Dinaclass Curry Sauces have all the heat and flavour profiles you need to capitalise on the growing trend towards more variety and spicier foods.
Spice up your life!
Dinaclass has a curry sauce for every flavour and spice sensation!
Raise the temperature!
Dinaclass Curry Sauces will send temperatures - and profits – soaring!
Curry sauce is a chip shop favourite, popular with customers as a side to elevate fish and chips, chicken, pies and loaded chips, but also with operators as a quick and easy way to add extra value to every order.
As the appetite for curry sauce continues to grow, so too does the demand for more heat and spice. Last year, supermarket chain Whole Foods Market highlighted spicy flavours as one of its five major flavour trends, particularly in the condiment category. So there’s never been a better time to spice up your curry sauce offering - and Dinaclass is on hand to help.
For customers craving that fiery flavour, Dinaclass has the perfect match for the tastebuds with its latest addition to the range, Chinese Curry Sauce Mix. A flavoursome and spicy red Chinese-
style sauce, it adds an authentic and ontrend spiced, oriental flavour that customers will keep coming back for.
Perhaps you want to introduce your customers to a spicier profile more gradually, in which case Dinaclass Irish Curry is perfect. A medium curry sauce, it is the perfect balance of smooth and fruity but with a spicy kick. Coeliac customers can also pump up the heat on their favourite foods with Gluten Free Curry Sauce offering a similar combination of spiciness and zinginess.
And finally, for those that can’t be lured with a little heat, Dinaclass still delivers with its tasty and refreshing Curry Sauce without Sultanas. A traditional curry sauce with a mild aroma and a tangy taste profile, it is perfect for customers that like to stick to what they know, but want indulge with a little added flavour. A vegetarian version is also available, which means every customer can savour the flavour of Dinaclass Curry Sauce.
Dinaclass Curry Sauces are available in a 10kg powdered format and can be easily mixed with water and prepared ahead of a busy service.
With such a wide range of easy-to-prepare curry sauces that satisfy all the tastebuds, it is not surprising that for every second that passes, a pot of Dinaclass Curry Sauce is sold in the UK.
To maximise profit opportunities and never lose out on a sale, Dinaclass recommends stocking at least one or two flavour variations from across the range, such as a Mild Curry Sauce Mix alongside the newest Chinese Curry Sauce Mix.
What are you waiting for? Add some heat to your offering today and watch your sales rise. Dinaclass
It will be so good to see so many of you at the Isle of Ely Produce/ Chippy Chat Open Day this month. Hopefully the sun will shine as once again we show you first hand just what it takes to get a potato all the way from seed to you the friers. We will give away fish & chips, sausages and of course the traditional open day slice of cake. It never ceases to amaze me how far some shops travel to see us, and we are very grateful. Last minute places are available email austen@ chippychat.co.uk
I must send a massive thanks to all
speakers on the day, and of course the many suppliers from across the industry who sponsor the event. This month we look at the world of frying ranges. The range is one of your biggest outlays and our contributors have some amazing ideas for you to read about. We also look at some of the award categories as the National Fish and Chip Awards close for entry.
If you have some news or would like to be featured email me austen@chippychat.co.uk
Thanks Austen
www.chippy-chat.co.uk
Managing Director John Boutwood
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
By Austen Dack
Many of you know I share my passion of fish and chips with my beloved Ipswich Town FC. Last season we visited the home of Derby County FC at Pride Park. After a very unsatisfactory meal at Frankie and Benny’s we headed to the match. Two fine strikes from Conor Chaplin and on loan George Hirst sealed
all three points for town so we headed home happy.
The day was to get even better. High on my list of fish and chip shops to visit was Andy’s Fish Bar at Gresley, just a few miles away from the game itself. Chris invited me to take a tour around and was there to welcome us when we arrived.
Chris and Elena have been the proud owners of the award-winning Andy’s Fish Bar in Church Gresley since 2008. They are the 3rd family members to take the reins of the family run business that was established in 1977 by Andy Constantinou.
After having a complete refurbishment in February 2017 and now offering an eatin service, the shop is looking incredible! I would advise anyone in the industry to pay Chris and the team a visit. They have done everything you need to present a vibrant well ran takeaway.
WE HAVE SUPPLIED INBUILT SUPERPAD SYSTEMS (TRIPLE FILTRATION) FOR FACTORY FITTING TO:
MARTYN EDWARDS
FRANK FORD
KIREMKO (KFE)
HENRY NUTTALL SCOTRANGE
EDEN RANGE
WE HAVE ALSO RETRO-FITTED BASKET FILTRATION AND SUPER PAD UNITS TO SHOP INSTALLED RANGES. PLEASE CALL FOR ADVICE ON YOUR RANGE
Offering a massive variety of hot foods ranging from your traditional fish & chips to very tasty kebabs and everything in between plus also offering 100% gluten free products.
Chris took to the range to make me a very tasty portion of fish and chips, plus one of his homemade chicken kebabs too, the perfect ending to a fantastic day.
September 10th
Isle of Ely/Chippy Chat Open Day
Join us on the farm for a day of networking and discovering all things potato! Free tickets contact austen@chippychat.co.uk
October 16th – 22nd UK Coffee Week
The nation’s biggest celebration of coffee that helps change lives in coffee growing communities
December 2nd English Breakfast Day
You can get involved on the day by enjoying our beloved national dish and sharing the experience on social media using the official English Breakfast Day hashtag #EnglishBreakfastDay.
