TriPod!
#229: The Scottish Friers Shaping
the Future of Fish &
Three Scottish Fish & Chip Operators join together on the Ceres Podcast
The Ceres Podcast has built its reputation on authentic industry conversations, and Episode 229 –part of the Roundtable Series – brings that to life in true Scottish style. Hosted by Jamie Russo, of Redcloak Fish & Chips and Ceres Field Training, this regional roundtable shines a spotlight on Scotland’s thriving fish and chip scene, featuring three outstanding operators:
Edward Thompson, The Principal Café, Galston
Murray Watson, The Carron Fish Bar and Carron Catering, Stonehaven
Stuart Atkinson, North Street Chip Shop, Forfar
Chips
Together, they explore what makes the Scottish trade unique — from local tastes to national challenges — in a conversation that’s full of pride, insight, and camaraderie.
A
Taste of Scotland: Passion Meets Perspective
From the first few minutes, listeners can feel the shared respect between these operators. Each one brings something different to the table: Edward’s heritage approach to quality, Murray’s forwardthinking with his mobile fish and chip venture, and Stuart’s practical take on community connection and consistency.
Jamie guides the conversation with ease, asking the questions every shop owner wants answers to — how do you keep customers coming back? How do you stay profitable when costs keep
rising? And how do you balance tradition with progress?
The result is a refreshingly honest snapshot of the modern Scottish fish and chip trade.
Key Themes and Takeaways
Changing Customer Habits
From lunchtime trade dips to the power of online ordering, all three guests agree that understanding today’s customer is key. “It’s not about just frying great fish anymore,” one guest notes. “It’s about convenience, quality, and connection.”
The Great Debate: Fresh vs Frozen-at-Sea
A topic that never fails to divide opinion — and this roundtable doesn’t shy away. The guests share their own preferences and supplier experiences, revealing how sourcing decisions balance quality, sustainability, and practicality.
Rising Costs & Staffing Struggles
Like many across the UK, Scottish operators are feeling the pinch of rising costs and staffing shortages. Yet, instead of doom and gloom, the tone remains upbeat. They discuss smarter buying, flexible menus, and investing in staff — practical insights for any shop owner looking to adapt.
Community is Everything
Perhaps the strongest message throughout the episode is the power of local community. Each operator shares how their shop remains part of the social fabric — whether supporting local causes, feeding regulars by name, or simply being a familiar face in town.
Real Voices, Real Lessons
What sets this episode apart is its authenticity. There’s humour, pride, and
realism in every exchange. Listeners hear not just about business challenges but about why these operators love what they do — serving people, preserving tradition, and constantly improving.
Jamie Russo deserves credit for creating space where practical experience meets personality. As one guest puts it, “You never stop learning in this trade — and that’s the beauty of it.”
Why You Should Listen
For anyone in hospitality, especially fish and chips, this episode is packed with value — a mix of industry know-how, relatable stories, and future-focused optimism. Whether you’re behind the counter or behind the scenes, you’ll walk away inspired to think smarter, work sharper, and stay proud of your craft.
To listen to this and over 200 other valuable podcasts visit www.cerespodcast.com
Austen Dack
Publishing Editor
Merry Chipmas!
Here at Chippy Chat, we hope all of our readers and partners have a great Christmas holiday and a Happy New Year. We have lots to look forward to in 2026, The National Fish & Chip Awards, The Q Partnerships Fry It, & What’s Cooking shows, National Fish & Chip Day, plus of course the Isle of Ely Open day to name a few.
Once again in 2025 I have visited fish and chip shop owners across the UK, been to many different shows and meetings as well as representing team
fish and chips in Norway too.
I end the year once again thanking our Chippy Chat partners. We couldn’t achieve all we do without your backing. We are very proud to be the only printed and published monthly magazine in our wonderful sector. All of this takes an enormous effort and without their financial assistance it would be impossible to do. Please email me austen@chippychat. co.uk with your stories and/or if you wish to advertise or become a partner. Austen
Chippy Chat Ltd
Oak Lane Littleport Ely Cambridgeshire CB6 1RS
www.chippy-chat.co.uk info@chippychat.co.uk
Twitter @Chippychat
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TEL 01353 658216 FAX 01353 863 444
Managing Director John Boutwood
Publisher Oliver Boutwood oliver@chippychat.co.uk
Publishing Editor Austen Dack austen@chippychat.co.uk 07863123929
Design/Editorial
Accounts Claire Boutwood-Potter accounts@chippychat.co.uk
Advertising Sales and Promotions austen@chippychat.co.uk
For PR and Editorial editorial@chippychat.co.uk
Pictures of A
By Austen Dack
s usual in December we look back to some of the pictures we have featured both in the magazine and online during the course of the year! It’s been a busy year for us at Chippy Chat I have travelled thousands of miles across the world in pursuit of the perfect portion of fish and chips!
If you have any illustrations (and/or stories) you would like us to use, please email austen@chippychat.co.uk as we will be featuring some again in January 2026.
You!
Diary Dates
Business or pleasure, dates not to be missed...
7th December 2025
The Chippy Chat Ball
The Chippy Chat Ball is booked in.
8th February 2026
What’s Cooking? 2026
After an incredibly successful 2025 show, they’re turning up the heat for 2026!
