Chippy Chat June 24

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y r f d d ay o o g a Have Everyone’s fizzilicious favourites

Add some FIZZ to your fridge! www.benshawsdrinks.com www.chippychat.co.uk

austen@chippychat.co.uk

TEL 01353 658216

Issue 6 Volume 14 June 2024

The1 Big ChippyDay Chat & Fast Food Magazine • June 2024

the best fish and chips in Penang

Chippy Chat & Fast Food Magazine • June 2024

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Smart Savings Cut costs and reduce waste with Goldensheaf 1.5kg Standard Batter Mix now available at a lower price

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oldensheaf has always focused on making smart choices. It’s why its flour is milled to a specific grade and why its products are hydrated to the perfect level so that its batter not only outperforms the competition on taste and texture but value for money too, requiring less dry mix to get the same flow and consistency.

Now it is helping shops work smarter by lowering the price of its 1.5kg Standard Batter Mix, bringing it in line with its larger 16kg sizes.

The move follows internal research which reveals across a year, customers using Goldensheaf Standard Batter Mix in 16kg bags throw away 5% of wet batter mix purely through making up too much.

Whilst this might sound minimal, for a shop using just one 16kg bag per week, this equates to almost two and a half 16kg bags per year - profit that is literally going down the drain.

By doing away with the price premium associated with smaller bags, operators have more choice and greater control over the volume of wet batter they produce, enabling them to make up what they need, reducing waste and saving money. Smaller bags also encourage shops to work to the principle of making little and often, which keeps the batter at its best, resulting in a perfectly crisp, golden coating to fried food.

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Advantages of using Goldensheaf Standard Batter Mix 1.5kg bags: 1. More control over the amount of wet batter produced, reducing wastage and boosting profits 2. Great control for managed shops who can put procedures in place e.g. 1.5kg batter mix to 2.3l of water 3. Encourages shops to make less more often, keeping the product at its premium peak (wet batter has a maximum shelf life of four hours) 4. Less risk of contamination as a 1.5kg bag can be opened and used immediately as opposed to a 16kg bag that may remain in use for between two and seven days 5. Easier to store off the ground on racking 6. Lighter bags eliminate heavy lifting, reducing health and safety risks for staff 7. Removes the price premium for small packs, saving operators money Goldensheaf Standard Batter remains the market leading batter mix and is used in fish and chip shops from Land’s End to John O’Groats. It delivers a medium gold finish with plenty of lift making it perfect for use in modern frying ranges.

Guaranteed to be the best and most stable product on the market, Goldensheaf Standard Batter Mix, like all batters in the Goldensheaf range, is free from artificial colours.

For more information, please visit www.kerryfoodservice.co.uk. For expert industry advice and to request a sample, you can also call the Frying Squad on 0800 138 1938.

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A National Day of Celebration!

N Austen Dack Publishing Editor

ational Fish & Chip Day once again managed to create quite a stir this year. Held on Thursday 6th 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. The day also commemorated the 80th anniversary of the Normandy Landings in 1944.

Here at Chippy Chat we celebrated the day at Hull with Smales the Fish Merchants, by giving away fish and chips!

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 2024 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. Later we met Michel Roux Jr and tried some fantastic Norwegian Seafood.

A busy month ahead as I review trips to Cuxhaven with Collins Seafood and a trip to Alesund with Seafood from Norway too.

As usual email me austen@ chippychat.co.uk, with any news and or if you would like to advertise with us.

Austen

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

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Chippy Chat Chat & &Fast FastFood FoodMagazine Magazine••June June2024 2024

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Inside

June 2024

National Fish & Chip Day 2024 Everyone’s a winner!

Diary Dates

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Business or pleasure, dates not to be missed

KFE Ball a Fantastic Success!

Helping the Hull Heroes!

Norway Douze Points!

Seafood from Norway Join with Winners to Celebrate United Successes around Sustainable Seafood and Sustainable Industry

Picture this!

Chippies and Chip Lovers celebrating our nation’s favourite dish!

As Gad as it Gets!

Great Gadus from JFK

Very APPealing!

The importance of having your own takeaway app!

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IncredibHULL Day!

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New Sausage Role Models!

Feeling Chippery!

FOR SALE (due to Retirement) The Chippery St Asaph.

A tribute to Janine Murphy The heart of Wetherby Whaler

A New Korea for Kong Kong’s Fish and Chip opens in Wymondham in Norfolk

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Es 30 tab Ye lish ar ed s

Big Country!

Sausage manufacturers, James T Blakeman & Co Ltd have announced several directorship appointments

NIce and Easy does it Snowshock the one stop shop for your cold drink needs!

The Shaw Thing! .Totally timeless British flavours – that’s Ben Shaws

The Young Top Trumps The Future of Fish and Chips Looks Bright

The Reel Deal!

Hewigo helping to meet local needs

Isle of Ely/Chippy Chat Open Day Come and join us

Oh, Plaice Your Hands!

Blue Reef Fish & Chips - Malaysia

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Chippy Chat & Fast Food Magazine • June 2024

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

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sales@klsonline.co.uk Chippy Chat & Fast Food Magazine • June 2024 In association with

Frying Ranges

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Fish & Pics!

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ere are a few pictures from National Fish & Chip Day 2024 in association with NEODA. We will have lots more in our August edition and online too, at www.chippychat. co.uk. Lots of shops took part and we hope it stays on a Thursday in the future!

WE HAVE SUPPLIED INBUILT SUPERPAD SYSTEMS (TRIPLE FILTRATION) FOR FACTORY FITTING TO: MARTYN EDWARDS FRANK FORD KIREMKO (KFE) HENRY NUTTALL SCOTRANGE EDEN RANGE

WE HAVE ALSO RETRO-FITTED BASKET FILTRATION AND SUPER PAD UNITS TO SHOP INSTALLED RANGES. PLEASE CALL FOR ADVICE ON YOUR RANGE 6

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Diary Dates Great British Pea Week This year, Great British Pea Week will be returning from 1st-7th July, continuing its mission to inspire everyone to cook with peas.

All we are saying is give peas a chance Visit https://peas.org/great-british-pea-week

September 15th 2024

Isle of Ely/Chippy Chat Open Day Join us on the farm for a day of networking and discovering all things potato! Free tickets contact austen@chippychat.co.uk

Sustainable Seafood Week Sourcing fish responsibly is paramount to our business. We passionately believe in promoting the most sustainable products available to us, working closely with our fish and seafood suppliers, both mainstream and specialist.