December 10th
The Chippy Chat Ball
September, Sunday 17th 10am-3pm KFE Open Day
Update your knowledge and learn trade secrets from your industry peers and KFE’s award winning trainers with live demonstrations and presentations
October 10th – 11th
Restaurant & Takeaway Innovation Expo
From restaurant solutions, finance, food waste and delivery to sustainability and mobile payments, the Restaurant & Takeaway Innovation Expo brings the whole restaurant industry together, making it the event to be! www.takeawayexpo.co.uk
The Chippy Chat Ball is booked in, fingers crossed, pandemics allowing we will be back this year.
Keep
One of the most important awards was missing last year at the National Fish & Chip Awards. The NFFF pulled out all the stops to get the event on, but there was not enough time to stage and judge The Drywite Young Fish Frier of the Year. Well, this year it is back, and entry is now open.
The Drywite Young Fish Frier Competition started in 1995 and every winner has become nationally known through the publicity the competition creates. All finalists are invited to the prestigious National Fish & Chip Shop of the Year Competition Awards in London where this prestigious title is presented to the Winner. The competition was initiated by the directors of Drywite Limited, Kelvin Lee and Briar Wilkinson, in memory of their late father Malcolm Lee, who had always encouraged young people to succeed. Malcolm’s belief was that if young people could be encouraged to make fish frying their career, and if all children could be encouraged to eat and enjoy fish and chips, the future would be safe.
Since its conception the competition has highlighted the vast number of highly trained young professionals working in our Industry and all finalists have benefited from great publicity even if they did not ultimately win. It is not only the young fish friers who benefit from entering the competition – the winning shop can easily receive thousands of pounds worth of free publicity.
All previous winners of the Drywite Young Fish Frier Competition so far have not only thoroughly enjoyed taking part but have also increased their personal confidence and ability to promote themselves and their business locally and nationally.
All finalists have benefited from both national and local press and television and radio coverage, and of course national recognition within the fish frying industry. Previous winners, Michael Fotheringham, Nigel Hodgson, Calum Richardson, Carlyn Kearney, Stuart and Raymond Fusco all went on to win the Blue Riband Fish & Chip Shop of the Year Competition at the awards.
Stuart Fusco who won in 2004, went on to achieve Les Routiers Café of the Year Award in 2005. All winners have gone on to achieve greater success in business.
Kelvin Lee MD of Drywite said “The future of the fish and chip trade depends on young professionals who demonstrate passion for their career and the industry as a whole. Drywite are proud of our award, and we look forward to crowning our new champion.”
Since 1933
PROUDLY SUPPLYING THE FISH FRYING INDUSTRY FOR 90 YEARS
View our complete product range at
drywite.co.uk
With gas and electricity prices remaining high, investing in a high efficiency Kiremko frying range is the first step to keeping costs down - both now and in the future.
Kiremko pans are the most energy efficient on the market at 94% efficiency, resulting in gas savings of over 50% compared to traditional frying ranges.
Just think about what you could do with that kind of saving. David McLeod, owner of McLeod’s Fish & Chips in Inverness, recently invested in his second Kiremko and comments: “When I changed to a Kiremko, my gas bill dropped from £900 a month to £300, that’s an incredible saving. It’s so much more fuel efficient and that huge saving every month allowed me to speed up the process of replacing other bits of equipment that needed updating.”
Investing in the latest high efficiency technology also means you’ll benefit from faster cooking times and significant oil savings while producing healthier, high-quality fish and chips.
All new Kiremko frying ranges come with peace of mind built-in: a two-year parts and labour warranty as well as a five-year parts and labour pan warranty, which can be extended to 10-years. Affordable service contracts to protect your frying range for years to come are also available.
Buying a Kiremko frying range is not only an investment in your business but also in the future of our planet. Emitting 50% fewer CO2 emissions than a standard range, a Kiremko helps reduce your business’s carbon footprint and lessen its impact on the environment.
What’s more, we are taking steps to
become a more sustainable supplier. In 2021, we established our company’s carbon footprint and have made significant attempts to reduce this. With further investment in carbon offset projects, we are delighted to announce that in April this year we achieved carbon neutral statussomething no other supplier in the fish and chip industry has achieved.
Paul Williams, Managing Director at KFE, comments: “Your business is your biggest investment and the best way to protect that is by investing in the most energy efficient equipment. As well as providing long-term energy savings, a Kiremko frying range offers peace of mind that you are frying on the most efficient and sustainable equipment on the market. We were so pleased to have won the Sustainable Catering Equipment Manufacturer Award at the prestigious Footprint Awards 2023!”
To find out more... Contact
KFE Ltd, Units A & B Bentley Business Park, Northfields Industrial Estate, Market Deeping, Peterborough. PE6 8LD
E: sales@kfeltd.co.uk
T: 01778 380 448 www.kfeltd.co.uk
Sunday 17 September | 10am – 3pm
• Test fry the Kiremko High Efficiency range
Saving on energy is a priority right now, see how you can reduce your gas bills and hear how people have secured carbon grants from their local councils when buying a new HE Kiremko range.
