Chippy Chat - Nov - 2023 by Chippy Chat Magazine

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JOIN THE Q FOR AMAZING REWARDS THIS CHRISTMAS!

Exclusively available to customers of the Q Partnership, the Save + Select Rewards Club just keeps getting better! See pages 10 & 11 to find out more!

NEW FOR 2023 Why not choose NFFF Membership?

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austen@chippychat.co.uk

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Issue 11 Volume 13 November 2023

Chat & Fast Food Magazine •Your November 2023 FREE TheChippy Real Wall Planner Indian Food Café!

Tension Mounts

Chippy Chat & Fast Food Magazine • November 2023

Restaurant of the Year shortlist

Outstanding Sauces! Dinaclass offers a comprehensive range of curry sauces that will help fish and chip shops drive profits

round a quarter of consumers opt for curry sauce on their fish and chips (YouGov 2020), making it a must-have menu item. But its popularity extends beyond just fish and chips Dinaclass curry sauces make delicious add-ons to favourites such as chicken, pies and loaded fries, perfect marinades for meats and even simple ba-ses for more creative sauces. With Dinaclass, fish and chip shops have a wide assortment of curry sauces at their fingertips. Choose Dinaclass to ensure there is a variety for every customer; from traditional, gluten free or vegetarian options, with sultanas or without, there is one to suit all tastes.Committed to innovating and responding to current trends, Di-naclass recently added a Chinese Curry Sauce Mix, a flavoursome Chinese style curry sauce for customers craving something spicier. Thanks to this winning combination of innovation and quality, Dinaclass is now one of the top out-of-home chip shop curry brands and, in the UK, a pot of Dinaclass curry sauce is sold every second. The Dinaclass range not only provides great taste but even tastier profits too. For example, a shop serving 500 4oz portions at £1.80 stands to make an £855 profit!

Approximate profit potential on selling 500 x 4oz portions SUGGESTED SELLING PRICE £1.20........................ £1.50...................... £1.80 Sales........................ £600....................... £750....................... £900 Profit....................... £555........................ £705....................... £855 Based on 1 x 10kg bag of Dinaclass costing £45 2

Chippy Chat & Fast Food Magazine • November 2023

Convenience Dinaclass curry sauces are available in 10kg powdered formats and can be prepared in minutes just by adding some water. They can be made up ahead of time and held in a Bain Marie or mixed on the spot if more is required. For operators with low volumes or those wanting to trial a curry sauce for the first time, Dinaclass offers Microwave Curry, which can be prepared, potted up, refriger-ated and microwaved as needed. Sell more, profit more An effective way to increase profits further is to tempt customers with a tasty side dish or an add-on. Operators should be asking customers if they would like a side of curry sauce with every transaction. Up-selling online is even easier. Average spend is often much higher online than in-store as customers pay less attention to what they are spending and more time browsing the menu and adding extras. Dinaclass curry sauce should be positioned clearly on the menu and a pop-up box added, prompting customers to add a pot before they check out. Elevate your dishes, your menu and your sales with the flavour and quality of Dinaclass. For more information, visit eu.kerryfoodservice.com/pages/Dinaclass

Chippy Chat & Fast Food Magazine • November 2023

Maximise your profits with Dinaclass curry sauce! Start shouting about curry sauce! Invite your customers to add a pot of sauce to their meal

For more information visit Kerry-foodservice.co.uk 3

Chippy Chat & Fast Food Magazine • November 2023

Good Gadus!

I Austen Dack Publishing Editor

t’s been another busy month here

the 10th anniversary of the awards,

at Chippy Chat Towers. I’ve was so

in which they celebrated outstanding

pleased to be invited to the Faroe

achievements and performance in

Islands to see the Baptism of the new

sustainable fishing and seafood across

JFK vessel Gadus. You will find out just

the entire UK business spectrum. The

how vast this new fish catching super

awards were hosted at the historic

liner is later on in this magazine.

Fishmongers’ Hall.

Recently I travelled to Coventry as

Finally,

the

Partnership

are

a guest of Ceres along with many of

promoting with us their save & select

the current Top 40 nominated fish and

scheme. If you have points this year

chip shops to discuss how they can

for the first time you can exchange

improve their relationship with the

them for membership of the NFFF

media. Many ex-winners were there to

(and many other great offers).

talk about their experiences. Thanks to

Email austen@chippychat.co.uk if you

Stelios for hosting the day, everyone

have a story or would like to advertise.

went home happy. Finally, I attended the MSC awards

Thanks

in London. This year they marked

Austen

Chippy Chat Ltd

Oak Lane Littleport Ely Cambridgeshire CB6 1RS www.chippy-chat.co.uk info@chippychat.co.uk Twitter @Chippychat Facebook Chippy-Chat TEL 07863 123 929

Say growth, say

Agrico.

Specialist breeder and supplier of high grade seed potatoes, bringing new and innovative chipping varieties to the fast food trade.

Managing Director John Boutwood

• High yielding • Superb taste • Premium yellow chip • Consistent fry quality • Long term storability

Publisher Oliver Boutwood oliver@chippychat.co.uk Publishing Editor Austen Dack austen@chippychat.co.uk 07863123929 Design/Editorial Accounts Claire Boutwood-Potter accounts@chippychat.co.uk Advertising Sales and Promotions austen@chippychat.co.uk For PR and Editorial editorial@chippychat.co.uk

Chippy Chat & Fast Food Magazine • November 2023

Babylon...

Why not ask your local supplier today! Call: 01307 840 551

Email: potatoes@agrico.co.uk

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Chippy Chat & Fast Food Magazine • November 2023

Inside

November 2023

Peter’s Out! Peter Kay visits Morecambe fish and chip shop

Diary Dates Business or pleasure, dates not to be missed

Join the Q for amazing rewards! Save & Select with the Q Partnership

Wonder-Wall!

6 8

10 12

Who will be Top of the Pots?

National Fish & Chip Awards’ Field to Frier Awards

The Real Indian Food Café In South Kolkata ‘Tribe’ is a must-visit!

Still Playing Ketchup! Squeeze The Day With Heinz: Perfectly-

FREE McWhinney’s YEAR planner for 2024!

Sized, Compliant Sauces Of Income

The Tension Mounts!

Come to the Farm!

Restaurant of the Year shortlist

it’s a McWhinner! YOUR FREE YEAR plannerfor 2024

Halfway to Faroedise! We travel to the Faroes to see the new GADUS Baptism

Hew’s dunnit Again! Hewigo delivers all day every day at Whelan’s in Lytham

The Joy of Six! JJ Foodservice took a visit to Harlees: Here are Six things they loved!

Ahoy there! Fancy a new Pad?

Sponsorship Continuity NFFF continues partnership with Seafood from Norway as Awards Principal Sponsor

Duo make Fishtory! Rockfish and Fish City in Double Wins for Seafood Sustainability

Lady in Waiting... Meijer UK display varieties at the Isle of Ely Open Day

14 16 18 22 24 26 28

for Diddly Squat!

