Battered sept oct 2017

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Battered // September/October 2017

PRODUCED FOR CHAMPIONS IN THE FAST FOOD INDUSTRY

BRITS BAFFLED BY FISH

DNA TESTING ON FISH....

NORTHERN IRELAND ARE MOST UNSURE ABOUT BLOATERS....

IS YOUR FRIDAY NIGHT TAKEAWAY THE REEL DEAL!!??

Read the results of a study inside on page 6.

Read the fascinating facts inside on page 7.

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September/October 2017 // Battered

bATTERED

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Shunters in Focus

Sept/Oct 2017

SILVERLEAF

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OUR SPECIAL ANNIVERSARY ISSUE....

There are endless reasons to celebrate fast food in Northern Ireland. As we revel in the endless list of new chips shops and fast food outlets inspiring our taste buds, it’s time to reveal all things take away and sit in.

LAS VEGAS CHIP SHOPS

CHIP DETECTIVE

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In this special anniversary Issue (one year since we re-established Battered), we salute the chefs, producers and fryers who shape this vibrant and dynamic industry. From a culinary perspective, we don’t have a deep-rooted history. Because of this, defining Northern Ireland fast food has been challenging at best. But we are now coming into our own. As our fast food industry becomes better understood and our fryer schools continue to produce top-notch fish fryers with UK awards to compete for, the kitchens of our chip shops will be proudly helmed by local talent who will influence and ignite a local taste sensation for food lovers.

Every year in the UK fast food lovers tuck into 382 million chippy teas from more than 10,000 fish and chip shops. Many of those shops are mobile and already this is recognised by the National Fish & Chip Awards. For the 30th anniversary they are sponsoring the 2018 Best Mobile Fish & Chip

The owner of NI’s Best Fish & Chip Shop, The Dolphin in Co. Tyrone is trying to raise £15k for the Fishermen’s Mission through an epic charity cycle challenge, read Malachy Mallon’s story on Page 14.

Of course, none of this will be possible without the support of Battered’s advertisers... On that note over the last year I would like to personally salute McWhinney’s Sausages, EB Gas Services and Massey for Catering Equipment for their support. Battered would never have been reestablished without you.

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Battered News

12 Best Chips in Las Vegas

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Chip Shop Detective

19/21/30 CodFather / SilverLeaf

our people

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We also covered some of the chip shops that have been brought to our pages over the months with our ‘In Focus’ and ‘Chip Shop Detective’ – more than 12 pages of coverage to keep the tongues wagging...

Also Inside...

26 Chip Shop Detective (more....)

CHIP DETECTIVE

Operator Award.

Read all about in on page 4.

Publisher Jennifer O’Kane Publishing 47 Weavers Meadow, Crumlin.

Co. Antrim.

BT29 4WP Tel: 07756 476082

Shunters Smoke House

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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September/October 2017 // Battered

PUKKA PROUD SPONSORS OF THE NATIONAL FISH & CHIP AWARDS Awards, we’re sponsoring the 2018 Best Mobile Fish & Chip Operator Award. Open to all mobile fish and chip shops (even if you don’t stock Pukka).

The award recognises the very best in the business for everything from menus and style to customer service, supporting the industry and encouraging people to get out and find the most delicious chips around.

Each year, British people tuck into 382 million chippy teas from more than 10,000 fish and chip shops.

Many of those shops are mobile, and whether a classic fryer, a van dressed up like a boombox, or a spaceship-styled chippy called the Starchip Enterprise*, mobile fish and chip shops are known for their creativity, innovation, and puntastic names.

Enter now!

If you run a mobile fish and chip shop of your own, nominate yourself; it’s quick and easy to enter, and it’s a great way to boost staff morale and grow your business.

They’ve got a history, too: back in the Second World War – when fish and chips were among the only foods not to be rationed – it’s said the Minister of Food even sent frying vans around the country to take the nation’s favourite food to evacuees. Today, mobile chippies are surging in popularity, stationed outside bars and clubs, at festivals, and even (believe it or not) at weddings.

2018 Awards So, for the 30th annual National Fish & Chip

Or, if you have a favourite mobile chippy – should that be the van outside your favourite bar or the truck that served supper at your wedding reception – nominate them to enter.

Simply send along a link to the awards and encourage them to submit an entry.

Find everything you need to know about the awards at www.fishandchipawards.com... If you think you already know enough, go ahead and register to enter. Good luck!

KFE LAUNCH NEW SERVICE CONTRACTS AND DIRECT DEBIT OPTION….

When considering which frying range to purchase there should be a number of considerations such as the manufacture quality, technology, performance and efficiency however aftersales and service support are also extremely important.

We at KFE are a company with years of fish and chip experience, not just selling and training but operating our own shops; therefore we understand how imperative it is to supply you with the highest quality equipment and the most customer focused after sales.

