Chippy Chat and Fast Food Magazine October by Chippy Chat Magazine

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

Box contains 20kg (4 x 5kg)

For your nearest stockist calllower 01302 It’s naturally in trans fats,390880 non-hydrogenated and delivers the highest performance with the or visit www.nortechfoods.co.uk greatest economy. Use Superior

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 www. deodorised chippychat.co.uk beef dripping in the business.

Box contains 20kg (4 x 5kg)

Better Batter

high frying fat and TEL enhance the 865 966 www. editorial@chippychat.co.uk 01353 taste of your fried food.

The Nine go to Top Norway Ten For Shops your nearest stockist call 01302 390880 or visit www.nortechfoods.co.uk

The Top Six Young Friers

Memorial To Lost Fishermen

Issue 10 Volume 7 October 2017

Chippy Chat & Fast Food Magazine • October 2017

Open for Business! Austen Dack Publishing Editor

ver 100 friers and suppliers

in-print as the battle hots up to

turned out in force for

see who will be crowned the UK

our 5th open day which is

champion, also the Drywite Top 5

organised by Isle of Ely Produce and

Young Fish Friers each become their

Chippy Chat. It was the best event yet

very own Top Trump card.

with some great speakers from across the industry.

Places for the Chippy Chat Chip Barons’ ball are now very limited grab

In this month’s Chippy Chat we

your tickets whilst you can for our trip

have a beautiful batter feature. Catch up on the latest news and ideas from your favourite supplier.

back to the 80’s! Keep in touch as usual austen@ chippychat.co.uk

The Top 10 takeaway shops appear

Austen

Chippy Chat Ltd Oak Lane Littleport Ely Cambridgeshire CB6 1RS

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

Say potato, say

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

Design/Editorial Stuart Catterson stuart@cc-ff.com Accounts Claire Boutwood-Potter accounts@chippychat.co.uk Printed in the UK by The Magazine Printing Company Advertising Sales and Promotions austen@chippychat.co.uk For PR and Editorial editorial@chippychat.co.uk

Chippy Chat & Fast Food Magazine • October 2017

Markies

Markies... • Absorbs less oil • Easy peeling • Year round availability • Consistent fry colours • Faster frying times

Why not ask your local supplier today! Call: 01307 840 551 Email: potatoes@agrico.co.uk

www.agrico.co.uk @agrico_uk

Chippy Chat & Fast Food Magazine • October 2017

T.Quality £1,000 Plus 20 Giveaway! Fish & Chips and Fast Food supplier T. Quality has revealed the lucky winner of its free pallet of Plus20 Palm Oil which it recently held for all customers using Plus20 Palm Oil and attending the T. Quality Fish Frying and Fast Food Show in Bristol during the Summer.

Chippy Chat & Fast Food Magazine • October 2017

. Quality, which has been running special offers such as this throughout 2017 as part of its on-going Plus20 Palm Oil promotions, said that the competition was won by Essex based - Oceans Fish Bar. The second free prize draw this year ran for a three-month period, with T. Quality Marketing Manager, Joe Kendrick reporting: “This free prize draw proved to be very successful, with literally hundreds of entries all hoping to win a completely free pallet of Plus20 Palm Oil worth over £1,000.” The Plus20 prize draw was awarded by T. Quality Regional Sales Manager, Paul McAnaw to Sean Thind manager of Oceans Fish Bar in Essex. Sean commented: “I was very surprised and delighted to have won the Plus20 prize draw competition. We have been using T. Quality for many years and use them for all our foodservice requirements, as they offer a service second to none. We have a fantastic working relationship where T. Quality always go the extra mile for us.” Sean added: ‘T. Quality Plus20 gives Fish and Chips great flavour and always lasts a long time in the range’. For more information about the full range of fish & chip and fast food products or to sample Plus20 Palm Oil call T. Quality Ltd 08452 505605 www.tquality.co.uk

Chippy Chat & Fast Food Magazine • October 2017

What a difference a year makes! We talk to George Papadamou about being Drywite Young Fish Frier of the Year

Diary Dates

Business or pleasure, dates not to be missed

All On Ten-terhooks

6 8 10 12

Inside October 2017

The UK’s top 10 fish and chip shops revealed

From Farm to Frier

Goldensheaf quality goes all the way

The Happy Mondays!

Field to Frier

Sustainably sourced potatoes your customers will love

Britain’s Best Takeaway Champions Gluten Free Food

Back to the Eighties With the Chip Barons’ Ball

Open day Success!

Henry Jones – Bags of History in 1830s Bristol, a young baker, Henry Jones, perfected the method of making Self-Raising Flour

Batter is one of the most vital ingredients for a successful fish and chip shop

Her Royal Fryness!

22 24 26 28

Johnson Reed

Do you Reed help with your business plan?

New Skipper

A new Skipper at the Helm of the NFFF

LoveBorough and Fish too

£10,000 raised plus discounts for the heroes

Memorial To Lost Fishermen The unveiling of a lasting memorial to lost fishermen

Young Guns at KFE

Young Fish Friers go for a day at The KFE School of Frying Excellence

Electric Cork Electric’s Fish Bar, the Cork riverside bar

From crying (babies) To Frying (chips)

Mayflower Family Addition

Harbour Lights welcomed HRH the Countess of Wessex

Crying to Frying

30 34 36

From Field to Friar!

Friars Pride ‘research in the field’ very literally

Top Trumps

UK’s top five young fish friers announced

Es 30 tab Ye lish ar ed s

Guiding Nemo!

The all-new, never before seen Southern Style Gravy Mix

5th annual Isle of Ely Produce open day

40 44 46 48 49 50

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

• • • • •

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

Nine go to Norway!