What’s Cooking? returns and they’re moving into Hall 1 at the Great Yorkshire Event Centre, Harrogate (yes, the big one!).
25th February 2026
National Fish & Chip Awards 2026
National Fish & Chip Awards –Plaza Hotel, Westminster
2nd-8th March 2026
British Pie Week
The annual celebration honours the diverse and beloved British pie with a week of events, promotions, and baking activities to encourage people to make, eat, and enjoy pies.
22nd March 2026
Fry IT 2026
Get ready to push your profits up catering for a growing trend.
Fry IT 2026 is on March 22nd 2026, Westpoint Exeter. A great FREE show where you will pick up innovative ideas from across the industry. Brought to you by Friars Pride get your FREE tickets today.
5th June 2026
National Fish & Chip Day
The big celebration for the UK’s fish and chip shops
6th September 2026
Isle of Ely/Chippy Chat Open Day
Isle of Ely and Chippy Chat Open Day – September 6th 2026 Join us on the farm to see how the 26/27 potato crop is faring. Great speakers, free samples and more.
26th Sept, -12th- Oct 2026
British Food Fortnight
British Food Fortnight is an annual celebration that takes place in late September, promoting the rich culinary heritage of the United Kingdom.
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
GREAT GADUS
The new GADUS has been constructed with great care to ensure high quality products based on the positive feed-back from our UK chip shop customers.
We have over 100 years of fishing experience, and best practice too.
Steps are taken at every juncture of the fishing process to ensure that JFK’s frozen-at-sea products are as fresh as possible. Frozen-at-sea has been called “fresher than fresh,” because within four hours from leaving the sea the fish is processed and frozen, locking in goodness perfect for your customers.
JFK’s purpose is to work in harmony with the environment and to promote sustainable utilization of the fish stocks.
ASK YOUR FISH SUPPLIER FOR FAS GADUS TODAY.
Merry Chipmas!
Christmas is a fantastic time of the year. We love to have fun with our Advent Christmas front page. It has been a very difficult year again, and all of our partners would like to show their appreciation and good wishes to shops for getting through 2025!
As we approach the big day these partners want to wish you and your families well at this festive time. Here are a few of their comments.
Oliver Boutwood Isle of Ely Produce said. “Please enjoy a wonderful Christmas, and we look forward to seeing you all again at the Isle of Ely Produce open day in 2026!
“James T. Blakeman & Co. Ltd. wish all our new and existing customers a Merry
Christmas and a Prosperous New Year.” With your support during a difficult period and our continued investment to improve our products we envisage an excellent future for us all.”
Scot McWhinney says “The team at McWhinney’s Sausages wish all our customers, suppliers and friends a very Merry Christmas and a Happy, Healthy New Year, thanks for your loyalty in 2025!”
Finally, the team at Chippy Chat wish you all a very Happy Christmas and a whole lot better New Year! We would like to thank all of our readers and partners for their support in 2025 here’s to 2026!
Austen Dack Chippy Chat Publishing Editor
The Sausage Role!
Young Fish Friers Champion Quality and Innovation on Blakeman’s Visit
Young Fish Friers and other special guests from The Fish & Chip Industry suppliers such as Smales and V.A Whitley were recently welcomed to one of the UK’s leading sausage manufacturers, James T. Blakeman & Co Ltd, for a day packed with insight, innovation and inspiration.
The visit, arranged by James Ellams, young fish frier at Weston Point in Upton, Chester, marked a step in the professional development of these young friers, offering a behind-the-scenes glimpse into the heritage and high standards behind the Blakemans name. With decades of expertise in sausage production, Blakemans has long been a trusted partner to the fish and chip trade, and the day served as both a celebration of tradition and a look towards the future.
The day began with a presentation on Blakemans’ rich history—from its humble beginnings to its position today as a leading supplier of quality meat products across the UK. For many of the attendees, it was an eye-opening experience to learn about the meticulous processes and quality controls involved in every stage of production.
This was followed by a guided factory tour, where the group saw first-hand the scale, precision, and care that goes into producing sausages that are a staple on fish and chip shop menus nationwide. From sourcing ingredients to final packaging, the tour demonstrated our commitment to consistency, flavour and innovation.
Lunch was served; showcasing a selection of Blakemans’ innovations with the Classic Jumbo Sausage. These creative twists on traditional favourites sparked conversations around menu diversification and customer appeal, offering the young friers inspiration to take back to their own shops. With margins tighter than ever, the ability to offer something new while maintaining quality is a valuable edge.
After lunch, the young friers took part in a practical troubleshooting session which focused on frying the perfect sausage-an essential skill for any frier looking to reduce waste while delivering the best customer experience. Guided by James Morris, Sales Director, who has over 20 years of experience of developing the perfect sausage, the young professionals explored common challenges in frying; sausage splits, oil temperature, and cook time. The discussion, problem-solving and shared learning was something to be admired and is something everyone can take away from the experience.
As the industry continues to evolve, it’s opportunities like these that ensure its future is in capable hands. Blakemans always are eager to support the young and upcoming talent in the industry and provide the fundamental knowledge on the products to get the very best out of the young friers and the product itself. James Morris, Sales Director, says on the day ‘it was a pleasure to welcome members of the Young Fish Friers to see our modern state of the art manufacturing facility. Sponsoring the Staff Training & Development Award at The National Fish & Chip Awards is really important to us, this ties in nicely in seeing the next generation of this fabulous trade developing into future industry leaders. Having the opportunity to engage with this next generation of fish friers and play a part in developing their knowledge further is an honour. We hope to carry this on as a tradition for many years to come.’
www.blakemans.co.uk
Happy Fishmas!
