OVER 400,000 VISITS TO THE NFFF WEBSITE SO FAR THIS YEAR!
THE
FishFriers
ISSUE 8 DECEMBER 2017
1913-2017 104 YEARS SERVICE TO THE TRADE
REVIEW
Merry Christmas from
Bigfoot & McWhinney’s! Quality Irish Pork Sausages
Page 6-7 A Year in the life of Kingfisher Fish and Chips
Thank you for your custom and we look forward to serving you next year!
Page 16-17 Shopfitting
Visit us at www.mcwhinneys.com Page 30 NFFF Fish & Chip Quality Award ‘Champion’ Award
FOR MORE INFORMATION, AND HOW TO BECOME A MEMBER VISIT OUR WEBSITE AT: WWW.FEDERATIONOFFISHFRIERS.CO.UK
THE
FishFriers
ISSUE 8 DECEMBER 2017
REVIEW
Points of View
Contents... Page 6-7
100 Up for MSC
Page 8
Visit to Billinsgate Market
By Andrew Crook, NFFF President
The run up to Christmas used to be extremely hectic as people were too busy running around buying presents and didn’t have time to cook. With the advent of online shopping, that has all changed and soon the January downturn will be with us. It’s a good idea to plan ahead, try to keep the tills ringing in January by handing out some special offers in December, when you are busy. This way you can try and keep people coming through the doors in the New Year. Why not also try offering some lighter menu options that can not only be at the right price but also give the New Year dieters their fish and chips fix.
Page 10–13 A year in the life of Kingfisher Fish and Chips Page 16
Spanish Adventure
Page 18-26 Thinking of a shop refit? Page 30
NFFF Quality Award Champion Award
Page 34
FRY IT 2018
Page 36
Welcome DR Services
NFFF Team Training, Qualifications & Quality Award Helen Brook h.brook@federationoffishfriers.co.uk
With the New Year comes the National Fish and Chips Awards. I would like to wish everyone luck in their prospective categories. If you didn’t make it through then dust yourself off and read your feedback. The Awards really do present a great opportunity to improve your business and they are completely free to enter. The New Year is a great time to start planning if you want to enter the awards for 2019.
Finance Manager Fiona McStay f.mcstay@federationoffishfriers.co.uk
November saw the judging of the NFFF Fish and Chip Quality Award ‘Champion’ Award Competition. I would like to say a huge thank you to all the shops that entered this year and congratulations to our three finalists who will join us at the National Fish & Chip Awards in January. They are in alphabetical order, Penaluna’s Famous Fish and Chips, The Dolphin Takeaway and Towngate Fisheries.
Media Coordinator & Fish Friers Review Robert Norris r.norris@federationoffishfriers.co.uk
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Membership Coordinator Eileen Kane e.kane@federationoffishfriers.co.uk
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P.A. to the Board of Directors Karen Clark k.clark@federationoffishfriers.co.uk
FISH & CHIP QUALITY AWARD
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qualityfishandchips.co.uk
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Telephone: 0113 2307044 e-mail: mail@federationoffishfriers.co.uk Write to us at: Federation House, 4 Greenwood Mount, Leeds, LS6 4LQ
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Fish Friers Review
Did you know? 22% of people visit fish and chip shops every week Issue 1: Booking Deadline – 12th January 2018, Copy Deadline –19th January 2018, Publication Date – 16 February 2018
1913 - 2017 104 years’ service to the trade
Founded as the National Fish Caterers’ Review on April 4, 1925.
Designed & Produced by Tebays, Leeds. Tel: 01943 870054 sales@tebays.co.uk www.tebays.co.uk
The judging was tougher than ever and it shows just how much the NFFF Quality Award is improving the industry. We would like to thank Lynda Simmons from NEODA and Alan Hackett from Nortech Foods for joining us as guest judges on the panel this year. We would encourage all our NFFF Quality Award holding shops to enter next year. I have just sent in my wish for 2018 for the segment at the back of this issue and talked about the network of people we have in this great industry. One of the ways this network is growing is by the people who attend the various events throughout the year. It’s a great way to learn more, discuss things that effect you in the day to day running of your business and let your hair down too. You soon find that the problems you experience are shared by everyone else.. you are not alone! If you have not been to any of the banquet & balls or open days then I would encourage you to get involved, it’s a very open and friendly industry and the more the merrier. Finally, I would like to wish everyone a great festive period and a very prosperous New Year. 2018 is going to be an exciting year at the NFFF, the new board has lots of ideas of how to best help our members and we are certainly looking forward to putting some things into action and working alongside our industry partners.
Use your smartphone to scan the QR code and learn more about the NFFF
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FishFriers REVIEW
Your
Federation
Welcome to ‘Your Federation’ page, throughout the year the NFFF will provide its members with details of what has happened within the NFFF across the following two pages.
Membership New and Returning Members October 2017 Contact Name
Shop Name
Location
Contact Name
Shop Name
Returning Members Mr Franco Vega
Vega & Son Fish Bar
Location
New Members St Albans
Mrs Elle Wharton
Tim & Elle’s Fish & Chip Restaurant & Takeaway
Castleford
Tokyo
Mr Andrew Sparsis
The Fish Factory
Worthing
Herne Bay
Ms Alison Dimelow
Seahorse
Bideford
George’s Chip Shop
St Clears Carmarthenshire
Mr Phil Geary
The Atlantic
Portreath
Mr Paul Lawless
Smith’s Fish & Chips
Singapore
Mrs Pamela Gillespie
Mr Charles Tipton
Hillside Fisheries
Pontefract
Ms Jayne Harries
Gourmet Catch
Westbury on Trym
Mrs Taylor
Pipers Restaurant
Tenby
Mrs Georgia Hall
Brighton
Mr Barry Camfield
North Beach Fish and Chips
Bridlington
Mr Brad Hickman
Melling
Mrs Pauline Lewiecki The Trawler Fish Bar
Wrexham
Mr Jatinder Virk
Mr Sam Parry
Conway
Mr Neten Goswani
The Bishops Fryer
Southam
Mr Paul Richards
The Chippy on Burton Rd
West Didsbury
Rothley Fisheries
Leicester
Mr Bruce Graham
Alness Fish & Chips
Alness
Mr Gary Wiltshire
Trawlers
Leeds
Mr Dominic Nance
St Columb
Cornwall
Mr Daniel Long
Harpers
York
Mr Andrew Clemmet
Altrincham
Cheshire
Mr Geminas Pranauskas Bishop Bridge Fish & Chips
Norwich
Mr Ryuhei Takizawa
Malins
Mr Sai Chang Ng
Double R Fish Bar
Mr Lyndon George
Top Chippy
Ballynahinch
Newcastle upon Tyne
Mr Matthew Elmore Mr Andreas Agathangetou
Abergavenny
Training The NFFF have welcomed 256 students on training courses held either at the NFFF Training Academy in Leeds and Northern Ireland or in shop so far this year. Upcoming three day training courses are as follows: 2018 Dates
2nd, 3rd & 4th
April
2018
3rd, 4th & 5th
September
2018
Days
Month
Year
7th, 8th & 9th
May
2018
1st, 2nd & 3rd
October
2018
8th, 9th & 10th
January
2018
4th, 5th & 6th
June
2018
5th, 6th & 7th
November
2018
12th, 13th & 14th
February
2018
9th, 10th & 11th
July
2018
3rd, 4th & 5th
December
2018
5th, 6th & 7th
March
2018
13th, 14th & 15th
August
2018
Quality Award New and Returning Members September - October 2017 Contact Name
Shop Name
Location
Returning Members Panny Apostolou
Seafish Restaurant
Derbyshire
Adam Alexander
Carlo’s
Alnwick, Northumberland
Anthony Wells
Lindley Fish Bar
Huddersfield, West Yorkshire
Anthony Wells
Westgate Fish Bar
Elland, Halifax, West Yorkshire
New Members
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ISSUE 8 DECEMBER 2017
NFFF Activities Date
NFFF Activity
NFFF Representitive
6th, 7th & 8th November
Three Day Training Course, Leeds
CB, DM, CO
6th November
NFFF QA Champion Award Judging, Leeds
CM, DB
6th November
NFFF Meeting - Fisherman’s Mission
AC, CM, RN
7th November
BTC Meeting, London
HM
9th November
One Day Training Course, Leeds
DM
9th November
Acrylamide Meeting, London
13th November
Key AC
Andrew Crook, President
CM
Craig Maw, Vice President
AH
Alan Hanna, Treasurer
JP
John Penaluna, Regional Director
HM
DB
Darren Boothroyd, Regional Director
NFFF Fish & Chip Dinner Event, Leeds
CNM, DM
LG
Lesley Graves, Regional Director
17th November
Industry Meeting, Newcastle
AC, CM
20th November
NFFF Board Meeting, Leeds
AC, AH, CB, CNM, CM, DB, JP, LG
HM
Hugh Mantle, Regional Director
22nd November
NFFF Training & Development Meeting, SKYPE
AH, CB, DM, HB, JP
CB
Craig Buckley, Regional Director
28th November
Healthy Eating Master Class, Redcar
DM
4th, 5th & 6th December
Three Day Training Course, Leeds
CB, CO, DM GH
Board of Director Enquires
CNM Caroline Murphy, Regional Director KC
Karen Clark, PA to the Directors
RN
Robert Norris Media Coordinator
HB
Helen Brook Training & Qualification Coordinator
NFFF Member Enquiry
NFFF Official
DM
David Miller, Trainer
Equipment Issue
LG
CO
Cem Oktem, Trainer
Shop Issue
LG
Product Enquiry
CB
DA
Des Anastasiou, Trainer
Media Enquires
AC
JH
James Houlston, Trainer
New Associate Members
DUCT CLEANING SERVICE LTD
Discount Range Services Limited Contact: Liam Marshall or Paul Bell Mobile: 07833 681319 (Liam) or 07753687188 (Paul)
Email: discountrangeservices@gmail.com Website: www.discountrangeservices.co.uk
Duct Cleaning Service Ltd Contact: Michael or Darren Hardcastle Mobile: 07580799763 (Michael) or 07974676224 (Darren)
Email: info@ductcleaningserviceltd.co.uk Website: www.ductcleaningserviceltd.co.uk
Morrish Solicitors LLP Contact: Daniel Kindell Tel: 0333 3449600
Email: daniel.kindell@morrishsolicitors.com Web: www.morrishsolicitors.com/nfff
Sign Focus Contact: Antony Grainger Tel: 01274 747788
Email: info@signfocusltd.com Web: www.signfocusltd.com
Stephens Catering Equipment Tel: 028 25 861711 Email: info@stephens-catering.com
Web: www.stephenscateringequipment.com
*These figures are current at the time of going to print – Issue 8 – 20th November 2017
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ISSUE 8
THE
FishFriers REVIEW
100 Up!
Simpson’s Stroud takeaway 100th in UK and Ireland to earn ‘blue fish’ label for sustainability
Simpson’s takeaway in Stroud has become the 100th in the UK and Ireland to receive a coveted sustainable fish certificate, from the Marine Stewardship Council (MSC), an NGO that sets a standard for sustainable fishing around the world The news means that Simpson’s takeaway can now use the MSC ‘blue fish’ label on its cod and haddock, assuring customers that the fish sold has been responsibly caught using sustainable methods. It also means it can be traced back to the fishermen who caught it. Simpson’s was the first business to introduce MSC certified fish in Gloucestershire at its Cheltenham takeaway in 2014. YouGov Research with fish and chip shop customers has shown very positive support for sustainable fish - with four in five fish and chip fans believing that chippies should serve certified sustainable fish.
us. Many people say they source sustainably but being able to prove this to your customers and promote the widely recognised ecolabel is a huge advantage. “Stroud is well known for being an eco-friendly town and many customers quiz us on our menu items. People will now trust that we know where our fish has come from and in a time where the news is full of food-based scandals.” George Clark, senior commercial manager at the MSC, said: “It’s such a huge milestone that there are now 100 fish and chip shops who care so much about the provenance of their fish to invest in getting MSC certified. It shows how far and fast the industry is moving forward and we are so proud to be able to celebrate this.”
