Fish Friers Review Issue 4 2018 by National Federation of Fish Friers

BRINGING THE FISH AND CHIP INDUSTRY TOGETHER SINCE 1913 ISSUE 4 // JULY 2018

FOR MORE INFORMATION, AND HOW TO BECOME A MEMBER VISIT: WWW.FEDERATIONOFFISHFRIERS.CO.UK

Nigel Hodgson always fries in Nigel Hodgson knows a thing or two about the Fish and Chip business. He has won the National Fish and Chip Shop of the Year Award and both he and his shop manager Paul Eden have been winners of the Drywite Young Fish Frier of the Year Award. Nigel is also a trainer at the prestigious KFE School of Frying Excellence. Nigel’s byword is “consistency”ensuring that top quality fish and chips are produced using fish from sustainable stocks and locally grown potatoes. He is most particular about the frying medium he uses, insisting on a fat that produces perfect results every time. The brand Nigel chooses and recommends is Frymax. Frymax is produced from top quality pure white sustainable premium palm, which is additive free and contains no hydrogenated oils. Not only does it guarantee consistently good results, its performance is long lasting without any deterioration in quality. Nigel Hodgson knows that if you want to continue to produce the best, there’s none better than Frymax.

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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

WELCOME TO THE

REVIEW

CONTENTS

22 10-11

24-28

National Federation of Fish Friers Federation House, 4 Greenwood Mount Leeds LS6 4LQ Tel: 0113 230 7044 E-mail: mail@federationofﬁshfriers.co.uk Web: www.federationofﬁshfriers.co.uk

FISH FRIERS REVIEW Issue 5 Booking Deadline - 29th June 2018 Copy Deadline - 6th July Publication Date - 3rd August

Designed & Produced by Tebays, Leeds. Tel: 0113 200 5032. www.wearetebays.co.uk

Use your smart-phone to scan the QR code and learn more about the NFFF

Fish Friers Review

With the focus that National Fish and Chip Day brought it was great to see so many shops, of different sizes and in various trading locations all getting together to celebrate Fish and Chips, some of the shops may be busy enough in the summer but they still found a way to mark the occasion and have a fun day… which is exactly what ﬁsh and chips should be about! The industry works hard behind the scenes to put events and initiatives such as National Fish and Chip Day and the Awards together and they cost nothing for you to get involved in... what a great opportunity to promote your business! Well done to NEODA and everyone involved in arranging a great event! On a more serious note we have to start to pay close attention to our margins. Costs are only going to go one way, not just ingredients (which grab the headlines) but also the cost of packaging, stafﬁng and waste disposal is also going to be a much bigger item. We must be more business like, we need to address the fact that we give huge volumes of food, compared with other food on the go offerings, for a lower price. With the media focus on calories and public health I think we have an opportunity to try and tackle these issues and adapt our portion sizes. We need to be working towards this as an industry as legislation could follow and we need to be ahead of the game. The NFFF will be working on this for our members and we will keep our members fully informed of any developments or initiatives.

PRESIDENT’S NOTES

FRIERS

FISH

Well, after what has been a slow start to the year according to most shops, summer is now upon us. For our coastal shops this is when they need to take their money to tide them over in the quieter months. However, this is quite often the quietest time of the year for the inland shops that often don’t get the boost that tourist areas get at any time in the year. I am a firm believer that without these suburban shops producing quality fish and chips throughout the year then the dish would not have the same popularity as it enjoys now and the same can be said about the tradition of fish and chips by the coast, the nostalgia of seaside fish and chips helps to drive sales throughout the year up and down the country.

If you have anything you would like us to look into please feel free to contact the NFFF on 0113 230 7044 or mail@federationofﬁshfriers.co.uk

Andrew Crook NFFF President

STAY CONNECTED Have you entered? The National Fish and Chips Awards 2019 are open for entries be it the Fish and Chip Shop of the Year Award to the Best Newcomer Award there are numerous different awards for you to enter. To learn more and to apply visit www.ﬁshandchipawards.com

Keep it wild! Episode 5 of Millers Fish and Chip Vlog is out, catch up as the Millers and MSC cook up some sustainable Cornish Hake to raise awareness about sustainability and to share their own recipe that people can try at home.

How do they look?

Unbelievable!

Would you tell Gordon Ramsey to get the hell out of your kitchen if he served up these ﬁsh and chips for you?

SOCIAL TALK

Masterchef Judge Gregg Wallace knows the way to treat his wife with birthday ﬁsh and chips!

Follow the NFFF and join social media conversation!

WANT CHEAPER INSURANCE FOR YOUR TAKEAWAY?

Looking for the latest news and reviews regarding the industry, look no further than the NFFF website www.federationofﬁshfriers.co.uk or simply follow the NFFF via social media to see the latest updates and news of what’s happening in the industry we all love!

On Facebook www.facebook.com/Nffﬂeeds rance.co.uk

On Twitter www.twitter.com/NFFF_UK

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On Instagram www.instagram.com/nfff_uk

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MEMBERSHIP PORTAL 50 up for Fusco’s NFFF member Fusco’s of Whitby, is celebrating reaching an impressive 50 years in business in Whitby! To mark the occasion, the Fusco family held a celebratory luncheon at the Royal Fisheries, the first of the company’s four fish and chip restaurants and takeaways, on Wednesday 23rd May. Owner of Fusco’s of Whitby, Carol Fusco marked the occasion with a champagne reception and fish and chip lunch, followed by the cutting of the Golden anniversary cake. She was joined by Whitby Town Mayor, Rebecca Pearson, Ward Councillor Joseph Plant and the President of the National Federation of Fish Friers, Andrew Crook. Carol Fusco comments: “We are proud to be one of Whitby’s longest established fish and chip businesses and we look forward to serving local residents and tourists to the area for the next five decades!

The future of Fusco’s of Whitby “We have some exciting plans for our restaurants in the coming months and are investing in refurbishing some of the premises and in establishing a new production unit. We therefore look forward to further growth and expansion in the area and would like to thank our staff and customers for all their support over the past 50 years.”

YOUR NFFF

The history

Fusco’s Fish and Chips was founded in 1956 by Violet and Dennis Fusco. The family made a bold move to Whitby in 1968, purchased Royal Fisheries and launched Fusco’s of Whitby. Peter and Carol Fusco took over the business from Peter’s parents in 1979. Twenty years later the company invested in a second outlet, Quayside. In April 2013 it became the first fish and chip shop in Yorkshire to get the prestigious Marine Stewardship Council (MSC) stamp of approval that the fish it serves is sustainably sourced. Quayside was also

crowned the winner of the National Fish and Chips Awards in 2014. Fish Box Whitby, a one of kind ‘express style’ ﬁsh and chip shop, with takeaway seating inside and out, launched in 2013; with Fish Box Robin Hood’s Bay opening just three years later. In 2015 Fusco’s of Whitby also invested in the Whitby Fish and Chips Catering Trailer, a mobile high capacity catering unit designed to produce exceptional quality ﬁsh and chips in any location.

Working with the NFFF The NFFF is delighted to have Fusco’s of Whitby as a member. The work and effort which they have undertaken for the industry is second to none and is one of the reasons ﬁsh and chips has the reputation it has to day. NFFF President Andrew Crook commented “Over the 50 years the Fusco family have been in operation they have continued to push the ﬁsh and chip industry forward, which I am sure they will continue to do over the next 50 years. Their passion for the trade is feverish, when you spend a moment with them you are instantly more passionate about the trade.”

Membership Returning Members

Direct Debit Renewed Members

73 Membership

36 Membership

Did you know!

If you sign up to a yearly direct debt with the NFFF you are guaranteed a 10% discount off your membership

New Members Contact Mr Murray Watson Ms Tifenn Dupont Mr Marcus Rhoden Mr Roger Nichols Mr Rhys Iley Ms Barbara Morris Miss Melissa Bingham Mr Terence McKevitt

Company Redcloak Fish Bar Fouesnant Oakes Fisheries New Mills Scehrog Wooler Swallow Nest Fish Bar APU Retail

City/County Stonehaven, Aberdeenshire

France Huddersﬁeld High Peak Brecon Northumberland Rotherham Evesham

Contact Mr Tony Postlethwaite Mr Mustafa Ozmicco Mr Neil Charity Mr Sanjay Sangha Mr Ralph Davies Mr Sze-Ming Cheung Mr Paul Cook

Company Ulverston Beccles Vogue Chippy The Avenue Fish Bar Nippers Mobile Casey’s Takeaway The Golden Fillet

City/County Cumbria Suffolk Glasgow Leeds Canada Norwich Holland on Sea

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...CARD PAYMENT SUPPLIER

QUESTIONS ANSWERED BY CHIP & PIN SOLUTIONS

A. Our chip and pin card machines are securely logged on to a merchant bank account. Every time a card transaction takes place, the chip and pin card machine sends encrypted transaction data securely to the merchant bank, where the card transaction is then processed. Once the payment has been approved you should then receive the funds into your business bank account within 1-3 working days.

What are the advantages of accepting credit and debit cards? A. As most people carry very little or no cash at all, accepting cards means you will gain more customers and those already buying from you may even spend more. You will also be able to accept cards over the telephone, via mail order and over the internet. Accepting cards also encourages impulse buying when a customer does not have cash available to make an immediate purchase. Cash ﬂow can be dramatically improved as a direct result of accepting credit and debit cards.

What happens if the Chip & PIN card machine breaks down? A. It is very unusual for these Chip & PIN card machines to have any technical problems, but should a problem arise, you can contact our inhouse, UK-based support team FREE on 0800 881 8104, where we offer full maintenance and support as well as a 24-hour swap-out service.

Can you offer NFFF members a benefit? A. Yes if you visit www.chipandpinsolutions.co.uk/ nfff we can offer £50 towards NFFF membership alongside discounted rates for members. Simply visit the website or give us a call on 0800 881 8104.

ASK THE...

How do Chip & PIN card machines work?

