April:may issue 2017 by O'Kane Jennifer

Battered // April/May 2017

PRODUCED FOR CHAMPIONS IN THE FAST FOOD INDUSTRY

OIL ‘APP’ FOR ALL

RECORD WRAPPING FISH OR PIZZA?? READERS CHOICE! We stopped 100 people to ask their opinion on the topic. Read the fascinating results inside on page 5.

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April/May 2017 // Battered

bATTERED

CodFather in Focus

April/May 2017

SILVERLEAF

LAS VEGAS CHIP SHOPS

19 12

This issue is dedicated to the memory of our late Editor – Barry O’Kane. Barry was a great businessman who was at the forefront of Northern Ireland’s entertainment scene and organised Belfast’s first-ever showbiz awards ceremony alongside his publication ‘Big Buzz’ before moving onto Battered where he embarked on a career following his passion for food... Barry O’Kane passed at age 47, 30th May 2011 at his family home. Barry, who ran the Crumlin News, Big Buzz Mag and Battered had only recently launched the Co Antrim News, is survived by his wife Jennifer and three children, Aine, Bronagh and Barry Billy. Renowned for his flair in the entertainment field, Barry was also former editor of the entertainment magazine Big Buzz where he led the gauntlet from 1992 until 2010, along with his wife, and launched the Big Buzz awards in Belfast, that attracted many celebrities.

MAL ON HIS BIKE

The awards ran for nine years and among the stars

Originally from north Belfast, Barry was also heavily involved in charity work and organised fundraising events for Race Against Multiple Sclerosis, Shine a Light and Starlight. Paying tribute to the founder of Battered Magazine, close friend and broadcaster Robin Elliott said: “Barry was in the best form he’s ever been in recently and his death has come as such a great shock to all of us who knew him. He was a great character and family man and was so important to entertainment here in Northern Ireland.” Never forgotton by his friends and colleagues in the industry.... RIP Barry O’Kane.

Also Inside... 4

Battered News

12 Best Chips in Las Vegas

Guinness World Record Set

14 The Dolphin’s Mal on Clips!

Chip Shop Detective

19/21 CodFather / SilverLeaf

our people

CHIP DETECTIVE

who attended were Boyzone, Take That’s Mark Owen, Louis Walsh and soap stars from Coronation Street and EastEnders.

Publisher Jennifer O’Kane Publishing Unit 1, Langford Business Centre 44, Largy Road, Crumlin. Co. Antrim. BT29 4RN Tel: 07756 476082

Editor Jennifer O’Kane Journalists Tina Calder Jessikah Hope Stenson Jonathan Traynor Chris Coleman Robin Elliott

Sales Executive Felicia Morris Bronagh O’Kane Andrew Benson Graphic Design Battered Magazine

Views expressed in Battered Magazine are writers own and don’t necessarily reflect the views of the publisher. Content remains the copyright of the publisher unless prior permission has been granted. All details are correct at time of going to press however subject to change.

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April/May 2017 // Battered

PREP APP OFFERS TIPS FOR LONGER a series of questions to identify the probable cause and offer a solution. A quick and simple tool is also included to help users choose the oil that best suits their individual circumstances and usage. Prep brand manager Olivia Shuttleworth says: “It’s an oil management training course in a handy app. “All the knowledge, techniques and tips used by our oil management experts are now available at kitchen staff’s fingertips, ready to use whenever they’re needed.”

Frying oils brand Prep has launched an app to help friers take good care of their oil.

tips and five training modules covering safety, quality, long life, the discard stage and equipment and efficiency.

The graphically based, animated app includes best oil management practices, advice on testing oil and learning when to change it, top

A troubleshooting section addresses commonly reported issues with frying oil, such as smoking, foaming and discolouration, and includes

Battered Magazine Editor said, “Prep have really succeeded with this App in mind for the chip shop trader. Don”t miss out!” The Prep app is available at the Google Play store and the Apple App store.

INDUSTRY ASKED TO ACT AS UK CONSUMES 100M TAKEAWAYS & READY MEALS A WEEK... The food industry is under further pressure to cut the amount of fat and sugar in food after new figures report the consumption of takeaways and ready meals has hit 100 million a week. In a new report by Cancer Research UK, it is revealed that at least 79 million ready meals and 22 million fast-food and takeaway meals are eaten weekly by adults in the UK. Young adults aged 18-24 are identified as being more likely to rely on convenience meals, and are seven times more likely to indulge in fast food and takeaways at least once a week compared to the over 65s.

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The report also found that men were more likely than women to eat convenience food rather than make meals at home. It’s estimated that adults in England consume an extra 200-300 calories every day, which is around the same calorie content as two packets of salted crisps. Alison Cox, Cancer Research UK’s director of cancer prevention, said: “These figures show that ‘grab and go’ foods and a growing appetite for takeaways and ready meals are helping to propel us towards an epidemic of larger waistlines

and increased cancer risk. “The whole food industry needs to step up and commit to working with government to cut the amount of fat and sugar in our food. This would make it that bit easier for all

of us to become healthier and reduce our cancer risk.” As over a third of our population are over weight or obese, this report has proven that there needs to be a change for our society.

Battered // April/May 2017

FISH VS PIZZA (100 PEOPLE POLLED) When it comes to takeaway in the UK both Fish n’ Chips and Pizza are the top choices for the consumer.... We at Battered Magazine went onto the streets in busy Belfast to find out which is preferred by our food loving city! Fish and chips are fried, and most chip shop owners now fry in various types of oil, some using rape seed and others keeping with the renowned lard as part of the make up of the original flavoursome fish suppers – however for most a chip shop battered fish is the only fish intake in a weekly diet making it a desired choice for the consumer. One punter who emerged from Longs Chip Shop in Belfast eating a fish supper told us, “I never buy fish in my weekly shop, so I buy a fish supper every Friday at Longs to make up for my diet.....” Pizza however, is often loaded with grease and toppings that add calories, plus a thick-

er crust that can make it more calorific for the customer. But, a lot of the pizza shops are now supplying the healthier option using whole wheat pizza base and going for low fat cheese on top. With our campaign in tow to discover what the majority of consumers prefer, we stopped 100 people in Belfast city centre

and asked them did they prefer Pizza or a Fish Supper and the results were astounding... Battered results revealed that 69% preferred a Fish Supper as to a Pizza and 32% claim to have a Fish Supper at least once a week with ‘Cod’ being 57% of the results preferred fish!

DESIGN, EQUIPMENT SALES, INSTALLATION & SERVICE FOR THE FISH FRYER EB Gas Services offers a full installation service including: • Gas Pipework • Gas Safety • Extraction • Fresh Air Supply • Air Conditioning • Heating • Amerex Fire Suppression Systems EB Gas Services are registered with Gas Safe and RGII.

