour palette of sea greens, deep navy, white and accents of sunshine yellow.

Table seating includes rustic, countrystyle dining chairs repainted in bright yellow while industrial metal bar stools

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Chippy Chat & Fast Food Magazine • June 2015

flank the longer bar area. A feature wall of tiles accents the colour palette and the menu is emblazoned upon a large vintage-style letter board on the tiled wall.

SEASONAL,SIMPLE SEAFOOD Fresh and simple seaside favourites are what it’s all about with a ‘best of British’ ethos – local potatoes for the chips, cooked in beef dripping for maximum crunch and traditional taste. Cod, whiting or haddock will all be beer-battered to ensure optimum crisp and lightness with that iconic British flavour. A gluten-free batter is also available as well as local rapeseed oil for frying vegetarian orders. Children’s portions will include chips with cod, haddock, scampi or battered Dingley Dell sausage.

Chippy Chat & Fast Food Magazine • June 2015

10

Thorn in his Side!

MARVELLOUS MAINS Mains, all under £10, with modern choices of mackerel with buttermilk, beetroot and sorrel or halloumi and spinach arancini.

A selection of smaller plates include contemporary options that are great for sharing such as grilled baby squid; smoked salmon with horseradish from local fisherman Simon Letzer; dressed crab or a half a pint of prawns, both served with Eric’s homemade seafood sauce.

EXCEPTIONAL ACCOMPANIMENTS All the classic chip shop sides are available including mushy peas, house-style curry sauce, pots of pickles with Norfolk quail’s eggs and battered Dingley Dell sausage.

For something a little more cutting edge, savour a cod fishcake; battered scallops with lime; or green pea and smoked ham fritters all to be enjoyed with a dash of one of Eric’s uniquely created sauces, including seafood and black garlic aioli.

BUBBLESWITHBATTER Ever sipped champagne while tucking into a feed of freshly battered fish? Bubbles pair perfectly with the crisp crunch of 11

Chippy Chat & Fast Food Magazine • June 2015

batter and the flaky, soft white fish within.

A selection of prosecco, champagne and brut rosé is available by the bottle SWEET SCOOPS A menu of homemade ice creams alternatively, guests can build their own sundae topped with sweets and sauces for a unique summer treat.

ERIC’SFISH&CHIPS Drove Orchard, Thornham Road, Thornham T: 07444 886723 www.ericsfishandchips.com info@ericsfishandchips.com Twitter @ericsFandC / Facebook.com/ ericsfishandchips Chippy Chat & Fast Food Magazine • June 2015

11

Pulling

Power

Street Ad bits.pdf

1 29/05/2015 12:22 Approximately 3 years ago the UK market was just waking up to the phenomenon of slow cooked pulled pork, slowly following in the footsteps of the United States

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Chippy Chat & Fast Food Magazine • June 2015

H

Friars Pride

LE

B AT T

12

Now available from the Q Partnership:

T S TM

s product Innovation Specialists we wanted to be at the forefront of providing a solution to the UK market and it was important for us to deliver the Pulled Meat product without the intense traditional cooking process of slowly cooking the joint, pulling the pork and adding sauce. Taste, Quality and Succulence were number 1!

We are proud to provide a prepulled sauced version in a easy to reheat store pouch - an outstanding variety of meats range perfect for the Fish and Chip Shop Sector.

To entice our audience we offer a box of FREE samples for our clients to trial, this has given us some fantastic feedback and has RE L D F I many orders.

C H also ledSto ICKE N B R EA T Feedback - ‘Absolutely delicious, would recommend to anyone!’ Mister C’s - following trial, stock delivered Whilst we are happy to provide a personal service and deal directly with out customers, we are now moving into the wholesale

sector and you will soon be able to purchase through your local wholesaler. At the end of April we attended the Innovations Exhibition in Bolton - what a fantastic response we received, our stand was buzzing, everyone wanted a taste of the fantastic Pulled Meats - feedback was incredible and orders were placed, we couldn’t have asked for the range to have been received any better - happy days!

Street Food has had a massive impact on the modernization of the traditional takeaway menu and for us to show how versatile this product is over chips or a simple side dish is very important, also ease of use for the chips shop industry - 1 - 2 - 3 - minutes to profit!

KEN

FILLET

BI

TE

www.friarspride.com

01733 316400 @FriarsPride VA Whitley

Henry Colbeck

www.vawhitley.co.uk

www.colbeck.co.uk

01706 364211

0191 482 4242

@VAWhitley1899

@HenryColbeck

Chippy Chat & Fast Food Magazine • June 2015

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Chippy Chat & Fast Food Magazine • June 2015

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P R I N T I NG & PAC K AG I NG

DI G I TA L .

Your Own Branded Boxes & GreaseProof - Free Design Medium 249 x 150 x 50mm 10” x 6” x 2”

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Page 1

GreaseProof Paper EXP

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SS A RE KE AW T H E EXP TA S WS AY T H EY E REAS RETEAHS K AWA EXPEXTP TAKE Y

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T H E

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Per 1000

Menu Printing

14

Signs & Display

Chippy Chat & Fast Food Magazine • June 2015

T H E

T H E

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Paper from

£8.00

T H E

T H E

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kaging p.co.uk

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Category A

Mix with the Best!

When it comes to winning awards, any fish and chip frier will tell you that quality ingredients are the key to success...

T

hat means choosing the best fish, the best potatoes and of course, the best batter mix. With many, many regional and overall winners of the Seafish National Fish & Chip Awards choosing Kerry batter mixes, it’s further confirmation that these are indeed, the best batter mixtures on the market today.

Market leadership doesn’t come easily: Kerry’s brands of Goldensheaf and Henry Jones batter mixtures are made from selected wheats milled at Kerry’s own mills to the highest standards and are subject to rigorous testing throughout the manufacturing process. This ensures that every bag of Goldensheaf and Henry Jones sold is of the best possible quality and furthermore, will perform consistently and reliably every time. For the frier this means he or she can be certain that the batter served at lunchtime will be the same great quality as the batter served in the evening – day after day.

At Goldensheaf and Henry Jones, the technical teams are keen to keep abreast of changes in consumer preferences, so that customers keep ahead of the market. Great emphasis has been placed on ensuring that regional preferences are

16

Chippy Chat & Fast Food Magazine • June 2015

catered for. In both the Goldensheaf and Henry Jones ranges, there are several varieties of batter mix, each reflecting a different requirement for taste, texture and colour. This means that the frier can choose a batter mix that specifically suits their customer base.

However, every frier knows that no matter how good the batter mix, it’s the skill of the individual using it that ensures the final product delivered to the consumer is at its best. The Frying Squad team of experts at Goldensheaf and Henry Jones spend their days working with friers across the UK to perfect the best methods of using their batter mixtures. As a result, every team member has a thorough and detailed knowledge of frying techniques and the working practices of the best shops throughout the UK. They like nothing better than to apply this knowledge in helping new, or existing shop owners and their staff to produce an excellent product every time.

Their motto “We’re here to help!” really is genuine.

More information about Goldensheaf and Henry Jones batter mixtures can be found at www.kerry-foodservice.co.uk, along with a guide to frying fish, which can be downloaded as a useful training tool. Alternatively, friers can call the free Customer Careline on 0800 138 1938.

Chippy Chat & Fast Food Magazine • June 2015

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Go with the FL W! One of the UK’s leading manufacturers of batter mix is Middleton Food Products Ltd based in Wolverhampton.

E

stablished in 1989, Middleton Food Products has rapidly developed into a nationally and internationally known company providing food coatings, mixes and customer service to the very highest of standards.