We introduced Service www.facebook.com/BatteredMagazine/

Contracts six years ago because our customers wanted to be able to budget for their annual servicing costs. Now, again in response to what our customers would like and offering total confidence in our product we bring to the market Platinum PLUS+ which gives you all the benefits of the Platinum contract PLUS an additional years PARTS AND LABOUR pan warranty on your range.

In the award winning high volume businesses we supply we have proven the unquestionable quality and life span of our pans, but appreciate that quality comes at a price. Now you can

have the peace of mind to know that your contract covers you in the unlikely event of a pan failure allowing you to extend your pan warranty up to 10 years.

To make life simpler KFE have also this month launched a monthly direct debit option

available on the Platinum and Platinum PLUS+ contracts.

At KFE we regularly visit, talk and listen to our customers and respond to their requirements.

To find out more on the terms and conditions you can contact KFE at www.kfeltd.co.uk...

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Battered // September/October 2017

NORTH SEA COD STOCK RAPIDLY IMPROVES AFTER FISH PLACED ON ENDANGERED LIST The population of North Sea cod stocks, that was once disastrously over-fished, is rapidly improving, according to scientists.

In the 1970s the cod catch from the North Sea peaked at 270,000 tonnes per year but after years of over-fishing that figure fell to just 44,000 tonnes in 2006, say the International Council for The Exploration of the Sea [ICES].

But those fears that the population was on the verge of collapse have now been relieved as after the species was placed on the endangered list, the annual catch of cod has risen to around 150,000, according to the ICES. The fishing industry has worked hard to meet regulations imposed to protect fish stocks such as abiding by the quotas on how much can be caught and applying measures to avoid netting young, small fish below breeding age.

Fisheries biologist, York University, Bryce Stewart said: “The common fisheries policy itself was always pretty good but it wasn’t implemented properly, we had rules being broken, we had quotas being set too high, now that it is actually applied properly - it’s working”.

Marine biologists who work with fisherman say it is an example of an EU policy succeeding.

Later this month fisheries watchdog the Marine Stewardship Council is expected to announce

that stocks of cod in the North Sea are finally sustainable.

However despite the species no longer being endangered conservation efforts are still needed.

One challenge facing Brexit will be to draft and enforce regulations similar to the ones already in place.

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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September/October 2017 // Battered

BRITS ALL AT SEA ON OLD FISH NAMES

A study of over 2,000 Brits found many are baffled by traditional fish dishes with over half (54%) not knowing, or incorrectly guessing what a kipper is.

The research conducted for the Marine Stewardship Council (MSC) aims to highlight the vast array of MSC sustainable seafood available in the UK. It shows that despite being avid fish consumers, many are baffled by traditional dishes such as bloaters, Cullen skink, rock salmon and kippers. Coupled with the mistaken belief (41%) that fish labelled as sustainable is more expensive, these findings could mean many are reluctant to sample new species.

There are now over 1,000 MSC labelled sustainable seafood choices including kippers, Coquilles St Jaques and redfish in supermarkets such as Tesco, Sainsbury’s, Lidl, Aldi and Waitrose.

Although many (46%) know that kippers are smoked herring, nearly a third (28%) believe they are smoked mackerel and almost one in 10 (9%) think they are a species of fish. Over a fifth (22%) think that bloaters are a type of puffer fish with only around a third (34%) of the population knowing they are cold-smoked herring.

The traditional Scottish fish soup, Cullen skink, is also unknown to 3 in 5 (61%) of us; in fact, 7% think it’s nothing to do with fish at all. The names are not always helpful: traditional chip shop favourite rock salmon www.facebook.com/BatteredMagazine/

is actually a species of shark although a third of the UK (39%) were convinced it is a type of salmon.

Sustainable seafood on every budget Despite the common misconception that sustainable fish is more expensive, the reality is that MSC labelled sustainable seafood is available at every price point and every budget. Sainsbury’s, Tesco, Waitrose, Lidl and Aldi, in particular, are all going to great lengths to offer more MSC certified fish. The result is a wide sustainable choice to suit all purses.

With over 1,000 MSC certified products available in the UK, consumers can feel confident experimenting with fish, as MSC Programme Director, North East Atlantic, Toby Middleton explains: “With so many different names and terms associated with seafood, it’s not surprising that people find fish confusing. It’s a shame to think this could prevent them trying something new. The good news is that there’s a wide range of MSC labelled fish available in all the major supermarkets. Ranging from the everyday budget fish fingers to the more exotic lobsters and sushi, there’s something to suit every taste and purse. The blue MSC label tells you it was caught sustainably, so you can afford to be adventurous safe in the knowledge it won’t cost the earth.”