Merry Christmas from everyone at Collins Seafoods!
2025 has been an exciting and memorable year for us at Collins Seafoods. Alongside supplying our customers across the UK and Ireland with sustainably sourced Frozen at Sea cod and haddock, we’ve had the pleasure of attending fantastic industry events and celebrating the successes of others in our sector.
In February, we attended the National Fish and Chip Awards, where Yarm Road Fish and Chips in Darlington was crowned Fish and Chip Takeaway of the Year. Bells Fish and Chips took home Fish and Chip Restaurant of the Year, with Spanish City securing third place. It was a brilliant day for North East fish and chips!
In May, we were privileged to attend the unveiling of George, a striking tribute to Seaham’s proud mining heritage. Created by North East sculptors Ray and Sam Lonsdale and commissioned by Graham Kennedy and his family—owners of Bells Fish and Chip Shops—the statue now stands proudly outside the Bells restaurant in Seaham. The event combined community spirit, local history, and, of course, some of the finest fish and chips in the country.
Led by broadcaster Matt Baker and accompanied by a moving performance from the Pittington Colliery Band, the ceremony celebrated the town’s legacy. Matt shared his personal connection to the area, saying:
“Seaham’s where my journey started… Growing up in a mining community taught me the values of hard work and community spirit.”
In June, we celebrated National Fish and Chip Day by visiting some of our loyal customers, enjoying conversations about the industry—and capturing a few great photos along the way.
Most recently, in November, we attended the MSC Awards in Edinburgh, an event that brought together people from across the industry united by one shared goal: sustainability. At Collins Seafoods, we are proud to be MSC-certified, offering full traceability for our customers and playing our part in protecting our oceans so future generations can continue to enjoy fish and chips.
These are just a few of the highlights from a brilliant year at Collins Seafoods. This year, we have also continued our support for local charities, including Feeding Families, the Leeds South East Foodbank, and the local Veteran’s Centre. While 2025 has been full of activity, one thing has remained constant—our commitment to supplying our customers with the finest Frozen at Sea fish the ocean has to offer.
We would like to thank Chippy Chat Magazine for their continued support, and we wish all our valued customers a very Merry Christmas and a prosperous New Year!
Contact
Collins Seafoods:
Unit 2, Park 2000, Heighington Lane Business Park, Newton Aycliffe, County Durham DL5 6AR
Tel: (01325) 315544
Fax: (01325) 314935
Web: www.collinsseafoods.co.uk
Email: sales@collinsseafoods.co.uk
Wraggs Seafoods:
Unit 2, Felnex Crescent, Cross Green Industrial Estate, Leeds, LS9 0SN
Tel: (0113) 2498832
Fax: (0113) 2490582
Email: sales@wraggsseafoods.co.uk
Breaking Middle Ground! Middleton Foods breaks ground on site expansion
Leading manufacturer of foodservice and bakery pre-mixes, Middleton Foods, has this month begun the development of its existing manufacturing facility in Willenhall, West Midlands. The factory is undergoing a £4 million site expansion, which will add 780m2 to its current footprint, across four floors
Speaking of its site development plans, Glen Middleton, Director, Middleton Foods, says:
“We’re excited to have broken ground on the plans for the expansion of our existing factory site here at Middleton Business Park; something we’ve been planning for over a year. It’s great to see it becoming a reality! In the last few years, we’ve seen continued growth for Middleton Foods, and this expansion is a significant part of our investment and wider goals for further business growth. It’s important to our history and the commitment to our business, our incredible team and the local community, as we continue to lead the market in dry mix ingredients. The new space will link to our dedicated allergen control production area and will incorporate a state-of-theart development kitchen, designed and custom built by Qook! by KFE Ltd.”
The site development has been designed with sustainability in mind, and includes a rainwater harvesting system, solar energy, and electric vehicle charging points. It will house a dedicated presentation suite and photography studio, which will provide Middleton Foods with the opportunity to enhance its customer experience amongst partners in the fast food, foodservice, butchery, bakery and food manufacturing sectors. Customers will be able to fully immerse themselves in the Middleton Foods offering and work even more collaboratively to develop new products and solutions.
Middleton Foods is a family owned and operated business. To find out more and to discover its comprehensive range of mixes, glazes, seasonings, batters, gravies and coatings; please call +44 (0)1902 608122 or visit www. middletonfoods.com
AYE AYE: The chip your fish has been waiting
Imagine this: your perfectly cooked fish, paired with chips that are crispy on the outside, fluffy on the inside – every single time. No more “potato rollercoaster”, no more guessing games with prep, waste and quality.
Meet AYE AYE – chips no fish lover can resist.
You told us what you need in your shop: A clean, appetising look in the tray
Great taste and that classic chip-shop bite Less hassle with prep, waste and rising costs
AYE AYE chips are designed for exactly that.
Pre-cooked & fast: From defrosted to ready in about 5 minutes – so you serve more customers in less time. Always consistent: The same quality, year-round, whatever the potato season does.
