Chippy Chat & Fast Food Magazine October 2018 by Chippy Chat Magazine

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HAPPIENESS! Pukka Pie Season is here see pages 6-7 www.chippychat.co.uk

austen@chippychat.co.uk

Batter Choices

All we1 areChippy saying is Chat & Fast Food Magazine • October 2018

Give Peas a Chance!

TEL 01353 865 966

Sooty and Chippies at 70

Chippy Chat & Fast Food Magazine • October 2018

Issue 10 Volume 8 October 2018 1

Chippy Chat & Fast Food Magazine • October 2018

Racing Potatoes! The Year March-es On!

Austen AustenDack Dack

Publishing Editor Publishing Editor

ctober sees the running of the Well already theRace. seventh approaching annual Ely Potato end of the first quarter of 2018! A gruelling event which highlights Hopefully it will be a busy one for our ‘field to frier’ campaign, and sees shops and suppliers as we approach competitors running a ½ mile course Mother’s day and Easter too. with sacks of potatoes on their backs. Congratulations to all at Friars A massive thanks to all those fish and Pride. Once again, they have chip shops who have come together delivered a fantastic trade show to sponsor the event this year. We will with even more visitors it seemed highlight than ever.them with a race review in our

Places for the Chippy Chat Chip we have our sausage feature Barons’ ball aregreat now very limited. too! Grab your tickets whilst you can for Our front-page partner for March is the party of the year! The Ball is on Pukka Pies. They supply millions of Sunday December 2nd. We still have pies to fish and chip shops across opportunities for companies to sponsor the UK and they are helping us the evening too. celebrate National Pie Week. This month’s front page is for our If you would like to advertise, partner Pukka Pies. Pukka invest heavily get involved or tell us some in theirplease marketing to help us all sell news email me austen@

based around worldgiving of batter. of our oil and the fat lovely suppliers We the havechance many top telling us why you toshops see what many

Keep in touch as usual austen@ Austen chippychat.co.uk

edition. ANovember busy offering this month for your In this edition ourwe main feature is delights. First off review many

theyshops choose their favourite brands. top are using and why. Also,

extra pies, and this Autumn sees chippychat.co.uk – thanks forthe your launch of enjoy yet another massive push. support the issue.

Austen

Chippy ChippyChat ChatLtd Ltd Oak Lane Oak Lane Littleport Littleport Ely Ely Cambridgeshire Cambridgeshire CB6 1RS CB6 1RS

www.chippy-chat.co.uk www.chippy-chat.co.uk info@chippychat.co.uk info@chippychat.co.uk Twitter Twitter@Chippychat @Chippychat Facebook FacebookChippy-Chat Chippy-Chat TEL TEL01353 01353865 865966 966 FAX FAX01353 01353863 863444 444 ManagingDirector Director Managing JohnBoutwood Boutwood John Publisher Publisher OliverBoutwood Boutwood Oliver oliver@chippychat.co.uk oliver@chippychat.co.uk

Publishing PublishingEditor Editor Austen AustenDack Dack austen@chippychat.co.uk austen@chippychat.co.uk 07863123929 07863123929 Subscriptions and Marketing Executive Publishing Assistant Amanda Waterfield Dawn Paxton amanda@chippychat.co.uk dawn@chippychat.co.uk 01353 865 966 Design/Editorial Design/Editorial Stuart Catterson Stuart Catterson stuart@cc-ff.com stuart@cc-ff.com Accounts Accounts Claire Boutwood-Potter Claire Boutwood-Potter accounts@chippychat.co.uk accounts@chippychat.co.uk Printed in the UK by Printed in the UK by The Magazine Printing Company The Magazine Printing Company Advertising Sales and Promotions Advertising Sales and Promotions austen@chippychat.co.uk austen@chippychat.co.uk For PR and Editorial For PR and Editorial editorial@chippychat.co.uk editorial@chippychat.co.uk

Chippy Chat & Fast Food Magazine • October 2018 Chippy Chat & Fast Food Magazine • March 2018

3 3

‘Odour Complaints’ Close Five-Month-Old Clerkenwell Chippy United Chip “hopes to reopen soon”

lerkenwell chip shop United Chip has closed for the remainder of the summer due to “odour complaints.” The restaurant has released a short statement on its website and on the window of the premises, which reads: “Due to odour complaints from local residents we have had to close the shop

Chippy Chat & Fast Food Magazine • October 2018

for the remainder of the summer, while we address the problem. We hope to reopen soon. Thank you for your support. United Chip.” Kitchen extraction is often a thorny issue for fish and chip restaurants: if residents repulsed by the waft of vinegar, dripping and grease, or just spoiling for a silly fight, environmental health officers can begin legal proceedings. United Chip opened February this year, drawing measured plaudits for its sustainable approach to fish, chips, and packaging alongside its range of unique seasonings and sauces: a kelp powder and a “far too bloody good” curry sauce particularly tickled critic Jay Rayner. It was also described as a “vinegary opium den,” which could explain recent developments. There is currently no timeline for reopening, nor an indication of how far the complaints have been escalated. Chippy Chat has contacted United Chip for further comment.

Chippy Chat & Fast Food Magazine • October 2018

Inside

October 2018

Chippies Choice

Everything is pukka this Autumn

Diary Dates

6 8 10 12 14 16 18 20

Field to Frier

Sustainably sourced potatoes your customers will love

Business or pleasure, dates not to be missed

On Tenterhooks

UK Top 10 Fish & Chip Shops Named

Maximum Interest! Uk’s Top 20 Fish & Chip Restaurants named

Service Quality and Consistent!

Take Hax!

What makes Middleton Foods’ Products so good

The Innovation Game

We want to eat when we want to eat

Im-PulsePurchase

Chippy Chat Ball is back. Book your tickets now

Sooty celebrates 70 years! Izzy-wizzy, let’s get Fish and Chippy!

Young Top Trumps

Pick and Mix!

The UK’s top six young fish friers announced

French Alps to French Fries Kellaway’s Fish and Chips

Hugh Delivers Reform! T C celebrates appointment to Government panel on technical education reforms

Un-Catch-able! We Catch up with the Award-Winning Chain

Oh HapPea Day

International Mushy Pea Day

What’s It All About Alfie! Alfie’s join the App Generation

Fish and Trips!

All aboard the fish and chip express!

Major B’s

A Majorly Good Ketchup!

Rampamt!

Harry Ramsden’s targeting expansion

Perfect Panorama!

The Top Ten Onboard The Ramoen

A Cartoon of Chips Please!

22 24 26 28 30 32 34 36 38

Oor Wullie-themed chippy opens in Aberdeen

Chippy Chat & Fast Food Magazine • October 2018

Es 30 tab Ye lish ar ed s

It’s Different... It’s Healthy ….and It’s gluten free!!

New Dolphin Fish Bar Chooses Ceres

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

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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 • October 2018 In association with

Frying Ranges

Chippie’s choice! It’s going to be a truly pukka pie season this autumn With a new nation-wide 10-week marketing campaign that includes a refreshed TV advert, a high impact consumer promotion, a newly launched POS range and a delicious new Steak and Ale recipe, it’s certainly going to be a pie season to remember this Autumn.

Everything’s Pukka (when PUKKA pies are back on air!)

ukka is back on air with a refreshed TV advert - all set to drive awareness and demand for pies across the nation. The advert will be

played out across prime-time TV Channels and big-ticket programmes over a 10-week period from 1st October to 9th December. The ad will certainly get Britain’s bellies grumbling and mouth’s smiling as it depicts a mum tucking into one of Pukka’s deliciously tasty pies with golden, flaky pastry and rich gravy while faced with a series of comedic mishaps. All seeking to remind the audience in a light-hearted tone that with a pie on your plate ‘Everything’s Pukka’.