Middletons manufacture a wide range of batters to suit all individual tastes and to encompass the various regional styles. Their batters are as individual as our customers and should you require a simple recipe or natural colours then Middleton’s will have what you are looking for. This year, once again, the company has enjoyed success in the Fish and Chip Shop awards, with several category winners using Middleton’s batters and that is put down to the highest levels of quality and consistency that Middleton’s holds as its core value.

Ryan Baker, Sales Manager explains, “Some batter companies do not manufacture their own products. At Middleton’s we control all aspects of the manufacturing process and our wide range of products mean that our sales team can provide you with a sample to match your vision of the perfect batter” Ryan adds, “We believe one of the most important aspects of our success is our commitment to the fryer.

Flow Cup One product that Middleton’s have introduced to the market to help with the consistency of batter is the Middleton Flow cup. The Flow cup is designed to test the thickness of batter and is a simple way to ensure that anyone mixing the batter can achieve the desired result.

Since introducing the product Middleton’s have put over 2000 flow cups into the industry.

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Chippy Chat & Fast Food Magazine • June 2015

Innovation Middletons have developed a new batter mix retail product.

Sachets containing 250g of batter are produced to a customer’s design and packed with their batter mix. The first of these was The Bay Fish & Chips in Stonehaven, Aberdeen.

This innovative new product was a runner up in this years Grampian Food Forum Innovation Awards.

Calum Richardson Bay owner says “Middleton Foods have a slick approach and great facilities, they have contracts in other key areas making them a big team player. They manufacturer quality products and can help take Bay brand forward - it was a one stop shop really.”

Gluten Free Another exciting part of the Middleton range is their Gluten Free batter. Made in association with Doves Farm, and endorsed by the Coeliac Society, their Gluten Free batter has now established itself as a leading product in this sector. With many of the UK’s top shops, including many of this year’s Fish and Chip Shop of the Year finalists using the product and with a recent ‘Product of the Show’ award from IFEX 2014, Middleton’s Gluten Free batter goes from strength to strength.

For samples or information call 08453 706550 or visit www.middletonfoods.com Chippy Chat & Fast Food Magazine • June 2015

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The Nation’s favourite batters...

...used by Award Winning Fryers

Follow us on Twitter 19

@Middletonfoods

For samples and enquiries Tel: 08453 706550 Chippy Chat & Fast Food Magazine • June 2015 Chippy Chat & Fast Food Magazine • June 2015 www.middletonfoods.com

19

Fried with Passion and Served with Pride For over 30 years, John Dory’s has grown from a stand alone corner chippy to a regional chain of seven award winning Traditional Fish and Chip shops. It is a family business with Stephen, Linda, Mandy and Mark the principles.

D

irector Mark Polley credits the chain’s expansion to the hard work he and the team have put into maintaining core values, high standards and love for the industry.

“We are proud to have developed an award winning brand, John Dory’s has received many industry accolades over the years and continue to represent Northern Ireland in several categories of the Seafish National Awards in London each year.

“We have to be consistent, not only in our service standards but in the quality of our fish & chips. We have a policy of only using the very best of ingredients so it is important that the batter we serve in all our shops is of the highest quality. We were looking for a consistent batter mix and The Batter

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Chippy Chat & Fast Food Magazine • June 2015

Company product, now known as Ceres was unique to Northern Ireland when we first started using it.

Ceres supply John Dory’s with a batter that has no artificial colour or preservatives, has a natural consistency and looks and tastes great. Our customers appreciate the care that we put into the batter.

We also use Ceres Natural Pea Seasoning.

The Natural Pea Seasoning helps to enhance the flavour of homemade peas and of course, peas make the perfect accompaniment to fish and chips.

Having seven shops means that it can be a challenge to ensure consistency across all the shops. Using Ceres Fish and Chips products means that the margin for error is enormously reduced so that the products our customers enjoy will be natural, consistent and full of flavour, hopefully ensuring our customers come back to John Dory’s again and again.

Ensuring that we buy quality products from reputable suppliers such as Ceres saves us time as well as providing peace of mind that we are serving a nutritionally balanced, additive free product.

Chippy Chat & Fast Food Magazine • June 2015

20

NEW NAME SAME GREAT TASTE The Batter Company is now called Ceres, bringing you the same great taste and quality under a new name. Choose from our range of professional mixes for your fish and chip menu, from batter and sauces to gravy and more.

Request your FREE sample today call 0845 3711 522 or email hello@theworldofceres.com Discover our full Ceres range at 21

WORLDOFCERES.CO.UK Chippy Chat & Fast Food Magazine • June 2015

Chippy Chat & Fast Food Magazine • June 2015

21

It’s time to raise the curtain, It’s time to light the lights. It’s time to meet the Chip Shops on

the Chip Shop Show tonight!

Mikron Theatre’s new savoury tale ‘One of Each’ is all about the nation’s favourite dish – Fish & Chips.

Already they have appeared on the BBC whilst stopping off for a show at the Wetherby Whaler.

S

Small Scale on a Big Scale Founded in 1972, Mikron is the UKs most prolific theatre company – in their 2015 season they will perform at over 140 different venues!

Anywhere for Everyone by Canal, River and Road Mikron tour on their narrowboat, Tyseley, in the summer and by road in the autumn, to every conceivable type of venue, reaching audiences that other companies cannot.

22

torms at sea, saucy secrets and sibling rivalry...

Sir Caspian Delamere is a man on a mission, to find the finest Fish and Chips in Britain. He’s narrowed it down to two seaside vendors - finalists for his GOLDEN FISH-FORK award.

By coincidence The Pickled Egg and The Silver Darling are rival establishments run by twins, Roderick and Annette Whale.

Unable to agree on the best way to cook this iconic dish, they went their separate ways years ago, and now they find their food and their philosophies in direct competition for the coveted GOLDEN FISH-FORK. Which portion will prevail? Rod’s old fashioned, homely style? Or Nettie’s high-tech twist on tradition? Their story is covered by journalist, Meriel Hacker, and she is after a scoop. So what will she

Chippy Chat & Fast Food Magazine • June 2015

do when she hooks a much bigger fish than she ever expected...?

Hot, salty and wrapped in newspaper!

One of Each uncovers the history of Fish and Chips, and how they’ve become a national icon. It looks at geographical differences in the way the dish is prepared and served, and pits modern twists on the dish against traditional preferences.

Acclaimed playwright, Deborah McAndrew has been commissioned by Mikron to write the show. Deborah says; “It’s always a lot of fun writing for Mikron, but working on One of Each has been a real labour of love. Like most British people, fish and chips are full of nostalgia for me. Right up until the present time it’s still a Friday family treat, but more evocative are the memories of childhood holidays: walking down the promenade at dusk, the sound and smell of the sea and the wind cooling my supper. If heaven exists, that’s what it is hot, salty, seaside fish and chips.”

Tickets (nationwide tour) www.mikron.org.uk

Chippy Chat & Fast Food Magazine • June 2015

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Unit 3, Fife Food and Business Centre, Faraday Road, Southfield Industrial Estate, Gelnrothes, Fife, KY6 2RU 23 Chippy Chat & Fast Food Magazine • June 2015

Chippy Chat & Fast Food Magazine • June 2015

Arthur’s Dream comes true thanks to The Elite Fish & Chip Company

Left to right: Trevor Fox, Arthur Harrison and Robert Crosbie at Trondheim Stavne Cemetery, Norway

Ninety-one-year-old war veteran Arthur Harrison has for the first time visited the Norway grave of his brother, who was killed in action 75 years ago.

