Chippy Chat & Fast Food Magazine by Chippy Chat Magazine

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P r i n t

O n

L i n e

I n

V i s i o n

6 MARCH 2022

10am – 4pm Three Counties Showground, Malvern, Worcestershire WR13 6NW

ght to you by Brou

THE TRADE SHOW FOR THE FISH & CHIP INDUSTRY

COMPLETELY FREE TO ATTEND! Find our more on pages 6 & 7 www.chippychat.co.uk

sales@friarspride.com | 01733 316400 | friarspride.com

austen@chippychat.co.uk

TEL 01353 658216

Issue 11 Volume 11 November 2021

1 Chippy Chat & Fast Food Magazine • November 2021 McWhinning Leaderchip Plans for 2022

Keeping up with VC Joneses!

Chippy Chat & Fast Food Magazine • November 2021

The Year March-es On! Well already approaching the

we have our great sausage feature

Hopefully it will be a busy one for riar’s Pride are our as premier partner shops and suppliers we approach for this issue. They are promoting Mother’s day and Easter too. their FREE industry show, FRY IT Congratulations to2022 all atatFriars held on March 6th the Three Pride. Once again, they Counties Showground,haveMalvern, Worcestershire. FREEtrade tickets delivered a fantastic show are available NOW from their website with even more visitors it seemed friarspride.com/info/information/fryit. than ever. Everyone at Chippy Chat thanks A busy offering this month for your them for their support in 2021, and delights. Firstwell off we many in wishes them for review their show of ourwe oilwill andsee fatyou suppliers 2022, there! giving Unfortunately, Chat you the chance tothe see Chippy what many ball for 2021 has once again been top shops are using and why. Also, cancelled, but the good news is the

Our front-page partner for March is next ball is on Sunday December Pukka Pies. They supply millions4th of 2022. We have lots of opportunities pies to fish and chip shops across for companies to sponsor the evening the get UK involved and theytoo. are helping us and celebrate National Pie Week. Enclosed this month we have given all alike FREE year planner to If youyou would to advertise, put in yourorshops. by get up involved tell us Sponsored some McWhinney’s and backed by many news please email me austen@ of our partners, it gives you the first chippychat.co.uk – thanks for your chance to look ahead to 2022 and support enjoy the issue. hopefully something near normality. Keep in touch as usual if you have a Austen story or if you would like to advertise, email me at austen@chippychat.co.uk.

end of theyour first quarter of 2018! Plan year ahead!too!

F Austen Dack Publishing Editor

Austen Dack Publishing Editor

Austen

Chippy Chat Ltd Oak Lane Littleport Ely Cambridgeshire CB6 1RS

Chippy Chat Ltd

Oak Lane www.chippy-chat.co.uk Littleport Elyinfo@chippychat.co.uk Cambridgeshire Twitter CB6 1RS @Chippychat

Facebook Chippy-Chat www.chippy-chat.co.uk TEL 01353 865 966 info@chippychat.co.uk FAX Twitter 01353 863 444 @Chippychat Managing Director Facebook Chippy-Chat John Boutwood TEL 01353 658216 Publisher FAX 01353 863 444 Oliver Boutwood oliver@chippychat.co.uk Publishing Editor Managing Director Austen Dack John Boutwood austen@chippychat.co.uk 07863123929 Publisher Oliver Boutwood Subscriptions and Marketing Executive oliver@chippychat.co.uk Amanda Waterfield amanda@chippychat.co.uk Publishing Editor 01353 865 966 Austen Dack austen@chippychat.co.uk Design/Editorial 07863123929 Stuart Catterson stuart@cc-ff.com Design/Editorial

Stuart Catterson Accounts stuart@cc-ff.com Claire Boutwood-Potter accounts@chippychat.co.uk Accounts Claire Boutwood-Potter Printed in the UK by accounts@chippychat.co.uk 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 • November 2021 Chippy Chat & Fast Food Magazine • March 2018

3 3

Oil Change? Duo take on Land’s End to John O Groats on Chip Fat!

father and son have driven the length of the UK in an old van fuelled solely by old cooking oil from their local fish and chip shop. George Heming, 21, from Whitstable, filled his 1999 VW Caddy minivan with seven 25-litre drums of leftover fat - after sieving out the bits of potato.

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

He hit the road with dad James, 50, driving 1,000 miles from Land’s End in Cornwall to John O’Groats at the northern tip of Scotland. Remarkably the van, which cost just £400, made the journey over three days - and then managed to travel another 750 miles back to their home in Whitstable, using every drop of the 180 litres of oil. George says the economy proved similar to regular fuel but the engine did not produce as much power which was “interesting” in the more hilly regions of Scotland. “But it just kept going and ran really well the whole time,” he said. George got 180 litres of chip fat oil for free from chippy, Ossie’s Fish and Chips, in Faversham. But he said he would be put off attempting anything like this again - by the smell of the chip oil drums inside the van. “I haven’t been able to eat fish and chips since,” he said “But for the experience, it was really cool. It was a fun few days and some of the views were amazing, especially in Scotland.” “I thought we might run into trouble at some point, driving all that way on chip oil. But his filtering system did its job and kept us going,” he said. “We had a great time on the road together and it was quite a surreal trip, knowing that we were being fuelled by chip oil.” What do you do with your old oil? Email austen@chippychat.co.uk

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 • November 2021

FRY I.T. BACK for 2022 Get Your FREE Tickets Now!

Diary Dates

6 8 10 12 14 16 18 20 24 26 28 30

Business or pleasure, dates not to be missed

Super Normal? Game Changing Seafood From Norfisk!

The Really Good Food Cafe Goldensheaf Gluten Free Batter Mix

30 Years in the Making! Kings Heritage Blend 30

FREE Year Planner for 2022 is a McWhinner!

Join the Club!

Inside

NOVEMBER 2021

Chippy Chippy Van Van!

Carroll Brothers fish and chip van visits North Notts FoodFest

Time to ApplAUD! MUCH-LOVED Herefordshire fish and chip shop is on the market

Oh my Cod!

Here’s every Fish & Chip shop owner’s guide to 5-star food safety

A new takeaway in Newark selling battered chips

VC Jones celebrates its 60th birthday

Dancing with the Stars! Aussie Chip Shop icon passes away

Very Impressive! Burton Road Raises Funds for Lincoln City FC

Zat You, Santa Claus? The Save & Select Christmas Promotion

Amandatory! Amanda Potatoes are Perfect for Frying

Absolutely Fabulous - Fresh Chips! But who are we?

Yes My Lady! Meijer’s Quest for the Perfect Chipping Potato

You should be Appy! Why your restaurant should not be using a third-party delivery service

FiChips FiSH & CHIPS made in Brazil

Top Shops! NFFF with Sarson’s UK Launch Official Guide to the UK’s Quality Fish & Chip Shops

32 34

36 38 40

Chippy Chat & Fast Food Magazine • November 2021

The Chip Leader!

Joe Biden’s team reportedly fell in love with fish and chips on their G7 visit to Cornwall

43 44 46

Es 30 tab Ye lish ar ed s

Keeping up with VC Joneses!

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

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

For prompt, efficient service please call:

01553 772935

sales@klsonline.co.uk Chippy Chat & Fast Food Magazine • November 2021 In association with

Frying Ranges

FRY I.T. BACK FOR 2022! Get Your FREE Tickets Now!

vailable from: Colbeck Ltd.