• Chat to representatives from Tower Leasing
Find out how many extra portions of fish and chips you need to sell each day to pay for a new range!
• Live demonstrations
From award winning trainers Gordon Hillan and Mark Petrou.
• Networking
Meet and discuss ideas with other shop owners and leading suppliers.
• FREE goody bag for all attendees
GUEST SPEAKER – KELLY BARNES
Owner of Krispies Fish & Chips
Hear about the importance of investing in proper training as well as how placing staff through apprenticeships and management courses can help your team advance in their careers.
To book your spaces call 01778 380 448 or email sales@kfeltd.co.uk
We’ve been successfully installing frying ranges into Fish & Chip shops throughout the UK for many years, from traditional local chippies to 300-seater restaurants.
No matter the size or shape of your premises, we will be able to design a frying range perfectly suited to your needs. The advice we give you will be tailored to the layout of your shop, and will help you to increase your productivity.
When you invest in a Florigo, you are investing in the best commercial frying equipment for your business. The features and benefits of our professional fryers will make your life easier – and provide your customers with the very best fish and chips, every time.
Once your Florigo frying range has been installed, our Service team is available to support you, 24 hours a day, 7 days a week.
Here at FLORIGO, we understand the cost-of-living struggles when it comes to running your business, we work hard to deliver the best QUALITY, & the best SERVICE & BACK-UP.
Geoff Whitehead from National Fish & Chip Award winning shop Whitehead’s of Hornsea, chose to make the move to Florigo back in 2011, and quotes that he made a HUGE saving of £250.00 PER WEEK on Oil, and a £600.00 PER MONTH saving on Gas – Geoff made a saving of 10 Drums every 4 weeks.
Graham Kennedy MD of Bells Fish and Chips changed to Florigo a few years ago. He now has six Florigo Ranges across his sites. Graham said; “We changed to Florigo because they looked better made. We find them to be the Rolls Royce of the Industry. Their service is incredible, and they are helping us adapt our business as we go along. “
The future’s exciting for Hopkins, since taking over the business almost 5 years ago new owner Ferhat Akkaya has been extremely busy moving to new premises, upgrading to state of the art equipment and investing in new technology to bring significant improvement to their ranges, already known for their reliability and great build quality
Hopkins combine modern technology with traditional craftsmanship, bringing innovation, efficiency, and consistent cooking results to the nation’s chippies!
“We are continuing our commitment to the fish and chip industry and our customers by manufacturing here in the UK a range that is reliable, robust, and has all the attributes you’d expect from a leading UK manufacturer; High Efficiency, built in 4 Stage Filtration and a choice of different style frontages to match the individual look of a shop” says Hopkins.
Hopkins ranges are recognised as some of the most efficient, reliable and well-built in the industry. Offering a bespoke service allows Hopkins to tailor the machines to meet the individual needs of shop owners and they are extremely proud to supply a large number of award-winning fish & chip shops and household names manufacturing every kind of Frying Range available from traditional counter/Island and wall ranges too individual under canopy ranges and those suitable for mobile catering units. Hopkins can even design and build bespoke trailers from the ground up using their expertise to meet a customer’s unique requirements.
Hopkins are proud of what they can do and continually strive to exceed the desires
and expectations of their customers. from the first call you will receive a professional and personal approach with expertise in design, build and fabrication, backed by in-house service and repair teams and fully stocked van engineers in various locations. Choosing a new range is always one of the hardest decisions, Hopkins will give you their expertise and advice from the design and layout of your shop to achieving savings on gas & oil, Hopkins can also assist with financing your new equipment or project and look at all the possibilities to make the most of the space available and help to maximise your turnover.
Don’t just take our word for it!
Master Chef
The new owner of a long-standing business in Nottingham (Tony’s Chippy), decided to undertake a complete redesign, rebrand and refurbishment of his shop. Theodoros called on our expertise to provide him with a High Efficiency range that would both increase frying capacity and provide operational savings. The customer had a clear vision for the design of his shop and wanted to add the wow factor with a unique, blue-lit marble and an elaborate lasered logo to the front. Theodoros is extremely pleased with the new range installation, not only has it attracted new customers to his shop, but it has also increased his takings.
We needed to partner with a company who would understand our needs and work with us in a personable and flexible way. We also wanted our range & counter to be the focal point of our shop and really provide a visual ‘wow’ for our customers. From design through to delivery, Hopkins guided us throughout and provided us with the benefit of their knowledge and experience. Without Hopkins, I doubt we would be as proud of our venture! We’re looking forward to the next one! Thank you!
Mallinson’s have been manufacturing frying ranges in the UK for over a century, Crafting ranges by hand using techniques our engineers have refined over many years. We’re proud of how reliable our frying ranges are. We offer a classleading, full warranty on all new ranges at no extra cost and an 8-year warranty on our pans*. Our aim is to make sure you have the right range for your shop. We’ll discuss all of your options so that you will come away from a discussion armed with enough information to make the best decision.
It’s been a few months since The Walkden Bar underwent a facelift and shop refresh so we thought we’d catch up with co-owner Demetrios to see how it all went.
The Walkden Bar, or Steve’s Chippy as it used to be known, has been in the family for over 35 years. Following Steve’s retirement ten years ago, the popular chip shop was passed down to Steve’s son Demetrios Demetriou and his brother-in-law Mario Filactou. When it came time to update the restaurant’s frying range there was no question as to which brand to choose.
