Chippy Chat March 2019 by Chippy Chat Magazine

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THE UNIVERSITY OF BOLTON STADIUM, TIO BOLTON www.chippychat.co.uk

to fry beside the Seaside

Chippy Chat & Fast Food Magazine • March 2019

Joey’s Canadain Club

Possibilities In Potatoes

1 doChippy Oh we likeChat & Fast Food Magazine • March 2019

TEL 01353 865 966

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austen@chippychat.co.uk

SUNDAY 14th APRIL 2019

Issue 3 Volume 9 March 1 2019

Fixed fee of £100 + VAT per month & 0% commission FOR EVER!

Call: 01332 742514 Visit: www.app4takeaways.com 2

Chippy Chat & Fast Food Magazine • March 2019

The Year March-es On! The Year March-es On! Well already approaching the we have our great sausage feature

Austen AustenDack Dack

Publishing Editor Publishing Editor

end of the quarter of 2018!the e arefirst already approaching

chance to see what many top shops are too!

Hopefully busy one for enditofwill thebe firsta quarter of 2019! shops anditsuppliers as we Hopefully will be a busy oneapproach for shops

Our partner forour March usingfront-page and why? Also, we have greatis Pukka They sausagePies. feature too!supply millions of

Mother’s day as and too. and suppliers weEaster approach Mother’s Congratulations to all at Friars Day and of course Easter too.

pies fish and partner chip shops across Ourto front-page for March the and they is VAUK Whitley. They are lookhelping forward us to

Pride. Once again, they The unusual weather hashave given some delivered a fantastic trade show of our Coastal shops an unexpected

celebrate Pie Week. show welcoming National you to their Innovation If would like to14th advertise, in you Bolton on Sunday April. Get your

with even more visitors it seemed rise in sales, whilst one major chain than ever. the Wetherby Whaler were reminding A busy offering this month for your customers that their branches all have delights. First off we review many air con, in February! of our oil and fat suppliers giving A busy offering this month for your you the chance to see what many delights. First off we review many of top shops are using and why. Also, our oil and fat suppliers giving you the

get involved or tell us some FREE tickets now. news please email me austen@ If you would like to advertise, get chippychat.co.uk – thanks for your involved or tell us some news please support enjoy the issue. email me austen@chippychat.co.uk – Austen thanks for your support enjoy the issue.

Austen

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

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

3 3

Large Shoes to Fill! As John steps down Malcolm Large takes over at Fasfa

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

Chippy Chat & Fast Food Magazine • March 2019

asfa have announced the retirement of John Rutherford (seated below with Fasfa members meeting in London on 24 January 2019) and appointment of Malcolm Large as Executive Director. Having joined Seafish in 1985, Large is well known to UK seafood importers and has been the Head of International Trade and Regions at Seafish since 2013. Malcolm was instrumental in setting up the Fish & Chip Shop of the Year competition and managed the competition until 2001. Large said he is: “Delighted to be joining Fasfa and I look forward to continuing the good work that the association has been doing under the stewardship of John Rutherford” He went on to say he is “Passionate about the fish and chip industry and ensuring that friers around the country continue to serve their customers quality fish that is sourced from well managed sustainable stocks.” The directors of Fasfa, welcoming the appointment of Large, said: “Fasfa has benefitted vastly over the last period with John Rutherford at the helm. He has driven the association forward adding presence and credibility. The appointment of Malcolm Large with his industry knowledge and experience should allow a seamless transition and a bright future. Malcolm is committed to the ongoing promotion of FAS fillets into the iconic UK Fish and Chip shop market. We look forward to working with him as we feel he is a great catch for the Fasfa members. The directors would like to add their sincere thanks to John for all of his efforts and wish him a happy and healthy retirement.” Rutherford says he is delighted to be able to hand over to such an able successor as Large who shares the common vision for the long-term supply of sustainable, high quality fish fillets in particular to the UK fish and chip shop market, recognising the important role of portion control of a natural wild resource, fish being an essential part of a healthy diet. Malcolm Large can be contacted on 07375 561963 and by email mallarge@ btinternet.com Chippy Chat & Fast Food Magazine • March 2019

Inside

March 2019

That’s the Wey to do it!

Seaside Shop hits the 30-year mark

Touch, Taste, Try & Fry! Bringing Fish and Chips TO LIFE!

Diary Dates

6 8 10 12 14 16 18 20 22 24 26 30 32 34 36 38

Field to Frier

Sustainably sourced potatoes your customers will love

Champagne on Ice!

Rammi oCeanReserve Frozen at Sea

The Chips are Down!

Business or pleasure, dates not to be missed

FryMax

Fryers’ favourite launch new website

Papa’s Do Preach!

Papa boys go back to school!

‘The Lite-Sized Solution

Spent Out!

Consumers to change hospitality spending habits during 2019

40 44 46 44

A small insight into Frying Oil Filtration

Frywite To Come

Revitolised!

The VITO oil filter system

Possibilities In Potatoes! Latest sustainability report

KFE Annual Ball Everyone’s invited

Mcwhinneys

Are You a McWhinner?

Saved by the Gel!

ANSUL R-102 system extinguishes blaze

Food Map of Britain!

Food and drink SME landscape exposed

Take the Pledge!

Access nutritional information

No Urban Myth!

Es 30 tab Ye lish ar ed s

PremierLeague Oil Management!

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

• • • • •

Refurbished / Rebuilds / New Traditional & Dutch Makes Extraction Systems & Ductwork Shopfitting Design & Refurbishment Fire Damage, Repairs & Upgrades

A Canadian franchise model - Joey’s Urban

The Gluten Free Way! The Real Food Café

Chippy Chat & Fast Food Magazine • March 2019

For prompt, efficient service please call:

01553 772935

sales@klsonline.co.uk Chippy Chat & Fast Food Magazine • March 2019 In association with

Frying Ranges

That’s the Wey to do it!

Seaside Shop hits the 30-year mark By Louise Marshall and Mark Bennett

ennetts was founded in 1989, the fish and chip shop originally purchased by Terry & Jan Bennett. Early on, the business suffered a setback when a fire took hold gutting the entire building. From the ashes of the fire came an opportunity. With hard work and vision the business that both locals and visitors enjoy as a regular destination was born, Bennetts Fish & Chips. This year, on the 23rd March Bennetts Fish & Chips celebrates their 30th anniversary. 30 years has seen changes and has made some great memories. One of Mark’s statements of the business is the role they play in creating memories for other families, local or visitors, as they come to Weymouth Harbour, eat fish and chips, taking in the beautiful harbour views. The business, Bennetts Fish & Chips, is now run by brothers Mark and Nick Bennet and is a larger entity than the shop alone. Mark and Nick took the reins from their father over 3 years ago now and you can experience the quality of their fish and chips at events and festivals across the South West. The Bennetts Fish & Chip Shop (Takeaway and Restaurant) that customers experience today has been very much created by Mark and his brother. Upon taking over they undertook an ambitious re-brand and refurbishment. Nick, a train electrician, undertook a vast proportion of the refurbishment work himself. The

Chippy Chat & Fast Food Magazine • March 2019

design was created specifically to cater for the existing and new clientele. Mark explained that the year of the Olympics changed the landscape for the fish and chip offering in Weymouth. New visitors started to come, some previous visitors came back. With the new influx came new tastes and traditions. Bennetts Fish & Chips will now most likely serve Cod and Chips with white wine to one table and Cod and Chips with a pot of tea to another. The refurbishment really pulled the two audiences together, and of course didn’t leave the locals out. Mark and Nick have carried on from their father with the high focus on the quality of the products they serve. This starts with selecting only highest quality ingredients. Mark and Nick only use MSC certified fish on their menu and is now in the process of using RSPO certified frying medium. Mark believes that the in-shop restaurant experience stands them apart and continues to make the shop both the local and visitor destination point in Weymouth Harbour.

Major Events – Mobile Catering The biggest addition to the Bennetts enterprise sprung from the Channel 4 Fish Fight programme, headed by celebrity chef Hugh Fearnley-Whittingstall. Love him or hate him, team Bennetts embraced the activity and worked alongside the Channel 4 team attending events, even moving to pole and line to catch their Chippy Chat & Fast Food Magazine • March 2019

own mackerel to prepare and sell in the restaurant. Initially operating out of gazebos, Mark explained it soon became apparent that attending these events was back-breaking work without the right set up and within no time the Bennetts fleet started to become real. Mark and Nick have grown their mobile catering and events business, and encouraging customers to experience other species of fish. Mark is proud of their permanent menu favourite being their signature lemon sole roll with dill and lemon mayo. Today the brothers have a mobile events fleet of 4 vehicles; two purpose built Fish & Chip vans with bespoke ranges on-board to cater for large scale festival event through put and two further mobile trailers. One trailer has a permanent local location at the 500 pitch Weymouth Touring and Caravan Park, the other, affectionately known as “the transformer” can go to any large-scale festival or event and handle exceptionally high volume with it’s 4 pan central island range that folds out from inside the trailer.