September 27th 2024 The official Macmillan Coffee Morning Whether you go for tea and cake or something else, your support helps those living with cancer.

December 8th 2024 The Chippy Chat Ball The Chippy Chat Ball is booked in.

Chat py ll 2 024

1st-7th July

16th-23rd October

Chi p

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

Ch ristmas Ba

20 Sept - 6 October British Food Fortnight The aim is to encourage people to seek out British food when they are shopping or eating out and in doing so to discover the delights of the diverse and delicious food produced in Great Britain.

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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

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Big Country!

KFE Ball a Fantastic Success!

By Tanya Henderson

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he much-loved KFE Annual Ball returned to The Belfry recently, with the venue transformed into a rustic barn for this year’s country and western theme.

Checked tablecloths, simple flowers, saloon barn doors and a ‘wanted’ menu card on each table adorned the room, while outside guests were welcomed by a saloon carriage and horses, a cowboy and cowgirl showing off their rope tricks, and a singer belting out popular country ballads.

The evening started with a Dolly Parton tribute act who dazzled guests alongside good friend Kenny Rogers, singing hit after hit including 9 to 5, Joleen and Islands in the Stream. The duo later welcomed KFE Field Sales Manager Nikki Williams to the stage who joined them in a unique rendition of The Gambler!

The entertainment continued with Shania Twain and Jonny Cash while the final act of the night, singer Sarah-Jayne, had guests up on their feet as she taught a country line dance.

Before the sun set on this fantastic night, a host of games were set up to test who was a true cowboy or cowgirl at heart including cactus hoop throwing, a saloon shoot-out game and the popular bucking bronco. Carol Hulme of Finney’s in Anglesey stayed in the saddle for the longest, managing 68 seconds, while KFE area sales manager Richard Turner went away a little red-faced after splitting his trousers!

To mark the start of Mental Health

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Awareness Week, this year’s game of Heads and Tails raised money for The Burnt Chef Project, a not-for-profit organisation aimed at tackling the stigma of mental health within the hospitality industry. A twist to the usual gameplay saw players answer country-style questions. We are pleased to have raised almost £1,500 for The Burnt Chef Project and would like to say a huge thank you to the winner Adam at Middleton Foods who generously put his £150 winnings back into the charity pot. (Chippy Chat Editor Austen Dack & NFFF President Andrew Crook were in the top three).

Paul Williams, KFE Managing Director, comments: “Well, would you look at that!

Another mighty fine evening was had by all. Once again, it was great to see so many faces – new and old – attend this year’s KFE Annual Ball and Golf Tournament. Some fantastic golf was played during the day and it was one of the closest tournaments we’ve ever seen, while in the evening everyone fully embraced the theme with more stetsons, tassels and cowboy boots than you could shake a stick at!

“I would like to thank everyone who attended as well as our amazing sponsors for allowing us to make it a night to remember!”

Austen Dack Chippy Chat Editor said “Another amazing night organised by KFE. It was great to see over 200 people there on the night, well done to Paul, Tanya, Avril and the team for organising. www.kfeltd.co.uk Chippy Chat & Fast Food Magazine • June 2024

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Industry leading potato preparations, condiment products and ingredients Premium grade potato preparation equipment, cooking equipment & utensils Exclusive Drywite range available from stockists throughout the UK

To discover more about the complete Drywite product range, please call 01384 569556 or email sales@drywite.co.uk

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drywite.co.uk 11

Chippy Chat & Fast Food Magazine • June 2024

Norway Douze Points!

Seafood from Norway Join with Winners to Celebrate United Successes around Sustainable Seafood and Sustainable Industry

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ot on the heels of Eurovision and Norway Day, Seafood from Norway recently hosted an Inspiration Day for the esteemed winners of this year’s National Fish & Chip Awards (NF&CA). Alongside them were some of this year’s shortlisted Young Fish Friers of the Year, and they were all there to celebrate the successes of the wider industry and exploring innovative thinking around the future of fish and chips. They were joined by Chippy Chat Editor Austen Dack.

As a proud sponsor of the 2024 awards, Seafood from Norway, on behalf of the Norwegian Seafood Council (NSC), continues to develop close ties with the fish and chip industry, commending and nurturing the sector’s growing pool of talent.

The day, hosted on the 14th of May, featured an array of sharing sessions with contributions

by Westminster Kingsway College and Seafood from Norway chef ambassador, Michel Roux. The Norwegian Ambassador to the UK, Tore Hattrem, also held a reception for the winners at the Norwegian Ambassador’s Residence.

The fish and chip operators in attendance took part in a morning session where Head Lecturer José Souto and his colleague Paul Jervis, Head of School, offered insight into the college’s strong focus on provenance and sustainability within the curriculum to train the future generation of hospitality and the

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longstanding seafood partnership with Norway.

An insights session followed, presented by NSC Consumer Analyst, Lars Moksness, which explored the evolving consumer attitudes and key trends that are shaping the future of seafood, with many of the most pertinent insights taken from NSC’s annual consumer trends report.

Moksness was joined by a number of well-revered industry specialists on stage, including Josette Foster, Regional Director at the National Federation of Fish Friers (NFFF), Nick Miller, co-owner of Millers Fish & Chips and Stelios Theocharous, Director at World of Ceres Ltd, to share their experience of how these reflections play out in reality.

Following this, a reception was held by the Norwegian Ambassador to the UK, Tore Hattrem, who praised the winners for their contributions to the sector. He commented: “As a proud supplier of sustainable seafood to the UK we are delighted to celebrate the iconic dish of fish and chips and what the dish and industry brings with it. Jobs, commitment, local communities and enjoyment – it unites us all. Coming together is a valuable opportunity to celebrate our long-standing seafood relationship with UK partners and the many talented, dedicated fish and chip operators across the nation.”

A Seafood from Norway luncheon and sharing session with Michel Roux and Andrew Crook, President of the NFFF, rounded off the day.

On concluding the Inspiration Day, Victoria Braathen, NSC UK Director commented: “We’re thrilled to have brought together the NF&CA winners for such an illuminating day of sharing and celebrating their well-deserved wins this year. We look forward to further cementing our partnership with the winners at this year’s study trip where they will experience firsthand how delicious Norwegian cod and haddock - loved

by UK friers and consumers alike – is responsibly harvested from Norway’s cold, clear waters.”

To find out more about responsibly sourced cod and haddock from Norway, visit: www.seafoodfromnorway.co.uk/origin-matters Chippy Chat & Fast Food Magazine • June 2024

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Fish Tails!

