The awards took place at The Principal in Manchester, it’s a majestic looking venue where The Refuge have recently taken up home too. We were amongst some of the big hitters in Manchester, real people with big proper shiny businesses. It was an honour enough to be nominated. We won “Best Street Food” and it was presented by Dave Angel Eco Warrior aka Simon Day from The Fast Show!! Well chuffed, grew up watching his stuff, happy it was him that parted ways with the award. The award itself was a pretty impressive wooden piece designed by local artist Lazerian. Manchester‘s food offering has never been stronger, It must’ve been a really close call as our category was brimming with great quality kerbside grub too. Thanks for continually digesting our food for pleasure. You can check out the whole list of winners here on Manchester’s Finest
The Northern Soul Awards 2017 were held at the Manchester Hilton on Deansgate, hosted by Lemn Sissay MBE. The nominations were wide ranging celebrating and rewarding cultural and artistic excellence in the North of England. The nominations covered exhibitions, galleries, museums, theatres, productions, cinemas, music festivals, arts festivals, comedy business, music venues, publishers, restaurants, bars, pubs, businesses, LGBT business and of course street food. The awards were judged by a panel of industry leaders and experts, we saw our mates at Hope Mill Theatre where we’ve catered a lot of weddings for their guests scoop a handful of awards. Northern Soul Grilled Cheese won our group and we got a special commendation award.
On 5th April , I was invited onto Sean Farrington and David Jones’ live BBC Radio business breakfast show “Wake Up To Money” to discuss a new report suggesting that fish and chips isn’t catching on with younger diners. I woke up at 5.00am and didn’t make any money. I’m clearly doing something wrong. It was a great experience going on radio live and we certainly got loads of exposure from it. Apparently snippets of the live show were aired on BBC Radio 2 as well as a few other BBC stations.
We won! We did it! We won “Best Mobile Fish and Chip Operator Award” at 2017 National Fish & Chip Awards. We (Ozzie, Luke & Holly – The Ownerz) headed down to London for a couple of days whilst we could take the time off in the quieter January. The awards was held at the Park Plaza Westminster Bridge Hotel – it was a proper professional job. It oozed efficiency. The National Fish & Chip Awards are recognised as one of the most prominent and respected seafood industry events in the UK To reach this stage we were appraised by industry experts across a variety of judging criteria, including menu development and innovation, sustainable sourcing policies, customer service and staff training processes, marketing and promotional flair, and how we attract new customers to fish and chips. We were also subjected to further judging in the form of mystery shopping assessments – this is still a mystery to us. BBC Radio 2 Chef Nigel Barden who was hosting the evening announced us as winners and we were buzzing! We didn’t know which camera to look at though. We’d all like to thank you for all your support over the years in helping us get to this stage. Onwards & upwards!
Now in their 29th year, the National Fish & Chip Awards recognise and reward businesses producing the best fish and chips across the UK. We’ve been shortlisted as 1 of 3 finalists in the “Best Mobile Fish and Chip Operator” Award, as part of the 2017 National Fish & Chip Awards. It’s the Oscars of the fish & chip world. To reach this stage they have been appraised by industry experts across a variety of judging criteria, including menu development and innovation, sustainable sourcing policies, customer service and staff training processes, marketing and promotional flair, and how they attract new customers to fish and chips. Over the coming weeks, shops will be subjected to further judging as they receive mystery shopping assessments. This next stage of the competition will whittle down the line up, establishing a UK top 20 that will subsequently compete to be crowned with a prestigious ‘regional’ title. Following a further judging stage, the overall national winner will be announced in January after a seven-month long judging process. Culminating in an awards ceremony at the Park Plaza Westminster Bridge hotel on 26 January 2017, The National Fish & Chip Awards are recognised as one of the most prominent and respected seafood industry events in the UK. They celebrate the Great British tradition of fish and chips, showcasing the best talent, quality and choice offered by fish and chip businesses through 13 different award categories. Follow @FishnChipAwards on Twitter for all the awards news and information. Excerpt nicked from http://www.fishandchipawards.com/news/article?blogitem=41 https://www.youtube.com/watch?v=zNRaUn7nxyw ;