“Our Mallinson’s range has been the heartbeat of our business for over 20 years and has never let us down which is what you need when running a busy chip shop.” Demetrios explains. “That kind of quality and reliability is unbeatable. We look after our frying range and have it serviced every year by Mallinson’s and in all that time,
we’ve never had to replace a single pan. It’s another reason why we only ever considered Mallinson’s when looking at a replacement.”
In addition to the great performance of the range, Demetrios also values the great customer service and cost effectiveness that Mallinson’s offers, “With our margins not what they used to be, I really needed value for money which is what I get from Mallinson’s of Oldham.” Demetrious also needed a bespoke counter to improve the speed of service during busy periods and Mallinson’s was able to deliver exactly what he needed as part of the design.
“We trust Mallinson’s to deliver, no matter what,” Demetrios says. “From the initial design to the install and commissioning, they’ve always gone above and beyond to ensure we’re happy with the results. That’s why we keep coming back.”
If you’re looking for a frying range that offers unbeatable quality, reliability, and value for money, look no further than Mallinson’s of Oldham. Plus, it’s made in Britain!
Call Mallinson’s today on 01706 299000 to talk about your next range
While a portion of fish and chips may cost you an arm and a leg at Tom Kerridge’s restaurant, the TV chef has come out in defence of his prices.
The 49-year-old restaurateur and Michelin-starred chef received the wrath of the internet earlier this year when it was revealed he was asking diners to for out £35 for the staple British dish.
Kerridge’s version of the classic British dish is available at the Harrods store in London and after sharing an Instagram video promoting it, some people were outraged.
For the price, customers get battered fish, chips, curry sauce, tartar sauce and peas pudding. Despite the luxury price tag, Kerridge has defended the cost and explained why fish and chips needed an upgrade.
“I’ve learnt to deal with it,” he told Radio Times regarding the backlash he received online.
“I’m seen as a man of the people, so when I put fish and chips on for £35, they shout at me for it being expensive.
“But the people criticising me don’t understand how it’s priced,” he continued, before explaining how the humble fish and chips actually ends up at your local chippy for low prices.
“Fish and chips were always seen as
cheap, fast food and I get that because of where I grew up.” he said.
“The fish in most chippies in frozen at sea, in a big block, a year ago, then cut up and portioned.
“The potatoes are maybe four weeks old, have gone through a chipper, bean cleaned and put into cheap oil. They’re wrapped in paper, with malt vinegar and salt.
“I love it, but at Harrods it’s line-caught, day-boat turbot. The potatoes are specifically sourced for their sugar and starch content, then individually cut up by a person.
“It’s bespoke dining in the most exclusive and beautiful shop in the world. Of course, it’s expensive.”
Back in June this year, Kerridge promoted his posh fish and chips in an Instagram post which he captioned: “This Market Day Fish is made with my light and crisp, gluten-free batter, served with triple-cooked chips.”
Austen Dack Chippy Chat Editor says. “Just the fact that it carries his name and is served in one of the most salubrious venues in the world, justifies the price. The fish I would argue if it’s FAS, most is caught and frozen in hours and can be as good as fresh. Potatoes wise most potatoes are harvested and stored for months, and any good merchant or shop will test for sugar and starch content, and most hand cut everyday too. Again, on the oil front, most good shops don’t use cheap oils, they pride themselves on how they keep their oils through filtration and by good oil management.”
Austen added, “A sandwich in Harrods will set you back £23, and a pint of Harrods Lager £10.50, so Tom’s fish and chips are well priced considering the venue. Tom is a big lover of our fish and chip industry, I met him filming at Papas a few years ago, and he has recently featured Colman’s Seafood Temple on his new BBC 2 series, too.”
How much do you charge for your fish & chips? Email austen@chippychat.co.uk
Winners of the Best Innovation in Restaurant & Takeaway Innovation Expo in UK 2022, OilChef has recently announced its commitment to the fish and chip industry globally. As an associated member of the NFFF, OilChef has been supporting and continues to support the members with significant discounts and extended payment options.
The average chippy depends on great quality oils, potatoes, fish, labour and energy to operate on a weekly basis and OilChef is a “Game-Changer”. The innovative device helps operators to produce more food per kg of cooking fuel, save on cooking time and cooking energy and add extra value to food quality and consistency.
David Hennighan from award winning top and bottom shops Hennighan’s in Machynlleth has had OilChef now for over 8 months. “This year we have started to use Oil Chef, and it is a gamechanger. It is absolutely brilliant. There are so many benefits including substantial savings on oil (already over £1,000 this year in our Top Shop alone), a cleaner, crisper product, energy savings as we have been able to turn down our fryers by 5 degrees, plus timesaving as there is little cleaning to do. I would recommend OilChef to any shop,” He added.
OilChef is a premium brand that has created deep fryer products to help operators reduce their oil by up to 50% per month. Using FDA Approved Technology, OilChef is not a filter or a chemical. It requires no wires or power and is virtually maintenance free.
Geoff Whitehead from the UK’s No 1 Takeaway Whiteheads of Hornsea said: “When it comes to business long term thinking is essential, this includes the OilChef. We are currently using OilChef unit because of the following reasons: It helps reduce the temperature of the oil we fry at and in turn
reduces electricity/gas consumption. The oil chef significantly helps with a longer life span of your oil saving you money and time. The third contributing factor the OilChef does is it helps create a better product, it gives a lovely light crisp batter, and the chips have a light crisp outer coating.