FOCUS ON FISH

by Julie Waites from The Frozen at Sea Fillets Association (FASFA)

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he largest seafood-focused trade fair in the world is called Seafood Expo Global/Seafood Processing Global. It was held recently at Fira Gran Via in Barcelona. It is the most varied seafood trade show and revealed that its 30th edition was the biggest in its history.

51,227 net square metres of exhibit area were taken up by the Expo.

Global media, suppliers, buyers, and seafood companies attend the exhibition.

This year, over 34,000 professionals in the fish industry visited the event.

Every year, the three-day exposition attracts thousands of global suppliers and buyers who come to interact, network, and do business. Buyers in attendance include wholesalers, importers, exporters, restaurants, logistics, retail and foodservice businesses. Exhibiting suppliers offer the newest seafood products, processing and packaging equipment, and services available in the seafood market.

Once more, the occasion offered a worldwide forum for face-to-face meetings and business transactions between buyers and suppliers from the global sector.

With 66 national and regional pavilions, over 2,244 exhibiting businesses from 87 nations participated in the 2024 edition.

584 businesses made their debut, along with new regional pavilions from Brazil, France, the Republic of Korea, Japan, and Oman, as well as new nations including Azerbaijan, Brazil, and Cote D’Ivoire (Ivory Coast).

For numerous FASFA members, this event holds great significance and is a must-attend event. Some of them have created eye-catching pavilions and booths and displayed their work for the entire three days. Country pavilions who represented our Frozen at Sea members

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included the Faroe Islands, Iceland, Norway and the UK. Individual FASFA members who exhibited were Unique Seafoods, Royal Greenland, JFK, Fastnet Fish Ltd, J Marr, Seagold, Youngs Seafood Ltd and Leinebris. Many other members attended including the team from Smales Ltd, and the Q Partnership group comprising of Friars Pride, Henry Colbecks and VA Whitely & Co Ltd. The focus of the event is all about setting up in-person interactions with key players and learning about the latest developments in the global seafood industry.

As a fundamental component of Defra’s Seafood Export Package, a 264 square metre pavilion for UK seafood companies was hosted by Defra, Seafish and the Department for Business and Trade (DBT).

The pavilion hosted a demonstration kitchen with chef CJ Jackson who cooked continuously over the 3 days a delight of seafood samples. The stand also had a private meeting room, and a common lounge.

Having FASFA represented in the Seafood Grimsby & Humber booth on the UK pavilion for the first time was hugely beneficial. Several FASFA members made use of the SGHA booth, meeting with the team to talk about potential commercial ventures and future collaboration.

Thinking of attending next year? The dates are 6-8 May 2025, at Fira Barcelona Gran Via. Frozen at Sea fillets continue to be caught in line with scientific and legislative recommendations, so you can be sure that your favourite Fish and Chip supper, can be eaten with a clear conscience now and into the future.

For more information on FASFA and its members, please visit www.fasfa.co.uk

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As Gad as it Gets!

Great Gadus from JFK

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s one of the major industry players, JFK brings together tradition and experience to create excellence.

JFK is a solid supplier of products from sustainable fisheries, leading the way in the Faroe Islands. The Faroese have had a strong connection with supplying fish to the UK for over 100 years.

In fact, Sir Winston Churchill is famously quoted as saying, “Let us never forget the Faroe Islands, whose fish helped feed us during the Atlantic blockades—and at such great sacrifice” (1945).

1. What distinguishes the business JFK? JFK has been managed by local Faroese families for years. Hanus Hansen has owned JFK since 2005, and his son Jogvan Hansen serves as Sales and Operations Director. Last year, the new Frozen at Sea vessel, the Gadus, was launched, demonstrating how JFK is investing in the fishing industry’s future, notably in terms of energy and carbon emissions reduction. One example is the use of new rolling models with a big trawl

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mesh and sieves on trawls to eliminate bottom-dragging trawls and protect smaller fish from being trapped.

2. How essential is JFK’s advocacy for certification processes in the industry?

JFK has played an important part in the Faroese fishing industry’s certification processes for several years, having cofounded the Faroe Islands Sustainable Fisheries. Our seafood is MSC certified, and we have the Responsible Fishing Vessel Standard certification, which demonstrates high levels of vessel management and safety measures, including crew welfare.

3. What were the highlights of this year’s Seafood Expo Global?

For us, it’s all about relationships, which includes working with our suppliers and customers. This year, we introduced new packaging for the Gadus, and it is critical to promote these initiatives on a global stage. Many of our clients went, and it was an excellent opportunity to connect in person in one location. We were happy with our eye-catching display at the Faroe Islands Pavilion.

4. What’s next?

Haddock is back for good. We have implemented suitable fishery restrictions in the Faroe Islands, as part of a new management plan supported by scientists, fishermen, and policymakers.

This opened the path for the MSC’s recent accreditation of the Faroese haddock fishery as sustainable.

For further information visit jfk.fo Chippy Chat & Fast Food Magazine • June 2024

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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.

2024

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Read more about our certifications on www.jfk.fo Chippy Chat & Fast Food Magazine • June 2024

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Very APPealing!

The importance of having your own takeaway app!

By Jason Bailey Panaepos

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he race is on, the next couple of years will be important for independent takeaways to avoid becoming reliant on the main takeaway platforms, Just Eat, Uber Eats and Deliveroo.

As these three companies reported a massive surge in growth throughout lockdown, takeaways across the country saw a big increase in their costs but it was necessary to continue to trade.

Fast forward to today, consumers have changed their buying habits and it looks like online ordering is here to stay, so takeaway businesses are looking to the future. What the options are to retain their customers and avoid paying huge amounts in commission to takeaway platforms? We believe the answer is having your own app and these are the reason why.

Retention of customer data Knowing who is buying from you, what they are buying and when can help you adapt to the ever-changing world of consumer trends, helping you to understand what your best sellers are and promoting the slow-moving products out of stock to reduce loss. Possessing the customer data also gives you a direct line of communication with your customer, so when you want to promote an offer or new product, you can easily.

Control what prices you sell your food for online Just Eat recently contacted customers to tell them that the sale price of the items which are on their online menu must be the same as the prices you sell it for in the shop. This created upset for the shops which have different prices online in order to cover the costs of the commission rather than eating in to their own profit. With your own app, you can choose your own prices, however with monthly subscriptions like £29.95 +vat for you own app, you won’t need to increase them to cover costs.

Direct and instant marketing

to your customers, a downloadable app in the app store will help by allowing you to send notifications direct to their phone with ‘in the moment’ offers. Using the right takeaway software which generates the voucher codes for you will give you the added ability of understanding if the offers have worked by keeping data on how many times the code has been redeemed.