A

rthur, who lives in Lincoln in the UK, had a four-day visit to Norway thanks to The Elite Fish and Chip Company, who paid for and organised his trip after Arthur’s family won a competition.

On Saturday (16th May) Arthur visited Trondheim Stavne Cemetery, the last resting place of brother Private Edward ‘Ted’ Harrison of the 4th Battalion of the Royal Lincolnshire Regiment.

Edward was killed in action near Steinkjer on 22nd April 1940, aged 21.

Accompanied by his son-in-law Trevor Fox, grandson Robert Crosbie and host Paul Kiddell, Arthur laid a Royal British Legion poppy wreath at Edward’s grave.

Arthur and his family also visited Krogs Farm, the scene of a World War Two battle, and By Farm where Edward died.

“The weekend was marvellous – out of this world,” said Arthur. “We were treated like VIPs by the wonderful people of Norway. The experience has helped me discover the answers about what happened to my brother and helped me to finalise what was left open all of these years. I’m so grateful to Elite and everyone I met.”

Arthur’s grandson Robert Crosbie said: “We had an amazing weekend. Grandad has a smile from ear-to-ear! Paul Kiddell was a fantastic host and we will keep in touch.”

On Sunday, Arthur and family visited the Steinkjer Memorial and were thrilled to take part in Norway’s National Day in Namsos, where local dignitaries presented them with medals made from salvaged Norwegian silver.

Robert Crosbie added: “We would like to thank the lovely people of Namsos for an

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Chippy Chat & Fast Food Magazine • June 2015

amazing day. We were honoured to share their National Day with them.”

Arthur’s daughter Susan Fox said: “They had a truly wonderful time. They were treated like VIPs for the weekend.”

The trip to Norway was organised and funded by The Elite Fish and Chip Company after Arthur’s wish was chosen as the winner of its Christmas Wish competition.

Rachel Tweedale, manager of The Elite Fish and Chip Company’s Sleaford restaurant and takeaway, said: “It’s been an honour and a privilege to have helped in making Arthur’s wish come true.”

Private Edward Harrison was killed in action on 22nd April 1940 at By Farm, two kilometres north east of Steinkjer, when the German Luftwaffe bombed and destroyed Steinkjer. Edward was initially buried in a field. He was reburied at the church in the nearby village of Egge on 17th May 1940 (Norway’s National Day).

After the war, the Commonwealth War Graves Commission reburied Edward at Trondheim.

Back left to right: Arthur Harrison, Robert Crosbie and Trevor Fox taking part in Norway’s National Day in Namsos

Private Edward Harrison

Chippy Chat & Fast Food Magazine • June 2015

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– it’s all about the ingredients!

29/05/2015

12:22

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The 42ND STREET frozen food range prides itself on choosing only the finest ingredients, guaranteeing quality and consistency with every bite, ensuring your RE L D FI customers return time after time. From the best-selling 42ND STREET Classic CH ICKE N B R EAST Sausage to whole chicken breast 42ND STREET Fillet Bites and Chicken Fillet Breasts, you can rest assured that you are serving the finest food with the finest ingredients.

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42nd Street Ad bits.pdf

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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 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!

For great value, why not try The Original 42ND STREET Deep 1 29/05/2015 12:22 Fry Sausage, with a 40% pork content and the same exceptional RE flavour profile.

L D FI CH ICKE N B R EAST Due to popular demand, the same unmistakeable taste of The ORIGINAL 42ND STREET Classic Sausage is now also available in R L D Gluten Free. Each batch is manufactured in the UK Eand FI C H laboratory I C K E N B R E 1A S T 29/05/2015 42nd Street Ad bits.pdf tested to maintain the highest quality. This ensures each 50% pork sausage passes the maximum level of 20ppm, meaning gluten is completely undetectable.

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Each chicken piece is coated in specially developed flavours and spices, resulting in a light and golden crispy outer coating, ensuring satisfaction with every mouth-watering bite.

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The 42ND STREET range includes:

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Friars Pride

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The Original 42ND STREET

www.friarspride.com

Gluten Free Classic Sausage; available in 4’s The Original 42ND STREET

01733 316400 @FriarsPride

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Deep Fry Sausages; available in 4’s and 8’s

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Battered Chicken Breast 120g Fillet The Original 42ND STREET

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01706 364211

0191 482 4242

@VAWhitley1899

@HenryColbeck

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Point of sale posters, wobblers and open/close signs are available for 42ND STREET products – please speak to your nearest Q Partnership member.

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Chippy Chat & Fast Food Magazine • June 2015

Chippy Chat & Fast Food Magazine • June 2015

25

There’s still time to enter the Awards!

The various award categories in the 2016 awards are:

(closes June 19th) Open to all independent fish and chip businesses with a takeaway facility and with two or less shops.

Independent Fish and Chip Restaurant of the Year Award

Open to all independent fish and chip restaurants (with a maximum of three outlets if part of a chain).

Best Mobile Fish & Chip Operator Award Open to operators of mobile fish and chip businesses.

Best Foodservice Operator Award

Open to foodservice operators that serve fish and chips, eg., pubs, cafes, department stores, hotels, travel and leisure.

Best Multiple Fish & Chip Operator Award Fish and chip operators with three or more outlets including franchises.

Best Newcomer Award

Fish and chip operators that are new to the industry from 30 September 2011 onwards.

Staff Training & Development Award Open to all fish and chip businesses.

From Field to Frier Award

Open to all fish and chip businesses and rewarding knowledge and promotion of responsible storage of potatoes.

Enter And Win!

Drywite Young Fish Frier of the Year Award

Open to all applicants who are aged 25 years or younger as of 31 December 2015.

Marketing Innovation Award

Open to all fish and chip businesses.

The Great ‘Fish & Chip’ School Lunch Award

Rewarding schools that excel at the promotion and awareness raising of fish and chips

Good Catch – The Sustainable Seafood Award

Open to all fish and chip businesses and rewarding knowledge and promotion of responsible sourcing and sustainability practices.

Healthy Eating ‘Fish & Chips’ Award

Open to all fish and chip businesses and rewarding those that are excelling in educating and informing their customers on healthy choices and the nutritional values of fish and chips.

NFFF Quality Award Champion Award

Open to all current NFFF Quality Award holders.

Full details of the 2016 awards along with eligibility criteria, rules and entry forms for the various award categories can be found at www.fishandchipawards.com – for further information about entering the awards please e-mail awardsentry@seafish.co.uk – and you can keep up to date with all the news about the awards at https://twitter.com/FishnChipAwards

All businesses who submit an entry to the flagship Independent Takeaway Fish and Chip Shop of the Year Award will be entered in a free prize draw to win a £2,000 voucher from BD Signs http://bdsignsnottingham.co.uk/ – which can be used for the purchase of some new state of the art digital menu boards and signage for your shop.

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Chippy Chat & Fast Food Magazine • June 2015

Chippy Chat & Fast Food Magazine • June 2015

26

For extra profits, just squeeze here.

Your customers love Heinz sauces. But they love them even more when there’s no mess. One SqueezMe! pod contains almost three times more sauce than a sachet.

No fuss, no waste, just great taste. Perhaps that’s why they are willing to pay up to 35p for a single pod!* To help you sell even more they are also available in self merchanised cases. Make sure you stock up and squeeze more profit from every food sale.

To get your merchandise and POS kit, please call our Freephone number 0800 575755.