Chip & Pin Solutions Tel: 01279 883632 “Quote NFFF” Website: www.chipandpinsolutions.co.uk/nfff

What happens if the Chip & PIN card machine loses signal? A. Our Chip & PIN card machine can store up to 5 transactions in memory in the unlikely event that you lose reception. When reception returns the Chip & PIN card machine will automatically upload the stored transactions and send them to your merchant bank or acquirer for processing. As a ﬁnal back-up, you can have manual vouchers which you can complete with your customer and post to your merchant bank in a pre-paid envelope.

Why should my business accept card payments? A. Most consumers now expect to pay by card. If you do not take cards you will be losing out on business. Our research shows that businesses who start accepting cards can see an immediate increase of up to 30% in sales.

ISSUE 4 // JULY 2018

TRAINING ACADEMY PORTAL What’s that you say, Mr. Robinson! “I would highly recommend In-Shop Training to those entering the trade and also to those who are experienced ﬁsh and chip shop owners. We can all learn something new no matter how experienced we are.”

YOUR NFFF

Martin Robinson, owner of Robinson’s Traditional Fish and Chips of Billingham, Cleveland was the delighted winner of the FREE NFFF IN-SHOP TRAINING competition which we ran in issues 1 and 2 of the Fish Friers Review. Martin welcomed NFFF Trainer and 2018 UK number 1 ﬁsh and chip shop owner David Miller from Millers Fish and Chips into his shop. Martin goes on to comment “Myself and my team had a great day with David, it was an honour to welcome him into my shop which I ﬁrst opened in January 2016. I was brought up within the trade and felt it was a natural next step to run my own shop. As a shop owner I am always looking for areas to improve, and although I didn’t necessarily believe I needed the training, it was a great opportunity which I would have been foolish to turn down.

Interested in training? Courses available are the NFFF Three-Day Course (dates listed) or the NFFF One-Day Training Course (dates available on request) and our NFFF In-Shop Training (dates available on request) Learn more about training by contacting the NFFF HQ.

Tel: 0113 230 7044 or Email: h.brook@federation ofﬁshfriers.co.uk

The training was excellent, David made the whole experience fun and relaxing, it was great that it offered me a different voice for my business but it gave my staff an opportunity to learn. As a ﬁsh and chip shop owner you get stuck within your own four walls and the world outside can sometimes pass you by, so a new opinion is great. One of the areas which has improved in the short time since the training has taken place is in my oil/fat management routine, from tweaking the system I originally had in place I have seen savings instantly The training has inspired me and I will be looking at applying for the NFFF Quality Award and will also look at the different categories within the National Fish and Chip Awards which we can enter.

Dates for the Diary NFFF Three Day Training Course

Catch up... with some of the highlights from our May Three-Day Training Course

9th, 10th, 11th July 2018 13th, 14th, 15th August 2018 3rd, 4th, 5th September 2018 1st, 2nd, 3rd October 2018 5th, 6th, 7th November 2018 3rd, 4th, 5th December 2018

www.federationoffishfriers.co.uk

Fresh from the ocean sourced from the best stocks and most reliable and sustainable sources. T 0845 2 505 605 E customercare@tquality.co.uk www.tquality.co.uk ISSUE 3 // MAY 2018

Available from

QUALITY AWARD PORTAL Quality Award criteria explained Many ﬁsh friers and shop owners often ask “What does a Quality Award assessment involve and what is the assessor looking for during an assessment?” The Quality Award assessment includes around 140 criteria looking at your premises, your management practices and most importantly the quality of the food you prepare and serve. Most are conﬁdent about the quality of the food they serve, but unsure of the standards needed for other areas of the business, so each issue we look at a couple of these criteria and what the assessor would look for: Under Premises, point 6.18 states: Outdoor/work clothing must be stored away from food preparation areas and not in the immediate toilet area.

In order to comply with food hygiene rules it is important to have somewhere to store outside / work clothing away from food preparation areas. The toilet area must not be used for this. A separate room with individual lockers is best, but if there is not space for this, then hooks in a room away from food preparation areas is acceptable, or even storage tubs in the dry preparation area can be used for this.

variety you are getting and ask what dry matter content they contain. If your supplier doesn’t know – change supplier! Sugar forms in potatoes when they get very cold – below 5 degrees Celsius. In winter when it has been frosty you are best to check each delivery of potatoes for sugar content, as a level of over 0.25% will cause chips to fry dark and soggy and also damage your oil/fat. The easiest way to do this is to buy Drywite Starch Test Strips or DIASTIX from the chemist. When potatoes are delivered open up the 1st bag and pick out a potato. Slice it in half and sandwich the end of the Test strip or DIASTIX in the potato for around 30 seconds and compare the colour of the test strip to the chart on the packet to determine sugar content.

Under Raw materials (ﬁsh & potatoes), point 12.6 states: The proprietors know about the consequences of high sugar levels in potatoes and are aware of the correct dry matter content. Dry matter content is determined by variety. In order to make good chips you need a dry matter content of 2022%. Check with your supplier what

Catch Up

YOUR NFFF

Our new and returning NFFF Quality Award Holders

New and Returning Holders March - April 2018 Returning Members Contact Mark Fox Mark Fox Dominico Gregorio John Molnar

Company Big Fish Trading Co Traditional Fish & Chips Coastline Fish & Chips The Cods Scallops

City/County Blackpool, Lancashire Blackpool, Lancashire Blyth, Northumberland Long Eaton, Nottingham

Contact George Meikle Barry Camﬁeld Lesley Graves & Des Anastasiou

Pavlos Menelaou

Company The Plaice to Be North Beach Fish & Chips Burton Road Chippy Yorkshire Fisheries

City/County Kilmarnock, Scotland Bridlington, East Yorkshire

Lincoln, Lincolnshire Blackpool, Lancashire

New Members Contact Betty Bolton Jason Leese Tiffany Irvin Josette Foster

Company Dougies Lakeside The Fish Works Fish and Chips @ Weston Grove

Harrogate, North Yorkshire*

City/County

Contact Patrick Birkbeck

City/County Pitlochry, Scotland

Poole, Dorset * Largs, Ayrshire Chester, Cheshire *

Company House of Bruar T/A The Lobster Fish And Chip Shop

Mathew Elmore Lorraine Arnold

Mardy Traditional Fish & Chips

Abergavenny, Wales Paignton, Devon

Paignton Pier Chippy Co

Interested in the NFFF Quality Award? Learn more by calling the NFFF Head Ofﬁce or simply scan this code.

www.federationoffishfriers.co.uk

ONLY KFE FIELDS A FULL NATIONAL TEAM OF ENGINEERS AND SUBS 13

sub

Glasgow

Glasgow Newcastle

Manchester

Shefﬁeld

Birmingham

2 9 Stafford

Northampton

Gloucester

sub

4 Bristol

Norwich

10 London

Torquay

YOUR WINNING TEAM

T 01778 380 448 E sales@kfeltd.co.uk W kfeltd.co.uk KFE Ltd, Bentley Business Park, Northﬁelds Industrial Estate, Market Deeping, Peterborough PE6 8LD

NATIONAL FISH AND CHIP DAY

THE SCOOP

It’s too soon to give any concrete figures in terms of media coverage received in the build up to, and on National Fish and Chip Day, but what we have seen are phenomenal results with national TV in the form of three live broadcasts on BBC Breakfast News and Coronation Street where our National Fish and Chip Day poster was proudly displayed in the Café! National radio followed throughout the day on BBC Radio 2 with Sara Cox talking about fish and chips, and scraps or gribbles for most of the show! Trevor Nelson followed suit and on the Thursday before National Fish and Chip Day we were delighted to hear Millers of Haxby as they made an appearance on the Simon Mayo and Jo Wiley Show in the ‘Line Up’ section of the show. Talk Radio, Absolute Radio, Radio X, LBC and Magic all mentioned National Fish and Chip Day after they received deliveries of freshly cooked fish and chips to their studios!

Navy at Her Majesty’s Naval Base in Portsmouth. The Royal Navy also produced a special ﬁlm, which included footage of Millers of Haxby, in recognition of the work that the Fishery Protection Squadron does to protect the ﬁsh stocks that are so important to our industry.

In national print and online newspapers there were features and mentions in The Daily Mail, Daily Star, Daily Express, Daily Mirror, I, City AM. There has also been some excellent consumer and supermarket magazine coverage with Tesco, Waitrose and Asda magazines and Woman’s Weekly and That’s Life, all featuring mentions. Morrisons Supermarket ran a special offer in their instore cafes.

Social media was at a whole new level in 2018 reaching number 1 on Twitter with a record number of tweets and trending on Facebook. This year also saw a huge increase in activity on instagram with more than 4,000 posts with the hashtag. This suggests increased engagement with a younger demographic.

Regionally, both BBC and independent TV and Radio stations featured the day with live feeds from shops in their area and interviews with shop owners. STV pre-recorded a ﬁlm with L’Alba D’Oro in Edinburgh and Millers of Haxby recorded a piece with the local TV company. The day also saw us reach a very new audience with a piece on Forces TV featuring our event with the Royal

Our London event was extremely successful with people queuing from 8am until 4pm to get their hands on award winning ﬁsh and chips from Craig and Nikki and their Kingﬁsher van outside Trinity House. Visitors were entertained by a sea shanty group, relaxed in deck chairs and picnic tables and posed for photos with our seaside themed props while soaking up the London sunshine and

terriﬁc atmosphere. Thanks go to Andy Malcolm from The Fisherman’s Mission, Andrew Crook from the NFFF and Tony Ropke from KFE who, along with NEODA President, Ryan Baker and his better half Dawn, and our friends from Friars Pride, were on hand all day long to help out. Huge thanks to everyone involved. Fabulous to see the Sustainable Restaurant Association and Seafood Norway come along to visit the event too. Meanwhile in Portsmouth, Long John’s Fish and Chip van fed the crew of 3 of the Royal Navy’s Fishery Protection Squadron vessels - HMS Mersey, Forth and Tyne. After his brilliant appearance on BBC Breakfast News, NEODA VicePresident, Gary Lewis from Silbury, was interviewed by Forces TV and Radio and a team from the local newspaper. Thank you Gary for being such a star. It was then time to thank the sailors for the work they do protecting the nation’s ﬁsh stocks. Thanks again go to Alan Pearce from Kerry Foods and Nathan Pound from Friars Pride who

www.federationoffishfriers.co.uk

came down to help. This really was a great start to the day!

raise, but it looks set to be a phenomenal amount.