38 40 42

Es 30 tab Ye lish ar ed s

The National Fish and Chip Awards reveals

Top 10 shortlist announced for The

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Peter’s Out!

Peter Kay visits Morecambe fish and chip shop

picture shared by a Morecambe fish and chip shop has taken then internet by storm, when comedian Peter Kay paid a visit. The Bolton-born comic visited Atkinsons Fish and Chips, on Albert Road in August.

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It is the second time Peter has visited the eaterie. In a post, which has amassed thousands of interactions and hundreds of shares on Facebook, a spokesperson for the business said: “We’ve had a very special and famous visitor come down to visit us recently… Peter Kay. “This is his second time visiting us on Albert Road! “We might not have provided garlic bread but he certainly loved his fish and chips. “I’m sure we will see him again soon”. Matthew McCann, who works at the fish and chip shop, said: “It was great to have him again as he has been before. “It was nice to see [how much publicity] the Facebook post has received.” One commenter said: “How fantastic to have the amazing Peter Kay coming into your chippy. “I think I would have fainted into the batter headfirst and just tried to pull myself together”. Another said: “I love Peter Kay – he is so funny. Can’t wait to see him again”. Who have you had famous visit your shop? Email austen@chippychat.co.uk

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 • November 2023

Diary Dates Business or pleasure, dates not to be missed... January 1-31st 2024

December 10th

Veganuary

The Chippy Chat Ball

Veganuary is an annual challenge run by a UK non-profit organisation that promotes and educates about veganism by encouraging people to follow a vegan lifestyle for the month of

Chat y p

January.

ll 2 023

Chi p

The Chippy Chat Ball is booked in, fingers crossed, pandemics allowing we will be back this year.

Ch ristmas Ba

February 28th 2024 National Fish & Chip Awards 2024

The ceremony for the National Fish and Chip Awards 2023 will take place on the 28th of February 2023, at the Park Plaza in Westminster. Good Luck to all finalists.

March 3rd 2023 What’s Cooking

2024 Henry Colbeck are excited to announce that What’s Cooking? 2024 will be held at the Royal Highland Centre in Edinburgh on the 3rd of March 2024, They hope to see us all there

March 10th 2023 British Pie Week Pie Week falls in the first week of March. Pies have been in existence since about 2000 B.C. and have been loved by the British since the 12th century.

June 6th 2024 National Fish & Chip Day Neoda’s National Fish & Chip Day is about giving fish and chips the recognition it deserves and helping to secure its position as the nation’s favourite dish.

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 • November 2023

Join the Q for amazing rewards! What is Save + Select?

t’s our exclusive Customer Rewards Club and it’s our way of saying THANK YOU for choosing us as your supplier. We really value your business! The Q Partnership’s Save + Select Rewards Club is a unique scheme, rewarding the Fish & Chip and Food On The Go sector. At the Q Partnership we reward our customers all over the UK with exclusive rewards and benefits. Henry Colbeck’s Marketing Director Georgina Colbeck said: ‘This year we launched our new look Save + Select Rewards Club and brought our customers 12 months of even more benefits! With a logo incorporating the colours of the Q Family Partnership companies (green, red, yellow and blue), we delivered 6 generous promotions, competitions and incentives, designed to reward our VIC’s (Very Important Customers!). Prizes included fantastic city breaks, £100 in casino chips plus lots more. Our November/December campaign is to win great prizes from a wide range of companies like uniforms, signage, equipment and more!

UNIQUE NEW BENEFIT FOR 2024! We know how difficult the past year has been, on top of the previous ones and we’re always thinking of ways we can help. So, this year we’ve joined forces with the NFFF to offer a new benefit – swap Save + Select points for NFFF Membership. For a single NFFF membership worth £220, we simply swap that amount of your points – all you need to do is let us know and we’ll do the rest and the NFFF will be in touch with you direct – we’ll pay the NFFF and there’s no membership bill for you to pay – simple as that! The Q Family Partnership love to give back to our customers and the industry – so we’re keeping busy and looking for new ways to reward you. Keep your eyes peeled for what’s in store for 2024! How does it work? The Club is fully automated, meaning you don’t have to fill in any registration forms, you’ll be signed up automatically when you open your account. Then, as a valued Q Partnership Customer, you‘ll automatically earn points on qualifying products when you buy from us and you can then choose from an exciting range of benefits and rewards including gift cards from both Sainburys and Amazon and Love 2 Shop Gift Cards. - O n ce you ’ ve accu mu late d 2 50 points, you can exchange them for a great range of gift cards or e-codes, you can choose Q Partnership credit vouchers. If you’ve saved enough you could even choose a mixture of all of these benefits!

Exclusively Available from: supplier; For further information about Save + Select, contact your nearest Q Partnership Exclusively Available from: vely Available from: Henry Colbeck Ltd. T: 0191 482 4242

W: www.colbeck.co.uk

Friars Pride Henry Colbeck Ltd. Friars Pride Ltd. T: 0191 482www.friarspride.com 4242 T: 01733 316400 W: www.colbeck.co.uk W: www.friarspride.com 01733 316400

Chippy Chat & Fast Food Magazine • November 2023

HenryPride Colbeck Ltd. Henry Colbeck Friars Ltd. & Co. Ltd. T:V.A.Whitley 0191 482 4242 T: 01733 316400 www.colbeck.co.uk 01706 364211 W:T: www.colbeck.co.uk W: www.friarspride.com W: www.vawhitley.co.uk 0191 482 4242

Pride VA WhitleyFriars V.A.Whitley & Co. Ltd.Ltd. T: 01733 316400 T: 01706 364211 www.vawhitley.co.uk W: www.friarspride.com W: www.vawhitley.co.uk 01706 364211

Members of The Q Partnership Members of The Q Partnership 10 Chippy Chat & Fast Food Magazine • November 2023

Chippy Chat & Fast Food Magazine • November 2023

The Tension Mounts!