IT HAS TO BE

27 Chippy Chat & Fast The Food Magazine June2015 2015 Source: *Independent Research, Value Engineers,•March

Chippy Chat & Fast Food Magazine • June 2015

27

KFE Sales Team L-R – Gordon Hillan, Steve Keighley, Tony Ropke, Paul Williams, Nikki Williams

Under the Moon Once again KFE put on a great evening at the Forest of Arden complex last month. Their Summer Balls are renowned for their guest star acts who each year seem to get better and better.

A

re you ready to rock and roll?’ hollered lead singer Andy Pelos as Showaddywaddy launched into their performance. It was a pretty redundant question.

It’s remarkable to think that Showaddywaddy were formed more than 40 years ago and even then their music was in the nostalgia bracket as their 1950s throwback act propelled them to stardom.

So their show now is for all ages - those still with us who remember the likes of

Rebecca Sa yers and Be

linda Lane

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Chippy Chat & Fast Food Magazine • June 2015

en and ith Aust

Sass w gle and

Fox, Wig

When, Under the Moon of Love and You Got What it Takes from the first time around, what seems to be the majority of their audience, namely those who were raised on the reworking of those classics, and a fair smattering of younger fans too.

So it’s very much a sing-along-aShowaddywaddy. We had loads of yeah yeahs and do-wah-diddys and even the odd wop-bop-a-loo-bop or two.

At one point many audience members were up on the stage itself, the band submerged in a sea of dancers as the music thumped on.

The ball was attended by many of the UK’s top fryers and also other key suppliers to the industry too. The evening was once again organised by Avril Williams (with help from the rest of the family), she gave us a real night to remember.

Oliver

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Chippy Chat & Fast Food Magazine • June 2015

hippy

Chat!

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Showaddywaddy

Richard Ord and Fred Capel

of Love Paul and Avril Williams

Valerie Johnson and Calum Richardson

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Chippy Chat & Fast Food Magazine • June 2015

Chippy Chat & Fast Food Magazine • June 2015

29

One & One makes 200,000!

It was a real celebration of fish and chips recently across the water in Ireland! An estimated 200,000 people visited their local ITICA chipper on Wednesday 27th May to celebrate National Fish & Chips Day in Ireland.

N

ow in its sixth year, ITICA National Fish & Chips Day was created by the Irish Traditional Italian Chippers Association (ITICA) to celebrate the 130 year old tradition of a ‘one and one’. Over 180 ITICA members throughout Ireland took part and offer their customers half price fish and chips to mark the occasion.

One lucky member of the public also won 10,000 Euros in holiday vouchers too as a reward for visiting their local chip shop.

Peter Borza, Chairman, ITICA, commented: “We warmly welcomed in our local communities recently as we marked National Fish & Chips Day for the sixth consecutive year. It’s a great way to thank our customers for their support, and highlight the heritage behind the Irish Italian chipper culture and emphasise what makes our family run chippers unique.

Established in December 2009 and now with over 180 members throughout the country, ITICA was created to promote and build on the traditional values and ethos of the Irish Italian chipper community. In their first six months, ITICA successfully launched National Fish &

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Chippy Chat & Fast Food Magazine • June 2015

Chips Day to celebrate the tradition of fish and chips. All ITICA member chippers carry the official ITICA logo which assures customers of the highest levels of quality and service.

The Irish Italian chipper culture was started by members of the Irish Italian community who arrived in Ireland in the 1880’s. All members of this community come from the villages in Val Di Comino in Southern Italy.

For further information, please log on to www.itica.ie or find them on Facebook.

Chippy Chat & Fast Food Magazine • June 2015

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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 20kg (4 x 5kg) 31

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 • June 2015

Chippy Chat & Fast Food Magazine • June 2015

31

Chip Baron’s Night The Chip Baron’s Ball is back and will be held once again at the Holiday Inn in Peterborough.

With space for nearly 300 people we are planning a really great party for the industry.

I

t will be a real grand occasion where you can catch up with all of your friends and colleagues and let your hair down too.

It will also be a chance to congratulate the main finalists just one month before they all go head to head at the National Fish and Chip Awards in January.

The all-important date for your diaries is Sunday December 6th 2015.

Places for this event are already limited many people who attended in 2014 have already pre-booked . Please can you email amanda@chippychat.co.uk if you wish to attend and let her know how many tickets you require?

‘Chippy Chat Plus’ members will receive precedent for tickets and receive a discounted rate. Many members saved the membership alone with the reduced

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Chippy Chat & Fast Food Magazine • June 2015

table cost! So it’s the perfect time to join up if your not already a Chippy Chat Plus member.

Prices are just £60 each or £540 for a table of ten, with Chippy Chat Plus members paying just £54 and £498 respectively.

Smales Blakemans and KFE have already signed up for our special sponsorship packages. If you are interested in sponsoring the Ball please email austen@ chippychat.co.uk.

The high quality three course meal will be followed by the voice of the stars Pete Jay and then finally a great disco for you to have a boogie. The photo booth and casino will be there to entertain you again too.

It’s an excellent way to reward staff, relax with loved ones and catch up with friends in the trade.

We have a special rate at the hotel for staying over too. Car parking and wi-fi will be FREE. Call 01353 865 966 to pre-book your tickets today.

Chippy Chat & Fast Food Magazine • June 2015

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The two compartment box for ‘pan perfect’ Fish & Chips!

•

Designed specifically for Fish & Chips

• • •

Perfect portion control Superb presentation Batter that stays crisp

• • • •

Small 9.5" x 7" x 2" Medium 10.5" x 7" x 2"

No squashing or damage

Large 11.5" x 7" x 2"

No greasy paper to handle No ‘sweating’ Quick and easy to construct - 100 in 10 minutes!

Design & application rights Saicapack UK and Henry Colbeck Limited. © Saicapack UK and Henry Colbeck Limited.

Contact your nearest Q Partnership supplier for further information Henry Colbeck Limited 0191 482 4242 www.colbeck.co.uk 33

VA Whitley & Co Limited 01706 364211 www.vawhitley.co.uk

Chippy Chat & Fast Food Magazine • June 2015

Friars Pride Limited 01733 316400 www.friarspride.com

THE Q PARTNERSHIP

Chippy Chat & Fast Food Magazine • June 2015

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Chippy Chat Guest Editor

Rachel Tweedale As part of their prize from the 2015 Young Fish Frier of the Year the six finalists have all been given a ‘guest editor’ column in Chippy Chat. This month we start with winner Rachel Tweedale.

R

ecently, you may have seen Arthur’s wish – the story of war veteran Arthur Harrison, 91, from Lincoln who visited the Norway grave of his brother who was killed in action 75 years ago. Arthur’s trip was organised and funded by The Elite Fish and Chip Company when we chose Arthur’s wish as the winner of our Christmas Wish competition. The story attracted a lot of interest from the media, and I had my first taste of being interviewed by the TV cameras when BBC Look North filmed at our Lincoln restaurant and takeaway. (See full story on page24) Also in May, I had a really enjoyable day as a guest tutor on a NFFF training course, getting to know and talk to friers already in the trade and those looking to start out. This is something I look forward to doing more of. It was also fantastic to catch up with the friends in the industry at the KFE Ball – it was great hospitality and a great night!

June is a hot month for the fish and chip industry! On 5th June, it’s National Fish and Chip Day - it’s great to see the industry unite in promoting what we’re all so passionate about. Then, on 19th June, it’s Fish Friday, the national fundraising day for The Fishermen’s

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Chippy Chat & Fast Food Magazine • June 2015

Mission. At The Elite Fish and Chip Company, in the 20th birthday year of our Lincoln restaurant and takeaway, we’ll be trying to raise as much money as possible for The Fishermen’s Mission on Fish Friday, to give back to the UK fishermen and their families who make the fish frier’s job possible.