482 4242

.colbeck.co.uk

RY I.T. is back for 2022 and up some amazing one-time only taking place on Sunday 6th special offers. March 2022. The exhibition For those who have attended will be held at the ‘Three FRY I.T. before, then you will know Counties Showground’ in the how beneficial it can be for your beautiful setting of the Malvern fish and chip shop, restaurant, countryside in Worcestershire. takeaway, or business. Another exciting, action-packed If this is to be your first visit then show is eagerly anticipated with you’ll find FRY I.T. 2022 is a trade many exhibitors, suppliers, and show tailored to the fish and chip, business owners itching to get takeaway and catering industry back out there. that offers owners, entrepreneurs, Once again, the show is and fish friers the opportunity to proudly brought to you by speak with industry experts, try Friars Pride. The FRY I.T. trade products on the day, view live exhibition is designed with cooking demonstrations and take fish friers, takeaway owners, advantage of spectacular on the café proprietors and caterers day deals! in mind. The trade show offers Friars Pride ensures that all you the opportunity to meet customers attending FRY I.T. gain V.A.Whitley & Co. Ltd. Friars Pride Ltd. manufacturers and suppliers to access to fantastic on the day T: 01706 364211 T: 01733 316400 the industry, taste test products promotions. Promotions that are W: www.vawhitley.co.uk W: before www.friarspride.com you buy and get yourself created to propel your business up to date with the latest into the new season or to the products, product developments next level. and information in the trade. Find out more at Members of The Q Partnership The show at the Three friarspride.com/info/ Counties Showground, Malvern, information/fryit Worcestershire WR13 6NW will Register to attend at be a day filled with special offers, www.eventbrite.co.uk/e/frynew products, new innovations, it-2022-tickets-168713270935 and helpful information. So, don’t alternatively email marketing@ miss out on your chance to get friarspride.com or call Friars ready for the 2022 season with a Pride at 01703 316 436 show that is not to be missed. Want to share your exhibition So why attend Fry I.T.? stories with us and your fellow fish FRY I.T. attracts visitors and fryers? We’d love to hear them, exhibitors from all over the UK get in touch, email marketing@ from Newquay to Norwich. It’s a friarspride.com great opportunity to meet, greet, We look forward to seeing you network, and grow your business at another great and exciting and brand not to mention pick show!

Chippy Chat & Fast Food Magazine • November 2021

THE TRADE SHOW FOR THE FISH & CHIP INDUSTRY

Save the date! 6 MARCH 2022

10am – 4pm Three Counties Showground, Malvern, Worcestershire WR13 6NW

l l

Exclusive show day offers and promotions Try before you buy – take and sample a variety of products Take a look at brand new industry innovations

ALL COMPLETELY FREE! For more information, visit: friarspride.com/info/information/fryit 7

Chippy Chat & Fast Food Magazine • November 2021

01733 316 436 marketing@friarspride.com Brought to you by

sales@friarspride.com | 01733 316400 | friarspride.com Chippy Chat & Fast Food Magazine • November 2021

Diary Dates

March 7th - 13th British Pie Week British Pie Week has been running since 2007. British Pie Week takes place the first full week in March (starting on a Monday) and lasts for 7 days.

March 20th

What’s Cooking 2022? - Henry Colbeck

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

Save The Date! The leading exhibition for Fish & Chips, Pizzas, Kebabs and so much more! Sunday 20th March Royal Highland Centre Edinburgh EH28 8NB

e are looking on the bright side and starting to put some dates in our diary. If you have anything to add please

email austen@chippychat.co.uk . All dates are subject to change due to the pandemic

Sadly the Chippy Chat Ball is cancelled this year. Pandemics allowing we will be back next year.

Chi p

The Chippy Chat Ball

Chat py

ED LLC E C hr CAN

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December 5th

istmas Ba

March 6th

April 21st

British National Tea Day National Tea Day is the time Britain takes to celebrate its longstanding relationship with the steeped drink. Their love for tea is so deep that collectively they consume more than 60 billion cups a year. That’s upwards of 165 million cups a day

September 11th Isle of Ely/Chippy Chat Open Day The chip shop owner’s day out of the year!

10:00 to 16:00

Fry IT 2022 - Friars Pride

FRY I.T. 2022 will be held at the ‘Three Counties Showground’ in the beautiful setting of the Malvern countryside in Worcestershire.

Sunday 6th of March 2022 – 10:00 to 16:00 The FRY I.T. trade exhibition is designed with fish friers, chippies, takeaway, restaurant and café proprietors and caterers in mind. The trade show offers you the opportunity to meet manufacturers and suppliers to the industry, taste test products before you buy and get MARCH yourself up to date with 2022 10am – 4pm the latest products, developments, and information in the trade.

Save the date!

Three Counties Showground, Malvern, Worcestershire WR13 6NW

l l

Exclusive show day offers and promotions Try before you buy – take and sample a variety of products Take a look at brand new industry innovations

01733 316 436

marketing@friarspride.com 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 toinformation, sendvisit:us details so that we might mention it here and/or on the Chippy Chat website email your details to - austen@chippychat.co.uk For more l

ALL COMPLETELY FREE!

friarspride.com/info/information/fryit

Brought to you by

Chippy Chat & Fast Food Magazine • November 2021

100% Natural British Beef Dripping for 100% Traditional Flavour 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.

It’s naturally low in Tran’s fats, non-hydrogenated and delivers the high performance with the greatest economy enhancing the taste of your fried food.

Nortech Foods. New technologies behind traditional tastes. For your nearest stockist call 01302 390880 9

Chippy Chat & Fast Food Magazine • November 2021

Super Normal? Game Changing Seafood From Norfisk!

t Norfisk we procure only the highest quality long-line Norwegian Cod and Haddock. All fish is responsibly sourced and ‘Frozen at Sea’ on board select vessels resulting in a premium fillet of optimal standards. “Our brand of longline fillets is fast becoming a game changer for interleaved boneless fillet supply into the Fish & Chip sector” says Commercial Director Matthew. “ We l aunch e d ou r trawled version of the brand into Ireland in 2018 and have had huge success there. Continuity of product and supply all year round at stable prices is clearly a big plus for friers. The industry is undoubtably short of longline fillets that are pan ready, so we saw a gap in the market. In the current climate it’s all about food safety and consumers are fully conscious of the long-term planet gains as a reflection of what they consume and thrive on knowing this before they eat. More selective fishing, intact seabeds, lower greenhouse emissions and unwanted bycatch are just a few of the benefits of long-lining and consumers love to see and hear these facts.”