Ready for new rules: With water drainage taxes on the horizon, AYE AYE helps you cut water use and waste. Less water pollution, fewer headaches – better for your margins and the environment.
for
AYE AYE is more than just another chip in the freezer. It’s a simple way to take control of quality, speed and costs – while giving your customers the chips they expect with the fish they love.
Want to know more?
Find out more here: www.ayeayechips. co.uk and request your free sample! Because your fish deserves the best, and your customers deserve AYE AYE.
TRADITIONAL CHIP SHOP CHIPS
THIS CHRISTMAS: ZERO QUALITY SWINGS. 100% CONSISTENT AYE AYE CHIPS. MERRY CHRISTMAS!
CUT TIME, COSTS & HASSLE – NOT QUALITY
CONSISTENT YEAR ROUND
No more seasonal quality swings or supplier surprises. AYE AYE guarantees the same crispy texture and great taste every time – with a reliable frozen supply that helps you manage busy periods and avoid stock issues.
SAVE TIME, LABOUR & ENERGY
AYE AYE chips are pre-cooked and pre-fried, so they go from freezer to fryer in just 5 minutes. You reduce prep time, need fewer hands in the kitchen, and cut back on energy use – all while serving traditional chip shop quality.
Reduce waste, avoid water pollution, and cut hidden costs like the UK’s upcoming water drainage tax. With no added chemicals or colourants, our frozen chips o er a cleaner, more sustainable solution that’s better for your business – and the planet.
STOKES SAUCES GO GREEN!
The Missing Piece: Stokes Sauces Unveils Fully Recyclable Sachets
Stokes Sauces has long been guided by environmental mindfulness with every bottle, jar and tub produced. The company’s philosophy is deeply personal, as articulated by Founder and Managing Director Rick Sheepshanks:
“Our planet is precious. We don’t own it; we share it with a myriad of different creatures and living organisms. We have a responsibility to protect it for future generations. We are the custodians of the future.”
That dedication has driven significant investment in sustainable packaging. The final piece of the puzzle has now fallen into place with the launch of Stokes’ new fully recyclable sachets.
These innovative sachets join an existing line-up of planet-friendly packaging, which already includes fully recyclable glass bottles, jars, squeezy bottles, and catering tubs. This complete transition is a testament to the brand’s unwavering commitment to its core values.
For fish and chip shop owners already loyal to the Stokes brand, the core benefits remain unchanged: customers return for the strong branding, generous portion sizes, and uncompromising flavours. Now, there’s an added incentive - the ability for customers to recycle the sachets easily.
As you look toward 2026, making the switch to Stokes Sauces could be the easiest environmentally conscious resolution your business can make.
Ready to try Stokes Sauces?
Contact Kate at sales@stokessauces.co.uk to request a FREE sample pack.
RECYCLABLE SACHETS
The final piece of our recyclable puzzle
By customer demand
We only use the best ingredients in our award winning products!
Fully recyclable squeezy retail/table range and catering tubs.
The Fish Works
“Now, we’ve got a recipe that’s totally our own - and it’s perfect every time!”
When husband-and-wife team Ross and Tiffany Irvin opened The Fish Works in April 2017, they were complete newcomers to the fish and chip industry. “We couldn’t find anywhere near us that served the kind of fish and chips we loved,” explains Tiffany. “The closest place was about 40 minutes away, so we decided to open our own.”
Determined to do it properly, the pair spent over a year researching alongside training at the KFE School of Excellence. It was during that time that they heard about Middleton Foods. “Middleton Foods were recommended to us by many people in the industry,” says Ross.
They knew they didn’t want to serve a traditional Scottish batter, they wanted something golden, crunchy, and different to what was already being served in their area, so they began using Middleton Foods Gold Batter, which instantly helped them stand out. “There was no point opening a shop that’s just the same as everyone else in our area,” Tiffany adds. After several successful years, they decided to take things further and contacted Middleton Foods to create their own bespoke ‘The Fish Works’ batter. “Colin from Middleton Foods came up, and we cooked up loads of different batters – adjusting consistencies, frying, tasting, and testing until we found the perfect one,” recalls Ross. “Now, we’ve got a recipe that’s totally our own - and it’s perfect every time!”
In addition to their signature batter, The Fish Works also uses Middleton Foods Gluten Free Curry Sauce and Gluten Free Gravy, as well as Middleton Foods’ Cheese Sauce, which features in popular specials like their Roosters Southern Fried chicken strips.
The relationship with Middleton Foods goes beyond ingredients. “Colin is brilliant,” says Tiffany. “He’ll pop in to see how we’re getting on, drop off samples for us to try, and is always at the end of the phone if we need anything.” That reliability and consistency has helped The Fish Works earn national recognition, placing third, third, and second in the National Fish & Chip Awards. “It’s all about best practice and consistency,” says Ross. “We know when our batter arrives, it’ll be exactly as it should be - the same high quality every time. It makes life easier for our staff and ensures our customers always get the best.”
Today, The Fish Works has become a destination venue, attracting locals and visitors alike. “We buy the best products, which is why we use Middleton Foods.,” says Tiffany. “It’s about quality, trust, and standing out, and that’s what keeps people coming back.”
Seas the Day!