A family business, Simpson’s first fish and chip shop was opened in 2009 by husband and wife team, Bonny and James Ritchie, but fish and chips have been in the family since 1976. Their ethos and commitment to sustainability is what led to the Cheltenham shop’s award-winning accolade of the UK’s Number 1 Fish & Chip Takeaway 2016. James said: “It makes a considerable difference to 6
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ISSUE 8 DECEMBER 2017
He added: “Congratulations to Simpson’s who are doing their bit to protect the future of the oceans by selling MSC certified fish. We hope that their success will encourage other chippies in the area to follow their lead and offer their customers a sustainable choice.” Choosing the blue fish label from fisheries, retailers, brands and restaurants guarantees sustainable, traceable methods and helps protect the life in our oceans for generations to come.
Becoming MSC has never been easier! Getting MSC certified is easier than ever by applying through the NFFF. Shops and restaurants now have the option of applying for a combined NFFF Quality Award and MSC chain of custody certification.
The cost Type of Certification
Cost
MSC Certification for Quality Award (including VAT) Holders
£250
MSC Certification and NFFF Quality (including VAT) award for Non-NFFF Members
£790
MSC Certification and NFFF Quality (including VAT) award for NFFF Members
£670
*** There is also a cost to using the MSC ecolabel, which depends on the amount of MSC certified seafood that your business purchases. This cost can be as little as £160 per year. For more information please visit www. federationoffishfriers.co.uk. From there visit MSC Certification under the What We Do tab.
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THE
FishFriers REVIEW
Tour Round Billingsgate Written by Andrew Crook, NFFF President
Whilst down in London for a meeting with representatives of our trade association, Craig Maw Nikki Mutton (Kingfisher in Plymouth) and myself managed to grab a tour round Billingsgate Fish Market. It was a bit of an early start as we got there for around 5.45am, but it was certainly worth it to see this vibrant market in full swing! Dwarfed by the skyscrapers of London’s Docklands, Billingsgate is still the UK’s biggest fish market.
packaged and flown whilst alive. The Market has changed over Barry’s 25 years there, and the type of fish has radically altered as well. Fish is flown in from all over the world at night, so it is fresh for the market the next day. There was a varied selection of interesting fish, all of the highest quality!
We were told to knock on one of the office doors upstairs, belonging to the Company of Fishmongers, and ask them if they could possibly show us round. Barry O’Toole, Senior Fisheries Inspector, was our guide for the market. Barry first showed us some of the live lobster tanks. These tanks are filled with aerated saltwater to best replicate the chemistry of seawater. This enables the lobsters to be kept alive and shipped in top condition. Barry explained that some of the lobsters are exported all over the world and using this method they can be
The customers have changed too, there are many Asian and African customers and the selection of fish has changed to adapt to their tastes. Salted cod is one product that has increased in numbers on the market. There were other fish species spotted including Grouper and Trevelli, a reef predator, that can now be found on the market and as fresh as when they were caught. Many of the foreign supply companies have invested heavily to ensure their products are of the highest quality. We were then shown the training facilities upstairs. They can train up to sixteen students on how to fillet, prepare, arrange displays and cook fish. The students can vary from trainee fish mongers to office workers on team building days. The market was all over by 8am and everyone was packing up. Before we rushed off to our meeting we managed to grab a bite to eat, freshly smoked haddock with poached eggs.. absolutely delicious! The morning was a really great experience and it’s nice to see the market doing so well.
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ISSUE 8
SILVER Frying Oil
hallmark of an the
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Your frying oil is a precious part of your business. So when you choose your pure vegetable frying oil, be sure to choose the best. Q Silver is a sterling example of excellence, boasting an exceptional frying life by coping with even the harshest frying conditions. That’s less waste, less hassle and more reliable results every time.
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THE Q PARTNERSHIP
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FishFriers REVIEW
A Year in the Life of Kingfisher Fish & Chips Written by Craig Maw & Nikki Mutton, Kingfisher Fish & Chips
Winning the No 1 Fish & Chip Takeaway at the National Fish and Chip Awards in January was an incredible moment for my partner Nikki and me. It had been five years since we’d opened the doors to Kingfisher. Five years of hard work and long hours. From the potatoes to the packaging, the friers to the fish, we had always strived to make every detail of our business the best it could be. But we never dreamt this would result in us becoming the UK’s No 1. That day at the awards ceremony, we knew that we’d been given a golden opportunity. We had a platform to promote not only Kingfisher but the industry we love and the issues we hold dear, namely quality and sustainability. We made a pact that for the rest of the year, we would say yes to every offer that came our way.
Women. We were invited on radio shows and pictures of us appeared in not only our local media but national newspapers. We couldn’t go to the supermarket without being recognised and we were receiving congratulatory messages from all over the world! We even caught the eye of the Michelin Guide who, just a few weeks later, mentioned that they would take Kingfisher into consideration when their inspectors next visited Plymouth!
And what a year it turned out to be! Firstly the media interest in our award was amazing. The morning after the awards, we found ourselves on the South Bank cooking fish and chips for Ruth and Eamonn on This Morning and the ladies on Loose
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Continued on page 12 >>>
ISSUE 8 DECEMBER 2017
The Nation’s No1 Fish & Chip Shop Sausage • 50% pork, from quality cuts of meat • Great taste, firm bite • Perfect battered or fried • Save & Select points with every purchase • Point of sale available
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FishFriers REVIEW
We’ve certainly covered some miles this year. On National Fish and Chip Day we were enlisted to promote the event by taking our Kingfisher on the Go mobile van to Trinity House London. The crowds were huge and we served around 1,200 portions of fish and chips and raised over £600 for the Fishermen’s Mission, a charity close to our hearts.
portions in one day – the previous record was 1,300. The crowds were like nothing we’d seen before – just one minute after opening the store’s doors in Osaka, hundreds of people flocked to us in a frenzy on the ninth floor, as if in a desperate panic to bag a January sale bargain. It stayed that way until 9pm when the store closed – everyone wanted to see us!
In the summer, we decided to tour fish and chip shops around the UK. Over the course of three weeks, we visited 16 shops in England, Ireland, Scotland and Wales. Our aim was to share our experiences and offer advice and encouragement. We were completely overwhelmed by the reception we received. Our fellow chippies greeted us with open arms, giving tours of their shops, cooking fish and chips for us and spending many hours sharing ideas and discussing the business. We took so much from the trip and returned to Plymouth with a refreshed outlook.
We managed to squeeze in a little leisure time before flying the 6,000 miles home to round off the month with another UK tour, this time to promote the National Fish and Chip Awards and its 30th anniversary. We spent just one night at home before packing up the Kingfisher on the Go van and setting off to visit Glasgow, Newcastle, Manchester, Birmingham and London. At each stop, we gave away 400 portions of fish and chips, completely free. Just as in Japan, we wanted to share our passion for the country’s favourite takeaway and we certainly did that. The crowds were unbelievable and it was great to see people across the country really enjoying our food and giving such lovely feedback.
We were also invited to Cambridgeshire, for the fifth annual Isle of Ely produce open day. There we gave a speech, sharing our journey so far and tips on sourcing the best ingredients for fantastic fish and chips. However, it was October when we really clocked up the miles - this was the month we took Kingfisher to an international stage! For the past fifty years, Hankyu department stores in Japan have held a British Fair, showcasing the best that our country has to offer to approximately half a million very enthusiastic visitors. The theme this year was “Best of the Best” and we could hardly believe our ears when we were invited on an all-expenses paid trip to the fair to represent the UK fish and chip industry.
Overall, October saw us travelling 13,000 miles and serving 11,000 portions of fish and chips – not bad for a little fish and chip shop in Plymouth!
We spent an incredible three weeks in Japan and over the course of just twelve days, served an astonishing 9,000 portions in the store’s two locations, Fukuoka and Osaka. We had to organise extra emergency supplies! We even broke the fair record by serving over 1,400
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ISSUE 8 DECEMBER 2017
It’s not just the National Fish & Chip awards that have made this year memorable. We’re really proud to have won and be nominated for a number of other accolades. In the summer, I was named by the Marine Stewardship Council (MSC) as their MSC UK Sustainable Chef of the Year. Also, while in Japan, our manager Ashley attended the Sustainable Restaurant Association (SRA) Food Made Good Awards where she picked up the Source Fish Responsibly Award on behalf of Kingfisher. We’re passionate about sustainability and believe it should be at the heart of all businesses, so we were thrilled to win these two awards. All in all, it’s been a pretty eventful year full of press interviews, photo calls, guest speaker invitations – in fact, too many fantastic experiences to mention. The highlight for us, though, has been discovering what a truly supportive and collaborative industry this is. Throughout our travels, we’ve encountered many other shop-owners and suppliers and have only ever been greeted with positivity and encouragement. There’s a real sense of community in the fish and chip world and we love it. Much credit for this is due to industry bodies like Seafish and the National Federation of Fish Friers (NFFF). Both organisations have helped to foster a professional environment in which business are encouraged to spur each other on rather than view one another as rivals. Without Seafish’s National Fish & Chip Awards, none of the things mentioned in this article would have happened, of course. They’ve provided a unique platform for us to promote the industry we love and encourage more people to enjoy fish and chips. Likewise, the NFFF has been with us every step of the way, helping to not only grow our business but continuously improve the industry as a whole. I was delighted to be appointed Vice President of
the NFFF this autumn and be given the opportunity to help my fellow chippies achieve their goals. So, although we’ll be sad to be handing over the crown in January to the next winner, we’ll be looking forward to slowing down a little bit. What advice would we give to 2018’s champion? This will be the craziest, most exhausting year of your life but you’ll never get a chance like this again - go for it!
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Fish
REVIEW
Harbour Lights up Fish & Chips with Frymax Liquid Vegetable Oil. Pete Fraser’s 9 to 5 was as Royal Navy aircrew hunting Russian submarines in the North Atlantic from the back of a Sea King helicopter. Now, seventeen years later in a more sedate occupation his restaurant, Harbour Lights in Falmouth, Cornwall has just won the prestigious “Independent Fish and Chip Restaurant of the Year 2017” award at the Seafish National Fish and Chip Awards. As you can imagine from his previous occupation, consistency and attention for detail are by-words for Pete. They have framed his career in the fish and chip business, from understanding the frying process to investing in top of the range equipment and making his premises more attractive and comfortable for customers.
and sustainability has always been very important to us. Frymax ticks all the boxes.” Having been described as the business that “consistently innovates” it will be interesting to see what is next on the menu for Pete and Harbour Lights.
From an early flirtation with cheaper palm oil Pete moved to Frymax the industry leader and immediately reaped the benefits with higher sales and more customers. Having kept a close eye on what his customer’s requirements were, and after a trial Pete moved to Frymax liquid oil about three years ago and has been rewarded by seeing his restaurant win the top award. “Frymax liquid gives the same great quality fish and chips but with a much preferred lighter taste, the rapeseed and palm oil combination has great longevity as well. It is a real winner for us at Harbour Lights and our second shop Frasers opened in Penzance recently. The ten litre bottle is more convenient and safer for my staff to use
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ISSUE 8
The UK’s No.1 Independent Fish & Chip Restaurant
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Easy to use, lightweight, pourable and recyclable 10 litre bottles.