Matthew goes on to say “more recently we have progressed the brand with long-line fillets into our range. Our processing partners have decades of experience in buying only the best quality fish and we felt obligated to offer a higher volume of premium boneless fillets to the fish frying trade. Our state-of-the-art facilities take the headed and gutted fish down to temperature that barely allows them to fillet the fish then within minutes it’s interleaved and plate frozen.” Research company Nofima have analysed and compared fish caught by long-lining and fish from trawler catches. This has shown that line-caught fish has a whiter flesh and gives a firmer fillet. The most important reasons for the better flesh quality of line-caught fish are better bleeding out and less compression damage,” says researcher Bjørn Tore Rotabakk. Both the compression damage and the poor bleeding out are caused because trawling brings up from five to twenty tons of fish onto the deck each time, while with long-lining the fish are brought on board one by one. Researchers have carried out chemical, technical and sensory analyses in order to assess fish quality. Taste assessors have judged the fish on colour, texture, smell, splitting and surface, while chefs at the Gastronomic Institute have assessed the flavour. The conclusion of both groups is that line-caught fish has a much higher quality. So, whilst Norfisk is relatively new to the market it’s not aiming to revolutionise the industry – only to offer the more conscious buyer a convenient alternative to trawled and to compliment the Fish and Chip sector, one that they know prides itself on very high standards!

Contact T: 01925 649236 www.norfisk.co.uk E: mc@marisseafoods.co.uk

Chippy Chat & Fast Food Magazine • November 2021

Fresh from Norway, and read y to fry

Norfisk cod and haddock is a premium quality product developed specifically to compliment the needs of the fish and chip industry. Frozen at sea to lock in freshness, this line-caught Norwegian fish is

your way

Consistent price Continuous supply line

headed and gutted within hours of being caught then processed into fillets as quickly as possible for ultimate convenience, ready to be fried. All Norfisk fish is longlined which reduces greenhouse gas emissions and provides a sustainable source of fish,

Pan ready Responsible sourcing

available all year round.

Quality Norwegian longlined

Don’t take a risk, insist on

Chippy Chat & Fast Food Magazine • November 2021

www.norfisk.co.uk sales@norfisk.co.uk Chippy Chat & Fast Food Magazine • November 2021 01925 649236

The Really Good Food Gluten Free Cafe! Meeting Demand with Goldensheaf Gluten Free Batter Mix

n recent years, the free-from food trend has strongly influenced many channels, including the fish and chip industry. Increasing health awareness amongst consumers is one of the driving forces behind the growth of the gluten-free foods market in the United Kingdom. Gluten-free diets are critical for patients suffering from celiac disease and freefrom foods are also being viewed as a better-for-you alternative. At Goldensheaf, we are passionate about providing quality batters to fish and chip shops up and down the country. Developed using the very latest Kerry technology, the Goldensheaf Gluten Free formula offers every consumer the same great taste, consistently golden crunch and is exceptionally simple for shops to prepare providing every busy site with the opportunity to sell more fish and chips whilst ensuring consumers receive a quality end product, which in turns drives repeat purchases. Gluten-free options will continue to play a crucial role through the rest of the year and into 2022 in consumer food trends, with 10 per cent of UK consumers

Chippy Chat & Fast Food Magazine • November 2021

following a gluten-free diet. Consumers are continuing to enjoy traditional British favourite choices, such as fish and chips, but on their terms and often, that means taking a range of dietary needs into consideration. If you can make sure that your menu better reflects emerging consumer needs that will drive loyalty. With Goldensheaf Gluten Free Batter Mix, operators can meet these growing demands and keep serving the best hot, fresh fish, with a light and crispy coating that not only tastes great, but works for every customer. Goldensheaf Gluten Free Batter is a firm favourite with many leading operators across the UK, including The Real Food Café in Tyndrum, Scotland. Sarah Heward owner of The Real Food Café, notes that since adopting the Gluten Free formula, the café has turned over more than £30,000 on gluten-free fish and chips alone. After surveying gluten-free customers Sarah and the team found that many of them would travel some hundred miles to enjoy their gluten-free fish and chips. The Real Food Café is an accredited caterer member of Celiac UK, and by using Goldensheaf Gluten Free, it can offer the best possible gluten-free fish and chips, giving consumers peace of mind. For more information, please visit www.kerryfoodservice.co.uk. For expert industry advice, you can also call the Frying Squad on 0800 138 1938.

Chippy Chat & Fast Food Magazine • November 2021

the

gluten free solution

With the gluten free solution you can be confident in offering top quality meals that everyone can enjoy. Whether coeliac or health conscious, with the gluten free solution there’s no compromise on taste, quality or customer satisfaction. Goldensheaf Gluten Free Batter 2kg Dinaclass Gluten Free Curry 4.54 kg

Chippy Chat & Fast Food Magazine • November 2021

absolutely delighted at the uptake from the friers who have had the samples. We have been producing batters for quite some time and we have never seen such a positive response to a new product. We are proud to say that friers up and down the Country, using all types of batter, have seen that switching to Blend 30 is the smart choice for their business. We are trying to get round the Country as fast as possible to fulfil demonstrations that have been requested by shop owners who are looking to use our new product.”

Kings Heritage Blend 30 • A unique blend of flours to suit the modern fryer

30 Years in the Making! Kings Heritage Blend 30

iddleton’s are celebrating 30 years of producing and wanted to mark the occasion with the launch of a brand-new type of batter. Kings Heritage Blend 30 is a combination of different types of flour, contains no artificial colours or flavours and is a next generation product for the modern fryer. The batter is designed to mix easily, fry extra crispy but also hold for longer in the cabinet. The batter is a light golden colour and the response from the trials of the product have been outstanding. Sales Manager, Ryan Baker commented “Since launching this new batter, we have been

Chippy Chat & Fast Food Magazine • November 2021

• Fries extra crispy with a light golden colour • Designed to sit longer in the holding cabinet • Ideal for take-away, restaurant and delivery • New product to celebrate our 30th year of batter production Middleton Foods are proud of their products but even more so of their industry leading sales team. With six knowledgeable and experienced Area Sales Managers covering the whole Country, they are always on hand for free product demonstrations, frying training and samples so contact Middleton’s to arrange your visit today. For your free sample please email sales@middletonfoods.com

For samples or information T: 01902 608122 Visit: www.middletonfoods.com

Chippy Chat & Fast Food Magazine • November 2021

FREE Year Planner for 2022

is a McWhinner!

e are all hoping for a better 2022 already! Enclosed with this edition of Chippy Chat we are giving you ALL a FREE 2022 YEAR PLANNER. It is the perfect way of keeping tabs on deliveries, staff rotas and holidays and even writing down the key dates for your business over the coming 12 months, like National Fish & Chip Day, Pie Week and of course the Isle of Ely Produce Open Day.

When you open your GIANT year planner, please put it up and send us a picture of it in your shop to austen@chippychat.co.uk. Once again, we have had incredible support from the trade to help support this great free tool. The main sponsor this year is McWhinney’s Sausages, but a big

We will soon be working on the year planner for 2023, so if you are a supplier to the trade and would like all year-round advertising, please email austen@ chippychat.co.uk!

thanks to all of our partners!

Chippy Chat & Fast Food Magazine • November 2021

Simply the Best

There is Frymax and then there are other cooking oils. The difference is that we have been producing the same product with the same delicious results for over sixty five years. No changes, no additions and no modifications. Open a box of Frymax and you will see pure white premium palm. It is additive free, contains no hydrogenated oil and less than one per cent trans fats. Frymax is sourced from approved, certified production units and is one hundred per cent sustainable and traceable. Why has Frymax not changed in over sixty five years? Because we and top fryers know that to produce the best you have to use the best and there is none better than Frymax.

