Chippy Chat - June 2019 by Chippy Chat Magazine

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Chippy Chat & Fast Food Magazine • June 2019

TEL 01353 865 966

Heading to the east Chippy Chat & Fast Food Magazine June 2019 coast •of Canada

Issue 6 Volume 9 June 2019

Chippy Chat & Fast Food Magazine • June 2019

The Year March-es On! All that Batters to me

Austen AustenDack Dack

Publishing Editor Publishing Editor

Well already can’t believeapproaching it is June andthe already approaching half year! In this issue, end of the first quarter of 2018! we celebrate some of the industries Hopefully it will be a busy one for finest Batter mixes and find out why shops and suppliers as we approach they just might be right for your Mother’s business. day and Easter too. Congratulations to all at Friars There has been THREE fantastic eventsOnce all which celebrate our Pride. again, they have industry recently and involved great delivered a fantastic trade show people. with even more visitors it seemed The first was the KFE May Ball. As than ever. the organiser of the Chip Barons’ ABall busy offering thisnow), month for your (tickets on sale It is easy

we ourisgreat sausage feature Thehave second NEODA’s National Fish and Chip Day which was on June 7th. too! More and more chip shops take part Our front-page partner for March is every year. With support from across Pukka Pies. They supply millions of the industry and the determination of pies to group fish and chip shops across a great of people National Fish the are helping us and UK Chipand Daythey is fantastic and very much here National to stay … Pie Week. celebrate The third was ITICA’S own fish and If you would like to advertise, chip day in Ireland. With over 130,000 get involved or tell us some portions of fish and chips sold across news please email austen@ 120 stores it too is a me great success. chippychat.co.uk – thanks forwebsite your More news on our

delights. First we review to respect the off amount of hardmany work involved in this event. With around of our oil and fat suppliers giving 200 people dancing the night away you the chance to see what many and enjoying themselves, it was a top shops are using and why. Also, huge success.

www.chippychat.co.uk support enjoy the issue. Contact me for advertising or with Austen your news stories at th usual email address austen@chippychat.co.uk

Chippy Chat Ltd

Oak Lane Littleport Ely Cambridgeshire Chippy Chat Ltd CB6 1RS Oak Lane Littleport Elywww.chippy-chat.co.uk Cambridgeshire info@chippychat.co.uk CB6 1RS

Twitter @Chippychat

www.chippy-chat.co.uk Facebook Chippy-Chat info@chippychat.co.uk TEL 01353 865 966 Twitter @Chippychat FAX 01353 863 444 Facebook Chippy-Chat Managing Director John TEL Boutwood 01353 865 966 FAX 01353 863 444 Publisher Oliver Boutwood Managing Director oliver@chippychat.co.uk John Boutwood

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

Chippy Chat & Fast Food Magazine • June 2019 Chippy Chat & Fast Food Magazine • March 2018

3 3

Eric’s Cleaned Up Again! Beach Clean Up - Eric’s Style!

ollowing his success of the Titchwell Manor’s Talk & Walk, Eric’s Fish and Chips in Thornham decided to host another charity community event raising

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

money for The RNLI, this time Eric’s style! Plenty turned out for a good old beach clean-up in Hunstanton to give it a blitz before the summer holidays. There was even a couple of family platters up for grabs for the group who collected the most rubbish! The pick was held on Saturday 23rd March at Hunstanton Beach. Pickers met at Lighthouse Cafe Hunstanton at 10am where they enjoyed a complimentary tea or coffee before beginning the litter pick! After the beach clean they were invited back to Eric’s for cod nuggets, chips and a scoop of East Coast Gelato. All participants were asked to donate £10 per person, 100% of which went to the RNLI The 30 or so volunteers collected loads of large black bags full of litter, and were all pleased with their efforts, and even more pleased with their cod and chip lunch… Have you cleaned up? Email austen@chippychat.co.uk

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

Chippy Chat & Fast Food Magazine • June 2019

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Casio EPOS Solutions

Your Online Food Delivery System

Diary Dates

Inside

June 2019

Business or pleasure, dates not to be missed

Les is More

Father and son open in Chester

Kerry Golden Sheaf

The batter everyone can enjoy!

Middle Class!

The Chip Barons’ Ball is back

Uber Eats delivers from restaurants with zero hygiene ratings!

Farewell to the Fat Friar!

Just Read! This £400 saving will make you Appy

Par EXcellence! Sneak Peek at the New Rockfish Exeter!

Sing for your Supper

Bands come ‘Calling’ at Shap Chippy

ITICA - That’s Amore! Irish/Italian fish and chip day

Top Chip Shop Loves HOLL! Holl Gets A Welcome In The Valleys!

Rice and Chips!

Mark Rice Refurbs Gingham’s After Fire.

Stokes - Treat Your Chips And the planet too

Fish and Chips SOS!

Tv Star Musician and Car Restorer’s Favourite Chippy is the Shed!

Richard the First!

34 36 38 40 42

The best fish & chips & lobster rolls in PEI?

Happy Families!

The great taste of Blakemans’ sausages

Isle of Ely Industry Open Day Come Down to the Farm

It’s a Knockout!

National Fish & Chip Day goes with a bang!

Chippy Chat & Fast Food Magazine • June 2019

Bath Chippy has a major refurbishment

Casino Royale! Vegas comes to the Belfry for KFE

45 46 47

Living in a Shot Gun Shack! Beach-front fish hut on North East coast named one of best restaurants in world!

Es 30 tab Ye lish ar ed s

Trio open chip shop in disused public loo

Skip this Takeaway!

Middleton Foods - quality and consistency

Britain’s Best ChiPEE?

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WANT TO GROW YOUR BUSINESS ONLINE? Grow Sales and Reduce Commissions with Casio!

asio EPOS Solutions launches integrated technology bundle to help independent fast food operators grow online sales Why rely on passing traffic via aggregator food delivery apps and pay up to 25% commission, when you could be building a loyal customer base and paying no commission with Casio’s new Digital Ordering Bundle? The all-in-one technology bundle of EPOS, online ordering and integrated payments gives smaller takeaway restaurants the tools to compete with much larger businesses for a share of the fastgrowing online delivery market – and to do so without third party delivery apps. Casio, the leading provider of hospitalityfocused EPOS solutions, has launched the new bundle, specifically designed to help independent restaurants grow sales and make the most of the huge demand for online ordering. Created in partnership with online digital ordering platform provider Preoday and payment services provider Paymentsense, the new product bundle enables operators to build brand loyalty, control valuable customer data - in turn growing their takeaway revenue stream. Benefits of the new bundle include: Pay zero commission - avoid up to 20% commission on every order placed through aggregator service apps Build a loyal customer base - acquire new customers, and increase loyalty in existing ones, with targeted notifications and promotions. By understanding your customers, you can improve their experience and keep them coming back for more Reinforce your brand identity - brand your own mobile app and web ordering system exactly how you want. The customisable interface allows you to reinforce your brand identity, while offering your customers an improved experience that will keep them coming back again and again

Chippy Chat & Fast Food Magazine • June 2019

Control your customer data - the system grants complete access to customer data, which is often withheld by aggregator services, so you have full visibility of your customers and their preferences Provide better customer service - we’ve enabled you to take total control over your customer service, including delivery deals and menu creation. The user interface not only allows you to easily update your menus with promotions and offers, it also provides your customers with a hassle-free experience. The new product solution, which costs just £165 per month, features: A FREE easy-to-use Casio V-R200 EPOS system (worth £1,100) with 3-year warranty, training and installation, along with a Casio UP400 kitchen printer Venues receive their own bespoke branded mobile app and online ordering webpage, powered by Preoday Online payment solution and card machine integrated with the Casio V-R200 EPOS system, provided by Paymentsense – enabling businesses to efficiently accept customer payments online and in store Operators choosing to sign up to this bundle will also benefit from expert installation and ongoing support from all three companies. Scott Grant, Systems Divisional Manager, UK at Casio, said: ““At Casio we are dedicated to ensuring the technology at the heart of an operator’s business puts them on the road to success. Online and mobile ordering is growing at a phenomenal pace with greater numbers of consumers wanting to enjoy their favourite food in the comfort of their own home. Independent takeaways are well-placed to tap into this demand through their loyal customer base but need to have an integrated technology solution that works seamlessly for their business and drives sales.” Casio EPOS has a rich and long-standing heritage in the sector, having manufactured electronic cash registers for over 40 years, launching its first specialist product in 1976 and the world’s first Android platform EPOS terminal in 2012. For further information about Casio’s online and mobile ordering bundle and to request a demo visit: http://epos.casio.co.uk/ freeepossystem

Chippy Chat & Fast Food Magazine • June 2019

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Chippy Chat & Fast Food Magazine • June 2019

AND

Chippy Chat & Fast Food Magazine • June 2019

29th September

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

NFFF Ball Taking place at the Crowne Plaza Hotel Newcastle Upon Tyne Tickets are on sale £75.00 pp, visit nfffball.com for further details.

