Issuu

It’s Elementary

Y-Pas Chippy stays true to itself by Keeping it simple

Brent Watson has built a business and a lifestyle that many operators would envy. For 35 years, he and his wife Anne have run Y-Pas, a traditional fish and chip takeaway that has quietly outlasted its two local competitors.

The reasons aren’t due to extending the menu, opening longer hours or introducing deliveries, but the opposite. Brent has stayed firmly committed to doing a few things exceptionally well and resisting the pressure to do more.

“We’ve run Y-Pas pretty much as it’s always been run – a traditional fish and chip shop –and our biggest seller is fish, chips and peas,” says Brent.

While other shops have been tempted to add more to their menu, Brent has gone the other way, removing items that don’t sell or that have become too fiddly.

That discipline extends to the way the business operates, with no delivery apps, no click-and-collect systems, not even phone orders. “People come and queue. They do it because they know what they’re going to get is going to be good,” explains Brent.

A key part of Y-Pas’ success is the handson approach, with Brent or Anne there frying every day. “I think that makes a big difference,” says Brent. Another is how he and Anne run the business to support their lifestyle, rather than letting it take over.

“As we’ve got busier, we’ve actually reduced our hours,” explains Brent. “We’re closed on Saturdays from 2pm and all day Sunday. We used to open on Mondays as well, but we decided we wanted a two-day weekend. What we found was the customers just came on different days, so we didn’t lose sales, but we saved on gas, electricity and wages.”

What’s more, with Brent and Anne running

the shop themselves, they avoid many of the cost pressures facing the industry and, as such, have been able to keep fish and chips just under the £10 mark. Brent adds: “We own the shop, so we don’t need to make huge amounts to live. We’ve had to increase prices like everyone else, but we’re still competitive.”

for Watson!

The menu is not only simple in its choices but its sizes too, with a standard 6oz portion of cod its core product and a 12oz “cod special” available to order. Brent has never been tempted to diversify into alternative species, claiming he’s “too busy to do other fish”.

Products that support the shop

Brent’s insistence on maintaining the status quo extends to his relationship with Ceres, which dates back to the very early days, long before the brand gained widespread recognition across the industry.

He explains: “I was one of the first to try the batter mix. Stelios sent me a few bags before it actually went to market. We tried different blends and I gave him some feedback, and I’m sure others did as well.”

That early involvement led to Brent switching over to what would become The Natural Batter Mix, a decision that was influenced by more than just how it performed in the fryer.

Over time, that initial switch has proved itself in day-to-day service, with Brent adding: “The Natural Batter Mix fries really nicely, it presents well, it tastes good and it holds well in the hot box. But the best part is that it doesn’t overpower the food, which is important, especially with cod. It’s not a strong-tasting fish, so you don’t want a batter that’s going to dominate it. You want something that complements it, and The Natural Batter Mix does that.”

Behind the scenes

Brent’s use of Ceres products extends beyond batter, particularly when it comes to cleaning and maintenance, areas that can go overlooked but which have a direct impact on the final product. The introduction of the Ceres Pan Cleaner, for example, marked a significant shift away from older, more hazardous methods.

“We used to clean with caustic soda, so you’d be getting dressed up with goggles and everything. It wasn’t a pleasant job,” he says. “With Ceres Pan Cleaner it’s just a lot more

convenient and obviously much safer because it’s non-caustic.”

The process itself is simple and fits easily into the routine of the shop. “Once you’ve taken the oil out of the pan, you fill it with water, add the pan cleaner, bring it up to the boil and leave it for a while.“

The Ceres Degreaser has also become an important part of the cleaning routine, finding uses beyond its original purpose. “That’s another really good product. I’ve actually been adding a bit into the washing machine when we’re cleaning cloths, and it works really well.”

Another change that has made a big impact is the use of Ceres Super Absorbent Cloths. Originally used to dry the fish before battering, Brent now lines the trays in the fish fridge with them, and they absorb all the moisture, so fish isn’t sitting in liquid. “The fish stays nice and dry, which means it is in much better condition.”

It’s also removed a time-consuming step during service, with Brent adding: “There’s no need to pat the fish dry before battering anymore, which on a busy Friday night is a big help. You want those fish in the fryer as quickly as possible, and anything that speeds that up without affecting quality is a bonus.”

After more than two decades, Brent has developed a strong relationship with Ceres born out of a mutual understanding of the trade. He comments: “Stelios is a good chap, and if there’s ever an issue, it gets sorted straight away. He’s been brought up in fish and chips – batter flows through his veins – so he understands and develops products that make sense to us.”

www.ceres.shop

Austen Dack Publishing Editor

A National Day of Celebration!

National

Fish & Chip Day once again managed to create quite a stir once again this year. Held on Friday 5th June it was great to see so many shops joining in, to promote our national dish. Organised by NEODA, the day delivered massive exposure for fish and chips at a time when we need it most, well done NEODA and to all who took part.

