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Ceres secures listings with Colbecks & Hannah Foods

The full range of Ceres batter and sauce mixes is now available to a larger number of fish and ch... More

Features

30 Minutes With...



...Sav Martignetti, sales rep, Ceres


What’s the biggest risk facing the fish and chip industry in 5-10 years?
Takeaway food is now available from nearly everywhere including petrol stations, supermarkets and pubs, on top of established fast food chains like Subways, Greggs, KFC and McDonald's. This is good for consumer choice but with an abundance of food choice, it will mean fewer visits for the fish and chip shops so as a trade we will have to increase our offering in terms of quality and consistency to win customers over.
 
How did you get into the industry?
When I left school I went to work at Friars Pride. I started filling oil drums, working the warehouse and the forklift and then progressed to a driver, where I often delivered to the London area. I became bakery sales rep and then moved into the fish and chip side. I was at Friars Pride for over 25 years and loved it. Friars Pride is truly a great company which allowed me to move up from within.
 
If you could change jobs with anyone else for the day who would it be?
A Ferarri test driver for the road cars. To drive a £100k car around the Maranello circuit would be exhilarating.
 
What’s your favourite film?
AWOL starring Jean Claude Van Dame. Leaving the French foreign legion to became a street fighter in the United States to help his brother who is in trouble. One of his best films. 
 
What was the first music single you bought?
I think it was Talk Talk, It’s My Life.
 
Do you have a nickname?
Well, actually people call me Sav, but people get me confused for a Cypriot and call me Savvas. But Sav is actually short for Salvatore.
 
What did you want to be as a child?
A long-distance lorry driver. Seeing transporter lorries when I was younger fascinated me.
 
If you could have anyone join your team who would it be?
One of my friends in the industry, but I won't say who.
 
What’s your favourite food? 
I absolutely love all seafood, especially squid with spaghetti.
 
What sports team do you support?
Peterborough United aka The Posh. I was born in this great city and have lived here ever since.
 
If you could meet anyone in the world, dead or alive, who would it be and what would you ask them?
I think it would be Putin. I’ll ask him to forget politics and challenge him to a game of darts and a Carlsberg at my local.
 
If you were Prime Minister for a day what’s the first thing you would do?
Give all motorway police Maseratis to drive so they could catch the bad guys quicker.
 
If you could go back in time what year would you choose?
I would love to go back and to the Victorian times. I think it would make many people today appreciate how much better off we are.
 
Do you have any hobbies?
I love Formula 1 and football, I try to go to as many games as I can. And I also play badminton and do a little running.
 
What question would you like to ask our next “30 minutes with”? 
What do you dislike the most in the fish and chip industry?


Facts

Going gluten free

It’s a growing market but should you - or even could you - add gluten free to your offering?

BATTER THAT

For Christmas 2012, a Birmingham takeaway battered an entire Christmas dinner – turkey, brussel sprouts, stuffing and all.

Archive

Rothley’s on a roll

Switching to a gluten free batter and introducing a number of coeliac friendly products is seeing trade increase on a weekly basis at Rothley Fisheries in Leicestershire

Drywite launches new-look catalogue

Drywite has launched a new 2017/18 catalogue which boasts a modern look as well as a host of brand new products and ideas to help chip shops improve their offering

Procedures make perfect

Quality counts and consistency is king, says Kingfisher's Craig Maw

Job vacancy: Area sales manager, Kerry Group

Kerry Group is looking to recruit an areas sales manager across its foodservice brands, covering the North of England and Scotland

Following best practice safeguards against acrylamide fears

Fish and chip shops following good practice have no cause for concern about levels of acrylamide in the food they serve, says the industry’s leading trade body

Fact-tory finding

As one of the five 2017 Drywite Young Fish Frier of the Year finalists, Elise Boothroyd of Fochabers Fish Bar in Moray, Scotland, had the opportunity to visit the premises of three leading suppliers to the fish and chip shop industry
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