Founded in Canada in 2013, by Eco Friendly Chef Corp, the Global awardwinning innovation is now established and operational in 32 countries.
Whether you filter oil or not, installing the OilChef device in your open pot fryer, pressure fryer or fish pan range help you save between 25% to 50% on oil, fat, dripping or shortening costs.
OilChef is a simple 3 second simple selfinstallation system that acts as a catalytic converter for your deep fryer that slows down deterioration of oil. Fry your food quicker and save money on energy in the process. OilChef is the award-winning deepfrying solution that also reduces your carbon footprint as well as creating safer, healthier, and more superior quality tasting food.
With a 14-day money back guarantee and a full 3-year warranty, OilChef is a win win! For more information, contact us.
sales@oilchef.com
www.oilchef.com
Starting this May and continuing all year, Sarson’s will be rallying the nation to support their local chippies as part of a UK-wide campaign which will see the UK’s number one malt vinegar brand reimburse 50 chippy meals every Friday, with one chippy scooping £1,000 cash.
Chippies getting involved with Sarson’s’ Fryday campaign can visit www.switchtosarsons.co.uk to request a free full size (20ltr) sample OR a free 12 x 300ml case of Sarson’s craft-brewed malt vinegar, alongside Sarson’s Fryday POS kits, which will help explain to customers how they can get one of 50 weekly chippy teas absolutely free! The promotion also applies to pubs and restaurants serving fish and chips.
Customers simply need to purchase their meals on a Friday, sloshing generously with Sarson’s, before uploading both a picture of their receipt and of their chippy meal next to a bottle of Sarson’s or any Sarson’s Fryday promotional material to www.sarsonsfryday.co.uk. From there, they will find out if they are one of 50 lucky people to get their meal on Sarson’s. At the end of the campaign, the chippy with the most customer entries will win a whopping £1,000! (see full Ts and Cs at www.switchtosarsons.co.uk)
Vanni Cataldi, Marketing Director at Sarson’s’ Brand Owner, Mizkan Euro, comments: “Fish and chips have been at the heart of our communities for generations, yet rising costs for both operators and consumers are beginning to bite. Put simply, we need to save our beloved chippies! If everyone in the UK visited their local just twice more per year, it could be enough to solve this issue; that’s why we’ve created the Fryday campaign. As a brand that passionately bangs the
drum for the quality fish and chip shops of Great Britain, we’re urging customers to increase their visits and operators to get involved by requesting the free POS kits to help make this happen. Together we can help turn profitable Fridays into sensational Sarson’s Frydays!”
The National Federation of Fish Friers have also thrown their support behind Sarson’s’ Fryday campaign, with President Andrew Crook saying: “Fish & Chip shops are so deeply entrenched in British culture and history, the thought of them disappearing from our high-streets and seaside towns all together is unimaginable, but given the increasing threat of closure, could soon become a bleak reality.
“From the rising cost of ingredients to the operational challenges that chippie’s face, our national dish is in danger.
“As a sector, we’re proud to see Sarson’s taking action to preserve our beloved chippies. By participating in this campaign, operators can drive footfall and profits while offering their customers free fish & chips!
“Together we can all contribute to the preservation of an industry that is an essential part of our heritage and a much-loved part of our local communities.”
Sarson’s’ Fryday campaign is underpinned by a programme of foodservice and wholesaler media activation.
Following a complete remodeling, the addition of a 48-seater cafestyle restaurant and the launch of a delivery service, Zero Plus in Cardiff needed a frying range that could cope with the increased volume. Embracing high efficiency for the first time, owner Zohaib Hussain has installed a four pan Kiremko wall range.
Incorporating the latest technology - including Fry touchscreen controlsZohaib describes frying on the new range as “unbelievably easy”, adding: “Before, you had to be like a chef because our chips and fish went in the same pan and there were so many things you had to keep a check on. Now we’ve separated the processes so they both have dedicated pans. The fish goes in, you push a button and you know exactly when the fish is done. And it’s coming out beautiful every time, every fish is just perfect.
“It is a new way of cooking. I always thought I was serving really good quality food, but it has gone to the next level with the Kiremko.”
With four high efficiency pans and built-in triple filtration, the range is using 50% less fat compared to the two-pan range it superseded. Based on oil savings alone, Zohaib estimates the range will pay for itself in three and a half years, although this is likely to be much sooner once the shop’s gas bill comes in and the gas savings are factored in too.
Zohaib adds: “A really good feature of my new range is the flame symbol that shows on the control screen when the gas is lit. I hardly see it come up so I know the pans are holding temperature and I’m not using any gas.
“These cost savings are all the things that sales reps tell you about high efficiency and you think in the back of your mind, that’s a sales thing to say, but actually they are true.”
While the team are enjoying the flexibility that the wall range offers in terms of being able to fry and serve at the same time, the new vantage point for customers is generating compliments too.
“A lot of customers are saying it’s nice to see the food going in,” says Zohaib. “It’s almost like we’ve given them a whole different experience. They’re not just the customer now, they feel involved in the cooking process as they can see their order being fried.”
