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Going global



As Craig and Nikki continue their campaign to raise the profile of fish and chips, an American TV crew has been at the takeaway to film for a final episode of an East meets West cookery show due to air in the States next year


What happened to November? For us, the beginning of the month saw Nikki and myself being guest friers at the NFFF training school. It is always fantastic to see new enthusiastic people coming into the fish and chip industry. And who knows where it will lead them in their quest for creating amazing fish and chips for their customers. When we bought our shop five years ago we never imagined we would achieve what we have. It excites us to see where the shops of tomorrow will take fish and chips in the future.

Speaking of which, we had the fantastic opportunity to meet the 10 finalists of the 2018 Independent Takeaway Award at a media training day organised by Seafish. We were there to provide support and deliver a presentation about winning the award, but it was also a great opportunity to chat and share our experiences with the finalists. The National Fish & Chip Awards has had an incredible impact on our industry, continually spurring us all on to raise our standards and achieve excellence.




Attending meetings up and down the country as well as running our busy shop is the norm rather than the exception nowadays. Our commitments lead us to Newcastle, Leeds, London, Birmingham and Cornwall. There never seems to be enough time, but it is fantastic to see our industry progressing both in front of, and behind the scenes.

November also saw us picking up another award, a gold medal, at the Free From Eating Out Awards in recognition of our commitment to providing a gluten-free offering and going the extra mile in providing choice and excellent service to those with food intolerances. We are very passionate about providing gluten free fish and chips to our customers with allergies and intolerances, so it is such a delight to see people eating and enjoying fish and chips that ordinarily couldn’t eat them. We really are thrilled to have won the award as we put everything into creating our delicious, sustainable fish and chips. It would be a shame if dietary restrictions prevented customers from eating such a well-loved dish. That’s why we’re passionate about offering a weekly gluten free menu so as many people as possible can tuck into the UK’s favourite takeaway.

The other big news is that Kingfisher will be starring in a US TV cookery show due to air in the States sometime in February.

Chinese-American celebrity chef and host of Simply Ming, Ming Tsai and his team, flew all the way from America and descended on our shop to film the final episode in his 15th season. Chef Ming’s style is to combine East and West cookery forming the basis of his very popular TV cookery show. The full day’s filming took place on a busy Friday but started in the early hours at Brixham fish market where he was able to choose the species of fish he wanted to cook for his version of fish and chips, while we chose seafood from Norway. Later we returned to our shop, we prepared our own style of British fish and chips while Chef Ming created his twist of our popular dish.

The whole experience was thoroughly entertaining and very interesting to see what goes on behind the scenes in producing a successful TV cookery show. It is also another example of fish and chips going global; more proof that everyone really does love fish and chips.
As many are preparing for the festive celebrations, let’s also celebrate our fabulous dish and the people who work hard to achieve it every day.
Nikki and myself wish you all the very best for the coming year.


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