Chippy Chat & Fast Food Magazine • October 2018

Pukka Up Your Day’ consumer promotion In addition to the TV advertising, Pukka will be running an engaging high impact consumer promotion. Starting on the 1st of October, Pukka will be on a mission to turn Britain’s little everyday wishes in to reality by inviting consumers to head to everythingspukka. co.uk and tell Pukka How Pukka can ‘Pukka up their day’. Each week for 10 weeks Pukka will be making one lucky entrant’s wish come true with a prize or experience worth up to £1,000.

New Recipe Steak & Ale Finally, Pukka Pies will be launching a new Steak & Ale Pie recipe to its portfolio.

The new recipe features

high quality, prime cuts of beef steak cooked in a deliciously rich gravy with St Peter’s Bitter - creating a more prominent ale flavour and richer gravy. The new Steak & Ale pie from Pukka Pies will be available to foodservice customers from end November 2018. The launch will be supported with marketing

materials

including

posters and window clingers. It will be available directly from Pukka Pies and from distributors nationwide. Pukka Pies exciting programme of activity in marketing and product this Autumn, is part of the brand’s continued

investment

that

aims

to further the brand’s ambition of growing its business to £60 million by 2020. 7

Chippy Chat & Fast Food Magazine • October 2018

Diary Dates

9th Niovember International Mushy Pea Day Harbour Lights in Falmouth are championing the cause of the mushy pea and have rolled out the second International Mushy Pea Day to ensure it gets the lime light it deserves. Let’s all join in!

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

5th - 12th October Sea Food Week Seafood Week will be back again in 2018 with daily species, recipes and inspiration to get you to try something new! www.fishisthedish. co.uk/seafoodweek

21st October

KFE Free Open Dayl Come along and learn from our Award Winning Trainers Nigel Hodgson & Gordon Hillan. Meet the KFE Sales Team over a glass of bubbly and freshly cooked fish and chips

29th October - 4th November Sausage Week UK Sausage Week is an annual meat industry campaign designed to help boost trade each autumn. www.uksausageweek.com/

3rd March What’s Cooking? 2019 The Big Henry Colbeck Show It’s back and it’s in Edinburgh at the Royal Highland Centre.

17th March Fry it 2019

West Point Arena Exeter, EX5 1DJ The ultimate exhibition for fish friers and the Fast food trade!

14th April Innovations 2019 Macron Stadium, Bolton The North’s Premier Fish & Chips and Fast Food Exhibition promises to be the biggest and best yet!

2nd December

t will be a real grand occasion where you can catch up with all your friends and colleagues and also let your hair down too. Last year seven out of the top ten fish and chip shops in the UK chose to attend with many other previous winners in attendance too. It has become the warm up party to the National Fish and Chip Awards! We have farmers, friers and suppliers all under one roof! Places for this event are already limited many people who attended in 2017 have already prebooked. Please can you mail dawn@chippychat. co.uk if you wish to attend and tell her how many tickets you require?

Chat py

“Chippy Chat Plus” members will receive precedent for tickets and a discounted rate. Many Ch CCPlus members saved the ristmas Ba equivalent of their membership fee with the reduced table cost! Prices are just £66 each or £600 for a table of ten, with Chippy Chat Plus members paying just £60 and £540 respectively. This early bird price is held from 2016, and will be increased at the end of September. The high quality three course meal will also feature the voice of the stars Pete Jay, a surprise band (see page 20) and then a great disco for those who wish to party the night away.

ll 2 018

Once again, the Chippy Chat Ball is back and will be held at the Holiday Inn Peterborough*. With space for over 200 people we are once again planning a great party for our industry. The date for you to save is Sunday 2nd December 2018

Chi p

The Chip Barons’ Ball

For tickets

Email dawn@chippychat.co.uk or call on 01353 865966

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 • October 2018

On Tenterhooks !

UK Top 10 Fish & Chip Shops Named The race for first plaice is on with the best fish and chip shops in the country revealed recently. The top 10 finalists in the Fish and Chip Shop of the Year Award will now batter it out to be named the champion of the 2019 National Fish & Chip Awards.

The finalists, in alphabetical order, are: Angel Lane Chippie, Penrith, Cumbria

Captain’s Fish and Chips, Hoddesdon, Hertfordshire

Mister C’s, Selby, North Yorkshire

Dolphin Takeaway, Dungannon, County Tyrone

Olley’s Fish Experience, Herne Hill, London

Harbour Lights, Falmouth, Cornwall

Papa’s Fish and Chips, Cleethorpes, Lincolnshire

Krispies Fish & Chips, Exmouth, Devon

The Crispy Cod, Tonyrefail, Rhondda Cynon Taf

rganised by Seafish, the annual National Fish & Chip Awards is a UK wide competition celebrating true excellence in the fish and chip industry. Each of the top 10 will now fry high to become the best shop in the UK. Determining who makes it in to the top 10 Fish and Chip shops isn’t as simple as tasting the delicious fish and chips. Each shop is also assessed on sustainable sourcing, menu innovation, marketing, staff training, marketing and customer service. The shops now head in to a final stage of judging in London IN January before the overall winner is crowned. Marcus Coleman, Chief Executive Officer at Seafish, said: “It’s not possible to reach

Low’s Traditional Fish & Chips, Westhill, Aberdeenshire

Chippy Chat & Fast Food Magazine • October 2018

this stage of the competition without displaying true quality in every aspect of running a fish and chip business, so these 10 shops should be extremely proud of what they’ve achieved so far.” “We’ve been lucky to see an incredibly high standard of entrant since we started this competition 31 years ago, and we can say with certainty that this year’s top 10 display just as much talent and passion for the industry as any winner we’ve seen to date.” The winner of the Fish and Chip Shop of the Year Award will be announced at The National Fish & Chip Awards’ 31st anniversary ceremony in London on 24 January 2019.

Chippy Chat & Fast Food Magazine • October 2018

This autumn we’re driving brand awareness and saleS nationwide. ~ Back on TV for 10 weeks from 1st October to 9th December ~ ~ 10-week, high impact Pukka Up Your Day consumer promotion ~ ~ New Point of Sale materials available to order ~

Visit pukkapies.co.uk/trade to find out more.

Chippy Chat & Fast Food Magazine • October 2018

Service Quality We asked what makes Middleton Foods’ Products so GOOD!? Middleton’s offer a complete range of products including Batter Mixes, Curries, Gravies and Chicken Breadings. From regional varieties to nationally recognised brands, Middleton’s have a product to suit your business. Read why three top UK shops use our products?

Harbourside Award Winning Fish and Chips

ver the last ten years, Harbourside, have committed to providing high quality fish and chips. They strive to better their service and menu year on year- every single year. Sustainable seafood is key, along with using the finest ingredients. Their latest venture opened in May 2018 a new Gluten Free shop, with every single item on the menu being gluten free which has delighted their customers - making customers happy is what it is all about! Family is so important to Sarah and the team, so they aim to offer something for

Chippy Chat & Fast Food Magazine • October 2018

every member of the family - whether it is special offers for special days for mum or dad or the all new online kids activities! We asked Sarah why she uses Middleton’s and she says” We first started using Middleton’s in 2009 when we took over our first shop. We have sampled other batters throughout the years however we have never found anything to replace it with. When we opened our Gluten Free shop this year we struggled to find the perfect gluten free batter however yet again Middleton’s bespoke GF batter was our definite favourite. We also love how they will always go the extra mile to help you out! They have great customer service. They have never let us down in nearly 10 years!” Harbourside use Middleton’s Gluten Free Curry and bespoke batters made by Middletons to their exact requirements. “Sarah Sleet, chief executive of Coeliac UK said: ‘We know eating out safely is a top concern for people with coeliac disease and we know that fish and chips is one of the most missed options following diagnosis. We are working with the hospitality industry to help them deliver good quality menu choices for people with coeliac disease and we are delighted that Harbourside Fish and Chips is recognizing the importance of catering for this market by opening a dedicated shop for gluten free fish and chips and gaining accreditation from Coeliac UK.