Knowing that KFE could customise the range to blend in with the shop, Zohaib went for a white powder coating finish to complement the shop’s marble theme and red LED lights that match its branding. He adds: “You look at the range and you just think it’s perfect where it is. It totally fits in.”
Rating KFE 10 out of 10 for customer service from start to finish, Zohaib adds: “Everyone was fantastic. The sales process was very relaxed, the install team were professional throughout and then Simon came and gave us training on the range. He came back on our opening day to help out with the frying, which was just incredible.”
To find out more...
Contact
KFE Ltd, Units A & B Bentley Business Park, Northfields Industrial Estate, Market Deeping, Peterborough. PE6 8LD
E: sales@kfeltd.co.uk
T: 01778 380 448
www.kfeltd.co.uk
By Gary Sharples
Friday 20th March 2020, I am staring at a television in my leased public house in the Lake District and Boris has just announced that tonight, all venues must close. It was time for a long overdue change of direction at 52 years of age.
2020 was spent selling and buying a
house, still during lockdown and I hit the winter without any idea of where I was heading. That was until, my son, Warren, rang from London to say, “Do you know the chippy that my Grandad used to take us to when we were kids is up for sale, the little one in Flamborough? Why don’t we buy it Dad and you can run it?!”
My wife, Jayne and our other two Sons, Liam and Luke heard the news and began to share stories about visiting there with Grandad, it was as if the shop had called out to us.
In February 2021 after a long and determined negotiation process, we were finally on our way to collect the keys. The keys opened the front door of our family-owned fish and chip shop, mainly derelict upstairs and downstairs, unopened for two years, with an overgrown garden and dilapidated out buildings.
Our family set about the restorations immediately, deciding to give Lighthouse Fisheries a full new makeover and brand relaunch, with the support of some dependable local tradesmen and the team at Milkwood studio in Bridlington, long days turned into long weeks, but things were beginning to take shape. It was now time to consider the fact that we had never owned a fish and chip shop, or even worked inside one before and maybe we should be looking for advice, direction and training. We were creating an attractive shop both inside and out and had a clear vision for the business,
to create happy memories for others from this little shop, to build a fantastic core product, excellent fish, chips, and side dishes that would warm the hearts of customers.
We decided if we wanted to be the best we had to learn from the best, we contacted the NFFF and made the best decision to date by enrolling onto their training course. I took the course on my laptop in one of the unfinished upstairs rooms, face to face training was still off the agenda due to Covid.
It was during this course that I met some incredible people who were selfless with their knowledge, boundless and completely passionate about their chosen industry. Their enthusiasm to drive quality and introduce committed professional operators to the industry was infectious, they know who they are, and we will be eternally grateful for their training guidance and ongoing support, the NFFF really does feel like a second family,
Inspired, supported and driven we opened in June 2021, full of trepidation but confident in ourselves as a family to deliver what we set out to do.
Fast forward to Tuesday 28th February 2023, I am staring at my mobile phone screen on a video call with my son and business partner, Warren, he has called Jayne and I from his new workplace in America. We are seated at our table in The Park Plaza, Westminster where they are about to announce the Winner of the Best Newcomer award 2023 at the NFFF, National Fish and Chip Awards.
“And the Winner is, Lighthouse Fisheries Of Flamborough” Tears, Champagne and many many thank yous were to follow.
From Flamborough to Norway, who would have believed that our little fish and chip shop, open less than two years
would have made such waves.Having been awarded the Best Newcomer award at the 2023 NFFF Fish & Chip Awards we were invited by Seafood from Norway to visit their western shores on an event packed study trip. Arriving in Alesund you are immediately taken by the beauty of this special country and the warmth of it’s people their attention to detail and obvious pride in the country and all it produces. It was no surprise then find outstanding quality in their Cod and Haddock from one of the largest stocks in the World.
As a General Manager working to provide high quality Fish & Chips to our customers in the UK, visiting the crystal clear seas around Norway, learning more about the commitments to sustainability in our profession and to return with an even greater passion to continue striving for excellence can only be positive for Lighthouse Fisheries Of Flamborough and our valued customers.
Today our journey continues with more passion and more dedication than ever to create great fish and chips memories for more of our wonderful customers. The awards have bought us customers from all over the UK & the world. I recommend you enter, it’s FREE and has been incredible for our shop.
To enter the awards www.thefishandchipawards.com/
Afish and chip shop’s new signature dish has been praised by Delia Smith and even sold at one of her restaurants says the Eastern Daily Press.
The dish, a deep-fried jam sandwich, was developed by Eric Snaith who owns and operates Eric’s Fish and Chips in three east of England locations, including Holt and Thornham.
Following a visit to the Holt branch, Delia was said to be so impressed by the invention that she added it to the Yellows Bar & Grill menu at Carrow Road.
Stuart Wiley, a chef at Eric’s, said: “The reception has been really, really good.
“Eric and Delia go way back and she’s visited us numerous times over the years, so it happened purely naturally - we’re very pleased.”
As well as deep-fried sandwiches, Eric’s has specialised in battered Creme Eggs that became an instant hit, and earlier this year, comedian and actor Jack Whitehall was snapped at the Thornham branch where he posed for pictures with fans.
