The batter company… naturally
Posted by Stelios Theocharous August 5, 2011 - 9:35 am
Matt Bedford is 25 years old. He’s been in the fish and chip trade since he was 16 years old and he bought his first chippy when he was just 22. He learned his trade from his first boss and when he became one himself, he began to challenge the working practices instilled into him in a quest to perfect his own product. His shop, confidently titled “Fishtastic”, began life with a product that Matt knew he could improve upon. The batter he started using was a ready made, off the shelf recipe mix, that he had inherited from his old boss, that included artifical colouring. He believed that times were changing and that the general public were becoming more and more aware of what they were putting inside their bodies and he wanted to promote that his batter was colouring free.
Having joined ChippyChat, Matt tried several different own batter recipes before contacting Stelios at the Batter Company. “Stelios took the time to come down to Peterborough and spend half a day with me – coaching me how to make perfect batter. Using Ice cold water and the skills he developed in his father’s fish and chip shops, Stelios understood straight away what I wanted to achieve. The end results were fishtastic. The natural batter is light and holds up well in the display. My turnover went up by nearly 40% since swapping and my customers love it. Stelios even provides a bespoke fat content testing service for his customers. My results came back last week and my fish and chips contain only 5.9 grams of saturated fat per 100 grams, which is really impressive.”
For your free sample or to speak to Stelios at the Batter Company call 0845 3711 522 or email him at info@thebattercompany.co.uk .
Brownsover Fish Bar Upgrades His Chip Shop Curry Sauce
Posted by Stelios Theocharous July 22, 2011 - 12:30 pm
Andy Thrasyvoulou lifted the Seafish Industry Authority Fish and Chip Shop of the year title in 2002 with his superb shop named Brownsover Fish Bar – situated near Rugby in the Midlands. He has remained a prominent figure since winning the crown and has earned the respect of many fish fryers and suppliers alike because of his genuine warmth, his passion for the industry and the excellent consistency of quality and service he has maintained in his business over the years.
It has always been Andy’s philosophy to be consistently good and so it is quite unusual for him to deviate from a winning formula. When he was invited by Stelios Theocharous from the Batter Company to try their new brand of chip shop curry sauce, He was reluctant at first to even entertain him. “There was absolutely nothing wrong with the curry sauce I was using at all. Sales were strong and there seemed little point to change. Stelios insisted I give it a go and so I thought I would try it for myself.”
The Batter Company recognised that people are more adventurous nowadays with their eating and so their Curry Sauce has been developed to appeal to customer’s tastes today. It has slightly more spice and sweetness than other brands of curry sauce, “It’s not over spicy but it has just that little bit more heat and flavour. It complimented my fish and chips really really well. The little bit of difference was enough for me to tell customers that I had improved my recipe and give me a talking point to sell it to them more. The response has been very good indeed. It is a superior product and I am happy to say that my customers agree.”
For your free sample or to speak to Stelios at the Batter Company call 0845 3711 522 or email at info@thebattercompany.co.uk .
Thanks to Chippy-Chat.co.uk
MATTHEW & TRACY GO FOR YORKSHIRE BATTER MIX
Posted by Stelios Theocharous April 13, 2011 - 12:37 pm
Where: Fish & Chips @ 149 Bridlington
Who: Matthew Silk & Tracy Poskitt
Established: 2nd December 2008
Years in the trade: Matthew 25 Years & Tracey 29 Years
Range: KFE
Honesty, Straight Talking, Quality and striving to move forward and do better every time. This are the words that come to mind when I first met Matthew Silk & Tracy Poskitt. It honestly is not just blowing smoke, they take great care in everything they do hence why i thought it would be impossible to get them to try our new Yorkshire Batter mix. But true to their word they gave it a bash and I know how important it is to them to have a great product and after winning the fish and chip shop of the year competition I was delighted when they called me and told me they wanted to change over to our Yorkshire Batter Mix.
I caught up with Tracy & Matthew to ask them a few questions and too take a few photos.
What is the secret to your success?
Matthew: I have been in the industry for quite a few years, and i really do believe that it is down to two things. Attention to detail, I try everything and if its no good it is not being cooked let alone sold and also customer service is very important to me.
Tracy: Since I entered the trade, I noticed immediately that training was a major factor and I have always trained my team, with me it is not a job but a career.
Why go into business together?
Matthew: We have both been in this area for a while and we never really crossed paths, however we both seen this shop and decided to go into business together rather than in competition with each other.