Image & Education Bennetts as a business has moved to introduce fully branded corrugated packaging that can be recycled after use. Mark and Nick stop at nothing to ensure that quality is integral to everything they produce, from exquisite Rammi Cod through to ensuring even the cup of coffee is nonother than the best, served fresh from a bean-to-cup coffee machine. With increasing pressure on the key ingredients that make up the core Fish & Chip menu, Mark believes that more emphasis needs to go towards re-educating consumers to understand the value and the quality represented in a fish and chip meal. Also, their needs to be greater understanding as to the value of fish and chips as a dish, when compared to pizza for example. Fish & Chips is still excellent quality and exceptional value for money.

March Excitement & Activities To celebrate their 30 year milestone, Mark and Nick are offering 30 portions of free fish and chips on the 23rd of March, to the first 30 customers that come through their doors. And for the entire celebratory weekend of Saturday 23rd March and Sunday 24thMarch, they will be offering 30% off when you come to visit and eat at Bennetts Fish & Chips Weymouth. Photo Credit Ben Marinescu - Garnet Social

Chippy Chat & Fast Food Magazine • March 2019

Touch,Taste, Try & Fry! The Exhibition which brings Fish and Chips TO LIFE!

A Whitley will be hosting Innovations 2019, which is the North West’s major exhibition for the Fish & Chip and Fast Food Trade on Sunday 14th April 2019! It will give you the opportunity to visit a huge number of first-class exhibitors who will be presenting outstanding product innovations and concepts covering a range of Food Products, Drinks, Packaging Developments, Hygiene Solutions and the latest Catering Equipment all designed for your business. Expert exhibitors will be on hand to discuss which cooking oils and batter mix products are best suited for your business or even sample some great tasting curries and gravies. Why not try the many superb fish products on offer, including skinless, boneless tightly graded Cod or Haddock from Rammi and Norebo. Spend some time with the cutting crew who will be preparing fish ready to be fried. Many exhibitors will be cooking their products ready for you to sample, including the excellent quality of 42nd Street Frozen Foods, featuring our ‘Classic Sausage’, the number one selling catering sausage, quality Beefburgers and a great range of whole muscle chicken products for you to taste. You can enjoy tasting pies and puddings from Hollands, Pukka and Wrights. If it is packaging you are after, then look out for our great ranges of ‘Real Food’ and ‘Hook and Fish’ branded packaging, the environmentally friendly range of Bio Boxes, an excellent range of corrugated boxes including the excellent two

compartment boxes as well as a broad range of carriers - all specifically designed for the Fish and Chip Trade. Come and talk to our Waste Oil Collection Service experts, who will be on hand to answer any of your queries. Use the opportunity to find out about the latest technologies being introduced by the leading range manufacturers and get a good deal on Bold Catering Equipment. We will also bring you industry leading Oil Filtration Companies, with products to ensure that you are getting the best and most out of your oil. • Visit the Drywite Equipment Shop and enjoy HUGE SAVINGS on our extensive range of catering equipment and utensils. • Take advantage of the many MoneySaving offers which will only be available on the day. • Children can take part in a Fun Kid’s Competition with prizes to be won. Entry to Innovations 2019 is completely FREE!! And all V.A. Whitley Customers will automatically receive a personal invitation for the exhibition three weeks beforehand. If you are not a customer of V.A. Whitley then please call 01706 364211 and we will be delighted to send you your invitation. Regular updates will be posted to our Twitter (@VAWhitley1899), Facebook ( f a c e b o o k . c o m / VAW h i t l e y 1 8 9 9 ) an d In stagram (In stagram.co m/ VAWhitley1899 - so sign up today. Also, check our website www.vawhitley. co.uk/Innovations2019 for all the latest news. We Look Forward to Welcoming You! Innovations 2019 - Premier Suite, University of Bolton Stadium (Formerly The Macron Stadium), Junction 61, Burnden Way, Bolton, BL6 6JW

THE UNIVERSITY OF BOLTON STADIUM, BOLTON 8

Chippy Chat & Fast Food Magazine • March 2019

SUNDAY 14th APRIL 2019

Chippy Chat & Fast Food Magazine • March 2019

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9Points Chippy•Chat & Fast Food Magazine • March 2019 Chippy Chat & Fast Food Magazine • March 2019 Free 9Parking Easy Access • Superb Facilities • Sampling • Demonstrations • Meeting

Diary Dates

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

3rd March What’s Cooking? 2019

29th APRIL - 5th MAY UK Coffee Week

The Big Henry Colbeck Show It’s back and it’s in Edinburgh at the Royal Highland Centre.

17th March

12th May

Fry it 2019

If you are planning a UK Coffee Week promotion let us know. Email - austen@chippychat.co.uk

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

25th - 27th March KFE On a Mission The KFE School of Frying of Excellence go out on the road in a fundraising initiative to support the Fishermen’s Mission www.kfeltd.co.uk

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

21st April National Tea Day Get the Kettle on! If you are planning a National Tea Day promotion let us know. Email austen@chippychat.co.uk

‘The best one ever’ ‘Great hotel great food great entertainment and great company’ Just some of the comments following the 2018 KFE Ball held for the first time at The Belfry! www.kfeltd.co.uk/about-us/dinner-dance

7th June International Fish& Chip Day National Fish and Chip Day 2019 In association with NEODA is on Friday June 7th. Let us know what you are doing.

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

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 • March 2019

KFE ON A

MISSION

MONDAY 25TH – WEDNESDAY 27TH MARCH

2019

KFE On a Mission! THE SCHOOL OF FRY ING EXCELLENCE IS BAC K ON TOUR YOUR WHOLE TEAM FROM

GET TRAINING FOR

AND JOIN US FOR

IN EXCHANGE FOR

OUR CHARITY DINNER

AWARD WINNING TRAINER S, A DONATION

AT THE SCALLOP SHELL,

BATH

In support of

WITH THE SUPPORT OF OUR FRIENDS AT

Our fishermen are the foundation of the UK’s fish & chip industry and without them it wouldn’t exist. To recognise their efforts and to raise money for the Fishermen’s Mission KFE’s School of Frying Excellence, with the support of NFFF trainers, are hitting the road again for a UK tour in March 2019.

n 2017 the tour raised a huge £13k for the charity and KFE are looking to top that in 2019. From 2527 March 2019, 10 ‘rock stars’ of the industry will be touring the country and providing training sessions in fish & chip shops, in exchange for a donation to the charity. All of the trainers are National Fish & Chip Awards winners and they’ll be openly sharing their winning knowledge and experience. The 3-day event will then end in style with a charity dinner at Award Winning shop The Scallop Shell in Bath. Guests at the dinner will be able to bid for some incredible lots in the Fishermen’s Mission charity auction. Just some of these include 1 tonne of batter, a Bold Batter Mixer and £300 TQ vouchers. Tanya Henderson tells us about the success of the last campaign: “The support that we received from the industry was overwhelming. We had some amazing feedback from the fish & chip shops that took part in the training and the charity dinner really brought the industry together. The most important thing to come out of the activity was the money that we raised for The Fishermen’s Mission, which went on to help the families of 16 UK fishermen that lost their lives in 2016”. Fishing remains the most dangerous peacetime occupation with 100 UK fishermen losing their lives at sea over the last 10 years. To receive award training for you and your staff, whilst supporting this incredible charity just email sales@kfeltd.co.uk to register your interest. All that KFE ask for is a minimum donation of £250. 11

Chippy Chat & Fast Food Magazine • March 2019

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

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. Bruce Graham from The Eating Plaice in Ross-Shire

WHY DID YOU CHOOSE KFE AND KIREMKO? • Excellent build quality • Reliability • Support from the Sales Team and Engineers

HOW HAS IT HELPED YOUR BUSINESS? • Increased speed of service • Better quality fish & chips measured by repeat business levels • Lower oil consumption • No visible increase in energy bills even though the shop’s busier and we’re running a bigger, more powerful range

To ﬁnd out how a Kiremko Range can change your business, give us a call on 01778 380448 or email sales@kfeltd.co.uk 11 Chippy Chat & Fast Food Magazine • March 2019

Fryers’ favourite launches new website Frymax are pleased to announce the introduction of our new website. Through our close connection with the Fish and Chip Shop trade over many years we have accumulated a vast amount of knowledge and experience. These we have combined to provide a comprehensive guide into the art of frying including information, tips, support and help which will appeal to both the seasoned fryer as well as newcomers to the Fish and Chip Shop business.

So, who are we? Frymax was launched over 60 years ago and remainsthe brand-leading oil for the Fish and Chip Shop industry.

The Frymax Brand and Product The foundation of the success of Frymax is the product which has remained unchanged since launch. It is 100% natural palm oil, fully sustainable and certified by the RSPO. Frymax continues to guarantee consistently good, delicious results and long lasting performance without deterioration in quality. It is as good and relevant today as it always has been and is rightly described as "The Fryers Favourite.”

Our expert Ambassadors can help develop business We have recruited a team of Award Winning Frymax Ambassadors to offer help and advice to customers to assist in their business development. The majority of our ambassadors are experienced current or former fryers themselves who can provide invaluable help in developing successful fish and chip businesses.

Chippy Chat & Fast Food Magazine • March 2019

We have a great new blog You can stay abreast of all the latest news and developments in the frying industry with our up-to-date blog. Everything from news stories to industry insights to fish and chip trivia will regularly be uploaded for your interest.

