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Battered // September 2016
PRODUCED FOR CHAMPIONS IN THE FAST FOOD INDUSTRY
INSIDE SILVER LEAF
MINIMUM WAGE
UK’S TOP 20
COD FATHER CHAT
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September 2016 // Battered
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Battered // September 2016
bATTERED
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SILVER LEAF
September 2016
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INDUSTRY NEWS
From the editors desk And here we go into the second issue..... SHOW YOUR SUPPORT!
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THE UK’S TOP 20 CHIP SHOPS REVEALED
Again, I would firstly like to thank those who continue to support Battered Magazine McWhinney’s, EB Gas, Massey’s Catering, Total Business Solutions, The Clayton and those who give us the coverage ie; Silver Leaf, Simply Fish, Nemo’s and Cod Father, without you guys there would be no reason at all for this superb magazine which is getting stronger - yet wants just a tiny bit more from the industry! This month around we request more support from those who thrive of the fast food industy. The suppliers who know their products are the best and need to promote them to those who really matter!
WORLD FOOD RECORDS
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We anticipate your total regard for what we are attempting to do here at Battered
Also Inside... 4
10 Minimum Wage 12 The Largest Food Ever!
COD FATHER
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Publisher Jennifer O’Kane Publishing Unit 1, Langford Business Centre 44, Largy Road, Crumlin. Co. Antrim. BT29 4RN Tel: 07933 983540
May I wish you all the best for the month ahead, and may all our chip shops and fast food outlets be very prosperous! Kind Regards Jenny O’Kane
To Subscribe call our tem today on:07933 983 540...
Battered News
our people
Magazine. See the industry as we do and assist us in bringing quality news and future awards to those who deserve it. Already we have a growing circulation we want to increase, and a food industry in Northern Ireland that is denied the news it deserves.... Show your support by advertising in the pages of Battered so your future (or already client) can see your activity and promos.
Editor Jennifer O’Kane Photographer Glenn Gordan Journalists Tina Calder Robin Elliott
Battered Magazine continue to support the fast food industry, any queries call our Editor on the number above!
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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NEWS
September 2016 // Battered
SIZE REALLY DOES MATTER... A third of consumers would eat fish and chips more often if there was a more varied selection of portion sizes available, according to new research from Seafish and AHDB Potatoes. The ground-breaking study kicks off a new fish and chip industry campaign called Enjoy Fish and Chips, designed to help fish and chip providers understand what their customers want, providing unique insight into consumers’ habits and preferences and giving industry access to the latest nutritional analysis on takeaway fish and chips. The aim of the campaign is to arm outlets with the tools they need to modernise their offering in line with the latest consumer preferences on variety and nutrition, directly
combating the declining sales the sector has witnessed since 2010, which were highlighted by Seafish’s 2015 report, Fish and Chips in Foodservice. The Seafish/AHDB Potatoes research, which is the largest of its kind ever conducted, also discovered a notable disparity in standard portion sizes served across the industry by comparing the fish and chips offered at over 600 businesses throughout the UK. In addition to the invaluable insight into portion sizes, the findings reveal health conscious consumers want more readily available nutritional information and a wider selection of meal options. Three out of every four people (72%) surveyed said they would like their fish and chips to be cooked in a way that lowered the saturated fat content of the finished dish. The study is also informed by a nutritional composition
KFE RACE DAY This year KFE celebrate it’s 20th year and as part we will be hosting various events throughout the year, one of these will be The KFE Race Day we are holding at Nottingham Racecourse on Wednesday 28th September. This is a fantastic opportunity for those within our trade to get together and have fun at the Races. With suppliers T Quality, Kerry Foods and CF Capital along with Georges Kitchen in Nottingham as Race Sponsors it is sure to be a great day with great company. KFE like to do things in style so have Guest Tipster, John McCririck on hand to give advise throughout the day, he will also be assisting with the prizes at the end of the day for Best Dressed Male and Hat of the Day! www.facebook.com/BatteredMagazine/
With over 70% already booked it is going to be a sell out event so to book your tickets now by calling KFE on 01778 380448 option 1 or email sales@kfeltd. co.uk