From 1st to 3rd June I’ll be in Norway visiting Ramoen AS to observe their practices and speak at a conference in front of the Norwegian Seafood Council about the fish and chip industry, its history and future.

It doesn’t feel a year ago since I was filling out the application form for the Drywite Young Fish Frier of the Year competition! To those who’ve decided to enter this year, I wish you the very best of luck. The competition will open up many fantastic opportunities for your career. I was very happy to accept an invitation from Seafish to speak at the World Seafood Congress in Grimsby on 7th September and represent young friers in our industry. I’ll talk about how the Drywite competition enables young friers to develop their knowledge and skills. There’s a huge network of support within the young friers’ group, so please get in touch if you’ve any questions.

Chippy Chat & Fast Food Magazine • June 2015

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Vegas Fish Bar hits jackpot with Friwite!

We caught up with avid FriWite user Jose Rodrigues of Vegas Fish Bar, Hunstanton, to pick his brain on ways that he gets more out of his oil.

O

ur mentality is filtering, filtering, filtering. We are constantly filtering our oil, from the in-built filtration system to manually scraping and sieving for scraps and carbon particles.

Watch out for small particles from food, especially breadcrumbs from frozen food – these can be the main culprits for breaking down oil faster. Luckily, combining our care for filtration with FriWite being such a good quality long life oil, we can get around 5 days out of our oil.

I never leave my filtering until the next day – I make sure that all of the particles that could break down the oil overnight (even when the range is turned off) are removed after the night shift.

We have a separate range for Gluten Free customers. FriWite works well for us as it is long life and is not affected by turning the range on and off/or altering the temperature up and down when needed. A pan of FriWite that I used yesterday is still perfect the next day that I turn my range on.

Handling the oil with the plastic wrapping around FriWite enabled me to have a much better grip, giving me more control of how much goes in the pan and instead of it just slipping out, putting me at risk of any hazardous ‘splash backs’.

I like to be transparent with my oil – I use FriWite posters and window stickers - even our staff use FriWite pens – to reinforce to my customers that we are frying in a healthier alternative.

My final point is my cost savings. Not only do I use less oil as it lasts longer, I have noticed a significant decrease in what I am spending ever since I switched over to FriWite.

Pure, light, and cost effective – a few of the many benefits that has seen fish friers throughout the UK switching to FriWite 100% palm oil. Contact your nearest Q Partnership supplier today to fry the benefits for yourself.

www.friwite.com @FriWite FriWite is exclusively available from the Q Partnership, free point of sale is available Please contact your nearest member to arrange a trial: Friars Pride www.friarspride.com

01733 316400 @FriarsPride VA Whitley

Henry Colbeck

www.vawhitley.co.uk

www.colbeck.co.uk

01706 364211

0191 482 4242

@VAWhitley1899

@HenryColbeck

Check back in next month’s issue of Chippy Chat for more on FriWite, a pure and light fry!

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Chippy Chat & Fast Food Magazine • June 2015

Chippy Chat & Fast Food Magazine • June 2015

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The Italian Job There’s been a lot of talk regarding Rome street

food lately. You would think that street food has been ‘rediscovered’ by a new generation. But there’s one place that has been serving the same simple, quick and cheap Roman street food for

By Elizabeth Minchilli

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F

generations.

ried fillet of bacala’ (salt cod) is a Roman standard. The flaky fillets are dipped in a heavy egg batter, fried, and served piping hot. Although you can usually find them served at most pizzerias around town, the best place to enjoy them is Dar Filettaro.

This small hole-in-the-wall doesn’t kid around. They specialize in one thing, and one thing only: big, steaming hunks of freshly fried bacala’. Yes, there are a few other things on the menu, including a few different kinds of preserved pickled

Chippy Chat & Fast Food Magazine • June 2015

vegetables. And if you want to be really Roman, order a plate of acciughe con burro, anchovies with butter, to start.

But the main draw is of course the ‘bacala’. You order it by the piece, and each is really quite big. I can barely make it through one, although my husband can eat at least one and half. But don’t worry, you can always order until you are full.

And don’t even think about using a knife and fork. Those flimsy little napkins that are hiding under your plate are there for a reason. Grab a couple and use them to hold your filetto, which is meant to be eaten with your hands.

If you are there winter through early spring, make sure you order the puntarelle, a salad of endive dressed with a lemony anchovy vinaigrette. And if you want to be truly authentic, order a carafe of the slightly fizzy house white, still decanted from taps in the vintage fridge.

Chippy Chat & Fast Food Magazine • June 2015

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(I usually play it safe, and stick to beer ) In the summer the outdoor tables in the tiny pedestrian piazza are heavenly.

My only gripe is that they aren’t open for lunch. They do, however, open at 5:30 pm so you can actually make this a stop before dinner if you’d like. And if the lines are too much (there are always lines at dinner time), just head straight to the back to the kitchen and order your bacala to go.

That’s what Romans do.

Elizabeth has published a book on her experiences of food in Italy - ‘Eating Rome’.

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Chippy Chat & Fast Food Magazine • June 2015

Chippy Chat & Fast Food Magazine • June 2015

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Free Ticket Giveaway!

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 before it reaches their shops.

I

t will be an important day for suppliers too, as much of the day will be spent exchanging ideas and listening to key speakers presenting ideas from across the industry.

The event will be held on Monday 7th September in Ely, Cambridgeshire and will be available on a first come first served basis. Last year we were oversubscribed, so at first we will accept Chippy Chat Plus Members. (The KFE open day is on September 6th so many people could choose to visit both).

Included in the day will be a visit to one of the biggest potato farmers in Cambridgeshire. We will also supply refreshments.

It is hoped then that many people will stay on in Ely and then 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!

Isle of Ely Produce once again sponsor the ‘From Field to Frier Award’ in the National Fish and Chip Awards 2016,

organised by Seafish. This event is an extension of that commitment to the industry.

The From Field to Frier Award recognises businesses for their excellence in potato knowledge, sourcing and storage, and their attention to detail and skill in producing quality chips.

Oliver Boutwood, Director of Isle of Ely Produce said: “Our purpose is very much to be at the heart of our business communities and to champion their aspirations and to support them - this open day event will help cement our position further and increase the bond we already have within the trade from field to frier”.

To take part (the day is free) email your details to amanda@chippychat.co.uk.

Or phone Isle of Ely Produce on 01353 863355 This FREE event will be first come first served and is expected to fill up soon.

Maximum two people per shop/company please.

Key suppliers including Drywite, KFE, and Middleton Foods will also be sponsoring the day and in attendance. If you would like to be a sponsor please call Austen Dack on 07863 123 929 or email him at austen@chippychat.co.uk.

I n

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Just a little of what happened at last year’s event

At Isle of Ely Produce HQ the Stage was set for a series of entertaining speakers and experts from all areas of the trade

P J Lee’s Short movie gives an insight into modern potato farming practices

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Chippy Chat Editor Austen Dack sets the agenda

Christopher Lee Introduced the Movie and eventually lead the tour of the farm

Chippy Chat & Fast Food Magazine • June 2015

Greg Howard NFFF President opened the event

Stephen Hole of Caithness Potatoes Introducing Divaa

Bus loads of chippies and suppliers arrive at P J Lee’s Farm for the grand tour

Chippy Chat & Fast Food Magazine • June 2015

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Chippy Chat & Fast Food Magazine • June 2015

Chippy Chat & Fast Food Magazine • June 2015

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Approved Field to Frier Distributors

eld

Scotland

Tel : 01358 742345 Mob : 07799 661333

FieldWoodward Frier

Field Frier

North West

Potatoes

Finest Quality Chipping Potatoes Call : Richard

T: 0151 4245449 M: 07885 636713

Sustainably sourced potatoes your customers will love.