The Norwegian Seafood Council has welcomed the UK’s leading fish and chip shops to the western shores of Norway

Chippy Chat & Fast Food Magazine • October 2017

For prompt, efficient service please call:

01553 772935

sales@klsonline.co.uk Chippy Chat & Fast Food Magazine • October 2017 In association with

Frying Ranges

What a difference a year makes! We talk to George Papadamou about being Drywite Young Fish Frier of the Year By Austen Dack

eorge its coming to the end of your year - it seems to have gone quite quickly? Yes, blink and you could miss it but I’ve loved every minute. I’m so grateful to Drywite and the awards team for giving me this fantastic platform What are your best achievements this year? All the excitement and joy of winning have been channelled back into our business. We have opened new fish and chip shops including the world’s biggest fish and chip restaurant at Cleethorpes. We cannot forget Papas sending fish and chips into space for the first time too, nor selling thousands of fish and chip portions for just 1P each. How about helping others to join? I really enjoyed my time at all of the major exhibitions this year encouraging under 25 year olds to join Young Fish Friers and encouraging them to enter the competition. You’ve just come back from Norway how was that? To see the care and attention taken whilst catching the fish in Norway is amazing. Now we can track the fish from the skipper of the boat all the way to when we receive the product here. I’ve got so much respect for this vital ingredient, so much effort goes into delivering a perfect product. Since then we’ve even had a couple of the crew visiting our shops and trying the fish and chips, going full circle and closing any gaps in our supply chain.

Chippy Chat & Fast Food Magazine • October 2017

As you come to the end of your year as the Dyrwite Young Fish Frier of the Year, what advice would you give to the latest batch coming through? Please view fish frying as a complete career choice. Put in time and effort across the business and you will achieve your goals. Use every opportunity you are given to learn whether it be the KFE visit, or the Field to Frier day at Isle of Ely Produce. I didn’t win the first time but i learnt from the quality of the feedback my mistakes and tried again. The industry has some great people within it all willing to help you. Finally, you use Nortech Superior in your shops - how long have you been using it? We have been using Nortech for more than a decade. We were determined to capture that traditional ‘Fish and Chip Shop’ taste and Superior has helped us achieve that.  It sets the bar for refined and deodorised beef dropping, with its clean yet traditional flavour.  It’s also a great added benefit that all of the beef used is fully traceable back to British farms - our customers expect transparency across the board, and our frying medium is no different.

Chippy Chat & Fast Food Magazine • October 2017

Box contains 20kg (4 x 5kg) 7

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

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

Chippy Chat & Fast Food Magazine • October 2017

Diary Dates Business or pleasure, dates not to be missed... 9 - 15 October

December 3rd

National Curry Week

The Chip Barons’ Ball

Cook up your best curry sauce. Let the nations curry lovers know it’s time to get the hots for curry.

13 October World Egg Day Get out those pickled eggs! How about a few Scotch Eggs? It should be a cracking day.

The Chip Barons’ Ball is going...

6 - 13 October Seafood Week Seafood Week is designed to get more people eating more fish more often www.fishisthedish.co.uk/seafoodweek

The Chip Barons’ Ball is on Sunday 3rd December this year, Chippies travel from all corners of the UK to don their DJs and posh frocks to celebrate Christmas in style.

October 14

Isle of Ely Potato Race

www.ChippyChat.co.uk

25 February FRY-IT! 10AM - 4.30PM PETERBOROUGH ARENA East of England Showground, Oundle Rd, Alwalton, Peterborough, PE2 6XE Sunday 25th February 2017 www.friarspride.com/fry-it The race sees local farmers and businesses teaming up to see who can race up and down the high street the quickest whilst carrying 20kg of locally grown chipping potatoes! All for charity! www.Isle0fely.co.uk 8

Chippy Chat & Fast Food Magazine • October 2017

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 • October 2017

All On Ten-terhooks The race is on once again for the richest prize in the industry as the UK’s top 10 fish and chip shops have been revealed. It is part of the 30th anniversary National Fish & Chip Awards, organised by Seafish.

he 10 shops, representing the best of the best of British fish and chips, will now compete in a final judging stage with hopes to be crowned the nation’s number one shop.

Burton Road Chippy in Lincoln, Lincolnshire (Eastern England)

Captain’s Fish and Chips in Hoddesdon, Hertfordshire (Central & Southern England)

Cromars Classic Fish & Chips in St Andrews, Fife (Scotland)

Harbourside Fish & Chips in Plymouth, Devon (South & West England)

Penaluna’s Famous Fish & Chips in Hirwaun, Rhonda Cynon Taff (Wales)

The Dolphin Takeaway in Dungannon, County Tyrone (Northern Ireland) Millers Fish & Chips in Haxby, North Yorkshire (North East England)

Fylde Fish Bar in Southport, Merseyside (North West England)

The Golden Carp Chippy in Redditch, Worcestershire (Midlands)

Henley’s of Wivenhoe in Wivenhoe, Colchester (London & South East England)

Chippy Chat & Fast Food Magazine • October 2017

The 10 regional winners will now progress to the final stage of judging to be held in London in January 2018. Facing a specialist judging panel they’ll be quizzed on a range of industry related topics and be required to demonstrate how they successfully run a profitable business and plan for future development. Speaking of their success in last year’s awards, reigning champions Nikki Mutton and Craig Maw of Kingfisher Fish & Chips in Plympton, Plymouth, Devon, added: “We were absolutely elated when we won the title of best fish and chip shop as part of the 2017 National Fish & Chip Awards. We’ve been so busy serving our brilliant customers that we’ve actually had to hire more than 10 new members of staff since winning the title in January.” The overall winner of the Fish and Chip Shop of the Year Award will be announced at The National Fish & Chip Awards’ 30th anniversary ceremony in London on 25 January 2018. For more information visit www.fishandchipawards.com or follow @FishnChipAwards #FishnChipAwards. Chippy Chat & Fast Food Magazine • October 2017