7-11 October Seafood Week 2019 Seafood Week is a nationally organised week to celebrate all things fish and seafood. It’s a great opportunity to try something new. This years Seafood Week from run between 7th-11th October 2019.

21-27 Oct UK Sausage Week UK Sausage Week 2019 will run from 28th October to 3rd November – so put the dates in your diary today!

Great British Pea Week

8th September Isle of Ely Open Day Isle of Ely Produce and Chippy Chat are to once again open their doors to chip shop owners and managers so they can see firsthand the journey a potato makes (from seed through to field & farm) before it reaches their shops

21 Sept - 6 October British Food Fortnight Held in the autumn at the same time as harvest festival, British Food Fortnight is the biggest annual, national celebration of British food and drink

1st December The Chip Barons’ Ball

The Chip Barons’ Ball is Back

Chi p

Great British Pea Week, running from 8th to 14th July 2019, is an annual celebration of peas!

Chat py ll 2 019

8th-14th July

Ch ristmas Ba

Once again, the Chippy Chat Ball is back and will be held at the Holiday Inn Peterborough*. With space for over 200 people we are once again planning a great party for our industry. The date for you to save is Sunday 1ST December 2019. It will be a real grand occasion where you can catch up with all your friends and colleagues and also let your hair down too. Last year 8 out of the top ten fish and chip shops in the UK chose to attend with many other previous winners in attendance too. Not only is it a Great Christmas party, it has become the warm up party to the National Fish and Chip Awards! For tickets email austen@chippychat.co.uk or call him on 01353 658216 For rooms call the Holiday Inn Peterborough and quote CH7 or Chippy Chat on 01733 289900. *Holiday Inn Peterborough West, Thorpe Wood, Peterborough PE3 6SG **Tickets ordered for the ball and paid for are nonrefundable.

Keep up to date with trade events by visiting www.chippychat.co.uk and clicking on events. If you’re organising an event and would like to send us details so that we might mention it here and/or on the Chippy Chat website email your details to - austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • June 2019

The UK’s Best Newcomer Chooses When Josette and Richard Foster opened Fish and Chips @ Weston Grove in Chester in 2016 they knew that only the best quality, delicious fried food would attract customers and keep them coming back for more. That is why they chose industry favourite Frymax as their cooking medium. Importantly, for Josette and Richard, as Chester Zoo sustainable palm oil champions, Frymax is fully RSPO certified, is produced from approved and certified production units and is 100% sustainable and traceable. The results? They have trebled turnover over the previous business, have achieved the NFFF quality award and MSC accreditation and against stiff opposition were placed in the top 50 of the UK’s best Takeaways by the respected FRY magazine. The reward? Fish and Chips @Weston Grove was voted the the recent National Fish and Chip awards.

T ne ake w a w Fr lo w ym ok w a a .fr x t ym w th ax ebs e g .c ite rea o. o t uk n

worthy winner in the “UK’s Best Newcomer “ category at RSPO-2-0677-16-100-00

The Fryers’ Favourite For Over 60 Years. For information, advice, or customer support material please contact ADM Trading (UK) Limited. e-mail: frymaxinfo@adm.com www.frymax.co.uk 9

Chippy Chat & Fast Food Magazine • June 2019

Les is More Father and son Les and Chris Manning have opened Les’s Fish Bar in Chester

es’s Fish Bar has taken over the premises previously occupied by burger bar Steak ‘n’ Shake before it closed last August. The business is named after Les Manning, dubbed the ‘Codfather of Sole’ because of his association with award-winning fish and chip shops across the North West going back almost four decades. Les had been due to retire but the Chester venture proved too tempting to turn down. He will run the place with his Canadian wife Michele, son Chris, brotherin-law Andrew and daughter Ann-Marie. Talking about the enduring appeal of fish and chips, Chris, 23, said: “It’s something everyone always thinks of when they’re walking down the street ‘Ooh, fish and chips’ and it’s very much a Friday thing, traditionally it was chippy Friday. “It’s one of the traditionally British meals.” And Les, 63, says the great thing about fish and chips is it fills you up but insists the evidence shows it one of the healthier fast food meals compared with pizza or a doner kebab. He hopes to capitalise on the increase in passing trade which has resulted from the bus station relocation. “It’s like a sea of people on a busy day,” said Les, who is expecting the shop to be busy on race days. Food can be taken away or eaten in the

Chippy Chat & Fast Food Magazine • June 2019

50-60 seater restaurant which will also offer a range of home-made pies, beef and chicken burgers, scampi, cheese and onion fryt and different types of fish, as well as a range of desserts and cakes. Cod, haddock and plaice are all priced at £4.50 and chips are £2.25. “We’re not extortionate but we are slightly dearer than your local chippy,” admits Les, but added: “We buy to quality and not to price. A lot of chip shops are the other way round.” And the shop also has an alcohol licence, which will enable Les to offer local ales and lagers, wine, gin and prosecco. Fish and chip shops are part and parcel of the family history with four generations of experience – past awards include National Fish & Chip Shop of the Year and the Seafish Quality Award. Les’s Fish Bar will open Monday to Saturday, initially between 11am and 6pm, but the hours are likely to be extended with the intention of offering cooked breakfasts and opening until later into the evening depending on demand.

Chippy Chat & Fast Food Magazine • June 2019

From the modest potato chip to the finest fish fillet it’s all about what you fry it in. For the tastiest results go Superior, the most respected, refined and deodorised beef dripping in the business.

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For your nearest stockist call 01302 390880 or visit www.nortechfoods.co.uk

Chippy Chat & Fast Food Magazine • June 2019

The batter everyone can enjoy! With the demand for Gluten Free products on the rise, Goldensheaf has the answer to all your batter needs!

ntroducing the new Goldensheaf Gluten Free batter from the UK’s leading batter brand. Now you can serve a batter which everyone can enjoy! With the same authentic taste and quality you would expect from Goldensheaf, our new Gluten Free Batter guarantees the same experience for your customers. Here at Goldensheaf we are passionate about providing quality batters to Fish and Chip shops, we are proud to introduce our brand-new Gluten Free Batter in line with Coeliac Awareness Week earlier in the year.

What is Coeliac Disease?

Coeliac disease is a lifelong autoimmune disease caused by a reaction to gluten.1 Coeliac disease is a common illness which affects 1 in 100 people within the UK.1 Gluten can be found in hundreds of every day products such as bread, pasta and cereals to name a few, which can be challenging to those who suffer from the illness. In recent years the demand for ‘free from’ products has seen a sharp rise with 1 in 10 people actively avoiding gluten or cutting it out of their diets completely2. The UK free-from market has grown by 133% between 2013 and 20183 which is evidence to the fact that gluten free products are something consumers expect to see on menus in 2019. Goldensheaf believe that quality should never be compromised no matter what the circumstance. We have a proud tradition of excellence and popularity which means 12

Chippy Chat & Fast Food Magazine • June 2019

that you can rely on every product in the Goldensheaf range to be of the finest quality and to perform consistently well. On this occasion, Goldensheaf have gone the extra mile to bring a batter everyone can enjoy. We have taken our expertise and wealth of knowledge to craft this new Gluten Free Batter. Offering the same great quality, authenticity and taste of our standard batters. Your customers can now enjoy their favourite takeaway with absolutely no compromise! Goldensheaf Gluten Free Batter Mixture is Coeliac Society accredited. The batter is suitable for use with fish, sausages, chicken, burgers and other Gluten Free foods. Siobhan McNickle, Senior Marketing Manager at Kerry Foodservice says ‘We are delighted to bring this product to the market. We feel offering this new Gluten Free batter will give operators a chance to bring the nations favourite takeaway to even more customers. Goldensheaf Gluten Free Batter has been created with the same care and expertise of all our batters and would be a great addition to any menu to meet the growing demand of Free From products!’ For more information please contact your Kerry Foodservice representative. 1Coeliac.org.uk 2Food and Drink News 3Mintel

