Birmingham chip shop owner Sukhvinder Dhillon has switched to Frymax for its superior performance
After four decades in the fish and chip industry, Sukhvinder Dhillon knows that quality ingredients are essential. As the owner of two chippies in Birmingham – College Fish Bar and Harleys Fish Bar – he has returned to using Frymax palm oil for frying, citing its superior performance and customer satisfaction.
“I was using Frymax for a very long time, then I stopped and changed to an alternative,” he explains. Realising that was a mistake, he has been back using Frymax for the last year and a half. “I went back to it because Harley’s is a big, busy shop, and I want to give the best to my customers. I believe Frymax is the best.”
Sukhvinder recently standardised operations by switching his second shop, College Fish Bar, to Frymax as well. “I changed College Fish Bar to Frymax a month or so ago as I wanted to tie the two together and give customers the same experience at both,” he says.
For Sukhvinder, oil quality is non-negotiable. “It’s one of the most important parts of serving fish and chips. You can have great potatoes and great fish, but if the oil is not good, it’s all wasted,” he emphasises. “You won’t get a better oil than Frymax.”
He highlights several reasons for his preference, explaining: “It doesn’t smell, there’s no aftertaste, it doesn’t burn and it lasts longer as well.” With his shops consuming 18 blocks of oil weekly, longevity is crucial.
During peak times, Sukhvinder utilises liquid Frymax, explaining: “Frymax is solid, so it takes time to melt. When we are busy on a Friday or Saturday, we don’t have time, so we top up using liquid Frymax as it can be poured straight in. It comes in 10-litre tubs, which are really handy and easy to use. It just speeds everything up.”
Beyond oil, Sukhvinder has embraced modern trends by introducing smashed burgers and planning to install self-serve kiosks at Harleys. “It’s a bigger place, so we have the room, and it just means when customers come in, they can relax and take their time to order, rather than feeling rushed.”
Both takeaways also offer online ordering, with delivery playing a growing role. “UberEats is huge for us,” says Sukhvinder, “especially at College Fish Bar where we just took UberEat’s billionth order: cod, chips, and a battered sausage.”
Despite rising costs, Sukhvinder maintains a focus on quality, commenting: “We charge £10 for regular fish and chips. It is so important to offer quality these days; customers are only going to pay for quality. If you serve nice chips and nice fish, people will come back, and that’s why people come back to us because we use quality products like Frymax.”
Frymax https://frymax.co.uk
