Fish friers Review - Mar / Apr 2012 - Issue 2 - National Federation of ...

Shop Watch: THE CODS SCALLOPS, NOTTINGHAM
It’s The Cods
Scallops!
John Molnar knows good pubs; he is behind four
respected gastro pubs, ‘The Moleface Pub Company’ in
the East Midlands, which are well known for quality and
locally sourced seasonal produce. Realising that fish and
chips were the best sellers in the pubs, John and his
team saw a gap in the area for a fish and chip restaurant
that offers a wide variety of produce at a high standard
and since The Cods Scallops has opened its doors in September in Nottingham, it hasn’t disappointed.
Issue 2 March/April 2012
‘We saw how popular fish and chips were in our pubs so knew it would be a good concept to create a hybrid model between
a gastro pub and a fish and chip shop,’ John explained. ‘Sourcing good quality produce is a key element to me so for this
shop I wanted to have fresh fish delivered daily and where possible sustainable. I wanted to offer more than just cod, haddock
and plaice and I have a good relationship with my fishmongers; we actually offer between 12 to 14 different types of fish in
the shop every day.’ Customers aren’t just spoilt for choice with the variety of fish in their wet fish counter, the fish can also
all be prepared the way the customer wants it and the chefs are more than happy to give advice on how best to cook the
customers’ sea food at home.
Although John had vast experience of catering, he had
never worked in the fish and chip industry before so he
and his team researched into the different types of ranges
available. ‘I wanted to buy the best, so we went to the best
places like Steins and Mitch Tonks and saw they had a
Florigo. I soon realised that Florigo were the Porsche of
ranges!’ And how has the 4 pan wall range performed?
‘Phenomenally!’ John answered. ‘It’s a very clever piece
of kit: the recovery time as well as the filtration.’
Frying Solutions didn’t just provide him with a
phenomenal range; Robert Furey gave John key advice on
the layout: ‘As the type of food is such as massive focus
Rob suggested having our range at the back of the shop
so we can display what we are cooking more. Rob also
arranged for key members of my staff to work in a
working chip shop, Ruddy’s in Gloucester, for the day so they could get a real feel of how the range works in a busy shop
environment.’
John and his team took a risk with this new concept as their benchmark has previously been their other pubs, but it is a risk
that has paid off: ‘Business is phenomenal,’ John revealed. ‘We had a massive start which has although reduced slightly, it’s
been very, very good. We’re actually looking to roll the concept out to other places and we’ll be definitely calling on Florigo
again!’
For more information on Florigo ranges or any of our services please see our website www.fryingsolutions.co.uk or call
us on 01527 592000.
For more information on Florigo ranges or any of our services please see our website
www.fryingsolutions.co.uk or call us on 01527 592000.
Advertiser editorial
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