All ireland agents for Kiremko frying ranges 25 The Mall • Newry • Co. Down • N.Ireland • BT34 1BG

Tel No. 028 302 62908 Fax. 028 308 68563 • Email. service@ebgasservices.com

www.ebgasservices.com

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April/May 2017 // Battered

GORDON RAMSAY OPENS CHIPPY IN LAS VEGAS

Celebrity chef Gordon Ramsay opened his 4th restaurant in Las Vegas... Gordon Ramsay Fish & Chips, which seats 30 guests with indoor, outdoor and counter seating, opened at The LINQ Promenade. “It was a real tradition for me growing up, so I’m excited to deliver that same nostalgia at Fish & Chips, taking it to the next level with fresh, sustainable ingredients, paired with hand-crafted shakes, lemonades or ice-cold beer,” said Ramsay.

introduces guests to the true crown-jewel, fish and chips. The fish is sustainable Alaskan True Cod, coated with custard powder batter for the perfect golden crisp. The chips are hand-cut and served natural with sea salt or dirty with truffle, parmesan and chives; chipotle, jalapeno and crisp chorizo; or cacciatore spice and fresh basil. Alternatives like marinated shrimp with basil and lavender or chicken and chips are also available.

Ramsay’s other Las Vegas restaurants include Gordon Ramsay BurGR at Planet Hollywood, Pub & Grill at Caesars Palace and Steak at Paris Las Vegas.

Other menu highlights include The Fishwich, Ramsay’s take on a corn dog with authentic New York sausage, the Biscoff cookie shake and sticky toffee pudding shake, and a wide selection of domestic and import beers.

The authentic takeaway-style British eatery

THE NATIONAL FISH & CHIP AWARDS KICK START 30TH ANNIVERSARY YEAR The 2018 National Fish & Chip Awards have today (4 May 2017) kicked off their 30th anniversary year and are now officially open for entry, marking the start of a nine-month quest to find the UK’s best fish and chip businesses. Celebrating 30 years of success, the awards - aptly known as the ‘Oscars’ of the fish and chips world - have continuously grown in scale and stature since their formation in 1988, and are now recognised as one of the most prominent and respected seafood industry events in the UK. With a bumper milestone year ahead, encompassing a simplified and more streamlined online entry process, awards organiser Seafish is urging fish and chip businesses throughout the country to get their entries in now. Marcus Coleman, Chief Executive at Seafish, said: “Since the competition began all those years ago, the fish and chip industry has changed dramatically. Yes, www.facebook.com/BatteredMagazine/

we still have our traditional ‘chippies’ but fish and chips can now also be enjoyed through many other types of outlet with bars, restaurants, supermarket cafes and mobile vans offering high quality, delicious, fish and chips. The overall fish and chip sector has seen a substantial rise in innovation as businesses venture beyond the norm to diversify their food offerings and improve how they communicate with existing and new customers.

as a fish and chip business and previous winners have gone on to great success, reporting sales increases of up to 100%.

“The range of award categories open for entry has grown in direct response to these innovations, with a category available for every fish and chip business, big or small, with a passion for frying and providing fantastic customer service.

Reigning champions Nikki Mutton and Craig Maw of Kingfisher Fish & Chips in Plympton, Plymouth, Devon added: “We were absolutely elated when we won the 2017 National Fish & Chip Awards – it was an amazing experience to go all the way and claim the top title, especially after coming in second place the year before.”

“With an incredible celebratory year ahead of us, there hasn’t been a better time to enter the awards and help us reinforce the UK’s reputation as the home of the world’s best fish and chips.” The flagship Independent Takeaway Fish and Chip Shop of the Year Award is one of the highest industry honours to receive

For further information on The National Fish & Chip Awards, information on how to enter or deadline dates please visit www.fishandchipawards.com or follow @ FishnChipAwards.

Battered // April/May 2017

CARDIFF CHIPPY WRAPS UP GUINNESS WORLD RECORD

A Cardiff chippy is celebrating having beaten the Guinness World Record for the fastest chip wrapping. Tariq Siddique, manager at Albany Fish Bar, smashed the current record holder’s time by two seconds after wrapping five portions of chips in 48 seconds. Each portion had to weigh 350g and contain salt and vinegar before being wrapped in paper twice. Owner Waseem Akhtar comments: “We were 50/50 as to whether Tariq was going to beat it as he had been practising in the run up and the problem was lifting the second piece of paper. Tariq kept getting stuck and in the video you can see him clawing at the paper, trying to get it. I think he lost about two seconds doing that. When we saw the time and realised he had beaten the previous record we just thought,

he’s got it, excellent.”

to 10pm.

The world record attempt was part of the shop’s 50th anniversary celebrations in which portions of chips were sold at the 1967 price of 5p — equivalent to one shilling. The takeaway also staged a 1960s front room complete with black and white television, a formica table and chairs, and fish and chips wrapped in newspaper.

“We wanted to celebrate the fact that the shop has been here for 50 years but also hopefully introduce new people to it too.”

Waseem comments: “We wanted to take customers on a trip down memory lane and let them see what it would have been like 50 years ago when they would have bought their fish and chips from Albany Fish Bar and taken them back to their sitting room at home. “It was a very successful day, it was very enjoyable but it was bloody knackering. We had seven members of staff in and we opened at 11am and we had a double queue in the shop and a further queue 100m down the road which continued through

“I’ve rebranded all the packaging, designed a shop that looks modern, we constantly run special offers and we use social media as a tool to advertise and promote the business.”

Waseem took over the business from his father in 1992. He comments: “I remember when my mum and dad bought the shop, getting in from school and having to help out in the evenings and at the weekends and hating the whole thing.

Some things never change however with 98% of the shop’s trade still cod, chips freshly prepared every day and Waseem’s mother’s secret recipe homemade curry sauce still a top seller. Waseem adds: “We’re a traditional fish and chip shop, we’ve never ventured down the route of doing kebabs or southern fried chicken. I think you’ve got to stick to what you’re good at.

“When I took over from my father, I looked at the fish and chip industry and saw just how much competition we had from other food types. That’s when I realised we needed to up our game, improve the set up of the shop and invest in marketing and advertising to bring fish and chips into the 21st century. That got my entrepreneurial spirit going and I’ve loved it ever since.

“Our success is down to constantly trying to improve the business and the quality of the food, and making sure customers get a good service in a nice set up so that they want to come back.”