Chippy Chat & Fast Food Magazine • October 2018

and Consistent! Harbour Lights, Falmouth

arbour Lights perched on the quay, overlooking the beautiful coastal town of Falmouth, takes celebrating the nation’s favourite comfort food very seriously. Their mantra ‘Happy Tummies and Big Smiles’ is a mission the whole team are focused on. The magic happens when all the jigsaw pieces align. Great ingredients, fab team, super location. Self-confessed fish and chip fanatics they live and breathe fish and chips. A seasonal business like Harbour Lights comes with its challenges but consistency is key. Every portion as yummy as the one before.

Their award-winning fish and chips only use fish from responsibly sourced stocks and chips from local farmers. Local provenance is evident throughout their menu. With local Cornish fish specials

landed from local boats just a stone’s throw away available daily, whether you love it battered or grilled. ‘Strong relationship and good partners are key to our business’ said Pete Fraser (owner). ‘Middleton’s are part of our business family. They listen to our batter ‘wish list’ and are always there to help. Their core values feel aligned to ours: ‘great fish and chips every time’. Harbour Lights use Middleton Light batter mix and Middleton’s Gluten Free Curry.

Best Fry, Southampton

ohn Lee, pictured with Jason Parsonage and Wayne Gambell, Regional Managers for Middleton Foods, outside Best Fry in West End, Southampton. The family opened their first shop back in 1988 and now own four shops in the Hampshire area, all cooking up the same great quality award winning fish and chips. John fried his first piece of fish at the tender age of 11 years old and ever since has made it his passion to make sure all the shops offer quality food using the finest ingredients. John says “ Middleton’s batter is of the finest quality and is always consistent, which is of paramount importance to us.” Best Fry have achieved awards such as Quality Award, Fry Magazine top 50 Award and previous nomination for the Fish and Chip Shop of the Year. Best Fry uses Middletons Kings Extra Gold and Chippies Choice Curry Sauce.

For samples or information T: 08453 706550 Visit: www.middletonfoods.com

Chippy Chat & Fast Food Magazine • October 2018

The Innovation Game Consumers want to eat when they want to eat, that’s particularly true of millennial consumers which are driving the out of home market trends*.

0 percent of younger consumers replace one or two meals per day with a snack and 53 percent of people aged 18–24 say they’d visit more frequently if restaurants stayed open later. Consumers no longer conform to the traditional 3 square meals a day due to blurring of the times when consumers eat, and operators ought to look towards the flexible dining and offering different dishes at alternative times of the day Lunch is one of the fastest growing eating occasions growing by 2.2% and 1.9% in 2018 and 2019 respectively*. This remains an untapped area for most fish and chip shops looking for increased revenue streams. Lunch is thriving and provides operators the opportunity to overcome any difficulties in the market. The perceived unhealthiness of fish and chips is one of the reasons a consumer which is a main driver for consumers are not visiting fish and chip shops at lunch and are looking for other options which meet their needs. Operators need to look at ways of offering perceived health with their dishes to entice consumers to consider going to fish and chip shops not just at dinner. Making small changes such as offering

Chippy Chat & Fast ast Food Magazine • October 2018

lower salt options, using healthier oils and serving healthier side dishes, are just some of the initiatives fish and chip shops have adopted to deliver the same great taste while meeting consumers interest in healthier choices. However, there is a need to look forward to creating simpler dishes which are ‘on-trend’ meeting healthier cues. Loaded chips are another on trend dish which is growing and by using just a few ingredients can transform a portion of chips into what feels like full meal with little cost to you. Adding Dinaclass Curry Sauce to a portion of chips and topping it with crispy onions and chopped coriander is a simple option to add to your menu which would also be perfect for later night eating’. R i c h a r d Tr o m a n , I n n o v a t i o n & Application Chef at Kerry Foodservice says, “Fish and Chip shops can offer simple lunchtime dishes with minimal operational impact. Consumers are looking for hand held items to eat on-the-go, wraps or sandwiches are a perfect device for this. Mini fish goujons with tartare sauce and salad in a wrap takes ingredients you will already have and repackage in an easy to eat lunch time dish” For more information on how you can increase your sales throughout the day please message us http://www.kerryfoodservice.co.uk/contact *MCA Food and Trends

Chippy Chat & Fast Food Magazine • October 2018

Keep Your Finger On The Pulse!! It’s Different, It’s Healthy… and It’s Gluten Free

hitley’s Pulse Gluten Free Batter Flour has fast become the healthier batter option for Fish & Chip Shops up and down the country with more and more Fish Friers choosing to convert onto Pulse. With new figures released from Coeliac UK showing the number of people in the UK diagnosed with Coeliac disease has risen from 24% in 2011 to 30% in 2015 and this number continues to grow - making the switch now makes complete sense!! Those who have made the decision are already seeing the benefits of using one batter within their business to achieve great tasting food consistently but also offering a Gluten Free option as well as being able to boast the healthier side to using Pulse Batter Flour. Made in V.A.Whitley’s dedicated Production Facility, where Innovation is the key, all of the guidelines are adhered to buy, sell and produce Gluten Free products. Whitley’s Pulse Gluten Free Batter Flour

proved its worth in the trade recently by winning the Gluten Free Category award at the Cash and Carry Management Awards, in Partnership with the Craft Guild of Chefs. It was hailed as a ‘truly remarkable product’. The team of judges tried several ways to test the product to its fullest even coating a really greasy sausage. They were staggered to see that Pulse remained crispy, dry and tasty! They commentated “Why on earth wouldn’t a Fish & Chip shop just use Pulse? It’s a fantastic batter and they would have the advantage of being Gluten Free all of the time!”

Offering You and Your Customers a host of benefits… Contains MORE Protein Contains MORE Fibre Contains MORE Trace Materials Contains MORE Energy Contains LESS Starch Contains LESS Sugar Contains LESS Carbohydrates Contains LESS Sodium Whilst the base raw material for Pulse costs more than the cost of Premium Wheat Flour, the gap is narrowed considerably because of its much-reduced oil pick-up and its improved yield factor - making your frying media and the Pulse Flour go a lot further. Customers are finding that they can fry 20% - 25% more fish in the same amount of oil and from the same amount of batter flour. Customers using Pulse Flour since its launch over 2 years ago have also shown that Pulse has a better yield factor requiring up to 33% less flour to produce the same quantity of batter! When analysed by Foodtest Laboratories Ltd they found that the oil absorbed during frying was reduced by up to 46%! producing a far less greasy product. 1kg Samples of Whitley’s GLUTEN FREE Pulse Batter Flour are now available seeing and tasting is truly believing!! It will make your already healthy product even healthier - as the perfect balanced meal! FREE Point of Sale Material is also available, so you can tell your customers about the many benefits from you using Pulse Batter Flour.

