Don’t be afraid to get your product tested, it is not only cheaper than ever but we will also compare it against other fish and chip shops to make sure that everything is in order. We will compile your information and send it back to you and give feedback if you would like it.

This nutritional analysis makes is not biased to any product that you use, your sample will be processed and in return you shall get nutritional information.

The report also gives you figures on:
Energy (K joules)
Energy (Kcal)
Protein (Kjeldahl)
Total Carbohydrate (by difference)
Carbohydrate (avail)
Fibre
Omega 3
Omega 6
Omega 9
Mono Unsaturates
Poly Unsaturates

This is a very comprehensive report, and included with the price we shall compare this to national food takeaways, we shall provide you with this information and we will also provide you with a press release which you can fill in the gaps and send on to your local media.

£250 + VAT *Discounts apply for multiple product testing.

Instructions via PayPal.
1. Please follow PayPal Link.

2. Once PayPal has confirmed payment we will mail or email (if provided) a questionnaire.
3. Once the questionnaire has been completed, it must be sent back to the following address:

Nutritional Analysis
Theocharous Family Limited t/a The Batter Company
45 Croft Road
Nuneaton
Warwickshire
CV10 7EJ

4. Once you have sent this back you can prepare your product I,e Fish, Chips & Peas and then pop into a tupperware tub, then pop into the freezer.
5. We will provide you with a unique reference number and an address, put your frozen sealed Tupperware tub into a cardboard box, tape up and post to address provided.
6. Within 10 days you will receive your results back and we will compare this against other fast food outlets.

Instructions via cheque payment.
1. To book your nutritional analysis, email us on stelios@thebattercompany.co.uk.
2. We will reply with your invoice and questionnaire, once filled in send back to:

Nutritional Analysis
Theocharous Family Limited t/a The Batter Company
45 Croft Road
Nuneaton
Warwickshire
CV10 7EJ

3. Once you have sent this back you can prepare your product I,e Fish, Chips & Peas and then pop into a tupperware tub, then pop into the freezer.
4. We will provide you with a unique reference number and an address, put your frozen sealed Tupperware tub into a cardboard box, tape up and post to address provided.
5. Within 10 days you will receive your results back and we will compare this against other fast food outlets.

If you have any questions regarding the service please email stelios@thebattercompany.co.uk or call 0845 3711 5522.

Palm Oil Futures
Palm oil futures closed lower at the midday close following lower Asian equity and crude oil markets as well as persistent concerns over Euro zone debt concerns. Trading is relatively quiet this morning ahead of key export and production data due in the coming days. Some additional pressure is also coming from some easing concerns over weather conditions in parts of Malaysia. The market closed higher on Friday (up 15-21 ringgits) after the Malaysian Metrological Department raised its heavy rain warning for parts of Sarawak, a major palm oil producing state, increased concerns over a further fall in production this month. Some traders are now predicting that December palm oil production could fall by 7-9% compared to earlier estimates that production could fall as much as 15% to 1.39 million tonnes. End of December stocks are seen falling 5-6% to around 1.95-1.97 million tonnes, from 2.07 million at the end of November. At the same time demand is seen rising as soyoil’s premium to palm is rising due to concerns over lower production in South America.

Soybean futures
Soybean and soyoil futures closed lower on Friday (with soyoil futures sharply lower) as traders reduced some of their exposure in the absence of any new supportive fundamental news with some weather forecasts calling for rain in dry parts of Argentina this week. The market was seen as overbought after the market rallied recently over the potential for a La Nina weather pattern producing dry weather conditions in South America with hot and dry weather conditions encouraging traders to add a risk premium to the market. Some additional pressure also came from a higher Dollar (making US commodities more expensive) and weak export data. The USDA weekly export report showed soybean sales at 281,300 tonnes, well below market estimates for 400,000 to 600,000 tonnes. The electronic overnight market is trading higher this morning with soybeans up 7¾ to 10 cents and soyoil up 66-70 points on renewed weather concerns in Argentina with traders also positioning themselves ahead of the monthly supply and demand report from the USDA. Although there are no major changes expected for the US there are ideas that South American soybean production could be lowered due to less favourable weather conditions.

with thanks from Gary Lewis from Silbury, to contact please  email garylewis@silbury.co.uk

Palm oil futures
Palm oil futures closed higher at the midday close this morning following gains in the Asian equity and crude oil markets. Additional support also came from better than expected December export data and the prospect for a sharp fall in palm oil production due to heavy monsoon rains in South East Asia. This is on top of a seasonal fall in yields which could provide some continued support in the coming months, although traders say that the market could see a sharp correction if weather conditions improve in South America and Asia.