Mixed-up millennials Millennials are the most confused when it came to fish facts. Almost a third (31%)

of 18-24 year olds and a quarter (25%) of 25-34 year olds think bloaters are puffer fish and 7% and 3% respectively thought they were fish stuffed with haggis. Around half (57% and 46%) believe rock salmon is a type of salmon and over a quarter (27% and 29%) think kippers are smoked mackerel. Almost a fifth (19% and 17%) think kippers are a species of fish.

Regional variations Wherever we’re from in the UK, we are most likely to know what a kipper is with this being the most correctly identified species throughout the regions. The Welsh, in particular, know they are smoked herring (57%). People from Yorkshire and the Humber are most likely to believe (36%) that they are smoked mackerel.

The North East is the least familiar with rock salmon with only 15% correctly identifying it as a type of shark; 52% believe it is salmon. Unsurprisingly, Scotland is top of the class with 86% knowing that Cullen skink is a type of fish soup in contrast to just over a fifth (23%) of Londoners. Northern Ireland are most unsure about bloaters with just 19% knowing they are cold smoked herring.

Choosing MSC labelled seafood from fisheries, retailers, brands and restaurants guarantees sustainable, traceable methods and helps protect the life in our oceans for generations to come.

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Battered // September/October 2017

DNA TESTING: IS YOUR FRIDAY NIGHT TAKEAWAY THE REEL DEAL?

Fish and chip shops without a Marine Stewardship Council (MSC) certificate are five times more likely to serve the wrong species to their customers according to DNA tests released today. Conducted as part of regular MSC authentication tests, the study revealed fish mislabelling at a rate of just 1.64% in shops with an MSC certificate, compared to over 8% in a parallel sample of the nearest non-certified shops.

George Clark, MSC Senior Commercial Manager for the UK explains, “British consumers are more savvy than ever when it comes to food provenance. They

want to know exactly what is in their food and where it comes from – especially when they’re choosing fish specifically for its environmental credentials.

The DNA results are clear, your Friday night takeaway is far more likely to be the fish you think you’ve bought if it’s MSC labelled. It’ll also be sustainable, responsibly caught and fully traceable.”

DNA tests on MSC products in the past have shown consistently that in most cases (97.8 – 100% of products tested ) the fish purchased is the species it claims to be.

The overall results indicate a marked improvement in mislabelling in the industry.

In 2014, the consumer organisation Which? conducted a study of fish and chip shops in conjunction with the Institute of Global Food Security (IGFS), Queen’s University Belfast. Their Stop Food Fraud campaign, found one in six (16%) fish were

mislabelled. The MSC tests also show that British chippies are far ahead of the global seafood mislabelling rate of 30%.

Professor Chris Elliott, founder of the IGFS, comments, “It’s reassuring that the level of fish mislabelling in the UK is much lower than other reported regions in the world. However, the fact that the MSC certified shops performed so much better is a clear indication of the importance of the programme.

Not only does it help assure customers of the sustainability of their fish but also that they are getting what they’ve paid for.”

DNA testing results The DNA tests were conducted

by SASA laboratory on samples of battered fish from 122 shops in the UK and Ireland, half of which were MSC certified5.

The results showed that five out of the nearby 61 nonMSC shops (8.2%) sampled served fish that differed from

the species advertised. One of them was serving cheaper whiting (Merlangius merlangus) instead of cod (Gadus morhua).

In contrast, only one sample from the 61 MSC certified shops (1.64%) was found to be haddock instead of cod.

The MSC label assures diners that a fish is not only sustainable and fully traceable, but also the species it claims to be5.

Independent DNA testing is a key component in the monitoring of the effectiveness of the MSC programme as a whole.

Fish and chip shops that sell MSC labelled seafood are helping to protect fish supplies for the future by supporting sustainable fishing practices and encouraging other fisheries to reach the MSC standard.

Find out more by visiting www. msc.org...

OLD POUND COIN TO BE WITHDRAWN IN OCTOBER 2017 The legal tender status of the old, round pound coin will be withdrawn on October 15, 2017 – just six months after the introduction of the new dodecagonal coin.

After the new pound coin is introduced on March 28, 2017, there

will be a period of co-circulation, during which both the old and new pound coins will continue to be in circulation, but the old pound coin will gradually be withdrawn.

What can I do with my old pound coin after it is withdrawn from circulation?

After October 15, 2017, businesses will no longer be obliged to accept the old round pound coin but you

will be able to continue to deposit them into accounts at most high street banks.

You will also be able to exchange old pound coins at banks and Post Offices. The Royal Mint advises people to check with banks directly as, it says, “Specific arrangements may vary from bank to bank, including deposit limits”.

The new pound coin has a raft of

features which aim to make it ‘the most secure coin in the world’.

Not only is it 12-sided, but the new pound coin is made of two metals – much like the current £2 coin.