PAPER £5 NOTES TO BE WITHDRAWN In September 2016, the Bank of England introduced a new polymer £5 note featuring Winston Churchill. On 5 May 2017, the older paper Bank of England £5 notes featuring Elizabeth Fry will be withdrawn from circulation. After this time the paper notes will cease to be legal tender. The Bank of England will still exchange the old notes after this date - there is no

time limit on this. Some businesses, banks and building societies may choose to continue accepting the paper notes after the withdrawal.

If your business uses cash handling machines, you should contact the manufacturer to make any necessary adaptions.

Get your business ready After 5 May 2017, your business no longer has to accept the paper notes. You may continue to accept the notes after the withdrawal if you wish. However, you should not continue to dispense the notes.

You should train your staff about the withdrawal of the paper notes. Polymer bank notes The Bank of England will also be replacing paper £10 and £20 notes with polymer notes www.facebook.com/BatteredMagazine/

April/May 2017 // Battered

CHIP SHOP DETECTIVE The Battered Magazine Chip Detective is back and once again will be travelling all over Northern Ireland to review the fish suppers in a number of establishments. This month our secret spy has been to the BT4, BT 10, BT13, BT24 postcode areas.

The Bethany

79 Belmont Road, Belfast Our first visit took our secret shopper to The Bethany on Belfast’s Belmont Road. One of three chip shops in the area, The Bethany claims to be famous for their fish and chips and we can see why! The shop on the Belmont is bright and clean with friendly staff. Our detective had to wait around ten minutes which is a good sign as the fish was cooked from fresh! The fish supper looked amazing with the piece of fish measuring 9in x 4.5in and costing £7.30 was well worth it! Free Tartare Sauce too. Absolutely delicious! Other items that caught our eye on the menu included Portavogie Scampi, the Goliath Burger (Two quarter pound beef burgers topped with lettace, tomato, onion ring, cheese, pineapple www.facebook.com/BatteredMagazine/

ring, slice of bacon smothered in a BBQ sauce) and The Samson Burger (Quarter pound beef burger with lettuce, tomato, onion ring, bacon, Mexiacan cheese and Taco Sauce), so we will have to come back and sample these. Fish Chips Shop Staff Value For Money Overall Score

4/5 4/5 5/5 4/5 4/5 21/25

What their customers say on Social Media: Dave Bussell “I’ve visited the Bethany both on the Newtownards Road and Belmont , Sit in and take away I mostly order the chicken strips , on my travels they have to be the best so far with the house sauce ! I have tried the pasties

and fish all good quality and very tasty sometimes It takes a while as they are cooked fresh but well worth the wait ! Staff are good and place is spotless ! Well worth a visit if you are in the area” Freddie 1955 “This is a renowned local takeaway with a small “eat-in” counter. Your food is cooked in front of you while you wait so it can’t get fresher. Their cod is simply superb ! They do burgers and other take away food, but people queue up just to get fish and chips. Polite and pleasant staff.” Laurz2 “Having recently moved to East Belfast I must say the Bethany on the Belmont Road was a great find! Their monster burgers are a must try for all and their chips are fab”.

Battered // April/May 2017

CHIP SHOP DETECTIVE

Nemo’s

122 Upper Lisburn Rd, Belfast Next up our Chip Detective headed across Belfast to Finaghy to pay a visit to Nemos which you can’t miss as you drive towards Finaghy crossroads because of their massive sign by the roadside. This seems to be a very popular and busy chippy with customers ordering large portions of everything while we were there. Nemo’s staff are very friendly and the shop is very well turned out with a large takeaway area and a seated area also. There is also good parking outside. It’s always good to have to wait as you know the food is being cooked from fresh and this fish supper was amazing!

The fish measured 11in x 4in and has to be the thickest piece of fish we have seen. We must make a special mention for their light, fluffy and crispy batter. Well worth £6.40 and free Tartare Sauce too. According to their website Nemos “works hard with our suppliers and follow the seasons around the world to ensure that we offer the finest quality ingredients Mother Nature can provide.” Fish 5/5 Chips 5/5 Shop 5/5 Staff 4/5 Value For Money 5/5 Overall Score 24/25 What their customer’s say on Social Media:

Samuel Watson “Chicken baguettes were beautiful. Fish and chips are always lovely. Crispy batter. Yummy. We love Nemos”. Irene Irvine Cleary “Wow the pizza’s are gorgeous, what a great deal they have on. The fish & chips are yum .... very clean & pleasant staff I’d recommend 100%” Brandon Mcnerlin “I really enjoyed the food, the chicken was delicious, the service was excellent, my meal was not undercooked or overcooked I found it extremely satisfying to eat.”

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April/May 2017 // Battered

CHIP SHOP DETECTIVE

Fish 2 Fry

68A Main St, Saintfield Next up our Chip Detective took a drive to the town of Saintfield to visit the family run Fish 2 Fry on the Main Street. Our fish supper cost us £6.20 here and we were very impressed that it also came with Mushy Peas included in the price! Our portion of fish was cooked fresh and measured 9.5in x 3 in. According to their Facebook page some night’s they are so busy that they go through 19 bags of potatoes and they say “Here at Fish2Fry we receive fresh Cod fillets every morning from sea, to ensure we maintain our standard of service www.facebook.com/BatteredMagazine/

to give you as a customer freshly produced food!” We will come back and try a Hay Stack which consists of two 4oz burgers, double crispy bacon, cheese, BBQ sauce and onion ring. Fish 3/5 Chips 4/5 Shop 3/5 Staff 3/5 Value For Money 4/5 Overall Score 17/25 What their customer’s say on Social Media: Heidi Mccormick “My friend got out of it tonight, she was very impressed with

portion size and taste, 6 large chicken strips with chips, drink and dip for £3.80, few other friends sampled it and said it was good”. Chris Brackenridge “Great wee chippy, got kids meals and they didn’t leave a scrap. I also got myself a cheesy chip and the chips were amazing :) defo be back, best chips since homemade”. Gary Jess “Chicken Goujons were the ticket, will be back no problem”

Battered // April/May 2017

CHIP SHOP DETECTIVE

The Chippy

402 Shankill Road, Belfast Next up was a visit to the Award Winning The Chippy on Belfast’s Shankill Road. As stated on their menu this shop has become the first Chippy in the Greater Shankill area to be awarded 5 in the Food Hygiene Rating. This very popular Chippy has a wide range of the usual take away food, a number of specials and a good selection of burgers. Our portion of fish that came out the heater measured 12in x 3in and

cost us £6.60. The Tartare Sauce that cost £0.60p brought our bill up to £7.20. Fish 3/5 Chips 3/5 Shop 3/5 Staff 4/5 Value For Money 3/5 Overall Score 16/25 What their customer’s say on Social Media:

less inside and staff are very friendly.” David White · “Epic chippy best in Belfast. I always eat here with the family unbeatable value”. Jennifer Gault Bigger “I love this Chippy ....The portions are great and the staff are friendly. I travel from Glengormley to get their food”.

