Farmers in Fishnets? - it could only happen on Tyneside

From neighbouring farming families, whose potatoes end up in local Tyneside chippies, Jonathan Stoker and Tom Bullerwell dreamt of moving up the food chain – and owning their own fish and chip shop. But it was only when Tom was laid up with a gammy knee, with time to kill on his computer, that the dream began to become reality - he Googled ‘fish and chip shops for sale’, and that was the start of them realising their goal.

While looking for their dream site, they physically called at 85 fish and chip shops to list the ‘goods’ and ‘bads’ of what they saw, while sampling the fare – sometimes five shops per night … and were impressed by the practicalities of an island range, the clean appearance of tiled walls, the smartness of staff uniforms, the need for good level flooring, and the necessity of keeping drinks fridges on the staff side of the counter. “It was a bit of a blur,” says Tom, “but the pieces of the jigsaw started dropping into place once we decided to go for our shop in Greenside, near Newcastle … and fellow Geordie Bill Short, from Kiremko, advised us on what to look for from a frying range.”

The pair first undertook the NFFF training course, then went down to Kiremko-KFE’s training range in Market Deeping … and tested the Kiremko Sonado range well beyond its comfort zone.

“We did things to it that other range manufacturers told us couldn’t be done,” says Jonathan, “and when it came through with flying colours, we decided that Kiremko was for us.”

As jack-of-all trades farmers, the pair totally gutted and refurbished the large building themselves, knocking seven rooms into three large airy working areas – and well lit, well floored, and easily cleaned.

They were advised that a three-pan range was adequate for their shop – so typically they went for a four pan high-efficiency island range, so they have plenty of scope for expansion. Oh, and they’ve cheekily called their shop Fishnets. “Our aim is to make this a ‘destination’ shop,” they say, “and we’ll be opening a 24 cover sit-down area in 2010.” Not necessarily to make them more money, but because they recognise that fresh served is the best way to present their fish and chips. And to give an additional amenity to the local community.

“As farmers, we think big and plan ahead … and we’re delighted that our dreams have materialized, due in no small measure to the help that the Kiremko team has given us. It’s a dream range, and we’re confident that already we’re producing dream fish and chips, a must for a destination outlet.”

Fryer & Fast Food - December 2009.