What's New

Plus20 palm oil offers 20% longer fry life

T. Quality has launched a new palm oil which it claims can last 20% longer than standard palm, re... More

Features

JB’s chooses Henry Nuttall and Vito combo



Having been an engineer for the Ministry of Defence for 42 years, Phil Berry was taught to measure the success of any project against three key performance indicators (KPIs) — cost, quality and delivery.


So when it came to installing a new three pan Henry Nuttall counter range at his fish and chip takeaway, JB’s in Poole, Phil was only too pleased to say it met all these objectives, adding: “Nuttalls met it in its entirety. The range was within budget, the quality is second to none and it was delivered in the time frame required.”

The range, which was custom built to meet the specific dimensions of Phil’s takeaway, was required after a pan fire left his previous range beyond repair. With Phil having only taken over the shop 15 months prior, he took the opportunity to totally renovate the shop at the same time. He comments: “We bought the business as a going concern and, although it was doing ok, I saw it had potential to do more. It also needed a bit of updating so I had it all re-wired and re-plumbed, had new ceilings and graphics put in as well as white metro brick tiles and seating. We’ve got our mission statement over the range which reinforces our commitment to quality and, I have to say, it’s now a pleasure to fry in.”



As well as including three large 760mm pans, the range features a griddle at one end for burgers, fish and halloumi, curved glass heated cabinets, the shop’s logo laser cut into the front panel, and plenty of counter space for serving staff.

Phil adds: “The range is easy to use, it’s ergonomic, it’s efficient, it’s easy to clean, it looks state-of-the-art and the recovery time is really quick. I honestly can’t fault it.”

With the shop selling a lot of products coated in Japanese panko breadcrumbs, Phil also opted for a Vito filtration system to keep his rapeseed oil in prime condition. One of the first fish and chip shops to opt for this combination, Phil comments: “It’s so easy to filter the oil now. I can be sitting cutting fish, I just lift the unit in to the pan at cooking temperature and an alarm will sound after a four minute cycle to tell me it's finished. I just lift out the filter, put it in the next pan and walk away to carry on with cutting my fish. It’s efficient, it’s clean and it saves me time, all of which make my life easier.”

To mark the reopening of JB’s, Phil organised a launch day which was attended by the local town crier and which included free prosecco for everyone ordering food. Phil adds: “Trade has gone really, really well. I was thinking about retiring but this has given me a new lease of life!”
Henry Nuttall 01909 560 808 www.henrynuttall.co.uk

Facts

SPOILED OIL

Oil should never be heated above 205°C (400°F) or it will spoil more rapidly

KEEPING CLEAN

Oil should be filtered daily to remove the small pieces of charred food which might accumulate

Archive

Zan Fish Wholesale helps Lincoln chippy find its niche

Toby Drewry and Lee Myers have turned around the fortunes of West End Fish Bar in Lincoln with the help of Zan Fish Wholesale

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

Boiling over

The price of fats and oils is rising across the board, but what’s causing it and what can friers do to minimise the impact on their business

Bristol chippy catches on to Plus20 palm oil

Since switching to Plus20 Palm Oil from T.Quality, Catch 22 is seeing a host of benefits including a better tasting product and a longer fry life

Nortech sends chip shop owners to New York

Fish and chip shop owner Gill Metcalfe is looking forward to a return visit to New York after winning a trip courtesy of Nortech Foods and Superior Beef Dripping
<< Newer
2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11
Older >>