On Eric’s Holt facebook page they said of the sandwich
“Take your Eric’s experience to new heights with our deep-fried jam sandwich…
Filled with a sweet helping of strawberry jam, all before being dunked in our sweet batter, deep-fried, and tossed in a coating of sugar. Some say this delicious treat resembles a fresh, hot doughnut, try it once and you’ll never look back.”
Have you had one of your dishes served elsewhere? Email austen@chippychat.co.uk
By Austen Dack
Sunday 5th August saw the return of Championship football and the commencement of the 2023/24 campaign for Ipswich Town FC. A victorious season last time out saw us return to a division where we had previously been detained for 16 years!
Ipswich were drawn away to Sunderland for the first fixture, just a 350-mile round trip for us to work out in our trusty electric car. Long-distance driving in an EV doesn’t have to cause a headache. Map out charge points, & have a reserve in-hand, to make sure range anxiety can be conquered. By the time you can work out what’s the difference between a latte, cappuccino and a flat white, some of the fast chargers have already gotten you to 80% charge and you are ready to move on.
I was joined on the trip by Sarah, Beverley (a Mackem by birth), Rill and the train travelling James.
We arrived and immediately headed to the excellent Ship Isis pub for a pre-match libation. Kick off time approached, and though we were 2,000 strong in our away support, the 40,000 adorned in red and white were making great volumes. It was
a nervy start for both fans and team alike the step up in leagues evident. Ipswich grew into the game and on the brink of half time found themselves in the lead. In the second half we doubled our lead, disciple Hirst already paying back much of his £1.5 million fee. Two nil up the home side went down to ten men. This kick started them into action. They pulled one back, before we had to endure 13 minutes of extra time. Thankfully we held on.
Afterwards we had a celebration beer or two with Beverley’s Sunderland supporting family including Cousin Graham!
After a stop over in the very adequate Travelodge (£39) we took a short trip to Roker beach and pier. Its lighthouse stands an impressive 23 metres tall. The pier which reaches out into the North Sea is 609 metres long and took over 18 years to build. Also known as Whitburn South, wide and sandy Roker Beach is one of the unsung hidden gems of the Northeast English coast. There are several pleasant cafes, pubs, & restaurants with lots of new openings in the last couple of years.
We then moved just six miles south to the delightful coastal town of Seaham.
It is a picturesque lively harbour town on Durham’s Heritage Coast. Seaham is famed for its glass making (it had a very large glass bottle factory), and its coal mining. Also check out the WW1 Tommy
The main reason for the visit was to meet up with fish and chip shop stalwart Graham Kennedy to see his latest Bells chip shop a few weeks after opening. It’s the sixth outlet from the company who have other businesses in Durham City, Framwellgate Moor and Team Valley –among others.
Their latest restaurant and takeaway are housed in the former Barclays Bank on North Terrace in Seaham. The business has made a million-pound investment in the site, but it was the attention to detail both historically and in technology that sets it apart from many refits I’ve visited.
Seaham’s rich mining heritage has been reflected in the decor of the restaurant and takeaway including a very realistic prop pit wheel that was used in the production of Brassed Off at the local theatre.
The “chaldron wagon” at the pass was commissioned by Howard Stafford of Houghton-le-Spring. The wagon set on rails mirrors the journey that the wagon used to take on its way to dump any coal waste into the sea. Prints showing miners from Durham’s coalfields in the
1940s adorn the walls, the names of local landmarks such as Blast Beach and Bank are emblazoned in neon signs over beach hut-shaped booths.
Graham said, “We wanted to reflect the mining heritage of not just Seaham but of this part of the Northeast – as the son, nephew and son-in-law of miners this is something I’m particularly proud of.”
This is much more than a themed restaurant the detail is more akin to a museum. I wish everyone could have the passionate Graham showing them around, although there are plans for a QR code on each table to let guests know what surrounds them.
Technology pays a big part too and it seamlessly sits next to the days of yore. With a facial recognition system for staff to log in with, and a fully integrated EPOS system, Graham knows exactly what all of his 130 staff are doing and when, plus can see sales trends across the days, months and years, assisting him with stock control sales and budgeting.
The proof of the pudding for this incredible restaurant was in the food. I ordered the haddock & chips (beef dripping), mushy peas, gravy, and homemade tartare sauce. The batter was tasty, the FAS fish white and flaky and chips were crunchy on the outside and soft in the middle. The excellent service from their plentiful staff too had to be commended.
Thanks Graham and team for your enthusiasm, hospitality and an inspirational visit.
Avan selling fish and chips to people deep in the Surrey Hills has been told it can no longer serve food to the remote community says Surrey Live. Mobile caterer Fishers Foods has been informed by Mole Valley District Council it cannot operate its weekly Friday service out of a car park on the top of Box Hill.
The owner claims he has been told the car park is owned by the council and that licensed vehicles for trading can no longer drive up Box Hill Road to reach the summit. The council said it took the action following complaints of “nuisance behaviour” by another trader and argue it acted “in the best interest of the local community”.
Neil Ansell, the owner of Fisher Foods, said he has been in dispute with the local authority for three months. Having served fish and chips on Box Hill for more than two decades he says unless the council change its mind he can no longer set up on a Friday afternoon.
“I’ve been officially warned that I will be trading illegally,” he said. “The majority of people up there [Box Hill] wouldn’t have cars. When you have a village area with very little public transport, shockingly bad service and nothing else up there it’s the small things we offer for community service.