The National Fish and Chip Awards reveals Restaurant of the Year shortlist

en fish and chip restaurants in the UK have been selected for a chance to be named Restaurant of the Year at the prestigious National Fish and Chip Awards 2024. The shortlisted businesses have earned their ‘plaice’ in the top 10 following a panel of judges’ intense review of their environmental standards, sustainability best practice methods, customer service and knowledge of the fish and chip industry. Awards organiser and president of the National Federation of Fish Friers Andrew Crook says the category has welcomed many fantastic entries. “While the challenges facing the fish and chip industry have been prominent in the headlines, the judges at the National Fish and Chip Awards are seeing how hard businesses are working to ensure the experience of coming into their restaurants remains second to none. “We’re proud of how they are going above and beyond to continue serving this British classic and it’s an honour to be able to champion the entrants.” The award category sponsor Seafood from Iceland’s Project Manager Björgvin Þór Björgvinsson, adds: “Showing our support and appreciation for the Restaurant of the Year finalists is a real joy. Excellency at every touchpoint of these businesses has been clearly evident and it’s especially exciting and encouraging for Seafood from Iceland to see how UK fish and chip establishments are embracing where the future of fish on menus is heading.” Last year’s winner was Fish City of Belfast. John Lavery co-owner said: “Wow, what can we say! We took it home to Belfast! The UK’s Environment & Sustainability Champion and Restaurant of the Year! What an honour to be recognised at the National Fish and Chip Awards. So, so incredibly proud of our team! Over the moon!” Renowned names from the industry will continue further inspections of the shortlist, including mystery visits to each, which will see the 10 scaled down to five competitors. Crunch time will be on 28 February 2024, when the winner is announced at the awards ceremony at the Park Plaza Westminster Bridge, London.

Chippy Chat & Fast Food Magazine • November 2023

The 10 restaurants hoping to dine out on the success of being a Restaurant of the Year finalists are: Yorkshire Whitby’s Restaurant, Doncaster Nottinghamshire The Cods Scallops, West Bridgford Gloucestershire Malt and Anchor, Cirencester The Chip Shed, Cheltenham Bristol Noah’s, Bristol Somerset Knights Fish Restaurant, Glastonbury Norfolk Upstairs at No.1 Cromer, Cromer Eric’s Fish and Chips, Hunstanton Hampshire Shoal Winchester, Winchester Devon Pier Point, Torquay For more information and bits on the National Fish and Chip Awards, please visit: www. thefishandchipawards.com. Organised by the National Federation of Fish Friers, the National Fish and Chip Awards is in its 36th year. The awards acknowledges and champions businesses and individuals throughout the UK making outstanding contributions to foodservice to ensure the nation enjoys its fish and chips, receives great customer service and professionals in the industry have access to opportunities to further their growth. Seafood from Norway is the principal sponsor for 2024. Chippy Chat & Fast Food Magazine • November 2023

Tempt pie-lovers with full-on flavour from the nation’s *

Stock up now through your Pukka representative, wholesaler, or by calling 0116 264 4000

Chippy Chat & Fast Food Magazine • November 2023

*Kantar Worldpanel 52 wk hot pie market share data to 03.09.23

Some of the talking points from the day included... Be selfish - When asked to do an interview with the media, forget you are talking to the journalist and think about your audience. What do you want your audience to do, know or think? Know what you want to say, say it and keep saying it. Keep bringing the conversation back to your message. Spin it - Don’t be afraid to spin a story to increase your reach and engagement. “If you are not willing to do that, you won’t get out of it what others will,” said George Papadamou of Papa’s Fish & Chips

The Theory of Life!

Have a personality - To stand out you need to have an identity, look at other shops by all means but be yourself and communicate that.

Ceres Media Training Day hailed a success! By Austen Dack

ecently I attended the first ever Ceres Media Training Day at The Doubletree Hilton hotel in Coventry with over 60 fish and chip shops coming from as far as Largs, Anglesey and Devon to attend. The event showcased talks and roundtable discussions from various industry specialists, including a professional media coach and previous winners of the National Fish & Chip Awards. Ceres Managing Director Stelios Theocharous comments: “It was a fantastic turnout, highlighting the unwavering determination of our industry to seize every media opportunity that comes its way. “We covered a lot of ground in just one day and really drilled down into how to leverage the thousands of opportunities the media has to offer, whether this is online, in live interviews or pre-records. We were thrilled to see so many likeminded people coming together, and we hope it has fostered a sense of knowledge and self-assurance when interacting with the media.”

Chippy Chat & Fast Food Magazine • November 2023

Engage - Have you ever wondered how those random stories end up appearing in LADbible and the Daily Mail? Journalists and news agencies utilise specialist computer programs that crawl all over social media, reading stories and comments and pinpointing those that are gaining the most traction. So engage with your customers on social media, reply to any comments they make, get a debate going and who knows where your story will appear. Look the part - You don’t need to hire a professional photographer, but you do need to take professional photos, whether sending to the media or to use on your social media. Three top buys should be a tripod for steady shots, a light box to give natural light to your food photos, and backdrops to enhance your photos further. Also, play around with your edit options on your phone to adjust the lighting or run photos through apps such as Lightroom and Snapseed. Pick your platforms - Rather than trying to be everywhere, choose one or two platforms that best suit your demographic.Use the insights that Facebook and Instagram offer to work out when is best to post, and invest in boosting some and seeing what difference it makes to your reach.

Chippy Chat & Fast Food Magazine • November 2023

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Chippy Chat & Fast Food Magazine • November 2023

YOUR FREE YEAR planner for 2024 is a McWhinner!

e are all hoping for a great New Year! Enclosed with this edition of Chippy Chat we are giving you ALL a FREE 2024 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.

Once again, we have had incredible support from the trade to help support this great free tool. The main sponsor this year is once again McWhinney’s Sausages, a big thanks to them and all of our partners!

FRE

E McW hinne y’s YEAR plann er for 2 024!

When you open your GIANT year planner, please put it up and send us a picture of it up in your shop to austen@chippychat. co.uk.

We will soon be working on the year planner for 2025, so if you are a supplier to the trade and would like all year-round advertising, please email austen@chippychat.co.uk!

Chippy Chat & Fast Food Magazine • November 2023

Halfway to We travel to the Faroes to see the new GADUS Baptism By Austen Dack

ecently I received an invite from Hanus Hansen & family to go to the Faroes to see the launch of their brand-new FAS fishing vessel Gadus. I was to meet up on my journey with industry friends including Julie Waites (FASFA), plus NFFF stalwarts Andrew Crook, Caroline Murphy and Josette Foster. I left Stansted and met up with those travelling from the north of the UK in Denmark. Due to the inclement weather and a seven hour delay we spent the afternoon in a windy Copenhagen, before finally setting off & arriving in the Faroe Islands in the early hours of the next day. I know your first question is, “Where are the Faroe Islands”? They are just 220 miles northwest of Scotland between Norway and Iceland. It’s a group of about 17 islands and only has a population of 50,000. It’s a self-governing country within Denmark. Only 10 of the 17 islands are populated. We stayed in Torshavn which is the predominant settlement and the smallest capital city in the world. Having arrived in darkness (2am local time) it was hard to imagine the beatific scenery that we were about to witness. At around 8am the sun rose over Torshavn. Our Hotel Føroyar provided a great peaceful location, with views of the city and ocean. The natural grass roof of this peaceful, design hotel matches the surrounding green countryside. All rooms overlook Nólsoy Fjord and central Tórshav. Next stop would be Klaksvík. Around forty minutes by bus it gave us a chance to see more of the wonderful scenery. The landscape is just gorgeous. The hills are beautiful, and I’ve never seen green quite this colour. The islands are unusual because they have no (or few) trees. Some of this is because of the harsh climate but it’s also because of the soil. Klaksvík is the second largest city in the Faroe Islands.