Last month I visited the Norwegian Ambassadors house in London. This was a day of Inspiration in our industry, hosted by Seafood from Norway. Most of the 2026 Fish and Chip Awards Winners attended. It was a fantastic day which started off at

the Westminster Kingsway College, School of Hospitality and Culinary Arts, where we saw the chef stars of tomorrow in action. Michelin Chef and SFN ambassador Simon Hulstone was on hand to offer up a few new menu suggestions (the poppadom top batter was my favourite). Later we visited the Norwegian Ambassador’s residence and tried some lovely Norwegian seafood. As usual email me austen@chippychat. co.uk, with any news and or if you would like to advertise with us.

Email me at austen@chippychat.co.uk

Our website is www.chippychat.co.uk

Chippy Chat Ltd

Oak Lane Littleport Ely Cambridgeshire CB6 1RS

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

Twitter @Chippychat Facebook Chippy-Chat

TEL 01353 658216

FAX 01353 863 444

Managing Director John Boutwood

Publisher Oliver Boutwood oliver@chippychat.co.uk

Publishing Editor Austen Dack austen@chippychat.co.uk 07863123929

Design/Editorial

Accounts

Claire Boutwood-Potter accounts@chippychat.co.uk

Advertising Sales and Promotions austen@chippychat.co.uk

For PR and Editorial editorial@chippychat.co.uk

Gives

June 2026

There’s

Grandpa’s Fish Bar

a chip off the old block with

“It’s about quality over quantity, with traditional customer service and good honest food and that’s what our customers like.”

Located in Durham, Grandpa’s Fish Bar has quickly established itself as a beloved local takeaway, blending nostalgia with high-quality food. Opened in March last year by brothers Rich and Aidan Weatherburn, the business was born with a desire to honour their late grandfather, a devoted fish and chip enthusiast. Named in honour of him, Grandpa’s is a heartfelt tribute that has since grown into a resounding success.

Grandpa’s is rooted in tradition. From the moment customers walk through the door, they are transported back in time. With classic menu offerings, pictures of the brothers’ grandpa on the wall and even the team’s uniform is complete with flat caps. “It’s a bit like stepping into the past,” explains Rich. “Our grandad was never seen without his flat cap so it’s our way of keeping his memory alive.”

The menu stays true to the foundations of British fish and chips from 50 or 60 years ago: fish and chips, sausages, and fishcakes, all cooked in traditional beef dripping. The philosophy is simple, Rich explains: “It’s about quality over quantity, with traditional customer service and good honest food and that’s what our customers like.”

A key part of Grandpa’s success has been its partnership with Middleton Foods. The shop uses a range of Middleton products, including Golden Batter Mix, Kings Heritage and Chippies Choice curry sauces, and gravy. The partnership also extended to industry recognition as Grandpa’s Fish Bar entered the Peter Hill Award in 2025, reaching the finals and winning £300 worth of Middleton Foods stock, along with a place at the KFE School of Frying Excellence. “The support was second to none from day one” Rich explains. “Dean, our sales representative, was actually there the first time we turned the friers on and fried fish and chips as a family. He’s even arranged next-day deliveries when we’ve needed stock urgently. I have nothing but nice things to say about them.”

Middleton Foods prides itself on being there to support chippies across the industry, from longstanding shops imbedded in communities across the nation, to those opening up for the very first time. Rich’s final words? “We would absolutely recommend Middleton Foods. We’ve had a great relationship from the very beginning and long may it continue.”

Diary Dates

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

6th - 12th July 2026

Great British Pea Week!

This year, Great British Pea Week will be returning from 6th-12th July, continuing its mission to inspire everyone to cook with peas.

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.

20th September 2026

KFE Open Day

All the latest developments and innovations at their Market

Deeping showroom

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.

25th September 2026

Macmillan Coffee Morning!

Donations from thousands of Coffee Mornings, big and small, help raise vital funds to support the almost 3.5 million people in the UK living with cancer

October 2nd-9th

National Chip Week 2026

A chance to celebrate all things chips! In association with Henry Colbeck, Friars Pride and VA Whitley

6th December 2026

The Chippy Chat Ball

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

WE’RE GOING TO SELL MORE PIES ...

PUKKA GIVES CHIP SHOPS A FIERY NEW HALF-TIME HERO

Football, fans and a proper pie go hand in hand. And, with a huge summer of international football around the corner, Pukka is helping chip shops become the go-to destination for hungry supporters with the launch of its new limited-edition Chicken Vindaloo Pie, perfect for half-time.

For Britain’s fish and chip shops, match days are a huge opportunity to drive sales. Whether it’s fans grabbing food before kickoff, making a half-time dash to the chippy or picking up dinner after the final whistle, football and pies have always been part of the ritual.

With a huge summer of international football about to kick off, Pukka has launched its hottest pie yet with a four-chilli rating –the new Chicken Vindaloo Pie – developed with matchday culture at its heart. Inspired by the iconic football anthem that’s been part of football fan culture for generations, the launch is designed to bring heat, full-on flavour and extra excitement to chip shop menus, just as fans look for the perfect half-time pie fix.