Gloucester Wholesale

Masters & Co Ltd

T: 0207 987 7890

Tel: 01452 856111 Mobile: 07774 675303

01989 762000

WILLIAMS Potatoes

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

West Midlands

eld WV1 2TX

40

Call : Ozzy Tel : 07956 858659

South East

07831 299757

Yorkshire & Humberside

JSS

Call Jez Ward T : 01709864074 POTATOES M :07802 382291 email : jez555@hotmail.co.uk

Call: Graham White T: 07855 940013

Chippy Chat & Fast Food Magazine • June 2015

Northern Ireland

Hunters Potatoes

Field

07711 623007 (Andy)

01254 830305

R.A.W Potatoes Ltd

Bucks and Beds

(Paul)

420 Blackburn Road, Chorley, PR6 8HX soltashe@googlemail.com

North East 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

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

ACE Potatoes

A

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

phone

www.vicgrahamwholesalepotatoes.co.uk

London

A

eld

T: 01204 887415 T: 01204 883141

M Frier

South West /Wales

Unit 15a Bamfurlong Ind Park Cheltenham Gloucestershire GL51

South Boyd Street Tottington Bury Lancashire BL8 3NA

Eagle Hill Potato

Marketing

Telephone: 028 9188 2280 37 Craigboy Rd Donaghadee 028 9188 3519 BT21 OLP Mobile Numbers: 07802882280 N.Ireland 07801585945

Field

Fax: 028 9188 3394 www.eaglehill.co.uk

Chippy Chat & Fast Food Magazine • June 2015

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Chippy Chat & Fast Food Magazine • June 2015

Chippy Chat & Fast Food Magazine • June 2015

41

What’s it like to be a Potato Breeder?

When frying your chips there are many things to consider, but have you thought about what goes into creating a potato variety?

by Mark Oughtred (Marketing Manager and Variety Ambassador for Agrico UK Ltd)

A

s Europe’s leading potato breeder, Agrico have bred many successful chipping varieties and the chances are you may have heard of, or even used some of them at some stage. They include Agria, Markies, Fontane, Premiere and Performer amongst others.

The journey of a potato is a long and complex one, but starting at the very beginning is the breeding of the potato itself. There are literally hundreds of varieties in existence, some more successful than others, and new and improved ones are being bred all the time.

Potato breeders are constantly listening to what the market wants, and look to breed these desired characteristics into a new variety - For instance in the UK we rate taste as important, whereas less

“Starting with 170,000 unique seedlings, it takes at least 11 years of trials, evaluations, and selections to bring just a handful to fruition, at a cost of millions”

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Chippy Chat & Fast Food Magazine • June 2015

Chippy Chat & Fast Food Magazine • June 2015

42

developed countries might prefer those varieties that are easy to grow, and produce the highest yields to feed their population.

Breeding new potatoes is a lengthy and costly investment! Agrico have their own breeding and research facility with a team of over twenty people that cross pollinate carefully selected parent plants that demonstrate the best traits. Starting with 170,000 unique seedlings, it takes at least 11 years of trials, evaluations, and selections to bring just a handful to fruition, at a cost of millions. At this stage it takes a further 6 years to grow enough seed potatoes to sell commercially. A further year to grow the seed into a crop for consumption, so nearly 20 years in total. In this industry you have to take the long term view! To make all of this worthwhile and to get a return on their million pound per variety investment, breeders have the exclusive rights to a new variety for a 30 year period.

Not all potato varieties will work as chippers. They typically need to be long and ovular in shape, produce uniformly big tubers and have shallow eyes so that there is less wastage when peeling. The dry matter content, i.e. the percentage of the potato that is solid rather than water, is also important, and is ideally between 20-22%. If it is too low then it won’t have the required texture, will absorb more oil and subsequently end up as a limp soggy chip; Too high and it can make the potato susceptible to bruising and creates a hard textured chip. Other things such as fry colour must also be considered. Yellower varieties such as Agria are often preferred in the chipping market, whereas Markies is known for being a paler chip.

The tasty chipping variety Agria is one of the varieties bred by Agrico

Potato breeding is a highly specialised profession that underpins the entire potato industry. There’s a huge amount of work that happens behind the scenes to create your chips, so next time you’re frying up, spare a thought for the potato and the breeding expertise it took to create it.

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Chippy Chat & Fast Food Magazine • June 2015

“Potato breeders cross pollinate carefully selected parent plants that demonstrate the best traits”

, o t a t o p y a S say

Agrico.

Agrico UK Ltd is a specialist breeder and supplier of high grade seed potatoes, bringing innovative and tasty chipping varieties to the fast food trade.

Have you tried our Markies, Agria, Fontane, Premiere and Performer potatoes?

Why not ask your local supplier today Call: 01307

840 551

Email: potatoes@agrico.co.uk

www.agrico.co.uk @agrico_uk

Chippy Chat & Fast Food Magazine • June 2015

43

On the Brighton Line!

Fish + Liquor has become the latest addition to Brighton’s foodie scene, serving up classic seaside favourite fish ‘n’ chip fare but with a gourmet twist, and in a retro, comic book-themed restaurant.

T

he interior of the restaurant has a sense of humour, with vintage comic book pages as wallpaper, a raw industrial themed bar and a 1970’s-flatthemed snug at the back for private parties, complete with retro furniture and décor.

The menu is predominantly centred around fresh fish and seafood, which is caught locally and responsibly, and use their chef’s own recipes to create upgraded versions of classic chippy favourites, including pea fritter with mint and yoghurt and battered cod fillet served in a brioche bun. A menu favourite is sure to be the ‘fish dog’ – a mouth-watering fish cake /hot dog hybrid. Traditional Fish and Chips, deluxe pies, prime beef burger with house sauce and king prawns and homemade battered sausage are also on the menu.

The ‘Liquor ’ part of the

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Chippy Chat & Fast Food Magazine • June 2015

restaurant’s name reflects the extremely well stocked bar, carrying spirits including Brighton Gin, and there’s even a mixologist on hand to whip up cocktails to complement your fish ‘n’ chips. Plus there is an extensive collection of craft beer, sourced locally and globally, and carefully chosen to match the dishes on the menu, including East Coast IPA, Belhaven and Draft Noble.

Set right on the seafront, opposite the wheel and under the arches, Fish + Liquor provides shelter from the elements in the winter months. Tables are stretched over the pavement for the warmer seasons, providing a view of the hustle and bustle of the promenade. Owner David Roberts says: “We saw a demand for people wanting local favourite fish ‘n’ chips on the beach, but in the comfort of a quirky restaurant, embracing the fun and vintage feel that Brighton loves. Customers are able to enjoy a cocktail or a cold beer with some classic British food, but with a gourmet twist”.

Chippy Chat & Fast Food Magazine • June 2015

44

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

North-East & Borders

BWH Graham ( Northumberland )

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

Call 01670 521801 07850 772578 brrygraham@aol.com

POTATO SUPPLIERS

North West

Call the Potato Professionals Today

Delivering quality potatoes throughout your region Bridlington Scarborogh Pickering

Pontefract Wakefield Bradford Leeds

NORTH YORKSHIRE

LANCASHIRE

EAST YORKSHIRE

WEST YORKSHIRE GREATER MANCHESTER

YS H IR

Midlands, Wales & South-West

GH AM

RB

CHESHIRE

LINCOLNSHIRE

E

AF ST FO

NOTT IN

DE

SH IR

E

SOUTH YORKSHIRE

Thorne Barnsley Sheffield Doncaster Rotherham Goole Grimsby

RD SH IR E

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.