Like a banknote, it has a latent, hologram-esque image imprinted on the metal which can only be seen when the coin is held at different angles to the light. www.facebook.com/BatteredMagazine/

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September/October 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”.

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Battered // September/October 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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September/October 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”

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Battered // September/October 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/

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September/October 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

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Battered // September/October 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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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

15

Battered // September/October 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,

YOUNGSTERS EAT FAST FOOD TWICE A DAY, SURVEY REVEALS One in six youngsters eat fast food twice a day, according to a survey about the nation’s eating habits.

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.

The survey of 5,000 UK adults

by BBC Good Food reveals that while most people eat fast food on average two days a week, 16-20 year olds consume it as frequently as twice a day with pizza their preferred choice. This age group is also the most likely to skip breakfast, while 29% also admit to skipping lunch on most days, if not all.

While the survey reveals takeaway spend is down year on year - just £9.97 this year as opposed to £11.31 in 2015 - the average amount that is spent on eating out in cafés and restaurants has increased from £17.22 per household per week in 2015, to £19.10 this year. London’s spend (£29.07) is 50% higher than the national average, while the Welsh spend the least (£14.87). A quarter of respondents spend nothing at all on meals in restaurants or cafés.

When it comes to what we eat, fish and chips no longer feature in consumers’ top five dishes, instead Sunday roast tops the poll, followed by curry, pizza, pasta and steak and chips.

Similarly, around a quarter of people surveyed spend nothing at lunchtime because they bring their lunch with them, and on average the nation eats a packed lunch three times a week. www.facebook.com/BatteredMagazine/

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September/October 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.”

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Battered // September/October 2017

KFC Announce 100 New Jobs for N.I. the home delivery service in Northern Ireland and further 20 created at the Group’s Head Office in Belfast.

KFC have recently announced they’re rolling out a delivery service in Northern Ireland, creating 100 new jobs.

The Herbert Group have controlled by Northern Ireland businessman Michael Herbert announced the news following £27m of the new funding from Danske Bank.

Of the 100 new jobs being created, 80 of the roles are to support the roll-out of

The home delivery service is slowly being rolled out across Northern Ireland and is currently available from three stores as of last week namely Yorkgate, Ballyhackamore and Boucher Road. It will be rolled out in more stores in the coming months but will not be available at all stores.

The Group has also announced the acquisition of 27 new KFC stores to its growing portfolio in Great Britain and Ireland.

Jason Carlisle, Group Finance Director at The Herbert Group said: “Our latest acquisitions are aligned to the growth

plans for the Group and the store portfolios acquired are a great strategic move for our expanding operations in UK and Ireland.

“We are delighted to be working with Danske Bank and the experience they bring in handling significant corporate financial transactions.

“The expertise, efficiency and commitment the Danske Bank team demonstrated during the refinance was exceptional, and we look forward to working with the Bank as our financial partner.”

Brian Shane, Corporate Banking Manager at Danske Bank said: “Danske Bank has a long term relationship with the Herbert Group via the provision of our market leading cash management & liquidity solutions, and foreign exchange risk management. The firm is well positioned for future growth and with a strong management team in place, the business continues to go from strength to strength.”

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September/October 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.

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Battered // September/October 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/

20

September/October 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.

21

Battered // September/October 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/

22

September/October 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.

Tesco suppliers join forces to tackle global food waste Tesco announces ground-breaking partnerships with suppliers to tackle UN Sustainable Development Goal on food waste.

Speaking at a meeting of Champions, Dave Lewis, CEO, Tesco announced partnership agreements with 24 of its largest food suppliers who will adopt the Sustainable Development Goal to halve food waste by 2030.

The suppliers, who represent over £17bn worth of Tesco sales, will publish food waste data for their own operations within 12 months, and have committed to take the steps needed to reduce food waste in their supply chain as well as innovating to make it easier for consumers to reduce waste in their homes. www.facebook.com/BatteredMagazine/

In addition, Tesco announced its businesses in the Republic of Ireland, Poland, Slovakia, Czech Republic and Hungary have published their food waste data, following four years of publication in the UK. The move builds on Tesco’s commitment to transparency on food waste data to use that information to help reduce food waste in its operations.

Leading food waste campaigner Tristram Stuart welcomed the news outlining Tesco as ‘the world-leading supermarket’ on reporting food waste: “We have been challenging Tesco and other supermarkets on transparent reporting of food waste for years now. This commitment to ensure that supply chain waste is measured and reported makes Tesco the world-leading supermarket on transparent food waste reporting, and represents

a significant step towards meeting the global goal to halve food waste by 2030. It’s time for other businesses to follow suit, and for Tesco, along with the rest of the world’s supermarkets, to demonstrate, if they can, that their businesses are not inherently wasteful.”