RSPO-2-0677-16-100-00

Frymax – No Ordinary Cooking Oil For information, advice, or customer support material please contact ADM Trading (UK) Limited. e-mail: frymaxinfo@adm.com 17

Chippy Chat & Fast Food Magazine • November 2021

www.frymax.co.uk Chippy Chat & Fast Food Magazine • November 2021

Join the Club! A new takeaway in Newark selling battered chips is now open for business.

The man behind The Fryers Club, located at the former Cardinal’s Hat Pub on Jersey Street, off Churchill Drive, in Newark said the response to the opening of its fish and chip shop has been excellent. Takeaway owner Joe Singh said many customers were happy to see businesses still opening during these unprecedented times. “Having been in the trade for about 30 years now we know our fish and chips and are really pleased to be able to offer our high-quality foods to the people of Newark,” said Joe. “Opening in the midst of a pandemic has provided some challenges, but the whole Fryers Club team are doing everything they can to ensure the safety of its patrons. “People have always liked a good fish and chips take-away so we do encourage our customers to make the most of our click and collect service to reduce their waiting times. “We are also offering gluten free fish and chips daily and the irresistible battered chips every Wednesday and Sunday.” Already drumming up recommendations and great reviews; The Fryers Club menu features cod, haddock, plaice, southern fried chicken, kebab, pies and much more. Do you sell battered chips? Email austen@chippychat.co.uk 18

Chippy Chat & Fast Food Magazine • November 2021

Fabulous

Fish Roe Fritters A PROTEIN PACKED NUTRITIOUS MEAL

MAKE A DIFFERENCE. CHOOSE GUARANTEED SUSTAINABLE FISH.

Please contact your local distributor/ r/ supplier for further information. 19 Chippy Chat & Fast Food Magazine • November 2021 Chippy Chat & Fast Food Magazine • November 2021

Keeping up with VC Jones celebrates its 60th birthday If you ever visit the seaside town of Whitstable in Kent, a wander along Harbour Street will have you smiling at the aroma of fish and chips cooked in beef dripping wafting from the doors of VC Jones. And next year (2022) the fish and chip shop with the iconic sign offering ‘fish luncheons’ celebrates their 60th birthday. If you ask any local, they’ll all know someone who has been employed by the business over the years and there is a fondness towards the four generations of the family who run the shop together. The family that fries together stays together In 1962 Vivian and Joyce Jones made the decision to leave London with their two children and relocate to a ‘plaice’ close to their hearts. The building was already a fish and chip shop and over the years the family has maintained the original interior complete with tea towels on the walls. The decorations are so well known that customers bring back tea towel gifts for the family from their travels.

Chippy Chat & Fast Food Magazine • November 2021

The business has been passed down through the generations and you will always find a member of the family behind the counter. Vivian and Joyce passed their chip scoops to son Viv (it’s a family name) and daughter in law Madeleine and their grandchildren Dan, Matt, and Samantha. Viv is incredibly proud of the heritage in their business, “My gran, so that’s my dad’s mum, ran two fish and chip shops in London which she kept running during the Blitz. With my granddaughter now working at the shop, that makes 5 generations in the fish and chip trade.” Throughout their 60 years the menu has stayed pretty much the same as it was in 1962, with only curry sauce (a popular amongst regulars) added to the menu. Swimming against the current Having sat on the same street for 60 years, VC Jones Fish and Chips has seen and survived a lot. Grandson, Matt Jones says, “Our shop has been there through thick and fin (excuse the pun) and is an institution within our town”. The recent pandemic and lockdown caused the business to make a sudden pivot,

Chippy Chat & Fast Food Magazine • November 2021

the VC Joneses! introducing card readers and a delivery service for locals. Additionally, they created a pay-it-forward service and have provided over £4000 worth of meals to the most at need in their community. “It felt amazing to be able to make a difference,” says Samantha, “at times of need, a hearty meal of fish and chips can go a long way”. Fish and chips, what better comfort food can you get. Secrets to success Asking Matt what their secret to success is he replies, “It goes on many levels. Firstly, the product has to be of the highest quality (you get what you pay for). So, we use locally farmed potatoes and the best quality fish you can get. It’s also all about maintaining good working practices and food hygiene.” His mum Madeleine adds, “Customer service is also so important. I pride myself in remembering names of the children and grandchildren of our customers. They like the personal touch. We’re more than just a takeaway, we’re an experience.” There’s also a certain level of nostalgia. “Five generations of our family have worked here,” says Dan Jones, “and

our customers love the nostalgic feeling of entering our shop. In an ever changing and unstable world, we are a constant.” 60 years young To celebrate their 60th birthday, the family will be doing several promotional events throughout 2022. Customers will be able to purchase their own branded tea towels and t-shirts, with profits donated to the RNLI and Alzheimer’s UK, two charities that are close to the family’s hearts. As stalwart supporters of local artists, the shop and its sign regularly feature in artworks and on Instagram, and the family will also be showcasing local artwork.

Chippy Chat & Fast Food Magazine • November 2021

We are very proud to announce that Gadus has received the Responsible Fishing Vessel Standard (RFVS) certification, which certifies our high standards of vessels management and safety systems including the rights, safety and well-being of our crew.

“I would like to congratulate JFK on their achievement with the Responsible Fishing Vessel Standard. Sustainability is a huge issue for all but it is so important for the fish and chip sector. Itis essential that we ensure fish stocks are preserved and JFK are Marine Stewardship Council certified for that purpose. Now they have added certification that ensure the crews on the boats catching that fish arxe trained and looked after to the highest standards too” commented Andrew Crook, President of the National Federation of Fish Friers (UK). “It is great to see such important suppliers to our industry operating to the highest global standards meaning we will be able to enjoy fish and chips for another 160 years and beyond”.

Chippy Chat & Fast Food Magazine • November 2021

Read more about our certificationsChippy on www.jfk.fo Chat & Fast Food Magazine • November 2021

GADUS

sansir.fo

FISHERMEN FIRST

Chippy Chat & Fast Food Magazine • November 2021

Dancing with the Stars! Aussie Chip Shop icon passes away

or more than 50 years, Tony Vangelovskis put smiles on faces and food in bellies with his wife Anna and family at the Balgownie Fish & Chip Shop in Wollongong NSW Australia This week on a Facebook page in the iconic shop’s honour, a tribute post read: “It is with much regret to advise all that sadly Tony has passed away. A true gentleman who made so many of us smile for so many years. To Anna and other close family our thoughts are with you. The world is not as good a place without the likes of Tony. May you rest in peace my friend and hoping there is someone in heaven that can make you a hamburger or two.” This is a story first published in 2015. It tells the story of Anna and Tony’s fish & chip journey Little has changed in 51 years at Anna and Tony Vangelovskis Balgownie Fish Shop. Potatoes remain hand-peeled, orders are taken in pencil on notebooks and chips are still served in paper. There are no service timers, no digital ordering systems and no organic alternatives, just a menu of fried favourites and Annas famous refrain of next order please, love. The big change will come within three months when the Vangelovskis close the doors on their labour of love for the last time. The store has operated seven days a week since 1964, winning over generations