Become a Frymax Member Get full access to the Frymax team, network of Ambassadors and abundance of exclusive content by becoming a Frymax member today. Frying videos, exciting competitions and expert advice await all our members. And what’s more, sign up is completely FREE!

Benefits of Frymax membership • Competitions - there will be a number of competitions to test your skill and the chance to win some great prizes. • Technical Support – receive one-to-one technical support to ensure you are getting the most out of your frying oil. • Brand Support – our support team can help Frymax users with branding, marketing and any other forms of promotion. • Frying Guide Video – get unrestricted access to exclusive video content such as our insightful Frying Guide. • 25+ Reward – have you been using our frying oil for over 25 years? You may be eligible to receive a free plaque commemorating your long-standing partnership with Frymax.

Sign up for FREE Frymax membership today! Information, knowledge sharing and integration are all key to ensuring that the Fish and Chip trade in this Country continues to develop and be successful. The aim of our website is to provide that information and knowledge whilst our Members will encourage integration and the development of a Frymax Family all working together for the good of the industry.

Take Advantage of This Great New Site by visiting www.frymax.co.uk

RSPO-2-0677-16-100-00

The Fryers’ Favourite For Over 60 Years. 13

Chippy Chat & Fast Food Magazine • March 2019

Papa’s Do Preach! Papa boys go back to school!

he team from Papa’s Fish and Chips have recently visited a local school the Oasis Academy, in Wintringham and have been in the class room teaching. Austen Dack caught up with George Papamadou to ask more. This lesson is part of the school ‘Raising Aspirations and working with local Employers’ program for Year 11 Hospitality Students. This wasn’t a ‘one off’ and we aim to visit at least one school each month. We have had a lot of hospitality students visiting the restaurants for work experience. We also regularly invite local primary schools to learn more about the provenance of our signature dish - the children especially love learning with whole raw fish and making batter. How long have you been going to schools? For the last 5 years we have been visiting schools and inviting schools to visit our restaurants to learn more about hospitality, fish and chips and the history of the nation’s favourite dish. What is the reaction been like? Children are always extremely engaged and love the opportunity to learn something new about a meal they’ve all enjoyed several times. Teachers love the opportunity to teach practical skills and develop career prospects. The best feedback is always from parents who love the opportunity we have given their children and the refreshing approach it takes.

Chippy Chat & Fast Food Magazine • March 2019

What are the aims? We always aim to encourage young people to view a job in Hospitality as a career. We also aim to dispel any myths and distance our dish from other fast-food operations. We always promote our meals as great quality food cooked to order as fast as possible. Why is it important? This is the future generation and we have seen a massive increase in our social media interactions and visits from young families since engaging with them. Had many of them actually eaten fish and chips before (as opposed to just chips, or pizza etc?) Fish and chips are a staple of the Yorkshire and Lincolnshire diet - but it is a pleasure to be able to provide a high quality and nutritious meal for the children. It is also extremely important for us that we educate them on what makes a great quality fish and chip meal and the benefits of sourcing sustainably, thin batter and chunky chips. Have you been doing similar things in local schools? Email austen@chippychat.co.uk

Contact

Nortech Foods Limited Ings Road Doncaster South Yorkshire DN5 9TL Tel: +44 (0) 1302 390880 Fax: +44 (0) 1302 390404 Email: info@nortechfoods.co.uk

Chippy Chat & Fast Food Magazine • March 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.

Box contains 20kg (4 x 5kg)

It’s naturally lower in trans fats, non-hydrogenated and delivers the highest performance with the greatest economy. Use Superior high frying fat and enhance the taste of your fried food.

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

Chippy Chat & Fast Food Magazine • March 2019

PremierLeague Oil Management!

A small insight into Frying Oil Filtration - Premier 1 Filtration Ltd By Steve Calvert

iltration is a topic that is now more important to Fryers than it has ever been in the past. Filtration is traditionally, a process designed to remove particulates. For Frying oil, the target is longer oil life and healthier product, thus cost savings and a happier customer. The Filtration and Treatment of frying oil is a very complex process with the oil changing composition throughout its life cycle. The main elements that accelerate the degradation of the frying oil are all part of the frying process, air, moisture, heat and contamination from the food itself. The ratio of these elements depicts the way that oil degrades, E.G. frying at lower temperatures, hot oil & food not being added for long periods, operating only at lunch or evenings, freshly breaded products compared to potato chips, type and location of heating. For Frying oil filtration, we (P1F) use 2 main types of oil filtration. “Passive” & “active” as coined by Dr Michael Blumenthal: a) Passive Filtration, which will remove solid particles, but does not have any direct effect on oil chemistry. Filter media such as wire screens, filter paper and filter bags perform a passive filtration and are generally used as a pre-filter as found in the Merlin Master-Fry and Frying range Basket filters. a) Active Filtration, whereby the filter media will react with components both in the oil and those released from the food, to remove and/or alter them. Filter Media such as SuperSorb®CarbonPads will remove metals, such as calcium, magnesium and sodium from frying oil, which a paper filter can never do.

Single-Pass Filtration The “single-pass” phrase refers to the ability to filter the oil in one pass of the oil through the filter media, which is a benefit in saving time, rather than having to “polish” or re-circulate the oil many times as is required with filter paper and also powder. Systems that use the White Superpad and the SuperSorb® CarbonPad are single pass filtration systems. Depth Filtration Filtration that uses a filter media that entraps unwanted particles through the thickness of the filter and not only on the surface. White Superpad and the SuperSorb® CarbonPad are “Depth Filters”

What’s the difference between White SuperPad and SuperSorb®Carbon Pads: This is a question that we at P1F are asked almost daily! White SuperPad: The 3-dimensional porous structure of the pad creates a tortuous path of channels and can mechanically retain smaller particles within the pad. This is the benefit of using a depth filtration media to filter your oil each day. Due to its depth filtration properties, has ability to filter effectively holding up to the performance required, so that a single White Superpad can be used to filter up to four or five pans per filtering session [depending on how much food you are frying]. ……. break open the pad, once used and has cooled down sufficiently, you will be able to see with your own eyes, the particles that have been trapped by the pad, more easily than with the (darker) SuperSorb® CarbonPad. SuperSorb®Carbon Pad: The activated carbon enlarges the surface area within the pad - one teaspoon of activated carbon can have a surface area comparable to a football field. The activated carbon can “adsorb” these particles within the oil, which bind to the carbon within the filter pad. www.premier1filtration.com 01325 377189 ino@premierfiltration.co.uk

Chippy Chat & Fast Food Magazine • March 2019

Premier 1 Filtration - Proud to Supply Krispies The Nation’s Number 1 Chippy Steve Calvert MD at Premier 1 Filtration, said: “Congratulations to Krispies Fish and Chips, Exmouth. Premier1 Filtration are one of the major suppliers of Filter Machines, Filter Papers and Filter Pads to Fish and Chip Shops, Takeaways, Restaurants, Schools and Hospitals across the UK and Europe. We are a proud supplier to the Number 1 Fish and Chip shop in the UK.”

Premier1 Filtration Ltd Little Kneeton Kneeton Lane Barton DL10 6NB Phone/Fax: - 01325 377189 07836 370234 www.premier1filtration.com 17 50% shipping discount on all web orders Chippy Chat & Fast Food Magazine • March 2019

Chippy Chat & Fast Food Magazine • March 2019

The Q Partnership; Friars Pride, Henry Colbeck & V A Whitley, members of RSPO – Roundtable on Sustainable Palm Oil support working to achieve 100% Sustainable Palm Oil in the UK by 2020 Moving away from Palm Oil is Not the Answer

There are many mixed messages regarding Palm Oil in the media, and many over- shadowing the voices of reason. RSPO – Roundtable on Sustain Palm Oil and many conservation organisations, like Chester Zoo, continue to advise not moving away from using palm oil. This is not the solution, in fact moving away from Palm Oil will have the opposite impact, the results will be negative.

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Palm Oil is Vital

Experts are coming forward to confirm Palm Oil should continue to be used for food production and frying. Their message is united and powerful; the solution is not to stop using palm oil. Other crops cannot pick up the short fall and many alternatives often have a far greater impact on the natural world. The welfare and protection of people, animals and the natural environment will not improve through stopping purchase. The solution is to move forward using 100% certified sustainable palm oil.

People & Communities

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Friars Pride, Henry Colbeck & V A Whitely have been leading the way moving towards 100% Certified Sustainable Palm Oil for over 3 years. We are at the forefront as distributors in the UK. We are fully audited RSPO members, we are committed to the drive to support the palm oil industry to evolve and achieve its goals. FriWite is RSPO audited 100% Certified Sustainable Palm Oil.

FriWite – 100% Certified Sustainable Palm Oil

You can help and continue to use palm oil. When you choose FriWite, you are purchasing palm oil with a clear conscience. You can be confident that we audit the supply chain and you can tell your customers that you are frying in palm oil that is helping ensure the protection of the rainforest, the habitats of many species including the orangutans. Importantly, you are safe guarding children and communities involved in the production of palm oil, giving them a better future.