Hannah Jayne Hill “Best chippy in Belfast! Great food, generous portions. Spotwww.facebook.com/BatteredMagazine/

April/May 2017 // Battered

August 2016 // Battered

McMullans Irish Pub

RIRA Irish Pub

Best Fish & Chips in Las Vegas So, apart from Gordon Ramsay’s new restaurant if you ever find yourself in Las Vegas and fancy some fish and chips here are some suggestions: RIRA IRISH PUB & RESTAURANT

Crafted in the warm pub style of 19th century Ireland, this authentic Irish pub features a multitude of artifacts carefully restored in Wicklow and shipped to their new home in Las Vegas. Rí Rá Las Vegas contains an authentic Victorian Shop bar that began its life in Ireland in the 1880s, a whiskey bar adorned with an original glazed jewelry cabinet from 1900, an oak floor from a whiskey distillery and an 8-foot-tall, 500-pound carved plaster statue of St. Patrick dating back to 1850. The pub hosts live entertainment seven nights a week in a music room constructed with artifacts dating back to 1890 from the Olympia Theatre in Dublin. Favourite dishes at the restaurant include the Guinness BBQ Burger, The Dubliner Burger (Ground lamb & rosemary patty, grilled red onions, goat cheese, curry aioli), Battered Haddock & Chips with Bachelors Mushy Peas, House Brined Corned Beef (with Braised cabbage, mashed potatoes, Irish parsley sauce) and I hear the Curry is good too and you can even order a Curry Chip! What the customers say: Topher Sterling www.facebook.com/BatteredMagazine/

“Seriously one of my favorite restaurants ever and no trip to Vegas is complete without a stop. Get the Corned Beef or the Shepherd's Pie. Ask for soda bread!” STACIA & DEAN VARGA “Dubliner burger is one of the best lamb burgers I've ever had and the onion rings are delightfully light and tasty too”. Aliki Liadis-Hall “The fish and chips were good. The piece of fish was pretty incredible, yet still tasty and tender”.

warm, wooden, nautical themed décor this bar is popular with both locals and tourists alike, year after year. Crown & Anchor offers 30 beers and ciders on tap from all over the world, as well as a full bar for our dining room. The menu is served 24/7 and offers a large selection of traditional British favourites and American fare, at very reasonable prices. Their fish & chips are famous too! What the customers say: Bruce Parrott: Best pub in Las Vegas. Terrible choices have to be made every time you come here...... Fish & Chips, Cornish Pastie, Steak & Kidney, Bangers & Mash??? You got the idea. Ron Siess “We were craving fish & chips and found them to be great. Decided to share an order and we're pleased that the server split the order on 2 plates without being asked. Tried Scotch egg for the first time and loved it”. Alex Mustin “Get the Lamb Stew in a Bread Bowl, it’s flippin' amazing! The saltiness goes perfect with the bread and makes a delicious combo”.

CROWN AND ANCHOR PUB

A Las Vegas institution for nearly 20 years, Crown & Anchor is an award-winning, authentic British pub located just minutes off the Strip. With a

NINE FINE IRISHMEN Inspired by a group of extraordinary Irishmen

Battered // April/May 2017

who led lives of great adventure, this is a pub of epic proportions with two levels of outdoor patio dining and a spectacular Las Vegas Strip view. Popular dishes at this one include Beer Battered Fresh Alaskan Cod with Irish Chips and Tartar Sauce, The Irish Banger which consists of traditional Irish Sausage, Garlic Mash, Mushroom Sauce and Braised Cabbage and the Irish Breakfast which comes with Two Eggs, sausages, Corned Beef Hash, Bacon Rashers and Home-Style Potatoes. Also worth a try are the Drunken Onion Rings which are beer battered and marinated in a Bloody Mary and served with spicy Mustard! The Beer N' Cheese Dip is also recommended – A Creamy Dip Made with Smithwick's Ale and Irish Cheddar Cheese with Assorted Country Breads. What the customers say: Gay Curtiss “The Fish & Chips are awesome! Flaky, tender, crunchy. Hubs loved the Shepard's Pie. Cozy tables, friendly service”. Clarissa McDaniel “Get the Beer and Cheese Dip and the Irish Nachos. We like to go during happy hour for drinks and those two appetizers. Absolutely delicious”. Fred Kudrna “Had the Shepherds Pie. Huge portion served in personal kettle. Highly recommended”.

MCMULLANS IRISH PUB

The McMullan family welcomes you & yours to their little slice of Irish heaven that the Las Vegas Weekly calls "The Best Irish Restaurant in The West." If you fancy a taste of the ultimate authentic Irish Pub experience. Favourites on the menu here include THE IRISH MONSTER BURGER which features One Pound Ground Top Sirloin, Cheddar

Cheese, Blue Cheese, American Cheese, Lettuce, Tomato, Dill Pickles, Bacon & Onion Rings & 1000 Island Dressing served on a very large bun! Also, worth a try is COAST ROAD INN FISH & CHIPS Named after the old family pub back in Ireland! This dish comes with three Beer-Battered North Atlantic Cod Fillets served with Fries, Coleslaw & Tartar Sauce. Also very popular is NANNY MAC’S SHEPHERD’S PIE with plenty of Ground Sirloin & Carrots in a savoury broth topped with Sweet Peas & a Mashed Potato Crust. An absolute family favourite! Accompanied by Homemade Brown Bread. Other favourites include the Black Mussels, Westmeath Wings, Irish Sausage Rolls and McMullans Irish Nachos! What the customers say: Joshua Learn “Irish Nachos, Shepard's Pie, The Perfect Guinness, and back by popular demand Heinz Ketchup!” Grace Moore “Their potato soup is insanely tasty! Especially with different hot sauces drizzled on top”. Kate O “Curry dish and the lamb stew are the two best things on the menu. Can’t go wrong with those ...they are both awesome!!!”

LANDRY’S SEAFOOD HOUSE As one of the nation's most celebrated Gulf Coast seafood restaurants, Landry's Seafood is the perfect dining destination in one of the nation's most exciting cities. Featuring perfectly-prepared fish, succulent steaks and legendary desserts, Landry's brings the unmatched freshness of the Gulf Coast to Las Vegas. Landry's is centrally located on West Sahara Avenue,

just a short drive from some of the city's most entertaining casinos, hotels and attractions. Popular choices on the menu here include the IPA Fish & Chips, Fresh Catch Pontchartrain, Shrimp Enbrochette, Stuffed Flounder, Snapper Hemingway, Blue Crab Cakes, Crab Stuffed Mahi & Snapper Amore! What the customers say: Rj St Thomas: “Stuffed shrimp and the fish n chips are great!” Robert Nocon “Service was awesome ! The Stone Crab Cakes ROCK!” Michaela Trotman “The pasta and garlic bread here are amazing! If you're ever in Vegas, go! It's right off the strip on the way to Stratosphere.”