In his speech, Mr Lewis said: “Great progress has been made, but the reality is that we need many more companies, countries or cities committing to halve food waste by 2030, measuring and publishing their data and acting on that insight to tackle food waste. I am delighted that many of our major suppliers have taken this important step so we can work in partnership to reduce food waste” The supplier agreement is the first struck between a major retailer and its food suppliers.

23

Battered // September/October 2017

BAD GIRLS STAR VISITS NEMO’S

NEW BOOK FROM 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.

Bad Girls & Emmerdale star Nicole Faraday dropped into Nemo’s at Finaghy for lunch during a recent visit to Belfast.

Nicole, who also starred in the movie Kill Kane with Vinny Jones was in Belfast to do a series of workshops and a cabaret show.

Nicole thoroughly enjoyed her meal at Nemo’s and posed for photos with staff.

She later took to Twitter and tweeted “Delicious scampi and the yummiest milkshake at @ nemosfish in Belfast after my radio interview @Belfast89FM ..”

fecting the ‘tunnel technique’, a safe cutting method which keeps fingers out of the way of the knife’s blade; to mastering mincing, 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.

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.

It features over 90 different cutting techniques – from per-

The new hardback book by Dick is available from Nisbets priced at £14.99.

RESEARCH HIGHLIGHTS THRILLS & SPILLS AT THE DINNER TABLE The average dinner table will endure over 2,400 family meals, 100 roast dinners, 10 Christmas lunches, 132 arguments and 93 ‘bombshell’ revelations, new research reveals.

A study into the eating habits and routines of 2,000 people by fresh pasta maker Giovanni Rana pinpointed the heart of British meal times to reveal the buzz of activity

our tables witness over the years.

The typical table will also endure 1,995 drink spills, 1,160 food stains and play host to 594 homework sessions, the study shows.

It also reveals that on average, Brits sit down to their dinner at 18.24pm and will take one hour four minutes preparing their food, but just 10 minutes to actually clear their plate. They’ll then leave the table after 10 minutes.

The dinner table will also see 1,101 meals

go unfinished, host 259 tantrums and provide comfort for people falling asleep 312 times.

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24

September/October 2017 // Battered

UK’S TOP FIVE YOUNG FISH FRIERS REVEALED...

Named as finalists for the Drywite Young Fish Frier of the Year Award – one of 15 categories in the 2018 National Fish & Chip Awards – the five up-and-coming young friers (in alphabetical order by surname) are: Peter Calvert of Mister C’s in Selby, North Yorkshire Charlie Collins of Frydales in Leicester, East Midlands Magda Ganea of The Real Food Café in Tyndrum, Stirlingshire Andrew Hillier of Harbourside Fish & Chips in Plymouth, Devon Sam Parry of Top Chippy in Conwy, North Wales The five finalists will now go head-tohead as they vie to be crowned the UK’s ‘best young fish frier’ at the ‘Oscars’ of the fish and chip industry.

The UK’s top five young fish friers have been revealed as part of the 30th anniversary National Fish & Chip Awards, organised by Seafish.

The Drywite Young Fish Frier of the Year Award was developed to encourage the fish and chip industry’s younger employees* to nurture and expand their skills to become expert friers and positive role models for the next generation.

To get to this stage and secure a place as a finalist, the young friers have faced a rigorous judging process, undergoing exam questionnaires and in-depth telephone interviews conducted by senior industry experts. They also received a skills based assessment and personal interview during a comprehensive judging day at the National Federation of Fish Friers (NFFF) Training School in Leeds, West Yorkshire.

Kelvin Lee, Managing Director at Drywite Ltd, comments: “I spent two thoroughly enjoyable days at NFFF headquarters, helping to judge 10 extremely talented young friers in the semi-final of the competition.”

The winner of the Drywite Young Fish Frier of the Year Award will be announced at The National Fish & Chip Awards’ 30th anniversary ceremony in London on 25 January 2018.

UK’S TOP 10 FISH AND CHIP SHOPS ANNOUNCED Following the latest round of judging, 10 businesses have been shortlisted for the Fish and Chip Shop of the Year Award, one of 15 categories in the 2018 National Fish & Chip Awards. The 10 shops, representing the best of the best of British fish and chips, will now compete in a final judging stage with hopes to be crowned the nation’s number one shop.