Chippy Chat & Fast Food Magazine • October 2017

From Farm to Frier Goldensheaf quality goes all the way…

hen market-leading Goldensheaf Standard was first launched over 65 years ago, its watchwords were “natural” and “quality” and those values hold just as true today right across the range of Goldensheaf batter mixtures. It’s not by chance that Goldensheaf is the number one best selling batter mix across the UK: With the backing of Kerry Foodservice, part of Kerry Foods, Goldensheaf has all the benefits of its in-depth market knowledge, technical expertise and ability to deliver what customers want. Through product innovation, the use of quality ingredients and the best manufacturing practice, Kerry Foodservice’s batter mixes perform consistently well and are of the highest quality. The process of ensuring Goldensheaf’s quality begins right in the fields where the crops are grown. The company’s experienced buyers select the best wheat grains and growers are vetted to make certain they adhere to strict quality standards. They undergo regular checks to maintain those standards. Once the wheat arrives at one of Goldensheaf’s UK manufacturing sites, it is milled in a completely controlled environment so that it remains free from contamination of any kind. At the end of the milling process, the flour is tested and blended to the Goldensheaf recipe using only natural colours. The batter mix is tested at every stage of production to ensure that our quality is consistent and utterly reliable. The final test is undertaken before it leaves the premises to reach wholesalers and finally,

Chippy Chat & Fast Food Magazine • October 2017

the customer, in perfect condition. And dedication to quality doesn’t stop with the product itself. Goldensheaf’s “Frying Squad” customer-facing team of experts located around the country has vast experience of working in the fish frying market. From training in batter preparation to more general business advice, they are each on hand to assist friers. Their motto “We’re here to help!” is genuine and never taken lightly. Whether it’s an on-site that’s needed, or a quick phone call, they’re always on hand to offer support. To find out more about Goldensheaf batter mixtures, visit www.kerryfoodservice.co.uk. or call the FREE Customer Careline on 0800 138 1938.

Chippy Chat & Fast Food Magazine • October 2017

The Happy Mondays! Britain’s Best Takeaway Champions Gluten Free Food

ingfisher Fish and Chips run by Craig Maw and his partner Nikki and their 20 strong team have won this years most prestigious industry award - The Independent Takeaway Fish and Chip Shop of the Year. Kingfisher Fish and Chip shop in Plymouth is at the forefront of new ideas and menu development. They offer a specific Gluten Free menu every Monday running alongside the standard menu, offering a full range of products. On the Gluten Free menu are 12 species of sustainably caught fish all cooked in Middletons Gluten Free batter mix. Plus they serve all of the following GF fish cakes, sausages, cheese and onion fritters, onion rings, half chicken portions, mushy peas, beans and GF vinegar, all served with GF chips plus to complete the offering Middletons gluten free curry and gravy. This menu has gone down a storm in the local community, with rave reviews on the local Gluten free forum site “Gluten Free by the Sea”. Craig comments “ We have become well known for our Gluten Free menu on a Monday - it’s a pleasure to see customers enjoying a meal they haven’t been able to enjoy for years. One customer hadn’t eaten fish and chips for 10 years until they came to our shop. Through offering a gluten free menu we are extending the market for fish and chips to new customers and growing our business”

Middleton’s New Gluten Free Factory Middleton Foods has opened a new 5,000 square feet stand-alone gluten free factory at its site in Willenhall, West Midlands. Dedicated specifically to manufacturing gluten free products. They can produce over 100 tonnes of naturally gluten free batter, curry and gravy mixes as well as a range 14

Chippy Chat & Fast Food Magazine • October 2017

of seasonings and bakery products per week. With the gluten free market growing significantly, Middleton Foods was eager to create an environment in which all wheat products were removed, giving full control over manufacturing and eliminating the risk of cross-contamination completely.

Middleton’s Gluten Free Batter Mix Middleton’s currently offer its Gluten Free Batter Mix, in a 1kg and larger a 16kg bag. Made using Doves Farm gluten free flour, the batter mix is endorsed by the Coeliac Society and carries the internationally recognisable crossed grain symbol identifying gluten free products. In addition the Middleton’s product is listed on the Coeliac UK website and Middleton’s work alongside Coeliac UK to promote the correct usage of Gluten Free products in restaurants and take-aways. For the fish frier, this development not only means additional peace of mind that the products they are buying are 100% gluten free, but it also creates a wider range of products to choose from, both now and in the future as new ideas are developed and helps to bring the cost of gluten free ingredients down. Ryan Baker, Sales Manager, Middleton Foods, comments: “As a company we are committed to developing a whole range of gluten free products. Our new stand-alone gluten free factory now produces 100 tonnes of gluten free products per week with new products being developed all the time”.

For further information Please call 01902 608122 or email: glutenfree@middletonfoods.com or visit: www.middletonfoods.com

Chippy Chat & Fast Food Magazine • October 2017

Henry Jones–Bags of History Way back in 1830s Bristol, a young baker, Henry Jones, perfected the method of making Self-Raising Flour. In 1845, he patented the method and as he was first in the market with such a product, quickly achieved worldwide success.

Q Florence Nightingale

Queen Victoria

ueen Victoria was an early user of Self-Raising Flour and in 1846 Henry Jones was appointed purveyor of patent Flour and Biscuits to her Majesty. His company subsequently held the Royal Warrant for five reigns. Henry achieved particular success with sales to the armed forces – he even supported Florence Nightingale when she complained in a letter to The Times of the poor quality Sour Bread that was supplied to troops in the Crimean. The matter was soon rectified and Henry Jones SelfRaising flour became the standard from the Army to the Admiralty. It’s comforting to know that the name behind Henry Jones Batter Mixtures has such a long history and pedigree. In fact, the Henry Jones name now represents a range of Batter Mixtures which have all the characteristics of the original products: quality, excellence and consistency. Under the ownership of Kerry Foodservice, part of Kerry, Henry Jones’ manufacture follows in the footsteps of its original makers. Through product innovation, the use of quality ingredients

Chippy Chat & Fast Food Magazine • October 2017

and the best manufacturing practice, Kerry Foodservice’s batter mixes perform consistently well. The company uses the most trusted methods of growing, milling and blending to create some of the finest products available to fish and chip shops throughout the UK. To find out more about Henry Jones batter mixtures, visit www.kerry-foodservice. co.uk. or call the FREE Customer Careline on 0800 138 1938.