Our Route to London Relay was a great success with NEODA members, Middletons, Friars Pride, Henry Colbeck and Kerry Foods visiting as many shops as they could in the days leading up to National Fish and Chip Day – huge thanks to them for the long days and miles covered to get the buzz going before the big day. There were some great photos on social media, but our favourite has to be the Angel of the North adorning the National Fish and Chip Day bunting!

There was a lot of excitement around the launch of the new 10p coin with shops using the F for ﬁsh and chips coin in competitions and everyone keen to get hold of one! Have you seen one yet?

Shops the length and breadth of the county pulled out all the stops to put on great events for their customers – special offers, competitions, brilliantly decorated shops – you name it, the shops did it! We were delighted to be able to offer a magnificent prize to two fish and chips shops following the enormous generosity of the following NEODA members who contributed to our prize bundle – Seafish, KFE, AAK, BD Signs, Blakemans, Dempson, Flavoil, Isle of Ely Produce, Keejays, Kerry, Kerrymaid, M&S Catering Supplies, Middletons, Vandemoortele and V A Whitley. Congratulations to Mario’s Other Plaice and Gordon Bennetts who were our lucky winners! Frying Nemo were also winners of our merchandise bundle which we send special delivery to arrive first thing on National Fish and Chip Day - they wore their t-shirts and caps with pride! Thank you to every shop who went to so much effort to make the day an enormous success! Many shops raised money for our charity partners who are very close to our heart, The Fishermen’s Mission, including Kingfisher raising money in London – we are yet to get a final figure on how much was

ISSUE 4 // JULY 2018

We spent two days in London delivering fish and chips to national radio and other media platforms. The lucky recipients in Central London were treated to a range of fried fish, including pollack, cod, haddock and fried halloumi for the vegetarians, all freshly prepared and fried by Poland Street’s, Golden Union fish and chip shop. The Golden Union were fantastic partners to have on National Fish and Chip Day and went out of their way to help us make the deliveries run smoothly. In fact on the Friday (1 June) the frier arrived at the shop at 4am to start prepping for the first batch of fish and chips scheduled to leave the shop at 7.50am. Meanwhile, a mile or so down the road, Jamie and the team at the award winning Mayfair Chippy were in early too, prepping for their delivery of fish and chips to be delivered to the BBC Radio London’s Breakfast Show. Other shops in London used during the campaign were ‘FISH’ restaurant in Borough Market, Poppies in Camden Town and Britannia Fish Bar in Canary Wharf. All in all it was a great day in London, the delivery team were dressed in National Fish and Chip Day baseball caps and t-shirts and received lots of attention by passers-by, some of whom even wanted their picture taken with the team Lynda Simmons, Secretary General of National Edible Oil Distributors

THE SCOOP

NATIONAL FISH AND CHIP DAY

Association, the organisation behind National Fish and Chip Day says: “It is time to say thank you! I would like to thank all the NEODA members who made ﬁnancial contributions prior to the day that enabled us to make National Fish and Chip Day even bigger and better than before, thanks to all those who worked so hard on the Route to London relay and to our friends at the Seaﬁsh Authority for their contribution which ensured we could give the event a big PR push – which as the results above show, has paid off”.

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TRACY TALKS NATIONAL FISH AND CHIP AWARDS Written by Tracy Poskitt, Independent Takeaway Fish and Chip Shop of the Year Award Winner 2011/ Seaﬁsh Judge

I have been in the fish and chip business for 36 years and although I no longer have a shop I am still heavily involved in the industry working as a judge for Seafish, NFFF Quality Award assessor and Frymax Ambassador all of which I thoroughly enjoy. Firstly I would like to congratulate all the winners and finalists in last year’s National Fish & Chip Awards - The event took me back to the exciting day in January 2011 when Matthew Silk and I won with our shop ‘fish and chips @ 149’. What a year Millers Fish and Chips have in store, their lives will never be the same again!

Poskitts Pointers As a judge for all levels and categories of the competition I was asked by the NFFF to provide readers with a few tips on entering the awards – so here goes

INDUSTRY TALK

• If not already a holder, why not seek to attain the NFFF Quality Award – it is a great for preparing for the National Fish & Chip Awards • Read the rules - if it says provide an answer in no more than a hundred words don’t put 200 (you may be marked down) but do make sure your answers are clear, concise and informative use bullet points rather than sentences if you are short of space. • Evidence and photos- these are really important as part of the initial judging process - if judges are unable to see evidence of the front of your shop, your menu board or your staff uniform, etc., they can’t judge it. If you undertake a lot of marketing and charity work make sure to include a selection of suitable supporting photographs. If the entry form requests ten photographs, make sure you supply ten photographs. • Entry forms - this is your ﬁrst chance to impress the judges – ﬁrst impressions count, so take your time when completing paperwork as this scores the points going forward to the next round and the points from paperwork are added to the mystery buy round . • Answer each question as fully as you can and make sure you don’t leave any blank sections, if the question says describe or explain it needs a sentence or paragraph not just a one word answer.

any time during a judging period and it therefore goes without saying that shop staff should always be on their toes! • Make sure the interior and exterior of your shop is always spotlessly clean, staff are always wearing clean uniforms and that they have a smile on their face and a welcoming nature to all customers – in many consumers eyes, customer service can be as important as the quality of the cooked product on offer. • Always make sure your frying medium is filtered at least once a day – judges do not like a side order of carbon particles with their fish and chips – and a good clean, well maintained cooking medium makes for a crispier more appealing product. • Make sure your Facebook / Websites are up to date with details such as telephone numbers, opening times and addresses. Good luck to everyone entering this year and if you reach the final stages of any category watch out for me I may be your in-house judge!

• If proceeding through to the next round of judging, this will entail receiving a mystery judging visit from an appointed awards assessor –judges can visit at

To enter the National Fish and Chip Awards, simply visit www.ﬁshandchipawards.com and start you application today.

www.federationoffishfriers.co.uk

Charity in England & Wales No 232822 and Scotland No SC039088

ISSUE 4 // JULY 2018

NFFF AGM 2018 Start time: 13:30 -23rd September 2018 Village Hotel, Pamir Drive, Ashton-under-Lyne, Greater Manchester, OL7 0LY In early July, NFFF members will receive the ﬁrst of the Annual General Meeting (AGM) mailings. This mailing will contain an information sheet giving details of date, time and venue, together with any other information you may need to know. You will also receive information on any current Ofﬁcials and Regional Directors who intend to re-stand for their positions, together with nomination forms for you to complete and return. These forms are very important

Ofﬁcial Positions National President Andrew Crook has indicated his willingness to re-stand for this position.

and this is your opportunity to decide who you choose to run the Federation. You will also receive a delegate form. This form should be completed and returned to indicate if you are/are not attending the AGM. This will assist the ofﬁce in the preparation of paperwork for the meeting. The current NFFF Board who have indicated their willingness to re-stand are as follows.

Vice President – Craig Maw has indicated his willingness to re-stand for this position. Treasurer – Alan Hanna has indicated hiswillingness to re-stand for this position.

Regional Directors for England Craig Buckley has indicated his willingness to re-stand for this position.

Lesley Graves has indicated her willingness to re-stand for this position.

Hugh Mantle has indicated his willingness to re-stand for this position.

Caroline Murphy has indicated her willingness to re-stand for this position.

Regional Director for Scotland

THE FULLRANGE OF EXPERTISE

Colin Cromar - has indicated his willingness to re-stand for this position.

Regional Director for Wales John Penaluna - has indicated his willingness to re-stand for this position.

Regional Director for Northern Ireland Alan Hanna - has indicated his willingness to re-stand for this position.

Remember – the AGM is your opportunity to come and meet with the Board and to have your say on how the Federation is run. The Board look forward to seeing many members in attendance and appreciate your support. If you have any questions regarding the AGM paperwork or how you can have your say, please contact Karen Clark on k.clark@federationofﬁshfriers.co.uk

OVER 35 YEARS OF EXPERIENCE AS FISH AND CHIP FRYING ENGINEERS SPECIALISING IN HOPKINS, FRANK FORD, MARTYN EDWARDS, HADDOCK AND HENRY NUTTALL FRYING RANGE REPAIRS, SERVICES AND INSTALLATION ANNUAL RANGE SERVICING INSURANCE CERTIFICATES REPAIRS AND MODIFICATIONS NEW PANS FITTED RANGE INSTALLATIONS AND DUCTING REPLACEMENT GAS INTERLOCK SYSTEMS

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CONTACT FOR A FREE QUOTATION 07833 681319 LIAM - PAUL 07753 687188 DISCOUNTRANGESERVICES@GMAIL.COM WWW.DISCOUNTRANGESERVICES.CO.UK

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AN AUDIENCE WITH... SWEET SENSATION

INDUSTRY TALK

SPONSORED BY PREMIER 1 FILTRATION!