Chippy Chat & Fast Food Magazine • June 2019

Now you can serve a batter everyone can enjoy. With the famous Goldensheaf authentic taste and quality, Goldensheaf Gluten Free Batter is suitable for everyone

BORN AND BRED IN

Chippy Chat & Fast Food Magazine • June 2019

Foodservice

Chippy Chat & Fast Food Magazine • June 2019 GAINSBOROUGH

TONY THE CHOPPER SMITH

LEE THE GWAR WOODWARD

DEAN THE SILENT TYPE BAKER

RYAN THE CODFATHER BAKER

NIGEL THE BANDIT RAMSAY

WAYNE THE GAMBLER GAMBELL

JASON THE DRIVER PARSONAGE

Middle Class! hris with C Jason m o r ate f and K e id s ur Harbo , Chips & h is F uth. Plymo

You can’t beat Middleton Foods for service, quality and consistency.

he Batter Boys are here to deal with the obstacles fish fryers face at a moment’s notice, so call in the Boys!

‘Batter than all the Rest’

Jason in ‘plaice ’ showin g how it’s do ne to cook t he perfec t fish & chips.

Chippy Chat & Fast Food Magazine • June 2019

We know that batter is the secret ingredient to serving the best fish & chips in the business. We specialise in delicious batter, doing whatever we can to help our customers get the best out of their fryers, by any means necessary. All by the book… obviously! Fancy a visit from The Batter Boys? One call and they will come to your shop and give a personalised training session in your shop, offering their skills and knowledge into creating the best batter in town. Telephone 01902 608122 and book with the market leading team.

‘Tools of the Trade’

The Boys bring a wealth of expertise and experience with them to your shop, matched by none! With the highest quality ingredients, The Boys have all the tools necessary to bring you the best advice and tips in the business. The numbers speak for themselves, with a few honourable mentions and awards thrown in for good measure. As the proud sponsors of The National Fish & Chip Awards and Fry 50 Best and Fish and Chip Awards, The Boys understand how important it is to maintain the highest standards for the nation’s favourite dish, and we make it our mission to help you overcome your Chippy Chat & Fast Food Magazine • June 2019

the out in lping e y h le y h a t Rot Rams gain a a n e kitch ries! Fishe

Tony visitin g Gia Fish a ncarlo nd Ch at the ip Res Glasg New C tauran ow, w atch t in G ith Go iffnoc rdon k, Hillan from KFE

n from ing Dea

it Dean vis Tipton Chippy,

TheBrandLeaders! biggest challenges, so call in The Boys! Don’t just take our word for it, here are a few comments from our customers: ‘I deal with Middleton’s as their batter is so consistent and the help and support of the team is always there when you need it. They are great guys to deal with.’ Alan Hanna, Pit Stop ‘I spoke to the Middleton’s team to help me move my business on to the next level in various new areas. No problems, no fuss, they just got the job done.’ Calum Richardson, The Bay Fish and Chips ‘Middleton’s have always been more than suppliers to me for over 20 years. Friendly and approachable, they are always on hand when you need them.’ Greg and Caroline Howard, Our Plaice Hagley ‘I have used Middleton Foods for many years and the quality and consistency of their products is superb. They are simply a great company to work with.’ Fred Capel, Chez Fred

Wayn e with Dave Patte rson at He nley’s of Wiven hoe

To book your visit from The Batter Boys call:

T: 01902 608122 Visit: www.middletonfoods.com

Or find us on:

Facebook@middletonfoods Instagram@middletonfoods Twitter@middletonFrying 15

e Lee outsid ish F f o y nt le P and Chips

Chippy Chat & Fast Food Magazine • June 2019

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Chippy Chat & Fast Food Magazine • June 2019

Britain’s Best ChiPEE? Trio open chip shop in disused public convenience

ooked on the Heath has been launched by Craig Buckley, Victoria Howard and Chris Johnson, in Northwich Road, alongside the Heath. The business partners were delighted by the huge response to their ‘soft’ opening over the May Day weekend, and the town’s support at the recent official launch. Victoria said: “We officially opened at 4.30pm on Friday, and were due to close at 9pm, but that was closer to 10 by the time we had served everyone who came along on the evening. “It was a huge success, with queues down past our building and onto the Heath. “Our shop was officially declared open by town Mayor Cllr Peter Coan, who cut a ribbon and gave a speech following one from Craig. “He praised us for having the foresight to convert a disused, unconventional

Chippy Chat & Fast Food Magazine • June 2019

building into the high end fish and chip outlet it is now. “He said it was what Knutsford had been missing for a long time, and noted that the food, shop fit and menu were more than in keeping with the community’s needs. “The customer feedback has been amazing, despite some people queuing for between 20 and 30 minutes just to get into the shop. “We are so grateful for everyone’s custom, well wishes and patience on Friday, and feel so happy and welcome in Knutsford.” Hooked on the Heath will open six days a week, from Monday to Saturday. Good Luck from all at Chippy Chat, let’s hope customers are looking to spend more than a penny! Have you opened a shop in an unusual building? Austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • June 2019

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Just Read!

This £400 saving will make you Appy Online ordering seems too expensive. Is it profitable for my business?

ith the rise of online ordering for takeaway food, the idea that it can actually cost you money has become a popular thought process for many business owners, but is this really the case? When done correctly, online ordering can be very profitable. The trick is understanding the costs of receiving the orders and the long-term effect on your business, and then making the right choice about how you implement online ordering. In the example below, we look at what using an online ordering platform could cost you for every order you receive through them. Ordering Portal Charges: • 20% commission on order value (average) • 50p admin per order • VAT added to total cost Using the figures above on a single £20 order: • 20% commission = £4 • A charge = £0.50 • VAT on charges = £0.90 • TOTAL CHARGE for £20 order = £5.40 This example shows that on a £20 order you only receive £14.60, which means in total you have paid a whopping 27% to receive the order. If you multiply this by 200-300 orders a month you can see that you are giving away £1000’s a month in fees to receive your online orders this way. The arguments for using online ordering portals vary between ‘they do everything for you’, ‘they bring you more customers’, ‘it isn’t any cheaper to do it yourself’ or ‘it is too expensive to get your own service’. The truth is very different, and many of these arguments are myths, probably started by the online ordering portals themselves. A study done by one of the online portals, during their merger with another business, states that around 80% of customers would probably order direct from the businesses they listed, even if they didn’t use the portals. This means that up to 80% of the orders you could receive from using an online portal, would have come to you anyway, so why are you giving away up to 27% of your order for an

Chippy Chat & Fast Food Magazine • June 2019

existing and regular customer? The simple answer is you shouldn’t! The alternative to the online portals is getting your own online and mobile App ordering system that allows you to offer the same kind of convenience and freedom to your customers, but you receive the orders, and more importantly, all the money, direct to your bank. App4 already works with hundreds of food businesses across the UK, with many Fish & Chip Shops included in that list. We provide each business with their own individual ordering system, fully branded and customised to their requirements, for a fixed monthly fee with NO commissions, admin fees or hidden extras. We have been providing our service for over 5 years now and our customers generally save over £10,000 a year in online ordering fees, they see an average increase in customer spend of around 20% and over 50% of our customers have recommended us to another business. We try to make the process of getting your own online ordering as simple as possible. Once we have a copy of your menu and logo, we design everything for you to check and sign off. Once you’re happy with the look and feel we build your App, populate your menus and supply you with the equipment to get going. Finally, we provide full training on using the system and we start marketing your new service using social media to get people using it. As part of the package we also include some physical marketing materials, to help you promote in store and to your regulars. We have teamed up with Chippy Chat to offer an exclusive package to all their readers, so you can start saving £1000’s a year and get the most out of online ordering. If you join App4 before the 30th June, and use code ‘CHIPPYCHAT6’ when signing up, we will give you the first 6 months half price on our App & Website package, saving you almost £400. To f in d ou t more p lea s e v is it www. app4takeaways.com/chippychat6 or call 01332 742514. Please remember to quote ‘CHIPPYCHAT6’ to get the full details of the offer. Chippy Chat & Fast Food Magazine • June 2019

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Chippy Chat & Fast Food Magazine • June 2019

Par EXcellence! A Sneak Peek At The New Rockfish Exeter!

