Success in Suffolk

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Ever since Chippy’s in Haverhill, Suffolk, has been in business – 69 years this year – it has been frying in Frymax

Chippy’s is a fifth-generation family business which has seen almost every trend come and go.

Currently in the hands of Glenn Edwards, the takeaway was started by his grandparents in 1955 and had 16 successful years on Haverhill high street before council plans to demolish the site to make way for new buildings forced it to move to new premises a mile away in 1971. Here, Glenn has been joined in the business by his children and grandchildren, bringing back fond memories of when he worked alongside his dad at just 10 years old. 

A busy shop, Chippy’s utilises a high efficiency frying range with the equivalent of nine pans often turning out 90 portions of chips in eight minutes. Consistency is key to the business’s growing popularity, and it is why Glenn has followed in his parents’ footsteps by frying in Frymax palm oil. 

“Over the years, Frymax has not changed and that’s what we look for – a constant product that isn’t going to throw a curve ball up and affect our product,” explains Glenn. 

“We have had reps come in over the years and say, ‘why don’t you try this, it’s as good as Frymax’, but I’ve always turned around and said, ‘no, if it’s not broken, don’t fix it’.”

Glenn not only acknowledges Frymax’s ability to perform at high temperatures as well as its longevity but also praises its neutral taste, stating: “The good thing about using Frymax is our customers are eating fish and chips. They are not tasting the frying medium.”

Over the years, the menu at Chippy’s has expanded to include a range of healthier options such as a scampi salad, veggie burgers and chicken wraps. 

In 2018, Chippy’s was one of only two businesses in the area to receive a Take Out Eat Well Award from the local council in light of its efforts to offer healthier food choices. Under the scheme, Chippy’s was assessed for its use of frying medium with Frymax ticking all the boxes on the basis that it contains no harmful trans fats or hydrogenated oil, no artificial colours, additives or preservatives and is coeliac, vegan and vegetarian friendly. 

So versatile is Frymax that it works across the menu, with Glenn adding: “We even use Frymax for our southern fried chicken, which is cooked under pressure, and it holds up well to that.” 

Glenn also uses Frymax on his mobile fish and chip van. With it being RSPO certified for being 100% sustainably sourced, Glenn is confident he is using the best product available. 

He concludes: “I’ve always said there are three rules to succeeding in business: buy the best equipment, buy the best products and employ the best staff – there’s nothing hard about it.”


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