Whitley’s Pulse Gluten Free Batter Flour is exclusively available from the Q Partnership: VA Whitley www.vawhitley.co.uk 01706 364211 @VAWhitley1899

Henry Colbeck Friars Pride www.colbeck.co.uk www.friarspride.com 0191 482 4242 01733 316400 @HenryColbeck @FriarsPride Members of The Q Partnership

Chippy Chat & Fast Food Magazine • October 2018

Pick and Mix! New Dolphin Fish Bar Chooses The Ceres | Natural Batter Mix!

aul Graham and his family have been associated with fish and chips for many years. As Paul explains: “First my father worked in Fish and Chips and then I worked for him. I expect the reason I enjoy working in the Fish and Chips industry is because I have been bought up in Fish and Chips!! Over 21 years ago I bought this local shop in a small village Caeharris, Merthyr Tydfil. I love the fact that I meet different people every day. It is a very friendly way of life.” “I had known Stelios for a long time before I started to buy from him. I had used many different suppliers in the past then I tried Ceres | Natural Batter Mix and liked it straight away. The Ceres | Natural Batter Mix is extremely easy to use and always consistent and, unlike other batter products it has a bit of give. Other batters on the market are not so forgiving, if you don’t make it exactly the same way with the exact quantities it can let you down. That is not the case with Ceres | Natural Batter Mix.” “I make the batter with chilled water at 9am ready for lunchtime and then put it in the fridge ready to start frying. We start cooking at 11.30 ready to open at 12pm. For the evening, I make the batter up at 2pm, and pop it in the fridge ready

Chippy Chat & Fast Food Magazine • October 2018

to cook at 4.30 ready for 5pm opening. I would say make sure the batter mix is chilled, it will perform even better and produce an even crispier batter. Ceres | Natural Batter Mix always has a lovely golden colour. I do make sure that I filter the oil every day as the state of the oil does reflect on the performance and taste of the batter. Oil care is very important for the colour, taste, texture of batter.” “Cod and Chips are our best seller. We serve a nice quality fish and the Ceres | Natural Batter Mix complements it very well. I can’t praise Ceres | Natural Batter Mix enough and provided that the batter mix is used correctly it cannot be beaten by any other product. I am proud and confident that I am serving a good product.” Call 0845 3711 522 Email hello@theworldofceres.com www.worldofceres.com

Chippy Chat & Fast Food Magazine • October 2018

Phil Vickery Seriously Good Gluten Free Range

We’ve partnered with renowned chef Phil Vickery to produce our whole gluten-free fish and chip range. With all of our products being tested for gluten (and all information being published upon release) this range is ideal for offering your customers a range of great-tasting food, which is suitable for those with a gluten intolerance.

Allergen Free Gluten-Free MSG Free No Hydrogenated Fats Vegetarian

To request your FREE sample today call 0845 3711 522 or email hello@theworldofceres.com 19

Discover our •full Ceres Chippy Chat & Fast Food Magazine October 2018range

at WORLDOFCERES.CO.UK Chippy Chat & Fast Food Magazine • October 2018

From French Alps to French Fries

Kellaway’s Fish and Chips By Lauren Kellaway

fter spending a winter season in Morzine, in the French Alps I came back to Cornwall and was very lucky to walk straight back into a job in my parents Fish and Chip shop. At the time I thought it would just get me by until I found a career I wanted to pursue. After a few months I realised that this could be the career path to take and found myself becoming more and more intrigued as to what the industry could offer. I went to a 3-day course at the NFFF in Leeds and my course leader was Craig Buckley, a previous Drywite Young Fish Frier of the Year, and owner of The Fish Bar, in Crewe. I found the course brilliant, learning lots of helpful hints and tips and a lot more about the industry as a whole. Craig really helped show me that there is a place for young people in the industry and that’s where my passion started to grow. I came back from the course and started discussing with my parents on how we could develop and improve the business. This is when we started discussing a refit as the shop hadn’t been updated since June 1997 when my parents first took over. The shop had always been a Traditional Fish and Chip shop since it was built in the 80s. My goal was to continue to keep the traditional Fish and

Chippy Chat & Fast Food Magazine • October 2018

Chip shop feel but bring it into the 21st century and by doing so bring in younger families to help keep the tradition of fish and chips alive. After many discussions and debating we decided it would be best to knock out the walls and make the shop one big open plan space, allowing the customers to see everything. We then decided on the name change and to use our family name ‘Kellaway’s Fish and Chips’. My cousin Allison from Orlando, Florida, had just graduated Florida Southern University after studying Graphic Design. As we are primarily a family run business, we thought it would be great if she could come up with our new logo and branding, which she did, and we love it! Once I got back, I spoke to the designer at Barlands Shop Fitters, and a few months later, in April 2018 we opened our doors to our local customers! A month later I entered the Drywite Young Fish Frier of the Year Competition, for the second time, after last years failed attempt to get through the first round, which I must admit I rushed it and sent it in last minute. This year however I made it into the Top 10 (and subsequently Top 6)! The competition has opened my eyes and given me opportunities to visit such places as the KFE frying school in

Chippy Chat & Fast Food Magazine • October 2018

Peterborough, where all applicants were given the chance to meet other fish friers and learn from some of the best. Calum Richardson, Mark Petrou, Nigel Hodgson, and Gary Rosser. In September I attended the Isle Of Ely Industry Day in Ely, Cambridge hosted By Austen Dack from Chippy Chat. It was a brilliant day, I learnt so much about the production of potatoes, how they grow, to how they make it into the bags and into the shop to make our chips! It was also really interesting to find out about this coming season with the crop of potatoes, and the worries that there are due to this extreme weather we have had throughout this year. As well as this it was a great time to meet others in the industry and discuss all things Fish and Chips. There were also lots of brilliant guest speakers, discussing topics such as the Fish and Chip Awards, New Oil companies, a Q&A with Austen and Calum Richardson, a talk from the NFFF President Andrew Crook, plus Millers fish and Chips and displays from suppliers including; Middleton Foods, Friars Pride, Pukka Pies and Kerry Foods. I would say what makes our shop special is that we have a great relationship with our local customers. As we are based in a village, we don’t get that much tourist/ passing trade here and rely heavily on our loyal locals. We have many customers that come in the same time every week or wave as they walk past to get their paper or pasty in the mornings. It’s great to feel part of such a tight-knit community where we all look out for one another. https://www.kellawaysfishandchips.co.uk

Chippy Chat & Fast Food Magazine • October 2018

Hugh Delivers Reform! T C celebrates appointment to Government panel on technical education reforms

he British Takeaway Campaign’s (BTC) Hugh Mantle has secured a spot on the Government’s catering and hospitality technical education advisory panel, the Department for Education has announced. The breakthrough, just over one year on from the BTC’s launch, rewards a successful campaign on skills and cements the campaign’s position as one of the authoritative voices of industry. Hugh Mantle, member of the British Takeaway Campaign, and Director of the National Federation of Fish Friers (NFFF), will represent the takeaway sector in the development of the forthcoming Catering and Hospitality Technical Education Level (T-level) – part of Government reforms to strengthen the provision of vocational education to address skills gaps. The BTC’s appointment to the panel follows research carried out by the Centre for Economics and Business Research which found that 37% of takeaway restaurants are experiencing skills shortages in specific areas, and that 78% of those reporting problems have had issues recruiting chefs – underlining the sector’s need for support in accessing skills. Hugh Mantle has worked in the catering and hospitality sector for more than 30 years. He specialises in industry training,