The story of the plight of the orangutan and the loss of rainforest through deforestation is what we read about and see all over social media. The plight of people, especially forced child labour and low or unpaid wages to the communities that support the growth, harvest and production is ignored. It is only through working with plantations and growers, supporting them and helping them that sustainable palm oil is achievable. If we all walk away, the situation will become worse. Worse for the environment, wildlife and people. To try FriWIte or for free information and post of sale to explain FriWite and RSPO to your customers, phone your supplier

FriWite is exclusive to Friars Pride, Henry Colbeck and V A Whitley. For more information, please make contact with your supplier. 18

FriWite - Friars Pride, Henry Colbeck & V A Whitely - The Q Partnership – RSPO members

Chippy Chat & Fast Food Magazine • March 2019

Friars Pride on 01733 316400

Henry Colbeck on 0191 482 4242

V A Whiltey on 01706 364211

Chippy Chat & Fast Food Magazine • March 2019

Fry ReSPOnsibly with

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And be ReSPOnsible towards: • Wildlife • People • The Environment

FriWite® is produced using only RSPO certified sustainable palm oil. What does this mean for you? When you use FriWite you can be assured that the utmost is being done to protect wildlife, people and the environment. This makes FriWite a winning combination with its pure and light fry, extended frying life and no hydrogenated fat. To find out more about FriWite and our RSPO membership go to:

friwite.com rspo.org

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Exclusively available from The Q Partnership: Henry Colbeck Ltd Friars Pride Ltd V A Whitley Ltd www.colbeck.co.uk www.friarspride.com www.vawhitley.co.uk 19 19 Chippy Chat & Fast Food Magazine • March 2019 Chippy Chat & Fast Food Magazine 2019 0191 482 4242 01733 316400 01706• March 364211

Revitolised!

VITO oil filter system benefits top 10 shop in Wales! By Ouday Hikary

y brother Emir and I wanted to open a fish & chip shop and with the help of our good friend Frank Romanello, who has 40 years’ experience in the trade we were guided through the set- up, training and Hiks Fish Bar was born in Swansea in 2010. We quickly realised that opening a new business was stressful and it took its toll on both of us which resulted in us parting ways. I had come to love frying fish & chips and meeting new people so I embarked on a new venture and bought a shop in Neath in 2011 and opened Hikary’s Fish Bar. One thing I had learnt throughout was that I wanted to serve fish & chips the way I like to eat it and by doing this I was awarded Regional Winner in the Independent National Fish & Chip Awards Top 10 in 2016. While using the best quality fish, potatoes and oil, I also wanted to invest in a filter system which would enable me to consistently fry in clean oil and serve the best fish & chips to my customers, after all what is the point of using the best ingredients if don’t look after your oil. So I chose the VITO as it saves me a lot of labour time as I can filter my oil when it is hot. I filter morning, afternoon and evening as it only takes 5 minutes! Even when it is

Chippy Chat & Fast Food Magazine • March 2019

busy. I now find myself not changing oil as much, the oil is not as dark as it was, and all of my battered product is consistently good. The system has fitted into my daily work routine very easily and I continue to be so surprised at the amount of carbon the VITO pulls out. I h ave ve r y q u i c k l y s e e n a b i g improvement in the quality of my oil and it lasts so much longer giving my customers a better product that I always strive for. I have already recommended it to some of my friends and they are also extremely pleased with it, I can see the VITO paying for itself very quickly. So all round I am very happy with my business now and YES I have even made up with my bro! www.vitouk.co.uk

Contact Vito Oil Filter System T: 01953 851 914 M: 07437 017540 E: sales@vitouk.co.uk www.vitouk.co.uk 38 High Street, Watton, IP25 6AE

Chippy Chat & Fast Food Magazine • March 2019

See us on stand 27 at 2

www.msc.org/uk

Chippy Chat & Fast Food Magazine • March 2019

Possibilities In Lamb Weston / Meijer publishes latest sustainability report

Summary |

Seeing possibilities in sustainability Sustainability Report 2017-2018 Lamb Weston / Meijer

Chippy Chat & Fast Food Magazine • March 2019

fter environmental and health gains, soil health becomes Company’s top priority Together, Lamb Weston Holdings Inc. and Lamb Weston / Meijer is the #2 global supplier of innovative, frozen potato products. Last year the company provided 80 million portions worldwide, from 6.3 million tons of potatoes, out of 24 factories. But size and scale are no barrier to the Company’s commitment to the environment and its untiring efforts to reduce emissions, cut waste and increase sustainability. In the last ten years, Lamb Weston / Meijer reduced CO2 emissions by 30% and used 24% less energy per ton of product. It also increased its use of healthy vegetable oil to 86% of its pre-fried products and uses only recyclable plastic in its packaging. This is disclosed in the latest Sustainability Report (2017-2018) which is published annually and in it, Lamb Weston / Meijer announces soil health as a top priority in collaboration with its growers. CEO, Bas Alblas, comments; “There is clearly a polarisation taking place in many areas, Brexit being one example, the imposition of trade tariffs another. One of the consequences of this is the sub-optimisation of world trade, which creates transportation issues that, ultimately, result in the consumption of more energy. “A second consequence is that it pushes sustainability further down the agenda. On the other hand, we have extreme weather which negatively impacts crop yields, one third of food still wasted globally, and millions of consumers indicating how concerned they are about packaging waste and plastics ending up in the oceans. This drives businesses to step up their actions.” Last year Lamb Weston / Meijer added ‘sustainable agriculture’ to its six focus areas for sustainability. Closer collaboration with growers is key to its Sustainable Agriculture Plan. This focuses on healthy soils as the most valuable and scarce natural resource growers use. Other relevant topics in the plan are water, greenhouse gas emissions, plant protection products and biodiversity. Chippy Chat & Fast Food Magazine • March 2019

Potatoes! Dealing with drought “Declining soil health is a major issue”, Alblas adds. “It is absolutely vital that we tackle this. The biggest impact we can have, is by working more closely with our growers.” Lamb Weston / Meijer feels obliged to support its growers in dealing with the effect of climate change. In 2018 growers had to deal with excessive drought. This underpins the importance of Lamb Weston / Meijer’s collaboration with its growers. Healthy soils support the natural water holding capacity. Combined with water-efficient irrigation such as drip irrigation, the grower protects both crop quality and the ground water level.

‘Sustainable Seven’ achievements Water belongs to Lamb Weston / Meijer’s Sustainable Seven, which are the seven pillars of their sustainability strategy. Up to 2018 Lamb Weston / Meijer managed to reduce its water intensity by 3.8%, compared to 2008. Other important achievements disclosed in the new Sustainability Report 2017-2018 are 24% lower energy intensity and 30% lower CO2-emissions intensity, both compared to the 2008 baseline.

Cutting the product carbon footprint from field to fork Next to the reduction of the carbon footprint from processing, a substantial CO2 reduction is achieved by more efficient transport to customers. Optimizing the routing in collaboration with their logistical service

Chippy Chat & Fast Food Magazine • March 2019

partner, and increasing shipments via water- and railways, Lamb Weston / Meijer reduced its annual road kilometres by 6.5 million and cut 6,033 MT CO2 emission from transport. The carbon footprint from field to freezer was cut by 20.4%, and from cold store to customer by 8.8%, both compared to 2008. This means a 20% smaller total product carbon footprint from field to fork.

Caring about the environment, nutrition and health From a circular point of view, Lamb Weston / Meijer achieved that 97.3% of its by-products and waste streams are reused, recycled or recovered, while products are packed in 100% recyclable plastic and cartons made from 100% recycled, FSC certified cardboard. From a nutrition and health perspective, they managed to increase the use of healthier vegetable oil to 86% of all its pre-fried products sold. In the past 10 years they cut 30% salt from their premium fries and 10% from seasoned potato products, while half of their total volume sold contains no added salt. If you want to read more about Lamb Weston / Meijer’s achievements so far, and its targets towards 2030, go to www. lambweston.eu/sustainability to view the full Sustainability Report 2017-2018 online or download their summary report, available in seven languages as a pdf.

For innovative ideas, recipes and potato

inspiration, head over to www.lambweston. eu/uk , call 0800 963962 or email us at salesUK@lambweston.eu

Chippy ChippyChat Chat&&Fast FastFood FoodMagazine Magazine••March March 2019

Chippy Chat & Fast Food Magazine • March 2019

UK No. 1 Fish and Chip Shop Winner

UK WINNER

Huge congratulations to Tim and Kelly of Krispies, Exmouth, Devon. Philip and Brendon of Williams Potatoes and Catering Products are honoured to be supplying Krispies with quality potatoes, peelers and chippers. Tim and Kelly said “We have been using Williams Potatoes for the past 20 years, the company have been outstanding in their service to us and we are pleased to be working with another local family business. Philip and Brendon understand the needs of us, as the customer and are happy to always source the best quality potatoes for us. We look forward to continuing our relationship with them for many years to come.”

Williams Potatoes Exeworthy Farm Staplake Lane Starcross Devon EX6 8QT

01626 890871 info@williamspotatoes.co.uk www.williamspotatoes.co.uk

Chippy Chat & Fast Food Magazine • March 2019

Are You a McWhinner? P eople have been enjoying McWhinney’s Irish Pork Sausages since 1898. Six generations of McWhinney’s later, people still love the succulent taste of a great McWhinney’s Irish Pork Sausage made by Kevin McWhinney and his family in Bangor, County Down. Great chefs know that McWhinney’s only use quality cuts of pork to make their pork sausages. They also know that there is an art to “plating up” - but a great sausage masterpiece should only contain a McWhinney’s Irish Pork Sausage.

