FRY April 2022

FRY April 2022

www.frymagazine.com THE UK’S NO.1 MAGAZINE TO THE FISH FRYING & FAST FOOD TRADE APRIL 2022

The Class of ’22

The Class of ’22 number around 10,500 Fish and Chip shops in the UK. The last few years have proved difficult with increasing competition, Covid restrictions and inflation in energy and food prices. Nevertheless, many in the industry have proved resilient with new initiatives to increase access and distribution. Fish and Chips still remain the Nation’s favourite meal and exceptionally good value. Frymax remains the brand leading cooking oil in the UK, a title it has now held

for over 65 years. Why ? Because we have been producing the same product without additions and modifications for all this time resulting in the same delicious results. Frymax is pure white premium palm which is additive free, contains no hydrogenated oil and less than one percent trans fats. As befits the brand leader, Frymax has recognised the need for economic fairness and is sourced from approved, certified production units and is 100% sustainable and traceable.

RSPO-2-0677-16-100-00

For information, advice, or customer support material please contact ADM Trading (UK) Limited. e-mail: [email protected] www.frymax.co.uk Frymax – In a Class of its Own

APRIL 2022 CONTENTS

Fish and chips, a great value meal This month has seen a raft of further challenges hit the industry as VAT went back up to 20%, National Insurance increased, energy prices were ramped up and the Budget, well there was very little help in there for small businesses. But we have to remain positive, even though times are tough, and make the most of the opportunities that we have ahead of us. National Fish & Chip Day on 27th May is a fantastic day to shine a spotlight on our national dish so let’s stop banging the drum about how expensive it’s going to get and change the narrative to what a great value meal it still represents. Make changes, put up your prices if you need to but also think about adding a smaller portion, pushing your high profit menu items or adding something new.

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Fry Magazine Limited 196 Pettswood Road, Orpington, Kent BR5 1LG

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Fry Magazine Ltd does not assume and hereby disclaims any liability to any person for any loss or damage caused by errors or omissions in the materials contained herein, regardless of whether such error results from negligence, accident or any other cause whatsoever.

Editor’s article

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30 MINUTES WITH

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spotlight

33 fry awards coverage

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INDUSTRY NEWS 04.22

WIN A FULL EPOS SYSTEM AT THIS YEAR’S T.QUALITY EXHIBITION The T.Quality Fish Frying & Fast Show is attracting more and more new exhibitors each week, the latest companies to sign up include fish supplier Kirwin Brothers and epos provider PanaEpos. Kirwin Brothers processes in excess of 8,000 tonnes of fish annually focussing predominantly on fresh, frozen and smoked cod and haddock in fillets and portions. Come and meet the team and see how they can help your business. PanaEpos, meanwhile, will be demonstrating its self serve kiosks, menu boards, EPOS systems and delivery app. Plus, everyone that tries out the delivery app on the day will be entered into a draw to win a complete EPOS system along with programming, installation and support for a full year! Other exciting developments include the new Edge frying range which will be available to view on the Florigo stand, the latest range of biodegradeable packaging from Ask Packaging, as well as tasty street food including marinated chicken, breads and sauces from first time exhibitor Theo’s Food. Sean Savage, sales and marketing director for T.Quality, says: “We are now only two months away from the Fish Frying & Fast Food Show and the entire T.Quality team are excited to have the chance to meet up once again with existing customers as well as potential new once. “It is vitally important that we use this opportunity to further engage with our customers through our sales managers and suppliers to help navigate through a challenging operating environment. “As your foodservice solution of choice, we look forward to welcoming you on Sunday 12th June at the Warwickshire Event Centre in Leamington Spa! “Be sure to follow the T.Quality social media pages and Fry Magazine to learn more about what offers we will have available close to the date.” Register for your free tickets at www.tqualityfastfoodshow.com

BBC NEWS HIGHLIGHTS INCREASING COSTS

Did you spot Mark Robson from Particularly Good Potatoes in Wooler, chatting to BBC business editor Simon Jack on the BBC News last month? They were talking about the increasing costs of fertiliser, fuel and electricity and the impact it’s having on the price of fish and chips across the country. Watch it on BBC iPlayer.