analysis of over 400 different ‘parameters’ of fish and chips, including chip size, batter thickness, frying medium, cooking temperature and cooking time. As part of the Enjoy Fish & Chips campaign, Seafish and AHDB Potatoes have created a web hub and produced a summary report to help the industry easily digest the wealth of information available and provide guidance and tips on how shops can use the data to their advantage. Alongside the research results, the Enjoy Fish & Chips website will host a variety of online resources, including downloadable marketing materials, tips and advice on how to manage portion sizes, implement best practise cooking methods and display nutritional advice effectively; giveaways and competitions and a ‘perfect serve’ tool that demonstrates the cost savings outlets can make by adapting their portion sizes to suit their business. Seafish and AHDB Potatoes, along with industry partners, are also working together to come up with recommendations for standard small, medium, large and extra-large portions sizes which the takeaway fish and chip industry could use. This would bring it in line with other fast food industries which already use standard portion sizes and means the industry can easily communicate nutritional information to their customers. Tom Pickerell, Technical Director at Seafish commented: “We are excited by the opportunities this report and our campaign brings and we stand ready to support businesses in the changes they may want to make. Fish and chip outlets serve their communities with tasty, nutritious, convenient, good value for money food. However, it must evolve with changing
consumer preferences to remain relevant, otherwise it is in danger of falling behind. Other takeaway providers and foodservice outlets offer standard portions and lighter meal options at different times of the day, for example. “This project has never been about telling businesses how to operate but the results highlight the opportunities where some changes could have a positive impact on the industry, Seafish, AHDB Potatoes and our project partners, want to help businesses understand those simple changes that are available to help debunk the idea that fish & chips are unhealthy, widen loyal customer bases, boost profitability and reduce waste.” Rob Clayton, Sector Strategy Director at AHDB Potatoes added: “This research is the most comprehensive piece of insight into the fish and chip industry ever produced. It is full of valuable information that can help businesses make simple changes that will make a huge difference to their bottom line. “A great example is the finding that shows 15% of consumers have said their portion size is ideal because they share their chips with others. It means that fish and chip businesses are selling over £17,000 worth of shared portions every year. This could be a missed opportunity. Rather than sell one big serving, there’s a chance here to sell two smaller portions.” From the 11 of September you can visit the Enjoy Fish & Chips web hub to download the full report and get more information on the research and how it can help your business.
NEWS
Battered // September 2016
UK’S TOP 10 YOUNG FISH FRIERS REVEALED The UK’s top 10 young fish friers have been announced today (Thursday 11 August) by the 2017 National Fish & Chip Awards, organised by Seafish. Shortlisted as semi-finalists, as part of the awards which are widely considered as the ‘Oscars’ of the fish frying industry, the 10 up-and-coming young friers are: Elise Boothroyd of Fochabers Fish Bar in Fochabers, Moray; Paul Gunn of The Bay Fish and Chips in Stonehaven, Aberdeenshire; Andrew Hillier of Harbourside Fish & Chips in Barbican, Plymouth; James Houlston of Our Plaice in Kidderminster, West Midlands; Maria Magda Illioiu of The Real Food Café in Tyndrum, Perthshire; Sam Parry of Top Chippy in Llanrwst, Conwy; Luke Pope of Bankers Fish Restaurant in Brighton, East Sussex; Daniel Straughan of Fish & Chips @ 149 in Barnard Castle, County Durham; Hank Kloppers and George Papadamou of Papa’s Fish & Chips in Hull, East Yorkshire. The semi-finalists will now go head-to-head as they compete for the top title – Drywite Young Fish Frier of the Year Award – and vie to be crowned the ‘best young fish frier’ in the UK. To get to this stage and secure a place in the coveted shortlist, the young friers have faced a rigorous judging process, undergoing exam questionnaires and in-depth telephone interviews conducted by senior industry experts. Over the coming weeks, they will be subjected to further appraisal as they receive a skills based assessment and undergo a personal interview during a comprehensive judging day at the National Federation of Fish Friers (NFFF) Training School in Leeds, West Yorkshire. This next stage of the competition will
whittle down the shortlist, establishing the five finalists that will compete to be crowned the 2017 champion. The overall national winner will be announced on 26 January 2017 at the National Fish & Chip Awards annual ceremony in London. Briar Wilkinson, Sales Director at Drywite Ltd, commented: “Once again the standard of this year’s entries has been exceptionally high. It is encouraging to see that so many young friers are passionate about safeguarding the future of our industry. I’m confident we’re in safe hands after seeing the impeccable talent that is evident across the UK.” Marcus Coleman, Chief Executive at Seafish, added: “The aim of the National Fish & Chip Awards has always been to showcase the very best fish and chip businesses in the UK while setting incredibly high standards for the industry to aspire to, and the Drywite Young Fish Frier of the Year Award is no exception. Each year this category gets stronger and more competitive - to reach the top 10 in a UK wide competition is a great achievement in itself; it confirms our finalists have started their careers on the right track and are well on their way to becoming the UK’s next top friers.” For further information on The National Fish & Chip Awards please visit www. fishandchipawards.com. For more on young fish friers please visit, www.youngfriers.com.