You do not win the Independent Fish and Chip Restaurant of the year award without knowing the business inside out. On taking over the Harbour Lights Restaurant in Falmouth seventeen year ago, Pete Fraser set out to do just that. He attended the NFFF’s course for rookie fryers and constantly sought advice and trade insight. Pete also set out to make Harbour Lights a top destination for fish and chip lovers in West Cornwall by refurbishing the premises and investing in a new high efficiency range. He quickly recognised that the choice of frying medium was all important and switched to the industry leader Frymax. The improvement in quality was soon noticed and sales flourished. However, Pete did not stop there. Recognising changes in consumer tastes he move to Frymax liquid three years ago. Says Pete “It has the same great quality but after a trial our customers voted for the slightly lighter tasting Rapeseed and Palm oil combination. It has great longevity and the 10 litre bottle is easy to use, lightweight and recyclable. Frymax ticks all the boxes for us” Pete Fraser knows a winner when he sees one. * Frying life (Rancimat 120ºC) lasts up to 50% longer than extended life rapeseed oil.
The Fryers’ Favourite For Over 60 Years. For information, advice, or customer support material please contact Olenex Trading (UK) Limited. Tel: 01322 444836 e-mail: ukinfo@olenex.com www.olenex-uk.com
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Costa Del Fish & Chips Written by Anna Beswick, The Big Fish
After
Before My friend Lesley and I decided it was time to start our own business after spending the last 12 years raising our respective children. We came up with the idea of opening a fish and chip restaurant and takeaway as there were none in the village we live in La Cala De Mijas, Malaga, Spain.
We opened the shop on 29th March so have been trading for just over 7 months. The experience has been fantastic, the only thing we wish could be different would be if we could seat more people on a busy night!
After a few months of looking we found a run down bar that was available. We got the keys in January and started the refurbishment and our fish and chip journey. While the work was being carried out Lesley and I came over to Leeds to attend the Three-Day Training Course: NFFF Complete Guide to Fish and Chip Shop Management, the course was eye opening and gave us the confidence and belief we needed in opening our own business in Spain as neither of us had any previous experience in running a restaurant or business!! In our shop we fitted a Mallinsons of Oldham range which was brought over from the UK. We had a slight delay with getting it here in the beginning as the van we booked to bring it over couldn’t take the weight so we had to find another transport company. Everything else we managed to source locally in Spain. All in all it took 3 months to re-fit the shop, sadly our builder who was also a friend died part way though the project, so as you can imagine this caused a delay. It also meant that Lesley and I had to project manage more and source our own materials!! We didn’t visit any shops, we just basically designed it around the dimensions of the range. We knew we wanted it to be wall mounted as we wanted to have a bar area for people who were just having a drink.
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Can you tackle
?
12” 70% Prime Pork Sausage Eddie ‘THE BEAST’ Hall The World’s Strongest Man 2017
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FishFriers REVIEW
Shop Watch: “FRYDAYS” Fish-Bar, 290 Whitehall Road, Tipton
Located in an extremely popular suburb of Dudley, halfway between Wolverhampton & Birmingham City Centre. This fish & chip shop outlet is ideally situated amidst residential & commercial properties. The owner Mr. Basra had decided that in order to maximise his potential further, a full refurbishment was required. With their extensive catalogue of refurbishing fast food outlets Elite Shopfitters (Leeds) was chosen to carry out the works to the Clients specification. The former red & white colour scheme was replaced throughout. The initial impact as you now approach the shop is the new shop frontage, gone is the red façade and matching signage. This has now been replaced with a much more contemporary dark grey item with a far more open feel which sits very well against the adjacent red brick walls. The signage above has been matched in colour, c/w individual stand-off lettering, all internally illuminated resulting in a striking combination when darkness falls.
street scene has been mounted depicting an image from years gone-by. A feature bulkhead complete with brushed pendant lights drop over the counter and creates a visual break between the Customer and servery side. The new extensive menu selection has been displayed on a series of surface mounted monitors and mounted on a white back drop which gives a striking look from the outside. To the front of the Counter & Frying range a series of tiled panels has been installed. These sit extremely well against the stainless finishes & complement the new timber effect tiles throughout the Customer area The superb fit & finish continues throughout the rest of the premises, with dark graphite flooring and crisp white walls & ceilings. The quality of shop fit and finish throughout serves once again why Elite Shopfitters were chosen for this brief and can transform any vision into reality.
The ground floor spaces have been totally refurbished throughout. The take-away area now comprises of white gloss metro tiles throughout that are complimented by breaks of feature mid blue metro tiles, helping to break-up the Customer area from the servery. The space also combines a recessed ceiling feature above the counter & frying range which uses subtle blue LED lighting to compliment the theme. To the right hand side of the shop a feature black & white
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ISSUE 8 DECEMBER 2017
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THE
FishFriers REVIEW
You can beat the high street big boys.
Written by BD Signs
With the number of Takeaways rising, it has never been more vital that you establish a strong brand identity. That you can bring into the customer’s dining experience. You, your brand & business needs a strong image on the high street that can be the difference between a customer visiting or ignoring your establishment and going to another. There have been many TV shows such as Kitchen Nightmares, Hotel Hell ect that start with how bad the food & service is and how it can be improved. But remember the first shot on any of these TV programmes after the refurb and redo is the sign and image outside. Creating a professional brand image reiterates your internal structure and promotes a high standard of service. It’s no secret that the increase popularity and growth of the eating out experience in the UK has made it tougher to stand out amongst so many new businesses. The high street is filling up with food outlets pushing your customers away from who you are and what you do. It doesn’t matter how good you are unless you shout it from your front door. So in conclusion a sign is as important as the food... and a design is as important as the creativity of your food. Our role is to create & build a brand that encourages a customer into your shop and gives you the chance to provide food that keeps them coming back for more. It is important to see your shop front as the window to the heart of the business and a shop sign is the first point of interaction for customers. This is what customers first see and therefore where their initial opinion of your establishment is formed. From this jump off point a
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whole brand image can be established with one message that encompasses & creates a clean platform for your consumers to understand what you are. BD Signs are proud to be seen as the market leaders in providing such services to Businesses such as King Fisher, Georges Great British kitchen, Deep Blue, and so many of the award winning food outlets in our sector. With 30 years of branding and promotional experience we are at the forefront of being in a position to help you start making the changes your business deserves. Ring us today and let us beat the high street big boys.
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ISSUE 8
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FishFriers REVIEW
Sunny’s new Plaice in Heckington Written by Johnson Reed
Director at Martyn Edwards, Stan Price, commented, “Mark and Johnson Reed are always on hand to help my clients with finance. We trust their deals and allow clients to acquire the equipment they need whilst allowing them to invest their capital reserves in more proactive areas of their business, like marketing or taking on new staff.”
Family-run chippy business, Sunny’s Plaice, has a bold mission – to serve the best-quality fish and chips in Lincolnshire. It’s safe to say the brand is well-loved in the local area, with many residents in agreement that Sunny’s traditional fish and chips are the best for miles around! Owners, Narinder and Sunny Singh, are certainly no strangers to the trade, having accumulated over 19 years’ experience whilst building the business. The Singh family have enjoyed success as a multi-site operator, occupying sites in Lincoln city centre and its surrounding towns and villages, including Bourne, Bardney and Sleaford. The latest chapter has seen the thriving business take a different direction, settling down to trade from two fixed locations; their popular Sleaford takeaway and restaurant, and a brand new site in Heckington. The new site, formerly known as Kipper’s Chip Shop, has been transformed with the help of Barland Shopfitters. Having previously worked on a number of Sunny’s Plaice shops, the team at Barland were able to construct a 3D visual design to Narinder and Sunny’s approval; giving the premises a fresher and more-modern feel whilst keeping the designs, colour schemes and branding consistent with their previous sites.
The regular, fixed repayments over the lease term allow Narinder and Sunny to spread the cost of their range, keeping capital expenditure intact and allowing them to generate a more immediate return on their investment. Narinder commented, “We are immensely proud to have built up a successful brand and to have such a loyal customer base. We feel very fortunate to have had the opportunity to cover all areas of the thriving fish and chips industry. Sunny and I are raring to open our new site and we are confident it will be a great success. “We like working with Mark Johnson and he always ensures our equipment finance needs are met with his professional and realistic approach, hence our repeat custom. We are also always keen to work with Stan Price at Martyn Edwards. Our range is custom built to suit our shops needs and the design, output and efficiency of the pans in excellent. “We have many ideas for future projects and are both very focused and driven to achieve these dreams. We are very excited for what the future might bring.” Johnson Reed managing director and chip shop finance specialist, Mark Johnson, commented, “We have worked with Narinder and Sunny for many years now and provided frying range and fit out finance on a number of occasions. It’s great to be able to support the business through every new stage, and we wish the family the best of luck with their latest venture.”
As loyal customers of Johnson Reed since 2010, Narinder and Sunny turned to Mark Johnson to organise the necessary equipment lease facilities for the purchase of their new frying range. Having completed several previous agreements, the Singhs are familiar with the process and the benefits of leasing. Through simple documentation and a speedy turnaround, the necessary funds were arranged for the purchase of a brand new Martyn Edwards four-pan Omega Island Range, complete with chip box, scrap box and six-pot built-in baine marie. 22
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FishFriers REVIEW
Shop fitting: What does the Lease say?
Written by Morrish Solicitors
• The requirement to obtain a written “Licence” (a form of consent) from the landlord authorising the works; • The payment of the landlord’s (and sometimes also the landlord’s surveyor’s) legal costs in connection with the preparation and grant of the Licence. Most fish and chip shops will be occupied by tenant owners under the terms of a Lease. The issue of fitting out the shop will usually arise as part of the negotiations when a new Lease is granted to the original tenant or at a later stage if either the tenant transfers the Lease to a new tenant who wishes to re-fit the property or the current tenant wishes to update the equipment, fixtures and fittings. In all of the above situations it is important that the tenant understands what requirements must be fulfilled under the terms of the Lease before any proposed works are undertaken. In addition, (in the case of a new Lease) the tenant should seek to ensure that his or her solicitor negotiates the Lease so that it enables the proposed works to be undertaken. Whilst this article will focus on the tenant’s Lease requirements, it is also important to be aware that many of the proposed shop fitting works to be undertaken may also require statutory or other consents. For example, when new shop signage is proposed this may require planning permission (depending on size) and in any event in the case of illuminated signage. In a Lease shop fitting works will usually be found under the heading “Alterations”. In the absence of any restrictions on alterations, then the tenant will be able to carry out any alterations they require, subject to complying with other legal requirements. Most leases, however, will restrict alterations. The most frequently prohibited alterations are those to the exterior and/or the structure of the property. So, if such alterations are envisaged, this is a point that would need some negotiation! Non-structural alterations to the interior are usually permitted with the prior written consent of the landlord, but it is recommended that the Lease makes clear that the landlord’s consent is not to be unreasonably withheld or delayed to a request to make such alterations. The Lease will usually contain a series of pre-conditions that must be satisfied before these alterations may be carried out, which will frequently include some or all of the following: • The production of plans for the landlord’s approval (usually 3 sets); 24
Some alterations may be carried out without the above procedure, but if in doubt when negotiating the Lease, it is better to include a provision in the Lease that makes this clear. For example, some Leases include a provision that enables the tenant to construct and remove internal demountable partitioning without the landlord’s consent being required. If a Licence is required then, depending on the nature of the works, it may be very detailed or a minor works Licence. What it should include are provisions dealing with:
How the works are to be carried out It is important to the landlord to ensure that the works are carried out properly and with good materials suitable for the envisaged work
What is to happen on rent review i.e. is the value of the works to be disregarded? This is very important to the tenant as, if this is not done, the works are effectively being paid for twice over as not only has the tenant paid for them, but the value they have added to the property is being rentalised on review.
What is to happen to the works at the end of the Lease term? Most leases will seek to give the landlord flexibility so that the landlord can (if they wish) require the tenant to remove the works at the end of the Lease term.