MP LODGES EARLY DAY MOTION AFTER SHOP WINS 50 BEST AWARD A fish and chip shop in North Ayrshire, Scotland, has had an Early Day Motion lodged with parliament in recognition of being named one of the UK’s 50 Best Fish & Chip Takeaways for a third year running. The Fish Works in Largs has been put forward for the motion by Patricia Gibson MP for North Ayrshire and Arran. Early Day Motions allow MPs to draw the attention of parliament to a particular event to cause and pay tribute to that success in the constituency they represent. In a letter congratulating owners Tiffany and Ross Irvin on being named in Fry Magazine’s Top 50 Takeaway Awards for the third year in a row, the MP said: “I was delighted to hear of this achievement and wish to express my congratulations to you and your staff for your outstanding efforts this year, particular as I know the last two years have been extremely difficult for small businesses such as your own. “In recognition of this achievement and the hard work and dedication of all involved, I have lodged the enclosed Early Day Motion at Westminster.” Tiffany and Ross opened the takeaway on the promenade in 2017 and although both were locals they were newcomers to the trade. They have not only built up a busy business but also successfully integrated it within the local community, sponsoring the junior football team, organising regular beach cleans and supporting local charities. On hearing the news that their shop had been put forward for an Early Day Motion, Tiffany said: “We arrived home on and saw the letter from the House of Commons and didn’t know what it could be. We couldn’t believe it when we read it, I didn’t even know it was possible but our shop is going to be talked about in Westminster! “To be recognised for our contribution to the community in such a way is just fantastic, we were all on a high that Friday evening.” Being named one of the UK’s 50 Best Fish & Chip Takeaways was particularly meaningful this year said Tiffany, adding: “It’s been a hard couple of years to get through. We were just finding our feet when Covid hit and we needed to adjust everything, the layout of the shop, how we serve our customers, we had to introduce click and collect and delivery. Winning the Fry Award shows that even though we’ve had to change most of the way we operate, we still produce the same output consistently.” Thanking her team for their part in winning a Fry Award and the subsequent Early Day Motion, Tiffany added: “We’ve got a great team here and this is so rewarding for them. At the end of a busy shift when I say ‘come on let’s go and do a beach clean’, it’s sometimes the last thing they want to do, but they do it because they are proud to be part of the local community. For them to have their efforts recognised has given them a boost too.”

F sh frying Fast Food Show & Sunday 12th June 2022

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F sh frying Fast Food Show & Sunday 12th June 2022

FREE PARKING FREE ADMISSION Special Offers & Discounts Frying Ranges & Equipment Shop

REGISTER NOW FOR FREE www.tqualityfastfoodshow.com

www.tquality.co.uk

0330 1243707

INDUSTRY NEWS 04.22

88% OF HOSPITALITY STAFF THINK THE USE OF TECHNOLOGY IN THE WORKPLACE NEEDS TO IMPROVE, BECOMING MORE WIDESPREAD AND BETTER IMPLEMENTED, ACCORDING TO A SURVEY BY HARRI AND CGA.

WINTERHALTER SEARCHES FOR THE UK’S TOP KITCHEN PORTER

Commercial dishwasher and glass washing expert Winterhalter is resuming its search for Kitchen Porter of the Year after a two year break. Celebrating the vital contribution that they make in professional kitchens across the UK, the company says with so many people in hospitality’s top jobs starting as KPs it’s become one of the most popular foodservice industry awards. Along with the kudos of being KP of the Year, the winner will receive a trophy, £1,000 cash, a brand new Winterhalter warewasher and a dinner for family and friends at a restaurant in their area. Two runners up will also receive cash prizes. In addition, every single KP nominated gets an exclusive KP of the Year apron in a presentation tin. To nominate your KP, simply fill out a short questionnaire at www.kpoftheyear. com. Closing date for entries is 29th July.

AMITY WINS SMALL BUSINESS AWARD FOR E-COMMERCE GROWTH

Amity Fish Company has been named Digital/E-commerce Business of the Year at the Scotland FSB (Federation of Small Businesses) Small Business Awards. The Peterhead seafood supplier was recognised for the high level of growth the e-commerce side of the business has generated in the two years since it launched in response to Covid. The national lockdown saw 90% of Amity’s business disappear as the hospitality sector closed overnight. Faced with shuttering up to ride out the storm or changing direction, it made the decision very quickly to pivot the business and start supplying homes across the UK. Expecting this service to last a couple of months, it’s now an extremely successful online enterprise selling directly to the public and businesses across the UK. Amity managing director Jimmy Buchan was presented with the award at a ceremony at Edinburgh’s Waldorf Astoria where he said: “We just landed a big catch!” “This is the result of a dedicated and hard-working teamworking together. We are thrilled to be shortlisted, never mind winners.” Amity had also been shortlisted for Micro Business of the Year.