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April / May 2017 // Battered April/May 2017 // Battered

FISH, CHIPS & BICYCLE CLIPS – MAL’S ON A MISSION! The owner of NI’s Best Fish & Chip Shop, The Dolphin in County Tyrone is gearing up to help net £15,000 for the Fishermen’s Mission by setting himself an epic charity cycle challenge - and he’s calling for the public and the wider industry to give their support. Malachy Mallon’s aptly named ‘Fish, Chips & Bicycle Clips’ UK Cycle Challenge is now officially launched and this summer he will become the first person ever to cycle to all the UK Top 10 Fish & Chip shops. He aims to cover the 1500 mile route in less than three weeks and hopes to raise £10 pounds for every mile cycled. The 50-year-old owner of the award-winning Dolphin in Dungannon is no stranger to challenges, having scooped the Northern Ireland Regional Winner’s title in the Seafish National Fish & Chip Awards for the past two years running. As owner of one of the UK Top 10 shops, he is now using his success to raise awareness and funds for the Fishermen’s Mission as well as supporting the Fish & Chip shop industry. Speaking at his recent charity cycle launch, Malachy Mallon said, “I’m passionate about cycling, about my industry and about helping support our brave, hardworking fishermen – without them there’d be no fish & chips, so it’s time to give something back. Fishing is the most dangerous peacetime occupation in the UK and fishermen need our support 24 hours a day, every day of the year, that’s why I’m cycling

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for the Fishermen’s Mission. It’s one of the lesser known charities but hopefully the cycle will help raise awareness of the fabulous work they do right across the UK. “It will be a long and tough cycle challenge with plenty of hilly terrain, busy roads and unpredictable weather but I’m up for it and I’m very excited to see my friends at the UK Top 10 shops again. I’m asking the public and everyone in the wider industry to rally together and give their support by donating or simply sharing my story to help me reach the £15k fundraising target for the Fishermen’s Mission – it’s an ambitious target but I believe it can be done.”

(North West England) · Hennighan’s Top Shop, Machynlleth, Powys (Wales) · Oldswinford Fish & Chips, Dudley, Stourbridge (Midlands) · Burton Road Chippy, Lincoln, Lincolnshire (Eastern England) · Godfrey’s Fish and Chips, Harpenden, Hertfordshire (Central and South England) · Henley’s of Wivenhoe, Wivenhoe, Colchester (London & South East England) · Finishing at Kingfisher Fish and Chips, Plympton, Plymouth (South West England) - the UK Winner 2017 National Fish & Chip Awards

Lesley Hammond from the Fishermen’s Mission said, “This is a mammoth undertaking but such a fantastic idea, congratulations and good luck to Malachy for his forthcoming UK cycle challenge. The Fishermen’s Mission is the only fishermen’s charity that provides emergency support alongside practical, financial, spiritual and emotional care, helping all fishermen, active or retired, and their families. Fundraising helps the Fishermen’s Mission carry out our vital work in the UK and we are very grateful for the support.”

Malachy added, “I’m humbled by the goodwill and encouragement I have already received from the public and the industry too and donations are starting to roll in already on my Justgiving page. Seafish UK, most of the UK Top 10 shops and a number of other key industry players have already expressed their support and I’m confident there will many more in the coming weeks. My charity cycle is also a fabulous opportunity to showcase all that is great and good about the fish and chip industry and to take a positive, healthy message for the nation’s favourite dish on the road right across the UK.”

Starting at the Dolphin in Dungannon, County Tyrone at the end of May, Malachy will cycle for nineteen consecutive days across Northern Ireland, Scotland, England and Wales and his route is as follows; · The Dolphin Takeaway, Dungannon, County Tyrone, (Northern Ireland) · Fochabers Fish Bar, Fochabers, Moray (Scotland) · Millers Fish & Chips, Haxby, North Yorkshire (North East England) · Hodgson’s Chippy, Lancaster, Lancashire

Malachy’s ‘Fish, Chips & Bicycle Clips’ UK Cycle Challenge fundraising campaign is now underway on social media with all donations going directly to the Fishermen’s Mission. Please Make a Donation, Follow Malachy’s Journey, Share his Story: https://www.justgiving.com/fundraising/ MalOnAMission

Battered // April/May 2017

JJ LAUNCHES ‘10OZ CHIP CHALLENGE’ FOR SEAFOOD WEEK… which will help to attract families and health-conscious diners, who hadn’t previously considered fish and chips as an option.” A smaller option will also improve margin, said Larkin. “If the average portion of regular or small chips weighs in at 16oz (450grms) and is priced at £1.80, an extra small portion that’s 10oz (280g) can be fairly priced at £1.30 – less chips, less waste and more margin – everyone’s a winner.” Having the right tools to measure up small portions is key and JJ recommends its card tray (TRA011), which when filled evenly with one layer of chips equates to about 10oz.

National wholesaler JJ Food Service is running a‘10oz challenge’ for Seafood Week to encourage fish & chip shops to add smaller chip portions to menus.

The initiative follows findings from industry experts Seafish and the Agriculture and Horticulture Development Board (AHDB) that 45% of consumers would order a smaller chip portion to cut down on calories while 33% said the

GREGGS TO OPEN NEW STORE IN LISBURN...

To support the initiative, JJ will be sending an e-shot to all fish and chip shop customers on the benefits of smaller chip portions, highlighting the small card tray and offering information on how to market smaller portions to customers.

option of a smaller portion would encourage them to eat fish and chips more often. General manager Terry Larkin said, “We are encouraging all our fish and chip shop customers to add an extra small portion to their menus,

NEW BOOK HAS ALL THE KNIFE KNOW-HOW Described as the go-to knife guide whether you’re an established chef or just starting out and learning the trade is ‘CUT How to Cut Properly’, available from Nisbets.

Bakery chain Greggs has confirmed that it is planning to open a store in Lisburn. Responding to speculation that it is due to open an outlet at Bow Street in the city centre, a spokesperson for the company said: “We are interested in bringing Greggs to Lisburn and we will confirm shop

location and opening date as soon as possible.” The bakery already has two outlets in the area - franchises at the Applegreen services on the M1 motorway. It also has a number of other stores across Northern Ireland and is expected to announce plans for further outlets in the near future.