Chip Shops To increase your profits visit our website www.mcwhinneys.com The very best chip shops should only use the very best produce and the very best always use McWhinney’s Irish Pork Sausages. But they don’t just do that for the quality they do it to boost profits as well. Great chip shops always follow the McWhinney’s simple three step challenge: • They pay a few pence more for a 70% McWhinney’s Premium Irish Pork Sausage • They charge more for them • They watch profits soar through higher sales and repeat business Be a great chip shop today. Do it with McWhinney’s.

Don’t Just Take Our Word For It! Foster’s Fish ‘n’ Chips

“We stock McWhinney’s Premium Irish Pork Sausages because they are, quite simply, the best Chip Shop sausages by quite some distance. They are high quality and our customers love them.” “We have had fantastic McWhinney’s Irish Pork Sausages for more than 20 years and no sausages compares to their excellent flavour and taste. With their point of sale material and marketing, it is no wonder that they are, by far, the leading sausage in the UK.” Gareth Foster of Foster’s Fish ‘n’ Chips in Didsbury and Alderley Edge, Cheshire

Chippy Chat & Fast Food Magazine • March 2019

Tommy’s Fish & Chips

“We have had fantastic McWhinney’s Irish Pork Sausages for more than 20 years and no sausages compares to their excellent flavour and taste. With their point of sale material and marketing, it is no wonder that they are, by far, the leading sausage in the UK.” Dominic Hassan of Tommy’s Fish & Chips of Ballykelly Co. Derry.

Flounders Fish and Chips “McWhinneys are a first-rate sausage that we have been using in our shop since we opened. After weeks of trying different brands and makes to sell in our shop it was clear there was only one sausage for the job. They are a quality meaty sausage full of flavour and taste. They do not dry out and hold well in the cabinet and they batter up perfectly, not losing any shape or substance. We wouldn’t use any other brand now which is why our customers keep coming back for more!”

Contact McWhinney’s Sausages Ltd, 10 Balloo Way, Balloo Industrial Est., Bangor, Co. Down, N. Ireland, BT19 7QZ Tel: 028 9127 1811 Fax: 028 9127 1795 Email: info@mcwhinneys.com Web: www.mcwhinneys.com

Chippy Chat & Fast Food Magazine • March 2019

McWHINNEY’S

SAUSAGE BREAKFASTS

WE USE

BECAUSE WE CARE! Quality Irish Pork Sausages

Telephone: 0044 28 9127 1811 | Website: www.mcwhinneys.com 27 27 Chippy Chat & Fast Food Magazine • March 2019 Chippy Chat & Fast Food Magazine • March 2019

Chippy Chat & Fast Food Magazine • March 2019

Saved by the Gel!

ANSUL R-102 system quickly extinguishes fish and chip shop blaze Profile

Scotts of Helmsley is a typical and popular outlet in North Yorkshire. Using sustainable local sources, it has branched out from pure fish and chips to offer many other dishes including pies, salads, soup, beverages and puddings. It incorporates a 60-seat restaurant and has an award-winning glutenfree range.

Scope of works

Scotts uses a high-efficiency cooking range with four cooking bays, or pans, containing vegetable oils that generate high temperatures and so create a potential fire hazard. The range is semi-open to the public area and adjacent to the 60-seat restaurant. Potential damage is increased because the building is situated in a terrace of shops. Underlining the need for an effective fire suppression system, Michael Mitchinson of Scotts says: “Safety of our staff and customers is of paramount importance. On a standard range, you have four big pans and if you don’t have such a system in place, as well as danger to people, a fire can have very serious financial consequences for the business. I recall an instance when a shop was shut for eight months following a blaze.”

Solution

Systems for Kitchen Cooking Equipment R-102

Needing a specialised restaurant fire suppression system, Scotts turned to Johnson Controls for the answer. “Johnson Controls’ ANSUL brand is a market leader in restaurant fire suppression and it also understands the special requirements of the fish and chip industry more than other vendors,” said Mitchinson. Johnson Controls recommended an ANSUL R-102 Restaurant Fire Suppression System – a favourite choice for worldwide food service kitchens. ANSUL R-102 systems are flexible in design and use the ANSULEX low pH liquid agent which quickly knocks down flames and cools hot surfaces while generating a tough

Chippy Chat & Fast Food Magazine • March 2019

vapour-securing blanket that helps prevent fire reflash. Scotts’ ANSUL installation features two liquid delivery nozzles over each pan, aimed specifically at the hazard areas on its range. For comprehensive protection, the nozzles are configured to deliver an overlapping discharge pattern. As well as providing the best protection this design is the most economical use of liquid agent which reduces the size and quantity of storage tanks and associated hardware.

Within two months of installing the ANSUL system, Scotts had very real proof of its efficiency. While setting up in the morning, before the shop was open, a member of staff switched on one of the range pans. Not realising that the pan contained no oil, the worker went off to do another task. Residue in the pan caught fire and the ANSUL system was quickly activated. “The pan was immediately covered in liquid agent which put the fire straight out,” said Mitchinson. “If the ANSUL system had not been in place the fire would have spread and the damage would have been a lot more significant because this type of fire can be very difficult to deal with.” As well as avoiding damage and injury, the speed with which the fire was put out was also good news for the business. Following a clean-up, a Johnson Controls distributor visited the premises at 6am the following day to refill the ANSUL system. The shop was re-opened for business with just the loss of one day’s takings and a callout charge. “In my opinion, having a fire suppressions system like ANSUL should be made a necessity for any company trading in this industry. If we had not had the fire suppression system, we could have lost the shop and a couple of buildings either side. I would recommend the ANSUL system to anybody. It’s a very good investment.” concluded Mitchinson. Chippy Chat & Fast Food Magazine • March 2019

Chippy Chat & Fast Food Magazine • March 2019

The Food Map of Britain! The UK’s food and beverage SME landscape exposed

ecent data* suggests that there are over one hundred and seventy thousand (176,310) Small and medium-sized enterprises working in the food and beverage sector within the UK. With a total of over one and a half million (1,667,265) SMEs in the UK, the food and beverage industry make up eleven percent of the UK’s SMEs. The region most densely populated with food and beverage SMEs is London, housing just under thirty thousand (29,575) SMEs. The Region least densely populated with food and beverage SMEs is Wales. Across the UK, over seventy percent of SMEs are registered as micro businesses – an indicator that the appeal in developing a business from scratch is far from being in the decline. The importance of small and medium sized businesses to the economy is significant with over fifty-one percent of total revenue and over sixty percent private sector employment driven by SMEs** and because of this, it’s becoming more important than ever before to ensure these enterprises are supported in every way possible to protect the UK economy. Bizdaq – an online platform for the buying and selling of businesses – has created an interactive online map that provides an overview of UK SMEs, including which regions

are most and least heavily saturated with SMEs and which industries are dominating the SME landscape. The dominating SME industries in the UK are the wholesale of retail trade, repair of motor vehicles and motorcycles, accommodation and food services, and education. Sean Mallon, CEO and founder of Bizdaq commented: “SMEs contribute so much to the economy, it’s great to have the ability to identify areas with low SME numbers such as Northern Ireland and the North East where the development of SMEs would be hugely beneficial.” To view the map, go to: www.mybizdaq. com/smes-in-the-uk. For further information about Bizdaq, visit: www.mybizdaq.com *All data has been attained from the Office of National Statistics (ONS) from 2018. All figures are rounded to avoid disclosure. Values may be rounded down to zero and so all zeros are not necessarily true zeros. Figures may differ by small amounts from those published in ONS outputs due to the application of a different rounding methodology. https://www.mybizdaq.com/smes-in-theuk#location=UK&business=-Food%20 and%20Beverage%20Service%20Activities

Food and Beverage Service Activities

Scotland 13995

NI 4340

North East 7010 North West 18465 Yorkshire 14555

West Midlands 13815 Wales 8425 South West 15825

Chippy Chat & Fast Food Magazine • March 2019

East Midlands 11435 East 15285 London 29575 South East 23585

Chippy Chat & Fast Food Magazine • March 2019

Take the Pledge! Three in five (61%) UK adults say they find it difficult to access nutritional information when eating out

s portion control and lite bite meal options enough for us, and do we inform our customers? Diabetes UK is calling on the outof-home sector to recognise their responsibility to help consumers eat more healthily, after a survey commissioned by the charity revealed that more than three in five UK adults (61%) say they struggle to find information on nutritional contents of food brought from restaurants, cafes and takeaways. With half of respondents (49%) reporting they eat dinner out once a week or more, the charity is calling on food outlets in the out of home sector (restaurants, takeaways, cafes) to take action and give customers the information they need to make healthier choices. It’s vital that consumers have the information they need to make informed and healthy decisions about the food they’re eating out to help tackle the UK’s obesity crisis and stem the growing numbers of people developing Type 2 diabetes. Three in four people (76%) said they believe that restaurants and cafes should display calorie information on their menus. People with diabetes have also called for clearer, more consistent food labelling to aid diabetes management. Helen Dickens, Assistant Director of