It’s a limited-edition launch designed to help chip shops stand out, drive footfall – especially over half-time – and unlock extra sales during a huge summer of international football.”

To support the launch, Pukka is backing the pie with one of its biggest-ever multichannel campaigns, designed to get football fans eating, singing and making their local chippy part of the match-day ritual.

Rooted in the iconic track Vindaloo and football fan culture, the campaign spans social and digital content, shopper marketing, PR, podcast partnerships, influencer activity and trade support. Pukka is also working with famous faces from the worlds of football and music to help bring the campaign to life and keep the pie front of mind all summer long.

Stock up now before the final whistle by contacting your Pukka representative, wholesaler, or call 0116 264 4000.

Pukka CEO, Isaac Fisher, says: “Where there’s football, there’s Pukka. And this summer, we want to help chip shops make the most of every match-day moment with a pie that’s bold, fiery and made to get people talking.

“Our new Chicken Vindaloo Pie has been created to bring real excitement to menus, with full-on flavour and a serious kick of heat.

Fisher continues: “We’re putting real investment behind this launch because we know how important football occasions can be for the trade. We want to help drive footfall into stores and give chip shops something that genuinely gets customers talking.

“The reaction to the pie so far has been huge, and we can’t wait to see chip shops across the country getting in on the action.”

The Pukka Chicken Vindaloo Pie is available for fish & chip shops to stock throughout the summer as a limited-edition launch. Chip shop owners can also get their hands on bespoke Vindaloo POS including wobblers and tent cards, helping to drive even more customers through doors.

General KNorwledge!

Ideas flow at Norwegian Inspiration Day

By Austen Dack

Iwanted to say a big thank you to Seafood from Norway (Bjorn-Eric and Bojana) for hosting us all in London for their Inspiration Day.

It was a real pleasure to be part of a day that brought everyone together, firstly at Westminster Kingsway College then to the majesty of the Norwegian Ambassador’s Residence. It created the opportunity to step away from the day-today, share ideas, and connect across our sector. Joining NFFF Associate Members, industry partners were the winners from the 2026 National Fish & Chip Awards.

For me, one of the highlights was seeing the energy and enthusiasm of the students at the college, alongside the thoughtful conversations throughout the day including sustainability, Frozen at Sea, and social media. Hearing reflections from this year’s award winners also made the day

feel especially inspiring and collaborative. Simon Hulstone’s dishes offered some excellent inspiration, and there were many ideas from across the day that the shops owners took back into their businesses. It was fantastic to see so many conversations happening throughout the day, helping to strengthen connections and build on the sense of community within the fish and chip industry.

This day and the subsequent educational trip to Norway are part of the prize for the winners of the NFFF backed National Fish & Chip Awards. These awards really do offer elite prizes and opportunities, and it is these opportunities that help set the National Fish & Chip Awards apart from the many other competitions out there.

To enter the awards visit thefishandchipawards.com

Chippy

Frost Bites!

North-east mobile chippy takes first place at National Fish & Chip Awards

Frosty’s Mobile Chippy in Northumberland, has firmly parked itself at the top of the industry after winning the Mobile Operator of the Year award at the prestigious National Fish & Chip Awards, which was hosted by TV presenter and actor Stephen Mangan.

The Mobile Operator category recognises entrepreneurs delivering first-class standards whether they are in a field, car park, food fair, sports ground or at an event. Contenders must show they are streets ahead with their business acumen and ability to deliver restaurant-quality food in compact and unpredictable workspaces.

Owner Cameron Naylor, who pitches the van up in Northumberland and beyond, was able to keep cool under the pressure of the rigorous competition assessments, which is overseen by fish frying experts. He impressed them with superb quality food, spotless hygiene practices and customer service that earned him the victory ahead of The Posh Fish and Chip Company from Cardiff, Wales and The Chippie Van in Penrith, Cumbria.

Reacting to the win Cameron says: “I’m absolutely delighted to be named the Mobile Operator of the Year. To receive this recognition on a national stage is an incredible honour and a really proud moment for me. This award isn’t just mine; it belongs to the amazing people who support my business and to those that make all of this possible.

“My work isn’t just about fish and chips, it’s about being part of the small Northumberland communities that I serve, and I absolutely love what I do every day. A huge thank you to my brilliant suppliers for providing top-quality, consistent produce day in, day out. To my family, my incredible grandparents, and especially my girlfriend, Isabel for her unwavering support through the long days, late nights and everything in between - this simply wouldn’t happen without you. And of course, to my loyal customers who support me all year round, through thick and thin - this is for you. I better get that open-top bus

booked for the victory parade!”

The judges of the UK’s official fish and chip industry competition, which has been rewarding excellence since 1988, highlighted Cameron’s clear passion for food experiences and community engagement as his greatest assets.

A strong alignment with industry best practice, using sustainable sourcing and local suppliers and preparing everything from fresh daily to ensure quality is maintained, stock control is efficient and waste is minimised, was also credited for the win.