Chippy Chat & Fast Food Magazine • November 2021

of customers and becoming part of the community fabric. By 11am, the shops 1950s pastel interior is swamped by tradesmen and retirees, a scene that transforms later into kids after school asking how many chips they can get for a dollar, and then families coming in for a Friday night takeaway. Of the shops famous thick-cut chips, Tony said: I peel fresh potatoes every day, I put them through the cutter and we fry them fresh; other places use frozen but it’s no good, it has to be fresh. Like many other Macedonian immigrants, Tonys first job was at the steelworks. I worked there for six maybe seven years but not much money, so I learned the business from my brother’s fish shop, and we opened our own, he said. Anna and Tony have been married since meeting in their village of Capari and spend every day working side by side. When asked which of them was the boss, Anna insisted it was Tony... but he only laughed, saying: No bosses here. When people ring us and ask if they can speak to the boss, I say, no bosses here, only employees! Tony and Anna are retiring what they call a big rest from early morning starts and late finishes. We need to rest, were getting old and the pains are starting. When we retire, I say were going to be dancing, dancing with the stars! Rest in peace Tony

Chippy Chat & Fast Food Magazine • November 2021

We are passionate about potatoes and their potential

For decades Meijer Potato has been breeding only the best varieties to suit the demands of the market. We focus on ensuring reliable fry appearance, texture and flavour to give you a premium product. Helping you to deliver the perfect chip that both looks and tastes great! Everybody deserves to enjoy food. We are Meijer Potato

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Very Impressive! Burton Road Raises Funds for Lincoln City FC

urton Road Chippy put on a special fundraising event recently to celebrate their partnership with the club and help provide further community facilities at the LNER Stadium. All profits from sales at the awardwinning takeaway will be used to support the development of the Stacey West Stand, which will create further classrooms and office space for the Lincoln City Foundation as well as increase the stadium’s capacity. Staff gave up their time for the event, which ran from 4-8pm, and there was a discounted menu on the night for customers wearing anything Imps related. Proprietor Lesley Graves said: “We are delighted to continue our partnership with Lincoln City FC, it’s an exciting time to be involved with such a forwardthinking club and great people. “We are sure, like the rest of Lincolnshire, that our club is in great hands, and we all have plenty to look forward to - and in our own small way we are happy to do everything we can to support that.” Imps head of commercial Adam Chantrey added: “This was a fantastic gesture from Lesley and Des along with their staff who are giving up their time for this fundraising evening, it was great to attend and to meet the Imps fans who

Chippy Chat & Fast Food Magazine • November 2021

headed down to take advantage of the offer and saw a familiar face behind the counter. “We’re really pleased to extend our relationship with Burton Road Chippy as a Bronze Partner for this season, they’re a shining example of our partnership model where we can work together to help each other. There’s also a great benefit for our Gold and Gold + Members, who can get 20% off their orders on Saturdays when we’re at home - perfect to stop off on your way home from the match.” The night also attended by three Imps stars raised over £1,000 for the club. Lesley said “ It was fantastic to help our local club with a fundraiser. As season ticket holders as lots of our customers are, we know how important the club is to the community, and that this money will go towards building the future of the club.” How do you raise money for your local teams? Email austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • November 2021

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Chippy Chat & Fast Food Magazine • November 2021

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Chippy Chat & Fast Food Magazine • November 2021

Amandatory! Amanda Potatoes are Perfect for Frying and Help Save the Planet!

n the current climate of changing attitudes to ethics & morals in reducing carbon footprints, we all need to do our part in improving the health of the planet as well insuring the future of our children. We need to observe and adapt to overcome modern problems and achieve customers’ aspirations. Amanda does exactly that. German breeders Solana GmbH use their vast knowledge of natural cross pollination with potatoes to become one of the most successful and acknowledged potato breeders in Europe. The Solana Seeds UK office has been created to identify the next generation of potato varieties for specific sectors & markets within the UK. Amanda has been identified as being an exceptional variety for the UK chipping sector for its commercial advantages to both the grower and the Fish & Chip owners. With major agronomic advantages for the farmer, Amanda is the potato equivalent of an electric car & is one of the very best varieties to provide sustainability as well as high quality frying potatoes for the fresh chip sector. It is a fact that Amanda can produce the same yield of your normal chipping varieties by using 25-40% less input. In addition, growing Amanda leaves the soil in better condition for the next crop and even better for the next generation of farmers and its customers, which ultimately is the shop owner and their customers.

Chippy Chat & Fast Food Magazine • November 2021

These savings are made up from a reduction of the amount of seed Amanda needs to achieve its maximum chipping yield. This means a 25-40% percentage reduction of plastic based, one-way plastic seed containers used for the delivery and reduces the amount of diesel required for delivery in lorries. The seed is produced in Scotland. This trip on average is in the region of 350 – 500 miles, a significant saving of fossil fuel, production cost and carbon trail. Dutch origin seed used for some chipping varieties (mainly, Agria, Markies & Ramos) increases both the input cost and carbon footprint. We misunderstood Amanda in the early days, but with improved & ongoing production techniques we have achieved the size and quality needed for the fresh chip sector which has led to increased interest for Amanda by Fish & Chip Shops. Amanda produces good dry matter, typically 21% - 22.5%. It produces a chip similar to Markies, being crisp on the outside and fluffy inside. It is also good against damage resulting in less knife work in the preparation. Amanda also holds similar up well in the hot box. Prevention is better than cure. Amanda gives that symbiosis, which also tastes great into the bargain.

Chippy Chat & Fast Food Magazine • November 2021

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Chippy Chat & Fast Food Magazine • November 2021

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Absolutely Fabulous - Fresh Chips! But who are we?

ylde Fresh and Fabulous are a wellestablished family run potato business based on the Fylde Coast between Preston and Blackpool. We are a prominent UK potato processor supporting our local rural economy with a growing number of employees and use of local suppliers and contractors. We grow, harvest, store, process and deliver fresh chips and potato products under the FFF brand to distributors around the UK. We operate 24 hours a day 365 days a year. We are BRC accredited and Red Tractor approved making us a reliable leading supplier to the fish and chip shop industry. At Fylde Fresh & Fabulous we pride ourselves on maintaining high standards across the entire potato process. The key success factor in producing quality potato and chip products starts with our own potatoes grown on selected land and stored under exacting conditions. We are passionate about growing our own spuds and there is nothing better than seeing them grow from seed to ending up on a customer’s plate! Every batch of Triple F Chips is frytested and quality-assessed before being distributed. You can always guarantee reliability and quality with our freshly cut Triple F Chips thanks to our high levels of compliance, and only supplying the best potato produce possible. Our investment in our supply chain is going to be critical in navigating some of the choppy waters that the economy is going through at the moment. Despite a wet and cold May, this season’s crop has grown in reasonably good conditions and harvest has gone well. Our storage crops are all nicely dry and down at their ideal temperatures to ensure longevity. However, as has been reported widely in

Chippy Chat & Fast Food Magazine • November 2021

the press recently we believe that there will be significant challenges to overcome in next year’s crop. Next Season All farmers are experiencing higher costs to grow crops next season. Fertiliser prices have doubled from last year and fuel has gone up by 63%. Seed potato prices have also risen and the overall availability is lower due the trade ban on seed between the UK and the EU. Increased energy prices will also have an impact on storage costs. The price of other crops such as wheat is rising which will increase competition and therefore the cost of land. Coupled with labour shortages and the spiralling cost of logistics we could potentially be in for a rocky ride next season. Regardless of these predictions we will endeavour to continue to deliver our quality FFF chips to fish and chips shops customers around the UK at the best prices. We also hope that being transparent about these challenges will encourage all fish and chip shops to prepare and engage with their suppliers to find solutions that will minimise the impact to everyone in the supply chain. Chippy Chat Member Offer Fylde fresh and Fabulous have now made it even easier to order our chips. FFF chips are now available to buy online from our website fyldefreshandfabulous.com . We are offering all Chippy chat members a 10% discount off their first order valid until 23/12/21. Simply quote the code FFF21 on the website to take advantage of this offer.