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CHIP SHOPS COMPETE TO SCOOP CASH PRIZE WITH HOLLAND’S PIES Move over Rio…the heat is now on in chip shops across the UK, thanks to an exciting new competition launched by Holland’s Pies this week. Running for the next 12 weeks, the sales-based contest hopes to engage and reward the thousands of loyal chip shop partners that the Lancashire baker works with whilst driving sales of its ‘proper tasty’ product range. With a £1,000 cash prize up for grabs for the winner, £500 for the second prize and £250 for the third prize, the initiative is sure to attract a lot of attention and see competitive streaks soar! Judged by Holland’s Pies’ team of van sales managers, the top prize will be awarded to the chip shop with the highest increased spend with Holland’s Pies vans over the12 week period. It will also use a base figure that is calculated on the chip shops last 12 week’s average van spend and the increase will be scaled via normal weekly sales to ensure fairness*. A bonus prize (two weeks’ free stock based on the shops normal average weekly order) will also be provided for the best promotional mechanic and story used to drive sales. Chip shops are invited to supply photos, videos or further materials to support their entry in this category by leaving it with their van sales representative order or sending it to chris.clark@2sfg. com.
Chris Clark, Van Sales Manager at Holland’s Pies, commented: “We’ve spent years developing our relationships with chip shops across the North West and we are committed to rewarding loyalty and sharing success together. For so many Holland’s Pies customers, chips, peas and gravy are the perfect accompaniment for our products. Working with our chip shop partners, and through contests such as this, we hope to help introduce even more customers to this classic combo and encourage our loyal fans to treat themselves to an extra portion or two!” Launched this week the incentive will close on 18th November 2016. Chip shops looking to take part or seeking further information are invited to contact Holland’s Pies telesales department on 01706 212122 or speak to their Business Development Manager.
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NEWS
September 2016 // Battered
THE TAKEAWAY & RESTAURANT INNOVATION EXPO 2016
The countdown is well and truly on for Europe’s leading event for takeaway and restaurant owners. In just over a month’s time, on September 27th& 28th, ExCeL London will be opening its doors for the show’s fourth edition, and we would love to tell you a bit more about what to expect at this FREE, unique, and unmatchable exhibition…
Now onto next month’s show. What awaits visitors at the Takeaway Expo? Well, there will be over 300 leading suppliers, 150 expert speakers, workshops, the Innovation Awards, 1-2-1 advice, and panel sessions. As well as all this, there are five amazing features that take the event’s interactivity, education, and innovation to the highest level. The features are: The Delivery Zone will be providing a
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wealth of information and guidance on the best delivery options for you. The area includes suppliers of the transport to get all your food to the hungry household as well as the packaging to keep it safe in the process. The Drinks Zone presents some of the most cutting edge and inspiring concepts and developments in drinks products and supplies. Amongst the numerous exhibitors at the show will be leading suppliers of drinks machinery, vending machines, and design. The FoodTalk Radio Show will be hosted by Sue Nelson and Paul Andrews. It will include interviews with some new and innovative exhibitors, gaining insights into the concepts behind their products, services, and business. The Networking Area will be providing a networking platform that’s unparalleled in scope, diversity, and opportunities to build new relationships and connections with industry professionals from all over the UK and Europe.