Chippy Chat & Fast Food Magazine • October 2017

Guiding Nemo! Ten years ago, when Keely Richardson took on the business with her dad, the shop name, Frying Nemo was already established. Keely decided to keep the name as it was unusual and makes passers-by do a double take. Today Keely is heading up the takeaway on her own and still Frying Nemo!

t’s rare to find a female running her own site in the male dominated fish and chips industry. “I have no problems at all with suppliers or my peers in the industry but it is quite funny that customers generally assume that David is the boss and that it is his business. When we are frying alongside each other customers generally assume that he is the boss and automatically direct any questions to him. I don’t mind! I am a people person and enjoy the customer contact and a bit of banter.” She said. “Now many would agree that batter is one of the most vital ingredients for a successful fish and chip shop. I knew that

Chippy Chat & Fast Food Magazine • October 2017

there was something not quite right with our previous batter. We had been using the same brand for a long time and then suddenly it just wasn’t frying as it should. I thought it was just a bad batch but I couldn’t risk losing customers. Customers will shop around and are prepared to travel to buy the fish and chips with the batter they like. I was worried that I might start losing customers. I happened to be looking on the Owners & Lovers of Fish & Chips Facebook page and Ceres | Pure Food Innovation was highly recommended. After contacting Ceres | PFI, they dispatched Stelios and we made the Natural batter and it was great, & quite honestly I haven’t looked back. I love the Ceres | Natural Batter as it fries better and produces a nice, crispy batter with a golden colour. It is ALWAYS consistent. My customers are happy and didn’t notice the swap!” To request your FREE sample today call 0845 3711 522 or email hello@theworldofceres.com Discover the full Ceres range at worldofceres.co.uk

Chippy Chat & Fast Food Magazine • October 2017

Enter a world of pure food innovation We are ingredients specialists, with a delicious and varied range of quality products, and a bespoke development service. Over the years we’ve supplied top-of-the-range batter and sauce mixes throughout the fish and chip industry, always ensuring we provide natural, great-tasting products.

To request your FREE sample today call 0845 3711 522 or email hello@theworldofceres.com 19

Discover our •full Ceres Chippy Chat & Fast Food Magazine October 2017range

at WORLDOFCERES.CO.UK Chippy Chat & Fast Food Magazine • October 2017

Mayflower present their all-new, never before seen Southern Style Gravy Mix

he launch of Southern Style Gravy Mix will take Mayflower onwards and upwards as it replicates the success of the current Mayflower Curry Sauce Mixes. Many years of development has come together to perfect this Southern Style Gravy Mix. Time has been spent adapting and altering each recipe. Once it was just right, King Asia Foods felt they had a secret recipe that they had to hold onto tightly! King Asia Foods founded in 1985 pride’s itself in producing quality driven oriental products. They strive to work with customers in creating innovative food solutions within the retail and foodservice sectors. Mayflower came about by Kin Him Fong, the founder of King Asia Foods, he stated “we wanted to emulate Chinese dishes from restaurants and take away outlets but through retail and offer a convenient way of enjoying this cuisine. The success of Mayflower has become the heart and soul of King Asia Foods!” Mayflower Curry Sauce Mix is the market leader, the success of this product has led to the launch of another sauce that will stand shoulder to shoulder with its siblings. The marketplace currently has a vast number of trends that are emerging and making sure product developments are meeting these different trends is essential. The vegetarian market is being met by this product because it is suitable for both vegetarians and vegans. Mintel Academic research suggests that while there is a concern for welfare of animals and the planet, the reasons behind choosing vegetarian products is leaning towards another key trend of health and wellbeing.

Chippy Chat & Fast Food Magazine • October 2017

Every day consumers are opting for American Inspired dishes, shown through the success of many fast-food outlets. King Asia Foods wants to take advantage of this ever growing cuisine. The Southern Style Gravy Mix aims at the heart of social media trending ‘fakeaway’ culture. Mayflower is bridging the gap between American culture and the Great British menu. The Southern Style Gravy Mix is completely versatile and unique as there has been a gap in the market for this style of gravy for many years now. The Southern Style Gravy Mix retail release has started to create a real buzz on social media.

Instagram Comments: #MayflowerGravy “… the Southern Style Gravy was immense! It’s 100% being made again.” @Slimminglouise28 “Mayflower Gravy, in love with this stuff, especially over chicken.” @healthy_holly_mfp “Whoop whoop!!! Finally found the mayflower gravy!! Had it for dinner tonight on sw chips with broccoli and steak!! Was delish!!” @lifelovesnlosingweight “KFC fakeaway for the first time tonight - with mayflower (3.5syns) soooooooo yum! @Sophieisslimming.

Contact For more info and a FREE sample Tel: 01302 760070 Email: info@kingasia.co.uk Web: www.kingasia.co.uk

P M @MayflowerTastesGood N @MayFlowerTasty

Chippy Chat & Fast Food Magazine • October 2017

! W E

SOUTHERN STYLE

GREAT TASTE - AFFORDABLE - CONVENIENT SUITABLE FOR VEGETARIANS 21

Chippy Chat & Fast Food Magazine • October 2017

Her Royal Fryness! Recently the Harbour Lights welcomed HRH the Countess of Wessex for a lunchtime of fish and chips and the opportunity to meet the Harbour Lights award winning crew and some partners and friends that helped the chippie be crowned the best fish and chip restaurant in the UK back in January.