Hailing from across the UK *, the 10 finalists in what are considered to be the ‘Oscars’ of the fish and chip industry are: Cromars Classic Fish & Chips in St Andrews, Fife (Scotland) Penaluna’s Famous Fish & Chips in Hirwaun, Rhonda Cynon Taff (Wales) The Dolphin Takeaway in Dungannon, County Tyrone (Northern Ireland) Millers Fish & Chips in Haxby, North Yorkshire (North East England) Fylde Fish Bar in Southport, Merseyside (North West England) The Golden Carp Chippy in Redditch, Worcestershire (Midlands) Burton Road Chippy in Lincoln, Lincolnshire (Eastern England) www.facebook.com/BatteredMagazine/

Henley’s of Wivenhoe in Wivenhoe, Colchester (London & South East England) Captain’s Fish and Chips in Hoddesdon, Hertfordshire (Central & Southern England) Harbourside Fish & Chips in Plymouth, Devon (South & West England) To make this final stage of the competition, the 10 shops have had their frying skills put to the test as well as being assessed against a variety of judging criteria, including menu development and innovation, sustainable sourcing policies, staff training processes and marketing activity. Judges also made unannounced visits to shop premises to undertake full business audits and additional appraisal of the fish and chips and level of customer service that were on offer.

The 10 regional winners will now progress to the final stage of judging to be held in London in January 2018.

Marcus Coleman, Chief Executive at Seafish, added: “The Fish and Chip

Shop of the Year Award is one of the highest honours a fish and chip business can receive, and it is renowned for its competitive nature rewarding only the best of the best in the industry.”

Speaking of their success in last year’s awards, reigning champions Nikki Mutton and Craig Maw of Kingfisher Fish & Chips in Plympton, Plymouth, Devon, added: “We were absolutely elated when we won the title of best fish and chip shop as part of the 2017 National Fish & Chip Awards.

We’ve been so busy serving our brilliant customers that we’ve actually had to hire more than 10 new members of staff since winning the title in January.”

The 10 UK finalists will now go on an expenses paid study trip to Norway, courtesy of sponsors the Norwegian Seafood Council.

For more information visit www. fishandchipawards.com or follow @ FishnChipAwards #FishnChipAwards.

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Battered // September/October 2017

Battered&Fried

The hard working staff at Battered had their taste of a deep fried Mars Bar recently and liked the Scottish delicacy so much we thought we would investigate other things that you could drop into a fryer.

DEEP FRIED MARS BAR

DEEP FRIED MEAT BALLS

Ingredients 1 Mars bars or 1 Milky Way bar 1 cup plain flour 1/2 cup cornflour 1 pinch baking soda milk or beer oil (for deep frying) Prep Time: 5 mins Total Time: 10 mins

Directions:

• Chill the chocolate bar by keeping it in the fridge, but don’t freeze it.

• Mix the flours and bicarbonate of soda (baking soda) together.

• Add milk (traditional) or beer (which gives a lighter result) until you get a batter with the consistency of thin cream.

• Heat the oil until a small piece of bread will brown in a few seconds, but don’t allow to smoke.

• Remove wrapper from chilled chocolate bar.

• Coat completely in batter.

• Carefully lower into hot oil and fry until golden brown.

Serve, with ice cream or french fries, if you’re so inclined.

FRIED PEANUT BUTTER AND BANANA SANDWICH

Ingredients 1 lb of ground beef. ¼ cup of grated cheese.

1 tablespoon of oregano.

Dash of garlic powder.

Dash of onion powder. ½ cup of breadcrumbs.

1 tablespoon of parsley.

2 medium eggs.

Directions: • Combine all of the ingredients.

• Form the mixture into balls.

• Coat a large skillet with non-stick olive oil spray.

Fry meatballs for 10 minutes or until brown.

DEEP-FRIED BEER

Ingredients 1 Peanut Butter & Banana Sandwich 1 cup flour 1 cup milk 2 Tbsp vinegar 1/2 Tsp. Salt 1 Tbsp Vegetable Oil 1 Tsp. Baking Powder Oil for deep-frying • Make your sandwich. Heat the oil in a deep skillet to 350 degrees.

• In a large bowl, sift together the flour, salt and baking powder.

• Add the oil, milk, and vinegar and whisk together until just smooth.

A chef in Texas has created what he claims is the world’s first recipe for deep-fried beer.

The beer is placed inside a pocket of salty, pretzel-like dough and then dunked in oil at 375 degrees for about 20 seconds, a short enough time for the confection to remain alcoholic.

• Completely submerge your sandwich in the batter and then go right When diners take a bite the hot beer mixes with the dough in what into the hot oil. This shouldn’t take very long if your oil is hot enough. is claimed to be a delicious taste sensation.

• Just about 1 minute per side. Flip gently. Remove from oil and drain.

• Cut in half and sprinkle with powdered sugar.

Inventor Mark Zable said it had taken him three years to come up with the cooking method and a patent for the process is pending.

He declined to say whether any special ingredients were involved.

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September/October 2017 // Battered

CHIP SHOP DETECTIVE

The Battered Magazine Chip Detective continued on his travels to bring us more food reviews from the chip shop industry....

This month our secret spy has also travelled to the BT5, BT6, BT11 and BT27 postcode areas

Spences Pastie

Spence’s

Beersbridge Road, Belfast Our first visit took our secret shopper to Spence’s Chip Shop.