The NFFF are delighted to announce Premier 1 Filtration as our entertainment sponsor at this years NFFF Ball, which takes place on Sunday 23rd September 2018 at the Village Hotel in Ashton-under-Lyne. We can now reveal our entertainment for the evening as mind reader Aaron Calvert and your live music on the night is from the Sweet Sensations. Aaron Calvert has found ever growing success combining his exceptional skills as a hypnotist, magician and mind reader to bring audiences performances they’ll never forget. Aaron’s passion & focus make a distinct departure from traditional “cluck-like-a-chicken” comedy hypnotism, moving away from the slightly disreputable shows of old, a tranche of great reviews coupled with his natural charisma and showmanship have led to a TV show with Channel 4, Hello Stranger airing on June 5th, an exclusive

entertainment lined up with an evening of ﬁne food, wine and dancing into the early hours.

contract with Warner BrosTV to produce more shows and an exciting year ahead of live stage shows. Sweet Sensation are a supersmooth four piece party band bringing you the very best in soul, funk and disco music to keep the dance ﬂoor grooving! Featuring highly gifted and charismatic front man, Al Dwyer, who can hold any audience on command and will defy anyone to sit still with his infectious enthusiasm and stunning vocal ability! The band present an evening of unforgettable songs performed to perfection, from artistes such as, Kool & The Gang, The Trammps, Bee Gees, The Temptations and many more. So come celebrate ﬁsh and chips, celebrate the industry and celebrate with the NFFF! Located to the east of Greater Manchester, Ashton-under-Lyne offers great transport links to Manchester city centre and is a stone’s throw away from the M60. With a fabulous night of

Tickets Tickets are on sale now and are priced at the superb value of £65 or £600 for a table of ten. The price includes everything you’d expect at the NFFF’s event of the year: drinks reception, a mouth-watering three-course meal, evening long entertainment and dancing into the early hours. Tickets are available now through NFFF Head Ofﬁce in Meanwood, Leeds. Please telephone 0113 230 7044 or email mail@federationofﬁshfriers. co.uk. You can also purchase your tickets online by visiting www.nfffball.com Staying the night? If you would like to stay at the Village Hotel Ashton, please book early. Book early to avoid disappointment by calling the reservations team direct on 0161 342 8634.

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Delicious to the

CORE

GOLDENSHEAF HIGHLIGHTS THE IMPORTANT LINKS BETWEEN HERITAGE, EXPERTISE AND QUALITY IN ITS NEW CAMPAIGN New research into customers’ attitudes on fish and chips shines more light on the importance of quality. Quality and taste are the top reasons why they choose a particular fish and chip shop and a ‘poor quality reputation’ is what deters them the most. Goldensheaf batters have always had a reputation for delivering consistent quality for fish and chip shop owners. Crisp and tasty batters with plenty of bite. The

secret lies in it’s heritage, expertise and a focus on sustainability, which has been part of the brand’s DNA well before the topic was fashionable. The ﬂour for batters are milled and produced in Gainsborough in Lincolnshire and have been since 1945. Generations of expertise have contributed to the quality of the batters over the years using time-honoured methods whilst keeping up to date with changing

customer tastes. Cathal Murphy, Marketing Manager at Kerry Foodservice says, “We are immensely proud of the skills of our local farm partners and the dedication of the Gainsborough team. The fact our wheat is grown and milled within a 40 mile area is crucial to the quality of our batters and it’s a story we’re looking forward to sharing more with our customers.”

INDUSTRY NEWS

KFE 2018 ANNUAL BALL ‘What a night’

Just some of the comments following the 2018 KFE Ball held for the first time at The Belfry. The golf competition was the usual mixture from the sublime and the ridiculous. Participants from Scotland, Italy, Cyprus, Holland, Ireland and England gave it a real international feel with KFE customer Makis Nikoaldis winning the individual trophy, England the team and the Okkerman family from the Netherlands dominating the Whoosh Bollocks with first, second and third !! The undoubted talking point of the day was Alan Pearce from Kerry’s falling head first into the lake on the 10th. Hopefully the injuries have healed although I suspect he won’t ever be allowed to forget it!

KFE Win Award KFE were delighted recently to receive The Corporate Friend Award from the Fishermans Mission at a luncheon at Trinity House. It was an opportunity for the charity to recognise the different types of fundraisers that all contribute to this great industry cause. Ours was a recognition of regular fund raising but during 2017 our School

‘The best one ever’

‘Great hotel great food great entertainment and great company’ The evening began with a champagne reception served by a mermaid accompanied by a saxophonist, only at The KFE Ball! The room looked fantastic and a wonderful meal was interrupted by the surprise appearance of three amazing opera singing waiters. Just as we were absorbing that another surprise act, look alike Borat appeared for a hilarious interview with our MD, Paul and after realising it was his 40th wedding anniversary, wife Avi was dragged onto the stage for a very humorous retaking of vows service!! The evening ﬁnished with a tremendous band and packed dance ﬂoor. Can’t wait to see what we have planned for next year?!

On A Mission not only offered the opportunity to get on site award winning training but also raised over £13,000 for the Mission. It was a honour to be recognised, to visit a wonderful building and to hear some great and also some very sad stories. We continue to support The Fisherman’s Mission with over £1100 raised at the recent KFE Ball

www.federationoffishfriers.co.uk

XXXXX Xxxxxx

KERRY ADVERT TO BE SUPPLIED

For more information visit www.kerry-foodservice.co.uk

ISSUE 4 // JULY 2018

Foodservice

BORN AND BRED IN GAINSBOROUGH

WELCOME ALL WA14!

INDUSTRY TALK

In conversation with Andrew Clement from Wa14

Tell us about yourself and what brought you into fish and chip? I originally studied Architecture at University and forged a career in Building Product Sales in various roles and for different sized organisations before accepting the role and operating as the Managing Director for three manufacturing businesses. When I left I sat down and decided that I didn’t want to sacrifice missing out on any more family life as I had / have two small girls and the amount of travelling I was doing plus normal working hours meant that I was missing out on significant mile stones in their lives. I have lived in Hale, Manchester for a long time now and last New Years Eve I was with a friend and we were bemoaning the lack of a decent, local Fish and Chip shop. I have

always enjoyed cooking, pies especially so as the wine continued to be poured I got to thinking that maybe combining this with Fish and Chips could be the one conversation over a beer that may make sense in the morning! I then gradually started to write down some thoughts and formulate some ﬁgures before approaching organisations for investment and ultimately opening my own Fish and Chip shop. I decided on the name ‘WA14 Fish and Chips’ as I wanted it to reﬂect my ambition for it to be a locally focussed business serving the community in which it is based.

How have your ﬁrst few weeks been since opening? To say that we are on a steep learning curve is an understatement. We have new

systems, equipment, staff and processes however we are learning from our mistakes and trying to focus on the positives. The reception from our customers has been nothing short of fantastic with plenty of support and a really good feeling that we are plugging a hole in the village that has long been needed.

What was your shop originally and how did you come up with the design? I knew that the shop previously had been a Florists in it’s most recent period however, as I had to ﬁt the shop out personally to save costs I also found out that prior to this it had been two different types of clothes shop that had been ram raided! I know this because I thought that taking down the old sign would be a quick job but two days later after having taken down the ﬁrst sign, then the one behind

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that and the one behind that I found that the whole façade was constructed out of steel rather than wood which made installing my sign a lot harder than it otherwise would have been.

Is there anything you would change? In truth I don’t think I would, I still have a huge amount to do and if I had changed things then perhaps I wouldn’t have made so many mistakes but equally I wouldn’t have

learnt from them if that makes sense?

Why did you feel training was so important in your journey? My previous industry was very mistrusting of other similar businesses however I went to a Fish & Chip exhibition at Newcastle Race Course and was instantly welcomed by several very kind people who showed me around, answered my questions and offered advice that I

hadn’t even thought about. I quickly realised that there was a huge amount to learn and focus on so when I found out about the NFFF course it just made sense. It offered a huge amount of really useful information, tips and techniques but for me the best part was meeting David Miller from the NFFF. He must be sick of me ringing even now asking the most obvious of questions but his

guidance on the course and subsequent inshop training has been invaluable to me, my new staff and the business. Training would be the one thing that I’d urge anybody to do when considering a career in the Fish and Chip industry.

What advice would you give to someone in a similar position, thinking of becoming involved in ﬁsh and chips?

I think I am too early in my career to be offering advice to anybody. I would tell them that it is hard work, there are no guarantees, so it is scary and having the support of those people around you is invaluable.

What are your future plans? My immediate plans are obviously to focus on getting WA14 off the

ground, I intend to do this by introducing and evolving the menu and catering to certain local events and communities. After that I want to develop the business as a brand and look to replicate the business elsewhere while still trying to maintain a local feel and service. Easy right?

Photography by Matt Priestley- www.manchesterprpictures.com

ISSUE 4 // JULY 2018

MARKETING MARKETING

In the modern world millions of pounds are spent on marketing, big organisations have designated teams in their business to come up with ideas and all to increase profits and to build on a company’s brand. If you were to ask a small business owner ‘what does marketing mean’, you will get the response ‘its all about advertising’, ‘it’s about producing leaflets, brochures’. While this is true, they are a form of marketing, they aren’t the be all and end all of marketing. The first thing you need to consider is what you wish to gain from marketing. Marketing is all about the image and philosophy you wish to promote your business to in the consumers eye, marketing is solely about the consumer. One of the key fundamental reasons marketing may not have been as successful as you had hoped is because you failed to plan what you wanted to gain from marketing, how you would achieve this and also how you would measure the effectiveness of the whole campaign, if you failed to understand how you can analyse and why you decided to achieve success. Over the next few pages we hope to provide you with an insight into the world of marketing and how other fish and chip shop owners have achieved success in their campaigns.

Form of Marketing Word of Mouth Marketing Word-of-mouth Marketing is the passing of information from person to person by oral communication. Customers are very excited to share with the world the brands

they love. Many consumers find meaning in sharing stories of their favourite products and services. Word of Mouth is one of the ancient ways people learned about what to purchase. Modern marketers have learned how to create authentic word of mouth for their companies and the products they represent. PR Marketing One of the most important marketing strategies is public relations. Many effective marketers work with the media to bring awareness to their products and the benefits their products offer. Also, in many cases where things go wrong, a good PR marketing strategy is vital. Email Marketing As soon as customers migrated into the online world, Internet marketers have attempted to collect and organize emails for potential prospects. Many business-to-business marketers depend on email marketing as a primary way to connect with customers. Direct Marketing Communicate directly with customers and prospects through mail, email, texts, fliers and other promotional material. Social Media Marketing Social media sites like Facebook and Twitter offer a unique opportunity for savvy businesses willing to invest in customer engagement. Social media marketing is still in its infancy but is growing up rather quickly. Without marketing, your business may offer the best products or services in your industry, but none of your potential customers would know about it.