‘W

e are lucky to work with such an amazing group of people who are experts in their field and who have all in their way really helped the Harbour Lights be the best we can’ explained owners Pete & Sue Fraser. How does a chippie get a royal visit? Well Pete explained it was as simple as asking. ‘Every county has a Lord Lieutenant that is contactable through your county council, their role is to co-ordinate royal visits to your county. Suggest you write a letter and go fishing, give him or her a reason for your request, then sit back …… what is the worst thing that can happen?’ Amongst the guests were Rose Robinson the graphic designer who has been instrumental in bringing the quirky brand to life. Julian Waring from the Fisherman’s Mission was also there to meet the Countess. Julian said ‘We love working with the Harbour Lights. Always keen to

Chippy Chat & Fast Food Magazine • October 2017

help where they can they have been strong active supporters of the mission for the past decade’. Their in-house community champion Jade Herman is always looking to see where Harbour Lights can help local groups and charities with a total of £14k last year being raised. As well as local support, the Harbour Lights also got behind the Cornwall Hugs Grenfell initiative an idea that was the concept dreamt up by Esme Page who was also able to talk to HRH about the feedback from the first visit of over 60 survivors from Grenfell to Cornwall. General Manager Tom Rubensson was super proud to introduce his management team to the royal guest ‘A visit like this gives us all chance to puff out our chests and reflect a little on the job we have done’ The Countess spent just over an hour at the Harbour Lights and particularly enjoyed spending time joining in with some class 4 students from St Mary’s School. The children were taking part in one of the sustainability workshops that the Harbour Lights have been running. Sue said this past 8 months has been a whirlwind after winning the accolade of Best Independent Fish & Chip Restaurant in the UK. Pete chipped in ‘It’s certainly been a fun day, it will long live in my memory, not every day you get the chance to sit down with a member of the royal family for a humble lunch of fish and chips’ Photographer: Toby Weller

Chippy Chat & Fast Food Magazine • October 2017

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Chippy Chat & Fast Food Magazine • October 2017

Do you Reed help with your business plan? With over 50% of UK entrepreneurs having been denied a bank loan, it’s no wonder business owners are apprehensive. Why write a business plan? Creating a business plan is an invaluable exercise; helping you clarify ideas, outline objectives, identify where you fit in the market, measure progress and spot any potential areas of weakness. How long should it be? A c o m m o n m i s c o n c e p t i o n a ro u n d business plans is the idea that they need to be long, 50-page documents to be taken seriously, which is certainly not the case! What do I need to cover? 1. An overview of your business- Try to summarise what you’re creating and why. What are your objectives? If you’re taking on another business, where do you aim to go? What’s your unique selling point? 2. Structure- When did/when will the business start trading? Are you a new start? If you’re taking on an existing business, what was the original ownership structure? This is a good place to identify the key players within your business, their roles and responsibilities, and any relevant experience. 3. Your premises- Where will you be based? How have you acquired the property? Is your location suitable and easy to find for customers and clients? What impact will the local area and any neighbouring businesses have on your business? Do you have the required space and facilities to accommodate your operation? 4. Your market- Where do your products or services fit? Are you good value and affordable? Are you high quality with a matching price tag? Think about your competitionwhether that be on a local, national or even global basis. 24

Chippy Chat & Fast Food Magazine • October 2017

5. Equipment- What is needed for your everyday operations? Who are your suppliers? How are you going to acquire the equipment needed for your operation? 6. Marketing- Who makes up your audience, and how will you target them effectively? Will you create social media profiles? Will you distribute press releases or aim for coverage in relevant trade publications? Will you invest in advertising? Think about where your customers ‘hangout’ online – or offline as the case may be 7. Financial health- What have you contributed to the business financially? Are you eligible for any grants or government funding? Are you trying to attract investors into the business? When do you plan to breakeven? Is your cash sufficient enough to survive up to this point? Provide historical information for the business, if applicable. You’ll need to calculate your forecasts, working out both the best and worst case scenarios for the next year of trading. Planning ahead and identifying any potential areas of weakness will allow you to identify whether you need any financial assistance moving forward, whether it be a lease to fund your vital equipment or a short-term VAT bill loan to support your cash flow. If you’re writing your plan to raise finance, you must detail what the cash will be spent on and how that will directly impact your turnover, profitability and ROI. Do you have any further queries? If you apply for lease or loan facilities with Johnson Reed, a member of their specialist team will be happy to advise and help you build your finance application. Call them on 0161 429 6949. www.johnsonreed. Chippy Chat & Fast Food Magazine • October 2017

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Tel: 01706 364 211 Tel: 01733 316 400 www.vawhitley.co.uk www.friarspride.com 25 Chippy Chat & Fast Food Magazine • October 2017

A new Skipper at the Helm. The National Federation of Fish Friers has welcomed a new President to its helm. Andrew Crook of Skippers Fish Bar was appointed at the organisation’s 81st annual general meeting recently.

eld at the Chesford Grange Hotel in Kenilworth, Warwickshire, the AGM also saw Craig Maw owner of Kingfisher Fish and Chips in Plympton, Plymouth appointed as Vice President and Alan Hanna owner of Pitstop Fast Food in Kilkeel, County Down appointed as National Treasurer. Andrew initially joined the NFFF Board of Directors in 2010 and has previously served as Treasurer and most recently Vice President of the NFFF. Andrew said: “I am honoured to have been elected as NFFF National President. We have a great team at the NFFF, with a very proactive board and fantastic people in head office. I am looking forward to working with them and representing the fish and chip industry for the next twelve months.” Andrew thanked outgoing National President Gregg Howard and went on to say "Under Greggs control the NFFF has gone through many changes over the last six years. Gregg was instrumental in pushing through the refurbishment of our

Chippy Chat & Fast Food Magazine • October 2017

head office and academy in Leeds, giving students an aspirational experience and providing ideas when they open their own businesses, while also making the office an open environment that makes it more efficient to serve the industry. We have much more of a voice on many of the boards and meetings we attend, giving the industry more political clout. Gregg's knowledge and passion for fish and chips has helped to drive the NFFF and the industry forward. We owe Gregg a huge vote of thanks for the time his have given back to the industry and I look forward to working with him for many years to come." Since its inception in 1913 the NFFF has worked to protect and promote the interests of fish and chip businesses throughout the United Kingdom and the rest of the world. Dedicated to raising standards within the industry through offering training at our Training Academy based near Leeds, qualifications and the NFFF Quality Award - a scheme rewarding shops that provide top quality fish and chips in a clean, hygienic and safe environment. Through NFFF membership fish and chip shop owners can enjoy a number of benefits including health & safety and legal support, discounts from leading suppliers and access to 24 hour advice on all things fish and chips from the NFFF Regional Directors. Chippy Chat & Fast Food Magazine • October 2017