Chippy Chat & Fast Food Magazine • October 2018

working closely with restaurants on their respective schemes, as well as in the NFFF’s dedicated training school. Prior to this he worked with major brands, including Whitbread and Harry Ramsden’s. The British Takeaway Campaign has been vocal in calling for the Government to include nutrition and sustainability components in its new catering and hospitality technical qualification. Commenting on his appointment to the T-level panel, Hugh Mantle said: “The BTC’s appointment to the Catering Hospitality T-level panel provides a great opportunity to make sure that the qualification fits the needs of businesses, and the BTC will play its part in providing a voice on behalf of takeaway restaurants across the country. “We want to get more young British people fired up about working in this exciting industry by ensuring they get the right training to build successful careers in the sector.” Ibrahim Dogus, Chair of the British Takeaway Campaign, added: “The Catering and Hospitality T-level marks an important first step in addressing shortages, and will boost business confidence – particularly as 37% of takeaways think Brexit will make recruitment even more difficult. “Looking ahead, as a sector representing tastes and cuisines from across the globe, we want to work with Government to ensure that takeaway restaurants have access to a range of specialist skills from at home and abroad. In addition to upskilling the domestic workforce, this can be achieved with a post-Brexit immigration system that enables the takeaway sector to access specialist chefs and staff they need from around the world.” Chippy Chat & Fast Food Magazine • October 2018

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Chippy Chat & Fast Food Magazine • October 2018

UnCatchable! We Catch up with the Award-Winning Chain

he Good Catch has firm roots in the Fish and Chip industry and they stem from a three generational heritage. The business has takeaway venues across Merseyside, Manchester, Cheshire and Liverpool and they are known to have queues outside for their famous fish. The family institution is owned by parents, Kipros and Lorna Pittaras and siblings Alison Mattravers, Chris Pittaras, Michelle Fairclough and Robert Pittaras, all from the Formby and Crosby area. Speaking to the local paper, co-owner Chris Pittaras, said: “Our Grandfather opened his first Fish and Chip shop in 1962 in Soho Street Liverpool. Following from that our parents opened their first shop in 1979... “Perfecting the tradition, they passed on their knowledge and expertise to us, the founders of The Good Catch. “The Fish and Chip industry has been a part of family life growing up.” “We have a true passion for producing top quality Fish and Chips, souring the finest ingredients for our menu and maintaining customer service at the forefront of what we do.” The award-winning takeaway can now be found in St John’s Shopping Centre, Liverpool city centre, Liverpool Road, Crosby, Sefton Road, Liverpool and Montagu Mews, Freshfield. Co-owner Michelle Fairclough said: “Residents all over Liverpool can now enjoy our Award winning Fish and Chips. “All of our stores have maintained the Quality Award from the National

Chippy Chat & Fast Food Magazine • October 2018

Federation of Fish Friers which recognises the high level of standards across the business.” In the 2018 Fish and Chip Awards, The Good Catch received the award for the UK’s best business with multiple sites. Speaking about The Good Catch’s win, judge Marcus Coleman, Chief Executive at Seafish, said: “Establishing a brand identity for your fish and chip business is no easy feat. Regular customers will come to expect an excellent standard of service and high-quality dish, so to ensure this experience is replicated flawlessly across a number of establishment’s takes true skill and dedication. “Juggling the demands of running a successful chain can certainly prove challenging, however The Good Catch has taken this in their stride.” Taking its business to new avenues, The Good Catch has introduced its new website which went live recently. The website - www.thegoodcatch. co.uk - enables quick and easy access to the menu, store information, catering enquiries and recruitment.

Chippy Chat & Fast Food Magazine • October 2018

Oh Happea Day... We have had many celebrations for fish and chips and again in 2018 one of the nation’s favourite sides is to have its day!

e are talking about celebrating the humble yet might mushy pea. The perfect side the nations favourite comfort food fish and chips and loved by millions. Harbour Lights in Falmouth are championing the cause of the mushy pea and have rolled out the second International Mushy Pea Day to ensure it gets the lime light it deserves. The all-important date is November 9th 2018. Is the mushy pea truly international? It certainly is. We have friends throughout the world who serve up this legend to hungry guests in Australia, Canada, New Zealand and Japan to name a few. International Mushy Pea Day gives us all a platform to speak with our restaurants and takeaways guests about how moreish they are as well as shouting about how darn good there are for you too. Packed full of protein with essential nutrients including iron, zinc, potassium and fibre. Rich in vitamins and low in calories there are almost a super food! Peter Fraser from Harbourside said “Our vision is we take mushy peas to the masses, to encourage our customers new and old to try this traditional side. With fun activities, opportunities to try different recipes alongside an

Chippy Chat & Fast Food Magazine • October 2018

opportunity to raise some cash for our favourite local charities, it feels like a winner. The website www.mushypeaday. com acts as a portal for ideas and activities for Mushy Pea Day. It also allowed all participating shops and our customers to share pictures and images on what’s happening around the country and the rest of the world. The scope for video demonstrating the perfect pea preparation, celebrity endorsements, recipes, fancy dress, competition etc is endless. The ideas the wackier the better. It offers so much opportunity for good news stories for the industry. As well as a super chance for the trade, owners and fish and chip lovers to celebrate together. We will publish results from the 2018 day soon. To get involved in 2018 hello@ mushypeaday.com with the name of the shop and your ideas.

Chippy Chat & Fast Food Magazine • October 2018

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What’s It All About Alfie! Alfie’s Takeaway Scotland join the App Generation

lfie Macera, owner of Alfie’s takeaways in Lanark and Carluke, decided to introduce his own App and Online ordering service earlier this year to help reduce his costs and grow both of his stores. Alfie’s had been using Just-Eat and Hungry House for many years but the increasing commissions on every order and the growth of other hidden costs of these platforms pushed Alfie to find an alternative service. He wanted to allow his customers to benefit from the features offered by the aggregators but at a cost he was more comfortable with. Having had an unsuccessful experience with a local provider he came across App4takeaways.com. With App4 Alfie could get an App and Website, for both of his stores, for a fixed monthly fee with NO commissions and everything included, even the hardware for both stores and a starter marketing pack to get the message out to his existing customers. Within the first 2 or 3 months Alfie had managed to move around 50% off his existing customers away from the aggregator services to his own App and Website, saving him more than £1,000 a month, even after paying App4 and his card processing fees. One of the most effective features of the APP4 product which Alfie’s uses on a regular basis is the push and email

Chippy Chat & Fast Food Magazine • October 2018

marketing built in to the system. If he has a quiet night, he can push out a message or offer to all his App and registered users which they receive within minutes and he sees an immediate reaction. During the World Cup he was able to react to the score line in a match to offer special deals or discounts for people ordering, a great example of immediate impact and benefit of APP4. App4 support businesses during periods of change, during the process Alfie has moved one of his shops which meant changing all his delivery settings and opening times which was done with a simple phone call to App4 with no hassle and no cost. Since introducing App4 to his stores, Alfie has saved in excess of £10,000 in saved commissions and on average has seen a 15 to 20% increase in repeat orders, also customers in general are spending 10 to 15% more on every order. If you are looking to reduce the costs of the aggregator services you are already using, or you’re looking to get full control over your customers with the ability to connect directly with them at the touch of a button, then get in touch with App4, and for a fixed weekly fee they can have you up and running in a few weeks with everything you need to succeed. App4 Contact Tel 01332 742514 www.app4.co.uk

Chippy Chat & Fast Food Magazine • October 2018

Fixed fee of £25 per week & NO commissions

call: 01332 742514 visit: www.app4takeaways.com 29

Chippy Chat & Fast Food Magazine • October 2018

Fish and Trips! All aboard the fish and chip express!

ow can you get involved with promotions and planned events in order to capture extra orders and also some great PR. A dinnertime voyage recently offered passengers the chance to enjoy a traditional Grimsby fish and chip supper, along with a glass of wine, beer or soft drink, whilst taking a nostalgic steam train ride through the countryside. The Lincolnshire Wolds Railway, which runs for almost two miles, extended its already busy calendar of events with two more Fish and Chip specials which set off on July 7 and August 4. Meals were taken in the train’s vintage carriages, in an hour-long journey which will head up and down the railway line twice.