Create loyalty offers for your customers Most apps have the ability to be able to create a loyalty scheme for your customers to collect and redeem points. Couple it with a till system which integrates and the points can be collected and redeemed in the shop as well. Businesses which have introduced loyalty schemes to their business have seen as much as a 25% increase in profit, reduced customer churn and consequently the cost and time involved in acquiring new customers.

Link with stock Using an online web ordering process which links to your tills can also help you manage your stock more efficiently No huge commissions and monthly costs How much are you getting charged on a monthly basis to sell through a third party, £100’s? £1000’s? There’s a reason why one well know takeaway platform grossed over €3 billion in revenue during 2022. Many stand alone apps charge as little as £30 +vat per month with standard card transaction fees. The savings for the smaller business are so important under current market conditions.

Stand out in the crowd The ability to bespoke your own app helps you raise your head above the pulpit. Rather than being just another name on the list of ‘takeaways nearby’ it keeps your brand out there.

If you would like further advice please feel free to call Jason Bailey at PanaEpos on 01692 404949 or email jason@panaepos.com.

If you want to give instant offers direct 18

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from only

£6.90+VAT per week.

Allow customers to browse your menu at their fingertips and place orders from their table or the comfort of their home. Engage your customers via push notifications and simplify the management of comprehensive loyalty schemes.

Contact us for more infomation Email us on sales@panaepos.com Call us on 01692 404 949 Find out more at panaepos.com

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Gold Partner 19

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New Sausage Role Models!

Sausage manufacturers, James T Blakeman & Co Ltd have announced several directorship appointments

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he Staffordshire based, family business made the decision to appoint the two current Operations Directors to Managing Director roles and assign a Sales Director.

Steve Collinge, began his journey with Blakemans back in 1990 as a production supervisor holding many roles and responsibilities along the way; to his penultimate role as Operations director.

Steve said, on his new title as Managing director for James T Blakeman & Co Ltd; “I have grown and developed along with the business over many years and I am proud that Phil and Sue have the faith in me to honour me with the title of Managing Director. I am looking forward to the challenges that we will face in the future and am excited to continue to grow our business whilst looking to expand on our environmental policy, develop our staff and maintain our meticulous levels of quality and service” Kevin Moller moved to Staffordshire and the company in 2004. After a short period back on the factory floor he moved to the services arm of the business; where he quickly became Production Manager.

Since then, Kev has fulfilled roles as Factory Manager, Head of Operations and finally Operations director.

Kevin Moller will now be Managing Director for James T Blakeman & Co (Services) Ltd. On his appointment, Kev said; “My time at James T Blakeman Services has seen us move from 20 tonnes of production per week to 150 tonnes a week. I am honoured to have been given the role of Managing Director and will endeavour to continue to grow the

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business organically whilst maintaining our reputation for producing quality products with impeccable service levels” The newly appointed Sales director for James T Blakeman & Co Ltd, James Morris took on his first role as a Quality Control operative with the company 20 years ago.

Once he had completed his food science and technology degree, James was offered a full-time role within Blakemans by Phil. He quickly worked his way through the ranks, whilst gaining knowledge of the business from goods in to goods out and everywhere in between. On his new appointment James said; “It is an honour and a privilege to be offered this role. Having faced many challenges and had many successes in my career at Blakemans so far, I feel that entering my directorship, alongside the management team I will continue to drive the business forward, diversifying and expanding our product portfolio, as we continue to strive to be market leaders in our field” On the appointments Phil Blakeman, CEO, said; “Having had the privilege of working with Kev, Steve and James over many years my sister and I are delighted that they have earned the directorship roles to which they have been appointed. We will continue to support them as they move to the next level in their careers” The decision to appoint them to their new roles has been based on how they have progressed through the company, embodying our ethics in every decision they’ve made. Now, with the support of myself, Sue and their senior managers, they will continue to drive the business forwards”

Contact James T. Blakeman & Co. Ltd. Millennium Way, High Carr Business Park Newcastle - U - Lyme, Staffs ST5 7UF Tel: 01782 569610 Fax: 01782 569611 E-mail: admin@blakemans.co.uk www.blakemans.co.uk Chippy Chat & Fast Food Magazine • June 2024

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NIce Extra Profits for Summer Snowshock the one stop shop for your cold drink needs!

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ummer is underway and there’s optimism in the air too. Hopefully Britain is gearing up for a great summer. The public are booking home trips & holidays in record numbers & fish & chips, slush drinks and ice cream will be much sought after, and something that you need to be thinking about order volumes now.

Snowshock have been in the slush business since 2003 and we have seen a busy start to the year. Business owners more than ever are gearing up now to take advantage of the Staycation trend and the fact that their customers are going to be around more this year, spending their money at home.

It is time you too discovered SnowShock’s tasty and vibrant range of all things slush related, from commercial slush machines to syrups and additional slush consumables. As the proud UK supplier of premium slush products, we provide you with an excellent product and service that will help drive profits for your business.

Fizzee Carbonated Slush Has Arrived!

Progressing from our commercial slush

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machine, our Fizzy Carbonated Slush Machines have taken the industry by storm. The time is right for retailers to cash in by bringing this product to their stores and satisfying the demand.

In creating Fizzee, we took the concept from the US and added our renowned special values to create an innovative, superior and bold product that has the best flavour, colour and texture. Now is your opportunity, with Fizzee the superior brand to reap the benefits of extra profits and increased footfall.

Whether you lease our machine or pay for it in one, it’s yours – saving you around £10k over our competitors, what’s more your free stock is worth at least £4200 on rrp.

Our expert SnowShock staff are here to help you along the way and are happy to provide more information about the range of slush products we offer.

Contact Snowshock Unit 2 Whitehouse Road Industrial Estate Newcastle Upon Tyne NE15 6LN Tel: 0330 053 6132 www.snowshock.com

Chippy Chat & Fast Food Magazine • June 2024

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Chippy Chat & Fast Food Magazine • June 2024

Chippy Chat & Fast Food Magazine • June 2024

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The Shaw Thing!

Totally timeless British flavours – that’s Ben Shaws

F

rom humble beginnings in 1871, Ben Shaws has stood the test of time with timeless fizzy soft drinks that are proudly British. Nothing beats your favourite classic meal accompanied with a can of your favourite Ben Shaws flavour.

Ben Shaws has been in the fizziness for 150 years and champions bold flavour exploration. Whilst some flavours come and go – the classic British flavours of Dandelion & Burdock, Bitter Shandy, Cloudy Lemonade and Cream Soda remain the most refreshing flavours to serve with your favourite classic dishes.