Chippy Chat & Fast Food Magazine • November 2023

Faroedise! Located in unbelievable settings on Borðoy island, the community is very much anchored in its fishing culture. It would be the setting for the baptism of Gadus. First, we gathered in a local art gallery next to the harbour to have lunch. Around forty invited guests dined and we also sampled local beers from the brewery next door Föroya Bjór. I enjoyed the GULL, which was a Gold Medal winner at the World Beer Awards. We were also given a few drams of the local Einar’s single malt whiskey. The mouthwatering lunch menu included whale meat, snowcrabs, langoustines, roasted lambracks, plus a surprise (but delicious) tasting of uniker caviar. Soon it was time to leave the gallery and to witness the main event. Gadus was moored just out of sight, and already thousands of locals and invited guests had gathered to witness her inaugural voyage and ceremony. The boisterous weather of the day before had been replaced by bright sunshine – the Sea Gods were looking down on the Hansen family! At the moment I could see the true spirit of the Faroes in all of its glory. As Gadus slowly started to make her way to her crowning spot, the atmosphere of the occasion grew. Many of the family were dressed in traditional Faroese attire. The men wearing breeches and the distinct Faroese hats and women in full-length skirts with beautifully embroidered aprons and shawls. The magnificent pyramid mountain on the island of Kunoy and the multi-coloured traditional

houses gave Gadus a unique backdrop as she majestically sailed into full view. It wasn’t until she came to a standstill in front of us that you could full ascertain just how monumental she was. At over 88 metres in length (that’s around 7 double decker buses) and 18 metres wide, she towers any other vessel I’ve seen by around 20 metres. Before the baptism we were treated with speeches on the quayside. Although some in English, it was the national tongue which caught my attention. The pride and passion from Hanus Hansen, owner of JFK, and Gadus was all too apparent. Soon it was time for the blessing of the new vessel. Edith Johnson was in charge of breaking of a sacrificial bottle of champagne over the bow, she threw it with vigour towards Gadus. Thankfully it smashed and once again the assembled band once again went into full flow. With thousands gathered it seemed that everyone wanted to catch a glimpse onboard. Queues to board were long and didn’t subside for many hours to come. The accommodation is for a crew of 43, all very comfortable and built with the wellbeing of the fishermen in mind. The 2060 cubic metre refrigerated fish room is vast - capable of holding an estimated 1400 tonnes of frozen production, as well as storage for 815 cubic metres of fishmeal and 110 cubic metres of fish oil. The factory deck is designed for zero waste as it provided Gadus with capacity to produce around 100 tonnes of frozen production per day. The whitefish processing Continued >

Chippy Chat & Fast Food Magazine • November 2023

> Continued

lines can handle roundfish such as cod, haddock and saithe, as well as Greenland halibut and redfish, plus the factory deck also houses a shrimp processing line in addition to having options for processing pelagics too. As I left my tour via the stern we were shown the fantastically equipped gym, and also panoramic hot tub and spa area, again built with crew welfare in mind. Back outside over 2,000 people were treated to some very tasty fish and chips. Once again Papas Barn from Kent came over to be the guest friers. Isle of Ely Produce are proud to supply potatoes to JFK which arrived by boat just the day before the event to accompany the local fish. As the day drew to a close it was time for the evening celebrations to begin. Hanus and Jogvan Hansen had gathered together nearly 300 people for a party to remember. I felt like I was part of the wider family as I joined Jogvan on his table. What ensued was a night that will live with me forever. The vessel makers, owners, financiers, family, captain, senior crew and more all under one roof. The meal was incredible and the entertainment sublime. It was like being on the set of a Faroese Jools Holland show, with quality act after quality act coming on the stage including the local version of Peter Kay. All too soon our time together in the Faroes had come to an end. I was so pleased to have been part of the baptism entourage. It has given me further education into how they think, act and of course fish for the products that end up in chip shops across the UK. www.jfk.fo

Chippy Chat & Fast Food Magazine • November 2023

GREAT GADUS

The new GADUS has been constructed with great care to ensure high quality products based on the positive feed-back from our UK chip shop customers. We have over 100 years of fishing experience, and best practice too. Steps are taken at every juncture of the fishing process to ensure that JFK’s frozen-at-sea products are as fresh as possible. Frozen-at-sea has been called “fresher than fresh,” because within four hours from leaving the sea the fish is processed and frozen, locking in goodness perfect for your customers. JFK’s purpose is to work in harmony with the environment and to promote sustainable utilization of the fish stocks. ASK YOUR FISH SUPPLIER FOR FAS GADUS TODAY.

2024

Chippy Chat & Fast Food Magazine • November 2023

Read more about our certifications on www.jfk.fo Chippy Chat & Fast Food Magazine • November 2023

Hew’s dunnit Again! Hewigo delivers all day every day at Whelan’s in Lytham

ytham, on the Lancashire coast, is not as well-known as its neighbours Southport and Blackpool. Yet this attractive town continues to build a reputation for first class events, festivals and of course it has often hosted golf’s Open Championship. Whelan’s Fish and Chips sitting on the main street just off the promenade, has benefitted from the increase in visitors but mostly for its exceptional food from the takeaway and restaurant. Food that in the past has drawn praise from Gordon Ramsey, Rick Stein and Open Golf Champion Tom Watson.

To meet the demands of sometimes as many as 600 takeaways and 300 covers per day in the restaurant, Whelan’s installed a new Hewigo 5-pan High Efficiency wall range just in time for the start of the summer season. The range is equipped with dual heated chip boxes, heated top display cabinet, eye-level computerised control, basket frying option on all pans and ‘Frylight’ LED’s above frying pans. Alan Haughton, who with 22 years in the business, manages Whelan’s says “We have other shops in Bakewell and one in Barrow that also has a Hewigo and though we looked at other ranges I was convinced straightaway that this was the one. It was great value, so flexible with interchangeable pans, fast and the recovery times are amazing. So vital when we are busy and I mean busy” Phillip Purkiss Managing Director Hewigo(UK) adds “It’s always pleasing when a customer who has one of your ranges returns for another. But you can’t just rely on goodwill. The range has to fulfil a customer’s needs at every level from original value to consistent performance”. For further information call 0121 544 9120 or visit www.hewigo.com

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

The UK’s

No.1

Chippy Chat & Fast Food Magazine • November 2023

manufacturer Efficiency fry

Important extras from Hewigo

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Bateman House, Little Fields Way, Oldbury, West Midlands, B69 2BTChippy Chat & Fast Food Magazine • November 2023 23 Chippy Chat & Fast Food Magazine • November 2023

The Joy of Six!