“I wish to say from Fishers Food to thank the residents of Box Hill for everything they’ve done for me for twenty years of loyal business. It’s just been wiped out overnight.”
Fish and chip fans were also left concerned, including June Edmonds, who lives on Box Hill and orders from the van every Friday. As well as the food she said the “popular” service also acted as a way for the local community to get together every week.
“Now suddenly they’ve decided he’s not allowed to stop there anymore,” she added. “It’s just so upsetting for so many people, there are so many elderly people up here and it’s their treat every week.
“To a lot of people [they say] ‘well it’s only fish and chips’ but to so many people it’s a treat every week they can actually go out to get. They can’t be going down to the fish and chip shop in Dorking. We can’t understand the reasoning why.” Have
The 2024 National Fish and Chip Awards are open for entry. The process which takes over six months to crown the winners is the largest promotional platform for the UK’s 10,000 fish and chip shops and gives all finalists the chance to market themselves to a local national and even international audience!
There is a new category for 2024, one which is to reward the best fish and chip shop from overseas. This non-UK based shop will go through the same judging process as the other categories and heralds the fact that there are now more and more shops opening across the globe.
We take a look back at some of the many great shops we have featured in out Chip Shop Abroad feature who may be tempted to entering. Many UK based operators either know of good shops overseas or they may even be involved, or
have family members who run them.
Celebrating the great tradition of fish and chips, the annual National Fish & Chip Awards showcase the best talent, quality and choice offered by fish and chip businesses across the UK. Rewarding excellence, the awards also put successful businesses on the map, via regional and national media coverage. Now in their 35th successful year and recognised as one of the most prominent and respected seafood industry events in the UK, the awards have come to be regarded as the ‘Oscars’ of the fish and chips world. Established in 1988, the awards, now organised by the NFFF (National Federation of Fish Friers), continue to support the wider fish and chip industry by:
• Rewarding individual excellence in a range of different award categories.
• Playing a role in raising quality standards and providing a benchmark for all fish and chip businesses to aspire to.
• Entering the awards can also add excitement in motivating staff to be the best.
• Providing a robust platform from which to undertake a wide variety of media activity promoting the fish and chip sector and its many diverse facets, and to encourage the continued consumption of fish and chips amongst both the UK population and visitors to the country.
Entering the awards is now easier than ever and the accolade of being judged one of the best fish and chip businesses can have an enormous positive impact on your business. To enter this or any of the other categories visit thefishandchipawards.com.
Media activity undertaken by the NFFF in relation to the awards generates fantastic publicity for both participating businesses and the wider fish and chip sector.
Across the award categories, various judging rounds culminate at a prestigious awards ceremony in London in February at the Plaza Westminster Hotel where all the award winners will be announced.
Isle of Ely Produce have been promoting a new Chip Ambassador role to promote the great British Chip in association with Agrico. The aim will be to carry on the good work promoting chipping potatoes at their hugely successful open days, and through the ‘Field to Frier’ gong at the National Fish & Chip Awards.
The Chip Ambassadors have become part of an UK wide group of shop owners and fryers who will promote best practice for potato buying, storing, and of course frying. The chain will also include key growers too like PJ Lee & Sons, and A. L. Lee Farming Company, as IOE looks to nurture the relationships they have grown across the whole supply chain during the last twenty years.
Agrico have partnered with Isle of Ely
Produce to bring new varieties into the trade initially via our Chip Ambassadors. The first one Babylon has been sampled at some of these ambassadors to back up the results of the early trial successes.
We have travelled to many great shops in the last few months trialling Babylon. The overwhelming result of all of this testing is Babylon as a variety is looking like a star of the future. We have also done some shows & events too meaning the public trying Babylon on mass too. Again, the results were fantastic.
Oliver Boutwood Isle of Ely Director says. “It’s good to hear so many shops like the all-round good characteristics of Babylon. This year’s crop is looking good too. We are pleased with this partnership between Agrico IOE and chip shop owners.”
Alex Moore, Agrico UK Sales Manager
said: “We are thrilled to be working closely with Isle of Ely Produce & the Chip Ambassadors to launch two exciting new varieties. As a business we are always trying to breed better tasting and more sustainable potato varieties.”
Chip shop owners already signed as Chip Ambassadors for Isle of Ely Produce include, Kerry Brennan – Golden Union, David Henley – Henley’s, Richard Ord Jr – Colmans, Eric Snaith – Eric’s, Kelly & Tim Barnes – Krispies, Lauren Kellaway –Kellaways, Fred Capel- Chez Fred, Malachy Mallon The Dolphin Takeaway, Emir Hikary –Hiks, Alan Shillingford – Shillingfords, Gregg Howard The Chip Shed, Ian Wallis Henry’s Hunstanton, John Hudgell Pimp my Fish, The Petrou Brothers, Marcus French, Millers, Haxby Christian Motta ,Grosvenor Fish Bar, Sarah Heward – The Real Food Café Dominic Eusden - Fiddlers Elbow, Leintwardine, and many more.
We will be featuring more Babylon reviews in the coming months, and at the Isle of Ely Open Day, where you can try them for yourselves. Email austen@chippychat.co.uk if you would like to try them and/and or become one of our chip ambassadors.