Ben Shaws has seen many changes over the 150-year history, but one thing has stood the test of time; the fantastic taste that you’ll never forget. Which is your favourite classic flavour? It might be Dandelion & Burdock or Bitter Shandy, but rest assured it is always Ben Shaws.

One new announcement we will be extending our already loved 500ml PET Summer Berries into 330ml aluminium can.

This refreshing, fruity drink is sugar-free and perfectly complements any Fry-Day treat.

Coming soon!

Embrace the magic, mayhem and madness and join us on a crazy journey of flubbles (flavoured bubbles) to discover our whizzy fizzers of nostalgic niceness by adding a little fizz to your Fry-days and trying Ben Shaws today.

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Chippy Chat & Fast Food Magazine • June 2024

Explore the rest of the Ben Shaws range available in a 330ml aluminium can and 500ml PET format: Root Beer (330ml only) Keep it under your (cowboy) hat, Root Beer is the cool, classic taste of the USA. Great with or without a scoop of ice cream, whatever floats your boat!

Cloudy Lemonade (300ml / 500ml) It might be cloudy but it’s bursting with the brightness of zingy lemons – how refreshing!

Bitter Shandy (300ml / 500ml) Made with British beer, the refreshing flavour of Bitter Shandy tastes just like the stuff from the pub – but don’t be fooled by the feisty exterior, this drink is softer than it looks!

Dandelion & Burdock (300ml / 500ml) The eccentric, botanical blend of wild and unruly dandelions and the purple flowering Burdock, sounds rather daft but did you know, our British ancestors have been making this mysterious combination since the middle ages, proving it’s totally timeless!

Cream Soda (330ml) Take your taste buds on a trip to the seaside, the nostalgic flavour of cream soda is just like having an ice cream on the sea front but without the threat of low flying seagulls. www.benshawsdrinks.com Chippy Chat & Fast Food Magazine • June 2024

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G N

s p O Y o mp Tru

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The Future of Fish and Chips Looks Bright with the UK’s Top Four Young Fish Friers!

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Chippy Chat & Fast Food Magazine • June 2024

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Age : Sho p: 23 Pota Red toes cloa : Sup k Fi sh B erpo Mira ar wer nda : Fryi ng s Flyi ng ecre t: High Qua lity Ingr edie nts

amie Russo was this year’s winner of the Drywite Young Fish Frier of the Year Award at the National Fish and Chip Awards and is the proud holder of the Malcolm Lee Trophy.

The other three finalists in this category were Glen Morrison, James Ellams & Kieran Bulpit.

To be in with a chance of getting their hands on the trophy, candidates (who had to be under 25 years old) underwent three rounds of judging which involved in-depth assessment of their industry knowledge as well as their preparation and fish and chip frying skills by a group

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Jam ie R usso

of sector experts and culminated with three-hour long, in-person assessments onsite at their shops.

Award sponsor Kelvin Lee, Managing Director of Drywite Ltd, said: “It was a pleasure to present Jamie Russo with the Malcolm Lee Trophy as winner of the 2024 Drywite Young Fish Frier of the Year. Jamie really is an old head on young shoulders, his knowledge of fish frying and his business acumen defy his age and I am sure he will go on to have a fabulous career. Congratulations to all of the finalists too” Here at Chippy Chat, we thought we would bring back our famous Drywite YFF Top Trump Cards to highlight the Top

Chippy Chat & Fast Food Magazine • June 2024

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O lpit u B on Kier

O

Glen Morrison

O

O Age: Shop:

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Potatoes:

24 Garioch Fish Bar

Markies ips & Ch h S s up i er power: Tim F e Controller ords : Linf e Fr g yi ng Secret: A Attention to D a etail p: Agri y Sho t i l i b i s t i : n to Inv eme Pota nag er: a w M o l i erp : O Sup cret e S ng Fryi given me some amazing opportunities and encouraged me to think outside the box too.”

Glen Morrison of Garioch Fish Bar said:” Participating in the YFFF competition has been a tremendous boost to me and 21 ve the shop. The competition leads you to o r G n Westo @ other things where you meet new people Age: C & F who are at the top of the industry with a : p o a Sh Sagitt ands h wealth of knowledge, which is great and f : o s t e r se Potato nothe A has motivated me a lot. The increased : power tency is publicity in local news and social media s Super n o C ecret: S has drawn in many new customers who g in Fry had never tried our fish and chips before.

Once they experienced our quality, they 4. We asked them all a few questions with kept coming back, significantly boosting answers all displayed on their own card. our sales.”

The Drywite Young Fish Frier Award James Ellams of Fish & Chips @ makes a massive difference to the young Weston Grove said; “ The Drywite young people who enter and indeed become fish frier award as helped me gain a huge finalists. We asked each of the Top 4 what amount of confidence, another bonus impact the award had had on them and about this award is the friendships that why others should enter in 2025. can be formed,not only with other young Jamie Russo of Redcloak Fish Bar said friers but some excellent suppliers and “The competition has helped to further some brilliant operators too.” my skills and knowledge. I have had the www.thefishandchipawards.com opportunities to meet some brilliant www.drywite.co.uk people in our industry and learn from them. I have also taken the feedback on board and used that to improve further.

It gave the shop such a buzz, and we had a lot of people travelling to come and try our fish and chips. The advertising from even entering was fantastic!”

Kieran Bulpit of Linfords Fish & Chips said; “This award has been amazing for me and the business. We have seen an uplift in sales, and customer loyalty. I would encourage anyone to enter, it has

ms a l l E s Jame

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Hewigo helping to meet local needs

H

ewigo has recently installed new ranges at fish and chip shops with contrasting histories in Greater Manchester.

Reel Fish and Chips in Oldham is a modern transformation of a former pub which had stood derelict for many years. Owner Mudassir Ibrahim says, “We are not into pizzas or kebabs as you might expect but good old-fashioned fish and chips done in a contemporary way for developing local tastes.”

Standing proud on the menu is a spicy fish burger which we tried and it’s delicious!

Food can be takeaway or eaten-in with seats and tables for 20 customers.

The Reel Deal!

Mudassir’s business partner runs a wellestablished shop in Bolton and following his lead he intends to support charities as often as possible. On the opening weekend all proceeds from the packed outlet were donated to the AlKhair Foundation which provides aid to orphans in both sides of the conflict in Gaza.

A few miles away in Hyde The Bosun is a busy long established town centre chippy with a large cafe area serving local shoppers particularly at lunchtime.