Hidden away in East Belfast, Spence’s always seems to be extremely busy and is a good old fashioned Chip Shop – they have wrap your order in newspaper!

As well as the takeaway they also have a sit down restaurant area with lovely old fashioned booths. The staff are very friendly and seem very popular with the customers. The fish supper here costs £5.70 and the fish is cooked in golden crispy batter and is delicious but there did seem to be more batter than fish! We also heard that Spence’s are famous for their pasties, so we had to try one! Now, if we were judging on pastie suppers www.facebook.com/BatteredMagazine/

then I think Spence’s would win, I think it was the best pastie ever, full of flavour and very tasty.

Fish 3/5 Chips 5/5 Shop 5/5 Staff 5/5 Value For Money 5/5 Overall Score 23/25 What their customers say on Social Media: Best Pastie!

“Ordered lunch for a birthday treat in the office, everyone loved the fish and the pastie was the best I have tasted in a long time”.

Kay Belfast Proper Food “Haven’t been here in nearly 20years & the charm still hasn’t changed. The food is top notch!

I had the best pastie supper in a long time & even the kids polished of their meal in no time. The staff are excellent & interacted with the kids. Can’t wait for my next visit”.

Elaune Best chips ever “My parents have been going here for over 50 years and my brothers and I have been going from we were small. I defy anyone to say these are not the best fish and chips in Northern Ireland”, Lou45 Best Plaice!

This is an authentic chippy with sit in booths as well as carry out available. It is spotlessly clean with cheery staff. They serve the best chips I have eaten anywhere (as I’m not a chip fan) and the pasties & fish are delicious too. Handy to park on street outside”,. itsPauline

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Battered // September/October 2017

Sams Fish and Chip Shop 25 Sloan Street, Lisburn, BT27 5AG

A fairly new chip shop in Lisburn and this one didn’t disappoint at all! It was well worth the wait as the fish was cooked from fresh.

This was the biggest fish that we have experienced this month and well worth the price of £6.40 for the massive fish supper that I couldn’t finish it. The staff are extremely friendly and good at doing their marketing telling customers about their new App where you can place orders. I also hear that they give away free sausages on Mondays, Tuesdays and Wednesdays. The Beef & Bird Burger also caught our eye which consists of Home made Chicken Fillet, 4oz Rangeland Beef burger With bacon, onion rings, mushrooms, cheese, salad and sauce of your choice. Including their recommend a pepper sauce dip. I will

be back to try this!

Fish 5/5 Chips 5/5 Shop 4/5 Staff 5/5 Value For Money 5/5 Overall Score 24/25

What their customers say on Social Media: “Amazing portions. Spotlessly clean. Amazing food and well worth your while. The staff are so lovely and kind - customer service at its best. It’s sit in or take away. A must stop if you’re in the area... Or even if you’re not!” Holly Graham “I have had food from Sams several occasions now and I would highly recommend.

Good food, friendly staff and very clean. I would recommend the chicken burger”, Trisha Greer.

“A great plaice for a hip chip.

I have been to Sam’s three times now and on each occasion I have been delighted with the food’s quality, the price charged for it, how it was presented and how much enjoyment it gave me. The staff are friendly, pleasant and obviously well trained. The restaurant is clean and offers excellent ambience (which is free!) I get about our 6 counties quite a bit and this restaurant is now my favourite sit in for a supper supper. I have no hesitation recommending Sam’s - I cod you not!”, Bobby Campbell “Fantastic food- just what Lisburn needed a really good quality Fish & Chip shop.

Fish batter is to die for, scampi is great and chips were awesome. Definitely have the battered mushrooms they were amazing.” Anna Clugson www.facebook.com/BatteredMagazine/

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September/October 2017 // Battered

CHIP SHOP DETECTIVE

Kelstar

133 Andersontown Road, Belfast BT11 9BU Our next visit was to the Kelstar Gourmet Fish & Chips Bar on Belfast’s Andersonstown Road.

This restaurant and take-away has a very extensive menu and is as famous for their Pizza’s as they are for good old fish and chips. The fish supper was very nice but I didn’t feel that it was worth £7.40, the dearest one this month. The shop is clean and bright and the staff are very friendly. One thing that did disappoint was that when we went to pay it was cash only, they had no facility to take cards. We also noticed the 26 inch pizza which we might be back to try soon. www.facebook.com/BatteredMagazine/

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: Filling the belly “Not the first time I’ve eaten here but the most recent and still got the same great food and friendly service as the first visit,would recommend to everyone. I’ve had breakfasts and dinners there and it’s mouth watering everytime”.

Davy D Very nice.

“Very filling and the deals are very good especially if you want to

feed your family for not as much as other places in the area do it.