Chippy Chat & Fast Food Magazine • October 2018

Phil Eldridge, one of the many volunteers who helps man the railway, explained why fish and chips held special significance for the Wolds Railway. “All the fish trains that used to go from Grimsby went on the line we operate on.” The railway operates on a stretch that was once part of the Great Northern route from Boston to Grimsby. Hard work from a preservation society formed to restore it means heritage steam trains now run between Ludborough and North Thoresby and work is in progress to extend the line southwards towards Louth. “We started this event last year and it proved very popular – we have a special steam train with three carriages devoted purely for this occasion,” added Phil. Passengers were able to eat and drink at tables in the carriages. “We’d been talking about the idea for a few years, but it was a bit of a logistic problem as we don’t have any facilities to cook on site. But eventually we managed to coordinate it, and the food is supplied by Trevor and Wendy White via their mobile fish and chip van which comes from Wragby and prepares it all for us. “We got a lot of good feedback from the first event, and passengers obviously told a lot of people, because we got even more on the second day.” Wendy from the Lincolnshire Fryer said “ We drive to the station and prepare around 70 fish and chips (fresh fish from Grimsby) and put them in special boxes for the passengers. The event is becoming very popular now” Chippy Chat & Fast Food Magazine • October 2018

The UK’s “Best Newcomer” Fish & Chip Restaurant /Takeaway

always fries in Opened in February 2017 the Malt and Anchor is already a firm favourite with the residents of Cirencester. Why? Because it is much more than just a traditional fish and chip outlet. The brainchild of Dan Lafford an experienced restaurant entrepreneur and four years in the making, the restaurant boasts an innovative style both terms of décor and choice of high quality menu items. Initiatives such as infused salts, squid, calamari and crab dishes, fish and fizz prosecco combinations and healthy eating options, have caught the imagination and kept customers coming back for more. Research, training and dedication have been the architects of the Malt and Anchor’s title winning success. Says Dan Lafford “All our hard work has paid off. Winning Best UK Newcomer is special. I like to think we bring something different to the industry.” Local sourcing and attention to detail have resulted in food of the highest quality. Here, the Malt and Anchor had no hesitation in choosing Frymax as their frying medium. It is additive free, contains no hydrogenated oil and less than 1% trans - fat. Frymax guarantees consistently good, delicious results and long lasting performance without deterioration in quality. “Frymax has long been established as the best cooking oil in the market”says Dan “Top quality food needs a top quality frying medium and there is none better than Frymax. It certainly contributed to our winning this prestigious award” .

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For information, advice, or customer support material please contact Olenex Trading (UK) Limited. Tel: 01322 443025 e-mail: ukinfo@adm.com www.olenex-uk.com Chippy Chat & Fast Food Magazine • October 2018

Chippy Chat & Fast Food Magazine • October 2018

Major B’s – A Majorly Good Ketchup!

hy is it called Major B’s? Major B’s tomato Ketchup is named after the grandfather of Friars Pride’s managing director, Major Briggs. With this heritage, we can truly call Major B’s the ‘Grand Daddy’ of tomato ketchup!

What will customers love about the taste? Major B’s has been packed full of tomatoes, which is why it can be called a ketchup. It has a rounded flavour which is not vinegary at all. The recipe has been specifically developed to be the perfect accompaniment to freshly prepared chips. Tell me more about the bottle If you haven’t already, pop open a bottle of Major B’s and pour. Once you have done this, you will understand how important the wider neck on the bottle really is to your customers. Major B’s bottle was specifically chosen with a wider neck in order to allow the thick ketchup to flow easily onto the food. No frustrating wait, banging the bottle or reaching for a knife! Additionally, Major B’s bottle size is a ‘major’ 218 grams. This is a lot of sauce for your money and great value for your customers too! Major B’s, the brand! Eye-catching design, with cheeky personality, this is what we’ve set out to achieve in order to ensure the product is visible in your shop, so you can create a sale. Now with the point of sale, Major B’s can be visible at the till or on the shelf, as well as in a poster frame in your shop. What can I do to boost retail sales of Major B’s in my shop? High impact Major B’s posters are available with space to write your sell price; along with eye-catching till wobblers adding a final reminder to your customer to add Major B’s to their order! Already buying Major B’s and want to request your FREE point of sale?

Simply head to www.friarspride.com/ majorb or call telesales on 01733 316400 for more information. 32

Chippy Chat & Fast Food Magazine • October 2018

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RAMPANT! Harry Ramsden’s targeting expansion

Fish and chips brand Harry Ramsden’s is seeking franchisees to support its expansion plans both in the UK and internationally. The chain, which is celebrating its 90 year anniversary this year, is specifically looking for multi-site franchisees, and currently has opportunities across the UK, including urban, coastal and tourist locations. All prospective franchisees must have the necessary funds and experience in place with typical investment cost ranging from about to £300,000 to £450,000, including fit-out and upfront fees.

Chippy Chat & Fast Food Magazine • October 2018

Harry Ramsden’s said the British public spends more than £1.2bn on fish and chips every year, making it the largest food and beverage sub sector in the UK, but it has the least penetration of branded operators. Judd William’s, international development director with Boparan Restaurant Group, which recently acquired the Harry Ramsden’s brand, said: “Given the increasing importance consumers are placing on provenance, quality and taste when making their dining choices, and the growing popularity of convenience, we see this as the perfect time to expand the brand. “Harry’s has just gone through an extensive refresh and rebrand, thus making it even more appealing to an ever-growing market. For experienced branded F&B multi-site operators we believe that Harry Ramsden is a highly compelling franchise opportunity. “We have a number of restaurant formats available, that include quick service and assisted service models which drive higher unit profit through faster, more efficient service encouraging higher footfall especially during busier times.” Since they first appeared in the 1860s, Fish and Chips have been a firm favourite with generations of Brits and remain so today. At Harry Ramsden’s they have been serving up the nation’s best loved plate for 90 years! http://harryramsdens.co.uk/

Chippy Chat & Fast Food Magazine • October 2018

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Perfect Panorama! The Top Ten Onboard The Ramoen By Oliver Boutwood

Chippy Chat & Fast Food Magazine • October 2018

eafish and the Norwegian Seafood Council jointly hosted a trip to Alesund, one of Norway’s major fishing hubs, in order to give staff and owners from the UK’s Top Ten Fish and Chips Shops – the finalists of the National Fish and Chip Awards and myself– a taste of the true experience behind cod fishing from Norway. As Director of Isle of Ely Produce and responsible for millions of bags of potatoes reaching fish and chip shops, I was keen to watch and learn from a nation who provide similar numbers of portions of fish to the UK each year. The highlight of the trip was an excursion on board the Ramoen which, built in 2016, is one of Norway’s state of the art Frozen at Sea fishing fleet. The boat itself has an onboard factory, which takes the cod straight from the sea for fileting, sorting, sizing, packaging and freezing at -20C in a maximum of six hours. The Ramoen is a 75-metre trawling vessel, designed by Rolls Royce in order to maximise efficiency and above all, minimize its environmental impact. The vessel combines diesel and electric propulsion to ensure it is one of the greenest vessels on the water – a commitment of the Norwegian fishing industry to keep the industry environmentally friendly. In addition, the entire fish is used – there is zero waste for the Ramoen’s catch as part of the fish that are unfit for consumption are processed for fish meal and fish oil production. It is also fitted with a dropkeel and laboratories in order to conduct research that helps the health of the oceans. 57% of consumers assume that chilled fish has a higher freshness quality than