Who will insure the works? It is important to ensure that not only is there suitable insurance in place whilst the works are being carried out, but also that when they are completed details of the works are provided to the insurers so as to avoid any breach of the insurance policy. Further guidance for tenants generally can be found in the Code for Leasing Business Premises in England and Wales 2007 and specifically in the supporting Occupier Guide which includes recommendations for tenants who are making applications for licences for alterations. For legal guidance on all of the matters contained in this article or any other commercial property matters, please contact our Commercial Property Solicitor:
Susan Poole: 033 3344 9600 info@morrishsolicitors.com
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ISSUE 8
Would your business survive a fire?
Protect your fish and chip shop with ANSUL Fire Suppression Systems: ®
• Knock down flames fast, helping to reduce damage • Use non-corrosive agents to help minimise clean up and downtime • Are available on affordable monthly leasing arrangements for as little as £125 per month1 • Can reduce your insurance premiums with Ryan’s ‘Wrapped’ specialist fish and chip shop insurance policy2
Buy an ANSUL System with Wrapped Insurance from Ryans2 FOR MORE INFORMATION
Call 03452 160 300 or Visit us at www.tycofpp.com/wrapped
1
Leasing will be offered by a third party company. Subject to credit rating approval.Terms and conditions apply.
2
Discounts are offered on premiums payable on the Wrapped Insurance policy arranged by Ryan Insurance Group Ltd when an ANSUL system is installed. Discounts are offered on the premium otherwise payable by the customer and does not affect Ryan Insurance Group Ltd freedom to offer discounts to other customers and/or greater discounts to customers taking theTyco product.
Please note that Johnson Controls International (JCI) will process and may transfer your Personal Data (e.g. name, contact) for the provision of our services to you and by contacting this number you consent to such processing and transfer. Please also note that JCI, our partners and affiliates may reach out to you with marketing and promotional information on our products and that by contacting us at this number, you consent to receive such communications.To find out more or to unsubscribe from marketing communications, please see: http://tycofsbp.com/PrivacyPolicy/PrivacyPolicy.pdf. Please note thatTyco Fire Protection Products is part of JCI. AD-2017-6-A
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FishFriers REVIEW
Shopfitting with the Peel Tech Written by Peel Tech If you are peeling your own potatoes, a well planned professional shop really needs to include equipment to handle the potato waste. It might not seem a big issue on a day to day basis with the average shop perhaps creating less than 60kg of waste for every 10 bags of potatoes going through the rumbler. But experienced shop owners will know that this waste has hidden problems – the starch peel and micro peel! The starch can block drains quicker than you can say “Two Fish Suppers please” and incur costly drain clearing call outs on a repeated basis. Indeed you would be as well adding the drain clearing company to favourites on your phone as you will become very friendly in a very short space of time Did we also say that the smell from the drains is quite offensive for your neighbours and back shop staff. Your neighbours, whether domestic or retail, will happily point the finger at you as being the source of drain pongs irrespective of who has caused the problem in the first place. Smelly drains are a magnet for the Environmental Health Officer visits too. But all of this inconvenience will pale into insignificance as local authorities and water boards start to implement more stringently the various regulations including
A combination of the serious overloading of an aging nationwide sewage system with the need to generate more anaerobic digestate will push local authorities to clamp down strongly on the disposal of a valuable resource down the drains. It’s a fact that the UK will run out of anaerobic digestate by 2020 at current rates of production. Pressure to provide alternative sources of energy will be intensified and potato waste from the Chippies will form part of the answer. Did you know that the UK alone produces over 23 million tonnes of potato waste. Producers of this bio digestate are going to be encouraged and lauded. Businesses found to be pouring it down the drain are going to be penalised Macerators cannot be used where there is a separate food waste collection service. Sieves aren’t good enough as they can’t stop the micro peel and potato starch entering the drains. This can be around 60% of the total waste. Specialist equipment is needed. This is where Peel Tech steps in by resolving all discharge problems and complies with environmental legislation. So if thinking of a refit in your kitchen, choose from three sizes available to suit your particular needs. Calum, pictured below from The Bay Fish Bar is extremely happy with his multi award winning Peel Tech unit.
• The Section 46 of the Sewerage (Scotland) Act 1968 and • In England and Wales under Section 111 of the Water Industry Act 1992, both of which makes it an offence to discharge any substance into the public sewer. • Northern Ireland where from 1 April 2017 the law extended to cover food businesses that produce between 5kg and 50kg of food waste per week. They are required to present that food waste for separate collection, and food businesses to ensure that food waste is not deposited in a lateral drain or sewer. Fines of up to £10,000 can be imposed. The recent 20 tonne ‘fatberg’ in the London sewers and all the attendant publicity is only the tip of the iceberg (pun intended!) Whilst this is all very headline catching stuff, what is also being overlooked is the environmental impact. It’s a fact that potato starch and waste is one of the highest calorific content bio materials around.
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ISSUE 8
INTRODUCING THE NEW TRAWLER RANGE
New!
• Sail away to profits in the new Trawler range fish & chip packaging • Contemporary branded design providing your shop with a clear and professional identity • Perfect portion control each and every time • Exclusively available nationwide from T. Quality Available from
08452 505605
WWW.TQUALITY.CO.UK
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FishFriers REVIEW
Portion control has become the hot topic in the industry Portion control has become the hot topic in the industry, from Friers and Industry leaders alike. The concerns about heath and portion sizes lead by government, which is likely to lead to declaration of fat and calorific declaration for Chips shops is a real possibility. Imagine a future where a chip shop can declare their average portion size and its average fat and calorific content. With costs of raw material increasing many firers recognise the threat to their margin, and specifically to their main core product, Chips! It follows that maintaining a standard size portion will allow a Frier to contain costs and in turn ensure the shop is profitable. Drywite has listened, to industry bodies and friers alike and using our long history of providing quality frying utensils and equipment to the industry have developed a scoop in three sizes, allowing Friers to choose their size. Small (6oz 170g) Medium (8oz 226g) and Large (10oz 284g)
We have a lip top and bottom to help prevent damage to the cooked product, and aid an easy scooping from the hot box. A lid to ensure portions are even and addition chips aren’t piled on top after scooping too, even the handles have been pressure tested to ensure a long life! Designed by us, made and finished 100% in the UK, continuing our commitment to supplying British products made in the UK for the UK Fish and Chip market.
The Nation’s No1 Fish & Chip Shop Sausage - It’s All About the Ingredients! The 42ND STREET frozen food range prides itself on choosing only the finest ingredients, guaranteeing quality and consistency with every bite, ensuring your customers return time after time. From the best-selling 42ND STREET Classic Sausage to whole chicken breast 42ND STREET Fillet Bites and Chicken Fillet Breasts, you can be rest assured that you are serving the finest food with the finest ingredients.
unmistakeable taste of The ORIGINAL 42ND STREET Classic Sausage is also available in Gluten Free!
The ORIGINAL 42ND STREET Classic Sausage is number one in fish and chip shops for a reason. Produced from only quality prime cuts of pork, the Classic Sausage has been specifically developed to ensure fantastic flavour coupled with a succulent yet firm bite. The high pork content of 50% is what makes The ORIGINAL 42ND STREET Classic truly special – this percentage of pork means that it can justifiably be called a pork sausage – a status not many others can claim!
42ND STREET... it’s all about the ingredients!
The 42nd Street Classic Sausage is perfect either battered or unbattered and can be cooked straight from frozen. Due to popular demand, the same
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Why not boost sales even further in your business by promoting your 42nd Street Classic Sausage menu option by taking advantage of FREE point of sale; whether its posters, digital menu material or door signs, there is something to catch your hungry customers eye.
The 42Nd STREET Sausage range includes: - The Original 42ND STREET Classic Sausage - The Original 42ND STREET Gluten Free Classic Sausage - The Original 42ND STREET Deep Fry Sausages 42nd Street products are exclusively available from the Q Partnership! (Friars Pride, HenrY Colbeck & VA Whitley)
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ISSUE 8 DECEMBER 2017
Maximise Your ProďŹ ts with the New Drywite Portion Control Scoops
The ideal range off Portion P ti C Control t l Scoops S In stock at your Drywite distributor Manufactured in the UK
For more information please call 01384 569556 or E-mail: enquiries@drywite.co.uk FIND US ON
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FishFriers REVIEW
NFFF Fish & Chip Quality Award ‘Champion’ Award The National Federation of Fish Friers (NFFF) are pleased to announce the finalists of the NFFF Fish & Chip Quality Award ‘Champion’ Award category, ahead of the National Fish & Chip Awards 2018, organised by Seafish, the authority on seafood.
Winner 2015) Darren Boothroyd (NFFF Regional Director and NFFF Quality Award Champion Winner 2017) and guest judges Lynda Simmons from NEODA and Alan Hackett from Nortech Foods. The whole team have a vast experience of the fish and chip industry.
The three finalists are:
2015 Quality Award Champion Award winning shop owner and NFFF Vice President, Craig Maw stated “The NFFF Fish & Chip Quality Award is offered to the industry to improve operating standards and showcase best practice to UK wide consumers. The NFFF Quality Award also now works in conjunction with the Marine Stewardship Council (MSC) and Primary Authority as part of the appraisal and accreditation process for the award.
• Penaluna’s Famous Fish & Chips, Hirwaun, Rhondda Cynon Taf • The Dolphin Takeaway, Dungannon, County Tyrone • Towngate Fisheries, Idle, Bradford, West Yorkshire Launched in January 2011, the NFFF Quality Award ‘Champion’ Award, was created as part of the NFFF Fish & Chip Quality Award Scheme - a rigorous industry benchmark that is issued by the National Federation of Fish Friers. The awards scheme is designed to acknowledge those who continue to raise the standards of the nation’s fish and chip shops. The scheme rewards the shops that achieve the perfect balance between good quality products, clean hygienic premises, outstanding shop appearance, and highly trained and competent managers and staff. All finalists produced comprehensive portfolios of their work, that promoted and marketed their own Quality Award to their customers, community and the industry as a whole. The judging team this year included Craig Maw (NFFF Vice President and NFFF Quality Award Champion
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“Incorporating our award into The National Fish & Chip Awards provides NFFF Quality Award-accredited shops the chance to compete to become the top champion within the NFFF Quality Award ‘Champion’ Award category. “The standard of entries received this year was once again very high and the judges were impressed by the level of dedication that shops display towards promoting the NFFF Fish & Chip Quality Award. Each of the finalists has effectively demonstrated the way in which the award has positively impacted on both staff motivation and financial turnover.” The 3 finalists will now attend the awards ceremony for the National Fish & Chip Awards to be held in London on 25th January 2018, where the overall national winner will be announced.
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ISSUE 8
100% % Natural British Beef Dripping for 100% Traditional Flavour From the modest potato chip to the finest fish fillet it’s all about what you fry it in. For the tastiest results go Superior, the most respected, refined and deodorised beef dripping in the business.
It’s naturally low in Tran’s fats, non-hydrogenated and delivers the high performance with the greatest economy enhancing the taste of your fried food.
Nortech Foods. New technologies behind traditional tastes. For your nearest stockist call 01302 390880
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FishFriers REVIEW
And the winners are! Towngate Fisheries owner Mark Drummond recognised with industry award
Working tirelessly for years, he is committed to raising the standards of the UK fish and chip sector. His has been involved in nutritional campaigns for the industry and with the Drywite Young Fish Frier of the Year competition, which is crucial in promoting the industry to the next generation. Mark has won the Healthy Eating ‘Fish and Chips’ Award twice in the past 3 years, held at the National Fish and Chip Awards, these show his dedication to promoting fish and chips as a healthy meal. On behalf of the NFFF and local councils Mark has delivered a number of ‘Healthier Frying Techniques’ seminars to the takeaway industry. What Mark does is instrumental to the development of our sector. He is a leading light and we are lucky to have him working in our industry.”
Fish and Chip Winners at the FreeFrom Awards Nine fish and chip shops including five members of the NFFF were award winners at the FreeFrom Eating Out Awards. The award looks at food outlets which cater for customers with dietary requirements.