Free Marketing Tools Mail Chimp MailChimp is an email service provider, which helps you, the business owner, send bulk emails to customers and other interested parties. The three main plus points of using MailChimp and other email marketing sites are they help you with managing subscriber lists, building email campaigns, and reviewing campaign reports. Canva Canva is a marketing design tool loaded with enough easy-to-use features and functionality that anyone can create a variety of engaging content. Canva offers a variety of content types. From pre-sized social media image and header templates to marketing materials, documents, presentations, invitations and ads, you’ll ﬁnd almost everything you need. If you don’t, you can always create a custom project. Tons of Images and Fonts to Use Whether you use a free or paid photo, or even one you upload yourself, Canva provides an easyto-use photo editor where you can change the look of your image using settings that include ﬁlters, tint, brightness, and more. As for fonts, Canva offers hundreds from which to choose. It’s hard to stop playing with all those choices! Price When it comes to price, you can’t go wrong with Canva because it’s free! The only time you’ll need to pay is when you use one or more of the premium images that they sell for the low price of $1 per image.

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HOW TO WRITE A PRESS RELEASE Press Release The power of a good press release can help you maximize your reach both in traditional media and new media. Send your press releases out to local, industry and other targeted publications to attract the attention of the media. You can also submit your releases to online distribution sites to maximize your visibility in new media outlets. Social media has changed how people communicate, and it has also increased the potential reach of how far your press release can travel. With one tweet from the local paper regarding your press release, people at the other side of the world are now able to read your story. Press releases have become a vital tool and more important than ever in successfully promoting your company.

What should go into a press release? Answer the following questions about your news: Who? Who are the key players — your company, anyone else involved with the product? Who does your news affect/who does it beneﬁt? What? What is new?

Your headline Headlines should be as short and interesting as possible but with living in a world of social media remember a headline should be short enough for a Twitter update including a link.

Images with your PR Send the right image along with the press release and you’ll have a much better chance of seeing your story published. Journalists spend most of their time replying to emails requesting an image. By the time they get what they need, the journalist might have lost interest in your story.

Why? Why is this important news — what does it provide that is different? Where? Where is this happening/is there a geographical angle/is the location of business relevant? When? What is the timing of this? Does this add signiﬁcance? How? How did this come about? Within your title and ﬁrst paragraph of your press release you should mention as many of the points above in a structured way.

Have you got a story for the NFFF? We love to hear your stories, so please let us know anything which may be happening or has happened in your shop, so we can cover the story in the Fish Friers Review or via our social media channels and website. Contact us on mailfederationofﬁshfriers.co.uk

ISSUE 4 // JULY 2018

MARKETING WITH KRISPIES Written by Kelly Barnes, Krispies Fish and Chips help us to analyse and drive the business. They help to raise the profile of the business and fish and chips by gaining local, regional and national press. We were delighted to win the Field to Fryer in 2017, our first National Award. We wanted to say thank you to our customers and also use the award as a platform to raise our profile. We did this by selling chips for 99p. We made sure the staff encouraged our customers to find out about it on Facebook and we organically reached 40,000 people - it was a busy day but very successful.

INDUSTRY TALK

In January of this year Krispies won the Marketing Innovation Award at the National Fish and Chip Awards. It was an extremely proud moment for us to know all the hard work we had done had paid off. Why did we invest in Marketing? We knew we were great at frying Fish and Chips, but not that great at marketing. We already did a lot within the business from sponsoring the swimming team, doing ﬁsh sustainability workshops in our local schools and other local events but never really did anything to ensure these activities raised the proﬁle of Krispies or of Fish and Chips as a whole. We also found we had very little time for marketing, as all owners will know. How did we choose a marketing partner? We decided for us an individual was better than agency. We knew what we wanted and had to be clear from the start what it was we were trying to achieve. We knew that anything we did, had to be what we wanted and what the business needed. One key piece of advice I would have is SET A BUDGET and try to stick to it! (Never easy when you want to open shops in New York and Paris!!) How do you choose what to do? There are so many ways of marketing including social media, competitions, print advertising,

events etc. So the first thing we did was make a list of ideas and prioritised the most important projects. We did this by making sure that any activities we planned would ensure that the firstly, the money we spent had the most impact for the business and secondly that they were things close to our hearts and that we really cared about. So what next….? We started with Website redesign, we had a website already, but it was something we’d done a few years before and didn’t look very professional. We added a kid’s area, invested in food photography and added staff profiles. It was about giving the customer as much information as possible about what they were buying into. We then did a Charity event, we celebrated 15 years in business by giving something back to our community and customers by selling £3 fish and chips. Everything was donated by industry partners or by us and our staff worked for free so 100% of the taking went to charity. We raised £5300 for a local children’s school for Special Educational needs children. We did this event because we wanted to, but the publicity and contacts we make through doing it really helped also to raise our profile. We then entered the National Fish and Chip awards. The awards

During the first year we also introduced our Putting Fish First campaign which over the last two years has included a variety of activities including an introduction of monthly fish menu specials, a full kids rebrand introducing collector’s card and bespoke boxes and sponsoring a local beach clean. We also launched a blog which has become a cornerstone for our Krispies Chronicle (Newsletter), now on it’s 16th issue. Of all the things we have done my personal favourite is the Krispies Blog, it’s extremely popular and regularly have comments from our customers about it and helps build up interesting and useful content for our customers on our website. So, to summarise my key advice would, be choose what is right for you and your business this, is hugely important and ensure what you do your passionate about. For us we will continue pushing our marketing boundaries, starting with our RNLI Fish and Chip supper for 200 in September. The fish and chip industry is growing rapidly and with so many fantastic shops it’s important to stand out and be unique.

www.federationoffishfriers.co.uk

TO BE SUPPLIED

BUILDING A BRAND Written by Nick Miller, Millers Fish and Chips Building a brand for your ﬁsh and chip shop should be at the forefront of your marketing activity. Your brand helps to create consistency and aligns itself with the core values of your business like the price and quality of your products as well as the service you deliver. Your brand helps to build a relationship between you and your customers, helping to create loyalty and trust. From the way you communicate to the designs you’re using in your shop and online, we wanted to share some of our top tips when it comes to marketing and branding.

INDUSTRY TALK

Establish your brand values

Establish your brand values and make sure they ring through everything you communicate. This involves the way you speak to customers online and the messages you’re putting out there. Is there anything you specialise in? What are your unique selling points? Always be genuine in the way you communicate. We’ve developed great relationships with our customers and love sharing these stories online. People enjoy reading them too. This is an approach that worked for us but it might not work for everyone – ﬁnd out what works best for you.

Create an identity Does your ﬁsh and chip shop have a recognisable logo that can represent your brand? If you don’t, work with an illustrator/designer to create a logo you’re proud of and one that communicates your brand values. They’ll also create brand guidelines for you which will help guide how the logo is used on collateral such as posters, merchandise and products.

Dare to be different If you’ve got a personality, don’t be afraid to show it. Social media platforms are a great way to show what you’ve been up to behind the scenes and build relationships with your customers. Look at what other ﬁsh and chip shops are doing in your area and ask yourself if you could do something different.

Don’t overdo it on social media Social media platforms such as Facebook, Twitter and Instagram are a great way to keep customers updated with your latest offers, any changes in opening times and generally what you’re up to throughout the year. It’s important to make sure you’re using social media platforms in the right way, though. Put yourself in your

customers’ shoes: would you ﬁnd the content you’re posting interesting and want to engage with it? Don’t overdo it on social media. Your followers will appreciate seeing well-planned content that’s relevant to their interests two or three times a week rather than numerous posts or retweets every day pushing business offers or irrelevant information.

Build relationships with other local businesses We collaborate with a variety of local charities and organisations to help create positive change in our community and beyond. We also work with other local businesses to come up with new and innovative ways to promote products – whether that’s partnering with BrewDog for a special four-course taster menu or teaming up with the brilliant Haxby Bakehouse who helped us choose the best breads to serve with our gourmet peas on National Mushy Pea Day. There are always opportunities out there to do something special – ﬁnd out what’s happening near you.

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EMBRACING CHANGES WITHIN LEGISLATION AND CONSUMER NEEDS MOST FOOD AND DRINK PRODUCERS WILL NOW BE AWARE THAT THE LEGISLATION REGARDING REFRIGERANT GASES HAS NOW CHANGED. In line with the UK Government and EU Policy on Greenhouse Gas Emissions, a document was published on 31 December 2014 by the Department for the Environment, Food & Rural Affairs and Environment Agency, outlining restrictions on the use of some refrigerants used in refrigeration, air-conditioning and ﬁre restriction equipment.

equipment also need to fall in line with environment health guidelines

Referred to as F-Gas, new regulations restrict the use of some HFC (Hydrogen, Florine and Carbon) refrigerants of high GWP (Global Warming Potential). F-Gas regulations aim to reduce the contribution of refrigerant gases to Global Warming and inspire others to take action.

What are our responsibilities?