The new Hewigo Advantage 3-Pan range provides greater capacity for its trade which continues to grow. It is finished with an attractive 3D Art Deco front panel illuminated with multicoloured LED. “It really lifts the shop” says owner/manager Paul Spencer, an experienced operator.

He adds “I really love the range. As well Increasing the speed at which we can serve customers the recovery times are much faster which helps us produce a better product.”

Phillip Purkiss, Managing Director of Hewigo UK says “Both Mudassir and Paul with their new ranges are providing a real service to a local community which they understand. We are pleased to to have been able to build ranges exactly tailored to their needs”.

For further information...

Contact Hewigo (UK) Ltd Bateman House Little Fields Way Oldbury West Midlands B69 2BT Visit: www.hewigo.com T: 0121 544 9120 E: sales@hewigo.com

The UK’s

No.1

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Chippy Chat & Fast Food Magazine • May June 2024 2024

Chippy Chat & Fast Food Magazine • June 2024

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manufacture Efficiency fry

frying ranges

Make us part of your future...

Call us

0121 544 9120 | www.hewigo.com Bateman Way, Oldbury, West Midlands, B69 2BT ChippyLittle Chat &Fields Fast Food Magazine • June 2024 31 House,

advantag

Chippy Chat & Fast Food Magazine • June 2024

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By Austen Dack

W

e can’t wait to see you all at the Isle of Ely Produce Open Day once again on Sunday September 15th 2024. The event put on by John, Oliver and Claire Boutwood and hosted by (myself) Chippy Chat Publishing Editor Austen Dack highlights the journey the potato makes before it hits your shops. It is the culmination of their ‘Field to Frier’ platform, which and also this year includes 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 will present on the day from a 40-foot impressive AV stage show set up in one of IOE’s potato storage sheds. In 2023 over 100 friers, farmers & suppliers travelled to Ely Cambridgeshire for the 9th annual Isle of Ely Produce & Chippy Chat open day.

We w i l l h ave s o m e b r i l l i a n t i n d u s t r y s p e a ke r s l i n e d u p including National Fish and Chip shop takeaway award winners Ryan & Kimberly Hughes from the Ship Deck in Caerphilly, Field to Frier and Best Multiple winners Graham Kennedy from Bells fish and chips from Durham, Josette Foster from the NFFF doing a special Q&A with this year’s Drywite Young Fish Friers Finalists including winner Jamie Russo, Carol and Mike Hulme from multi award winning Finney’s Amlwch talking about a Gluten Free menu, plus Calum Richardson from The Bay in Stonehaven.

Plus, we will give visitors the

Chippy Chat & Fast Food Magazine • April June 2024

all-important lowdown on the 2024/25 potato crop and how it could affect you in the year ahead with a trip out to see the crop for yourselves. Our featured farmer this year is once again (Dr) Michael N e ave r s o n f ro m N e ave r s o n Growers Ltd. Michael will give the room an honest assessment of the potato crop for the year ahead.

For lunch visitors will be served fish and chips from the 2023 award winning best mobile Pimp my Fish. With lovely Norwegian cod supplied by Smales and Seafood from Norway. The chips will be made from Babylon and will give

Chippy Chat & Fast Food Magazine • June 2024

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for Diddly Squat! the new variety one of its biggest tests yet with over 100 guests all queueing up to try them. McWhinney’s will be there to serve their best in Europe sausages plus there will be free teas and coffee with homemade cake too.

In the Evening over 50 stayed in Ely and headed out for a meal and a few beers in 2023. It is always good to reserve your hotel rooms in Ely for this early.

Thanks again to this year’s sponsors.

This open day put on by the Boutwood family and Isle of Ely Produce is a big investment for this industry. Any other suppliers who would like to sponsor/ present and/or have a stand on the day please email austen@chippychat.co.uk

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If you would like to attend as a frier or supplier and want details of please in the first instance email austen@chippychat. co.uk and we will send you the link for FREE tickets Places at the open day are at a premium but thanks to the sponsors still FREE. Have you been to a previous open day?

Let us know your thoughts – email austen@chippychat.co.uk

Chippy ChippyChat Chat& &Fast FastFood FoodMagazine Magazine••April June 2024

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Oh, Plaice Your Fish & Chips at Blue Reef Fish & Chips

By Lee Khang Yi – Malay Mail

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I

have a love-hate relationship with fish and chips. Even though I enjoy the British classic, I can only eat it in small doses.

This started when I entered university in the UK. Fridays meant fish and chips for dinner at my hall of residence. After a few months, I started to dread the dish (and Fridays)! Eventually, I’d just skip dinner. It took me many years to get over that phobia.

When I got back to Malaysia, I started to crave fish and chips since it was scarce. Even if you spy it on the menu, it

Chippy Chat & Fast Food Magazine • June 2024

was usually soggy or dripping with oil.

In recent years, we have seen some British places serving good renditions.

Some even serve it with the traditional mushy peas.

Hence when my friend raved about Blue Reef Fish & Chips, I was curious.

Two visits later, I reckon I am hooked on their fish and chips. The restaurant hails from Straits Quay in Penang where it serves their signature dish with a view of the marina. Apparently, it has a solid reputation of serving the best fish and chips in Penang.

This Taman Tun Dr Ismail outlet opened its doors this July. And just like the Penang outlet, through word of

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Hands! mouth, it’s earned a reputation for its Traditional Fish and Chips.

It’s a choice of beer battered or breaded. If you skew towards the traditional, just go for the beer battered.

Next, just pick what type of fish you prefer. Five types of fish — tilapia, barramundi, snapper, grouper and halibut — are available. Prices range from RM28 for the tilapia to RM47 for the halibut. The fish is served on a bed of fries and a salad. There’s their homemade tartar sauce, where you can get refills. You also have a bottle of malt vinegar on the table. Your choice of fish matters. If you like a juicy, flaky texture for your fish, go for the halibut. It’s a heavenly combination — steaming hot flaky fish — crunchy, puffy batter.

What makes it unbeatable is that the golden beer battered fish isn’t greasy.

If your wallet will scream at you for indulging in the halibut, the grouper (RM45) is just a few steps below the preferred halibut in its flakiness. Or try the snapper (RM41) which has a firmer bite.

The chips or fries, like we call it here, are well executed too. Golden yellow and crunchy on the outside. It’s hard to just stop at one. I vow to only eat half portions of the chips but I end up breaking my own promise.

Luckily, there’s a refreshing salad on 35

Chippy Chat & Fast Food Magazine • June 2024

the side to make me feel a little less guilty.