Content and Photos by Sofy Robertson of Grow Magazine

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ecently i had the pleasure of heading to the new Rockfish Exeter for a sneak peek (and of course taste!) of the Rockfish Group’s latest venture. Already a firm fan of the ‘original’ Rockfish in Dartmouth, the honesty of the brand’s ethos surrounding sustainable, fresh and local seafood is expressed succinctly through their motto; “Tomorrow’s fish are still in the sea”. The moment I walked into the new Rockfish Exeter I was struck by the smells of sawn wood, fresh paint and the char of sea food. The layout conveys a sense of openness and space with the open plan kitchen at its heart, meaning that no matter where you are sat in the restaurant, the theatre of cooking is viewable by all. Contributing to the sense of openness are the glass walls of the restaurant, allowing for an indoor-outdoor feel. I took my seat in one of the restaurant’s long booths with the swooping arcs of the wooden curves reminiscent of row boats and vintage-style ferries. We were warmly greeted by Mitch Tonks, a seafood ambassador, as well as the acclaimed restauranteur and chef behind the Rockfish Group and The Seahorse, which has been featured in the Top 100 UK restaurants for its tenth year. Mitch explained the genesis of the latest addition to the Rockfish group, saying that two and a half years ago, he was in search of

Chippy Chat & Fast Food Magazine • June 2019 Chippy Chat & Fast Food Magazine • June 2019

a location in Exeter when he was told about this patch of land, formerly the garden space of Bar Venezia. In his practical, no-nonsense manner he said “Well, let’s build a restaurant” and the rest, as they say, is history. “We put planning permission in originally for a lovely wooden building that I thought would be great, but the planners just didn’t want that. They wanted this glass building. It’s not something I would ordinarily want to put a restaurant in; it’s just hard to make character work so we had to work exceptionally hard to try and make it feel like this could be a fish restaurant.” A significant part of this was the layout of the kitchen; “We tried to make the kitchen very open,” said Mitch. He felt it was important for diners to be able to see their fish being grilled or fried and emphasised: “This is definitely not a fish and chip restaurant; we have fish and chips on the menu but it’s a seafood restaurant.” Talk quickly turned from the décor to the food as the staff bore wooden boards of Portland Fleet oysters and mini-dishes filled with an array of tapas-style treats to our table. Mitch explained: “We’ve introduced a little appetiser section to the menu so people have something to nibble. I can’t order fish and chips without asking for one of those giant, vinegary gherkins to go alongside. It feels so inherently

Chippy Chat & Fast Food Magazine • June 2019

British. That being said, however, I felt transported from the wintry England evening as I tried the Boquerones (white anchovies) alongside the tangy sweet Guindilla peppers and the juicy Manzanilla olives. I could quite easily have been in a Mediterranean country with these vibrant, sunshine-inspiring flavours. As if oysters and an array of tapas weren’t enough to get us salivating, out came plates of bread with a pâté-like dip. Mitch told us that this was their own Anchoïade; As the mains were served, Mitch rejoined the table and we struck up a conversation about cider, the third love of my life (my husband and the cats should take the top spots, really), as he was headed out in Exeter that night and was looking for recommendations. On discovering a shared love of the Hourglass and its beautifully dry cider, Burrow Hill, Mitch asked our server to bring over a few glasses of Sea Cider from Heron Valley. Crisp and dry, it was a lovely match for round three. Our table was once again laden with vibrant plates of food; Traditional Battered Fish and Chips, Cuttlefish or Chargrilled Brixham ‘Calamari’ on the menu, Whole Seabass Chargrilled with Rosemary, Garlic and Salsa Verde, Grilled Courgette Salad with Lemon, Mint and Feta, Tomato Salad and Som Tam. The fish and chips ticked every box for the Great British classic; crispy batter, perfectly cooked flaky fish and chunky chips with fluffy inners and crispy outers. A little Rockfish vinegar, a sprinkle of sea weed powder and a sip of Sea Cider and I was pretty much in food heaven.

Chippy Chat & Fast Food Magazine • June 2019

Just as I was feeling adamant that another morsel could not possibly pass my lips, Mitch began to talk about dessert. I have to hold my hands up at this point and say that I am not a pudding person in the slightest and I will always opt for a starter over a dessert. That being said, I had just experienced many courses of food wonder, so who was I to rule out pudding? Our promised pud was Baked Alaska and Mitch explained that they had worked hard at the new Exeter Rockfish to design a dessert that was gluten free. He had explained at the beginning of the evening that the entire menu is available gluten free, as one dish that many with a gluten intolerance miss most is that humble dish of fish n chips. Traditionally, a Baked Alaska has a sponge cake base, but in order to make it gluten free, the team at Rockfish have made theirs with a caramel-cornflake concoction. In my opinion, it’s a huge improvement on a very traditional dish, bringing a crispy, chewy texture and the nutty flavour of caramel. The sweetness of the dish was nicely balanced with the addition of passion fruit curd and I contemplated sneaking a sample to my passion fruit-loving sister, before not too guiltily consuming the lot. With the fullness of the weekend ahead of me and the entirely satisfied fullness of my tummy, I was in no doubt that we can expect great things from the new baby in the Rockfish family. The full version of this brilliant interview is available here including more dishes and wine choices https:// grow-media.co.uk/top-stories/sneakpeek-new-rockfish-exeter-mitch-tonks/

Chippy Chat & Fast Food Magazine • June 2019 Chippy Chat & Fast Food Magazine • June 2019

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Bands come ‘Calling’ at Shap Chippy Shap Chippy recently decided to serve up something a little different to the norm on fish Friday.

he Chippy teamed up with Kendal Calling, a large well-known music festival which takes place about fivemiles away from their shop in Cumbria, bringing over 150,000 people to see headlining acts such as Tom Jones and Manic Street Preachers to name but a few. As well as local Cumbrian artists who play on the ‘Yam Riot’ stage. Matt and Ashley, owners of Shap Chippy, opened their busy Friday night to two headlining bands; mylittlebrother and Hardwicke Circus to celebrate the announcement of the Yam Riot line up announcement. The event brought locals and some not so locals in to listen to the bands perform live in an intimate and rather unusual gig complimented by their award-winning fish and chips. ‘We love doing things that are outside the box and having two local bands playing their music live while our customers enjoy our fish and chips couldn’t be more out the box! We got some great press coverage including a live appearance on ITV News!’ Said Ashley.

Chippy Chat & Fast Food Magazine • June 2019

As part of the nights festivities there was a competition to win two Golden Tickets to the four day event in July which one customer was lucky enough to take away. ‘Having just won ‘The Best Fish and Chip Shop in Cumbria’ thanks to Englands Business Awards, and holding an event like this is the kind of PR we love to do for our village and for the industry’ What events do you help promote for the good of the community and your chippy? Email austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • June 2019

That’s Amore! Queues ‘going out the door’ for Italian fish and chip day

f Giuseppe Cervi had a better sense of direction, we may have never discovered the joys of Italian fish and chip shops. He was bound for America in 1885 when the ship stopped in Cobh. Cervi alighted, believing he was in the US but after failing to locate the Statue of Liberty, he made his way to Dublin. The entrepreneurial Italian began selling chestnuts from a coal-fired handcart and after roasting a potato one day, he hit on the idea of selling chips. A few years later, he opened Cervi’s fish and chip shop on what is now Pearse Street and one by one, relatives joined him. Now there are there are up to 6,000 Irish Italians here, with surnames like Borza, Macari and Aprile and many of them are running chippers. “Probably about 90 per cent of us are from the same village in Val Di Comino,