Chippy Chat & Fast Food Magazine • October 2018

frozen. The truth? Freezing fish at sea is the best way to lock in its freshness. If frozen fish is stored correctly it can still taste fresh after 12 months. Norway is one of the major suppliers of sustainable cod to the UK, providing 27% of the UK’s cod – much of which is supplied to the UK’s fish and chips industry. Our group was made up of the best fish and chip shops from across the country: 1. Alexander Walker - Lows Traditional Fish & Chips, Scotland 2. Michael Watts - The Crispy Cod Tonyrefail, Wales 3. Daniel Perry - Dolphin Dungannon, N Ireland 4. Mark Corbally - Mister C’s, Yorkshire 5. Thomas Wilkinson - Angel Lane Chippy, Cumbria 6. Dino Papadamou - Papas Fish and Chips, Cleethorpes, Lincolnshire 7. Harry Niazi - Olley’s Fish Experience, London 8 Antonio Forgione - Captains Fish & Chips, Hertfordshire 9. Thomas Rubensson - Harbour Lights, Cornwall 10. Timothy Barnes - Krispies, Devon While in Alesund, we were treated to some of the best examples of Norwegian

Chippy Chat & Fast Food Magazine • October 2018

seafood, first of all at Zuuma, an amazing restaurant that regularly uses seafood that is sourced less than an hour away. On the final evening, our group dined at Klippfisk Akadamiet with a number of Norwegian’s from the industry, which included the Ramoen’s captain, among a number of other trawler and long line captains. The restaurant forms part of an impressive aquarium, which houses a number of species of Norwegian sealife, and has a grand view which looks directly out onto the water. The highlight of the evening, apart from the amazing cuisine was when the fish and chip chefs were unexpectedly invited into the kitchen at the request of one of the captains in order to prepare fish and chips with the ingredients at hand to the best of their ability – despite not having the right products to hand, everybody in the restaurant enjoyed the experience immensely and the chefs loved the experience too. I had been told by Austen that you bond with the group you visit Norway with, and now I believe him. We all had a great time together. I will remember my trip for a longtime. Good Luck to the Top Ten Shops in January. Special thanks must go to Hans from the Norwegian Seafood Council, and also Nikki from Seafish for organizing this trip, and of course to the Skipper of Ramoen, Egil Skarboevik, for sharing his amazing vessel with us.

Chippy Chat & Fast Food Magazine • October 2018

A Cartoon of Chips Please! Oor Wullie-themed chip shop opens in Aberdeen

he former Mr Chips shop has now become the first chipper of its kind after owner Craig Thomson teamed up with Oor Wullie creators and Publishers DC Thomson. Craig said the idea came to him out of the blue during a conversation with his wife while on holiday in Florida. He said: “We were speaking about cartoon characters and all that and it just came into my head it would be great to have a character-themed fish and chip shop – and the obvious one was Oor Wullie. “I’ve been a big fan forever.” The 49-year-old, who stays in the Banchory-Devenick area, set the wheels in motion by contacting DC Thomson, the company behind the popular cartoon. He said: “They thought it was a great idea. Gordon Tait from DC Thomson has designed it all. “We looked at places all over Scotland. We figured, to get the first one open as soon as possible, it would be easier to find an existing one.” The Mr Chips shop in Mannofield, which Craig already owned, was picked and work got under way to transform it. Everything from the vending machine and walls inside the shop to the pillars outside the main entrance are covered in scenes from the comic strip. Souvenirs are also available including bags, aprons, hats, cups, golf balls and even yo-yos. Craig said he was over the moon to finally

Chippy Chat & Fast Food Magazine • October 2018

get the shop open and with the public’s response. He said: “It’s absolutely great. I didn’t think when I was reading the books when I was a kid this would ever happen. “Saturday was great, even though we hadn’t really told anyone it was happening. Long may it continue. “A lot of thought’s gone into it so hopefully it’s come out the right way. Everybody so far seems to think it has.” What other cartoon Character would fit well in a fish and chip shop? We thought of five Chippy Mouse Tweety Pukka Pie Scrap-py Doo Homer Simpsons Captain Hook www.oorwullies.com

Chippy Chat & Fast Food Magazine • October 2018

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Mitchell Potatoes Chippy Chat & Fast Food Magazine • October 2018

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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. 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

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Chippy Chat & Fast Food Magazine • October 2018

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Chippy Chat & Fast Food Magazine • October 2018

Maximum Interest! Uk’s Top 20 Fish And Chip Restaurants Named

eafish recently revealed the UK’s top 20 fish and chip restaurants as part of the 2019 National Fish & Chip Awards. Shortlisted as semi-finalists, the 20 restaurants will now compete for a place in the final and the chance to take home the enviable title of the ‘UK’s best fish and chip restaurant’. Based throughout the country, the 20 best fish and chip restaurants are: Catch Fish and Chips, Giffnock, Glasgow Chesters. Chesterfield, Derbyshire

Fish City , Belfast

Hanbury’s Famous Fish & Chips, Babbacombe, Devon

Knights Fish Restaurant, Glastonbury, Devon

Malt and Anchor, Cirencester, Gloucestershire

Murgatroyds, Leeds, West Yorkshire

Quayside Restaurant and Fish Bar, Gourdon, Aberdeenshire

Salt & Malt, Chew Valley, Bristol, Avon

Seafresh Restaurant, Pimlico, London

Something Else Fishy, Milborne Port, Somerset The Cods Scallops, Nottingham, Nottinghamshire The Crispy Cod, Gelli, Pentre, South Wales

The Elite Fish & Chip Company, Sleaford, Lincolnshire

To reach this stage of the competition, each restaurant has been carefully assessed against a wide variety of judging criteria, including menu development and innovation, responsible sourcing policies, staff training and development and marketing and promotional activity. Judges will now make visits to each of the restaurants for mystery dining assessments. This next stage of competition judging will whittle down the shortlist and establish the top five fish and chip restaurants who will the receive further in house judging which will decide the placing of the Top 5 and the overall national winner. Award sponsor Alan Pearce, Field Sales Manager at Goldensheaf, said: “This category rewards businesses committed to providing the highest standard of fish and chip dining experience, coupled what a drive to constantly improve standards and diversify their offering. We congratulate the 20 restaurants in reaching the semi-final and wish them the best of luck in the rest of the competition.” The winner of the Fish and Chip Restaurant of the Year Award will be announced at The National Fish & Chip Awards’ 31st anniversary ceremony in London on 24 January 2019. For further information visit: www. fishisthedish.co.uk/win/national-fishchip-awards or follow @fishisthedish #FishnChipAwards.

The Fishermans Wife, Whitby, North Yorkshire The Harbour Restaurant, Plymouth, Devon

The Scallop Shell, Bath, Avon

Trenchers Restaurant, Whitby, North Yorkshire

Welcome Stranger, Bodmin, Cornwall

Wetherby Whaler, Guiseley, West Yorkshire 42

Chippy Chat & Fast Food Magazine • October 2018

42 Chippy Chat Fast FoodThe Magazine • October 2018 2018&Winner Pelican Barnstaple

Chippy Chat & Fast Food Magazine • October 2018

New Major Act Announced for 2018!

t is with great pleasure that we announce for 2018 our brilliant band! Nick Miller from Millers of Haxby prior to being a champion fryer, was an international musician. Working with some greats of the pop industry Nick toured all around the world. Nick has agreed to get together with ex band colleagues one more time and play at our ball! Nick said “It will be a fitting end to our year as champions here at Millers of Haxby, and a chance for me to once again go from fryer to stage and literally have a ball with some of our favourite people. The band will play a selection of hits and go under the name of Fish and Hits. Seafood from Norway have sponsored this comeback in recognition of Millers choosing to serve line caught frozen at sea fish from their country. Last year many of the top ten fish and chip shops in the UK chose to attend with many other previous winners in attendance too. It has become the warm up party to the National Fish and Chip Awards!