T.QUALITY HEADS TO SCOTLAND AS IT ACQUIRES MORRISONS FOODSERVICE

T.Quality has acquired Glasgow-based Morrisons Foodservice in what it calls "a game changer" for the business. The acquisition will see Morrisons Foodservice operate as a T.Quality division in Scotland, enabling the wholesaler to deliver to the whole of the country. It is part of T.Quality’s ongoing investment in its delivery network to help it cope with increasing demand and will aid in the development of new product ranges, allowing increased product availability. Mike Crees, managing director of T.Quality, said: “We are delighted to be able to finally announce the acquisition of Morrisons Foodservice. "We will be opening a new depot in the coming months, however, we will be immediately working from the current Morrisons site on Earl Haig Road in Glasgow "The acquisition of Morrisons Foodservice is a game changer for how we will operate in Scotland and really is an exciting opportunity for T.Quality. "We will be able to add further capacity to our operation which will see us deliver to the whole of Scotland but will also help to enhance customer service levels with increased delivery dates. "We look forward to working with everyone at Morrisons from current employees to customers and suppliers.” T.Quality operates 10 branches, in Swindon, Bovey Tracey, Darlington, Avonmouth, Swansea, Peterborough, Birmingham, Leeds, Bridlington and Staplehurst, with an 11th outlet opening in the coming weeks in Portsmouth.

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BLEND 30 Batter Mix

To celebrate 30 years of trading we have produced this special batter mix Blend 30. We have been passionate about making batter mix for over 50 years and in this Blend 30 we have used all of our expertise and skill to produce a product that is the best of the best. This celebration blend is the ultimate product for crispness, increased holding time and quality.

We hope you love it as much as we do. Leonard & Sylvia Middleton

• A unique blend of flours • Fries extra crispy with a light golden colour • Designed to sit longer in the holding cabinet • Ideal for take-away, restaurant and delivery

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INDUSTRY NEWS 04.22 NORFOLK SHOP TO TRIAL A FOUR-DAY WORKING WEEK

GOOD FISH GUIDE SHOWS CONCERN OVER MONKFISH, SKATE AND RAYS Monkfish from the North Sea and the west of Scotland is now a Fish to Avoid while herring and sardines join the Best Choice list in the Marine Conservation Society’s updated Good Fish Guide. The guide shows consumers and businesses which seafood options are the most sustainable by using a simple traffic light system. Green is the Best Choice, amber is OK to eat but improvements are needed, and red indicates Fish to Avoid. A restaurant favourite, monkfish caught in the North Sea and the west of Scotland, has moved from amber onto the Fish to Avoid list. Monkfish numbers in this area have declined from a peak in 2017 to the lowest since 2013. Monkfish isn’t completely off the menu, however. In contrast, populations in the south west UK are among the biggest on record. If Celtic Sea monkfish isn’t available, it can easily be replaced in recipes for a more sustainable firm white fish such as hake. There is still concern about most skates and rays, which are poorly managed in most places and vulnerable to overfishing, resulting in no green rated options and only a few amber rated. Brown crab and lobster were also reviewed with the only Best Choice options being Shetland brown crab and Jersey lobster, both of which are MSC-certified. There had been concerns about herring from the North Sea, as populations had been in decline since 2017. However, this seems to be slowing down, and the latest science shows that the population is a healthy size. It therefore makes the Best Choice list. Sardines caught off the south and southwest coasts of the UK have also joined the Best Choice list due to new science showing healthy population levels. Tuna, one of the nation’s favourite tinned fish, remained largely unchanged. Tuna has mixed ratings depending on where and how it is caught, so the advice is to always check the Good Fish Guide. Generally, the best options are albacore and skipjack caught by pole and line or troll. Queen scallops moved off the Fish to Avoid list and are now amber rated while scampi and langoustine stay an OK choice if trawled, or Best Choice if pot caught. POPPIES FOUNDER PAT ‘POP’S NEWLAND DIES London-based fish and chip shop chain Poppies has announced the sad news that their founder, Pat ‘Pops’ Newland, has passed away. The announcement was made on the company’s social media pages on April 4th, in which staff said they were “heartbroken” at the news. A born-and-bred Eastender, Pops’ career started in 1952 when, aged 11, he got a job on Roman Road cutting up old newspapers to wrap fish and chips in. He opened his first Poppies in Spitalfields before expanding to Soho and Camden. Staff described him as a legendary figure in the community who took immense joy in meeting people everyday, sharing stories of his life with locals and customers from all walks of life. On social media, staff said: “It was always Pat’s dream to open his very own shop to sell the greatest fish and chips in London - that Poppies is known not just in London but all over the world was a source of immense pride to him, and we hope to continue his legacy and make him proud everyday. “Pat’s cheeky and charming personality will be dearly missed by all and never forgotten.”