JJ Foodservice took a visit to Harlees: Here are Six things they loved! By Elit Rowland

ith its quirky interior, touchscreen menus and tasty meals, Harlees fish and chips has brightened up the warm, quaint town of Andover with a bright, modern takeaway fitted with a 6 pan Kiremko high efficiency island range! This latest award-winning fish and chips shop from Harlees replaced the nowclosed Vets 4 Pets on Weyhill Road. Richard Long from Harlees, said: “We are really excited to be opened in Andover and bringing our award-winning fish and chips to the town. This is a fantastic site with lots of parking and enough space to offer a casual dining experience, allowing our customers to enjoy quality fish and chips as fresh as possible.” We were delighted to be welcomed to see the new branch by Directors Kaylee Herbert and her father, Richard Long. Here are six things we love about Harlees Andover: 1. Award-winning fish and chips We opted for the skin-on haddock, which was moist and reminded us of the fresh, salty beach breeze. Richard points out that the shards of batter on the fish indicate that it is cooked to perfection. 2. Self-Service touch screen ordering Don’t wait in line, order with self-service touch screens. Easily browse menu items, pay online, and customise your meal. This is one of the most stand-out features of the branch and part of the shop’s move to ‘McDonald-ise’ fish and chips!

Chippy Chat & Fast Food Magazine • November 2023

3. A stunning interior Harlees has shattered the traditional fish and chip shop concept. A warm and eccentric interior reminiscent of Mitchells & Butler pubs features cosy cushioned booths and framed art. The walls are beautifully tiled with marine blue, contrasting with gold and brass lights. 4. Smaller appetites Not hungry enough for a main course? Fish and chips can still be had for under a tenner with smaller portions. Additionally, you can choose from a variety of sides and extras by scrolling down. Fish and chips is always positioned at the top of menu to encourage more clicks! 5. Homemade recipes Like any good family run business that has been around for three generations – there are some ‘secret’ recipes, including the homemade Tartare sauce, which is filled with little nuggets of gherkin that add a vinegary explosion to every bite. 6. Fish & Chip Weddings Harlees offers a wedding catering service to make your day one that you and your guests will never forget! The bride and groom even get personalised fish and chip boxes for their guests (available across the UK, not just Andover) We would like to extend a huge thank you to Kaylee and Richard for welcoming our

Chippy Chat & Fast Food Magazine • November 2023

team, Paul Brailsford, National Account Manager and myself Elit Rowland, Head of Communications). We look forward to working together. Harlees is a third-generation family business that in 2018 has moved into its fourth generation. The newest member to join the board of Directors is Richard’s daughter, Kaylee. The business is looking to modernise and further develop the strong foundations laid down by previous generations. Harlees have always been devoted to ensuring customers have the best experience and the best tasting fish and chips. Moving forward, Harlees still maintains its caring, personal family feel and its mission to providing high quality fish for the family and future. Harlees shops and restaurants only use cod and haddock from sustainable sources, to help secure fish stocks for the future and to ensure they are kind and responsible with regards to the environment. Harlees is seeking to continue to build on its quality and service but also is looking to branch out to further support the local communities and surrounding areas they find themselves lucky to be to be a part of. As they continue to grow (9 outlets already) they are always looking at how to give something back to their customers and communities. In 2023 Harlees won Best Multiple Operator at the 2023 National Fish and Chip Awards. www.jjfoodservice.com/ www.harlees.co.uk/

Chippy Chat & Fast Food Magazine • November 2023

Ever wanted to own a fish and chip shop in one of Britain’s most idyllic coastal towns? One which is inundated with visitors year round but famed for being the ‘locals chippy’ too, now is your chance – Chip Ahoy!

itting in the heart of the very, very busy fishing village of Padstow, due to retirement, this established and well known fish and chip is up for sale. Chip Ahoy has successfully served the locals and tourists for many years and during this time the business has established a truly enviable reputation for serving the best quality products with a warm and friendly service. Padstow is a charming working fishing port surrounded by glorious sandy beaches, at the head of the Camel River. Watching the everyday ebb and flow of harbour life is a perfect way to spend a day for millions of visitors. It is a foodie destination with popular eateries such as Rick Stein’s Seafood Restaurant, but also has room for many more fabulous eating stops such as the Chip Ahoy. Padstow enjoys a busy ten month season. With Chip Ahoy only open 38 weeks of the year there is further scope for potential business. Current owner John Dodson said of Padstow. “ Padstow is such a great place

Chippy Chat & Fast Food Magazine • November 2023

to trade with a fish and chip shop, we have hundreds of thousands of tourists streaming into the town all year plus of course the locals too. Many come to visit because of Ricks Stein’s but end up coming to us for their takeaway fish and chips. Our loyal local customer base is important too.” he said If you are worried about taking up a takeaway in a town well known for (the excellent) Rick Stein, then please fear not. One google search of Chip Ahoy and you will come across the reviews for Chip Ahoy on Trip Advisor. One reviewer wrote “While staying in Padstow for a few nights, we decided to grab some fish and chips, and after seeing the great reviews decided we’d try here, it didn’t disappoint! Despite still serving people past their closing time, the staff were so friendly and nothing was a problem. Fish was cooked fresh while you waited, and tasted lovely too! Great service, great food.”

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It seems that the trade at Chip Ahoy is also helped by being cheaper than Rick Steins too. Under the ownership of the current owners for last sixteen years, the business has traded successfully, with an ever increasing base of loyal clientele. The owners are selling only due to retirement. The property is located in the town centre in Padstow and is superbly presented and fully fitted with all necessary equipment required to operate a business of this nature, including a Perfecta 4 pan range which is situated behind the large service counter. Above the shop is a quaint 1 bedroom flat with feature Cornish slate wall, open beams and log burner. Currently, trade is received from repeat custom within the local community, as well as the masses of holiday makers. There is scope to generate further new business through some marketing efforts particularly online. There is also scope to extend opening hours, and incorporate a delivery service to increase turnover.

Austen Dack Chippy Chat publishing editor says “The sale of Chip Ahoy offers potential buyers the opportunity to acquire a successful turnkey business, that has plenty of scope to generate greater levels of income” Padstow is the third most expensive town on the coast in the UK for property hence the price. Chip Ahoy is available for sale, on a freehold basis £8950k. Freehold is very rare in Padstow.

For more information about the business, please

contact John on 07890 452985. Cornwall – Live the Life. This is a very busy, once in a lifetime shop in a beautiful part of England. Chip Ahoy.

