Meet Our Team

Our team of experts have more than 200 years’ experience of the fish & chip and fast food business between them – so they really are in a position to give any advice you may need.

Stephen (Dave) Carpenter

The Frying Squad

Territory: Southwest + TQ at a national account level

Industry Background: 10+ years at Kerry. 20 years fish and chip experience (Pukka Pies/Middleton Cash & Carry/ Middleton Food Products)

Hobbies & Interests: Surfing/surf rescue coach. Aston Villa fan & season ticket holder at Exeter Chiefs.

Alan Pearce

The Frying Squad

Territory: West Midlands, Cheshire, Staffordshire, Shropshire, Leicestershire, North Wales, North West England (Greater Manchester/Merseyside) Cambridgeshire, Norfolk, Northern Ireland

Industry Background: I qualified as a Food Technologist in the early eighties my first job was enrolling in a graduate management programme with McDonalds, I them moved to Cadburys in Bournville working as a microbiologist, followed by working for S. H. Phillips in technical sales developing food coating systems for food manufacturers such as Bernard Matthews, Buxted Chicken, Grampian Chicken, Birdseye, Findus.

My Fish & Chip experience dates to been at school when I worked at my local F&C Shop peeling potatoes at the age of 15 to earn pocket money it was a F&C shop called Your Fryer located in Edgbaston, Birmingham near the cricket ground and was owned and operated by a Greek Cypriot couple named Peter & Stella Trafannos. I worked for them on and off for 5 years as I studied at sixth form and university. I learned a lot while working for them about the F&C trade which later in my working life would have significant benefits. I also credit my time there as giving me my work ethic and drive to do things to the best of my ability.

I came into the F&C trade more by accident than by design back in 1988 and now find myself celebrating 30 years’ service in the industry in 2018, over that period I’ve developed longstanding friendships with suppliers and shop owners across the UK by offering and providing great service, advice and support and more importantly been a friend. I’m the born optimist I see life as the glass is always half full with a can-do attitude and would like to think that is the perceived view of me by people in the industry. I like to be involved in the industry and have held industry positions such as chair of FSD NEODA, been an active member of various industry steering groups I’ve had the honor on more than one occasion of been a judge in the prestigious National Fish & Chip Awards the “Oscars of the F&C Industry”

Hobbies & Interests: I’m an avid Aston Villa Fan my dad’s fault he was born next door to Villa Park. I’m a late comer to golf getting the bug ironically supporting a Golfing Society based in Birmingham whose membership are Greek Cypriot Fish Friars, I’m now an honorary Greek Cypriot and an active member of the committee. I love watching movies again my dad’s fault in his career he was a projectionist at an Odeon Cinema, and would bring back the reels and play them in our own home cinema set up in our garage. Another passion was playing basketball but now I just watch, in my youth I fell in love with the Harlem Globetrotters of the early seventies and so my love of the game began, I ended up playing for my school, district, county and ultimately played for England until I turned 18.

Jon Kingsbury

The Frying Squad

Territory: I cover the South of England from Southampton to Ipswich along the coast and all the bits on the middle - East & West Sussex, Surrey, Kent, Essex, London, Hertfordshire, Norfolk, Suffolk, Buckinghamshire, Middlesex & Berkshire.

Industry Background: I have been with Kerry foods working in the Fish and Chip team for 3 years. I was previously a Sales and Marketing Rep for a newspaper group…the only tie there with Fish and Chips is the newspaper for wrapping the chips in!!

Hobbies & Interests: Spending time with my wife and daughter. Enjoy walking & exploring new places….and of course eating fish and chips! Following Brighton & Hove Albion in the Premier League!

Awards & Committees: I have attended the NFFF 3 day training course in Leeds, spent time in various shops on placements getting a feel and understanding for the industry from the other side of the counter.