Chippy Chat & Fast Food Magazine • October 2018

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We have farmers, friers and suppliers all under one roof! Places for this event are already limited many people who attended in 2017 have already pre-booked. Chippy Chat + members will receive precedent for tickets and a discounted rate too. Many members saved the membership alone with this reduced table cost! Prices are just £66 each or £600 for a table of ten, with Chippy Chat + plus members paying just £60 and £540 respectively. ** This early bird price is held from 2017, and will be increased in September. We have some great sponsorship packages available too for the Ball please email austen@chippychat.co.uk. This year’s sponsors already include Blakemans, KFE, BD Signs, PJ Lee & Sons, Isle of Ely Produce, Drywite, Friars Pride, Seafood from Norway SPH, Smales and Kerry Foods . The high quality three course meal will also feature the voice of the stars Pete Jay, and then a great disco for those who wish to party the night away. We will also have a special rate at the hotel for staying over too at just £79 including breakfast. Car parking and wi-fi will be FREE.

For tickets email austen@

chippychat.co.uk or call 01353 658216

For rooms call the Holiday Inn

Peterborough and quote CH7 or Chippy Chat on 01733 289900. *Holiday Inn Peterborough West, Thorpe Wood, Peterborough PE3 6SG **Tickets ordered for the ball and paid for are non-refundable.

Chippy Chat & Fast Food Magazine • October 2018

To register for tickets go to www.friarspride.com/fry-it

Launch yourself into the season at

FRY I.T. 2019! SUNDAY 17TH MARCH, 10AM - 4PM

WESTPOINT ARENA, EXETER, EX5 1DJ Brought to you by 45

@FriarsPride @FriarsPrideLtd Chippy Chat & Fast Food Magazine • October 2018

@friarspride Chippy Chat & Fast Food Magazine • October 2018

45 www.friarspride.com

Izzy-wizzy, let’s get

Fish and Chippy! Sooty celebrates 70 years!

rom being on stage with the Bee Gees to soaking Prince Phillip with a water pistol, it’s been an extraordinary 70 years for everyone’s favourite glove puppet. But did you know he was closely associated with fish and chips!

Chippy Chat & Fast Food Magazine • October 2018

1. Sooty was discovered on the North Pier in Blackpool on July 19 1948 2. On a family holiday, Harry Corbett bought the glove puppet from a joke shop to entertain his sons David and baby Matthew on a rainy day 3. Sooty cost seven shillings and sixpence 4. Before he became famous, Sooty was called Teddy 5. Harry was an amateur magician and performed at children’s birthday parties with Sooty (Teddy) in Yorkshire 6. Sooty’s magical catchphrase ‘Izzy-wizzy, let’s get busy!’ was developed while doing kids’ parties 7. This is the oldest known picture of Sooty, before his ears were blackened 8. Sooty made his TV debut in 1952 on the BBC’s Talent Night 9. Sooty won the talent contest after making a live mouse appear from a silver bowl, shooting a water pistol and persistent bowing 10. Sooty is mute, “probably because Harry wasn’t a ventriloquist,” according to Richard Cadell. “It was never a calculated decision, not like today where they sit around a table and try to craft a global brand. He started off in a child’s toy box so he never had a voice.” 11. Harry Corbett was nephew of fish and chips titan Harry Ramsden 12. Corbett’s parents also ran a fish and chip shop 13. Sooty’s favourite food is (you’ll never guess) fish and chips 14. Sooty became a regular on the BBC’s Children’s Hour in the mid-1950s 15. Muffin the Mule was the big star of kids’ TV. After presenter Annette Mills died, the BBC looked to Sooty as a replacement

Chippy Chat & Fast Food Magazine • October 2018

y v a j r u g s t r got u o Y

I O R U O S L G WHEN YOUR CHIP SHOP GRAVY TASTES THIS GOOD, YOU REALLY REAP THE REWARDS

FOR MORE INFORMATION VISIT 47 KERRY-FOODSERVICE.CO.UK

Chippy Chat & Fast Food Magazine • October 2018

Top Chips! New Chipmonger Opens

new chip shop has opened in Limivady, Londonderry. The Chipmongers fish and chip shop takes an exciting, modern twist on the traditional fish and chip shop. Chipmongers who now have 9 stores offer lots of new twists to a traditional chippy menu. This includes their legendary shake a flavour chips? Customers can order their chips with traditional salt and vinegar or spice It up - With smokey rapeseed oil, and a choice of crispy onion bits, flaked almonds, harissa spice, rosemary & salt. (at additional cost). They can also order sweet potato fries too. They also sell ‘topped chips’ too a relatively new concept giving chip shop owners the chance to make extra profits in their shops and offer new exciting choices for their customers. They include

PULLED PORK & KOREAN BBQ SAUCE Fresh cut chips topped with sticky Korean BBQ pulled pork CHILLI CON CARNE Fresh cut chips topped with chilli con carne, sour cream and grated cheese BACONNAISE Fresh cut chips topped with baconnaise sauce and grated cheese All of these are sold at £4.25 a portion. For further information visit www.chipmongers.com 48

Chippy Chat & Fast Food Magazine • October 2018

Who will be the Young

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The UK’s top six young fish friers were announced recently as part of the 2019 National Fish & Chip Awards, Sam Parry organised by Seafish

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Chippy Chat & Fast Food Magazine • October 2018

he UK’s best Young Fish Friers have been revealed recently as finalists for the Drywite Young FishFrier of the Year Competition, and we’ve once again made them into our famous ‘Young Frier Top Trump Cards’. The remaining six candidates will now battle it out to become the winner of the prestigious competition, one of 14 categories in the 2019 National Fish & Chip Awards. Following several rounds of judging, the Top Six shortlisted friers are: • Maria Magdalena Ganea, Papas Fish & Chips, Scarborough, North Yorkshire • Alex Walker, Lows Traditional Fish & Chips, Westhill, Aberdeenshire • Sam Parry, Top Chippy, Llanrwst, Conwy • Charlie Collins, Frydales, Leicester, Leicestershire • Lauren Kellaway, Kellaway’s Fish and Chips, Truro, Cornwall • James Workman, Millers Fish & Chips, Haxby, North Yorkshire In order to reach the final, the Young Friers underwent an intensive skills based assessment – which included chipping potatoes, making batter and frying fish – followed by a personal interview during a comprehensive judging day at the headquarters of the National Federation of Fish Friers (NFFF) Training School in Leeds. Finalists were also tested on their

To for more information visit: http://www.fishisthedish.co.uk/win/ national-fish-chip-awards or follow @fishisthedish #FishnChipAwards.

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presentation and marketing skills, with previous winners Leigh Foster, Craig Buckley and current title holder Peter Calvert all on the judging panel. The final stage of the competition is the mystery shop visit, set to take place in the coming weeks. These Young Fish Friers will be judged on their practical skills within their own working environment before the winner is announced next January. Kelvin Lee, Managing Director of Drywite Ltd, said: “Standards this year were once again extremely high. Some of these exceptional candidates were so evenly matched that we found it impossible to pick just five, so this year we are in the unusual situation of having a top six”. Mark Drummond, Head Judge, added: “Judging the Drywite Young Fish Frier of the Year Competition is always an honour. Seeing the skills, knowledge and passion of young people in our industry is so rewarding and it’s good to know the future of the industry is in such good hands.” The eventual winner of the Drywite Young Fish Frier of the Year Competition will be announced at The National Fish & Chip Awards’ 31st anniversary ceremony in London on 24 January 2019.

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Chippy Chat & Fast Food Magazine • October 2018