From 31st October – 11th December we’re going to be living in Leeds for 6 weeks taking up residency in the famed Trinity Leeds, Trinity Kitchen. Our 1.8 tonne boombox catering trailer was lifted up to the first floor of Trinity Leeds shopping centre where we’ll be trading 7 days a week. Mon-Sat 11am – 8pm Sun 11am – 5pm Alongside the raft of permanent food slingers, we’re joined at Trinity Kitchen by Truly Crumptious, Hafla Hafla, Tikki’s Thai Kitchen & The Cauldron blessing customers with warming Thai curries, pulled pork, falafel and halloumi, fish and chips and hot, buttery crumpets… https://www.facebook.com/thehiphopchipshop/videos/1299696236729311/ We’re on the hunt for tour guides to show us the town, gizza shout! ;
After over a year trading in Spinningfields at The Kitchens we’ve moved across the city of Manchester to permanently set-up in the kitchen at Northern Quarter’s Kosmonaut. We’re now giving the people of Manchester their chippy fix, 7 days a week. This is something we’ve wanted to do from the very beginning so we’ve been waiting for this a long time. Being primarily a mobile trader our menu has been restricted so this opportunity gives us the chance to flex our creative muscle in the kitchen. Our boombox catering trailer is pretty much booked for the entire year and the 2017 calendar is filling up fast – a new trailer may need to be on the cards for 2017. With the trailer demand so high, our next move was always to expand and find a bricks and mortar place we can call home. It was so important to find the right venue with the right people and as soon as we met the owners and all the staff at Kosmonaut, it sounds wanky but it just felt right. They were proper passionate and full to the brim with ideas of what we could do together. For us, it’s all about simple food, done well. You won’t be finding any gluttonous eating challenges or ostentatious culinary smut here. Delicious good value food made from scratch served on actual plates in a warm inviting and fun atmosphere. And you can’t beat that with a bat. It’s a joy to have an extensive menu with fish, meat, vegetarian and vegan dishes all being served on real life proper plates! It’s a mint feeling for a venue to have the trust in you to consistently deliver great food from their premises. We’re initially going to be open Mon-Thu 4-9pm Fri-Sun 12-10pm Once we’ve settled in, we’re going to look to launch on deliveroo for city centre deliveries and also cater for weekday lunches. Our specials will change bi-weekly, so keep an eye out on social media… Here’s to bricks and mortar and REAL PLATES! I’m obsessed with plates now. It’s getting a bit weird. You can see our FOOD MENU along with ALLERGEN INFORMATION here For venue bookings only, please get in touch: 07496 977443 BOOKINGS@KOSMONAUT.CO
I’ve lived in Manchester and Salford my entire life. It rains. A lot. It’s quite conceivable to have 30 different weathers in one day. In 2013, a qualitative study showed that it rained in Manchester 53% of all the days in the year. That’s a lot of opportunity for a discount. To soften the blow when that condensed moisture of the atmosphere begins falling, we’re offering a #RainyDayDiscount at The Hip Hop Chip Shop in MediaCityUK And it goes a little something like this, hit it…
- Pick up a FREE umbrella from Love Conquers All (You just need to provide us with a valid e-mail address)
- Every time it rains and you brave the elements and visit our Boombox Catering Trailer in MediaCityUK, Salford you get 20% off your food & drink bill – a rainy day discount.
- Up to 3 discount meals can be ordered at any one time per brolly
- We have a very limited supply of free brollies
- You need to supply us with your e-mail address to get the free brolly and receive the discount
- Not to be used in conjunction with any other offers
- Available at MediaCityUK Mon-Fri 12-3pm in 2017.
- Offer only valid when it is raining at the time of purchase.
- We reserve the right to withdraw the offer at any time.