Pizzas are the highlight of the show personally, cheesy and great toppings”. Orlz_C Food great and friendly staff “Popped in to break our shopping trip in West Belfast. A delightful lunch of fish and chips for the daughter and burger and chips for me. Huge portions and served with tea, bread and butter. Great staff who seemed to enjoy serving the public”. JuliaK So enjoyable “Lovely lunch, food was well cooked and presented and staff were very pleasant, friendly and helpful. Pepper sauce particularly good”. JoanFrancesca

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Battered // September/October 2017

CHIP SHOP DETECTIVE

Sea Fry

70 Knockbreda Road, Belfast BT6 0JB Our final stop this month was to The Sea Fry on Belfast’s Knockbreda Road. This is a lovely clean Chip Shop and everything is cooked fresh but the portions seemed to be very small. A fish supper will set you back £6.00.

Fish 3/5 Chips 3/5 Shop 3/5 Staff 2/5 Value For Money 3/5 Overall Score 14/25

What their customer’s say on Social Media: Late evening “Visited this local chip shop for a carry out because it was late and we were too tired to cook. Very good quality and plenty of chips with the fish and chicken breast suppers. Very clean and friendly service”. Bernie S Truly Scrumptious “If you are looking for a great chip shop go to The Sea Fry. Staff are friendly and food is the best, you can now ring ahead to make your order, and it’s ready by the time you arrive. The owners have

at times donated their sales on the night to their charity abroad which is commendable. Give them a visit well worth it” Christine D A chippy that’s been there for 40 years “I good family chip shop with a good variety of food on the take away menu It also opens at lunchtime but you can’t sit in” PhilipG22 Close to home “We grew up around the corner from the Sea Fry. I worked in it at the age of 13 and so did my grandmother and other family members.....Always visit when we visit back home love it” Diane R www.facebook.com/BatteredMagazine/

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IN FOCUS

September/October 2017 // Battered

Shunters Chip Shop and Smokehouse

By ROBIN ELLIOTT

Shunters Chip Shop and Smokehouse is located at 12B Dublin Road, Antrim. They have a wide ranging menu that includes Fish & Chips, Homemade Burgers, Ribs & Chicken, Suppers and much more.

Shunters owner Laura Evans took over the Chip Shop in February 2016 and since then her business has gone from strength to strength. Laura used to work in her father’s Chip Shop from the age of 15 and Laura tells us that she couldn’t have achieved her success without the help and support of her Dad. Battered Magazine caught up with Laura to find out more about Shunters.

Is there much competition in the town of Antrim?

There is quite a lot. We have about four chip shops near by.

Have you won any Awards?

We won the Antrim Town Best Takeaway Award in February 2017.

How many staff do you employ?

10 staff.

Who are your top suppliers?

Express Foods & Golden Glen.

What is the most expensive item on your menu?

The Smoke House pork and rib combo dinners. This is pulled pork, half a rack of ribs, a dip or BBQ beans, creamy or tangy www.facebook.com/BatteredMagazine/

coleslaw with chips or French fries.

What is the most popular item on your menu?

Our Fish Supper. The fish is good! Only myself, my Dad and Cathy knows what way we do it. No one else is allowed to know and no one else has ever been shown how we do our batter. Consistency is so important, you have to get the same quality of food no matter who is on.

Do you find Social Media a useful Marketing tool?

Yes, especially with our younger customers but I do think that our social media reaches people of all ages.

What piece of advice would you give someone who is thinking of opening a Chip Shop?

You think that it’s going to be easy but it’s ten times harder. You have to be prepared and have some good advice. If I didn’t have advice from my father I would have been lost from the start. I have worked in a chippy from the age of 15 but I still learned so much in the first few months of having my own business. You have to take the stress and pressure.

What is the best piece of advice that your father gave you?

If you wouldn’t eat it don’t serve it!

What the customers say on Social Media

Caroline Lavery: “Amazing! We travel from Ballyclare to get a take away from here!! It’s well worth the travel. Absolutely fantastic food and there’s something here to suit everyones tastebuds!! The customer service and cleanliness is phenomenal. I would highly recommend this chip shop to anyone! “ Lyndseylou89 “Myself and partner always choose this chippy when we feel like one. It’s the best chip shop in Antrim and the food is excellent. Staff are polite and it’s always busy. One small niggle is it does shut early at the weekends.”

Jamesmca “Came across Shunters by accident and so glad we did. The food was really good and the service is second to none with very friendly staff who make you feel right at home. If you are in the area call in you won’t be disappointed. Jim, Susan & Kealan.”

Ksbrownutah “We were staying at the Ballyrobin Country Lodge and came here because of their smokehouse menu. We weren’t disappointed. The pulled pork sandwich was mahoosive and delicious. Prices were excellent. Dinner and pudding for £6, can’t complain”.

Battered // September/October 2017

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September/October 2017 // Battered