Chippy Chat & Fast Food Magazine • October 2017

#LoveBorough and £10,000 raised plus discounts for the heroes. By Hollie Allan

ward winning restauranteur Tony Allan saw a gap in the market to provide London with the best quality fish, cooked in front of you, in simple and classic ways, and this is just what he did... fish! was the first restaurant to open in Borough Market, transforming a former pea-shelling warehouse into what is now the iconic glass ‘fish tank’ structure bang in the middle of the buzzing market. Our fish is delivered daily from Tony’s very own fishmongers, Jarvis of Kingston. Jarvis prides itself on over 50 years of knowledge and expertise, with an extensive range of fish and shellfish, with quality and responsible sourcing being their main concern. Next door to the restaurant sits fish!’s little sister, fish! Kitchen. This is the ‘chippy’ take-out shop, selling all chip shop favourites, as well as daily specials, ranging from our famous soft shell crab bun, to smoked haddock arancini balls! Our specialty, of course, being beer battered fish and hand cut chips, perfected with a side of mushy peas, and

Chippy Chat & Fast Food Magazine • October 2017

a dollop of home-made tartare sauce. fish! Kitchen is a great choice when you’re desperate for your fish! fix, but still want to explore the market and soak up the Borough buzz. Our central location in Borough Market means that London’s best produce is right on our doorstep. We are proud to say that we source most of our produce from the market itself. The brioche buns and sourdough for our sarnies are all from our good friends at Bread Ahead, who’s bakery sits opposite to our restaurant. Our fruit, veg, olives, meat, cheese, cider and lot’s more all come from our neighbours within Borough. However, Borough Market seems to have become all the more famous recently, for much darker of reasons. The terror attacks on London Bridge and in Borough Market on Saturday 3rd of June, was a devastating and chilling time for everybody here at fish!, and Borough Market as a community. What happened that evening is beyond fathom. Staff, customers and people in the area that took refuge in the restaurant were all evacuated safely. Sadly this couldn’t be said for everyone in Borough Market

Chippy Chat & Fast Food Magazine • October 2017

we love fish! too which is the most heartbreaking thing. The victims and families that have had to deal with the consequences of the cowardly attack will always hold a special place in our hearts. On the evening of the attacks we had two managers on duty, we’ve heard nothing but praise for how professionally they handled the situation, keeping staff and customers as safe as possible until police arrived. Understandably the whole night seems to be a bit of a blur for our staff, they must have been in a complete state of shock. As a gesture when we were allowed back into the market area, we offered all market traders, security and emergency services lunch on us. This little gesture went a long way, and really lifted everyone’s spirits while getting ready to open up to the public. When we reopened it was a nice surprise to see how many people came to visit the market to show their support, both long time customers, and new visitors to the area. Borough Market is one of the most vibrant and diverse areas of London and we’re are extremely grateful for the resilience and support people have shown in getting

Chippy Chat & Fast Food Magazine • October 2017

Borough Market back on its feet, bigger and better than ever! The #LoveBorough initiative was introduced soon after the evening of the attacks. On reopening, we added a cocktail called ‘#LoveBorough’, proceeds went to the Red Cross Solidarity Fund, to support victims, families, and people who have been affected by what happened on the night. We’ve also been giving customers the chance to add an optional donation to their bill. As a small way to show thanks to the people who put their lives in danger in order to keep us safe, we’ve been offering discounts for the emergency services, the real heros. Through customer donations alone we’ve managed to raise over £10,000. The support we’ve received has been truly overwhelming. We have no words to describe what this means and how grateful we are to our wonderful customers in helping us recover from such a devastating time. Onwards and upwards! #LoveBorough

Chippy Chat & Fast Food Magazine • October 2017

Memorial To Lost Fishermen Unveiled Hundreds of people turned out to witness the unveiling of a lasting memorial to lost fishermen. By David Hemming

fter much anticipation the completed sculpture, named Fiddler’s Green, was finally revealed to the public at its permanent home on land near the sands at the Fish Quay in North Shields. It came about after the North Shields Fishermen’s Heritage Project (NSFHP) was formed to provide a fitting memorial to fishermen who died doing their job after leaving the port of North Shields. Thanks to the generosity of the community and local businesses, as well as support from North Tyneside Council and Places for People and Urban Splash, the £75,000 needed to make the idea a reality was raised in less than a year.

Chippy Chat & Fast Food Magazine • October 2017

The sculpture was officially unveiled by North Tyneside’s Elected Mayor Norma Redfearn and Julie Myhill, whose partner James Noble was the last fisherman to lose his life after leaving the North Shields port. Julie Myhill said: “There are memorials all over the country but there’s been nothing in North Shields until now. James has a plaque on the fish quay, but I am over the moon that there is now somewhere for me to come to at the seafront to think of James.” Vice chairman of the NSFHP Henry Howard, came up with the idea after his granddaughter told him there should be something to honour lost fishermen, said: “It’s been a really proud day for me to finally see the memorial for lost fishermen unveiled. I am prouder still to have been able to make my granddaughter’s wish come true - she will now see a memorial to the fishermen who never came home. “It’s a privilege to have worked alongside a fantastic team who have worked tirelessly to make this day happen - I salute them for their commitment to this project.” Chairman Terry McDermott added: “The memorial looks fantastic on site. I find it thought-provoking and emotional. Straight away it made me think of all the Shields men I sailed with in the past years; hard, hard men with hearts of gold. See you on Fiddler’s, lads.” Renowned sculptor Ray Lonsdale, the man behind the famous ‘Tommy’ sculpture in Seaham, was tasked with creating the memorial, which was inspired by an image of a fisherman taken in 1959 by local photographer Harry Hann. Ray said: “Fiddler’s Green is one of the larger pieces I’ve done, and it’s been interesting for me tackling a different area like the fishing industry, I’ve really enjoyed doing it.” It is hoped that the memorial will not only provide a focal point for families still involved in the fishing industry but also become an example of ‘destination art’ and boost tourism and businesses in the area as well as adding to the ongoing regeneration of the Fish Quay.