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.

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

We stock all frying varieties.

01926 633 323

www.mitchells-potatoes.co.uk @mitchellpots

Mitchell Potatoes

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

Visit...

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

01989 762000

Mansfield Ashbourne Notts Derby Dronfield

LEICESTERSHIRE

North Lincolnshire Scunthorpe

Area Covered

Established 80yrs Fixed price contracts available Potatoes replaced within 12hrs in the bigger unlikely event of you being dissatisfied All batches rigorously checked and test fried Ring today for your free sample

Lomas Potatoes 01909 562327 (3 lines)

07932 155677 (Andy) (S,Yorks, N,Yorks, Notts)

07703 263033 (Garry) (E,Yorks, N,Yorks, W,Yorks)

allomas@btconnect.com

Advertise here.

You’re reading this, others will too.

Call 01353 865 966 Now

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Chippy Chat & Fast Food Magazine • June 2015

Chippy Chat & Fast Food Magazine • June 2015

45

Property Whether you’re on the move, or building an empire, take the first step on your journey here

Thriving Take Away for Sale in Dolgellau!

Successful Fish and Chip Shop Sells in Ayrshire!

B

ruce and Co. are pleased to announce the sale of Gina’s, a well-established and profitable fish and chip shop, located in the seaside town of Ayr, Ayrshire.

The business had been under the care of Mr and Mrs Mchattie for three years, and during this time, has traded successfully whilst forming an excellent base of loyal clientele. Trade had been generated from repeat custom from the local community, as well as from passing trade due to the business being situated on one of the main roads within the town. Trading successfully, the business was only brought to the market due to the owner’s wish to retire.

Gina’s occupies a single storey unit of a purpose built row of shops, and benefits from a large display window at the front of the building. The property itself is superbly presented and came fully fitted with all necessary equipment required to operate a business of this nature – including a 3 pan fryer, a well maintained preparation area, and a storage area. Gina’s therefore provided new owners with an opportunity to purchase a business in walk-in condition, and allowed new owners to start trading immediately. Although Gina’s benefitted from a high turnover, there is room for the new owner to increase this by, for example, extending opening hours at lunch times and introducing a delivery service.

Once on the market, the business was bought by Mrs Chalal, who is an experienced buyer, and who owns another business in a different sector nearby. The location of Gina’s was a key feature which prompted Mrs Chalal to put an offer in and the leasehold premises was sold for £55,000.

The sellers Mr and Mrs Mchattie were happy with the service from Bruce & Co. stating, “We had no problems through selling our business through Bruce & Co, and would recommend them.”

To find out more details about the businesses available for sale, and sold, through Bruce & Co please visit: www. bruceandco.co.uk

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Chippy Chat & Fast Food Magazine • June 2015

K

ings Business Transfer are pleased to present the sale of a wonderful fish and chip takeaway, occupying a prominent trading position within the delightful market town of Dolgellau, in Gwynedd! Dolgellau is well known for its beautiful countryside and its places of historical interest; making it an area which attracts many tourists throughout the year.

Cosy Takeaway is located just off Eldon Square, which is the centre of town. There are a number of local businesses nearby, and so there is a hive of activity within the area throughout the day from the large number of residents that live within and near the area, and work professionals who travel to and from work.

Having successfully operated in the town for many years; this highly renowned business has earned a truly enviable reputation for offering the finest fresh cuisine with a warm and friendly service. The business therefore enjoys an extensive and loyal customer base; attracting repeat trade from the immediate vicinity as well as neighbouring villages and towns.

The business operates from highly visible double fronted three storey premises, which is presented to a very high standard. Incorporating a range of valuable catering equipment; the business would allow the new owner to overtake the business easily and start trading immediately.

The sale of the business also comes with spacious and versatile self contained living accommodation.

The accommodation briefly comprises of two double bedrooms, family bathroom, living room, dining room, kitchen, and WC facilities.

Proving a fantastic lifestyle opportunity; the sale of Cosy Takeaway will allow a new owner to take over an already thriving and successful business, whilst offering genuine scope for growth. For example, the business currently only offers a traditional menu, and operates on limited openings. Therefore, the sale provides the new owner with an opportunity to expand the menu, whilst increasing the opening times and these enhancements would not only undoubtedly increase the weekly sales, but also enhance overall profitability.

The business is for sale on a freehold basis, for offers in the region of £300,000. If you require any further information on this business please do not hesitate to contact us on 0844 7011 823, quoting the reference 41650.

To find out more details about the businesses available for sale, and sold, through Kings Business Transfer please visit: www.kingsbt.co.uk

Chippy Chat & Fast Food Magazine • June 2015

46

The easy way to sell your Fish & Chip Shop At Intelligent Business Transfer, our business transfer consultants have been selling businesses like yours for more than 30 years.

Our knowledge and understanding of the Fish & Chip shop industry ensures that our level of service is unrivalled.

• We don’t charge any upfront fees • You only pay us when we successfully sell your business • We won’t charge you for advertising, registration or admin fees • You won’t have to enter into a long term contract Every business is different and our personal approach has helped us to sell many hundreds of businesses like yours effectively and quickly whilst achieving the best price.

FREE

professional valuation & consultation

OVER 85,000 active registered buyers

“Choosing Intelligent Business Transfer to sell my fish and chip business was a great

FANTASTIC

decision.I was overwhelmed

track record of selling

by the volume of buyers they put forward and the speed at which the business sold.”

E Wharton – Beechers Fish and Chips

CASH & CARRY

A selection of businesses for sale...

D CE

DU RE

Essex

Durham

West Yorkshire

Tyne and Wear

Weekly Turnover: £2,500 30+ Covers Tenure: Leasehold

Weekly Turnover: £3,000 Low Overheads Tenure: Leasehold

Weekly Turnover: £1,200 Limited Openings Tenure: Leasehold

Weekly Turnover: £2,250 Prime Location Tenure: Leasehold

£85,000

£87,950

£39,950

£61,500

Ref:1754

Ref:1748

Ref:1737

Ref:1732

D CE

DU RE

South Wales

West Yorkshire

Norfolk

East Yorkshire

Weekly Turnover: £2,500 Established over 20 years Tenure: Leasehold

Weekly Turnover: £2,000 Ideal for Owner Operation Tenure: Leasehold

Weekly Turnover: £4,000 Minimal Competition Tenure: Freehold

Weekly Turnover: £3,500 Extremely well fitted Tenure: Leasehold

£430,000

£49,950

£55,000

Ref:1677

£35,000

Ref:1620

For more information or to arrange a viewing call

0800 114 3389 or visit

www.intelligentbusinesstransfer.co.uk

Ref:1618

Ref:1583

Intelligent Business Transfer

The Smart Way To Buy & Sell Your Business

Whether you’re on the move, or building an empire, take the first step on your journey here

Three businesses either separately or together Knightsbridge are delighted to bring o the market this fantastic opportunity to purchase these three businesses either separately or together for an attractive price of £174,950 (negotiable).

All three businesses represent a turnkey opportunity with no investment required for equipment or shop fitting, all shops fitted to the highest standard having all been refurbished in the last two years.

Two of the three Stores hold the National Quality Award Certificate, an accolade of which there are only 300 that have been awarded in the UK..