Chippy Chat & Fast Food Magazine • November 2021

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Chippy Chat & Fast Food Magazine • November 2021

Yes My Lady! Meijer’s FAB Quest for the Perfect Chipping Potato By Austen Dack and Terry Jones

ecently I visited Meijer’s HQ in Holland, I wanted to see for myself the chain of events that need to happen in order for a new variety to make it via the grower, into a fish & chip shop and onto the consumer’s plate. I visited their offices, labs and finally box stores to see first-hand how they continue to develop first class ware capable of beating disease, climate, & law changes, whilst still passing the all-important fry & taste test. Chip shop owners all have their own specification when sourcing the perfect chipping spud. A clean sample, good shape, low waste, maximum shelf life. The best flesh and fry colour, and of course a great taste! There are many variables to consider – and it’s no different for the grower! They face their own challenges, based on what a customer needs – along with a changing climate, varying soil types, and any pests or diseases to protect the crop

Chippy Chat & Fast Food Magazine • November 2021

against. At that point, they will approach specialist potato breeders like Meijer Potato and select varieties with the best chance of success. With constant change in agriculture and business, Meijer are always looking to innovate, the breeding and product development teams are a huge part of this process. Ongoing investment provides the latest technology to focus on delivering results for everyone from the grower to the end consumer. Variety breeding is a 7–9-year process, from a single plant to large commercial field production. It starts with a flower on a potato plant being pollinated from another flower, this produces berries. The tiny seeds within them are planted, and each plant is now a unique potato variety that is given a numbered identity. The clever part starts here - a cutting is taken from that single plant, and the DNA analysed. A number of DNA ‘markers’ are searched for, which helps identify the variety characteristics – will it have resistance to certain diseases/ pests etc? In recent years this process

Chippy Chat & Fast Food Magazine • November 2021

has been speeded up by using robots. Those without any positive traits are discarded – only the best few go forward from hundreds of thousands of plants produced every year. These ‘contenders’ are taken to a glasshouse and are grown on to produce tubers. Those tubers, planted in trials the next year are again selected, and 3-4 years of worldwide trialling follow to challenge the variety in various climates and soil types. This will usually reduce the number to around 10-15 varieties that are then introduced to customers for their feedback, a vital part of the process to ensure they are creating what the market wants. Finally, a variety that works for everyone goes into full production and gets a name (new chipping varieties at Meijer are always named Lady ‘something’ (Anna, Terra and Jane amongst the newest ones). At that point it’s rewarding for the breeder to see their ‘baby’ out in the big wide world, but they are always working in the background to find something even better! A walk through their box room shows the fruits of their labour, a culmination of so much hard work & investment. There are many rows of varieties (grown in different types of fields) all of whom must prove not only they are better than those already available via Meijer, but are also immune to the latest disease, or can hold up in storage and reward you the owner with a continuous supply of great chipping potatoes right through the season. With over 30 separate tests including yield, size, shape, fry colour, dry matter and more, this is the final make or break for each variety and one which determines if each variety makes it onto another year of testing or the holy grail of being named and making it as a new potato brand. My visit to Meijer was rewarding indeed. To see the passion investment and hard work was a joy. I was lucky enough to meet their MD and many of their staff all of whom were very interested to know about the reasons behind my trip. This visit once again cements our commitment to follow the arduous journey of the potato all the way from seed to fryer. I would like to personally thank Erika (CEO Meijer) for hosting and Max & Terry for their time showing me around the lab, stores and a visit to a large local seed potato farmer. www.meijerpotato.co.uk 35

Chippy Chat & Fast Food Magazine • November 2021

You should be Appy! Why your restaurant should not be using a third-party delivery service

he popularity of third-party delivery platforms, such as Just Eat, Deliveroo and Uber Eats has been steadily on the rise in recent years but has had significant growth during the pandemic. According to a study carried out by Buyer’s Edge Platform carried out following restrictions being eased, demand for takeout or delivery at home stood at 42.3% of consumers. Whilst these third-party platforms can provide a convenience to restaurants providing orders and taking care of delivery, with reported excessive charges that can be as high as 48% of cost, it raises the question: Should Your Restaurant Use Third-Party Food Delivery Services? The drawbacks of third-party platforms The first and arguably most significant for restaurant owners is that using a third-party platform means paying the high fees that the company will charge. The three most popular platforms in the UK will charge commission per transaction. With commissions usually starting at 20% per transaction up to a max of 48%, can your business really afford to lose this level of income per sale? It should come as no surprise that order errors and problems are another downside to using a third-party platform, with consumers reporting 9% more issues with missing items at restaurants using third party platforms to direct ordering according to a recent report by the service management group. The same report indicates that customers are far more likely to blame the restaurant for errors that occur, potentially resulting in lost future sales. For restaurants to succeed it is essential for them to build a strong and loyal customer base. However, users of third-party platforms are the customers of the platform, not the restaurant they may repeatedly order from on the platform. The result is that the restaurant cannot directly market to it’s customers without going through the platform and incurring additional charges for the privilege.

Chippy Chat & Fast Food Magazine • November 2021

Benefits of bringing your online ordering in-house… Currently only 27% of online orders are made directly to restaurants, however 63% of consumers would prefer ordering direct. By providing customers with the opportunity to order direct it could save the restaurant £000’s in third party platform fees. Customer loyalty is higher when the consumer is able to order direct, with repeat business at 64% when ordering direct compared to 53% when using a third-party platform. Direct orders also reduce the risk of order errors, resulting in less complaints to the restaurant and better customer retention. The retention of customers data is another great benefit to the restaurant, enabling businesses to be able to market offers and promotions directly to their customers via email, SMS and/or push notifications. Bespoke online ordering solutions are considerably cheaper than using third party platforms, and some online ordering solution platforms such as App4 have partnerships with delivery service providers so restaurants can still outsource delivery if needed at a much lower cost than using the third-party platforms. Bespoke Online Providers App4 Developments, the UK’s leading independent provider in online ordering solutions specialise in helping local businesses to thrive and supporting their customers to order with ease. By working with us at App4, Restaurant owners have peace of mind as we charge absolutely no hidden fees or commissions and allow your solution to work in a streamlined fashion by integrating direct with our providers. To find out more on how a bespoke online ordering solution could support your business, call us on 01332 742 511 or email sales@app4.co.uk

Chippy Chat & Fast Food Magazine • November 2021

FiSH & CHIPS!