Platten’s Fish & Chips in Wells-next-the-Sea, Norfolk, is taking part in a national trial of a four-day working week. The restaurant and takeaway, which employs up to 50 staff during its peak summer months, starts the pilot in June with staff dropping from 40 hours a week to 32 hours while getting paid exactly the same amount of money. Manager Luke Platten hopes the move will bring about a better work-life balance for staff and, in turn, improve productivity and customer service. “It’s a fantastic opportunity to be part of the pilot scheme,” says Luke. “It demonstrates to the team howmuch we value them and gives us an opportunity to have a good shot at a work-life balance.” Luke was inspired after reading The 4 Day Week , in which author Andrew Barnes conducted an experiment in his own business in New Zealand that found staff are only productive for around 2.5 hours out of their day. “We thought if we could incentivise and challenge our staff to think differently and change the way they do things to be more productive in the day, in return what we’ll do is give them back free time.” Platten’s has joined the pilot scheme, run by 4 Day Week Global, having introduced a similar initiative last year in which staff moved to a two day on, two day off shift pattern to help protect teams working through Covid. Luke comments: “The team was absolutely blown away by it because suddenly in the middle of August in a coastal resort they were getting time off at the weekends to go to BBQs or spend time with their families. So when this trial came up we jumped at the opportunity to be part of it. “Obviously we are a seven day a week business, so we can’t give everyone Friday, Saturday and Sunday off, but what we’ll do as of June is say you’re currently doing four 10 hour days, we’re going to pay you exactly the same but do eight hours a day.” Luke is confident the trial will have a positive impact on his business, even in light of a raft of price increases. He adds: “We have been asked how on earth can we give away more when we are getting price increases from every direction. But our stance on that is, yes, prices are going up but customers are still looking for value for money. What we’re doing is offering a better customer experience because we’re more efficient and our staff are happier. We’re based on making memories at Platten’s and this is a real opportunity to pull it all together for us. “If our staff have a good work-life balance, we’ll benefit from that.” It is hoped the initiative will also help improve recruitment and retention within the business, with Luke adding: “A lot of people have moved away from hospitality because it has had a bad reputation and I think companies do have to look at different ways of encouraging people back into the industry. It is really enjoyable if the right structure and support are in place. “As a local employer, we’re really looking forward to giving this a shot and we hope it opens up more opportunities for more local people to come and join our team.”

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BIG INTERVIEW

In line with new government legislation, Rockfish has brought calorie counts to its nine sites along the SouthWest coast of England. We speak with owner Mitch Tonks about the process and the impact he feels it will have on consumer behaviour

How did you feel initially about the prospect of calorie counting your entire menu? Luckily for us, it was a simpler job than we had anticipated and we’re intrigued to see how it guides people’s choices and to learn how many people are counting their calories when eating out. For some people, eating out is a regular occurrence and for others, a weekly or monthly treat so it will be really interesting to see what effect it has on Rockfish customers and the way they order. I think they’ll all be pleasantly surprised by how healthy the majority of our menu is. What information have you had to display and how are you displaying it? We are displaying the calorific content of each dish as a whole next to the description

on the menu highlighted in colour so it’s easy to spot in kcal. Our menu is simple and you choose a piece of fish and how you would like it cooked, served with chips or salad on the side. Depending on what you choose it’s very easy to eat healthily at Rockfish, for example choosing a Dover sole (230kcal) and house salad (135 kcal) is only 355 calories. Chips are 420kcal so ordering Dover sole and chips is still a great choice at 650kcals which is perfectly acceptable for a main meal calorie content. Specials on the menu for less than 30 days are exempt, has that helped? Yes, that has as we offer a large range of different species of fish depending on what’s landed off the boats that day so you can choose a dish from our regular

main menu which is available every day (and kcal amounts are provided) and in addition to this you get a choice from the daily landings at Brixham quayside. Your server marks down the availability on your tablecloth and talks through the fresh sustainable seafood that’s landed that day and how we can cook it for you, for example, Dover sole, monkfish, lobster, brill, John Dory, sea bass and lots more. As this fish is subject to daily change we can’t provide the calorie content of the daily landings but we have a rough idea and most seafood is super healthy and low in calories. Some of the oily fish like tinned sardines, for example, are higher in calories but they’re omega-3 oils and marinated in olive oil so are healthier, good fats.

Cod: 430 calories

Chips: 420 calories

Mushy peas: 80 calories

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Seasonal Brixham Wild Caught fish & Shellfish We will mark the tablecloth with today’s availability & prices

BIG INTERVIEW BASS: 220 Kcal from the Brixham market & our own boat, Rockfisher. Please ask for our allergens & calorie menu to find out more about our sauces served with your fish.