Written by one of the world’s leading knife experts, Friedr. Dick GmbH & Co. KG, it is said to be the ultimate knife dictionary with 219 glossy pages including hints, tips and guidance to help perfect cutting skills and techniques.

the up-and-down tip-to-heel knife cutting action – and explains the purpose of over 20 types of knife. What’s more, by scanning the accompanying QR code, readers can watch video tutorials via their Smartphone of tablet PC whenever they wish. The new hardback book by Dick is available from Nisbets priced at £14.99.

It features over 90 different cutting techniques – from perfecting the ‘tunnel technique’, a safe cutting method which keeps fingers out of the way of the knife’s blade; to mastering mincing, www.facebook.com/BatteredMagazine/

April/May 2017 // Battered

KINGFISHER FISH AND CHIPS IS HOPING TO BECOME THE FIRST MICHELIN STARRED TAKEAWAY Inspectors from the illustrious guide have earmarked Kingfisher Fish and Chip shop for a series of secret visits. If it passes their strict code of outstanding quality it will be the first of its kind to win a star.

INNOVATION AND EXPORT ON THE PLATE AT FOOD & DRINK AWARDS The 14th Northern Ireland Food & Drink Awards served up a celebration of innovation, quality and export success as leading local food and drink companies were recognised at an awards ceremony in the Crowne Plaza Hotel, Belfast. The awards are recognised as a crucial measure of commercial success for local food and drink manufacturers and processors, offering companies the chance to showcase their commitment to excellence in front of key industry stakeholders and customers. A total of 11 awards were presented at the event, which was attended by over 350 guests including major retailers, government officials and industry leaders.

Coveted by chefs around the world, the stars are awarded only after several clandestine visits. Consistency is the key trait inspectors look for, on top of quality and range of ingredients. Kingfisher, in Plymouth, has already been voted the best in the UK, winning the 2017 National Fish and Chip award. Its menu includes whole lobster, smoked herring and Cornish sardine fishcakes. All of the 12 species it serves are certified by the Marine Stewardship Council and it is one of only two UK fish and chip businesses to hold a prized three-star rating from the Sustainable Restaurant Association. The Michelin guide confirmed it was aware of Kingfisher, adding that their inspectors “are taking it into consideration” when they visit Plymouth. The chip shop is owned by Craig Maw and Nikki Mutton. Craig said: “Neither of us have ever eaten in a Michelin-starred restaurant but we’re delighted Michelin are considering us. Who’d have thought a fish and chip shop could be Michelin www.facebook.com/BatteredMagazine/

starred? “It would be great for the fish and chip shop industry as a whole and of course Plymouth too. “Perhaps it’s about time the fish and chip industry got this level of recognition. “Many of us have balanced being a traditional chippy with modernising our menus, you don’t just get cod and haddock now. “Demand for different species of fish means that many chip shops are serving exquisite dishes. We are of course known for our lobster and chips. “We look forward to a mystery guest from Michelin visiting us, it will be nothing new though, we’re used to being inspected by judges as we were in the run-up to the national fish and chip shop awards.”

There were two winners in the ‘Ulster Bank Best New Product in a Large Company category’ – Dale Farm was awarded the prize for Protein Milk, along with Linden Foods for its Lidl Dry Aged Steak range. The award for Best New Product in a Medium Company was scooped up by Scott’s Bakery Gluten Free Range, while Pop Notch won the Small Company category. The Food NI People’s Choice Award went to the ever popular Thompson’s Punjana tea. Other award winners on the night included Linwoods, picking up the Invest NI Export Excellence Award, Moy Park, winners of the Safefood Best Innovation to Enhance Food Safety Award and Dunbia, winnners of the DAERA Agri-food Supply Chain Excellence Award. Speaking at the event, Michael Bell, Executive Director of the Northern Ireland Food and Drink Association, said: “These awards are among the most important in Northern Ireland’s entire business calendar, as some 100,000 private sector jobs depend on the agri-food supply chain. The industry has a turnover of £5bn every year, so its importance cannot be overstated. “On behalf of NIFDA, I’d like to congratulate all our award winners, those who were specially commended and indeed everyone who was lucky enough to be declared a finalist at this prestigious ceremony. These local companies are trailblazers in the international food and drink sector, leading the way in agri innovation, education and supply chain excellence on the world stage, so it’s only right that we celebrate their achievements.”

Battered // April/May 2017

UK’s Top 10 Fish & Chip Shops Announced… Shop of the Year – and aimed to claim to the title of ‘best fish and chip shop’ in the UK.

Congratulations to The Dolphin Takeaway in Dungannon who made the Top Ten for Best Fish & Chip Shop of the year! The UK’s top 10 fish and chip shops were announced by the 2017 National Fish & Chip Awards, organised by Seafish. Shortlisted as part of the awards which are widely considered as the ‘Oscars’ of the fish frying industry, the Dolphin competed for the ultimate accolade – Independent Takeaway Fish and Chip

Covering the length and breadth of the country*, the 10 finalists were: Fochabers Fish Bar in Fochabers, Moray (Scotland) Hennighan’s Top Shop in Machynlleth, Powys (Wales) The Dolphin Takeaway in Dungannon, County Tyrone (Northern Ireland) Miller’s Fish and Chips in Haxby, North Yorkshire (North East England) Hodgson’s Chippy in Lancaster, Lancashire (North West England) Oldswinford Fish & Chips in Dudley, Stourbridge (Midlands) Burton Road Chippy in Lincoln, Lincolnshire (Eastern England) Henley’s of Wivenhoe in Wivenhoe, Colchester (London & South East England) Godfrey’s Fish and Chips in Harpenden, Hertfordshire (Central & Southern England) Kingfisher Fish and Chips in Plympton, Plymouth (South & West England)

To get to this stage and secure a top spot, contenders have had to fry at the top of their game, facing appraisal by industry experts across a variety of criteria including menu development and innovation, sustainable sourcing policies, staff training processes, and marketing and promotional activities. Held in London on 25 January 2017, this final judging stage determined the overall national winner that was announced at the awards ceremony earlier this year. The National Fish & Chip Awards are recognised as one of the most prominent and respected seafood industry events in the UK. They celebrate the Great British tradition of fish and chips, showcasing the best talent, quality and choice offered by fish and chip businesses through 13 different award categories. For further information on The National Fish & Chip Awards or to view the full top 60 and 20 shortlist visit www. fishandchipawards.com. Follow @ FishnChipAwards on Twitter for all the