Chippy Chat & Fast Food Magazine • November 2023

NFFF continues partnership with Seafood from Norway as Awards Principal Sponsor The National Federation of Fish Friers (NFFF) is pleased to announce that Seafood from Norway will resume as principal sponsor of the National Fish and Chip Awards 2024

he National Fish & Chip Awards celebrate the very best fish and chip shops in the UK and are the highlight of the fish and chip calendar. NFFF President Andrew Crook said: “We are delighted to yet again be working with Seafood from Norway. Hosting the annual Awards is a huge undertaking for the NFFF and we look forward to continuing the partnership with Seafood from Norway who have been key supporters of the industry throughout the years. The Awards are of great importance to the fish and chip industry and we look forward to once again bringing everyone together to celebrate and showcase the great British institution that is fish and chips.” Norway is home to the world’s largest cod stock. For many years, Norway has been at the forefront when it comes to maintaining and regulating sustainable fisheries. By choosing Seafood from Norway, fish and chip shops can be confident that they are serving their customers the best quality sustainable seafood. Victoria Braathen, UK Director of the Norwegian Seafood Council, says: “ S e a f o o d f r o m N o r w a y, p r o u d l y represented by the Norwegian Seafood Council, is delighted to once more

Chippy Chat & Fast Food Magazine • November 2023

take headline sponsorship at the 2024 National Fish & Chip Awards. It is exciting to continue our work with the NFFF and be a part of this positivity for the iconic fish and chip industry. “The Norwegian seafood industry has worked closely with the fish and chip industry in the UK for many years supplying responsibly sourced cod and haddock of the highest quality, and this sponsorship is an important opportunity for us to celebrate our longstanding relationship with distributors and the many talented, dedicated fish and chip operators across the UK.” Entries for next year’s National Fish & Chip Awards are now closed. Finalists in respective Awards categories will be invited to the coveted final awards ceremony on 28th February 2024, which will be held at the Park Plaza Westminster Bridge in London. About the Norwegian Seafood Council: The Norwegian Seafood Council (NSC) works with the Norwegian seafood industry and local partners to develop markets for Norwegian seafood. The Norwegian seafood industry finances the activities of the NSC via a tariff on all Norwegian seafood exports. The NSC is a public company owned by the Ministry of Trade, Industry and Fisheries. The “Seafood from Norway” mark of origin is a symbol of origin for all Norwegian seafood. To learn more about Norway’s unique location, diverse seafood, generations of experience, and industryleading sustainable fishing techniques, go to: https://seafoodfromnorway.co.uk

Chippy Chat & Fast Food Magazine • November 2023

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Chippy Chat & Fast Food Magazine • November 2023

Duo make Fishtory! Rockfish and Fish City in Double Wins for Seafood Sustainability

elfast fish and chip restaurant Fish City and Southwest seafood business Rockfish both won double recently at the Marine Stewardship Council’s annual UK Awards, honouring achievements in sustainable seafood which was attended by Publishing Editor Austen Dack. Fish City scooped MSC UK Marketing Champion of the Year for advancing consumer

awareness of seafood sustainability as well as Foodservice Champion of the Year for its commitment to sourcing high quality, sustainable seafood. Devon and Dorset based Rockfish, owned by chef and entrepreneur Mitch Tonks, won Social Media Hero of the Year while its Brixham based fresh fish supply business Rockfish Quayside won Fresh Fish Foodservice Supplier of the Year. Bidfood and Direct Seafoods won Foodservice Wholesaler of the year for the number of MSC labelled products, variety of species and volume of MSC certified fish on sale to UK foodservice companies. The MSC UK Awards, which are a celebration of the commitment to sustainable seafood across the whole supply chain from ocean to plate, were held at the Fishmongers’ Hall, London and were sponsored by Seafood Scotland. Collecting the awards on stage with business partner and wife Grainne Lavery, 32

Chippy Chat & Fast Food Magazine • November 2023

owner John Lavery said: “This is completely unexpected. Thanks so much. It’s really appreciated to be recognised for the work we have to promote and educate the people of Belfast on the importance of sustainable seafood.” Fish City, a lively, multi award-winning seafood and fish and chip restaurant and takeaway in the heart of Belfast city centre, was the first fish and chip business on the island of Ireland to become MSC certified in 2014. Last year, they took the leap of achieving and now facilitating their own MSC certificate, a huge milestone for both Fish City and the MSC. Since 2014, the Fish City team has also run a Kids Club for local primary school children in Belfast with the aim of educating them about the importance of seafood sustainability to the fishing industry, and the health of our oceans. Rockfish now comprises eight restaurants across Devon and Dorset with more locations opening soon, a tinned fish business and online seafood market delivering fresh fish directly from Brixham into homes and restaurants around the country. A team from Rockfish attended the ceremony. Collecting the award for Fresh Fish Foodservice Supplier of the Year, Joshua Perkes, director of sustainability at Rockfish Quayside, said: “Thanks to the whole team at Rockfish Quayside. Here’s to extending our scope and having products for future generations.” Seth McCurry, MSC UK & Ireland Senior Commercial Manager, said: “Both Fish City and Rockfish are absolute pioneers in sustainable seafood having put innovative solutions for sustainability at the heart of their businesses. “Fish City has played a vital role in bringing certified sustainable seafood to diners in Northern Ireland over the last ten years while Rockfish is leading the way, in not only creative and stylish restaurants but in its growing fresh fish supply business. We commend the inspiring leadership at both businesses which has driven this change.” The keynote speech was given by broadcaster and marine biologist Monty Halls, with an additional address from MSC CEO, Rupert Howes. For more information please visit: msc.org/uk

Chippy Chat & Fast Food Magazine • November 2023

WE'RE BACK IN BONNIE SCOTLAND WITH THE TRADE SHOW FOR FISH & CHIP, TAKEAWAY AND FOOD SERVICE PROFESSIONALS! te!

Da Save the

3rd March 2024 • 10am - 4pm

Royal Highland Centre, Edinburgh, EH28 8NB We're planning a bumper show, with lots to see, taste, watch, learn and win, as well as exclusive promotional offers only available on the day. Stick it in your diary now so you don't miss out. Join us! Hope to see you there! ENTRY IS FREE & EVERYBODY IS WELCOME! Already a Henry Colbeck Customer? We’ll send your free tickets directly to you before the day. Not a Henry Colbeck Customer? Contact us today by e-mail marketing@colbeck.co.uk or call 0191 482 4242

Visit our website to check out the video from What’s Cooking? 2023 www.colbeck.co.uk/whats-cooking-2023 33

Chippy Chat & Fast Food Magazine • November 2023

Lady in Waiting... Meijer UK display varieties at the Isle of Ely Open Day

he 2023 Isle of Ely Produce Open Day was blessed with some glorious late summer sun, and was once again a fantastic event where fish and chip shop owners and suppliers met to discuss all things related to the trade. There were some fascinating insights into the ideas and promotions that businesses have used to bring success, innovations to help shops reduce waste and deliver sustainable margins, and also a super presentation by Mike from Neaverson Farms that made some strong points to highlight the investment that potato farmers make to deliver the humble spud to your shops. I personally had the pleasure of speaking briefly on the coach to the field demo too, sharing what we as potato breeders do and the technology we use in our process. It was great to hear some positive feedback later in the day and I hope some of you found it of interest to know a little more about robotics, variety selection and DNA markers! We had several varieties on display, with Lady Anna and Lady Terra already familiar to many businesses. The event also gave us chance to introduce Lady Jane – an upcoming yellow fleshed variety that produces high quality chips. It has been bred for its robust growing and reliable