And finally, The 2016 Takeaway Innovation Awards. Comprised of four different awards categories; Kitchen, Drinks, Products, and Takeaway Innovation. The judges of the awards range throughout the two days and include influential industry figures such as: ·Ben Taylor (Head of Operations at Nandos) ·Graham Corfield (Managing Director of Just Eat) ·John Aizelwood (CDO at Pizza Hut) ·Mark Fabes (Vice President of Technology at Starbucks) ·Chris Fung (Ex-CEO & Co-Creator at Crussh) ·And many more… Whether you are a restaurant, bar, or café owner, an aspiring catering entrepreneur or just a lover of everything cuisine, make sure you save the date in your diary and register now for a free ticket to this unique exhibition. It’s THE place to be!
NEWS
Battered // September 2016
BRITAIN IS A NATION OF BURGER LOVERS!
New research has revealed that burger fever is sizzling across the UK, with three out of five Britons visiting a burger outlet in the last three months. As a result the burger market is booming and is now estimated to be worth a meaty £3.28 billion in 2016, up by 22% from £2.7 billion in 2011. However, it’s not just beef burgers on the menu and here at Meadow Vale Foods, we’ve noted the rise of the chicken burger.
In a recent online survey, our friend Burger Lad® asked his followers if they prefer the beef or chicken version of a popular fast food chain’s promotional burger. He found 51% of 680 voters opted for chicken as their favourite. As the demand for chicken burgers rises, Meadow Vale Foods is releasing its new Homestyle range, which consists of whole muscle chicken products in an innovative textured coating. Each portion is hand cut and hand coated, giving a home cooked feel to every piece. One of Meadow Vale Foods’ most popular products among customers is the 110g Hot & Spicy Fillets (pictured) which is a fully cooked chicken breast fillet in a crispy, hot and spicy coating.
KFC LAUNCHES PAID FOR DEGREE APPRENTICESHIP Fast food chain KFC has teamed up with De Montfort University Leicester to launch a new Degree Apprenticeship programme, offering staff the opportunity to earn and learn at no cost to the individual. The team members, who work full time while studying, will receive a BA (Hons) Degree in Business Management, as well as Chartered Manager status from the Chartered Management Institute, upon completion of the four-year course, which is entirely funded by KFC and the government. Open to KFC team members and team leaders aged between 16 and 19, students spend roughly two days a month on campus
studying a range of key business topics including marketing, management and finance. KFC is among the first businesses, and one of only two in the sector, to spearhead the new style Degree Apprenticeship, which was announced by the government last year to bring together higher and vocational education. Cody Cluff, chief people officer for KFC UK & Ireland, said: “We are hugely proud of the Degree Apprenticeship program. As a forward thinking business, the programme will help nurture the talent we need for the future as we grow.” The first ten students started studying on 30th June 2016 and KFC has plans to grow that number to 25 people in the next few years.
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GLASS BOTTLE VOTED MOST RECOGNISED BRAND
The Coca-Cola glass bottle has been voted as the most identifiable brand in terms of packaging in a survey which also saw the KFC Bucket and Heinz Ketchup Bottle make the top ten. The poll of 1,500 Brits by Easyfairs, organisers of Packing Innovations and Luxury Packaging London, explored the influence of packaging and branding on everyday shoppers and found that one in six thought the Coca-Cola bottle was the most identifiable and was just as recognisable without its logo or the product itself. Food and beverage brands dominated the top ten with the Toblerone Triangular prism bar finishing as a close runner up, followed by the iconic Marmite Jar and
Pringles’ cylinder tube. In comparison beauty brands, such as the Tiffany Box, Chanel No.5 Bottle and the Jo Malone Box narrowly missed out on the top ten.