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April/May 2017 // Battered

BRITS SPEND MORE TIME WATCHING FOOD THAN COOKING TV cooking shows, only half have been inspired enough to try making something they have seen on screen. One in five have admitted to making a dish at home but just so they can photograph it and share it on their social media page. For those surveyed, a total of three and a half hours were spent digesting food content on digital platforms every week. In comparison, the average adult will spend just 36 minutes a day preparing and cooking food. The stats emerged in a study by Lurpak, to launch its new ‘Game On, Cooks’ campaign aims to tackle the problem by challenging Brits to turn their screens off and ovens on. Brits are spending more time watching, reading, browsing and tagging food on social media than they do cooking it, according to a new study. The research shows that adults spend more than five hours a week consuming ‘food media’ – but just four hours actually cooking. What’s more, over half admit they would much rather watch a dish being cooked on TV, or spend time looking at photos online, because they

are too busy or think it’s too complicated try to try their hand at making something themselves. The study also found the average adult spends one hour and 37 minutes a week watching cooking and food-related TV shows, with The Great British Bake-off, Masterchef and Come Dine with Me the most popular. But while seven in ten enjoy watching

Louise Goodyear, senior brand manager, Lurpak, said: “It seems that while the nation loves to watch, read, browse and tag food every week, few are likely to actually have a go themselves. “Consuming all this food on screen doesn’t compare to the sights, sounds and tastes of a real kitchen – we’re becoming a nation of sofa chefs! That’s why Lurpak is calling on Britain to stop spectating and start cooking because you’re not a cook until you cook. – Game On, Cooks.”

Young workers benefit from £450 extra pay Young workers earning the National Minimum Wage are set to receive a pay rise of up to £450 a year after the hourly wage increased recently. Around 270,000 workers aged 21 to 24 earning the minimum wage will see their hourly wage rise by 25p an hour to £6.95. It is the largest increase since 2008, outstripping average wage growth and inflation. The new rate is the highest ever National Minimum Wage in real terms, surpassing the previous pre-recession peak. Those working 35 hours a week will get a boost of £450 a year. Around 210,000 workers aged under-21 and apprentices will also see an increase to their earnings. www.facebook.com/BatteredMagazine/

Workers are reminded to check their pay slips are updated to reflect new rates. Business secretary Greg Clark said: “The Government promised to create an economy that works for all and today’s increase means our lowest paid workers will benefit from their largest pay rise since the recession. “This will make a real difference to hard-working people up and down the country and means for the vast majority of workers, the National Minimum Wage is at its highest level in real terms.” Everyone entitled to the national minimum or living wage has to receive it. Employers who fail to pay are found and punished, as well as being

publicly named and shamed. The Government has increased HMRC’s enforcement budget this year by £7 million, improving its ability to crack down on employers who fail to pay staff properly. The rise in the National Minimum Wage follows the introduction of the £7.20 National Living Wage in April for those aged 25 and over, giving around 1.3 million workers a pay rise.

Battered // April/May 2017

IN FOCUS

The Codfather 7 Gibsons Lane, Newtownards, BT23 4LJ

hop

S Front of

Insight into The Codfather business: We are a family run business. When did you start in the Chip Shop business? 2007. Have you won any awards/ratings to date? Finalist in the NI Food Awards What is your biggest challenge in the business to date? Employing the right staff is essential. What makes you different from other Chip Shops? All our food is battered fresh all day. What’s the most expensive item on your menu? The most expensive single item is Haddock at £4.20. Do you find social media useful for your Chip Shop and if so, why?

Chicken

Fish Supper

Burger

Yes, for getting new customers.

the best !”

What’s your top tip to any new Chip Shop opening in the industry today? Learn your trade either by going to the NFFF or learning from a highly skilled shop. It’s a hard world out there and making this money is not easy so be prepared for 120 hour weeks initially until l you find your way.

Diane Shalliker “Love this chip shop. The food is 5* quality. My partner and I call in on our way or on our way home from our caravan at weekends. Wish they had one in Belfast.”

What is your website? http://codfatherchipshop.com/ What the customers say: Gail Smyth “Has to be the best chippy anywhere in Co Down. For starters it is spotless and every care is taken in fresh food preparation and the end result is delicious. My favourite has to be the chicken fillet burger. Also staff very friendly and helpful . Big thank you to all who make the Cod Father simply

Vicky Marie Jones “The sausages and chips were beautiful, will defo be back to try more !” Do Sharon Miskimmin “Best chippy in Ards especially as the do Gluten free chips and fish.” Linda Montgomery “The cod bites with garlic dip are gorgous. Will be getting them again!” Rachel Raki Ramsey “The Chicken burgers should have a Facebook page of their own!!” By Robin Elliott www.facebook.com/BatteredMagazine/

April/May 2017 // Battered

ORDERS INCREASE 42% FOR JUST EAT

Just Eat has reported a 42% increase in orders, jumping from 96.2 million in 2015 to 136.4 million, up 36% on a like for like basis. The figures are part of the online food delivery company’s 2016 annual results posted today, which also show revenues increased 52% to hit £375.7 million while earnings before taxation, depreciation and amortisation rose 93% to £115.3 million. Just Eat processed orders worth over £2.5 billion for its 27,600 restaurant partners, up from £1.7 billion in 2015. Active users increased by 31% with 17.6 million now using the site, more of whom are placing orders via mobile devices. More than 50% of UK orders were processed through an Orderpad, Just Eat’s

markets remain relatively under-penetrated, meaning there is considerable runway to generate sustainably profitable growth across the business.” Just Eat believes it has the right business model to continue capturing further share of the £23.1 billion of delivered food market.

tablet-based order management platform, well ahead of its target to have one-third of UK orders processed through this technology by March 2017. David Buttress, chief executive officer, commented: “2016 was an important year operationally, positioning the business very positively for the future. We continued to invest in our technology, brand and people to expand the choice we offer consumers and the benefits we deliver to our Restaurant Partners. Our

As Just Eat announced its full year results for 2016 and reflected on the takeaway tastes of the nation it noted a rise in orders of desserts and breakfast dishes, now Just Eat’s fastest growing categories in the UK. The most expensive single item ordered last year was Qauo – a Middle Eastern dish consisting of a whole steamed lamb – which came in at £250. Pizza was the most frequently ordered food, followed by Chinese and Indian respectively, with chicken chow mein the favourite Chinese dish and chicken korma the most popular Indian.

THE MINIMUM WAGE: COMMON MISTAKES OF EMPLOYERS Reminder for employers that National Minimum Wage and National Living Wage rates have increased since 1st April 2017, and to be aware of common mistakes...

Common mistakes of employers There are some common mistakes which employers have made when calculating workers’ wages which can result in not complying with the law.