Chippy Chat & Fast Food Magazine • March 2019

Campaigns and Mobilisation at Diabetes UK, said: “With three in five people struggling to find information about what’s in the food they’re eating out, the industry has a responsibility to help customers eat as healthily as possible and tackle the UK’s obesity epidemic. “The UK public tell us they love eating out, and regularly; but without the information available to make healthy choices, it can be a minefield. Our Food Upfront pledge can help change this and help make the healthy choice the easy choice for all consumers.” Diabetes UK has launched the Food Upfront game, challenging users to guess what’s in the food you eat while out and about: https://foodupfront.diabetes.org.uk/ Following Diabetes UK campaigning, the UK Government is consulting on legislation to mandate consistent calorie labelling in England in the out of home sector. Diabetes UK is urging the industry to show that they are serious about fighting obesity and helping customers make healthier decisions by adopting the Diabetes UK Food Upfront pledge. Three in five (60%) respondents to Diabetes UK’s polling in January 2018 said they’d be more likely to spend money in an establishment with traffic food labelling. www.diabetes.org.uk/get_involved/ campaigning/food-upfront-campaign Are you labelling your takeaway and eat in food options? austen@chippychat.co.uk Chippy Chat & Fast Food Magazine • March 2019

Chippy Chat & Fast Food Magazine • March 2019

No Urban We take a look at a Canadian franchise model Joey’s Urban

his month we luck at a franchise model in Canada. With a few lessons to learn, especially a few menu ideas that we could adopt here in the UK. The business evolved from a sister company Joey’s Seafood Restaurants who have been serving fish and chips in Canada for over 25 years. The new Joeys Urban chain have created a streamlined menu with a few distinct areas of expertise, providing global flavours, made fresh and focusing on Poutines, Fresh Street Tacos, and their Famous Fish and Chips! These flavours are brought to customers in a vibrant and contemporary space where you can eat in comfort. They are a part of Canada’s Largest and Fastest growing Fish and Chip chain, with over 25 years in business and 70 locations across Canada. Joey’s Urban is a unique concept that provides tremendous support to their franchise partners’ and Joey’s promise to their partners is to constantly and consistently work with Passion, Urgency and Excellence PASSION At Joey’s their Passion is people. They love dealing with everyone; at a dining room table, a hostess stand or a boardroom table. They believe in replicating their original success and improving partners’ quality of life. They treat all Franchise Partners as family. Building relationships

Chippy Chat & Fast Food Magazine • March 2019

Myth! with their partners is key to help encourage them in their businesses, and they work hand in hand to help them succeed. A feature of Joey’s Urban is the open kitchen, where the activity entertains guests and accentuates the freshness and quality of products. An open kitchen also gives Franchise Partners and their staff the opportunity to connect with guests without having to leave the kitchen. The relationships between guests and partners is as important as the food. This helps guests feel comfortable and welcome in Joey’s Urban and they return time after time. Joey’s Canada is the largest and most established Seafood Chain in the country. Joey’s has been serving up their famous Fish & Chips for over 25 years. Joey’s, operating as Joey’s Only, has over 70 full service locations across Canada and introduced Joey’s Urban as a new, unique, streamlined, quick, casual restaurant in a hip environment. URGENCY Marketing programs are derived from an urgency to succeed in sales. The advertising fees from Franchise Partners are allocated to advertising throughout the Joey’s Urban system. The marketing department manages and coordinates the advertising fund, working with the Joey’s Urban Franchise Advisory Council. The entire operations and marketing departments are constantly creating new and innovative ways to market restaurants. 37

Chippy Chat & Fast Food Magazine • March 2019

Creative ideas are the foundation of Joey’s Urban, from niche market food products to Facebook fan pages and Twitter promotional updates. EXCELLENCE Joey’s Urban exceeds expectations in both restaurants and in Head Office. The Partners are the reason they flourish, and they are of the utmost importance to them. JU ensure that all Franchise Partners are trained thoroughly so they can execute the system flawlessly for a timely and positive experience for their guests. The training program is comprised of a 3-week course at their corporate facility in Calgary, AB. A comprehensive curriculum targeting food production, quality and service controls, human resources, and financial management controls. The HQ team spends up to two weeks on site during the opening to reinforce the initial training, help train partners’ teams, and ensure a smooth opening transition. At Joey’s Urban, they believe in building a business through great foundations. The development team is with partners right from the beginning, building the first relationship in the franchise family. Opening a new business is stressful and difficult, so the team works hand in hand on site selection, lease negotiation, and construction to help partners feel comfortable at every step. Do you plan to franchise? austen@chippychat.co.uk Chippy Chat & Fast Food Magazine • March 2019

Gluten Free-Way! Background

Sarah Heward opened Perthshire-based roadside diner The Real Food Café in 2005, with the vision of serving up the best fish and chips, cakes and coffee in the area. Located in Tyndrum, at the gateway to some of Scotland’s hiking hotspots, the diner has become known as a specialist in gluten-free fish and chips, and prides itself in having established this long before gluten-free edged its way into the mainstream. Providing an inclusive dining experience for all customers was something close to Sarah’s heart from day one. “Some of my family are coeliac and I always felt it was really tough for them because they had such limited options back in 2005. I was determined to put gluten-free fish and chips on the menu.”

Challenge

Introducing a gluten-free version of a dish traditionally viewed as the nation’s

Chippy Chat & Fast Food Magazine • March 2019

favourite comfort food, was no mean feat for Sarah. In 2005 there were no commercially-available, gluten-free batters and as these came onto the market from 2007, they didn’t initially live up to the high standards The Real Food Café is known for. Sarah was also tasked with educating her staff and customers on why the café was going the extra mile to offer gluten-free fish and chips. “People thought it was strange – including the staff,” she comments. “Nobody understood it at the time.”

Solution

Sarah quite literally took matters into her own hands and developed a glutenfree batter using gram and rice flours but she admits it was nowhere near as good as the products available today. At the time, The Real Food Café was selling just one portion of gluten-free fish and chips a month, however the popularity of the dish has since rocketed and a range of other gluten-free products have been introduced, such as mushy peas, malt vinegar, soup, salads, overnight oats and home-baked cakes.

Chippy Chat & Fast Food Magazine • March 2019

Results

The Real Food Café has positioned itself as a leader in gluten-free fish and chips, having got ahead of the trend 10 years ago. Since achieving its GF accreditation from Coeliac UK in 2014, the café has maintained its A-grade each year and won Gold Awards in the Fish and Chip Shop category in the FreeFrom Eating Out Awards in 2017 and 2018. Serving 200,000 customers a year, the café’s turnover today is approaching £1.5m(net), with sales of gluten-free fish and chips increasing each year. Last year, 2,953 portions of gluten-free fish and chips were sold, and sales of gluten-free items topped £31,000 – an increase of £5,000

YoY on 2017’s sales. The additional sales of drinks and dishes purchased by customers who accompany gluten-free customers, drives total estimated revenue up by around four times the figure for gluten-free fish and chips alone. “At The Real Food Café we’re committed to catering for all dietary requirements,” says Sarah. “Being an inclusive business is something that goes across the board for The Real Food Café – from catering for those customers with access requirements to those with food intolerances. Glutenfree is now a hugely lucrative part of our business and I look forward to continuing to develop our offer in line with the needs of our customers.”

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 • March 2019

Approved Field to Frier Distributors South West - Midlands - Wales

We are a Long established family firm of potato merchants, leading fish & chips shop suppliers and stockists of catering supplies. Our customers cover a wide area including Gloucestershire, Herefordshire, Somerset, Worcestershire, South Wales & Wiltshire.

Mason Potatoes have decades of experience We source potatoes from only the best growers and suppliers who meet our stringent quality standards By using our own fleet of vehicles our deliveries are customised to fit specific customer requirements We have an understanding of the region we cover that is second to none Our extensive range of dry goods and sundries ensures that we offer a unique service to our customers We focus on delivering the highest quality at the most competitive price To protect our customers against the ever changing price of one of their basic commodities we offer the security of fixed price contracts for our potatoes

R & M Potatoes Ltd Unit 1, 2 Lesgarn Villas, Stones Abersychan Pontypool NP4 6TH

Supplier of good quality potatoes Ring

07811 134475 anytime

420 Blackburn Rd, Chorley, PR6 8HX

soltashe@googlemail.com

WILLIAMS Potatoes Suppliers of potatoes throughout the Westcountry phone

01626 890871 www.williamspotatoes.co.uk info@williamspotatoes.co.uk

Visit...

www.masonpotatoes.co.uk You can call us on:

01989 762000 Midlands, Wales & South-West

P o t a t o e s

L t d

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

G Marsh Potatoes Stand 4 Wholesale Fruit Market Hickman Avenue Wolverhampton West Midlands WV1 2TX

07831 299757 (Paul)

07711 623007 (Andy)

North West

Woodward

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

Finest Quality Chipping Potatoes Call : Richard

We stock all frying varieties.