Luscious, slightly oily, creamy white flesh. The skin goes really crispy when grilled. BRILL: 160 Kcal A flat fish with firmer flesh than lemon sole. Highly prized & really delicious. DRESSED CRAB: 925 Kcal The claw meat is really sweet & the brown meat is rich & salty like the sea. DOVER SOLE: 230 Kcal Regarded as one of the best fish in the sea. The meat is firm & silky with a delicate, delicious flavour. GURNARD FILLET: 240 Kcal Soft & luxurious, hake is a really juicy fish. The meat is white with a soft creamy texture. JOHN DORY: 190 Kcal Firm white flesh with an elegant texture & a slight taste of seaweed. LEMON SOLE: 200 Kcal Soft, small white flakes of fish with a lovely soft texture. Delicious grilled on the bone. LING: 200 Kcal A member of the cod family, ling is a lean, white, large flaked fish with a medium firm texture. DEVON LOBSTER: 470 Kcal The meat is firm, sweet & there can be nothing more celebratory than lobster! MACKEREL: 785 Kcal One of the seafood coasts gems, full of good oils, tasty & really good for you. MONKFISH: 250 Kcal Firm & meaty, often described as having a lobster-like texture. MUSSELS: 1095 Kcal Local mussels steamed with white wine, bay, garlic & parsley. OYSTERS: 45 Kcal Portland Pearl oysters are delicious, a real taste of the sea. PLAICE: 200 Kcal A soft ivory white fish with a juicy fine texture & slightly peppery taste. RAY WING: 130 Kcal Always cooked on the bone which is soft & gelatinous. The meat is silky, juicy & sweet. RED MULLET: 280 Kcal Small white flakes, tender & juicy, one of the best eating fish in the sea. The skin has a shellfish like flavour. SARDINES: 620 Kcal A summer fish which is dense, rich & oily. Gains tremendous flavour from being chargrilled. TURBOT: 225 Kcal Caught in deep water, nice & firm, slightly oily, with a wonderful taste. HAKE: 150 Kcal A huge, majestic fish often called the king of fish. A steak from this fish is firm, wonderful & very juicy. WHITING: 200 Kcal This member of the cod family has delicate small white flakes & a delicious savoury flavour.

Welcome

Appetisers Anchovy Mayonnaise & Sourdough 563 Kcal

Salads

4.50

House 135 Kcal

2.95

Green Olives from Seville 60 Kcal

Romaine, tomato, onion & cucumber with herb dressing

As Churchill once said “In victory you deserve it, in defeat you need it”, this elegant champagne is from one of the smaller houses in Epernay which produces super Champagne Champagne is a great start to any meal £7.95 a glass

2.50

Sweet Chilli Peppers 50 Kcal

Feta 270 Kcal

2.50

4.95

Tomato, cucumber, red onion, green pepper, olive & feta

Starters

Romaine & Parmesan 295 Kcal

MAIN Courses Served with a mixed salad (135 Kcal) or unlimited chips (420 Kcal per cup) & complimentary still or sparkling water

3.95

with garlic dressing

Roasted Half Shell Scallops

Sides

12.95

652 Kcal

Roasted in the shell with loads of garlic & breadcrumbs

Crisp Fried Salt & Pepper Brixham ‘Calamari’

Curried Mushy Peas 95 Kcal

9.95

2.50

Chargrilled

Lobster &

Grilled Rockfish Fillets with Lime Pickle Butter

250 Kcal Crispy cuttlefish, sprinkled with a fragrant mix of peppercorns & sea salt, served with Singapore sauce Rockfish Tinned British Fish Enjoy some of our finest seafood caught at its best, prepared & tinned by hand into something magical. Served from the tin with sourdough, red onion, rocket salad & our own pickled relish Mount’s Bay Sardines 521 Kcal 8.95 Lyme Bay Mussels 513 Kcal 9.95 Mackerel Fillets 518 Kcal 10.95 Brixham Calamari 472 Kcal 11.95 Rockfish Tinned British Fish Selection to Share 1180 Kcal Sardines, Mussels & Mackerel served from the tin with sourdough, red onion, rocket salad & our own pickled relish for two people £13 per person Half Dozen Wild Caught Garlic Prawns 434 Kcal 12.95 Caught off the Argentinian coast these prawns have a deep rich flavour, cooked on the plancha & served smothered with garlic butter Half Pint of Norwegian Prawns 230 Kcal 7.95

29.95

18.95

Created at Rockfish, our mushy peas topped with Mr Sandhu’s curry sauce & fresh coriander - a must!

18.95

Rockfish Grill Prime Tristan Island Rock lobster tail & a fillet of Rockfish simply grilled with garlic butter. A delicious plate of MSC approved seafood! 395 Kcal

Brixham Calamari Whole cuttlefish chargrilled & finished with lemon, garlic, parsley & olive oil 290 Kcal

Full of flavour & perfect for a true Rockfish experience. Grilled with a delicious butter, made from salted limes, spices, lime juice & coriander 395 Kcal

Mushy Peas 80 Kcal

2.50

Spinach with Garlic 195 Kcal

3.95

De Devon Vanilla Ice C Made from luxurious D Served with chocolate (3 or strawberry sauce (275 Homemade Dessert Freshly made each day Fisherman’s Coffee Freshly brewed coffee w Disaronno & double cre

Mr Sandhu’s Curry Sauce 75 Kcal

2.50

Fresh Cut Chips 420 Kcal We use the best local potatoes

2.95

Prime Cod Fillet 17.95 We use a special thick cut of prime cod loin prepared daily from only the largest fish, crisp fried in our Rockfish batter with house made tartare sauce & pickles 430 Kcal

