FRY MAY22

FRY MAY22

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

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www.frymagazine.com THE UK’S NO.1 MAGAZINE TO THE FISH FRYING & FAST FOOD TRADE MAY 2022 www.tquality.co.uk 0330 1243707

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23/02/202

The Class of ’88

By the late 1980’s the British public’s food tastes had become cosmopolitan with considerable growth in Indian and Chinese takeaway’s and gourmet food ranges in supermarkets. Nevertheless Fish and Chips still remained the Nation’s favourite takeaway with the Class of ‘88 numbering around 15,000 shops. They were attracting a more diverse range of customers who were paying around £1.60 - £2.00 for medium cod and chips. Greaseproof paper was introduced and newspaper for wrapping phased out on hygiene grounds. A BSE outbreak also resulted in many shops switching from animal fats to vegetable oils for frying.

By 1988, Frymax was still the number one brand. It was exactly the same product as on launch with no additions or modifications and remained pure white palm which is additive free, contains no hydrogenated oil and less than 1% trans fats. Frymax guaranteed consistently good results and long lasting performance without deterioration in quality and had become firmly established as the Fryers Favourite.

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

CONTENTS

MAY 2022

A positive month This month the industry has benefited from some fantastic PR opportunities, which have helped shine a positive light in what continues to be a challenging time. It was great to see five shops have a prime time TV slot as they battled it out in BBC2’s Britain’s Top Takeaways earlier this month. Despite being competitors for the programme, it was clear that they all had a real appreciation for each other, their food and their style. Back for its seventh year is National Fish & Chip Day. Being marked by takeaways and restaurants across the UK, shops will turn red, white and blue for the occasion. And there’s still much to look foward to, not least The T.Quality Fish Frying & Fast Food Show on 12th June at Warwickshire Event Centre, where visitors can win a pallet of Frypure Plus 20 palm oil worth £1,000 and a full Epos system courtesy of PanaEpos. Read our Show Preview starting on p11 to find out more!

CONTACT US:

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FISH FRYING & FAST FOOD Show Preview 11

what’s new

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NEWS

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

PUBLISHER: Reece Head T: 07917 821 015 E: [email protected] EDITOR: Helen Edmonds T: 07515 691090 E: [email protected]

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shop focus

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chicken

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big interview

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MANAGING DIRECTOR: Andy Pybus

PRINTED IN THE UK

Rising stars 29 EXPERT EYE

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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.

30 MINUTES WITH

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UNSUNG HERO 33 SPOTLIGHT

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EDITOR’S ATICLE

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FRY MAGAZINE - MAY 2022

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INDUSTRY NEWS 05.22

CONSUMER SPEND ON TAKEAWAYS DROPS AS LIVING COSTS RISE

Spending on takeaways and nights out fell in April compared to March as rising prices being to lead to changes in consumer behaviour. According to new figures by Barclaycard, which sees nearly half of the nation’s credit and debit card transactions, spending on fast food and takeaways fell from 79.6% to 77.9%. Spend in bars, pubs, and clubs was also down from 41.7% to 39.2%. The proportion of Brits feeling concerned about the impact of higher household bills on their finances remained high at 90%. However, despite this backdrop of increasing prices, shoppers’ confidence in their ability to spend on non-essential items currently remains steady at 52%. Consumer card spending grew 18.1% in April compared to the same period in 2019 – the highest uplift since October 2021 – with the travel sector seeing its best month since before the pandemic.

