Traditional English would like to welcome a second chippy into the family.

Hartleys Fish and Chip Shop

165 New Road Side

Horsforth

Leeds LS18 4DR

are now catering for Coeliacs using our famous batterbox batter on a daily basis, so please call in and see them if you are in the area.

The opening hours are:

Wednesday, Friday, Saturday    11.30a.m. to 1.30p.m.

Monday to Friday  4.30p.m. to 10.00p.m.

Saturday 4.30p.m. to 8.00p.m.

Closed Sunday

The Traditional English Fish and Chip Company would like to take this opportunity to welcome Becks as providers of Gluten and Wheat-free Batter in their Fish and Chip Restaurant.

The Restaurant is in Carbis Bay, St Ives, Cornwall TR26 2LJ.  Telephone number (01736) 796241

The Coeliac friendly batter is available on a daily basis and is cooked to order  so next time you are passing why not call in and see them and enjoy gluten free fish and chips whenever you fancy them.

Summer opening times are:

11.45a.m to 1.30p.m Friday and Saturday

4.45p.m to 9.30p.m. Monday to Saturday

Closed all day Sunday

Please ring for opening times during low season

There are over 250,000 coeliacs in this country who until recently were unable to enjoy traditional fish and chips. Recent innovations have developed gluten free batter mixes and the latest of these is The Traditional English Fish and Chip Company Gluten Free Batter Mix.

When Paul Barker and Val Simpson of Green Island Chippy noticed that two customers were regularly purchasing only chips, like all good chippies they asked why. The reason was simple. They had been diagnosed as Coeliacs and were no longer able to enjoy traditional fish and chips.

Paul and Val saw this as a good opportunity to assist their customers and to establish a niche for their shop. They developed a gluten free batter mix and also had a bespoke one pan range specially made for their shop so that they could offer gluten free every day and not just on special days as other fryers do. The result is that shop turnover has substantially increased and customers come to their shop in Congleton from as far as Stafford, Oldham, Rochdale, Chester, The Wirral, and Derby. “When you provide such a service, not only do you attract the person suffering from Coeliac disease but they purchase for the whole family so the market opportunity is much greater than at first thought” says Val.

Traditional English Fish and Chips Gluten Free Batter is specially formulated to replicate traditional batter mix. It remains smooth and creamy with no powdery aftertaste. The product has been tested and approved by Coeliac UK and it therefore carries the Crossed Grain symbol. It is now available to the fish and chip trade in 5 x 1kg bags, which reduces need for storage and ensures the product remains in fresh and good condition. The product is supported by in store posters, which advise your customers that you have a gluten free option available.

“This product is designed to offer benefit to customers who have coeliac disease which means it is very important to prevent cross contamination. We realise that not all shops will have a dedicated pan like ourselves so we have produced a sheet giving best practice guidance to the shop owner as to how to safely prepare gluten free fish and chips” says Paul.

The product has been formulated so that it produces delicious yorkshire puddings and superb pancakes. This creates an opportunity for the fryer to sell 1kg bags to customers requiring gluten free for use at home. A recipe leaflet is available to support home usage. The batter will retail at about £5.95 per kilo bag.

“We appreciate the help that we have received from Coeliac U.K. and we are making a donation to their charity for every bag of Traditional English Fish and Chip Gluten Free Batter Mix which we sell.

Fish and Chips and Fast Food April 2007

Here's some good news about a chippy who has doubled turnover during the past year.  Green Island Chippy in Congleton has done that by paying attention to their customers requirements and meeting them.

It all started when Paul Barker and Val Simpson, owners of Green Island Chippy, decided to switch from using a hydrogenated fat to Frymax as a result of customer concern over the fat they were using.  "Frymax has turned our business around," says Val.  "We used the Frymax posters to promote the non hydrogenation and Frymax also produces great chips.  One customer travels 9 miles from Sandbach for these chips!"

The development of gluten free batter also resulted from listening to customers.  Paul and Val noticed that two customers regularly ordered only chips.  In conversation it emerged that they were coeliacs and could not enjoy traditional fish and chips.  Paul immediately obtained some gluten free batter mix so that his customers could enjoy their fish as well as the chips.  Paul and Val then set about producing their own gluten free batter mix and in January they started using their own product.

At the same time they had a bespoke one pan range built by Middletons, which is used only for gluten free frying.  This enabled them to provide gluten free fish and chips to their customers every day and not just once a weeek as some friers do.  "We have found that by meeting the specific requirements of our customers we can grow our business," said Paul.   "We cook in non hydrogenated oil, we can provide a gluten free meal and our separate pans mean we can sell to vegetarians and vegans."

The result has been that customers come from Stafford, Oldham, Rochdale, Chester, the Wirral, and Derby to purchase from a chippy who has made that extra effort to meet their needs.  Green Island Chippy does not benefit from passing trade.  It is not on a main road nor near a station.  Unlike many chippies it does not have many factories, offices or estates creating a local clientele.  Customers need to go out of their way to get to Green Island and they are happy to do so because Green Island provide quality food and make that extra effort to meet the specific requirements of their customers. 

Vale Juniors Under 8's receive their new strip from sponsor Paul Barker. Back row, assistant manager Jerry Hales and Mr Woodcock ("Chronicle" photo 3732a/06).

Young footballers in Congleton are on the ball thanks to a stylish new strip.

Click to read more ...