The Fichips was born in 2013 when I was unemployed and saw a picture of me in London and gave me an insight to bring the English delicacy “Fish and Chips” to Brazil that night. I began to draw the Fichips Business plan, when I was about to finish with my eyes burning with sleep, I realized that the day had already cleared, I had spent all night developing. By Hermes Bernardo – creator of Fichips

Chippy Chat & Fast Food Magazine • November 2021

looked for several places to eat “fish and chips” but only found in pubs where I would have to pay to enter. In addition to bringing this delicacy, the business model would be in a food truck that at the time was a novelty in Brazil, as the food trucks boom would only come 2 years later in 2015. I started the operation in a mini food truck in December 2013 in the Berrini region of Sao Paulo, with a mannequin dressed in the uniform of an English soldier holding the menu, whose name is “Achilles” (The name Achilles was given due to a year before I having torn the Achilles tendon in my left leg and I had some complications in the surgery in which I spent 6 months without walking). The name “Achilles”, today continues to be present in all our units throughout the country, holding the menu and we brought in it a self-service version also for our franchisees. In 2014, Fichips was considered among the 11 companies that most innovated in the food industry in Brazil, by Pequenas Empresas & Grandes Negócios magazine. We take the truck to the biggest events in Brazil, Lollapalooza, Maximum Festival, Olimpiadas Tocha Olimpica (Olympics in Brazil), Premier League Event (English Football Championship) cup in Brazil, among others. We partnered with the largest potato industry in

Chippy Chat & Fast Food Magazine • November 2021

n i e d Ma razil B

the country (Bem Brasil), to provide our chips. In 2018, following the business plan, we set up our first physical unit, a shopping store in the heart of Sao Paulo, a side street on Av.Paulista, in the same year we hired a food engineer to start our delivery, delivery was a huge challenge and this was our concern to deliver an excellent product via delivery too, it worked very well, a strategic box together with a package that said THANK YOU with the customer’s name, because for us customers are not just numbers. Soon, our unit with only 20m2 space became too small for the operation with such demand, and in this unit in 2019 we started selling franchises. In the same year 2019 I participated in the Shark Tank program (like Dragon’s Den) in which João Apolinário and José Carlos Semenzato were interested in Fichips. Later I decided not to continue with the sharks as we already had 23 contracts and units in the main malls at the end of 2019. In 2020, the pandemic arrived and we created a leaner business model in partnership with Industria Germânia, (Fichips and Germânia kiosks), with machinery and fried food on its own without smoke and without smell, a fryer with its own exhaust system, we grew 300 % over the pandemic, we inaugurated kiosks in shopping malls and wholesale market chains. We even have a kiosk showroom at the Germania factory in Vinhedo\SP. We now have 60 franchise contracts in Brazil and 1 in Portugal We have 5 business models: Shopping Store, Street Store\Pub, Container Store, Kiosk Store And Delivery Model (all operations\models have Delivery) www.fichips.com

Chippy Chat & Fast Food Magazine • November 2021

Top Shops! NFFF Launches Official Guide to the UK’s Quality Fish & Chip Shops in Collaboration with Sarson’s UK

he NFFF has published its hotly anticipated Official Guide to the UK’s Quality Fish & Chip shops 2021-2022 edition, featuring this year’s Quality Accredited fish and chip outlets. The guide, like the accreditation itself, is proudly sponsored by Sarson’s and is widely considered the fish & chip equivalent to the Michelin Star Guide with inclusion a coveted honour for any establishment. Every site listed has met the NFFF’s exacting standards to achieve a Quality Accreditation, demonstrating superior shop management, high quality food offerings and second to none hygiene standards. As well as a comprehensive list, the guide also provides an in-depth look into each site’s additional attributes including disabled accessibility, payment options and accommodating dietary requirements. Much like the accreditation, Sarson’s has always been a sign of a quality fish and chip shop. Vinegar is, after all, synonymous with chippies and Sarson’s owes its distinctive flavour to a unique

seven-day craft brewing process – a time honoured 200-year-old technique that sets it apart from non-brewed products. Sarson’s reputation as a consumer favourite is also crucial in supporting and promoting the guide to a wide audience. Sarson’s is already a well-loved brand in the consumer sphere with research uncovering that 9 out of 10 customers would prefer their chips to be sprinkled with Sarson’s rather than a non-brewed condiment (NBC)². Andrew Crook, NFFF President explains: “The NFFF Quality Accreditation showcases the leading fish and chip takeaways and restaurants across the UK, the shops that we all love to buy our fish supper from. We are delighted to unveil our 2021 guide as we know fish and chip lovers have missed it as it was not published last year due to coronavirus. Each shop within the guide has undergone an NFFF Quality Accreditation assessment which is extremely comprehensive. Achieving the NFFF Fish & Chip Quality Accreditation and gaining a place in the guide shows the achievement a fish and chip shop can gain.” Bryan Carroll, Sarson’s Deputy Chief Operating Officer said: “Throughout Sarson’s rich history, the fish and chip sector has always held a unique place in its heart. “To be featured in the guide is a demonstration of the dedication to quality and relentless hard work these sites have put in to acquire this soughtafter position. A huge congratulations to all the operators across the UK that are featured in this year’s guide. “At Sarson’s, it’s always been about providing the sector with what it needs most, and our endorsement of the QA Guide is part of this ongoing commitment to support fish and chip shops and the real value they bring to British life.” Download your copy today or request a hardcopy version at www. qualityfishandchips.co.uk/guide ² Independent consumer insight Toluna June 2019, sample 504 consumers.

Chippy Chat & Fast Food Magazine • November 2021

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Chippy Chippy Van Van! Carroll Brothers fish and chip van visits North Notts FoodFest

fish and chip van that was a regular sight 50 years ago returned to action - for one day only. Carroll Brothers fish and chip van, which used to attract lengthy queues, has been in a museum for the last 30 years. But the distinctive green and gold van was back in Worksop as part of the North Notts FoodFest, which took place recently. The van, which has been restored and housed in Leicester’s Abbey Pumping Station Museum of Science and Technology, used to belong to John Carroll, also known as Jack, and his brother Patrick, who operated around Worksop and Newark in the 1950s to 1970s. John’s granddaughter Suzanne Lewthwaite organised the annual food festival on behalf of North Notts BID. She said: “So many local people have such happy memories of my grandad’s van making its rounds each week, ringing the bell to let people know he was there. Everyone remembers the smell and sound and, having received such a positive response when I posted an image of the van on social media, we thought it would be fabulous to bring it back to its original home to serve chips once again. “I remember riding home in it sat on an upside-down wooden pop crate with a bottle of pop in one hand and a chip on a wooden fork in the other – the challenge to see if we could make it last the 10-minute drive from his yard back to my parent’s house. Happy memories of different times.” The van was stationed in Worksop’s Old Market Square, a stone’s throw away from its original home on Newgate Street and, with freshly fried chips on sale, produced using the original coal-fired range. The van is still fondly remembered by many local people who recall it arriving on their street at a set time each week when the hand bell would be rung to announce its arrival and people would take out their warmed containers to collect their fish and chips. The 1931 Bedford van, which was rescued by the museum in 1990, was Fiona Bruce’s favourite exhibit when the BBC Antiques Roadshow visited the museum a few years ago. The festival also featured former National fish and Chip Awards hot chef Jean-Christophe Novelli Do you have any old equipment? Email austen@chippychat.co.uk

@mitchellpots 42 Chippy Chat & Fast Food Magazine • November 2021 @mitchellpots

Chippy Chat & Fast Food Magazine • November 2021

Time to ApplAUD! A MUCH-LOVED Herefordshire fish and chip shop is on the market for the first time after more than 50 years.