National Fish & Chip Awards champions chippies for sustainability prize
The National Fish & Chip Awards has confirmed that three fish and chip businesses in Cornwall and Scotland are the 2026 finalists vying to secure the notable Environment and Sustainable Business accolade.
To make it this far in the competition, the entrants have had to hit benchmarks set by industry experts on matters which include supply chain responsibility, strategic decision making, employee upskilling, operational efficiency, as well as waste management, product sourcing and promoting customer engagement and awareness.
The chippies hoping to receive the crown from 2025 winner, North Wales’ Finney’s Benllech in Anglesey, are:
Cornwall Harbour Lights, Falmouth
Ayrshire The Fish Works, Largs
Perthshire The Real Food Café, Tyndrum
Andrew Crook, president of the National Federation of Fish Friers, says: “This year’s Environment and Sustainable Business competitors are some of the most outstanding fish and chip shops for demonstrating that sustainability goes beyond environmental duty and is a fundamental factor for longlasting success and growth. Each has shown the judging panel a commendable breadth of ethical and strategic know-how which is proving to be driving innovation, resilience and milestone achievements – congratulations are in order!”
The National Fish & Chip Awards’ principal sponsor Seafood from Norway is also sponsoring the Environment and Sustainable Business prize. Its UK Country Director for the Norwegian Seafood Council, Bjørn-Erik Stabell, comments: “It’s great to see these operators recognised for embracing sustainability and ensuring it sits at the heart of their businesses
– integrated into every element of what they do. For us in Norway, sustainable practices are a cornerstone of our seafood industry, ensuring we can supply high-quality cod and haddock to British fish and chip shops today and for generations to come.
“As a long-term supporter of this award, we look forward to crowning the winner in February and working alongside them to champion this forward-thinking approach across the industry.”
Mike and Carol Hulme, owners of Finney’s Benllech, have had a whirlwind time since receiving the award: “Winning the Environment and Sustainable Business award in 2025 meant more to us than we ever expected. Our sustainability journey didn’t start as a big plan, it began with small changes, lots of learning, and a genuine desire to do better for our community and our coastline. To have that recognised was incredibly special.
“Since winning, we’ve noticed a real difference in how customers connect with us. People ask more questions, they’re more engaged, and they genuinely care about the choices we’re making. It’s given us a huge boost of confidence and reminded us why we started this journey in the first place.
“To all the 2026 finalists - enjoy every second. It’s such a rewarding experience. Celebrate how far you’ve come, be proud of what you’ve achieved, and know that whatever happens, the work you’re doing truly matters. We’re wishing you all the luck in the world.”
The overall winner will be announced on 25 February at the Park Plaza Westminster Bridge, London.
Tickets for the industry’s 38th annual ceremony are available at https:// thefishandchipawards.com/event-tickets/. For more information and bits on the National Fish & Chip Awards, please visit: www.thefishandchipawards.com.
Go with the Flo!
A Fresh Chapter for Florigo - And Why Now Is the Time to Remember Who We Are
Florigo is entering an exciting new era. We’re thrilled to announce that our parent company, Ducate Frying Equipment B.V, has officially amalgamated with QBTEC, a European leader in professional cooking and frying equipment. This isn’t just a name change - it’s a powerful relationship that combines Florigo’s decades of Dutch craftsmanship with QBTEC’s technological scale and innovation.
Over the years, Florigo has earned its stripes in commercial kitchens, especially within the fish and chip trade, by delivering precision-engineered fryers and ranges that consistently perform under pressure. Our reputation isn’t built on flash: it’s built on reliability, durability, and genuine support.
That’s why this next chapter matters. With QBTEC’s engineering muscle behind us, we’re now more capable than ever of pushing the boundaries on efficiency, innovation, and sustainability - all without compromising the quality and design that made us your go-to choice in the first place.
More Than FryersA Full-Service Partner For Your Kitchen
If it’s been a while since you last considered Florigo, this is a good time for a reset. Yes, we make world-class fryers - but that’s just the beginning. Our product range covers every scale of kitchen, from single-pan fryers to modular setups, all engineered for high performance, long life, and easy maintenance.
But what truly sets us apart is our service
philosophy. Buying a fryer from Florigo is not a one-off transaction - it’s a partnership. Our dedicated service team is trained to provide responsive maintenance, proactive checks, and a level of care that keeps your kitchen running, no matter how busy things get.
Why This Matters to You
Stability with vision: The relationship with QBTEC gives Florigo more scale and innovation, which means even better products - without losing the personal touch you’ve always relied on.
Trusted heritage: We’re not jumping on a trend. Florigo’s been trusted in fish and chip shops for decades, and our craftsmanship remains at the heart of what we do.
Complete kitchen confidence: When you invest in Florigo, you’re not just buying a fryer - you’re gaining a team that stands behind every piece of kit.
Future-ready: With new efficiencies and technological upgrades on the horizon, we’re ready to move forward - and to help you do the same.
We believe in building relationships, not just selling equipment. This is more than a business update - it’s a reminder that Florigo is still here, stronger than ever, and more committed to your kitchen’s success.
Want to talk about your next range, upgrade, or service plan? Get in touch today at info@florigo.co.uk or call 01527 592 000.
Tension Builds!