Andrew Crook, president of the National Federation of Fish Friers (NFFF), which runs the awards says: “Mobile operators are essential to keeping the fish and chip tradition alive in every corner of the UK. We’ve seen through the competition what an excellent service they provide and how challenging it can be. Frosty’s is a great representative for the sector, embodying a key blend of logistical skill, adaptability, precision, and having a genuine love for strengthening community connections and making a positive impact to local economies with top-quality food. Cameron has a business built for the long haul and this award is the just the tip of the iceberg of what’s to come.”

Category sponsor Premier1 Filtration is represented by Steve Calvert, with new owner Martina Cuccunato steering the business into the next chapter. They said of this year’s competition: “As proud sponsor of the Mobile Operator of the Year category at the 2026 awards, hosted by the NFFF, we’re delighted to celebrate the innovation and resilience that keeps this iconic industry connected.

“Supporting this category reflects our commitment to powering local businesses with reliable, futureready connectivity. It’s an honour to stand alongside the very best in the sector and recognise the dedication that drives excellence across the UK fish and chips community!”

For more information on the National Fish & Chip Awards, please visit: www.nfff.co.uk/awards

Mobile Operator of the Year

Francis of a Chippy!

The UK’s largest independent breeder of potato varieties has greatly increased availability of it’s very-early, first-early variety Francis ensuring the best possible start to the 2026 English new crop season.

Available now, Francis delivers yellowfleshed, long-oval tubers with a crisp fry quality to rival imported Agria and with a true new potato taste!

Cygnet has been working with chip shop supplier Isle of Ely Produce over the last few seasons to supply key premium chip shops while building up UK seed stocks.

“Demand for Francis has grown quickly in mainland Europe, mainly as an early start for factory French fry production” says Duncan Morrison, Commercial Manager for Cygnet. “That success meant supplies of seed to the UK were initially limited and we have been playing catchup with demand outpacing supply in recent seasons. For new-season 2026 we have both ware production and seed supply better able to keep up with growing demand”

As well as offering chip shop owners a reliable, high-quality fry and the earliest entry for the new crop season, Francis also delivers significant benefits for growers with enhanced resistances to Blackleg, Blight and Common scab, all of which can cause issues in the field and breakdown in the bag!

A farmer’s favourite in the making, longterm Francis grower - Wayne Garrett (RG Produce Ltd) commented; “We have been growing ‘Francis’ for five years now, and without fail, it is the earliest market-ready variety for fish and chip shops. Driven

by vigorous growth and rapid, early drymatter accumulation, it delivers a proper chip shop chip—yellow-fleshed, crispy on the outside, and fluffy on the inside—well ahead of anything else. You simply won’t beat it for July frying.”

With issues of food security firmly on the menu, having a domestic premium variety able to substitute for expensive imports is a benefit to growers and friers alike.

Sedat Gurbuz who owns Mr Chips said:

“At our shops in Luton, we eagerly anticipate the arrival of freshly dug, newseason potatoes each year. Following the introduction of Francis a few years ago, a new variety has allowed us to bring fresh-crop quality to our customers sooner than ever. It fries to perfection and holds its crispness beautifully in the hot box, making it the standout choice for July. Our customers love the rich, authentic taste, and its bright yellow colour ensures every portion looks just as good as it tastes.”

“As well as UK production of Francis, chip shops will have the opportunity to extend the season even earlier as production continues to expand in Spain and other European countries” commented Duncan.

Francis was developed in conjunction with Cygnet’s German partner Interseed who are specialist breeders of French fry varieties. “Looking forwards, we are currently trialling several promising new varieties here in the UK for chip shop use which will follow on and complement Francis perfectly”.

www.cygnetpotatoes.com

Life Begins at Thirty!

Great Night Out for All at KFE Ball

By Austen Dack

Recently many people from across the fish and chip industry gathered at the famous Belfry Hotel and golf complex to celebrate KFE’s 30 years in business Once again, I attended and this time i took part in the mini golf competition with a joint team Stokes Sauces/Chippy Chat collaboration. With a fantastic dinner and entertainment KFE once again treated us to a fabulous weekend of entertainment. Well done to Tanya and the team, and to Paul for his hilarious after golf prize giving. Over the next two pages you will see some of the best memories from

the event.

Chippy Chat & Fast Food Magazine

A Shot in the Yarm!

The high-‘frying’ team at Yarm Road

Fish & Chips in Darlington has been honoured as the UK’s best for training and development at the 38th National Fish & Chip Awards, with TV personality and actor Stephen Mangan hosting the most prestigious event in the chippy trade.

With an industry built on heritage and carried forward by skilled professionals, the Training and Development Award recognises the fish and chip shops shaping and reinforcing the trade’s future. This year’s finalist contenders which included Bells Fish & Chips in Durham, County Durham and Stones Fish and Chips in Acton, London, were widely praised for their approaches to nurturing talent.