udrey’s Fish Bar, also known as ‘Tudorville Chippy’, in Ross-on-Wye’s Tudor Rise, has been a family run business for decades. Sharon and Graham Element took over the business in 1993 from Audrey and Ken, Sharon’s mother and father, but after nearly 30 years, it is time for them to hang up their aprons and take things a little easier. Writing on their Facebook page, the couple said: “Some of you may have heard though the jungle drums of Ross that Audrey’s is on the market. “We wanted to be the ones to tell you that this is true. Much like any move from a family home, it has been a difficult decision but after running the business for 27 years, combined with Audrey and Ken, 53 years, we feel it’s time for a quieter life. We hope you understand. Business as usual, we will of course keep you update with any news.” Their decision has received an outpouring of support from locals, with dozens taking to social media to wish the couple well for the future. On the market for £395,000 with commercial agent Sidney Phillips, Audrey’s Fish Bar is described as a well-established and highly profitable business in a substantial and well-appointed property. The sale includes a takeaway section with ancillary areas and well appointed 2/3 bedroom private accommodation. ARE YOU SELLING YOUR CHIP SHOP? Email austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • November 2021

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Chippy Chat & Fast Food Magazine • November 2021

Oh my Cod! Here’s every Fish & Chip shop owner’s guide to 5-star food safety

ith an impressive 5* food hygiene rating, The Cod’s Scallops was awarded ‘very good’ for hygienic food handling, cleanliness and condition of facilities, as well as management of food safety. Here, Ben Gardner, CEO of digital food safety consultancy Navitas Safety, shares a few tips for chip shops seeking to reach the same high standards. Food hygiene It’s imperative that fridges and freezers function efficiently and keep foods at the optimum temperature. Now, manually recording temperatures is time-consuming. Some solutions exist, such as the digitalisation of temperature monitoring. Pods placed in fridge and freezers can automatically log temperatures and alert staff when they fall out of the compliant range. That way, food is kept as fresh as possible and less food is being wasted. Chip shops must also be mindful to use separate equipment for specific foods, such as dedicated fridges for storing raw and ready-to-eat (RTE) food. Colour coding can also help to reduce cross-contamination risks as well as designating separate preparation areas for raw and RTE food. Structure: It is important that in all hospitality premises equipment is well laid out and in good condition – this includes keeping waste areas clean and emptying them regularly. This will help to prevent pests and reduce accidents

Chippy Chat & Fast Food Magazine • November 2021

from occurring, such as slipping in the kitchen or its wider premises. This is particularly important for fish and chip shops due to the amount of oil used to cook and prepare the food. Typically, ensure there is nothing stored on or next to fryers, along with regular sieving and filtering. Safety Management This encompasses how food safety is managed and so, in other words, whether the Environmental Health Officer can trust your processes. It is therefore key to have all evidence and records available (opening/closing checklists, cleaning rotas, maintenance) to showcase your food safety management commitment. Having all documents and checklists available digitally allows quick access while also reducing paper waste. This also enables fish and chip shops to manage staff efficiently while providing them with a system that is quite simply, faultless. The Navitas Safety system does just that. Protecting 13,000+ sites, our clients include The Bay, who’s Chef Director Calum Richardson said; “We just love having all our Food Safety and Health & Safety records in one smart online system that makes everything easier. It’s created a real atmosphere of confidence for our staff.” “Without the burden of paperwork, we save more than 22 hours every month!” Navitas Safety helps fish and chip shops become more efficient and aids them in their journey to reach a 5-star rating. Find out more here: https://www.navitassafety.com/ fish-and-chips/ Chippy Chat & Fast Food Magazine • November 2021

FOOD SAFETY MADE SIMPLE “Without the burden of paperwork, we save more than 22 hours every month and having a digital trace of every food safety task really impresses our EHO during inspections!” Calum Richardson | The Bay Fish & Chips

NAVITAS SAFETY IS A COMPLETE FOOD SAFETY NET Helping you to manage staff simply, save time and be EHO ready 24/7 hello@navitassafety.com 45

Chippy Chat & Fast Food Magazine • November 2021

navitassafety.com/fish-and-chips Chippy Chat &Chat Fast&Food • November 2021 Chippy Fast Magazine Food Magazine • July 2020

Proud to be the 2021 Foodservice Cateys Supplier Excellence Award Winner

LeaderChip! Joe Biden’s team reportedly fell in love with fish and chips on their G7 visit to Cornwall

S President Joe Biden’s team love fish and chips so much they ordered portions sent to Heathrow from ‘every chippy in Hounslow’. The leader of the free world visited Heathrow airport after the G7 Summit meeting in Cornwall recently and having fallen in love with the great British delicacy, his team wanted to take every opportunity they could to enjoy it. That’s according to Ady Dolan, an air traffic controller at the airport in West London, who wrote about the episode in his blog. Mr Biden was invited to tea with the Queen at Windsor Castle, to where he had to travel via Heathrow on Airforce 1. Mr Dolan wrote: “During their time at the G7 summit in beautiful Cornwall, the

Chippy Chat & Fast Food Magazine • November 2021

President’s team became partial to fish and chips, and who can blame them? “In fact, they loved it so much that while Mr Biden was in Windsor, a call went out to just about every chippy in the Hounslow area to deliver a few dozen portions to Heathrow Airport. “Good to know the Great British takeaway has done its bit for transatlantic relations.” The airport hadn’t hosted a presidential visit since 2008, at which time they had around three months to prepare this time they had only 10 days. The NATS, Heathrow Airport, NPAS – the Met Police helicopter unit – and various US agencies including the Secret Service and Marine Corps were called in for safety precautions. Mr Dolan said: “Obviously, safety and security for a visit like this, however fleeting, is hugely important, but so too is ensuring that the President doesn’t disrupt or delay anyone else travelling through the airport. Everything ran smoothly in the end. The President came and went with no issues, though that’s not to say it wasn’t stressful for those organising it. Mr Dolan added: “I’m not sure I’d rush to help arrange a Presidential visit in 10 days again, but it was fantastic to see everything go so well.” Did you serve the president or any of the G7? Email austen@chippychat.co.uk

Chippy Chat & Fast Food Magazine • November 2021

Printable POS product posters available upon request from anna@blakemans.co.uk

Chippy Chat & Fast Food Magazine • November 2021

Chippy Chat & Fast Food Magazine

Articles inside

Here’s every Fish & Chip shop owner’s guide to 5-star food safety

Joe Biden’s team reportedly fell in love with fish and chips on their G7 visit to Cornwall

FiChips FiSH & CHIPS made in Brazil

MUCH-LOVED Herefordshire fish and chip shop is on the market

But who are we?

Yes My Lady! Meijer’s Quest for the Perfect Chipping Potato

Why your restaurant should not be using a third-party delivery service

Carroll Brothers fish and chip van visits North Notts FoodFest

Very Impressive! Burton Road Raises Funds for Lincoln City FC

Dancing with the Stars! Aussie Chip Shop icon passes away

Keeping up with VC Joneses! VC Jones celebrates its 60th birthday

FREE Year Planner for 2022 is a McWhinner

Diary Dates Business or pleasure, dates not to be missed

The Really Good Food Cafe Goldensheaf Gluten Free Batter Mix

30 Years in the Making! Kings Heritage Blend 30

Join the Club! A new takeaway in Newark selling battered chips