Mark Drummond, owner of Towngate Fisheries in Idle, Bradford has won an award for his outstanding contribution to the fish & chip and wider takeaway industry after being nominated by members of the British Takeaway Campaign. Mark Drummond, Towngate Fisheries, said: “This award has come out of the blue, it’s a true honour to be nominated for this award let alone win it. I’m passionate about our industry and the work that is undertaken in the background. Andrew Crook NFFF President, said: “Mark Drummond is renowned in our industry with over 30 years’ experience. As part of the British Takeaway Campaign Group, the NFFF nominated Mark for this Award to recognise his commitment to the industry.
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Five shops scooped a gold medal in the Fish & Chip Shops category, sponsored by Middleton Foods – including David’s Fish and Chips in Brixham, Kingfisher Fish & Chips in Plymouth and The Real Food Café in Perthshire. Something Else Fishy in Dorset, meanwhile, took home the silver award In addition, David’s Fish and Chips and Olley’s Fish Experience in South London were all awarded gold in the Creme da la Creme award, a category that could only be entered by outlets that have already won their category in previous years. The shops were initially judged on a paperwork entry before judges sent in mystery diners to the shortlist, assessing not just their gluten free fish and chips but also the knowledge and ability of staff to deal with customers with various dietary requirements. The FreeFromEating Out Awards were presented at the Food Matters Live Show at London’s Excel Centre yesterday. The awards are designed to encourage innovation and celebrate excellence in the freefrom food service industry.
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ISSUE 8
THE
FishFriers REVIEW
FRY I.T. 2018 – Don’t Miss Out on the Ultimate Fish Friers’ Trade Show!
With the new year fast approaching, there’s no better time to sign up and secure your FREE tickets to FRY I.T. 2018 as the ultimate Fish and Chip industry trade show returns to the Peterborough Arena! On Sunday 25th February 2018, Friars Pride’s suppliers and other Foodservice businesses will descend on Peterborough’s East of England Showground to exhibit and give you the opportunity to test, try and taste their products as well as having the chance to talk directly with them to find out how their products and services can work for your shop. Exclusive show promotions and offers are a particular highlight of the day, alongside the fantastic seminar programme, which promises valuable business and industry insights. The Drywite Equipment shop will also be back, by popular demand, where any equipment purchased can be taken away on the day, with superb discounts available. Friars Pride is a business built around family, therefore FRY I.T. 2018 has been organised with the whole family in mind. As always, the day will cater (quite literally!) for the whole family and will include free live seminars with talks on many different aspects of the Fish & Chip industry. As well as this,
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free balloon modelling, face painting and more will be available for the younger audience to enjoy As usual, there will be raffles, competitions and prizes, including the Fishermen’s Mission raffle, so who knows what surprises are in store for FRY I.T. 2018! Ideally located in the East of England, Peterborough Arena could not be easier to reach, being only half a mile from the A1 as well as being easy to reach from Peterborough Train Station. With ample free parking and loads of goodies to try and take home, make sure to save the date and get ready for the ultimate exhibition for the Fish and Chip and Fast Food trade! For your FREE tickets and for more information on all of the fantastic brands and innovations being showcased at FRY I.T. 2018, keep an eye on www. friarspride.com/fry-it It only takes a minute - pre-register for your free tickets NOW!
www.friarspride.com/fry-it Or contact the FRY I.T. Team on 01733 316444
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ISSUE 8
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HOOK & FISH
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10AM - 4.30PM PETERBOROUGH ARENA
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East of England Showground, Oundle Rd, Alwalton, Peterborough, PE2 6XE
www.friarspride.com/fry-it 01733 316444
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Ticket registration open NOW! Search Friars Pride
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For one day only, Peterborough Arena will become a Fish Fryers’ playground! On the day there will be live cooking demonstrations & product sampling, exclusive show offers and promotions, a showcase of product launches and innovations and a great opportunity to meet the Friars Pride team! Brought to you by...
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Introducing Discount Range Services Discount Range Services have over 35 years of experience as engineers in the fish and chip sector, specialising in frying range repairs, service and installation for Hopkins, Haddock and Frank Ford. We carry many parts these frying ranges and our aim is to get your range up and running as quickly as possible.
is offered on all types of ranges and we can offer telephone advise prior to a visit. Due to our experience we visit your property with the necessary parts and leave you satisfied with our high level of service. Reduce downtime and increase efficiency with the help of our dedicated team.
Ensure your fish and chip shop runs as efficiently as possible with the help of our experienced team. We install, service and repair fish and chip ranges across the entire UK.
Contact
Our skilled team of electrical and gas engineers have the necessary knowledge to deal with a range of problems, we are all Gas Safe registered and COMCAT qualified from levels 1 to 5.
Mobile: 07833 681319 (Liam) or 07753 687188 (Paul)
Discount Range Services Limited Contact: Liam Marshall or Paul Bell Email: discountrangeservices@gmail.com Website: www.discountrangeservices.co.uk
Fully Certified Possessing all the relevant qualifications; Level 3 Electrical Installation, 17th Edition for Electrical Regulations, and Gas Safe for commercial catering, we have the capabilities to deal with all of your frying problems. This means that we provide certificates for insurance purposes, and we offer a full installation on a range of Hopkins ranges to boost the efficiency of your fish and chip shop. Travelling across the entire UK, we ensure your commercial business is fully operational. Primarily servicing fish and chip shops, we offer a free quotation over the phone, so don’t hesitate to contact us. All of our team are fully qualified and able to offer certificates for insurance purposes. We are here to help you maintain your business whenever you need us.
Complete Installations Trust in our specialists to completely install your perfect range. Completing all the gas, electric and duct work, we endeavour to provide the service that you are looking for. A full servicing and repair option
As part of the service we: • Carry out a gas tightness test • Strip the range down to gain access to pans and range ducting • Check the pans for any leaks and signs of pitting and advise customers • Clean range duct, pilots and burners • Change thermocouples/gaskets • Re sit pans back in new fire cement • Clean sump box and fan impeller • Clean temperature probes and safety stats for more accurate readings • Check wiring for any heat damage • Build range back up • Check gas tightness test again • Check all safety and temperature stats are working accurately • Check working and burner pressure of each pan also gas rate each pan • Check flue flow test • Fill out gas safety inspection certificate, insurance certificate for customer and any gas safety advice warning.
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WWW.FEDERATIONOFFISHFRIERS.CO.UK
ISSUE 8 DECEMBER 2017
NFFF Associate Members NFFF Associate Members play a fundamental role in the fish and chip industry. All the NFFF Associate Members play their part in improving the fish and chip trade as a whole and are looking to work with fish friers for the long term. All companies who have applied to become Associate Members have been approved by the NFFF Board of Officials.
Why not join the National Federation of Fish Friers as an NFFF Associate Member? NFFF Associate Members play an essential role in providing products and services to the fish frying industry and towards supporting our goal of maintaining fish and chips as the UK’s Number 1 takeaway meal.
There are many benefits to being an Associate member of the NFFF: 4 Opportunities to work on packages and campaigns exclusively for the NFFF members 4 A discount on advertisements placed in the Fish Friers Review together with advertorial opportunities. 4 Opportunity to work exclusively with our NFFF members newsletter 4 Your company profile and logo listed in the Business Directory of the Fish Friers Review. 4 Listing in the Associate members directory of the official NFFF website with click through to your website. Plus much more! If associate membership is something you would like to discuss in further detail please do not hesitate to contact Rob on 0113 230 7044 or email r.norris@federationoffishfriers.co.uk
NFFF Associate Members Business Directory INDUSTRY PARTNERS AHDB Potaotes The AHDB is a statutory levy board, funded by farmers, growers and others in the supply chain and managed as an independent organisation (independent of both commercial industry and of Government). Tel: 024 7 669 2051 Email: info@ahdb.org.uk Web: www.ahdb.org.uk Coeliac UK Company Description: Coeliac UK is the leading charity working for people with coeliac disease and dermatitis herpetiformis (DH). We are widely recognised as the expert body on the gluten-free diet and want to see more gluten-free choices on menus so people with coeliac disease can eat out with confidence. Contact: Zoe Bishop Tel: 01494 796727 Email: cateringtraining@coeliac.org.uk FASFA Fasfa is the Frozen at Sea Fillets Association, representing trawler owners and distributors of FAS filleted fish from Norway, Iceland, Faroe Islands, Spain, Russia and the UK. Fasfa works to improve the understanding of frozen at sea fish with consumers and trade by promoting environmental, quality and healthy eating messages. Contact: John Rutherford Email: jarutherford@btinternet.com Web: www.fasfa.co.uk Marine Stewardship Council MSC works to recognise and reward sustainable fishing practices. Any fish bearing the MSC ecolabel can be traced back to an independently certified sustainable fishery. By getting MSC certified and offering your customers seafood certified sustainable fish with our distinctive blue ecolabel, you will be helping to transform the global seafood market to a sustainable basis. Find out more at www.mscorg/fishandchips Contact: George Clarke Tel: 0207 246 8916 Email: george.clark@msc.org Web: www.msc.org/fishandchips NEODA Trade Association Contact: Lynda Simmons Tel: 020 8464 3954 Email: lynda.simmons@neoda.org.uk Website: www.neoda.org.uk
The Fishermen’s Mission The Fishermen’s Mission is the national charity that delivers emergency response and welfare help to active and retired fishermen and their families. We use money generated through fundraising to assist Fishing Families around the UK. We’re proud and grateful of the support NFFF Members give to our charity by running events, having charity items on your menus, having our ‘Albert Collection box’ on your counter and participating in National Fish and Chip Day to raise money to assist in our work. Contact: Sue, Diane or Gemma in the Fundraising Team Tel: 01489566910 Email: enquiries@fishermensmission.org.uk Website: www. fishermensmission.org.uk Seafish Seafish is a NonDepartmental Public Body (NDPB) set up by the Fisheries Act 1981 to improve efficiency and raise standards across the seafood industry. We are funded by a levy on the first sale of seafood products in the UK, including imported seafood. At Seafish, our mission is to support a profitable, sustainable and socially responsible future for the seafood industry. Our remit includes everything - and everyone - from fishermen and processors through to importers, retailers and food service providers. As an organisation, we also take a great interest in the consumer: the people who buy and eat seafood. Maintaining a well-regulated seafood industry which delivers high-quality, safe, sustainable seafood to UK consumers is one of our highest priorities. We therefore listen to, and cooperate with, a broad range of voices in the industry. By balancing our priorities and maintaining a high degree of transparency in our operations, we endeavour to meet the needs of everyone that we represent. Contact: Andy Gray, Trade Marketing Manager Tel: 07876 035767 Email: a_gray@seafish.co.uk Website: www.seafish.orgBUSINESS & CARD PAYME The Sustainable Restaurant Association The Sustainable Restaurant Association are a not for profit organisation, helping restaurants and food businesses become more sustainable and diners make more sustainable choices when dining out. Contact: Mark Lineham Tel: 0207 479 4235 Email: mark@thesra.org Web: www.thesra.org
