FRY MAY22

INDUSTRY NEWS 05.22

CONSUMER SPEND ON TAKEAWAYS DROPS AS LIVING COSTS RISE

Spending on takeaways and nights out fell in April compared to March as rising prices being to lead to changes in consumer behaviour. According to new figures by Barclaycard, which sees nearly half of the nation’s credit and debit card transactions, spending on fast food and takeaways fell from 79.6% to 77.9%. Spend in bars, pubs, and clubs was also down from 41.7% to 39.2%. The proportion of Brits feeling concerned about the impact of higher household bills on their finances remained high at 90%. However, despite this backdrop of increasing prices, shoppers’ confidence in their ability to spend on non-essential items currently remains steady at 52%. Consumer card spending grew 18.1% in April compared to the same period in 2019 – the highest uplift since October 2021 – with the travel sector seeing its best month since before the pandemic.

SIMPSONS & HIRD’S JOINT WINNERS OF BRITAIN’S TOP TAKEAWAYS

Two fish and chip shops shared the title of Britain’s Top Takeaway in the new BBC Two TV show which aired earlier this month. Simpsons in Cheltenham and Hird’s Family Fisheries in Huddersfield were crowned joint winners during the hour-long programme presented by Sarah Cox and comedian Darren Harriot. The episode, the first of an eight-part series, also featured Tony’s Chippy in Glasgow, Chris’s Fish and Chips in Leicestershire, and Posh Fish and Chips in Cardiff. All five chippies were tasked with cooking a range of fish and chip shop staples which were then delivered to local families to eat, rate and score from the comfort of their dining table or sofa. Simpsons and Hird’s Family Fisheries scored the highest, tying on 23 points. Bonny Ritchie, who worked alongside senior manager Vic Pockett, created a menu of traditional fish and chips, tofish and chips, frickles and halloumi. She comments: ”I’m over the moon at the result because we were up against some great fish and chip shops, some of them we had heard of and some of them we hadn’t. We went into it as the only Fish & Chip Shop of the Year winners so it felt like there was a lot of pressure on us to perform.” With no rumblers to peel potatoes, only tabletop fryers and no hot holding, the contestants were put through their paces, with Bonny adding: “We had a great time filming it, but my it was hard! Watching me and Vic hand peel potatoes with nothing but a bucket and a funnel was utterly hilarious! “We had an order for a boxing club of about 10 portions, which obviously when you’re at a chip shop is nothing. But when you have tiny little fryers and no hot holding, it was tough!” Having the opportunity to highlight fish and chips through the BBC was rewarding said Bonny, adding: “Hopefully it highlights that fish and chips is a great industry to be in and that we are not all against each other. We all got on so well and got to try each other’s food at the end, which was really nice because fish and chips is so variable. Tony’s in Scotland did breadcrumbed fish, and the guys from Posh Fish & Chips did lobster. It was so different to what we would normally do so it was nice for us to see that. “I hope the show has a really positive impact.” Adam Hird, owner of Hird’s Family Fisheries, worked with daughter Amber to cook up a menu that included a haddock goujon butty, halloumi fries, dirty chips and a vegan pie. Equally pleased with the result, he said: “To be joint winners is outstanding, I couldn’t be happier because we’ve always done things slightly differently to your regular fish and chip shop so to be recognised for that is an amazing feeling. It was even better doing the show with my daughter, it’s a lifetime memory. She is just a star, she’s such a lovely girl and she works so hard. “It was great meeting everyone else too, Strad and Gina from Chris’s, and we made really good friends with Hugh and William from Scotland, they were absolute stars. I think we’re all winners to be able to work in that environment.” During the 13 hours of filming, Adam and Amber could be seen making a pie from scratch in 30 minutes, mixing up their secret recipe batter and hand peeling potatoes. Adam adds: “It’s still a bit surreal because we filmed it in July last year so it’s been a long wait for it to be shown. I’m looking forward to seeing what impact it will have on trade. It’s difficult times for the industry at the moment, it’s certainly something I’ve never experienced in the ten years I’ve owned the shop. I think this will be really good for the industry and, hopefully, we’ll have a few busy weeks.”

KFE NAMED FINALIST IN FOOTPRINT AWARDS 2022 Range supplier KFE has made the shortlist for the Sustainable Catering Equipment Manufacturer category at the Footprint Awards 2022. The award recognises companies demonstrating innovation in the design and development of more sustainable, energy efficient, catering equipment. Kiremko frying ranges are said to be the most energy efficient on the market at 94%, resulting in savings of up to 50% compared to traditional frying ranges. KFE will be joined at the awards by Deep Blue Restaurants, a finalist in the Waste Prevention & Waste Management Award, and Synergy Grill Technology, which made the shortlist for the Energy Efficiency Award. The awards take place on Thursday 9th June. F sh frying Fast Food Show & Sunday 12th June 2022

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FRY MAGAZINE - MAY 2022

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