01926 633 323

www.mitchells-potatoes.co.uk @mitchellpots

Potatoes

T: 0151 4245449 M: 07885 636713

Mitchell Potatoes Chippy Chat & Fast Food Magazine • March 2019

North West

Anthony Swift (Liverpool) Reliable daily deliveries throughout the North-West Guaranteed quality supplies throughout the year.

Specialist supplier to fish and chip shops

0151 526 5318 aj.swift@live.com

A reliable supplier of wholesale potatoes and freshly cut PG Chips based in Manchester, you just can't beat Vic Graham for our quality, service and price.

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.

01254 830305

Catering for many restaurants, pubs and takeaway businesses, we have over 35 years' experience in the industry and have established ourselves as the trusted name amongst chip and potato suppliers. Once you've tried us, you won't want to leave, here's why: u We are suppliers of the best frying potato in the North West u Delicious and fresh pre-cut PG Chips u We use only quality Lincolnshire and Cambridgeshire potatoes u We pride ourselves on our punctual delivery, Monday to Saturday, within a 50 mile radius of Manchester u We offer excellent value for money Vic Graham Ltd South Boyd Street, Tottington, Bury, Lancashire, BL8 3NA

T: 01204 887415 Potatoes@vicgraham.com

www.vicgraham.com North West 40

Chippy Chat & Fast Food Magazine • March 2019

Sustainably sourced potatoes your customers will love Scotland

Yorkshire

North-East & Borders

Fraser

Call the Potato Professionals Today Bridlington Scarborogh Pickering

Pontefract Wakefield Bradford Leeds

NORTH YORKSHIRE

LANCASHIRE

Thorne Barnsley Sheffield Doncaster Rotherham Goole Grimsby

YS H IR

LINCOLNSHIRE

AF ST

NOTT ING

HA MS

HIR E

SOUTH YORKSHIRE

CHESHIRE

Call 01670 521801 07850 772578 brrygraham@aol.com

Central and Southern England

SH IR E

Eagle Hill

Established 80yrs

Marketing

37 Craigboy Rd Telephone: 028 9188 2280 Donaghadee 028 9188 3519 BT21 OLP Mobile Numbers: 07802882280 N.Ireland 07801585945 Fax: 028 9188 3394 www.eaglehill.co.uk

H & E R Hubbard Potato Merchant

Specialising in the Fish & Chip Shop Trade Glebelands, Church Lane, Dover, Kent, CT15 7JP

Call – 01304 830437 Mob: 07885 174722

Family owned potato supplier based in Henfield, Sussex. Telephone : 01273 492341 John Mobile : 07850 361 999 Peters Mobile : 07860 483197 info@ehillsandsons.co.uk www.ehillsandsons.co.uk

Mansfield Ashbourne Notts Derby Dronfield

LEICESTERSHIRE

North Lincolnshire Scunthorpe

Area Covered

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

Lomas Potatoes

London & South East

01909 562327 (3 lines) 07932 155677 (Andy) 07703 263033 (Garry) (E,Yorks, N,Yorks, W,Yorks)

allomas@btconnect.com North East

For a Fast and Reliable Service Call John or James Suppliers of Top Quality Chipping Potatoes for Over 30 Years into Milton Keynes and Sourounding Area Little Brickhill, Milton Keynes. MK17 9DN

01908 377537 01908 271498 We cover Cambridge, London, Oxford, Reading and now Rugby The finest, freshest potatoes grown from the best Cambridgeshire soil Vast range of varieties to suit you Long established family business Friendly and reliable services We deliver when it’s convenient for you Importers of potatoes for quality all year round Fixed price contracts

Delivering quality sourced potatoes to Fish & Chip shops daily throughout the North East and North Yorkshire We are a family run company with family values, originally started in the 1940, the company is now run by Gordon Cracknell, third in a generation of Potato merchants. Strong relationships which have been built up over the years with suppliers across the UK and Europe enable us to supply the premium quality potatoes that our clients want. All major varieties of potatoes ranging from Maris Piper, Ramos, Saggitta, Challenger, Agria, Amora, Accord, Maris Bard and Premiere.

Call -

Telephone: 0207 987 7890 & 0207 987 8456 Wisbech: 01945 772242 Largest distributor of potatoes and Lordchips, rapeseed oil, frymax, battermix, gherkins, & sauce

Hunters Potatoes

(S,Yorks, N,Yorks, Notts)

Eden House, High Hesleden, Hartlepool, TS27 4QF

( Northumberland )

Daily deliveries throughout the North-East, supplying fryers with the best chipping potatoes available in the marketplace Consistent quality throughout the year.

Northern Ireland

Potato

EAST YORKSHIRE

WEST YORKSHIRE GREATER MANCHESTER

Tel : 01358 742345 Mob : 07799 661333

Delivering quality potatoes throughout your region

BWH Graham

01429 836255

R.A.W Potatoes Ltd Call: Graham White T: 07855 940013

Chippy Chat & Fast Food Magazine • March 2019

D S P S Dennis Supreme Potato Supplies Tel: 01353 741914 Mob: 07931 540 515 Mob: 07528 819456 Email: dspspartners@yahoo.co.uk Web: www.dennispotatoes.co.uk

Gloucester Wholesale

Unit 15a Bamfurlong Ind Park Cheltenham Gloucestershire GL51

Tel: 01452 856111 Mobile: 07774 675303

Chippy Chat & Fast Food Magazine • March 2019

Nutritious and tasty

Traditional

FISH Roe

MAKE A DIFFERENCE. CHOOSE GUARANTEED SUSTAINABLE FISH.

Please contact your local distributor/ r/ supplier for further information. 43 Chippy Chat & Fast Food Magazine • March 2019 Chippy Chat & Fast Food Magazine • March 2019

Champagne on Ice! Rammi oCeanReserve Frozen at Sea Cod Fillets - The ‘Champagne of the Sea’, now available with 10 Save & Select Points per Case* Crafting Fillets Rammi oCeanReserve Frozen at Sea Cod Fillets produced on board the state-of-theart Rammi Solberg vessel, are produced individually, using the most up to date technology in Frozen at Sea Fillet production. The fillets are water-cut from larger fish, crafted to replicate the natural look and shape you would expect of fillets of each particular size.

Quality Assured Rammi, through crafting Rammi oCeanReserve Frozen at Sea fillets, is pushing the craft and shaping of Frozen at Sea fillets using the latest water-cutting technology. It is through applying technology and skill that Rammi is able to produce beautiful, naturally shaped frozen at sea fillets. This attention to detail is an art standing them apart in Frozen at Sea fillet preparation.

Flavour All fillets are frozen within 2 hours of being caught, sealing the freshness and flavour, producing the highest quality of Frozen at Sea Cod.

With continuity of supply assured, coupled with the superb quality, Rammi oCeanReserve is at the forefront in Frozen at Sea Fillet preparation.

Continuity of Supply The superior vintage of Rammi oCeanReserve Frozen at Sea Cod Fillets offer you both quality and importantly continuity of supply. Selecting these fillets for your business ensures you are serving only the best Frozen at Sea Cod to your customers and regular supply is more easily maintained. Rammi oCeanReserve Fillets ensure • Continuity of supply • Finest quality Icelandic Cod • Controlled portion size through tightly graded fillets • Available in sizes; 4-6oz,6-8oz, 8-10oz, 1012oz, 12-16oz • Fresh frozen fillets, proceed and frozen within 2 hours of catch • Produced on-board The Solberg, the state-of-the-art Rammi vessel • Crafted using the latest on-board water cutting technology

Rammi oCeanReserve – Supporting Save & Select** From the 1st of March to the 31st May 2109, Rammi oCeanReserve Cod Fillets will come with 10 Bonus Save & Select points. This additional customer bonus will enable everyone loyal to Rammi oCeanReserve Fillets to celebrate the quality of Rammi. During the duration, there will be an opportunity to earning enough points to redeem against a bottle of Champagne as part of our “Champagne of the Sea” campaign. When you buy Rammi oCeanReserve Cod Fillets between March and May, you will earn 10 Save & Select points per case and these will be added to your account at the end of the promotion. We will write to you personally to let you know how many points you have earned and offer you the options to redeem for a bottle of Champagne* to celebrate, or you will be able to redeem your points against other vouchers or simply leave your points to accrue on your account. The choice is yours! Why not come along to one of our exhibitions and speak to the Rammi team and find out more about Rammi oCeanReserve Fillets and our “Champagne of the Sea” Save & Select campaign.