Chippy Chat & Fast Food Magazine • November 2023

resistance to potato blight, amongst many other qualities. Last season we had limited trial sites that performed well through a hot, dry summer and the crop stored and fried superbly at the very end of the season. With extended trials this year and some larger field scale crops, it has been encouraging to see Jane cope well with the other extremes of the UK climate. Crops being harvested now are uniform, clean and have low levels of waste, as well as having the superb taste and consistent fry colour. 2024 will see us further increase the area grown so Lady Jane will be a name to look for in 2024-5! Philip Hall, of the Spalding legend that is Turners Fish Restaurant, was kind enough to take away some samples of our varieties to test in his shop. The detailed feedback that followed is absolutely crucial to our process as we bring new varieties to the market and we offer thanks to him for the time spent in doing this. From the testing, the Lady Jane came out as the favourite, with ‘very good consistent fry colour’, and ‘good texture and flavour’ too. Great to hear! Finally, thanks to Isle of Ely and Chippy Chat for having us at the event, it’s great to have such strong contact with chip shops and we look forward to seeing many of you at the next event! Email austen@chippychat.co.uk if you would like to attend next year’s IOE open day on September 15th 2024.

Chippy Chat & Fast Food Magazine • November 2023

We are passionate about potatoes and their potential

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

Lady Anna Great taste, less waste, premium fries

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

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

Bayfield Brecks Barns, Garden Lane info@meijerpotato.co.uk Letheringsett, Holt, Norfolk, www.meijerpotato.co.uk NR25 7DZ  Tel: 01263 710602 Chippy Chat & Fast Food Magazine • November 2023 Chippy Chat & Fast Food Magazine • November 2023

Who will be Top of the Pots? Top 10 shortlist announced for The National Fish & Chip Awards’ Field to Frier Awards

he National Fish and Chip Awards has named the top 10 finalists for its Field to Frier category. The Field to Frier category is sponsored by Isle of Ely Produce, who are responsible for supplying over 2 million bags of potatoes into the fish and chip industry every year. They have once again been joined this year by the Agrico variety Babylon as a co-sponsor. Babylon is a relatively new variety that has been trialled at fish and chip shops across the UK with great success over the last two years. The 10 fish and chip businesses that have made the cut are:

Tyne & Wear Pantrini’s, Whitley Bay

Scotland The Fish Works, Largs

Yorkshire The Fish Bank, Sherburn-in-Elmet

County Durham Bells Fish and Chips, Durham

Herefordshire Fiddlers Elbow Fish & Chips, Leintwardine

Chippy Chat & Fast Food Magazine • November 2023

Wales Finney’s Fish and Chips, Anglesey Shipdeck, Caerphilly

Essex Henley’s of Wivenhoe, Wivenhoe

Kent Newington Fish Bar, Ramsgate

Alex Moore Sales Manager for Agrico said: “We have been working with Isle of Ely and Chippy Chat to champion best practice in regard to new varieties. Babylon is one variety which has already tested well in chippys across the UK. We are thrilled to be a cosponsor of the Field to Frier Award at the 2024 National Fish & Chip Awards and wish all of the ten listed shops the best of luck. We also look forward to working with the shops and sending them some Babylon to trial.” Commenting on the news, Andrew Crook, President at the NFFF, comments “We received such a high standard of applications this year, many have come from their attendance at the annual Isle of Ely Open Day where they learn so much about how to choose, store and fry potatoes so we’re thrilled to see so many shortlisted from across the country. Congratulations & good luck to everyone involved!” Isle of Ely Director Oliver Boutwood said: “This award is crucial for us to help educate shops on the basics of how to get the most from their potato supplies. Knowing about which varieties suit them best (this changes by geographic area), how to store and treat the potatoes and also making the best chips from what is available at every given time will help us all to serve great chips every time.” The National Fish & Chip Awards are hosted by The National Federation of Fish Friers (NFFF), on the 28th of February 2024 at the Park Plaza Westminster Bridge. Seafood from Norway are the overall sponsor of the awards For further information on the National Fish and Chip Awards 2024, please visit: www.thefishandchipawards.com www.isleofely.co.uk

Babylones to

Chipping Pota

lon

Devon Pier Point, Torquay 37

Chippy Chat & Fast Food Magazine • November 2023

Join the Baby Empire

Chippy Chat & Fast Food Magazine • November 2023

The Real Indian Food With the area around Golpark becoming another eclectic food spot in South Kolkata, it came as no surprise when we were invited to Tribe, that opened its doors just a month before the Pujas this year. The facade of the café itself is very inviting with its tall glass windows that accentuate the feeling of it being expansive and we were not wrong in our assumption By Sharmistha Ghosal

he 60-seater café spread across a 1,850 sq ft of area really stood out for its ample legroom at a time when most cafés have become clumsy, claustrophobic rooms. Designed in warm tones of grey, white and bright yellow, the well-lit interiors made us comfortable from the outset and we began ordering from their newly-drawn up winter menu while chatting with the ‘three musketeers’ behind the joint. “Since my college days I nurtured a dream of owning a café someday and when my former colleagues, Sanjay Roychowdhury and Pinaki Ghosh agreed to be partners-in-crime, we wasted no time,” says Shilpa Chakraborty, a

Chippy Chat & Fast Food Magazine • November 2023

management consultant and one of the café owners. Having worked long hours in the corporate world, Shilpa and her two business partners wanted to come up with a place where one can just drop in and relax over a cuppa and a book. Hence, there are over 2,000 donated books to choose from the racks adorning one of the walls, or you may also bring along your own paperback. There’s also a space carved out for live gigs, poetry sessions and chat shows, and to encourage the amateur painter they also display artwork on sections of their walls for two weeks at a time. As we talk, the first entrée from the winter menu arrives at our table — a good old fish and chips, but with a twist. Instead of the crunchy biscuit coating, the basa fillets were coated with a light and fluffy batter and come with a generous dollop of in-house tartar sauce. You could tell from the very taste that it had been made freshly and the best part was that the basa — which has earned disrepute as a cheap and tasteless substitute for bekti – didn’t smell a bit and wasn’t rubbery for a change. This was followed by Chicken Roulade, a Continental delicacy comprising baked chicken breast stuffed with minced chicken and served with sautéed veggies and brown sauce. It was cooked to perfection and the brown sauce was exceptionally well-balanced. The grilled chicken wrap was another noteworthy item from their winter menu and is highly recommended for its liberal chunks of grilled chicken bathed in a very creamy dressing and wrapped with a house-