Top ten most recognisable brand’s packaging 1. Coca-Cola Bottle 2. Toblerone Triangle 3. Marmite Jar 4. Pringles Tube 5. KFC Bucket 6. Heinz Ketchup Bottle 7. Fairy Liquid Bottle 8. Apple’s iPhone Box 9. Walkers Crisp Packet 10. Amazon Box
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NEWS
September 2016 // Battered
VISITS TO FISH AND CHIP SHOPS DOWN, SAYS NPD
British buying habits are changing, according to research by NPD Group which shows our love of burgers now trumps that of fish and chips and that our traditional love of a hot cup of tea is going distinctly lukewarm, while at pubs we are now more likely to order a soft drink than alcohol. Also our much-loved independent ‘ethnic’ restaurants are in decline while high street ‘casual dining’ brands are booming. Here are 10 insights into the out-ofhome (OOH) British foodservice market using figures released today by global information company The NPD Group. 1. Burgers replacing fish and chips The decline in visits to fish and chip outlets is steady, down nearly 8% YE June 2016 vs YE June 2010. Out of 11.3 billion visits to OOH outlets for YE June 2016, over 9% were to fast food burger restaurants while less than 3% were for fish & chips. Significantly, our hunger for burgers far exceeds the expansion of the quick-service restaurant (QSR) sector serving fast food. Visits to fast food outlets generally were up nearly 7% YE June 2016 vs YE June 2010, but visits specifically for burgers grew by a massive 25% over the same period. 2. Britain’s love affair with tea has gone off the boil The great British cuppa? Not anymore. Our thirst for tea is lukewarm at best while our demand for coffee is robust. Over the period YE June 2010 to YE June 216, servings of tea in Britain’s out-of-home (OOH) foodservice market dropped some 20% from 1.07 billion to 861 million. Coffee consumption over the same period was stable at around 2.1 billion servings, with a clear shift from traditional coffee to www.facebook.com/BatteredMagazine/
specialty coffees – Americano, Cappuccino, Latte, Espresso, Mocha and Macchiato. 3. Drink up! The brave new world of the British pub Branded pubs have chalked up a 35% increase in visits YE June 2016 vs YE June 2010. Independent pubs have suffered the reverse, with visits diving over 27%. As of June this year, the 838 million visits to branded pubs over the previous 12 months were close to double the 429 million visits recorded for the independents. That’s not all. Pubs of all kinds are seeing servings of alcohol drop while soft drink servings rise. Alcohol servings are down to 483 million for YE June 2016 from 614 million in YE June 2010. Soft drinks have jumped from 577 million to 647 million. 4. Ethnic restaurants could do with spicing up In the quick service sector, restaurants serving Chinese or Indian food as well as kebabs, have seen visits drop by 5% between YE June 2010 and YE June 2016. In full-service restaurants, serving more formal Chinese, Indian, Greek, French, Mexican or Spanish food, the decrease in visits is bigger at 6%. 5. We’re hungry for meal deals But we still like to feel we are getting a bargain when eating away from home. For YE June 2016 (and the previous year to June 2015), 28% of OOH foodservice visits involved meal deals or promotions. Meal deals are big in the casual dining sector and were used in 40% of visits in YE June 2016. 6. Do kids make the decisions? Do you love it when your kids are happy? The foodservice world loves your kids. For YE June 2016, nearly one quarter of OOH visits where at least one child was present (22.6%) were motivated by the fact that
‘the kids like it there’. NPD’s data show that kids ‘choosing’ an outlet are driving some £3.8 billion of foodservice business each year. 7. Casual dining is red hot Britain has got casual dining fever. For YE June 2016, casual dining outlets did £5.07 billion in sales, up nearly 35% on YE June 2010. Consumers notched up around 502 million visits to Britain’s numerous casual dining outlets for YE June 2016; that’s 26% more (or nearly 104 million visits) than YE June 2010. 8. Signs of guilt about snacks Chocolate bars are still our favourite snack, followed by crisps, but servings of each have decreased in recent years. For YE June 2010, Britain bought 334 million servings of chocolate and 288 million servings of crisps. But by YE June 2016 those numbers had tumbled by 14% and 30% respectively. 9. Breakfasts are getting bigger Some say breakfast is the most important meal of the day. It’s certainly a growing part of the foodservice industry, accounting for 11.2% of Britain’s eat-out visits – up from 9.5% six years ago. 10. London is the engine of Britain’s foodservice industry London accounts for around 19% of eat-out sales nationally and nearly 16% of visits. But London foodservice prices are 17% higher than the rest of the country. The writer Samuel Johnson said ‘there is in London all that life can afford’. But can you afford to eat in the British capital? NPD estimates that the UK foodservice market could be worth £53.5 billion by the end of 2016 - not far behind the value of the UK auto industry.