The tartare sauce also helps to bring a creaminess to the whole deep fried ensemble.

Now, if you wish for more than just fish and chips, they do offer sharing platters.

You can also add fried calamari, prawns and scallops too.

Prices again are dependent on which fish is selected. This round, we tried the grouper fish for RM80.

There are also other choices for sharing platters: a whole grilled fish, cheese baked prawns, fried chicken cutlet, breaded calamari and quinoa salad.

As the fish and chips is rather substantial, you may wish to supplement your meal here with something light.

Opt for their Farmed Mushroom Soup with Truffle Oil. There’s two sizes: One is an appetiser size for RM15 while the other is RM30 for a meal portion.

The soup is satisfying with its umami mushrooms and that hint of truffle oil.

What I liked was how it was just the right balance of creaminess for my palate: Satisfying yet not overly rich.

There’s also light bites such as bruschetta and even Garlic Prawns in Marinara Sauce with House Bread (RM28). This I feel one can skip as the sauce tends to be a tad sourish and needs a bit more herbs and flavour.

The prawns could be a little bigger for a better bite too. What’s lovely is the fluffy bread with the fine crust.

Their menu also offers salads, pasta, burgers and chicken dishes. There’s also pan grilled fish if you’re avoiding deep fried food.

Chippy Chat & Fast Food Magazine • June 2024

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IncredibHULL Day! Helping the Hull Heroes!

By Austen Dack

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F

or National Fish and Chip Day this year we were set a challenge by Smales to feed over 300 people with fish and chips in Hull to raise money for Hull for Heroes. They have been set up in the area to offer emotional and practical support to the local Armed Forces Community, providing and solutions and opportunities for a brighter future. Quite rightly they believe that every veteran deserves respect, dignity, and a helping hand as they transition to and through civilian life.

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 via the Great British Fisheries vessel Kirkella which is based in Hull. Bobby Joyce from Smales organised the roadshow and asked fish

Chippy Chat & Fast Food Magazine • June 2024

and chip stalwart Craig Buckley to come across with his mobile chippy to fry the mini portions for which the Hull public were asked to donate to the charity.

The setting was to be next to the Hull Cenotaph. At eleven o’oclock there was a moving service to remember those who had fallen as this year National Fish & Chip Day was brought forward a day to help commemorate D-Day which happened 80 years earlier on June 6th, 1944. Fish and Chips had such a key part to pay in WW2, keeping the nation fed and being used as one of the passwords as troops went into battle.

The event was one of many to be set up

by NEODA across the UK to celebrate our national dish, I was lucky to be invited to help at this one.

Alongside Craig, Richard Turner arrived from KFE to give him a hand on the day. KFE had ran a promotion for their staff to be sent out to help at events/shops on the day, and Smales were one of the winners! Richard was a fantastic addition! We even had a helping hand from Julie Waites from FASFA too.

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Craig Buckley was thrilled to be involved.

“I absolutely loved being part of National Fish & Chip Day this year. To fry and give out so many portions of fish and chips in less than three hours was amazing. The Babylon variety fried very well and the Kirkella fish went down well everyone seemed to enjoy them on the day. It was an honour to fry for so many veterans of service too.”

Alex Moore UK Sales Manager for Agrico said. “Up until now we have concentrated the promotion of Babylon to fish and chip shop owners. To see over 300 people trying the variety in Hull was a proud day for us all especially sharing the day with the D-Day commemoration, and a further step towards it becoming a firm chip shop favourite for years to come.”

On the day we saw people from all over the UK queuing for fish and chips and fed nurses, fire fighters, police staff and many ex-service people too! I send my thanks to Bobby, Simon and Lee from Smales for organising such a great event.

Bobby Joyce said. “Smales was proud to provide the fish on such a special day.

We raised over £700 for Hull for Heroes.

We thank everyone for their help on the day and of course Isle of Ely Produce and PG Chips for providing us with the Babylon Chips.”

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Feeling Chippery!

FOR SALE (due to Retirement) The Chippery St Asaph. The only fish & chip shop in the city!

T

he Chippery is a traditional Fish & Chip shop takeaway & sit in. It can be found in St Asaph city opposite the Cathedral and is situated just off the A55 exit 27A in N. Wales.

St Asaph has a growing population of around 3 half thousand.

It is a great Pit stop for travellers to take a break from their journey either onward to Anglesey or the gateway to the Clwydian Range, an area of outstanding natural beauty.

The owners have been in the industry 21 years and opened this shop in 2015 it being a much smaller shop to run taking them into their time to retire.

The shop is currently 100% staff run. It trades only 3 half days per week. Wednesday to Friday Lunch & Tea. Saturday just Tea . Delivery potential could increase sales immensely.

In the St Asaph area, a lot of land has been released for private house building which will add to trade in the next few years. There are 3 schools and a Leisure centre all within a 5-minute walk.

In the Summer trade is boosted from caravan sites nearby and also festivals held in the Cathedral.

There are also 2 small industrial estates locally plus a nursing home in the area. Parking is FREE on surrounding streets and the road outside the shop. In going for the business “ The Chippery” is £75,000 Present sales average £3,000 per week.

A New Lease can be Negotiated with the Landlord for 10 - 15 years , the cost is to be paid by new purchaser and a rental of just£9,500 per annum .

The shop comes fully equipped to trade and all equipment has been regularly serviced and is in excellent condition.

The shop area consists of a double front trading area for both sit in and take away it has a kitchen with prep area, freezer room & prep area. Dry storage, chemical cupboard, WC and a rear hall.

A Gas boiler provides central heating and hot water.

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Inventory wise the shop has • 3+1 pans Henry Nutthall eco Frying Range • XL Fish fridge runs independently 2 cabinets 6 drawer & 4 drawers • 2 commercial microwaves • 2 counter top tank fryers • 4 ring electric hob • Large extractor hood • 2 deep kitchen sinks • 2 hand washing sinks • Griddle • 1 x 3 pot Bain Marie • 1 electric grill • 1 tall fridge • 1 tall freezer • 1 washing machines • 1 slimline dishwasher • 2 chest freezers • 1 batter machine • 2 dry storage racks • Various stainless steel Prep tables and shelves

Most equipment is only 8 years old and very good condition.

The Chippery is one the best-rated chippies around, and was recently featured on the North Wales Live website. Their findings are printed below There are plenty of takeaways in North Wales located in picturesque surroundings be it by the seaside, amongst the mountains or, as was the case with my most recent chippy visit, next to the UK’s smallest cathedral. St Asaph, being the smallest city 39

Chippy Chat & Fast Food Magazine • June 2024

in North Wales, is served by only one fish and chip shop (other types of takeaway food is available though).