Final 10 takeaways named for National Fish & Chip Awards
Ten UK businesses deemed to be reigning supreme in the fish and chip game have made it to the Takeaway of the Year finals of the acclaimed National Fish & Chip Awards
The awards are the cornerstone event for the UK fish and chip trade, which acknowledges and rewards the outstanding brilliance of businesses and individuals serving the beloved British dish. The annual ceremony is created by the industry for the industry and is proudly organised by the National Federation of Fish Friers (NFFF), which sets the bar for integrity, quality and performance.
A series of assessments, interviews and inspections overseen by industry leaders, which also includes the category’s sponsors - BDSigns, Friars Pride, Henry Colbeck, McWhinney’s Sausages, Seafood from Iceland, Smales and V.A. Whitley - have determined which chippies are some of the biggest fish when it comes to product insight, sector knowledge, business best practice, fulfilling employer obligations, being sustainability focused, and much more.
The 10 Takeaway of the Year finalists are:
County Durham
Bells Fish & Chips (Framwellgate), Durham
Essex
The Fish Inn, Clacton-on-Sea
London
Brockley’s Rock, Brockley
Oxfordshire
Harrison’s Fish & Chip Co., Oxford
Yorkshire
Mister C’s, Selby
Shaws Fish and Chips, Barnsley
The Fish Bank, Sherburn-in-Elmet
The Scrap Box, York
Aberdeenshire
Garioch Fish Bar, Inverurie
Ayrshire
The Fish Works, Largs
As the competition reaches its exciting final stages, entrants will face an unannounced visit by an industry specialist, as well as taking part in an in-depth interview with a panel of respected judges from across the trade. This will decide the two runners-up and the overall winner.
Andrew Crook, president of the National Federation of Fish Friers, share his thoughts on this year’s contenders:
“Fish and chips is a national treasure, and the skill, passion, resilience and desire to serve communities with the best food shown by the takeaways we’ve announced today is a great representation of what makes our industry so special. We can’t wait to reveal the winner in a few months’ time!”
Seafood from Norway’s Bjørn-Erik Stabell, UK Country Director for the Norwegian Seafood Council, adds: “It’s brilliant to see these top operators reach the final line-up for the highly revered Takeaway of the Year category, each of them a shining inspiration to the rest of the industry. Their pursuit of excellence drives further motivation for us in Norway to continue to match that dedication, working meticulously to supply the fish and chips industry with the best possible and sustainable cod, haddock, and emerging species like saithe.”
The 2025 Takeaway of the Year titan, Yarm Road Fish & Chips in Darlington, County Durham, will hand the trophy over to the new champion at the awards ceremony which will take place on 25 February at the Park Plaza Westminster Bridge in London.
Visit https://thefishandchipawards.com/ event-tickets/ to secure your place at the awards and taste the excitement.
Quality Street!
Chippies of the highest quality reach fish and chip award finals
Three businesses recognised as outstanding by the organisers of the National Fish & Chip Awards have been announced as 2026 finalists with the hope of receiving the Quality Accreditation Champion title.
The highly regarded award acknowledges all fish and chip outlets that have obtained National Federation of Fish Friers’ (NFFF) Fish & Chip Quality Accreditation Scheme status, which is designed to strengthen the principles of consistency, quality and ongoing development within businesses. These eateries can be identified by ‘Big Q’ Quality Accreditation signage at their premises, which lets customers know their meal has been prepared with five-star credentials behind it.
Chippies putting themselves forward for the competition – like 2025 award recipient the Scrap Box in York, Yorkshire - are honoured by the industry for their dedication to using the certification to set themselves all-new benchmarks. Sector experts review candidate approaches to criteria such as sustainable sourcing, food safety, hygiene, employee upskilling, customer service excellence, and of course having an appetising fish and chip menu.
The finalists which have shown they are dishing up top-tier service from start to finish are:
Somerset
Knight’s Fish Restaurant, Glastonbury
Yorkshire
Mister C’s, Selby
Kent
Newington Fish Bar, Ramsgate
The National Federation of Fish Friers is also the organiser of the 38th annual awards. Its president, Andrew Crook, says of the
ambitious businesses: “Quality Accreditation Champion is much more than an award; it’s an outward display of amazing commitment from entrants to offer the best of the best for customers. There are so many requirements to become certified in the first instance, and this is deliberate to separate the great from the outstanding. We now have three of the industry’s finest ready to battle it out and it’s going to be a tough call for the panel of judges to make!”
Aman Dhesi, co-owner of the Scrap Box, speaks of the impact the award win earlier this year has made on the business: “Being named Quality Accreditation Champion was an unforgettable experience for us. It highlighted the hard work our team puts into delivering quality day in, day out. Since winning, we’ve seen a fantastic uplift in trade and customer engagement. The award gave us huge momentum and inspired us to push our standards even further. To all the 2026 finalists, enjoy every moment of the journey and best of luck! you’re already among the best in the business.”
Knight’s Fish Restaurant, Mister C’s and Newington Fish Bar will find out their fate on 25 February when the awards ceremony takes place at the Park Plaza Westminster Bridge, London.
Not got your tickets for the National Fish & Chip Awards? Head to https:// thefishandchipawards.com/event-tickets/ before they sell out!
For more information and bits on the National Fish & Chip Awards, please visit: www.thefishandchipawards.com.