NEWS
Battered // September 2016
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CURRY AWARDS SET TO HEAT UP THE FOOD SECTOR Belfast-based restaurateur Ali Askir. The owner of SAFA says the time has come to create a specialist Asian awards scheme to recognise the contribution made to Ireland’s food scene by hundreds of Indian, Bangladeshi, Pakistani and other Asian chefs, restaurant workers and managers.
The hottest and most exciting food competition on the entire island has just been launched. The inaugural Irish Curry Awards in association with Cobra Beer and Yelp! are now open for entry. An estimated 500 curry houses operate successfully between Ballyferriter in Kerry and Ballycastle in Antrim. Standards have risen to such heights in recent years that they are now regular features in national food and restaurant award schemes across Ireland. The awards scheme is the brain-child of
“Asian food is now as popular and as widespread as the full Irish, the Ulster Fry and Irish stew,” says Mr Askir. “Curry houses employ thousands of people right across Ireland and play a significant role in the local economies of communities everywhere. I believe the time has come to formally recognise this contribution and what better way to do this than through the Irish Curry Awards?” Philip Morgan, National Account Executive for Molson Coors, distributor of Cobra in Northern Ireland says quality beer goes hand in hand with quality curry. The Irish Curry awards will consist of six
categories including Best Chef, Best Young Chef, Best Restaurant, Best Front of House, Best Takeaway and Best Newcomer. You can nominate your favourite restaurant on the website http://www. irishcurryawards.com A quota of votes will then be calculated at the close of entries to create a shortlist of restaurants county by county. A panel of expert judges including food writers and editors from broadcast and leading newspapers will select the winners. An awards ceremony will be held in Belfast on October 24th. Mr Askir, who has ruled himself out of the competition, is urging people across the Republic of Ireland and Northern Ireland to vote as soon as possible. All profits will go to The Children’s Heartbeat Trust.
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.
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NEWS
September 2016 // Battered
UK’S TOP 20 FISH AND CHIP SHOPS
ANNOUNCED
The UK’s top 20 fish and chip shops have been announced today (Monday 19 September) by the 2017 National Fish & ChipAwards,organisedbySeafish. Shortlisted as part of the awards which are widely considered as the‘Oscars’of the fish frying industry, the 20 shops will now compete in the next round of the competition,withtheprizebeingaplaceinthenationalfinalandtheopportunity toattaintheultimateaccolade-IndependentTakeawayFishandChipShopofthe Year–andlay claimtothetitleof‘bestfishandchipshop’intheUK. Hailing from every part of the country*, the contenders have had to fry at the top of their game as they faced rigorous judging to secure a top spot. To reach this stage they have been appraised by industry experts across a variety of judging criteria, including menu development and innovation, sustainable sourcing policies, staff training processes, and marketing and promotional activities. They also received mystery shopping assessments by industry experts to ascertain customer service levels and the quality of their fish and chips. Over the coming weeks, shops will be subjected to further mystery shopping assessments and in-depth judging audits. This next stage of the competition will whittle down the line up, establishing the UK top 10 regional winners that
will compete for the overall national title to be announced in January 2017 after a sevenmonth long judging process. Marcus Coleman, Chief Executive at Seafish, added: “The Independent Takeaway Fish and Chip Shop of the Year Award is one of the highest honours a fish and chip business can receive. Many of our past winners and finalists have gone on to reap substantial benefits, including increased customer footfall and turnover and media fame; some have even launched their own branded products. Joint award sponsor JackRobert Møller, UK Director of the Norwegian Seafood Council, said: “We would like to offer a huge congratulations to the top 20 shops in the running for this prestigious award.