Chippy Chat & Fast Food Magazine • October 2017

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Chippy Chat & Fast Food Magazine • October 2017

Change of Guard at the Palace! Scunthorpe chip shop where celebrities once dined is put up for sale

ilm and music hall stars have dined at the Palace Fisheries on Cole Street, which first opened in The freehold of one of Scunthorpe’s oldest fish and chips shops has been put up for sale. Owner Graham Dubnyckyj is to retire after 31 years at the fryer at the Palace Fisheries, on Cole Street, where customers in the past have included music hall and film star Arthur Lucan, who played Old Mother Riley. The Palace is the third oldest fish and chip shop in Scunthorpe after Wilsons on Frodingham Road and Carvers on Ashby High Street. The business, which has a first-floor restaurant, was named after the nowdemolished Palace Theatre, the site of

Chippy Chat & Fast Food Magazine • October 2017

which now forms part of the Parishes shopping centre. The Palace Fisheries was opened in 1943 by Bill and Gladys Potts, who ran the business until 1986. Mr Potts recalled when he first started frying, a sit-down with all the trimmings cost just over four pence and he used to wrap up the fish and chips to takeaway in copies of the Financial Times. Among his celebrity diners from The Palace Theatre were Frank Randall, Arthur Askey and Old Mother Riley. The business continues to trade as normal until the sale is completed.

Chippy Chat & Fast Food Magazine • October 2017

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Young Guns fry at KFE School of Excellence KFE were delighted to continue their longterm support for Drywite and the industries Young Fish Friers with a day at The KFE School of Frying Excellence.

he day was organised to give them the opportunity to get together for the first time, get an understanding of the competition and at the same time have the opportunity to meet National Fish and Chip Award Winners, including 2 previous Drywite Young Fish Frier of the Year Winners. The event was attended by Katie Gray, Sam Parry, Andy Hillier, Tamsin Nudds, Brett Coulton, Anthony Fulford, Maria Magdelena Ilouiu, Alex Bota, Jonathan Li, Tom Harrison, Petros Theocharous, Pete Calver, Jason Wales, Charlie Collins and Omar Choudhry. KFE also invited everyone to a dinner in Stamford the night before, which enabled everyone to relax and get to know each other, and a good time was had by all. Next morning, bright and early, they all piled into the boardroom of KFE for a welcome by the KFE team of trainers who introduced everyone taking part and outlined the agenda for the day. The day was designed to be informal and fun, an opportunity to learn new skills and meet new friends. The group were split into groups and undertook sessions with each of the KFE team of trainers, from creating the perfect fishcake with Mark Petrou to learning about more sustainable fish options with Garry Rosser. It was an action packed day collimating in a ‘Cookoff’ between the green and blue team, where each team had the challenge to cook 2 dishes for the judges, one from a take away and one from a restaurant. This certainly brought them together and some interesting dishes were presented to the judges, Garry Rosser, Calum Richardson and Nigel Hodgsons, Nicky Lewis from Drywite and KFE’s MD Paul Williams Paul Williams of KFE concluded on the days events ‘Utilizing the experience of Award Winning operators to educate is the philosophy of The School of Frying Excellence and KFE were delighted to invite the Young Friers to our premises again after the success of last year’s trip to the Qbtec factory in Holland and previous days hosted here’ ‘Along with our three Fish and Chip Shop of The Year winners (Mark Petrou, Nigel Hodgson & Garry Rosser) we were delighted that another previous winner, Callum Richardson, was also able to support the day. Learning is much more fun with a smile on your face and a couple of shandys the night before made it a great day for everyone.’ All at KFE would like to wish the DYFFY all the best in their future, for those who were announced recently as making the 5 we wish them the best • final Nationwide service cover from of 9 luck in January and supporting them along their journey.

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Chippy Chat & Fast Food Magazine • October 2017

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Chippy Chat & Fast Food Magazine • October 2017

Electric Cork But let’s start with the beginning: what and where can you find Electric’s Fish Bar? “This Cork riverside bar, situated on the first floor of Electric has panoramic views of the Trinty Church and St Finbarr’s Cathedral, as well the River Lee which cascades on the weir below. Tine Van den Heuvel

here are quite a few options you can order in the bar. You can for example order the Fishbar’s dinner deal, which runs daily from 5-6.30pm – Two FishBar specials and two sides for only €30. Or you can order a few bits and pieces of their menu and have them as tapas, or you can order one of their main meals, which offers different choices each week. As a starter we chose ‘Kilpatrick grilled oysters with Worcester sauce, bacon and spring onion’ We got a gorgeous platter of 3 oysters and they tasted fantastic! The bacon was a great touch, the sauce was flavourful and the spring onion was a crispy and tasty finishing touch. After that we received our main course, which was a combination of tapas and

Chippy Chat & Fast Food Magazine • October 2017

one of their specials. Off the specials menu we chose ‘Whole Roasted Seabass, Mango and Lime Salsa, toasted almonds’. We were given the option of having the seabass as a whole or deboned already. As we are brave enough we decided to have the whole fish and just do the work ourselves. The seabass tasted fresh, was perfectly seasoned and cooked and would be enough for one person for sure, with some sides of course. I quite like having something sweet in my meals so I was a big fan of the combination of the sea bass with the sweet salsa, especially the mango. Along with the seabass we ordered some of the smaller plates as tapas. We chose ‘Garlic and lemon marinated prawns served with sweet chilli chutney and a basil and lime mayo’, ‘Electric salmon gravadlax cured in beetroot, lime and vodka served with dill mayonnaise’ and ‘Electric seared tuna with sesame soy dressing, wasabi and crispy onions’. It’s hard to pick a favourite out of the three as I loved each one, but I must say the prawns were absolutely spot on. The Sweet Chili Chutney and – my god – that basil and lime mayo were the perfect dips! In general all the sauces and dressings

Chippy Chat & Fast Food Magazine • October 2017

– Fishbar were both incredibly tasty as well as a refreshing alternative to the usual olive oil, mayo or ketchup. Each plate came with a small side salad as well, and both the salmon and tuna had some very delicious pickled cucumber with it as well as a slice of lemon, to give your plate some sourness and freshness if needed. I personally only used it for the tuna.