Futures closed higher on Friday, up 18-20 ringgits a tonne, as investors covered shorts of ahead of the long holiday weekend on weather concerns, despite ideas of a possible fall in world demand due to the global economic crisis. Cargo surveyor Intertek Agri Services estimated Malaysia’s December palm oil exports at 1.49 million tonnes, down from 1.53 in November. However this is better than market estimates for a 9% fall in exports. The market is waiting for an estimate due later today from SGS.

Soybean futures
Soybean futures closed sharply higher on Friday as traders also covered shorts ahead of the long weekend and higher than expected weekly export sales. Traders are adding further weather premium due to concerns over hot and dry weather in South America, however, current conditions are seen as more of a problem for corn than soybeans as crop conditions will improve if weather conditions improve in the coming weeks. The weekly USDA export report showed soybean exports at 663,200 tonnes, at the high end of market estimates for 300,000 to 700,000 tonnes. Traders will be looking at updated weather forecasts later today for direction as well as further news on the euro zone debt crisis, which were pushed to the side lines last week.

Crude oil futures were trading sharply higher in the overnight market after showed that manufacturing expanded in both China and India in the last quarter of 2011, raising hopes of an increase in oil demand. Some additional support also came from concerns that further sanctions against Iran will limit supply, there was talk over the weekend that Iran could disrupt crude oil exports out of the strait of Hormuz raising tensions between the US and Iran.

With Thanks to Gary Lewis..

Basil

Coriander

Oregano

Cloves

Rosemary

Sage

Spices – Price Trends
Up to end of September 2011

Cinnamon

Cumin

Garlic

Ginger

Nutmeg

Onion

Paprika

Black Pepper

White Pepper

Tarragon

Herbs & Spices
Factors Affecting Price Changes

PEPPER
The pepper price has increased dramatically due to the shortage from origin. The pepper vines were suffering from disease earlier this year and then we have seen heavy rainfall in Asia from September onwards, which has resulted in a severe lack of raw material, and sellers refusing to release stock unless these higher prices are paid.

PAPRIKA
Good quality paprika from Spain again has been short so we have seen a slight price increase. Logistical problems are not helping the exportation of cumin from Syria into Turkey, which has led to an increase in the price.

CHILLI
Aflatoxin free chilli from India has again been difficult to find, which has forced the price up to high levels.

TURMERIC
Turmeric has settled down from the record price levels seen in 2010, but still has somewhere to go to reach the levels of 2009. At one stage it was five times higher than in 2009.

GARLIC
The price of garlic has eased back, but new environmental laws preventing the use of water from rivers has meant the use of added manual labour, and in turn, an increase in the price.

GINGER
At the end of 2010, ginger from India became very short and the domestic market consumed most of the production. Nigerian and Chinese quality is very unreliable, hence the 50% rise in price.

Calling all ‘chippies’ and fish restaurants – come aboard for the Fish & Chip Feast!
Please will you help to raise funds for fishermen and other seafarers in need?

All caterers selling fish – from mobile ‘chippies’ and independent take-ways to big brand chains, upmarket fish specialists and other restaurants – are invited to take part in this year’s Fish & Chip Feast, to raise funds for fishermen and other seafarers in need.

Organised by Seafarers UK, the leading charity for our maritime community, the Fish & Chip Feast takes place from Monday 10 October to Sunday 16 October. Participants can choose to raise funds for the whole week or just one day.

Business owners are being encouraged to ask customers to donate cash change in collection boxes or add a donation when paying a bill by card. Or they can simply donate a percentage of all fish sales during the week. One-off corporate donations, large or small, are also warmly welcomed.

Celebrity chef Mitch Tonks took part in the Fish & Chip Feast last year: ‘Fish is the lifeblood of our business and I think it is important we are all joined up in not forgetting the huge effort and risk that goes with catching it and bringing it ashore. The Seafarers UK charity does a great job in supporting so many of the amazing people in this industry and we’re really pleased to play a small part in helping.’

To request a free fundraising pack – donation box, window poster, bunting, balloons, etc – please phone 020 7932 5961 or email events@seafarers-uk.org

For more information please visit the website www.fishandchipfeast.org where all participating businesses will be promoted to customers looking to buy fish and chips to support seafarers in need. All donations will be acknowledged with a certificate for business owners to display in their premises.