SIMPSONS & HIRD’S JOINT WINNERS OF BRITAIN’S TOP TAKEAWAYS

Two fish and chip shops shared the title of Britain’s Top Takeaway in the new BBC Two TV show which aired earlier this month. Simpsons in Cheltenham and Hird’s Family Fisheries in Huddersfield were crowned joint winners during the hour-long programme presented by Sarah Cox and comedian Darren Harriot. The episode, the first of an eight-part series, also featured Tony’s Chippy in Glasgow, Chris’s Fish and Chips in Leicestershire, and Posh Fish and Chips in Cardiff. All five chippies were tasked with cooking a range of fish and chip shop staples which were then delivered to local families to eat, rate and score from the comfort of their dining table or sofa. Simpsons and Hird’s Family Fisheries scored the highest, tying on 23 points. Bonny Ritchie, who worked alongside senior manager Vic Pockett, created a menu of traditional fish and chips, tofish and chips, frickles and halloumi. She comments: ”I’m over the moon at the result because we were up against some great fish and chip shops, some of them we had heard of and some of them we hadn’t. We went into it as the only Fish & Chip Shop of the Year winners so it felt like there was a lot of pressure on us to perform.” With no rumblers to peel potatoes, only tabletop fryers and no hot holding, the contestants were put through their paces, with Bonny adding: “We had a great time filming it, but my it was hard! Watching me and Vic hand peel potatoes with nothing but a bucket and a funnel was utterly hilarious! “We had an order for a boxing club of about 10 portions, which obviously when you’re at a chip shop is nothing. But when you have tiny little fryers and no hot holding, it was tough!” Having the opportunity to highlight fish and chips through the BBC was rewarding said Bonny, adding: “Hopefully it highlights that fish and chips is a great industry to be in and that we are not all against each other. We all got on so well and got to try each other’s food at the end, which was really nice because fish and chips is so variable. Tony’s in Scotland did breadcrumbed fish, and the guys from Posh Fish & Chips did lobster. It was so different to what we would normally do so it was nice for us to see that. “I hope the show has a really positive impact.” Adam Hird, owner of Hird’s Family Fisheries, worked with daughter Amber to cook up a menu that included a haddock goujon butty, halloumi fries, dirty chips and a vegan pie. Equally pleased with the result, he said: “To be joint winners is outstanding, I couldn’t be happier because we’ve always done things slightly differently to your regular fish and chip shop so to be recognised for that is an amazing feeling. It was even better doing the show with my daughter, it’s a lifetime memory. She is just a star, she’s such a lovely girl and she works so hard. “It was great meeting everyone else too, Strad and Gina from Chris’s, and we made really good friends with Hugh and William from Scotland, they were absolute stars. I think we’re all winners to be able to work in that environment.” During the 13 hours of filming, Adam and Amber could be seen making a pie from scratch in 30 minutes, mixing up their secret recipe batter and hand peeling potatoes. Adam adds: “It’s still a bit surreal because we filmed it in July last year so it’s been a long wait for it to be shown. I’m looking forward to seeing what impact it will have on trade. It’s difficult times for the industry at the moment, it’s certainly something I’ve never experienced in the ten years I’ve owned the shop. I think this will be really good for the industry and, hopefully, we’ll have a few busy weeks.”

KFE NAMED FINALIST IN FOOTPRINT AWARDS 2022 Range supplier KFE has made the shortlist for the Sustainable Catering Equipment Manufacturer category at the Footprint Awards 2022. The award recognises companies demonstrating innovation in the design and development of more sustainable, energy efficient, catering equipment. Kiremko frying ranges are said to be the most energy efficient on the market at 94%, resulting in savings of up to 50% compared to traditional frying ranges. KFE will be joined at the awards by Deep Blue Restaurants, a finalist in the Waste Prevention & Waste Management Award, and Synergy Grill Technology, which made the shortlist for the Energy Efficiency Award. The awards take place on Thursday 9th June. F sh frying Fast Food Show & Sunday 12th June 2022

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FRY MAGAZINE - MAY 2022

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INDUSTRY NEWS 05.22

LONDON COMPANY LOOKING TO RECRUIT TAKEAWAY TESTERS

A London-based company is advertising for a team of takeaway testers on a month-long contract with a salary of £1,000. The vacancy, being offered by online building supplier Materials Market, hopes to discover what the best fast food options are for tradespeople on the go. There are six positions available and the role will require candidates to test 20 of the UK’s favourite fast food meals for either breakfast or lunch, including Greggs sausage roll and omelette egg breakfast baguette, McDonald’s large Big Mac meal and a footlong Subway Meatball. After each meal the taste testers will be required to log how they feel, monitoring levels of fullness, energy, productivity, sluggishness and overall satisfaction. This will be repeated again two and four hours after eating. The advert reads: “In trade jobs you’re physically put to work and as a result, burn lots of calories, so a substantial meal is a necessity to keep you full, satisfied and energised throughout the working day. Therefore we’re really excited to launch this experiment, working with our team of testers, along with a nutritionist, to discover what the best fast food options out there are.”

**SHOP FOR SALE** RIDGEWAY FISH BAR, ST ALBANS, HERTFORDSHIRE - LEASEHOLD - Newly refurbed shop to a very high standard, all equipment brand new including a new high efficiency 4 pan frying range. - Fantastic location, car parking for 120 plus cars. Three double bedroom accommodation included (separate entrance). - Turnover £9,000 per week (mainly staff run). Very short opening hours Wednesday to Saturday 12-2pm and 4-9pm. - In house deliveries Fridays only. Very small amount of business on Just Eat and Uber (their drivers). Please contact 07590 120233 to discuss further.

EMPLOYEES WORKING LONGER TO KEEP HOSPITALITY DOORS OPEN Hospitality employees are working around six hours a week longer than before the pandemic as the sector works to tackle the recruitment crisis, new figures show. Analysis of real-time >Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48

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