But 12 months on from winning Takeaway of the Year, Yarm Road was singled out for its excellence and commitment to transforming first jobs into long-term careers, as well as creating clear pathways at all levels. The official competition for the industry is judged by seasoned entrepreneurs who all run their own successful fish and chip businesses, and it was the Darlington chippy’s stance on inclusivity, upskilling, mentorship and workplace culture that earned high-grade marks from the experts.

Will Burrell, owner-manager at Yarm Road, speaks of the family-run business’ dedication to providing experience, opportunities and lifelearning to its workforce and what this latest acknowledgement means: “What an honour! Our team, and therefore training and development, have always been at the heart of our fish and chip shop. We have always been very aware that without our wonderful team, we would cease to exist in the capacity that we do!

Training and Development

its President Andrew Crook underlines the essential role of the category: “The Training and Development Award celebrates businesses investing in their teams and promoting fulfilling, professional livelihoods. Many people start their working lives in fish and chip shops so it’s crucial that those early experiences are supported by solid leadership and the right upskilling, opportunities and environment to grow.

“Yarm Road distinguished itself in the competition with its ability to draw out people’s natural talents and strengths, while working with team members to meet challenges and increase their confidence. The chippy has already shown that its fish and chips rank among the best and this new accolade reinforces how and why. We are so happy for them and grateful for the amazing work being done to protect the fish and chip tradition.”

Jim Morris, sales director at Blakemans, the sausage and meat manufacturer with a 70-year heritage built on ‘family’ values, is the category sponsor. The company is also well-known for its focus on its supporting and developing its people. Jim expresses his congratulations to the new titleholder: “Training and development sit at the very heart of a successful fish and chip business, and this year’s finalists demonstrated just how much passion and commitment exists across our industry when it comes to investing in people.

“The standard of entries was incredibly high, with each business showing genuine dedication to nurturing talent, building confidence and creating opportunities for their teams to grow.

Yarm Road stood out for its clear vision and the positive culture it has created, turning everyday roles into meaningful careers and setting an example others can aspire to follow.

“On behalf of everyone at Blakemans, I would like to offer our warmest congratulations on a thoroughly deserved achievement and wish Yarm Road continued success for the future.”

For more information and bits on the National Fish & Chip Awards, please visit: www.nfff.co.uk/awards .

Top County Durham chippy scoops Training and Development Award

Award

Box Office!

There’s more to McWhinney’s than you think – get a FREE sample Box!

There’s a lot more to McWhinney’s than the famous name so many fish and chip shops already trust. Behind the reputation built over six generations sits a full, carefully crafted range of sausages designed to suit every menu, every customer and every appetite — from traditional favourites to great new flavours.

At the heart of the line-up is the Premium 70% Pork Sausage — a top choice known for its quality, consistency and unmistakable McWhinney’s taste and the Gold 42% Pork Sausage, a classic and popular option for shops. But that’s just the beginning. For shops looking to offer something a little larger, the Bigfoot sausage at a footlong delivers serious satisfaction for customers with a monster appetite.

For those who like a kick,

the Flamin’ Hot sausage is made with a blend of spices to bring a flavoursome and bold heat without compromising on quality. And for family-friendly menus all year around, the Cocktail Sausage remains a reliable crowdpleaser for any occasion.

McWhinney’s also understands the importance of inclusivity on today’s menus. Their Gluten-Free Sausage is available and offers the same great texture and taste you’d expect from McWhinney’s — giving coeliacs and gluten-sensitive customers a proper chippy experience without compromise.

If you think you already know McWhinney’s, it might be time for a fresh look. There’s an extended range of variety and flavour waiting to be discovered — and you can try it for yourself.

Fish and chip shops can now request a free sample box to experience the McWhinney’s range first-hand!

Ready to explore more? Contact us with details of your preferred wholesaler and we will arrange the rest.

*Sample box contains - Premium, Select, Select Cocktails, Gold, Gluten-Free, Flamin’ Hot and Bigfoot

Did you know?

Pork, Rest & Play!

Unmatched Taste. Uncompromising Quality

42ND STREET Classic Pork Sausages & 42ND STREET Classic Deluxe, with 70% pork

It’s easy to see why ORIGINAL 42ND STREET Classic Sausages remain a trusted choice in fish & chip shops and takeaways nationwide - delivering consistent quality and a great-tasting bite that keeps customers returning. Now, operators can offer an elevated option with 42ND STREET Classic Deluxe Sausages: the familiar favourite, refined with 70% pork.

Crafted using high-quality, prime cuts of pork shoulder and a distinctive seasoning blend, 42ND STREET Classic Deluxe Sausages bring a 70% meat content for a richer flavour profile and a succulent, satisfying texture.

From classic sausage & chips and battered sausages to sausage baps, these versatile sausages suit a wide range of menus - including kids’ meals. And for added operational ease, they can be cooked straight from frozen.

At Friars Pride, Henry Colbeck and VA Whitley - collectively the Q Partnership - we focus on ingredient selection and

product consistency across the 42ND STREET range, helping you serve a reliable favourite that customers choose again and again. You’ll also earn Save + Select Rewards Club points when you buy 42ND STREET Classic Sausages.