On 1 April 2017, National Minimum Wage and National Living Wage rates increased to:

These include:

National Living Wage (25 years old and over) - £7.50 per hour National Minimum Wage adult rate (21 to 24 years old) - £7.05 per hour National Minimum Wage (18 to 20 years old) - £5.60 per hour National Minimum Wage (16 to 17 years old) - £4.05 per hour National Minimum Wage (apprentice rate) - £3.50 per hour As an employer you have a duty to be aware of and comply with these rates.

1) Paying staff at the wrong rate by failing to implement annual rate increases, missing birthdays and therefore not moving workers from one age band to another or making errors in applying the apprentice rates. 2) Making deductions or payments connected to the job which take pay below the legal rates, eg asking staff to pay for uniforms, tools and safety clothing. 3) Unpaid working time, which is essentially additional hours worked and not paid eg time spent helping to shut up

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shop or travelling time between assignments. 4) Worker status errors by mistakenly treating workers as either volunteers or self-employed. If HM Revenue & Customs finds that you haven’t paid the correct minimum wage, you will have to pay any arrears to the worker together with a penalty. You may also be named in the media.

Battered // April/May 2017

IN FOCUS

The Silver Lining in the food industry SILVERLEAF..... By TINA CALDER pics: GLENN GORDON

Earlier this year Co Down businessman Frank Shivers bought over one of the oldest fish and chip shops in East Belfast.

Now seven months down the line business at The Silverleaf is booming and Frank says the secret to success over the years is good quality, fresh, local produce. Situated on the Belmont Road, The Silverleaf has been in operation for over 65 years serving the local community and is now getting ready for its biggest refurbishment in years. Owner Frank tells Battered a little bit more about this local gem: Q. What do you sell? A. The best fish and chips in NI Q. What attracted you to the business? A. The freshness and quality values Q. What is the secret to The Silverleaf’s success?

A. We use only the best fresh local produce. Q. Since taking over what have you done to improve the business? A. We have implemented a fresh marketing plan and increased our focus on fresh, quality produce. Q. When it comes to buying stock for your business where do you prefer to shop? A. We always buy local where possible as it means we can deliver our customers better quality food. Q.. Who would you say are your top 3 suppliers and why? A. Elmore Fish, Eaglehill Potatoes and WD Foods, all local businesses who deliver ggreat quality produce. Q.. What would you say are the biggest challenges for a business like yours? A. The red tape and paperwork keep us away from our customers.

business? A. Very much so, from boning fish to chipping potatoes. It’s important to get involved and know your business from the ground up. Q. Do you own any other businesses? A. I have Jumpin Java kitchen in Bangor, it’s a cafe/bistro with a supervised play area for children Q. What are your best selling products? A. Definitely fish and chips Q. What do you do differently from other businesses in your field? A. We use only fresh products, no frozen. Our produce is delivered or made daily. Q. What do you believe sets you apart from your competitors? A. Our staff and our local fresh product. Customer service is about knowing your customer and more importantly them knowing you.

Q. Are you a hands on owner of the www.facebook.com/BatteredMagazine/

April/May 2017 // Battered

Popularity of breakfast eats into lunch trade The growing popularity of eating breakfast out is threatening lunch trade, according to NPD Group... The research states that OOH breakfast is growing much faster than lunch with the average bill being 31% higher (at £3.30) than it was eight years earlier. In contrast, the average bill for lunch is only 6.5% higher over the same period (£4.57 vs £4.29). While people still spend more at lunchtime, the gap is closing. As of YE 2008, the price of an eat-out breakfast was 59% that of lunch; fast forward to YE 2016 and it is 13 percentage points higher at 72% the price of lunch. It’s the same story when viewed in terms of visits. Lunch has lost over 80 million visits, while breakfast has added an extra 107 million. Dinner is flat. NPD Group says that more people are having breakfast out because they don’t have the time to focus on that meal at home. Breakfast offerings on the high street – both food and drink – are also more numerous than before and offer wider choice. With operators opening much earlier too, breakfast out amounts to a much better option than anything we could prepare at home. Cyril Lavenant, NPD’s director of foodservice UK, said: “Foodservice operators providing lunches of all kinds are working in an intensively competitive marketplace The well-known brands are succeeding at the expense of independent operators. “But the bigger story is that it’s easier than ever before to buy a good breakfast on the

high street. In addition, some 16% of breakfast occasions away from home occur at the relatively late time of between 10am and 11am, meaning that lunch for some might then become just a quick bite of something light that people bring from home. In that case, they would skip buying their lunch from outside. So as breakfast away from home grows, especially if this happens later in the morning, there is a danger breakfast will cannibalise lunch business. That’s a trend foodservice operators should watch.” According to the research, lunch has declined during the week in visit terms but is seeing strong growth at weekends, with 8% more visits than eight years ago. Breakfast though is doing even better with over 20% more weekend visits. Meanwhile, lunch is increasingly relying on deals. Where we eat lunch is also changing with on-premise visits up 5.8%, while

off-premise (‘lunch on the go’) visits were down 6.3% over the eight year period. However, lunch on-the-go visits have recently picked up, increasing in the past year to June 2016 by 3.9% versus a slower growth of 1.7% for on-premise visits. Meanwhile, our tastes for lunch purchased away from home are showing no evidence of change. Sandwiches or wraps are our food of choice, with one-third (33%) of all lunch visits including these items, much higher than burgers (15.9%) or chips/ French fries (14%). Over 25% of visits involve the purchase of a carbonated soft drink. More than twice as many OOH lunch visits (15% vs 7%) involve coffee rather than tea.

Social Souk event in Belfast - A great way to network and find potential new customers Belfast event for people interested in starting a social enterprise... Belfast City Council are hosting the first-ever Social Souk event, designed to help those who are interested in setting up a social enterprise or cooperative. By attending this event you will be able to: network and visit the social enterprise and cooperative marketplace to find potential new customers* www.facebook.com/BatteredMagazine/

access one-to-one specialist support and advice on the day, and benefit from peer support through ‘Six Degrees of Separation’ networking sessions * Support organisations, social enterprises and cooperatives based in Belfast will be exhibiting their products and services. Event details

Date: Wednesday 31 May 2017 Time: 11:00 - 14:00 Venue: St George’s Market, Belfast

For further details on this event please call Helen at Work West on 028 90610 826 or email helen@workwest.co.uk. Please note that you must register to exhibit, network or receive one-to-one mentoring by completing an online form at ni business website. Watch a video that highlights how media production company SlackPress developed into a self-sufficient social enterprise that successfully engages with the local community.

Battered // April/May 2017

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April/May 2017 // Battered