The effects of this legislation are widespread, affecting equipment manufacturers, installers, service companies and users of such equipment alike. Fresh food and drink producers, along with retailers, are still faced with an element of uncertainty as to whether to replace existing equipment or perhaps to retro-fit old refrigeration systems with new. Did you know that a commercial fridge in energy class A, consumes up to 80% less energy that a traditional class G equivalent? For most refrigeration equipment suppliers like ourselves at Angel Refrigeration, the initial level of uncertainty has made it difficult for us to provide lasting advice. Core to our customer proposition is the ethos that we supply the right equipment to do the right job. At Angel Refrigeration, we are finding that more and more food producers, retailers, restaurants and takeaways are turning to us to find refrigeration solutions that combine their storage, display and food processing needs. The performance of cooling systems is defined by the right temperatures to chill, freeze, store and display a wide array of products and ingredients. Processes and

ISSUE 4 // JULY 2018

The Government has published guidance to help businesses comply with the EU Regulation. This information can be found on the government website https://www. gov.uk/government/collections/ eu-f-gasregulation-guidance-forusers-producers-and-traders Keeping records is a legal requirement The operator of the refrigerant equipment, along with the company that services the equipment, must keep the following records about any equipment that has to be checked for leaks: • quantity and type of refrigerant installed • quantity and type added during maintenance • details (name, address and certiﬁcate number) of any companies that install, service or decommission equipment • dates and results or mandatory leak checks • measures taken to recover and dispose of gases when disposing of equipment

It must be recorded if the refrigerant gas used in the equipment is to be recycled or reclaimed. All records must be kept for 5 years.

What are our options? Unfortunately, there is no ‘one size fits all’. It depends on the system being installed/retrofitted. A qualified refrigeration engineer will be able help in selecting the right alternative. Replace existing systems with new equipment designed to run with refrigerants of lower GWP. A good solution for existing near to end-of-life. Retrofit existing plant to replace R404A with lower GWP alternatives such as R407A, R407F, R448A and R449A with energy efficiency increase of between 4-15% depending on the refrigeration system. Reclaim R404A refrigerant gas which can be used until 1st Jan 2030. The team at Angel Refrigeration are also on hand to help customers to select the right cabinet for their display, storage and processing requirements. We understand the need for energy and space saving equipment, along with the importance of low noise and heat emission. Coreco CHM 5 100 EG - R290 refrigerant (-1oC to +5oC)

Everlasting Professional Green 700 - Climate Class A

Coreco HEGR 751 Climate Class A

Coreco CHM 5 100 EG R290 refrigerant (-1oC to +5oC)

We believe it’s our job to make sure you are aware of some of the refrigeration equipment that is on offer for your café, restaurant or takeaway. We are confident that we can offer a wide range of fridges and freezers to meet the demands of your display, storage and thawing processes, whilst considering your budget, preparation and space criteria. The Everlasting Fish 301 TNS and Fish 701 TNS PE fridges have been specifically designed to maintain the flavour and texture of your finest ingredient; fresh fish. Operating between –5°C to +5°C, we believe these cabinets are the very best the market has to offer, focusing on quality, consistency and dependability. The Everlasting 701 TNS PE is tropicalised to work in ambient conditions up to +43°C (subject to installation guidelines).

Fish 701 TNS PE Fridge

For those looking for a reliable thawing cabinet, the Everlasting range of Professional free-standing Blast Chillers / Freezers, not only chill and freeze, but are also supplied with a temperature controlled thaw function. All cabinets will hold GN 1/1 and 600mm x 400mm trays / shelves. These Everlasting Blast Chillers / Freezers include a bespoke SANIFISH™ function and are ideal for those who need to freeze excess fresh fish, keep frozen fish in reserve or simply to support your daily defrosting routine.

ABF 15 P Blast Chiller / Freezer

Fish 301 TNS Fridge

Model

Capacity

Temperature

701 TNS PE

625 litres

301 TNS

Dimensions

Containers

-5° / + 5°C

750

815

2100

291 litres

-5° / + 5°C

600

655

1550

ABF 10 P

10 trays

-40° / + 12°C

780

861

1460

N/A

ABF 15 P

15 trays

-40° / + 12°C

780

861

1840

N/A

ABF 20 P

20 trays

-40° / + 12°C

780

800

2180

N/A

Visit our website at www.angelrefrigeration.co.uk/fishfridges.

When used in accordance with manufacturer’s operating and installation guidelines, all cabinets mentioned will support storage and temperature requirements for the Fish and Chip Quality Award.

AP 55 Slimline Fish Fridge

Coreco also offer a wide range of frozen food Storage cabinets, ideal for taking advantage of bulk offers when the price is right. Fish fridges are usually supplied with storage containers, whilst freezers are usually supplied with shelf racks.

AP 400 Fish Fridge

XXXXXXXXXXXXXXXXX

With a range of over 20 specialist upright and counter fish storage fridges and freezers at our fingertips, we are able to offer advice and work with design teams, shop fitters and catering equipment businesses to ensure your every need is achieved.

AP 750 Fish Fridge

DP 140 Counter Fish Fridge

AP 1002 Double Door Fish Fridge

Additional discounts available for NFFF members.

Model

Capacity

Temperature

AP 55

409 litres

AP 400

Dimensions

Containers

-5°/ + 1°C

540

730

2075

400 litres

-5°/ + 1°C

600

650

1900

AP 750

610 litres

-5°/ + 1°C

695

840

2130

AP 1002

1330 litres

-5°/ + 1°C

1395

840

2130

DP 140

125 litres

-5°/ + 1°C

645

640

805

For further details, call 01327 810370 or email sales@angelrefrigeration.co.uk

ISSUE 4 // JULY 2018

INTRODUCING THE FISH INN The recent refurbishment works at The Fish Inn, 409 St. Johns Road, Clacton-on-Sea, CO16 8DU.

SHOP WATCH

Located approximately 20 minutes drive from the East Coast, in Essex, this long established take-away & café has gained a reputation for serving great quality fish & chips prepared in the traditional way. The owners whose family owns & runs Fish & Chip Shops across the country from London to Lincolnshire and across to the Midlands decided it was the perfect time for their premises to undergo a complete refurbishment which included combining their 2 neighbouring shops to be fully integrated which would ultimately allow customers to benefit from a fresher, sharper atmosphere. Most notable of the refurbishment works, was the opening up between both properties allowing the Frying Range & Counter to run between the buildings. This decision allowed the customer to experience the full impact of the revised colour palette and design features which have now been incorporated within the Take-away area. The 1st thing that greets you is at both ends of the Take-away are 2 feature wall images, the 1st being of Clacton-on-Sea pier and beach scene, the 2nd feature opposite is a traditional map scene. What the Client has done as an extra feature is to “tag” where his family and relatives also own and operate other Fish & Chip shops throughout Britain, which will naturally be a conversation piece with both his existing and new customers alike. The Take-away is now more inviting both in its generous size and with the materials used. The tiled floor throughout is a tile plank with a timber finish which does reflect upon the timber board-walk on Clacton Pier, and as mentioned the 2 end facing walls now have feature mounted images. Where both the Frying Range & Counter intersects between the customer & the staff, a different style & colour of tiled planking has cleverly been introduced as a vertical break, culminating in a slightly lowered bulkhead running the full length of the shop. Another discussion topic will also be the 2 circular ceiling features which depict viewing portals looking up from beneath the sea at various sea inhabitants from the more common fish to skates & sting-rays. This revised approach has been carried out from

front to back of the premises, with brilliant white tiles and wall ﬁnishes throughout allowing for a far more pleasant working experience for all involved. Finally the external appearance has also been up-dated with clean lines and colours used throughout, along with new signage, which all hint at what lies within.

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ISSUE 3 // MAY 2018

STANDARDISING COMMERCIAL KITCHEN FIRE SAFETY Written by Chris Prideaux, Head of Sales, ANSUL Restaurant Systems, Europe and Africa and Jan Waldow, Product Manager for Pre-Engineered Systems, EMEA

Part 1 Fire poses a significant risk to commercial kitchens. As well as the potential health and safety threat to employees, fires can severely impact businesses. For example, it is widely reported that 80% of businesses that are affected by fire either never re-open or fail within 18 months. It is therefore integral that clear safeguards are put in place to ensure both people and the building remain safe, and business operations experience minimal disruption. While previous standards existed to protect commercial kitchen spaces, they often provided conflicting information. A new EU standard, EN 16282-7, is being introduced to help harmonise legislation across the industry and bring together consistent hazard classification, performance testing, and service and maintenance guidance.

Not all standards are created equally The new EN 16282-7 standard will be fully implemented by the end of January 2018, and will have longterm implications across the EU. While not a legal requirement, EN 16282-7 sets an unprecedented standard for the protection of commercial kitchen spaces. It will replace local standards. Currently, practices vary between countries, where the lack of consistency means that not all hazards are equally protected. Commercial kitchen owners and operators may instead choose to only protect certain equipment, such as deep-fat fryers, over other appliances, primarily due to cost. Part seven of the new standard will affect the use of ﬁxed ﬁre suppression systems, which concerns restaurant and commercial kitchen designers, operators and owners. Applicable to ventilation systems in commercial kitchens, the standard will also

FIR E

Part 2 will follow within issue 5 of the Fish Friers Review.

80% of b affec usinesses ted b that neve r re- y ﬁre eith are er within open or clo 18 m onth 1 se s

tested, certified to UL 300 ANSUL Restaurant Systems are third-party rigorous test protocols such and LPCB LPS1223 and VdS approved. More and splash test for fire tests as UL 300 include a two-minute pre-burn or no specific pre-burn one-minute uses that testing lenient versus more

Installed by certiﬁed service technicians

card as proof they Each technician carries an ANSUL identification certification for design, have completed the required training and and maintenance installation, commissioning, recharge, servicing of service of ANSUL Restaurant Systems and a logbook history (if available)

Authorised ANSUL Distributor

vapour producing ANSUL product testing covers most grease appliance types as well as extraction ductwork

through appliance-specific ANSUL solutions protect multiple hazards and overlapping system designs

SK S RI OU

The level of awareness of fire risks to commercial kitchens varies greatly across EU countries and the food service industry in general. However, the new standard aims at raising this awareness, to bridge the current knowledge gap. Despite the threat of a wide range of different appliances, kitchens are not consistently designed with fire protection in mind. Given that most kitchen designers do not specialise in fire protection, it is perhaps understandable that it has not always been a key consideration. Not only this, but operators and owners have historically favoured investing a greater proportion of kitchen equipment budgets into additional or higher performance appliances, or choosing to reduce costs, rather than prioritising a fire suppression system.