Sizes include: ORIGINAL Classics in 8s (2oz), 6s (3oz) and 4s (4oz); DELUXE 70% Pork in 8s (2oz) and 4s (4oz); plus an ORIGINAL Classics gluten free option in 4s (4oz). All lines are supplied in 4.45kg packs.

To support sales, the Q Partnership can provide free POS to help spotlight 42ND STREET Classic Sausages in-store. Ask your supplier to request a pack.

42ND STREET… it’s all about the ingredients! Built on consistent, greattasting quality, the 42ND STREET range also includes Chicken Bites and Chicken Fillets made with 100% whole muscle chicken breast in a crisp, golden coating, alongside beef burgers made from prime cuts of beef. Contact your supplier to find out more about 42ND STREET products.

Fish & Trips

The latest news from the NFFF

Experiencing Iceland’s Fishing Heritage in the Westfjords

The NFFF National Fish & Chip Awards open the door to a range of opportunities for winners throughout the year. One standout reward is an unforgettable trip to Iceland.

NFFF President Andrew Crook looks back on the highlights of a visit that brought together the top three finalists in the Restaurant of the Year category—Noah’s, Bristol, Whitby’s, Doncaster, and winners Trenchers, Whitby—alongside Scrap Box, winner of the prestigious Takeaway of the Year award.

Iceland’s rugged Westfjords formed the backdrop to a memorable five-day journey celebrating the nation’s deep connection to the sea. Timed with Fishermen’s Day, the itinerary gave visitors a firsthand experience of Icelandic culture, seafood traditions, and coastal communities.

The journey began at Keflavík International Airport, where guests were welcomed by Business Iceland before travelling to Grindavík, one of the country’s leading fishing towns. Visits to seafood companies offered insight into Iceland’s renowned fishing industry, followed by a traditional lobster soup lunch showcasing local produce.

After an afternoon at the Blue Lagoon, the group travelled to the Westfjords, arriving in Ísafjörður for a craft beer tasting and dinner at one of Iceland’s best-known seafood restaurants.

The next day combined innovation and nature. Guests visited Kerecis, which uses fish skin technology for wound healing, then travelled through mountain scenery

to Dynjandi waterfall. A stop at Nordic Fish Leather showed how fish by-products can be turned into sustainable luxury materials.

That evening in Patreksfjörður, participants joined local fishermen for a memorable trip on the fjord, learning traditional Icelandic fishing techniques. The catch was good, and everyone caught at least one fish.

Fishermen’s Day celebrations continued on Saturday with a tour of Patreksfjörður, meetings with local fishermen, children’s fishing competitions, rowing races, and fish soup at the harbour. The group even joined a rowing race, while visitors also explored the history of French fishermen in the area before boarding a fishing vessel to learn about modern operations.

The evening ended with a dinner hosted by local seafood representatives, followed by the traditional Fishermen’s Ball, one of the highlights of the celebration.

On the final full day, guests explored dramatic Westfjords landscapes, including Rauðasandur’s red-sand beaches and the Látrabjarg cliffs, home to puffins. Visits to local farms and fishing companies offered further insight into the region’s close ties to land and sea.

Back in Reykjavík, a farewell dinner at Fish Market gave participants time to reflect on a journey that blended stunning scenery, outstanding seafood, marine innovation, and authentic cultural experiences.

This incredible trip was organised by Seafood from Iceland. It is an integral part of their sponsorship of the National Fish & Chip Awards.

Fish & Chips in the Press!

Once again the NFFF have been liaising with the press, tackling issues on your behalf. This time via The Express, Daily Mirror, The Guardian, Channel 5 and many regional press stories too. They have also handed over many stories for local shop owners (members) to comment on to their local media outlets.

National Fish & Chip Awards

The NFFF organise The National Fish & Chip Awards. It has created the biggest and most trusted awards platform for both suppliers and friers across multiple categories. Already the search is on for the 2027 winners. If you would like to enter the 2027 awards, please visit www.fishandchipawards.com for more details

NFFF on the Road

- Northern Ireland meeting Fish City, Belfast with John Lavery— NI Regional Director, NFFF President Andrew Crook, Treasurer Caroline Murphy, and Aman Dhesi, owner of The Scrap Box and UK winner of this year’s Fish & Chip Takeaway of the Year. It was so great to meet with many of Northern Ireland’s fish and chip operators and suppliers and to discuss some of the challenges and opportunities ahead for the industry, from hospitality VAT and rising fish prices to National Fish and Chip Day and the National Fish and Chip Awards

Norwegian

Inspiration

Day – Seafood from Norway

The NFFF and all of the winners from the National Fish & Chip Awards were delighted to attend NSC’s recent Inspiration Day in London, where National Fish & Chip Awards winners joined sector experts for a day of practical inspiration, insight and discussion around the challenges and growth opportunities affecting the fish and chip sector. The programme explored key topics including sustainability, experience sharing, marketing and menu development, before concluding with a reception at the Norwegian Ambassador’s residence, where the key takeaways were summarised and discussed.

