Jul 2011 - Issue 5 - National Federation of Fish Friers

Bluebell Plaice, Peterborough
We then moved on to the next shop Bluebell Plaice, operated by Dale Archer.
I have chatted to Dale many times online so it was great to put a face to the
name. Matthew and Dale keep in regular contact, their shops are far enough
apart not to be competition but close enough to share ideas.
Dale has taken a shop that was closed and turned it into a busy shop in the
space of five years. He is just about to embark on a full refurbishment which
I am sure will take the shop to a whole new level. Dale has recently bought a
Turbo Chef oven, a microwave/convection combination oven that will cook
a pie to a standard you would get from an oven in just 3 minutes! He says
since he had it installed just the waste reduction on pies has paid for the
machine! The Turbo Chef can be picked up second hand or from Stone
Willys Pizza if you want to buy new!
We were then joined at Bluebell Plaice by Martin Bunning. Martin is
extremely active in the area... and on the golf course by all accounts.
Dale Archer shows off his Turbochef
oven to Sean and Lynda
Seafare at the Boundary, Market Deeping
We followed Matthew and Martin to our next destination, Seafare at the
Boundary in Market Deeping. Market Deeping is a lovely old market town
with two well-known and well respected fish and chips shops, Linford’s and
The Boundary.
The Boundary, operated by Blair Butler, has just opened a new restaurant to
complement its large takeaway. On a nice day customers can also take their
take away meals outside and sit by the banks of the river. Unfortunately it
was raining on our visit. After we had an excellent lunch in the restaurant and
a natter, we were treated to a tour of the shop. Powered by a huge 5 pan
Kiremko Island range, The Boundary is geared up to tackle anything that is
thrown at them. As regional winners in the National Fish and Chip Awards I
can imagine their range is put through its paces. Blair is big on sustainability,
and informing customers about their sourcing. Leaflets and brochures are
available for customers to take away and the responsible fishing logo is
features prominently on the menu board in the takeaway. Blair also likes to
tell customers what variety of potato they are frying... a great way to involve
the public and get them interested in what makes great fish and chips. The
history of the shops also plays an important role showing its evolution into
the shop it is today.
It is great to see so many people with passion for fish and chips and a
willingness to share ideas. It is so important especially with the competition
from other takeaways, that we all work together and keep refining our
practices, improving our food and telling the general public the same
message.. we will all achieve far more all working together!
Sean, Lynda and I would like to thank Matthew, Dale, Blair and Martin for a
great day out and making us feel so welcome and we look forward to
returning the favour.
www.bluebellplaice.co.uk
www.fishtasticfood.co.uk
www.boundaryfishandchips.co.uk
Issue 5 July 2011
Blair Butler shows off
his 6 pan KFE range
Lynda chats with
Martin Bunning
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