What batter mix did you do before switching over?
Matthew: Since god was a lad we always made our batter ourself with my homemade recipe, it was the way I was trained when first starting in the job.
Why did you make the switch?
Matthew: It was never intentional, we just tried the Yorkshire Batter mix and really liked it. As I mentioned above we used to make our own batter mix before and it was very good, and we had no issues with it either. BUT the quality and consistency that the Yorkshire Batter Mix offered us was a no brainer, we employ quite a few staff and wanted the batter the same every time without any compromise on quality and not to forget excellent value for money…
How did the refit go?
Matthew & Tracy: The refit went very well, but very quick. We had to plan very far in advance and it was no easy task. We had to knock down three walls and make room for a new range. Were very happy with the current setup.
What is the biggest predicament now you have won the competition?
Matthew: The biggest issue is keeping high standards and moving forward continuously, it means we are always looking at ways to make our product better.
Would you recommend others join the fish and chip shop of the year competition and what should they be aware of?
Matthew: Too right, but it is not easy and you must have high standards.
Simpson’s Fish & Chips
Posted by Stelios Theocharous February 4, 2011 - 9:32 pm
Names of Key People: James, Bonny, Jan, Brian
Established: Simpsons since 2008, fish and chip shops since 1976.
How many sites: 3
Ranges: 2 Hewigos and one second hand Florigo (soon to be 3 Hewigos)
Batter Mix: Natural
Supplier: Kassero Edible Oils Ltd
Typically what are your shops like and what do they serve?
They are sleek and modern with a slight American diner feel. Most customers buy fish rather than other savouries; we serve mainly Cod and Haddock. We’ve just started serving Pollock, Hake and the famous Mackerel Baps, but we believe this is only temporary. We also sell bucketfuls of homemade tartar sauce.
How many people do you employ?
Over the three shops we have around 36.
What have been the major achievements since you have been established?
Mainly the 5 star seafish award, Cheltenham is the only one in Gloucestershire. We also sponsor the kit for a local football team, and are getting large orders (50+ meals) about once a month. We have settled into our communities very well and have great customers, which is really our biggest achievement.
What made you come into the industry and do you think you have achieved this goal?
Fish and chips have been in our family for decades so it seems natural to carry on the tradition. Yes we’ve definitely achieved our goal. We have wonderful staff who care about our business and we sell a great product, we’re confident of this because our customers return week after week.
What efforts do you go too to source the best products?
We get lots of samples and keep on top of all products that can lack consistency. Anything we’re not happy with we just send back and try something else. As with most shops these days we only buy fish from sustainable stocks, with everything else we try to keep our food miles as low as possible. I also get great advice from others in the industry that may use different products to us.
How did you come across The Batter Company™ products?
I met Stelios at the Chippy-Chat.co.uk BBQ in the summer and he converted me shortly after.
Why do you like using The Batter Company™ products?
Mainly because it’s a great product, but also because it’s so well marketed that you can pass the information on to customers so easily. I love Stelios’s passion for what he does and that shows in his batter mix.
Where do you buy your batter mix from?
When we first started to try the batter we asked our supplier Kassero Edible Oils & Fats to supply us and they got in touch with Stelios and arranged this for us.
What is the next challenge?
We have a new Hewigo range going in at the beginning of March, Then we’ll go for the new NFFF award.
What do you love about this industry?
The food! :0)
What do you hate about this industry?
It is definitely the misconception about our products. People still think fish and chips are fattening then go and buy a pizza!!!
CHIPS & THINGS IN DONCASTER
Posted by Stelios Theocharous December 11, 2009 - 4:18 pm
Shop: Chips & Things
Name: Neil Marshall
Range: Mallinson
Frying Medium: Frymax
Location: Thorne, Doncaster
How long have you been at this shop?
15 yrs
What is your favourite piece of equipment in the shop and why
Mallinsons 3 pan fish range as its so fast and so easy to use.
Tell us a little about yourself and how you found yourself in this job?
I’m a 37 year old self taught fish fryer originally from Mablethorpe. I have family in Thorne and decided on a change and the perfect opportunity came along when the shop I now own became vacant. So I purchased the freehold.
What do you like the most about the fish and chips shop industry?
Trade consistency, it doesn’t fluctuate like some trades do, also the fact that fish and chips are loved by all generations young and old, it’s a national treasure.
What do you dislike the most about the fish and chip shop industry?