If you’d like to know more about the NFFF including details of how to become a member please visit www.nfff.co.uk

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.

if you would like to attend. as a supplie r and/or be a sponsor

please contact austen@chippychat.co.uk

CHAT KING COLE!

COLMAN FAMILY INVITED TO FIRST ROYAL GARDEN PARTY OF THE SEASON

The North East family behind Colmans’ world-famous fish and chips has been rubbing shoulders with the Royal Family for the second time in a matter of weeks!

April saw HRH The Princess Royal stop off at Colmans Seafood Temple, in South Shields, to savour a plate of freshly caught cod with chips and mushy peas.

King Charles and Prince Edward joined their sister — and other senior royals — at the event recognising and rewarding public service.

And Richard Colman Ord admitted: “As the fifth generation of South Shields Colmans it was a great honour to represent our family at the Palace.

“It was an amazing day and a little bit different to hosting HRH The Princess Royal at our restaurant!

“It was a truly memorable experience to meet King Charles and share a few words on what we do and what our family business means to us.

“As we celebrate our centenary it’s moments like this that will live with us forever and we’re extremely proud to represent South Shields and South Tyneside on the national stage.”

Richard’s partner, Alex, and Dominic’s partner, Georgia, joined fellow guests in the grounds of the Palace after accepting an invitation from Ms Lucy Winskell, Lord Lieutenant of Tyne & Wear.

The Colmans were among the first guests from across the North East set to attend the King’s garden parties this summer — all of whom are well known for making a difference to their local communities.

Princess Anne’s visit to the Seafood Temple last month attracted global attention with pictures of her arriving at the seafront restaurant appearing as far afield as North America and South East Asia.

A memorable day marked the start of a series of events celebrating 100 years of Colmans fish and chips in South Shields — and shed further light on plans to launch the Colmans Foundation.

Richard and Dominic continue to diversify after opening their pop-up restaurant in Fenwick last year. It has since been announced that the partnership has become permanent.

Plans have also been approved to develop the site adjacent to the Seafood Temple into a series of family-friendly beach front huts and commercial units designed to create a new ‘coastal village’.

“We were able to tell the King about some of the things that we’re doing but we didn’t have time to go into all of it,” added Richard. “He’s a busy man!

“Safe to say there will be plenty happening throughout our centenary year. The focus right now is on breaking ground on the coastal village and giving the Colmans Foundation the launch it deserves. Watch this space!”

Fish &

By Austen Dack

Here are a few pictures from this year’s National Fish & Chip Day 2026 in association with NEODA. I was once again celebrating with Smales in Hull (see pages 40-41). Lots of shops took part and celebrated 11 years of our special day. Thanks to sponsors The Q Partnership Hook and Fish Packaging Range and Middleton Foods. More pictures will be published online at www.chippychat.co.uk.

Chippy Chat & Fast Food Magazine

Pics!

Never Too Olde for

Serving fantastic fish and chips for over 29 years

A Family Tradition

At Olde Yorke Fish and Chips in Ontario, we are proud to continue a family tradition built on authentic fish and chips, genuine hospitality, and a deep love of classic comfort food. Rachael and Olivia are thirdgeneration restaurateurs with nearly 30 years of combined experience, bringing both knowledge and heart to everything they do. Our story began in England more than 70 years ago with our grandparents, whose dedication to quality cooking and warm service laid the foundation for the family business. That same spirit still guides us today, from the recipes we honour to the welcoming experience we work hard to create for every guest who walks through our doors.

That passion for traditional British fare made its way to Canada, where our parents, Anne and Peter, carried the family legacy forward by operating several successful fish and chips restaurants. Among them was Olde Yorke Fish and Chips, which opened in 1997 and quickly became a beloved destination for locals in search of fresh, satisfying meals served with care. Over the years, the

restaurant has grown into more than just a place to eat—it has become a gathering place shaped by family pride, consistency, and a lasting commitment to doing things the right way.

Values

Our family values remain at the heart of everything we do and continue to shape the way we run the restaurant each day. Together with our team of more than 40 dedicated employees, we take a hands-on approach and believe that every detail matters, from the quality of the ingredients to the way each guest is greeted. We are committed to serving excellent food at fair prices in an environment that feels warm, welcoming, and genuinely cared for. For us, success is not only about what is on the plate, but also about creating an experience that keeps people coming back again and again.

Atmosphere

At Olde Yorke Fish and Chips, guests can settle into a warm, friendly, and traditional pub-style setting that feels both familiar and inviting. From the moment you arrive, the atmosphere is designed to make you feel comfortable, whether you are picking up a

Great Fish and Chips

quick takeaway or enjoying a relaxed meal inside. We consider our customers part of the family, and many have come to think of the restaurant as their second home. Over time, Olde Yorke Fish and Chips has become more than a neighbourhood favourite—it has become a local institution known as much for its sense of community as for its food.