Line Caught Haddock Fillet A prime whole fresh fillet fried with the skin on for maximum juiciness & flavour , served with homemade tartare sauce & pickles 575 Kcal

Brixham Hake

18.95

15.95

Our local hake is a sustainability success story. Crisp fried in our batter & served with homemade tartare sauce & pickles 500 Kcal

Anchovy Mayonnaise 315 Kcal

2.50

Sourdough Bread with Sea-salted Butter 433 Kcal

3.50

Jalapeño Tartare 195 Kcal

1.75

Rockfish Tartare sauce spiked with Jalapeño

Burgers Served with a mixed salad (135 Kcal) or unlimited chips (420 Kcal per cup) & complimentary still or sparkling water

This menu is accredited by Coeliac UK. Processes and training are in place to ensure that meals on the menu are all available gluten free. Be aware that our kitchen handle a range of allergens therefore there is a risk of cross contamination. For allergies & dietary requirements please ask your server for our allergens menu or see our website therockfish.co.uk gluten Free

Caught in ice cold Arctic waters, these prawns are delicious & sweet. They are the best we’ve ever tasted, served shell-on with cocktail sauce Crisp Fried Baltic Whitebait & Aioli 425 Kcal Wonderfully flavoured juicy whitebait, fried crisp & served with aioli & lemon Crisp Fried Salt & Pepper Halloumi 550 Kcal

We also send fresh the Brixham quays to find out more...

Bombay Veg Burger 555 Kcal 15.95 Pulses, spices & vegetables made in house, fried & served in a soft bun with curry mayo, fresh slaw & garlic dressing

Souvlaki Chicken 875 Kcal Chicken breast rubbed with spices, chargrilled & served in a soft roll with fresh greek style slaw, lemon & aioli

15.95

7.95

7.95 Halloumi fried crisp & dressed with a fragrant mix of three different peppercorns. Served with sriracha mayonnaise

We have highlighted dishes on the menu that are either caught in the South West or MSC approved Adults need around 2000 kcal per day. Calorie count is calculated per dish without chips or salad or the sauce. Seafood is a source of Omega-3 fatty acid

How have you gone about analysing the calorie content and what has it involved? It was straightforward for us and not as complicated as you would think as our menu and cooking methods are so traditional and our ingredients are fresh and very simple - fresh grilled or fried fish with chips and salad. There were 40 items for our current menu that we had to nutritionally analyse and fortunately we were able to do this in- house thanks to our health and safety team at Rockfish. Have you learnt anything from this process and have you changed anything as a result? There were actually no surprises for us. We know our ingredients and their provenance and the way we cook is uncomplicated. We have always exercised portion control and traditional methods. It was all straightforward which was wonderful. Traditional fish and chips is

the highest calorie dish on the menu but I don’t think there are any surprises there! How will you manage this going forward in terms of ensuring the information is up-to-date? It’s already all part of the processes we already have in place for our seasonal menu changes in spring and winter which we undertake for our allergens menu so again, it’s all plain sailing. Do you think it is a positive move and would you like to see it extended to all of hospitality?

Yes from a health perspective absolutely, it’s very important to be educated on what we eat and for restaurants to be transparent on calorie content. If you’re on a calorie-controlled diet this information is so valuable as you can eat out very healthily and still enjoy wholesome, fresh delicious dishes that are filling yet still low in calories. On the flip side of that for many people, eating out might be their weekly treat and it’s sometimes a pleasure to let go a bit and not spend the evening analysing the science behind the menu, so each to their own. Everything in moderation!

“ For some people, eating out is a regular occurrence and for others, a weekly or monthly treat so it will be really interesting to see what effect it has on Rockfish customers and the way they order.”

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WHAT’S NEW Shmoo adds Bubblegum flavour to it popular thickshake range Milkshake package provider Shmoo has just launched a brand new flavour of its on-the-go thick shakes, Bubblegum This fruity flavour is a fantastic addition for summer and joins seven other delicious flavours in the range. To celebrate its launch, Allied Drinks is giving away a free tub (worth £32) when friers purchase a Shmoo Starter Kit &Mixer from £320. The offer is limited to the first 50 orders so be quick! View the package at www.ads-coffee-supplies.co.uk/collections/shmoo-packages/ products/shmoo-starter-kit-mixer. Allied Drinks System 0800 44 22 99 www.ads-coffee-supplies.co.uk

Vegan chicken strips “unrivalled” says Meadow Vale

Meadow Vale says that its new Original Vegan Chick’n Strips come so close to the real thing that operators won’t believe it’s not chicken! Made from pea protein to deliver a succulent and meaty bite, Meadow Vale’s Original Vegan Chick’n Strips have been created to meet

the current surge in demand for high quality meat and dairy alternatives in the foodservice industry. It has taken the product development team sometime to create a vegan product that meets the company’s demanding quality standards, but managing director