Chippy Chat & Fast Food Magazine • June 2019

” says Peter Borza, chairman of the Irish Traditional Italian Chipper Association. May 22 was the tenth Irish National Fish and Chip Day, an initiative started by the Irish Traditional Italian Chipper Association to celebrate the unique identity of their shops. The first day was held in 2010 when the Italians noticed that some fast food outlets were cheekily passing themselves off as Italian with foreign sounding names. Now the genuine Italian chippers carry a sticker to show their authenticity and they offer half price fish and chips on National Fish and Chip Day. It is paying off handsomely for the association’s 120 or so shops. “There were over 170,000 people going through the doors of our shops on the day,” he says, a more than doubling of the usual numbers. Around six o’clock there are queues out the door. And because it’s a Wednesday we get a knock-on for the rest of the week as it puts fish into people’s minds.” But what about the waistline? He says a portion of fish and chips (180g fish and a regular portion of chips) comes in at 595 calories. “That surprises a lot of people but that’s a scientific fact. We are the least processed of the take-away foods. Our spuds are fresh, the same with the fish.” www.itica.co.ie

Chippy Chat & Fast Food Magazine • June 2019

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Chippy Chat & Fast Food Magazine • June 2019

Top Chip Shop Loves HOLL! HOLL Gets A Welcome In The Valleys!

s well as leading potato supplier, Isle of Ely Produce, the newly-introduced high health, high temperature cooking oil, HOLL has been impressing one of the UK’s top chip shops. Voted the Number One fish and chip shop in Wales for the second time in four years at the 2018 National Fish & Chip Awards, Penaluna’s Famous Fish & Chips is obsessed with quality and sustainability. This extends from responsibly-sourced North Atlantic fish frozen within six hours for the best flavour through carefully selected potatoes from the best chipping varieties to top quality, sustainable all-vegetable frying oils filtered at least once a day for clarity. Owner, Lee Penaluna appreciates the exceptional stability of the High Oleic Low Linolenic (HOLL) oil produced from speciallybred and locally- grown rapeseed oil. He also rates the all-important chip colour and taste it has given in extensive use at his family’s business in Hirwaun on the southern edge of the Brecon Beacons near Aberdare, “Fantastic is the only way we can describe the way our chips fried with HOLL oil over

Chippy Chat & Fast Food Magazine • June 2019

the three months we tested it,” he reports. “They came out consistently dry, fluffy, crisp and golden, and remarkably non-greasy. Just the way we want our chips to be. And the oil gave us this quality consistently for almost three times longer than we’re used to between changes. “As a liquid it is much easier and safer to use than any solid frying oil,” he said. “We also really appreciate the fact that it’s grown sustainably so close to home, making an extra contribution to minimising our carbon footprint and food miles. I would have absolutely no hesitation in recommending HOLL oil for chip-frying. It’s certainly one to watch.” www.weloveholl.co.uk

Chippy Chat & Fast Food Magazine • June 2019

Rice and Chips! Mark Rice Refurbs Gingham’s After Fire.

fish and chip restaurant in Skegness which was ravaged by a fire back in 2017 has revealed its latest refurb. Gingham’s Fish and Chips, in Trunch Lane, Chapel St Leonards, was totally destroyed in the blaze back in October 2017 but now after a second refurb the owners it is open for another Summer season. The restaurant opened full time from March 1 and will sit alongside the takeaway serving fresh fish and chips. Owner Mark Rice said that there will be a lot of new additions to the menu for this season. He said: “We used to offer mainly basic cafe food but now we want to change that an offer more to our customers. “So we are introducing a build your own steak where you choose your cut of meat, type of chips and pick a side. We are also fully licenced now and have a range of

Chippy Chat & Fast Food Magazine • June 2019

drinks including different types of gin and vodka. We have around 50 to 60 different top shelf spirits on offer.” “The restaurant is now more modern and we have some really great offers on such as kids eating free between 2pm and 5pm and 10 per cent off takeaway orders. After the fire we fully refurbished but it wasn’t quite up to the standard that I wanted, so we have done it again, ready and open for the 2019 season.” “We have run the takeaway and restaurant now for around four years and this will be our fourth season here. I used to come here as a kid and always loved it. So when I was older I moved here to work. We are looking forward to seeing what the new season brings.” “Now the fish and chip takeaway is open 12 till 7 Friday and Saturday and the restaurant is open from 12 for carvery. However, once the season kicks in these opening times will extend.” Mark added. Have you got through a fire and refurbed? Email austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • June 2019

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Please contact your local distributor/ r/ supplier for further information. 31 Chippy Chat & Fast Food Magazine • June 2019 Chippy Chat & Fast Food Magazine • June 2019

Treat your chips! Stokes Sauces launches new ‘squeezy’ range of condiments

he quality sauce producer is taking on the big brands with a line of sauces in recyclable squeezy bottles for the food service market. Famous for its range of delicious artisan sauces, Stokes is launching a brand-new line of ‘squeezy’ familyfriendly, recyclable bottles perfect for chip shops. The quality condiment producer from Suffolk is releasing its famous Tomato Ketchup, Real Mayonnaise, Brown Sauce, Original Barbecue Sauce and brand-new Reduced Sugar Ketchup in the new format bottles. Stokes is renowned for its ‘real food’ sauces and its belief that its high quality, delicious condiments give chips a ‘wow factor’ that encourages repeat custom. The company also prides itself on only using the best ingredients in its sauces, such as 200g of juicy, sun-ripened Italian tomatoes for every 100g of Tomato Ketchup, or British free-range eggs and luxurious Greek extra virgin olive oil in its mayonnaise. Stokes will use the same recipe in its squeezy bottles as it does in its iconic glass bottles and the whole range has been designed with ease-of-use and families in mind; the bespoke bottles have been made especially for Stokes and are easier to handle than those used by larger brands. It also demonstrates Stokes’ commitment to become a key player in the ketchup market. Founder and Managing Director of Stokes Sauces, Rick Sheepshanks, said: “An incredible 97% of all ketchup bought by consumers in the UK is sold in squeezy bottles and although people love our signature glass bottles, sometimes glass isn’t the most convenient, especially for families. I started making ketchup to encourage my young daughter to eat more vegetables and I wanted to make it easier for more families

Chippy Chat & Fast Food Magazine • June 2019

to enjoy our quality ketchup and sauces. With the new bottles you can squeeze out just the right amount, they seal easily, last longer and little hands can use them with far less mess. “We offer a higher quality and better tasting range of sauces than the big brands, and now our award-winning ketchup and other sauces will be much easier for people to enjoy.” The new squeezy bottles are made from PET plastic which is 100% recyclable. Stokes’ squeezy range will be available from the following distributors: Castell Howard (Wales and surrounding), Steele Fine Foods (East Anglia), Ashton Farms (Dorset), Zest Catering, (Derby and surrounding) and Philip Dennis (Home Counties and South West). Stoke s S au ce s make s s a uces, mayonnaises, chutneys and jams, all of which are hand produced to carefully created and closely guarded recipes in their rural Suffolk “Saucery”. For more information on Stokes, visit http://www.stokessauces.co.uk or contact us on: 01394 462150.

Chippy Chat & Fast Food Magazine • June 2019

Fish and Chips SOS! Tv Star Musician and Car Restorer’s Favourite Chippy is the Shed! By Austen Dack

v Star and former Pop Will Eat Itself drummer Fuzz Townsend has found a great chip shop to frequent in Warwick. The Chip Shed. It is an award winning fully licensed restaurant and takeaway in the heart of the beautiful town of Warwick. The Chip Shed is owned by fish and chip champions (and royalty) Gregg and Caroline Howard who have been working hard to give Warwick the very best Fish and Chips! Fuzz is well known for starring in CAR SOS. The show features Tim Shaw and Fuzz Townshend working at Fuzz and Tims workshop helping to restore owners’ classic cars from across the UK and Europe, often beginning in a serious state of disrepair. The owner and their car, unbeknown to them, are nominated by a relative or friend because of an inability to restore the vehicle themselves due to unforeseen medical and/or financial reasons. The owners are then reunited with their finished car, much to their surprise at a staged event. Gregg said “We have been open for around 2 years now. Fuzz started to come in most Tuesdays at first to sit and eat in. The TV programme is getting more and more popular, so he began to get recognised on a regular basis, so now he tends to just grab a takeaway. “

Chippy Chat & Fast Food Magazine • June 2019

Gregg got talking to Fuzz about his love for classic cars and even took the chance to show him his Morris Minor ‘Our Plaice’ van which he has had restored. “He loves fish and chips and restoring classic cars, so we had lots to talk about.” Have you got a celebrity who comes into your shop? Austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • June 2019