Exclusively available to Friars Pride, Henry Colbeck and V A Whitley Rammi oCeanReserve is exclusive to Friars Pride, Henry Colbeck and V A Whitley. For more information, please make contact with your supplier. 44

Chippy Chat & Fast Food Magazine • March 2019

Friars Pride on 01733 316400

Henry Colbeck on 0191 482 4242

V A Whiltey on 01706 364211

Chippy Chat & Fast Food Magazine • March 2019

RAMMI FROZEN AT SEA FILLETS: THE ‘CHAMPAGNE OF THE SEA’ Rammi oCeanReserve Frozen at Sea Cod Fillets are crafted, using the latest technology, to the highest quality and standard. The superior vintage of Rammi oCeanReserve Frozen at Sea Cod Fillets offer you the finest quality. Selecting these finest fillets for your business ensures you are serving only the best FAS Cod to your customers. Rammi is giving an EXCLUSIVE 10 Save & Select points offer on oCeanReserve Frozen at Sea Cod Fillets* – redeem your points for a BOTTLE OF CHAMPAGNE or simply allow points to accrue on your account**. Rammi oCeanReserve Fillets ensure: l

Continuous supply

Finest quality Icelandic Cod

Controlled portion size through tightly graded fillets

Available in sizes; 4-6oz, 6-8oz, 8-10oz, 10-12oz, 12-16oz

Fresh frozen fillets, processed and frozen within 2 hours of catch

Produced on-board The Solberg, the state-of-the-art Rammi vessel

Crafted using the latest on-board water cutting technology

10 Save & Select points*

Buy Rammi OceanReserve Cod Fillets between 1st March and 31st May 2019 for 10 Save & Select points per case*

Exclusively available from the Q Partnership

www.colbeck.co.uk Telephone: 0191 482 4242

www.friarspride.com Telephone: 01733 316400

Chippy Chat & Fast Food Magazine • March 2019

www.vawhitley.co.uk Telephone: 01706 364211

Chippy Chat & Fast Food Magazine • March 2019

**Terms and conditions apply. Please contact your supplier. Average purchase of 6 cases Rammi oCeanReserve on a customer account, per week, would generate the required Save & Select points to redeem against a bottle of Champagne.

The Chips are Down!

The Lite-BITE®

The Lite-Sized Solution for the Fish & Chip Industry

he Lite-BITE® is an alternative sized meal solution designed specifically for the Fish & Chip industry to increase sales by attracting new customers. Consumer habits are changing and there is a whole market of potential customers who still want to enjoy Fish & Chips but in a more manageable sized portion. The Lite-BITE® offers a visually appealing, portion-controlled meal to help you market your business and offerings without giving away your profits!

The Lite-BITE® in Industry With over 400 Fish & Chips shops in the UK already offering the Lite-BITE®, why not add the Lite-BITE® to your menu today and see how offering an alternative sized portion can benefit your business. For more information or to find your nearest Lite-BITE® please visit www. fishandchipslite.co.uk.

Benefits to businesses • Structured packaging helps you keep an eye on portion sizes, ensuring that you cannot overfill and give-away too much food or profit! • Offering the Lite-BITE® to an untapped market will help to re-ignite your trade, particularly at lunchtime. • Easy-assemble boxes provide a faster serving time than traditional wrapping. • Perfect for meal deals or the health conscious. • The Lite-BITE® box allows for a ‘panperfect’ product with no crushing or sweating. Exclusively available to Friars Pride, Henry Colbeck and V A Whitley Lite BITE is exclusive to Friars Pride, Henry Colbeck and V A Whitley. For more information, please make contact with your supplier. 46

Chippy Chat & Fast Food Magazine • March 2019

Friars Pride on 01733 316400

Henry Colbeck on 0191 482 4242

V A Whiltey on 01706 364211

Chippy Chat & Fast Food Magazine • March 2019

The Lite-Sized soluon for Fish and Chips

Only 650 calories*

Earn a better margin

Increase your lunchtime trade

Reduce waste

Add your shop to our Lite-BITE map! *based on a serving of 5oz Fish and 5oz Chips

www.ﬁshandchipslite.co.uk Exclusively available from Henry Colbeck

ww.colbeck.co.uk 482 4242Magazine • March 2019 Chippy Chat0191 & Fast Food @HenryColbeckltd

V.A.Whitley

Friars Pride

www.vawhitley.co.uk www.friarspride.com 01706 364 211 3162019 400 47 Chippy Chat & Fast Food Magazine 01733 • March @VAWhitley1899 @FriarsPrideltd Members of The Q Partnership

Spent Out! Consumers to change hospitality spending habits during 2019

ating out and takeaways top the cutback list, as rising living costs hit wallets Consumers are planning to spend less in restaurants, takeaways and clothing retailers this year, according to the latest research from Paymentsense. The study* reveals that over half (56%) of UK consumers are planning or considering cutting their spending over the coming year. Survey respondents expect to save an average of £131 a month, or £1572 over 2019. The study revealed that UK shoppers plan to achieve these household cost savings by cutting back on eating out (35%), ordering takeaway food (33%), and going to pubs or bars (23%). The most popular reason for this planned spending cut is to keep up with rising living costs - true for almost half (42%) of respondents. Millennials are more serious about saving than older generations. According to the research, almost 80% of 25-34 year olds are planning or considering cutting back their spending in 2019, compared to just 40% of those aged over 65. London is reported to be the most saving-savvy region (62%) followed by the South East (47%) and the North East (47%). Wales has the smallest proportion (32%) of people planning to cut back on their spending. Guy Moreve, CMO of Paymentsense, said “Although it is common for people to make positive plans in the new year, our study reveals that instead of aspirational health or lifestyle goals many UK consumers are

Chippy Chat & Fast Food Magazine • March 2019

increasingly concerned about just keeping up as living costs climb more quickly than salaries. Many of the 70,000 small businesses we work with across the UK understand that shoppers are struggling to balance their monthly budgets at this time of year, and have been adapting with special offers, loyalty schemes and more advanced point of sale techniques. “Another growing trend is ethical consumption, and over 2018 we saw increased awareness and attention to environmentally friendly lifestyle habits such as veganism and sustainable fashion. We feel that this coming year will see continued movement in this area, as more people adopt ethical attitudes. Small hospitality businesses should see this as an opportunity to review different aspects of their offering, and their suppliers, to look at what can be improved to tap into this growing consumer sensitivity.” Top 10 hospitality and food areas that consumers plan to cut spending on in 2019: 1. Eating out - 35% 2. Takeaway food - 33% 3. Sweets, crisps, cakes, chocolate - 27% 4. Going to pubs or bars - 23% 5. Buying takeaway coffee - 19% 6. Holidays which require a flight - 17% 7. Cutting back on meat generally - 16% 8. Going to the cinema - 14% 9. High-end health food - 13% 10. Going to the theatre - 12% *Study of 1,002 UK consumers. Research took place in December 2018. How are you combatting this threat? Austen@chippychat.co.uk Chippy Chat & Fast Food Magazine • March 2019

Chippy Chat & Fast Food Magazine • March 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 LAKE FISH BAR, ISLE OF WIGHT

(46496)

£599,999 •

Freehold including 3-bedroom accommodation

•

Turnover in excess of £2,700 - £2,800pw

•

English fish and chip shop with fantastic growth potential

•

Viewing highly recommended

RESTAURANT & TAKEAWAY, DEVON

(46558)

£399,999

CONFIDENTIAL SALE

•

Leasehold business available with 2 flats/owners accommodation

•

Turnover in excess of £531k

•

56 cover restaurant and takeaway service

•

Excellent reputation

TALBOT RESTAURANT & FISH BAR, MID GLAMORGAN (45889)

£325,950 •

Delightful English fish and chips

•

Take away with potential restaurant seating 20

•

3 bed owner’s accommodation plus large garden, potential to expand

•

Viewing highly recommended

Chippy Chat & Fast Food Magazine • March 2019

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

BUSSY’S FISH BAR

WEST YORKSHIRE

MIDDLETON FISHERIES WEST YORKSHIRE Reference: 46636

Reference: 46548

£214,999

> Annual turnover £110K > 4 bed accommodation > Excellent location

BARNEYS FISH & CHIP SHOP CORNWALL Reference: 45941

£209,999

> Freehold > 2 bed self contained accommodation > Fantastic growth potential

£159,999

> Turnover in excess of 275k > Prime high street location within a large town > Excellent potential

RECENTLY SOLD

FLOUNDERS CUMBRIA

MERMAID FISH BAR DERBYSHIRE

Reference: 45793

Reference: 46167

> Fantastic location > Recently refurbished traditional fish bar > Huge potential

COLLEY LANE FISH BAR WEST MIDLANDS Reference: 45686

> Densely populated residential area > 1 bedroom living accommodation > Well-established Fish & Chip shop

WONG’S FISH & CHIPS CHESHIRE

> Annual Turnover 2016 - £220k > Turnover increasing 10% year on year > Excellent main road location

LOTUS FISH BAR GWENT

Reference: 45690

> Turnover £1k approx > Busy traditional Fish & Chip shop > Excellent prominent main road position

SAMROYS BRISTOL

Reference: 46458

Reference: 43847

> Weekly takings approx £950 > Freehold > 4 bedroom living accommodation

> Currently shop sales average £3k per week > High potential > Excellent business opportunity

Chippy Chat & Fast Food Magazine • March 2019

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

www.businessbuyers.co.uk Kings Business Kings Commercial

@Kings_BT

.co.uk

The Nation’s No1 Fish & Chip Shop Sausage • 50% pork, from quality cuts of meat • Great taste, firm bite • Perfect battered or fried • Save & Select points with every purchase • Point of sale available

It’s all about the ingredients Exclusively available from: Henry Colbeck Ltd Friars Pride Ltd V A Whitley Ltd www.colbeck.co.uk www.friarspride.com www.vawhitley.co.uk 52 52 Chippy & Fast Food Magazine • March 2019 01733 316400 Chippy Chat & Fast Food01706 Magazine •364211 March 2019 0191Chat 482 4242