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Café! made tortilla. The taste was delicious, and the generous heap of potato crisps made it all the more memorable. You can also settle for their chicken sausage meatballs or a warm cheesy bowl of chicken risotto made with Arborio rice. They serve a wide array of coffee and tea too and you can choose from a variety of crushed beans that they source from Chikmagalur plantations or the best leaves from the Makaibari tea estates. “All our coffees have a higher percentage of Arabica, which gives a creamier and more rounded flavour to the drink,” adds Shilpa. For those who prefer it cold, there

are mocktails and cold coffee with chocolate for company. Tribe is a delightful haven for detective story lovers too specially Sherlock Holmes enthusiasts and coffee lovers alike. Our charming decor transports you to the fictional world of Sherlock Holmes and Dr. John Watson. As you join the detective memorabilia, it creates a truly immersive experience. The attentive staff adds to the pleasant ambiance, ensuring a memorable visit. Whether you’re a fan of the famous detective or simply seeking a cozy spot to unwind, Tribe is a must-visit! 39

Chippy Chat & Fast Food Magazine • November 2023

Still Playing Ketchup! Squeeze The Day With Heinz: PerfectlySized, Compliant Sauces Of Income

nless you’re slathering your customers’ meals with curry, gravy or beans, they’re likely to want something that gives your food that all-important finishing touch. With 43% of consumers believing that premium condiments make a meal feel more special, getting the right sauce is very important to the enjoyment of their meal. So, with everything else in the bag sorted: fish, chips, sausages, nuggets, the works – all eyes are on you to offer a choice of sauces that give your meals wings. Did you know that Heinz portioned sauces are exempt from the new single-use plastic ban* meaning you can continue to serve your customers without any disruption. To deliver the unmistakeable flavour of Heinz in perfect-sized servings, Heinz’s range is available in a variety of sizes, including SqueezeMe portions. Individually wrapped and sealed, this means there are no concerns about hygiene or food waste. The Heinz SqueezeMe format is also a valuable upsell to regular sachets. In fact, customers will be happy to pay for extra premium flavour. Plus, it has an easy-opening. non-drip pour:

Chippy Chat & Fast Food Magazine • November 2023

ideal for spill-free drizzling while eating on the go. Ketchup holds the top usage spot, with 65% of consumers having used it in the last 3 months. Alongside its iconic tomato sauce, Heinz offers the widest selection on the market - BBQ, Tartare, Mustard, Mayo and more. Alone, or in combination, these are the perfect partners for classic chip shop fare – fish, chips, burgers, sausages, nuggets etc. During research, consumers highlighted Heinz as a brand worth paying more for and seeing it available was reassuring to customers. So, with easily recognisable, colour-coded Heinz sauces, you’re signalling your chip shop’s commitment to quality, keeping the door open to repeat customers. The final take-away: 88% of consumers said they’d be disappointed if Heinz sauces weren’t available. Is that risk you’re willing to take? Stats quoted above attributed to Mintel UK Condiments and Dressings Market Report 2023 Stats quoted above attributed to Kraft Heinz consumer research, Incite Marketing Planning 2019 *UK single-use plastic ban takes effect on October 1, 2023, in England.

Chippy Chat & Fast Food Magazine • November 2023

SQUEEZE the DAY with

Don’t let the plastic ban squeeze your business. Did you know portioned sauces are exempt from the new legislation?*

Our SqueezeMe portions are a valuable upsell to regular sachets with customers happy to pay extra for premium flavour.

Perfect Shape: Designed for easy handling Easy to Tear Wrap: Customer-friendly packaging Generous Sizing: Ample sauce portions to delight customers Food Waste control: Precision portioning saves costs

Scan to find out more!

Unmistakable Heinz taste: Loved and recognised by customers 41

www.heinzfoodservice.co.uk Chippy Chat & Fast Food Magazine • November 2023

Chippy Chat & Fast Food Magazine • November 2023

*Single-use plastic legislation effective from 1 October 2023

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We can’t wait to see you all at the Isle of Ely Produce Open Day once again on Sunday September 15th 2024 By Austen Dack

he event put on by John, Oliver and Claire Boutwood and hosted by (myself) Chippy Chat Publishing Editor Austen Dack highlights the journey the potato makes before it hits shops. It is the culmination of their ‘field to frier’ platform, which this year also included the story of the potato seed too. The day although dedicated to the potato in recent years has taken on the mantle of being a showcase for what’s also best practice in the industry. Some of the best fish and chip shop owners from across the UK presented on the day from a 30-foot impressive AV stage show set up in one of IOE’s potato storage sheds. In 2023 over 100 friers, farmers & suppliers travelled to Ely Cambridgeshire for the 9th annual Isle of Ely Produce & Chippy Chat open day.

Plus, we gave visitors you the allimportant lowdown on the 2023/24 potato crop and how it could affect you in the year ahead with a trip out to see the crop for yourselves. Our featured farmer this year was once again (Dr) Michael Neaverson from Neaverson Growers Ltd. Michael gave the room an honest assessment of the potato crop for the year ahead (before the huge Autumn rainfall).

In 2023 we had some great speakers for you on the day plus lots of great suppliers too including. Austen Dack Host & Welcome Andrew Crook - NFFF President Oliver Boutwood – Isle of Ely Produce Michael Neaverson – Neaverson Growers Ltd Sean Farry – OilChef Sarah Heward – Real Food Café, Tyndrum Nick Hucker – Preoday/Qikserve Victoria Braathen - Norwegian Seafood Council Geoff Whitehead & Andrew Crook – Whitehead’s Fish & Chips/National Fish & Chip Award Champions

Chippy Chat & Fast Food Magazine • November 2023

for Diddly Squat! For lunch visitors were served fish and chips from the 2023 award winning best mobile Pimp my Fish. The lovely Norwegian cod was supplied by Smales and Seafood from Norway. The chips were made from Babylon and gave the new variety one of its biggest tests yet with over 100 guests all queueing up to try them. McWhinney’s also served their best in Europe sausages plus there was free teas and coffee with homemade cake too. In the Evening over 50 stayed in Ely and headed out for a meal and a few beers. It is always good to reserve your hotel rooms in Ely for this early.

This open day put on by the Boutwood family and Isle of Ely Produce is a big investment for this industry. Any other suppliers who would like to sponsor/ present and/or have a stand on the day please email austen@chippychat.co.uk We are already planning open day 2024, pencilled in for 15/09/2024. If you would like to attend as a frier or supplier and want details of please in the first instance email austen@chippychat.co.uk Places at the open day are at a premium but thanks to the sponsors still FREE. Have you been to the open day? Let us know your thoughts – email austen@ chippychat.co.uk

Thanks again to this year’s sponsors.

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Chippy Chat & Fast Food Magazine • November 2023

Chippy Chat & Fast Food Magazine • November 2021 2023

Chippy Chat & Fast Food Magazine • November 2023