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Chippy Chat & Fast Food Magazine • June 2019

RichardtheFirst! Richard’s PEI: The best fish & chips and lobster rolls in PEI?

stablished almost 30 years ago, Richard’s Fresh Seafood quickly became a favourite among Islanders and Island visitors alike. Located on picturesque Covehead Wharf within Prince Edward Island’s National Park, the colourful fishing boats, sandy white beaches and the Gulf’s deep blue salt waters serve as the perfect scenic backdrop for their patrons. Their Fishmart has abundant supplies of the freshest, local seafood for your summer party and our licensed eatery prepares wonderful dishes for those wanting to eat-in or takeout. They only use fresh, local ingredients including potatoes, vegetables and herbs from the Island’s rich, red soil. Go and visit their beaches, wharf, restaurant and market.

shacks to take people out fishing, etc. We were told the two must orders were the fish and chips and the lobster roll. I ordered the lobster roll and fries (CAD$19) and my friend ordered the fish and chips (CAD$13.50), both of which were fantastic. The lobster roll was insanely fresh and the mayonnaise-based sauce complimented the flavour of the actual lobster without overpowering it. My friend who had the fish and chips said the fish was some of the best she’s ever had. I tried a bite and it was lightly battered and fried, not greasy, and full of flavour. The fries were also fantastic – despite being absolutely stuffed, we couldn’t stop eating them.

Review

The vibe here is super laidback with indoor and outdoor seating. We sat outside on the rooftop, which had some incredible views of the surrounding area. The only downside was that it was very windy which made eating a bit of a challenge. The turnaround for tables is quite quick, so don’t worry if you can’t find a table right away. By the time you get through the queue and get your food (they give you a little device that goes off when your order is ready), you’ll have found a spot to sit.

Heading to the east coast of Canada means it’s totally acceptable to eat your weight in fresh seafood. So naturally, while in Prince Edward Island, we were on the hunt for the best fish & chips and lobster roll. After a few recommendations from friends and a quick Google search, it seemed like Richard’s PEI was the place to go to get our seafood fix. The restaurant is located in Prince Edward Island National Park right by the water in a quaint wooden restaurant. Regardless of the time, you can expect a queue when you arrive, though I promise it’ll be worth the wait.

How to get to Richard’s PEI

Richard’s PEI is located right in the middle of Prince Edward Island National Park, about 25 minutes north of Charlottetown. You’ll find Richard’s just off the Gulf Shore Parkway East on Wharf Road. There’s a large parking lot and a number of little shops. Some of these are other restaurants, clearly hoping the long queue at Richard’s will bring them some business instead, as well as little tourist

Chippy Chat & Fast Food Magazine • June 2019

Vibe at Richard’s PEI

The Fish Mart

They pride themselves on providing a great selection of fresh local and sustainable seafood. They offer: • Live lobster and mackerel from Covehead Harbour • Soft-shell clams from eastern PEI • Mussels from PEI’s north shore • Raspberry and Pickle Point oysters from the Island • Digby scallops • And much more…

Chippy Chat & Fast Food Magazine • June 2019

The Eatery - Menu FROM THE SEA All From the Sea dishes are served with our own creamy yet tangy coleslaw. Fish and Chips Haddock covered in a crisp, seasoned coating. Served with fresh cut fries and our own dill and sundried tomato tartar sauce. Fish Sandwich If you like our fish and chips, you’ll love our fish sandwich made with haddock and our own tartar sauce on a grilled Kaiser bun. Lobster Roll The perfect seaside sandwich with lobster, lemon, celery and chives. Lobster Club Our Lobster Club is just what you would expect: Lobster, bacon, tomato and lettuce on a grilled kaiser bun with a creamy tarragon mayo. Lobster Burger Grilled kaiser bun, seasoned lobster with our brown butter mixture. Simple. Scallop Burger Lightly battered scallops on a grilled kaiser bun with our dill and sundried tomato tartar sauce. Scallops Our unique batter compliments the distinct taste of our fresh scallops. Served with our dill and sundried tomato tartar sauce. Steamed Clams Two pounds of PEI clams served with butter. Steamed Mussels One and half pounds of steamed PEI mussels served with butter. French Fries Fresh cut russets, twice cooked for crispness.

Chippy Chat & Fast Food Magazine • June 2019

Happy Families! The great taste of Blakemans’ sausages

ince 1953 people have been enjoying the great taste of Blakemans’ sausages. Recognised as the premium supplier of sausages to the nation’s fish and chip shops, Blakemans have been supplying sausages to the industry for over four decades. Their extensive range includes the Supreme, Premier and Prime brands, Gluten Free 4’s, The Beast Sausage and pigs in blankets. Made with the finest cuts of pork, Blakemans’ sausages are well known for their quality, taste, consistency and value. But don’t just take our word for it, here’s what Blakemans’ customers say… Papa’s Fish and Chips George Papadamou said: “We leave no stone unturned in our search for the best ingredients and best products to serve to our customers. We are absolutely delighted with the produce that we get from Blakemans’ using a variety of their excellent sausages right the way up to the ‘foot long’. And as long-standing family businesses we share many of the same values over excellent ingredients, quality and consistency for the customer. “The sausages we use offer a wholesome alternative to fish and chips and they are incredibly popular with our customers. We have a great relationship with them and long may our two-family businesses continue working together” said Mr Papadamou. Multi award winning Papa’s Fish and Chips has set the standard for the highest quality fish and chips. Papa’s has won numerous industry accolades including most recently, “UK’s Top 10 Takeaways 2019” “Field to Fryer “champions at The National Fish and Chip Awards and “Britain’s Best Fish and Chips” on the BBC’s Best of British Takeaways.

Chippy Chat & Fast Food Magazine • June 2019

Our Plaice Caroline Howard, Director at Our Plaice, said: “We have been a longstanding customer of Blakemans’ sausages since the early 1980’s and for us there is no beating their sausages! “We know there are other sausages manufacturers out there, but we choose to buy from them year after year due to the consistency of their products and the quality. We can always count on great quality, great flavour, and we receive endless feedback from our customers who enjoy the taste. “I highly recommend the Blakemans’ team and their sausages and we look forward to working together to provide great food, to great people, for many years to come!” Established in 1968, Our Plaice is a family owned business that prides itself on using the best ingredients, which are sustainably and responsibly sourced. The chip shop in Hagley has won numerous national awards, including the prestigious UK National Fish and Chip Shop of the Year title, organised by Seafish. The business has gained international recognition, with television appearances, judging opportunities and Gregg Howard’s previous presidential role at the National Federation of Fish Friers (NFFF). Get in touch Do you want to start serving the very best sausages to your customers - why not get in touch today? Call your wholesale provider for more information, or, to locate a stockist near you please contact the Blakemans team on 01782 569 610 or admin@blakemans.co.uk.

Chippy Chat & Fast Food Magazine • June 2019

O T A H VE LR E R EA TI HA DY CK LF E G TS O N E!

Come Down to Get Your FREE Tickets! Isle of Ely Industry Open Day Isle of Ely Produce and Chippy Chat are to once again open their doors to chip shop owners and managers in 2019, to show you why you should be asking for Isle of Ely Produce merchanted potatoes! By Austen Dack

ast year the day was invaluable not only did chip shop owners and staff see first-hand the journey a potato makes (from seed through to field & farm) before it reaches their shops, but they also found out first hand of what the 2018/19 potato crop was fairing, giving them heads up on both expected cost and quality of the crop. This year we plan to let you know how the 2020 crop looks and also of how we are looking to new varieties which can grow in ever changing environments It was also a day for fryers to get together in an unique environment and exchange tips, try new products and also listen first hand to presentations across the day from industry experts. In 2018 we had over 120 friers and suppliers join us for one of the best industry days out of the year and 2019 we already have lots of owners and friers registered to attend.