If one appliance under a kitchen hood is protected, the all appliances identified as a hazard under same hood must be protected

SES A SER I PO

t Fire Suppression Systems Read below to learn how ANSUL® Restauran raised by EN16282-7 address the top six critical considerations Performance-based fire testing with clear test protocols

Making an impact

Consider the risks posed by all kitchen equipment and fire scenarios

legislation across the industry The new technical standard helps harmonise service and maintenance guidelines. The standard hazard classifications, performance testing and helping to effective commercial kitchen fire protection moves the restaurant industry toward more business. and property people, valued better safeguard

1 #2 #3 #4

However, the updated guidelines differ from previous models, as all hazardous cooking appliances are assessed for potential ﬁre risks – from fryers, to charcoal grills and open ranges. It is the only EN 16282-7 standard that recommends performance testing across multiple appliances. Not only this, the new standard will require the scope of testing to be provided – helping to identify any appliances that have not been tested quickly and easily. This differs from all previous test protocols, which usually focuses on only the fryer and ventilation systems. This is a critical consideration as not all commercial kitchen cooking equipment functions in the same way, and therefore present different ﬁre risks. The guidelines also advocate testing via an independent third party, to guarantee a safe working kitchen.

While implementing the new standard may incur higher initial costs, the consequences of not having a compliant system in place could be far worse for businesses. The new technical guidance framework looks likely to be adopted by insurers when defining policies for commercial kitchens. The way in which specific equipment, assets and business continuity are insured could change the future of the industry. For example, insurance companies may not pay out in the event of a fire if a fire suppression system does not conform to the standard. The consequences of not receiving financial reimbursement following fires in hotel and restaurant commercial kitchens can be serious. Downtime costs and business disruption can severely affect business revenue, and could potentially increase insurance premiums.

WHAT YOU SHOULD KNOW ABOUT THE NEW EN 16282-7 STANDARD FOR KITCHEN FIRE PROTECTION by creating consistent

ensure associated areas are considered safe.

An example of the ANSUL PIRANHA Fire Suppression System

Visible identification that equipment complies with the standard

to confirm EN 16282-7 Locating an ANSUL logo is one easy way Systems meet all of compliance because R-102 and PIRANHA the requirements

tions

www.federationoffishfriers.co.uk

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

Leasing will be offered by a third party company. Subject to credit rating approval.Terms and conditions apply.

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

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.

4 Opportunity to work exclusively with our NFFF members newsletter

Why not join the National Federation of Fish Friers as an NFFF Associate Member?

4 Your company proﬁle and logo listed in the Business Directory of the Fish Friers Review.

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.

4 Listing in the Associate Members directory of the ofﬁcial NFFF website with click through to your website.

BUSINESS DIRECTORY

There are many beneﬁts to being an Associate member of the NFFF: INDUSTRY PARTNERS

5) NEODA

1) AHDB Potatoes

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

2) 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

3) 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

4) 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 1

6) 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@fishermens mission. org.uk Website: www.fishermensmission.org.uk

7) Seaﬁsh

Seafish is a Non-Departmental 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.

4 A discount on advertisements placed in the Fish Friers Review together with advertorial opportunities.

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 As an organisation, we also take a great interest in the consumer: the people who buy and eat seafood. Maintaining a wellregulated 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.org

8) 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

ENERGY/CARD PAYMENTS 9) 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

10) Utility Bidder

Utility Bidder is a revolutionary service, set up to ensure customers get the best gas 4

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.uk / info@utilitybidder.co.uk Website: www.utilitybidder.co.uk

DUCT CLEANING/RANGE SERVICING 11) 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

12) Discount Range Services Ltd

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 6

8 7

The National Edible Oil Distributors’ Association (NEODA) was established in 1947. Its members include edible oil and fats reﬁners, processors, distributors, waste oil collectors (who also sell fresh oil) and cold pressed producers. It also covers manufacturers and suppliers of non-oil products (including batter mix, sausages, packaging, potato preservatives) and other industry bodies. NEODA is responsible for bringing National Fish & Chip Day to the public and has done since 2015. National Fish & Chip Day takes place on the ﬁrst Friday in June every year. Contact: Lynda Simmons Tel: 020 8464 3954 Email: lynda.simmons@neoda.org.uk Website: www.neoda.org.uk

4 Opportunities to work on packages and campaigns exclusively for the NFFF members

www.federationoffishfriers.co.uk

NFFF ASSOCIATE MEMBERS 1) Duct Cleaning Service Ltd

7) 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 Tel: 01494 611 456 Email: george.shillingford@westwon.co.uk Website: www.fishfryerfinance.co.uk

2) 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

8) 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

3) 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

9) 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 particular expertise in sale and purchase of commercial 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

4) 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

FINANCIAL, LEGAL AND INSURANCE 5) 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

10) Take Out Insurance Ltd

Insurance for the National Federation of Fish Friers. Our team of experienced representatives have specialist knowledge on the type and level of insurance ﬁsh and chip shops typically need. We provide reassurance that you are in safe hands by offering quotes from a panel of UK based insurers, offering products which have been designed to meet the needs of your industry. Contact Phil Hodgson Tel: 0330 134 4558 Email: online@smeinsurance.com Web: www.smeinsurance.com/nfff

6) 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 1

DUCT CLEANING SERVICE LTD

We are a family run business, specialising in insurance for the fast food industry since the 1980’s. We insure a signiﬁcant number of ﬁsh and chip establishments

11) Thornhill Insurance

FISH SUPPLIERS 12) Unique Seafood Ltd

Wholesale in frozen ﬁsh Contact: Emilie Nissen/ Martin Brown Tel: 0203 260 3580 Email: en@uniqueseafood.co.uk or mb@uniqueseafood.co.uk Web: www.UniqueSeafood.co.uk

13) 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

14) 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

15) 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

16) 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 17) Ceres | Pure Food Innovation

We create great tasting solutions for your ﬁsh and chip shop, if you would like to try our batters, curry, gravies, ﬁshcake base mix, natural pea seasoning and not to forget the Phil Vickery SeriouslyGood Gluten Free range of products. Tel: 0845 3711 522 Email: hello@worldofceres.com Web: www.worldofceres.com YouTube: www.youtube.com/c/CERESPFI

NFFF MEMBER DISCOUN T AVAILAB LE

16 17

ISSUE 4 // JULY 2018

throughout Great Britain. Contact: Lucy Thornhill Tel: 01924 499182 Email: info@thornhillinsurance.co.uk Web: www.thornhillinsurance.co.uk

18) DSmedes Fine Foods / Lind en

Burg Food Spices & Ingredients

Batter mix producer / Industrial supplier of functional ingredients and marinades Contact: Edmond van der Plas Tel: +44 (0)79 04752984 +44(0) 28 4062 0543 Email: rmburrell@dow.com Web: www.lindenburg.org

19) 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

20) 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.kerry-foodservice.co.uk

21) 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

22) S&B Herba Foods Ltd

Established in 1919, S&B Herba Foods Limited have a long heritage of expertise in servicing the food industry in the United Kingdom and Ireland. S&B Herba Foods Limited are highly experienced in all aspects of sales, marketing and distribution of brands, private label and food ingredients. Their portfolio includes rice, rice flour, couscous and semolina, dried fruit, IQF rice and IQF pasta and peas and pulses. S&B Herba Foods Limited supply all leading multiple retailers, wholesalers, independents, food manufacturers and the ethnic wholesale and foodservice sectors. Products are sourced from all over the world to meet the customers’ needs and are covered by S&B Herba Foods Limited quality assurance guarantee. Their commercial offices are based in Orpington and they have two rice production facilities in Cambridge and Liverpool. S&B Herba Foods have a long history of supplying the Fish and Chip sector with Ground Rice, Rice Cones and dried Marrow Fat Peas. Ground Rice and Rice Cones are made by milling rice into coarse flour. Rice Cones are widely used by friers to dust fish before applying batter. A light application of Rice Cones onto wet fish helps absorb excess moisture. The rice cones create a

BUSINESS DIRECTORY

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

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

12 NFFF MEMBER DISCOUN T AVAILAB LE

NFFF ASSOCIATE MEMBERS bond for improved batter adhesion nd prevent the batter from spitting during frying. We carefully select only the best Marrow Fat Peas from a handful of UK growers. Great for mushy peas and snacks such as wasabi peas. Contact: Peter Walker Tel: 01689 878713 Mobile: 07768 532005 E-mail: peter.walker@sbhf.com

GENERAL TRADE 23) B Smith Packaging

(Worcester) Ltd

BRC Certiﬁed supplier of bespoke packaging including ﬁsh & chip boxes & sundry items Contact: Alison Kemp Tel: 01905 757124 Email: a.kemp@bsmithpackaging.co.uk Website: www.bsmithpackaging.co.uk

24) BD Signs

BUSINESS DIRECTORY

Contact: Michael Dickman Tel: 01773 761 791 Email: info@bdsignsnottingham.co.uk Website: www.bdsignsnottingham.co.uk

25) Checkit

Checkit is a leading provider of cloudbased 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, paperbased 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

26) 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 22

Contact: Malcolm Wood Tel: 01592 860 865 Mobile: 07779289881 Email: info@peeltech.co.uk Website: www.peeltech.co.uk

32) 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

27) 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

FILTRATION 33) 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

28) Elite Shopﬁtters (Leeds)

Elite Shopfitters offer a UK-wide 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

34) Steve Hill Services

Running low on filter papers & supplies, need a service or 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

29) 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

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

30) 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

OILS AND FATS 36) Duncrue Food

Processors Ltd

Manufacturer and Packer of Beef Dripping. Contact: Kevin Thomas Tel: 02890 351422 Email: kevin@dfproc.co.uk Website: www.dfproc.co.uk

37) 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

31) Peel Tech

Suppliers of a multi award winning eco potato peel and starch recycle ﬁltration system