Nigel O’Donnell believes it’s been worth the wait. He comments: “Feedback from our wholesalers and end- users has been fantastic. Our product analysis and customer testing has shown the quality of the Original Vegan Chick’n Strip is unrivalled.” Hand cut and coated in Meadow Vale’s signature batter, the Chick’n Strips help save time, waste and money by offering quick cook times in a variety of methods, straight from the freezer. What’s more, the strips are said to perform great when hot held; the coating will stay crunchy for longer while the core stays succulent for up to two hours, perfect for shops offering takeaway and delivery. Meadow Vale Foods 01978 666 100 www.meadowvalefoods.co.uk

KTC launches heavy duty frying oil that blends

palm and rapeseed

KTC Edibles has launched Super Southern Fry – a new,

high performance, heavy duty frying oil designed for fast food outlets, in particular chicken shops. Super Southern Fry is a blend of responsibly sourced, RSPO certified segregated palm oil and palm stearin, and rapeseed oil. It is designed to fry for longer between oil changes, cutting oil use, reducing waste and saving money. Gary Lewis, head of business development for oils and fats at KTC, adds: “In terms of performance, the neutral flavour profile of the blend lets the ingredients speak for themselves, so friers can deliver consistently crispy and delicious food for longer and at a competitive price point.” Super Southern Fry is the latest addition to KTC’s growing Super Hi-Fry range of sustainably sourced, long life vegetable frying oils. The range also includes Super Hi-Fry for medium duty frying and Super Plus Hi-Fry for heavy duty use. KTC Edibles 0121 505 9200 www.ktcoilsandfats.co.uk

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SHOP FOCUS

Having been named one of the UK’s 50 Best Fish & Chip Takeaways, Murray Morrison is eager to push his busy shop, The Garioch Fish Bar in Inverurie, Aberdeenshire, even further

One man’s loss is another man’s gain, so the saying goes, and that is certainly true for Murray Morrison. First delivering fresh fish to The Garioch Fish Bar 25 years ago, the Scotsman decided to swap selling fish for frying it when he bought the chippy in 1997. “The Ashvale moved into Inverurie and they had just won Fish & Chip Shop of the Year in 1993. The owner panicked and sold. I thought if you turn out a good product then you’ll still be busy enough,” says an unperturbed Murray. And he was right, The Garioch has got busier year-on-year with its extensive menu of fresh Scottish haddock, locally sourced pies and puddings, jacket potatoes and salads. It’s also cemented itself into the local community with gestures that include providing over 600 free kids meals to parents struggling during lockdown and standing hundreds of locals a free fish supper when storm Eunice left them without power for five days.

via a screen in the window. It’s somewhat similar to what Argos has so you get a number and when the order is complete we hit the till to say it’s ready and it will display in the window.” Rising costs With rising inflation and difficulties getting the large haddocks his customers are used to, Murray has had to implement a number of changes to the menu. He’s introduced a smaller size haddock at a lower price as an alternative for those feeling the pinch but he’s also increased prices by 10%. While his haddock and chips are still around £8.50, he’s keeping a close eye on the shops around him, with some already just shy of the £10 mark. “I’ve absorbed the price for the best part of the year but coupled with packaging, the gas, electric, wages and every ingredient going up I’ve had to put prices up or I would have been standing there like a busy fool,” he says. “I do think we’re close to reaching a

As with many chippies, Covid has increased the shop’s turnover with the introduction of click and collect and delivery. But with the world returning to normal and customers coming back into the shop, Murray is now faced with the problem of sustaining that increase while avoiding a queue building in the shop. “Deliveries are about a seventh of our business and then click and collect is about 50%. The shop has never been as busy as it is right now but the problem is somebody just turning up and saying can I get five fish suppers, they can’t see that there may be another 30 orders ahead of them what with deliveries and click and collect.” During Covid, Murray invested in a pager system and people waited for their food in their cars, but it wasn’t cut out for the volume of sales The Garioch was doing so Murray is considering an alternative solution. “I’m looking at a new ordering system that I can link through my till and that works