The event will be held on Sunday 8th September (9.30 am start) in Ely, Cambridgeshire and will be available on a first come first served basis. It is FREE for all chip shop owners and managers. The day is once again supported by the NFFF. It is an important day for suppliers too, as much of the day will be spent exchanging ideas from across the industry, and attendees are given key time to talk to sponsors/exhibitors on the day. In fact we are offering suppliers a great rate to attend on the day to come and show friers what they do. With prices from just £249, (to help us pay for the day) why not come and display your products. If you need a bigger space please call/email us and we will tailor the package to your needs. Already we have a great line up of speakers pencilled in including National Fish and Chip Takeaway winners Krispies, Malachy Mallonn, and Field to Frier winners Papa’s. Sponsors and suppliers for the day in 2018 included Middleton Foods, Kerry Food Service, Drywite, Pukka Pies, Seafood from Norway, HOLL Oil, Frymax, Friars Pride, Wrapped Insurance, KFE,

Expect to see a plethora of top industry speakers on the stage

Chippy Chat & Fast Food Magazine • June 2019

North West

Chippy Chat & Fast Food Magazine • June 2019

North West

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T Quality, VITO P J Lee & Sons, Seafish and more. Please contact me if you would like to sponsor speak and/or exhibit? Also, included in the day will be an educational visit to a potato farm in Cambridgeshire. Isle of Ely Produce sell potatoes through merchants across the UK. Make sure you ask your supplier what potatoes they have that come via Isle of Ely Produce. In the evening many people stay on in Ely and meet up later for a meal and a few drinks whilst discussing the latest trends in the industry and how everyone can get involved with promoting fish and chips! If you would like to attend the event please email austen@chippychat.co.uk (as a chip shop) or exhibit/sponsor please call Austen Dack on 07863 123 929. Maximum 4 FREE tickets per shop.

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D SH IR E

Mansfield Ashbourne Notts Derby Dronfield

LEICESTERSHIRE

North Lincolnshire Scunthorpe

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

Lomas Potatoes

01909 562327 07932 155677 (Andy)

(3 lines)

(S,Yorks, N,Yorks, Notts)

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

allomas@btconnect.com

Midlands, Wales & South-West

P o t a t o e s

L t d

Now Supplying North and West London Mitchell Potatoes (Estab 1883) is proud to be one of the UK’s longest established potato merchants, a record built on quality and reliability.

Expect to see big names from the industy

Consistent quality: Our large supplier base and vigilant quality control helps provide consistent quality all year round. Punctual deliveries: We run a fleet of modern vehicles with 24hr breakdown assistance.

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

Call: Graham White T: 07855 940013

Chippy Chat & Fast Food Magazine • June 2019

01926 633 323

www.mitchells-potatoes.co.uk @mitchellpots

Chippy Chat & Fast Food Magazine • June 2019

Mitchell Potatoes

National Fish and Chip Day Goes with a Bang! By Austen Dack

eoda members and shops please take a bow, National Fish and Chip Day 2019 has been hailed a success with the team getting massive PR and also with some shops reporting good sales too! Whilst It’s too soon to give any concrete figures in terms of media coverage what we have seen is phenomenal results with national TV joining in Coronation Street displaying the poster, National broadcast throughout the day on BBC Radio stations and Talk Radio and in national print and online newspapers in most of if not all national newspapers. There has also been some excellent consumer and supermarket magazine coverage. Social media was at a whole new level reaching number 1 again on twitter and trending on Facebook. The NEODA staged events were all extremely successful with people queuing

Chippy Chat & Fast Food Magazine • June 2019

It’s a

all day long to get their hands-on awardwinning fish and chips. The aim was to promote great fish and chips and best practice whilst encouraging the nation to come and try our dish both on the day and at a later date too. Most shops who joined in and did on the day promotions reported strong sales with many offering repeat purchase deals for subsequent visits adding further benefits to the promotion. ll in all, I think it was an amazing day and getting BBC Radio 2, The One Show and Saturday Kitchen all joining in was outstanding. With thanks to Jo, Lynda, Ryan and the NEODA team. Here’s to National Fish and Chip Day 2020! Here are some of the pictures received by us from the day itself! If you have anymore email me austen@ chippychat.co.uk

Chippy Chat & Fast Food Magazine • June 2019

Knockout!

Chippy Chat & Fast Food Magazine • June 2019

The Chip Barons’ Ball is Back

Once again, the Chippy Chat Ball is back and will be held at the Holiday Inn Peterborough*. With space for over 200 people we are once again planning a great party for our industry. The date for you to save is Sunday 1st December 2019. It will be a real grand occasion where you can catch up with all your friends and colleagues and also let your hair down too. Last year 8 out of the top ten fish and chip shops in the UK chose to attend with many other previous winners in attendance too. Not only is it a Great Christmas party, it has become the warm up party to the National Fish and Chip Awards! We have TOP farmers, friers and suppliers all under one roof! Places for this event are already limited many people who attended in 2018 have already pre-booked. Chippy Chat + members will receive precedent for tickets and a discounted rate too. Many members saved the membership alone with this reduced table cost! Prices are

Chippy Chat & Fast Food Magazine • June 2019

£66 a ticket or a table of ten for £600 for CC+ members. Normal prices are £72 and £648 for a table of ten! We have some great sponsorship packagers available too for the Ball please email austen@chippychat.co.uk. Last year’s sponsors included Seafood from Norway, Blakemans, KFE, BD Signs, PJ Lee & Sons, Isle of Ely Produce, Drywite, Friars Pride, Smales and Kerry Foods The high quality three course meal will also feature the voice of the stars Pete Jay, a surprise band (to be announced) and then a great disco for those who wish to party the night away. We will also have a special rate at the hotel for staying over too which will include breakfast. Car parking & wi-fi will be FREE. For tickets email austen@chippychat. co.uk or call him on 01353 658216 For rooms call the Holiday Inn Peterborough and quote CH7 or Chippy Chat on 01733 289900. *Holiday Inn Peterborough West, Thorpe Wood, Peterborough PE3 6SG **Tickets ordered for the ball and paid for are non-refundable.

Chippy Chat & Fast Food Magazine • June 2019

Skip this Takeaway! Uber Eats delivers from restaurants with zero hygiene ratings!

ber has been accused of listing restaurants with a zero-hygiene rating on its food service. The company’s Uber Eats app arranges the delivery of takeaways to homes. Comedian Joe Lycett even pranked the company after being ‘shocked’ by the ‘appalling’ hygiene standards of some restaurants listed on takeaway apps. In an episode of his Channel 4 show, Got Your Back, the presenter sets up a fake restaurant called Le Sauter – French for The Skip – run from a waste container, which he lists on Uber Eats. A food hygiene expert refuses to give it a rating, but when Lycett, 30, places an order, an Uber Eats driver goes to the skip, picks up the food and delivers it to the presenter. Uber Eats told the Channel 4 show, which aired recently: ‘We are working with the FSA [Food Standards Agency] to review our processes and better signpost food hygiene ratings.’ An Uber spokeswoman said: ‘Uber Eats takes food safety very seriously. All restaurants who partner with Uber Eats must comply with UK food safety laws and regulations, which includes being registered with their local authority. It is also a requirement that all restaurant partners must hold, or be in the process of obtaining, a Food Hygiene Rating of 2 or above to be on the Uber Eats app.

‘If any restaurant is found to have fallen to a zero rating we take immediate action to restrict their access to the app. As a result of the serious issue brought to our attention by Joe Lycett, we are actively working in consultation with the FSA to review our food safety processes, to better signpost food hygiene ratings on the app and prevent this issue from happening again.’ Who do you use to deliver your food, do they have strict guidlines? Email austen@chippychat.co.uk

Producing Quality Cambridgeshire Potatoes MarisProducing Piper - MarkiesQuality - Divaa - Agria Cambridgeshire Potatoes Our strength is continuity of supply Maris - Markies - Divaa - Agria CallPiper your local wholesaler today Our strength is continuity of supply Call your local wholesaler today and ask for PJ Lee Potatoes

Chippy Chat & Fast Food Magazine • June 2019

Farewell to the Fat Friar! A Bath fish and chip shop has had a major refurbishment.

he Fat Friar, in Batheaston, Bath is now named Robbie’s Plaice following a month-long refit. It replaced an old post office with a new bar area where people can have a drink while they wait for a table or a takeaway order. Chefs have changed their recipes, swapping plum oil for sunflower oil to give the fish and chips extra crispiness. The roof has been replaced and the outside painted. But one thing that has not changed is the management. Robbie Mondim, from Madeira, Portugal, has owned the restaurant for 11 years and is looking forward to its new era. He said: “We’re very friendly people. “We’ve got friendly service and quality is always important [to us].” Fish and chips at Robbie’s Plaice are

Chippy Chat & Fast Food Magazine • June 2019

freshly prepared from natural products. Fillets of fish, mostly haddock or cod but sometimes plaice and whiting, are covered in batter, fried until golden and served with freshly chipped potatoes. You can eat in their restaurant or takeaway traditional fish & chips complete with mushy peas or beans, Kebabs, burgers, sausages, Pukka pies, Italian Pizzas and they have introduced a dish from home called Piri-Piri chicken which has proved popular with the locals. Have you had a re-fit/name change, let us know how things are going? Email austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • June 2019

Casino Royale! Vegas comes to the Belfry with the KFE Annual Dinner Dance!

