By switching its frying medium to P100, Tasty Plaice has improved the quality of its food and extended the lifespan of its oil by an additional day
In 2022, Jackson Yuen and his wife took over Tasty Plaice, a busy high-street takeaway in the Southampton town of Woolston. Catering to a mix of regular customers and passing trade, it’s a traditional chippy that offers the usual fare, plus burgers and deep-fried treats like Mars Bars, Snickers, and fritters. Additionally, Tasty Plaice provides a delivery service and a convenient click-and-collect option for its customers.
The first shop Jackson has owned, he is certainly no newbie, having built up extensive knowledge from working in his family’s fish and chip shops since he was 13.
With the shop busy and enjoying a good reputation, Jackson was hesitant to change anything at first.
He comments: “We didn’t want to rock the boat and change the current recipe in case customers didn’t like it, so we followed what the previous owners were doing for about a year.”
During this time Jackson and his wife were not satisfied with the quality of the frying medium which was giving off an unpleasant odour and tainting the fish.
“I took my wife to my mum’s shop where they have always used P100. There was no odour and when she tried the fish she noticed how different the batter tasted.”
That was nine months ago, and Tasty Plaice has been using P100 sustainable palm oil ever since. “Before, because we had just started, we didn’t want to change anything compared to what the previous owner did, but I know now that was a mistake. In looking for ways to improve, we found that P100 was the way to go.
“We had several customers at the time say, ‘your fish tastes better, have you changed something?’ and we said, ‘yes our oil’.”
In addition to improving the quality of its fish and chips, P100 has also brought about cost savings by offering a longer fry life.
“We found P100 oil lasts longer,” explains Jackson. “We were changing our oil every five days, but with P100 we’ve managed to expand the oil life by one more day to six days. That was not the reason for changing, the reason was the quality and the fact P100 had no odour to it, but extending the life of our oil is definitely a plus.”
A newfound confidence to make changes has seen Jackson invest in an oil filter machine which has further extended the oil life. “That has increased our oil life by two more days. We have gone from five days to six, and now to eight days.”
With the focus now on improving other aspects of the business, Jackson is confident he made the right decision switching to P100, adding: “P100 is a quality product and that is so important for us. We are in an area where there is so much competition – not only from different fish and chip shops but from Chinese and Indians – so to stand out we have to have a quality offering.”
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