Warren Kidney

The Frying Squad

Territory: I cover Scotland & Cumbria

Industry Background: 9 Months working with Kerry within the Fish and Chip Channel

Hobbies & Interests: Rugby, football and spending time with my family

Shihaz Siddek

The Frying Squad

Territory: South Wales, Wiltshire, Gloucestershire, Berkshire, Oxfordshire, Buckinghamshire, Northamptonshire, London, Bedfordshire, Cambridgeshire

Industry Background: 9 years in Hotel Industry, 8 + years in FMCG (Indian Restaurants, Kebabs, Chicken and Fish & Chips Industry), 6 months + with Kerry Foodservice Frying Squad.

Hobbies & Interests: Cricket, boxing, spinning and weight training. Interested in learning and understanding astronomy .

Richard Turner

The Frying Squad

Territory: Middle and North east of England heading west with Cumbria and Yorkshire

Industry Background: 9 years with Kerry as part of the Fish & Chip squad

Hobbies & Interests: Rugby, golf and spending time with the family

Amy Kelly

The Frying Squad

Territory: Sales admin support for the Frying Squad

Industry Background: Over 20 years of experience in Customer Service, Spent the past 7 years working in a logistics / Customer service role at Birdseye supporting Tesco’s / JS & Foodservice accounts. SAP Superuser in previous role at Siemens Building Technologies for nearly 10 years.

Hobbies & Interests: Mum to Samuel – age 3 & Jack the Beagle. Being a mum is the hardest but most rewarding job. It doesn’t leave much time for anything else!

More than 150 years ago, the very first fish and chip shop opened in London, and a national culinary legend was born. Britain’s most enduring takeaway remains immensely popular, despite the huge variety of street food and takeaway options now available. Today, there are around 10,500 fish and chip shops around Northern Ireland, Wales, Scotland and England. Many of them rely on Kerry Foodservice to provide the flavour that keeps customers coming back for more.

Back in the 1970s, UK television audiences were treated to a dynamic cop show called The Sweeney, an all-action drama focusing on a troubleshooting team from the infamous Flying Squad. Around the same time, Kerry Foodservice launched its very own trouble-shooters: the Frying Squad. The approach was somewhat different…

The Frying Squad is a group of six Kerry Foodservice fish and chip specialists, with more than a century of experience working in and supplying this important sector.

“We think it’s the service the Frying Squad offers, as much as the range of batters and sauces we produce, which sets us apart from our competitors” Alan Pearce

Of those 10,500 fish and chip shops, the vast majority are owned and run by families. These are small businesses fighting for local market share in a highly competitive takeaway market. They need support, expertise and reassurance. And that’s exactly what the Frying Squad provides: inside knowledge of the industry’s challenges and opportunities, understanding of legislation and food safety, the cost savings and convenience that the best batters and sauces make possible, and even the tried and trusted techniques which guarantee the perfect fish and chips.

Each of the six look after a different region in the UK. That’s about more than just being accessible to our customers when they need help. It’s about understanding the unique regional preferences in the preparation of fish and chips. A dedicated customer care number, available to every chip shop, means shop owners can get in touch for advice on anything related to their business. That’s not all. Kerry Foodservice supplies its ingredients and offers guidance and training at the UK’s National Federation of Fish Fryers too.

Of course, we make the Frying Squad’s job easier by creating products which make a real difference to business owners and their customers. A range of batters, curries and gravies are available to suit the preferences of the different regions; innovative microwaveable options help shops address the issue of producing too little or too much sauce at the start of the day; we’ve even created bespoke gluten-free varieties to protect and satisfy people with coeliac disease or gluten intolerance. Our innovation centre has just launched a new ‘smart’ batter, which uses less oil for better mouth-feel, a more even colour, longer life in the hot-box and, vital as the trend for home delivery grows, holding better shape during transportation.

And the fish and chip industry is looking in excellent shape too, in part thanks to the pioneering work of our Innovation Centre, and the dedication and unrivalled expertise of the Frying Squad.