“In Norway, we’re proud to supply our deliciously sustainable Frozen At Sea cod and haddock sourced from the cold, clear waters of the Barents Sea to UK fish and chip shops. Each year we look forward to sponsoring the awards because it’s our chance to meet likeminded people who are equally passionate about our industry and who can share our enjoyment of high quality, sustainable fish. Culminating in an awards ceremony in London on 26 January 2017, 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 shortlist visit www. fishandchipawards. com.
*Shops compete across 10 judging regions: Scotland, Wales, Northern Ireland, North East England, North West England, Midlands, Eastern England, London & South East England, Central & Southern England and South West England.
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Region: Northern Ireland Co. Fermanagh, Co. Tyrone, Co. Derry, Londonderry, Co. Antrim, Co. Down, Co. Armagh Fish City 33 Ann Street Belfast County Antrim BT1 4EB www.fish-city.com The Dolphin Takeaway 19 Georges Street Dungannon County Tyrone BT70 1BT www.dolphindungannon. co.uk
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Battered // September 2016
YOUNG WORKERS BENEFIT FROM £450 ANNUAL PAY RISE 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. 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 hardworking 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.
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September 2016 // Battered
Battered Reporter’s
Food World Records
Largest
Hot Dog
Biggest Fish Supper
a Tallest P
ncakes
I have been a connoisseur of fish & chips for many years and have got the expanding waistline to prove it. In this second issue I take the time to discover the world records regarding our favourite foods from accross the globe... Largest serving of fish and chips Who FISH AND CHIPS@ LTD What 47.75 KILOGRAM(S) Where LONDON When 30 JULY 2012 The largest serving of fish and chips weighs 47.75 kg (105 lb 4 oz) and was achieved by Fish and Chips@ LTD (UK), in London, UK, on 30 July 2012. The weight of the uncooked ingredients was: fish 21.65 kg (47 lb 11 oz), chips 43.24 kg (95 lb 5 oz) and batter 1914 g (4 lb 3 oz). The weight of the cooked ingredients was: battered fish 19.08 kg (42 lb 1 oz) and chips 28.67 kg (63 lb 3 oz). The fish used was a MSC certified responsibly sourced Norwegian line caught halibut. All of the weighing equipment used belonged to the London Borough of Enfield. Donations www.facebook.com/BatteredMagazine/
for the Enfield branch of NSPCC were collected at the event and they raised over £500. Tallest stack of pancakes Who CENTER PARCS SHERWOOD FOREST What 101.8 CM (3 FT 4 IN) CENTIMETRE(S) Where UNITED KINGDOMTHE PANCAKE HOUSE, CENTER PARCS SHERWOOD FOREST, RUFFORD, NEWARK, NOTTS.NG22 9DN. When 08 FEBRUARY 2016 The tallest stack of pancakes is 101.8 cm (3 ft 4 in) and was made by Center Parcs Sherwood Forest (UK), in Rufford, Newark, UK, on 8 February 2016. The 213 pancakes were made and stacked by James Haywood and Dave Nicholls. World’s largest naan bread Loblaw Companies Limited, a
Canadian food company, reclaimed the record for Largest naan bread with a naan weighing 32 kg (70 lb 8.64 oz) and measuring 4.96 m (16 ft 3.24 in) in length and 1.26 m (4 ft 1.56 in width. The retailer previously held the record in 2008 with a naan weighing weighed a comparatively light 9.5 kg (20 lb 15 oz). That record was broken in 2014 by the Hampshire Fire and Rescue Service, Badi Merchi and Sanjha’s Restaurants (all UK) at the Eastleigh Mela in Eastleigh, Hampshire, UK. Guinness World Records adjudicator Hannah Ortman was on hand to approve this record and said: “It’s always inspiring to see records being broken, and this is especially true for our popular large food records. They are impressive feats of planning, engineering and creativity! The creation of the ‘Largest naan bread’ demonstrates the passion and enthusiasm of Loblaw Companies Limited for achieving something truly spectacular. While adjudicating, I tried
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Battered // September 2016
st Naan
e The larg
Bread
a piece of the ‘Largest naan bread,’ and I can confirm that it was absolutely delicious!” Hundreds of people attended the event in Toronto and following the certificate presentation the giant flatbread was demolished in just 30 minutes. This is not the first record breaking feat for Loblaw Companies. In February this year, the retailer achieved the record of the Most players in an ice hockey exhibition match in a game that consisted of 433 participants and took place at the Richcraft Sensplex (Ottawa East), in Ottawa, Ontario, Canada. THE LONGEST HOT DOG Who NOVEX S.A. What 203.80 METRE(S) Where PARAGUAYMARIANO ROQUE ALONSO, ASUNCION