COST SAVINGS AND HAPPY CUSTOMERS – what a new Kiremko Range can do for your business

By Tanya Henderson

n 12 May, the industry came together at the Belfry for the annual KFE Dinner Dance & Golf Tournament. We’d like to say a huge thank you to our 185 guests that made it such a great event. We’d also like to give a special mention to National Fish & Chip Shop of the Year winners, Tim & Kelly Barnes, Runners Up Tony Forgione of Captain Cods and all suppliers, for taking the time out of their busy schedules to be there. In true Nevada style, the sun shone down on our Las Vegas style event. Showgirls and a sax player welcomed guests, with Marilyn Monroe leading them along the red carpet to the main event. The Vegas theme continued with a memorable rendition of ‘Little Ole Wine Drinker Me’. Marilyn and the Rat Pack were joined on stage by our MD, Paul Williams, who clearly has stage experience, not necessarily as a singer!! Entertainment continued until late with casino tables and a live band. Trish Cromar of The Fish Hoose in Thornton and Richard Long of Harlees in Dorset battled it out to win an incredible trip for 2 to Vegas. In a tense final Richard pipped Trish at the post to walk away with the trip. All money raised on the evening will be going directly to The Fishermen’s Mission. The KFE event would not be complete without the traditional golf tournament. The main Golf tournament was won by KFE South West Area Sales Manager Tom Hughes, with England and Italy being the first teams to jointly win the International trophy. Paul Williams commented “Without the support of our sponsors we could not possibly put together the fantastic day which remains The Fish and Chip industries NO 1 social gathering. After last year’s first visit to The Belfry the challenge was to continuously try and improve the event and amazingly Tanya and Aviy have done it again, brilliant! Looking forward to a visit to The Priory and then bring on 2020.” We’d like to extend our thanks to CF Capital, Kerry, T Quality, Middleton, Friars Pride, Qbtec, Drywite, Leicester Machine Movers, Elite Shopefitters, Fry Magazine & Chippy Chat.

Chippy Chat & Fast Food Magazine • June 2019

It’s very easy for us to sing the praises of our Kiremko Ranges as we live and breathe them every day, but we wanted to get honest feedback from some of our customers. Jason Fish from Jason’s in Norwich

WHAT COST SAVINGS HAVE YOU SEEN WITH YOUR KIREMKO RANGE? • Our gas bill has gone down by 40% • We use 3-5 fewer blocks of dripping per week • Turnover is up yet we’re using the same amount of potatoes

HOW HAS IT HELPED YOUR BUSINESS? • My customers are enjoying better quality chips • The shop is much busier than it used to be • My Kiremko Range is paying for itself with an increase in sales and clear cost savings

To ﬁnd out how a Kiremko Range can change your business, give us a call on 01778 380448 or email sales@kfeltd.co.uk 47 Chippy Chat & Fast Food Magazine • June 2019

Living in a Shot Gun Shack! Beach-front fish hut on North East coast was named one of best restaurants in world!

iley’s fish shack, on the blustery North East coast, was described by judges in the World Restaurant Awards as an “off-the-beaten track gem”. Run by husband and wife team Adam and Lucy Riley, the outlet has no Michelin stars. But the couple declared proudly: “We’re over the moon. We honestly didn’t think we’d be shortlisted.” Adam trained as a chef on the Isle of Man then went into theatre.

Chippy Chat & Fast Food Magazine • June 2019

But after moving to Tynemouth seven years ago he switched to selling street food. He set up on the beach after making a mobile fish barbecue out of bicycle parts left over from a street art project. A year later, helped by crowd-funding, the couple moved into their current base – a pair of old shipping containers. Adam’s old cart still sits on the sand in front of the shack on King Edward’s Bay. He said: “I always wanted to open somewhere that was quiet so you could create your own atmosphere. And this has long been my favourite beach. “We’re not on a High Street so we can be flamboyant and different.” The short menu, chalked up daily, depends on the best of the day’s catch. Turbot and monkfish can be bought straight off the boats. Adam and Lucy stay open most of the year, although it is not always easy. Adam said: “The winds kept blowing bits off during the beast from the east. But we only lost three days to the snow.” The shack, which does m ackerel and sides for £7.50, featured on Channel 4 in 2017 in Michel Roux Jr’s Hidden Restaurants – earning rave reviews from top critics. Are you situated in an unusual place or building? Email austen@chippychat. co.uk

Chippy Chat & Fast Food Magazine • June 2019

FIND YOUR NEW BUSINESS WITH THE ‘REEL’ EXPERTS Buyer demand is particularly high around this time of the year and we have seen significant levels of interest in fish and chip businesses. With over 25 years of experience in the sector, we provide a professional and honest approach to selling your business. CURRENT OPPORTUNITIES ANCHOR CHIPPY, LINCOLNSHIRE

(46352)

£274,999 •

Turnover in excess of £375k

•

Well-established traditional English fish & chip takeaway

•

Excellently fitted throughout

•

Prime trading location in a sought after seaside resort

VANLOOYS, ESSEX

(45659)

£233,000

MIDDLETON FISHERIES, WEST YORKSHIRE

• •

Leasehold business including five bedroom accommodation

•

Excellent condition throughout

•

50/60 cover restaurant

•

Owner run with superb reputation

(46636)

£199,999 •

Traditional English fish and chip takeaway

•

Deceptively spacious 2 bed self contained accommodation

•

Fantastic growth potential

•

Private care park

Chippy Chat & Fast Food Magazine • June 2019

TO BUY: 0844 2488 259 TO SELL: 0844 2488 260

CONFIDENTIAL SALE

FISH & CHIP SHOP WITH CONVENIENCE STORE

MINNIS BAY FISH & CHIPS

SILVER STREET FISHERIES

GWENT

Reference: 46616

Reference: 47014

£149,999

> Turnover in excess of c. £220k > Well-established fish & chip shop restaurant / takeaway > Presented in excellent condition

> Fantastic growth potential > Impressive traditional English fish & chip takeaway > Immaculately fitting including new range in 2016

CROWN FISHERIES

RELAX FISH BAR

KENT

Reference: 46326

> Turnover in excess of £4.5k p/w > Convenience store weekly turnover in excess of £8k > Excellent location

£149,950

NORTH YORKSHIRE

£60,000

RECENTLY SOLD

CONFIDENTIAL SALE

FISH & CHIP SHOP CHESHIRE

WEST YORKSHIRE

LEICESTERSHIRE

Reference: 46469

Reference: 46062

Reference: 46263

> Weekly turnover in excess of £6k > Exceptional English fish & chip takeaway traditional fish bar > Truly enviable reputation

> Weekly turnover in excess of £7k > Well presented throughout > Fantastic scope to increase turnover

> Weekly turnover in excess of £5.8k > Self contained 2 bed accommodation > Excellent reputation

JOHN’S FISH & CHIP SNACK BAR

NORTHOWRAM FISHERIES

THE CHIPPY

MERSEYSIDE

WEST YORKSHIRE

Reference: 45924

> Annual turnover in excess of £99k > Fantastic scope to increase turnover > Excellent trading position

Reference: 46850

> Weekly turnover in excess of £1.6k > Traditional fish & chip takeaway > Well fitted with valuable equipment

Chippy Chat & Fast Food Magazine • June 2019

LANCASHIRE Reference: 45697

> Weekly turnover in excess of £2k > Self contained 3 bed accommodation > Excellent reputation

Chippy Chat & Fast Food Magazine • June 2019 BY 51 POWERED

www.kingsbusiness.co.uk Kings Business Kings Commercial

@Kings_BT

.co.uk

Chippy Chat & Fast Food Magazine • June 2019