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

39) 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

40) 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

41) 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

42) Pukka

Founded by the Storer family in Leicestershire in 1963, Pukka Pies is an independent family-owned company that’s been supplying the ﬁsh frying trade with great quality and great tasting pies, pasties and sausages for over 50 years. Pukka Pies is the UK’s number one pie brand and the chippy customers favourite pies and are available to order from over 80 distributors nationwide. Contact: Lee Birmingham, Head of Foodservice Tel: 0116 264 4004 Email: info@pukkapies.co.uk Web: www.pukkapies.co.uk Facebook: www.facebook.com/ pukkapies Twitter: @pukkapies

43) 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

Tel: - 01452 521081 or Mobile: 07860 232741

40 38

38) ADM Trading (UK) Limited

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

PIES, SAUSAGES AND MEATS

35) Vito UK

30 31

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

www.federationoffishfriers.co.uk

NFFF ASSOCIATE MEMBERS 1) Meadow Vale Foods

2) 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

POTATOES AND PRE PREP CHIPS 3) Vic Graham & PG Chips

A reliable supplier of wholesales potatoes and freshly cut PG Chips based in Manchester, you just can’t beat Vic Graham for our quality service and price. Catering for many restaurants, pubs and takeaway businesses, we have over 40 years’ experience in the industry and have established ourselves as the trusted name amongst chip and potato suppliers. Once you’ve tried us, you won’t want to leave, here’s why: - We are suppliers of the best frying potato in the North of England. - Delicious and fresh pre-cut PG Chips. - We use only quality Lincolnshire and Cambridgeshire potatoes. - We pride ourselves on our punctual delivery Monday to Saturday (don’t work Sundays). - We offer excellent value for money Contact: Paul Graham Tel: 01204 887415 Email: potatoes@vicgraham.com Web: www.vicgraham.com

4) 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

RANGES AND CATERING EQUIPMENT

5) Angel Refrigeration Ltd

Angel Refrigeration Ltd is supplier of specialist professional refrigeration for storage, display, processing and thawing. We focus on understanding our customer’s requirements to ensure we provide the right piece of equipment to do the right job. Our equipment has been developed by leading European manufacturers for the Bakery, Butchery, Charcuterie, Chocolate, Fish, Food Production, Hospitality: Floristry and Ice Cream industries.

6) 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 Our product range now includes chippers, peelers, 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

8) 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

9) 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

10) 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

11) Hopkins Catering Ltd

Established in 1957 and supplying customers throughout the UK and worldwide, we manufacture, service

ISSUE 3 // MAY 2018

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

13) 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

14) Martyn Edwards/Frank Ford At Martyn Edwards/Frank Ford we are proud to make the very ﬁnest ﬁsh and chip frying equipment. Contact: Stan Price Tel: 01642 289868 Email: enquiries@me-ff.com Website: www.me-ff.com

15) Stephens Catering Equipment Supply and installation of commercial Catering Equipment. Contact: Tel: 028 25 861711 Email: info@stephens-catering.com Web: www.stephenscateringe quipment.com

WHOLESALERS 16) 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

17) Friars Pride Ltd

18) 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 Tel: 0191 482 8409 Email: sales@colbeck.co.uk Web: www.colbeck.co.uk

19) 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 ownlabel 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

20) 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

Email: sales@friarspride.com Web: www.friarspride.com

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

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

12) KFE Ltd

7) Bold Catering Equipment

Contact: Julie Croker Tel: 01327 810 370 Email: sales@angelrefrigeration.co.uk Website: www.angelrefrigeration.co.uk

BUSINESS DIRECTORY

Your Partners in Poultry. Suppliers of quality chicken products to the ﬁsh frying trade Contact: Shaun Weatherby Tel 01978 666116 Email: shaunw@mvhltd.com Web: www.meadowvalefoods.co.uk

SPECIALIST AGENTS TO THE CATERING INDUSTRY View our testimonials of businesses sold web - www.veritas-sales.co.uk email - sales@veritas-sales.co.uk

FOR SALE

UNDER OFFER

SOLD

Trevingey Fish & Chip Shop Redruth, Cornwall

Prince Of Wales Fish Bar Warstock, Birmingham

Granby Fisheries Leicester

The Galley Truro, Cornwall

Ref 2199 Asking Price - £82,500

Ref 1097 Asking Price Freehold £365,000 Leasehold £195,000

Ref 2002 Asking Price - £72,500

Ref 1079

Freehold lock up premises £82,500 plus SAV. Established over 50 years. Turnover £100,034 net of VAT PA.

Freehold with 3 bedroom accommodation above. Exceptional turnover on short opening times

Truro - 01872 306450

Solihull - 0121 270 7369

LD SO

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FOR SALE

Call us for your free market appraisal. Can you afford not to use the industry’s market leaders?!

SELLING or BUYING a business? that’s OUR business…

Fish & Chip Shop Great Torrington Freehold £449,500 Takings £241,255pa Ref: CF33846N Devon

01404 813762

Fish & Chip Shop Nottinghamshire Leasehold £150,000 Takings £4,000pw Ref: CF33605G Notts/Lincs/Leics 01858 469469

Fish & Chip Shop Carms Freehold £475,000 Takings £6,500pw Ref: CF33801J

Fish & Chips/Breakfasts Wolverhampton Leasehold £39,995 Takings £2,200pw Ref: CF33494K West Midlands

01543 411036

S & W Wales

01633 868609

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 Head Office 01404 813952

www.emfgroup.com

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TRADERS BOARD

WANTED Fish Fryer wanted in Leeds (LS17 postcode) Part time to start, but with room to expand and build up more hours. Work days - Monday, Friday and Saturday. Hours to be arranged.

Call Sonia on 07815 676866

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Available soon Managers Position within a Village Fish & Chips shop in a sought after Surrey suburb close to Jct3 on the M3. Large spacious self-contained 2 Bedroom Accommodation for the right individual (discounted) along with a Full time position. 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 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.

Shop is closed during the day for 3 hours and closes at 10 pm. Excellent reputation and a captive middle class community with delightful customers. Ideally need someone with Industry experience, motivated and personable who can relate to all staff from young new comers to senior experiences servers. This opportunity is coming up after 8 years. Great place to live and excellent local schools if you have a family. 40/45 hours available and rates of Pay negotiable. Please contact Gav Singh on gavsingh@me.com We need someone who wishes to commit for minimum 3 years and a Team Player. As a Family run business we treat people how we wish to be treated. 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. 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

ANN KIRK It was with sadness that the Federation heard the news that former General Secretary, Ann Kirk had passed away in April.

NFFF Head Office Contact Federation House, 4 Greenwood Mount, Leeds, LS6 4LQ

Finance Fiona McStay – f.mcstay@federationofﬁshfriers.co.uk

Tel: 0113 230 7044

Fish Friers Review Robert Norris – r.norris@federationofﬁshfrers.co.uk

Email: mail@federationoffishfriers.co.uk Web: www.federationoffishfriers.co.uk General Office PA of the Directors Karen Clark – k.clark@federationoffishfriers.co.uk

Membership Eileen Kane – e.kane@federationofﬁshfriers.co.uk Training & Quality Award Helen Brook – h.brook@federationofﬁshfriers.co.uk

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

ISSUE 4 // JULY 2018

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 Mr Colin Cromar

Tel: 07435 786490 Email: colin@theﬁshhoose.co.uk The Fish Hoose, 69 Main Street, Thornton, Fife, KY1 4AQ

Regional Director for Wales

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

FEDERATION NOTICEBOARD

For those who remember Ann, she really did live and breathe for the job. In her earlier days Ann worked on the Fish Friers Review, this was where she built many strong relationships with industry partners, something which set her in good stead in her next role. Ann went on to train as General Secretary under the expert tutelage of Arthur Parrington. This was a role that she did with passion; there was always time in her busy day to personally talk to NFFF members who were in need of advice. On occasion Ann would also leave the desk job behind and step up as tutor on the NFFF courses, producing ﬁsh and chips as good as any full time frier. Ann was a lovely lady and sadly leaves behind a son, daughter in law and 2 grandsons.

Regional Director for Northern Ireland

Mr Alan Hanna Tel: 07711 216416 Email: alan@pitstopfastfood.com Pit Stop Fast Food, 26 Bridge Street, Kilkeel, County Down BT34 4AD

SIMON WALSH, LONGSANDS FISH KITCHEN 1. What would you do with £500,000?

Other High Street offerings will come and go, but people will always want fish and chips

Pay off my Mortgage and then board the ﬁrst ﬂight I could get to Ibiza for the Summer and hope I survive!!!!

2. What is your dream holiday destination in the UK, and also abroad? Abroad would have to be Portugal and in the UK it would be Cornwall

8. Do you prefer cod or haddock?

10 QUESTIONS WITH…

Cod

9. What is your first memory of fish and chips?

Cornwall

3. What is your favourite sport, and which is your least favourite? My favourite sport has to be Football and going to watch Newcastle Utd. My least favourite would have to be Speed Walking!!! How is it even a Sport?? Just Run.

4. If you could be granted one superhero power, what would it be and why?

Sat on the Harbour Wall in Whitby eating them, we used to visit every summer when I was a child. You cant beat eating ﬁsh and chips next to the Sea.

10. What is your prediction for the fish and potato industries? I think they will flourish over the next few years. Other high street offerings will come and go, but people will always want fish and chips. And with what is currently going on in the industry from investment, media coverage and marketing, I think the whole fish and chip industry is in a good place right now.

Flying to avoid all the roadworks in Newcastle that has constantly got the city grid locked!!!

5. Which three people, dead or alive, would comprise your perfect dinner date? Noel Gallagher, James Gandolﬁni (Tony Soprano) and Eddie Hearn

6. Describe your perfect weekend. It would have to be a weekend at The Gleneagles Estate in Auchterarder, Scotland… nothing beats it… simply the best hotel and hospitality in the world. You forget about everything else once you are there.

7. What is your favourite drink? Red Wine, I love Quinta do Vale Meao Meandro, Douro from Portugal. Wines from Douro are a match for any of Europes top wines!!

www.federationoffishfriers.co.uk

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