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SHOP FOCUS

threshold where customers just won’t pay any more though.” An incident happened three years ago which had a major impact on the business: Murray fell on a golf course, breaking three ribs. Unable to run the shop, he brought in his then 19-year-old son Glen into the business and taught him as much as he could from the sidelines. “It was the most painful experience of my life, but it was a blessing in disguise,” reflects Murray. “He’s still with me now and he’s been brilliant. He started changing little things where he just wanted everything perfect every time and it’s really pushed the business on. Where he’s 22, he’s of that era where he understands social media, apps, ordering online. He’s continually posting videos on social media and we’ve gone from zero to 3,000 followers. He’s pushing, pushing, pushing all the time.” Another aspect that’s moved the business forward is five successive years of entering the Fry Awards and coming close but not quite making the Top 50 Fish & Chip Takeaways. Using past reports to improve each year, the chippy scored an impressive 95% last year, but it still wasn’t quite high enough so Murray enlisted the help of two industry veterans to

see if he could glean any additional advice. As a result, Murray tweaked the length of time he cooks the fish and the period he leaves it to drain, and he’s also embraced blanching and finishing chips rather than cooking straight through. “What a difference those two things have made,” says Murray. “The fish went from going slightly soggy to just being really crispy and the chips are perfect, fluffy on the inside and crispy on the outside.” A place on the list It didn’t go unnoticed by this year’s Fry Awards’ mystery diner who scored the shop 98%, securing The Garioch a place on the list. “It was fantastic to win and it has just pushed us on again,” says Murray. “As soon as I got the e-mail through to say we had won, we put it on social media and it went crazy. Then it was in the press and was pinging up all over the place. It got to the point on the Friday and Saturday after the announcement that we could hardly cope. We had so many people at the door, the phone was ringing, the web was going, Just Eat was going, people were ordering to collect. It jumped that extra percentage that it meant we were probably understaffed! Since then, we’ve been significantly up.” With the award finally in the bag, Murray is keen to push further. He’s looking to embrace staff training and gain the NFFF

Quality Award, he’s hoping to take on an apprentice to train up as a frier and he’s looking at expanding the menu. “Now we twice fry the chips we’re looking at adding value to them and doing loaded fries and seasoned fries, it’s what the younger folk are after. We fry in beef dripping so we’re also looking at having another fryer for vegetable oil so that we can cater for vegetarians. “It’s all about how we can slightly vary the menu to open ourselves up to new markets.”

During Covid, Murray, son Glen and two staff, Melissa and Beccy, worked 156 days in a row!

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H I G H Q U A L I T Y WH O L E S A L E F I S H S U P P L I E R S



              
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TECHNOLOGY

Adding a self-service kiosk to your shop is a great way to simplify ordering and improve efficiency, but what do you need to know if you’re considering purchasing one?

For the majority of customers these days, using technology to order food is a given. Therefore, adding a self-serve kiosk isn’t the great leap of faith it was once viewed as. By putting customers in charge of their own ordering you’re not only reducing wait times and taking more orders - according to Flipdish its kiosks can process up to three orders per minute at busy times - you’re also improving staff productivity by freeing them up to focus on service and sales. What’s more, most operators see an increase in the average order value when customers use a kiosk - Flipdish customers report an uplift of up to 31% - which means the technology could very quickly pay for itself. So what do you need to bear in mind? Firstly, the cost of the units. A few years back the average cost of a kiosk was around £7,000, making it only really an option for the larger chain restaurants. However, as demand has risen, hardware manufacturers have been able to bring the price down. Jason Bailey, sales manager at PanaEpos, comments: “We are now able to offer them fully installed and programmed for around £2,500 which makes them more accessible for an independent.

out and doing demonstrations and showing the software and how it works and performs.” Next, consider the kind of kiosk you want. Whether this is a countertop, a wall-mounted, a free-standing floor mounted, a double-sided or an external vandal proof model will very much depend on the space available. Either way, think about where to position your chosen unit. Paul Goodgame, managing director at The Chesterford Group, discovered recently how much of an impact this has on how often they are used and their earning potential at his Churchill’s and Fish ‘n’ Chick’n sites. Paul comments: “Whilst self-serve kiosks have worked well for us, out of ten we’ve rolled out there are a couple that haven’t worked in sites that are busy because they have to be in high visual areas. As you walk in the door you want them to be disruptive so it’s the first thing the customer sees, but you have to balance that up with making sure that a family of four standing in front of the screen doesn’t disturb the flow of your normal customers queuing up at the counter.” To get the most from a screen or kiosk, Carl Harris, managing director of Gardiff Epos, says it’s important that it works seamlessly with

Consequently, over the last three years, our kiosk installs have doubled year-on-year.” If cash flow is looking tight or you just want to reduce the initial outlay it’s also worth asking if the manufacturer offers a lease option as most do. You also need to bear in mind the quality of the hardware and the software you are purchasing and don’t assume they are all the same. Steve Luicuex, sales director at Epos Ready, comments: “You want good functionality and reliability so that it delivers on quick service, that’s the whole point of using kiosks, you want it fast so that customers don’t get frustrated and join the queue for the counter. Good hardware running reliable operating systems is key so ask what kind of warrantees it comes with and how do you know this will last you a long time?” When it comes to software, you want something advanced, that can offer features such as upselling to boost customer spend, and that further down the line can continue to be added to so you can keep driving business through these units. Steve adds: “Spend some time getting to know the manufacturer and the technology. The one thing we insist on is going

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