But a simple browse of Tripadvisor will tell you what a top chippy it is. The Chippery, located at the top of the High Street, is directly opposite the stunning cathedral and is a place I have ventured to many times in the past.

One reviewer even called it “by far the best chippy I have been to in my forty years of visiting North Wales”. On my latest trip to “The Big City” I arrived at around 12pm and was able to beat the lunchtime rush - pupils from Ysgol Glan Clwyd usually arrive in numbers from 12.30pm onwards.

As is always the case at The Chippery, I received a warm welcome and after a brief look at the huge menu on the wall I decided to keep it simple - sausage, chips and curry sauce For £4.70 I was quite happy with my portion size, there are cheaper options available in the Vale of Clwyd but quality-wise there aren’t too many better in my humble opinion.

This visit was no different.

All in all, The Chippery is clearly still delivering the goods (not literally) and if you ever find yourself in St Asaph I’d definitely recommend a visit to the small-yet-stunning

cathedral and a bite to eat from over the road.

Viewing of The Chippery is strictly by appointment and out of trading hours.

Contact Steve or Alison Owen 01492 209790 or 07947427226 Email chipperowen1@hotmail.co.uk The asking price for the business “The Chippery” is just £75,000.

Email austen@chippychat.co.uk if you are selling your chippy and would like ot be featured?

Chippy Chat & Fast Food Magazine • June 2024

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A tribute to Janine Murphy: The heart of Wetherby Whaler Recently the Murphy and Wetherby Whaler family said goodbye to a loving wife, mother, grandmother and matriarch, following a courageous battle with illness.

J

anine met Phillip in her late teens and in 1969 the young married couple, first entered the world of Fish and Chips, when they bought their first shop from Phillip’s uncle in Tadcaster; a leap of faith for the 25-year-old girl from Bradford who would swap her career in banking and finance for battering and frying and never looked back. Setting about turning that little shop into the largest group of fish and chip restaurants in Yorkshire, the home of Fish and Chips.

Whether it was rumbling potatoes or cutting fish, wrapping and serving at the counter and later managing the accounts and designing restaurant interiors, Janine turned her hand to it and did it well.

They say, ‘if you love what you do, you’ll never work another day in your life’ and whether it was her passion for the industry, being surrounded by the people closest to her every day, or her natural knack for running a business, Janine did love it.

Twenty years after buying that first shop, in 1989, Wetherby Whaler was born, when Phillip and Janine opened their first full-service restaurant in Market Place, Wetherby. An instant success, one became two just a year later when they expanded into Pudsey, followed by a restaurant in York, two in Wakefield, and breathing new life into the original Harry Ramsden’s in Guiseley in the following decades. Phillip and Janine’s most recent purchase was a fitting and nostalgic

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homecoming, reacquiring their original shop on Stutton Road in Tadcaster in 2021.

Whilst a mother figure to many within the Wetherby Whaler family over the past 6 decades, she also juggled being a mum outside of it, raising both Joanne and Caroline, on top of a 6-day working week; a tough task for anybody, but if you asked her, she’d say she ‘wouldn’t have had it any other way’.

Having raised their 2 daughters around the family business, both Joanne and Caroline have followed in their parents’ footsteps and now run the family business together, which allowed Janine (and Phillip of course) more freedom in recent years to enjoy time with her 6 grandchildren, to follow her precious Leeds United, the tennis and also travel to all corners of the world.

And whilst she visited everywhere from the Arctic to the Antarctic, she never did find a better portion of fish and chips than right here.

Despite fighting a battle with illness in recent years, Janine never stepped back from the business, she was keen to share her lifetime of knowledge and intent on helping anybody she could, right until the end.

Janine Murphy will be missed by her husband Phillip, her daughters and her grandchildren. She will be missed by her friends and family, and she will, of course, be missed by her other family, the Wetherby Whaler family, who continue to do what she and Phillip started over 50 years ago.

Chippy Chat & Fast Food Magazine • June 2024

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A New Korea for Kong Kong’s Fish and Chip opens in Wymondham in Norfolk

A

fish and chip shop has reopened under new owners and has introduced Korean-style fried chicken and other specials to put a personal twist on the traditional British cuisine. Kong’s fish and chips in Wymondham has been renovated and rebranded by sisters Kong Golke and Yin Yan Kong. It was previously known as the Jolly Fryer.

Before taking over the fish and chip shop Kong Golke worked at the kiosk in Old Buckenham Country Park and she’s hoping her hospitality skills will help her succeed in their new venture.

She said: “Our family has a history of being fishmongers, so when my sister recently moved from Hong Kong to the UK, we realised we had the opportunity to start something together and opening the fish and chip shop seemed like the perfect fit.

“We were looking forward to the opening but at the same time, there’s always going to be some nerves when starting something new.

“I’m such a people person and I was so excited to see some

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familiar faces and get to know our new customers.”

Fish and chip shop classics are served alongside specials that the pair hope to introduce as the takeaway gets up and running.

“I’ve been travelling all over the world and met some great people, and during my adventures, I learned how to make some Korean recipes,” said Ms Golke.

Specials include Korean-style fried chicken and homemade kimchi alongside other dishes, and traditional fish and chips.

Kong’s Fish Bar is open from Tuesday to Saturday each week.

Have you introduced some new specials to your menu? Email austen@ chippychat.co.uk.has

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We are passionate about potatoes and their potential

For decades Meijer Potato has been breeding only the best varieties to suit the demands of the market.

We focus on ensuring reliable fry appearance, texture and flavour to give you a premium product. Helping you to deliver the perfect chip that both looks and tastes great!

Everybody deserves to enjoy food.

We are Meijer Potato Accord Early favourite, white fries and that fresh new season taste

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Lady Anna Great taste, less waste, premium fries

NEW! Lady Terra A whiter fry with dry matter to extend that new season feeling

Lady Jane Yellow fleshed, delicious flavour, maintains a good colour after cooking.

Bayfield Brecks Barns, Garden Lane info@meijerpotato.co.uk Letheringsett, Holt, Norfolk, www.meijerpotato.co.uk NR25 7DZ  Tel: 01263 710602 Chippy Chat & Fast Food Magazine • June 2024 Chippy Chat & Fast Food Magazine • June 2024

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Chippy Chat & Fast Food Magazine • June 2024

Chippy Chat & Fast Food Magazine • June 2024

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