I couldn’t resist taking a bite from my partner’s plate and my god was it good! We finished of the evening with some great desserts: ‘Blackberry Sorbet’ and ‘Sticky toffee pudding with hazelnut icecream’. I know I need to stay away from dairy, wheat and hazelnuts (intolerances suck!) but I couldn’t resist taking a bite from my partner’s plate and my god was it good! I never had sticky toffee pudding before but I’ll for sure be ordering it in the future, no matter what! Apart from the food I must say it’s a great spot to eat when you love a good view. Saint Fin Barre’s Cathedral, the River Lee, the bridges on either side or just the

Chippy Chat & Fast Food Magazine • October 2017

boardwalk: you can view it all! And last but not least let’s not forget about the wonderful staff, whether you go for a drink or bite to eat in the bar, a dinner in the restaurant or an evening in the fish bar: all the chefs, servers and barmen/women are delightful! We had a great experience with our host of the evening Pavel, who clearly has a great love for food as well as the meals they serve. Always a smile on his face, always friendly and informative! Plus he recommended us the wine we got for our meal: Etra Albarino – Rias Baixas, which my partner and I agreed on was the best white wine we ever had, and it went so well with all our meals! www.myemeraldkitchen.ie

Chippy Chat & Fast Food Magazine • October 2017

Nine go to Norway! The Norwegian Seafood Council has welcomed the UK’s leading fish and chip shops to the western shores of Norway as part of an educational study trip to showcase its ‘whitegold’ cod and haddock - two of the most popular species used by British fish and chip shops

epresentatives from nine of the UK’s best fish and chip shops - all in the running to be crowned the Fish and Chip Shop of the Year as part of the 30th anniversary National Fish & Chip Awards- visited the port city of Ålesund to discover the facts surrounding one of the largest sustainable cod and haddock stocks in the world. The ‘once-in-a-lifetime’ trip gave finalists the opportunity to learn about the vital supply chain of Frozen At Sea (FAS) whitefish, which Norway has been supplying to the UK for almost 70 years, accounting for over 20% and 30% of the UK’s annual cod and haddock consumption respectively. Experiencing first-hand how Norway provides the perfect living environment for cod, the finalists stepped aboard the working FAS vessel ‘Geir II’ - one of the newest longline fishing vessels in the world. They journeyed out on the cold, clear Norwegian waters and uncovered the science behind the country’s sustainable fisheries management program while

Chippy Chat & Fast Food Magazine • October 2017

witnessing the entire fishing process; from baiting and ‘shooting’ the lines, to processing and freezing while out at sea. Hans Frode Kielland Asmyhr, UK Director of the Norwegian Seafood Council, commented: “Fish & Chips continues to be one of the nation’s favourite dishes. The UK consumes nearly 238,700 tonnes of cod and over 130,400 tonnes of haddock every year, but with a relatively low domestic catch for these species (4% and 22% respectively), there is a continued reliance on imports to keep these delicious whitefish on the nation’s menu. Over the last 70 years, Norway has played a vital role to help satisfy this demand. Nearly 60,000 tonnes of cod and just over 40,000 tonnes of haddock are exported to the UK every year from one of the most abundant and scientifically managed stocks in the world. We are incredibly proud and grateful for our relationship with the UK fish & chip sector, so it was a great honour to welcome this year’s finalists to Norway to showcase our perfect living environment, management and catch process for the fish that they treat with so much respect in their shops day in and day out.” The winner of the Fish and Chip Shop of the Year Award will be announced at the 30th anniversary National Fish & Chip Awards ceremony in London on 25 January 2018. For further information on The National Fish & Chip Awards visit www. fishandchipawards.com or follow @ FishnChipAwards.

Chippy Chat & Fast Food Magazine • October 2017

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Come Fry With Us! Chippy Chat has launched some great new initiatives in 2016. We have been winning friends and partners throughout the year whilst creating the perfect platform for friers and suppliers alike.

Thanks for everyone’s support in 2016.

Let’s make 2017 a great year for the industry! 42

Chippy Chat & Fast Food Magazine • October 2017

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Chippy Chat & Fast Food Magazine • October 2017

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Chippy Chat & Fast Food Magazine • October 2017

One Hundred and Eighty! Chippy Chat Ball heading for a sell out!

he Chippy Chat Chip Barons’ Ball is back and we’re heading for a sold out party to end the year! With space for just 220 people we are once again planning a great party for the industry as we take you on a journey back to the eighties! The all-important date for your diaries is Sunday December 3rd 2017. It will be a real grand occasion where you can catch up with friends and colleagues and also let your hair down too. It has become the pre-party to the National fish and chip awards. Last year 7 out of the top ten fish and chip shops in the UK chose to attend with many other previous winners in attendance too. Places for this event are very limited with many people who attended in 2016 booking their space already. Please can you mail amanda@ chippychat.co.uk if you wish to attend and how many tickets you require, or call her on 01353 865966.

The Chip Barons’ Ball is going...

Ch ippy Ch at + me mbe r s re cei ve precedence for tickets and a discounted rate too. Many members saved the membership alone with this reduced table cost! Prices are just £66 each or £600 for a table of ten, with Chippy Chat + plus members paying just £60 and £540 respectively. * This early bird price is held from 2016. We have some great sponsorship packagers available for the Ball please email austen@chippychat.co.uk. Already many sponsors are coming but we have space for just three more. The high quality three course meal will also feature the voice of the stars Pete Jay and then afterwards a fantastic 80’s band and then a late disco to continue the party. We will also have a special rate at the hotel for staying over too at just £75 including breakfast. Car parking & wi-fi will be FREE.

For tickets email

amanda@chippychat.co.uk or call her on 01353 865966

For rooms

call the Holiday Inn Peterborough and

quote CH7 or Chippy Chat on 01733 289900. Holiday Inn Peterborough West, Thorpe Wood, Peterborough PE3 6SG *All tickets ordered for the ball and paid for are non-refundable.