The fact that there are a lot of operators de-valuing the industry by serving huge portions at ridiculously low prices; in the long run it damages the industry and every shop large or small
What is special about your fish and chips shop?
We are the only award winning fish and chip shop for miles and we pride ourselves in serving the perfect portion of fish and chips every time
Why do you like the Natural Batter?
I leave decisions like this to my customers, if they like it and come back, then its a winner. Customers love the batter, and it cooks beautiful.
What is the area of your shop like?
Our shop is situated in a working class area where majority of people are in employment.
We have 4 fish and chips shops within a mile radius as well as 3 pizza shops 4 Chinese and 5 Indian take aways
Tell us a little about your family or team operation?
We have a valued workforce in place from spud basher to counter staff to assistant fryer to our delivery drivers. We all aim to deliver a fast friendly service with delicious food every time.
5 MINUTES WITH BRENT IN BARNSLEY
Posted by Stelios Theocharous December 10, 2009 - 12:52 pm
Name: Brent Watson
Shop: Y-pas Chippy
Location: Barnsley, South Yorkshire
Range: Hopkins
How long you been in trade?
I entered the trade in 1991 when I came to work for my father in the shop that I now run. Started out doing spuds at first then moved onto cutting fish then eventually frying.
What you do before, and how did it influence what you do in your shop?
When I left school I was Car and motorbike mad, so I set my heart on the motor trade. My first job was a apprentice paint sprayer / panel beater at a Peugeot dealership. This was a very precise and thorough trade were every thing had to be perfect to get the finish that was expected on a motor car.
We worked mainly on new and accident damaged cars and I enjoyed it very much. The process of painting a car and frying good fish and chips are not that dissimilar in that most of the work goes on before the final paint / fry. When we prepped a car we would get 40 hours to get it ready and it would take 20 min’s to put the paint on at the end. So same really we bone and portion fish to within a quarter of a ounce, we peel spuds and check and clean every one by hand. We make batter the same every shift. we clean the shop and do all the paper work then we fry fish and chips in a few minutes.
Who runs the shop with you?
Me and my wife Anne run the shop we work together and also separately along with staff. But one of us is always on site all the time. I think this is a crucial to our success.
What’s your location like?
Our shop is situated in a village on the outskirts of Barnsley in Yorkshire.
We have good parking but we don’t have a large population to make the shop busy their for we have to work for every customer.
How would you describe your menu, and what lengths do you go too to source best products?
Our menu is a very traditional we don’t do Pizza or Kebabs We try and aim for the family order especially at tea time when we close at 7.30. Our philosophy is to open be busy and close job done. The food is fresh the range is working the oil is working and every one is a winner customer and us alike!
What is it you like about our batter mix?
We just love The Batter Co product. It is good stuff that just wont let you down. My wife Anne loves batter but batter don’t love her and after about half an hour after enjoying fish and chips Anne feels bloated and quiet sickly. Now we know its the batter because she don’t feel like this if she just as chips nor if she eats fish poached or oven baked. But since we changed to The Batter Co batter this problem is no more and that got me thinking if this happens to Anne then how many others must it affect?
What range you got?
We have a 3 pan Hopkins counter range that has been fitted with Stork electronic controllers. Its nothing fancy but it is a good work horse.
Any hobbies?
Not much time for hobbies, but I do enjoy carp fishing with my lad and I just love family time whether its walking, swimming, going out for lunch or chilling in the garden!
Millennium Gets Battered To Go Natural
Posted by Stelios Theocharous June 11, 2009 - 9:25 am
Name: Paul Martin
Shop Name: Millennium Fish Bar
Location: Leicester
Range: Kiremko
Paul has been in the industry for over 20 years, starting off at Mario’s Fish Bar in Leicester which had an excellent reputation with customers and is probably one of the most famous fish and chip shops in Leicester, and then moving to his own shop with his wife to Saffron Lane in Leicester.
The area of Leicester is saturated with fish and chip shops so the competition is very intense, millennium fish bar has had to innovate and invest into their business practices, the Leicestershire council recently awarded the shop with a smiley face award which is the highest a food take away can get, which recognises food hygiene practices, structure of the building exterior and interior and their overall confidence with the management. Paul Says “I have been using the natural batter mix now for over a year and the consistency is just great, even when I changed over to HE Kiremko range I didn’t have to change the way I make my batter, It is consistent between all the three people who make the batter mix, I don’t mind paying more for certain products if they are better but the batter company natural is better value for money in my opinion. It is not easy to make a decision to change a product but I wanted to stand out from the competition and wanted a natural product rather than an orange one that my rivals are using.”