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NT SUPPLIES Chip & Pin Solutions Chip & PIN Solutions is one the UK’s leading Payment Providers. Working in exclusive partnership with The National Fish Friers Association, all Members can now receive discounted pricing & £25 off their NFFF membership with any purchase. Established in 2004, Chip & PIN Solutions provides a one stop card payment shop, offering the following services all under one roof to NFFF members. • Card Terminals & Card Processing • UK’s 1st & Only Integrated Cash Register • Integrated EPOS Solutions • Merchant Fund – Unsecured Business Cash advances from £2,500 to £500,000 Tel: 0800 881 8104 Email: info@chipandpinsolutions.co.uk Web: www.chipandpinsolutions.co.uk Utility Bidder Utility Bidder is a revolutionary service, set up to ensure customers get the best gas and electricity tariffs on their business energy. Energy costs have become one of the largest overheads for businesses, so therefore reducing your bills will have an immediate positive impact on your bottom line. Let us do all the hard work for you and gain competitive energy prices from all of the major suppliers. Working on your behalf and having close relationships with 20 suppliers means we can secure you a fixed contract that is suitable for your requirements. The service doesn’t just end there, we are with you throughout the duration of your contract to validate your bills, offer advice and address any supplier issues you have. Whatever the issue or query, all it takes is one phone call to Utility Bidder to get things sorted quickly and efficiently, leaving you to get back to what you do best… running your business. Contact: Ella Brooks Tel: 0800 007 4001 Email: e.brooks@utilitybidder.co.ukinfo@ utilitybidder.co.uk Website: www.utilitybidder.co.uk DUCT CLEANING/RANGE SERVICING Deduct Limited Nationwide extraction cleaning services, using the latest cleaning technology & camera inspection equipment. NFFF member discount. All works insurance compliant TR19 certification. Video of clean available. Contact: Dan Evans Tel: 0333 772 0089 Mobile: 07806 487 239 Email: info@de-duct.co.uk Website: www.de-duct.co.uk
Discount Range Services Limited Providing services, repairs, and installations on fish and chip frying ranges we have the knowledge that you are looking for. Specialising in Hopkins, Martyn Edwards and Frank Ford fish and chip ranges. We have over 35 years’ experience as fish and chip frying engineers. We carry most parts of these frying ranges of all models so we can carry out a first-time fix getting you back up and running. Contact: Liam Marshall or Paul Bell Mobile: 07833 681319 (Liam) or 07753687188 (Paul) Email: discountrangeservices@gmail.com Website: www.discountrangeservices.co.uk Duct Cleaning DUCT CLEANING Service Ltd SERVICE LTD Duct Cleaning Service have a wealth of experience working with fish and chip ranges ducting and extractors for clients across the UK. With over 35 years experience working with and for one of the country’s largest supplier of catering equipment and installer of fish and chip ranges HADDOCK RANGES Then HOPKINS CATERING, the team at Duct Cleaning knows every inch of your fish and chip range. Contact: Michael or Darren Hardcastle Mobile: 07580799763 (Michael) or 07974676224 (Darren) Email: info@ductcleaningserviceltd.co.uk Website: www.ductcleaningserviceltd.co.uk Keep Environmental Services Keep Environmental Services offer specialized and professional cleaning and certification of duct and extraction systems, with many clients in the fish frying industry. Contact: Dave Penson Tel: 01472 602012 Mob: 07740 061 526 Email: dpenson@3pa.co.uk Web: www.ductcleaners.co.uk KLS • Fish Range Extraction Duct Specialist Cleaning • Before & After Photos • Insurance Certification on Completion Tel: 01553 772935 Email: mike@klsonline.co.uk Web: www.klsonline.co.uk Range Response Range Response have over 30 years’ experience of working in fish and chip shops. We specialise in the service, breakdown and installation of frying ranges nationwide and also offer duct cleaning. Contact: Paul Douglas Tel: 0161 654 9225 Mob: 07500 334 533 Email: sales@rangeresponse.co.uk Web: www.rangeresponse.co.uk
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NFFF Associate Members Business Directory FINANCIAL, LEGAL AND INSURANCE Morrish Solicitors LLP We have acted for NFFF and its members for over 30 years, providing a full range of business and personal legal services at discounted rates. We have NFFF particular expertise in sale and MEMBE DISCOU R purchase of commercial AVAILA NT BLE property, portfolio management, new lease preparation and negotiation, site acquisitions and development work, secured lending and refinancing, business asset sale and purchase, debt recovery, litigation and employment advice. We also specialise in wills and probate, family law and other personal services. We pride ourselves in being able to match the expertise of the larger firms, but at a more affordable price, finding you the most commercially sound solution. Contact: Daniel Kindell Tel: 0333 3449600 Email: daniel.kindell@morrishsolicitors.com Web: www.morrishsolicitors.com/nfff Thornhill Insurance We are a family run business, specialising in NFFF MEMBE insurance for the fast food DISCOU R AVAILA NT industry since the 1980’s. We BLE insure a significant number of fish and chip establishments throughout Great Britain. Contact: Lucy Thornhill Tel: 01924 499182 Email: info@thornhillinsurance.co.uk Web: www.thornhillinsurance.co.uk CF Capital Specialist provision of finance facilities to businesses operating in the catering & hospitality market place. Bespoke products available for New Start Businesses and established companies.The largest provider of Business Cash Advances in the UK. Contact Gary Keeley Tel: 01279 759222 Email: sales@thecfgroup.co.uk Web: www.thecfgroup.eu Commercial Plus Ltd Commercial Plus is a commercial property and business finance consultancy. We offer common sense, practical advice and assistance on literally any commercial property issues such as rent reviews or lease renewals. We also offer independent advice on raising all types business finance such as leasing for shop refits or commercial mortgages for business expansion. Our services are very much advice driven and all of our clients receive free advice initially with no obligation. We operate nationwide and assist any small businesses that require a commercial property to trade. Moving forward, we will be working very closely with the NFFF to assist as many members as we can with their commercial property and finance questions. Contact: Barry Frost Tel: 01244 659101 Email: barry.frost@commercialplus.co.uk Web: www.commericalplus.co.uk Johnson Reed Catering Finance Equipment leasing for new and established fish and chip shops. Contact: Mark Johnson Tel: 0161 429 6949 Email: info@johnsonreed.co.uk Web: www.johnsonreed.co.uk Take Out Insurance Ltd Take Out Insurance is an independent broker providing NFFF specialist insurance MEMBE DISCOU R policies for the fast food industry. AVAILA NT BLE We insure over 4,000 food establishments from the smallest of takeaways to large restaurants and everything in between. With competitive quotations from a range of leading insurers, a dedicated claims team and an expert team
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of ‘in house’ underwriters, we are here to assist you with your insurance needs. Contact Phil Hodgson Tel: 0330 134 4558 Email: newbusiness@takeoutinsurance.com Web: www.takeoutinsurance.com FishFryerFinance (division of WestWon Limited) The UK’s only dedicated finance and leasing company specialising in the fish and chip shop sector. We offer leasing and finance to new start chip shops. Likewise, we work with existing fish and chip shops looking to expand by opening up new outlets and existing chip shop fryers, searching for new equipment or ones needing a shop refurbishment. Contact: Geroge.Shellingford@westwon.co.uk Tel: 01494 611 456 Email: hello@fishfryerfinance Website: www.fishfryerfinance.co.uk FISH SUPPLIERS Brakes Fast Food Specialists A dedicated team selling frozen at sea fish, pies and sundries to the fish and chip shop trade Contact: Emma Norton Tel: 0844 800 5521 Email: fastfood@brake.co.uk Collins Seafoods Limited ‘Over 30 years in depth market knowledge of supplying Fish and Chip Shops across the North East, Yorkshire and Cumbria and a new depot in Leeds. We are able to offer guaranteed delivery and high quality sustainable Frozen at Sea Fish at competitive prices.’ Contact: Craig English Tel: 01325 315544 Email: craig@collinsseafoods.co.uk Web: www.collinsseafoods.co.uk F Smales & Son Ltd Supplier of frozen fish, seafood and catering products. The UK’s number one supplier of frozen at sea fillets to the fish frier, with the widest choice of frozen at sea brands in the market. Tel: 01482 324997 Email: info@smales.co.uk Web: www.smales.co.uk Pacific West Since 1995, Pacific West has grown to become one of the world’s foremost suppliers of premium frozen seafood. A global industry innovator in providing quality value - added and natural seafood range. All Pacific West’s food service products are designed to provide “convenience without compromise” – its ongoing commitment to quality which has led to Pacific West’s success as being a leader in the seafood market. Contact: Eric Rose Tel: 01373 824 242 Email: enquiry@pacificwestfoods.co.uk Web: www.pacificwestfoods.co.uk T Quality ‘Suppliers of fish and sundries to the fish and chip industry’. Contact: Derek Dews Tel: 08452 505605 Mob: 07769 933002 Email: customercare@tquality.co.uk Web: www.tquality.co.uk GENERAL FOOD SUPPLIERS Dow Seeds Dow Seeds is an oilseed plant breeding company that develops High Oleic Rapeseed and Sunflower plants whose oils offer the ability to lower saturated fat without compromising taste, flavour and performance. Omega-9 Oils is the brand name for these healthy alternatives and these oils can help fish friers meet consumers’ demand for healthier meals that also taste great. Contact: Richard Burrell Email: rmburrell@dow.com Web: www.omega-9oils.com and www.goofats101.com
Isle of Ely Over 40 years’ experience of serving the fish and chip trade. A National Fish & Chip Award sponsor, we market the potato from field to frier. Contact: Oliver Boutwood Tel: 01353 863355 E-mail: info@isleofely.co.uk Web: www.isleofely.co.uk Kerry Foodservice ‘Suppliers of Goldensheaf Batter Mixture, Henry Jones Batter Mixtures, Dinaclass Curry Sauces and Gravy.’ Contact: Customer Careline Tel: 0800 138 1938 Web: www.kerryfoodservice.co.uk
Daltons Business Daltons Business is the UK’s number 1 marketplace to buy or sell a business and has been connecting buyers and sellers for over 150 years. You can search over 30,000 unique business opportunities currently listed on the site, including thousands of Fish & Chip Shops for sale and other takeaway businesses. When it comes to buying a Fish & Chip Shop or if you do decide to sell your establishment in the future, think Daltonsbusiness.com! National Federation of Fish Fryers members also receive a special 10% discount on advertising your business with Daltons, meaning you can sell your business from as little as £143! Call Daltons today and quote ‘FISH FRIERS 10% OFF’ to get started. Tel: 020 8603 5141 Email: sales@daltonsbusiness.com Web: www.daltonsbusiness.com
Middleton Food Products ‘Manufacturers of the Nations favourite Batters. Middleton’s manufacture Batters, Curry, Gravy and Chicken Breading’s and supply Nationwide through a network of Suppliers.’ Contact: Ryan Baker Tel: 01902 608122 Email: sales@middletonfoods.com Web: www. middletonfoods.com
E.B. Gas Services E.B Gas is registered with both Gas Safe and RGII enabling our installation engineers to work throughout the U.K and Ireland. All engineers have a wide variety of qualifications allowing them to carry out complete installations including pipework and equipment commissioning. Contact: Rodney Marks Tel: 02830 262908 Mob: 07771610925 Email: service@ebgasservices.com Website: www.ebgasservices.com
S&B Herba Foods Ltd S&B Herba Foods Limited, a company dedicated to the source, development, supply, and distribution of a comprehensive range of quality food products from around the world. We are highly experienced in all aspects of sales, marketing and distribution of brands, private label and food ingredients. Our portfolio includes rice, rice flour, couscous and semolina, dried fruit, IQF rice and IQF pasta and peas and pulses. Our products are sourced from all over the world to meet our customers’ needs and are covered by our quality assurance guarantee. Our commercial offices are based in Orpington and we have two rice production facilities in Cambridge and Liverpool. Contact: Peter Walker Tel: 01689 878714 / 07768 532005 E-mail: peter.walker@sbhf.com