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Curry Up!
Bangladesh Caterers Association honours culinary, community excellence at BCA Awards 2025
By Austen Dack
The annual BCA Awards recognized the contributions of chefs, restaurateurs, and community figures who have elevated Bangladeshi cuisine and hospitality across the United Kingdom. I was invited by Andrew Crook Chair of the Independent Hospitality Alliance to attend.
The Bangladesh Caterers Association (BCA) hosted its BCA Awards 2025 on 9th November 2025 at the iconic Park Plaza Westminster Bridge Hotel, London. The ceremony brought together senior dignitaries, Ministers, Members of Parliament, community leaders, and industry representatives to celebrate excellence within the Bangladeshi catering sector — one of Britain’s most vibrant and enduring cultural industries.
The evening was honoured by the presence of Abida Islam, high commissioner for Bangladesh to the United Kingdom, as chief guest and chaired by Oli Khan MBE, president of the Bangladesh Caterers Association.
The event also welcomed an esteemed lineup of guests including: Sir Stephen Timms, MP for East Ham, Seema Malhotra, MP for Feltham and Heston, who delivered a keynote address and presented an award, Lord Rami Ranger CBE, Foysol Choudhury MBE MSP, Member of the Scottish Parliament for Lothian, Kevin Bonavia, MP for Stevenage, Mike Reader, MP for North Northampton, Virendra Sharma, former MP for Southall, Keith Best former MP, Baroness
Sharon Taylor OBE, Dr Rupa Huq, MP for Ealing Central and Acton, Iqbal Ahmed OBE, chairman NRB Bank PLC, and Howard Down, deputy mayor of London.
The annual BCA Awards recognized the contributions of chefs, restaurateurs, and community figures who have elevated Bangladeshi cuisine and hospitality across the United Kingdom.
This year, 12 Chef Awards and 13 Restaurant Awards were presented, alongside special Honour Awards to: MA Muquim, for his exemplary leadership and contribution to the British Bangladeshi catering community, and Baroness Sharon Taylor OBE, for her dedication to promoting diversity and community engagement in public life. Also award to 12 Regional chefs and 12 best restaurants from around the UK.
Oli Khan MBE, president of the Bangladesh Caterers Association, remarked: “The BCA Awards are not merely a celebration of success, but a tribute to hard work, resilience, and passion. The Bangladeshi catering industry has been a cornerstone of British multiculturalism for over half a century. Tonight, we honour the men and women whose culinary excellence continues to shape Britain’s food landscape and cultural identity.”
Abida Islam, high commisioner of Bangladesh to UK, congratulated the winners and the BCA leadership, saying: “The success of the Bangladeshi catering industry is a remarkable example of the positive impact of our diaspora. The BCA and its members have carried forward the rich culinary traditions of Bangladesh while contributing to the multicultural fabric and economic strength of the United Kingdom.”
www.middletonfoods.com/the-peter-hill-award
Grandpa’s Fish Bar, Durham. Richard and Aiden Weatherburn.
The Friary, Beauly ColinCromar(MiddletonFoods),HannahMurray,Joanna Gray, Christie Gray of The Friary.
The Reel Plaice, Ayr. Jo Goudie.
The Cottage Fish & Chips, Blackpool. Chris O’Connor and the team.
Commenting on their achievement Daniel and Claire Sandham, Owners, Monster Fish & Chips Co. says:
“We are incredibly proud and honoured to receive The Peter Hill Award 2025. It’s a privilege to be recognised within the fish and chip industry so early in our journey, especially among so many dedicated and talented professionals. This award means a great deal and reinforces our commitment to maintaining the highest quality and standards in everything we do. I’d also like to thank our team, suppliers and industry partners for their continued support and collaboration.”
www.middletonfoods.com/the-peter-hill-award
Incrediboil Savings!
Innovative Oilchef wins further awards
“OilChef” is an award-winning brand that has consistently received accolades for its innovative deepfrying accessory, which prolongs the life of cooking oil. The company has won multiple awards, particularly for its sustainability and kitchen innovation.
Recent awards for the company include:
Best Foodservice Industry Frying Solution in the US at the 2025 Evergreen Awards.
Sustainability Award of the Year 2024 in the UK.
Highly Commended x2 at the 2025 Foodservice Footprint Awards.
The device works by slowing the natural oxidation of the oil, allowing businesses to use less oil, reduce energy consumption, and improve food quality. It has been recognized by industry peers and used by major organizations such as the NFFF, NHS, HSBC, and Hilton.
Don’t just take their word for it. Award winning frier Hugh from Tony’s Fish & Chips says Hugh Innes Tony’s Fish & Chips Recommends Oil Chef
“I used to change oil every week, now it is every three weeks. That’s fantastic savings. Great for delivered food as less oil sticks to the product keeping it crispier. I have an Oilchef in all pans and the savings on oil alone make buying Oilchef worthwhile on their own.”
Benefits experienced by Hennighan’s According to another owner the benefits of using Oil Chef in their shops include:
Substantial oil savings, with one shop saving over £1,000 in a year.
A cleaner, crisper product.
Energy savings due to the ability to turn down the fryers by 5 degrees.
Time savings due to less cleaning required.
They even cut their overall oil consumption by an estimated 77% with the device.