Stelios says.
“Paul and his wife and their Team work very hard to keep customers happy, they go out of their way to use the finest products and keep the locals coming in. After being at this shop for just over 10 years it is no small feat, and to carry on keeping the standards high day by day is an achievement in its self. We are of course happy to have Millennium on our list of happy customers, I know that they feel comfortable to let us know if there ever is a problem.”
Tony Zarcone Goes Natural
Posted by Stelios Theocharous June 11, 2009 - 9:14 am
Name: Tony Zarcone
Shop: Pisces Fish Bar
Where: Earl Shilton, Leicestershire
Range: Perfecta
Batter: Natural
Tony Zarcone & his sister cannot decide if it was 1961 or 1962 when they moved to England from Sicily, but then they finally settled on 1961. However it is not how long they have been in England that matters but the number of years they have been cooking quality fish and chips.
Pisces Fish & Chips is off the beat and track in a village called Earl Shilton in Leicestershire. They are off the main road in residential area and are a real chimney top fish and chip shop, so they don’t really get passing trade so it does truly matter what he serves his customers, because if the food is not of the highest quality customers will not go out of their way to eat their fish and chips. The village of Earl Shilton is only small, but there is a lot of competition from fish and chip shops and other takeaway’s that serve fish and chips along side their menu of kebabs, café and pizza, however Tony only does fish and chips with a limited menu including pies and items like sausages etcetera. Tony does not believe that the way forward is opening late hours and offering a vast menu, he only believes in opening hours that customers need. His team of his brother and his sister and employees keep the customers happy with their personal customer service skills that only come with being in a local area for as long as they have.
Tony has been frying fish and chips for nearly 40 years, and he has seen a thing or two, his family have been frying fish and chips for just as long with a fish and chip shop in Leicester, so when it comes to batter mix and frying mediums Tony only uses the best and only quality branded products like The Batter Company Natural & Frymax, three years ago Tony installed a high efficiency Perfecta range which he swears by and with all the of the above and cooking as fresh as possible is what keeps him and his customers happy.
Stelios Says “I was out canvassing when I dropped into see Tony at Pisces and when I showed him my batter mix, he was proud to say that he had already started using it after requesting a sample from his supplier Caterway based in Mansfield. Tony has 40 years experience in the trade, and I knew it would be difficult for him to change batter mix; however the family was very pleased with not only the quality but also the consistency. At The Batter Company we do not take for granted when a customer moves over to our batter mix, we find that were not building a customer base but a network of friends whom like the batter and get passionate about the food they fry.”
Spot Light – Andy’s Fish Bar, Swadlincote
Posted by Stelios Theocharous May 1, 2009 - 8:38 am
Name: Chris & Elena Constantinou
Shop: Andy’s Fish Bar, Swadlincote
Range: Preston & Thomas
Couldn’t Live Without: External Oil Filter Machine
Chris & Elena are no stranger to the fish and chip shop trade, they were both brought up into the trade through their parents. For the last ten years Chris has always used the same batter mix, never thought of changing until he tried the Natural made by The Batter Company.
Whilst working with it over the last few months, Chris has noticed a few differences that he likes about our batter mix, one of the biggest differences is that the fish tastes better, there is something about the batter that lets the flavour of the fish come through, and customers love it. Because at andy’s they like to use only the best fish it sometimes means they use Frozen At Sea or Wet Fish delivered from Grimsby, and they have noticed no difference between the two, the batter works well with all types of fish and other battered items.
Chris also believes that the batter leaves room for error, sometimes if the batter is a little too thin it always comes out fine and if your busy and don’t have time to put back into the fridge it does the job very well, there is no difference whatsoever. Over all it is a brilliant batter, cooks well, holds well and is value for money.
Stelios says:
It doesn’t matter how many awards a shop has got, Chris & Elena (and those at Andy’s before them) know how to look after customers, that is all that matters, and changing their batter was not an easy option, but in today’s trade its all about keeping customers happy.
- received a fantastic nutritional report today from a user that uses beef dripping...
- Three more nutritional reports in the pipeline and a few being started next week too..
- Started in Walsall this morning, then to Mansfield, then to Leicester, then to Nuneaton, then to Rugby, Back... http://t.co/llXwcqY3