Elite Shopfitters (Leeds) Elite Shopfitters offer a UKwide shop fitting service to the catering industry. Specialising in bespoke shop fitting, we offer restaurants and fast-food establishments with complete kitchen and dining area re-designs and installations. Contact: Dave Belsham Tel: 0113 258 0875 Mob: 0781 405 3248 Email: eliteshopfittersleeds@iidp.co.uk Web: www.eliteshopfittersleeds.co.uk
GENERAL TRADE BD Signs Contact: Michael Dickman Tel: 01773 761 791 Email: info@bdsigns nottingham.co.uk Website: www. bdsignsnottingham.co.uk Checkit Checkit is a leading provider of cloud-based automated monitoring and work management solutions for the food service, food manufacturing and contract catering sectors. Its range of intuitive handsets, wireless sensors and probes simplify and automate a multitude of routine tasks that are required to ensure quality standards and regulatory compliance, improving efficiency and reducing risk and costs. Checkit handsets alert staff to complete tasks and time-stamp and record the status in real time, while the next generation wireless sensors continuously collect data on temperature, humidity and door close status eliminating manual checks, protecting stock, reducing wastage and energy costs. The data is securely uploaded to the Cloud, from which managers in any location can view real-time and historic reports. In food service and manufacturing, Checkit helps organisations from a single pub to a multi-site restaurant group, transform the way they manage food safety by replacing manual, paper-based records with a digital solution. This helps to ensures regulatory compliance, high quality standards, improved management visibility, greater efficiency, good reputation and cost savings. Customers include the Ritz, Claridges, Inamo, Howe&Co, Tir a Mor, Alton Towers, Abel & Cole, Bakkavor Cucina Sano, amongst others. Tel: 01223 941450 Email: info@checkit.net Website: www.checkit.net
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EPOS Group EPOS Group specialises in Electronic Point of Sale systems. Since 1971 we’ve grown steadily to deliver national and local sales & service support coverage to our customers. We know from this earned experience it takes ambition and commitment to run your company. Contact: Scott Cumpton Tel: 0870 428 2830 Email: scott@eposgroup.co.uk Website: www.eposgroup.co.uk HeyMenu HeyMenu is the new entrant to the UK takeaway industry which aims to challenge industry giants such as Just Eat and Hungry House, connecting takeaway restaurants and consumers via an easy to use and tailored website and app. The company’s proposition is to provide up to 90% lower costs to takeaway restaurants in comparison to the competition by charging a one off joining fee and a flat fee of £65 per month with no commission. Through a series of loyalty programmes, the company also aims to generate loyalty from consumers towards the restaurants, rather than to the company itself. Tel: 0800 466 1466 Email: info@heymenu.com Website: www.heymenu.com Hilton Smythe Looking to buy or sell a business? Hilton Smythe can help. Did you know we’re the experts? From fish and chip shops to guest houses, we know what it takes to help you buy or sell a business in the UK, just have a look at our recently sold businesses. Selling a business? You’ll benefit from our extensive advertising coverage and our all-inclusive legal service plus our unrivalled service. Buying a business? Our team of helpful Negotiators will match your every requirement to find your perfect business, help with finance and guide you all of the way. Whether buying or selling, you don’t need to look any further. Visit our website www.hiltonsmythe.com or give us a call 0845 519 8809 to find out more or just ask a question; we’re always here to help. Tel: 0845 519 8809 Email: enquiries@hiltonsmythe.com
ISSUE 8 DECEMBER 2017
NFFF Associate Members Business Directory Peel Tech Suppliers of a multi award winning eco potato peel and starch recycle filtration system. Contact: Malcolm Wood Tel: 01592 860 865 Mobile: 07779289881 Email: info@peeltech.co.uk Website: www.peeltech.co.uk Sign Focus Sign Focus are commercial sign specialists with over 50 years of industry experience. We design, manufacture and install high quality signage throughout the UK, combining technical expertise with unrivalled customer service, to bring you unique signage and corporate imaging solutions. Contact: Antony Grainger Tel: 01274 747788 Email: info@signfocusltd.com Web: www.signfocusltd.com FILTRATION TYCO (Ansul Restaurant Fire Suppression System) Contact: Ansul Restaurant Fire Suppression System, c/o Tyco Fire Protection Products, Grimshaw Lane, Newton Heath, Manchester, M40 2WL Website: www.ansul.com Premier 1 Filtration Specialising in oil / fat filtration with over 30 years’ experience in the fish frying trade. If you need help or advice please Contact: Jeff Stephenson Mob: 07836 370234 Email: info@premier1filtration.com Web: www.premier1filtration.com Steve Hill Services Running low on filter The filter lad papers & supplies, Tel: - 01452 521081 or Mobile: 0 need a service or E l f i f lt @ repair for your Merlin, Opal, & Pura, Aries or Bitterling type oil filter machine. In need of replacement parts, repair, or servicing of your Kuroma pressure fryer. Contact: Marie - The Filter Lady for a prompt, friendly, service Contact: Marie Quinton Tel: 01452 521081 Mob: 07860 232741 Email: fryingfilters@gmail.com Web: www.fryingfilters.co.uk Vito UK Market leaders in cooking oil filtration. Suitable for both solid and liquid oils. Both mobile and portable unites available for restaurants, fish and chip shops and mobile chip vans. German manufactured to the highest quality, 2 years warranty, UK wide distribution, dedicated back up telesales operation, industry experienced sales professionals. Save money, labour and improve the quality of your oil for only a few minutes work each day Contact: Kim Devlin Tel: 01953 851914 Email: sales@vitouk.co.uk OILS AND FATS Flavoil Flavoil are an innovative supplier of high grade edible oils. Their principle trade is in the latest High Oleic Sunflower Oil HOSO. This is a major oil with high performance and great nutritional advantages. Sunflower oil has great shelf life and is favoured for many reasons by food processors. Health concerns are looming over fats and Flavoil are lab testing all their fats to ensure your customers will benefit. Flavoil also provide a full range of fats, oils and oil based products including Brooklyn Block Palm Oil and Oiltra Chef for Fish & Chip operations. Contact: Martin McHugh Tel: 07452276575 Email: martin.m@flavoil.co.uk Website: www.flavoil.co.uk ADM Trading (UK) Limited Frymax is the premium quality frying fat developed specifically for the fish and chip trade. It is refined and packed to the highest standards by one of Europe’s largest
refiners of oils and fats and has been the friers’ favourite for over 60 years. Contact: Andrew Marriott Tel: 01322 443025 Email: ukinfo@adm.com Web: www.olenex-uk.com/frymax.php Nortech Foods Ltd ‘Offering a broad product portfolio of vegetable and animal oils and fats’ Contact: Alan Hackett Tel: 01302 390880 Email: info@nortechfoods.co.uk Web: www.nortechfoods.co.uk Vandemoortele/P100 P100 has over 60 years of frying experience, helping to create great tasting food time and time again. Being refined to the purest level, P100 offers unrivalled consistency in taste and freshness from the first portion to the last.” Contact: Stephen Bickmore Tel: 0208 814 7810 Mob: 07912 389446 Web: www.vandemoortele.com PIES, SAUSAGES AND MEATS James T Blakeman Co Ltd ‘Manufacturers of sausage and meat products.’ Contact: Cherry Ward Tel: 01782 569610 Email: admin@blakemans.co.uk Web: www.blakemans.co.uk Pukka Pies Ltd ‘Brand leaders, supplying pies and pasties to the fish frying trade.’ Tel: 0116 2609755 Email: webenquires@pukkapies.co.uk Web: www.pukkapies.co.uk Pulled Meats Aurora Food Marketing Ltd T/A Pulled Meats Ready Pulled and Ready sauced Puled pork in a BBQ sauce that is microwaveable and suitable for serving from a Bain Marie. Perfect over chips. We can offer Point of sale material posters. Our range extends into Pulled Chicken, Beef and even shredded duck. We are delivering Direct to Chip shops whilst we build our wholesaler network. Contact: Steve Allen or Rebecca McCluskey Tel: 01757 213350 Email: info@pulledmeats.co.uk Web: www.pulledmeats.co.uk Karro Food Group Suppliers of Frozen Foods to the Foodservice / Catering Trade. Plumtree Proper Good Sausages. Mawbeef Beefburgers Contact: Graham Thompson Tel: 01482 326234 Mob: 07789 761448 Email: graham.thompson @karro.co.uk Web: www.karro.co.uk Meadow Vale Foods Your Partners in Poultry. Suppliers of quality chicken products to the fish frying trade. Katharine Crockford Tel 01978 666108 Email: katharinec@meadowvalefoods.co.uk Web: www.meadowvalefoods.co.uk Riverside Foods Suppliers of premium quality frozen chicken products Contact: Mandy Clinch Tel: 01691 839288 Email: enquiries@riversidefoods.co.uk Website: www.riversidefoods.co.uk RANGES AND CATERING EQUIPMENT Bold Catering Equipment Our product range now includes chippers, peelers,
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mixers and accessories Bold ® prides itself in working to exceptionally high standards throughout the design and manufacture of every machine made to the highest specification in stainless steel from our Wirral factory. Contact: Dave Hughes Tel: 0151 6322174 Email: info@boldcatering.com Website: www.boldcatering.com
Contact: Stan Price Tel: 01642 289868 Email: enquiries@me-ff.com Website: www.me-ff.com Stephens Catering Equipment Supply and installation of commercial Catering Equipment. Contact: Tel: 028 25 861711 Email: info@stephens-catering.com Web: www.stephenscateringequipment.com
Florigo When you choose a Florigo, you are investing in more than just new equipment. A Florigo combines two vital qualities in one frying range: bespoke design and industry leading technology. Hand crafted in Holland by experienced engineers to the highest standards, each Florigo is built with only you and your individual business in mind. Contact: Robert Furey Tel: 01527 592000 Email: info@florigo.co.uk Web: www.florigo.co.uk
Drywite ‘Providers of numerous products to the catering industry and specialists in products for fish frying.‘ Contact: Nicky Lewis Tel: 01384 569556 Email: enquiries@drywite.co.uk Website: www.drywite.co.uk
Henry Nuttall Ltd Drawing on our experience of Frying Range Manufacturing dating back to 1865 Henry Nuttall are qualified to discuss your requirements from the initial design of a modern fast food outlet the complete service of all equipment throughout its life. Dealing with planning permission matters to general service of equipment along with staff training is a standard package from Henry Nuttall. From supplying all equipment for a complete shop to a replacement blade for a chip machine, we hold over 60,000 spare parts in stock for machines dating back over the past 30 years. Contact: John Dalton Tel: 01909 560 808 Email: sales@henrynuttall.co.uk Website: www.henrynuttall.co.uk
Hewigo UK Ltd ‘Manufacturers of both continental style round pan and British deep pan fryers. Nationwide coverage.’ Contact: Phillip Purkiss Tel: 0121 5449120 Email: sales@hewigo.com Web: www.hewigo.com Hopkins Catering Ltd Established in 1957 and supplying customers throughout the UK and worldwide, we manufacture, service and maintain not only fish frying ranges but chippers, peelers, batter mixers and refrigeration too. We also have an online store for all our spare parts and ancillary equipment available to order 24 hours a day. Contact: Victoria Hopkins Tel: 0113 257 7934 Email: info@hopkins.biz Web: www.hopkins.biz KFE Ltd KFE is a family business supplying the highest quality frying ranges, after sales service and The School of Frying Excellence. The company of choice for Award Winning Fish and Chip Shops. Contact: Tanya Henderson Tel: 01778 380448 Email: sales@kfeltd.co.uk Website: www.kfeltd.co.uk
Mallinson’s of Oldham Ltd For over 85 years the name Mallinson has been seen on frying ranges in thousands of establishments throughout the UK and many parts of Europe. Mallinson’s can provide every aspect from the design and manufacture of your frying range to the installation by our own fully skilled engineers. Contact: Terry Cowell Tel: 01706 299000 Email: mallinsons.sales@btconnect.com Web: www.mallinsonsofoldham.co.uk Martyn Edwards/ Frank Ford At Martyn Edwards/ Frank Ford we are proud to make the very finest fish and chip frying equipment.