How it works
The Oil Chef device is a small, virtually maintenance-free accessory that is placed inside the fryer oil well. It is not a filter or a chemical, but uses a trade-secret formulation of rare and precious metals to act as a catalyst on a molecular level, slowing down the oil’s oxidation and deterioration process. This allows the oil to remain thinner, improving heat conductivity and enabling faster cooking at lower temperatures, which results in less oily, crispier food and reduced energy costs.
For more information, you can visit the official Oil Chef website to read case studies on how businesses are using their product. www.oilchef.com
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Out of This World!
(Well, the UK)
By Austen Dack
We have featured some great fish and chip shops from abroad in 2025. Many of them I have visited myself. Hopefully it helps you to see how other nations interpret our national dish and/or gives you inspiration for new dishes. Here are a few pictures from this year’s featured shops. If you visit a chip shop abroad, please send pictures and a few words to austen@chippychat.co.uk
Chippy Chat & Fast Food Magazine •
FARM OPEN DAY DATE SET FOR 2026!
By Austen Dack
OTHE X
ver 120 friers, farmers & suppliers recently travelled to Ely Cambridgeshire for the annual Isle of Ely Produce & Chippy Chat open day, some from as far away as Norway!
The event put on by John, Oliver and Claire Boutwood at their farm in Ely was hosted by Chippy Chat Publishing Editor Austen Dack. It highlights the journey the potato makes before it hits the shops. It is the culmination of their ‘field to frier’ platform, which this year also included the story of the potato seed too. The day although dedicated to the potato in recent years has taken on the mantle of being a showcase for what’s also best practice in the industry. Some of the best fish and chip shop owners from across the UK presented on the day from a 30foot impressive AV stage show set up in one of IOE’s potato storage sheds.
Special guest on the day was a brand-new liveried BABYLON articulated lorry! As part of our promotion of the variety the lorry will be seen on the roads by millions of people every year.
Alex Moore Agrico MD said This is the second fully branded Babylon lorry that we have produced. As we step up Babylon production then we will need these lorries in order to get supplies out to merchants & chip shops!
Our featured farmer this year was once again (Dr) Michael Neaverson from Neaverson Growers Ltd. Michael gave the room an honest assessment of the potato crop for the year ahead.
For lunch visitors were served fish and Babylon chips from the 2025 award winning best mobile Country Fried. The lovely Norwegian saithe was supplied by Smales and sponsored by Seafood from Norway. It was the biggest single taste test for the cod variety and most people who tried it were impressed. The chips were made from Babylon potatoes and gave the new variety one of its biggest tests yet with over 100 guests all queueing up to try them. Also on hand frying on the day were the team from McWhinneys.
A massive thanks to all of our sponsors on the day too. After
lunch the group all went via tractor to see how the 25/26 crop was faring and then had a tour around the IOE farm. The verdict was that potatoes will not reach record prices, but shops that are looking for the best will have to pay a premium.
Also displaying on the day were Drywite, The Q Partnership, BD Signs, Panaepos, LoSalt, and Meijer Potato UK, Middleton Foods, Swift Order, Servemate, Stokes Sauces and Keejays.
In the evening over 50 people attended an industry dinner and drinks in Ely.
2025 Sponsors
TRACTOR!
Oliver Boutwood IOE director said “It was a privilege to have so many attend our farm open day again. Babylon took centre stage, plus all of the other suppliers present. We look forward to seeing everyone again next year.”
If you are a shop and would like to try Babylon, please email austen@chippychat.co.uk.
The 2025 Isle of Ely Open Day was once again well received by representatives from across the supply chain right from the seed growers to the friers themselves. Date for the diaries for our 2026 day is Sunday September 6th. Email austen@chippychat.co.uk if you would like to attend. If you would like to attend as supplier and/or be a sponsor please also contact austen@chippychat.co.uk
Babylon Steps!
Babylon Tried by Nation’s Top Shops
By Austen Dack
Isle of Ely Produce & Chippy Chat have once again in 2025 been promoting in association with Agrico a chipping variety Babylon. The aim is to carry on the good work promoting chipping potatoes at their hugely successful open days, and through the ‘Field to Frier’ gong at the National Fish & Chip Awards, which this year was won by Redcloak Fish Bar, Stonehaven.
Agrico have partnered with Isle of Ely Produce to bring new varieties into the trade initially via our Chip Ambassadors. The first one Babylon has been sampled at some of these ambassadors to back up the results of the trial successes.
We have been involved with many great shops in the last few months trialling Babylon. The overwhelming result of all of this testing is Babylon as a variety is very much a great new variety for shops to use. We have also done
some shows & events too meaning the public trying Babylon on mass too. Over 1,000 shop owners have sampled Babylon already this year.
Again, the results were fantastic
Oliver Boutwood Isle of Ely Director says. “It’s good to hear so many shops like the all-round good characteristics of Babylon. We are pleased with this partnership between Agrico IOE and chip shop owners.”
Alex Moore, Agrico UK MD said: “We are thrilled to be working closely with Isle of Ely Produce & the Chip Ambassadors to launch our new varieties. As a business we are always trying to breed better tasting and more sustainable potato varieties.”
We will be featuring more reviews in the coming months. Email austen@ chippychat.co.uk if you would like to try them and/and or become one of our chip ambassadors.
Chippy