There is the opportunity to significantly increase business across all three stores by extending opening hours, delivery service and menu options.

One of the stores finished at No15 in a top 500 Survey of the Best Fish & Chip Shops in the UK, which represents a unique marketing opportunity.

The stores benefit from excellent branding which can be extended into other areas of marketing.

The brand includes a first class web site, social media contact database and electronic APP allowing specific customer promotions to be sent to registered users, which would all be included in the sale price.

All stores are available on Leasehold basis, all with very long lease periods remaining (22 Years).

AWARD WINNING FISH AND CHIP SHOP – MIDDLESBROUGH – 143153 WT £1,800 when trading (currently closed) Excellent location Outside seating Well presented FISH AND CHIP SHOP – NORTH EAST – 143159 WT £2,000 Well established Fantastic growth potential Enviable trading location FISH AND CHIP SHOP – NORTH EAST – 143158 WT £4,000 Well presented and established business Award winning Fish and Chips Also offers sandwiches, pies and pastries

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Chippy Chat & Fast Food Magazine • June 2015

Chippy Chat & Fast Food Magazine • June 2015

48

To Buy: 0844 3877 308 Email: buying@kingsbt.co.uk

Twitter: @Kings_BT Blog: www.kingsbt.co.uk/blog

To Sell: 0844 3877 307 Email: selling@kingsbt.co.uk

NOW

INCLUDES

> Established since 1937 > Enviable town centre location > Seating for 12 > Fully equipped commercial kitchen > Large grounds to the rear > 2 bedroom owner’s flat

REF: 43610

FREEHOLD

£395,000

> Excellent opportunity to expand

The Fish & Chip Company - Perth And Kinross The Fish and Chip Company offers traditional fish and chips along with a wide range of fresh pizzas and pastas. The business enjoys much repeat custom; particularly due to its excellent location on the high street of Auchterarder.

The property is a traditionally built terraced building; presented over two floors. The business is located on the ground floor, with the owner’s accommodation on the first floor.

Chips Ahoy - Cornwall Chip Ahoy has been serving traditional fish and chips in the beautiful South East Cornwall village of Polperro for the past 55 years. Due to its ideal and prominent position, the business benefits from high levels of passing trade during the busy summer season. It is the only fish & chip shop in the village, and therefore has no competition. > Benefits from repeat custom

> Well established

> Prominent trading location > 5 Bedroom flat > T/o circa £7,000 per week

> Ideal relocation opportunity

REF: 42882

FREEHOLD

£575,000

Rendezvouz Fish & Chip Shop - Kelso Rendezvous offers a wide range of traditional fish and chip fare, along with home-made pizzas and kebabs. The business has built up a fantastic reputation within the local community, and although the business is trading extremely successfully, there is still opportunity to expand the business.

REF: 43120 50

LEASEHOLD

£140,000

Chippy Chat & Fast Food Magazine • June 2015

> Established since the 1960s

> True walk in condition

> Town centre location

> Immaculately fitted

> Well equipped

> Fantastic potential

Chippy Chat & Fast Food Magazine • June 2015

50

WWW.KINGSBT.CO.UK

GIOVANNI'S FISH BAR

£100,000 MID GLAMORGAN LEASEHOLD

GREENBANK F&C

> Established fish & chip take away and cafe > 34 cover dining area > Weekly turnover circa £5,000 > Prime town centre location

> > > > >

Ref: 43312

Ref: 43212

RECTORY FISH BAR £174,995

MEI SUM

> > > > >

> > > > >

NOTTINGHAM LEASEHOLD

Lucrative fish & chip take away Prime main road position Weekly turnover circa £4,500 Immaculately fitted throughout 2 bed accommodation

Ref: 43149

MERSEYSIDE

£135,000 LEASEHOLD

Top class fish and chip shop Excellent main road position Weekly turnover circa £5,000 Highly populated area Fantastic scope to expand

LIVERPOOL

£220,000 FREEHOLD

Chinese take away Excellent main road location Weekly turnover circa £2,500 2 storey, 3 bedroom flat Excellent opportunity

Ref: 43119

PASCO'S PLAICE

CLEVELAND > > > > >

Offering local service on a national basis

£64,950

LEASEHOLD

Profitable fish & chip shop 22 seating covers Weekly takings £2,500 Coastal location Modern, valuable equipment

PIZZA ITALIA

LIVERPOOL > > > > >

Italian take away Prime trading position Weekly turnover circa £3,250 Superbly fitted Excellent opportunity

Ref: 42843

Ref: 42589

KIRKLAND FISH & CHIPS £30,000 LEASEHOLD

CLAUDIO’S

> Fish and chip shop with Indian take away > Excellent trading location > Fitted with modern equipment > Well est. customer base

> > > > >

Ref: 43269 51

Ref: 43262

METHILL

£60,000

LEASEHOLD

GLASGOW

£375,000 FREEHOLD

Successful fish and chip shop Well established Fully equipped EBITDA £67,000 Excellent locale

Chippy Chat & Fast Food Magazine • June 2015

THE VILLAGE FISH BAR £199,950

SQUIRES OF PAIGNTON £134,950 DEVON LEASEHOLD

> Traditional fish & chip takeaway in prime position > Weekly turnover circa £5,000 > FItted to a high standard > Monopoly position

> Fish & chip restaurant & takeaway > 70 covers > Central town location > Annual turnover circa £170k

Ref: 43585

Ref: 43144

SHROPSHIRE

CITY CHIPPY

COVENTRY

LEASEHOLD

£150,000 LEASEHOLD

ACROPOLIS

CLWYD

> Impressive fish & chip takeaway with 25 cover dining area > Prime city centre position > Weekly takings circa £3,000 > Immaculately fitted

> > > > >

Ref: 43069

Ref: 43050

F&C RESTAURANT

NORFOLK

£750,000 FREEHOLD

PAULS FISH & CHICKEN BAR £150K

KIRKCALDY > > > > >

Ref: 42546

Ref: 43171

CORNWALL

£1.25M

FREEHOLD

LEASEHOLD

Well est. fish & chip take away Populated residential area Weekly turnover circa £4,500 Low overhead costs Valuable equipment

> Fish & chip take away, restaurant and licensed bar > Populated residential area > Weekly turnover circa £6,000 > 3 double bed accomodation

PORT AND STARBOARD

£120,000

FREEHOLD

Established fish & chip Shop Excellent locale Fully equipped Well performing True walk in condition

CHIPS N THINGS

MONTROSE

> Award winning fish & chip restaurant/ take away > Stunning location > Turnover circa £660,000 p/a > Deluxe owner’s accomm.

> > > > >

Ref: 43024

Ref: 42171

£440,000 FREEHOLD

Excellent trading location Seating area - 10 covers Owner’s accommodation Well est. customer base Fitted with modern equipment

Chippy Chat & Fast Food Magazine • June 2015

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Does Your Chip Shop Serve The Finest Sausages Available?

If They Do...

They Care About You! At McWhinney’s Sausages, we pride ourselves on the quality of our Irish Pork Sausages...

Our sausages are reassuringly the most expensive on the market. We guarantee that they contain only the finest ingredients with high quality cuts of pork.

Every time, customers agree that McWhinney's Sausages are meatier, more succulent, and much tastier than other cheaper alternatives.

DON'T ACCEPT LESS! Make sure your local chip shop, restaurant and cafe are serving McWhinney's Irish Pork Sausages.

Quality Irish Pork

Visit us at www.mcwhinneys.com 52

Chippy Chat & Fast Food Magazine • June 2015

Chippy Chat & Fast Food Magazine • June 2015

52

Sausages