On Tuesday 7th June 2016 local Manchester promoters More Bounce brought through some living legends to Soundcontrol in Manchester, rap royalty, EPMD. The last time I went to see EPMD was at The Forum, Kentish Town in London on 19th Feb 2011 to celebrate my 25th birthday, so it was grand to have them perform closer to home. After the gig we introduced ourselves, took a few snaps and got some merchandise signed. I spent the majority of the time being a bit starstruck, so Holly asked the entourage if they wanted to pop over to our shop at The Kitchens in Spinningfields, Manchester for some lunch the next day. The next day, Holly was looking after the MediaCityUK site and Luke was manning the fort in Spinningfields. Our trading hours were 12-3pm, as it reached 3.30pm it wasn’t looking likely they were going to turn up, so Luke closed and began the clean down in the kitchen. I was in Bury getting some kitchen parts repaired when at 4.30pm, Luke called “Ozzie, they’re here. Come quickly.” I drove back in the van to Manchester in record time, obviously obeying all the speed limits driving in the safest possible manner. When I arrived, Luke was getting the fryers back up to temperature and taking the orders from all the crew. It was a pretty unbelievable experience, huge thanks to More Bounce for bringing them down. Erick Sermon, DJ Diamond The Artist and the rest of the group were really humble and full of common courtesy and appreciation of the food and supportive over our vision for the business. Maybe a US venture on the cards? They were regaling tales about their travels and the capers they’ve got into with their rap superstar mates. Dropping famous names left right and centre. We happened to have one of our #hiphopcatchphrase games up on the blackboard so I played “Guess The Hip Hop Album”. Can you guess what the album was? Erick didn’t, although I’m pretty sure he didn’t understand my ramblings about what the rules of the game were though. To top it all off, they even took time to feedback on Instagram too. Buzzin! https://www.instagram.com/p/BGaAV8YjuDM
We recently partnered up with the pickling purveyors of versatile vinegars… Sarson’s to showcase how we use their products in our Shell L Cool J Louisiana spiced crabcake and battered gherkins recipe. The Hip Hop Chip Shop – Shell L Cool J Crab Cake Crab Cake Ingredients.
- 235g White crab
- 85g Coley
- 85g Potato
- 35g Lemon juice
- 1tbsp Creole seasoning
- 10g Salt
- 5g Flour
- 5g Egg
- 5g Panko Breadcrumbs
- 1 rasher Smoked Back Bacon
- 750g Plain Flour
- 1tbsp Sarsons Malt Vinegar
- 176ml Beer or Soda Water
- ½ tsp Baking power
- ¼ of Red Cabbage
- 3 Carrots
- 1 onion White Onion
- 200g Mayo
- 1tbsp Sarsons Pickling Vinegar
- Pinch of salt
- Boil the potatoes till soft and mash. Add the crab, lemon juice, creole seasoning, salt (to taste) panko breadcrumbs and mix into a consistent mixture. Form the mixture into balls and chill in the fridge. Whilst the mixture is cooling, set up 3 containers, one for plain flour, one for a whisked egg mixture and the third for the panko breadcrumbs. Take the crab cake balls and first thoroughly coat the outside, then place into the egg mixture and coat thoroughly. Thirdly, coat in the panko breadcrumb and set to one side.
- Cook off the bacon till it’s cooked through and cool, cover in plain floor and submerge in The Hip Hop Chip Shop batter mix.
- Shred the red cabbage and white onion, and grate the carrot. Add all the veg to a bowl and add a splash of Sarsons white wine vinegar and mix in the mayonnaise.
- Deep fry the crabcake for 6 minutes till golden brown, deep fry the bacon for 5 minutes, turning after 2 and a half minutes to cook evenly on both sides. Add a generous spoonful of coleslaw to the brioche bun, stack the crabcake and bacon on top and put the lid on. You may need to skewer the Shell L Cool J as it’s a bit of a monster.
- Sarsons Malt Pickling Vinegar
- Star anise
- Bay leaves
- Mustard seeds
- 4-5 gherkins
- The liquor should be 1 part sugar to 2 parts Sarsons white wine vinegar to 0.5 parts water, add the rest of the ingredients (excluding the gherkins) to a pan and bring to the boil. Pour the liquid and add the Gherkins into a sterilized Kilner Jar. Infuse the liquor with the Gherkins for 2 weeks for maximum flavour.
- Mix plain flour with a Sarsons Malt Vinegar, salt, baking powder, soda water (or you can use beer), when the batter is ready it should be smooth and completely lump free.
- Slice the gherkins into strips or batons and drain off excess liquid, then flour and submerge in the batter mixture till completely covered. Let the batter drip off till there is a thin layer of batter mixture coating the gherkin.
- Carefully place into a deep fat fryer at 180 degrees, the gherkin will float on the surface of the oil and when golden brown place the gherkin on kitchen roll to drain off any excess fat.