Partnerships

We believe great food begins with great ingredients, which is why we focus on using the freshest locally sourced products whenever possible. By supporting local farms and businesses, we not only strengthen our community but also ensure that every meal reflects the quality and care our guests expect. This commitment to strong partnerships helps us maintain high standards in both flavour and preparation, giving customers confidence in what they are eating and where it comes from.

Tripadvisor Review

Olde Yorke Fish and Chips stands out in Leaside as a top choice for anyone craving classic fish and chips done right. The restaurant’s charming old-world exterior and warm nautical-inspired interior create a welcoming first impression, while the wellorganised takeout and dine-in areas make

the experience feel smooth and comfortable from start to finish. During the visit, the order included fish and chips, calamari, and clam chowder, offering a well-rounded taste of the menu. The calamari was fresh, lightly breaded, and generously portioned, making it a strong start to the meal. For the mains, both the halibut and haddock impressed with large portions and batter that was crisp, substantial, and pleasantly free of excess grease. The fries were satisfying, but the fish was clearly the star of the plate. Although there was no room left for dessert, the overall experience left a strong impression and made a return visit easy to imagine. Even with limited parking, the quality of the food made the trip more than worthwhile.

To Hull and Back!

We spend the day with Smales for National Fish & Chip Day

By Austen Dack

For National Fish and Chip Day this year we were once again set the challenge by Lee, Simon and Bobby at Smales to feed over 350 people with fish and chips in Hull to raise money for the Sailors’ Children’s Society, a national Hull-based charity supporting families of seafarers through bereavement, serious illness, and financial hardship. The event was one of many to be set up by NEODA across the UK to celebrate our national dish.

Isle of Ely Produce sent some Babylon potatoes up to PG Chips who prepped them expertly in time for the big day itself. Smales provided the fish, Bobby Joyce from Smales organised the roadshow and invited Mr Roberts Fish & Chips to come along with their impressive mobile chip trailer to fry the mini portions for which the Hull public were asked to donate to the charity.

Alongside Mr Roberts Fish & Chips, Richard Turner once again arrived from KFE to give them hand on the day. We were also joined by Julie Waites from FASFA and eleven guests from Norway too.

This event took place between 11.30 am and 2 pm near the newly re-opened Queens Gardens in Hull city centre, where the public enjoyed freshly cooked fish and chips. All proceeds from the suggested £2 donation went directly to the Sailors’ Children’s Society. To make things even more exciting, anyone who donated £5 or more was also entered into a prize draw to win some amazing prizes.

To help bring a real seaside feel to Hull, Smales had a live DJ Chris Gibson Mobile Dj, and an ice cream van Hull Whippy, plus plenty of games and activities for everyone to enjoy.

Bobby Joyce, Sales and Marketing Director at Smales, said: “We ran this event last year and it was such a brilliant success that we knew we had to do it again. We’re really proud to partner with Sailors’ Children’s Society – and also once again team up with PG Chips and Isle of Ely Produce with their Babylon chips.”

Adding to this Simon Smales, Co-Owner, said “As the third generation of a Hull family the has been in the seafood industry

for 88 years, we are proud to support the iconic national dish that we supply 1 million portions of fish for every week and also a great charity who are looking after the welfare of seafaring families across the country.”

Rhiannon Beeson, Head of Fundraising and Marketing at Sailors’ Children’s Society, added:

“We were thrilled to be working once again with Smales on this fantastic initiative. All funds raised will go directly to families who rely on the sea for their livelihoods –from those braving the North Sea to those working further afield. Life as a seafarer is incredibly demanding, and we’re here to support those families when they need us most. We’re so grateful to Smales for choosing to support our mission.”

Alex Moore Managing Director of Agrico Uk Ltd said: “We are thrilled to see Babylon being tried and fried by the best chip shop owners in the UK. National Fish & Chip Day is a great chance for us to celebrate with the nation, and we are thrilled to see so many people enjoying our Babylon chips.”

It was the 11th year of National Fish & Chip Day this year. The main sponsors were The Q Partnership Henry Colbeck, Friars Pride and VA Whitley with their Hook & Fish Packaging range, and Middleton Foods

Chippy Chat & Fast Food

Keeping up with the Joneses

Brothers walk with 25kg bag of spuds for 57 miles

In late May, brothers Jack and Harvey Jones completed an inspiring 57-mile, 28-hour charity walk from Wrexham to Barmouth while carrying a 25kg sack of potatoes. Their incredible effort has so far raised over £19,000 for Prostate Cancer UK after their father Peter was successfully treated for the disease.

The duo’s massive undertaking, aptly named “Carrying Spuds Against Cancer,” took them over challenging Welsh hills from their family business, Peter Gwyn & Sons, from their unit in Cefn-y-bedd Wrexham directly to the Mermaid Fish Bar in Barmouth. They completed the trek to highlight the importance of early detection and testing.

Congratulations from all at Chippy Chat and Isle of Ely Produce.

To donate please visit www.justgiving.com/page/carrying-spudsagainst-cancer

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.