Certified
When 15 JULY 2011 The longest hot dog measured 203.80 m (668 ft 7.62 in) and was made by Novex S.A. (Paraguay) at the Expoferia 2011, in Mariano Roque Alonso, Paraguay, on 15 July 2011. The meat, produced by Ochsi, weighed 120 kg (264 lb 8.87 oz). The bun consisted of 100 kg (220 lb 7.39 oz) of flour, 25 litres (5.5 UK gal; 6.6 US gal) of water, 6 kg (13 lb 3.64 oz) yeast, 6 kg (13 lb 3.64 oz) sugar, 5 kg (11 lb 0.36 oz) butter, 2 kg (4 lb 6.54 oz) powdered milk, 2 kg (4 lb 6.54 oz) salt and 1 litre (0.22 UK gal; 0.26 US gal) malt extract. The hot dog and bun were entirely edible. Following the successful record attempt, the hot dog was cut into 2000 portions and distributed to the public. The hot dog was created to be a minimum of 200 m (656 ft 2 in) to commemorate Paraguay’s 200th anniversary as a country (1811-2011).
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Largest hamburger patty Who LORAN GREEN What 2.74 TONNE(S) (METRIC TON) Where UNITED STATES MALTA When 05 SEPTEMBER 1999 Loran Green and Friends of Hi Line Promotions made a burger of pure Montana beef weighing 2.74 tonnes (6,040 lb) at the Sleeping Buffalo Resort at Saco, Montana on 5 September 1999. The hamburger measured 7.32 m (24 ft) in diameter. A crowd of more than 3,500 people gathered to watch the burger cook for about two hours on a specially made 576-square-foot grill. The burger would have cost more than US$7,000 if sold commercially.
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IN FOCUS
September 2016 // Battered
the silver leaf 15 Belmont Rd, Belfast BT4 2AA
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.
an businessm n w o D o C r yea of Earlier this ht over one g u o b s r e ops in East Frank Shiv h s ip h c d n sh a the oldest fi ne Belfast. down the li s th n o m g n Now seve af is boomin le r e v il S e h T cess business at ecret to suc s e th s y a s , and Frank uality, fresh q d o o g is ars over the ye ce. , The local produ lmont Road e B e th n o r over Situated operation fo in n e e b s a unity Silverleaf h local comm e th g in rv e gest 65 years s y for its big d a re g in tt ge and is now . ent in years refurbishm
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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. Q. Are you a hands on owner of the 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. PHOTOS: GLENN GORDAN
IN FOCUS
Battered // September 2016
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the codfather 7 Gibsons Lane, Newtownards, BT23 4LJ
Insight into your business: Opened in 2007, The Cod Father are a family run business. When did you start in the Chip Shop business? 2007 although we have been frying for others before then. Have you won any awards/ratings to date? We have been finalist in the NI Food Awards. What is your biggest challenge in the business to date? Employing the right staff is essential to our business as we like to ensure high standards. What makes you different from other Chip Shops? All our food is battered fresh all day. We insist on only the freshest products and service always. 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?
Yes, for getting new customers and having customer comments social media always proves to be the best way to go.... What’s your top tip to any new Chip Shop opening in the industry today? Learn your trade either by going to the NFFF (previously appeared in Battered Mag) 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. What is your website? http://codfatherchipshop.com/ Mission Statement (on website): Our aim is to give you the very best service and it is only by listening to what you say we can improve our standards. If the service you have received was good then we would like to hear about it. If has not been up to scratch in any way we need to hear about it.Thank you for helping us to be the best we can be We hope you recommend us to others... What Cod Father 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 the best !” 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.” 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!!” www.facebook.com/BatteredMagazine/
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September 2016 // Battered