WHOLESALERS
Friars Pride Ltd Dedicated wholesaler to fish and chip shops offering a reliable service and range of products for a one stop supply. Supplying the Midlands, South Yorkshire, Lincolnshire, East, South and South West of England Contact: Vince Willows Tel: 01733 316400 Email: sales@friarspride.com Web: www.friarspride.com Henry Colbeck Ltd Established in 1893 Henry Colbeck is the oldest independent, specialist supplier to the Fish & Chip Takeaway and Restaurant Market in the U.K. We deliver over 1,200 products into the north of England, Cumbria and Scotland to more than 2,500 Fish & Chip Takeaways and Restaurants. Everything from frying oils and fats, fish and seafood products to frozen foods, sides, sauces, packaging and cleaning materials. Still family owned and managed, one of our key objectives is to support the Fish & Chip sector and provide you, our customers, with new products and ideas along with help and advice to enable you to improve your sales in an increasingly competitive environment. Contact: Douglas Colbeck, Sales Director 0771 879 4010 Contact: Jackie Pearson, Head of Marketing 0191 482 8409 Email: sales@colbeck.co.uk Web: www.colbeck.co.uk JJ Food Service JJ Food Service is a foodservice specialist with eleven branches across the UK, offering a wide range of food and drink products, including Frozen at Sea cod, haddock, plaice, dogfish, cold-water and warm-water prawns and Norwegian salmon. A range of other fish and chip shop essentials are also available including branded and own-label condiments, packaging, chipping potatoes, batter mix and gluten-free options. Orders place by 9pm are delivered on the next, available delivery day. Same day collection is available for all customers, seven days per week. JJ’s one month price hold means that customers can enjoy high-quality products at competitive and consistent prices. JJ is the parent company of FOODit, a restaurant website building service which puts businesses online, offers free social media support and help to rank first on search engines. Tel: 08433 09 09 91; 07870176015 Contact: Paul Brailsford Email: paul.brailsford@jjfoodservice.com Website: www.jjfoodservice.com V A Whitley & Co Ltd ‘Supplying the finest products to fish and chip shops throughout the North West since 1899’. Contact: Tony Rogers Tel: 01706 364211 Web: www.vawhitley.co.uk
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Charity in England & Wales No 232822 and Scotland No SC039088
FOR SALE - IRO ÂŁ200,000 QUALITY FISH AND CHIP SHOP TAKEAWAY UNIT - Well established and popular fish and chip shop - Town centre location
Interested in training? The NFFF Training Academy is a fantastic facility which is bright, modern and further enhances the learning experience for our students. The NFFF Training Academy cater not just for beginners to the fish and chip trade but is also ideal for a refresher course for experienced staff and offers a great opportunity to train all your staff in fresh environment.
Why undertake training?
- Fullyfitted outwith excellent quality fixtures - Internal & pavement seating
"With over 50 years' experience between all our staff the amount of knowledge our team still took away with them from the NFFF training course was invaluable! The day was also a great team building day which has benefited our shops!, great experience and advice" Shillingfords Tradional Fish & Chips
2018 Dates
VIEWING & FURTHER INFORMATION Viewing arrangements can be made through the sole agents. For further information please contact: Doug Smart - 07850 517 323 - doug@smartandco.co.uk
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WWW.FEDERATIONOFFISHFRIERS.CO.UK
8th, 9th & 10th January 2018 12th, 13th & 14th February 2018 5th, 6th & 7th March 2018
Contact www.federationoffishfriers.co.uk mail@federationoffishfriers.co.uk Tel: 0113 230 7044
ISSUE 8 DECEMBER 2017
SELLING or BUYING a business? that’s OUR business…
Fish & Chip Takeaway West Auckland Freehold £190,000 Ref: CF33052YK
Fish & Chip T/away Northamptonshire Leasehold £75,000 Ref: CF33009SM
Fish & Chip Shop Leasehold £79,000
Busy residential location Bedroom owners/rental flat included Huge potential Net Profit in excess of £40,000, short hours
Modern Fish & Chip Shop Town centre location 25 year lease, rent £16,000 Takings £4,500 per week
Very well established in lovely location F/H could be available - separate negotiation Large 3 bed self-contained flat above Accts Dec 2016 £100,274pa – GP 58%
Yorkshire
01423 502121
Northants
01564 771770
Peak District Ref: CF33313G
Notts/Lincs/Leics 01858 469469
Fish & Chips/Hot food Takeaway
Bristol
L/H £220,000 or F/H £550,000 Ref: CF32772L
Excellent parade trading location Really superbly equipped & fitted out 2 bed self-contained flat above Takings - available on application
Bristol
01934 835566
1 Successfully selling all types of catering businesses for over 50 years 1 For a FREE market appraisal, without obligation, visit our website www.emfgroup.com 1 Competitive fees without hidden extras, sound valuation advice.
www.emfgroup.com
Head Office 01404 813952
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THE
FishFriers REVIEW
Traders Board
BUSINESS FOR SALE JOHN’S FISH & CHIP SNACK BAR / LOCK UP PROPERTY ON THE WIRRAL COAST AT MORETON SHORE RING JOHN: 07881 861 418
Manager required for fish and chip shop Salary from £20,000 up to £30,000. Based in the Southampton area, must have own transport and must be aged +17. Possible partnership arrangement available to the right candidate.
For more informa|on please contact John or Shane on 07885220026 – 07786422204
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PLEASE NOTE: The Fish Friers Review is the members’ journal of the National Federation of Fish Friers. The advertising pages of the Review are offered to the trade as a means of introducing goods and services at an economic cost to fish friers throughout the country.
The publication of an advertisement is not a recommendation or an endorsement of particular goods or services by either the Fish Friers Review Ltd. or the National Federation of Fish Friers Ltd., either explicitly or implicitly.
The publishers will take due care to ensure accuracy of all advertisements, but it is the sole responsibility of advertisers to ensure that the description of goods and services offered comes within the provisions of the Trade Descriptions Acts 1968 and 1972. It is also the responsibility of advertisers to comply with the Business Advertisements (Disclosure) Order 1977.
Readers of the Review, before entering into any engagements or contracts as a result of an advertisement, are advised to consult their solicitors, accountants, bank managers or other professional advisers where necessary. No offer of employment either on a salaried or fee basis should be made to any advertiser without first asking for and taking up references.
WWW.FEDERATIONOFFISHFRIERS.CO.UK
ISSUE 8 DECEMBER 2017
Federation Noticeboard Contact your local representative
PRESIDENT Mr Andrew Crook Tel: 01257 232197 Tel: 07748 631697 (24 hrs) E-mail: andrew@skippersfishbar.com Skipper’s Fish Bar, 8 Talbot Row, Balshaw Lane, Euxton, Lancashire, PR7 6HS VICE PRESIDENT Mr Craig Maw Tel: 07745 662325 E-mail: craig@kingfisherfishandchips.co.uk Kingfisher Fish & Chips, Chaddlewood Shopping Centre, 6 Glen Road, Plympton, Plymouth, Devon PL7 2XS TREASURER Mr Alan Hanna Tel: 028 417 63999 E-mail: alan@pitstopfastfood.com Pit Stop Fast Food, 26 Bridge Street, Kilkeel, County Down, BT34 4AD
Regional Directors for England Mr Craig Buckley Tel: 07745 946709 E-mail: thefishbar@hotmail.co.uk The Fish Bar, Unit 2, 645 West Street, Crewe, Cheshire CW2 8SL Ms Lesley Graves Tel: 07507 889028 E-Mail: lesleygraves703@msn.com Burton Road Chippy, 169 Burton Road, Lincoln, Lincolnshire LN1 3LW
DUCT CLEANING SERVICE LTD For all your ducting needs.
Mr Hugh Mantle Tel: 07831 577296 E-mail: hughmantle@hotmail.co.uk 6 Daleside Road, Harrogate, North Yorkshire HG2 9JE Miss Caroline Murphy Tel: 07711 768674 E-mail: nfff@wetherbywhaler.co.uk The Wetherby Whaler, 18 Market Place, Wetherby, West Yorkshire, LS22 6NE
Regional Director for Scotland
Fully insured. Ducts and canopies mechanically cleaned and steamed cleaned.
Mr Darren Boothroyd Tel: 07789 967943 Email: fochabersfishbar@yahoo.com Fochabers Fish Bar, 19 High Street, Fochabers, Morayshire IV32 7DX
Photographic evidence provided for insurance purposes, together with a certificate.
Regional Director for Wales
Over 35 years’ experience – no job too big or too small.
Mr John Penaluna Tel: 07903 864869 Email: lapcatering@tiscali.co.uk Penalunas Famous Fish and Chips, 35a - 36 High Street, Hirwaun, Mid Glamorgan CF44 9SW
Duct Cleaning Services we are now TR19 compliant
Tel Michael on 07580 799763 or Darren on 07974 676224.
Regional Director for Northern Ireland
E-mail: info@ductcleaningserviceltd.co.uk Web: www.ductcleaningserviceltd.co.uk
FIND US ON
Mr Alan Hanna Tel: 07711 216416 Email: alan@pitstopfastfood.com Pit Stop Fast Food, 26 Bridge Street, Kilkeel, County Down BT34 4AD
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THE
FishFriers REVIEW
Directors Industry Wishes Andrew Crook – NFFF President
Lesley Graves – Regional Director for England
“I would like to wish everyone a great festive period and all the best for the New Year.
“To see the whole industry continue to strengthen working relationships and support each other in what is ultimately our common goal- the continued success of ‘fish and chips’”
My wish for 2018 is for fish and chips to continue to modernise and professionalise, as it has been doing the last few years. We are slowly making it a more attractive industry to work in and can be proud of what we have achieved so far, but by all working closer together and growing the great network of people we have, we can face the challenges of legislation and the trading environment whilst still protecting the independence and individuality that make Fish and Chip shops so special.”
Craig Maw - NFFF Vice President “I would like to see more people eating and enjoying our nation’s favourite dish. I would like to see a united industry, where everyone contributes and unites together with just one sole purpose – Fish & Chips. This is an amazing industry full of amazing people and if we all came together with one voice we can make our industry stronger and better than ever before.”
Alan Hanna – NFFF Treasurer & Regional Director for Ireland “My wish for 2018 is the hope to see fish frying recognised as a career path for school and college leavers and that we offer a full 3 year apprenticeship qualification. I would also like to see the VAT reduced to 9% across hospitality as it is in Southern Ireland.
Craig Buckley – Regional Director for England “Happy New Year to all our members. Hopes for 2018 are that fish and chips continue to prosper, that standards remain high and that as an industry we continue to raise the average price of our favourite dish in line with other food outlets. That raw materials, in particular fish, can come down in price so that we have consistent pricing to match the consistent supply everyone has worked hard to achieve, through schemes like the MSC. I would also love to help and encourage younger people in the industry to continue to aspire to have successful careers in fish and chips.”
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Hugh Mantle – Regional Director for England “I would obviously want to wish everyone involved in the sector, a happy and prosperous New Year. My desire is to see a massive initiative led by the NFFF to improve and market Apprenticeships, Training and the Quality Award so that we see ever greater numbers of award winning shops, who become representatives of our industry.”
Caroline Murphy – Regional Director for England “I would like to wish everybody a Happy and Profitable New Year. I am looking forward to my new challenge at the NFFF as part of the board as we work towards a stronger Fish and Chip industry through greater collaboration and transparency amongst all the different contributors to this fantastic tradition. Working together to keep Fish and Chips the nation’s favourite.”
Darren Boothroyd – Regional Director for Scotland “I think the Fish and Chip brand is in great health and holding up well on a high street full of good competition. There is a lot of hard work that goes on behind the scenes that helps maintain our image and I am personally looking forward to the challenges that 2018 will bring and working with our partners in helping to make a difference within our fantastic industry. My wish for 2018 is that the NFFF continue to build on their solid foundations”
John Penaluna – Regional Director for Wales “Wishing everyone involved in the Industry a Happy and successful New Year. I would like to see stronger ties of everyone working together, support and use of good practices, training good quality teams to produce consistent products, in addition focusing on positive messages ensuring Fish & Chips is continually highlighted as the best Takeaway option available.”
WWW.FEDERATIONOFFISHFRIERS.CO.UK
ISSUE 8 DECEMBER 2017
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