Inshore and deep sea commercial fishing is the UK’s toughest and most dangerous civilian occupation. Fishermen are 115 times more likely to suffer a fatal accident than other workers. And life for the 50,000 retired fishermen and their dependants has its own hazards, with debt, inadequate pensions and scant savings meaning no respite from hardship once the fishing is over.

Seafarers UK supports 70 frontline charities that provide care and help for seafarers – including fishermen and their families – when they are most in need. Last year the charity paid grants of £2.5 million but had to turn down bids for the same amount again. Funds raised by the Fish & Chip Feast are expected to help make up a similar shortfall this year ends.

Further media information is available from Stacey Addison, Events Officer, Seafarers UK, phone 020 7932 5963, email stacey.addison@seafarers-uk.org

The Fish & Chip Feast logo artwork is attached for media use. For e-media applications please link it to http://www.fishandchipfeast.org A photograph of Mitch Tonks is available on request.

Seafarers UK (King George’s Fund for Sailors) is a Registered Charity in England and Wales, No. 226446, incorporated under Royal Charter. Registered in Scotland SC038191. The Registered Office is 8 Hatherley Street, London, SW1P 2QT.

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 .

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

It’s all about Quality as new NFFF Fish and Chip Quality Award promotes the best in the UK.

The ‘NFFF Fish & Chip Quality Award’ was officially launched in January 2011, and now halfway through the year has already been presented to over 70 high flying shops across the country with a wave of media coverage generating free publicity and increased sales for the shops achieving this honour.

The scheme has been designed to achieve a balance between good quality products, clean hygienic premises, high standards of shop appearance and highly trained and competent managers and staff. It’s open to all fish and chip shop businesses that operate within the UK and is the perfect way to help improve business, keep abreast of the current food hygiene laws and stay one step ahead of the rest of the fish and chip competition.

The re-launched scheme doesn’t use a grading system; there is a simple PASS or FAIL and as the quality award is all about raising industry standards, the minimum pass benchmark has been set at the 4 star level of the previous Seafish award.

The NFFF scheme puts more emphasis on the quality of the product and less focus on the premises than the previous scheme. Although cleanliness and hygiene remains high on the agenda, applicants won’t need to have the fabulous new range or a refit to ensure a pass.

Gregg Howard, NFFF President, comments, “We have been delighted with the response so far.  From personal experience, being an award holder acts as great PR and will pay for itself in the first few weeks.  We are helping the newly awarded shops get press releases and coverage into the local media and through what is effectively free advertising, the Quality Award will pay for itself in uptake and increased footfall in no time.  It’s a win, win situation for the industry.”

So are you ready to join Britain’s best?

If you consider that your business produces a first class product, delivered by well trained staff offering excellent customer service working in an excellent hygienic environment, then the NFFF want to hear from you!

The scheme award lasts for two years at a cost of £350 (plus VAT) and NFFF members are entitled to a discount of £50. For more details please contact the NFFF offices on 0113 230 7044 and speak to Karen Clark, or visit the website at www.qualityfishandchips.co.uk

Screenshot of The Batter Company Curry Sauce Mix

Since we started manufacturing Batter Mixes we have been repeatedly asked by customers to develop a curry sauce mix, so we thought the time was right to develop and launch now.

We have been testing the Curry Sauce Mix all over the country in all different types of shops. We have also tested it against the market leaders and when conducting tasting panels the results were thumbs up for the depth of flavour, colour and texture. When operators used it in their shops it has been praised for ease of use, clear instructions and very consistent time after time.

We have tested The Batter Curry Sauce Mix against the two market leaders and we have done a basic chart to show you how much more curry sauce you can get from the same size packaging with The Batter Company

As you can see in the graph above with The Batter Company Curry Sauce Mix you can get 723 4oz pots, with the market leader you can get 529 4oz pots. Thats a whopping 194 4oz pots extra from the same amount of curry sauce mix.

We hope we have met all our customers expectations with the launch of this new curry sauce, and would like to thank every one for their support in development.

Peoples Comments:

“It is good stuff and when you do the maths you get more for your money”
Anthony Young

“honestly the best chip shop curry sauce i have ever tried”
John Georgallis

‘LOVE IT”
James Richie

“A Big Hit, Cannot Wait To Stock It”
M French

If I have missed any comments please let me know.

The Curry Sauce now joins our Natural Batter Mix & Yorkshire Batter Mix, watch this space as we launch more products in 2011.

If you would like a FREE Sample please call 02476 350 734 or Email info@thebattercompany.co.uk

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.